Kitchens for
restaurants
tailor-made.
AISI 304 stainless steel, bespoke charcoal grills, combination ovens and integrated hot-cold lines. Ergonomic design calculated around the real service flow.
AISI 304 stainless steel, bespoke charcoal grills, combination ovens and integrated hot-cold lines. Ergonomic design calculated around the real service flow.
A fine dining professional kitchen is not bought from a catalogue. It is designed with the chef. We observe the current service, study the menu, count how many covers go out per hour at the worst moment on a Friday night. And from that real data we build the layout, heights, flows, worktops and the thermal output required. The rest (the finish, the steel, the ovens) follows from that operational engineering.
| Main material | Stainless steel AISI 304 (standard) · AISI 316 in corrosive environments |
|---|---|
| Finish | Industrial polish #4 or #6 · mirror finish on decorative pieces |
| Welding | Continuous TIG, no visible joints, sanitary finish |
| Cooking | Flat-tops, fry-tops, charcoal/wood/gas grills, combination ovens, Josper, Mibrasa |
| Refrigeration | GN refrigerated tables, blast chillers, vertical cabinets, cold rooms |
| Extraction | Hoods sized by airflow calculation · coalescent filters · auto-extinguishing |
| Ergonomics | Heights adjusted to the chef · layout based on real service flow · reach ≤3 steps |
| Services | Three-phase electrical supply, hot/cold water, drainage, natural gas or propane |
| Turnkey lead time | 10–20 weeks from final drawings, with coordination of all trades |
| Guarantee | Six-monthly preventive maintenance · coordination with your architect |
An urban bistro with 40 covers, a fine dining restaurant with a tasting menu, a gastrobar with a short menu and a hotel with 24-hour room service are four entirely different operations. We design the kitchen around the precise needs of each service, in dialogue with the chef and the manager.
Request a turnkey project
AISI 304 as standard, continuous welding with no visible joints and industrial-grade polishing (grain #4 or #6 depending on the area). In marine or corrosive environments we work with AISI 316.
Between 10 and 20 weeks from final drawings. This includes workshop fabrication, on-site installation, coordination of electrical, plumbing and extraction hood work, commissioning and training for the kitchen team.
That is the heart of the project. We observe the current service, understand the menu and count covers per sitting at peak time on a Friday night. We then build the layout, heights, flows, worktops and thermal output around that real data. Not the other way round. Ergonomics first, aesthetics second.
Yes. We fabricate bespoke charcoal or wood-fired grills and integrate combination, convection, steam or Josper ovens according to the restaurant's gastronomic concept. We work with the leading brands in the sector.
Hoods dimensioned by real airflow calculation per appliance: 1,800–2,400 m³/h for charcoal grills, 600–900 m³/h for induction. All hoods include coalescent grease filters, auto-extinguishing suppression and optional UV-C germicidal lamps. Makeup air is calculated to balance extraction pressure.
GN refrigerated preparation tables with drawer banks, upright blast chillers and vertical stainless steel storage cabinets as standard. In high-volume operations we integrate walk-in cold rooms with remote condensing units. All units in AISI 304 with NSF-certified finishes and PE gaskets.
Worktop heights adjusted to the head chef (typically 87–93 cm for a 175 cm chef). 80 % of service operations reachable within 3 steps. Hot line, cold line and pass-through positioned to minimise crossing flows between raw materials, preparation and plated output.
Begin with the kitchen floor plan, cover count at peak service, gastronomic concept and target installation date. Joan Serrate, with over 30 years of experience designing professional kitchens for fine-dining restaurants and luxury hotel groups, responds within 48 hours.
Yes. Open kitchens require mirror polish on exposed surfaces, acoustic management (hood noise below 65 dB at 1 m from the pass-through) and thermal management with calculated makeup air. We have designed open kitchens for fine-dining restaurants across Spain.
6-monthly preventive maintenance for the first year: refrigeration unit check, extraction hood filter inspection, oven calibration check and general mechanical inspection. Priority breakdown response included. Subsequent years under a renewable contract.
Yes. Cloud kitchen layouts prioritise maximum parallel throughput per square metre and specific workflow for multi-brand operations. No pass-through or visible finishes required. Lead time typically 10–14 weeks from final drawings.
Every cellar, cabinet or humidor is designed from scratch around your space. Write or call and we'll arrange a technical visit to study your case. No middlemen. No commitment.