03 June, 2013

KOOK Osteria & Pizzeria

KOOK Osteria & Pizzeria, opened its doors just outside Rome's Olgiata in 2012. The young architectural firm Noses Architects founded by Mohamed Keilani and Luca Gasparini put their best foot forward to create a space that compliments the essence of the dishes while at the same time retaining that overboard-Italian character. With one glimpse at KOOK you instantly know that this is a place where you can eat, lounge and have one of those wonderful days where you go for lunch and leave from the table late evening. Through the finishes and décor, the character of the interior culminates in what can only be described as contemporary nostalgia. [1]

To strengthen the relationship between innovation and tradition, between grandmother's recipes and recipes from chefs, an olive tree, symbol of wisdom, longevity and Mediterranean essence, embedded in the glass. A green aquarium that imprisons one of the true symbols of culture and local cuisine, making it free, however, catalyst of light that spreads throughout the room.The key word is harmony. Walking into the room, you can discover an endless array of details, obvious (such as the Bianchi bicycle) or hidden (such as exposed pipes from sinks, just they used to be), huge or tiny, communicating with each other in a perfect industrial style, vintage, but still faithful to our Mediterranean identity.

The know how to dose planning by Noses also reads in the refined combination of different types of matter to floor: from the honey colored parquet flooring, industrial resin, the classic Mediterranean colors of the tiles in cement.If you do not have under careful enough to grasp the multitude of stimuli from the container and content, the designers have denounced the essence of certain objects (or incentives to light perception), affecting words in wood and concrete.The spatial continuity - visual, and then of color and light, with the outside is studied because the olive trees, colored symbol par excellence of the Mediterranean, did peep through the restaurant tables. Read some reviews here and here.

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