Restaurant and cafe projects are among the toughest spaces where natural stone is exposed to thousands of daily touches, temperature changes, and food acids. When an architect or investor first contacts us, this is the first topic we discuss. The daily rhythm of the space, the intensity of service, whether an open kitchen will be used, and which beverages will be prepared at the bar counter all determine the right stone type. What we have learned over three generations of supplying natural stone to gastronomy projects of different scales is clear: restaurant marble is a functional decision before it is an aesthetic preference.
In bar counter supply, the product that undeniably comes to the fore is White Dolomite. The crystalline structure of dolomite is tighter than that of classic calcite marble, and its acid resistance is significantly higher. While food acids such as lemon juice, vinegar, wine, and coffee leave matte spots on classic marble surfaces, dolomite surfaces handle these contacts much better. This characteristic is decisive in cocktail bars, coffee shops, and wine bars. For bar counters, we generally supply slabs of 3 cm thickness. If a single-piece long counter is sought, we evaluate together with the architectural team at the front end which block at our partner processing facilities can yield a slab of that length.
Tabletop supply in restaurant projects requires a different discipline. Preparing dozens of tables from the same tone with similar vein density establishes the visual integrity of the space. In these projects, allocating sufficient slabs from the same block group according to the number of tables and arranging sequential cutting at partner workshops becomes a process priority. The lively vein structure of Klasik Marmara gives each table its own character, while Pure White is preferred in spaces seeking a calmer and more minimal gastronomy atmosphere. Tabletop thickness usually varies between 2 and 3 cm, and softened bevel applications on the edges are carried out at partner workshops to ensure guest comfort during service.
The open kitchen concept has been one of the biggest directions in gastronomy projects in recent years. The chef's preparation area is in front of the guest, which requires the counter material to be resistant to heat, knife movement, and intensive cleaning. At this point, White Dolomite and the homogeneous type of Marmara marble come forward. Because the homogeneous type can be cut on large surface areas without concern for vein, it is preferred in large areas such as open kitchen islands, preparation counters, and resting surfaces. Positioning wood or stainless steel trivets in zones where hot pots may touch is among the practical recommendations we discuss with the architect during supply.
