Impressive Dining and Night Venue Designed for Exceptional Food and Drinks

This week’s instalment of the Project of the Week series features a dining and late-night venue design by 2022 SBID Awards Finalist, Novo Design.

We were brought in as the design team to assist with the delivery of Inca, an exotic dining and late-night venue situated under the London Palladium at Oxford Circus. The turnaround on the project was unheard of for its scale but the project manager knew we were the right team to do this and would be able deliver an outstanding design under challenging time scales. And that we did. We worked through the specification process pragmatically with the client prioritising the longest lead items and bit by bit, and lots of late nights and specification meetings later we started on site with 90% of the design information signed off. The last elements were worked out easily as a team on site. After 16 weeks of possibly the most intense project we have ever worked on the final results were outstanding and it was credit to the client for putting their trust in us and being decisive with decisions and sign off, the contractor for working tirelessly through the build and offering pragmatic solutions to problems if they occurred whilst on site and a fantastic project and cost manager for keeping it all ticking and making sure everyone was where they should be.

What was the client’s brief? 

To create a high end, premium environment to act as a backdrop to world class Latin America shows and performance and an exceptional food and drink offer.

What inspired the design of the project?

A journey through Latin America. Colours, textures, landmarks and environment were all huge factors that inspired the design decisions.

What was the toughest hurdle your team overcame during the project?

Lead time, covid and Brexit. We were briefed in July and delivered the project at the end of October. We didn’t have the usual lead in to organically develop the design it had to be done on the fly so there were lots of intense meetings making decisions quickly to ensure contractors had information ahead of starting on site. Limited to selecting UK stocked items/materials as we didn’t have time for European transit times which was limiting and more challenging to create such a high-end premium feel with limited options.

What was your team’s highlight of the project?

Going to the launch event. It was amazing delivering such a unique design, but it really comes to life when the space is full of people, the performers are on stage and the food and drinks are theatrically delivered to your table. A dining experience like no other.

Why did you enter this project into the SBID Awards?

This was such an intense project due to the timing and tight turn around. The team were working on drawings and details until the early hours of the morning regularly and then heading to site the next day, they put so much into the project to ensure it was delivered perfectly and it would be great if they could get some recognition for the time and effort put in.

Questions answered by Abbie Smith, Founder and Creative Director, Novo Design.

This week’s instalment of the Project of the Week series features a creative restaurant and bar venue design by 2022 SBID Awards Finalist, DesignLSM.

What was the client’s brief? 

The Alchemist, an experiential British restaurant and bar group founded in 2010, wanted to create a fresh, new look for their original site located in Manchester’s dynamic Spinningfield’s district.

DesignLSM were tasked to create a visually compelling design that enabled the drinking and dining venue to seamlessly transition from day to night, reflecting the evolution of brand, and invigorated the space with a welcoming and energising ambiance.

What inspired the design of the project?

The design of The Alchemist draws inspiration from the origins of the universe – creating an immersive experience for guests that is influenced by the search for the elixir of life and humanity’s continual fascination with our own origins and the subsequent exploration of the universe.

The colours running throughout the design reference the tones created through supernovas and swirling gasses, intertwined with patterns and shapes of orbital pathways of pathways of planets that are represented through curated bespoke furnishing and lighting features.

What was the toughest hurdle your team overcame during the project?

We were very aware that, due to the height of the ceilings, we needed to create big scale dramas in the space otherwise the design would get lost.

We overcame this by integrating striking lighting features throughout that had been carefully curated from both an atmospheric and design narrative perspective. Each sculptured pendant is influenced by the cosmos, the orbits of planets and satellites. The collective groups are hung in specific positions to create dramatic focal points which enhances the changing ambience of the day and creates dynamic zones within the open plan space – sculptural statements in the day to luminous masterpieces at night.

What was your team’s highlight of the project?

