Case study MELVÆR&LIEN

Case study MELVÆR&LIEN

Norwegian Design - case study: MELVÆR&LIEN

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Her er introduksjon av MELVÆR&LIEN sitt case-studie med Fish & Cow.

The big question for most diners heading for a restaurant is: fish or meat?

Apologies to the vegetarians out there, but for the majority of people who sit themselves down at a table and get a menu in their hands, it’s all about the tempting choice of whether to eat a creature that lives below or above the surface of the water.

”This knowledge became the point of departure. The ambition was to break down everything superfluous to just the most critical components and create a pithy name for the restaurant. Fish & Cow is straight to the point and unpretentious. As an added bonus, it provides a clear statement of what is on offer”, says Sanda Zahirovic, creative director at Melvær & Lien.

Fish & Cow opened its doors to the public in March 2013. Its geographic location in central Stavanger couldn’t have been better. The restaurant is situated directly below the imposing cathedral and the steps leading down to Torgterassen, with a view over the city quay.

”Stavanger offers a relatively broad choice of restaurants, and has a discerning public. But something that was missing here was a modern brasserie with a focus on Nordic flavours. That inspired us to establish a new restaurant”, says Aslak Dalehaug, business director and joint owner at Fish & Cow.

What Dalehaug alludes to when he says ”new” is that he has also run Tango for several years. In addition to being a high-quality fine-dining restaurant, Tango is also one of the city’s most popular nightclubs. Fish & Cow’s premises previously housed a pizza shop. That time feels long gone now. Today, guests are met by inviting minimalistic interiors. Wood, steel and glass are materials that are combined in a raw but tasteful mix, behind large panorama windows. The premises seat up to 120 diners, and offer an outdoor section. The classic marble bar, where guests can enjoy a pre-dinner drink, is placed in the centre of the restaurant.

Everything is the collaborative work of Melvær & Lien and the Rambøll firm of architects.

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