What We Deliver
Clients receive layered concept documents: axonometric zone layouts, lighting intent sketches, bar and dining vignettes, and terrace studies calibrated to southern Spanish sun angles. Each file is presentation-ready for investors, landlords, and fit-out teams.
Pricing is transparent and quoted in euros. A standard hospitality concept sprint runs four to six weeks and produces a cohesive visual language — not a construction schedule.
What We Exclude
Bucheangol does not operate restaurants, sell software, or provide wellness programming. We are not a marine design house and we do not reference nautical motifs. Our sole focus is interior concept design for food-and-beverage environments.
If you need kitchen engineering, F&B licensing, or front-of-house staffing, we will gladly refer specialists. Our boundary keeps concepts pure and spatially ambitious.
Begin with a Brief
Most engagements start with a structured client brief — square metres, target covers, cuisine identity, and budget band for eventual fit-out. We respond with a phased concept roadmap and a fixed EUR quotation before any sketching begins.
Email [email protected] or call +34 952 847 163 to schedule an introductory conversation at our Málaga studio.