Truffle pig, restaurant and winebar

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The Truffle pig project was born in my head for about 2 years. I am an enthusiast for quality gastronomy and a wine collector.

The co-author is a sculptor and a restaurateur. Our paths crossed again after 25 years and we created a project that attracted well-deserved attention.

At the beginning, it was a wine bar project, designed by architects based on my requirements. Later, our paths diverged. After discovering the historical value of the house, I decided to continue with another architect. That was the house itself.

Without a long-term plan, together with the co-author, who gradually restored the house, we gradually revealed the further history of the house.

An organic process, when we did not know what would happen in a month or two, we changed the concept until the final.

We connected the historical character of the house with a modern, timeless concept of gastronomy. Every element of the space was designed to serve not only aesthetics, but also functionality, comfort and ecological sustainability.

The layout respects the smooth movement of guests and staff, the kitchen is open, has a direct connection to the service area and bar. The other two parts serve guests.

The first as a small intermediate space with a simple seating solution, the second as a dominant, in which the historical character is combined with the industrial character of the original windows and new doors.

Industrial continues into the interior in the form of lighting and cabling. Everything is complemented by a combination of period and modern furniture so that the guest feels comfortable and relaxed.

We transformed another space in the cellar into a wine archive and placed a base for employees or a food preparation room there.

We combined elements of tradition and contemporary design. We left the original masonry and wood exposed, creating a natural texture and authenticity. It is like in the case of wine production - the less intervention, the more authentic the wine.

This low-intervention principle reflects the philosophy of the restaurant as a place with an emphasis on quality and experience.

An important part of the concept is the ecological approach: we used local natural materials (wood), most of the material is recyclable (wood, stone, glass, textiles). We reconstructed the original elements of the building and maximized natural lighting.

The goal was to create a timeless interior that would not be subject to trends and would not need to be changed often.