Features of the planning and design of a restaurant establishment based on Slow Food principles

Theory and practice of design. Issue. 2 (40). 2026	
ISSN 2415-8151 (Print), 2786-8664 (Online) 
[42]
Hirenko N., Kramarenko D., Nechepurenko K., Bykadorova N., Yesipov A. (2026). Features of the planning and design  
of a restaurant establishment based on Slow Food principles. Theory and practice of design.  
Аrchitecture and construction. 2 (40). P. 42–51.  
doi: https://doi.org/10.32782/2415-8151.2026.40.5
UDC 640.43:72.036(477.54)
DOI https://doi.org/10.32782/2415-8151.2026.40.5
FEATURES OF THE PLANNING AND DESIGN 
OF A RESTAURANT ESTABLISHMENT BASED 
ON SLOW FOOD PRINCIPLES
Hirenko Nataliia Ihorivna1, Kramarenko Dmytro Pavlovych2,  
Nechepurenko Krystyna Borysivna3, Bykadorova Nataliia Oleksiivna4,  
Yesipov Andrii Olehovych5
1 Candidate of Technical Sciences, Associate Professor, 
Associate Professor at the Department of Professional Education,  
Restaurant and Tourism Business, 
Luhansk Taras Shevchenko National University, Lubny, Ukraine,
e-mail: n.i.hirenko@gmail.com, orcid: 0000-0001-6854-8257
2 Candidate of Technical Sciences, Associate Professor, 
Associate Professor at the Department of Hospitality and Catering Business  
and Craft Technologies, 
Simon Kuznets Kharkiv National University of Economics, Kharkiv, Ukraine,
e-mail: kramarenkodp@gmail.com, orcid: 0000-0003-1353-686X
3 Candidate of Technical Sciences, 
Associate Professor at the Department of Hospitality and Catering Business  
and Craft Technologies, 
Simon Kuznets Kharkiv National University of Economics, Kharkiv, Ukraine, 
e-mail: krystyna.nechepurenko@hneu.net, orcid: 0000-0002-1815-2542
4 Senior Lecturer at the Department of Professional Education,  
Restaurant and Tourism Business, 
Luhansk Taras Shevchenko National University, Lubny, Ukraine,
e-mail: itottstar@gmail.com, orcid: 0000-0002-7561-1792
5 Senior Lecturer at the Department of Architecture, 
Kharkiv State Academy of Design and Arts, Kharkiv, Ukraine,
e-mail: esipov1995@gmail.com, orcid: 0000-0001-8657-0714
Abstract. The purpose of the article is to provide a comprehensive analysis of 
the theoretical and methodological foundations and practical aspects of the design 
and development of a restaurant business establishment operating in accordance 
with the principles of the Slow Food concept, as well as to consider the specific 
conditions for the implementation of such an object in Kharkiv under martial law and 
the prospects for post-war recovery.
Methodology. The study used a set of general scientific and special 
methods: analysis and synthesis – to systematise the regulatory framework and 
scientific publications; comparative analysis to compare approaches to the design 
of the Sustainable Food Facility in international and domestic practice; systematic 
approach to consider design issues in the interconnection of architectural, functional, 
technological and safety aspects; generalisation to formulate conclusions and practical 
recommendations.
Results. The philosophical and conceptual foundations of the Slow Food 
movement and their projection onto the architectural paradigm of Slow Architecture 
have been determined. The global trends in the development of the Slow Food concept, 
including the principles of sustainable development, digitalisation and gastronomic

ISSN 2415-8151 (Print), 2786-8664 (Online) 	
Теорія та практика дизайну. Вип. 2 (40). 2026
[43]
Гіренко Н. І., Крамаренко Д. П., Нечепуренко К. Б., Бикадорова Н. О., Єсіпов А. О. Особливості 
проєктування та дизайну закладу ресторанного господарства з впровадженням принципів Slow Food. 
