Concept · Tasting-menu restaurant

Solis

Turn a plate 360 degrees, test wine pairings against the cellar's pick, and choose a table from the floor plan.

What we did

A tasting menu is hard to explain with a list of photos, and guests rarely know which room or table they are booking. We tested a site where guests look at each course, see the pairing logic and choose the room before they call.

Tasting menu site
360° plate
Wine pairing tool
Table from the floor plan

ConceptA fictional brand we designed end to end to test an idea. Not a client project; every feature on it works and you can open it live.

Type: Design concept · fictional brand
Sector: Tasting-menu restaurant
Year: 2026
Status: Open to inspect live

Signature

Six courses from the menu

Sample courses from the concept's menu, in serving order.

**Celeriac and Ash**Second course · sour cream, toasted seeds

**Langoustine**Third course · oak embers, shell oil

**Fire-Roasted Turbot**Fourth course · fermented celeriac, sorrel oil

**Ember Sea Bass**Fifth course · charred leek, white olive

**Wagyu A5**Seventh course · 48 hours, black truffle emulsion

**Quince, Honey and Bay**Eleventh course · clotted cream, toasted barley

The big idea

A six-axis pairing score

Each dish and each wine has a profile for weight, acidity, tannin, salt, smoke and sweetness. Pick a glass and the site explains whether it fits the plate, overpowers it or falls short.

360° plate

Drag the plate to turn it; each course lists its cooking method, temperature and timing.

Wine pairing tool

Choose a wine for a course and get a match score with a written verdict from the cellar.

Table from the floor plan

The hearth room, the cellar and the seasonal terrace each have a 360° view, notes on noise and warmth, and free seats.

Basics without scripts

Menu price, opening hours, address and booking phone stay readable even if JavaScript does not load.

How we did it

Step by step.

01
From the fire to the plate
The opening follows the evening in three steps as you scroll: the oak fire is lit at 18.00, the image passes through the kitchen, and the seventh course arrives at the table.
02
One course in 60 frames
The Wagyu course turns as you scroll. Two notes are pinned to the plate at set frames, and cooking time, the embers and the plate temperature are written underneath.
03
A pairing you can check
Pick one of six courses and each candidate glass gets a score. A table shows the six axes side by side and says, axis by axis, whether the wine should match the plate or cut through it.
04
The floor plan is the booking form
The plan shows free seats at the chef's table, in the hearth room and in the cellar, and marks the terrace as seasonal. Choosing a room opens its 360° view, its temperature and noise notes, then party size and time.