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    Woods Bagot designs art deco-informed restaurant at Rockefeller Center

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    Dim lighting and dark tones define the interiors of the second Smith & Mills restaurant in New York, recently completed by architecture studio Woods Bagot.

    Situated in New York’s Rockefeller Center, the restaurant’s interiors were designed by Woods Bagot in collaboration with New York City-based hospitality management consultancy Neighborhood Projects.
    To enter the space, guests walk through a snug hallway covered with vintage elevator-cab panels.
    Architecture studio Woods Bagot has completed the Smith & Mills restaurant in New York”It was very important to us that we created a transition zone off the concourse before you enter the main dining room,” explained Wood Bagot’s Krista Ninivaggi.
    “This would act as a buffer to feel the buzz of the heart of Rock Center diminish, and then be enveloped in our warm amber glow.”

    “We achieved this by using old wrought iron elevator cab screens to partition off the entry and lowering the ceiling for a classic design move of compression before being ‘released’ into the carefully crafted atmosphere of the restaurant,” she continued.
    To enter the space, guests walk through a hallway covered with vintage elevator-cab panelsColumns clad in zellige tiles and mirrors divide the space, while antique-style mirrors on the walls and reclaimed wood panelling were used to create a vintage feel in the restaurant, which is the second Smith & Mills to open in the city.
    “We used the reclaimed panelling and zellige tile to ‘paint’ all of the wall surfaces,” Ninivaggi explained. “We alternated them in key locations by deciding what should feel ‘warm’ with the wood or ‘hard’ with the tile.”
    An oval bar made of zinc and walnut is also featuredAn oval bar made of zinc and walnut, which sits on a tiled black stone floor, functions as the restaurant’s focal point.
    In the dining area, the studio chose banquette seating dressed in oxblood velvet in a nod to the restaurant’s original location in New York’s Tribeca neighbourhood. Marble tables with brass accents and bistro chairs complement the design.
    Banquette seating in the restaurant is dressed in oxblood velvetThe interior of the restaurant’s private dining room features a transition from handmade red zellige tiles sourced from Morocco on one wall to a botanical print wall covering above.
    Lighting fixtures, such as pendants and sconces, cast ambient lighting throughout the space. Artwork by Ukrainian artist Yelena Yemchuk hangs on the walls.

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    “The lighting was very carefully considered both in its design and light quality, to give the appropriate hue to the space,” Neighborhood Projects’ Matt Abramcyk told Dezeen.
    “We went so far as to undertake tests to find the right vinyl to veil the light from the concourse to give a warm backdrop,” he continued.
    Pendants and sconces provide ambient lighting throughout the spaceThe location of the new restaurant also had a big influence on the design.
    “At both locations, Smith & Mills strives for simple, rustic design, with materials that nod to the past,” Abramcyk concluded. “Because of the new location’s iconic surroundings, the Rockefeller Center design also nods to art deco, in particular.”
    Other restaurant interiors recently featured on Dezeeen include a Korean fried chicken restaurant in New York designed by Rockwell Group and a cocktail lounge in Las Vegas created by musician Bruno Mars in collaboration with design studio Yabu Pushelberg.

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      MYT+GLVDK creates industrial-style restaurant in Mexico City

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      Mexico City studio MYT+GLVDK has designed a fast-casual restaurant where exposed concrete walls are covered in wavy green metal mesh.

      The office led by Andrés Mier y Terán and Regina Galvanduque completed both the architectural and graphic identities for Órale Milanga, located in the city’s upscale Polanco neighbourhood.
      The Órale Milanga restaurant is designed to have a relaxed atmosphere, which is channelled through both its interiors and brandingThe restaurant celebrates the “comforting and beloved” dish, the Milanese – which many countries claim to have birthed – in a new concept by Venezuelan chef Jorge Udelman.
      “Órale Milanga proposes a fast casual concept that invites you on a journey through Milanese, the main character of a single-item menu that honours different culinary traditions with a variety of ingredients and preparations,” said MYT+GLVDK.
      Olive green accents are a common theme, found in metal-mesh wall panels and seating upholsteryFor the interiors, the multidisciplinary studio overlaid the original exposed concrete walls with panels of wavy, olive-green mesh within metal frames in the same hue.

