5 design-led restaurants that exude different Christmas vibes all year round

Located in the historical centre of Florence, La Giostra (“The Carousel” in English) preserved its century-old brick arches and walls, lined with polished antique wooden shelving units. The arched-ceilings were strung with warm amber lights above the 16-table build, which included an imposing round table at the end of the room, reminiscent of King Arthur's table, reserved for special occasions and guests.

Executive chef Ubaldo Tornarelli spearheads the La Giostra kitchen with traditional Tuscan and Lorraine cuisines, such as white truffle carbonara, the Porcini mushroom fillet, as well as the Austrian classic dessert Sachertorte, an old Lorena family recipe.

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While the architecture and design for Alain Ducasse at Morpheus in Macau paid tribute to the traditions of Chinese gardens, one can’t help but be transported to an ice cave with its 625 cluster glass “bamboo stalks”–that symbolises perseverance in the culture–cascading down like icicles from the silvery ceiling.  

The hand-blown glass lighting by Lasvit, a Czech bespoke glass manufacturer, “glisten[ed] like water, creating a shimmering forest that blurs our understanding of the space,” says Patrick Jouin Manku, one half of the French design firm Jouin Manku. Together with co-partner Sanjit Manku, they have unwound fluid, arc paths akin to ripples on water surfaces across the 7,000 sq ft establishment, forming semi-circular suites for guests to dine with privacy.

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Amid the ethereal architectural scape, the 21-time Michelin star chef paired French savoir-faire with a contemporary and sentimental approach, with signature fine dining dishes that are unmistakably Ducasse.

Tailored French classics, served in a dreamlike atmosphere, located in the exoskeletal Morpheus Hotel designed by Zaha Hadid Architects, which was named after the God of Dreams—the whole package is indeed a dream within a dream in the City of Dreams.

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You could say that these modern-looking igloos that pop up along the Queen’s Walk in Southbank have become a mainstay in London during the winter months. The Fire and Fromage popup by chef and creative caterer Jimmy Garcia has been around for almost 10 years, selling out each year due to its consistent popularity.

The transparent geodesic dome structure featured white skeletal struts holding together the lightweight triangular panes–a modern interpretation of the 20th-century architectural design developed by American engineer and architect R Buckminster Fuller. The interior was furnished with a wooden table reminiscent of the Alpine ski cabin, where guests can enjoy winter favourites while taking in the unprecedented view of London’s icons along the Thames.

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Garcia’s snow globe popups include a three-course menu that encompasses a taste of the Swiss Alps, where he served out one of his earliest jobs as a chef. Other than responsibly sourced steaks to cook on hot stones and a festive selection of mulled wine, espresso martinis and craft beer, the young chef’s venture prided itself on its alpine fondue, which featured local artisan and Swiss-imported cheeses.

Locals and travellers alike may also explore the culinary delights at the extended Alpine-inspired Lodge furnished with a drinking bar and a raclette bar, and toast marshmallows over the fire pits.

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Danish studio Norm Architects and design house Menu have constructed for Høst a dining space that combines traditional Scandinavian warmth with raw Nordic minimalism. 

Located in central Copenhagen, the urban restaurant featured comfortable fabrics of wool, plaid and lambskin for the seatings, which were counterbalanced in decor with recycled materials: weathered Euro-pallets, vintage industrial pendant lamps, and windows from an old hospital.

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“We tried to see if we could find a balance where the interior, the dinnerware and the food told the same story, without it being too old-fashioned or too much of a theatrical backdrop,” explains architect Jonas Bjerre-Poulsen to Dezeen. “Transform the feeling of eating outside on a Scandinavian farmyard in rural settings to an urban and more minimalist indoor context.” 

Høst is one of the 10 restaurants of the Cofoco collective, featuring the classic idyllics of Nordic cooking, with practices from the new Nordic cuisine that used organic, sustainable and local ingredients; a correspondence in culinary that played off the balanced interior setting its food is served in.

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Located on Senja, Northern Norway’s second largest island, Fjösn is part of the Aurora Borealis Observatory and was a working goat barn from 1969 before owners Magnus and Anders Hanssen’s parents bought up the plot of land in 2008 for their venture into hospitality, and they themselves took over in 2019.

“We insulated the barn and had the idea for a reception area and bar on the second and third floors,” recalls Magnus Hanssen to Superb. “[With] hard work and help from the family, two local carpenters and a local welding company, we were able to build the restaurant over three floors.”

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Derived from the Norwegian word fjøs, which translates to “old barn,” the three-tier fine dining concept retained its old farmhouse façade, updated with sliding doors of reclaimed and recycled wood panelling that opened up to a high-ceilinged New York Loft-inspired interior.

The old wooden-beamed structure was complemented by railings and stairs of sleek steel and fitted with large glass windows and dimmable warm lighting for breathtaking views of the ethereal Northern Lights that usually begin in late August and well into mid-April the following year.

The barn establishment used to serve only breakfast to hotel guests, but today, it includes a bar and a fine dining menu featuring Norwegian delicacies using fresh, seasonal produce from the in-house facilities.

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