Commercial Kitchen Projects in Europe: Spain, Malta & North Macedonia

01 / SPAIN

Hotel Capri Sitges: connecting the hotel’s kitchen and service areas

The Hotel Capri Sitges kitchen project is already featured on the GRACE website. Our detailed Spain case study includes kitchen planning, equipment information, original 3D designs and site photographs.

The 140 m² project brought together cooking, preparation, refrigeration, dishwashing and bar equipment. Its main cooking area combines a range, pasta cooker, grill, griddle and fryer, with separate oven positions and nearby preparation space.

Original GRACE kitchen designs

The original 3D overview and equipment plan show how the main cooking line connects with cold preparation, chilled and frozen storage, washing and the hotel’s bar and service areas.

The wider plan makes the project a useful reference for a hotel where several teams and service points depend on the same equipment plan.

For another hotel project, the practical question is how those areas connect: where ingredients arrive, where food is prepared and finished, and how used tableware returns to washing.

From the design to the project site

02 / MALTA

Malta: customer feedback after four years of use

The Malta restaurant, Il-Kunvent, combines a setting of stone walls, indoor dining and an outdoor courtyard with a working commercial kitchen. The guest areas give the venue its character; behind the scenes, the equipment provides dedicated positions for different cooking tasks.

The cooking-line photograph below was shared by our Malta customer after four years of using the GRACE equipment. It provides a customer follow-up view of the equipment in the restaurant kitchen.

The photographs show a GRACE cooking line with a gas range, griddle and fryer positions. Grouping these appliances along the same line gives the team separate cooking surfaces within a compact arrangement. Stainless-steel cabinets beneath the appliances provide enclosed space below the work level.

The wider project photographs also show oven equipment, refrigerated storage and countertop preparation equipment. Together, these areas illustrate why restaurant planning should consider preparation and storage alongside the hot line.

Photos and feedback from the Malta customer

The customer shared kitchen and restaurant photographs and wrote: “We are happy with your products.”

For a venue serving both indoor and outdoor tables, equipment selection starts with the menu and the busiest service period. The project discussion should cover what can be prepared ahead, what must be cooked to order, and where finished plates wait before leaving the kitchen.

03 / NORTH MACEDONIA

North Macedonia: an open kitchen at the heart of the restaurant

In the North Macedonia restaurant, the kitchen forms part of the guest experience. Counter seating wraps around the cooking area, with the extraction canopy, cooking equipment and preparation surfaces visible from the dining side.

Original equipment layout and service drawings

The GRACE equipment layout places the main hot line opposite the counter-side preparation, refrigeration and washing positions, with a separate preparation corner. Dining tables sit around the kitchen. The companion electrical and water-and-drainage drawings record connection positions for the planned equipment.

The kitchen within the restaurant

The photographs show a cooking line beneath the canopy, upright refrigeration at the end of the working area, and preparation surfaces facing the guest counter. This arrangement places cooking and finishing close to the service edge.

An open kitchen asks the project team to consider both sides of the counter. Chefs need ingredient access, landing space and room to work; diners see the equipment, extraction and daily organisation of the kitchen. Appliance dimensions, counter heights and the position of larger equipment therefore need to be reviewed together.

For European operators developing an Asian dining concept, chef’s counter or other open-kitchen format, this project provides a visual reference for discussing how specialist cooking equipment can fit into the restaurant interior.

FROM PROJECT REFERENCES TO YOUR FLOOR PLAN

What should a European kitchen equipment proposal cover?

These three projects have different menus, buildings and service arrangements. A useful proposal should explain how the selected equipment will work in your space. Ask the project team to develop the following details with you.

GRACE can discuss kitchen planning, equipment selection and custom stainless-steel fabrication as part of a coordinated project. On-site installation requirements and responsibilities can be agreed around the location and scope.