CAAA Restaurant, located in Lucerne, Switzerland, is a culinary establishment that seamlessly integrates gastronomy, design, and technology. The restaurant’s interior design, led by Italian PhD architect Carmelo Zappulla of the Barcelona-based firm External Reference, draws inspiration from the rich culinary traditions of the transalpine region and the surrounding landscape. The dining area, spanning 85 square metres and accommodating up to 16 diners, features a dominant white colour palette that evokes the serene beauty of snow-capped mountains.
A standout feature of the restaurant is its ceiling, constructed with custom 3D-printed organic pieces that follow the flowing curves and shapes of the Alps. This innovative design envelops visitors in a unique space, reminiscent of dining within an enchanted place at the end of a snowfall, where the snow covers every imperfection and becomes a perfect veil, illuminated by a warm sun that softens the absolute white of the snow.
The ceiling’s creation involved computationally analysing the morphologies of snow-covered surfaces to develop a structure that takes shape from this digital study. The process continued by transferring the morphology of the ceiling to digital models that provided volume and defined dimensions, enabling its subsequent 3D printing. Each piece was printed on cellulose, a sustainable biomaterial obtained from wood waste residues, combining natural ingredients such as lignin and cellulose. This material is biodegradable, recyclable, and capable of storing CO₂, aligning with the restaurant’s commitment to sustainability.
The furniture within CAAA Restaurant is also custom-designed by the External Reference team. Ash wood was selected for the chairs and tables, evoking the delicacy of tree branches and inspired by the serene tones of the mountainous climate and the essence of its forests. Stainless steel, glass, and marble flooring complement the restaurant’s bar, creating a harmonious and elegant environment.
The collaboration between Zappulla and chef Pietro Catalano showcases an avant-garde design that narrates a tale of craftsmanship and establishes the ambiance for a distinctive gastronomic experience that engages all senses. This fusion of fine dining, avant-garde mixology, and contemporary art creates an immersive “dineology” experience, where techniques, ingredients, and ideas move freely between both worlds.
The restaurant’s menu is inspired by the rich culinary traditions of the transalpine region and the landscape itself. Each dish reflects a deep commitment to quality and innovation, combining top regional products with modern techniques, fermentation, and creative flavours. The menu is a dramaturgically structured taste experience, accompanied by an independent, award-winning bar philosophy.
In January 2025, CAAA Restaurant’s “Flavor of Sounds” cocktail menu was recognised as one of the world’s eight most inventive cocktail menus by the World’s 50 Best Bars. This innovative concept pairs each cocktail with specially composed soundscapes played on tablets as the drinks are served, designed to intensify the flavours and sensations perceived by the guests.
The restaurant’s interior design, with its fluid curves and organic shapes, creates an atmosphere that transports diners to an enchanted place illuminated by a warm sun after a snowfall. The monochromatic and neutral colour combination not only creates a delicate atmosphere but also allows architectural elements to enhance the quality of the chef’s creations without competing with them.
CAAA Restaurant’s innovative approach to design and dining has garnered international recognition, placing Lucerne on the map of the world’s best bars and restaurants. The collaboration between chef Pietro Catalano and External Reference has resulted in a groundbreaking establishment that redefines the boundaries of creativity and opens exciting new possibilities in the fields of design and architecture.
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