      Mirrors also fill a row of the wall-mounted frames, creating the impression of more space for the narrow footprint.
      Tubular-steel stools accompany the pale wood bar counterSimilar framework forms a tall, open shelving unit on the other side of the restaurant, partially concealing a green staircase that leads up to additional seating on a mezzanine level.
      “The presence of the green tones, as well as the wood and ironwork accents, evoke the classic neighbourhood cafes and bars in Milan,” the studio said.
      A green metal framework forms an open shelving system that partially conceals a staircasePale wood shelves display Órale Milanga’s branded products that include take-out boxes, mugs, canned goods and glass water bottles.
      Diners are encouraged to eat at either formica-topped tables or a pale wood bar counter, both of which keep the atmosphere in the space light and bright.

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      Modernist-style tubular steel chairs have seats and cylindrical backs wrapped in beige and olive leather, matching the built-in seating.
      Warm LED lighting is emitted from glass diffusers, linked in pairs on curved brass rods that attach to the metal frames.
      The restaurant’s graphic identity features chunky typography, which is applied to signage and branded paraphernaliaThe restaurant’s laid-back spirit is reflected in its graphic identity, which features yellow and green tones “that communicate the naturalness and joy of the atmosphere… as well as the ingredients used in the kitchen” according to MYT+GLVDK.
      Along with bold colours and chunky typography, the branding also features an illustrated group of characters and expressive lines.
      “The branding proposal confirms Órale Milanga as a democratic, open and unpretentious space, where enjoying and sharing are the only premises,” the studio said.
      Órale Milanga is located in Mexico City’s Polanco neighbourhoodMier y Terán and Galvanduque founded their studio in the Mexican capital in 2015, offering architecture, industrial design and branding concepts and execution.
      The team has previously completed a food court inside a Mexico City shopping mall with elements that take cues from Japanese and Mexican design traditions.
      The photography is courtesy of MYT+GLVDK and Órale Milanga.

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      Rockwell Group creates “the cathedral of fried chicken” for New York restaurant

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      Arches of light warmly illuminate this Korean fried chicken restaurant in New York’s Flatiron district, designed by Rockwell Group.

      Coqodaq is the brainchild of restauranteur Simon Kim’s Gracious Hospitality Management, the group behind the Michelin-starred and James Beard-nominated COTE Korean Steakhouse.
      At Cododaq, glass and bronze modules form arches of light over dinersThe new restaurant offers an elevated take on traditional Korean-style fried chicken, encouraging diners to indulge in nuggets topped with caviar and to pair its “bucket” dishes with champagne.
      “Designed by Rockwell Group as ‘the cathedral of fried chicken’, the restaurant design delivers a daring, yet refined dining experience that skillfully integrates Korean and American influences, placing them at the forefront of this enticing culinary adventure,” said the restaurant team.
      The restaurant’s moody material palette and warm lighting set the tone for an elevated take on Korean fried chickenTo create the right atmosphere for this experience, Rockwell Group opted for a dark and moody interior of rich materials and low, warm lighting.

