Èvviva zero waste cuisine

The old laundry rooms at the Grand Hotel in Riccione on Italy’s Adriatic Coast have been transformed into a restaurant and informal eatery by Andrea Muccioli and Franco Aliberti. The essence of the project is taking what is no longer wanted or used and turning it into something with new value and a different use. 

This principle not only lies at the heart of the approach to cooking adopted here, but also the creation and use of space, with architect Luca Tausani Ferrini heading the design side. 

Èvviva is a restaurant, coffee bar, pastry house and exhibition space, with a layout centred on versatility, flexibility and fluidity. The old walls have been kept, but reinterpreted, while many of the furnishings and equipment were once integral to the laundry. 

The concept of the chef’s table was also reinterpreted, creating a long table/counter - where customers can sit - that runs across the room to divide and unite the areas where food is prepared and eaten. 

The table was specially created for here and the top is covered in large porcelain stoneware tiles (150x75 cm) from FMG Fabbrica Marmi e Graniti’s MaxFine collection. The minimal space between tiles give a sense of continuity to the workspace, while the colour hues of the Cor-ten surfaces create a dynamic with the recovered materials used throughout the room. 

The surface was given an Active Clean Air & Antibacterial Ceramic™ treatment, which uses photocatalysis to naturally destroy bacteria that come into contact with the surface. The result is an excellent coating that is aesthetically pleasing and hygienic - two essential requirements for a place where food is prepared and eaten. 

fmg fabbrica marmi e graniti

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