The Spatial Design of ANATRA BISTRO 餐酒館空間設計計劃

日式燒杉與菱形餅乾磚的告白

座落在台南林森路巷弄內的義式餐酒館ANATRA BISTRO，總用餐空間坪數約17坪。主廚蘇希望藉由炭色與菱角帶出銳利又富含溫度的空間氛圍，在有限的狹長型格局，讓我們團隊發揮他獨有的空間想像思維。

The Confession of SHOU SUGI BAN and Diamond Biscuit Tiles

Tucked away in the quiet alleys of Linsen Road in Tainan, ANATRA BISTRO is an Italian sanctuary occupying a modest 17-pin heritage space. Chef Su envisioned an atmosphere that balances "sharpness" with "warmth," primarily through carbon tones and angular geometries. Within this constrained, narrow layout, our team was invited to translate the Chef’s distinct culinary philosophy into a tangible spatial narrative.

炭色在NIPPON COLORS中介於濡語色(烏鴉羽毛萃取色)及墨色間，是個極具漸層層次的顏色。在空間發想階段中我們嘗試將現有的杉木高溫碳化，體現炭本身具有的肌理，再藉消光保護作後加工處理，還原日本原始燒杉的樣貌及我們想要體現的品牌系統色。

然則許多人會困惑著為何一間義式餐酒館會用到日本元素及西班牙交界元素呢?在主廚蘇的料理中不僅能夠感受義式洗禮，同時在味蕾的層次中既模糊又分明，就像是色彩繪譜中帶著分明色感的漸層色，又因為炭色的訴求，於是我們決定將SHOU SUGI BAN作為主廚的精神主角，來一場和bis-cuit(餅乾磚)的巧遇，有種帶著硬性執著的浪漫呢!

The Palette of Shadows: Shou Sugi Ban & Biscuit Tiles

The primary palette draws from Nippon Colors, situated between Nureba-iro (the lustrous black of a crow’s wing) and Sumi (ink)—a color of profound depth. In the conceptual phase, we experimented with high-temperature carbonization of cedar to reclaim the raw, organic texture of carbon, finished with a matte protective coating. This process restores the primitive beauty of Shou Sugi Ban, embodying our brand’s signature tonal system.

One might wonder: Why blend Japanese textures and Spanish-inspired elements in an Italian bistro? The answer lies in Chef Su’s cuisine—an Italian baptism for the palate where flavor layers are simultaneously blurred and distinct, much like a gradient scale where each hue remains identifiable. Driven by this "carbon" obsession, we cast Shou Sugi Ban as the "spiritual protagonist," orchestrating a serendipitous encounter with Bis-cuit tiles. It is a romance born of rigid persistence.

菱角的餅乾磚體現主廚想要的分明銳利感。在餅乾磚的上方以陰角圓弧銜接併用柔和的自然間接光強調，來作為後方座位區的強調主題。

再把視角拉遠至整體空間，會發現空間搭配著北美胡桃木襯托，去除木節節眼處，保留年輪內圈及順直交叉的肌理，想在炭色的冷色系統中，解放胡桃木溫潤的色感溫度。

最令我們值得噗笑一提的是座榻的斜底，在發想階段時和主廚聊天時，主廚請我們吃多力多滋，靈感一閃，笑著說還是我們把多力多滋融合進來，將斜角的陰陽角仿照多力多滋的角度，在支撐面用餅乾的三陽角來體現，強調其銳利感。在腳座完成時，主廚笑著說設計師的想像力真的無止盡。

The Geometry of Wit: From "Doritos" to Design

To satisfy the Chef’s desire for sharpness, diamond-shaped Bis-cuit tiles were used, softened by concave arc transitions and gentle indirect lighting to define the rear seating area. This coolness is balanced by North American Walnut; by removing knots and preserving the straight grain and inner rings, we "liberated" the wood’s natural warmth from the surrounding carbon system.

The most whimsical detail—our favorite "inside joke"—is the base of the bench seating. During a brainstorming session, the Chef offered us Doritos. A spark of inspiration struck: we mirrored the precise angles of the chip into the joinery of the seating supports, utilizing triple-convex corners to emphasize sharpness. Upon seeing the finished legs, the Chef laughed, remarking that a designer’s imagination is truly boundless.

當我們提到用餐時段時，主廚蘇提到下午5點就會開始營業，這時的日照會藉由建築側壁光灑入內。於是我們藉由白色寬板百業將光線的角度岔開成一絲一絲的暈光光束，還笑著跟主廚說是不是像麵糰製成麵條的感覺。當光線灑落在來義大利FENIX的桌面表層上，膚感寶石藍的桌面更顯得飽和。主廚蘇笑著說是一種被光線帶來溫暖的親民尊貴，是他想強調的。

Chasing the Light: The Scent of Flour and Sun

As the bistro opens at 5 PM, sunlight filters through the side walls. We used wide white shutters to fragment this light into slender, soft beams. We jokingly told the Chef, "It looks like dough being transformed into strands of pasta." When this light falls upon the Italian FENIX tabletops, the "skin-feel" sapphire blue surface becomes intensely saturated. The Chef noted that this creates a sense of "approachable nobility" warmed by light—exactly the feeling he wished to emphasize.

一間座落於台灣台南的巷弄老宅，在經過抽象換劃成具象的建材落定後，為期2個月半的施工，把主廚蘇的菜色意念融入在空間中。與其說商鋪需要強調外在的華麗，我們則將這些理念收斂在極為細節的想法，就像主廚蘇的料理，在小巧的義式料理中，嚐一口，在嘴裡蹦發的驚艷只有在你踏入ANATRA BISTRO的同時即能感受到我們想帶給客人空間探索的驚奇。

Conclusion: An Explosion of Hidden Details

Over 2.5 months, this Tainan heritage house was transformed from an abstract concept into a physical manifestation of culinary intent. Rather than outward flamboyance, we chose to tuck our ideas into refined details. Much like Chef Su’s Italian creations—where a single bite triggers a burst of surprise—ANATRA BISTRO invites guests to step inside and experience a journey of spatial discovery.

當你漫步在林森路的巷弄中，經過ANATRA BISTRO，不仿透過工作玻璃招個手，主廚蘇也會熱情的向你招手，這股南部人的熱情，是這座城市的溫度，也是ANATRA BISTRO空間熱情的篇幅。

"As you stroll through the alleys of Linsen Road and pass by ANATRA BISTRO, feel free to wave through the glass. Chef Su will surely return the gesture with a warm smile. This heartfelt Southern hospitality is the true temperature of the city—and the final, most passionate chapter in the spatial story of ANATRA BISTRO."

空間專案 | ANATRA BISTRO

專案年份 | 2025 - 2026

設計單位 | 研品川空間製所 MIKUSU CREATIVE

設計人員 | RYAN MA . LEO LIU . JIE CHEN

空間攝影 | JSN WU . FERGUSON