The play with shadows and light is crucial to make food look inviting. Therefore, Arla has hired the architectural firm Bønnelycke MDD to design the new concept for the Arla Unika stores to secure that the interior supports the exclusive, gastronomic universe.
When Arla opened a store in the autumn 2015 with the unique products from the was to open a store in the autumn of 2015 with the unique products of the dairy producer’s top flagship, Arla Unika, the goal was to create a particularly evocative universe to match the Michelin-worthy cheeses; a space where guests are bombarded with impressions for visual, hearing, taste and sensation. The architectural firm Bønnelycke mdd is behind the successful interior design, where they in particular have focused on illuminating the stores’ exclusive products in the best possible way.
“Products - especially food products - look far more delicious in the right lighting. And of course, exclusive products deserve something extraordinary. Good lighting is not only about light, it’s also about shadows. A room with too muchlight is lifeless and unattractive, whereas the shadows help us define the products – as rough, glazed, soft, cold, warm, etc. Simultaneously, the combination creates a nice and cozy atmosphere” says Henrik Bønnelycke, architect and owner of Bønnelycke MDD.
“Products - especially food products - look far more delicious in the right lighting. And of course, exclusive products deserve something extraordinary. Good lighting is not only about light, it’s also about shadows."
In the Arla Unika stores, the Danish architect has used the lamps Artist, MIB spot and Cult from the Design For The People collection from Nordlux. The Artist pendant are used above the counter, where it is especially important for the customers to see the product clearly and in a nice warm light. Likewise, several low-hanging Artist pendants are mounted above the long table for sampling contribute to a good light and intimate atmosphere with the large illuminated surface. On the shelf with delicacies, the goods are wrapped in paper and therefore, the same bright light as at the counter is not necessary. Therefore, the MIB spotlight is used to create a combination of ‘hot-spots’, indirect light and shadows. Henrik Bønnelycke has carefully placed the shadows at selected places where, for example, there is less light on the floor and cabinets under the worktable behind the counter where the cheese is carved.
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