Теорія та практика дизайну. Архітектура та будівництво. К.: КАІ, 2026. Вип. 2 (40). C. 42–51.  
doi: https://doi.org/10.32782/2415-8151.2026.40.5
tourism, are systematised. The specifics of the restaurant industry in Ukraine in the 
context of a full-scale war are considered. The concept of the Slow Food concept 
is formulated. The features of interior design are analysed, taking into account the 
security situation, as well as the requirements of DBN B.2.2-5:2023 for the design of 
dual-purpose protective structures.
Scientific novelty. A conceptual model for the design of Slow Food-format 
RSFs in the context of armed conflict is proposed, combining the principles of Slow 
Architecture, wartime security imperatives, and the regional cultural identity of the 
Kharkiv region. For the first time, the approaches to the design of dual-purpose 
shelters in the Slow Food concept are systematised.
Practical relevance. The results of the study can be used by design 
organisations, restaurant business investors, and local governments in the 
development of concepts and projects for TACs in Ukrainian cities located near the 
combat zone. The proposed solutions for dual-purpose spaces allow optimising capital 
expenditures and increasing the investment attractiveness of the establishment.
Keywords: Slow Food, restaurant establishment, Slow Architecture, design, 
interior design, sustainable development, wabi sabi, protective structures, DBN 
B.2.2-5:2023, Kharkiv, martial law, gastronomic tourism, local products, open 
kitchen, security solutions.
INTRODUCTION
The modern hospitality and restaurant in-
dustry is in a state of deep structural and value 
transformation, which is caused by a complex 
of global and local factors. The era of mass con-
sumption, characterised by the dominance of 
transnational fast food chains, is gradually giving 
way to conscious models of gastronomic behav-
iour. A fundamental alternative to the stand-
ardised approach to food is the concept of Slow 
Food, which emerged in Italy in 1986 under the 
leadership of Carlo Petrini as a socio-cultural re-
sponse to the expansion of globalisation and the 
loss of local culinary identity [20]. Originating 
as a protest movement against the opening of 
a fast food restaurant in the historic centre of 
Rome, Slow Food quickly evolved into a large-
scale international organisation whose activi-
ties today cover not only gastronomy, but also 
ecology, sustainable development policy, pro-
duction ethics and the architectural environ-
ment [20].
The topic of designing Slow Food concepts 
is especially relevant in the context of modern 
Ukraine, where the full-scale military invasion 
of 2022–2025 has radically changed approaches 
to the restaurant business, increasing the need 
to shorten supply chains and ensure the safety 
of visitors [8]. The city of Kharkiv, as a front-
line metropolis that demonstrates incredible re-
silience and actively shapes post-war develop-
ment strategies, is a representative platform for 
exploring the possibilities of designing a new 
generation of RSGs [9]. The connection with the 
scientific and practical tasks of reconstruction 
and new construction of HoReCa facilities under 
martial law determines the relevance and feasi-
bility of this study.
ANALYSIS OF RECENT RESEARCH 
The issue of designing restaurant facilities 
with regard to the concepts of sustainable de-
velopment is being actively studied by scientists 
in various aspects. The Slow Food movement of-
fers the Ukrainian restaurant industry a holistic 
and promising development model that com-
bines economic success with social and envi-
ronmental responsibility [17]. The issue of mar-
keting justification for the implementation of the 
Slow Food concept in the restaurant business is 
covered in the works of domestic and foreign 
researchers. Of particular interest is the study 
by Obolentseva and other authors, which anal-
yses the essence, role and significance of the 
Slow Food concept in the system of sustainable 
development [24]. The conceptual foundations 
of the architectural dimension of the Slow Food 
movement – the Slow Architecture paradigm – 
are systematically considered in works that ex-
plore the relationship between gastronomic and 
spatial practices. In particular, the study on the 
search for a model of «slow architecture» from 
Slow Food to Citta Slow [21] is important.
Global trends in the restaurant business 
towards sustainable development are analysed 
in detail in the study of design strategies for cu-
linary heritage restaurants in terms of cultural 
sustainability [1]. The issue of gastronomic 
tourism and its connection with the Slow Food 
concept is considered in a comprehensive re-
view of global trends in 2010–2025 [26]. The 
influence of social media and digital marketing

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[44]
on the promotion of Slow Food restaurants is 
studied in the study of TripAdvisor use in res-
taurants of the corresponding format [25]. The 
issue of restaurant interior design as a factor of 
visitor satisfaction is revealed in the research of 
the Rochester Institute of Technology [11].
