Mezalians represents the union of what is commonly forbidden, seemingly mismatched, and socially unacceptable. It is the act of coming together despite great differences, fierce opposition, major upheaval, and scandals. In a mezalians, love prevails, standing above all divisions.
Mezalians is the third concept, following Mamma and Fuego, that we have had the pleasure of designing for the same investors from Kołobrzeg. In addition to creating unexpected and surprising combinations, our task was to transform the existing interior of a previously operating venue and adapt it to its new function. This was a challenging task, given that the previous venue had its own recognition, and the investors wanted this new one to be entirely different.
The creators of the concept explored every angle of the word “mezalians,” encouraging play with convention in design and details. While preparing inspirations and considering the new restaurant and its Polish menu, we didn’t want to interpret the name literally. On one hand, we decided to reference the great Polish design patterns and icons from the 1950s and 1960s and contemporary times, while on the other hand, combining unconventional and bold stylistic connections. Despite numerous original and eye-catching elements, the entire interior is coherent, consistent, and cozy.
The dominant color palette consists of beige tones complemented by shades of burgundy and pink, which appear on the furniture and walls. The heart of the venue is the bar opposite the entrance, featuring a tall shelf showcasing vodkas, along with a large table symbolizing Polish hospitality. Above it, as well as at the entrance, hangs a specially designed LED lamp with an irregular arched shape. Surreal elements that stand out in the restaurant include a giant pink unicorn suspended from the ceiling, specially transported by sea, and an upside-down room located on the wall of the bar.
All booths, wall coverings, and furnishings were designed and crafted specifically for our venue. Of particular note are the wooden structures on the upper floor with inverted mirrors and tables with legs that serve as a variation on the typically simple base.
Apart from our design, the restaurant is distinguished by its remarkable menu, reflecting what is happening in the world of design. The menu was created under the supervision of Executive Chef Rafał Lorenc, who oversees three restaurants. Hailing from Warsaw, he is an experienced chef and a quarter-finalist of the Top Chef program. The plant-based dishes were crafted by Dominika Targosz, author of the book “Roślinna sprawa” (“A Plant-Based Matter”). The cocktail menu is curated by head bartender Kuba Dudek, along with consultant Anita Jurach and the team of bartenders.
