Alonso de Garay Buna Sartoria Restaurant
Buna Sartoria Restaurant is Silver Design Award winner in 2017 - 2018 Interior Space and Exhibition Design Award Category.
Buna Sartoria Restaurant

A sliding glass door provides access to both spaces through a small foyer. Which are met by a concrete wall that becomes the base for Sartoria’s vault on the right, and Buna’s wrap-around wall to the left. Buna’s space features a 3.28 meter-long bar. The space in Sartoria is defined by the vault, 5.60 meters wide by 5 in length, covering an area that holds 25 guests. The vault’s curve and back wall were used to create a wine cellar that holds 250 bottles. The terrace is common to both spaces. A play of arches that form the personalities for two different concepts.

Buna Sartoria Restaurant
Alonso de Garay Buna Sartoria
Alonso de Garay Restaurant
Alonso de Garay design
Alonso de Garay design
Alonso de Garay

ADG Architecture Studio seeks to deliver not only closed, finished projects, but to have an impact on the project’s context. The firm’s trademark is not just architectural design but the process that begins always with investigation (historic, environmental, architectural) and contemplates: urban analysis, sustainability and landscape, working with technology in construction to come up with a single virtual model (BIM), and, together with domestic and foreign consultants, reaching even into post-occupation analysis and registry and documentation of the projects in books or videos. ADG is experienced in projects with diverse typologies and scales. We are proud to take on architectural rescue and reuse projects for buildings of a high artistic value and heritage

Taller Adg

Sartoria is an italian restaurant in Colonia Roma, Mexico City, with an authentic italian approach. The warm ambience of a traditional italian trattoria comes together with our vision of a contemporary osteria that is both dynamic and cosmopolite. The tailor, or “sarto” in italian, is he who puts together creations in an artisanal way and has a completely “hand made” approach. Our menu is focused on seasonality, and products are produced in a sustainable way by small scale producers.