We all love a nice meal out. A new restaurant opens and we can’t wait to try it, to see how it’s decorated and what the food is like. We recently a few very stylish and architectural restaurants have come to our attention, so we thought we would share them with you.
L’Opera, Paris by Odile Decq.
Designed with a theme of Phantom of the Opera, and located behind the columns of the Opera Garnier. Originally the location where the horse drawn carriages would drop off ticket holders arriving for the opera, this space has now been transformed into a stunning restaurant.
The historical character of the building had to be carefully retained, and no new structure was allowed to touch the wall, pillars or ceiling. The restaurant has a capacity for 90 people both on the ground floor and the floating mezzanine level.
Odile Decq stated “The design for the project is based around creating a space that will highlight the restaurant inside the Opera Garnier, without mimicking the existing monument, but respecting it while affirming its truly contemporary character.”
Trollwall Restaurant, Norway by Reiulf Ramstad Arkitekter.
This new visitors centre and restaurant based at the foot of the Troll wall is closely connected to the impressive mountain wall.
The simple plan allows for flexibility within its uses. The character roof takes inspiration from the majestic landscape.
Yellow Treehouse Restaurant, New Zealand by Pacific Environment Architects.
The site of the Yellow Treehouse restaurant is an enchanting woodland raised above a meadow and meandering stream. The Treehouse concept was thought to invoke childhood dreams, playtime, fairy stories and imagination. Natural forms such as the cocoon or chrysalis inspired the shape of the restaurant.
Some see the shape as a lantern, a beacon in the night that glows but during the day is hidden from view through its use of natural and local materials. The plan form is similar to that of a shell with an open end spiralling into the centre of the tree on which it hangs.
The Treehouse is accessible through a 60m tree-top walkway, leading to the seating are which has a capacity for 18 people seated and waiting staff. The kitchen and toilet facilities are located on the ground level, leaving the raised decking free for seating and a bar area.
The structure is wrapped organically around the trunk of the tree and is structurally secured top and bottom. There is also a ‘Juliet’ deck opposite the entrance where views of the valley can be admired.
Pacific Environment Architects, stated about the project that ‘the rhythm of the various materials retain its strong architectural statement. The verticality of the fins mimics the verticality of the redwoods and enable the building to naturally blend into its setting, as though it were a natural growth.’
The Cave Restaurant, Sydney by Koichi Takada Architects.
The architects aim to change the way we eat and chat in restaurants. The acoustic quality of restaurants contributes to the comfort and enjoyment of a dining experience.
They have experimented with noise levels in relation to the comfort of dining and the ambience a cave like environment can create. The timber profiles generate a sound studio atmosphere, and a pleasant ‘noise’ of dining conversation, offering a more intimate experience as well as a visually interesting and complex surrounding.
The series of acoustic curvatures were tested and developed with computer modelling and each ‘timber grain’ profile has been translated and cut from computer-generated 3-D data, using Computer Numerical Control (CNC) technology.
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