From the get-go, the concept was well interpreted and we’re extremely proud of the space and new direction that we have delivered for The Alchemist. Since re-opening, we’re thrilled with the positive feedback received from both the client and the public. Despite there being a vast selection of drinking and dining destinations in the city, The Alchemist continues to set itself apart and remains as one of Manchester’s most renowned and vibrant social hot spots.

Why did you enter this project into the SBID Awards?

The work we completed for The Alchemist went beyond the creation of just a beautiful design, it transitioned the brand into a new era of what they represented, evolving their core DNA. The striking space has cemented The Alchemist as the go-to hot spot in Manchester drinking and dining’s scene, receiving a hugely positive response from the public, press, and the client. The SBID Awards are renowned for celebrating the best of interior design and as we are incredibly proud of what we achieved, we hope this project has earned its rightful place in the running as one of Manchester’s most vibrant new openings.

Questions answered by Yasamin Nikoosimaitak, Marketing Manager, DesignLSM.

This week’s instalment of the Project of the Week series features a restaurant design by 2022 SBID Awards Finalist, Kotak Design.

What was the client’s brief? 

Our client and their executive chef had already established a successful restaurant group in India, and now they want to break into the lucrative British hospitality industry.

When the COVID pandemic hit the United Kingdom, it impacted negatively on the restaurant industry, but our patrons were fortunate enough to stumble onto this beautiful St. Johns Wood venue. To showcase the seasonal food of the Indian subcontinent, the brief read, “build a destination Mayfair restaurant in St. Johns Wood.”

What inspired the design of the project?

As designers, we take pleasure in hearing the stories our clients have to tell via the environments we create for them. Our client desired to highlight contemporary Indian cuisines that reflected the diversity of India’s seasonal produce. We used this concept as a foundation for the restaurant’s branding and ambiance, which we then reflected through the use of a variety of features, including but not limited to lighting, installations, art, the ceiling, etc.

We found a lot of inspiration in the notion of “Ritu” (means seasons). Whether it’s the colour distinction between the areas of seating, an attempt to re-create the verdant scenery of southern India, the setting sun over a wheat field in the north, or the winding dunes of the Rajasthani desert, every detail has been carefully considered. The logo’s six-sided motif was inspired by India’s diverse seasonal patterns and reinterpreted to fit the western four-season format.

What was the toughest hurdle your team overcame during the project?

We believe the difficulty is in developing a coherent plan for the restaurant’s future given its history of shifting uses. The isolated location of the bar on a lower level, the low ceiling in the lobby, and the prevalence of transitional spaces all led to a feeling of disconnection.

We moved the entrance to the front of the building and installed a raindrop chandelier to make the space more inviting. It’s highly unlikely that regulars will recognise the eatery from its former incarnation. A primary focus of our interior design firm is the development of fully immersive environments. Mr. Srivastava, the owner, has shown tremendous confidence and support in us during this process.

What was your team’s highlight of the project?

The foundation of our interior design studio is the creation of interactive and narrative environments. To be able to do so in a small space while also creating a visual connection that celebrates the hospitality culture.

We’d like to highlight and offer our special thanks to Jaysam contractors for their lovely feature ceilings, Luum for the gorgeous Indian monsoon chandelier in the conservatory, Michele McKinney for her meticulous leaf installation, and Phillip Jeffries, Ted Todd, and Domus for the impeccable final touches (and not restricted to).

Why did you enter this project into the SBID Awards?

An entry into awards is to recognise everyone who contributed to the successful completion of the project. To be recognised as an SBID finalist is a testament to the faith that the client placed in us to carry out their vision.

Questions answered by Ravi Kotak, Founder & Design Director, Kotak Design.

Within the hospitality industry, presentation and design are extremely important. With customers to impress and clients to retain, temporary guests are looking for a hassle-free experiences, with an emphasis on relaxation and convenience.

Alongside the basic utilities, a considered and practical layout is required to make the most of available space. Ideally, the set-up should facilitate traffic flow and allow guests to move around without getting in each other’s way. With the hospitality industry notoriously competitive, one way interior designers can stand out from the crowd is with accreditation from The Society of British & International Interior Design. As the industry’s professional destination for interior design, SBID represents the benchmark for professional designers, connecting talented design experts with their ideal clients across contract or residential interiors.

