Campanile Restaurant
Posted on October 7, 2015 ·
As a company-wide F&B concept, the modern space was designed as a replicable model for other locations, however each property is intended “to personalize and reflect local tastes and design aesthetics,” explains Oliver Michell, chief creative officer and architect at UXUS, who juxtaposed natural materials with playful lighting and scenography, including lights in Campanile’s signature green.
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