Office Inainn, a Norwegian architecture studio, has successfully transformed a historic barn in Valldal, Norway, into a contemporary restaurant called Nikkakjøkken. The innovative project involved inserting an independent timber-framed restaurant structure within the existing concrete and timber envelope of the three-story barn, demonstrating a thoughtful approach to architectural preservation and adaptive reuse.
The architectural firm adopted what studio founder Maksymilian Sawicki describes as a "reuse-first approach," prioritizing the preservation of the original barn structure while adding only essential new elements. "Rather than a rebuild, we inserted an independent timber restaurant core inside the existing envelope, so the historic structure remains intact and legible," Sawicki explained to Dezeen Magazine. This methodology ensured that the barn's pitched volume remained largely undisturbed while accommodating modern dining facilities.
The design strategy focused on creating what Sawicki calls "a second layer" to the existing structure. The exterior walls and roof were largely retained and repaired only where necessary, with all new interventions clearly reading as secondary additions. The timber-framed restaurant was designed as a completely independent module that could be demounted without causing damage to the historic barn structure, showcasing innovative construction techniques that respect architectural heritage.
Nestled into a sloping site, the 127-square-meter barn features a carefully planned vertical arrangement of spaces. The ground level houses back-of-house facilities and provides the main entrance, while an internal staircase leads to the first floor, which contains a sauna and spa area. The restaurant and kitchen occupy the second floor and can be accessed via an external ramp that protrudes from the barn's exterior, creating an elevated dining experience with panoramic views of the surrounding Norwegian landscape.
The Nikkakjøkken restaurant itself serves as both a dining space and an events venue, taking advantage of the barn's original pitched roof structure to create a lofty, cathedral-like atmosphere. Large glazed facades frame spectacular views of the surrounding landscape while flooding the interior with natural light. The dining area features round tables arranged throughout the space, all framed by exposed timber trusses, walls, and flooring that emphasize the natural material palette.
Sawicki emphasized the importance of timber as the primary material choice, noting its multiple benefits for the project. "Timber offered low embodied impact, local craft and supply, and a material compatibility that keeps the structure as the project's character," he explained. The entire insert structure utilizes dry, demountable connections, while the glazing was carefully calibrated to frame views without altering the barn's original proportions.
This barn conversion project represents part of Office Inainn's broader portfolio of sustainable and heritage-conscious architecture. The firm recently completed another notable project drawing on the layered composition of slate to design a prefabricated holiday home on Norway's western coast, demonstrating their commitment to material-driven design approaches that respond to local conditions and traditions.
The project joins a growing movement of barn conversions worldwide, including recent examples of a compact house with geometric windows near Florence, Italy, and the use of biomaterials to adapt a wood-framed barn into a structure and library in rural Vermont. These projects collectively demonstrate how historic agricultural buildings can be thoughtfully adapted for contemporary use while preserving their architectural and cultural significance. Photography of the completed Nikkakjøkken restaurant was captured by Mathias Sæther, documenting the successful integration of modern dining facilities within the preserved historic barn structure.
