DESIGN CONCEPT

The Lavazza project in Spain is conceived as a scalable family of coffee spaces that can inhabit very different host environments while maintaining a clear and recognizable brand identity. The design language is based on a balance between Italian café tradition and contemporary airport and mall ergonomics, translating the ritual of coffee into a series of architecturally coherent kiosks, corners and full restaurants. Warm wood finishes, clean volumetry and the iconic blue brand color compose a common grammar that adapts in size and geometry according to the location.

Each unit acts as an urban micro‑landmark inside transit interiors, generating a sense of place in otherwise transient contexts. The modules are designed to be instantly legible from a distance, with a strong horizontal canopy line, illuminated signage and an open display of products that celebrates craftsmanship and freshness. The architecture frames the act of ordering and enjoying coffee as a fluid, informal experience, where circulation, visibility and comfort are carefully orchestrated.

LAYOUT AND CUSTOMER FLOW

The layouts are organized around a linear service counter that concentrates preparation, display and payment into a single, highly efficient strip. This counter operates as both a functional backbone and a visual stage, allowing customers to read the offer at a glance while staff work within a clear back‑of‑house logic. Geometry remains intentionally orthogonal to optimize modular furniture and refrigeration units, but is softened by rounded corners and setback plinths that ease movements around the bar.

Customer flow typically follows a frontal approach: entry from the circulation corridor, alignment along the counter, and dispersion towards different seating typologies. In larger locations, perimetral booth seating defines a protected inner zone, while high tables and freestanding islands mediate with surrounding public space. In kiosk versions, perimeter counters and stool lines transform the stand itself into a 360‑degree object, accessible from several sides and integrated with adjacent seating fields of the host building.

MATERIALS AND COLOR PALETTE

The material palette combines horizontally grained light wood laminates with neutral solid surfaces in white and cream, producing an atmosphere that is simultaneously warm and easy to maintain. Vertical slatted timber elements crown the façades and canopies, providing depth and a sense of crafted detail while concealing technical elements such as lighting tracks and signage fixings. Flooring is generally kept in robust porcelain or terrazzo‑like finishes selected according to each host building, ensuring continuity with existing circulation areas.

The brand’s deep blue operates as an accent, concentrated on front panels, under‑counter plinths and graphic bands, where it contrasts with the warm timber and the metallic frames of shelving systems. Black and dark grey elements, particularly in suspended ceiling grids and structural columns, provide a visual anchor, framing the lighter planes and contributing to a more architectural reading of what might otherwise be purely commercial furniture.

LIGHTING AND AMBIANCE

Lighting is based on a combination of diffuse ambient illumination from host spaces and focused, warm‑tone fixtures integrated into the Lavazza modules. Recessed downlights provide overall luminance, while linear LED strips under shelves and counter overhangs highlight products and emphasize horizontal lines. Decorative pendant lamps introduce a residential touch in seating zones, differentiating the café environment from the more generic public halls.

The color temperature is intentionally warm to enhance the appearance of coffee and baked goods, in contrast to the typically cooler lighting of transit environments. This duality generates a visual threshold: crossing into the Lavazza area means entering a more intimate, human‑scaled atmosphere, even when located in large open halls or airports.

FURNITURE AND ERGONOMICS

Furniture solutions are standardized but flexible. Upholstered benches with high backs create acoustic buffers along perimeters, while loose chairs and small circular tables offer reconfigurable arrangements for different user groups. High communal tables with stools address short‑stay customers and solo travelers, encouraging social interaction without compromising circulation. All worktops and seating heights are calibrated to universal ergonomic standards, with accessible counter segments for users with reduced mobility.

Display units are designed as open shelving and refrigerated vitrines that align visually with the counter datum, ensuring a coherent horizon line. Storage is discreetly integrated below counters and within thicker wall panels, maintaining uncluttered customer areas and reinforcing the architectural clarity of the ensemble.

ADAPTABILITY AND SUSTAINABILITY

The system is conceived as a kit of parts, enabling rapid deployment in multiple Spanish locations with varying footprints and technical constraints. Structural independence of the kiosks minimizes interventions on host buildings, simplifying approvals and enabling future relocation or reconfiguration. Repetition of modules and details reduces manufacturing waste and ensures durability through tested, robust solutions.

Sustainability is addressed through material selection and technical integration. Preference is given to certified timber products, low‑VOC finishes and high‑efficiency LED lighting with programmable scenes to reduce energy consumption during off‑peak hours. Where possible, equipment with optimized energy ratings is specified, and the open layouts encourage natural light penetration from surrounding façades, reducing the need for artificial lighting during daytime. This approach balances brand consistency and operational efficiency with a responsible environmental footprint across the network of Lavazza spaces.

DESIGN CONCEPT

The PAUL spaces in Spain and Portugal interpret the traditional French boulangerie as a contemporary travel lounge. The concept juxtaposes an elegant, almost Parisian street façade with a warm, library-like interior, creating a recognizable identity across multiple transport hubs. The design aims to slow down the rhythm of passage, offering an atmosphere of cultivated calm within highly dynamic airport environments.

Clear brand visibility governs the architectural composition: a strong black cornice with bold typography frames the open café volume, while interior spaces are defined by refined paneling, curated artwork and bookshelves. This duality between open public plaza and intimate salon informs the spatial and material strategy.

LAYOUT AND SPATIAL ORGANIZATION

The restaurant functions as an island pavilion within the concourse, with permeable edges that invite circulation from all sides. Planters and light metal screens delineate the seating boundary without creating a visual barrier, maintaining transparency to the terminal while defining a recognizable dining precinct. The main service counter is positioned centrally at the rear, anchoring the space and optimizing visibility of the product display.

Inside, the layout is organized in longitudinal bands: perimeter seating against walls and façades, central table clusters for flexible occupancy, and carefully aligned circulation aisles guaranteeing efficient service and comfortable movement with luggage. Different seating typologies—standard tables, banquettes and high tables—support both quick consumption and longer stays, maximising the operational capacity of relatively compact footprints.

INTERIOR ATMOSPHERE AND STYLE

The interior adopts a classic French brasserie language, reinterpreted with a contemporary clarity. Timber flooring with a warm tone sets a domestic base, complemented by paneled walls painted in a soft, light shade that enhances brightness. Built-in bookshelves and framed artworks provide depth and narrative, recalling a Parisian salon and reinforcing the brand’s cultural and artisanal positioning.

Upholstered banquettes in rich red fabric introduce a strong chromatic accent, contrasted with leather or faux-leather chairs in natural brown and camel hues. This palette mediates between the dark exterior branding and the luminous interior shell, creating a sophisticated yet approachable environment suited to a wide range of users and times of day.

MATERIALS, LIGHTING AND BRAND EXPRESSION

The material strategy balances durability with tactile comfort. Solid or engineered timber floors, robust metal framing, and high-performance upholstery are specified for intensive airport use, while decorative elements such as chandeliers and sconces employ traditional forms in updated finishes. The counter area combines warm wood with black metal and glass, ensuring hygienic work surfaces and clear product visibility.

Lighting is layered: warm, low-level luminaires—classical chandeliers with red shades—create an intimate ambiance in the salon area, while recessed downlights deliver uniform functional illumination. At the façade, lantern-style fixtures and the illuminated signage band strengthen the street-like character and ensure legibility from a distance. Brand integration is architectural rather than merely graphic, with the PAUL identity embedded into cornices, planters and metalwork.

SUSTAINABILITY AND OPERATIONAL STRATEGY

Sustainability is addressed through material selection, energy performance and operational planning. Preference is given to long-life, low-maintenance finishes that reduce replacement cycles, such as durable timber products, metal structures and high-resistance floor finishes. Where possible, regionally sourced materials and suppliers in Spain and Portugal support shorter transport chains and local economies.

LED lighting with warm color temperature minimizes energy consumption while maintaining the desired atmosphere. The open pavilion typology takes advantage of the terminal’s existing daylight and climate control, avoiding redundant enclosures and mechanical systems. Furniture is designed for modularity, allowing reconfiguration and reuse across different locations in the network, thereby extending product life and reducing waste over time.

DESIGN CONCEPT

The architectural concept for Carl’s Jr. across these multiple locations is based on a contemporary reinterpretation of the classic American burger joint, translated into a clear and repeatable brand experience. The design combines industrial aesthetics with warm natural textures to communicate a chargrilled, handcrafted food offer while ensuring strong visual recognition in high-traffic environments such as malls and airports. Each unit acts as a highly visible “food stage,” where preparation, menu and brand graphics become the main façade.

The concept balances flexibility and consistency. A robust design language—defined by color, materials and lighting—adapts to varying footprints and ceiling heights while preserving a unified identity in Mexico and the USA. The goal is to create an immediate reading of the brand from a distance and a comfortable, efficient environment at close range.

LAYOUT AND CUSTOMER FLOW

The plan organizes the restaurants around a linear service counter that concentrates ordering, payment and pickup. This clear axis directs customer movement from entrance to menu reading, ordering and beverage refill, minimizing cross-traffic and congestion during peak hours. Visual references—suspended menus, illuminated signage and contrasting back walls—guide the user intuitively without relying on excessive wayfinding graphics.

Back-of-house areas are compact and placed directly behind the counter, shortening production lines and allowing quick communication between kitchen staff and front-of-house. In food-court configurations, the design maximizes frontal visibility while maintaining a shallow depth. In standalone or larger footprints, the counter becomes the threshold to a dining area where seating is distributed in clusters, combining individual tables, banquettes and communal options for different user profiles.

MATERIALS AND COLOR PALETTE

The interior palette is anchored in the brand’s signature colors—black, red and yellow—balanced with timber and neutral finishes. Black brick tiles and dark metal frames convey an urban, industrial character that enhances the perception of flame-grilled cooking. Red is applied to selective planes—backsplashes, feature walls and menu backgrounds—to emphasize the food offer and create focal points.

Warm wood in counters, soffits and some wall claddings softens the environment and introduces a handcrafted feel. The use of horizontal wooden slats in ceilings and screens adds texture while visually lowering large volumes, making double-height or open-mall spaces feel more intimate. Durable surfaces such as quartz or high-pressure laminates are specified for worktops and tray slides, ensuring resistance to heavy use and ease of cleaning.

LIGHTING AND BRAND INTEGRATION

Lighting design plays a strategic role in reinforcing the brand. Linear LED fixtures and spotlights above the counter create a bright, high-contrast band that highlights menus and food preparation. The perimeter and dining zones employ warmer, more diffuse lighting to encourage dwell time and comfort. Accent lighting on signage and logos guarantees strong visibility even in environments with abundant ambient light.

Brand integration is achieved architecturally rather than superficially. Logos, slogans and menu systems are embedded into the architecture through backlit boxes, perforated metal panels and integrated graphic walls. Repetitive elements—star icons, typographic bands, and “chargrilled burgers” messaging—generate a coherent visual rhythm that unifies the different locations.

SUSTAINABILITY AND OPERATIONS

Sustainability strategies focus on operational efficiency and material performance across the 11 locations. LED lighting with high efficacy reduces energy consumption, while lighting levels are carefully calibrated to avoid over-illumination. Where possible, luminaires are paired with control systems to adapt intensity to natural light conditions in malls and airports.

Finishes are selected for longevity and low maintenance, reducing the need for frequent replacement and associated waste. Non-porous surfaces and modular cladding panels simplify cleaning and allow partial repairs instead of full refurbishment. In some units, open ceilings reduce the amount of suspended ceiling material, and exposed structures are painted rather than fully clad, lowering material use. Beverage and condiment stations are designed for efficient self-service, contributing to reduced staff movement and shorter customer waiting times, which in turn optimizes energy use in back-of-house equipment and improves the overall sustainability of the operation.

DESIGN CONCEPT

Casa Ávila is conceived as an urban refuge within the dynamic context of an airport terminal in Monterrey. The design creates a clear visual and spatial threshold between the public concourse and an interior atmosphere of calm, warmth and sophistication. The envelope works as a continuous façade that unifies branding, enclosure and interior ambience, turning the restaurant into a recognizable landmark in the circulation flow of the terminal.

The concept draws on contemporary interpretations of classic brasserie language: rhythmic vertical elements, warm metallic highlights and carefully modulated lighting. These resources communicate a sense of permanence and quality while remaining light and open, appropriate to a high-traffic, transient environment.

FAÇADE AND BRAND INTEGRATION

The exterior façade is structured as a gently curved, dark ribbed screen that defines the boundary with the terminal. Slender vertical fins generate depth and shadow, providing privacy to diners while maintaining controlled visual permeability. This linear texture gives the front a strong tectonic reading and a refined, almost architectural scale within the commercial corridor.

Branding is seamlessly integrated through a large illuminated logotype and a circular emblem that pierces the vertical grid. The backlit letters and logo act as a lantern, visible from long distances in the terminal. The circular opening frames partial views of the interior, offering a curated glimpse of the atmosphere while functioning as a focal point that organizes the façade composition.

INTERIOR LAYOUT AND CIRCULATION

The interior is arranged as a longitudinal nave parallel to the concourse, optimizing frontage and maximizing the number of seats with exterior visibility. Seating typologies are layered from the façade inward: small tables for two along the edge, more generous groupings in the central zone, and lounge-style settings near the bar. This gradation of densities allows for both fast, individual service and longer, social stays.

Circular circulation is ensured by a clear spine connecting entry, bar and kitchen. Service paths run along the perimeter of the bar and between seating bands, minimizing interference with the guest experience. The plan supports high turnover at peak hours while maintaining an orderly, legible space.

MATERIALITY, COLOR AND LIGHTING

The material palette balances dark, textured surfaces with warm accents. The exterior ribs appear to be finished in a deep charcoal or bronzed tone, complemented by metallic details in brass or gold at the logo and lighting fixtures. Inside, timber or wood-look flooring adds warmth and continuity, while upholstered chairs in muted rose and earth tones introduce softness and tactility.

Ceiling elements follow the linear expression of the façade, with dark beams or slats directing perspective toward the bar and logo wall. Lighting is layered through indirect cove washing on the ceiling, integrated strip lighting in the logo and warm, spherical pendants that echo classic hospitality design. The overall luminous environment is intimate but sufficiently bright for an airport context, using warm color temperatures to counteract the cooler ambient light of the terminal.

FURNITURE, DETAILING AND AMBIENCE

Furniture is specified with slender metal legs and refined profiles to keep the visual field light despite the dark palette. Tabletops in stone or high-performance composite materials provide durability and a sense of solidity. Curved banquettes and upholstered armchairs contribute ergonomic comfort during longer waits between flights, while their rounded forms soften the rigorous vertical and linear geometry of the shell.

Planters integrated into the façade and interior partitions bring greenery into the space, softening the boundary with the concourse and introducing biophilic elements. Detailing in joints, edges and transitions between materials is deliberately minimal, reinforcing a contemporary aesthetic that privileges continuity over ornament.

SUSTAINABILITY AND PERFORMANCE

Although located in a controlled airport environment, the project addresses sustainability through material selection, lighting design and operational efficiency. The predominant use of durable finishes such as metal, composite cladding and engineered wood reduces the need for frequent replacement, extending the life cycle of the fit-out. Upholstery fabrics and finishes can be specified with high recycled content and low-VOC emissions, improving indoor air quality for both staff and guests.

Lighting is based on LED technology with directional and dimmable fixtures, reducing energy consumption while allowing adaptation to different times of day and levels of natural light in the terminal. The vertical façade not only provides identity but also acts as a passive filter, reducing glare and improving visual comfort. The compact, linear layout concentrates service areas and shortens routes, contributing to more efficient operations and lower resource use over time.

DESIGN CONCEPT

Deli Corner is conceived as a flexible, self-service food and beverage platform tailored to high-traffic transport hubs across Spain. The design responds to the rapid tempo of contemporary travel, offering an intuitive, automated service point that maintains the spatial quality and comfort of a traditional café. Architecturally, the concept operates as a lightweight architectural “plug-in” that can be inserted into existing concourses with minimal disruption, combining vending technology with a recognizable, cohesive brand environment.

The project is structured around two typologies: an open pavilion with an integrated seating area and a compact, fully enclosed vending module. Both share a consistent visual identity based on clarity, legibility and speed of use, ensuring that travelers can locate, understand and operate the service at a glance, regardless of the specific airport or station.

SPATIAL ORGANIZATION AND USER FLOW

The open pavilion version defines a porous rectangular bay under a timber and metal canopy. The perimeter is lined with vending fronts, while the interior is furnished with high tables and stools that encourage short-stay consumption. Circulation is deliberately radial: users approach from the concourse, select products along the linear façade of machines, then move inward to the central standing area. This separation of procurement and consumption reduces congestion, even during peak hours.

The compact unit is conceived as a freestanding kiosk with all façades active. Machines are arranged in a continuous linear band, allowing simultaneous use by multiple customers. Corners are rounded visually through large-scale graphics, softening the volume and guiding movement around the perimeter. Both formats are designed to be barrier-free, with generous clearances and level thresholds, ensuring accessibility for users with reduced mobility and luggage.

MATERIALITY AND COLOR STRATEGY

The material palette balances robustness with a warm, approachable character. Structural frames and machine surrounds are expressed in dark metallic finishes, providing durability and a clear technical language for the equipment. In contrast, horizontal surfaces and soffits are clad in wood-effect panels, introducing a domestic warmth that differentiates Deli Corner from the typically hard, infrastructural environment of airport concourses.

The chromatic strategy is driven by the brand identity: vivid red signage bands punctuated by white typography secure high visibility from long distances, while neutral grays and timber tones form a calm background for the colorful product displays. Lighting is integrated into linear coves above the vending fronts, creating uniform vertical illumination that enhances product legibility and emphasizes the continuity of the service line.

FURNITURE, ERGONOMICS AND DETAILING

Furniture is optimized for short, transient use. High communal tables sit on central steel columns with circular footrests, allowing passengers to stand, lean or use stools depending on dwell time. The height ensures comfortable use while standing with luggage and facilitates quick turnover. Edge detailing is rounded to reduce impact and wear, and finishes are selected for resistance to staining and easy cleaning.

