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In 2015, the Chef contacted the Firm in order to create a format and define a new restaurant concept. As a result, THE EGG became an international franchising project with three distinct types of spaces. After the interaction between the Firm and the Chef potential formulas are born.
Following Chef’s willings, the interiors, the culinary proposals and the spaces’ aesthetics of the place focus on the concept egg and on its simplicity.
Render: Alessandro Saettone.
FORMAT THE EGG
October 17, 2018
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ESCP-Campus Universitario Turin
previous project in: Competitions
completed: 17 October 2018