The Chef Jaume Padrisa and the Hotel Director Geir Sølve Sleveland wanted to optimize the operation of the buffet area at GRAND HOTELL EGERSUND. They dreamed of a polyvalent kitchen that they could use for the buffet in the morning but also as an open kitchen for their fine dining restaurant EIGRA. The results, after several discussions with them and with Mads Emil Garde, interior designer and founder of GARDE, was an open kitchen and a waiters’ office area connected to the bar. The biggest challenge was to propose all these areas around some untouchable columns. Now le restaurant EIGRA has maximum efficiency. “We work too fast now!!!” exclaims happily the chef.