We like the fresh, unpretentious and happy look of the temporary Movement Café and performance space built next to the DLR station in Greenwich, South East London. It was constructed in 16 days to be ready for the opening of the Olympics.
It is located at the gateway to the Olympic borough, on Greenwich Industrial Estate, currently being redeveloped by the Cathedral Group. The Café was designed by British designer and artist Morag Myerscough and he collaborated with poet and tweeter Len Sissay.
Sissay's poem of tweets is now on the hoarding on the site, but it will be eventually set into the road as a permanent ode to the site. - Bill Tikos
The Camélia restaurant in the Mandarin Oriental Hotel in Paris is both sparklingly new and elegantly timeless. Possibly because of our Mid-Century Modernist and Scandinavian leanings, we think this space is exquisite.
It was designed by Paris-based Patrick Jouin and Sanjit Manku of Jouin Manku Studio.
The camellia motif relates directly to the camellia garden in which the restaurant is located. We love the smooth surfaces, the white colour, the subtle feel of being inside a gigantic bloom. The furnishings echo the same smooth petal shape and remind us of the Finnish master, Alvar Aalto, and his timeless white buildings and furniture. - Tuija Seipell
There is something mouth-wateringly yummy and creamily liquid going on in the interior of Cioccolato, a bakery boutique in Monterrey, Mexico. The designers aimed for a Willy Wonka factory feel of slight madness, and we think they’ve succeeded.
The new shop focuses on custom desserts and special events, and it is a specialized spin-off concept of the existing, fairly traditional Cioccolato pastry and cake brand.
The designers of the new concept are Savvy Studio Savvy-Studio.net of San Pedro Garza García, Nuevo León, México. One of the main concerns of the design team was to ensure clear differentiation of the new concept, without confusing the brands current customers.
The gooey concept evokes cravings of sweet sugary treats and thick whipped cream, strong chocolate and colourful candies, feather-light macaroons and juicy cupcakes – anything sweet and happy and festive.
Our favourite is the white table with one leg formed by dripping something, perhaps jam or some other irresistible filling. Chocolate drips off shelves and the seats seem to be made of licorice and ice cream.
Savvy Studio was in charge of the entire rebranding concept, from visual identity to interior design and packaging. Savvy is a multi-disciplinary studio involved in industrial design, architecture, graphic design, marketing and communications. Tuija Seipell
Niche “bars” are the new Third Places. Your preferred, distinctive, highly specialised places between work and home.
We’ve noticed restaurants, bars and services specialized in a not just a specific style of cooking, but on one ingredient, or one way of preparing an ingredient . Or one essential service. Or establishments that are taking the typical environment in a new direction. Doing something new, with a bold, clear focus. Not following others.
The images in this post are of BeefBar in Montre Carlo specialising in meat and established by European meat importer Riccfardo Giraudi who needed an uboring meat restaurant to showcase the best of meat and to entertain his clients.
The fairly recently refurbished interior is by Monaco-based Humbert & Poyet Agency. Especially impressive in the Monte Carlo BeefBar are the custom-made Murano glass chandelier and the marble bathrooms.
In our search for specialisation, we’ve encountered the Obika Mozzarella Bar in Rome/Florence/London/Milan/New York/Los Angeles/Toronto/Istanbul/Tokyo. We fell in love with their website’s sensuous Fabrizio Ferri-directed intro video about the art of making those delicious orbs of Mozzarella di Bufala Campana DOP, mozzarella made from the milk of the domestic water buffalo.
And the Poncelet Cheese Bar in Madrid with its cool, angular interior by Gabriel Corchero Studio.
Or San Francisco’s Coffee Bar, a coffee bar decidedly moving away from the atmosphere of scruffy armchairs and permanent residents with their laptops, to creating an elegant, minimalist stage for making an espresso drink .
We’ve also noticed the Asian Noodle Bar, Zozobra, in Kfar-Sabba, Israel, where chef Avi Conforti prepares Asian food based on centuries-old recipes in a shockingly vast and modern environment, designed by BK Architects.
Restaurant Farma Kreaton (Meat Farm in Greek)is the recently opened addition to the well publicized Fabrica Kreaton restaurant located in the center of the city of Komotini, (Adrianoupoleos 4) in northeastern Greece.
