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.
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.