about
Located in a natural park, this project started from the forest and the desire to create a "gourmet nest" in the heart of nature.
Every element of the restaurant is a reverence to the natural world. From the abundant wood used for the interior and exterior, to the tableware, most of which is made from 100% organic clay.
Created and launched by Gynda Gourmet.
Bucharest, Romania
401 m²
2024
Victor Grosu, Nicolae Huzun, Radu Plugari, Daniela Diaconu, Alexandra Leru, Diana Sonia (branding)
"In the case of a restaurant, the interior design concept represents a symbiosis between the menu, the desired atmosphere and the emotions you want to convey", says arch. Victor Grosu, project coordinator. The key directions here were "very tasty, warm and green". The interior design respects the environment through exclusively natural materials: wood and travertine, large glass surfaces, shades of earth, olive trees inside, clay ceiling, burnt wood outside.
The restaurant has 401 sqm and includes a lounge with a generous 4 meter height, an open kitchen, an enclosed kitchen, an air and humidity controlled wine cellar, an enclosed conservatory and dedicated staff areas. The restaurant has 96 seats inside and a 60-seat terrace.