The architecture and interior design of both spaces are by Minas Kosmidis (Μηνάς Κοσμίδης) with offices in Thessaloniki and Komotini.
In the case of Farma Kreaton, graphic designer Yiannis Tokalatsidis created the minimalist, hand-drawn graphics and cut-outs of cows, chickens and the scenery of the countryside that set the whimsical barn-yard chic tone to the entire space.
The 270 square-meter (almost 3,000 square- feet), 150 seat new restaurant is in essence an additional open-concept eating area to the existing Fabrica Kreaton that, in turn, is themed around a Greek butcher shop. Both are housed in a renovated 1950s farm house with a large yard.
In Farma Kreaton, in addition to the graphic components, we were attracted to the lovely, white-painted wood floors and the overall feel of a temporary barn-raising supper.
The simple plank tables, the mismatched, unpretentious chairs, the humble potted plants and herbs on the tables, all exude a feel of a space dedicated — just for the moment — to sumptuous eating and enjoyment of good company.
The hay bales, pick forks, watering cans and cut-out animals remind the diners of the work done and to-be done on the farm, the dinner beings just a moment of celebration — perhaps of a good hay harvest or a successful calving.
In short, Minas Kosmidis and his team have managed to create a believable semblance of a working farm without going overboard and ending up with a contrived, pretentious “concept” instead.
The food at Farma Kreaton is typical Greek meat-based plates, and the diners are predominantly locals. Tuija Seipell.
Yoobi Sushi, London's first temakeria, opened last month on Lexington Street in Soho. Its interior design is an exercise in constraint that has produced a statement of clean minimalism at its best.
Temaki is fresh sushi wrapped in a cone. It is a take-out or eat-in variety of sushi that was born in Brazil where the largest Japanese population outside Japan resides.
London-based Gundry & Ducker Architecture Ltd. stripped the former warehouse back to its original brick and painted the walls dark steel-gray.
The designers were challenged to combine the vibes of Rio, Tokyo and London, and to reflect the Yoobi brand's color palette created by Ico Design.
They solved the riddle with a fusion of only a few distinct features. All key surfaces, apart from floors and ceilings, received a light timber covering. The only "colors" are added by the brilliant white sushi bar, by the on-brand color inlays in tables, and by the chairs.
The decorative touch that connects all of the elements is the on-brand angular detail on the floor, sushi bar, tables, and on the blocky benches and plinths. - Tuija Seipell.
Not being big meat-eaters, we may never become regulars at Yakiniku Master Japanese barbecue, but we do love the design of the chain’s latest, its third, restaurant, opened late last year on Shanghai’s Tianyaoqiao road.
The 300 square-meter (3,230 square-foot) restaurant seats 130 people. It was designed by Beijing-based Golucci International Design, lead by the Taiwan-born, London-trained designer, Lee Hsuheng, with team members Zhao Shuang and Ji Weng.
The interior of Yakiniku Master Japanese barbecue is a harmonious combination of minimalist modern design and references to both Japanese and Southern Chinese architecture and traditions.
We love the use of the wood frame structures of traditional Japanese architecture, and in particular, the oak lattice work or screens that simultaneously divide and unite the restaurant’s various sections.
We love the half-moon shaped ceiling light fixtures designed by Golucci and referring to small, traditional Chinese boats.
The seemingly random, rectangular patches of meticulously arranged pebbles create cool interest on the floor and resemble a typical Zen-like feature in a Chinese garden.
We like the large, black-and-white mural behind the bar area that shows the beautifully curving silhouettes of typical Chinese roofs.
But most of all we love the stunning, ink-black wall of stacked traditional Japanese barbecue coal. It is absolutely beautiful.
All of these quietly elegant elements are not just beautiful to look at, but tactile and interesting, with texture and life and stories to tell.
Lee Hsuheng established Golucci International Design in 2004. Its portfolio includes a number of high-end restaurant and hospitality projects. - Tuija Seipell
Wine tasting is passé and the English have already perfected the High Tea, and nothing surpasses the Japanese tea ceremony. So what’s next? The creative minds at L'Hôtel de Vendôme in Paris set their eyes on “High Coffee.” They don’t call it that, but it certainly looks and feels like it.
