RESTAURANT FERRUGEM
A new Identity, developed to give Restaurant Ferrugem a clear and overall structured Brand perception.
From the passion for cuisine and the rehabilitation of a former stable from the XVIII century, was born in 2006, Ferrugem, a place to celebrate the Gastronomy that has as main ingredients the hospitality, comfort and commitment between the product, the message and the knowledge. The owners looks for organic products with a Portuguese identity, preferably autochthonous and produced in a sustainable agriculture, making nonconformity and creativity their condiments. Practicing an honest, genuine, traditional and dynamic cuisine, that does not follow trends and whose only purpose is to tell a new story for Minhos cuisine, allowing our commitment to meet our vision.
A new Identity, developed to give Restaurant Ferrugem a clear and overall structured Brand perception.
From the passion for cuisine and the rehabilitation of a former stable from the XVIII century, was born in 2006, Ferrugem, a place to celebrate the Gastronomy that has as main ingredients the hospitality, comfort and commitment between the product, the message and the knowledge. The owners looks for organic products with a Portuguese identity, preferably autochthonous and produced in a sustainable agriculture, making nonconformity and creativity their condiments. Practicing an honest, genuine, traditional and dynamic cuisine, that does not follow trends and whose only purpose is to tell a new story for Minhos cuisine, allowing our commitment to meet our vision.
GASTRONOMY X HOSPITALITY
From the passion for cuisine and the rehabilitation of a former stable from the XVIII century, was born in 2006, Ferrugem, a place to celebrate the Gastronomy that has as main ingredients the hospitality, comfort and commitment between the product,
the message and the knowledge.
From the passion for cuisine and the rehabilitation of a former stable from the XVIII century, was born in 2006, Ferrugem, a place to celebrate the Gastronomy that has as main ingredients the hospitality, comfort and commitment between the product,
the message and the knowledge.
The owners looks for organic products with a Portuguese identity, preferably autochthonous and produced in a sustainable agriculture, making nonconformity and creativity their condiments.
Practicing an honest, genuine, traditional and dynamic cuisine, that does not follow trends and whose only purpose is to tell a new story for Minhos cuisine, allowing our commitment to meet our vision.
Practicing an honest, genuine, traditional and dynamic cuisine, that does not follow trends and whose only purpose is to tell a new story for Minhos cuisine, allowing our commitment to meet our vision.
LOGO
During the process, we tried to preserve Portugal’s Identity and inspiration found in served dishes and ingredients. As such, we made use of the symbols that are most common and present in the Portuguese vocabulary.
During the process, we tried to preserve Portugal’s Identity and inspiration found in served dishes and ingredients. As such, we made use of the symbols that are most common and present in the Portuguese vocabulary.
STATIONERY
PACKAGING
WEBSITE DESIGN
OFFICIAL TRAILER
Dalila and Renato Cunha, chefs and owners of Ferrugem, open the doors of their restaurant, leaving some clues about the creative process and the DNA of their cuisine.
In this movie, they fulfil a trip over the culture, territory and people, searching the fragments that portray the Portuguese identity.
In this movie, they fulfil a trip over the culture, territory and people, searching the fragments that portray the Portuguese identity.
Special thanks to: Chef Renato Cunha
Photography: Afonso Sousa (Esporão), Cátia Barbosa (Edições do Gosto), Ferrugem, Giuditta Bussetti (Wine), Jorge Silva, Lucília Monteiro (Visão), Maria Helena Duarte (Paixão pela Cozinha), Mário Brandão, Miguel Magalhães, Pedro Couto, Pedro do Canto Brum, Renato Cunha, TEDx Guimarães, Tommaso Rada.