The project went along with the total makeover of the business’ corporate identity. A total rebranding was needed and along with the menu, services and business plan, the restaurant’s space had to be redesigned accordingly.
The project’s most challenging part, was its’ new size. In order to triple the restaurant’s capacity, the owner acquired the neighboring building, thus a union of two different properties had to be accomplished. The union of two different building types, with different structure was a demanding task. A new structural study was made and the two buildings were accordingly reinforced.
The second demanding task was the vast new floor plan we had to manage. In order to avoid empty massive spaces, we divided the restaurant in three zones: the first was the open plan restaurant with an open kitchen extension, the second was the central bar-cocktail station with a small lounge, and the third was the more private zone of an artificial indoor garden. Those three zones differ in atmosphere, materials and everyday use but altogether create a united space. The extended use of plants divides the zones by creating a loose limit and simultaneously helps in the unified perception of the entire restaurant.
A luxurious touch was given by the use of real marble, golden details, custom made marble pendant lamps, velvet and leather seats and mirrors. Cozy atmosphere was succeeded with earth tone colors and materials, colored cement, beige ropes and oak wood on floor, roof and tables. All built in furniture and equipment were designed by our office and supervised on-site in order to achieve the best structural and aesthetic result. Discreet interior design details, that refer to Greek spirit, history and tradition were used after the owner’s request.