The refurbishment of an existing hotel restaurant, adding buffet stations and rethinking the flow of the space to accommodate the changing needs of the hospitality industry. A space does not necessarily need to be gutted out. Through careful thought it can mostly be readapted.
The concept was to play with the varying width of vertical lines to create added height and dynamic movement in the space. A terrace was added to further enhance and take full advantage of the sea view and outdoor dining.