Triana Riverside Seafood

Concept for 85-cover restaurant emphasising river views through frameless glazing concepts and net-texture ceiling installations. Budget estimate €180,000 fit-out presented to investors.

Alfalfa Vegetarian Bistro

Plant-forward concept using terracotta vessel displays and hanging garden partitions defining zones without walls. Chef consultation confirmed kitchen zone sizing adequacy.

Macarena Cocktail Laboratory

Bar-forward concept with visible ice programme and botanical drying displays. Stool count 42 with seasonal terrace expansion concept adding eighteen positions.

Nervión Business Lunch

Fast-premium weekday concept optimising twelve-minute service cycles through layout shortening kitchen-to-table distance to eleven metres maximum.

Santa Cruz Hotel Dining

Hotel restaurant concept balancing guest breakfast buffet infrastructure with evening fine dining transformation via movable screen concepts stored in adjacent alcove.