How can a restaurant be truly sustainable? The Zero Waste bistro at Wanted Design in Manhattan is made of recycled food packaging and composts all of its leftovers.
Norwegian firm Snøhetta revealed plans to build UNDER, Europe’s very first underwater restaurant which will offer a glimpse of the Northern Sea marine life.
Grimshaw Architects’ expansion and renovation project for Duke University’s West Campus Union was designed starting from millennials’ lifestyle.
Renowned chef Albert Adrià and Pritzker Prize winners RCR Arquitectes inaugurate ENIGMA restaurant which will create ever changing menus inspired by mysterious interiors developed in collaboration with Neolith® by TheSize.
Inspired by Nordic gourmet traditions, Snøhetta, Thorstein Schmidt and René Redzepi conceived the wooden interior design of BARR restaurant in the former home of world’s renown noma restaurant.
In Ushuaia, Argentina, THE BIRRA brewery and hamburger store by hitzig militello arquitectos is inspired by traditional Argentinian grocery-warehouses.
Studio Janréji and Lemoal & Lemoal re-design the interiors of the famous Moulin de la Galette in Paris: brutalist concrete meet velvet and wooden paneling to welcome guests into the windmill restaurant loved by Renoir, Toulouse Lautrec and Dalida.
Bompas & Parr blends meteorology with mixology to design an Alcoholic Architecture in the 1000 year old Borough Market in London. The installation is the first alcoholic weather system featuring a walk-in cloud of breathable cocktail.