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Nur Gastronomic Restaurant by J. Candice Interior Architects |
Home > Winners > Design #33382 >Interview |
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FS: What is the main principle, idea and inspiration behind your design?
CC: Based on Nurdin's belief, J. Candice Interior Architects create a solution for his restaurant that matches his criteria. A 900 sq ft editable garden with an aim to sufficiently self supplied on self-grown ingredients and herbs,the idea is to create a "sky garden" in the city. While Nurdin collaborates with local farmers and food suppliers to ensure his ingredients are at their freshest condition when arrived to the restaurant.
FS: What has been your main focus in designing this work? Especially what did you want to achieve?
CC: In long terms,both ideas established supplies for fresh ingredients in a cost effective way, at the same time reducing carbon foot print created by long distance transportation for the supplies. Beside green ideas, the design for NUR is noticeable for its sophisticated contemporary design inspired by laboratory theme. From the jar of fermented ingredient to glass beakers and jars, each elements are custom design to reflect the spirit of gastronomy. The tone inside the restaurant is generally light grey and white with occasion use of steel and iron. Combinations of natural grey wood floor with white wall compliment with the natural greens and herbs , create a truly unique and inspiring venues.
FS: Thank you for providing us with this opportunity to interview you.
A' Design Award and Competitions grants rights to press members and bloggers to use parts of this interview. This interview is provided as it is; DesignPRWire and A' Design Award and Competitions cannot be held responsible for the answers given by participating designers.
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