Where Should It Go?
The aquarium belongs at the most-looked-at point of the room, at a distance from the kitchen. Heat from hobs, ovens and grills warms the water; steam and grease leave a film on the glass. The back wall of the dining room, behind the bar (with attention to ventilation) or the entrance (with a draught lobby in winter) work well.
Lighting and Atmosphere
The aquarium light should not compete with the room. We dim it for evening service and match its colour temperature to the interior lighting. A short dim period after closing, then full darkness, keeps the fish’s rhythm healthy. Angles are drawn so the light does not glare on tables or glass.
Hygiene and Food Areas
Equipment and water are kept completely separate from food preparation. Water changes use a dedicated drain, not the kitchen sink. Buckets and hoses are used only for the aquarium, and staff do not touch it; feeding is automatic.
Which Type?
For most restaurants, a freshwater or planted aquarium with shoaling fish is the balanced choice. Marine is more striking but its water values must be monitored more closely and its temperature tightly controlled. Live seafood display tanks are a separate system and subject to food regulations.
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