In 2016, the Vermaat Group (catering establishment operator) and Ex Interiors jointly took on the challenge to conceive an innovative, circular concept for the ground floor restaurant and the rooftop bar on the first floor of Circl. The catering concept has arisen from the principle 'reduce, reuse and no waste'. They mainly work with local seasonal products and buy in such a way that left-overs are given a newly designated use. Transparency about the origin of products and methods of preparation also had to be translated in the interior. Couches made of old Auping mattresses and leather derived from Dutch cows. Floors composed of demolition wood or clear glass pickling jars in high walls, everything in the pavilion exudes circularity and is in close connection with nature. Besides that, one of the biggest challenges was to create a connection between the exterior of the building and the interior of the basement and the ground floor, which were developed by de Architekten Cie. and DoepelStrijkers respectively. Using this stratification Ex Interiors sought a connection to the catering concept and the visitors. The interplay of lines, the routing and logistics had to flow smoothly into each other.