      “Our goal was to capture the essence of this unique concept and innovative approach to fried chicken and translate it into a memorable dining experience,” said founder David Rockwell.
      Plaster wall panels feature a crackled effect akin to fried chicken skinUpon entry, guests are invited to wash their hands in leathered soapstone basins, above which a row of pill-shaped light bands glow within a bronzed mirror that also wraps onto the side walls.
      Past the host stand, an area with four high-top tables offers a space reserved for walk-ins in front of garage-style windows.
      The long bar is topped with black soapstone and fronted with tambour woodThe main dining area is formed by a series of green leather and dark walnut booths on either side of a central walkway.
      A series of illuminated arches soar overhead, formed from rippled glass and bronze modules that resemble bubbling oil in a deep-fat fryer.
      The restaurant’s extensive champagne collection is displayed in glass cases with bubble-like lightingAt the end of this procession, a mirrored wall reflects glowing arches and creates the illusion of doubled space. Meanwhile, plaster wall panels feature a crackled effect, nodding to the crispy skin of the fried chicken.
      “The material palette was driven by a desire to surround diners in an envelope of warmth, creating a joyful place to be at any time,” Rockwell said.
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      Additional booth seating to one side is followed by the long bar, topped with black soapstone, fronted by tambour wood and backed by a luminous black liquor shelf.
      The restaurant’s extensive champagne collection – which it claims is the largest in America – is displayed inside glass cabinets installed with globe-shaped lights that look like giant bubbles.
      At the front of the restaurant is an area with high-top tables reserved for walk-in diners”Simon and I share the belief that the most important thing about restaurants is how they ritualise coming together for a shared, celebratory experience and Coqodaq provides the perfect template for that,” said Rockwell.
      Since Tony Award-winning designer founded his eponymous firm in New York 40 years ago, the studio has grown to a 250-person operation with additional offices in Los Angeles and Madrid.
      Upon arrival, guests are encouraged to wash their hands in leathered soapstone basinsAmong Rockwell Group’s recent hospitality projects are the Metropolis restaurant and lobby spaces at the Perelman Arts Center (PAC NYC) and Zaytina inside the Ritz-Carlton Hotel.
      We’ve featured a few fried chicken restaurants recently, including a 1960s-influenced spot in Los Angeles and a neon-illuminated eatery in Calgary.
      The photography is by Jason Varney.

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      Pearce+ creates temporary sub-zero restaurant in Canada

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      UK architecture studio Pearce+ and Canadian designer Joe Kalturnyk have created a temporary inflatable restaurant for subzero temperatures in Winnipeg, Canada.

      The barrel-vaulted restaurant has space for 48 guests dining in temperatures as low as -30 degrees Celsius during the 10th annual RAW:almond fine dining food festival, which celebrates both Canadian cuisine and the harsh winter.
      The temporary restaurant was designed by Pearce+Each year, the food festival commissions the construction of a temporary structure that responds to its environment and incorporates sustainable reuse.
      “[The shelter] mirrors the ethos of the food served within by minimizing waste, discovering elegance in simplicity, creatively celebrating local identity, and incorporating a global outlook,” said the team.
      It featured a vaulted dining roomPearce+, based in Herfordshire and London, constructed the 220-square metre (2,370-square foot) restaurant in just a few weeks, and it was in use for 22 days early in 2024.

      The snow-surrounded structure had a cruciform plan with a 140-square metre (1,500-square foot) vaulted dining room that contained two linear tables.
      Pearce+ developed custom inflatable panelsEmploying a Diagrid framework, the vault was constructed from 18-meter-long, 15-millimetre reinforced steel bars.
      “These bars were bundled in groups of three, with varying plywood spacers, to create exceptionally lightweight trusses,” the team said.
      Interior diamond-shaped panels featured a reflective foil layerThe team – with the help of inflatable specialists at Inflate Ltd – developed custom inflatable panels that mitigated the potential pressure to decrease the cold temperature’s lower air density. It was stretched over the framework.
      The diamond-shaped panels featured a gold-coloured foil layer that reflected heat into the space.
      Festival goers entered through a smaller vaulted lobby tunnelAlong the ridge line, the gold panels were swapped with transparent ones, offering a view to the snowy sky.
      The panels were connected with Velcro – rather than glue due to the extreme temporal variation – and were disassembled and stored for future uses.
      Directly across from the entrance was the rectangular kitchenCapping each end of the dining area were trapezoidal buttressing structures, designed to resist strong winds and offer emergency egress.
      Festival goers entered through a smaller vaulted lobby tunnel at the centre of the plan. A gabled wooden vestibule transitioned into the dining area.

