Patisserie Moralo oa Ka Hare oa Restorante by Cengiz Durmus

Patisserie Moralo oa Ka Hare oa Restorante by Cengiz Durmus is a highly esteemed winner of the very prestigious 2026 Moputso oa Boronse oa A' Design Award in Moralo wa Sebaka sa Ka Hare le Dipontsho Competition Category.

BoronseKa Hare· 2026

Patisserie Moralo oa Ka Hare oa Restorante

by Cengiz Durmus

Client: Cengiz Durmus

Moputso oa Boronse oa A' Design Award Winner in Ka Hare Category

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Colors

The Design

About Patisserie Moralo oa Ka Hare oa Restorante

Patisserie ke moralo oa ka hare oa restorante o susumelitsoeng ke lefa la Bavaria. Marako a majoe, thepa ea lehong le lisebelisoa tsa tlhaho li theha sebaka se futhumetseng, ha likarolo tse otlolohileng le mebala e bobebe ea pastel li eketsa sebopeho sa sejoale-joale. Ontong e bohareng e tlatsa moea ka monko oa bohobe bo bocha. Libaka tse nang le sebopeho se ikhethang, 'mino o bonolo oa setso le lenane la lijo le bōpiloeng ke sehlooho se tšoanang li ama likutlo tse 'maloa ka nako e le 'ngoe. Moralo o fana ka limithara tse lekanang tse 200 tsa sebaka se sebetsang le limithara tse lekanang tse ka bang 150 bakeng sa tlhahiso. Sepheo ke ho hokahanya setso le bophelo ba sejoale-joale.

The Recognition

About the Moputso oa Boronse oa A' Design Award

Patisserie Moralo oa Ka Hare oa Restorante ke mohapi oa Moputso oa Boronse oa A' Design Award, kananelo e hlomphehang haholo e fuoang meralo e ikhethang e tsejoang ka boqapi, bohlale ba ho qapa le bohlale. Bahapi ba Boronse ke lintho tse nang le bokhoni ka ho felletseng le boqapi bo hlollang tse tiisang boiphihlelo bo bongata, mohopolo le bokhoni ba ho iphumana ba baqapi ba tsona. Patisserie Moralo oa Ka Hare oa Restorante e lebelletsoe ho ba ntho e hlomphuoang haholo, e ratoang le e ratehang, e nang le boprofeshenale bo bonahalang le mehopolo e mecha. Moralo ona o hapileng Moputso oa Boronse oa A' Design Award o kenyelletsa mekhoa e metle ka ho fetesisa bonong, mahlaleng, moralong le theknolojing mme o hlahella ka ho tsepamisa maikutlo lintlheng tse nyenyane. Patisserie Moralo oa Ka Hare oa Restorante e kutloisisa litlhoko hantle, e ama litakatso, e hapa maikutlo mme e tsosa takatso ea ho tseba.

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.