Interior Design recently had the opportunity to explore the relationship between space, perception, and sensory memory through a lecture led by Silvia Missaglia, a Milan-based architect.
The Restaurant as a Sensory Experience
During the lecture, Missaglia introduced the concept of “Impression of the Sea”, where she emphasized how a restaurant should engage all five senses to create a memorable and immersive experience. The space is designed to evoke emotions and memories linked to the ocean, allowing visitors to perceive it through materials, smells, and sounds. The project focuses on expressing the deep and ancient connection between humans and the sea, creating an atmosphere reminiscent of calm summer days by the shore. By stepping into the restaurant, guests are momentarily transported away from the city’s chaos, immersing themselves in a world of serenity.
The Science Behind Sensory Memory
Missaglia referenced Harvard Medicine’s research on sensory memory, highlighting how even a single sensory cue can trigger the retrieval of a memory. This principle is applied in the restaurant’s design, where elements such as texture, light, and acoustics work together to transport guests to a different place, enhancing their dining experience.
Her visit to SPD was an opportunity for students to explore a new dimension of design thinking—one that prioritizes emotional connection, sensory engagement, and the power of space to tell a story.
A Learning Experience
Missaglia’s lecture provided valuable insight into how interior design can shape emotions and perceptions through sensory engagement. By analyzing the project, students gained a deeper understanding of how materiality, lighting, and acoustics contribute to the overall experience of a space. The discussion also highlighted the importance of designing environments that go beyond aesthetics, focusing on how interiors can evoke feelings and memories. This perspective challenged students to think more critically about their own design approaches, inspiring them to integrate sensory-driven concepts into their future projects.