Byoko. The design features of a 100% sustainable restaurant.

What is the origin of the food we eat? How are they grown and how do they reach our markets? Today, such simple questions can change so much… The environmental commitment arises from a global concern that completely rethinks the way we consume creating new trends such as sustainable gastronomy.

Under the idea of how important is taking care of our planet, gastronomy becomes healthier, more organic, and local. A concern that is increasingly expanding in the hospitality sector with the creation of 100% sustainable restaurants that strongly promote the importance of this philosophy.

Byoko. “Feeding your world”. Enrich the world with nature and authenticity.

This is the premise with which the first biological and zero-kilometre restaurant in Malaga is presented. An original proposal that protects the richness of Andalusian gastronomy in a healthier and more respectful space designed with furniture by Francisco Segarra.

Byoko is a brand of personality and seal of authenticity. “We are in Málaga, we eat from Málaga”. In fact, the restaurant offers honest and faithful to its land cuisine, which shows all the characteristics of carefully crafted gastronomy.

Located in the heart of the City of Málaga, the restaurant breathes tradition, always flavours, and purity… A small space where one can appreciate the virtues of nature.

In the dishes, nature is the main protagonist… And in the design, nature displays all its charms. Beyond a simple culinary alternative, environmental commitment reaches every corner of the space through responsible interior design related to the brand.

Designing a better world…

The interior design team of Kaulak Studio, with Antonio Laborde and Patricia Flores at the head, has a great preparation in various technical tools and an extensive experience in the design, development, and execution of reform projects in different sectors. They oversaw carrying out the interior design of the restaurant.

Fully identified with Byoko‘s philosophy, they performed a thorough decorating work, always thinking with the initial idea. In it, natural elements such as artisanal mud, furniture in recycled woods or preserved plants stand out… Beautiful details that are felt in the atmosphere, in the dining room, in the kitchen, and in the bathrooms.

When we cross the threshold of the door, fruits and vegetables welcome us with all their freshness and place us immediately in the environment. They are in wooden boxes and protected by the bar top, as if they were in any of the markets in the area.

Light penetrates inside the restaurant and highlights the beauty of furniture, materials, and simple structures. On the walls, the colour of the bricks is confused with undertreated woods and natural fibres.

The flowers become abstract elements in a large white mural. “From the field to the table”. We take a seat in the rattan chairs that remind us of a flat field of wheat and let ourselves be carried away by the soft aroma of orchard that escapes from the open kitchen.

At Byoko, design and gastronomy come together to drive the creation of a better world. A world that takes care of the origins, the resources, the materials… Simply a sustainable world for our children’s children.

Among the pages of Francisco Segarra‘s catalogue, the commitment to our planet is reflected in more sustainable collections. Furniture inspired by nature to make real such exemplary projects.

Byoko. “More sustainable than yesterday, less sustainable than tomorrow.”

Sustainable restaurant project: Byoko.
Sustainable restaurant design: Kaulak Studio.
Restaurant furniture: Pieces belonging to Francisco Segarra’s catalogue: Nashville chairs. Vicky chairs. Mirambel table.