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Masquespacio presents Kento, their last project for an Oriental food chain in Valencia, focused mainly on sushi and other specialties from the Japanese kitchen. Founded by Eduardo Hijlkema the new chain counts on the consultancy of well-known chef and youtuber Taka Sasaki.
Lievito is designed, by MDDM STUDIO, as a place to meet, to share and to taste. A new restaurant for socializing while sharing slices of pizza and enjoying a glass of wine.
Robot 3 Studio were commissioned to transform the “Big House”, located at Fangjia Hutong, into a club at the end of 2016. The original intention was so simple. He hoped for music, beer and distant places.
Redeveloped by OKHA Design & Interior, the terrazzo floor and bar counter, the expansive use of solid brass, are reminiscent of the days of the Milanese bar / bistro; terrazzo conveying both classicism and modernity.
Mimosa architekti designed this small bar in the centre of Prague. It offers tea, wine and coffee, in various unusual combinations. The space concept of travelling through time zones has been derived from its name Jetlag.
Architects: Sans-Arc Studio. Smallfry Seafood is an off-beat, inner city fish and chipper with a Japanese twist. This casual venue brings warmth and homeliness to a cold, concrete-filled environment. The design draws upon nostalgic ‘fish shop’ vibes but re-frames them in a modern, textural and immersive space.
Design: JJA / Bespoke Architecture. The materials for the Morty’s Delicatessen project are used to great effect for the long and linear “train-car” type “dining cabin” that the restaurant’s patron seating area is inspired by.
Design: ZWEI Interiors Architecture. Working within the context of an existing CBD building, the design strips back the built layers and exposes the site’s history and amplifies this to create narrative and connection within the interior space.
Architects: Snøhetta. Hunter Bar is conceived as a hunting lodge where guests can seek shelter and relax leaning back onto the wall of the centrally placed cabin.
Architects: Snøhetta. Designed and produced by Norwegian glassworks Hadeland Glassverk, the traditional jar is known for its distinctive red rubber gasket and grey aluminum lid, elements which are reprised in the design of the bar through its simple color and material palette.
Design: JJA / Bespoke Architecture
Elephant Grounds Coffee Mid-Levels is the second landmark project for the Hong Kong-based cafe in two years. Designed in collaboration with Elephant Grounds founder, Kevin Poon, this new flagship location for the brand divides the double height space as a sequence of “lifestyle-oriented” moments.
Design: Masquespacio. La Manera Café is adaptable to each moment and requirement, starting with a brunch and coffee during the morning, converting itself in a restaurant during the evening and ending up as a cocktail bar.
Design for Hikari Yakitori Bar by Masquespacio Architects, the second project from the founders of Nozomi Sushi Bar, located in the same district of Ruzafa in Valencia two steps ahead from their actual restaurant.
Architects: Studio-Gram. A man that brought Venice to California served as the inspiration for bringing fine Italian Coffee and bespoke pastries to Adelaide, all found within a shop that seemingly has a split personality.