RENOVATION OF A RESTAURANT BY AN INTERIOR ARCHITECT
FIVE SENS RESTAURANT
We had the opportunity to work on the project for the first restaurant of young chef Pantelis Miniotis. The entire design was carried out remotely from France. We also managed the procurement, material lists, and scheduling adaptations. We invite you to discover the results !
Creation of ambiance and architectural concept
Chef Pantelis Miniotis highlights fresh, seasonal ingredients in a bistronomic restaurant aimed at an affluent clientele. Consequently, we designed the restaurant's decor with both the target audience and the cuisine in mind. The ambiance evokes nature and a "forest" spirit through the use of green hues and textured materials. Velvet chairs and a prominent use of wood, both light and dark, enhance this theme.
The goal was to harmonize nature and design in both the decor and the restaurant's culinary offerings. Our interior architects faced technical constraints (such as columns and limited natural light in the lower-level restaurant), which required us to consider various lighting solutions. The choice of spider lighting emerged as the best option ! It is sophisticated yet reminiscent of the friendly insects in our forests, allowing us to achieve a wild, vine-like effect.
Highlighting the restaurant's itchen
With our goal of showcasing the kitchen and its chef in mind, we opted for an open kitchen design. A kitchen visible from the dining area is a true asset for a restaurant, as it highlights the chefs' work. The chef's movements and the preparation of dishes become captivating performances that engage diners.
To enhance this experience, our interior architects selected a large glass wall, allowing patrons to witness the culinary "show" unfolding in the kitchen. This design choice not only fosters a connection between the diners and the culinary team but also adds an element of transparency and excitement to the dining experience. By bringing the kitchen into view, we celebrate the artistry of cooking while creating an inviting atmosphere that encourages interaction and appreciation for the craftsmanship involved in each dish.
The design of the restaurant kitchen
The layout of the kitchen adheres to the various hygiene and safety standards applicable in hospitality and food service, ensuring compliance with the cold chain. Our interior architects focused on the ergonomics of workstations, circulation, and forward movement to prevent cross-contamination. From the dining area, the entrance to the kitchen and the dish pass have been completely concealed and are out of sight from customers, enhancing their overall experience.
The creation of the bar
The bar is the first feature guests encounter upon entering the restaurant, and we aimed to create an atmosphere where patrons are greeted by a friendly face right away, fostering a warm and inviting environment. This design choice not only enhances the personal touch of the experience but also highlights craftsmanship and expertise through thoughtful interior architecture.
The wood used for the bar reflects the cladding at the entrance and is incorporated in small accents throughout the restaurant, such as framing the kitchen and the tables. Behind the bar, we emphasized the beauty of wood by designing a custom piece that showcases the wine bottles. Instead of hiding them away, we opted for triangular storage solutions that elegantly display the bottles, inviting guests to appreciate the selection. (Please note that the bottles are not yet installed in this photo session, as they were still in transit.)
