Project
La Cuina d’en Garriga
Concept, design and opening of a restaurant-boutique on Passeig de Gràcia in Barcelona, just steps from the Mandarin Oriental and Hermès.
I wanted the place to feel more like a home than a restaurant. Before becoming a restaurant, it had been a gourmet shop selling delicacies from local artisans. We kept that spirit alive, with shelves full of things to discover, from local produce to kitchenware and some of my favourite brands, including KitchenAid, AGA, Coutellerie Nontronnaise, Pallarès, Mariage Frères and even Dom Pérignon.
The restaurant was an immediate success and received coverage in both Spanish and international press, including Côté Sud and Condé Nast. But what I remember most is the atmosphere: a place full of character, where food, design and everyday life came together.
Concept
Space planning
Decoration
Project Management
Project
La Cuina d’en Garriga
Concept, design and opening of a restaurant-boutique on Passeig de Gràcia in Barcelona, just steps from the Mandarin Oriental and Hermès.
I wanted the place to feel more like a home than a restaurant. Before becoming a restaurant, it had been a gourmet shop selling delicacies from local artisans. We kept that spirit alive, with shelves full of things to discover, from local produce to kitchenware and some of my favourite brands, including KitchenAid, AGA, Coutellerie Nontronnaise, Pallarès, Mariage Frères and even Dom Pérignon.
The restaurant was an immediate success and received coverage in both Spanish and international press, including Côté Sud and Condé Nast. But what I remember most is the atmosphere: a place full of character, where food, design and everyday life came together.
Concept
Space planning
Decoration
Project Management
Project
La Cuina d’en Garriga
Concept, design and opening of a restaurant-boutique on Passeig de Gràcia in Barcelona, just steps from the Mandarin Oriental and Hermès.
I wanted the place to feel more like a home than a restaurant. Before becoming a restaurant, it had been a gourmet shop selling delicacies from local artisans. We kept that spirit alive, with shelves full of things to discover, from local produce to kitchenware and some of my favourite brands, including KitchenAid, AGA, Coutellerie Nontronnaise, Pallarès, Mariage Frères and even Dom Pérignon.
The restaurant was an immediate success and received coverage in both Spanish and international press, including Côté Sud and Condé Nast. But what I remember most is the atmosphere: a place full of character, where food, design and everyday life came together.
Concept
Space planning
Decoration
Project Management
