Jamie Oliver | Kitchen

As fans of Jamie Oliver, it was an honour for us to design his first restaurant in Germany. The result is a first-class venue with a spectacular view of Berlin's highlights. Here, Scandinavian lightness meets a Portuguese way of life. Its creation is equally remarkable: with Virtual Reality, we deployed a technology that massively accelerates every process – a blueprint for the design of future hospitality properties

. It is easy to say: this project is a special one! But in this case, the statement is true on several levels. OOW has designed the first German restaurant for the iconic British chef Jamie Oliver – using a technology that will massively improve and speed up planning and construction processes in the future: Virtual Reality, or VR for short. In close coordination with Jamie Oliver's design team, OOW created a new favourite spot in the heart of Berlin with a unique view of the Bode Museum and the television tower. “We are proud to accompany Jamie Oliver's first foray into the German market with a large restaurant,” says

. It is easy to say: this project is a special one! But in this case, the statement is true on several levels. OOW has designed the first German restaurant for the iconic British chef Jamie Oliver – using a technology that will massively improve and speed up planning and construction processes in the future: Virtual Reality, or VR for short. In close coordination with Jamie Oliver's design team, OOW created a new favourite spot in the heart of Berlin with a unique view of the Bode Museum and the television tower. “We are proud to accompany Jamie Oliver's first foray into the German market with a large restaurant,” says

The restaurant extends over 200 square metres and offers 100 seats indoors as well as a further 100 outdoor seats, conceived as a green oasis with a south-east orientation. The design unites Scandinavian lightness with a Portuguese way of life: we combine oak furniture with natural stone, rattan, Portuguese tiles and plenty of greenery.

This creates a versatile atmosphere, so that guests can visit the restaurant throughout the day – and a highly efficient hospitality operation emerges, from breakfast service through to bar service. The dining area impresses with its warmth and atmosphere, while the kitchen was designed as a well-tuned machine in which logistics and operations mesh as quietly as possible. Having designed numerous restaurants (a few examples here ), OOW has the experience to plan the interplay of show kitchen, wash-up kitchen and preparation kitchen as well as the service routes so that paths do not cross later on and staff work effectively, but also gladly

in the spaces. With the use of VR technology, one of OOW's core strengths, we broke new ground. “Thanks to Virtual Reality, we were able to plan the restaurant fully and photorealistically in virtual space before the first stone was laid,” says Malchow. Using the technology, Jamie Oliver's design team could make decisions more quickly, minimise time-consuming adjustments on site and had greater certainty for the individual process steps. Through the VR headset, Jamie Oliver and his team could literally stand inside the future restaurant, sense the proportions, look out through the windows and gaze at the television tower from any seat – long before the restaurant became real. By using VR, OOW was able to create a sense of space that far surpasses previous visualisation methods. OOW co-founder Sebastian Blancke is certain: “VR is a game changer for architecture.” Other stakeholders are also impressed by the new technology: “For me, this is the silver bullet,” says Boris Freise of the BMB Group, which has been realising hospitality projects for 20 years, from sky lounges to beer gardens and the cafés in Berlin's major museums, and which will also operate the “Jamie Oliver Kitchen” restaurant in Berlin. “

By using VR, OOW was able to create a sense of space that far surpasses previous visualisation methods. OOW co-founder Sebastian Blancke is certain: “VR is a game changer for architecture.” Other stakeholders are also impressed by the new technology: “For me, this is the silver bullet,” says Boris Freise of the BMB Group, which has been realising hospitality projects for 20 years, from sky lounges to beer gardens and the cafés in Berlin's major museums, and which will also operate the restaurant in Berlin. “

One highlight is the semi-transparent glimpse into the show kitchen, made possible by tinted glass, which gives guests the feeling of being part of a special experience. To cleverly conceal disruptive elements in the room, the OOW team integrated arches around a stairwell that was initially perceived as an obstacle – and gave it new functions. In this way, a potential shortcoming was turned into an advantage by reshaping it into the central element of the space, complete with bar, service counter and wine fridge. Not to be underestimated: the terrace, designed with shiplap cladding and clad planters, offers every guest, whether indoors or out, the chance to see both the television tower and the Bode Museum – a rarity in Berlin.

The result is a place that not only provides the first grand stage for the British culinary icon, but also heralds a new era of architectural planning – with an unprecedented fusion of teamwork, design and technology.