Eigra kjøkken & bar

The Chef Jaume Padrisa and the Hotel Director Geir Sølve Sleveland wanted to optimize the operation of the buffet area at Grand Hotel Egersund. They dreamed of a polyvalent kitchen that they could use for the buffet in the morning but also as an open kitchen for their fine dining restaurant Eigra. Here is the results, after several discussions between Randstech & Mads Emil Garde, interior designer and founder of GARDE. An open kitchen and a waiters’ office area connected to the bar. The biggest challenge was to design all these areas around some structural columns. Now le restaurant Eigra has maximum efficiency. “We work too fast now!!!” exclaims happily the chef.

Submitted by Jordi Solench of Randstech