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      Directly behind the structure was the rectangular kitchen.
      Separated by a small hallway, the kitchen was constructed with a Structurally Insulated Panels (SIP) flat-pack and outfitted with high-quality appliances.
      Rectangular dining tables featured insideThe structure was meant to be a demonstration of ways to conserve space by utilising temporary structures.
      “I think it’s necessary to start re-envisioning how we use space, for what and for how long,” said RAW:almond co-founder Joe Kalturnyk.
      “In the beginning I was interested in seeing if you can temporarily build a city within a city – and what better way to test the idea than with food? RAW:almond was a huge leap – would people embrace the winter and eat outdoors? Would they do it on a frozen river? And ultimately, could we even pull this off?”
      In 2015, the RAW:almond pop-up restaurant was constructed on the surface of a frozen river with an X-shaped plan lying over the connection between the Assiniboine and Red rivers.
      The restaurant was designed for subzero temperaturesAlso in Winnipeg, Canadian studio KPMB revealed a horticultural centre with a Fibonacci spiral roof.
      The photography is by Simeon Rusnak.
      RAW:almond 2024 took place from 24 January to 18 February. For more events, talks and exhibitions involving architecture and design visit Dezeen Events Guide.
      Project credits:
      Project founders: Joe Kalturnyk & Mandel HitzerArchitect/designer: Pearce+ and Joe KalturnykArchitect of record: AtLrg ArchitectureProject management: Joe KalturnykStructural engineers: Wolfrom EngineeringInflatable specialists: InflateVisualisations: Pearce+Construction: RAW:Almond team, Pearce+ and Hi-Rise

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      Cavernous restaurant by Spacemen feels like “stepping into a giant pot”

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      Architecture studio Spacemen has designed the Bar Kar restaurant in Kuala Lumpur, Malaysia, to resemble the earth ovens historically used to cook and smoke food in the ground.

      Based between Shanghai and Kuala Lumpur, Spacemen conceived the interiors for Bar Kar “around the concept of primordial community cooking”.
      Bar Kar is entered via a pathway lined with firewoodGuests enter the eatery through a winding pathway lined with the same firewood used in the restaurant’s kitchen.
      This immersive hall was bookended with mirrored walls to give the illusion of an infinite space.
      Cavernous walls were designed to evoke ancient cooking pitsA bespoke yellow onyx welcome desk with a timber base was positioned at the end of the pathway, which leads to the main dining hall through a stucco-clad tunnel illuminated by a rounded skylight.

      Cavernous, terracotta-hued walls were designed to evoke ancient cooking pits.
      The central “chef’s table” was finished in veiny grey travertine”It’s as if patrons are actually stepping into a giant pot,” Spacemen founder Edward Tan told Dezeen.
      This geometry is echoed in curved tables and banquettes as well as a U-shaped central “chef’s table” finished in veiny grey travertine.
      Arranged around an open, terracotta tile-clad kitchen, the back-lit table provides a space for guests to sit and watch their meals take shape.
      Brown slate flooring was chosen to emulate rocks”All of the elements and finishes are inspired by primordial times,” said Tan, noting the locally sourced brown slate flooring, which was chosen to resemble rocks.
      Crumpled mesh sculptures reminiscent of flames were suspended from curved holes in the undulating ceiling.

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      Bar Kar also features a private dining room informed by “the organic contours of a cave”. For this space, Spacemen chose cream-coloured stucco, stacked in ridged layers to mimic the inside of a cocoon.
      Another gold mesh sculpture hangs over the room’s central red travertine table.
      The private stucco-clad dining room mimics a cocoon”We deconstructed the elements of primordial living in ancient times and put them into an abstract composition,” Tan said. “We wanted to make the restaurant familiar but with a fun and contemporary approach.”
      Known for its bold application of colour and texture, Spacemen previously inserted an “otherworldly” moss-covered installation in a luxury bag store in Putrajaya.
      Other earthy interiors include Studio Wok’s cavernous pizzeria in Sardinia, with sandy pink plaster walls designed to reflect the island’s wind-swept granite rocks.
      The photography is by Su Ping. 

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      Joanna Laajisto creates “dark and woody” interior for Pyhä Ski Resort pizzeria

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      Helsinki-based designer Joanna Laajisto has completed Popolo, a ski resort restaurant designed to be both cosy and practical for guests walking in from the slopes.

