Etiler Marmaris Concept Restaurant Project
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Etiler Marmaris Concept Restaurant Project
Etiler Marmaris Concept Restaurant Project is an innovative interior design transformation of a fast-food establishment in Istanbul, Turkey, that exemplifies the evolution of contemporary dining spaces through thoughtful spatial planning and sophisticated design elements. The project, which earned a Bronze A' Design Award in Interior Space, Retail and Exhibition Design category, encompasses approximately 200 square meters spread across multiple levels, featuring a 90-square-meter service area, a lower floor of equal size, and a 20-square-meter terrace space. The design's distinctive characteristics include an open kitchen concept, diverse seating arrangements, and a carefully orchestrated integration of functional and aesthetic elements. The interior architecture employs a sophisticated material palette combining copper, wood, and black accents to create a warm, inviting atmosphere, while custom-designed pattern work appears across various surfaces, unifying the space through consistent visual language. The project successfully addresses complex technical challenges, particularly in ventilation systems integration, through innovative solutions including mezzanine construction and varied ceiling heights ranging from 3 to 4 meters. Linear illumination techniques are employed to maintain human scale in higher ceiling areas, while the overall lighting scheme balances general and decorative elements to create an ambient dining environment. The lower floor houses essential support facilities including preparation kitchen, staff areas, and administrative offices, demonstrating efficient space utilization. This Bronze A' Design Award-winning project represents a significant achievement in commercial interior design, successfully balancing operational efficiency with aesthetic refinement while establishing a new paradigm for fast-food restaurant design.
restaurant design, interior architecture, commercial space, dining experience, spatial planning, contemporary gastronomy
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