Continue reading for an overview of interior design in the hotel industry, with tips on presentation, room layout for guests, and more.

Whether you’re a hotel owner looking for updated modern designs to implement in your guest rooms, or you’re a interior design professional in need of opportunities to display your portfolio of work, our Designer Directory is the place for you.

Property owners, developers and stakeholders are can discover the ideal design professional for their needs in our directory of registered designers, with options to search by design specialism, company name or practice location. For designers however, this is a valuable tool to showcase your design skills and services to wider audiences looking for professional interior design advice. 

Interested in featuring your design practice in our directory? Contact SBID to enquire about professional accreditation today.

This week’s instalment of Project of the Week series features an intricate historical bar design by 2021 SBID Awards Finalist, SHH.

SHH created new design strategies for The Bar at The Dorchester alongside proposals for transforming an adjacent under-utilized space into one that complimented the function of The Bar. Proposals needed to ensure that each of the spaces be versatile in that they could be used comfortably by guests, and that these guests’ needs could be functionally provided for, during mornings, afternoons and through into the evening, guaranteeing constant usage of the space throughout the whole day.

The requirements for The Bar included an ability during the day to operate as a lounge serving small plates and bar snacks, and doing so without compromising its essential use as an evening cocktail venue. The design proposal balanced display, visibility, intimacy and privacy with seating flexible enough to adjust to smaller pairings and larger groups.

Making use of a richly detailed palette of materials, the design interwove references to the history of the bar and hotel, references to the sites pre-hotel past, and to the stories and events that have taken place within its walls.

What was the client’s brief? 

A significant amount of time had passed since The Bar had been refurbished, so the first part of the brief called for a new design that better reflected the character of the hotel and its brand, the buildings architecture, and the interiors of the other public areas within The Dorchester.

Secondly, a solution was needed that would allow the space to extend its operating hours beyond solely evenings, enabling it to be used comfortably by guests throughout the whole day.

The third part of the brief was to propose uses for an adjacent mezzanine area, and for which we designed a day-service tea room that could transform into an intimate evening whiskey and cigar bar.

What inspired the design of the project?

Honestly, we were spoilt for choice when it came to inspiration.

There was the personality of the bar manager Giuliano Morandin and stories of past guests and long-term residents like Sir Percival David, the collector of Chinese porcelain who kept large parts of his collection in his suite at the hotel and which was subsequently bequeathed to the British Museum.

There is the building itself which is that hybrid of Art Deco and Classicism. And period interior details such as fluted panelling; hand-painted wall panels depicting equestrian activities in Hyde Park; colour palettes combining gold, blues and greens.

And then there was Dorchester House that use to occupy the site and was the home of the Earl of Dorchester, the 3^rd Marquess of Hertford, and towards the end of its life the home of the American Ambassador whose guests included Mark Twain and Theodore Roosevelt. When the house was demolished one of its chimney pieces entered into the collections of the V&A.

What was the toughest hurdle your team overcame during the project?

The Bar at The Dorchester was last refurbished in 2006 and whilst the refurbished bar had a character of its own it felt alien to the rest of the hotel. The bar manager emphasised that existing guests and patrons were very attached to spaces in The Dorchester, meaning that any proposed changes needed to be done with sensitivity, addressing the desires of these existing guests at the same time as creating new appeal to attract a new generation.

What was your team’s highlight of the project?

The most amazing thing was designing a space within a building that had a history of its own, with its own stories to tell, architecturally and about the people who have and continue to pass through its doors. Digging into this past created extremely fertile ground around which we could build our design.

Why did you enter this project into the SBID Awards?

The SBID provides a great platform for recognition to practices who wish to showcase their work to a talented audience by bringing together high standards of work from across the world.

Questions answered by Brendan Heath, Director Hospitality & Commercial Interiors, SHH.

