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Raw Ingredients

(June 2017) posted on Thu Jun 22, 2017

Today’s coolest restaurants break down design into showcases for streamlined style that’s a visual palate cleanse.

By Oriana Lerner

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“In the end we decided to centralize the kitchen in one big space in the center of the whole venue,” says Canas del Pozo. “Apart from that, there are two bars: the one at the entrance serves breakfast and sandwiches, and the one in the main plaza is in the ‘church,’ where drinks are prepared for the whole venue.” She and her team then needed to find a visual equivalent for that simple solution. They didn’t look far—just to the garden out back of the venue.

Bellavista del Jardin del Norte
Keeping the blooms on the ceiling to a narrow palette of oranges simplifies the vibe—fitting for a casual dining area. Photo: Adria Goula

“We decided to use the flowers as another connecting element in the space. The flowers connect us to the big garden in the back and also give the space a festive and fresh atmosphere typical of those summer festivals in towns,” says Canas del Pozo.

Natali Canas del Pozo 
Natali Canas del Pozo. Photo: Courtesy of El Equipo Creativo

The team used color, shape and density to modulate the effect. “In the entrance area, for example, where we had a double height space, we designed a colorful cascade of flowers, which becomes a very strong welcoming element for clients. Once inside the ceiling lowers quite a bit, so we decided to introduce a much lighter flower arrangement. In the upper level they are part of the wallpaper of the private event rooms,” she adds.

Her words of wisdom? Don’t be too literal. Why shouldn’t (artificial) flowers sprout from a ceiling instead of earth, or a miniature replica of a bell from the Vatican grace a bar area?

Absinthesalon Melbourne

The “boutique” mentality—a small footprint and a super-specific product—has gone from retail to hospitality to restaurants. Another red-hot outpost for that niche market? Nightlife venues that eschew the idea of a basic bar, or, indeed, a basic bar menu and thrive on ultra-curated food (and drink) choices and escapist vibes.

Natali Canas del Pozo
Real plants would have added too much weight to the ceiling structure, so artificial greenery was used to soften the concrete and glass-heavy architecture. Photo: Griffin Simm


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