Kokotte pop-up restaurant welcomes its first occupant!

A modular space, with sustainable fittings

On the ground, the challenge for such an incubator is to offer a space that each candidate can customise and appropriate to make their own restaurant space. On the wall, the panels can be customised, the furniture is modular, the bench changes into a high table, a bookcase….

For Thibaut Surin, project architect with hub.brussels, “the difficulty in dressing this space was to do the opposite of what the business candidates are advised do, that is fill the place with their personality. So that each person could project themselves into the space, we needed a blank square on a blank background. So we worked with non-colours, between black and white and natural materials that still have a soul. ”

Out of respect for the environment, all the materials used in the interior fittings as well as the furniture are recycled, eco-designed or hired. Coming from the circular economy, they essentially come from the reuse sectors:

• Soil (debris) from Brussels construction sitesused as a wall coating,
• Plastic waste transformed into decorative panels to finish the bar,
• Mussel shellstransformed into tablets and shelves,
• The restoration and enhancing of the original granito.

The space has been designed with the help of specialists from the sector and is meant to last, to adapt to each project. Two prestigious partners participated in fitting out the restaurant: Diamond and Vitra Circle.