All touchpoints—from payment terminals to trash receptacles—are consolidated into robust, clearly signposted elements. The close integration between vending equipment and architectural cladding ensures a seamless appearance, minimizing visual clutter and simplifying maintenance operations. Interfaces are positioned at ergonomic heights to accommodate a wide range of users.

BRANDING, GRAPHICS AND LIGHTING

Branding is treated as an architectural layer rather than a mere application. Continuous fascia bands crown both the pavilion and kiosk typologies, acting as illuminated beacons within the terminal. Large photographic graphics humanize the offer, communicating freshness, convenience and digital payment options. Wayfinding icons for credit cards, Wi-Fi or 24/7 service are integrated into the fascia, making operational information immediately readable.

Artificial lighting reinforces the perception of safety and cleanliness. Warm-white LED fixtures wash the timber soffits and highlight customer areas, while cooler, more neutral tones illuminate the product faces within the machines to render colors accurately. This dual temperature strategy subtly differentiates the consumer zone from the technical display area, while maintaining overall visual coherence.

MODULARITY, INSTALLATION AND SUSTAINABILITY

Deli Corner is designed as a modular system capable of being replicated across 38 locations with minimal adaptation. Structural frames, cladding panels and signage elements are standardized, enabling off-site prefabrication and rapid on-site assembly. This approach reduces construction time, limits interference with airport operations and improves quality control.

Sustainability is addressed through both construction and operation. The use of lightweight metal structures and high-pressure laminates optimizes material efficiency and facilitates disassembly or relocation, extending the lifecycle of each unit. LED lighting, motion and presence sensors, and high-efficiency vending equipment contribute to reduced energy consumption. Finishes are selected for longevity and low maintenance, minimizing the need for replacement and associated waste. Where possible, wood-effect surfaces are achieved with laminates or veneers from certified sources, providing the warmth of timber while respecting responsible resource management.

DESIGN CONCEPT

The Maestro Dobel Tequila bar concept is a dynamic fusion of brand identity and architectural innovation, designed to function as a high-impact space within transit-oriented environments such as airports. The core idea was to translate the premium essence of the tequila into a sculptural, immersive environment that enhances brand storytelling while offering a modern hospitality experience. The design articulates fluidity and movement—echoing the essence of tequila's distilled refinement—while attracting passersby with a captivating and futuristic form.

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FORM AND SPATIAL ORGANIZATION

At the heart of the space is a sculptural bar canopy that doubles as a branding element and spatial anchor. Its sweeping curves and floating appearance create a sense of dynamism, drawing the eye and inviting circulation from all directions. The bar is designed as an open island, encouraging interaction from every angle and maximizing accessibility in a high-traffic environment. The perimeter seating wraps organically around the structure, allowing for both social and individual seating configurations. High stools and varied counter heights accommodate short stops as well as longer visits.

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MATERIALITY AND LIGHTING

A refined palette combines dark vertical ribbed cladding at the base with high-gloss black finishes and illuminated linear accents. The primary feature—an illuminated, ribbon-like LED fascia—functions as a digital display and sculptural element. It reinforces the brand’s contemporary image while providing adaptive lighting that transitions from ambient glow to vibrant visual content. Behind the bar, a backlit bottle display wall adds depth and visual rhythm, with clear emphasis on showcasing the tequila selection. The lighting design uses concealed sources to accentuate textures and guide visual focus without glare.

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BRANDING INTEGRATION AND FUNCTIONALITY

Brand identity is not merely applied but integrated architecturally. The Maestro Dobel logo is embedded within the light feature and mirrored in the digital content, ensuring brand recall without overwhelming the spatial experience. The layout prioritizes operational efficiency: bartenders benefit from a centralized workflow with integrated storage, refrigeration, and display systems. Digital menus and branding are harmonized into the architectural shell, allowing for real-time content changes and promotions. These elements ensure both an elevated user experience and a highly functional hospitality setting.

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CONTEXTUAL RESPONSE AND ENVIRONMENTAL STRATEGY

Designed to perform within airport terminals or mall concourses, the space is conceived as a freestanding pavilion that creates a micro-environment within a transient context. The use of planters with integrated trees softens the high-tech aesthetic, providing visual balance and encouraging biophilic comfort. Sustainability is addressed through the modular construction of the bar, which allows disassembly and reuse in different locations, reducing material waste. LED lighting throughout ensures energy efficiency, while durable materials such as metal and engineered surfaces are selected for longevity and ease of maintenance in high-use areas.

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USER EXPERIENCE AND ATMOSPHERE

The spatial experience is intentionally theatrical—visitors are drawn in by the contrast of dark, tactile materials and the animated glow of the canopy. The bar functions both as a social anchor and a brand stage, blending hospitality and retail cues. Ambient acoustics and seating orientation create zones of calm within bustling environments. The inclusion of glass partitions in certain variations creates a semi-enclosed lounge that offers visual connectivity while providing acoustic separation and a sense of exclusivity.

DESIGN CONCEPT

ERIZO is conceived as an open, extroverted seafood bar that brings the atmosphere of Tijuana’s coastal street food into the interior of a contemporary shopping center. The design blurs the boundary between corridor and restaurant, transforming the façade into a permeable threshold where the activity at the bar becomes a visual attractor for pedestrians. The space operates as a linear pavilion, emphasizing horizontality and transparency while celebrating local culinary culture.

The concept is organized around a central bar as the main stage, with the remaining program wrapping around it in a U-shaped configuration. This creates a continuous social perimeter where diners maintain direct contact with the preparation of food and drinks, reminiscent of mercado stalls and marisquerías typical of northern Mexico.

SPATIAL ORGANIZATION & CIRCULATION

The layout is deliberately compact and efficient. A generous bar fronts the circulation axis of the mall, functioning as both façade and interior element. High stools along the bar cater to quick, informal service, while standard-height tables in the back half of the premises offer a more relaxed dining experience. This duality allows the restaurant to respond to different user profiles, from passersby to destination guests.

Sliding or retractable glazed panels define the front boundary, enabling maximum openness during operation and an unobstructed visual connection. Circulation is intuitive, with direct access from the corridor into the bar zone, and a secondary flow that guides guests around the perimeter to the dining area. Service routes remain compressed behind the bar, securing optimal interaction between kitchen, bar and waitstaff.

MATERIALITY & COLOR PALETTE

The material palette combines fresh, maritime references with the robust character of Tijuana’s urban landscape. Warm-toned woods are used for bar fronts, stools and chair structures, introducing tactility and a sense of craftsmanship. These are contrasted with a stone or quartz bar top in greenish tones, evoking sea colors and providing a durable, hygienic working surface.

The flooring articulates the transition between mall and restaurant through patterned tiles, using black and white geometry to frame the bar as a central rug, while a slim border in terracotta visually anchors the area. Walls incorporate textured plaster and murals in neutral hues, allowing the deep navy backdrop of the bar and the turquoise accents to stand out. The chromatic composition of blue seating upholstery, white bases and dark background surfaces creates a strong identity aligned with a coastal theme.

CEILING DESIGN & LIGHTING

The ceiling is a key expressive element. A suspended installation of parallel rods or tubes extends above the bar, echoing fishing gear and marine structures while providing rhythm and depth. This sculptural canopy also helps visually lower the height over the counter, generating a more intimate scale inside the otherwise open mall volume.

Lighting is stratified: pendant fixtures with cylindrical shades mark the longitudinal axis of the bar and dining area, while integrated linear lighting in the soffit and perimeter ensures uniform ambient levels. Accent lights highlight the mural and branding elements, increasing visibility from the corridor. The warm color temperature of the luminaires softens the crisp palette and enhances the perceived warmth of the wooden surfaces.

FAÇADE, BRANDING & ATMOSPHERE

The storefront operates as a transparent frame. Slender black metal profiles outline large glass panels, generating a clean, contemporary façade that contrasts with the vibrant interior. Graphic elements, including the circular ERIZO logo and large-scale wall art, are carefully positioned to be legible from a distance, reinforcing recognition along the mall’s circulation spine.

An overhead mesh structure near the entry accommodates hanging planters, introducing greenery as a soft filter between corridor and dining space. This vegetal layer tempers the hard surfaces and contributes to a relaxed, informal atmosphere reminiscent of outdoor patios, despite the fully indoor context.

SUSTAINABILITY & PERFORMANCE

Although located within a conditioned mall environment, the project incorporates several strategies to improve environmental performance and durability. The compact footprint and central bar configuration minimize internal travel distances for staff, improving operational efficiency and reducing energy use associated with food handling and refrigeration logistics.

Material selection prioritizes longevity and low maintenance: high-resistance tile flooring, treated woods, and durable composite stone surfaces reduce the need for frequent replacement. The extensive use of LED lighting and targeted accent fixtures lowers electrical consumption, while hanging vegetation contributes to acoustic absorption and enhances indoor environmental quality. The open, non-enclosed façade allows visual permeability and shared ambient lighting with the mall, reducing the need for excessive artificial illumination within the restaurant.

DESIGN CONCEPT

The FARINE concept is conceived as a contemporary coffee and bakery experience that synthesizes European café culture with the fluidity of high-traffic commercial spaces. The design operates as a soft, luminous “island” within shopping centers and transit nodes, drawing attention through warm materials, restrained branding, and an open interface to the public realm. The project is replicable across multiple countries, yet calibrated to remain visually light, easy to install, and highly adaptable to differing mall envelopes.

The architectural language blends a refined urban café identity with subtle references to craft and artisanal baking. Clear volumetric frames, generous façades, and integrated greenery are employed to create a recognizable visual signature while preserving sightlines and permeability. FARINE and Costa Coffee coexist in a coordinated dual-brand strategy, articulated through complementary color fields and shared furniture typologies that maintain a coherent spatial narrative.

LAYOUT AND SPATIAL ORGANIZATION

The spatial layout is characterized by a linear service front coupled with an open seating field that spills into the circulation areas of the host building. The counter line is anchored by refrigerated displays and a central preparation zone, ensuring direct visual contact between baristas and customers. This arrangement optimizes queuing, impulse purchasing, and operational efficiency while keeping back-of-house components compact and concealed.

Seating is configured as a flexible grid of two- and four-person tables, allowing rapid reconfiguration for different user groups and peak hours. Peripheral benches and low partitions subtly define the café boundary without creating hard enclosures, encouraging visual continuity and an inviting atmosphere. Circulation is intuitive, with clear access to ordering points, pick-up zones, and transitional seating for short stays.

MATERIALITY AND COLOR PALETTE

The material palette balances durability with a soft, welcoming tactility. Terrazzo-effect flooring delineates the café area and introduces a playful yet robust surface suitable for high traffic. Vertical planes combine light neutral cladding with warm beige wainscoting, reinforcing a sense of cleanliness and brightness. Timber tones in tabletops and some seating elements provide warmth and a subtle artisanal character.

Brand identity is expressed through controlled accent colors: warm burgundy panels signal the Costa Coffee component, while soft creams and muted pinks identify FARINE’s bakery dimension. These chromatic fields appear on wall backdrops, menu bands, and graphic panels, providing legibility without visual overload. Black framed refrigerated units and discreet metallic trims lend technical precision and highlight the freshness of the products.

LIGHTING AND ATMOSPHERE

Lighting is conceived as a key tool to differentiate the café from the surrounding mall environment. Integrated linear luminaires in the ceiling soffit and under the main signage band provide uniform, glare-free illumination of the counter and seating areas. This consistent brightness emphasizes cleanliness and product visibility while reinforcing the horizontal geometry of the façade.

Accent lighting is introduced through spot fixtures and decorative pendants in selected zones, creating focal points over key display areas and seating clusters. The combination of warm white color temperature and matte reflective surfaces avoids harsh contrasts, resulting in a comfortable, domesticated atmosphere that contrasts with the more generic commercial lighting of adjacent corridors.

BRANDING, GRAPHICS AND DETAILING

Brand visibility is achieved through large, backlit logotypes positioned on a continuous fascia that unifies the different fronts. Graphic panels with product photography and concise messages punctuate the back wall, functioning both as signage and atmospheric backdrop. These panels are modular, enabling easy adaptation to local promotions and seasonal campaigns.

Greenery integrated along the upper edge of the counter façade introduces a subtle biophilic element, softening the transition between the built frame and the open void of the mall. Furniture details, such as cross-back chairs and light metal bases, contribute to a recognizable identity while remaining neutral enough to coexist with both brands. All fixtures are designed as repeatable modules, controlling costs and ensuring consistency across multiple international locations.

SUSTAINABILITY AND OPERATIONAL STRATEGY

Sustainability is addressed through both material choices and operational logic. The project privileges durable, low-maintenance finishes that extend lifecycle and reduce replacement frequency, such as composite terrazzo flooring and laminated work surfaces. Modular counters and furniture are designed for disassembly, allowing components to be reused or reconfigured when units relocate or undergo refurbishment.

Integrated LED lighting throughout the scheme reduces energy consumption and minimizes heat gain in already conditioned mall environments. Open layouts without full-height enclosures leverage existing HVAC systems, avoiding redundant air-conditioning installations. Where possible, specifications favor FSC-certified wood elements and recyclable metal frames, while the transparent merchandising strategy supports reduced waste by aligning production volumes with clearly observable customer demand.

DESIGN CONCEPT

FUEGO is conceived as an urban food counter that translates the intensity of open flame cooking into a compact architectural statement. The design uses light, color, and graphics to evoke heat and movement, projecting the gastronomic experience directly onto the shopping mall corridor. The goal is to create a recognizable visual icon that communicates speed, freshness, and bold flavor within a minimal footprint.

The architectural language is based on clear, rectilinear volumes that act as a neutral framework for a vibrant graphic layer. Dark, almost monolithic surfaces form the backdrop, while luminous red lines and flame silhouettes appear to float over them, generating depth and visual rhythm. This contrast allows the brand to be legible from a distance and positions the kiosk as a dynamic focal point within the commercial environment.

LAYOUT AND CUSTOMER FLOW

The plan is organized around a frontal service counter that occupies the full width of the local, ensuring maximum exposure and intuitive access. Customers approach a single, linear counter where ordering, payment, and pick-up are aligned to reduce cross-traffic and waiting time. The generous counter depth provides sufficient staging space for packaging and plating, maintaining a clear and tidy visual field towards the corridor.

The kitchen and preparation zone are placed directly behind the counter, partially visible through the service opening. This proximity shortens internal circulations, enhances operational efficiency, and reinforces the connection between fire, preparation, and delivery. Vertical storage niches below the menu display enable quick access to plates and utensils while integrating seamlessly into the graphic composition of the back wall.

MATERIALS AND FINISHES

The material palette is deliberately concise: black ribbed cladding, satin metallic finishes, and high-resistance solid surfaces form the base layer. These materials offer durability and ease of cleaning, critical for a high-turnover restaurant environment, while providing a sophisticated neutral background for the brand’s chromatic accents. The black vertical slats add texture and a sense of height, visually stretching the compact space.

The counter front is defined by a smooth, light-toned surface that reflects the red LED illumination, creating a subtle gradient effect. Over this plane, stylized flame graphics are applied as a continuous frieze, unifying the lower band of the façade and reinforcing brand recognition. Large-format digital screens act as both menu and façade cladding, merging communication and architecture in a single luminous element.

LIGHTING AND VISUAL IDENTITY

Lighting is the primary generator of atmosphere. Linear red LEDs run along the perimeter of the opening and the counter base, outlining the geometry and simulating the glow of embers. The ceiling integrates a more neutral, diffused light to ensure accurate color rendering of food while maintaining comfortable brightness for staff and customers.

Suspended dome luminaires with red upper housings introduce a sculptural element above the service area, anchoring the visual axis of the kiosk. The signage, with its flame-shaped accent, is framed by a luminous box that ensures perfect readability under different mall lighting conditions. Repeated logo patterns on side walls and the backlit flame crown create a continuous, immersive brand environment without relying on additional decorative elements.

SUSTAINABILITY AND PERFORMANCE

The proposal incorporates sustainability criteria through the selection of long-life, low-maintenance materials and the intensive use of LED technology. LED strips and backlit panels significantly reduce energy consumption compared to conventional lighting, while offering flexibility to adjust intensity and programming according to operational schedules.

The compact layout minimizes construction materials and optimizes conditioned volume, reducing the energy required for ventilation and refrigeration. Non-porous surfaces and modular cladding systems are specified to extend service life and facilitate replacement of individual components, supporting a circular approach. Digital menu boards replace printed signage, lowering paper use and enabling agile updates that reduce waste associated with rebranding or seasonal changes.

DESIGN CONCEPT

LA PAUSA is conceived as a contemporary travel‑catering brand that transforms waiting time into a calm, pleasurable interlude. Across multiple airports in Spain, Portugal, Chile and Mexico, the concept establishes a clear, easily recognizable identity that can adapt to different terminal geometries while maintaining a coherent architectural language. The design balances speed of service with a more relaxed, lounge‑like ambience, inviting passengers to slow down without losing visual contact with the flows of the terminal.

The architecture is based on simple, rectilinear volumes inserted as light “pavilions” within the large infrastructural shells of airports. These recognizable boxes frame the gastronomic offer and organize circulation: fast, linear fronts for grab‑and‑go functions and more porous edges where dining zones dissolve gradually into the public concourse.

LAYOUT AND FUNCTIONAL ORGANIZATION

The typical layout is structured around a frontal service counter aligned with the main passenger flow, optimizing visibility and impulse access. Behind this counter, a compact production core integrates bar, kitchen and storage, allowing efficient operations with reduced back‑of‑house area. To each side, filtered entrances lead towards the seating areas, which extend either as open islands in the terminal or as semi‑enclosed dining rooms defined by low partitions.

Seating typologies are diversified to respond to different travel profiles: high stools for quick stops, standard tables for families and small groups, and communal tables that maximize density during peak hours. Circulation paths remain generous and orthogonal, ensuring clear sightlines to departure gates and flight information while avoiding bottlenecks at the counter. This rational zoning supports modular replication across the 16 locations, allowing each unit to be scaled while preserving operational logic.

MATERIALITY AND COLOR PALETTE

The material palette combines warm natural finishes with precise, graphic elements that reinforce brand legibility. Light woods in slats and panels provide a domestic warmth that softens the often‑technical character of airport halls. These are contrasted with dark framing in metal and lacquered surfaces, which clearly delineate the brand envelope and highlight openings, counters and signage bands.

