How does restaurant interior design shape the guest experience?

A restaurant is experienced with every sense. Guests take in the light, the noise, the textures and the distance to the next table long before they read the menu. Our neurodesign approach means designing these stimuli consistently, so that the space supports the experience instead of disturbing it.

Telling a story

A successful interior translates the concept of the place. In Lausanne, Restaurant Eat Me is built on strong storytelling and an immersive experience. In Zug, Restaurant TIK brings a piece of Tuscany into the heart of the town. In both cases, materials, colours and objects tell the same story as the food.

The design levers

• Light: different at lunch and dinner, it highlights the tables and the plates.
• Acoustics: absorbent materials let guests talk without raising their voices.
• Layout: smooth circulation for service, a variety of seating (banquettes, high tables, more intimate corners).
• Materials: wood, textiles and plants bring warmth and comfort.

Balancing atmosphere and operations

The layout also has to serve the team: access to the kitchen, storage, easy-care surfaces. We build these constraints into the concept, then follow the realisation through to the finishes. Furniture, surfaces and lighting are chosen to withstand intensive use while keeping the atmosphere intact from one service to the next.

Key takeaways

• A restaurant’s interior extends its culinary concept and its story.
• Light, acoustics, layout and materials shape the guest experience.
• Good design also supports the team’s daily work.