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The Bull
The Bull
13, Hyusisayin poghota, Kentron, Yerevan, Armenia
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Other Projects by Futuris Architects
The Bull
13, Hyusisayin poghota, Kentron, Yerevan, Armenia
Project: The Bull Restaurant — A Contemporary Reinterpretation of the Classic Steakhouse
Located at 6/2 Northern Avenue in the heart of Yerevan, The Bull is a bold and atmospheric new restaurant. Spanning 1,040 square meters, the project reimagines the traditional steakhouse concept through the lens of modern interior design, tailored to meet the challenges and unique characteristics of the space.
From the outset, the goal was clear: to create an accent-rich and comfortable environment for guests, using distinctive, one-of-a-kind design elements and solutions. Instead of adhering to the classic steakhouse aesthetic, the team chose a contemporary approach—a decision that proved both functional and visually striking, especially given the space's constraints, which included a lack of natural light, low ceilings, a sloped floor, and limited access to utility connections.
The central design concept revolves around meat and the behind-the-scenes artistry of its preparation. The entire space pays homage to the aesthetics of fire, heat, and transformation—with black and gray tones dominating the palette, accentuated by red lighting that evokes the flicker of flames and the glow of embers. Many of the materials used throughout the interior underwent thermal treatment, echoing the process of cooking meat and deepening the sensory connection between the design and the cuisine.
Given the expansive layout, the space was divided into four distinct halls, each with its own concept, name, and themed design elements. This not only added variety and personality to the experience but also addressed the issue of the sloped flooring in a practical and elegant way.
Located at 6/2 Northern Avenue in the heart of Yerevan, The Bull is a bold and atmospheric new restaurant. Spanning 1,040 square meters, the project reimagines the traditional steakhouse concept through the lens of modern interior design, tailored to meet the challenges and unique characteristics of the space.
From the outset, the goal was clear: to create an accent-rich and comfortable environment for guests, using distinctive, one-of-a-kind design elements and solutions. Instead of adhering to the classic steakhouse aesthetic, the team chose a contemporary approach—a decision that proved both functional and visually striking, especially given the space's constraints, which included a lack of natural light, low ceilings, a sloped floor, and limited access to utility connections.
The central design concept revolves around meat and the behind-the-scenes artistry of its preparation. The entire space pays homage to the aesthetics of fire, heat, and transformation—with black and gray tones dominating the palette, accentuated by red lighting that evokes the flicker of flames and the glow of embers. Many of the materials used throughout the interior underwent thermal treatment, echoing the process of cooking meat and deepening the sensory connection between the design and the cuisine.
Given the expansive layout, the space was divided into four distinct halls, each with its own concept, name, and themed design elements. This not only added variety and personality to the experience but also addressed the issue of the sloped flooring in a practical and elegant way.
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