The color strategy is deliberately restrained: neutral greys on floors and counters, black for structural and graphic elements, and the natural tone of timber as the main chromatic accent. This controlled palette makes the illuminated menu boards and refrigerated displays stand out as focal points while maintaining a calm visual background in environments typically saturated with commercial stimuli.

LIGHTING AND ATMOSPHERE

Lighting design plays a key role in generating a distinct micro‑atmosphere within the open airport context. In units exposed to abundant natural light, the structures are conceived as lightly shaded kiosks, using overhanging fascias and vertical slats to reduce glare on the counter. In more enclosed terminals, suspended luminaires and integrated linear lighting define a warm, intimate ceiling plane that visually lowers the large heights and anchors the dining area.

Clusters of pendant lamps emphasize the different seating zones and create gradients of brightness, from the more intense illumination at the service front to softer, more comfortable levels in the seating. The combination of decorative fittings with efficient LED lines ensures both visual comfort and energy performance, while the glow of the counter front becomes an orientating beacon within the concourse.

BRAND IDENTITY AND GRAPHIC INTEGRATION

The architectural envelope works closely with graphic design to articulate a strong, consistent identity. Continuous black sign bands with the LA PAUSA logotype form a clear horizontal datum line, visible from long distances within the terminal. Below this band, changeable menu displays and back‑lit merchandising niches allow local adaptation of offers without altering the core image.

Large‑scale photographic panels and subtle wayfinding graphics are embedded into wall claddings and partitions, adding depth and narrative while avoiding visual clutter. The repetition of key elements—slatted timber, dark frames, and the characteristic counter configuration—creates an immediate association with the brand across different countries and cultural contexts.

SUSTAINABILITY AND CONSTRUCTION STRATEGY

The project prioritizes a dry, modular construction system to ensure rapid installation within operational airports and to minimize waste. Prefabricated metal frames, standardized counter modules and repeatable timber slat panels can be assembled and disassembled with minimal intervention in the existing terminal structures, facilitating future relocations or reconfigurations.

Material selection favors durable, low‑maintenance surfaces to extend life cycles and reduce replacement needs: high‑pressure laminates, compact surfaces for worktops, and sealed woods from certified sources. Efficient LED lighting, demand‑controlled ventilation in kitchen areas and optimized refrigeration equipment contribute to reducing energy consumption. The open layout, with visual permeability and shared lighting with the terminal, avoids unnecessary enclosure and allows the restaurants to benefit from existing environmental systems, aligning the concept with contemporary sustainability criteria for high‑traffic infrastructures.

DESIGN CONCEPT

BARRIO is conceived as an open, informal urban dining space that evokes the atmosphere of a traditional Lima neighborhood within the controlled environment of a shopping mall. The project merges the spontaneity of street food and local markets with a clear, contemporary architectural language. The design prioritizes visual permeability, a festive character, and a sense of collective table, making the food court stall read as a small plaza rather than a closed restaurant.

The architectural strategy is based on a simple rectilinear volume that frames the service core and defines a generous frontal terrace. This terrace operates as an extension of the public circulation, dissolving boundaries between passerby and diner, and inviting users to approach the counter, share long tables, and participate in the social dynamic of the “barrio.”

SPACE ORGANIZATION AND LAYOUT

The layout is structured around a central bar–kitchen front that concentrates service, bar seating, and visual activity. Behind this line, the production area is organized in a compact, efficient strip, ensuring direct contact between staff and customers while keeping back-of-house functions discreetly integrated. The frontal bar anchors the space, allowing for linear circulation and clear orientation from any point in the mall corridor.

The dining area extends on both sides of a central axis, articulated by long communal tables covered with checkered tablecloths and complemented by smaller perimeter tables for more intimate groups. This arrangement fosters flexibility, accommodating varied group sizes while maintaining high density. The layout favors diagonal views across the entire premises, reinforcing the sense of a lively, continuous interior street.

MATERIALITY AND COLOR PALETTE

The material palette balances warm, familiar finishes with robust, low-maintenance surfaces. A suspended ceiling of linear wooden slats provides warmth, acoustical absorption, and a strong visual identity, contrasting with the neutral envelope of the mall. The floor combines wood-look surfaces with pale ceramic tiles that visually define the restaurant’s footprint without the need for physical barriers.

The counter volume introduces a key chromatic accent through patterned tiles inspired by Peruvian vernacular façades and markets. These multicolored pieces create a direct cultural reference while resisting wear in a high-traffic zone. Black metal chairs and table bases add an industrial note, ensuring durability and visual coherence with the pendant luminaires and shelving structure.

LIGHTING AND ATMOSPHERE

Lighting is designed to reinforce the ceiling’s linear rhythm and to create a warm, welcoming ambience. Integrated linear fixtures between wooden slats provide homogeneous ambient light, suitable for the mall’s extended operating hours. Over the bar and central tables, black pendant lamps generate more intimate light cones, focusing attention on the food and encouraging longer stays.

Additional decorative elements, such as small festival pennant strings, introduce a festive, temporary quality reminiscent of neighborhood celebrations. This layered lighting strategy ensures visual comfort, highlights key areas, and accentuates textures and colors throughout the project.

BRAND INTEGRATION AND GRAPHIC ELEMENTS

The BARRIO brand is integrated architecturally through a bold, monochrome fascia that runs along the perimeter of the stall. The logo, centered and backlit, reads clearly from a distance, functioning as a horizontal urban sign. This white band contrasts with the wood ceiling and the colorful tile, reinforcing a clean, legible identity.

Inside, graphic applications on walls complement the physical architecture, referencing local slang and neighborhood culture. These graphics are applied over a neutral backdrop, avoiding visual saturation while maintaining a strong narrative link to Lima’s everyday life.

VEGETATION, COMFORT AND SUSTAINABILITY

Strategic use of vegetation softens the hard surfaces and introduces a biophilic component essential in an interior mall environment. Potted plants define micro-borders between circulation and dining areas, while a vertical green wall near the bar functions as a living backdrop, improving air quality perception and adding visual freshness.

Sustainability criteria inform the selection of materials and systems. The predominance of wood and metal allows for high durability and potential recyclability at the end of the project’s life cycle. LED lighting minimizes energy consumption, and the open layout relies on the mall’s existing HVAC systems, reducing the need for additional mechanical equipment. Furniture with stackable metal frames optimizes maintenance and facilitates reconfiguration, prolonging the useful life of the space and supporting an adaptable, resource-conscious operation.

DESIGN CONCEPT

BEST END BREWING COMPANY at Atlanta Airport is conceived as an urban microbrew hub that brings the character of Atlanta’s West End warehouse district into the terminal. The design merges industrial authenticity with the efficiency and clarity required in a high-traffic transportation environment. A strong, linear bar anchors the space, while large-format signage and open sightlines transform the venue into a glowing landmark along the concourse.

The concept celebrates the craft of brewing and the culture of game-day gatherings. Warm, robust materials, exposed structure, and container-inspired elements evoke the language of production spaces, while integrated media walls and generous standing areas support the social, energetic atmosphere of a sports-focused taproom.

ARCHITECTURAL LAYOUT AND FLOW

The bar occupies an open-front bay directly off the circulation spine of the airport, functioning almost as an interior streetscape façade. A wide, column-free opening invites direct entry from multiple approach angles, minimizing congestion and allowing easy visual orientation for passing travelers.

Inside, a single continuous bar forms a shallow U-shaped plan addressing both seated guests and transient visitors who pause briefly. Circulation is organized along the concourse edge, keeping the main terminal flow uninterrupted, while bar stools and leaner counters step back into the space. This strategy maximizes visibility of the tap wall and media screens, ensuring that activity within the bar animates the concourse.

INTERIOR LANGUAGE AND MATERIALITY

The interior language draws from industrial typologies: corrugated cladding elements recall repurposed shipping containers, and dark metal bar stools and fixtures reinforce a workshop aesthetic. The bar front is highlighted by a warm, illuminated stone or composite surface, creating a tactile, inviting counterpoint to the rugged shell.

The perimeter walls employ a mix of textured panels and dark finishes that visually recede, allowing the amber-lit bar and bright digital screens to become the primary focal points. The flooring is durable and continuous from concourse to interior, reinforcing a seamless threshold and facilitating maintenance in the high-traffic setting.

FAÇADE, BRANDING AND LIGHTING

The exterior façade is composed of horizontally laid light-toned cladding that frames the opening like an urban storefront. Bold, three-dimensional “BEST END BREWING CO.” lettering, internally lit for legibility, establishes a strong brand presence visible from a distance in the terminal. A circular projecting sign reinforces recognition along the passenger flow.

Lighting is layered to articulate both architecture and atmosphere. Linear ceiling fixtures in the concourse ceiling lead the eye toward the bar, while within the venue, pendant luminaires, exposed bulbs, and under-counter lighting create a warm, golden glow evocative of beer hues. Reflected light on the bar surface and container panels brings depth and emphasizes the crafted nature of the space.

FURNITURE, USER EXPERIENCE AND AMBIANCE

High-top stools and standing-height counters are selected to accommodate short dwell times typical of airport users, while still offering a sense of place and comfort. The bar’s generous depth supports both service efficiency and guest interaction, with clear zones for ordering, pickup, and casual conversation.

Multiple large-format screens wrap the interior, orchestrated as a continuous media band that delivers sports content and ambient imagery. This creates a cohesive visual field that unifies the space and supports a shared experience, even for guests seated at the edges. The ambiance balances the buzz of a game-day bar with controlled acoustics and lighting appropriate to an airport environment.

SUSTAINABILITY AND RESILIENCE

Sustainability is addressed through the strategic use of robust, long-life materials and efficient building systems. The predominant use of metal, engineered panels, and durable flooring reduces replacement cycles and life-cycle impacts. Where possible, finishes are selected with recycled content and low-VOC specifications suitable for interior air quality in a sealed terminal environment.

LED lighting with dimmable controls minimizes energy consumption while allowing the bar to modulate its atmosphere from early-morning calm to peak event times. The open, low-partition layout maximizes borrowed light from the concourse, reducing the need for excessive internal illumination. Fixtures and surfaces are detailed for ease of cleaning and maintenance, which extends the life of the installation and lowers operational resource use over time.

DESIGN CONCEPT

The design of CALI BBQ translates the casual, sun-driven spirit of Southern California into a compact, high-efficiency quick-service format. The concept emphasizes transparency and speed, using a clean, linear counter layout that exposes the full preparation and serving area to the customer. The brand identity is anchored in a bold red-and-white logo, contrasted with a neutral architectural envelope of light woods and gray masonry. This creates an immediately recognizable storefront within the larger retail environment while remaining visually calm and ordered.

The overall composition is based on strong horizontal bands: the illuminated sign canopy, the service counter, and the integrated product shelving. These bands guide the customer’s eye and intuitively organize circulation, queuing and pick-up points without the need for excessive signage. Warm accent lighting, combined with a restrained material palette, evokes the glow of a barbecue grill in a contemporary, urban expression.

LAYOUT AND CUSTOMER FLOW

The space is planned as an open-front kiosk with a clear frontal engagement to the mall corridor. The counter extends nearly the full width of the lease line, maximizing serving frontage and allowing for simultaneous order-taking, self-service drinks, and grab-and-go items. Transparent refrigerated and ambient display units are positioned at the customer side to encourage impulse purchases while maintaining visual openness.

Behind the counter, a linear back-of-house zone organizes cooking, assembly, and handoff in a straightforward sequence. The central structural column is absorbed into the design as a dark, monolithic element that visually anchors the point-of-sale stations. Digital menu boards are aligned above the preparation line, ensuring legibility from distance and supporting quick decision-making during peak times.

MATERIALITY AND COLOR PALETTE

The material palette balances robustness with a light, approachable character. The main counter is clad in pale wood panels with a geometric, routed pattern that creates subtle texture and depth without overcomplicating the surface. This tactile detail adds craft and warmth, referencing the grain of cutting boards and smokehouse timbers in an abstract way.

The wall surfaces are composed of modular gray tiles resembling concrete block, providing an industrial yet refined backdrop that enhances brand graphics. A black soffit above the counter visually lowers the ceiling plane, framing the service area and integrating recessed downlights for focused illumination. Red brand elements, including the CALI BBQ wordmark and iconographic graphics, punctuate the neutral tones and reinforce the energetic identity.

LIGHTING AND VISUAL BRANDING

Lighting is layered to accentuate both the architecture and the food. Recessed ceiling downlights provide uniform task lighting across the counter, while an LED strip beneath the countertop edge creates a floating effect and highlights the patterned wood panels. This warm under-counter glow is reminiscent of embers, subtly reinforcing the barbecue narrative.

Large digital menu boards function as dynamic branding surfaces, displaying vivid food imagery that contrasts with the restrained surroundings. The primary sign band above the opening uses backlit channel letters mounted on a light wood fascia, ensuring clear visibility across the concourse. Secondary branding elements, such as the circular wall graphic, help extend the identity laterally and make the kiosk legible from oblique angles.

SUSTAINABILITY AND DURABILITY

Durability and low maintenance guided the material and systems selection, supporting both operational efficiency and environmental responsibility. High-traffic surfaces, including floor tiles and wall cladding, are specified in hard-wearing, easy-to-clean finishes that extend lifecycle and reduce replacement frequency. The routed wood front is designed as a modular panel system, allowing localized replacement rather than full counter reconstruction, minimizing waste over time.

Energy-efficient LED lighting is deployed throughout, reducing power consumption and heat load while providing consistent color rendering for food display. The open-front layout leverages ambient mall conditioning, limiting the need for additional mechanical equipment within the kiosk. Where possible, finishes are chosen in light colors to enhance reflectance, reducing the quantity of artificial lighting required to achieve the desired brightness level.

DESIGN CONCEPT

The design of Carnitas Snack Shack translates a beloved local brand into an airport setting by merging casual street-food energy with a refined, transit-friendly environment. The concept is built around openness and visibility, turning the corner tenancy into a porous, welcoming pavilion rather than a closed storefront. The architecture emphasizes horizontality, with a strong canopy line and continuous counter that guide passengers along the façade and intuitively organize queuing, ordering, and dining zones.

Brand character is expressed through a calibrated use of color and graphics that remain legible from long airport sightlines. The glow of the linear bar, the bold orange signage, and a warm timber ceiling create a recognizable beacon within the terminal while maintaining a balanced, uncluttered composition that respects the surrounding concourse architecture.

LAYOUT AND SPATIAL ORGANIZATION

The layout is organized as a U-shaped service bar that wraps the corner, combining quick-service counter, beverage station, and seated bar into a continuous element. This configuration maximizes frontage to passenger flows on both sides, capturing cross-traffic and providing clear wayfinding from multiple approach angles. The back-of-house is compressed into a linear zone behind the counter, optimizing operational efficiency and minimizing visual clutter.

Queuing is handled directly along the primary counter, where integrated under-counter lighting and a change in materials subtly mark the customer zone without the need for barriers. The bar seating frames the open interior and acts as a soft edge between circulation and dining, allowing guests to observe terminal activity while remaining psychologically anchored within the restaurant environment.

MATERIALS AND COLOR PALETTE

The material palette balances durability with a relaxed, coastal character appropriate to San Diego. A slatted wood ceiling visually lowers and warms the volume, contrasting with the otherwise bright, neutral terminal shell. Below, the bar face is finished with vertically oriented blue paneling, recalling boardwalk cladding and providing rhythm and texture at the human scale. The countertop appears to be a composite or quartz surface, selected for resilience to heavy airport traffic and ease of maintenance.

Walls behind the counter are clad in white tile with clean, rectified joints, creating a sanitary backdrop and enhancing the legibility of menus and brand graphics. The main sign panel uses a light wood veneer and dimensional orange lettering, tying into the ceiling finish while emphasizing the visual hierarchy of the branding. Accent lighting along the shelving and under the counter adds depth and highlights product displays, contributing to merchandising effectiveness.

LIGHTING AND ATMOSPHERE

Lighting strategy combines integrated ambient, task, and accent lighting to support both operational needs and brand atmosphere. Recessed downlights within the slatted ceiling provide even illumination over the bar and queuing areas, carefully spaced to maintain a clean grid that aligns with the slat rhythm. Linear LEDs wash the counter front, generating a subtle glow that attracts attention from the concourse and reinforces the perception of cleanliness and modernity.

Backlit menu boards and illuminated shelving ensure high visibility of offerings, critical in an environment where passengers make rapid decisions. Warm color temperatures are used at the bar and signage to create contrast with the cooler general terminal lighting, giving the space a hospitable, lounge-like character while still feeling bright and efficient.

FURNITURE, DETAILS AND BRAND INTEGRATION

The bar stools feature slim metal frames and timber seats, echoing the ceiling and sign materials while remaining visually light to preserve transparency across the façade. Their repetitive alignment strengthens the linear geometry of the bar and contributes to a sense of order within the open plan. Bottle displays and tap handles are arranged with a strong horizontal datum, reinforcing the architectural lines and allowing the product itself to become part of the aesthetic composition.

Brand graphics are handled with restraint: large-scale logo panels are concentrated at key sightlines, while secondary graphic elements and historic imagery animate the interior without overwhelming it. This balance maintains visual clarity in a busy terminal context and ensures that operational information, such as menus and wayfinding, remains primary.

SUSTAINABILITY AND OPERATIONAL EFFICIENCY

Sustainability is addressed through both material choices and operational planning. The extensive use of wood elements is conceived with responsibly sourced or FSC-certified products, combined with high-durability finishes that extend lifecycle and reduce replacement frequency. Hardwearing tile, composite counters, and metal furniture minimize maintenance and support long-term performance in a high-traffic environment.

Energy-efficient LED lighting is deployed throughout, with focused task lighting reducing the need for excess ambient illumination. The open pavilion layout leverages existing terminal HVAC and natural light from adjacent concourse areas, minimizing the need for additional mechanical interventions. Compact kitchen planning shortens service lines and reduces wasted movement, supporting lower energy use and faster turnover, which in turn optimizes resource consumption while maintaining a high-quality guest experience.

