Gabin Gusto Esclamativo! was founded in 2017 in Reana del Rojale, transforming an industrial warehouse into a contemporary restaurant that makes the craftsmanship that underpins it visible from the moment you enter. The project doesn't simply fill an existing space; it redefines its scale, sequence, and meaning, converting a large production space into a space for connection, preparation, and storytelling.
Restaurant in Reana del Rojale – Udine
Gabin Gusto Esclamativo! | 2017
The project stems from a meeting with chef Andrea Gabin and the desire to translate his aptitude for research into a space. People come before the kitchen; method comes before the menu. For this reason, the kitchen and laboratory are not treated as backrooms, but as the operational and symbolic hub of the restaurant: open, exposed, and bright spaces where food preparation becomes an integral part of the experience.
This approach creates an interior that builds relationships. It brings together those who work and those who observe, those seeking a quick break and those who choose a slower pace, conviviality and intimacy, operational precision and sensual pleasure. Mealtime is not intended as simple consumption, but as a contemporary ritual for which the space provides a coherent form.
Strategy
The distribution strategy addresses a key issue in adaptive reuse: bringing order to a large container without making it rigid. The project responds through a dual principle—flexibility and rigor—entrusting the vertical grid with the task of structuring the space. Metal screens, graphic panels, and plant inserts create a pattern capable of orienting paths, measuring distances, creating thresholds, and generating micro-universes within a single large room.
This layout features diverse yet coordinated settings: the central banquet hall with long tables, family islands, modules for two along the walls, single-station counters for quick refreshments, and a lounge area for breaks. This variety doesn't diminish the space's identity; it strengthens it, because it stems from a common thread.
Design
The quality of the project stems from the simultaneous control of atmosphere and performance. Snowsound panels by Caimi Brevetti contribute to the acoustic balance of a large and busy space; Tour lamps by Linea Light create a luminous scene that matches the rhythm of the space; the Zanussi Professional kitchen supports the efficiency of the service; the Overdyed chairs by Diesel for Moroso, customized for the project, introduce a recognizable, durable, and material touch
Systems, home automation, and technical components aren't camouflaged, but incorporated into the interior design language. The original industrial character remains visible, but is disciplined by a design that pays attention to proportion, comfort, durability, and perceived quality.
Results
The result is a restaurant-laboratory where the scale of the warehouse is restored to a welcoming dimension without sacrificing energy. The space works hand in hand with the kitchen: it organizes flows, makes production visible, builds identity, and relies on the continuity between materials, light, and layout to create a precise sense of quality.
In 2018, the project was included in the "BEST ITALIAN INTERIOR DESIGN SELECTION," curated by Platform. This recognition is consistent with the nature of the work: not just a simple decorative intervention, but the transformation of an anonymous container into a memorable, functional, and recognizable space.
