The protected local heritage, Normafa Ski House was built between 1930-1931. Preserving the unity of the main facade and the building’s mass, the restaurant function was planned according to the layout of the original interior spaces.
The semi-open barn functions as a small restaurant and wine terrace. The barn is made of natural materials, oak, basalt, and slate. The pierced, stacked stone wall is made of basalt stone. The large three-part sliding wall opens up the whole length of the building. It is made of oak and has a similar pierced design to the stone wall. As the light filters through the gaps of the stone and wooden wall, we experience the indoor and the outdoor simultaneously.
TRAMO is Proyectos Conscientes’ second initiative in Madrid after Mo de Movimiento, to further explore the company’s foundational purpose: redefining the concept of urban recreation and promoting responsible consumption. TRAMO is a project led by the architecture studio Selgascano and designer Andreu Carulla. Walking alongside them is a professional team consisting of bioengineer Ismael Caballero, an expert in comprehensive sustainability and circularity, Cristina Freire (TheNext Sustainability), and Zimenta Obras y Proyectos.
The client wanted to open a restaurant that would be used as a late-night diner in one of the rooms of a building in Ikejiri-Ohashi. Accordingly, we chose wood-grain sheets as the main material, as they are often used for tables and countertops in general dining establishments.
Located in the neighborhood of Santa Tere in Guadalajara, Xokol is a restaurant in which the act of eating becomes a collective ritual. The architecture of the space acts as a catalyst for the reinterpretation of Mexican culinary traditions and a communal dining experience in which the boundaries between diners, staff, and food preparation are non-existent.
Frame Garden Café called Tanatap is another iteration prototype of a multi-leveled greenspace with dynamic platforms that rise and fall to create a walkable roofscape that acts as an extension for the public to enjoy the public parks from a better and grander perspective. Pursuing a façade-less architecture, the design was started with the question, what if the flexibility of community activities, art exhibitions, and garden spaces acted as an unlimited permutation of functional façade that defined the space and shaped the identity of the architecture itself? The design was to demonstrate a selfless approach to creating many sheltered indoor spaces hidden within a simple multi-leveled garden. Spaces that were created became a sequential space and were not an initial space.
Located on Severiano Ballesteros Street in Santander, Spain, the restaurant was conceived as part of an architectural complex that also includes an Oceanographic Center designed by Vicente Roig Forner and Ángel Hernández Morales, built between 1975 and 1978.
Staying true to the studio’s penchant for a design that is expressive, bold, and well-rounded in its identity, V-Spot Café carves a rightful niche for itself, celebrating the almost theatrical DNA of the venue!
The project develops from a main piece, a large fire that organizes the space. In line with the clay tiles and bricks that were found on the original facade, it was decided to continue with the same line of rustic materials, generating textures and interlocks that capture the attention of pedestrians. A special cladding was designed for the facade by cutting colonial tiles, resulting in six pieces of different sections that formed the placement modules.
“Kai Zhen（Karry’s Peral Restaurant is located in Sanlitun, one of Beijing’s busiest commercial districts, and our renovation project is in an annex building of the #024 commercial complex. The project is located across from the Sanlitun Embassy District, surrounded by trees on both sides of the road, and because of the hustle and bustle of the street, it creates a quiet dining experience in the middle of it all. We have explored deeply the community and commercial culture of the trendy and bustling Sanlitun neighborhood, and we have created a simple and introverted retail space that allows people to pause by reversing the traditional commercial design and simplifying the complexity into simplicity. We want people to walk on the street, occasionally see the faint warm light, smell the aroma of food, and feel the space of the people and places – this is the hustle and bustle of a prosperous city.
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