DESIGN CONCEPT

COCINA URBANA is conceived as an elevated urban terraza that merges the warmth of a traditional Mexican cantina with the openness of a contemporary rooftop pavilion. The design prioritizes visual porosity, social interaction and a direct relationship with the surrounding skyline of Guadalajara. A continuous wooden canopy, open yet strongly defined, frames the dining area and creates a recognizable architectural identity from both inside and outside the space.

The project organizes atmosphere rather than strict rooms: a fluid interior-exterior gradient where bar, dining and lounge zones overlap. This porosity supports different uses throughout the day, from casual meals to sports-viewing gatherings, always maintaining visual continuity and generous natural light.

SPATIAL ORGANIZATION

The layout is structured around a central nave aligned with the bar, which acts as the main spatial anchor and social focus. Linear rows of structural wooden posts define subtle bays, guiding circulation while maintaining open sightlines toward the screens, façade and views. These bays accommodate flexible table arrangements that can adapt from small groups to larger communal settings without altering the spatial logic.

Perimetral seating is oriented toward the exterior glazing, privileging views and maximizing daylight. The open pergola transitions toward the outer edge, blurring the limit between interior and terrace. The bar volume, with its curved back wall, softens the geometry and creates a visual counterpoint to the strong linearity of the canopy and floor pattern.

MATERIALITY AND ATMOSPHERE

Material selection emphasizes warmth and tactility, with wood as the protagonist across floor, ceiling and vertical cladding. Variations in tone and grain on the flooring generate a dynamic yet subtle pattern, reinforcing directionality and adding depth to the large surface. The ceiling pergola uses solid timber members, leaving controlled gaps that modulate natural light and cast changing shadows throughout the day.

Exposed brick and dark metal elements introduce an industrial vocabulary that resonates with the “urbana” concept, while remaining balanced by the more domestic warmth of wood. Black metal chairs and structural bases ground the space visually, providing contrast against the lighter timber. The bar front and surrounding walls employ horizontal wooden slats and masonry to create a textured backdrop for the bottle display and equipment.

LIGHTING AND FURNITURE

Lighting is conceived as a suspended landscape of metallic globe pendants hanging at regular intervals along the pergola grid. These luminaires provide both functional illumination and a reflective, festive character, echoing the social nature of the space. Recessed lighting under the curved soffit above the bar enhances the sense of depth and emphasizes the bar as a glowing focal line at night.

Furniture is intentionally robust and archetypal: square and rectangular wooden tables paired with black metal chairs capable of intensive use and easy reconfiguration. The integration of small planters on tables introduces greenery at eye level, softening the industrial tones and referencing the outdoor condition of the terrace.

SUSTAINABILITY STRATEGIES

Sustainability is embedded primarily through passive design. The open pergola and extensive glazing harness natural light to reduce dependence on artificial lighting during the day, while the overhead structure provides partial shading, controlling glare and solar heat gain. Cross-ventilation is favored by the terrace configuration, reducing the need for constant mechanical cooling in Guadalajara’s climate.

The predominant use of timber, specified from responsibly managed sources, significantly lowers the embodied carbon compared to more intensive materials. Modular furniture and standardized structural bays facilitate future reconfiguration or partial reuse of components, extending the lifecycle of the fit-out. Incorporating indoor plants contributes to improved air quality and reinforces the user’s connection with nature in an urban context.

DESIGN CONCEPT

The CORONA project establishes a unified architectural language for a family of bar and restaurant formats deployed across Mexico, Spain and the USA. The concept translates the brand’s beach heritage into a contemporary, modular system capable of adapting to roadside locations, airport terminals and interior commercial settings. Each venue is conceived as an open, permeable pavilion that blurs the boundary between bar, street and concourse, promoting visual connection and a relaxed, resort-like atmosphere within urban and transit environments.

The design narrative is built around three core ideas: an honest expression of materials, a clear and legible façade that functions as large-scale signage, and a flexible interior landscape where bar, kitchen and seating can reconfigure according to local requirements. This combination allows the image of a beach club to be consistently recognizable while remaining sensitive to different scales and contexts.

ARCHITECTURAL LAYOUT AND SPATIAL ORGANIZATION

The roadside typology is conceived as a linear bar volume with a strong street-facing elevation. A deep canopy and a fully openable front façade create a shaded transitional terrace, functioning as an intermediate zone between the interior counter and the exterior seating. The bar line runs parallel to the façade to maximize visibility of preparation areas and product displays from the road, turning the service zone into a dynamic, animated showcase.

In airport locations the layout becomes insular and radial. Bars are often positioned as islands within the concourse, with 360-degree visibility and multiple approach points, or as open-fronted units anchored to a linear storefront. Seating radiates outward in concentric bands of high stools at the bar, communal tables and then more relaxed perimetral seating. This hierarchy ensures efficient circulation around the unit while maintaining clear sightlines to departure gates and wayfinding elements.

MATERIALS, COLORS AND BRAND INTEGRATION

The material palette is deliberately warm and tactile, dominated by light-toned woods, white ceramic tiles and black metal framing. Timber is used for bar fronts, soffits, ceiling slats and loose furniture, evoking beach deck structures and boardwalks. White tiling provides a clean, hygienic backdrop for the preparation areas, enhancing brightness and reflecting natural and artificial light deep into the space. Black steel profiles frame openings and signage, adding precision and durability.

The color strategy centers on the brand’s iconic tones: sandy neutrals, turquoise accents and signature yellow logotypes. Illuminated signage is carefully integrated into the architecture, often floating above the bar in three-dimensional letters or embedded into linear canopies. Large-scale graphic panels and digital screens provide flexibility for campaigns while maintaining a consistent visual identity. The result is an environment that reads simultaneously as a recognizable brand space and as a coherent piece of interior architecture.

INTERIOR DESIGN, FURNITURE AND LIGHTING

The interior design emphasizes informality and sociability. Furniture is predominantly loose and modular, with a mix of high communal tables, individual stools and more intimate two- and four-top settings. Simple timber chairs and stools with metal bases are chosen for robustness and ease of maintenance, while their repetition across locations reinforces the family identity. Bar counters are expressed as solid, monolithic volumes with clear working fronts and recessed toe spaces for ergonomic comfort.

Lighting plays a key role in generating atmosphere. Warm, low-glare pendant fixtures and integrated linear LEDs beneath shelves and canopies create a golden, sunset-like ambience that contrasts with the often neutral lighting of airport concourses. In outdoor venues, string lights and minimal pole-mounted luminaires articulate terraces and emphasize the evening character of the spaces. Illuminated backbars highlight product displays, turning bottles into luminous vertical textures that act as both décor and signage.

OUTDOOR SPACES AND ENVIRONMENTAL STRATEGIES

In exterior formats, landscaped planters define the edge between public road or parking areas and the bar terrace, acting as both protective buffer and biophilic element. Shade is provided by tensile fabric sails and extended canopies, reducing direct solar gain and increasing user comfort in warm climates. The terraces remain deliberately permeable, enabling natural cross-ventilation and maintaining visual continuity with surrounding greenery.

Sustainability criteria inform material selection and operational strategies. Preference is given to durable, easily replaceable components arranged in modular systems, which facilitates maintenance and reduces waste across multiple locations. Timber elements are designed for repeatable fabrication, optimizing cutting patterns and minimizing offcuts. LED lighting and energy-efficient equipment are specified to reduce operational consumption, while the open layouts maximize the use of natural light and ventilation wherever climate allows, decreasing reliance on mechanical conditioning.

DESIGN CONCEPT

DELI & CIA is conceived as a contemporary fast-casual food concept that combines the spontaneity of grab-and-go with the warmth of a neighborhood deli. Across the different locations in Spain, Portugal, Chile and México, the design language remains consistent: a fresh, luminous environment that communicates transparency, health and everyday accessibility. The space is organized as an open market counter wrapped by islands of product display and casual seating, dissolving the boundary between kitchen, retail and dining.

The brand identity is translated into architecture through clear, legible signage and volumetric elements that float above the counters. Generous visual connections between preparation areas, self-service lines and eating zones emphasize an honest, “nothing to hide” attitude, reinforcing trust in the food offer and encouraging intuitive circulation.

LAYOUT AND CUSTOMER FLOW

The interior layout is based on a linear service counter that anchors the space and guides customers from menu selection to payment and pick-up. This counter is complemented by freestanding merchandise displays that create soft partitions without obstructing views. The sequence allows for high throughput during peak hours, while maintaining a relaxed, open ambience.

Seating zones are strategically located at the perimeter and in central islands, offering both quick-stop tables and more comfortable areas for longer stays. Mixed-height furniture, from bar counters to standard tables, generates a varied landscape that adapts to solo travelers, couples and small groups. Wayfinding is intuitive, with clear visual cues from color-coded areas and suspended signage indicating food stations and self-service points.

MATERIALS AND COLOR PALETTE

The material palette balances the cleanliness required for food environments with a domestic, approachable character. Light ceramic tiles and white brick cladding provide a hygienic and easily maintainable base, while natural or light-toned woods introduce warmth and tactility in counters, shelving and tabletops. Metal structures and wire shelves add robustness and an industrial-refined touch.

Color plays a strategic role in brand differentiation. Soft greens, warm oranges and purples are applied in measured accents on counters, chairs and graphic elements, reinforcing the visual identity without saturating the space. White ceilings and pale floors amplify natural and artificial light, ensuring a bright atmosphere even in interior airport or mall locations.

LIGHTING AND ATMOSPHERE

The lighting design layers functional and ambient illumination to support both product display and spatial comfort. Linear LED tracks provide uniform general lighting, while pendant fixtures over counters and communal tables create focal points and a more intimate scale. Warm color temperatures are selected to enhance the appearance of fresh food and make the environment feel welcoming rather than purely technical.

In locations with double-height spaces or large façades, natural light is maximized through generous glazing, reinforcing the sense of openness and transparency. At night or in windowless terminals, the internal lighting concept reproduces this daylight quality, ensuring consistency of brand experience across all sites.

BRANDING, GRAPHICS AND FURNITURE

Brand messages such as “Tasty Daily Food” are integrated three-dimensionally into the architecture via large-scale letterings, backlit panels and volumetric logos placed above entrances and counters. Graphic panels in vivid colors communicate menu items, nutritional messages and promotions, acting as both signage and decorative layer.

The furniture is deliberately simple, stackable and robust, with metal chairs in white and accent colors paired with wooden or laminate tabletops. This combination allows for high flexibility in reconfiguring seating according to different footprints and passenger flows, while maintaining a coherent aesthetic family across all eight projects.

SUSTAINABILITY AND OPERATIONAL EFFICIENCY

Sustainability is addressed through the selection of durable, low-maintenance materials that extend the lifecycle of the fit-out and reduce replacement needs. Where possible, certified wood products are used for furniture and shelving, and finishes are chosen with attention to low-VOC content to improve indoor air quality for both staff and customers.

Energy-efficient LED lighting, integrated with smart controls and zoning, minimizes electricity consumption while ensuring appropriate illumination for each functional area. The open-plan layout optimizes air circulation and reduces the need for compartmentalized climate control. Modular furniture and display systems facilitate adaptation over time, supporting evolving menus and operational changes without requiring resource-intensive refurbishments, thus contributing to a more sustainable long-term model for the brand.

DESIGN CONCEPT

“Exploring the World” is conceived as a scalable hospitality concept that connects different Spanish cities through a unified architectural identity. Each location functions as an urban lounge where the idea of travel is translated into clear sight lines, permeable edges and a graphic narrative that runs through all spaces. The design emphasizes accessibility and visual openness, allowing users to intuitively understand the offer while feeling part of a broader journey across seven destinations.

The concept balances the informality of a cervecería with the efficiency of a contemporary food-court kiosk. A restrained palette of materials and colors is repeated in each project, creating brand cohesion and allowing local contextual variations in furniture arrangement, façade permeability and integration with surrounding commercial flows.

SPATIAL ORGANIZATION AND FLOW

The plan is structured around a central service bar that operates as both visual anchor and functional core. Ordering, preparation and pick-up are aligned linearly to reduce crossings between customers and staff, improving ergonomics and safety. Perimeter counters and islands of seating radiate from this core, generating different degrees of intimacy: quick stops at high tables, social sharing at communal benches, and more relaxed stays at lower café tables.

In airport and station environments, the interventions prioritize transparency. The perimeter is largely open, with only low-height elements and light metal frames defining the boundary. This strategy ensures uninterrupted visual connections with departure halls and exterior plazas, encouraging spontaneous use and orienting the traveler within the terminal.

INTERIOR DESIGN, FURNITURE AND LIGHTING

The interior design combines robust hospitality standards with a warm, approachable atmosphere. Furniture is characterized by slender black metal structures and light-toned timber tops, creating a calm horizontal datum against the more technical ceiling. Chairs and stools feature slightly angled legs and curved backs for comfort and stability, while communal tables encourage social interaction and group use.

Lighting is layered: an orthogonal grid of recessed downlights ensures homogeneous general illumination, complemented by accent fixtures over the bar and product displays. In some units, woven pendant lamps introduce a tactile, domestic note that softens the industrial ceiling grid. This contrast underlines the bar as a focal point and subtly guides movement and queuing.

MATERIALITY, COLOR AND BRANDING

The material palette hinges on three elements: white ceramic tiles, light natural wood, and black metal. White tiles form a continuous backdrop for the bar, reflecting light and facilitating maintenance, while also evoking traditional Iberian taverns in a contemporary language. Wood surfaces provide warmth and tactility where users sit and touch, offering a counterpoint to the coolness of tile and metal.

Branding is integrated architecturally rather than applied superficially. Bold yellow typography runs as a linear cornice above the counters, reading as a luminous band that unifies long façades and different modules. Black bands and frames emphasize openings and service points, while curated graphic panels showcase products and reinforce the narrative of travel “from Reus” or “Valencia” to the world, adapting text to each location without altering the overall identity.

CONNECTION WITH EXTERIOR SPACES

In locations with generous façades, the design opens to plazas and terraces through large glazed planes and minimal framing. Interior flooring extends visually to exterior decking or paving, dissolving the threshold and turning terraces into an extension of the main hall. Pergolas and light canopies articulate these outdoor areas, providing shade and integrating lighting, signage and vegetation.

The edge between inside and outside is treated as an active façade with bar-height counters facing the public space, attracting passersby and providing a direct relationship with the urban environment. Structural columns are wrapped and branded, transforming technical elements into vertical beacons visible from a distance.

SUSTAINABILITY AND OPERATIONS

Sustainability is addressed through both material selection and operational strategies. The repeated use of standardized furniture and modular bar elements reduces manufacturing waste and facilitates maintenance across the seven projects. Preference is given to durable finishes such as high-resistance tiles, compact surfaces and powder-coated steel, extending lifecycle and minimizing replacement.

Where possible, LED lighting with high efficiency and dimmable controls is implemented, aligned with the regular ceiling grid to optimize installation. The open layout maximizes natural light penetration from existing façades, reducing daytime energy consumption. Planters and pockets of greenery in terraces and interior zones improve microclimate and user comfort, while specifying local suppliers for wood and fittings reduces transport impact and reinforces the link between the brand and each Spanish city it inhabits.

DESIGN CONCEPT

GASTROHUB is conceived as a cosmopolitan gastronomic platform that can be replicated across different countries while adapting to local cultures. The concept merges the informal vibrancy of a food market with the precision and comfort of a contemporary restaurant. A strong, recognizable identity is created through the illuminated volumetric signage, the use of black and white as the primary chromatic base, and a clear modular logic that structures bars, dining zones and circulation areas.

The design aims to generate a social condenser inside airports and commercial hubs, where travelers and locals converge. Open perimeters, visual transparency towards kitchens and bars, and a flexible furniture system encourage spontaneous occupation, short stays and longer, more relaxed visits. The project balances a bold graphic presence with warm, human-scale interiors.

LAYOUT AND SPATIAL ORGANIZATION

The layout is organized around a central bar volume that acts as an anchor and orientation element. This bar concentrates preparation zones, service counters and display areas, freeing the perimeter for diverse seating typologies. Circulation flows are radial and intuitive, allowing easy access from multiple sides and minimizing cross-traffic between staff and customers.

Peripheral bands contain lounge tables, high communal tables and banquette seating, which respond to different user profiles: solo travelers, informal meetings, families and quick stops. Visual porosity is ensured through the use of open shelves, low partitions and double-height signage elements, which preserve long perspectives while subtly defining zones of greater privacy.

MATERIALITY AND COLOR PALETTE

The material palette combines industrial robustness with domestic warmth. Black glazed brick tiles provide a durable, easy-to-clean envelope for bars and service walls, while also acting as a backdrop that enhances the luminous GASTROHUB signage. Light-toned wood is used on floors, shelving and table tops, counterbalancing the darker elements and generating a more welcoming atmosphere.

The color composition is deliberately restrained: black, white and warm wood tones are accented with selected graphic colors and lighting temperatures. This neutral base allows each geographic location to incorporate local textiles, artwork or vegetation without diluting the brand identity. Metallic elements in brushed steel and black iron profiles add precision and emphasize the structural grid.

LIGHTING AND ATMOSPHERE

Lighting design is a key component of the ambience. The volumetric letters of the logo function simultaneously as branding and as a continuous luminous canopy that defines the bar perimeter. These light boxes emit a warm, diffuse light that softens transitions between day and night uses and becomes a visual attractor from a distance.

Ceiling-mounted downlights provide general illumination with a uniform grid, while accent pendants over specific tables and counters create intimate pockets of light. Reflection on glossy tiles and metallic surfaces contributes to a vibrant, animated atmosphere, particularly suitable for transit environments. The overall strategy balances functional lux levels with a comfortable, hospitality-oriented mood.

INTERIOR DETAILING AND FURNITURE

The furniture selection prioritizes comfort, resistance and modularity. Upholstered chairs with clean geometries and banquettes with vertical tufting generate ergonomic support and visual order. Tables are dimensioned to be easily reconfigurable, allowing the space to adapt to fluctuating peak-hour demands and group sizes.

Vertical surfaces incorporate open shelving for bottles, plants and merchandising, and perforated or patterned panels that act as acoustic diffusers while introducing texture. The bar front integrates footrests, concealed lighting and power outlets, anticipating contemporary needs such as device charging and remote work. Every detail seeks to reconcile the efficiency of a high-traffic operation with the warmth of a neighborhood restaurant.

