My bachelor project was to develop a complete restaurant concept with a focus on sustainability. I called the concept “SEA”. This project explores how an interior architect can use reuse as a method to create a unique visual expression in restaurant environments while also ensuring sustainable construction. Reuse reduces the amount of waste generated and thereby contributes to a positive environmental impact in the construction industry. The sustainable measures taken in this project include the reuse of energy, waste sorting, and the repurposing of materials.
MRS. SEA RESTAURANT
The “SEA” concept is inspired by the ocean and seafood, which is reflected throughout the interior design. I have emphasized airiness, openness, a rustic feel, and shades of blue to evoke a sense of natural beauty and harmony—while maintaining an atmosphere that is both soothing and rugged, much like the sea itself. The materials are predominantly natural, and all furniture and décor elements are either reused or repurposed. Altogether, this restaurant concept exudes an aura of history, culture, and nature simultaneously.
I chose Youngstorget as the restaurant’s location right in the heart of the city, yet a bit removed from the water bringing the sea and nature into the urban jungle and reminding people that we are always part of the natural world.
Vision:
We strive to bring the charm and delicacies of the sea into the city’s heart, allowing the urban pulse to rest within a timeless yet modern aesthetic.
Color and material collage
WINTER
SUMMER
3D visualization Winter
