Volkshaus Basel Bar and Brasserie by Herzog & de Meuron

Swiss architecture studio Herzog & de Meuron referenced 1920s interiors for the renovation of this bar and brasserie near its offices in Basel.

The two rooms are located at the Volkshaus Basel, a cultural venue that dates back to the fourteenth century. The present building was built in 1925 and is currently undergoing a phased renovation to reinstate the library, hotel and restaurant that were included when it first opened.

Volkshaus Basel by Herzog & de Meuron

By adding traditional materials and classic furniture pieces to the restored spaces, Herzog & de Meuron aimed to reincarnate the character of the old bar and brasserie.

“We started out by removing all the built-in additions and cladding applied to the building in the late 1970s,” explain the designers. “Whenever possible we recovered the original architecture of 1925.”

Volkshaus Basel by Herzog & de Meuron

In the brasserie, pendant lighting hangs from the newly exposed ceiling beams, while the clean white walls are decorated with rectangular and circular mirrors.

High-backed seating divides the space and is complemented by wooden tables and chairs – a reconstruction of the original Volkshaus chair with a variety of different back pieces.

Volkshaus Basel by Herzog & de Meuron

Walls and ceilings in the bar are painted black, drawing attention to the row of spherical light bulbs overhead. Tin covers the bar and tables, and circular windows provide peepholes to rooms beyond.

The bathrooms are fitted with reclaimed sinks and are lined with wallpaper depicting imagery from seventeenth century etchings.

Volkshaus Basel by Herzog & de Meuron

This the first interior design by Herzog & de Meuron to feature on Dezeen, but recent architecture projects by the firm include a 57-storey residential tower for Miami and a school of government and public policy at the University of Oxford.

Dezeen also interviewed studio founders Jacques Herzog and Pierre de Meuron at the preview of their 2012 Serpentine Gallery Pavilion in London. See more stories about Herzog & de Meuron.

Photography is by Adriano Biondo.

Here’s a project description from Herzog & de Meuron:


Volkshaus Basel Bar, Brasserie Basel, Switzerland 2011 – 2012

The history of the Burgvogtei, a medieval manor and later the Volkshaus Basel, goes back to the 14th century. The location has always been a site of concentrated and varied use – a piece of city within the city. In 1845, a brewery with a restaurant was erected there and expanded in 1874 to house a beer and a concert hall. When the premises were taken over by the city of Basel in 1905, the facilities, with their diverse spaces, became a hub of political, social and cultural activities. The popularity of the location led to a shortage of space and the ensuing architectural competition in 1919 was won by the architect Henri Baur. The new Volkshaus Basel, built in 1925, incorporated the existing concert hall and was expanded to include new halls of various sizes, offices, conference rooms, a library, a restaurant and a hotel. In the 1970s, the Volkshaus just barely escaped demolition; the interior was completely renovated and the building refurbished to meet the latest technical standards. However, in consequence, the building underwent substantial change and today nothing remains of the original character of the beer and concert hall. The concert hall is architecturally defined by the acoustic requirements of its use as an orchestral recording studio. All of the galleries and window openings had to be walled up. The bar and the brasserie were also remodeled to such an extent that little of the original spirit of the space has survived. In particular, the integration of HVAC and other technological facilities led to invasive architectural modifications. The diversity of uses was reduced as well since the head building is now used primarily for offices.

In several steps, the Volkshaus will now be remodeled and former uses reinstated such as hotel, shop and library. Our intervention aims to revitalize the diversity of this location which is so important to the life of Basel, while at the same time restoring its architectural identity. The extent of our intervention will vary from room to room, determined by the individual requirements of each space and based on detailed analysis of its current status. Based on the original architecture of 1925, the Volkshaus will be preserved in all its diversity and complexity and will reflect the spirit of its own history.

In order to achieve this, we started out by removing all the built-in additions and cladding applied to the building in the late 1970s. Whenever possible we recovered the original architecture of 1925. Where this was too costly, technically unfeasible or unreasonable, we worked with the current status. The study and analysis of plans and visual materials from the archives played an important role, enabling us to identify the original character of the architecture and the defining elements of the interiors. The next step involved working out how the later addition of HVAC and technical services could be integrated into the original architectural idiom, with only slight modifications.

