RESTAURANT · INTERIOR ARCHITECTURE
A 120-cover restaurant conceived around two ideas: fire and the Atlantic. The kitchen is open and anchors the space — guests orient themselves by watching the grill. The layout creates distinct zones (bar, main floor, semi-private dining) without any dividing wall.
Materials were chosen for how they age: raw steel that will oxidise, hand-thrown ceramics, rough-sawn oak that has already started to silver. In two years this place will look better than it does today.
The restaurant opened to a three-month waiting list. ISL completed the fit-out in 11 weeks from possession of the shell.