IDENTITY, CONTEXT AND SUSTAINABILITY

The strong graphic identity of GASTROHUB is designed to be legible in multicultural contexts across Mexico, Spain and the USA. The modular signage, repetitive structural bays and standardized finishes enable consistent brand recognition while allowing variations in layout according to each site’s geometry and local regulations.

Sustainability considerations are integrated through the specification of durable, low-maintenance materials, reducing replacement cycles and waste. LED lighting systems with dimming capabilities lower energy consumption and adapt to natural light availability in each location. Where possible, wood products from certified sources and low-VOC finishes are prioritized to improve indoor environmental quality. The replicable construction system allows components to be prefabricated, optimizing resources, minimizing on-site waste and facilitating future disassembly or reconfiguration of the spaces.

DESIGN CONCEPT

LA PLACE is conceived as an open, market-style restaurant that translates the freshness of a local food hall into the controlled environment of airports and shopping centers in Spain and Portugal. The design strategy is based on visual transparency, abundant product display and the integration of natural materials and greenery to communicate health, immediacy and trust. Instead of a closed restaurant box, the architecture dissolves boundaries and invites customers to flow around the food counters in a seamless way.

The primary gesture is a warm timber canopy that frames the brand and unifies the different food stations—juices, salads, soups and bakery—into a single recognisable identity. This canopy operates as an architectural “horizon line” in otherwise neutral concourses, creating a clear visual landmark while remaining permeable and light. The spatial language borrows from contemporary market halls, combining industrial precision with a tactile, human scale.

LAYOUT AND CUSTOMER FLOW

The layout is organised as a series of linear and corner counters, each dedicated to a specific food typology. These stations are arranged in a horseshoe or island configuration depending on location, allowing 360-degree accessibility and intuitive wayfinding. High product visibility at the perimeter encourages impulse decisions, while central preparation areas and back-of-house functions remain visually controlled yet connected.

Self-service and assisted-service zones are clearly distinguished through counter height, equipment integration and signage. Circulation is conceived to absorb peak flows common in transit environments: wide clear paths, orthogonal geometries and unobstructed sightlines reduce congestion and shorten decision-making time. Seating is deliberately placed slightly outside the service core, under lightweight metal pergolas, so that guests can visually remain in contact with the active food preparation scene without blocking operational areas.

MATERIALS AND COLOR PALETTE

The material palette is dominated by warm, lightly stained timber, white ceramic surfaces and black metal framing. Timber cladding wraps the canopy, counters and crates, evoking traditional market stalls and providing a soft contrast to the hard finishes of surrounding terminal architecture. The use of repetitive timber slats and stacked boxes reinforces a crafted, yet efficiently modular, character.

White tiles and solid surfaces are used in all food-contact and preparation areas, ensuring a hygienic and easy-to-clean backdrop that reflects light and enhances the perception of freshness. Black powder-coated steel structures introduce a contemporary, almost graphic element, framing signage, plant pergolas and communal tables. The brand’s green hue is applied strategically on signage, menu boards and accent elements, reinforcing the association with natural ingredients without overpowering the neutral base.

LIGHTING AND ATMOSPHERE

Lighting is designed to articulate the project at different scales: from airport concourse visibility to intimate dining moments. A continuous line of warm-white downlights integrated into the timber canopy highlights the serving counters and emphasises the quality of the fresh produce. Track-mounted spotlights allow flexibility to adapt to changing merchandising layouts, while ensuring that key functional zones—cash points, salad bars, juicing stations—remain perfectly lit.

In the seating areas, simple pendant luminaires hang from the black metal pergolas, creating a more domestic and calm atmosphere contrasted with the dynamic environment around. Reflected light from white ceilings and tiles, combined with accent lighting on the brand logo and menu rings, ensures high legibility from a distance and a recognisable identity within busy retail hubs.

FURNITURE, GREENERY AND BRAND INTEGRATION

Furniture is intentionally straightforward and robust, with solid wood stools and benches, and slender metal-framed communal tables. This combination supports high turnover and easy reconfiguration while maintaining visual coherence with the architectural envelope. Communal tables encourage social interaction and efficient use of space, crucial in compact, high-density contexts.

Greenery plays an essential role in softening the industrial elements. Planters integrated into elevated metal grids and pergolas introduce cascades of plants that visually lower the scale and create a subtle sense of enclosure. These green bands frame views toward the counters and help define the restaurant’s territory without solid walls. The brand identity is woven architecturally through the circular signage elements, menu rings above key counters and the consistent repetition of the apple icon, all carefully integrated into the timber and metal framework rather than applied as superficial graphics.

SUSTAINABILITY AND OPERATIONAL STRATEGY

Sustainability is addressed through both material selection and operational planning. The predominant use of timber—sourced from certified suppliers where possible—contributes to a reduced embodied carbon footprint compared to fully metal or synthetic alternatives. Modular counters, crate displays and metal grid structures are designed for disassembly, allowing components to be reused or adapted across different locations, reducing waste during roll-out and refurbishment cycles.

Energy-efficient LED lighting, zoned and dimmable, minimises consumption while maintaining optimal luminance for food safety and brand visibility. The open market configuration facilitates natural cross-ventilation within the larger terminal or mall air system, reducing the need for enclosed, mechanically intensive micro-environments. The clear display of fresh, minimally processed products supports shorter supply chains and reduces packaging, aligning the architectural narrative with the brand’s commitment to healthier, more responsible food offerings.

DESIGN CONCEPT

Barril Express is conceived as a contemporary reinterpretation of the traditional Spanish bar, adapted to the dynamics of an airport terminal in Madrid. The project combines the warmth of a neighbourhood taberna with the efficiency and clarity required by high passenger flows. The central bar becomes an illuminated landmark, functioning as an urban “farola” that guides travellers and organizes the surrounding seating areas.

The design strategically emphasizes permeability and visual continuity with the terminal, ensuring that the restaurant operates as an open, welcoming extension of the concourse rather than an enclosed unit. The atmosphere is informal and vibrant, encouraging short stays, quick meetings and relaxed waiting periods before boarding.

SPATIAL ORGANIZATION AND CIRCULATION

The layout is articulated around a large island bar that structures the entire project. This bar is accessible on multiple sides, optimizing service, reducing queues and allowing efficient distribution of drinks and tapas. The perimeter seating alternates high communal tables, bar stools and lower dining tables, responding to different user profiles and lengths of stay.

The main circulation axes of the terminal are respected and enhanced by clear transversal passages that cross the restaurant area. These allow intuitive entry from several fronts and maintain direct views to the boarding gates and the exterior apron. The open plan arrangement maximizes visibility of the product display and menu, facilitating quick decision-making for travellers under time pressure.

MATERIALITY, LIGHTING AND COLOR PALETTE

The material palette is based on warm woods, light ceramics and metallic accents in black, which generate a contemporary yet familiar language. The wooden floor and vertical cladding evoke the texture of traditional bars, while their controlled tonality ensures visual calm within the busy terminal environment. Metallic frames and shelving bring structural clarity and robustness.

Lighting is a key compositional element. A luminous cornice wraps the bar volume with diffuse, amber-toned light that recalls backlit glass of historic cafés. This glow contrasts with the cooler, more uniform general lighting of the terminal, creating a distinct micro-atmosphere without resorting to physical enclosures. Suspended luminaires and circular ceiling elements modulate scale above the seating area, visually lowering the height of the terminal and generating a more intimate dining space.

FURNITURE, BRANDING AND USER EXPERIENCE

The furniture combines slender metal structures with solid timber seats and tabletops, ensuring durability and easy maintenance in a high-traffic context. The mix of high stools, benches and classic wooden chairs introduces diversity of posture and encourages flexible appropriation of the space, from solo travellers to families or business groups.

Branding is fully integrated into the architecture through signage, illuminated logos and graphic panels that recall Spanish culinary culture. These elements are placed strategically above the bar and on key façades, remaining legible from long distances within the terminal. The result is a strong identity that reinforces orientation and contributes to the overall character of the airport’s commercial area.

RELATIONSHIP WITH THE TERMINAL ARCHITECTURE

The project establishes a dialogue with the iconic structure of Madrid’s terminal through the careful alignment of volumes and the reading of existing rhythms. The elevated light box of the bar responds to the large-span roof and its structural lines, creating a secondary scale that coexists harmoniously with the dominant yellow structural elements and curved wooden ceiling of the terminal.

Large glazed façades are left as open as possible to maintain visual connection with the runway and natural light. This transparency turns Barril Express into an observatory over airport activity, enhancing the user experience and reducing the sensation of confinement typically associated with interior commercial units.

SUSTAINABILITY AND OPERATIONAL EFFICIENCY

The design incorporates sustainability criteria through the selection of long-lasting, low-maintenance materials and the optimization of energy use. The predominant use of wood from certified sources contributes to reducing the project’s environmental impact while reinforcing a warm tactile quality. Finishes are specified for high durability, minimizing the need for replacements in a demanding, continuous-use environment.

Lighting is planned with high-efficiency LED systems, dimmable to adapt to different times of day and to the natural light available from the terminal’s large façades. Open layouts favor natural cross-ventilation within the terminal’s overall climate strategy, reducing reliance on localized mechanical systems. Operationally, the central bar consolidates equipment and services, shortening installation runs and helping to reduce both initial resource consumption and ongoing energy demand.

DESIGN CONCEPT

BIG CHICKEN in Miami is conceived as a bold, high‑impact quick‑service environment that translates the energy of a vibrant food brand into spatial form. The design amplifies the playful identity through oversized graphic elements, neon statements, and a warm, appetizing palette centered on oranges, yellows, and charcoals. The architectural strategy focuses on creating a clear, legible front‑of‑house experience that supports rapid service, digital ordering, and strong visual recognition within a busy retail or transit context.

The formal language is based on curves and sweeping lines, expressed in the plan of the counter, the overhead lighting track, and the signage band. These gestures guide customers intuitively along the order‑pay‑pickup sequence while framing the kitchen as a dynamic backdrop. Brand storytelling is integrated into every surface, transforming the restaurant into an immersive, memorable destination rather than a generic food outlet.

LAYOUT AND CUSTOMER FLOW

The front counter defines a generous concave arc toward the public space, maximizing visibility and encouraging engagement from multiple approach angles. Self‑service kiosks are positioned on the leading edge of this curve, allowing digital ordering to occur without obstructing the main counter. This placement separates browsing from queuing, reducing congestion and improving throughput at peak hours.

Behind the kiosks, the primary service line is organized as a clear linear sequence: illuminated menu boards, open display of beverages, and a visible preparation zone. The continuous counter surface accommodates both order and pickup functions while maintaining sufficient depth for equipment and staff circulation. Vertical sight lines allow guests to visually connect with food preparation, reinforcing transparency and quality, while lateral circulation in front of the façade remains fluid and unobstructed.

MATERIALS AND COLOR PALETTE

The material palette balances a clean, hygienic base with textured, brand‑driven accents. Glossy white subway tiles line the main back wall, providing a neutral, light‑reflective surface that enhances brightness and simplifies maintenance. In contrast, the lower counter is clad in horizontal black panels, grounding the composition and concealing operational wear at high‑contact zones.

A feature wall in honeycomb‑patterned tiles introduces warmth and a subtle reference to poultry and comfort food, using tones of caramel, sand, and amber. This surface acts as a visual anchor for the neon slogan while complementing the orange brand band that runs above the menu area. The overall chromatic strategy—white, black, and wood neutrals animated by orange and magenta light—creates a contemporary yet inviting ambiance that reads instantly from afar.

LIGHTING AND SIGNAGE INTEGRATION

Lighting is conceived as both functional infrastructure and brand expression. A circular overhead rail traces the geometry of the counter, integrating downlights that evenly wash the work surfaces and customer zone. This rail also supports the prominent BIG CHICKEN logo, allowing it to float in space as a three‑dimensional beacon visible from multiple perspectives.

Neon typography and backlit menu boards create layered illumination, adding depth and hierarchy to the visual field. Warm color temperatures near the food display enhance product appeal, while cooler ambient lighting in the ceiling grid ensures visual comfort. The combination of direct, indirect, and accent lighting eliminates dark corners, enhances safety, and reinforces the energetic, urban character of the brand.

FURNISHINGS, DETAILS AND USER EXPERIENCE

The counter design favors clean lines, minimal jointing, and robust, high‑durability finishes suited to intensive use. Edges are carefully radiused to soften the interface between guests and the built elements, while toe‑kicks in metallic tones protect against impact and add a subtle reflective base. Integrated display shelving for bottled beverages turns a functional element into a colorful focal point, supporting impulse decisions and emphasizing grab‑and‑go convenience.

Digital kiosks are treated as architectural objects rather than add‑ons, with consistent alignment, cable management, and coordinated color. The open view into the preparation zone provides an informal “theater kitchen” effect without compromising efficiency. All details—from pendant fittings to menu frames—follow a cohesive visual language, reinforcing brand identity and providing a reassuring sense of order for the customer.

SUSTAINABILITY AND OPERATIONAL EFFICIENCY

Sustainability is addressed through a combination of material selection, lighting strategy, and operational planning. The extensive use of ceramic tile and high‑pressure laminates provides long‑life, low‑maintenance surfaces that withstand cleaning cycles, reducing the need for early replacement. Where possible, substrates and finishes can be specified with recycled content and low‑VOC emissions to improve indoor air quality.

LED technology dominates the lighting design, significantly lowering energy consumption while supporting long lamp life and reduced maintenance. The strong daylight‑reflective surfaces, particularly the white tile field and light ceiling, allow ambient illumination levels to be achieved with fewer fixtures. The compact, linear back‑of‑house arrangement minimizes staff travel distances, improving ergonomics and reducing energy wasted in unnecessary movements and duplicated equipment. Together, these choices create a restaurant environment that is not only visually impactful but also resource‑conscious and durable over time.

DESIGN CONCEPT

BOUT TIME PUB & GRUB is conceived as a contemporary sports pub tailored to the fast-paced context of an airport concourse in Salt Lake City. The design merges the familiarity of a neighborhood bar with the openness and clarity required for wayfinding in a transportation hub. A strong linear frontage, bold branding, and an inviting bar edge act as a visual anchor, drawing travelers into a space that feels energetic yet orderly.

The concept organizes the venue into two complementary experiences: a quick “grab & go” offer aligned with circulation, and a more immersive sit-down pub framed by large-format screens and curated sports memorabilia. This duality allows the restaurant to respond to different dwell times while maintaining a coherent architectural language.

LAYOUT AND SPATIAL ORGANIZATION

The plan is structured around a central bar island, clearly visible from the concourse. This bar operates as the spatial and operational core, with perimeter seating zones radiating from it. High-top stools at the concourse edge allow brief stops, while deeper into the space, regular tables and banquettes support longer stays and group gatherings.

The open facade dissolves the boundary between public concourse and interior, maximizing view lines and natural surveillance. Circulation is deliberately simple: guests encounter the grab & go counter first, then either remain at the edge or transition into the main dining zone. Service routes for staff run discreetly behind the bar and along the back-of-house band, minimizing cross-traffic with guests.

INTERIOR ARCHITECTURE AND MATERIALS

The interior architecture employs a restrained palette of dark metals, warm woods, and matte wall finishes to convey a contemporary pub atmosphere. Vertical piers and soffit bands articulate the thresholds, framing the opening like a proscenium and lending the frontage a strong urban street presence within the terminal.

Wall planes in deep, muted tones create a calm backdrop for framed photographs and sports graphics, while ribbed millwork at the bar base and wall wainscoting introduces texture and shadow. Bar stools and chairs in black metal with clean lines contribute to a cohesive, slightly industrial character, balanced by the warmer timber flooring within the dining area.

LIGHTING AND BRAND EXPRESSION

Lighting is layered to emphasize both function and brand. At the concourse ceiling, a grid of recessed downlights provides uniform ambient illumination, ensuring clear visibility and a sense of safety. Within the pub, a darker ceiling plane with focused downlights creates more intimate light pools over tables and the bar surface.

Integrated LED strips highlight the primary signage bands, reinforcing the “BOUT TIME” identity from a distance. Large-format digital screens suspended over the bar double as both entertainment and luminous focal points, their glow animating the space and echoing the visual language of a sports arena. Accent lighting on memorabilia walls subtly draws attention without overwhelming the overall luminance balance.

FURNITURE, GRAPHICS AND USER EXPERIENCE

Furniture selection prioritizes durability and efficient turnover while maintaining comfort. Slim-profile bar stools maximize seat count along the frontage, and flexible table arrangements accommodate both solo travelers and larger groups. The finishes are chosen for high resistance to wear, essential in an airport environment with rolling luggage and continuous traffic.

Graphic elements—team photos, jerseys, and historical imagery—are composed in a gallery-like arrangement, giving the walls narrative depth and reinforcing the sports-bar identity. Wayfinding is integrated into the architecture through clear, illuminated signage for “PUB & GRUB” and “GRAB & GO,” allowing guests to orient themselves quickly under time pressure.

SUSTAINABILITY AND PERFORMANCE

Sustainability is addressed through both material selection and building systems. The design favors long-life, low-maintenance materials such as porcelain or terrazzo flooring at the concourse edge, durable laminates, and high-recycled-content metals, reducing replacement cycles and associated waste. Where possible, finishes with low VOC emissions are specified to support indoor air quality, particularly important in enclosed terminal environments.

Energy-efficient LED lighting is used throughout, coordinated with existing airport controls to optimize power consumption. The open facade strategy reduces the need for additional mechanical separation from the concourse, enabling shared environmental conditioning and lowering overall HVAC loads. Furniture and millwork are designed for modularity, allowing future reconfiguration or replacement of components without extensive demolition, extending the usable life of the fit-out and minimizing material waste over time.

DESIGN CONCEPT

The Buffalo Wild Wings in Salt Lake City is conceived as an open, highly visible sports bar that blends the informality of a fan arena with the clarity of a contemporary retail frontage. The design creates a porous boundary between the mall concourse and the interior bar, using large structural openings and minimal glazing to visually extend the public realm into the restaurant. The concept emphasizes immersion in live sports, expressed through a panoramic arrangement of digital screens and a continuous bar core that becomes the architectural centerpiece.

