A Cevicheria

Antonio Martins developed the complete interior design concept and development for Chef Kiko’s latest restaurant in Lisbon. Lisbon / Portugal

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Designed by Antonio Martins,  this traditional Peruvian restaurant serves dishes made of raw fish (salmon, octopus or shrimp) cured in lemon or lime juice. A giant octopus (made of sponge) hanging from the ceiling lures the attention of passers-by on the street, and it’s an indication of this swanky goldfish bowl upscale diner and one of Lisbon’s trendiest hotspots. 


Antonio Martins studied hotel management in Switzerland, and worked for 11 years building a successful hotel career in Asia. From Hotel operations to Hotel design, he put his marks in some of the finest venues in Hong Kong, Bangkok, Argentina and most recently Chicago.


His Residential Career began in San Francisco, while obtaining a Masters of Fine Arts in Interior Architecture and Design. An artist at heart, Antonio brings an eclectic approach to interior design, with an interesting mix of antiques, modern artwork and contemporary furniture.

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    Designed by Antonio Martins,  this traditional Peruvian restaurant serves dishes made of raw fish (salmon, octopus or shrimp) cured in lemon or lime juice. A giant octopus (made of sponge) hanging from the ceiling lures the attention of passers-by on the street, and it’s an indication of this swanky goldfish bowl upscale diner and one of Lisbon’s trendiest hotspots.  Antonio Martins studied hotel management in Switzerland, and worked for 11 years building a...

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