Lipa Restaurant Gastronomic de Lux by Moshary AlHolaibi and Ilyas Davarci

Lipa Restaurant Gastronomic de Lux by Moshary AlHolaibi and Ilyas Davarci is a highly esteemed winner of the very prestigious 2025 A' Design Award de Argint in Design Interior Competition Category.

ArgintInterior· 2025

Lipa Restaurant Gastronomic de Lux

by Moshary AlHolaibi and Ilyas Davarci

Client: Nasak Co

A' Design Award de Argint Winner in Interior Category

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The Design

About Lipa Restaurant Gastronomic de Lux

Filosofia de design se concentrează pe elevarea experienței gastronomice prin oferirea unei călătorii autentice de degustare, fără distrageri - nicio barieră de sticlă nu se interpune între oaspete și preparate. Cu savoarea în prim-plan, fiecare detaliu este conceput pentru a susține și nu pentru a umbri masa. O paletă cromatică bogată și întunecată, îmbogățită cu nuanțe locale, scorțișoară și gri deșert, reflectă spiritul regiunii, în timp ce îmbinarea materialelor brute și luxoase oglindește abordarea pasională a chef-ului față de fiecare preparat. O notă finală de îngrijire artizanală invită oaspeții să savureze căldura căminului.

The Recognition

About the A' Design Award de Argint

Lipa Restaurant Gastronomic de Lux a câștigat A' Design Award de Argint, o recunoaștere extraordinar de prestigioasă acordată designurilor de top, superbe și impresionante. Câștigătorii Argintului sunt lucrări extraordinar de strălucite și extrem de creative, care ilustrează expertiza, talentul și perspicacitatea remarcabile ale designerilor lor. Se așteaptă ca Lipa Restaurant Gastronomic de Lux să fie o lucrare minunată, de referință, remarcabil de profesionistă și profund inovatoare. Acest design câștigător al A' Design Award de Argint este o invenție foarte notabilă și admirată, care aduce beneficii și împinge limitele artei, științei, designului și tehnologiei. Lipa Restaurant Gastronomic de Lux este o creație extrem de invidiată, care trezește dorințe, aduce sentimente pozitive și stârnește uimire și mirare.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: The major design approach revolves around creating a dynamic contrast between raw, exposed materials and polished, luxury elements to foster a distinctive and immersive dining experience. This duality is achieved by incorporating a variety of textures and finishes, where the rugged, industrial appeal of polished concrete, steel, and cladding stone comes together with the warmth and elegance of finely crafted woodwork. These raw materials, with their natural imperfections and tactile qualities, evoke a sense of authenticity and grounded simplicity, establishing a foundation of earthy and bold aesthetics.
Dimensions & Packaging: The project's total base area is 600 sqm, with the kitchen area occupying approximately 350 sqm of the overall design space. The project is located in a five-story commercial building, ensuring alignment with the requirements of a modern commercial space in terms of MEP (Mechanical, Electrical, and Plumbing) systems, as well as design and construction methods.
Tags: Restaurant, Fine Dining, Sustainable, Industrial
Production Technology: The design prioritizes the use of natural materials with low emissions, minimizing the use of artificial materials wherever possible. Real marble surfaces, stone claddings, E1 class MDF wood veneers, resilient fabrics, and upholstery are incorporated. In terms of material sourcing, local options are preferred. Market research for the locally available materials, aligning with cost and schedule baselines, mock-up preparations and sample collections for quality assurance, are the methods used throughout the project.
Design Challenge: A creative research challenge could focus on Sustainable Construction Practices in Commercial Spaces through Local Collaboration. The challenge would explore how diverse teams; such as designers, contractors, and material suppliers can collaborate to create commercial environments that are both environmentally sustainable and operationally efficient.
Research: Our research investigates how local sourcing of materials contributes to reducing the project's carbon footprint and supports regional industries. The study also focused on how the project aligns with the functional requirements of modern commercial buildings, including the integration of efficient MEP systems. Therefore, this research seeks to identify best practices for incorporating sustainable design, material selection, and construction methods in commercial spaces, with a focus on achieving both environmental and operational efficiency.
Inspiration: The project is located in Al Ahsa Province, Kingdom of Saudi Arabia. The main motivation for the project is the need for a high-class fine dining experience within the region. The approach is to create, maintain, and sustain a high level of design and service to be regarded as a success on a global scale, while also preserving unique local features to establish a sense of attachment.
Project Duration: The project is located in Al Ahsa, Kingdom of Saudi Arabia, at the Icon Tower. The project is scheduled to begin in January 2024 and is set to be completed by December 2024.
Operation Flow: Ala Hariri, Nasak, and local contractors collaborated closely, combining expertise to ensure success. Ala Hariri focused on sustainable design at the initial stage, while Nasak studied sourcing local materials, minimizing environmental impact and meeting commercial standards. Local contractors provided on-the-ground expertise for smooth execution. Together, efficient construction methods applied with sustainable material sourcing , ensuring the project met both aesthetic and functional goals.
Patents: Trademark 2025 Nasak.co
Team Members: Dr. Moshary Abdullatif Al-Holaibi
Ilyas Davarci
Dr. Abdullatif Al-Holaibi
Amani AlArfaj
Ala’a Hariri
Image Credits: All the Images are copyrighted by Nasak.co.