By choosing this delicacy as the main concept to design The Dessert Kitchen, Towodesign produced chemical reactions among food, visual impression and emotion, and created a unique space that provides fantasy experiences.
Designed by Sara Simoska Arhitektura, Cafè Modular promotes modular wooden cubes that are dynamic in the space. It is set in an ice cream cafeteria in Skopje where the client asked for intervention in the existing terrace cover structure.
Bunsen Restaurant Barcelona: originally founded in Dublin by the chef Tom Gleeson the brand project an urban and casual atmosphere, for the opening of their first branch overseas, the restaurant incorporated recognisable features of the surrounding Gothic neighbourhood and local bar culture into its interior design.
Designed by El Equipo Creativo the creative process for Andina Notting Hill started with a trip to Peru with the client dived into the Andean culture and got inspired by colors, flavors, traditions and most of all by Picanterias.
Designed by FERRO & assoc. this shop is the 34th of Lucciano’s ice cream emporium. The architectural design is eclectic, merging modern styles with different decades in spatial interventions of existing premises.
Designed by Ste. Marie Art and Design The Botanist Restaurant in Vancouver is Grande Cafe by way of the Pacific Northwest. A place that one can enjoy breakfast, lunch, dinner or drinks in British Columbia, Canada.
Designed by Master Studio, Pauline’s narrow, elongated space had to be designed in such a way that both barista and patron had comfort and free movement: new coffee shop in Cape Town, South Africa.
This cafe is not home or the workplace, but a kind of special ‘third place’ located somewhere between public and domestic. This is the idea Studio Akkerhuis developed together with the owner of Lebkov & Sons for their new brand identity.
SG2 design’s refurbishment of Birichino Cafe` e Cucina aims to create a warm and elegant environment, using a simple palette of quality, earthy materials like natural wood, mild steel and ceramics to evoke a Mediterranean inspired feel.
Designed by Six Degrees La Trobe University Arrival Cafe is a semi permanent and relocatable pod, this Café is intended to activate the landscaped plaza and the frontage of the existing Thomas Cherry building, the public transport gateway of the University.
The opening of The Summit development in Suzhou, China, late last year marked the completion of the two-building mixed-use complex, designed by architecture firm Goettsch Partners and developed by Tishman Speyer.
The Milestone is a new 6,500 sqm mixed-use office building by MVRDV with a distinct part-reflective façade and open geometric core has been selected by a jury for the city of Esslingen.
Heirloom by Match is the adaptive re-use of the Dalgety Wool Stores, a four-level brick and iron warehouse adjacent to Fremantle Port that has been re-purposed by Cameron Chisholm Nicol to house 183 one- and two- bedroom apartments and a café.
Situated in the Innovation Park at Ullandhaug, Stavanger, the Archive House has been imaginatively designed by Lund+Slaatto Architects to provide a 14,000 sqm cultural research centre which includes a café, library, meeting facilities and exhibition space.