Finding an ideal escape

To escape from the urban hustle and bustle, large crowds are flooding into green suburban villages in Shanghai's Qingpu district, seeking refreshing natural spaces to enjoy a meal or coffee, zone out, or take a nap.

Among boundless rice fields in the district's Linjia village of Zhujiajiao ancient town, a one-and-a-half-hour drive from downtown, hides the Cangye Space restaurant featuring a luxuriously large area and authentic Italian food cooked in an open-fire kitchen and massive wood-fired oven.

Converted from an old warehouse, the venue blends the village's laid-back spirit and rustic charm. Opened at the end of 2024, it instantly became a trendy hotspot, drawing visitors and diners from the city and nationwide.

"More than a meal, we hope to offer our diners a lifestyle, or at least, a brief soothing getaway in nature. They can either sit in peace doing nothing in the unspoiled beauty or enjoy the food, coffee, art shows, and activities," says Que Yiming, the restaurant's 61-year-old owner.

Que is an experienced spatial design artist from the Xinjiang Uygur autonomous region who relocated to Shanghai in 2000. Aiming to create a space that combines spatial aesthetics with commercial functions, he had long been searching for such an ideal rural location. Sticking to a concept of following nature, Que hoped to build a space that feels as if it is grown naturally from the landscape.

Que took charge of the venue's design and renovation work. He particularly highlights the eye-catching wood-fired oven at 300 degrees. As one of the largest ovens in China, it produces handmade bread with a distinct flavor.

The restaurant's 56-year-old Italian chef, who insists on being called Lucky Lasagna, most values the incomparable chance to cook in and with nature — the wind, wood, fire, and smoke.

"Another thing that I really love here is the long common tables. It creates conviviality when everyone escaping from the stress of the city sits together for a good time, sharing food and life experiences. Such moments are a bit lost now, but people are connected here," says the chef with a big smile.