Text provided by the architects
The new Bouet defends gastronomy as a hedonistic and sensorial experience. Feelings and ideas are not only transmitted by their cuisine, but also by their premises and manners. A place were sophistication and casualness come together naturally with only one aim: the idea of gastronomy as culture and a way of life.
“The architecture is not the aim here: we create places where things happen, where you can enjoy being surrounded by the atmosphere, the sounds and the warm lighting. In conclusion, a place where you can be happy in the easiest and more traditional way: around the table.“, Ramón Esteve
Bouet brings together the cuisine and the diner by means of a touching and surprising language, along a sequence of rooms that slowly reveals the magic. The bar in the lobby –where you can have a glass of cava, a cocktail and a cold dish- welcomes us to the main room. The light coming through the large windows focus our gaze towards the courtyard, which is visually connected to interior of the restaurant.
All the tricks and secrets are gone from the customer-opened kitchen, where the cook unveils his crafts and share the cooking experience with the diners.
The mix of new and existing materials, combined in a cool and befitting way, achieves that relaxing but classy effect of the ancient cities that now are really young. The facets that we found in the mirrors, the lights and the furniture –expressly crafted for this establishment- produce images, reflections and blur the interior.
“As big passionates and lovers of good design, architecture and gastronomy, this exceptional space acts as a base where the quality of experience multiplies with good music, art on display, its light sensuality, the peace and quiet and the elegance of materials.“, Tono Pastor and César Lopo, Bouet Restaurant
Some crude materials match other more refined ones, such as copper or marble, thus giving an apparently industrial look to the set. As if it were born spontaneously, as if things were just dropped there.