The specifics of the restaurant business in 
the context of the armed conflict and the pros-
pects for the recovery of the hospitality market 
in Ukraine have been explored in a number of 
publications. The issues of Kharkiv’s reconstruc-
tion and the development of new approaches to 
urban planning are considered in UNECE analyt-
ical materials [10]. Despite the wide coverage of 
certain aspects, there is a lack of comprehensive 
research that integrates the architectural design 
of the Slow Food concept with wartime security 
requirements and the specifics of the Kharkiv 
context. This article is dedicated to solving this 
problem.
PURPOSE 
The purpose of the article is to conduct 
a comprehensive study of the theoretical and 
methodological foundations and practical as-
pects of the design and construction of a res-
taurant establishment operating in accordance 
with the principles of the Slow Food concept, as 
well as to consider the possibilities and features 
of implementing such a project in Kharkiv under 
martial law.
THE RESULTS OF THE RESEARCH AND 
THEIR DISCUSSION 
The philosophical basis of the Slow Food 
concept is based on three fundamental prin-
ciples that determine the vector of develop-
ment for both agricultural producers and res-
taurant businesses: «Good, Clean, Fair» [20]. 
The «Good» principle declares the need to re-
turn to natural flavours that are not distorted 
by chemical enhancers, which are widely used 
in the fast food industry to mask the low quality 
of raw materials [24]. In addition, this principle 
requires the cultivation of gastronomic pleasure, 
slowing down the process of food consumption 
and creating a culture of communication at the 
table that promotes psycho-emotional well-
being [22].
The Clean principle reflects the environ-
mental dimension of the philosophy. In the 
context of the restaurant business, this prin-
ciple requires the establishment to minimise its 
carbon footprint by switching to environmen-
tally friendly raw materials, optimising the re-
cycling of organic waste and refusing to use sin-
gle-use plastic packaging [22]. The Fair principle 
forms the ethical and socio-economic basis of 
the movement. The formation of «short supply 
chains» (farm-to-table) allows eliminating nu-
merous intermediaries, so that the farmer re-
ceives a fair reward for his work, and the con-
sumer receives a fresh product at an adequate 
price [22]. The integrated implementation of 
these three principles in the design and opera-
tion of a restaurant creates a sustainable busi-
ness model that can generate not only economic 
but also significant socio-cultural capital [4].
An analysis of the global hospitality 
market shows that the Slow Food concept has 
long gone beyond a niche trend, becoming a 
driver of transformation for the entire HoReCa 
segment. Today’s consumers, especially mil-
lennials and Gen Z, demonstrate a high level 
of environmental and social awareness, which 
directly affects their choice of food outlets [1]. 
Global crises, such as the COVID-19 pandemic 
and unprecedented climate change, have only 
accelerated the transition to conscious con-
sumption [13].
An important aspect of the global devel-
opment of Slow Food is the use of digital tech-
nologies to promote traditional gastronomy. 
Studies show that reviews on platforms such as 
TripAdvisor have a critical impact on the deci-
sion-making process when it comes to visiting 
restaurants, with customers paying the most at-
tention to the quality of service, location, au-
thenticity and physical structure of the estab-
lishment [25].
The introduction of the Slow Food con-
cept in the Ukrainian restaurant business has 
its own unique specifics, which are determined 
by the country’s rich agricultural tradition and 
the extreme conditions of the economy during 
a full-scale war [24]. The full-scale military ag-
gression has radically changed the socio-eco-
nomic landscape of Ukraine, hitting the hospi-
tality industry [7]. Studies show that in the first 
months of the war, almost 46.8% of businesses 
stopped their operations, and among those that 
continued to operate, restaurants and cafes ac-
counted for only about 6% [3]. Businesses have 
faced unprecedented challenges: disruption of 
supply chains, shortages of raw materials, mas-
sive outflow of skilled workers, and constant 
physical threats from rocket attacks [7].
