Restaurant Bar Design

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Restaurant and BarDesigners and examplesof first class design


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FAMOUS DESIGNERS


Res

taur

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Bar

& D

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FAMOUS DESIGNERS


Res

taur

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Bar

& D

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FAMOUS DESIGNERS


Goldfinger is the bar at schon schön . Here the main space is dominated by a flexibleand multi element shimmering gold settee. The settee meanders through the room creating openareas of communication as well as cosy, intimate places. The Ritzy room gives the guests thepossibility to withdraw from the public. It’s a private space where – by pushing a button - theguest can decadently order another bottle of Champagne. The floral upholstery voluntarilyevokes images of Viennese fin-de-siècle bars.



Michelin star chef Heston Blumenthal and Little Chef commissioned Ab RogersDesign to create a new flagship restaurant. With just three months fromcommission to completion and a relatively tight budget, Ab Rogers' mission was tobring Little Chef, Popham into the 21st century, to make a hip and clean place thatwould leave clientele impressed and make the staff proud. Embracing thechallenge of overhauling the Little Chef brand, included everything frominterior design to graphics, menu and uniform, signage and packaging.


The founding concept for the Minibar was created by three Dutch friends, whowere looking for a different way of having a drink in a relaxed environment. Nomore queuing, trying to catch the bartenders eye, or being ignored at the bar, buta comprehensive selection of drinks taken at your own pace, from your ownpersonal minibar.


Tucked away in Hong Kong’s infamous Wanchai neighbourhoodis a newly completed bar design by upcoming designers John Lin, JoshuaBolchover and Jason Carlow. The idea is to create a landscape of built-infurniturethat forms different zones for social interaction. Each element is perforatedto create varyingdegrees of visual transparency between spaces. Along the edge of the bar awall, clad in customized wallpaper designed by artist Camilla Holmgren,forms awrapper that is graduated from white to black and then black to white, anoptical gradient that complements the spatial gradient of the perforations.


WakuWaku’s philosophy revolves around sustainability, good value, healthy food, which is prepared extremely quickly. Designed byIppolito Fleitz Group, the space is divided into dining area and service area. The latter comprises of an order counter, kitchen and atake-away area as one unit, whose structural edifice acts as a room within a room. On entering, the customer encounters the narrowend of this box painted a strong shade of violet. The design of the service unit signalises urbanity and speed. The colourful, lacqueredsurfaces form a dynamic contrast to the expanses of stainless steel and the service counter, with its natural white, ceramic, mosaic tilesurround. The intricate mosaic also represents the care and attention invested in preparing the fresh products.


Arriving at the Cinémathèque Française we enter Parc Bercy. Whenwalking into the park the first thing you see is a picnic table. We follow the lines of thetable, a wooden structure bent and shaped to seat the greatest numberof restaurant goers in the most convivialsetting. With half the table outdoors, facing Parc Bercy and the otherhalf twisting its path through the interior of the restaurant,people can sit comfortably close to one another. Likea Lionel toy race car set, the table can be taken apart, fashioned intoa number of different variations depending on the needs of the restaurant or changes inthe weather.