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Mistral Kitchen + enlarge

Photographer: Benjamin Benschneider

Mistral Kitchen

  • PROJECT ROLES
  • Tom Kundig, Design Principal
  • LOCATION & YEAR
  • Seattle, WA, 2010

Project Details

The goal for the design of this haute cuisine restaurant is that it never dominate or distract from the food and the dining experience, but rather show them off in subtle yet crucial ways.

Guests enter the restaurant through a 10-foot tall entry tunnel constructed of steel plates. Four kitchens define the space: the Caveman kitchen (equipped with a wood-burning oven clad in hot-rolled steel), the Spaceman kitchen (featuring the high-tech tools of molecular gastronomy), the pastry kitchen, and the Chef’s kitchen, where award-winning chef William Belickis cooks for a nearby chef’s table and special dining room, similar to Mistral’s original 10-table space in Belltown.

Located in South Lake Union, the 5,000 SF triangular space orients itself towards vistas of the South Lake Union Streetcar and the lake, connecting it to the urban neighborhood. Olson Kundig Architects designed the interior architecture for the restaurant.