BOLLE
Bolle is a huge pot in which we place the best ingredients, meticulously sourced and selected, which slowly come together to create the sublime.
It is a restaurant that places great importance on how order, side-lighting and the combination of almost completely unprocessed materials create an environment where at the height of spatial transformation, one can enjoy the utmost in the culinary expression of ingredients that become emotions.
Cuisine and architecture share a search for balance, contrast and proportion. Both have deep-set roots in the past and in tradition, yet look to the future.
A RESTAURANT IS MADE FIRST AND FOREMOST OF PEOPLE
Bolle is an expression of experimentation with the elements.
Light-coloured concrete and waxed iron, highly contrasting materials, attract and repel each other in a balance of forces.
The window, with its wooden shelves and the view right through to the Pentole Agnelli showroom, momentarily leads the visitor back to the real world of objects and design.
The journey continues up the stairs, designed to lead in the opposite direction to the entrance.
A bold choice that requires the visitor to make a U-turn, almost in order to focus thought on the emotions to come.
On arriving on the top floor, the space suddenly opens. The height is extreme and there is a moment of total perception of space. The position provides a bird’s-eye view of the atrium, but the main attraction is the deep and dark environment of the room, with three gigantic discs, three metres in diameter each, which seem to have rolled there by chance.
COOKING AND ARCHITECTURE SHARE A SEARCH FOR BALANCE, CONTRAST AND PROPORTION.
Bolle is a restaurant that is made first and foremost of people. Those who work there and those who will come. The kitchen, the restaurant staff, the customers, the founders, the builders, the suppliers… the beating heart of this new creation.
Bolle is the recipe for a desire, that of creating new emotions that look to the future