Projects

A sound and sensory experience at 2-star Michelin restaurant

- 2 min read

Behind each Michelin-starred restaurant, there is an enchanting and interesting story. Join us inside one of Milan's historic restaurants and contemporary hotspots Il Luogo di Aimo e Nadia, to learn more about how good acoustics plays a crucial role in obtaining that pleasant atmosphere visitors expect.

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Desire for modernity and attention to tradition

This 2-star Michelin restaurant and contemporary hotspot recently presented a restyled interior lead by the architect studio Vudafieri– Saverino Partners (VSP). Thanks to their exceptional experience in developing new restaurant concepts, VSP stayed true to the history and the character of the place by defining a bright, intimate space.

The chefs, Alessandro Negrini and Fabio Pisani—both simplicity seekers and known for challenging trends—clearly conveyed their vision prior to the refurbishment, “We don’t like eating in restaurants that look like a computer store. We want a space that evokes warmth, even if it stays minimal. Japan is a good example."

We don’t like eating in restaurants that look like a computer store. We want a space that evokes warmth, even if it stays minimal.

— Alessandro Negrini and Fabio Pisani, Chefs at Il Luogo di Aimo e Nadia

In the restaurant, VSP studio aimed to create a neutral, relaxing atmosphere with a focus on the gastronomic experience. Signs from the past convey a sense of continuity. The warm tones of canaletto walnut (solid wood) define the rooms, while the fabrics—reflective of Milan’s residential district—bring it all together. Wood also features around the windows, creating a framework around them reminiscent of the old houses in the district.

The ripple effect of poor acoustics

Every restaurant visitor wants to enjoy a special meal and, at the same time, be able to carry out a normal conversation. However, creating an acoustically well- balanced space can be a challenge, especially in the hospitality sector.

In a report, "Noise and its impact on the perception of food and drink", from the University of Oxford, Charles Spencer found that “both background noise and loud music can impair our ability to taste food and drink. It would appear that noise selectively impairs the ability to detect tastes such as sweet and sour while leaving certain other taste and flavor experiences relatively unaffected.”

Therefore, acoustic treatments should never be an afterthought, but the starting point for the design of any restaurant space, just like it was for VSP during the refurbishment. To meet the challenges of background noise, they chose to work extensively with BuzziProp LED and BuzziJet in different zones of the restaurant. This noise-reducing pendant light accommodates the demand for both sound absorption and light.

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