Tag "retail&food"

Bar AL PARLAMENTO, Venice.

Bar AL PARLAMENTO, Venice.

Architects Silvia Simionato & Marina Calcinoni have transformed an old-fashioned bar in a room full of life, sparkling.

Bar AL PARLAMENTO, Venezia.

Bar AL PARLAMENTO, Venezia.

Gli Architetti Silvia Simionato & Marina Calcinoni hanno trasformato un bar demodé in un locale pieno di vita, frizzante.

TIRAMISÙ DELISHOES, IL PRIMO FASHION RESTAURANT DESSERT BAR D’ITALIA

TIRAMISÙ DELISHOES, IL PRIMO FASHION RESTAURANT DESSERT BAR D’ITALIA

Tiramisù Delishoes, progetto ideato da Re.d, divisione di retail e marketing design di M&T, è il primo fashion restaurant dessert bar d’italia.

TANDOR, meet the second generation of Barcelona’s first Indian Restaurant.

TANDOR, meet the second generation of Barcelona’s first Indian Restaurant.

MEET THE SECOND GENERATION OF BARCELONA’S FIRST INDIAN RESTAURANT…

The new Pandemos Agora by KLab Architecture is now open.

The new Pandemos Agora by KLab Architecture is now open.

THE NEW PANDEMOS AGORA BY KLAB ARCHITECTURE IS NOW OPEN…

FOUR SEASONS Chocolate Shop.

FOUR SEASONS Chocolate Shop.

This project is developed its design concept around global architectural trends inspired from regional architectural tradition which has resulted in a sophisticated Chocolate Shop that successfully represents the Four Seasons brand, as well as the local environment.

Poissonnerie NÉMEAU reinventing a walk on the bottom of the sea.

Poissonnerie NÉMEAU reinventing a walk on the bottom of the sea.

One recognizes with the recent Némeau project the unique signature of Jean de Lessard, creative designers who was inspired for his space exploration of the place by the adventure novel Twenty Thousand Leagues Under the Sea.

RAW RESTAURANT Taipei

RAW RESTAURANT Taipei

The conversation between Weijenberg and Chef André Chiang (50 Best Restaurant’s) to design a new restaurant in Taipei.

RAW RESTAURANT Taipei, la gastronomia incontra il design.

RAW RESTAURANT Taipei, la gastronomia incontra il design.

Il concept è frutto della collaborazione tra lo Studio Weijenberg di Singapore e il proprietario del ristorante, lo chef André Chiang.