Hasta La Ideas

This baguette shop in Warsaw, Poland, by architects MFRMGR is modelled on market booths and stalls set up in the city during the 1990s (+ slideshow).

Polish firm MFRMGR, formerly known as Moko Architects, designed Serwus as a healthy and modern version of the traditional Zapiekanka stall, which served open baguettes topped with meat, vegetables, cheese and ketchup as a popular type of fast food.

“The entire spatial idea relates to the market booths where virtually everything was sold in Warsaw in the 90s,” said the architects.

“Generally, we have pleasant memories from that time when small businesses developed and huge changes took place in our country after the fall of communism,” they added.

Red and yellow steel frames – coloured to resemble ketchup and cheese – surround wooden serving counters, representing the framework of a market booth.

During construction the architects also exposed the original tiled floor, dating back to before the Second World War.

The interior is divided into five stalls. The first one is a welcome zone with the menu and cash register while the second zone separates the customer and staff area with a flap and gate.

The third stall is designed as an area for preparing sauces and storing ingredients. The fourth stall is the food preparation area and the fifth stall, in front of the window, features a high counter where customers can sit and enjoy their food.

Photography is by Jakub Certowicz.

Here’s a project description from MFRMGR:

Zapiekanka Bar

Recently, hamburgers and other types of food from distant places of the world have become extremely popular in Warsaw. However, we always felt sentimental about the typical Polish toasted baguettes called zapiekanka which were common fast-food in the 90s and were sold in hideous booths on markets or in trailers.

The basic zapiekanka was made with delicious baguette with mushrooms and real cheese with ketchup on top. Unfortunately, the typical tasty zapiekanka became extinct like the dinosaurs or we can say that they ate their own tail – instead of a yummy meal you could buy just a large frozen baguette with cheap ingredients (ham, cabbage, onion etc.) which was prepared in a microwave.

At Serwus we decided to experiment with the vision of zapiekanka. Apart from the reference to classics we created variations with original and healthy ingredients. Our offer is based on the idea of slow-food – each morning fresh products are prepared while the sauces (ketchup) is prepared using homemade methods. The ingredients, shape and size of the baguette was prepared by a partner bakery according to our guidelines. Zapiekanka is prepared in a fan oven.

The entire spatial idea relates to the market booths where virtually everything was sold in Warsaw in the 90s. Generally, we have pleasant memories from that time when small businesses developed and huge changes took place in our country after the fall of communism.

The small space features five such booths with different dimensions. Each stall is dedicated for a particular function in the process of preparing food. The structure of the stalls consists of powder-coated steel profiles which have the colour of ketchup and cheese. The frame of one stall is zinc-coated. Countertops and enclosures of the oven and refrigerators are made from softwood plywood coated with clear varnish. Round bulbs with visible filaments hang from horizontal steel connectors. Intensity of illumination can be regulated while the worktops can be illuminated with warm-colour fluorescent bulbs.

Each stall is equipped with all necessary elements for completing a certain function.
Stall 1 – welcome zone for the customer. This is where the menu and cash register is located. Under the counter there is a place for beverages and a small refrigerator. After ordering and paying the customer moves further into the restaurant.

Stall 2 – serves as a separation point between the customer zone and the employee zone. There is a flap and gate.
Stall 3 – the area for preparing sauces where the induction stove is installed. It also features the storage area for ingredients in plastic cases. It is possible to attach herb pots, knives, cutting boards etc. on the steel profiles.

Stall 4 – the area for preparing food, cutting bread and putting ingredients on the baguette. This area also features a large fridge, an oven and a storage area for bread in plastic cases. Apart from the multi-function hangers there is also a paper towel holder.

Stall 5 – the area for customers where they can enjoy their food, read a newspaper or have a cup of coffee. Due to the small space, this area features only a high counter where the guest can eat or talk to friends.

During renovation of this shop we discovered unique flooring from the pre-world war II period. The wooden frame where the glass panels were attached using putty was refurbished and repaired where necessary. The frame was coated with red varnish on the outside and cream-white varnish on the inside. We also successfully renovated the brass door handle. In order to easily locate the restaurant we have designed a neon light using old technology.

