About the project
From menu to interior, Cock & Bull restaurant in Riga is anchored in the slow living philosophy. Chefs serve pure and uncomplicated dishes from the best available ingredients to encourage awareness of and respect towards our humble roots. Most ingredients come from local family-run farms and businesses who uphold traditional lifestyles and have skills long forgotten by the masses. Large scale photographs of the suppliers are seen throughout the space. They are a special commission from photographer Maris Locmelis who uses the vintage wet plate technique.
An open kitchen encourages diners to appreciate the quality of the ingredients. A large Josper grill takes centre stage. The leather, charred timber, rough wood and metal applied in the design are references to a farm and butcher shop aesthetic. Since Cock & Bull took over from another restaurant some interior features were retained or adapted to ensure longevity and responsible reuse. For example, the floors remain unchanged, and the round sofas have been integrated through reupholstering.
As the interior concept so clearly represented the restaurant’s values and owners’ intentions, it ended up shaping the the backbone of the restaurant’s marketing strategy. With a location in Riga old town the restaurant easily draws tourists but needed to attract locals too.
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