Ana Olys, in order for us to help you, we need measurements of all walls, window locations and measurements, utility locations, and surrounding rooms labeled. You can also find info in this thread:New to Kitchens?

Asking for layout help.

I am still in designing face so utilities can be anywhere. I hope this image gives you a better idea. I’m sorry, very new at this.

The only window is the sliding door leading to the exterior living space.

Use graph paper and a tape measure with a friend to help you. Get the measurements in feet and inches and transfer them to the graph paper. Based on 4.2m equals 13'8" of width, you'll have room for about a 28" wide island.

Or, forget the island, and you’ll have a wide galley with more cabinet space, and easier access to the other side of the kitchen. Your kitchen appears to be too narrow for an island. It will just be a barrier, and will be difficult to maneuver around.

Something like this: click to enlarge.

Of course, we can’t know for sure, until you give us measurements.

I agree. And if you would still like some sort of working island, consider purchasing a movable island like this.

Thank you everyone, all comments make a lot of sense. I guess I have to work a bit more on my sketch and measurements. I will get back to that.

I get confused with the feet and inches since we work with meter. I have always wanted an island but yes, I am thinking it over since I feel its a barrier, as darbuka said.

If you go no island you can make your counters more 'island-like' by increasing the depth of one or both side from 25,5" with the overhang to 30". I find the added depth to be the most valuable accessory in my kitchen for improved work-flow. Uppers are 1" lower than 18" often sited to deal with the reach distance.

If you've decided against an island, take a look at Carrie B's galley with a patio door view: Kitchen reveal

You can also find progress pics and other info by searching on her name.

I don't like kitchen islands. As you obviously suspect, they break up the workflow of the kitchen.

The modern kitchen is outwardly oriented. The center of the room is open. Working surfaces are arranged along the perimeter of the kit­chen in the form of countertops. The cook moves from work area to work area on what the military calls "interior lines".

An island interferes with the flow, essentially returning the kitchen to a configuration abandoned when Victorian kitchens were replaced by scientifically designed kitchens in the 1920s and the central work table where most of the work of preparing meals was done was replaced with countertops where the work is done in a modern kitchen.

If you intend to use the island as a working surface where prep work or cooking is done, then it will work well. Victorian kitchens were efficient in their own way. But, if the principal task areas are located along the perimeter of the kitchen, the island just gets in the way and impedes efficiency.

The minimum width of a kitchen with a central island is 160" (13'-4"), consisting of 25" of countertop on both sides of the room (25"x2=50"), a central island of 26" (The practical minimum) and walk aisles of 42" (the NKBA recommended minimum walk aisle for a one-person kitchen.). For two cooks the minimum width is 172" (14'-4") which allows for two 48" aisles.And, a more useful width for the island is 36", which brings the total room width requirement to 184" (15'-4").

If you don't have a room width of at least 13'-4", forego the island. It's not practical.

If you elect to go with an island, then place the primary task areas on one side of the island. Use the other side for secondary tasks and storage. You do not want to have to walk around the island to go from one primary task area to another.

Here is a rough example:

Good luck with the project.

Thank you so very much! That clears up a lot of questions and doubts I had. Definitely putting all of your recommendations into consideration. Thank you, thank you, thank you!