The original interior concept for this space was developed as part of the Kæmer Brygge project, with the intention of creating a flexible and adaptable café unit. When the local operators Halvors Bæste later moved in, the concept was further developed and adapted into a seafood café and coffee shop.

I followed the project through both phases — from the initial concept design to the later tenant fit-out — supporting the transition with detailing, material adjustments, and on-site decisions as the space was finalized. Working within the established framework, the interior was refined to reflect Halvors Bæste’s identity and menu, while maintaining the clarity and functionality of the original design.

The result is a personal and locally rooted café, shaped by collaboration and continuity, where the original concept and the tenant’s story meet naturally.