The design is very puristic and clear, reflecting the old buildings fabric as well as referring
to the culinary philosophy of Marko Barth and Sebastian Rossbach
a kitchen with simple yet top-quality and predominantly regional products.

The architectural concept is based on the culinary philosophy of Marko Barth and Sebastian Rossbach: a kitchen with simple yet top-quality and predominantly regional products that are finished in a sophisticated and creative way.

Grounded simplicity, regional value creation and high-quality standards of the used materials are therefore the foundation for this architectural design.

The project’s central challenge was to restore the spatial quality of the existing building substance. Suspended ceilings were removed to make the original arched ceiling visible again.

Surfaces were carefully restored, and preserved wherever possible. An extremely tight budget required us to diligently evaluate every single measure to make sure that “less is more”.


Smoked oak and scaled sheet steel, which were produced by small workshops from Muehlviertel and regional craftsmen, were used for the formally very reduced furnishing.

Therefore the premises convey an almost monk-like strictness and simplicity, contrasted by selectively placed, and more playful elements that make room for culinary experiences – in the truest sense of the word.

 

ROSSBARTH RESTAURANT
Authors: Destilat
Investor: Restaurant Rossbart
Photos: Monika Nguyen
Year of completion: 2017
Location: Linz, Austria
Total area: 250 m2