FICHA TÉCNICA/DATA SHEET
Restaurante Pastamara/ Pastamara
restaurant. Viena/ Vienna. Austria.
Proyecto de interiorismo/ Interior
Sandra Tarruella y Ricard Trenchs.
Responsable del proyecto/ Chief of the
Project: Mariona Guàrdia (Tarruella-
Colaboradores/ Collaborators: Núria
Martínez, Adriana Camps.
Fotografías/ Photographs: Benedetto
Tarantino / Klaus Lorke.
Empresas españolas proveedoras de
equipamiento y mobiliario:/ Spanish
companies supplying the interior
design and furnishing:
Mobiliario a medida/ Custom furnitu-re:
diseños propios de Tarruella Tren-chs
Studio. / Own designs by Tarruella
Sillas y banquetas/ Chairs and
sidewalks: Sancal, Ziru.
Alfombras/ Carpets: Nanimarquina,
Luminarias/ Lamps: Parachilna.
--- AEn la pared, luminarias Bai a Ba Ba, un diseño de Neri&Hu.
--- AOn the wall, Bai a Ba Ba lamps, a design by Neri&Hu.
Viennese people and guests alike was the cha-llenge
undertaken the Tarruella-Trench Studio
for the Pastamara Restaurant. This is a gastro-nomic
area run by the Sicilian chef Ciccio Sulta-no,
whose gastronomic offerings have inspired
the interior design of the spot.
A radical transformation
“We wanted to create an informal atmosphere
open to Vienna and the world, which invites
you to eat, drink, chat and relax while the day
turns into night,” says interior designer Sandra
Tarruella. In its former lobby lounge the Ritz-
Carlton Vienna houses the Pastamara Restau-rant,
a space that provides connections to all
its corners, and stairs that connect to different
areas of the hotel. “The constant transit of
workers and guests was a challenge for the or-ganization
of space, since it was crucial to pro-tect
the new customer from all these crossed
circuits.” In addition, the lack of natural light
prevented it from being able to generate di-fferences
between day and night, making the
establishment a very homogeneous and not a
very striking space.
To overcome the challenge of reorganizing and
giving life to the site, a large bar was located in
the center of the premises, built of different na-tural
stones. “This action allows us to distribu-te
the space and to receive the public arriving
from multiple accesses,” as Tarruella explains.
Also, different environments have been diffe-rentiated:
lounge, bar, restaurant and a reser-ved
dining room. These four connected areas
combine multiple options to adapt to the local’s
The ambience alters from the morning with
breakfast, to the typical Italian Panini breads at
mid day, the evening aperitifs accompanied by
small Sicilian dishes, and the cocktails at night.
Based on the use of ingredients such as olive
oil, salt and wheat, Ciccio Sultano’s kitchen
inspired the Tarruella-Trench studio in its choice
of colors and materials. The warmth of the su-rrounding
pale olive green contrasts with fres-her
elements, such as the hand-made terracotta
tiles that cover one of the walls, or the natural
fiber tapestries that act as large-size paintings.
The natural stone bar and the `calacatta´ marble
tables suggest the white sparkles of the salt.
Meanwhile, very soft tone natural oak wood in
walls and furniture blends seamlessly with the
micro-sandblasted sandstone floor that hints at
the tone of wheat.