RESTAURANT DESIGN

The objective of the project was creating a restaurant interior that realizes the client’s vision of an eco-friendly design and that reflects the restaurant’s
organic and traditional menu. A space that functions to serve the Client’s multiple service requirements, that attracts a variety of customers and that is unique in the atmosphere and experience it offers.

The concept is to create a design that is dynamically experienced through a coherent spatial story, that is zoned according to functionality, journey, circulation and maximum usage of space. A spatial story that mirrors the traditional Sri Lankan community and that is inspired by the menu’s staple ingredient, RICE. In the traditional villages of Sri Lanka, a community is formed of, and centers around the following: the paddy-field, the stream that provides the field with water, the houses and the temple. The community is brought together to produce an ingredient that is a staple and an integral part of Sri Lankan culture and cuisine. The design is an interpretation of the traditional and organic menu, through to process that these ingredients are brought to the table.