Every afternoon, superior gourmet coffee varieties are served according to the expertise of France’s Best Roaster of 2011, Antoine Netien, and Tom Clark, owners of Paris’s high-profile Coutume Café, and importers and roasters of vintage coffees.
Enticing the coffee-drinkers to elevate their experience to a sinful level of indulgence are dainty carts full of mouth-watering sweet delicacies created with the supervision of Luc Debove, Chef Pâtissier of the Grand Hotel of Cap Ferrat, that belongs to the same group as 1 Place Vendôme.
This culinary extravagance is served in the hotel’s deliciously prissy first-floor restaurant, 1 Place Vendôme with its magnificent views of the Place Vendôme. When the restaurant opened in 2009, it was Florence-based architect Michele Bönan’s first restaurant and hotel project in France.
Bönan created a completely customized, elegant setting in a couture-style theme with silver-studded black-and-white hounds’ tooth chairs, plush silk and velvet sofas, silver satin curtains, and cushions of pink silk satin with black and white ribbed motifs.
And to amplify the luxurious effect, all this is contained in a space with virgin-white walls, floors and ceilings. All furniture and fittings, including curtains, cushions and carpeting were custom-designed by Bönan and manufactured in Florence from fabrics by the Italian fabric house Dedar. - Tuija Seipell
Luzi Bombón in Madrid is the latest restaurant creation of the Barcelona-based Grupo Tragaluz.
The group’s beginnings date back to 1987, when mother and son, Rosa Maria Esteva and Tomas Tarruella, opened El Mordisco in Barcelona.
Now, 20 restaurants and one hotel -- OMM in Barcelona -- later, their brand is a strong, established player in the Spanish hospitality market.
Luzi Bombón on Paseo de la Castellana offers madrileños Mediterranean brasserie food from early lunch in the garden to late-night drinks in the bar with live DJs.
The mid-century minimalist interior design of Luzi Bombón is by Esteva’s daughter, Sandra Tarruella www.sandratarruella.com. - Tuija Seipell
Is there anything more basic, homey and familiar than a loaf of great bread? Yet it has become a luxury. More and more of us are sick of (literally and figuratively) the white, never-to-stale sliced bread in its never-to-biodegrade plastic bag.
We crave for fresh artisanal breads, natural ingredients, heritage grains, organic everything. Those who value great-tasting, healthy bread will pay for quality.
And with that quality and premium price comes the notion of design. Why should we buy that wonderful, healthy loaf at a horrible-looking bakery?
Hominess and hearty fare are great, but does the environment have to look so “homey,” too? Not any more. We are seeing more and more cool bakeries around the world.
Our fans and followers helped us track down a few examples that meet the requirements at least visually. If the loaves and other baked goods created at these establishments remain consistently as great as their environments, you can count us in as fans.
Blé, Thessaloniki, Greece
Blé Bakery on Agias Sofias in Thessaloniki, Greece, most certainly fits the bill. It was designed by the minimalist architects at Claudio Silvestrin Giuliana Salmaso (London & Milan). It has the world’s largest wood oven – gigantic, at 12 meters (almost 40 feet) tall!
And the bakery is built from cob made of white clay from Crete and Milos, plus sand and straw. Blé’s four floors house a patisserie, bakery, delicatessen and a wine and mozzarella bar.
Electra, Edessa, Greece
Another cool bakery in northern Greece is located about two hours’ drive form Thessaloniki in a town called Edessa. This central Elektra Bakery location is a prototype redesign of the family-run bakery chain’s stores.
The open, minimalist design by Edessa-based Studioprototype Architects helps to disguise the tiny space of 35 square meters (376 square feet) at a busy intersection.
The large outdoor seating area adds to the appeal, and glass walls link the indoors and outdoors to each other. Furniture by Xavier Pauchard and lighting by Tom Dixon.
VyTA Boulangerie Italiana, Turin, Italy
In Italy, the drama never ends. Not even in a bakery. VyTA Boulangerie, designed by Rome-based architect Daniela Colli, is located at the epicentre of busy urban life, the Porta Nuova train station in Turin.
With its contrasting light oak and black polymer surfaces the shop resembles a high-end fashion boutique or bar much more than it does a bakery steeped in tradition or natural ingredients.
