Enigma Restaurant in Barcelona has definitely taken the experimental dining experience to another level. The contemporary restaurant was designed by 2017 Pritzker prize winning-firm RCR Arquitectes that has joined forces with renowned Catalan chef Albert Adrià to create a “frozen and enigmatic” restaurant interior design.
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Adrià spent three years planning the modern restaurant type of cuisine we make is determined by the space,” “If we were, for example, surrounded by nature, we would cook entirely different dishes.”
The chef’s vision took shape when RCR Arquitectes drew their design idea in watercolors and decided to bring it to life with the help of Neolith by TheSize, manufacturer, and designer of Sintered Stone. RCR wanted to apply the watercolor effect to the entirety of the stone interior, something that had not been done before.
“We had to expand the original design, all the while trying not to lose the quality of definition offered by the original drawing,” explains Carlos Garcia, product designer at TheSize. “each pixel was equal to two meters of final floor.” Once this was achieved, an exact color match had to be sourced in order to fit in with the other materials and decorations found throughout the restaurant.
Having worked on the modern design proposal for three years, Adrià wanted to ensure the perfect outcome for his passion project. The chef wanted to create an immersive environment to captivate his guests. The chef’s style of cooking and menu is heavily influenced by the surroundings, hence, the interior had to reflect that.
”We like the idea that it is an enigma, which is difficult to explain,” says RCR arquitectes. “It is an enveloping space that melts, disappears, almost a labyrinth. between materiality and conformation, a whole series of organic movements are created. shadows, transparencies, and a watery presence, nebular.”
