This paper presents design solution for air heating and mechanical ventilation for a two-floor restaurant. The restaurant consists of a basement with sanitary facilities and two pantries, a ground floor with a kitchen service area, and an associated information desk. The overall restaurant system is divided into three systems, the serving space system, the kitchen system, and the basement system. The service area system has its own air handling unit with a plate recuperator that supplies 100% outdoor air for heating and ventilation. The air flow inside the room is regulated by VAV (Variable Air Volume) control valves depending on the room temperature and carbon dioxide proportion. The kitchen system is connected to another air handling unit of smaller capacity and brings needed air to the kitchen for the operation of built-in kitchen ventilation and room ventilation. The air for the kitchen space is heated to the design room temperature, and its flow is regulated by VAV control valves depending on the pressure difference between the service room and the kitchen itself. The air conditioning unit heaters are connected to the same heat pump. The basement has a built-in heat recovery system (The Rosenberg SupraBox COMFORT energy recovery unit) consisting of a fan, recuperator, and electric heater which turns in case the temperature drops below the set temperature. Calculations are made according to the given architectural basis. Attachments consist of tables with calculation results, drawings showing the layout of the equipment, and the functional scheme of the connection and automatic regulation.