At Oficina, it feels like a bright, quiet canteen during the day, but beneath the surface there is much more than just breakfast and lunch running. Zana Josipovic and Naiara Sabandar have created a place here where cooking, designing and collaborating with brands are equally juxtaposed.
The foundation is the daily canteen: a vegetable-focused menu for breakfast and lunch, with seasonal produce and influences from cuisines around the world. Think dishes that revolve around vegetables rather than meat, elaborated in accessible, café-style plates. Everything during the day is geared toward a nice rhythm: walk in, order something fresh, and then get on with your day.
What you notice right away is that the interior is as important as the food. The space is clearly design-driven, with an eye for material, light and composition. This doesn't come out of the blue: the owners have a background in design and architecture, and you can see that in how the presentation of the dishes and the store area have been thought through. Tableware, tea tools and the way products are displayed feel like one.
What you notice right away is that the interior is as important as the food.
In the back and along the walls you'll find the compact store. There you will find in-house developed food products, the same teas you get in your cup in the cafeteria, and accompanying tea tools. Among the edibles are carefully chosen design objects that match the rest of the space. In this way, Oficina becomes a place where you not only linger for a plate of food, but also to get ideas, start collaborations or simply take home a beautiful tea tin.