The story of the restaurant "Dal capitano" is the story of a family leader in the fish trade for four generations, it is the story of a young boss (woman) at the helm of a young staff, it is the story of a young brigade of ambitious chefs and with a strong predisposition to research, innovation and experimentation.
Three stories with three elements: fish, laboratory, restaurant -FISH, LAB, RESTAURANT-
The restaurant is the setting for this conceptual revolution of the classic restaurant and the restructuring starts from the new content to configure a new container.
We designed an empirical approach: in two different moments we first imagined ourselves hungry customers and then members of the frenetic staff.
The patrons of the new fish lab restaurant embark on a new food and wine experience that involves all 5 senses, crossing the entrance threshold corresponds to leaving reality behind to venture into a new world: inviting, tasty and welcoming, told through light, the material and the graphics; it is difficult to recognize the limits beyond which the material becomes graphic or the light reveals the matter, just as it is difficult to establish the boundaries of the senses involved in tasting a dish.
"Compared to the original configuration, we have cleaned the entrance of all the elements that generated a waiting space, favoring a frontal relationship between the counter and the room, leaving the field open to new, more contemporary ways of using the space - events, cooking shows , after dinner, etc… - enhancing its role as a container.
We played our way with the sea and with fishing, imagining a story of prey and predators for which balls of light trapped in calendered iron hemispheres hanging from the ceiling ended up in the net, the counter is a wooden hull. stranded spruce, with the “rusted” prow projected towards the shore, the textures of the wallpaper and wooden strips draw more or less dense networks on the vertical surfaces tinted in dark gray, like depth ”.
The hanging lamps are freed like strings from intertwining and knots, falling plumb at the center of each table to illuminate the dish and then fade on the faces of the guests: colleagues, friends or lovers who are; a starry sky of diamond-mounted square spotlights distributes diffused, colder light.
The staff, almost exclusively waiters, travels the space of the restaurant at two speeds depending on whether it is dedicated to serving in the dining room or supplying the kitchen-dining room, bar-dining room.
In a restaurant, the functioning of these dynamics must be precise but imperceptible to the eyes of the customers, for this reason it is essential to establish the limits determined by the relative ranges of action whose fulcrum is the double-sided equipped block dedicated to small preparations from the flap side towards the counter and container of crockery and supplies towards the room where the explosion of light of the open compartments has been designed in detail: LED strips embedded in the wooden side panels and glass shelves on which to display only bottles, which amplify the effect.
The limits that contain the most frenetic and intense movements of the staff are actually strategic, scenographic and material scenes constructed by a dense sequence of pre-coupled spruce strips, in which transparency plays a fundamental role: intriguing in the eyes of customers, logistics for the waiters.
LOCATION Cremosano, IT
SIZE 400 m2
STATUS designed 2017, completed in 2017
Via Di Rosa 29
Arch Marco Venturelli
Arch Paolo Capuano