Da Nicola

Italian restaurant with mediterranean and creative hints at Plaza de los Mostenses 11, Madrid.
Da Nicola


Italian restaurant with Mediterranean and creative hints

Redesign of Italian Restaurant Da Nicola

Da Nicola Group

Plaza de los Mostenses, 11. Madrid

1.000 m²


Concept design
Interior design

David de Ramón: illustrator
Vincenzo Viviani: architect
María Lleyda: 3D modeler


Da Nicola wanted to convey a more contemporary image without renouncing its original hallmarks, its family character and imaginative and modern Italian cuisine. Its functional objectives were clear to the client, but it needed to extend the target to a younger audience and to better publicize the creativity of its dishes. In the functional aspect, it needed to improve lighting, soundproofing, circulation of waiters and optimize the space in the kitchen, in order to save costs and execution times.

Concerning the aesthetic aspects, a greater visibility in the facade, advertising items and open spaces were sought, all in a warm and friendly atmosphere.

The design gathers up all those needs: functionality and visibility, additionally expanding the guest capacity through the creation of a more flexible space that was adapted to the influx, improving as well the waiting area and the bar service.

Major challenge

The location and the demanding urban development regulations greatly limited our actions in the facade, as it is located in a central area of the city. To gain visibility, an open facade with large windows was designed, in the form of a display window, with wood slats to regulate sunlight entrance and create a warmer atmosphere for the room.

In order to differentiate ourselves from other restaurants, and to convey the spirit of familiar and creative business of the menu, large murals tuned into the general concept of “Eating at Nicola’s home” were designed exclusively by illustrator David de Ramón. In them, Nicola can be seen going to the market for shopping, then proceeding to the kitchen to prepare the banquet, and ending up in the dining room offering his dishes.

Significant achievements include the modification of the waiting area, were the transit of the waiters was sought to be improved, in order to avoid crossing with customers. Both parts should be distinct, on the one hand by improving the performance of waiters, and on the other by allowing the customers to enjoy a great bar and the culinary spectacle.

The project was planned in 3 phases. First to improve the operation of the kitchen, entrance, facade and main room, and then the two interior rooms and toilets, which are still pending execution.

Back to Top