Location
Amarante, Portugal
YEAR
2020
Surface
620 m²
Client
Privado
SHARE PROJECT
PROCESS
The project in question is located in an idyllic area of Amarante, which was promoted by a Michelin star chef. The client intended to create an infrastructure dedicated to the presentation of dishes prepared live with a group of customers in a private environment, both during the tasting, as well as accommodation, creating three suites. The floor below the kitchen would be used for a building that is buried and is used as a wine cellar for this same chef’s staff.
The project adapts to the topography of the land, with the suites rising from its natural slope. The shrinkage of materials falls under the justification of being materials that adapt to the existing environment in question, namely wood and concrete that assume their contemporaneity in the face of the existing rocks, contemplating them and never overlapping the natural beauty of the space.
The proposal seeks to propose a contemporary architectural language that combines with the space of nature. The aim is to design habitable spaces that make the most of sun exposure, which consequently provides thermal and energy benefits to both the restaurant space and the suites.
The project adapts to the topography of the land, with the suites rising from its natural slope. The shrinkage of materials falls under the justification of being materials that adapt to the existing environment in question, namely wood and concrete that assume their contemporaneity in the face of the existing rocks, contemplating them and never overlapping the natural beauty of the space.
The proposal seeks to propose a contemporary architectural language that combines with the space of nature. The aim is to design habitable spaces that make the most of sun exposure, which consequently provides thermal and energy benefits to both the restaurant space and the suites.
Location
Amarante, Portugal
YEAR
2020
Built Area
620 m²
CLIENT
Privado
THE PROCESS
The project in question is located in an idyllic area of Amarante, which was promoted by a Michelin star chef. The client intended to create an infrastructure dedicated to the presentation of dishes prepared live with a group of customers in a private environment, both during the tasting, as well as accommodation, creating three suites. The floor below the kitchen would be used for a building that is buried and is used as a wine cellar for this same chef’s staff.
The project adapts to the topography of the land, with the suites rising from its natural slope. The shrinkage of materials falls under the justification of being materials that adapt to the existing environment in question, namely wood and concrete that assume their contemporaneity in the face of the existing rocks, contemplating them and never overlapping the natural beauty of the space.
The proposal seeks to propose a contemporary architectural language that combines with the space of nature. The aim is to design habitable spaces that make the most of sun exposure, which consequently provides thermal and energy benefits to both the restaurant space and the suites.
The project adapts to the topography of the land, with the suites rising from its natural slope. The shrinkage of materials falls under the justification of being materials that adapt to the existing environment in question, namely wood and concrete that assume their contemporaneity in the face of the existing rocks, contemplating them and never overlapping the natural beauty of the space.
The proposal seeks to propose a contemporary architectural language that combines with the space of nature. The aim is to design habitable spaces that make the most of sun exposure, which consequently provides thermal and energy benefits to both the restaurant space and the suites.
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