4 minute read
Studio 370
INTERVIEW
PORTRAIT BY ALEKSANDRA MISZKURKA By Design…
From humble beginnings, 370 Studio have grown to become one of the mightiest, trendsetting forces of Polish restaurant design – founders Anna, Katarzyna and Michał reveal the secrets of their success…
WI: It’s impossible to begin with anything but your work on Robert Lewanowski’s new restaurant – how did this project differ from your others?
370: Robert’s incredible popularity definitely added a layer of sociological and marketing considerations. We had to think how to create a restaurant that would give customers what they expected, whilst also ensuring it didn’t simply become a temple to him. That made this a real challenge, but I think by referring to sports culture in general we avoided the anticipated traps.
With regards to Nine’s Restaurant & Sports Bar, what details should we look for?
We tried not to hide anything, but some details are more visible than others – pitch markings on the ground, old lockers in the cloakroom, and even a kayak hanging from the ceiling. The layout of the seats in the events area, meanwhile, is arranged in the form of a spectator stand inside a stadium – that makes it quite possibly the only sports bar in the world in which you can watch a match from a real stand!
We caught up with you a few years ago – your work has gone stratospheric since then! What’s the secret to your success.
Ha – thanks! Yes, we’ve developed significantly and have started designing abroad as well as working on hotel projects so that we cover the A to Z of the hospitality industry. Moreover, we’ve written articles, lectured at conferences and expanded our offices. What’s the secret to all that? We’ve remained true to ourselves and haven’t compromised our beliefs. We still love our work and have built a fantastic team on the back of those basics.
What trends have you noticed?
The current reality has demonstrated you have to be prepared for EVERYTHING. It’s emphasized the need for creativity –and above all else flexibility – and that applies as much to the hospitality sector as anywhere else. Restaurants are now having to think about takeaway options more than ever before and adapting themselves for that. This doesn’t just mean that their food needs to be rethought to match this demand, but also that their space needs to be adjusted – for example, they need to think of pick-up zones for delivery firms.
How has the pandemic changed restaurant design?
Honestly? The pandemic primarily affected investors. The prolonged lockdown and subsequent restrictions significantly impacted the financial situation of restaurants and the number of openings. In terms of design, we’ve always taken into account flexibility when it comes to table spacing and zoning, so Talerzyki (Warsaw, 2017)
La Sirena (Warsaw, 2016)
Bar Koszyki (Warsaw, 2016)
in that respect our processes haven’t changed all that much. However, even with that in mind, we’ve noted a growing interest in food garden projects as well as a need to include waiting areas for delivery orders.
Are there any design mistakes that make you groan…
There’s a real fashion to create ‘instagramable’ spaces – but though they might look good on social media, in reality they just don’t cause you to linger. People take their photos and leave. We’ve had a few clients that have approached us saying that an architect designed a beautiful space for them, but customers just didn’t want to seem to stay. It's worth remembering that there’s more to design than social media!
What are your golden rules?
First, to always keep the guest in mind – a venue needs to be intimate and interesting. Second, be smart. Design solutions need to make an impression whilst meeting budget (which quite often isn’t high). Lastly, the place should be timeless – it needs to look familiar, as if it’s always been around.
Is there a project that you think really ‘made’ your reputation and set the ball rolling?
We’ve had several milestones but I think the first was La Sirena. The success was entirely due to the amazing chemistry we had with the owners. We fueled each other with crazy ideas and the result was a hugely imaginative interior that the public fell in love with.
Are there any recent projects that have left you totally thrilled!
Młodnik in Katowice. Basically, a family bakery entrusted us with creating a restaurant for them and it turned into a real project of passion for everyone involved. We created an elegant space with warm woody vibes, atmospheric colors and materials and lots of greenery, and since opening its grown to become a real foodie destination for diners across the region. In our mind, it’s the perfect marriage between food, design and music. Mostly though, it was amazing to work with an investor that put so much of their heart into the place.
Dziurka od Klucza (Warsaw, 2019) Zkurczybyk (Warsaw, 2019) Mamma (Kołobrzeg, 2020)
