Amidst olive groves and wheat fields overlooking the lake of Banyoles lies Can Campolier, a Catalan estate dating back to the 17th century. Set around a cobbled courtyard, the charming collection of rural buildings are slowly being brought back to life as authentic guest accommodation and a broader cycling and hospitality offering.

This project transformed the undercroft of the building, the historic home of animals and olive oil presses, into a contemporary restaurant space. Exposing the original local travertine stone structure and catalan vaulted ceilings, new arched openings were added to create an open terrace and frame views to the local chapel.

With a farm-to-table concept, the interior space is open and offers a communal dining experience to invite conversation between guests and chefs. The insertion of a long bar runs through the space, connecting the vaulted zones. 

Materially, warm tones and simple textures don’t seek to embellish the raw and rural origins of the space, but to add a soft touch that give a sense of place, comfort and ease with an elevated, refined edge.