Hospitality design studio Faber has completed the new Rossella restaurant in Muswell Hill, North London, creating a richly layered interior shaped by three generations of one family’s hospitality journey.
Rossella’s roots stretch back to the Meola family’s first restaurant in Italy during the 1960s, followed by the opening of its first UK site in 1984. The Muswell Hill restaurant follows the family’s Kentish Town site and represents the next chapter in a business now led by third-generation owner Luca Meola.
Rather than recreating a single period, Faber brought together influences from across the decades to create an interior that feels as though it has evolved over time.
“We didn’t want to create something artificially nostalgic,” said Faber Creative Director Tony Matters. “The idea was to layer references from different generations, so the family’s history could be felt throughout the space.”
Stained oak, polished chrome, marble, leather and backlit onyx form a warm, tactile palette, while furniture and architectural details draw loosely from the 1960s, 70s and 80s.
“You don’t want to walk into a restaurant with sixty years of history and have everything feel brand new,” said Meola. “You want to feel that history from the moment you arrive.”
A central illuminated bar divides the main dining room from Nonna’s Lounge, a more intimate, bar-led space designed to change character throughout the day. Large windows keep the restaurant bright during lunch, while dim-to-warm lighting, candlelight and richer tones create a softer atmosphere after dark.
Six bespoke Halo Light Panels, designed by Faber for the project, are suspended above the lounge. Each one-metre-square fitting features a mirror-polished stainless-steel shell and circular opal-acrylic diffuser. Together, they form a geometric ceiling composition while shifting from bright daytime illumination to a soft orange evening glow.
More personal elements appear throughout the restaurant. A picture wall brings together family photographs from across the generations, while a small booth beside the kitchen incorporates an old clock from Meola’s grandfather’s home.
The completed interior feels shaped by the past without being confined by it, combining familiar references with contemporary detail.
“Every community needs a community restaurant,” said Meola. “That is what we have always tried to be, and I think that is why people have embraced us.”
Source: Faber
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