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The Budapest Design Week in 2021 marked the launch of our popup experimental restaurant. Instead than just showcasing trending interior design, our primary goal was to create an engaging atmosphere. Using the same menu but different prices, we turned our office into two distinct types of eateries: a classy restaurant and a cheap, street-style restaurant. I communicated with the customers by the design of the menus, the typography, and of course, with the décor. My intention was to draw attention to the potential emotional effects of thoughtful interior design. The diners’ last chore was to calculate the cost of the meal: those who had eaten at the fancy restaurant would have paid twice as much.