This article describes design specifics of the restaurant by example of the course project of the student group Georgiy Sergeevich Diagilev. The course design can be divided into several phases: 1. Selection of the construction site; 2. Planning-and-spacial concept; 3. Development of fire safety measures; 4. Development of measures for disabled people access; 5. Ground area planning and development scheme; 6. Execution and presentation of the project. The most difficult and important part of the design is the development of food preparation areas. In accordance with requirements the two-story building was designed. Main facades directed at southward and northward. The ground floor has small cafeteria, kitchen and banquet hall; on the second there are dining room and summer terrace. The main specifics of the architectural concept of the restaurant is a close connection of classic formative principle and possibilities of modern construction.