The aim is to design interiors that capture the essence of Obika, a premium restaurant chain celebrated for its authentic Italian cuisine. As the owners pursue international expansion, our focus is on creating spaces that seamlessly blend Italian heritage with contemporary sophistication. Through meticulous attention to detail and a deep understanding of Obika’s culinary ethos, we endeavor to craft environments that elevate the dining experience while resonating with patrons worldwide.

Program: Mozzarella bar & restaurant
Location: Rome, Italy
Client: F&B S.p.a.
Assignment: Labics: Preliminary, scheme, detail design, work supervision
Schedule: 2002-2004

Status: Construction completed
Built Area: 250 sqm
Total Cost: 700,00 Euro
Consultants: Structure_ Studio 3S – Eng. C.Sommese Technical Engineering_ Arch. R.Fibbi, Arch. Camillis
General Contractors: Indar s.r l.

Awards: Publications: “Second skin”, WALL PAPER, maggio 2004 -“Obika da Roma a Milano”, Abitare n.456, 2005

What distinguished Obika is its being a ‘mozzarella bar’: a new concept that comes from the Japanese sushi bar but is specialized in one of Italy’s most prized cheese products, the ‘mozzarella di bufala’. Obika’s original food influenced the way we developed the chain’s design concept. We tried to express the quality of the cuisine with an architectural design incorporating a series of glass boxes, or aquariums, to store and arrange the products. Instead of creating an iconographic atmosphere through standardized furniture and fixtures, as most chain restaurants do, we designed Obika’s identity based on a spatial concept. Architecturally, we conceived the glass volumes as three-dimensional extensions of an empty illuminated void, rather than objects that furnish the space. It is as if a light source breaks into the space and punctures the existing structure into clear light prisms.

It turns out that the space has changed, redefining a new environment. The wrapper – which includes the floor, ceiling, and walls – becomes a fragile membrane that fractures and splinters, shattering everywhere. For every new iteration, this process deforms the shapes and reconfigures the pre-existing place into something different. Since our concept design revolves around the idea of a repeatable spatial logic rather than a standardized furniture template, we are able to apply the specificity of each place to a “standardized” project. In this way, every Obika restaurant has an individual character that is internalized within a necessarily repetitious framework.


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