The overall atmosphere combines industrial references—exposed grid ceilings, brick textures, black tile—with a warm, hospitality-driven palette. The brand’s yellow and black identity is integrated architecturally as volumetric frames, illuminated bands, and wayfinding elements rather than surface graphics alone, generating a cohesive and instantly recognizable environment.

LAYOUT AND SPATIAL ORGANIZATION

The plan is structured around a central horseshoe bar that organizes circulation and sightlines. High stools and counter seating define the primary social zone, with peripheral tables offering more intimate dining while still maintaining direct views toward screens. This zoning ensures a gradient from active bar energy at the core to more relaxed seating toward the perimeter.

The frontage is articulated in three main programmatic bands: the main bar and dining area in the center, a take-out/“grab & go” component on one side, and an additional entry and merchandise or feature zone on the opposite side. This tripartite façade allows the concept to address both quick-service and full-service users simultaneously, optimizing throughput in a high-traffic mall context.

MATERIALS, COLORS AND LIGHTING

The material palette combines warm, light-toned timber flooring and countertops with dark metal bases and structural frames, creating a balanced contrast between hospitality and robustness. Brick cladding and black ceramic tiles add textural depth and reference the brand’s sports-bar heritage, while smooth gypsum surfaces and clean-edged millwork maintain a contemporary character.

Color is anchored by the brand yellow, strategically used as a spatial accent around the take-out portal and in linear bands along the soffits. Neutral greys, blacks, and natural wood tones dominate the interior, allowing digital screens and branded graphics to become dynamic focal points. Lighting is predominantly recessed LED downlights, complemented by linear fixtures integrated within an exposed metal grid ceiling. This grid not only organizes lighting and services but also establishes a strong visual datum that unifies the entire interior.

FAÇADE, BRANDING AND CUSTOMER EXPERIENCE

Toward the mall concourse, the restaurant presents a clear, horizontally articulated façade. The central open bay reveals the bar and live sports screens, functioning as an animated billboard that continually advertises the atmosphere inside. Flanking portals for “Buffalo Wild Wings” and “Take Out” are framed by illuminated yellow bands, enhancing legibility from a distance and guiding customer flow.

The grab-and-go zone is treated almost like a retail kiosk, with highly ordered shelving and clear product visibility. This dual identity—sports bar and fast-service node—responds to diverse user needs, from travelers seeking a quick purchase to groups looking for a full dining and viewing experience. Wayfinding is intuitive, relying on bold typography, color-coded thresholds, and directional graphics on the floor and walls.

SUSTAINABILITY AND TECHNICAL STRATEGIES

The project integrates several pragmatic sustainability measures within the constraints of a mall environment. High-efficiency LED lighting is used exclusively, with tight beam control and dimmable circuits to reduce energy consumption while adapting to varying levels of occupancy and event intensity. The exposed ceiling grid simplifies access to mechanical and electrical systems, facilitating maintenance and future upgrades without extensive demolition.

Durable finishes—such as porcelain or high-performance vinyl flooring, glazed ceramic tiles, and metal-framed furniture—are selected for longevity in a high-traffic context, lowering replacement cycles and embodied impacts. Where possible, furniture and millwork utilize engineered wood products and veneers to optimize material use. The compact kitchen and bar back-of-house layout reduces unnecessary circulation, improving operational efficiency and indirectly decreasing energy use associated with food service equipment and refrigeration.

DESIGN CONCEPT

CAFE CAFE is conceived as a contemporary urban café chain that can be replicated in multiple locations while retaining a warm, human scale. The concept merges the clarity of a fast-service environment with the ambience of a comfortable neighborhood café. A restrained palette of materials and colors creates a recognizable brand identity, allowing each unit to adapt to its specific context without losing coherence.

The interior language balances efficiency and hospitality: clear circulation towards the counter, intuitive self-service dynamics and permeable seating zones that invite lingering. The design seeks to evoke an everyday ritual space, where light, vegetation and tactile finishes soften the highly functional program typical of high-turnover restaurants.

SPATIAL ORGANIZATION AND LAYOUT

The floor plan is organized along a longitudinal axis that visually connects the entrance, the main seating area and the service counter. The access zone opens directly onto the dining space, minimizing visual barriers and enabling immediate orientation. The counter occupies the back wall as a continuous, linear element, consolidating ordering, pickup and display functions in a single gesture.

Seating is arranged in a modular grid of two- and four-top tables, allowing flexible reconfiguration for different groups and peak times. Perimeter bar-height seating along the serving front and windows offers an alternative for solo customers or short stays. Circulation aisles are deliberately generous, ensuring clear flows between tables and the counter, and complying with accessibility standards.

MATERIALITY AND COLOR PALETTE

The material palette combines light-toned timber, white ceramic and matte black surfaces to articulate a clean yet warm atmosphere. Tabletops appear in black with a light wood edge, generating a sharp graphic contrast that reinforces the brand’s visual identity. The service counter and lower cabinetry use white finishes and subtle grooves, emphasizing horizontality and hygiene.

The walls are predominantly white, operating as a neutral canvas for illuminated menu boards and large-scale graphics. A key focal element is the vertical green wall that anchors one end of the space, introducing texture, depth and a strong biophilic component. This interplay of natural and synthetic materials produces a clear, legible environment that feels both contemporary and approachable.

LIGHTING AND ATMOSPHERE

Lighting strategy is based on layers. A continuous grid of recessed downlights provides uniform ambient illumination, ensuring operational clarity and comfort throughout the day. Suspended dome-shaped pendants define the main seating field and the counter line, lowering the perceived ceiling height and creating more intimate micro-environments within the larger volume.

The luminaires’ white finish blends with the ceiling, allowing the light itself to become the protagonist rather than the fixture. At the rear, the green wall is softly backlit, producing depth and a subtle gradient that draws visitors into the room. The overall effect is a balanced brightness suitable for quick service, while avoiding glare and excessive contrast.

BRANDING, GRAPHICS AND FURNITURE

Brand integration is handled through large photographic panels and discreet signage bearing the CAFE CAFE logo, always framed within the architectural geometry rather than superimposed. Digital menu screens are aligned in a strict horizontal band above the counter, reading as an integral extension of the wall plane.

The furniture follows a minimalist, robust aesthetic: lightweight black shell chairs and slim-profile tables with square tops emphasize modularity and quick reconfiguration. Bar stools at the counter and high tables add functional diversity while maintaining consistency in material and color. The repetition of these standard elements across locations ensures brand continuity and simplifies maintenance and replacement.

SUSTAINABILITY AND OPERATIONAL EFFICIENCY

Sustainability is addressed through both material selection and operational strategies. The light-toned timber components are conceived to be specified from certified sources, while the predominance of neutral, durable surfaces extends the lifecycle of the interiors, reducing the need for frequent refurbishment. Modular furniture allows components to be reused or relocated between the different Spanish locations.

The lighting scheme is designed for LED technology, minimizing energy consumption and heat gain, which in turn reduces cooling loads. Large glazed surfaces at the façade harness natural light, decreasing the reliance on artificial lighting during daytime hours. The introduction of vertical greenery contributes to improved indoor environmental quality, providing acoustic absorption and a visual connection to nature. Together, these strategies craft a hospitality space that aligns operational efficiency with environmental responsibility across all eight establishments.

DESIGN CONCEPT

CHIA is conceived as an urban oasis dedicated to plant-based cuisine, translating the lightness and freshness of its menu into a spatial experience. The project articulates a clean, contemporary language, where soft geometries and warm minimalism convey accessibility and comfort while reinforcing the idea of conscious eating. The interior merges the immediacy of a takeaway venue with the calm of a slow-food café, blurring the boundary between commercial space and social hub.

The overall concept is structured around the notion of “living naturally,” expressed through a palette that combines earthy neutrals, botanical accents and a curated use of brand colors. Large-scale graphic walls, organic curves and integrated greenery communicate the narrative of plant-based gastronomy in a direct and memorable way, supporting the brand’s identity in every visual axis.

LAYOUT AND SPATIAL ORGANIZATION

The layout is organized as a clear longitudinal sequence: entry, ordering counter, takeaway wall and seated dining area. This arrangement facilitates intuitive circulation, allowing customers to understand the service logic at first glance. The central service island, with its rounded canopy, operates as the main orientation element, anchoring the space visually and functionally.

To one side, a compact takeaway and retail strip addresses fast-flow users, with high tables for short stays. To the other, a more relaxed seating zone extends towards the back, framed by feature walls and soft lighting. Bench seating combined with loose chairs optimizes capacity while maintaining flexibility, enabling the restaurant to host different group sizes and rearrange configurations without architectural changes.

MATERIALITY AND COLOR STRATEGY

The material palette balances technical performance and tactile warmth. Continuous light-toned flooring, likely vinyl or microcement, ensures easy maintenance and seamless accessibility, while visually amplifying natural and artificial light. The ceiling retains an almost raw, concrete-like finish that introduces a subtle industrial layer, acting as a neutral background for the brand elements.

Vertical surfaces alternate between smooth painted walls in deep purple, warm nude tones and white brick textures. These create depth and rhythm, avoiding visual monotony. The service counter and central island feature ribbed or fluted cladding, adding fine-scale texture that catches grazing light. Wood finishes on chairs, tabletops and partial partitions soften the ambience, introducing a natural warmth consistent with the plant-based concept.

FURNITURE, LIGHTING AND GRAPHICS

The furniture language is deliberately simple, with Scandinavian-inspired wooden chairs, light tabletops and integrated bench seating in neutral upholstery. This understated design allows food and brand graphics to remain the main protagonists, while ensuring ergonomic comfort and high turnover capability. The repetition of identical chair types contributes to visual coherence and facilitates stacking or replacement.

Lighting is layered: recessed downlights provide general illumination, while globe pendants over the counter and linear LED details along the canopy and baseboards generate a more intimate, atmospheric reading of the space. Large graphic murals with botanical and vegetable imagery become powerful focal points in the dining area, extending the gastronomic narrative and offering an immersive backdrop for guests.

SUSTAINABILITY AND WELL-BEING

Sustainability criteria are integrated both conceptually and technically. The plant-based culinary offer is supported by a design that prioritizes durability, low-maintenance surfaces and efficient lighting. The use of long-life LED fixtures, light-colored finishes to enhance reflectance and a compact service core all contribute to reduced energy demand. Where possible, wood elements are specified with FSC certification and low-VOC finishes to improve indoor air quality.

Biophilic strategies amplify user well-being: potted plants and green wall segments introduce natural textures, helping to establish a visual connection to nature in an otherwise interior mall environment. Generous aisle widths, clear signage and unobstructed views improve accessibility and comfort for all users. The result is a restaurant that not only communicates a sustainable lifestyle through its menu, but also materializes it spatially through responsible design decisions.

DESIGN CONCEPT

This design presents a contemporary, circular bar pavilion titled “Community Bar,” strategically integrated into a transit-oriented public interior, likely an airport terminal or commercial concourse. The concept is driven by a community-first approach, made explicit by the signage “For Baltimore, By Baltimore.” The design leverages the open, transparent nature of the structure to foster social interaction and a sense of inclusiveness, blending seamlessly into the flow of the surrounding space. The circular footprint encourages access from all directions, reinforcing its community-centric theme while maximizing visibility and approachability.

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FORM & LAYOUT

The plan is an open-ring configuration defined by a continuous bar counter that curves around the central service core. Seating options are well-differentiated: high stools at the bar, communal high tables at the perimeter, and flexible café-style tables in the outer ring. This variety supports different user behaviors—quick solo drinks, social gatherings, or casual meetings. The central core hosts large digital displays with sports content, enhancing the bar’s identity as a sports-friendly social hub. Vertical metal posts and a thin circular frame give the impression of lightness, maintaining visual permeability while providing structural rhythm.

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MATERIALITY & COLOR PALETTE

The material expression is a refined balance between industrial minimalism and warm hospitality. Black steel framing outlines the structure with crisp definition, while light oak stools and bar panelling introduce warmth and tactility. The perforated black metal mesh on the seating dividers adds texture while preserving transparency. The ceiling treatment uses a gold mesh or acoustic paneling that adds an elegant shimmer and diffuses light, creating visual interest overhead. The seating’s yellow and black color palette pays homage to local sports teams (such as the Orioles and Ravens), reinforcing local identity while maintaining visual contrast and energy.

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LIGHTING & MEDIA INTEGRATION

LED lighting is subtly integrated into the upper perimeter canopy, illuminating the laser-cut Baltimore skyline motif. This programmable lighting likely shifts in tone to match ambient conditions or event programming. Internally, pendant lighting punctuates the ceiling and further defines the bar area. A robust media wall anchors the central bar with dynamic sports content, making it a visual magnet for passersby. Digital signage is used effectively for both branding and content delivery, enhancing user engagement without overwhelming the architectural clarity.

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SUSTAINABILITY STRATEGIES

Sustainability is addressed through a combination of material choices and spatial efficiency. The open-air configuration eliminates the need for active mechanical climate control, relying on the ambient conditioning of the host space. The use of durable, low-maintenance materials like steel and wood reduces lifecycle replacement and maintenance costs. Furthermore, the modular nature of the furnishings allows for future adaptability and ease of repair. Energy-efficient LED lighting and digital displays likely feature smart energy management to minimize consumption during off-peak hours. Lastly, promoting local culture and vendors supports economic sustainability by anchoring the design within the community’s ecosystem.

DESIGN CONCEPT

EL BARETO is conceived as a contemporary reinterpretation of the traditional Madrid “cervecería y bocatería”. The design builds on familiar codes of the classic neighborhood bar—warm wood, tiled counters, handwritten menus—and abstracts them into a clean, luminous environment suitable for a high-traffic commercial hub. The aim is to transmit informality and immediacy while maintaining an orderly and clearly legible spatial system.

The project emphasizes openness and visual continuity with the surrounding mall, using a wide, recessed façade that dissolves the threshold between corridor and bar. Signage, lighting and materials act as urban elements within the interior landscape, guiding the visitor naturally towards the bar, the dining area and the takeaway counter.

LAYOUT AND CIRCULATION

The plan is structured around a central serving spine that aligns the main bar, food display and payment points. This linear core guarantees clear wayfinding: the customer approaches frontally, orders, and then moves laterally towards the seating area or exits back to the mall. The position of the counter optimizes visibility of product and staff, reinforcing the idea of transparency and speed of service.

Seating is organized in flexible islands of tables and chairs, with perimeter benches that maximize capacity during peak hours. The furniture arrangement maintains generous circulation bands, allowing independent flows for diners, passersby and staff. Open corners and low-height planters define micro-ambiences without obstructing views, ensuring a sense of security and visual connection to the exterior.

MATERIALS AND COLOR PALETTE

The material palette combines natural-looking oak laminates, white lacquered surfaces and exposed brick, creating a warm and accessible atmosphere. The lower part of the façade and structural claddings use vertical timber paneling to evoke traditional carpentry while providing durability and easy maintenance in a demanding context. Counter fronts alternate ceramic tiling and stainless-steel planes, referencing classic bar counters in Madrid.

The chromatic base is neutral—whites, light woods and black accents—upon which corporate blue signage is superimposed. This contrast ensures strong brand legibility from a distance and under artificial lighting. Dark flooring defines the interior footprint against the terrazzo of the mall, subtly framing the restaurant as a “room within a corridor”.

LIGHTING AND ATMOSPHERE

Artificial lighting plays a key role in the character of EL BARETO. A grid of exposed bulbs in warm color temperature creates a festive ceiling reminiscent of street fairs and classic cafés, while also ensuring uniform illumination over tables. Track-mounted spotlights highlight the bar, food displays and blackboard menus, drawing attention to activity and fresh product.

Indirect LED strips incorporated in planter boxes, counters and perimeter walls emphasize horizontality and help orient circulation. The overall result is a bright, inviting space that maintains visual comfort, avoiding glare thanks to the diffusion of multiple low-intensity sources instead of a few powerful fixtures.

GRAPHIC INTEGRATION AND BRANDING

Graphic design is fully integrated into the architecture. Large typographic signs, wall messages and photographic murals animate the perimeter walls and emphasize the local, castizo identity of the concept. The use of simple sans-serif lettering and a limited color code guarantees coherence between façade, menus and internal signage.

Blackboards behind the bar allow for constant updating of offers and reinforce the artisanal, made-on-the-spot perception. Display shelves above the counter house bottles and branded elements, functioning simultaneously as storage, decoration and a visual filter that lowers the perceived height of the space.

SUSTAINABILITY AND DURABILITY

The design strategy prioritizes durability and low maintenance as the main drivers of sustainability in a high-rotation commercial environment. Materials are chosen for their resistance to impact and ease of replacement, reducing the need for frequent renovations and associated waste. Laminated wood panels, ceramic tiles and compact surfaces guarantee long service life while preserving the aesthetic of warmth and craftsmanship.

Lighting design relies entirely on LED technology, significantly reducing energy consumption and heat gain. The regular ceiling grid and modular furniture enable future reconfigurations without major construction work, extending the life cycle of the project. In addition, the open layout facilitates natural cross-ventilation from the mall concourses, minimizing the need for localized air extraction and improving overall comfort for users and staff.

DESIGN CONCEPT

Emile’s is conceived as a contemporary airport bistro that fuses the warmth of a neighborhood restaurant with the efficiency and clarity required in a high-traffic terminal. The design language balances bold graphic identity with an intimate interior atmosphere, creating a recognizable destination visible from afar while remaining comfortable at a human scale. Color, pattern and lighting are orchestrated to convey a sense of lively hospitality rooted in Houston’s cosmopolitan energy.

The project emphasizes permeability between terminal circulation and the dining area, using a semi-open perimeter that invites spontaneous entry. Visual anchors such as the branded façade, illuminated signage and regimented ceiling elements guide travelers intuitively from concourse to counter, minimizing wayfinding stress in a transient environment.

ARCHITECTURAL LAYOUT & SPATIAL ORGANIZATION

The layout is organized around a central communal axis formed by a long shared table that visually aligns with the entrance. This gesture extends the concourse into the dining space, acting as both a spatial divider and a social condenser for solo travelers and small groups. Perimeter seating with smaller tables provides more intimate zones while preserving clear sightlines to the bar and departure concourse.

