Damien Hirst’s ‘Cock and Bull’ (2012), at Mark Hix’s Tramshed, may have redefined the fine line between the animal and what arrives on the diner’s plate (it’s perhaps one step away from dining in a slaughterhouse), butcher’s refrigerators are hardly cutting-edge (these ones don’t even contain real meat), and cow-hide chairs may be more than a little out of date for steak houses… but somehow, there’s a real charm that shines through the clichés at this Komotini restaurant.

Designed by Minas Kosmidis – of Architecture in Concept – Fabrica Creation is a modern space in a ’50s building, and there’s echoes of both eras inside. The diner-esque feel of the 1950s is far from lost, whilst the tiled walls and wooden details are endearingly at odds with the industrial lighting and exposed cooling system. The inquisitive faces of the cows that peer down at your table may well be more damaging to your appetite than the machismo of Hirst’s formaldehyde beast, but they certainly add to the atmosphere… this is far from simply a cold, modernist kitchen; Fabrica Creation ticks all the meat eater’s masculinity boxes, but retains a hearty slice of Greek taverna that makes Fabrica Creation and interesting proposition.

Photography, Studiovd, N.vavdinoudis – Ch.Dimitriou