Design & Lifestyle Blog

19 Sep ’11

L’Opera Restaurant In Paris | Restaurant Design

At 6 million Euro, and three year construction time, The Opera Garnier’s first ever restaurant has opened in July 2011 becoming one of Paris’ hottest spots.The design of the project was assigned to  Odile DECQ Benoit CORNETTE – Architectes Urbanistes after a contest.  The Phantom restaurant is located at the Opéra Garnier, more commonly known as the Paris Opéra, a 1,600-seat opera house on the Place de l’Opéra in Paris, France, which was the primary home of the Paris Opera from 1875 until 1989.  The condition of processing the designs was a bit limiting since they were not allowed to make any irreversible alterations, no visible structures were allowed, and no alterations whatsoever were allowed on structure, pillars, walls or ceilings.

One of the most interesting features is the  undulating glass curtain on the restaurant’s façade, sliding between the pillars.Their chairs are all from  Poltrona Frau, when combined with the bench and floors, they produce a theatrical character reminiscent of the phantom of the opera which was once performed within the auditorium.













Project Info by ODBC
Project name: Phantom – Restaurant of the Garnier Opera
Client: GUMERY
Author: Odile Decq // Odile DECQ Benoit CORNETTE – Architectes Urbanistes
Structure engineering: BATISERF Ingénierie
Facade consultants: Odile Decq – Odile DECQ Benoit CORNETTE – Architectes Urbanistes / HDA – Hugh Dutton Associates
Building services engineering: MS Consulting
Acoustics engineering: Studio DAP
Fire security engineering: SETEC
Kitchen consultants: C2A Architectes
Project responsables: Peter Baalman, Giuseppe Savarese, Amélie Marchiset
Site : Garnier Opera, Paris, France
Program: Implement of a restaurant in the Garnier Opera
Surface: 1100 M2
Budget: 6 M€ excl. VAT
Dates: 2008 – 2011
Opening: July 2011
Digital views: Odile Decq
Realization pictures: Roland Halbe – ODBC

The Cool Hunter

16 Sep ’11

When Street Art And Food Meet | Restaurant Design


In Miami, specifically Wynwood Walls Park, Tony Goldman offered the exterior of the buildings owned by Goldman Properties to international artists selected by New York gallery Deitch Projects. What was once just a warehouse, is now plastered inside out with street art of different styles and themes. Goldman’s daughter, Jessica, came up with the idea of turning one of the warehouses into a restaurant, Wynwood Kitchen & Bar. The restaurant finishes were mediocre, but the installations and transformation of the space was beautiful and well done. The restaurant is an attraction for hundreds of artists especially that Miami is popular for the Art Basel Miami Beach that takes place annually.

The difficulty in the transformation was not harming the murals specially when they were deciding where the location of the door and other major elements would be. When that happened, the artists would help out and incorporate the functional elements within the mural.

“Wynwood Walls will be getting six more murals before Art Basel 2011. But the park itself, which consists of a few re­purposed tractor tires, some blacktop, and some grass, will never get any fancy landscaping. "This is Wynwood," Samson says. "We’re not going to Disneyland it up." That means no birds-of-paradise and no palm trees.”











Designed by : James Samson


Interior Design Magazine

1 Sep ’11

The Tastings Room | Restaurant Design


The Tastings Room is a new addition to the heart of Singapore’s Central Business District, Marina Square with the fine combination of French/Italian bistro cuisine and wine cellar under one roof. The restaurant’s vision was to refresh the perception of wine and food culture in Singapore by providing them at affordable prices. The overall spatial experience sandwiches the crafted black volumes between two layers of industrial aesthetics: exposed ceiling and concrete screed floor, to juxtapose/merge opposing aesthetics of being sophisticated yet affordable.



The programmatic composition was divided into three areas namely Wine, Bistro and shared spaces of Wine/Bistro.  A U-shaped band of these programs was deployed as it provided the most flexible layout with regards to shared functions, main circulation and points of entry/exit.  The Central Bar sits firmly in the middle to negotiate the needs of both Wine and Bistro, as well as providing the point of sale for this establishment.The total floor area of 137 square meters has been divided percentage-wise into 7% for the ruby red wine cellar; 47% for the Wine/Bistro area which also includes the private function rooms, the storage staff area and the central bar and circulation space. The remaining 46% of the Bistro includes seating space and the kitchen.






Drawing inspiration from the outer aesthetics of the dark wine bottle and antique weaved wine basket holders, the outer skin of these volumes adopt a series of black diagonal tiles while the interiors are inspired by the “hidden” flavors of wine, taking on singular hues for rooms such as the red wine cellar and yellow kitchen.







1 Jul ’11

.PSLAB Creates Custom Lighting for Iris Restaurant in Beirut

Located in one of Lebanon’s hottest area, Add Mind have just opened up a new open air nightclub replacing the famous White, one of the most popular nightlife venues in the past few years. The management for the new restaurant/lounge hired .PSLAB to come up with a hip and creative custom lighting design for the rooftop club, and so they did.

The space is narrow and thus .PSLAB decided to create a dynamic aspect to that linearity defined by the v-shape installation of the lighting fixtures. The significance of the revealed bulbs added warmth to the open-air space.

The lighting fixtures were designed in tree complementary designs depending on the space or areas they are located in.





19 May ’11

Holyfields Restaurant in Germany: Time to Eat

Designed by to keep up with today’s pace and trends, the new German restaurant chain: Holyfields allows clients to experience fun for a  reasonable price. Their concept was derived from the fact that they didn’t want people wasting their breaks waiting in line, on the contrary their aim was to facilitate their experience by using sophisticated technology to process their meal orders in order to spend as much time at the comfort of their seat.



9 May ’11

Twister Restaurant in Ukraine | Restaurant Design

Filed under: Restaurants — Tags: , , , , — Sahar @ 6:07 pm

Twister is a restaurant that opened last month in Kiev, Ukraine, designed by  Sergey Makhno and Vasily Butenko. The sculptural elements in their design are fabulous, the dropping lighting suspensions and continuous curves give a beautiful whimsical effect probably with the purpose of translating the name into the interior.



20 Mar ’11

London’s Latest Charm: The Folly | Restaurant Design

Filed under: Restaurants — Tags: , , — Sahar @ 10:00 am

The trend of the “back to nature” look is prevailing in every design domain, thus you will notice how interiors have picked up the look a couple years back and developing towards the more laid back image year after year. Almost all fabric companies have introduced linen as the major background for their patterns. You will notice in “The Folly” located in London how natural and cozy the whole setting is. The concept behind it is allowing their customers to dine in a garden atmosphere away from the city’s hustle & bustle, with a creative combination of various aesthetical elements. The diversity in seating choices, lighting fixtures, actual trees, parquet flooring are what distinguish the design aspect of this restaurant.

The Folly, Drake & Morgan’s fourth bar, follows the success of the refinery, Drake & Morgan’s first bar in Southwark, which opened in September 2008, and The Parlour, which opened in the City in October 2009. Drake & Morgan were established in February 2008 and are looking to open their fifth bar in 2011.


20 Feb ’11

Mash by Ippolito Fleitz | Restaurant by Day Club by Night

Mash is an interesting concept in Stuttgart, Germany which serves as a café by day, restaurant for lunch and dinner, and a club by night designed by local architects Ippolito Fleitz.

The bar divides the elongated room into three clearly differentiated zones that can be used individually. Each of these zones can be further subdivided by means of string curtains. The main area can therefore be rescaled and redesigned at will according to the type and size of event, without ever losing its intimate feel.



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