The challenge presented for the business is based, basically, on a programmed restructuring of space, keeping the architectural existing elements and giving them, at the same time, a special character, where the new fuses with the existing, through interventions that define these new elements as part of a renewed architectural environment.
The restaurant functionality required a clear circulation to access the different areas in the proper timing.
Following this idea, a central volume – holding the cashier and the coffee stand – guides the path to the other functions in the surround. This envelop continuity breaks, giving place to the sitting area and displays.
All these elements guide the clients all the way in and out.
Throughout wide glass planes, the restaurant tries to mix with the exterior.
This emphasizes the brand’s idea of quality, transparent and clean service.
The façade, product of the interior elements, changes through a closure system according to the exterior needs.Guido Piaggio and Lilian Kandus (Andrés Remy Arquitectos) Authors: Guido Piagioa, Lilian Kandus. Collaborators: Martin Delatorre, Diego Siddi. Constructed Area: 150m² Construction Year: 2009