February 3, 2026 | DESIGN & INTERIORS
MAISON MARIEL
EVERY DETAIL HAS a STORY
words Onur Baştürk
photos İbrahim Özbunar
Set in Etiler, Istanbul, Maison Mariel is a new restaurant-bar shaped by the hand of interior designer Pınar Hacıraifoğlu Kohen, founder of Laxmi Interiors. At the heart of the project lies a clear conviction: no detail is ever incidental, and each corner of the space carries its own narrative. The interior reveals itself slowly—warm in tone, layered in character, and confident without needing to announce itself.
A HOME FEEL, SHAPED OVER TIME
How did you imagine the design concept for Maison Mariel? What was your starting point?
The design of Maison Mariel is built around a sense of home, bringing together the timeless clarity of Mediterranean modernism with the relaxed yet refined aesthetic language of the 1950s to 1970s. The restaurant grew out of a desire to create an atmosphere that feels immersive, liveable, and emotionally resonant. We drew inspiration from the restrained geometry of Italian modernist architecture, the natural light of the Mediterranean, and intimate spatial layers that evoke a sense of belonging. Our aim was not to create a space that makes an immediate impact at first glance, but one that reveals itself over time—forming a connection as you spend time in it, and transforming warmth into a spatial experience.
FURNITURE AS PART OF THE SPATIAL NARRATIVE
The furniture stands out as a defining element. What criteria guided your selections, and where were the pieces sourced?
Our primary criterion was to work with pieces that have a strong design identity—timeless, characterful, and in harmony with the spatial language of the interior. We never focused on aesthetics alone. Form, texture, ergonomics, material quality, and tactile comfort were all considered together.
All furniture was carefully selected from Milan and brought together with a curatorial approach, drawing from internationally recognised brands such as Cassina, Baxter, Occhio, DWC, Martinelli, De Sede, Baleri, Agape, and Kooij. Each piece was positioned not merely as an object, but as a sentence within the larger spatial narrative. The selection process itself was approached creatively—not as shopping, but as a journey toward conceptual coherence.
NO SPACE IN THE BACKGROUND
You even treated the restroom area as a distinct space. How did this idea emerge?
At Maison Mariel, no area was seen as a “secondary” space. The restroom waiting lounge was conceived not as a transitional pause that interrupts the experience, but as a complementary scene in its own right. A strong envelope formed by parliament-blue walls and ceilings is paired with a root-wood fireplace, De Sede seating, and artworks, creating what feels almost like an independent interior manifesto.
It was transformed into an experiential space—one that lingers in emotional memory and invites guests to spend time. In many ways, this decision encapsulates Maison Mariel’s design philosophy: no detail fades into the background, and every space carries its own story.
DESIGNING A LIVING SCENE
In your view, what are the most important steps when designing a restaurant?
For me, restaurant design is not about creating a beautiful shell, but about composing a living scene. I like to think of the process through a few key principles. The first is spatial flow and routing. From the moment a guest enters, to being seated, moving to the restroom, and returning to the table, every movement should be choreographed with the awareness of a carefully planned cinematography.
Light and atmosphere are equally crucial. The balance between natural and artificial light, and the warmth created by amber-toned lighting in the evening, shape the emotional identity of a space. When it comes to materials and textures, it’s not only the visual quality that matters, but also tactility—the sense of warmth, the invitation of surfaces, and their direct impact on user psychology.
Sound is another essential layer. Guests should be able to enjoy themselves, listen to music, and still hear one another. That makes the right acoustic balance and rhythm fundamental—music that supports conversation, never overwhelms it, yet still feeds the spirit. Functional aspects, particularly kitchen integration, are also vital. Just as important as aesthetics, functionality—service flow and the invisible but felt order—allows a restaurant to operate as a living system.
At the core of it all, however, a space must have character. It should open up a distinct emotional world the moment you step inside. That was precisely the ambition behind Maison Mariel.
