The project was born with the intent to divide the space in a rational way to create functional environments but with a distinct character. The space is thus divided into three proncipal environments: kitchen and service rooms, bistrot, dining room.
The practicability is the principle underlying this division. The work and service spaces are designed starting from a careful positioning of the kitchen equipment and from a rationalization of the service areas to simplify as far as possible the path of the staff employed. The bistrot bases its subdivision on limited pieces of furniture, in which the custom counter becomes the cornerstone: it is thus attempted to exploit the geometries of pre-existing walls rather than trying to regularize them to free up space as much as possible. The dining room is based on a rational distribution of furnishings, the latter chosen with modular propotions that combine the flexibility of the distribution of seats and the practicability of the hall by the staff and the customers.
Furniture, lights and colors are chosen looking for a synthesis of essentiality, elegance and warmth of atmosphere. Elements that vaguely recall the multi-ethnic and artistic nature of the place, considering it the distinctive feature on which to affirm this new wing.