Le Pario restaurant has converted an unused space in its reception room by adding a bespoke wine cellar designed by architect Luis Aleluia.

To optimise the cellar’s capacity, Luis Aleluia designed it to be high enough to store 130 vintages and to open on two sides. The finish chosen for this cellar is polished stainless steel, to make it stand out in the restaurant area. This cellar is part of the Cellithèque range.