This week’s instalment of Project of the Week series features a dual café design by 2021 SBID Awards Finalist, 4SPACE Design.

What was the client’s brief? 

The client wants to elevate the interiors of Coffeetea’s new branch in Dubai International Financial Center (DIFC) that will reflect its branding identity and the story behind the name “Coffeetea”.

What inspired the design of the project?

Coffee, tea, or both? Give it a gentle stir and get ready to indulge your taste buds in a unique blend of taste and flavors. This unique perspective gave 4SPACE an idea on how to elevate the interiors of the new branch of Coffeetea located at the financial hub of Dubai, DIFC.

This 200 sqm café has a split concept that is derived from having a split personality between a coffee lover or a tea lover. The green represents tea and the brown represents coffee. It’s a very literal translation but the result is outstanding. A distinctive visual style that creates an inviting destination and international appeal. This café is designed to offer an experience that disconnects customers from the hustle and bustle of everyday life. The ceiling design was inspired by the coffee bean in its original form while it’s on the Arabica Tree; the green preserved moss replicates the leaves while the red glass characterizes raw coffee beans. On the floor, we used a German Technology called Stein Art, an exclusive sandstone that gives the space a distinctive mood.

What was the toughest hurdle your team overcame during the project?

Aside from the tight deadline, the client has a tight budget as well. As designers, it is our responsibility to look for alternative solutions that will suit the client’s budget but are still aesthetically appealing and functional.

We sourced materials which are available locally and are sustainable (with low VOC). We made sure that all the materials being installed are durable and as per the original design intent.

What was your team’s highlight of the project?

The symmetrical pattern of arches on the wall and the floor provides layers and design features that are very minimalist and refreshing. The façade projects a sense of grandeur welcoming the customers with a vivid and nostalgic color palette. There’s a feature for brick walls with recessed plants in the shape of a tree that promotes a biophilic approach. To add the feeling of an outdoor backyard, a window with droplets was created to deliver a cozy ambiance. The contrasting hard and soft colors and design details reflect the characters enhanced by the branding integrated into the café through the signage.

Why did you enter this project into the SBID Awards?

We’ve been participating SBID awards for 7 years, and our Co-founders are both SBID Members. We believe on its vision and so we are always proud to share our projects to the SBID audience, this time it is “Coffeetea”. 4SPACE have designed and created an imaginative and evocative space that has a relaxed and indulgent atmosphere; a hospitality experience infused with local café culture.

Questions answered by Firas Alsahin, Co-Founder, 4SPACE Design.

SBID is excited to introduce a new weekly blog series – the Judges’ Interviews – in which, leading up to the 2022 SBID Awards ceremony, you will get to meet and find out more about the people who will be evaluating the contestants’ projects this year!

In this week’s interview with SBID Awards Product Design judge; design advisor & founder of Habitus Design Group, Samantha Drummond discusses her views on the hospitality sector, what innovations are needed in those spaces and how hospitality design can shape the guest experience.

How would you define the power of design?

Design is a means to problem solving. In a hospitality setting, this begins with understanding the customers’, as well as the client’s, needs and aspirations and from this developing a framework for concept development, innovation and creativity. Such an approach is as much linked to strategy as it is to aesthetics. Yes of course the look and feel are important but what matters even more is how the design makes guests feel. Are they at ease? Is their curiosity aroused while their sense of belonging is stimulated? Will the memories they take away with them convert family and friends into your next guests? Design has the power to evoke emotions, to change the way people experience a space and to encourage them to stay longer.

You design both extraordinarily large resorts and boutique, single-purpose hospitality destinations. How would you compare the challenges?

In fact, the creation of large resorts and small hospitality destinations face many similar challenges. All projects, regardless of size, require the same fundamental disciplines.

However, one thing that is different is that the larger the project, the larger the team and therefore more people management is required, sometimes internationally across different time zones. Also, it’s often the case that larger projects have more aggressive deadlines in order to achieve completion on multiple spaces simultaneously.