However, it is in these crisis conditions 
that the Slow Food concept has demonstrated 
its adaptability and economic feasibility as an 
anti-crisis tool [4]. The strategy of short supply 
chains, which is the core of the Slow Food philos-
ophy, allowed many establishments to survive: 
local farmers were able to adapt to logistical 
constraints more quickly and provide restau-
rants with the necessary raw materials. This has 
Hirenko N., Kramarenko D., Nechepurenko K., Bykadorova N., Yesipov A. (2026). Features of the planning and design  
of a restaurant establishment based on Slow Food principles. Theory and practice of design.  
Аrchitecture and construction. 2 (40). P. 42–51.  
doi: https://doi.org/10.32782/2415-8151.2026.40.5

ISSN 2415-8151 (Print), 2786-8664 (Online) 	
Теорія та практика дизайну. Вип. 2 (40). 2026
[45]
led to a unique synergy – the restaurant busi-
ness has begun to actively support domestic 
craft production, cheese factories, local wineries 
and farms [22].
In the face of constant stress and psycho-
logical strain associated with martial law, res-
taurants have transformed their social role [3]. 
They have become centres of social cohesion, 
volunteer hubs and spaces for psychological 
relief. The concept of Slow Food, with its em-
phasis on sharing a leisurely meal in a relaxed 
atmosphere, is a perfect fit for this new so-
cial need [24]. At the same time, the industry 
is facing new challenges: the need for autono-
mous power supply, water reserves and physical 
safety of guests and staff through the construc-
tion of reliable shelters [3].
The design concept of the restaurant is 
based on the Slow Food philosophy and the idea 
of an organic connection with the natural en-
vironment and gastronomic traditions of the 
Kharkiv region. The general idea is to create an 
authentic space at that harmoniously combines a 
modern level of comfort with respect for the en-
vironment and local culinary heritage, creating 
a unique gastronomic experience for guests. 
The location of the restaurant in Kharkiv in the 
format of an autonomous one-storey building al-
lows us to implement a unique conceptual iden-
tity and establish partnerships with regional ag-
ricultural producers.
The unique selling proposition of the res-
taurant is structured around four key values that 
form the competitive advantage of the estab-
lishment and differentiate it in the restaurant 
market (Fig. 1).
The Slow Food philosophy cannot be fully 
realised in an inappropriate spatial environment. 
The integration of the ideas of conscious con-
sumption into the material world has led to the 
formation of the architectural paradigm of Slow 
Architecture [21]. This trend emerged in the late 
1980s in parallel with the Slow Food and Citta 
Slow movements as a reaction to standardisa-
tion, globalisation and the accelerated pace of 
life. Slow Architecture offers a radically different 
way – putting people, their sensory experience 
and harmonious interaction with the environ-
ment at the centre of design [21].
The first principle – Good (Quality and 
Sensuality) – implies the rejection of purely 
visual dominance. The architectural space should 
be perceived in a multisensory way: through the 
feeling of the texture of materials (roughness of 
stone, warmth of natural wood, softness of tex-
tiles), through acoustic comfort (minimisation 
of reverberation, use of sound-absorbing mate-
rials) and through visual stimuli [21].
The second principle, Clean, requires the 
architect to minimise the destructive impact on 
the ecosystem at all stages: from the extrac-
tion of building materials to the disposal of the 
 
Fig. 1. The concept of a Slow Food restaurant (the authors’ own development)
Гіренко Н. І., Крамаренко Д. П., Нечепуренко К. Б., Бикадорова Н. О., Єсіпов А. О. Особливості 
проєктування та дизайну закладу ресторанного господарства з впровадженням принципів Slow Food. 
Теорія та практика дизайну. Архітектура та будівництво. К.: КАІ, 2026. Вип. 2 (40). C. 42–51.  
doi: https://doi.org/10.32782/2415-8151.2026.40.5

Theory and practice of design. Issue. 2 (40). 2026	
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[46]
building [19]. The project should include highly 
efficient thermal insulation systems, renewable 
energy sources (integrated photovoltaic sys-
tems BIPV, heat pumps), rainwater collection 
and treatment systems, as well as engineering 
solutions for local organic waste processing [19]. 
Although green building often requires higher 
initial investments, in the long run it provides 
operational savings and builds loyalty among 
conscious consumers [18].
