The Fyrtårn is a restaurant located on an axis between the city and ocean.This represents Aker Brygge’s strength, the city on one side and the sea on the other.
The main idea of is to create unusual, specific experience for two guests. The principal one is a table- one structure which goes through whole building. It begins in the entrance area where it creates a wardrobe and partially floor. Walking "on" the table guest are leaded to a mini bar wchih afterwards crosses over the translucent wall. That's the cook's main space. With long, 4meter part ot the table there is created an open space with visible kitchen's facilities and equipment. That is supposed to encourage guests to participate for a while in a proccess of meal's preparations. The menu is already set up. The experience of trying eighteen courses from different restaurant on Aker Brygge is suppose to provide pleasent dining experience contained differential but consistent composition. Reffering to exterior- in this part and in the entrance zone- the perforated corten panles are link between exterior and interior. They open a space for outdoors observators but in the same time they make an inndoor space more special- available only for two people. The main dinig area is emphasized by upper platform. It makes kind of intimate zone from the kitchen and rest of the building. In this area lenght of the "dining table" only for two people emphasized the uniquity of the visit and visitors. The structure emphasized vertical shape of the building inspired by lighthouse's block where the brightest point is in the end. In "TO" restaurant it is a glass box. Besides providing lots of daily light it creates the last zone- lounge area, where the guests can spend a while sitting, standing and relaxing with the strict view of the sea. It is divided by glass wall on indoor and outdoor area, so it depends on client's will wherever he/she want to spend time.
The main idea of is to create unusual, specific experience for two guests. The principal one is a table- one structure which goes through whole building. It begins in the entrance area where it creates a wardrobe and partially floor. Walking "on" the table guest are leaded to a mini bar wchih afterwards crosses over the translucent wall. That's the cook's main space. With long, 4meter part ot the table there is created an open space with visible kitchen's facilities and equipment. That is supposed to encourage guests to participate for a while in a proccess of meal's preparations. The menu is already set up. The experience of trying eighteen courses from different restaurant on Aker Brygge is suppose to provide pleasent dining experience contained differential but consistent composition. Reffering to exterior- in this part and in the entrance zone- the perforated corten panles are link between exterior and interior. They open a space for outdoors observators but in the same time they make an inndoor space more special- available only for two people. The main dinig area is emphasized by upper platform. It makes kind of intimate zone from the kitchen and rest of the building. In this area lenght of the "dining table" only for two people emphasized the uniquity of the visit and visitors. The structure emphasized vertical shape of the building inspired by lighthouse's block where the brightest point is in the end. In "TO" restaurant it is a glass box. Besides providing lots of daily light it creates the last zone- lounge area, where the guests can spend a while sitting, standing and relaxing with the strict view of the sea. It is divided by glass wall on indoor and outdoor area, so it depends on client's will wherever he/she want to spend time.