How do you use design to shape the guest experience?

Hospitality design is a wonderful opportunity to create a stage for guests to live a charmed life during their stay. We aim to craft experiences that make guests feel glamorous, special and cherished. There are many elements that go into the design mix but I do think lighting is very important in shaping the experience as are unexpected surprises – a beautiful repurposed item for example or curated collections of books and, of course, bespoke artwork. Such things help guests connect emotionally, add layers of meaning and create memories.

What inspires you both professionally and personally?

So much inspires me – I think that’s the nature of being a designer… food, art, music, craftmanship, the natural world. In my work, I love to take on an empty building, a vacant plot of land or even nothing more than a vision in the client’s mind. That’s when I really have to use my imagination to come up with something genuine which hasn’t been done before while also engaging my Advisory head and making a sound business case for my proposal.

There is also the ‘who’ inspires me and here I have been so lucky. From my extraordinary clients who have taught me so much about business over the years to the many world-acclaimed architects, designers, artists and chefs I have been privileged to collaborate with. They have all been an inspiration.

Do you think there are any hospitality sectors that would particularly benefit from product innovation?

Wellness is a sector that is constantly evolving in terms of treatments, new experiences and now the wide offering from pampering to medical interventions, mind and body wellbeing. I am sure there is opportunity for product innovation here. I also think that in the aftermath of the pandemic, “working from alternative locations” has become a way of life and the hotel bedroom desk could be ripe for a renaissance. However, this will not be as before. An innovative approach to resolving the room’s working space is definitely called for.

Cover image: Private Residence, Denmark

Questions answered by Samantha Drummond, Design Advisor & Founder, Habitus Design Group.

In this week’s interview with 2021 SBID Awards winners of the Restaurant Design category, design command share their tips on designing hospitality interiors with user experience in mind and talk about using natural materials in interior design projects.

How important is it to enter the SBID Awards & receive industry recognition for your work? What are the benefits?

Extremely important for us as an Interior Design Company that mainly specialise in hospitality design. To receive the recognition after the difficult years or 2020 and 2021 is an amazing achievement. Being recognised by SBID Awards introduces you to new contacts and you feel like part of a hospitality family.

What do you think made this particular design an award winner?

We didn’t follow current trends and mainly focused on reflecting the amazing views and this was the inspiration for all ff&e selections and the colour palette. We think this made this restaurant’s interior design unique.

When working on a hospitality project, how do you incorporate the end user’s experience into the overall vision and functionality of the interior?

The Interior has to be both captivating and a comfortable place to dine. Equally important is how it works operationally for staff as they use the space on a daily basis and we want to have an interior that they are proud to showcase.

Do you often work with natural or unconventional materials, such as stone, rope, reclaimed timber? What made you choose these materials, and are there any particular considerations when working with them?

We like to work with natural materials on most of our projects as we find they add more contrast and interest overall, whilst also being environmentally friendly.

We wanted to reflect the coast and surroundings as much as possible and chose a range natural materials to express this throughout. When choosing these materials it is important that you apply them to the correct areas within the space.

Now that you’ve won an SBID Award, what are the next steps? Is there anything new you are excited to be working on?

It was a big surprise and we are still taking it all in and looking forward to new opportunities in hospitality design for 2022. We are looking forward to working on new restaurant and hotel designs. I began my career in hotel design and am excited to bring that passion full circle.

What advice can you give to young designers starting out in the design industry?

Always believe in yourself and no matter how much experience you have never dismiss an idea – it could be the best one for that particular project.

Questions answered by Clare McDonald, Founder & Creative Director, design command.

The fashion house of Dolce & Gabbana put Sicily on the fashionista map and spread the island’s crafts worldwide by incorporating iconic Sicilian images in its bold prints like the colourfully decorated horse cart, ripe lemons and oranges. This was an early inspiration for the interior design concept created for the hotel by The Hickson Design Partnership (THDP), a London-based interior designer and architectural practice with a team of 50% British and 50% Italian designers.