Project name – SERWUS – Zapiekanka Bar
Project city, country – Warsaw, Poland
Designers/architects – MOKO ARCHITECTS / MFRMGR / Marta Frejda , Michał Gratkowski /
Collaboration – Pamela Krzyszczak
Logotype – Lange & Lange
Status of project / expected completion – completed in 2013
Usable floor area: 18 m2

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on a market booth by MFRMGR appeared first on Dezeen.

Warsaw studio Moko Architects has unveiled plans to build a diving and indoor skydiving centre outside Warsaw by surrounding a pair of abandoned cement silos with a tower of shipping containers.

The facility is proposed for the industrial district of Żerań, where a series of channels transport water between the city and Zegrze Reservoir, and a number of abandoned factories, warehouses and silos stand empty.

Moko Architects has designed a ten-storey structure where diving and skydiving activities can take place inside the cylinders of the converted silos. The first will be filled entirely with water to allow divers to plunge to depths of 25 metres, while the second will contain an underwater “cave” at its base and a skydiving tunnel at its top.

Shipping containers will be stacked up around the outside of the silos to provide offices and training facilities, as well as hostel accommodation, an exhibition area, a reading room, sports shops and a summer cafe. Balcony terraces will also be created on each floor by the irregular arrangement of the containers.

Construction is due to start in 2015.

Other architectural projects that use shipping containers include offices for an organic farm in China, a hotel in Germany and a sea-facing observation deck in South Korea. See more shipping container architecture.

Here’s some more information from Moko Architects:

Modernising the existing silos at the Żerański channel into a Diving and Indoor Skydiving Centre open all year round

The area for the investment is located ca. 12 km away from the centre of Warsaw. This is a part of a house factory in Żerań which operated in the past. Today, there are abandoned halls, warehouses and non-developed area. Main facilities include wholesale warehouses of construction materials and other products. The Żerański channel flows through the entire area, which creates a unique municipal landscape.

The collection of elements described above has a huge potential. The channel is a great water communication route between the City and the Zegrze Reservoir which provides the opportunity of doing water sports and staying active. The remains of the factories, warehouses and silos may be attractive for investors interested in their modernisation into lofts, offices, studios or erecting new buildings which will interline into the surrounding landscape.

This area is also becoming a popular place for amateurs of extreme sports, artists or people who like exploring abandoned buildings.

Our design assumes development of a Diving and Indoor Skydiving Centre open all year round in the old silos where bulk cement used to be stored in the past. The existing facility is a perfect base for this investment and will be the only place in Poland where people wishing to learn the skills of diving will have the opportunity to safely train at the depth of 25m under control. The well located in one of the silos is connected to the “cave” of the other cylinder. This is an ideal place to train wreck diving. The diameter of the well is 7m.

Apart from the cave, the second silo will feature a technical area as well as an Indoor Skydiving Centre. This place will make dreams about flying come true. In the “tube” where air will flow at high speeds, you will be able to safely train skydiving.

The Diving and Indoor Skydiving Centre will feature additional functions for people who will only visit the centre for a few hours with their families as well as for organised groups coming for training sessions lasting a couple of days.

The ground floor will feature the entrance area with exhibition space, professional magazines reading area, external café open in the summer season as well as a workshop. Level 1 will house sports stores. Level 2 and 3 will feature offices and administration. Level 4 will feature a hostel for indoor skydivers while level 5 will house training rooms and changing rooms for skydivers as well as the entrance to the area where the practical training of indoor skydiving is conducted. Level 6 will house a hostel for divers, level 7 will feature training and presentation rooms for divers while on level 8 there will be changing rooms separate for women and men. The will also be a buffer zone for divers to directly access the place where they start diving. At the same level, the facility will also feature a warm-up room. In the retained control room area at level 9 a small bar with a view onto the city panorama is designed. There will be terraces on all levels where you can relax after training while watching the industrial scenery intertwined with the Żerański channel.

The modules forming the space for additional functions are applied onto the existing structure of the silo walls looking as if they were growing on them. They are made of light self-supporting steel structure located on both sides and connected by a staircase. They comprise system cubes operating on the basis of single containers which are relatively cheap to manufacture and easy to rearrange in case of the need of changing the functional arrangement of the entire project. Polycarbonate plates will be the covering material through which the structure will be visible.

Completion of this project will set a direction for the development of this district and may become an alternative cultural centre in this part of Warsaw.

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by Moko Architects appeared first on Dezeen.