inNATURE

inNATURE / Alessandro Ferro / Siracusa, Italy

Aim of the project is to propose a new concept of restaurant: from closed space limited to the consumption of a meal, to a series of spaces linked together to invade the outside and increasing the supply of related and unrelated activities about food and entertainment.

inNATURE

InNature is a model for attracting and entertain a growing number of customers. A new way of being together … eating.

The project consists of three main elements:

1 the new facade

The new façade will be designed to offer a more contemporary image to the building and will allow, at the same time, to improve the energy performance of the building. it will follow the formal design of the roof of the veranda, but it will be built later.

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The intervention will be preceded by the installation of an insulating panel around the edge. Then will be assembled directly on site, the metal framework of support for the new facade, which will consist of bicolor metal panels. To each window will be placed decorative planters to implement the color rendering of the elevations.

2 the veranda and the pavilions

The veranda, acting as a point of contact between inside and outside, will be the central element of this project. The design is the result of compositional analysis performed on the elevation.

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The rhythmic between the windows and the bands of wall, in fact, influence the design characterized by a system of pillars surmounted by a cover with dynamic lines.

The construction system is based on the system of the dry assembly of all its components: the pillars and wooden beams connected together by metal plates.

The floor consists of a structural floor xlam, prefabricated and placed directly in situ, covered with plywood and with a protective coating to optimize costs and give the room a cozy feeling.

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The structure of the cover, which is also assembled dry, will be formed by a reticular element consisting of primary and secondary wood elements.

The coating of the intrados of the roof will be made by reflective aluminum panels, it will give at the place a particular play of light and reflections.

The coating of the upper part will be the same of the facade coating of the building, made by bicolor metal panels.

The shift from existing room of the restaurant to the new veranda, will be through the large windows that overlook the south elevation, by means of a system of benches / steps that are elements of continuity between inside and outside, creating a fluid and dynamic space.

author: Alessandro Ferro

The elevation of the veranda is made up of a series of panels in polycarbonate that can open or close based on events or simply climatic conditions.

The small pavilions, which will be disseminated in the outer area of relevance, will have the same construction method and the same materials of the veranda, can be placed in series or in isolation.

3 terraced steps

The physical connection between the interior and exterior will be assigned to the terraced steps, a system of modular steps / benches made by a metal framed structure and a decking wooden.

The permeability of the structure will allow continuity in the lighting and ventilation of the basement room.

The modules of the terraced steps can be moved to form an arena for events that require more space as performances and outdoor concerts.

The terraced also be used by users of the restaurant to relax, enjoy a meal comfortably seated outdoors, drinking a cocktail or simply read a newspaper.


Urban Greenhouse

Urban Greenhouse / Anton Kotlyarov, Stanislav Kashin, Patricia Lencastre Carneiro / Milan, Italy

Urban Greenhouse

Conception

After we read the book “Food for the City”, which describes problem of food production in modern world. We decided to concentrate our attention on natural food production. But in our case natural vegetation is more decorative element, which appears like central idea of conception of urban greenhouse.

What could be more associated with food more, than the place where food produced? Only the place where you can eat the food. New conception of “buffet” restaurant is two in one.

Urban Greenhouse

The volume of restaurant divided on several block, between each one of them placed plants, which produce different food products (tomatoes, grape, oranges, lemons). These plants perform a decorative function.

Natural vegetation creates pleasant atmosphere. Moreover, all visitors of restaurant could try to grow their own plants. What could be a reason to visit “buffet” restaurant more often.

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Structure

Wooden frame is a main structural element. This frame involves all other elements. External frontage is covered with windows, big windows are permanently closed and small could be opened. Area of big windows covered with wooden planks. Whole structure is lifted up from the ground on level of main entrance. Structure looks lighter and maintains access of light to basement of main 6 floor building. The roof covered with glass only in areas were plants placed, to have a sun light for vegetation.

Pavilions are designed for six people inside and have the same wooden frame structure covered with wooden planks, but without glass. Pavilions designed for summer time and they are moveable.

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The main access to terrace is provided from the main space of restaurant. Two of existing windowsill are became an entrance to terrace, while other five became sitting places, what significantly increase amount of sitting places.

Main volume of terrace is covered with glass, but not the space in front of main entrance to restaurant. This place is wooden frame covered with wooden planks, without glass.

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The plants are growing in suspended pots, there are two types of pots, for plants like grape, ivy and tomatoes (its can create long continuous plant from one pot) and oranges and lemons which need more pots to maintain wanted amount of green area.

Lighting system is provided by single light spots.