The bar is strategically located along one edge as a functional and visual backbone, consolidating service, storage and display in a single linear element. Open shelves and backlit bottles create depth, while the bar’s position allows staff to oversee the entire floor for operational efficiency. Circulation paths remain generous and direct, respecting luggage maneuverability and accessibility standards.

FAÇADE, BRANDING & CEILING DESIGN

The façade operates as an oversized graphic portal. A deep teal backdrop with repetitive white “X” motifs establishes a strong visual identity, while horizontal timber slats introduce warmth and rhythm. The illuminated script logo is integrated as a sculptural element, projecting slightly from the plane to catch light and shadow.

Inside, the ceiling is treated as a unifying canopy. Suspended linear elements echo the exterior slats, compressing the scale and acoustically softening the open terminal volume. Blacked-out soffits conceal services and create contrast with the wooden strips, while track lighting delivers flexible, directional illumination that can adapt to changing furniture layouts.

INTERIOR MATERIALS, FURNITURE & COLOR PALETTE

The interior palette combines warm woods, deep reds and brass accents with graphic black-and-gold wall patterns. Timber flooring and tabletops introduce a tactile, residential quality, offsetting the hardness of the terminal’s terrazzo and metal finishes. Upholstered chairs in rust-red velvet tones offer visual richness and comfortable seating for extended dwell times.

Custom banquettes and freestanding tables are dimensioned for rapid turnover without sacrificing comfort, with carefully calibrated table spacing to maximize capacity while maintaining personal space. Decorative globe pendants over the communal area provide a soft, diffused light that contrasts with the more technical track lighting, adding a theatrical focal point above the central zone.

LIGHTING, GRAPHICS & ATMOSPHERE

Lighting design is layered to articulate zones and reinforce brand identity. The glowing Emile’s sign and integrated LED strips along the base of planters and counters establish a welcoming threshold. Accent lighting highlights the patterned feature walls and photographic artwork, contributing to a narrative of place and memory within the transient airport context.

Graphic elements are curated along one wall in a gallery-like composition, using black-and-white imagery and simple frames to provide visual rhythm without overwhelming the compact footprint. The result is an atmosphere that feels both energetic and refined, encouraging short stays while remaining pleasant for longer layovers.

SUSTAINABILITY & PERFORMANCE

Sustainability strategies focus on durability, maintenance and responsible material selection in response to 24/7 operation. High-traffic surfaces such as flooring, bar fronts and tabletops are specified in robust, long-life materials to reduce replacement cycles. Upholstery fabrics are chosen for stain resistance and ease of cleaning, extending usability and limiting waste.

LED lighting throughout minimizes energy consumption while delivering precise control over illumination levels. The semi-open layout leverages existing terminal daylight and reduces the need for additional perimeter walls, lowering material use. Integrated planter elements introduce biophilic cues, improving perceived air quality and comfort without complex systems. Collectively, these measures provide a resilient, efficient bistro environment suited to Houston’s busy airport context.

DESIGN CONCEPT

The design of FLAX & KALE in Madrid translates the brand’s flexitarian philosophy into a spatial experience that is fresh, playful and highly legible within the commercial context. The concept works with a soft‑toned, almost pastel chromatic palette contrasted by precise black outlines and metallic details, creating a graphic, contemporary identity that is recognizable from a distance. The restaurant is conceived as an open pavilion inside the mall, dissolving the boundary between corridor and interior to invite spontaneous access throughout the day.

The architecture uses a sequence of arcs and rounded geometries as a unifying motif, suggesting a welcoming and human‑scaled environment. These curved forms appear in façade openings, banquette backs, ceiling contours and floor inlays, generating continuity between volumes, surfaces and circulation lines. The result is a fluid, visually coherent landscape that supports both quick service and relaxed dining.

LAYOUT AND SPATIAL ORGANIZATION

The spatial layout is organized around a central service core that integrates bar, kitchen front, and quick pick‑up counter. This nucleus is wrapped by a perimeter of seating typologies that range from high‑turnover individual tables to more intimate booth configurations. The open edges facing the mall maintain visual permeability while low partitions and planters subtly define the restaurant’s footprint without building solid walls.

Circulation follows a simple and intuitive scheme: guests enter from the most visible corner, align along the counter for ordering, and then move laterally toward the dining zones. A combination of longitudinal banquettes and freestanding tables allows flexible reconfiguration depending on peak hours. The design also incorporates generous aisles to accommodate luggage and prams, acknowledging the transient nature of mall users and ensuring universal accessibility.

MATERIALS AND COLOR PALETTE

The material palette emphasizes tactile contrast and visual clarity. Smooth, high‑performance resin or large‑format porcelain flooring in light tones creates a continuous, easy‑to‑clean base plane. Vertical elements such as counters and low walls use ribbed or fluted paneling in desaturated greens and lilacs, introducing rhythm and a subtle play of shadows. These striated surfaces reinforce the brand’s visual identity while providing robustness against daily wear.

Ceilings feature suspended mesh canopies and curved light coves in black and white, articulating the different functional areas without heavy construction. Powder‑coated steel frames in dark tones outline arches, shelving and railings, giving structural clarity and accentuating the graphic aesthetic. Tabletops and chair shells appear in neutral whites and light woods, balancing the more saturated planes and ensuring a calm backdrop for the food offering.

LIGHTING AND ATMOSPHERE

Lighting is conceived as a key element in defining atmosphere and guiding orientation. A combination of warm white pendant bulbs, circular ceiling fixtures and integrated LED strips in the mesh canopies ensures uniform illumination with localized accents on the counter and product displays. The warm color temperature offsets the coolness of the pastel palette, producing a welcoming, human‑centred ambience.

Indirect light embedded in the arches and behind vertical slats creates depth and highlights the curved geometry, particularly visible from the mall corridors. This layered strategy avoids glare, enhances perception of height, and makes the restaurant visually active during both daytime and evening trading hours, reinforcing its role as a focal point within the commercial environment.

FURNITURE, BRANDING AND USER EXPERIENCE

Furniture is lightweight yet durable, chosen to support fast casual operation while maintaining a distinct aesthetic. Stackable chairs, slender metal frames and compact tables enable rapid reconfiguration for groups of different sizes. Banquettes with upholstered seats in muted greens anchor the main seating fields and offer comfort for longer stays. Integrated shelving and product walls display retail items, extending the brand narrative beyond the immediate dining experience.

Branding is seamlessly embedded in the architecture through backlit logos, patterned mesh fascias and color zoning on floors and walls. Each view line from the mall reveals a combination of signage, arches and illuminated counters, ensuring strong recognizability. The overall user experience prioritizes clarity of use, spatial generosity and a memorable visual language that aligns with a contemporary, health‑driven gastronomic proposal.

SUSTAINABILITY AND PERFORMANCE

Sustainability is addressed through material selection, operational efficiency and adaptability. Preference is given to durable, low‑maintenance finishes such as powder‑coated steel, compact laminates and high‑resistance flooring, extending the lifecycle of the fit‑out and reducing the need for frequent replacement. Where possible, finishes can incorporate recycled content, particularly in metal elements and composite boards.

Energy performance is improved by an all‑LED lighting system with dimmable circuits that adjust intensity according to natural light levels in the mall. Open, wall‑free perimeter design enhances natural cross‑ventilation within the mall’s overall HVAC strategy and minimizes the need for additional mechanical partitions. Modular furniture and non‑load‑bearing partitions allow future reconfiguration or partial reuse of components in other locations, aligning the project with circular economy principles and reducing waste over time.

DESIGN CONCEPT

The design of FUKU in Salt Lake City translates a contemporary fast-casual dining model into a vivid, highly legible spatial experience. The concept combines a clean, minimalist architectural envelope with bold brand graphics and a playful color palette, producing a space that feels energetic yet ordered. The restaurant operates as a transparent stage for food preparation and service, where the counter, menu boards, and kitchen backdrop read as a continuous, easily readable band within the overall volume.

The layout emphasizes intuitive circulation and clear sightlines from the mall concourse. The open storefront, framed by a linear canopy and strong signage, blurs the boundary between interior dining and the public corridor, inviting passersby to visually engage with the activity inside.

SPATIAL ORGANIZATION AND CUSTOMER FLOW

The plan is organized along a single main axis: entry and queuing run parallel to the service counter, allowing customers to understand ordering, pickup, and seating at a glance. The service line is anchored by illuminated digital menu boards suspended from the ceiling, creating a visual datum that guides movement. Ordering, beverage stations, and food pickup are sequenced logically from left to right, reducing congestion and minimizing cross-traffic.

Seating zones are distributed in front of the counter and along the side wall, forming a porous edge between active queue and more static dining. Freestanding tables allow flexible reconfiguration for different group sizes, while the openness between tables ensures visual connectivity and a sense of spaciousness within a compact footprint.

MATERIALITY AND COLOR PALETTE

The material palette balances warm natural tones with high-impact brand colors. Light wood laminates on the counter fronts and seating introduce warmth and tactility, offsetting the otherwise clean, durable surfaces required in a high-traffic food environment. The floor employs a neutral, resilient finish that visually recedes to highlight furnishings and branding.

White subway tiles at the back-of-house wall provide a hygienic, easily maintained surface while reflecting light deeper into the space. In contrast, saturated green tiles at the corner create a strong vertical accent that frames key merchandising and reinforces the brand identity. The ceiling feature composed of vertical wood slats adds depth and rhythm, visually lowering the scale above the counter and creating a sense of enclosure without blocking light or views.

GRAPHICS, BRANDING, AND LIGHTING

Large-scale wall graphics, playful illustrations, and high-contrast menu imagery turn the interior into an immersive brand environment. The main mural along the dining wall operates as a visual anchor, animating the seating area and continuity between multiple vantage points inside and outside the unit. Branded red circular signage is positioned at the storefront and above the counter as a clear wayfinding element, easily recognizable from a distance.

Lighting is layered between recessed ceiling fixtures, concealed linear lighting at the perimeter, and accent pendants over specific zones. This combination ensures even overall illumination while subtly highlighting the counter and graphic surfaces. Warm-white color temperature supports the wood tones and food presentation, creating an inviting atmosphere that remains efficient and suitable for extended operating hours.

FURNITURE, ERGONOMICS, AND USER EXPERIENCE

The furniture is deliberately simple and robust, with light wood seats and tabletops supported by dark metal frames. This contrast produces a clear visual outline and facilitates maintenance and replacement in a busy food court setting. Chair and table heights follow standard ergonomic guidelines for casual dining, ensuring comfort for short and medium-length stays.

Table spacing allows comfortable circulation for guests and staff, including accessibility for strollers and wheelchairs. The open layout, absence of visual barriers, and clear signage create an intuitive experience in which users can immediately identify where to order, wait, and dine without additional instruction.

SUSTAINABILITY AND DURABILITY STRATEGIES

Sustainability is addressed primarily through durable, low-maintenance materials and efficient building systems. Hard-wearing floor finishes, tiled wall surfaces, and laminated millwork are specified for longevity, reducing the need for frequent replacement and associated resource use. The modularity of furniture supports repair and component replacement rather than wholesale disposal.

LED lighting throughout reduces energy consumption and maintenance cycles, while the combination of high-reflectance finishes and focused task lighting minimizes the total number of fixtures required. Where possible, finishes are selected with consideration for low VOC content to enhance indoor air quality. The compact footprint, shared mall infrastructure, and open-front design benefit from the ambient conditioning of the larger concourse, reducing the restaurant’s standalone mechanical load and contributing to an overall more efficient operation.

DESIGN CONCEPT

Half Moon Empanadas is conceived as a brightly illuminated island pavilion within the dynamic environment of Miami’s airport. The design emphasizes circular geometry and a bold graphic identity to attract passengers moving quickly through the concourse. The kiosk operates as a sculptural object in the terminal, with concentric metal rings floating above a central core, echoing the brand’s “half moon” name and the curved form of the empanada itself.

The project merges fast-casual efficiency with a theatrical food presentation. By placing the preparation and display cases on the perimeter of the island, service becomes highly visible and intuitive from all directions. The architecture becomes signage: form, light, and color work together to announce the presence of the brand long before passengers reach the counter.

LAYOUT AND FUNCTIONAL ORGANIZATION

The kiosk is organized as a 360-degree service hub with multiple points of access, minimizing congestion in the high-traffic terminal. The front arc is dedicated to grab-and-go display cases and beverages, while the adjacent segments accommodate ordering, payment, and order pick-up. This radial planning ensures that passengers can quickly identify their next step and navigate the space without confusion.

A central structural column consolidates utilities, storage, and technical infrastructure, freeing the perimeter for uninterrupted customer interaction. Seating is positioned in an encompassing horseshoe around the adjacent burger bar volume, visually linked through similar circular canopies and shared finishes. This creates a cohesive micro-district of food options while maintaining clear circulation corridors around the island.

MATERIALS, COLORS AND BRAND IDENTITY

The material palette combines dark, matte base elements with vivid graphic overlays. Black metal cladding and glass display cases form a neutral frame that highlights the colorful abstract artwork applied to the lower panels. These graphics reference Miami’s vibrant street art culture, tropical tones, and night-life energy, projecting a distinctly local character even within the global context of the airport.

Overhead, the suspended rings and continuous fascia carry the primary brand signage, using backlit lettering and a luminous crescent icon. The metallic finishes of the canopy reflect ambient daylight from the terminal’s glazed façades, enhancing the kiosk’s presence without overwhelming the surrounding architecture. Warm internal lighting within the pastry cases accentuates product freshness and creates a welcoming glow at eye level.

LIGHTING AND CUSTOMER EXPERIENCE

The lighting strategy is layered to support both visibility and atmosphere. Integrated LED strips in the canopy rings define the circular form and provide even general illumination to the counter line. Focused spotlights highlight menu boards and key signage, guiding customer attention to information and brand messages.

At floor level, subtle perimeter lighting beneath the counter edge visually lifts the kiosk and delineates the service zone. This creates a soft halo on the terrazzo-like airport flooring, reinforcing the island concept and improving orientation for travelers approaching from different directions.

INTEGRATION WITH TERMINAL ARCHITECTURE

The kiosk is carefully scaled to sit comfortably beneath the terminal’s generous ceiling height, using the vertical dimension to create impact while remaining permeable to long sightlines. The circular canopy aligns with existing structural bays and avoids obstructing views to boarding gates and wayfinding signage.

The transparent character of the surrounding terminal—large glass façades, high clerestories and visible palm trees—is echoed by the kiosk’s open perimeter and minimal solid walls. This maintains visual continuity across the concourse and ensures that the intervention feels integrated rather than inserted.

SUSTAINABILITY AND OPERATIONAL EFFICIENCY

Sustainability is addressed primarily through compact planning, energy-conscious lighting, and durable materials. The centralized core allows for short utility runs, reducing energy loss and simplifying maintenance. LED lighting with high-efficiency drivers minimizes electrical consumption, while the reflective metal canopy enhances daylight distribution, reducing the need for excessive artificial light during daytime hours.

Finishes are selected for longevity in a high-traffic environment: metal, glass, and high-pressure laminates resist wear, reducing replacement cycles and associated resource use. The open layout supports natural cross-ventilation from the terminal and facilitates efficient cleaning routines, limiting the need for intensive mechanical systems and harsh chemicals. Together, these strategies align the kiosk’s bold commercial presence with responsible, long-term operation.

DESIGN CONCEPT

El Xiringuito del Castell is conceived as a temporary wooden structure that stages a dialogue between the medieval castle of Castelldefels and the informal, festive atmosphere of a Mediterranean beach bar. The project embraces the imagery of a historic ship moored at the foot of the fortress, using masts, ropes and sails as a narrative device that connects sea culture with the inland topography.

The architectural language is deliberately lightweight and reversible, designed to rest respectfully at the base of the stone walls without competing with the monument. Horizontal canopies, slender posts and textile elements form a low profile that frames views of the castle while sheltering an intense social life beneath. The result is an open-air living room for the town, where heritage, landscape and gastronomy converge.

URBAN INTEGRATION AND SITE RELATIONSHIP

The xiringuito occupies a linear platform parallel to the main garden promenade, acting as a permeable edge between the public park and the castle slope. The layout preserves existing circulation axes, allowing passersby to cross the terrace freely and to visually connect the square with the upper ramp leading to the monument.

The intervention follows the natural terracing of the terrain: the bar volume anchors itself against the retaining wall, while the main dining level projects towards the lawn as a broad, continuous terrace. This stepped configuration maintains low visual impact, ensuring that the castle towers remain the dominant skyline element. Soft night lighting integrated into the paving reinforces safety without producing glare on the heritage façades.

SPATIAL ORGANIZATION AND FUNCTIONAL LAYOUT

The spatial scheme is organized around a central linear bar that functions as both production core and social attractor. In front of it, an open dining area with flexible tables and high stools accommodates different group sizes and event formats. Circulation is clear and peripheral, enabling staff to move efficiently while guests enjoy unobstructed views of the garden and the stage-like bar.

Perimeter bays under the canopy house more intimate seating and standing areas, benefiting from the shade and the proximity to vegetation. The rear strip, leaning against the stone wall, integrates service spaces, storage and technical installations, all concealed behind a continuous cladding to maintain a unified façade. The rooftop deck, accessible via a light stair and rope railings, becomes a belvedere and symbolic “ship deck”, enhancing the experiential character of the venue.

MATERIALITY, STRUCTURE AND ATMOSPHERE

The structural system is based on timber posts and beams, complemented by metal joints that guarantee durability while keeping all elements demountable. The roof uses light rafters and cane or reed latticework, creating a porous filter that modulates sunlight and generates dynamic shadows reminiscent of seaside pergolas.

Natural fibers, ropes and nautical hardware are used extensively, not only as decorative motifs but as functional elements for bracing, handrails and lighting supports. The chromatic palette is warm and earthy—browns, sands and off-whites—that harmonizes with the existing stone, the green canopy of trees and the ochre tones of the ground. At night, strings of small luminaires trace the “rigging” of the ship, reinforcing the festive but intimate atmosphere.