The 
third 
principle 
– 
Fair 
(Ethical 
Sustainability) – in architecture means creating 
an inclusive, accessible space that does not dis-
criminate against visitors based on their physical 
abilities [21]. The design of the WRG must take 
into account the principles of universal design: 
barrier-free entrances, wide aisles between ta-
bles, adapted sanitary facilities [2]. In addition, 
the ethical component involves the involvement 
of local craftsmen, artists, furniture makers and 
folk artists in the creation of the interior [21].
Restaurant interior design is a marketing 
tool and a means of communicating brand phi-
losophy. The process of its creation is a complex 
task that requires a perfect balance between ar-
tistic and aesthetic uniqueness and strict func-
tionality of technological processes [12]. One of 
the most relevant stylistic trends for visualising 
the Slow Food philosophy is the Japanese aes-
thetics of Wabi-sabi, which finds beauty in im-
perfection, asymmetry, simplicity and natural 
variability of objects [16]. This is manifested in 
the interior of the restaurant through the use 
of natural, unprocessed materials: rough stone, 
textured clay plaster, wood with a pronounced 
texture and cracks, linen textiles, handmade ce-
ramics [16].
Functional zoning of the space plays a crit-
ical role. The design should separate the flows 
of visitors and service personnel to avoid cha-
otic movement and the intersection of clean and 
dirty production lines. The scale of the interior 
should be human-centred, creating private com-
fort zones even in large halls [23]. An important 
element of the layout is the introduction of the 
Open Kitchen format, which completely breaks 
down the barrier between the chef and the guest 
and serves as the best proof of adherence to the 
principles of cleanliness and honesty – the guest 
sees that the dish is prepared from fresh local 
ingredients, without industrial semi-finished 
products [10]. To attract a younger audience, it 
is advisable to provide special exhibition areas 
in the interior that tell the story of the origin of 
local products, the process of growing raw ma-
terials or contain artefacts related to the local 
culinary tradition [1]. A current trend is also the 
use of artificial intelligence (AI) systems that 
allow architects to optimise furniture arrange-
ment based on space per person and analyse 
lighting scenarios [12].
The current security situation in Ukraine 
as a result of a full-scale armed invasion is 
making significant adjustments to traditional 
approaches to interior design for civilian build-
ings. Blast waves and shrapnel are the main 
sources of damage in civilian buildings, so de-
signers are forced to reconsider the concept 
of lighting and fencing. The choice of furni-
ture is of great importance: heavier, massive 
structures made of natural wood that do not 
produce small, dangerous fragments should 
be preferred over lightweight plastic or metal 
furniture [8]. Lighting systems, especially 
pendant lights, should be securely fastened 
and equipped with additional fixtures. To en-
sure autonomous functioning in the event of 
a power outage, the project provides for the 
installation of diesel generators, battery sta-
tions and tanks for storing drinking and pro-
cess water in special technical rooms with 
high-quality sound insulation [3]. Ventilation 
systems should be equipped with high-effi-
ciency filters to clean the air from combustion 
products.
A comparative study of the interior de-
sign of Slow Food restaurants in the world and 
in Ukraine reveals significant differences due to 
security conditions. The foreign experience of 
designing Slow Food restaurants is character-
ised by the widespread use of panoramic glazing 
and open glazed terraces, which allows for 
visual contact with the natural environment and 
creates an atmosphere of openness and unity 
with nature characteristic of this style. Leading 
European and American establishments in this 
segment often demonstrate maximum transpar-
ency of the building envelope, emphasising the 
connection between the internal gastronomic 
experience and the external landscape (Fig. 2 a) 
[6]. However, in the Ukrainian context, in par-
ticular in the Kharkiv context of a full-scale armed 
conflict, this approach is unacceptable from a 
security point of view. Designers are forced to 
abandon large-scale glazing in favour of monu-
mental enclosing structures made of brick, nat-
ural stone and wood, which not only provide an 
authentic Slow Food atmosphere but also serve 
as effective protection against shrapnel damage 
(Fig. 2 b). The minimal number of windows with 
explosion-proof double-glazed windows, deep 
slopes and natural materials in the decoration 
form a unique Ukrainian interpretation of Slow 
Architecture, where the philosophy of conscious 
consumption is organically synthesised with 
wartime security imperatives.
