An epicurean approach to hospitality design

by | Nov 2, 2016 | Experimental, Interior Design, The Society

Most people equate the saying “good things come in small packages” with exquisite gemstones and precious metals. But during a recent design exercise, The Society used truffles—one of the most expensive food items in the world—as the inspiration to design a high-end hotel micro unit. 

Chefs of some of the most esteemed restaurants around the world need only to use a tiny amount of the truffle to enhance the decadent flavor of a dish. Combining this idea with the aforementioned idiom, the hospitality collective designed an 8’x20’ unit that does not sacrifice luxury for square feet. 

The room’s elegant combination of organic materials and colors is influenced by the truffle’s distinct earthiness. Ashen grays, mossy greens, and muted metallics embody the woodland floors under which truffles are found. Glass and stone shower enclosures, lavish linens, indirect cove lighting, and window seating further transform the small space into an extravagant private sanctuary.