The restaurant is being restructured with the assumption of more adequate food delivery, avoiding crowds and general improvement in terms of function and visuals. The pavilion, a new structure, is connected to the existing volume of the hotel, covers the service part of the façade (kitchen) and opens visually and functionally to the swimming pools and landscape in the courtyard area of the hotel. The assumptions of the solution are based on the features of the space in which the view, ambience and logical presentation of food are important. In the existing restaurant, the depth of the existing space in the communication zone, islands and surfaces are positioned next to the walls for better functionality of receiving food and drinks. The mentioned intervention means avoiding crowds during food distribution. The number of self-service elements (islands) has been increased, and placed around the perimeter like an extension to the already existing communication and service zone. The seats have been moved closer to the front, in order to bring users closer to nature and increase contact with the naturally lit with large openings towards the surrounding forest.
