Restaurant "A taberna do trasno"

A large grapevine on a summer night, that's the best definition for this restaurant project.
This establishment already worked with great success, thanks to the level of demand of its owners, it was always full and the dishes were very accepted among their guests, but they lacked several aspects that they considered important.
- In the first place, to provide an identity and to base ourselves on a strong concept to shape and contribute an aesthetic background to the project.
As it is a restaurant based on the product of proximity, good wines, fish, seafood and meats, fresh and local, we decided to base ourselves on the most typical product of the area that is the Albariño.
It is very typical in the area to find a table under a grape vine where to eat or have a snack on summer days. And we decided to move this idea to the restaurant. We conceive a giant vine in which to introduce our guests, a vegetation that climbs up the walls and falls off the roof.
The vegetation brings a lot of warmth to the spaces and we decided to complement this vine with furniture separators of palm trees and a general warm light and with accent light in the perimeter banks that was the common thread for all these elements.
-The functionality of the space, it was not too comfortable to work on the part of the waiters.
We opted to look for a joint strategy for this problem, for our part we considered that the furniture occupied a lot of space inside the space and was poorly distributed. We looked for the way to put smaller furniture in the restaurant adjusting to this space the crockery and the tableware to use without this supposed a reduction in the rations. We also distribute all the equipment in an orderly manner, providing the space for a perimeter bench and "dinner" type benches, which are very versatile for gathering and separating tables of the same size.
-The communication between the kitchen and the restaurant. Being an author's kitchen, it always attracts attention, and in our opinion it is important that people see the professionals and the chef working and the plans entering and leaving this space.
For this we formally and aesthetically unify the space of the bar - kitchen with a unique material, which in this case would be the wood and leave it open through glass and with large gaps that facilitate visual communication.

a grape vine where to eat or have a snack on summer days. We decided to move this idea to the restaurant. We conceive a giant vine in which to introduce our guests, a vegetation that climbs up the walls and falls off the roof. The vegetation brings a lot of warmth to the spaces and we decided to complement this vine with furniture separators of palm trees, with a general warm light and accent light in the perimeter banks that was the common thread for all these elements.