      The Studio Joanna Laajisto founder designed the pizzeria as part of Kultakero, a new hotel at the Pyhä Ski Resort in northern Finland.
      The interior pairs slate flooring with patterned timber wall panellingHer scheme features a floor made from irregularly shaped slabs of slate and wall panelling with distinct feather-like grain patterns.
      Other key details at Popolo include leather seating and copper lamps and candleholders, which offer a sense of warmth.
      Snowy scenes outside the window allowed for a darker material palette”The restaurant is designed to fit into the unique landscape of Pyhä; easily approachable yet atmospheric, suitable for both skiing directly from the slope and an atmospheric multi-course dinner,” Laajisto said.

      The designer based the design on her own experiences of the area. She has a vacation home in Pyhä and spends much of her time snowboarding and mountain biking here.
      “I have spent most of my winter holidays in this place with family and friends, so I just imagined a space we would all love to spend time in,” she told Dezeen.
      Copper lamps and candleholders bring a sense of visual warmthThe large windows, offering views of the snow-covered slopes, led her to explore materials that might otherwise have felt inappropriate.
      “Those elements allowed us to create a dark and woody interior without it becoming too heavy or classical for a Finnish ski resort,” she said.

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      The slate floor, made with stone sourced from northern Norway, takes cues from the floor in Pyhä’s original hotel.
      Laajisto explained how this stone floor, which has been in place since 1966, has remained in “mint condition” despite 60 years of being walked over in ski boots.
      “That’s why I knew it would be a durable and lasting choice,” she said.
      A pizza oven is a focal point in the spaceFor the wood panelling, which also features on Popolo’s tabletops, Laajisto chose a birch plywood with a veneer that was pad-dyed to give it a rich dark tone.
      The striking grain patterns come from cutting the logs at an angle.
      Finnish artist Johanna Lumme is responsible for the oil paintings that hang on the wallsFocal points include a large pizza oven and a series of oil paintings by Finnish artist Johanna Lumme, who was specially commissioned to paint the landscape of the Pyhä-Luosto National Park.
      Furniture and fittings include wooden chairs and stools from Czech brand TON, pendant lamps from British brand Mullan and a chequered wool textile, which forms upholstered backrests for the leather seating banquettes.
      Dining tables feature the same timber grain patterns as the wall panellingLaajisto has also designed interiors for various restaurants and bars in Helsinki, including wine bar and bakery, The Way, and French bistro, Cafe Savoy.
      Other recent projects include the logistics centre for Finnish Design Shop.
      The photography is by Mikko Ryhänen.

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      Sundholm Studio revamps Nanas restaurant to capture “spirit of grandmothers”

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      Interiors practice Sundholm Studio has refreshed the 30-year-old Nanas restaurant in Durham, North Carolina, with strong colours, bespoke timber joinery and metalwork.

      Previously named Nana’s, the restaurant was renamed Nanas, in tribute to “not one nana, but rather the entire genre,” Sundholm Studio creative director Shaun Sundholm told Dezeen.
      The space – intended to capture the hospitable “spirit of grandmothers” – comprises a bar, salon, dining room and an outdoor patio.
      Navy fluted walls form the backdrop to the salonSundholm’s aim was to update the space with “modern details that bring the outside in”.
      The existing curved walls in the entryway were retained and reworked with wooden slats, which light passes through to evoke “a walk through the woods”.

      Wooden window blinds and sheer drapes in the dining room help with acoustic absorption and adjusting the natural light levels.
      The seating is a mixture of banquette booths and chairsThe dimly lit entrance was contrasted with the bar, dining area and salon, where jewel-toned colours like emerald green, sapphire blue, and rich amber orange have been used.
      “I aimed to pay homage to aspects of the previous design where possible, accentuating some of the interesting bits of the existing physical space, such as the curved wall at the entrance and the hints of orange throughout – recalling the bright, blaze orange walls of the past,” Sundholm explained.

