The interior of this ice cream parlor was conceived around the constraint of existing equipment. Rather than treating these appliances as a limitation, they became the starting point of the design. The space is organised as a precise arrangement of objects: a main counter with cash register and a smaller, dedicated counter for the pistachio paste. These elements are placed loosely yet deliberately on a yellow floor, which acts as an active ground plane. Instead of defining boundaries, the floor establishes relationships between objects and introduces movement and direction within the space.

The custom menu panel, displaying flavours and prices, was developed as a spatial intervention rather than a graphic add-on. Through layering, depth and translucency, it occupies an intermediate position between object and architecture, contributing to the atmosphere of the interior.

A restrained and contemporary material palette runs throughout the project. Aluminium and stainless steel echo the industrial logic of the equipment while lending the interior a sense of precision and lightness. The result is a space where functionality and composition coincide, and where use and spatial experience are closely intertwined.