What attracts a customer to an eatery? Is it just the cuisine, the culinary skills of the chef, is it the thematic décor of the space or is it all of these? Should eateries look beyond the gastronomical encounter and address the physical experience of the spaces too? Should dining spaces be a treat not just to the palate but also to the eyes, the experience lingering long after the taste of the delectable cuisine has receded?
Affirming that wine-and-dine spaces have witnessed a sea change in ambience and décor offered, the experience serving as a strong reason for a revisit as much as the treat for the taste buds, Architect Akshara Verma of ACE Group Architects runs through three eateries across the country which she designed along with her partner, Architect Raja Arjun of OCD. “The design of the spaces went beyond addressing theme of the cuisine, to include the specific experience each section in the eatery could offer, which would prompt customers to revisit.”
According to Akshara, while the core attraction of an eatery is food, the spatial quality of the spaces has become a determining factor, prompting a décor that would cater to a large array of audience, where the mood can vary from group gatherings to private romantic dining. “The space needs to be planned to address the varying levels of intimacy as well as the volumes, which include the play of light, open or enclosed spaces, the ambience evoking a sense of wonder and exploration where each section offers a different experience.”
The old-school ambience is much sought after, she adds. “The warmth and comfort that traditional spaces offer is getting more popular, the robust carpentry increasingly opted as part of the décor. The earlier phase of mirrors and glass is waning in their presence, the theme of the spaces tuned to the cuisine and its presentation.”
Different moods
The Jam Jar in Bandra, Mumbai, designed in a 1920 building, is an all-day dine-in space, calling for a specific mood during the day and another during the night. “Light plays a significant role in a day restaurant and this was addressed by opening up the roof in the eatery. The wall beside it was given two different tones of yellow paint that accentuated the flow of sunlight into the space. At night this vent ushered in soft light, altering the ambience totally.”
The pitched roof with its solid wood rafters was left exposed to usher in the old-world feel while the 14.5-f.t-high ceiling was capitalised to infuse levels into the dining area, with each level catering to a different experience.
“A loft space close to the ceiling was created for group dining while the deck beneath the loft was segregated for private intimate dining experience. Old-world themed drawers in the nooks vie with the cheerful open dining under the sky-lit expanse, while the extensive rich red and yellow cedar wood brings in warm comfort and opulence to the spaces.”
Accentuating this charm are the authentically made lead-stained glasses that adorn the façade of the building, “reminiscent of what prevailed a century ago.” The furniture too reflects this inclination, the chairs woven in the traditional fashion with ropes made from waste bits of cloth.
A lovely mix
Restaurant Mahe, designed in a 150-year-old building in Anjana, Goa, reflects similar comfort, warmth and charm in its décor, complementing the coastal cuisine offered in the restaurant. While retaining the old structure, a splash of contemporary elements was subtly introduced into the space such as the sleek seating arrangements, the large windows made in slim mild steel that replaced the smaller wooden windows.
The lofty tiled ceiling with its massive wooden rafters was restored as were the expansive solid wood doors, polished to retain the original flavour of the space. Since one of the rooms had the original mosaic flooring intact, similar mosaic chip flooring was incorporated into the other rooms. The presence of timber, tiles, old doors along with the opened up large sleek windows ensure the experience of the spaces preserves the old Goan setting laced with a twinge of contemporary sensitivities.
Four sections
The Haute, situated in Bengaluru, sees the décor playing with the existing levels in the space where the difference in the levels is capitalised to offer a varied experience in each of the four sections of the eatery.
“The eatery combines a section that also retails wine and this is positioned at the lower level, the wine racks reaching up to the ceiling, reminiscent of a wine cellar. While the wine tasting booths feature at this step-down level, a patio offers an outdoor seating experience in the second section where large rain trees visually connect into the space. A small stage with community space is set aside for gatherings in the third section. All the four sections remain visually connected”, explains Akshara.