Purpose – This study aims to explore perceptual similarities and differences between architects and non-architects regarding restaurant interiors designed according to the Five Elements principle of Feng Shui through a mixed-method approach. It investigates whether such spaces can achieve a shared aesthetic appeal, supporting the identification of design principles that contribute to creating high-quality interiors broadly appreciated by users. Design/methodology/approach – This study employed a mixed-methods approach integrating qualitative and quantitative analyses. A total of 120 participants (60 architects and 60 non-architects) evaluated 20 visual stimuli, generated from four real restaurant interiors modelled according to Feng Shui principles, based on general aesthetics, liking and warmth. Findings – The results revealed significant divergences between architects and non-architects in their evaluations of general aesthetics, liking and warmth. However, both groups exhibited a notable consensus regarding modern restaurant interiors that incorporated all Five Elements, highlighting the principle’s capacity to promote shared aesthetic appreciation within these settings. Practical implications – The findings demonstrate that balanced Feng Shui principles can enhance user satisfaction, support employee well-being and strengthen restaurant performance, thereby offering applicable design principles for designers and hospitality professionals. Social implications – The findings indicate that designs reinforcing perceptions of comfort, warmth and shared appreciation can support users’ well-being, encourage positive social interactions and enhance spatial experience, particularly in the context of hospitality. Originality/value – This pioneering empirical study in environmental psychology evaluates the influence of Feng Shui on spatial perception, highlighting its potential as a framework for creating high-quality spaces that foster shared appreciation among diverse user groups. By adopting a mixed-methods strategy, it aligns with the framework of evidence-based design (EBD) and extends its application specifically to restaurant interiors.