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      In line with the jewel-toned colour palette, Sundholm selected a variety of textures to use across the restaurant, including glossy green handmade Italian tiles and brass finishes.
      Blue velvet upholstery covers the banquettes in the bar, while “vintage luggage” orange leather covers the banquettes in the salon and dining area.
      The dark entrance leads into a curved passage, through to the dining roomBrass archways designed by local metal art studio Andrew Preiss Designs feature across the restaurant, including as a portal between the salon and dining area. This arch motif is echoed in the bathroom mirrors.
      Earth-toned grasscloth wallpaper and a plaid-patterned carpet contrast the solid colours and textures.
      “For this restaurant, our initial mood boards culled from a diverse range – from The Golden Girls and vintage Ralph Lauren textiles to 1970s Cadillacs and abstract impressionist art inspired by the Smoky Mountains,” Sundholm said.
      Bold colour is used for the restaurant seatingThe studio’s goal was to “distill these inspirations into their core elements” and use them to inform the interiors in a “non-gimmicky” way.
      A collection of mixed-media artworks by local artist Jason Craighead featured across the restaurant add to this aesthetic.
      Tartan carpet introduces a pattered counterpoint to the block coloursOther recently renovated restaurants featured on Dezeen include Aino and Alvar Aalto’s Savoy restaurant in Helsinki restored after 80 years and The Bird in Montauk designed by Home Studios.
      The photography is by Lissa Gotwals and D L Anderson.

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      Home Studios refreshes The Wren pub on New York’s Bowery

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      Brooklyn-based Home Studios has remodelled a bar and restaurant in New York’s East Village, using dark wood and velvet seating to retain a “worn-in and aged appearance”.

      The Wren on the busy Bowery thoroughfare has become a neighbourhood staple since opening in 2012, but was ready for an interior revamp.
      The Wren has been remodelled in a way that retains its rustic charmHome Studios refreshed both levels of the upscale pub, including the upper-floor dining and drinking area, and private lounge downstairs.
      “Despite the changes in the city and the evolution of the neighbourhood, The Wren has maintained its timeless appeal, offering visitors a glimpse into the past and an authentic pub experience,” said Home Studios, led by founder Oliver Halsegrave.
      The L-shaped bar has a marble counter and is surrounded by GAR Products stoolsAcross the main level, dark and moody materials have been used to retain the pub-like quality of the spaces, assisted by the exposed wooden ceiling beams and columns, and hardwood floors.

      Either side of the entrance, black-painted, booth-style benches are installed against the walnut wall panelling, creating cosy nooks for pairs or small groups to occupy.
      Towards the back, a chocolate-coloured velvet banquette features ribbed cushionsThe bar area features an L-shaped marble counter surrounded by GAR Products stools, opposite black wainscoting that runs below vintage-looking wallpaper.
      Towards the back, a long banquette is dressed in ribbed cushions that form the seating and backrests, all wrapped in brown velvet.
      Custom mirrors alternate with disk-shaped sconces by In Common WithCustom arched shaped mirrors mounted on the walls alternate with disk-shaped sconces by In Common With, against a beige textured plaster backdrop.
      A variety of other sconces throughout were sourced from lighting brands including O’Lampia, Shades of Light, Allied Maker and Rejuvenation.
      Guests can choose from a variety of booths, two-tops or standing areas”With a worn-in and aged appearance, the space now exudes a moody winter-like atmosphere,” said Home Studios.
      Downstairs, the mood is even more “sultry” and intimate, thanks to darker surfaces and a variety of dim, warm lighting sources.

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      The bar counter is made from Black Portoro marble and the wood floors are also stained black, while the banquette upholstery is a lighter tone than found on the upper level.
      Between the two floors, guests can choose from a variety of seating or standing spots for enjoying their beers, cocktails and bar food.
      In the private area downstairs, the mood is more sultry and the banquette upholstery is lighter in colour”Home Studios has seamlessly blended nostalgic and rustic charm throughout The Wren’s interior, creating an inviting and distinctive ambiance that pays homage to the bar’s storied history,” said the team.
      Home Studios is no stranger to refreshing beloved establishments, having completed interiors for The Bird in Montauk and The Pearl in Nantucket.
      The downstairs area features dark-stained floors and a black marble bar counterThe firm also recently turned a conference centre in Northern California back into a luxury hotel, as originally intended by the property’s founder: the inventor of the radio.
      The photography is by Brian W Ferry.