Hirenko N., Kramarenko D., Nechepurenko K., Bykadorova N., Yesipov A. (2026). Features of the planning and design  
of a restaurant establishment based on Slow Food principles. Theory and practice of design.  
Аrchitecture and construction. 2 (40). P. 42–51.  
doi: https://doi.org/10.32782/2415-8151.2026.40.5

ISSN 2415-8151 (Print), 2786-8664 (Online) 	
Теорія та практика дизайну. Вип. 2 (40). 2026
[47]
The design of the WRS in Kharkiv, a city of 
one million people, is an architectural and social 
challenge of the highest level of complexity [7]. 
The destruction of infrastructure and interrup-
tions in electricity and water supply have rad-
ically changed the paradigm of doing business. 
However, Kharkiv has demonstrated incredible 
resilience: the city is not only surviving, but is 
actively developing post-war recovery strate-
gies. The work on the new Kharkiv master plan, 
which involves the team of world-renowned 
British architect Lord Norman Foster, envisages 
the creation of a city of the future with a focus 
on the high-tech economy, green infrastructure, 
decentralisation and mixed-use spaces [9].
According to the experts of the United 
Nations Economic Commission for Europe, 
the city’s reconstruction should be based on 
European standards and integrate the princi-
ples of environmental sustainability. Slow Food 
restaurants, focused on local products and sus-
tainability, fit perfectly into the concept of Green 
Kharkiv [9]. According to researchers of urban 
space in the context of Ukraine’s reconstruction, 
architecture is a significant protective tool and 
manifestation of democratic values [15]. A high-
quality, aesthetically perfect environment can 
serve as a physical and mental defence for so-
ciety. A restaurant in Kharkiv, built according to 
the principles of Slow Architecture, can become 
an urban space that generates a sense of sta-
bility, normalcy and hope for the future [15].
To ensure functioning under martial law, 
designers are obliged to integrate autonomous 
life support systems into the concept of the fa-
cility [3]. The most critical requirement for the 
design of any public or commercial facility in 
modern Ukraine, and especially in Kharkiv, is the 
availability of a reliable civil protection system. 
According to the current State Construction 
Standards DBN V.2.2-5:2023 «Civil Protection 
Facilities», all new or reconstructed civil protec-
tion facilities must be equipped with shelters or 
dual-purpose structures [2]. This is not just a 
legal formality, but a matter of saving the lives 
of clients and staff [3].
Integrating a massive protective facility 
into a Slow Food concept restaurant is a com-
plex architectural and engineering challenge. 
The shelter should be designed using monolithic 
reinforced concrete, which will provide resist-
ance to mechanical loads from blast waves, pro-
tection from radiation and heat resistance [2]. 
The concept of dual-purpose space should be 
applied in the design to avoid turning the shelter 
into a dead, economically inefficient zone. The 
underground protected perimeter can be organ-
ically integrated into the technological and cus-
tomer structure of the restaurant. Ideal uses for 
such a space in peacetime include: wine cellars 
and tasting rooms (massive walls and lack of 
natural light are ideal conditions for storing local 
craft wines); aging rooms for craft cheeses or 
fermented products; storage areas for organic 
root vegetables to provide the restaurant with 
local vegetables [24].
A critical aspect of designing a shelter is 
compliance with the principles of barrier-free ac-
cess. Architects must provide gentle ramps of 
standard width with anti-slip coating, widened 
doorways without thresholds, special lifts with 
backup power, and specially equipped sanitary 
rooms [3]. This requirement perfectly correlates 
with the «Fair» principle of the Slow Architecture 
concept, declaring equal rights to safety and 
comfort for every member of society [21]. The 
interior design of the shelter should avoid de-
pressing colours; the use of warm, diffused 
lighting, wood elements in furniture and wabi 
sabi aesthetics (where concrete walls are per-
ceived as a stylistic solution, not a bunker) will 
help reduce stress and panic among visitors [5].
