The project was conceived with an industrial atmosphere. A few decades ago, a trend for the appropriation of old buildings, factories and warehouses for diverse purposes was created. This movement with little or none intervention led to a new architecture style that claims for rustic, raw or unfinished surfaces, wide spaces and exposed structural elements. These aspects suggest a practicality shown at the design and conception, with project execution agility, durability and flexibility. This modern scenario was created to reach the project target client.
UNIQUE PROPERTIES / PROJECT DESCRIPTION:
This restaurant was developed in an abandoned store for over 25 years ago at downtown Belo Horizonte, Brazil. The premise of the project was the reutilization of existing raw materials. All carpentry, panels, benches, counters and even tables were executed with the remains of a 1947 demolished residential building. Almost all the furniture, objects, lamps and pieces of art were mined in antiquaries or were part of the personal collection of the clients, making it an unique and cozy environment.
OPERATION / FLOW / INTERACTION:
The Sapucai street, where the restaurant is located, has a historical relevance to the city and one of the most beautiful views of downtown Belo Horizonte. The design of the restaurant, along with other occupation projects, was a gift to the growing neighbourhood. A parklet was installed in the parking lot just in front of the restaurant to promote the connection with pedestrians and to create this relaxed atmosphere. The bar was designed with direct access to customers from the outside and all the windows were fully opened into the street, with privileged seatings with a view of the beautiful skyline and sunset. Every aspect of the project was thought to create an interaction with the outside.
PROJECT DURATION AND LOCATION:
The project started in August 2015 and finished in December 2015 in Belo Horizonte, Brazil.
FITS BEST INTO CATEGORY:
Interior Space and Exhibition Design
PRODUCTION / REALIZATION TECHNOLOGY:
The idea of the project was to retrofit old structures to serve new needs. Doors, doorframes, demolition bricks and steel rods were transformed into panels, benches, tables and shelves. Galvanized iron conduits were transformed into banisters and lamps, designed with precision. For a better acoustic treatment, ecological plates were used on the ceiling, produced from recycled PET bottles.
SPECIFICATIONS / TECHNICAL PROPERTIES:
The project was divided into two floors, with total area of 120m2.
Restaurant, Design, Architecture, Sustainability, Recycling
Since the concept of the project was based in a sustainable architecture, the main objective was the research of materials and solutions that had this purpose. A restauration in a demolished building led the way for the usage of several recycled materials and its application was a combined work between the architects, constructors and the client itself. Using second hand materials decreased the impact in the environment by saving energy for creating new products. These sustainable solutions influenced the project in positive way not just aesthetically, but also bringing lighting, thermic and acoustic comfort. The industrial aspect of the project also created a saving of time and money for both the client and the constructor.
One of the greatest challenge of the project was to optimize the small two-floored building for the restaurant program needs, with the required protocol to obey the law specifications such as accessibility, sanitary surveillance and safety. The whole operational area remained on the upper floor, where the kitchen was glazed to visually enlarge the space for the tables. A freight elevator was installed in the kitchen directly to the bar on the ground floor, facilitating the services.
TEAM MEMBERS (2) :
Architect: Luiza Landim and Architect: Fernanda Lopes