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      Erik Bratsberg fills Persona restaurant with tactile materials and own artworks

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      Interior designer Erik Bratsberg has created unique artwork for the interior of the Persona restaurant in Stockholm, which also features asymmetrical terrazzo and patinated brass details.

      Bratsberg, who worked in finance before moving into interior design, wanted the fine dining restaurant in Stockholm’s upmarket Östermalm neighbourhood to have a warm and welcoming feel.
      Persona is located in Stockholm’s Östermalm area”The inspiration is drawn from a mix of personal experiences, subconscious imprints from admired styles, particularly mid-century Italian design, and a desire to integrate a homely warmth into a hospitality environment,” he told Dezeen.
      “The design philosophy centres around creating a timeless, inviting space that enhances the dining experience while maintaining a sense of personal touch and intimacy.”
      Green tones feature throughout the interiorGreen hues are used throughout Persona’s 120-square-metre interior, complementing its cream-coloured walls and numerous wooden furniture pieces and panelling.

      “Green is my go-to when I want to arouse a sense of calmness and comfort,” Bratsberg explained.
      Designer Erik Bratsberg used furniture pieces with rounded and organic shapes”It’s a tertiary colour, a mix of a cold and a warm colour, which allows it to go well with both warmer and colder hues and materials – a yin and yang of colours somehow,” he added.
      “Green also brings the mind to nature and I guess my love for green relates to the joy of seeing the leaves back on the trees after a long Swedish winter.”
      “Honey-tinted” oak shelving is filled with crockery and artThe restaurant, which feels more like a living room than an eatery in parts, also features plenty of natural materials such as stone and wood, which are interspersed with terrazzo and brass to create tactile interest.
      This material mix was chosen to evoke a sense of “casual elegance”, Bratsberg said.
      “For the floor I played around with the possibilities of terrazzo, using shades of green and warm greys and whites forming an asymmetrical pattern,” the designer explained.

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      Bratsberg clad the walls of the Persona restaurant in an off-white plaster with a mottled surface, designed to contrast the “silky honey-tinted oak” used for the wall shelving and tables.
      “Patinated brass together with details in yellow ochre acts as an accent,” Bratsberg added. “Sheer curtains, patinated leather and textured textiles round it all off.”
      Bratsberg created his own artworks for the restaurantCustom-made abstract artworks also decorate the interior. Bratsberg made these himself from watercolour paintings that he had made, which were then screen-printed onto acoustic panels.
      “In my multidisciplinary practice I strive to interrelate my art, design and interior work – why not make a lamp into sculpture, or a bar front as a painting, or a plain wall a relief?” Bratsberg said.
      Cut-out geometric details add extra interest to the barAlso notable in the interior is the variation of shapes, with the angular tables and counters contrasting against round and jagged lamps, cut-out geometric details and smaller tables made from organically shaped burl wood and stone.
      “Perfectly straight lines and symmetry bring order and calmness for the eye, but never have I been particularly intrigued by squares and straight lines,” Bratsberg said.
      “On the other hand, too much asymmetrical geometries and organic shapes can bring the feeling of disorder. But balancing the two – as with many opposites or contrasts – can create an interesting harmony,” he added.
      The bathroom features undulating mirrors and a mix of different shapesIn the bathroom, undulating mirrors match a wavy sink and are juxtaposed against square wall niches and angled, jagged cut-out wall decorations.
      “Forms, lines, colours and materiality speak to us in mysterious ways, but an interior without any sculptural form and asymmetries is like a language without exclamation marks, gestures or emotional expression to me,” Bratsberg concluded.
      Other Stockholm restaurants with interesting interiors featured on Dezeen include an “unexpected” restaurant in a historic food hall and a decadent Italian restaurant located in a former cinema.
      The photography is by Erik Lefvander.

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