Walking into a restaurant or café today is no longer just about sitting down and eating. The space itself tells a story. The light filtering through the walls, the feel of natural materials, the aromas wafting from the open kitchen all convey the message that we are not just guests here, but part of a complex experience.
In recent years, biophilic design, i.e., the demand for nature-inspired spaces, has become increasingly prevalent in the hospitality industry. Green walls, hanging gardens, plant compositions, wood and stone surfaces, organic shapes. These are all elements that simultaneously calm the guest and enhance the dining experience. But the trend does not stop at the visuals: the conscious use of light and scent, the spatial organization, and the acoustics all contribute to the guest’s experience of the restaurant’s concept.
International examples prove this. In New York, ABC Kitchen stands out not only for its local, organic ingredients, but also for its natural interior: wooden furniture, green installations, and natural light streaming in through large windows all give guests the feeling of being close to nature, even in the middle of the city. In Paris, Septime creates a calm, focused experience with its minimalist but natural interior, where the space focuses as much on the food as it does on the environment.
“Biophilic and experience-focused spaces are no longer just a matter of aesthetics,” says Gabi Tóth, interior design expert at Coninvest.
“Restaurants that consciously incorporate natural elements, open kitchens, and interactive installations significantly increase the length of time guests stay, improve the experience, and strengthen brand loyalty in the long term. A well-designed space can be the brand’s most important communication tool.”
Domestic examples are not lagging behind international trends. In Coninvest’s projects, we are seeing more and more green installations, open kitchens, and interiors made from natural materials. These not only provide a visual experience but also contribute to guest comfort, and longer stays translate into measurable business benefits.
“Experience-oriented space design is not about extravagance,” Gabi continues. “It is important that every element of the space fits harmoniously into the concept. This way, guests feel like they are part of the story that the restaurant tells. The smells, lights, movement, and textures all contribute to making dining not just a function, but a complete experience.”
Industry research also confirms that guests are becoming more conscious. They are not only looking for quality food, but also the environment in which they can enjoy their meal. Open kitchens, green walls, and the use of natural materials are not only trendy, but also bring measurable business benefits: repeat customer rates increase, dwell times are longer, and the guest experience is stronger.
In interior design, therefore, the future is based on closeness to nature and conscious experience design. Those who apply this well not only create beautiful spaces, but also lasting experiences that generate repeat customers and strengthen the brand.
