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Raw and Refined: Sydney’s Apollo Greek Restaurant

by LiveModern Webmaster last modified Nov 16, 2013 01:02 AM
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by Promila Shastri last modified Nov 15, 2013

“For me, Greek food is something you have at home. It’s not made to look refined,” says interior architect George Livissianis, who translated some of that simplicity and lack of pretension to his design for the Greek restaurant, Apollo, in Sydney, Australia. Livissianis, an Australian of Greek descent, was lucky — Continue reading …




 

 

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“For me, Greek food is something you have at home. It’s not made to look refined,” says interior architect George Livissianis, who translated some of that simplicity and lack of pretension to his design for the Greek restaurant, Apollo, in Sydney, Australia. Livissianis, an Australian of Greek descent, was lucky enough to find fortuitous architectural details beneath the dropped ceilings and plasterboard of the existing space, and had the vision to know what to do with them.

“Our intent was to expose the carcass of the building and encourage the inherent Mediterranean feel of the existing arched windows, the hidden decorative ceilings and stripped finish of the existing walls.” Wabi-sabi rawness and a dearth of color—Livissianis refers to the color palette as desaturated and dusty—recalls the rocky, sun-bleached Grecian landscape; and Artemide suspension lighting and pale Thonet chairs inject contemporary elegance. Pretty refined, we’d say.

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Images: Yellowtrace; ArchitectureAu


 

 

 
 
 

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