This has been one of the longest projects we have done. We proposed our first layout in September 2015 and we finally installed the kitchen end of March 2017. A wonderful building with interior spaces filled with red brick columns and vaults. We have never got an official drawing from the architect. We had to take all the measurements by ourselves and agree with the chef Sebastian Myhre on how they would finish each wall, each corner and each column to build our benches accordingly. We delivered an open kitchen completely integrated in the building with 2 pass areas, one hot and one cold, a cooking area, a cold course area, a preparation area, a washing area, a waiters’ office and a bar. All of them separated strategically by existing columns of different shapes and sizes. Our tailor-made cooker was made integrating an existing column and it includes 4 inductions, a plancha, a fryer and a JOSPER oven. FYR BISTRONOMI & BAR was a big challenge, a long journey and at the same time a great pleasure to make it real with Sebastian and Are Lunde.