In the brasserie, we removed the lowered ceiling to reveal the old ceiling beams and then doubled them to house the ventilation ducts. The distinctive spatial structure of the brasserie is thus restored and even enhanced. Since the original room dividers no longer exist, we added high-backed seating to subdivide the brasserie into various zones. The historical chandeliers resonate in the pendant LED lamps with thick, mouth-blown glass diffusers. The chair is a reconstruction of the original Volkshaus chair, except for the back which can be automatically individualized thanks to computer-aided production.

The tin traditionally used for the countertop now covers the entire bar and the tabletops as well. It was important for us to work exclusively with quality materials like tin, leather and wood, which acquire a patina through years of use. Striking architectural elements of 1925 have been reiterated elsewhere in various scales and articulations. For instance, the oval window above the entry resonates in the window to the public passage that leads to the inner courtyard, in the swinging door between the bar and the brasserie, in an opening that reveals the historical staircase and in the mirrors of the restrooms.

The sinks in the restrooms are recycled items found in Basel’s building components exchange. Seventeenth century etchings have been transferred to the wallpaper used in the antechambers of the restrooms, thus establishing a link with Basel in the days of the former medieval manor.

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Mercato at Three on the Bund by Neri&Hu

Chinese studio Neri&Hu has unmasked the I-beams structure of the oldest steel-framed building in Shanghai to create an Italian restaurant with a raw industrial interior (+ slideshow).

Mercato at Three on the Bund by Neri&Hu

Neri&Hu stripped the inside of the space, leaving exposed brickwork, peeling plaster and Victorian ceilings mouldings intact. The architects then added steel-framed partitions to create a drinks bar, a pizza bar and a series of private dining rooms.

Mercato at Three on the Bund by Neri&Hu

“Stripping back the strata of finishes that have built up after years of renovations, the design concept celebrates the beauty of the bare structural elements,” say the architects.

Mercato at Three on the Bund by Neri&Hu

The main dining area is loosely modelled on a traditional marketplace, which inspired the name Mercato. The two bars are located at the centre and feature industrial steel shelving and reclaimed timber canopies, while glass lamps hang over tables like street lights.

Mercato at Three on the Bund by Neri&Hu

Banquette seating runs through one section of the restaurant, which the architects built using wood found onsite and tubular steel frames.

Mercato at Three on the Bund by Neri&Hu

The three private dining rooms are surrounded by an amalgamation of materials that includes antique mirrors, blackboards, metal mesh, recycled wood, raw steel and textured glass.

Mercato at Three on the Bund by Neri&Hu

“Constantly playing the new against the old, [our] design is a reflection of the complex identity of not only the historical Bund, but of Shanghai at large,” says the studio.

Mercato at Three on the Bund by Neri&Hu

The entrance to the restaurant is a sliding metal gate with words spelled out between its horizontal bars.

Mercato at Three on the Bund by Neri&Hu

Mercato is one of six restaurants at Three on the Bund, a department store along the river in central Shanghai, and it is run by French chef Jean-Georges Vongerichten.

Mercato at Three on the Bund by Neri&Hu

Architects Lyndon Neri and Rossana Hu have worked on several renovation projects in Shanghai, including a design gallery in a former colonial police station and the reworking of a 1930s townhouse. Speaking to Dezeen last year, the pair explained that interest in conservation and small scale development is growing in China.

The studio also won World Interior of the Year in 2011 for transforming a disused Japanese army headquarters into a hotel in the same neighbourhood.

Mercato at Three on the Bund by Neri&Hu

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Photography is by Pedro Pegenaute.

Here’s some more text from Neri&Hu


Mercato at Three on the Bund

Neri&Hu puts the “industrial” back in three Michelin star dining and refined interior at Mercato.

Situated within the prestigious Three on the Bund, Mercato is renowned chef Jean-Georges Vongerichten’s newest culinary destination in Shanghai, the first of which to serve up an upscale yet rustic Italian fare. Neri&Hu’s design for the 1,000 square metre restaurant draws not only from the chef’s culinary vision but also from the rich historical context of its locale, harkening to early 1900s Shanghai, when the Bund was a bustling industrial hub.