Yet, it is an engaging environment with its large L-shaped counter, the stylized natural-oak “hood” over the pastry displays, and the hexagonal beehive detailing. VyTA Boulangerie has stores in Rome, Milan, Turin and Naples.
Princi, Milan, Italy
Of course, the dramatic dawn of the designer bakery took place in Milan. Princi, also designed by Claudio Silvestrin, offers organic breads and other goodies made according to traditional recipes. And it is open 24 hours a day and even on Sundays.
Owner Rocco Princi opened his first bakery in 1986. He now has four stores in Milan and one in Soho, in London.
Joseph – Brot vom Pheinsten, Vienna, Austria
In Vienna, Austria, the latest cool destination for lovers of organic bread is Joseph - Brot vom Pheinsten (Translation: Joseph – Finest Bread), located in the 1st district at Nagelgrasse 9.
This is the first retail store for owner Josef Weghaupt and master baker Friedrich “Fritz” Potocnik whose Joseph delicacies are also available at the city’s finest cafés restaurants, delis and shops. Corporate and graphic design by Martin Dvorak.
Baker D. Chirico, Melbourne, Australia
In Melbourne, Australia, cravings for chic design and amazing bread will be satisfied at two shops owned by Daniel Chirico. In celebration of the artisan baker, his second Baker D. Chirico store in Carlton, unlike the first one in St Kilda neighbourhood, has no coffee machine, deli or other distractions.
It is all about bread. And of course, about design, wonderful curving wood slats infusing light and warmth into the tiny space. Created by March Studio, also responsible for a number of Aesop store interiors.
Bécasse Bakery, Sydney, Australia
The chic, French-inspired Bécasse Bakery is located in the new Westfield Shopping Centre in Sydney, Australia.
It is part of a group of establishments, all located on the fifth floor of the centre and all owned by Justin and Georgia North: Quarter Twenty One restaurant, store and cooking school, plus Bécasse Restaurant and Bécasse Bakery.
The bakery was designed by Sydney-based Mima Design with principals Mark McConnell and Micheline Li Yoo Foo.
Panscape Bakery, Kyoto, Japan
In Kyoto, Japan, Panscape bakery represents the new look of bakeries. The tiny space, just over 26 square metres (280 square feet), looks sleek and clean in the understated, minimalist way the Japanese master so well.
Yet, with its select, massive components of cement and aluminum plus a half-tonne log, the space also exudes solidity and strength.
The concept, architecture and interior are by Osaka-based Hiroki Kawata Architects: ninkipen!
Komsufirin, Istanbul, Turkey
In its fewer than five years of existence, Komsufirin has grown to some 60 stores in Turkey and it sells predominantly pre-baked products, so it is by no means an artisan boutique enterprise, but we like the clear, minimalist interior, redesigned by Istanbul-based Autobahn.
The store name translates as “the oven in the neighborhood” and Autobahn principals Seyhan Özdemir and Sefer Cağlar used natural oak and white tiles to create a modern and visually spacey environment as a backdrop for the ancient process of baking.
Komsufirin is operated by the Doruk group and it is growing at a breathtaking pace, aiming for 350 stores by 2013 and 1,000 stores by 2020.
Helsinki Bakery, Osaka, Japan
One would expect to find Helsinki Bakery in Finland, but no, this one is located in Osaka, in the three-year-old Hankyu Nishinomiya Gardens shopping mall.
And not just the name, but also the white and natural-wood design have direct connections to Finland.
The store’s Japan-born designer Arihiro Miyake is based in Helsinki-Finland, and has studied in both Japan and Finland.
Simple, healthy and natural are the key words of the bakery and the Scandinavian design supports those notions perfectly.
Lagkagehuset Bakery, Copenhagen, Denmark
Lagkagehuset Bakery’s name translates as “pie house” but there is definitely no homey pie atmosphere in this location, designed by SPACE Copenhagen.
Lagkagehuset’s principals, Steen Skallebæk and Ole Kristoffersen, have been baking independently of each other since the early 1990s. But in 2008, they combined their successes in and started Lagkagehuset that now has 18 locations in Denmark. - Tuija Seipell