а                                                                                                б
Fig. 2. Samples of enclosing structures [8; 14]
Гіренко Н. І., Крамаренко Д. П., Нечепуренко К. Б., Бикадорова Н. О., Єсіпов А. О. Особливості 
проєктування та дизайну закладу ресторанного господарства з впровадженням принципів Slow Food. 
Теорія та практика дизайну. Архітектура та будівництво. К.: КАІ, 2026. Вип. 2 (40). C. 42–51.  
doi: https://doi.org/10.32782/2415-8151.2026.40.5

Theory and practice of design. Issue. 2 (40). 2026	
ISSN 2415-8151 (Print), 2786-8664 (Online) 
[48]
CONCLUSIONS
A thorough study of the process of de-
signing restaurant facilities through the prism of 
the Slow Food concept shows that this philos-
ophy has long outgrown the status of a culinary 
trend, turning into a fundamental architectural, 
social and economic paradigm. At the global 
level, the implementation of the Good, Clean, 
Fair principles forms response to the challenges 
of climate change and the demands of new gen-
erations for sustainable development, environ-
mental responsibility and preservation of au-
thenticity.
In the spatial and architectural dimen-
sions, the philosophy of conscious eating is ex-
trapolated into the Slow Architecture concept. 
The use of environmentally friendly local mate-
rials, open kitchens and well-thought-out zoning 
allows us to turn a restaurant into an oasis of 
calm and communication. Comparative analysis 
has shown that the traditional emphasis on pan-
oramic glazing in the context of the global Slow 
Food practice in Ukraine and Kharkiv gives way 
to solutions with minimal open glass surfaces 
and natural monumental materials that simulta-
neously meet both the Slow Architecture philos-
ophy and safety requirements.
The concept is especially important in the 
context of martial law in Kharkiv. The destruc-
tion of global logistics chains has confirmed the 
economic feasibility of the short supply chain 
model. According to DBN B.2.2-5:2023, the de-
sign of new or reconstructed facilities is impos-
sible without the integration of reliable inclusive 
shelters. A challenging task in modern design 
is to create dual-purpose protective structures 
where massive concrete shelters organically 
adapt to wine cellars or craft product matura-
tion chambers, optimising the investor’s capital 
expenditure and reducing psychological pres-
sure on visitors. The implementation of the Slow 
Food restaurant project in Kharkiv after the ac-
tive phase of hostilities will have a significant 
symbolic dimension, acting as a material em-
bodiment of resilience, revival and commitment 
to democratic and environmental values.
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[25]	 Федосова 
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АНОТАЦІЯ
Гіренко Н., Крамаренко Д., Нечепуренко К., Бикадорова Н., Єсіпов А. 
Особливості проєктування та дизайну закладу ресторанного господарства 
з впровадженням принципів Slow Food
Мета. Метою статті є комплексний аналіз теоретико-методологічних засад та 
практичних аспектів проєктування й дизайну закладу ресторанного господарства, 
що функціонує відповідно до принципів концепції Slow Food, а також розгляд 
специфічних умов реалізації такого об’єкту у м. Харків в умовах воєнного стану 
та перспектив повоєнного відновлення.
Методологія. У дослідженні застосовано комплекс загальнонаукових 
і спеціальних методів: аналізу та синтезу – для систематизації нормативної бази 
та наукових публікацій; порівняльного аналізу – для зіставлення підходів до 
Hirenko N., Kramarenko D., Nechepurenko K., Bykadorova N., Yesipov A. (2026). Features of the planning and design  
of a restaurant establishment based on Slow Food principles. Theory and practice of design.  
Аrchitecture and construction. 2 (40). P. 42–51.  
doi: https://doi.org/10.32782/2415-8151.2026.40.5

ISSN 2415-8151 (Print), 2786-8664 (Online) 	
Теорія та практика дизайну. Вип. 2 (40). 2026
[51]
дизайну ЗРГ у міжнародній та вітчизняній практиці; системного підходу – для 
розгляду питань проєктування у взаємозв’язку архітектурного, функціонально-
технологічного та безпекового аспектів; узагальнення – для формулювання 
висновків і практичних рекомендацій.