Mercato at Three on the Bund by Neri&Hu
Floor plan – click for larger image

Stripping back the strata of finishes that have built up after years of renovations, the design concept celebrates the beauty of the bare structural elements. Three on the Bund was the first building in Shanghai to be built out of steel, and the architects’ decision to reveal the original steel columns pays homage to this extraordinary feat. Against the textured backdrop of the existing brickwork, concrete, plaster and mouldings, new insertions are clearly demarcated. Constantly playing the new against the old, Neri&Hu’s design is a reflection of the complex identity of not only the historical Bund, but of Shanghai at large.

Mercato at Three on the Bund by Neri&Hu
Public area long section – click for larger image

Coming off the lift, one notices immediately the Victorian plaster ceilings above, its gorgeous aged patina juxtaposed against raw steel insertions: a series of lockers along the wall, a sliding metal gate threshold, and the suspended rail from which a collection of eclectic glass bulbs hang—the opulence of old Shanghai coinciding with a grittier side.

Making reference to the restaurant’s name, the vibrant atmosphere inside the main dining space recalls a street side marketplace, featuring at its centre the Bar and the Pizza Bar, both encased in steel mesh and wire glass boxes with recycled wood canopies. Above, a network of tube steel members, inspired by old-time butcher’s rails, intertwine with the exposed ductwork and form a system for hanging both shelving and lighting. Like a deconstructed sofa, the banquettes along the edge of the dining area are made from wood salvaged on site and embedded into a metal frame.

Mercato at Three on the Bund by Neri&Hu
Public area cross section – click for larger image

The private dining rooms are also featured in the space as metal-framed enclosures, infilled with panels of varying materials: reclaimed wood, natural steel, antique mirror, metal mesh and chalk board. A band of textured glass along the top edge of each PDR affords some transparency, while sliding doors between each room provide maximum flexibility. This language continues into the corridor between the kitchen and dining area, where a back lit wall of textured glass panels – inspired by old warehouse windows – encourages interaction between the chef and his patrons.

Mercato at Three on the Bund by Neri&Hu
Corridor cross section – click for larger image

Diners seated along the edges of the room experience a different sort of ambiance. To bring lightness into the space, the perimeter represents an in-between zone: between interior and exterior, between architecture and landscape, between the domestic and the urban. Clad in white travertine, the walls here act as a temporary departure from the other rich textures and palettes. The focus here is simply the breathtaking views of the Bund beyond, drawing the far reaches of the city into the dining space itself.

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Kontum Indochine Cafe by Vo Trong Nghia Architects

Fifteen conical bamboo columns support the roof of this waterside cafe designed by Vo Trong Nghia Architects at a hotel in central Vietnam (+ slideshow).

Kontum Indochine Cafe by Vo Trong Nghia Architects

Referencing the shapes of typical Vietnamese fishing baskets, the top-heavy bamboo structures form a grid between the tables of the open-air dining room, which functions as the restaurant and banqueting hall for the Kontum Indochine Hotel.

Kontum Indochine Cafe by Vo Trong Nghia Architects

Vo Trong Nghia Architects designed the restaurant without any walls, allowing uninterrupted views across the surrounding shallow pools of water, and beyond that towards the neighbouring river and distant mountains.

Kontum Indochine Cafe by Vo Trong Nghia Architects

The roof of the structure is clad with bamboo but also contains layers of thatch and fibre-reinforced plastic. In some places the plastic panels are exposed, allowing natural light to permeate the canopy.

Kontum Indochine Cafe by Vo Trong Nghia Architects

There’s no air conditioning, but the architects explain that the surrounding waters and the shade of the overhanging roof help to keep the space cool, even in the hottest seasons.

Kontum Indochine Cafe by Vo Trong Nghia Architects

“By providing shadow under the bamboo roof and maximising the cool air flow across the water surface of the lake, the open-air indoor space successfully operates without using air conditioning,” they say.

Kontum Indochine Cafe by Vo Trong Nghia Architects

All of the fixings for the columns are made from bamboo rather than steel and were constructed using traditional techniques, such as smoke-drying and the use of bamboo nails.

Kontum Indochine Cafe by Vo Trong Nghia Architects

“The challenge of the project is to respect the nature of bamboo as a material and to create a distinctive space unique to bamboo,” say the architects. “The bamboo columns create an inner lining, giving the impression of being in a bamboo forest.”

Kontum Indochine Cafe by Vo Trong Nghia Architects

Bridges cross the water to provide access to the cafe from three sides, plus a concrete and stone kitchen is positioned at the back.

