Bouet restaurant

Ramón Esteve renewed a restaurant in Valencia, using crude materials with more refined ones, such as copper or marble, giving an apparently industrial look to the set.

For a new ecology of living

Ada Bursi’s legacy is transformed into an exam project of the two-year Interior Design specialist program at IED Turin, unfolding a narrative on contemporary living, between ecology, spatial flexibility, and social awareness.

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The new Bouet defends gastronomy as a hedonistic and sensorial experience. Feelings and ideas are not only transmitted by their cuisine, but also by their premises and manners. A place were sophistication and casualness come together naturally with only one aim: the idea of gastronomy as culture and a way of life.

“The architecture is not the aim here: we create places where things happen, where you can enjoy being surrounded by the atmosphere, the sounds and the warm lighting” said Ramón Esteve.

Some crude materials match other more refined ones, such as copper or marble, thus giving an apparently industrial look to the set. As if it were born spontaneously, as if things were just dropped there.

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Ramón Esteve, Bouet restaurant, Valencia, Spain, 2017

Ramón Esteve, Bouet restaurant, Valencia, Spain, 2017

Ramón Esteve, Bouet restaurant, Valencia, Spain, 2017

Ramón Esteve, Bouet restaurant, Valencia, Spain, 2017

Bouet restaurant, Valencia, Spain
Program: restaurant
Architect: Ramón Esteve
Design team: Silvia Martinez, Isabel Meyer, Nacho Poveda, Isabel Rincón de Arellano Maria Martí, Maria Parra
Area: 285 sqm
Completion: 2017