Small fish restaurant designed to accommodate approximately 20 guests, with additional take-away service. The project was developed on a very tight budget and realized through a self-build process by the architect in collaboration with the owner. 

Architecture
The design focuses on locally produced and custom-made elements, including:chairs and tables,the main bar countertop,lighting fixtures.These elements define the spatial character of the restaurant while maintaining simplicity and material coherence.

SustainabilityThe restaurant was conceived and constructed with dismantling in mind. All components are designed to be easily disassembled, allowing the restaurant to be relocated and reassembled elsewhere with minimal change to its appearance. This approach prioritizes adaptability, reuse, and resource efficiency.