CONCEPT
Like the procedure of smoking meats, the design embraces the values of primitivism, simplicity and elegance and it is based on the primal experience of cooking and the way it involves all our senses.
Thus, the design concept evolves around the KITCHEN its-self, which becomes the main point of interest.
The restaurant can host up to 80 people inside and 40 people outside. The interior space is divided in two distinct parts:
(A) a big open-plan kitchen with bar, with the cooking process in plain view, where customers can see “the smoke, the fire and the meat”,
(B) a big dining area designed so that the people can unite under the common experience of eating and becoming one company.
KITCHEN-BAR
At the kitchen-bar, clients can order food from the menu or from the hanging smoked meats, see the meat being cut, weighted and cooked, order from the selection of beers and sit at the bar for dining. Emphasis is given at the design of a well-equipped and functional kitchen. The special menu (smoked meats and beers) and the ordering and cooking procedures, require ample space for the main kitchen as well as for auxiliary spaces and storage.
KEG-ROOM
The 20-beers bar requires a big amount of space for the beers to be stored and cooled. Therefore a separate room is designed as a beer-keg cooler room. The keg cooler room can host up to 22 beer-kegs in use and has ample space to store and cool extra kegs. The dispensing trunkline is glycol-cooled.
AUXILIARY SPACES
Other auxiliary spaces include a walk-in refrigerator and freezer, a dry-food store, dish-washing space, a changing-room for the staff and toilets for the public.
DINING AREA (IN-OUT)
The furnishing of the restaurant can be bought from the companies described or it can be produced locally using the same materials (wood and steel). The steel tables can be joined together to form a very large table or can be separated. The smaller wooden tables can host 4 persons each. At the back of the dining area there is a big wine-rack area. At the end of the corridor of the dining space, a big mirror reflects the whole interior, making it appear larger. Outside, big movable planters with trees are placed to turn the alley into a friendly place and to provide shading.
MATERIALS
The design utilizes oak wood and many different metals, such as corten steel (rusted), stainless steel, aluminium, phosphatized steel) in order to form an up-to-date artisanal look. This way, the interior has a rustic feel without being outdated. No changes are made to the exterior of the building.
