Pepito Grillo restaurant renovation arose from an invitation by Áreas, a leading company in Food & Beverage and Travel Retail in Spain. The goal was to create a new dining concept that stood out in terms of aesthetics and service within their project portfolio. This collaboration materialized in participating in the AENA tender in 2012 for the management of establishments at the Adolfo Suárez Madrid-Barajas Airport.
The location on the second floor of the airport featured an old 600m2 restaurant, near the access to the shuttle and the VIP lounge. Given this strategic location, the new service was primarily aimed at executive travelers using the shuttle and airport professionals.
The task was to create a space that moved away from the typical fast-food image in airports, inviting this profile of customers to enjoy a refined menu, where grilled dishes and salads would be the protagonists along with a varied wine list.
Our team was in charge of the renovation of the Pepito Grillo restaurant, working with high communication volumes designed from a composition of coverings. A topographical game of levels was used to organize and prioritize the space between dining areas and kitchen or service areas. This comprehensive approach aimed not only to create an aesthetically pleasing environment but also to optimize functionality and the customer experience in the Pepito Grillo restaurant at the Adolfo Suárez Madrid-Barajas Airport.
Explore more restaurant projects designed by Sandra Tarruella Interioristas.
