restaurants
Madrid, 2014
This project was conceived after Areas, an international company and leader in Food & Beverage and Travel Retail in Spain, invited us to collaborate on a new restaurant concept that differed in aesthetics and service from its existing projects portfolio, therefore, participating in the AENA 2012 competition for the management of establishments for the Adolfo Suárez Madrid-Barajas International Airport.
The location, on the second floor of the airport, was an old 600 SQM restaurant from the company located nearby the access to the Air Shuttle and VIP room. Due to its location, the customer profile, which allocated this new service, were executives taking the air shuttle flights and professionals working at the airport.
The commission consisted in the creation of a space that stayed away from the typical image of airport fast food restaurants, and to invite – this profile of customers – to taste an elaborated menu, where grilled dishes and salads would be the protagonists along with an extended wine list.
For this new Project, Tarruella&Trenchs team remodeled fully the existing premises, by working with high communication volumes designed based on a finishes’ composition, as well as a topographical play of levels that helped organize and gave hierarchy to the space in the dining areas, and kitchen or service zones.
Creative direction: Tarruella Trenchs
Project leader: Olga Pajares
Colaborators: Anabel Cortina, Carla Manresa, Albert Martin, Laura Muñoz
Surface: 430 m2
Client: Areas
Photography: Meritxell Arjalaguer
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Restaurants
Madrid, 2014
This project was conceived after Areas, an international company and leader in Food & Beverage and Travel Retail in Spain, invited us to collaborate on a new restaurant concept that differed in aesthetics and service from its existing projects portfolio, therefore, participating in the AENA 2012 competition for the management of establishments for the Adolfo Suárez Madrid-Barajas International Airport.
The location, on the second floor of the airport, was an old 600 SQM restaurant from the company located nearby the access to the Air Shuttle and VIP room. Due to its location, the customer profile, which allocated this new service, were executives taking the air shuttle flights and professionals working at the airport.
The commission consisted in the creation of a space that stayed away from the typical image of airport fast food restaurants, and to invite – this profile of customers – to taste an elaborated menu, where grilled dishes and salads would be the protagonists along with an extended wine list.
For this new Project, Tarruella&Trenchs team remodeled fully the existing premises, by working with high communication volumes designed based on a finishes’ composition, as well as a topographical play of levels that helped organize and gave hierarchy to the space in the dining areas, and kitchen or service zones.
Creative direction: Tarruella Trenchs
Project leader: Olga Pajares
Colaborators: Anabel Cortina, Carla Manresa, Albert Martin, Laura Muñoz
Surface: 430 m2
Client: Areas
Photography: Meritxell Arjalaguer