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Lerouy is a Michelin-starred restaurant designed akin to a theatre hall, where each table is orientated towards an open kitchen and guests can watch the chef and his accompanying team.
Orlo is a melting pot of history and Mediterranean flavour in Collingwood, designed by McCluskey Studio.
It’s where gelato is created and enjoyed but best of all, CHICHO Gelateria and Production Lab has been expertly designed with colour and texture that is certain to delight every customer.
Vie Studio has designed a glowing example of a dynamic hospitality setting, inspired by Japan’s undulating fascination with fireflies.
In this comment piece, James Huntly – founder and creative director of AboundStudio – considers the meaning of really ‘sleeping with the brand.’
With each bite and brushstroke, diners at Bird in Hand’s latest restaurant are whisked away to the heart of Australian creativity and heritage.
Warren and Mahoney and Technē explore the symbiotic relationship between architecture and nature at a restaurant in Auckland’s bustling waterfront.
Found within the verdant landscape of Jubilee Hills, Hyderabad, Sona Reddy’s design for this authentic Andhra restaurant adeptly fuses textural rhythms with traditional materials.
Esteemed international practice OMA has completed AIR in Singapore, a genre-straddling project defined by openness and an emphasis on waste.
Nazcaa boasts a statement design for a singular restaurant and it’s right at home on the Dubai hospitality scene.
Winners of The Social Space category in the 2023 INDE.Awards, RooMoo Design Studio has made its mark on the Shanghai’s hospitality landscape with a new restaurant design.
This executive lounge and Chinese restaurant in the Shangri-La Qiantan draws sumptuously from the architecture of Shanghai Shikumen houses.