Kontum Indochine Cafe by Vo Trong Nghia Architects

Vietnamese firm Vo Trong Nghia Architects has constructed various buildings using bamboo, including prototypes for modular homes and a domed bar at the centre of a lake.

Kontum Indochine Cafe by Vo Trong Nghia Architects

See more architecture by Vo Trong Nghia »
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Kontum Indochine Cafe by Vo Trong Nghia Architects

Photography is by Hiroyuki Oki.

Read on for a project description from Vo Trong Nghia Architects:


Kontum Indochine Café

Kontum Indochine Cafe is designed as a part of a hotel complex along Dakbla River in Kontum City, Middle Vietnam. Adjacent to Dakbla Bridge, a gateway to Kontum City, the cafeteria serves as a breakfast, dinner and tea venue for hotel guests. It also functions as a semi-outdoor banquet hall for wedding ceremonies.

Kontum Indochine Cafe by Vo Trong Nghia Architects

Located on a corner plot, the cafe is composed of two major elements: a main building with a big horizontal roof made of bamboo structure and an annex kitchen made of concrete frames and stones.

Kontum Indochine Cafe by Vo Trong Nghia Architects

The main building has a rectangular plan surrounded by a shallow artificial lake. All elevations are open to the air: the south facade faces the main street along Dakbla River, the east to the service street, the west to a restaurant and banquet building belonging to the hotel complex and the north to the annex kitchen which serves the cafe. By providing shadow under the bamboo roof and maximising the cool air flow across the water surface of the lake, the open-air indoor space successfully operates without using air conditioning even in a tropical climate. The roof is covered by fibre-reinforced plastic panels and thatch. The translucent synthetic panels are partly exposed in the ceiling to provide natural light in the deep centre of the space under the roof.

Kontum Indochine Cafe by Vo Trong Nghia Architects

The roof of the main building is supported by a pure bamboo structure composed of 15 inverse-cone-shaped units. The form of these columns was inspired by a traditional Vietnamese basket for fishing which gradually narrows from the top toward the base. This open structure maximises the wind flow into the building during the summer, while resisting harsh storms during the windy season. From the cafe, hotel guests can enjoy a great panoramic view of the mountains and Dakbla River framed by the bamboo arches. The bamboo columns create an inner lining, giving the impression of being in a bamboo forest and show the continuity to the mountains as seen from the cafe.

Kontum Indochine Cafe by Vo Trong Nghia Architects

The challenge of the project is to respect the nature of bamboo as a material and to create a distinctive space unique to bamboo.

Kontum Indochine Cafe by Vo Trong Nghia Architects
Site plan – click for larger image

The material characteristics of bamboo are different from that of timber or steel. If the details and construction methods of timber or steel structures are applied to bamboo structures, the advantages of bamboo may be impaired. For instance, using steel joints kill the cost benefit of bamboo structures. Steel pin joint generates too much local loads which is not appropriate for bamboo, which tends to be subject to buckling.

Kontum Indochine Cafe by Vo Trong Nghia Architects
Floor plan – click for larger image

In this context, we use traditional treatment methods (soaking in mud and smoking out) for the treatment of bamboo, and we use low-tech joint details (ratten-tying and bamboo nails), which is suitable for bamboo structures. The columns at Kontum City are prefabricated before their erection to achieve the appropriate quality and accuracy.

Kontum Indochine Cafe by Vo Trong Nghia Architects
Cross section – click for larger image

Status: built in Jan 2013
Program: cafeteria
Location: Kontum, Vietnam
GFA: 551 sqm

Kontum Indochine Cafe by Vo Trong Nghia Architects
Section detail – click for larger image

Architect Firm: Vo Trong Nghia Architects
Principal architects: Vo Trong Nghia
Contractor: Wind and Water House JSC, Truong Long JSC

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28Posti Restaurant by Francesco Faccin

This little restaurant in Milan was designed by Italian architect Francesco Faccin and built by inmates from a local prison (+ slideshow).

28Posti Restaurant by Francesco Faccin

Named 28Posti, the restaurant occupies a former karaoke bar in Milan’s Navigli neighbourhood and opened in April to coincide with the Salone Internazionale del Mobile.

