Restaurant India News: The Lakehouse by Amanora Offers a Calm, Water-Edge Dining Concept in Pune

On the outer edge of Amanora, The Lakehouse by Amanora brings a distinct dining concept built on the edge of a private lake. Spread across 10,000 sq. ft., the venue is surrounded entirely by water, giving it a rare level of quiet in an urban setting. The design by architect Faizan Khatri of FKD Studios focuses on simplicity, using natural materials that change with time.

Materials include lime-washed walls that naturally age, reclaimed teak wood with visible grains and marks, and native brass accents that develop a softer look with handling. Textures are deliberately natural, with cane, raw wood, and linens forming much of the interior feel.

Lighting plays a key role. Large wooden-framed windows bring daylight across the interior. After sunset, soft and even lighting takes over without any single bright source. The result is a space where shadows and light create balance.

The layout is open, designed to move easily from indoor seating to an outdoor deck. The deck projects over the lake and works as a spot for coffee, mid-day meals, or evening drinks. Inside, the lounge uses muted earthy colors with greenery placed throughout the space. Seating is arranged in small groups to accommodate both individuals and small gatherings.

The bar area is positioned facing the lake. The counter is stocked with backlit bottles and bar stools that allow an unobstructed view of the water. Smaller sections of the restaurant are planned for privacy, with some seating areas built into alcoves with greenery, and others next to large windows. Background music is kept low to maintain a quiet setting.

“The architecture doesn’t shout for attention. It waits for you to settle. Then, slowly, it begins to speak,” says Faizan Khatri, Architect, FKD Studios, describing the intent behind the space.

The overall approach at The Lakehouse is to create a slower-paced dining experience. The space is designed to reflect its natural surroundings rather than dominate them. Herbs from the kitchen garden are used in dishes, with their scent contributing to the environment. The restaurant positions itself as a place to spend time rather than a quick dining stop, with the setting allowing guests to move away from urban distractions for a few hours.