Following on from projects we've carried out, we were invited to rethink an existing space with quite a few limitations, adapting it for catering and drinks.
Located in Paços de Ferreira, in a markedly traditional environment, we offer a space with a strong identity.
A project in the field of restaurants and drinks implies a deep knowledge of the target public. The project's intention is to be distinctive in its interior decoration, diverting attention from the inherent periphery, which is already consolidated and has no opportunity for change.

A protagonist...

The balcony takes center stage. Using natural materials such as burro brick and natural wood, the counter gives the space a new identity.
Looking back to ancient times through the use of pulleys and gears, the custom-made world takes on a new expression.
The universe of old motorcycles, license plates and the like helps give this space a new lease of life, attracting a younger and more distinctive audience.

Lighting is particularly important in this space because light is an important tool for adding atmosphere to the space, creating differentiating moments.
In the dance area and balcony, the light is indirect and warm, hidden in the decoration itself.
Using perforated metal panels, the goal of concealing the existing pillars is achieved.

As a pre-existence, we have a very enclosed space with little natural light and no landscape to highlight. Taking advantage of this, we tried to attract and focus the public's attention on unusual objects, such as fake windows, textures, indirect lights, suitcases and the like.
We use personalized clothing designed to transport the public to a classy, urban, distinctive and youthful environment.

The program suggested to us is integrated into the decor itself.
The kitchen is designed in the volume adjacent to the counter, indicating the most functional circuit for serving the customer.
The rest of the space takes on the open space concept, freeing up useful space for dancing, moments of pause and contemplation. This will be the stage for young people to express themselves freely and be contemplated while movement is expressed through their bodies.

In short, a project in the field of food and drink should reconcile both functionality and atmosphere, promoting the sustainability of the space.