28Posti Restaurant by Francesco Faccin

Francesco Faccin designed the interior, retaining the peeling plaster and exposed brickwork of the existing walls and adding wooden seating and fixtures as well as a concrete floor.

28Posti Restaurant by Francesco Faccin

Working alongside Maria Luisa Daglia and Gaetano Berni of charity organisation Live in Slums, Faccin enlisted a team of prisoners from the nearby Bollate Penitentiary to build all the furniture for the restaurant, tutored by carpenter Giuseppe Filippini.

28Posti Restaurant by Francesco Faccin

The Bollate inmates used recycled timber offcuts to build tables, sideboards, doors and wall panelling. Three members of the team also helped to strip and clean the structure, pour the concrete floor and fit the windows and furniture.

“[One of] the restaurant’s objectives is to become a showcase of these furnishings in order to create a direct sales network with the Bollate’s penitentiary workshop,” explains the 28Posti team.

28Posti Restaurant by Francesco Faccin

To complete the space, pendant lights made from recycled plastic bottles are suspended over each of the tables, while Kenyan objects and sculptures are placed within recesses in the walls.

See more eateries on Dezeen, including a restaurant filled with a weave of colourful strings and a pizza bar lined with ceramic tiles.

28Posti Restaurant by Francesco Faccin

Photography is by Filippo Romano.

Here’s a project description from the restaurant’s website:


28Posti

The restaurant room is cosy and intimate, only 28 covers. It is located in a quiet street in the core of Navigli’s neighbourhood, precisely where in the past was located the historical club “Karaoke Canta Milano”. The architectural project is designed according to the original spatial characteristics and it is supplied with furniture entirely produced with waste materials.

The kitchen is the soul of the project: the guests can have access to it through a quick passage at the entrance and though a loophole in the main room which reveals the preparation of foods. Our cuisine is oriented toward ethical values, attentive to the quality of food, the respect for the environment and the fairness of the production processes.

The convicts of the penitentiary who have been able to benefit from the Art.21 could participate to the construction process. After this important experience, the restaurant will continue to be devoted with diligence to the reinstatement of disadvantaged groups.

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Word of Mouth: Cairo: Sailing, cocktails and watching the sun set between the pyramids in the metropolis on the Nile

Word of Mouth: Cairo


by Laila Gohar While Egypt continues to make headlines for a revolution which led to the ouster of a nearly 30-year-old political regime, the sprawling megacity has a thriving underground scene that beats and buzzes with energy around the clock. The city—once a cultural hub for the region—is a marriage…

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Patka restaurant by El Equipo Creativo

Colourful strings are threaded around looms to envelop this Barcelona restaurant headed by Catalan chef Ferran Adrià (+ slideshow).

Pakta by El Equipo Creativo

Local studio El Equipo Creativo reinterpreted traditional wooden Peruvian cloth-weaving equipment to create angled panels from thick threads stretched across wooden frames. Some of the frames are twined with white cords to contrast with the colourful sections.

Pakta by El Equipo Creativo

The panels pass over the heads of diners who are served a fusion of Peruvian and Japanese cuisine at Patka, which means “union” in Peru.

Pakta by El Equipo Creativo

A grid of wooden batons creates shelves above a bar at the front of the space, which serves sake and pisco – local tipples in Japan and Peru respectively.

Pakta by El Equipo Creativo

This grid sits against the window at the front of the long narrow building, allowing bottles and crockery to be displayed.

Pakta by El Equipo Creativo

In the main restaurant, a sushi bar separated into chunky units is surrounded by wooden dining surfaces lit with spotlights, while light bulbs dangle above more tables flanked by red seats.

Pakta by El Equipo Creativo

Located just off the Avinguda Parallel, close to Montjuic Park, the restaurant opened as joint venture between chefs Ferran Adrià and his brother Albert, and owners the Iglesias brothers.

Pakta by El Equipo Creativo

Dezeen published a travelling pavilion designed for Adrià’s gastronomic research initiative elBulli Foundation last year.

Pakta by El Equipo Creativo

We’ve featured a couple of restaurant interiors recently, such as a London pizza bar decorated with colourful tiles and an eatery in a converted car park near Stockholm.

Pakta by El Equipo Creativo

More designs in the Catalan capital include a renovated apartment with restored mosaic floors and a laundrette that looks like a nightclub.

