CARTE D'OR

DESIGN CONCEPT

The Carte d’Or project is conceived as a family of gelato spaces that can inhabit multiple contexts in Spain—airports, shopping centres and outdoor plazas—while remaining instantly recognizable. The concept translates the sensorial qualities of artisanal ice cream into spatial form: softness, lightness and generosity are expressed through rounded geometries, warm lighting and a chromatic palette derived from cream, caramel and pistachio tones. Each unit operates as a luminous island within its host environment, creating a moment of pause and indulgence in otherwise transitional spaces.

A key objective is brand consistency without monotony. The design develops a modular language that can scale from compact kiosks and food trucks to larger café-style environments, always maintaining a clear visual hierarchy: the elevated golden canopy as landmark, the open counter as stage for product display, and the surrounding seating as social landscape.

SPATIAL ORGANIZATION & CUSTOMER FLOW

The spatial layout prioritizes visibility and intuitive wayfinding. Counters are positioned as permeable perimeter elements, wrapping partially around the preparation area to maximize frontage and allow approach from multiple sides. This avoids congestion and supports high-traffic environments such as airport terminals. The ordering, payment and pick-up sequence follows a linear yet fluid path with minimal cross-flows.

In larger units, a central seating zone is organized around the iconic cylindrical canopy, which acts as a spatial anchor. Circular and semi-circular seating arrangements encourage social interaction and provide clear sightlines to the service counter, reinforcing the connection between consumption and preparation. Peripheral banquettes and flexible loose furniture accommodate solo travellers, families and groups, adapting to variable occupancy patterns throughout the day.

FORM, BRANDING & LIGHTING

The formal language is dominated by soft curves—rounded canopies, circular soffits and gently filleted counters—that echo the scoop of ice cream and convey a sense of hospitality. Vertical elements remain deliberately slender and white, so that the golden crown and illuminated signage form a continuous ribbon that unifies all locations. Brand graphics and product imagery are framed as small, colourful tableaux, punctuating the otherwise calm surfaces.

Lighting is designed as both functional infrastructure and atmospheric device. A dense constellation of recessed downlights in the canopy ensures uniform illumination of counters and tables, while spherical pendant luminaires introduce a playful, almost theatrical character. Warm colour temperature enhances the appearance of food products and complements the beige and gold finishes, generating a cozy ambience even in vast, glazed terminal halls.

MATERIALITY, COLOR & DETAILING

The material palette balances durability with visual softness. High-pressure laminates and lacquered MDF form the primary counter and wall claddings, chosen for their resistance to intensive use and ease of maintenance. Golden metallic finishes—applied as anodized aluminum or coated steel—define the upper bands, catching natural and artificial light to create a subtle, ever-changing sheen.

Flooring is generally specified as timber or wood-effect porcelain, introducing warmth and tactility while meeting commercial performance requirements. Seating combines upholstered banquettes in desaturated greens or pinks with white shell chairs and light timber tabletops, ensuring comfort without visual clutter. Detailing remains intentionally minimal: rebated LED strips emphasize canopy edges, while concealed joints and integrated menu holders preserve a clean, contemporary aesthetic.

VERSATILITY & ADAPTIVE FORMATS

The design system is conceived as a toolkit that can be deployed across seven distinct locations. Core elements—the golden canopy, signature typography, counter proportions and colour codes—remain constant, while secondary components adapt to footprint and context. This allows for compact linear bars, island kiosks, corner cafés and even a mobile food truck version, all recognizably part of the same family.

Modular cabinetry and standardized equipment bays simplify installation and future relocation. Services are concentrated in a compact back-of-house spine or central core, enabling maximum transparency to the public sides and facilitating efficient staff circulation. The mobility of furniture, particularly free-standing tables and chairs, allows operators to reconfigure seating layouts for events, peak periods or evolving operational needs.

SUSTAINABILITY & OPERATIONAL EFFICIENCY

Sustainability strategies focus on energy efficiency, material responsibility and long-term adaptability. LED lighting with high efficacy and dimmable drivers minimizes energy consumption and allows adjustment to natural daylight levels in glazed environments. Refrigeration equipment is specified with high-efficiency compressors and optimized ventilation paths, reducing heat gain and overall HVAC loads in host buildings.

Material selections prioritize durability to extend lifecycle and reduce replacement frequency. Where possible, substrates incorporate recycled content, and finishes are chosen for low-VOC emissions to maintain indoor air quality. The modular nature of the concept supports circularity: furniture, counters and canopy elements can be dismantled, relocated or reconfigured for new sites, reducing construction waste. Operationally, compact planning reduces unnecessary staff movement, while clear queuing and self-service elements limit bottlenecks, resulting in a more efficient, resource-conscious daily operation across all Carte d’Or locations.