NUURT

NUURT was designed as the largest restaurant in Bydgoszcz: 710.92 square metres across two levels within the Nordic Haven development at ul. Grottgera 4, conceived while Diogo Leitao served as Head of Real Estate Design and Architecture at Metalkas S.A. The programme occupied Level 0 with 460.47 square metres of dining hall, bar, integrated kitchen, dishwashing station, and waiter service zones, connected by staircase to Level minus 1 with 250.45 square metres of back-of-house infrastructure including clean preparation areas, cold and freezer rooms, staff lockers, and a dedicated delivery circulation zone.

The material palette was specified around Equipe Costa Nova laurel green tiles and ceppo di verde stone in 120 by 120 centimetre format, a combination of artisan ceramic and natural stone that would have given the restaurant a distinctive material character. The interior concept built layered atmosphere around a botanical and artisanal identity: a bar with a suspended mesh bottle-and-glass shelf, alcohol display shelving with integrated mirrors and LED lighting, a wine rack, and a communal high table positioned beneath an overhead installation of expanded mesh, lighting, and living plants. Feature walls carried arched boazeria panelling with LED backlighting for the VIP zone, decorative expanded-mesh claddings with plant shelves, and a 200 by 300 centimetre living plant wall proposed as the restaurant's centrepiece, extending the laurel-green material palette from wall tile to living foliage throughout.

The bar furniture was developed to full construction detail: counter profiles, undercounter storage, suspended glass rack systems, bottle display shelving, and LED integration were documented at specification level. The communal high table beneath the overhead mesh-and-plant installation anchored the social centre of the restaurant, with the expanded mesh screen creating a visual boundary between bar and dining zones while maintaining spatial transparency.

The kitchen technology schedule documented 83 items at a specification level appropriate for the intended scale, reflecting the operational ambition of a destination restaurant. Architecture was provided by XOSA ARCHITEKCI; structural engineering by SOLSTE; electrical engineering by AMPER JACK. Tender Q&A documentation was prepared.

The project was NOT COMPLETED. Investment funds were not secured, reflecting the budget constraints that ultimately contributed to Diogo's departure from Metalkas. The full concept and planning documentation stand as a record of the design intent and operational ambition, unrealised.