d+a | Issue 121 • 2021

/ DINE / 88 in Greece that her client has good relations with, while the traditionally designed cupboards were imported from Greece through retailer Sogno Kyparissia. SPACE EFFICIENCY In taking over the site, Martinou’s team only made adjustments in the kitchen to create a wash area. It allows the waitstaff to pass plates from the back of the kitchen directly to the wash area. A small room at the back of the restaurant with the cave design of Santorini’s architecture was carved out, which can double as a private dining room, as well as a separate space for the crew service station. “This helps in the operation process. Everyone can appreciate a well-designed restaurant, especially the operator, where good design is also good for business,” explains Martinou. “Furthermore, as the kitchen adopts an open concept, placements and design had to be appealing and functional at the same time.” White curved walls were built in to make the space more spacious and windows are left intentionally uncovered to maximise natural light. With the pandemic still raging, the team also tried to be flexible in its design to meet the evolving Covid-19 restrictions. For instance, loose tables and chairs that can be easily mixed and matched were chosen. THEODORA MARTINOU, FOUNDER, IRREGULAR LINES FLOOR PLAN BREAKFAST AREA DINNING AREA SOFA BENCH BREAKFAST KITCHEN PREPARATION KITCHEN SOFA BENCH WC V.I.P. CAVE 02. White curved walls were built in to make the space more spacious and windows are left intentionally uncovered to maximise natural light.