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El Equipo Creativo sent us the following information:


Design of Pakta Restaurant, Calle Lleida, Barcelona

After the success of the restaurant Tickets and the cocktail lounge 41º, the tandem formed by Albert and Ferran Adria and the Iglesias bothers has once again counted on El Equipo Creativo to design their latest gastronomic project: Pakta Restaurant. A small locale was chosen in the same area close to the Avenida Paralelo in Barcelona, on the slope going up towards the Mercat de la Flors and Montjuic Park. The novelty is in the gastronomic offer, based on the nikkei Peruvian – Japanese cuisine and, of course, the design of the space, which, as in previous projects by Oliver Franz Schmidt and Natali Canas del Pozo, is a reflection of the gastronomic concept.

Concept

In the Quechua language of Peru Pakta means “union”; in this case the union of two cultures and their respective cuisines . The interior design created by El Equipo Creativo emerges from this same idea, considering that Japanese cuisine is the basis of the nikkei gastronomy but wrapped in Peruvian tastes, colours, traditions and ingredients. With this in mind, the basic elements of the restaurant such as the bars, the kitchen and the furniture are designed with a clear reference to the architecture of the traditional Japanese taverns.
An explosion of colours evocative of Peru envelopes the space. This chromatic “second skin” is achieved by use of a direct reference to the Peruvian loom, offering a surprising combination of colours which contrast with the austere Japanese design, and underlining the deep-rootedness of this artefact in Peruvian arts and crafts.

However, the re-interpretation of the Peruvian loom goes further, sequencing its own elaboration process on the walls of Pakta, transforming this flat surface to offer a tridimensional character to the space, adding vitality and movement and blurring the limits which mark the locale. The traditional Peruvian weaving looms are wooden mechanisms where colored threads intertwine in various directions, forming a suggestive tridimensional space which generates an attractive atmosphere transformed and reinterpreted in Pakta.
The final result unites the re-interpretation of these two cultures–Peruvian and Japanese– by means of some of their most emblematic traditional elements, creating a visually potent but balanced solution, at once spontaneous and rational, hilarious and silent, surprising but strangely familiar, as is the nikkei cuisine itself.

Pakta by El Equipo Creativo
Floor plan – click here for larger image

Space and Distribution

As the small locale is long and narrow with a tiny facade, from the beginning of the project it is clear that maximum advantage must be taken of the space. The work areas are divided into three zones:

In the entrance, the sake and pisco bar also acts as a filter between the interior and exterior of the locale. It is a three dimensional framework which serves as a shelf, visual filter and product display stand. Facing outside, the bar becomes the facade and welcomes guests with a composition of faded colours, Japanese lamps, graphics elements and a small selection of products on display. In order to enter the restaurant, the guest passes through the wooden framework, as an introduction to the dining space.

Presiding the dining area is the sushi bar. Structurally speaking, it is completely antagonistic to the sake and pisco bar as it is composed of three heavy, luminous stone pieces, upon which the sushimen work slowly but surely serving directly to the clients who sit around them. The idea of dividing the bar into three separate and elevated “stones” helps to contain the reduced scale of the locale and create a sense of strange levity among the heavy pieces.

Closing the space at the end of the dining area is the kitchen, conceived as a luminous box which allows the cooks inside to be observed through a layer of glass panels with different degrees of transparency.

Pakta by El Equipo Creativo
Scheme axonometric – click here for larger image

Technical details

Lighting

The lighting is achieved in collaboration with the BMLD Lighting Design. The main objective is to create an atmosphere which will put the focus on the served dish and the food. The cultural impact of the Peruvian – Japanese restaurant is what determines the lighting concept: fusion of light and dark, simplicity and colour.

The concept is evident by using dim light in some of the looms, thereby creating rhythm and dynamism. It is a game of rationalism, shine and transparency, important concepts in the Japanese culture, as reflected in the sensual lamps on each table and the lanterns which mingle with the three dimensional framework at the entrance. The result reveals a balance between light and atmosphere, where the client is submerged in a new gastronomic experience.

The Looms

The looms envelope the entire dining area by means of three different transversal sections which repeat themselves, varying their tonality and creating a rhythm of variable colour. A few longitudinal pieces placed in different positions and at varying heights help to weave the space and create a sense of enclosure.

