Even though the room appears to be symmetrical, the plan allows for a variety of seating arrangements. Two long benches act as dividers of the main section of the room. Rows of round and square tables are placed on either side of these benches creating an element of privacy for guests. For those guests seeking more privacy, the concept includes booths that are positioned around the edge of the restaurant.  

The entrance is Romanesque and is designed with polished black and white large tiles and vintage chaise longue. Book cases with books written on Italian design and cooking set the tone for a night out. The external entrance and the internal access for guests have been conveniently designed to join at a central reception area for all guests.

The abundance and colors of the ingredients create an intentional decór when displayed in view of the restaurant. For this purpose, two display cabinets have been positioned in the back of the kitchen where fruits, vegetables, as well as meats are displayed. Fresh meats are chopped off the bone to serve a perfect Bistecca Fiorentina. Located in the center of the open kitchen is the pizza oven where the signature Focaccia is continually baked. The function area and the breakfast service hot buffet are included in the open kitchen layout.

The service bar is an integral part of the Roberto’s concept because it is a characteristic element in Italian restaurants in general and allows for prompt beverage service. The central service bar acts as a dividing element for the dining zones separating the small section for low demands and the high section for normal business.

The wine display is located at the back of the service bar. Unlike many display variations, this wine cabinet is made of palissander wood and mirrored glass. Wines are stored in different temperature zones for sparking wines, white wines, complex white wines and red wines. The glass panels are mirrored — during à la carte service, the lights inside the cabinet are lit up to highlight the wines. The inside lighting system is switched off during breakfast service, turning the panels into mirrors, blocking the view of the wines on display.

Roberto’s will either operate as a second specialty restaurant, or as the single restaurant in the hotel. It is important to protect the Italian identity by concealing all evidence of breakfast buffets and set-ups when Roberto’s is the sole-restaurant in the hotel. In Amsterdam, the cold and warm buffet is completely concealed behind a paneled wall. This wall is incorporated in the design and when the buffet is not in use, the wall is very much part of the decór.

Wall decoration consists exclusively of black and white photography framed in black wooden frames. The atmosphere in these photographs is to align with the design vision and the graphic identity to maintain the look & feel of the fifties.