Misera

Restaurant Misera in Antwerp: a dark palette, oak and raw steel in a rough concrete space, with an open kitchen and a counter for a tête-à-tête with the chef.

Hans Misera was one of the youngest Michelin starred chefs in the 1960s. His youngest son, Nicolas, was groomed by his father to follow in his footsteps. A few years ago, Hans passed away, but he would have been extremely proud of the career Nicolas has built since, working in Michelin starred kitchens such as those of Wout Bru, Hendrik Dierendonck and Sergio Herman.

From the first contact, the chef made it clear that he knew exactly what he wanted for his new establishment: small, with an open kitchen, a counter with a few seats and a handful of tables in a beautiful and cosy setting. Every meal would be a tête-à-tête with the chef, and a tribute to his late father. The friendly chef himself has a somewhat mysterious, dark side that reveals his affinity for black and muted colours.

These elements were translated into the interior through a dark colour palette and primal materials such as oak and raw steel, added to a bunker like space that was already built of rough concrete. Steel walls were placed in a zigzag pattern to enhance the natural reflection of the material. For the wooden partitions, we chose to show the basic structure at the front, giving it not only a functional but also an aesthetic purpose.

Custom benches were upholstered in leather with a seemingly sleek but comfortable seat. The chef decorated the interior himself with pieces from antique shops, items he found or received, and art from his artist friends and his late father.

The result is a sleek but very personal interior with a laissez-faire touch in which guests feel at home. À la vie d'artiste.