A restaurant concept derived from the famous Barcelona market housed under a single great roof structure, inspired studio razavi architecture to create an all-encompassing atmosphere, not dissimilar to the market.
Using only wood, the design intent for the Boqueria Restaurant in NYC was to mitigate the changing ceiling heights (some in excess of 20′) with one varying surface made up of wood slats. These would then curve down to extend along walls to create a warm texture, which would gradually disappear as it reaches down.
A simple design intent which allows for different room sizes to be created, shifting from grand to intimate, celebrating the centrally located bar and kitchen space as focal point of perspective. This bar becomes the prominent spatial element and stands out as a vital organ along with the open kitchen, opposite the main seating area, therefore surrounding clients with the two main features of what a tapas restaurant is all about.
Creating a variety of spatial qualities was equally important so as to offer clients multiple experiences and dining options. The lighting and decorative schemes also take these variations into account so as to always provide the adequate scale.
Design and info © studio razavi architecture
Images © Simone Bossi
