Mushroom-Inspired Dining Hall Grows into Ukrainian Hospitality Space

Ukrainian architecture studio YOD Group has completed a new dining hall for Grybova Hata (Mushroom House), a beloved restaurant in the Ukrainian Carpathians.

Known for its mushroom-focused menu, the restaurant now features an interior that carries the culinary theme through to every detail of its design.

GALLERY

Drawing from traditional Ukrainian hospitality and reinterpreting it through a minimalist, contemporary lens, the interior is shaped by natural curves, subdued hues and eco-conscious materials. Just two core materials were used throughout: textured plaster and locally quarried travertine from the Ternopil region. Together, they provide a sense of warmth and context, rooting the design firmly in place.

Mushrooms influence both form and function across the space. Furniture was fabricated in Ukraine to support local makers, and many elements were crafted from recycled or bio-based materials. Lighting fixtures by designer Valerii Kuznetsov were formed using recycled plastic and include integrated handwashing stations. Even the hostess stand nods to its surroundings with natural chaga mushrooms affixed to its surface.

A standout feature is the series of sculptural curtains made from mushroom-based biotextile by Dasha Tsapenko. Shaped like sheepskin coats and outerwear, the six wearable pieces and one flat panel are woven from coconut and hemp fibres, then cultivated with polypore mushroom spores. After three weeks of controlled growth, the mycelium formed distinct, textural surfaces that are entirely unique in shape and density.

The dining layout itself is broken into three distinct zones, each reflecting a key element of the region’s culinary traditions. There’s a cheese-focused area with traditional cheese horses, a meat section spotlighting smoked pork legs known as shovdary, and a spirits zone showcasing local herbal distillates.

“This architecture organically grew within the existing restaurant space, just as a mushroom grows from its mycelium,” says Volodymyr Nepyyvoda, Managing Partner at YOD Group. “It embodies the ideas of locality and organic development, rethinking traditional materials and celebrating the culinary heritage of the region.”

Images by Andriy Bezuglov via Designboom