Fadior organized the kitchen around a long island facing the skyline glazing. The island handles plating, breakfast, evening service, and coffee prep, while the sink and tall storage wall stay slightly quieter. This gives the 230 sqm penthouse a working route without pushing guests away from the view.
The cabinet body uses 304 stainless steel with a 1.2 mm sheet specification. Raw cypress fronts, charred shou-sugi-ban vertical panels, brushed travertine, and clay plaster soften the visible room, but the core remains non-porous where water, trays, bottles, and cleaning cloths touch the system every day.
The wardrobe threshold is planned as part of the kitchen route, not as a separate corridor. Bags, jackets, and guest arrivals clear before the island begins service. A 95 kg drawer target gives the owner confidence for cookware, glassware, and serving pieces across the kitchen and bar storage.
The wine-bar niche supports hospitality without exposing the whole kitchen. Bottles, glassware, coffee equipment, and trays sit between the lounge and island, which keeps service within 6 to 8 steps while conversation stays near the dining table. That distance is short enough for hosting and long enough to protect the cooking wall.
Standards make the package easier to buy. ASTM A240 anchors the sheet review, NSF/ANSI 51 supports food-contact expectations, HACCP practice guides cleaning routines, and ISO 14001 gives procurement a manufacturing reference. The specification is visual enough for an architect and measurable enough for supplier review.
The final material balance avoids a cold-room effect. Fadior places 304 stainless steel in the cabinet core, work zones, drawer bodies, and wet-service paths, then lets cypress, lattice shadow, travertine, and plaster shape the residential atmosphere seen from the lounge.