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Studio Gronda develops Elegant Restaurant Decor, which today we will present.
Is a multidisciplinary, global design studio that develops unique settings and experiences in the realms of architecture, interior design, experiential design, and industrial design. Our clientele is well-known and up-and-coming names in the worlds of hospitality, retail, culture, and entertainment.
Studio Gronda helps customers rethink how they use their environment and new technology, inspired by the significant, quick changes in how they live, work, and play today. They create award-winning environments that are not only beautiful but also work better for people, based on in-depth social research, thorough analysis of current life forms, and each project’s unique cultural context.
Studio Gronda creates spaces that elicit emotional responses and inspire human connection, as we feel that these are the spaces that endure.
They travel throughout the world on a regular basis, acquiring new experiences and perspectives that enrich our work.
Studio Gronda was tasked with designing all interior design areas for Saddle, a new culinary hub in Madrid’s bustling city. The IT society gathering venue for global jet setters aged 50 to 90 is located on the foundations of the famed Jockey restaurant. Saddle strives to maintain and improve on its predecessor’s outstanding gastronomic reputation.
The 569 m2 Commons Club on the first level of Virgin Hotels Chicago is a vibrant gathering spot that includes the Commons Bar, the Shag Room, the Funny Library, and the Kitchen. Guests can utilize the library as a makeshift workspace, gather in the lounge rooms, and dine in the open kitchen.
This modest copper-clad structure, which is semi-detached from the hotel’s main building, has a prime waterfront location on Brickell Key and offers breathtaking views of the Miami skyline through its floor-to-ceiling windows. The structure was built from the inside out: the interior arrangement was created to optimize the restaurant’s flow of activities and to establish the shape of the sculptural shell.
The new ZELA restaurant in London, which recently debuted at the ME London Hotel on the Strand, was designed by STUDIO GRONDA (Covent Garden).
ZELA London is a new must-visit destination for the forthcoming season in the British capital, following in the footsteps of ZELA Ibiza, which was also created by STUDIO GRONDA. ZELA London mixes a laidback Ibizan flair with allusions to Southeast Asia.
Studio Gronda created a circular-shaped, chrome-finished island bar for this fascinating area. Like a shimmering cloud, a huge sculptural chandelier with over one hundred lights rises above the bar. Guests will reach the main dining area after passing through a Joselito “Ham Library” and an intimate lounge with glass-front cabinets for exquisite wines and spirits.
To give the restaurant a more spacious feel, a lot of shiny metals were used. A sculptural round table is topped by a large handcrafted pendant dome made of hammered metal inspired by Anish Kapoor’s artwork and Japanese tableware in the private dining area (miso soup rituals).
Studio Gronda drew on Indochinese visual elements for the interior design, creating a wonderful subtropical garden in both the indoor and outside spaces. The outdoor garden contains mirrored screens and frames, while the dining room has a colonial-style trompe d’il painting.
Over about 1000 m2, Gordon Ramsay offers customers a variety of indoor and outdoor eating experiences. The interior, inspired by a great English manor, reinvents classical features with a contemporary flair, with a palette of ivory whites and greys accentuated by flashes of orange.
At the ground level entryway, a handcrafted sculpture of a yellowtail fish greets visitors. The third-floor Yellow Tail Sushi Bar features organic and luxury materials such as black granite, Jim Thompson textiles, and an undulating fish net of wooden slats that define the ceiling and walls. The sushi bar is made from a single huge piece of wood.
This beautiful restaurant in midtown Manhattan’s Time Warner Center experimented with the idea of a 21st-century Viennese brasserie situated over Columbus Circle and Central Park’s treetops. The bar, as well as the open kitchen in the centre of the arena, were all custom created.
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