Historical Influences

Giardini Naxos, founded in 734 BC by colonists from Chalcis in Euboea, and was the first Greek colony in Sicily. Ancient Naxos was destroyed in 403 BC, and the centre that rose in its place in the Middle Ages as a fishermen’s village. In the late 19th century elegant villas were built, used as holiday mansions by the upper classes.

The Greek heritage that remains in Sicily can be seen in the architecture of a few very important buildings. The Temple of Concordia today is a popular seaside-resort, offering more than 40 hotels, and a great number of vacation homes. Throughout the year the island plays host to numerous artistic, cultural, and religious events. Sicilians love a celebration!

The ancient Phoenicians and Greeks brought their artisanal traditions to the island, creating amphorae, kraters, kylixes, and other typical ancient wares and the technique of laying bright, saturated colours have been introduced into Sicily during the Muslim conquest.

The Hotel

The building presents most of the room facing the sea allowing the Mediterranean light to enter from the big windows and the guest can enjoy the salty air from the guestroom balcony. It sits at the feet of Etna volcano and near to Taormina.

Detailed local research guided the narrative of the entire concept project, commencing with the refurbishment of the main public areas, lobby and lobby bar, guest check in, Restaurants Panarea & Sciara, and creating a new Pool Terrace and Fluido bar.

The Design Concept

The interior design concept was inspired by the natural beauty of the volcanic beaches, the sea, mount Etna’s super-natural presence and the features of the island of Sicily and the ambition was to bring them into the centre of the hotel. By adding local decoration, artworks and colours the goal was to add character, a deep sense of authenticity and a refined and resort-based palette of natural tones with touches of colours of the sea.

Quintessenza Lobby Bar

The lobby was a large open space of over 700sqm meters, previously decorated in a heavy baroque style, the concept from the outset was to re-activate this space, giving it a new heart and focal point – and to be appealing to both guests and to walk-in locals.

From the outset THDP considered adding a new lobby bar to the centre of the space, being both a visual anchor but also dividing the space and making it feel more intimate. With the new layout smart workers and leisure guests can meet using a polyvalent area which can host all, thanks to the different typology of seating. The style is elegant, Mediterranean with sea colours and Taormina’s stone colours melting indoor and outdoor colour palette.

The bar utilizes local materials to create a new feature in the centre of the lobby space, the bar top from local company Nero Sicilia is a made from volcanic lava stone extracted from the quarries of mount Etna glazed in cracked white glass. The bar fluted and curved front is formed from woven faux leather by Natutex, the rear bar features antique mirror with the joinery finished in Italian Oak and Rattan.

The seating in the Quintessenza features two room divider style banquet seating, fitted with USB and power outlets it’s the perfect place to work and relax, the backs of the banquets are finished in woven faux leather by Naturtex. The bar offers a range of seating options from the bar stools facing the bar from Gervasoni to the lower relaxed armchairs are from Miniforms and Torre 1961. The tables and banquets were manufactured to THDP’s design by Riabita. The new highly decorative wall covering is by Janelli & Volpi.

The Check-in

The reception has been inspired by the Sicilian attitude of welcoming and it has been translated in three large reception desks, the feature rear wall is tiled with hand painted local tiles by La Fauci, the accent decorative lights are from Aromas del Camp and are of copper and rattan, thus from the very beginning of their journey the guest is surrounded by an authentic and local experience.

The reception desks are finished in dark grey lava stone by Nero Sicilia, with a façade of woven faux leather by Naturtex adding warmth and texture, the fronts of the desks feature oak panelling mimicking the fluted effects of classical columns of the Temple of Concordia.

New desks, headings and rear artwork and tiling by La Fauci were all custom designed by THDP.

Panarea Restaurant

The Panarea Restaurant is the place in the morning for breakfast but easily converts during the day to host lunches, special events and dinner in the evening. The layout of the restaurant focuses on the new buffet counters which are aligned to the show cooking area –  allowing guest to admire the chefs preparing their dishes to order. The restaurant has materials, features, and shapes that reminds guests of antique craftsmanship, incorporating hand painted tiles in the niches at the entrance with traditional motifs from La Fauci.

