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Zero Waste Bistro, an evocation of Helsinki restaurant Nolla, served up food and thought at WantedDesign’s iconic Terminal Stores venue.

Vancouver’s Saku, a 56-square-metre tonkatsu restaurant designed by Emily Danylchuk, pairs a soothing colour palette, vintage wallpaper and slatted-wood ceilings with Japanese comfort food.

In Vigo, Spain, Erbalunga Estudio plays with colour and depth perception to bring an authentic Mexican feel to a local taco shop.

The Spanish design firm peppers an island tapas bar with poppy tones, luxuriant plantings and bamboo-covered walls.

Designed by New Practice Studio, Hunan Slurp in New York’s East Village features long communal tables, subtle backlighting and a cocooning curved-wood screen.

Hydraulic lifts and minimalist espresso taps turn a standard shipping container into a striking temporary Pilot Coffee pop-up.

In Kiev, local firm Z. River Studio serves up maximum impact in Amai Hana, a pint-sized dessert boutique with a serene palette and stunning ceiling installation.

In Mean Noodles, Hong Kong interdisciplinary firm openUU has served up a restaurant that pairs its founders two loves – design and cuisine – in an engaging interior inspired by Malaysian Batik textile art.

At Seville restaurant Casaplata, architects Cristina Domínguez Lucas and Fernando Hernández-Gil enliven an austere shell with judicious hits of colour.

For celebrity chef David Chang’s first L.A. restaurant, Toronto-based DesignAgency turned a Chinatown warehouse into a buzzy industrial-chic restaurant.