Результати. Визначено філософсько-концептуальні засади руху Slow Food 
та їх проєкцію на архітектурну парадигму «Slow Architecture». Систематизовано 
глобальні тенденції розвитку ЗРГ концепції Slow Food, включаючи принципи 
сталого розвитку, цифровізацію та гастрономічний туризм. Розглянуто специфіку 
функціонування ресторанної індустрії в Україні в умовах повномасштабної війни. 
Сформульовано концепцію ЗРГ. Проаналізовано особливості дизайну інтер’єру 
з урахуванням безпекової ситуації, а також вимоги ДБН В.2.2-5:2023 щодо 
проєктування захисних споруд подвійного призначення.
Наукова новизна. Запропоновано концептуальну модель проєктування 
ЗРГ формату Slow Food в умовах збройного конфлікту, що поєднує принципи 
Slow Architecture, безпекові імперативи воєнного часу та регіональну культурну 
ідентичність Харківського регіону. Вперше систематизовано підходи до дизайну 
укриттів подвійного призначення у ЗРГ концепції Slow Food.
Практична значущість. Результати дослідження можуть бути використані 
проєктними організаціями, інвесторами ресторанного бізнесу та органами 
місцевого самоврядування при розробці концепцій і проєктів ЗРГ у містах 
України, що знаходяться поблизу зони бойових дій. Запропоновані рішення щодо 
просторів подвійного призначення дозволяють оптимізувати капітальні витрати 
та підвищити інвестиційну привабливість закладу.
Ключові слова: Slow Food, заклад ресторанного господарства, Slow 
Architecture, проєктування, дизайн інтер’єру, сталий розвиток, вабі-сабі, захисні 
споруди, ДБН В.2.2-5:2023, Харків, воєнний стан, гастрономічний туризм, 
локальні продукти, відкрита кухня, безпекові рішення.
АВТОРСЬКА ДОВІДКА:
Гіренко Наталія, кандидат технічних наук, доцент, доцент кафедри професійної 
освіти, ресторанного і туристичного бізнесу, Державний заклад «Луганський національний 
університет імені Тараса Шевченка», Лубни, Україна, e-mail: n.i.hirenko@gmail.com, 
orcid: 0000-0001-6854-8257.
Крамаренко Дмитро, кандидат технічних наук, доцент, доцент кафедри готельного, 
ресторанного бізнесу і крафтових технологій, Харківський національний економічний 
університет імені Семена Кузнеця, Харків, Україна, e-mail: kramarenkodp@gmail.com, 
orcid: 0000-0003-1353-686X.
Нечепуренко Кристина, кандидат технічних наук, доцент кафедри готельного, 
ресторанного бізнесу і крафтових технологій, Харківський національний економічний 
університет імені Семена Кузнеця, Харків, Україна, e-mail: krystyna.nechepurenko@hneu.net, 
orcid: 0000-0002-1815-2542.
Бикадорова Наталія, старший викладач кафедри професійної освіти, ресторанного і 
туристичного бізнесу, Державний заклад «Луганський національний університет імені Тараса 
Шевченка», Лубни, Україна, e-mail: itottstar@gmail.com, orcid: 0000-0002-7561-1792.
Єсіпов Андрій, старший викладач кафедри архітектури, Харківська державна 
академія 
дизайну 
та 
мистецтв, 
Харків, 
Україна, 
e-mail: 
esipov1995@gmail.com, 
orcid: 0000-0001-8657-0714
Дата першого надходження статті до видання: 26.03.2026
Дата прийняття статті до друку після рецензування: 17.04.2026
Дата публікації (оприлюднення) статті: 30.05.2026 
Стаття поширюється на умовах ліцензії 
відкритого доступу CC BY 4.0
Гіренко Н. І., Крамаренко Д. П., Нечепуренко К. Б., Бикадорова Н. О., Єсіпов А. О. Особливості 
проєктування та дизайну закладу ресторанного господарства з впровадженням принципів Slow Food. 
Теорія та практика дизайну. Архітектура та будівництво. К.: КАІ, 2026. Вип. 2 (40). C. 42–51.  
doi: https://doi.org/10.32782/2415-8151.2026.40.5