Inspired by the experimental philosophy of Michelin-starred chef Quique Dacosta, the design balances raw organic influence with refined geometric precision. Sculptural basalt-inspired textures, charred surfaces, glowing fissures, and volcanic materiality are contrasted with clean linear forms, curated lighting, and contemporary detailing — creating a tension between nature and control. A live vertical farming installation becomes both a visual centerpiece and functional element of the masterclass, where fresh herbs and vegetables are harvested directly within the space as part of the culinary journey. Integrated wine displays, atmospheric lighting, and layered spatial framing further enhance the immersive quality of the environment, blurring the boundary between kitchen, stage, and dining experience.

More than a restaurant, the project is envisioned as a curated culinary theatre where storytelling, performance, and hospitality converge into a refined yet visceral spatial narrative.