Pablo Roig has redesigned the brand space look of steak burger, the meat and burger brand owned by grupo con fuego. The focus of this project is on creating an atmosphere that evokes the essence of wood, embers, and smoke.
“One of the first decisions was to make the interior of the restaurant darker, aiming to enhance a sense of intimacy and elevate the perceived quality for customers’’“The aim was to convey warmth using materials such as natural wood with different finishes, along with a combination of natural and artificial lighting”.
For Pablo Roig’s interior design studio, this project posed a significant challenge: the task of modernizing a brand with a 12-year heritage, while effectively communicating the superior quality of its meats and encouraging customers to linger longer. To achieve this, they sought out materials that would evoke the sensory experiences associated with wood, embers, and smoke, while also exuding warmth, authenticity, and natural charm. Among these materials, wood emerged as the protagonist, showcased in various finishes such as natural oak and burnt pine.
The layout of the restaurant space is characterized by its elongated form (spanning over 32 meters) and relatively narrow width (approximately 6 meters), with generously sized windows running along its length, flooding the interior with abundant natural light. The decision to introduce a darker ambiance was aimed at mitigating the brightness, fostering intimacy, and humanizing the scale of the space. This was achieved through the use of oak flooring, burnt pine wall cladding, and oak ceiling grids, which not only serve to conceal installations but also aid in defining and scaling the environment. To regulate the influx of daylight during peak hours, bamboo blinds were strategically installed on all windows, resulting in captivating interplays of light and shadow.
Upon entering the premises, patrons are greeted by a spacious, low-slung bar, complete with a fully visible cocktail station, inviting guests to partake in the art of mixology. Crafted from a single block of Zimbabue black granite and stainless steel, this feature stands in stark contrast amidst the warmer tones of the space. Adjacent to the bar, the butcher’s area beckons, with its aging chambers and meat-cutting tables offering diners an engaging glimpse into the culinary preparation process.
The remainder of the restaurant unfolds into distinct zones, with lower seating arrangements positioned adjacent to the windows, affording diners a view of the bustling street outside, while taller seating arrangements further in offer a more formal dining experience. All tables, meticulously crafted by the studio, incorporate natural or stained oak alongside metallic accents, harmonizing seamlessly with the exposed kitchen. Externally, linen screens suspended from leather straps create a rhythmic visual allure, enhancing the restaurant’s street-side appeal. As night falls, the lighting scheme undergoes a transformation, imbuing the space with a heightened sense of theatrical intimacy, and allowing decorative fixtures to delineate and define various areas within the restaurant. Text description by the architects.
Source: www.pabloroig.es Developer: grupo con fuego Area: 385 m2 Styling: flor santos fauste Foral Artist: rubén cano