The colored looms are designed one by one, intercalating full spaces and empty ones, areas of great chromatic intensity with other more neutral shades, warm colores (reds, golds) with cooler tones (greens and browns). The cloth used on the looms is cotton of hand-made appearance, rough touch and dull finish. In contrast to the profusion of colour, the loom is white and is constructed in a fine, shiny material, thereby becoming a light-reflector.

The structure of the looms is a double wooden frame. The woven cloth revolves around the interior frame, which is joined to the exterior frame by a tensor which permits the threads on the loom to be tensed whenever necessary.

The Finishes

For Pakta, El Equipo Creativo considered it essential to maintain the purity of nature so present in both the Japanese and Peruvian cultures. Therefore, only natural finishes with a minimal transformation from their original state were used.

The wood used in the bars and tables is American oak in which small imperfections and knots are left untouched converting them in differentiating elements which add personality to the pieces. Likewise, the sushi bars built in marble from Novelda, intentionally have a crude, unpolished finish with cracks and streaks that are reminiscent of those pieces taken from a quarry.

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Word Of Mouth: Madrid: Vintage garments, rooftop tapas, boutique markets and more in the neighborhoods of the Spanish capital

Word Of Mouth: Madrid


by Emily Millett Populated by a dynamically passionate and exuberant people who never seem to need an excuse to indulge in recreational hedonism, Madrid is varied and rewarding when it comes to pursuits of decadence. Eating delicious tapas, drinking fine wines and general flamboyant merrymaking are all encouraged and happily…

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Restaurang & Bar Nazdrowje by Richard Lindvall

Swedish designer Richard Lindvall has converted a car park near Stockholm into a restaurant and nightclub with copper pipes stretching across its walls and ceiling.

Restaurang & Bar Nazdrowje by Richard Lindvall

The restaurant serves Polish food, so Richard Lindvall visited a few factories in Poland to find inspiration for the project and came with a concept for an industrial interior filled with raw materials rather than soft furnishings.

Restaurang & Bar Nazdrowje by Richard Lindvall

The designer left many of the concrete surfaces exposed inside the old car park, while others he lined with plain white ceramic tiles. “The natural raw atmosphere of the space was kept and used as a base for the concept,” he says.

Restaurang & Bar Nazdrowje by Richard Lindvall

Some of the copper pipes snake across walls to function as radiators, while others create a lighting framework overhead and more can be found as plumbing for sinks in the toilets. Copper is also used for the facade of a large fireplace.

Restaurang & Bar Nazdrowje by Richard Lindvall

The bar is made from concrete, as are the shelves that span the walls behind it. Industrial lights hang from the ceiling, which the designer sourced from an old factory in the Czech Republic, and a hunting trophy is mounted to the wall.

Restaurang & Bar Nazdrowje by Richard Lindvall

Metal stools surround concrete tables in the dining room. Other details in this space include framed photographs by Mattias Lindbäck of the construction workers who installed the interior.

Restaurang & Bar Nazdrowje by Richard Lindvall

Other recently completed restaurant and bar interiors on Dezeen include a penthouse bar and nightclub in Paris with black trees inside and a bar in Vienna with a faceted ceiling of upside-down peaks.

Restaurang & Bar Nazdrowje by Richard Lindvall

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Voodoo Ray’s by Gundry & Ducker

Patterns of colourful tiles line the walls and counters of this north-east London pizza bar by architects Gundry & Ducker (+ slideshow).

Voodoo Rays by Gundry and Ducker

“We wanted to see what we could do with the 150-millimetre square-format tiles” Christian Ducker told Dezeen. “Our medley of references included graphics from New York in the 1950s and 1980s.”

The tiles spell out “pizza” in large letters along the wall running from outside the restaurant parallel to the serving counter, though the top of the word is cut off by the ceiling.

Voodoo Rays by Gundry & Ducker

Dark blue tiles cover the surfaces and seats along the same wall, while columns and beams are wrapped in yellow and red.

The late night pizza slice bar was converted from a nightclub so the architects had to start from scratch in the space.

Voodoo Rays by Gundry & Ducker

“We completely gutted the whole place, took out all the flooring and built in a slope at the entrance,” said Ducker. “The space is all tiled at the front, and they gradually fade towards the back where there are just a few clusters left.”