INTERIOR DESIGN AND USER EXPERIENCE

The interior bar counter combines textured plaster, ceramic tiling and timber to evoke traditional Mediterranean taverns while accommodating contemporary equipment. Open shelving and visible bottle displays contribute to an informal, approachable character. The furniture mix—wooden tables, director-style chairs and high stools—prioritizes comfort and adaptability, allowing rapid reconfiguration for concerts, talks or family gatherings.

The boundary between interior and exterior is intentionally blurred: there are no rigid façades, only a sequence of columns and low elements that maintain constant visual connectivity. Acoustic comfort is supported by the absorbent qualities of natural materials and the vegetation backdrop, creating an environment where conversation remains comfortable even at high occupancy.

SUSTAINABILITY AND TEMPORALITY

Sustainability is approached through reversibility, material choice and passive environmental strategies. The entire system is conceived as a dry-assembled, demountable structure, minimizing ground intervention and allowing future re-use or reconfiguration with minimal waste. Foundations are lightweight and localized, reducing impact on the archaeological and landscape context.

The extensive use of certified timber, local stone and natural fiber coverings reduces embodied energy and facilitates end-of-life recycling. The open configuration maximizes cross-ventilation, while the deep overhangs and cane shading control solar gain, limiting the need for mechanical cooling. Low-consumption LED lighting, oriented downward and integrated into ropes and structural elements, cuts energy demand and respects the nocturnal environment. The project thus proposes a festive, seasonal facility that coexists responsibly with both the castle’s heritage and the surrounding ecosystem.

DESIGN CONCEPT

Dots’ Bakery is conceived as a flexible, replicable hospitality concept that can adapt to multiple locations across Spain and Portugal, from shopping malls to transit hubs and outdoor plazas. The design language is based on a clear, graphic identity where the idea of the “dot” becomes a visual and spatial motif, expressed through lighting, perforated panels, and circular details in signage and furniture.

The overall concept combines the warmth of a neighborhood bakery with the efficiency and clarity of a contemporary fast-casual restaurant. Open layouts, long communal tables, and visible production and service areas foster transparency and a sense of craftsmanship, while a restrained palette and strong branding ensure recognizability across all 10 units, including the food truck version.

INTERIOR ARCHITECTURE & LAYOUT

The interior spaces are organized around a linear service counter that acts as the project’s main spine. Customers encounter the products immediately upon entry, with the display vitrines aligned to optimize visibility and encourage impulse purchases. Behind this front line, back-of-house areas are compact and rational, with clear separations between preparation, storage, and service zones to streamline operations.

Seating is structured in layers: perimeter benches for quick stays, central communal tables for groups, and high tables with stools that create a more informal bar-like atmosphere. Circulation routes are legible, with generous widths to accommodate peak hour queues, while strategic positioning of freestanding elements—such as menu totems and planter boxes—guides movement intuitively without physical barriers.

MATERIALS, COLORS & LIGHTING

The material palette combines light-toned woods, white ceramic or painted masonry, and perforated metal panels to craft an interior that is both warm and highly durable. Timber tabletops and cladding soften the overall feel, contrasting with the industrial presence of black metal chair frames, barstools, and ceiling grids. The monochrome base—white, black, and shades of grey—is punctuated by the natural green of plants and the warm color of bakery products, which become the true chromatic protagonists.

Lighting is articulated through spherical pendant luminaires and linear tracks. The circular pendants echo the “dot” identity while providing comfortable, diffuse illumination above tables. Integrated LED strips in counters and display cases accentuate baked goods and graphics, improving legibility and driving sales. In the food truck and kiosk versions, strings of point lights reinforce the festive, street-food character and ensure visibility from a distance.

BRANDING & CUSTOMER EXPERIENCE

Graphic design is fully integrated into the architecture: logos, typography, and iconography appear on walls, menus, and counter fronts as architectural elements rather than applied decoration. The black-and-white branding enables quick reading of essential information—products, prices, offers—across different scales, from large interior murals to compact truck signage.

The customer experience is oriented toward clarity and comfort. Self-service elements, such as open refrigerators and accessible condiments, reduce waiting times, while a variety of seating configurations addresses different user profiles: solitary travelers, families, and office workers. Visual communication is carefully positioned at eye level to support intuitive ordering and encourage repeat visits.

FOOD TRUCK & MODULARITY

The food truck extends the architectural identity into the public realm. Its façade operates as a compact, fold-out elevation where windows, shelves, and menu boards form a coherent composition. Corrugated metal cladding and compact counters are designed for quick assembly and disassembly, allowing the unit to be deployed at events, streets, or transport nodes without losing the core Dots’ image.

All elements—furniture, lighting fixtures, and signage—follow modular dimensions, facilitating replication in different footprints. This modularity allows rapid adaptation to varying lease depths, ceiling heights, and circulation patterns while maintaining consistent operational flows and brand perception across all locations.

SUSTAINABILITY & DURABILITY

The project incorporates sustainability through the careful selection of materials and long-term operational strategies. High-wear surfaces, such as tabletops and counter fronts, use robust laminates and hardwoods from certified sources, reducing the need for frequent replacement. Metal components are primarily powder-coated steel and aluminum, chosen for recyclability and ease of maintenance.

Energy-efficient LED lighting is used throughout, with dimmable systems to adapt brightness to natural light conditions and operating hours, reducing consumption. The open, compact layouts minimize unnecessary partitioning, decreasing material use and facilitating natural cross-ventilation where possible. Standardized components and modular construction further limit waste during fit-out and allow components to be reused when units relocate or are refurbished, reinforcing the lifecycle sustainability of the Dots’ Bakery network.

DESIGN CONCEPT

Mahou Sport Bar is conceived as a modular hospitality concept capable of adapting to different airport and transport-hub locations across Spain while maintaining a powerful and recognizable brand image. The project merges the vocabulary of contemporary sports arenas with the clarity of a fast-service bar, using strong geometry, bold color blocks, and open sight lines to promote visibility and intuitive circulation.

The design strategy prioritizes transparency and interaction with the surrounding terminal, framing runway views and public flows as part of the interior experience. Each unit operates as an “island” within the larger concourse, using low-height perimeters and permeable layouts so that the bar blends seamlessly with passenger movement while still generating a defined, welcoming atmosphere.

SPATIAL ORGANIZATION AND FLOW

The spatial layout is structured around a central service spine: an elongated counter that concentrates ordering, preparation, and product display. This bar volume acts as the functional and visual anchor, allowing customers to immediately locate the point of service from multiple approach directions. Around this core, differentiated seating rings are arranged—from quick stop high tables near circulation routes to more relaxed low seating deeper in the footprint.

Visual axes are carefully maintained, ensuring uninterrupted views to flight information screens and to the large-format televisions broadcasting sports content. Circulation paths are generous, with clear transversal routes through the seating field so that even during high occupancy, passenger flow remains fluid. Edge conditions are treated with bar-height counters facing windows or concourse, offering solo travelers convenient spots without entering the interior cluster.

MATERIALITY AND BRAND INTEGRATION

The material palette combines warm, light-toned wood with contrasting red brand accents and black technical elements. Timber veneers and laminated boards define the furniture and vertical cladding, creating a unified base that softens the predominantly glazed and metallic context of airport architecture. The red Mahou fascia, menu bands, and strategic surfaces provide an immediate brand reading and act as wayfinding beacons within the terminal.

Sports identity is expressed through artificial turf panels, line graphics reminiscent of playing fields, and integrated media walls. These are carefully scaled to avoid visual overload while creating a dynamic backdrop to the bar activity. Metallic frames, slim-profile stools, and high tables with circular tops reference stadium furniture and emphasize lightness, enabling easy reconfiguration for future operational changes.

LIGHTING AND ATMOSPHERE

Lighting design balances the abundant natural light of the terminal with a precise artificial scheme. Daylight is harnessed through floor-to-ceiling glazing, with interiors organized to avoid glare on display screens and counters. Pendant luminaires above high tables and linear LED profiles integrated into the bar canopy generate a comfortable luminance hierarchy, emphasizing key functional areas such as the ordering points and product showcases.

Vertical surfaces, especially branding and sports graphics, are washed with indirect light to enhance legibility without adding visual noise. Color temperatures are calibrated in a warm-neutral range to contrast subtly with the cooler terminal environment, making the bar feel more domestic and inviting while still aligned with the contemporary airport aesthetic.

FURNITURE, ERGONOMICS AND USER EXPERIENCE

Furniture is standardized yet varied in typology, offering stools at high communal tables, bar counters for single users, and low tables for longer stays. Heights, clearances, and distances between pieces follow ergonomic criteria that facilitate both comfort and rapid turnover. The use of slender, metal-framed chairs with wooden seats responds to maintenance needs while preserving a warm tactile quality.

Operational efficiency is supported by clear queuing zones, visible menu bands, and self-service display areas that reduce waiting times. Acoustic comfort is enhanced through soft finishes on selected walls and soffits, as well as the strategic positioning of screens and speakers to localize sound around the sports viewing areas without disturbing adjacent terminal spaces.

SUSTAINABILITY AND FLEXIBILITY

The concept is designed as a kit-of-parts system, allowing components to be prefabricated, transported, and assembled with minimal on-site waste. Standardized modules for counters, back-bars, and seating islands reduce material offcuts and enable reuse when units are relocated or remodeled. Durable finishes with high resistance to wear and easy-clean properties extend life cycles and minimize replacement needs.

Where possible, LED lighting with high energy efficiency and integrated controls reduces consumption, while the open layout maximizes the use of existing terminal daylight and mechanical systems, avoiding redundant installations. Timber elements are specified from certified sources, and the restrained use of applied finishes lowers embodied carbon. This combination of modularity, longevity, and efficient resource use ensures that Mahou Sport Bar can be replicated across multiple locations with a consistent, sustainable design framework.

DESIGN CONCEPT

The Asian Street Food project in Los Cabos is conceived as a compact, contemporary interpretation of the bustling food alleys found across major Asian cities. The design translates the spontaneity and graphic intensity of street markets into a controlled, efficient retail module suitable for a high-traffic commercial environment. A clear, bold brand identity anchors the space, combining minimal architectural volumes with a rich visual narrative built from typography, texture, and light.

The concept balances immediacy and clarity: from a distance, the facade reads as a simple, legible storefront; at close range, layers of graphic detail and material warmth invite guests to explore the offer. The result is a stall that feels both urban and approachable, integrating seamlessly into the architectural context of Los Cabos while evoking a distinctly Asian atmosphere.

LAYOUT AND CUSTOMER FLOW

The layout is organized as a linear service counter with a clear front-of-house / back-of-house separation. Customers approach from the mall concourse along a straight trajectory, guided by the strong horizontal of the canopy and the extended counter line. This linear arrangement allows high throughput during peak hours while maintaining direct visual contact between staff and guests.

The service front is subtly articulated into ordering, preparation view, and collection zones, unified by continuous glazing that ensures hygiene without compromising interaction. Behind the counter, the working strip is planned as an efficient production line, with cooking, plating, and handover functions aligned to minimize backtracking. Vertical surfaces are fully utilized for storage, menu display, and brand communication, maximizing performance in a compact footprint.

MATERIALS AND COLOR PALETTE

The material palette blends warm woods, graphic wall treatments, and clean, durable surfaces. A wood-like soffit and fascia frame the storefront, introducing a natural tone that softens the otherwise graphic composition. The counter front features vertically ribbed elements that reference traditional bamboo stalls and rolling shutters, adding depth and shadow play along the base.

The back wall is wrapped in a collage of newspaper-inspired graphics and Asian typography, functioning as both a cultural backdrop and a dynamic textural surface. This monochrome base is punctuated by strategic accents of red, a color associated with energy and good fortune across many Asian cultures, and used here to highlight the brand logo, canopy underside, and select trim details. The countertop and floor employ darker, low-reflectance finishes to withstand heavy use and to visually anchor the lighter upper volumes.

LIGHTING AND ATMOSPHERE

Lighting is designed to emphasize both the freshness of the food and the vibrancy of the brand. Recessed downlights integrated into the canopy create a bright, even wash across the service line, eliminating shadows at the transaction point and enhancing the perception of cleanliness. The underside of the canopy, accented in red, reflects warm light onto the counter, subtly enriching skin tones and food colors.

Interior task lighting in the back-of-house is calibrated to higher lux levels to support precise preparation, while the guest-facing area maintains a warmer, more theatrical tone. The contrast between the illuminated graphics wall and the darker floor zone generates depth in a relatively shallow space, making the stall feel more immersive and visually engaging from the circulation areas.

BRAND INTEGRATION AND GRAPHIC LANGUAGE

The architectural envelope functions as an extension of the brand. The main signage utilizes an elegant, contemporary typeface with a simplified bowl-and-chopsticks icon, clearly communicating the culinary focus at a glance. The long, continuous sign band ensures visibility across the concourse, while the clean white background enhances legibility and contrasts with the wooden fascia.

At eye level, the wallpaper-like collage of Asian scripts and newspaper clippings evokes the layered visual culture of street markets, posters, and food stalls. This graphic layer is intentionally dense, creating a sense of authenticity and urban intensity without excessive physical ornamentation. The coordination between architectural elements and graphic design ensures that every surface contributes to storytelling, from the smallest label to the largest facade component.

SUSTAINABILITY AND DURABILITY

The project prioritizes materials and systems that respond to both environmental and operational sustainability. High-traffic surfaces such as the countertop and flooring are specified in robust, easy-to-clean finishes to extend lifecycle and reduce the need for frequent replacement. Where possible, wood elements are designed to be realized in certified or engineered products, minimizing the use of solid timber while preserving a warm tactile quality.

Energy-efficient LED lighting is employed throughout, lowering energy consumption and maintenance costs while allowing precise control over color temperature and intensity. The compact footprint and linear equipment layout optimize ventilation and reduce unnecessary duct runs, contributing to more efficient HVAC performance. Finishes are selected with an emphasis on low-maintenance coatings and, where available, low-VOC products, supporting a healthier indoor environment for both staff and guests.

DESIGN CONCEPT

The “À Table” project is conceived as a contemporary food hall island within the dynamic context of Oporto’s airport. The design seeks to create a clear and recognizable identity in a high‑flow environment by using an iconic horizontal canopy and a strong graphic language. The architectural gesture is deliberately simple: a linear bar that organizes service, display and circulation, framed by a dark overhead band that acts as both sign and shelter.

The space balances efficiency and comfort, combining the rationality required for fast service with the warmth of a café atmosphere. The open layout promotes transparency between preparation areas and customers, reinforcing trust and visual connection with the food offer. The concept aims to be intuitively legible from a distance, guiding travelers quickly towards coffee, pastry and restaurant functions.

LAYOUT AND SPATIAL ORGANIZATION

The project occupies a central island configuration, accessible from multiple sides, maximizing visibility within the terminal. The serving counter runs longitudinally, with self‑service and assisted service segments articulated along a continuous front. This linear strategy allows clear zoning of uses—coffee, pastry, hot meals—while preserving a single, unified image.

Customer seating radiates out from the counter in a gradient of densities. High tables closer to the service line support short stays, while standard tables and bench seating on the perimeter cater to longer meals. Circulation paths remain unobstructed, ensuring fluid movement of passengers with luggage. Vertical elements are minimized so that sight lines across the terminal remain open, preserving the spacious character of the existing architecture.

MATERIALS AND COLOR PALETTE

The material palette combines warm wood finishes with precise, graphic surfaces. Horizontal planes such as counters, cladding and tabletops use light-toned wood laminates that bring tactile warmth and a domestic sensibility, contrasting with the more technical environment of the airport. This wooden base is organized in horizontal slats, emphasizing continuity and reinforcing the linear geometry of the island.

The suspended fascia in dark grey acts as a visual anchor. It frames the brand name “À Table!” in high contrast white and red lettering, making the identity legible from long distances. Behind the counter, refrigerated displays and product shelving use neutral backgrounds that allow the color of packaged goods and menu imagery to stand out. Seating introduces soft accent tones—muted yellows and blues—to subtly energize the dining area without overwhelming the calm, natural base.

LIGHTING AND ATMOSPHERE

The lighting strategy leverages the abundant natural light of the terminal’s glazed façades. Daylight washes the seating area and counter fronts, creating shifting patterns of shadow across the slatted wood surfaces and enhancing their texture. The design ensures that fixtures remain visually light so as not to compete with the architecture of the terminal roof.

Artificial lighting is layered for clarity and comfort. Track-mounted spotlights highlight the food displays and menu boards, ensuring excellent legibility and color rendering. Over the counter, woven pendant luminaires introduce a softer, more domestic register, differentiating the dining zone from the surrounding concourses. Tabletop illumination is deliberately understated, avoiding glare while creating a warm, welcoming ambience suitable for both early-morning coffee and late-evening meals.

FURNITURE AND USER EXPERIENCE

Furniture is designed to be robust, modular and easy to reconfigure according to operational needs. Tables adopt a simple rectangular geometry in laminated wood with fine, dark metal legs, which echo the structural language of the canopy above. This visual continuity between ceiling and floor elements reinforces the coherence of the concept while maintaining a light physical footprint.

Chairs and benches prioritize ergonomics and durability, using molded shells and metal frames suitable for intensive use. The presence of small potted plants on tables introduces a biophilic note, softening the perception of an otherwise highly functional travel environment. Menu holders and tabletop communication elements are carefully dimensioned to maintain visual order and to avoid clutter, supporting an intuitive user journey from approach, to ordering, to seating.

SUSTAINABILITY STRATEGIES

Sustainability is addressed through both material selection and operational efficiency. The predominant use of wood-based laminates and slatted cladding allows for components to be prefabricated, reducing on-site waste and facilitating disassembly or replacement over time. Furniture and counters are conceived as modular systems, enabling future reconfiguration without full demolition, extending the life cycle of the fit-out.

The design capitalizes on existing terminal daylight to minimize reliance on artificial lighting during daytime operation. High-efficiency LED fixtures, controlled in zones, allow light levels to be adjusted according to occupancy and natural light availability, reducing energy consumption. Finishes are chosen for durability and ease of maintenance, decreasing the need for frequent replacement. Where possible, recyclable components and low-VOC surface treatments are specified, contributing to better indoor environmental quality for staff and travelers alike.