Sitting

Comfortable sitting is made for 50 persons. It is possible to extend the number of sits to 60 or even more for special events. There are four types of sitting from the couches in the corner to the regular double-sit tables. This is made to provide a sitting possibility for different groups.

authors: Anton Kotlyarov, Stanislav Kashin, Patricia Lencastre Carneiro

More details

Terrace is made is a such a way to provide additional advertising by looking for activities occurring in the terrace not by using big signboards. Wooden planks add a mystery to the restaurant if you are walking down the street. The desire to look inside is appearing.


Parasite

Parasite / Jair Galvan / Milan, Italy

INTRODUCTION

Food has been always our companion, since the very beginning of our existence, as a pure response to our primal instinct, to survive.

Parasite

Our ancestors had to struggle to feed their crews, either fighting against predators or mastering agricultural techniques. They ate what was available… if lucky.

Today, however, food has become a mere banality, every day a new cooking TV show is broadcasting, a pop-up restaurant is coming out, chains and chains of fast food are bombing our children with advertising and tons of fat, and how do we face the facts? Buying, eating.

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This competition aims to make an interpretation of architecture as a cuisine masterpiece, delicious architecture, beyond metaphoric thoughts. A piece to be enjoyed at the same level as we enjoy our dishes.

Nevertheless, analyzing the current situation of food, also as an industry, is impossible to avoid the thinking. This is a metaphoric vision of what we eat, most of food today is a noxious entity, promoting consumerism, threatening our pockets as well as our health… is becoming a parasite, this is how this project is envisioned.

author: Jair Galvan

CONCEPT AND DESCRIPTION OF THE PROJECT

The parasite veranda is thought as an invader, literally sucking the original building’s (host) energy. With sucking, we literally talk about electricity, water and sewage installations, but the metaphorical approach goes further. We see a parasite as a living entity, and this means will also take vitality from the host, it is intended to steal people from the restaurant, become the main attraction, and the most wanted place.

Materials are expected to be contrasting, reinforcing the feeling of a strange body, while capturing the attention. Corten steel is used as main material for covering, as it changes during its lifespan.

The composition of the plan conveys with the overall concept, the distribution of veranda and pavilions is taken from the apparent chaos in which the intruder organism is growing, however, always looking for protection. The tree line creates a natural barrier, and thus the last correlation between concept and design: the layout is working like a cell, where the intruders are protected, and still visible.

Design and conceptualization, were didactic and funny stages, learning how parasites interact with their hosts. Influences for this project were taken from works of Daniel Libeskind, Lebbeus woods, Coop Himmel(B)lau, and the most important, nature itself.


FUNNEL FLAVOUR — Taste Processing

FUNNEL FLAVOUR -Taste Processing-    / PETRICORstudio: Stefano Nafissi,

Ilaria Venturelli, Francesca Ceci, Mirco Pagnoni / Bologna / Italy

FUNNEL FLAVOUR — Taste Processing

Historical, social and collective survey makes possible the approach between reality and architecture and it allows the creation of new languages that see the man, not only the forms, as protagonist of research about expressiveness of architectural empty.

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Architecture is based on experimentation. Each project has its origin from research and explores the relationship between architecture and other topics.
Through the study of a program, we prefigure different perspectives, identifying content which, in turn, help the development of the process and stimulate the birth of experiences, changing use of architecture and awareness of materials and relational factors’ complexity.

authors: PETRICORstudio

In this case, the research about food tells the complex relationship that man has with it.
Symbolism, desire to share and developed identity have a great importance and they are all fundamental architecture’s factors, so they are declined in the design phase, as to became proposal. Future is designed through ideal projections direct to construction of a real space.

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Innovation and experimentation, in personal experiences field, are sources of constant surprises and cultural progress, so they are two ingredients for proposed scenario.
But architecture, as food, can not be considered just the sum of the various ingrendients: Architecture is the combination of several factors and emotional sensations.

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Like in eating experience, the final processing is the complex combination of olfactory, gustatory and trigeminal perceptions. It’s called flavor.
Architecture, as taste, is subjective. Everyone must be able to eat what he likes and, as much, to enjoy his aesthetic experience, living spaces according to his needs.

The project responds to need for freedom using non-standardized environments, in which everyone can express his creativity and personal habits.
We rethink the concepts of collective participation, open space and randomness.

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We are looking for tinkering!

«Tinkering is what happens when you finish try to do something That unknow, guided by whim, imagination and curiosity. Acting in this way, there are no instructions or errors, there is not a right way and a wrong way to do everythings. It means to learn how things work and to manipulate them. Contrasting gadgets, machines, objects harmoniously That Work: that’s the tinkering.

Tinkering is a Process That combines gaming and research.» > Massimo Banzi

The contemporary space, in addition to physical boundaries, is defined by connections offered by communication tools. Consequently we need a design that is not limited to the housing, but that examines the problem of information flows and new geographies created by them. High tech and low tech are not necessarily opposed, if you intend technology as a means and not as the end.