A hospitality design like K. Grill is something that’s hard to miss and a must-see for people who enjoy fine dining a lot. It is a spacious and two-level restaurant design that has been provided an open area for summer. They serve fresh grilled meat and the old-time favorite “souvlaki” and “kalamaki” and along with these tasty meals the restaurant interiors seem to echo the elegance and the unique identity of the restaurant.
The collaboration between Visual_Bytes and Olive3 has resulted to an amazing restaurant. Visual_Bytes took care of the interior and graphic design while Olive3 handled the architectural characteristics of the space. The main focus is to achieve a design solution that will demonstrate the traditional Greek food subject giving it a casual and progressive perspective.
The identity of the beautiful restaurant was based on a warehouse and barn atmosphere that was given elegance and sophistication through smart selection of fixtures and furniture. But the materials were rough including cement, iron meshes and old wood planks. The graphics included meat relevant such as the meat stamps and the bull’s head outline.
The open area designed for summertime has the charcoal grill and has the hanging illuminated beer cellar. This is one of the focal points of design that is greedy for attention from guests right at the very moment they step foot inside the establishment. In the upper level, there are two more black metal mesh-made beer cellars that were provided with a series of denim-covered sofas to offer a more relaxed mood yet the same homey and comforting elegance.
The Muuto lamp fixtures were used to illuminate the lower level through the mesh defined openings. This created a theatrical illumination at the center of the restaurant. The attractive cardboard signs and stenciled logos were situated on the untreated wooden panels, doors and furniture and this provided the restaurant the subtle touch of informality despite its elegant design and the strict architectural definition.
Posted by JackieAzuela at 28 March, 2012