Joerg Boner, Guido Reichlin, Karin Wälchli
An interdisciplinary team has expanded and redesigned Cookuks cooking and restaurant area. The space can be used either as a cookery studio or school, as a restaurant and bar or as a place where business and private functions may be held. The complex theme of good taste is put across not just in the form of food and drink and haute cuisine, but also by means of the spatial design with its surfaces, colours and lighting and through the products and materials that are used. To ensure consistency of the overall effect, all design decisions by the team have been taken jointly.