Valencian studio Masquespacio created a youthful yet “sophisticated” interior.
“With the design, we tried to get away from the usual aesthetics used for hamburger restaurants, with a much more sophisticated identity but at the same time a fresh and young approach,” Masquespacio co-founder Christophe Penasse told.
Masquespacio used colour to clearly divide the L-shaped restaurant into a serving and seating area. In the serving area, a lilac hue is used across the floors, walls and ceiling to create an immersive environment.
Meanwhile, customers in the dining area are completely surrounded by green, from the mint green terrazzo bench seating to the circular leather seat cushions.
The existing space featured tall, red brickwork arches, which the studio integrated into the restaurant’s design.
“When we saw the beautiful bricks and arcs in the space, it was evident for us that we would use these two elements as the starting point of the design,” said Masquespacio‘s creative director Ana Hernández.
“Some are totally independent and others highlight the existing arcs of the interior architecture,” Masquespacio said.
According to Masquespacio, Bun‘s polished look was chosen as a conscious move away from the kind of vintage, industrial style that has proven popular in burger restaurants in recent years.
In addition to meat burgers, Bun offers a menu of plant-based meat alternatives and all its burgers are wrapped in plastic-free, recyclable packaging.
To communicate this commitment to sustainability, Masquespacio didn’t use plastic for the interior design and added plenty of potted plants.
Masquespacio is currently working on several new restaurants with Bun, including its first outpost in Turin.