Commercial Architecture April 2018 - 12

restaurants

FEATURE

or nostalgia. Older diners, along with hipsters, are re-

from grocery stores or table-service restaurants them-

fused with a food court. A food court may have a doz-

ported to equally appreciate classic vibes.

selves-even the pricier ones. Some dine-in establish-

en fast-food restaurants sharing space, a common

Not everything remains the same or harks back to

ments will even bring your order to your car. Many

landlord, and a seating area. By contrast, the food hall

simpler days, however. Sit-down restaurants face

accept online and mobile orders and allow electronic

is a hybrid of the food court and the old public mar-

changing dining habits. Grocery stores, sometimes

payment in advance.

ket. Philadelphia's Reading Terminal Market, for ex-

called grocerants, are increasingly offering in-store

Another dining option that competes with more

dining experiences. The variant is meals to go, either

traditional restaurants is the food hall-not to be con-

ample, is a classic public market.
A food hall generally features fresh food prepared

Campamac, a high-end osteria in the heart of Italy's Langhe region, establishes a dialogue
between the restaurant and the town of Barbaresco, remaining strongly connected to the
land and to the view to the valley and Monviso mountain, according to architect Fabio
Ferrillo, founder of the Milanese studio OFF Arch. Photo: Courtesy OFF Arch

Traditional And Contemporary Mix In Osteria
A

12

rchitect Fabio Ferrillo, founder of the Milanese

province of Cuneo, in the heart of Italy's Langhe region.

underground space carved in tuff, a type of rock made

studio OFF Arch (offarch.it), has created a surprising

Ferrillo describes the restaurant as a complex

of volcanic ash. A scenographic central table in marble

shop-restaurant that balances traditional echoes with a

challenge, an ambitious and exciting project. "I followed

and iron, conceived by the architect, highlights the space.

contemporary mood. A warm and sophisticated ambiance

some English vibes," he said, "though remaining strongly

Campamac is not just a restaurant, but also a high-

recalls the tradition of the region and reinterprets its DNA

connected to the land and to the view to the valley and

end osteria where everything is for sale. In the small shop,

with up-to-date accents. The space incorporates a small

Monviso mountain. I designed every single detail, from

fresh bread and pasta, the local meat cuts, and sauces

shop and cocktail bar, a technically advanced kitchen,

lighting to furniture, establishing a dialogue between the

and jams are available for purchase. Also available

and a dining room decorated with a statement "carpet,"

concrete walls and the town of Barbaresco, but filtering

are plates, appropriate glasses for Nebbiolo wine, and

but in marble.

the view to the outside through a green, tropical scenery."

artwork, such as Another View, a video installation of a

Campamac, a high-end osteria established by

An almost-hidden staircase leads to the cellar, the

window overlooking the Venetian Carnival from Palazzo

Michelin-starred chef Emilio Garola and international

second heart of the Campamac experience besides the

Pisani, or Sweeper's Clock by Danish designer Maarten

manager Paolo Dalla Mora, is located in Barbaresco,

kitchen. Here the wine is stored in the infernòt-a typical

Baas.

COMMERCI A L A RCHI T EC T URE

APRIL 2018

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Table of Contents for the Digital Edition of Commercial Architecture April 2018
