URBANJOBS conceived ESCA for Michelin-starred Chef Osman Sezener within İstinyePark İzmir, translating the spatial and cultural qualities of the Mediterranean into a refined contemporary dining environment. The project responds to the irregular geometry of the leased shell by establishing a coherent spatial logic centred on circulation, operational clarity, and fluid continuity.

At the heart of the restaurant is a 360-degree central bar that acts as both a social condenser and a spatial anchor. Positioned strategically within the amorphous plan, it organises movement, strengthens orientation, and creates a clear hierarchy across the space. The intervention transforms a complex layout into a legible and dynamic environment that supports interaction, service efficiency, and architectural clarity simultaneously.

Operational planning was tightly integrated into the design approach. Guest, staff, and service circulation routes were carefully separated to minimise conflict and maintain efficiency. Dirty dish circulation connects directly to dedicated wash and waste zones, while storage areas link seamlessly to service infrastructure via a service elevator. Staff facilities, guest amenities, and a private dining room were positioned precisely within the irregular footprint to maximise usability without compromising spatial quality.