map by Ciucanu Ana

Proiect Restaurant Ciucanu Ana An III MAI

Inclusivity

The space aims to promote an inclusive environment by ensuring that the restaurant is accessible and welcoming to a diverse range of customers, catering to the diversity of dietary preferences and needs.

Embracing culinary creativity and continuous improvement are essential attributes, by introducing innovative dishes, cooking techniques or practices that distinguish this restaurant.

Inovation

Social Responsibility The restaurant is committed to sourcing ethically and sustainably produced ingredients. So we support local farmers and suppliers to make a positive contribution to the community and the environment.

The focus is put on quality in both food and presentation. Attention has been well paid to the aesthetics of the restaurant space, menu design and overall atmosphere to create an enjoyable and memorable dining experience.

Quality and Aesthetic Design

Human-Centred Another value of the restaurant is prioritizing customer satisfaction and well-being by providing a positive dining experience, attentive customer service, and creating a welcoming atmosphere for guests.

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Boruna Demo Version

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Inspiration

-Universo Olivetti

“I believe that work is the most beautiful invention of man. The idea that work is a purgatory, a simple way to earn a living, is the worst nonsense ever thought up by the idle!”-Adriano Olivetti Adriano Olivetti (1901-1960) was an Italian engineer, industrialist, and founder of Olivetti, a leading manufacturer of typewriters and later computers. He emphasized social responsibility, promoting progressive workplace practices and urban planning. Olivetti was a visionary entrepreneur known for integrating design and innovation into business.

His work and manners were an inspiration for the restaurant and its values.

Another interpretation paints the image of the dishes as a craft, and the act of serving as an art, highlighting the need of craftmenship-like skills involved in the culinary procces.

We took the quote, in which he expresses his perspective on the value and purpose of work, and put it in the context of designing a restaurant, and came up with several interpretations.

The first interpretation, that would also represent the starting point of the project, is that the design of the restaurant should be approached as a creative expression, considering it a form of work that goes beyond a simple mean of earning a living. Emphasize the beauty of of the dinning experience, creaating an atmosphere were both the customers and the staff can take pride in their part of the “work”.

Adriano Olivetti is to be admired for his versatile accomplishments across so many domains. Much like the nuanced flavors in our restaurant’s dishes, Olivetti’s ability to excel in diverse fields resonates with our commitment to deliver an exceptional and varied dining experience.

From another point of view, the functional spaces should be placed in a way that assures a prompt, effective and why not enjoyable working enviorament for the staff, by making sure all their needs are meet.

A glimpse inside ...but just a glimpse, ‘cause we don’t want to spoil it for you.

Circle Bar Chair

Mockups