Patisserie Igishushanyo cy'Imbere mu Resitora by Cengiz Durmus

Patisserie Igishushanyo cy'Imbere mu Resitora by Cengiz Durmus is a highly esteemed winner of the very prestigious 2026 Igihembo cya A' Design Award cya Buronze in Igishushanyo cy'Imbere y'Inyubako Competition Category.

BuronzeImbere y'Inyubako· 2026

Patisserie Igishushanyo cy'Imbere mu Resitora

by Cengiz Durmus

Client: Cengiz Durmus

Igihembo cya A' Design Award cya Buronze Winner in Imbere y'Inyubako Category

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Colors

The Design

About Patisserie Igishushanyo cy'Imbere mu Resitora

Patisserie ni igishushanyo cy'imbere mu resitora cyahumekewe n'umurage wa Bavaria. Inkuta z'amabuye, ibikoresho by'imbaho n'ibikoresho kamere bituma habaho ahantu hashyushye kandi heza, mu gihe ibintu bigororotse hamwe n'amabara yoroheje bya pastel byongera imiterere igezweho. Ifuru iri hagati yuzuza umwuka impumuro y'umugati mushya. Uduce dufite imiterere yumvikana ku ntoki, imizika gakondo yoroheje hamwe n'urutonde rw'ibiribwa rwashingiye kuri iyo nsanganyamatsiko bikoraho ubwenge bwinshi bw'umubiri icyarimwe. Igishushanyo gitanga metero kare 200 z'umwanya ukoreshwa hamwe na metero kare zigera kuri 150 zo gukoreramo umusaruro. Intego ni uguhuza umuco gakondo n'ubuzima bugezweho.

The Recognition

About the Igihembo cya A' Design Award cya Buronze

Patisserie Igishushanyo cy'Imbere mu Resitora ni uwegukanye Igihembo cya A' Design Award cya Buronze, ishimwe ry'agaciro gakomeye ritangwa ku bishushanyo by'indashyikirwa birangwa no guhanga, ubwenge n'ubushishozi. Abegukanye Buronze ni ibihangano bifite ubuhanga bwinshi kandi bihanga cyane, bishimangira uburambe, ubwenge n'ubushobozi bw'ababihanze. Patisserie Igishushanyo cy'Imbere mu Resitora biteganyijwe ko izaba ikintu cyubahwa, gishimwa kandi gikundwa, gifite ubunyamwuga n'udushya. Iki gishushanyo cyegukanye Buronze gikoresha uburyo bwiza mu buhanzi, ubumenyi, ubushushanyo n'ikoranabuhanga kandi kirarenze mu gutaha ku tuntu duto. Patisserie Igishushanyo cy'Imbere mu Resitora ishimisha ibyo dukeneye, ikora ku byifuzo byacu, itwara amarangamutima yacu kandi ikurura amatsiko yacu.

Behind the Design

Press Kit

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

Unique Properties: From the very beginning, the goal was not just to design a space but to create a story. This restaurant had to be more than a building it needed to transport visitors from a concrete world to a past defined by stone walls, wooden furniture, and natural materials. This journey blends nostalgia with modern living, interpreting tradition through a contemporary lens. Striking this balance is the project’s core philosophy.
Dimensions & Packaging: The project has been designed to include 200 square meters of active functional space and approximately 150 square meters allocated for manufacturing operations.
Tags: Bavaria, Nostalgia, Modernity, Stone walls, Natural materials, Interior Design, Sensory experience, Nostalgic melodies, Patisserie, Peaceful ambiance
Production Technology: Sensory Experience: The Five Senses
The design emphasizes more than visuals, creating a full sensory journey:
Smell: The central oven fills the air with fresh bread aromas, evoking childhood memories.
Touch: Warm wooden furniture and textured stone walls invite physical connection.
Sight: A pastel color palette creates a calm atmosphere.
Sound: Soft traditional German melodies set the mood.
Taste: The menu complements the design, with dishes carefully crafted to tell the story.
Design Challenge: While creating this project, significant effort was dedicated to integrating the temporal differences of the materials and achieving cultural and textural harmony between the region that inspired the design and the area where the project would be implemented, guided by the connection between past and future.
Research: This text is the result of a qualitative study within design research. The main goal is to create a rich, meaningful restaurant experience engaging both physical and emotional senses. The project used qualitative methods, including visual and sensory analysis, cultural research, and a holistic design approach. Data collection combined field observations and internal design discussions, employing mixed methods with visual, sensory, and narrative tools.
Inspiration: Inspired by Bavaria's heritage, this restaurant seamlessly combines nostalgia with modernity. The stone walls and natural materials establish a warm and inviting atmosphere, while the carefully selected color palette reflects the region's cultural identity. Linear elements bring modern sophistication to the design. Sensory details, including the aroma of fresh bread, tactile wood textures, and nostalgic melodies, create a serene space that rekindles memories and tells captivating stories.
Project Duration: The design project started in the summer of 2024 and was completed in the spring of 2025. The implementation phase has not yet commenced
Operation Flow: Operation: Integrates sensory elements (smell, touch, visuals, sound, taste) harmoniously, creating a special visitor experience.
Transformation: Combines traditional European aesthetics with modern designs, blending nostalgia and elegance.
Interaction: Visitors engage through textures, aromas, tones, melodies, and flavors.
Key Frames: Fresh bread aroma, pastel colors, wooden textures, melodies, and visual harmony.
Performance: Creates emotional connections, offering a memorable experience.
Team Members: Cengiz Durmus
Image Credits: Interior Designer, Cengiz Durmus, Patisserie, 2025.