Laboratory in the Fields
The primary conceptual idea of the project is to create a space where every detail emphasizes the connection with nature as well as the careful food preparation process within the restaurant.
Spatial Organization
The space accommodates two types of seating: large tables for hosting up to 12 people and smaller ones for seating up to four. Centrally placed within the space is a large island-bar made of stainless steel, while its base is made of Turkish marble, adding stability to the overall structure. In the main part of the island, glass flasks filled with bright liquor are playfully arranged and illuminated by soft, hidden lighting, creating an atmospheric backdrop.
Materials & Furniture
The material palette draws inspiration from natural textures and food ingredients. All the walls are cladded with a custom made stone made of marble and eggshells. In parallel, linen fabric is utilized throughout the space, contrasting the stainless steel and stone textures, while a series of carefully curated furniture compliment the design. Elegant lines and geometric shapes blend with the rest of the interior elements, bringing notes of the 20th century design. More specifically, the tables are made of poplar veneer, stone, stainless steel and travertine to create an amalgamation of textures and evoke a natural aesthetic.
Vegetation
The final “ingredient” of the design is the interior vegetation. The selection proved to be a challenge, as most woodland and herbaceous plants cannot survive within an interior space. Eventually, species such as the Benjamin Ficus and oats in the form of dried wood are placed within large plant pots that surround the dining area, emphasizing the process of food preparation using local ingredients.