“We left some exposed brickwork because we wanted the one-tile-thick insertion to be noticeable,” he added.

Voodoo Rays by Gundry & Ducker

The tiles extend out and around the building’s entrance, branded with a red neon sign by graphic designers Studio Partyline.

Voodoo Ray’s is named after a 1988 acid house track by UK artist A Guy Called Gerald, who switched on the sign at the restaurant’s opening party.

Voodoo Rays by Gundry & Ducker

Gundry & Ducker‘s other projects in London include a sushi restaurant in Soho and a blackened larch house extension south of the city.

Photography is by Hufton + Crow.

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Here some further details from the architects:


Voodoo Rays is a late night pizza slice shop and restaurant in Dalston East London.

The design is intended to sit within, and celebrate its location on Kingsland High Street, a typical inner London high street strip with its ad-hoc signs and frontages. Its neon signage and brightly light interior is intended to be part of the nighttime street scene.

The design of all surfaces is formed predominately from coloured  6″ ceramic tiles. We wanted to form the interior as a sequence of volumes, reducing in scale and density to reveal the original building interior as you move towards the back of the shop. Each element is expressed in a different colour, the larger elements incorporating giant abstracted text.

Voodoo Rays by Gundry & Ducker

A long pizza counter runs the length of the shop and projects beyond the shop frontage, which is recessed, so that the counter feels like part of the street. A hidden door leads to a basement club.

The design is intended to have multiple references taken from both East London and New York, and from between the 1950s -1980s. The references range from launderettes to pie shops, to seaside amusement arcades all of which are reinterpreted with a cartoon sensibility.

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Gundry & Ducker
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Asterisk by SAKO Architects

This asterisk-shaped restaurant and winery at the centre of a lake near Beijing is our second story in the last week about Chinese studio SAKO Architects (+ slideshow).

Asterisk by SAKO Architects

The timber-clad building was designed by SAKO Architects with different functions in each of its five wings, while a wine cellar occupies the basement.

Asterisk by SAKO Architects

An entranceway cuts through the first of the five wings. A lobby is located beyond and leads into a central hall with a circular skylight overhead.

Asterisk by SAKO Architects

A wine showroom and bar are contained in the second wing, while the third contains the dining room of the restaurant. Both of these spaces open out to rectangular terraces, plus one of them projects out across the surface of the lake.

Asterisk by SAKO Architects

The fourth wing contains a series of private function rooms, divided by brick walls with gaps to let the light through, and the final wing contains the kitchen and staff facilities.

Asterisk by SAKO Architects

Our other recent story about SAKO Architects featured a doughnut-shaped kindergarten with brightly coloured details.

Asterisk by SAKO Architects

See more architecture in China, including a museum of wooden sculptures and an art gallery in Beijing with curvy courtyards.

Asterisk by SAKO Architects

Photography is by Ruijing Photo.

Asterisk by SAKO Architects

Here’s some more information from SAKO Architects:


Asterisk in Beijing

The project is a building which on a floating island in the lake, with an area of 2,000 sqm. Including ground floor and basement. Wine showroom, restaurant and underground winery are included.

Asterisk by SAKO Architects

The space separated by five different functional blocks, and setup as one integral building which is direction relative and continuity connected with the central multifunction space.

Asterisk by SAKO Architects

The respective functions are connected through a space, the large openings in the exterior wall, form the interior and outdoor overall sense. There are five different functional plazas between each block, wedding or wine exhibition and other activities can be held here.

Asterisk by SAKO Architects

Project Name: ASTERISK in Beijing
Project Location: Beijing, China
Project Type: Architecture

Asterisk by SAKO Architects

Architect/s: Keiichiro SAKO, Shuhei AOYAMA, Ariyo MOGAMI, Touru IWASA/ SAKO Architects
Lighting Design: Masahide Kakudate Lighting Architect & Associates
Client: Beijing Sheng Lu International Zhuang Park Hotel Management Ltd.

Asterisk by SAKO Architects

Element: Winery, Restaurant
Size: Site area: 4,800m2
Building area: 2,000m2
Design Period: 2010/05 – 2011/04
Construction Period: 2010/10 – 2012/11

Asterisk by SAKO Architects
Floor plan – click for larger image
Asterisk by SAKO Architects
Cross section – click for larger image

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SAKO Architects
appeared first on Dezeen.