Coral Mesika diseinatzailearen Ter Jatetxe

Coral Mesika diseinatzailearen Ter Jatetxe lana 2020 Burdinazko Saria A' Design Award sari ospetsuaren irabazle bikaina da Barruko Espazioa eta Erakusketa Diseinua Lehiaketa Kategorian.

BurdinaBarrualdea· 2020

Ter Jatetxe

diseinatzailea: Coral Mesika

Bezeroa: COCO Atelier

Burdinazko Saria A' Design Award Irabazlea Barrualdea Kategorian

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Webgunea Bisitatu A' Design Award-en Ikusi Prentsa-oharra Sari-bereizgarria

Koloreak

Diseinua

Ter Jatetxe Diseinuari Buruz

TER jatetxe kontzeptua da Malga Kostako (Italia) Art Sella baso-kalamitateari jarraituz garatu dena. Kalamitateak sortu zuen galdera. Zer sentitzen da espazio "egonkor" bat? Fisiologikoki eta fisikoki. Nola itzul daiteke espazioa hondamena bizi ondoren? Jatetxea ingurunearekin nahasten da paisaian beste harkaitz gisa jokatuz. Bere zentrotik sortzen den kea bereizten da eta horrek atsekabea eta intrigea sortzen ditu. Jendea erdigunera erakartzen duen ikusmena da, Art Sellaren funtsezko esentzia berrezarriz.

Aintzatespena

Burdinazko Saria A' Design Award Sariari Buruz

Ter Jatetxe Burdinazko Saria A' Design Award irabazlea da, ondo diseinatutako sorkuntzetatik espero diren eskakizun profesional eta industrialak betetzen dituzten diseinu onei ematen zaien aitorpen prestijiotsua. Burdin-mailako irabazleek beren sortzaileen trebetasun handia, espezializazio handia, adituen ulermena eta sormen-gaitasuna erakusten dituzte. Ter Jatetxe oso estimatua, miretsia eta maitea den sorkuntza izatea espero da, praktikoa eta berritzailea dena. Burdinazko Saria A' Design Award irabazi duen diseinu honek sektoreko praktika onenak integratzen ditu eta know-how-ari eta talentuari lotutako ezaugarri tekniko gaituak ditu. Ter Jatetxe zehaztasunagatik errespetatua den lana da, eta mundua leku hobea egiten laguntzen duten bizi-kalitatearen hobekuntzak eskaintzeko diseinatua dagoena.

Diseinuaren Atzean

Prentsa-kita

Diseinatzaileak emandako kredituak, taldekideak eta xehetasun teknikoak.

Propietate Bereziak: TER is a restaurant concept that was developed following the famous Art Sella forest calamity in Malga Costa, Italy. Different than most of the forest's artwork, TER looks like a massive boulder rearing in the forest. The stone exterior makes up the majority of the interior as well, acting as its base material.
The layout is designed in a circular motion around an open outdoor cooking space in order to fully commit to the campfire cooking concept. Everyone in the four areas of the restaurant can view and enjoy the chefs at work, creating a seemingly interactive dining experience.
The restaurant blends into its surroundings by acting as another rock in the landscape. It is differentiated by the smoke arising from its center, which creates a sense of allure and intrigue. It’s a sight that draws people in toward the center – reestablishing the core essence of Art Sella.
Neurriak eta Ontziratzea: The restaurant is 200 mr2. Its circular layout is divided into sections, allowing each visitor to choose their preferred choice of seating. The sections include: lounge, bar, table dining area, stair seating and intimate seating area. All sections surround the outdoor cooking area allowing all the visitors to enjoy it at once.
Etiketak: Restaurant, Restaurant design, Forest restaurant, Restaurant concept, Campfire cooking
Produkzio Teknologia: The conceptual idea of stability is translated through mass, shape and materials. The stone exterior makes up the majority of the interior as well, acting as its base material.
With the materials there is a clear balance of old and new. The old acts as the foundation and pays homage to the area’s roots whereas the new alludes to a burgeoning future. Together, they play a game of layering, and develop throughout the space.
In addition, natural light is a main factor that is used in each area in the restaurant. The outskirts of the circular ceiling allow light to flood the natural forms of the stone. This emphasizes the flow of the space along with the contrast against the "colder" materials, such as metals that are lit using artificial light.
Diseinu Erronka: The biggest creative obstacle was during the planning phase early on. I had reached the geometry and volume of the space but at first the layout wasn't fully committing to the concept of campfire cooking. It started out with smaller grill type cooking. At some point I realized that I was holding the space back from reaching its full potential, and that I just had to carve a hole in this thing to make a fire burn!
Ikerketa: My research was aimed to fully understand the location of the restaurant, which is the famous art forest, Art Sella. It was important for me to understand the type of land involved, the character of the forest, the view and nature. Most importantly, I researched what artwork was previously situated in the forest in order to naturally integrate with it and not take away from it.
Another aspect of research was the campfire cooking method that would be used in the restaurant, which I found to be most appropriate when paired with its surroundings.
Inspirazioa: The inspiration that drove this concept was researching the question: What does a "stable" space feel like? Physiologically and physically. How can a space be brought back to life after experiencing a calamity?
This is how I approached the project in further thinking and developing this idea. I knew this space had to ensure its visitors stability, comfort, and a new experience.
Once addressing that, I searched for the link between the forest land and the food that would be served in the restaurant. The pastoral landscape was the canvas in which the function had to be linked to. After much research, I was very inspired by the chef Francis Mallmann. The simplicity in his cooking method was something I was striving for. I found that campfire cooking would be the perfect link between the two, and from there the concept continued to develop.
Proiektuaren Iraupena: This conceptual project is located in the forest of Art Sella in Malga Costa, Italy. It was exhibited while receiving an Honorary Mention from the competition in October 2019.
Eragiketa Fluxua: This project can be operated as a free standing restaurant by any chef interested in committing to this concept and or with the Art Sella Organization.
Taldekideak: Coral Mesika
Irudi Kredituak: Renders by Yair Stein