If you looking for some photo inspiration for restaurant and café interior, here’s the right place, today we publish an exciting work from 3six0 Architecture. STIX restaurant is a modern restaurant with elegance interior, furniture and a continuous band coils the space. On its way, the band folds up, out, and over, as wood wall panel, table, floor, ceiling and bar.

The experience is continuous from front to back, bar to restaurant and table to table. The bourbon toned wood, raw steel and cork present a simple unplugged elegance that is taut like a barrel. Tables fold up into the wall, enabling the space to transform into a cocktail party space, inspired by the food on a stick concept for the restaurant.

Source : 3SIX0

Behind the Scene of the SUBU project, SUBU is the new Johannes Torpe designed concept restaurant from South Beauty Group(SBG).

The concept is brand new and will bring SBG into a new era of restaurant design. The first restaurant is located in one of the finest malls in the new financial district of Beijing, and will share location with the finest brands from around the world. Johannes Torpe is designing everything from the glas to the chairs and will here answer some simple questions in this pre-interview to get the idea un-covered.

How did you meet the client?Well, it started with a lot of phone and email conversations some one-year ago. And in the beginning we thought; “China, naah they will just copy our ideas and feed us off with  some dim-sum…” But Xiaofei kept on pushing us to meet and was a very nice guy to talk  to so in the end we succeeded and meet up in Beijing. And the impression from the phone was right, both Xiaofei and his mother Mrs. Zwang are passionate and very serious about  bringing Chinese cuisine to the next level. But the best part is; they are lovely and fantastic fun people to hang out with, and that is most important to us… This gonna be fun!

What was the brief from the client?The brief was pretty open, and when you enter a room for the first time, you analyze the room quickly and the first impression lasts. But they also did a fantastic project with Philippe (Starck) in 2006 with great success, so automatically you know that they want something completely different from that. But to cut it easy, they wanted something more of a concept that will stand out completely and open people’s eyes to the max, something with an edge and something that creates an experience in the room.

What was your answer / concept to the brief? And why?The answer was clear; we want to look forward and not backwards. We want to create an experience where details are everything, from the food to the tableware, from the lighting to the ambiance, from the music to the uniforms, from the chairs to the toilets. Also we feel that it is important to renew the way guests are served, we are more to a personal level where the waiter steps into character and serve with pride, instead of the classic Chinese  “serving robots”. So our concept is always to have a personal chat with a staff who knows how to serve.

What is the fun part of this project?For sure that is the people behind the project, but also to work on a project with such detail and dedication from the people are really great indeed. I think we will have a long time and long distance relationship going on here, haha! Not to forget, it is nice to be the next designer after Starck they make a project with, at least for the ego

What is the challenging part of this project? And how did you solve it?The challenge has been the time, not the design. We used 3 weeks from the first meeting until presentation in Beijing, and luckily everybody loved the project. After that we used 4 VERY intensive weeks to make technical drawings of the complete project, that was a very hard nut simply caused by the complex solutions we have chosen all through the project. With an opening date of mid October (2007) we needed to move very fast.

Source : dezeen, Johannes Torpe Stodios

British designer michael young has recently designed ‘pissarro’, the interior of a new contemporary french restaurant named after the famous french artist, located in the city centre of hong kong. He explains : “Hong Kong has some wonderful dining but few authentic experiences, a few hi quality establishments draw on finely executed historical references to create a satisfactory surroundings but 95% are a pastiche and fail to achieve any sense of warmth thru design. The concept I decided to create was in reaction to this, I adore eating out and wanted to design a place that gave the comfort of a classic interior but in contemporary terms. I find that most new interiors feel austere due to materials and surfaces they employ. I have been fortunate to get involved in several interesting projects in our industrial division from which I have drawn some extraordinary processes.

I worked with leading design engineer Ken O’Rourke in Taiwan on the front door, he persuaded some hi volume production factories in Taichung to CNC panels of aluminum each with different designs embedded into them to aircraft standard and anodize in specially created colors. 3M provided the wall and ceiling finishes using golden di-noc which assists in creating depth and plane to the interior which was problematically thin. After developing techniques in paper folding with local craftsmen over the last two years I felt brave enough to clad walls using the same process. The only demand from the client was to call the establishment Pissarro after the French artist. He was known for is wonderful skies was in homage we abstracted them digitally and duplicated them in modern terms, each panel contains 26,400 pieces of paper which makes over 300,000 in the entire interior. To break up the strong lines and industrial approach I flew to Mount Fuji to create the lighting in a small village workshop that would allow me to blow the lighting myself.

It was an organic experience and I had no idea what was going to happen, the beauty was in the spontaneity, after blowing the glass into a ball we would then heat up a small area and blow again repeating the process several times. In these areas the glass becomes thinner allowing the light to pass thru and creating a warm glowing effect. Furniture was manufactured by Accupunto Indonesia. The Coen chair (winner of Wallpapers 2008 best dining chair award) was created as special edition in replanted teak and black leather. A matching table was also designed both using cnc technology Young’s ambition to unite traditional craft ideology with technology-led processes of today pre-empts a typology in design which celebrates progress and the timeless appeal of design placed in its time. The restaurant covers 1600 SQFT and seats approximately 50 diners at any one time.

Source : designboom, DeZona,

The concept for The Kirketon Dining Room & Bar in Sydney is based in the great restaurants and bars of Europe and America built in an era of style comfort and quality. Key priority was to encapsulate the style of Paris and the comfort of New York and yet still incorporating the edgy style of contemporary Sydney restaurant design.

Rigorous functional requirements and intense design collaboration with the client, James Ingram, dictated generous egress for wait staff, soft ambient lighting and the maximising of seating capabilities to match licensing. The kitchen also required upgrading to match the newly expanded seating layout as well as providingroom service to the Hotel guests.

The colour palette is restrained and used in a predominantly structural manner to define areas. Cladding finishes – predominantly black stained American Walnut panelling with brass trim, brass cladding treated with a bronze patina and finely sanded stucco plaster finish polished with bees wax define the palette. The ceiling was repainted in Dulux Deep Onyx to recede and take emphasis away from the relatively low ceiling height.…Unfortunately, This restaurant has closed on 12 February 2007

Source : kirketon dining room, your restaurants