The buffet counters are cantered into the new restaurant and are closable during evening set up and special events with a custom designed screening. The counters feature built in an invisible heating and cooling elements which allow all the dishes to be moved around and swapped around to offer maximum flexibility to the hotel. During events the buffet counters can be stripped back and closed off – giving the restaurant less of a ‘breakfast’ space feel and more of a space for fine dining.

The buffet area has screens featuring irregular but geometric shapes hanged from the ceilings that recall ancient Greek terracotta jars. The artisan tributes continue on the walls covered with a braided woven leather cowhide effect inspired by ancient Greek sandals.

The new seating offers relaxed arrangements with a mix of table sizes, featured in fabrics reflecting the colours of the sea, visible from the restaurant. THDP also designed high tables, which can be used in the morning for breakfast to display local pastries and in the evening a high table dining experience. The adjustable tables made by Riabita, who also carefully prepared all custom furniture for the project and project managed their execution on site.

The custom designed carpeting by THDP is made by Ulster Carpets, the ceiling lighting are re-purposed light fittings from a hotel in Milan owned by the client – made in Murano.

La Sciara Restaurant

The word “Sciara” is a local term, used in Sicily in the Etna area to indicate the accumulations of volcanic ‘waste’ that form on the surface or on the sides of the mountain. The term gives it name to the fine dining restaurant at the hotel, where the interior concept is intense and reflects power and wonder of the volcanoes spilling lava – dark intense with touches of blue & red – recalling colours of the sea at night, foreboding, dark yet attractive and welcoming.

The walls were finished with rough hewn lava stones, giving a raw and natural feel, to compliment this toughness the seating by contrast is curved and flowing and features 4 signature tables finished in enamelled lava stone by Nero Sicilia, the booths too are curved and help give the restaurant a centering. There are screenings in copper tones which feature so the design of super scaled rattan, adding a sense of privacy whilst not robbing the restaurant of its sea and pool views. The flooring is stained Natural Oak laid in a herringbone design by Havwoods. The copper-coloured feature lighting is from Utu, the hexagonal mirrors by Sovet.

The bar, show kitchen and wine display area were all uplifted, with lava stone from Nero Sicilia used for both the bar top and front, and in a glazed motif for the table tops.

Fluido Pool Bar & Pool Terrace

The Fluido Bar is located on the pool terrace, just outside La Sciara Restaurant offering breathtaking panoramic views of the Mediterranean sea and the unique grey volcanic sandy beaches. The pool Bar is characterized by a contemporary, indoor meets outdoor styled residential look and feel. The walls are finished in a cement-coloured panels by Cosentino, the bar top is white Dekton and the bar front is feature tiles in raw and glazed lava stone by Nero Sicilia.

The bar serves pre-dinner aperitives with signature cocktails, open to guests and locals, the ambition is to become a destination bar for the hotel adding to its local night scene. The seating is part dining, part informal lounge sofas with outdoor furniture by Etimo & Varaschin. The flooring is a grès tiling from Gruppo Florim, who also provided the surround to the pool and its interior. Large ecru umbrellas offer shade to the guests during the summer times. THDP created a warm garden style lighting effect, selecting outdoor weathered wall fittings by Aldo Bernardi & suspended light by Faro Barcelona. The large pergola and pavilions are custom designed and supplied by Corradi.

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The second bar comprises a series of elongated sinuous arches, creating a sense of dramatic verticality within the space. The bar sits as a focal point stretching between the last two arches and its design was inspired by the complex arrangements of vaults and arches frequently seen in railway station architecture. Custom made chrome hemispheres set within the hand painted, illuminated arches are suggestive of over-sized rivets and the industrial-inspired ribbed timber and metal strapping details pay homage to the railway inspired aesthetic.

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