Cock & Bull Restaurant
Open AD designed Cock & Bull Restaurant to incorporate slow living philosophy with an elevated dining experience where patrons are reminded of the humble and honest origins of our food.
The slow living philosophy is at the heart of the Cock & Bull experience and has guided everything from interior to menu. The restaurant serves pure and uncomplicated meals with a focus on the best available ingredients to encourage awareness of and respect towards our common roots. Here, meat is the hero. The experience reminds diners that eating animals is not unnatural but should be done responsibly. The chefs receive most of their ingredients from local family-run farms and businesses, to remind diners that the origins of our food are humble and honest.
The leather, charred timber, rough wood and metal applied in the design are references to a farm and butcher shop aesthetic. A large Josper grill takes centre stage. Diners can watch their food being cooked from the comfort of their seats. They’re in good company. A key feature of the interior is the large scale photographs of the farmers and producers who supply the restaurant. In respect of the slow philosophy, the photographs are a special commission from photographer Maris Locmelis who uses the historical wet plate technique.
As the interior concept so clearly represented the restaurant’s values and owners’ intentions, it ended up shaping the the backbone of the restaurant’s marketing strategy. With a location in Riga old town the restaurant easily draws tourists but needed to appeal to locals as well.
Design: Open AD
Design Team: Zane Tetere-Sulce, Ieva Makena, Helmuts Nezborts, Elina Tetere
Photography: Alvis Rozenbergs
