Dominika Zawojska-Kuriata

advisor

Academy of Art in Szczecin / Akademia Sztuki w Szczecinie

Poland

Designing interior architecture and shaping public spaces. more

The interior design of this Italian restaurant is a well-thought-out concept that successfully blends traditional rustic charm with modern elegance. The primary goal was to create a warm, cozy, and inviting space that evokes the ambiance of classic Italian trattorias while catering to the expectations of contemporary users. Key design elements — such as wooden ceiling beams, exposed brick walls, and soft, ambient lighting — contribute to an authentic and pleasant atmosphere. Modern accents, including stylish light fixtures and comfortable upholstered seating, introduce freshness and a touch of sophistication.
The spatial layout has been carefully planned to encourage social interaction. The central bar functions not only as a service point but also as a visual and social hub of the restaurant. Thoughtfully arranged lounge areas and dining tables support both casual gatherings and more intimate visits. A warm, earthy color palette unifies the space, harmonizing with the textures of wood and brick to further enhance the welcoming and comfortable environment.
From a technical perspective, the project is based on a deliberate selection of finishing materials. Wood dominates in beams, flooring, and furniture, introducing a sense of warmth and natural character. Exposed brick reinforces the rustic aesthetic, while metal elements in lighting fixtures and furniture frames add a contemporary edge. Glass, used in lighting and partitions, contributes to an open and airy feel, while decorative tiles — particularly in the bar area — serve both practical and aesthetic purposes.
The project deserves praise for its overall consistency and the skillful integration of traditional forms with modern functionality. The atmosphere of the interior is convincingly conveyed, and the execution reflects a high level of both aesthetic and technical refinement.

From a functional standpoint, it may be worth reconsidering the number of lighting fixtures, especially in the service/sales zone, where their quantity appears relatively high. This could lead to a visually overloaded space and overly intense illumination. Additionally, it would be advisable to assess whether all worktops — particularly in the service and kitchen zones — are sufficiently illuminated with task lighting. While this may have been addressed in the implementation, it is not clearly evident in the presented visual materials. From an ergonomic and operational perspective, appropriate lighting in these areas is essential for staff comfort and efficient service.