Patisserie Tlacualoyan Ijtik Tlachijchiualistli ītēchcopa Cengiz Durmus

Tlanāhuatīlli Patisserie Tlacualoyan Ijtik Tlachijchiualistli ītēchcopa Cengiz Durmus cē cencā mahuizzō tēmacēhualōni īpan huēyi 2026 Mahuizolli A' Design Award Bronse īpan Callitic Tlacauhtli ihuan Tlanextilizpan Tlachihchihualiztli Nēhuilīztli Tlamantli.

BronseCallitic· 2026

Patisserie Tlacualoyan Ijtik Tlachijchiualistli

īpal Cengiz Durmus

Tlanāhuatīlli: Cengiz Durmus

Mahuizolli A' Design Award Bronse Tēmacēhualōni īpan Callitic Tlamantli

8,143

Tlaneltīlīlli Tēmacēhualōni

Xictlaneltilia Tēmacēhualli ītēchcopa #174301

Xiquitta Tlahcuilōlcalli Xiquitta A' Design Award ītechcopa Āmatl Tēmachiyōtīliztli Tlamachiōtl

Tlapalli

Tlanēxtilistli

Ītechcopa Patisserie Tlacualoyan Ijtik Tlachijchiualistli

Patisserie se tlacualoyan ijtik tlachijchiualistli tlen moyolchikaua ika iueyitlalnamikilis Bavaria. Tepankali tlen chijchiutok ika tetl, kuautlakemitl uan tlamantli tlen kisa itech tonantsin tlaltikpaktli kichiua se totonik uan yamanik tlachialistli, uan nojkia melauak tlajtlapalmej uan pastel tlapalmej kimakaj se yankuik tlachialistli. Se ueyi tlaxkalchiualoni tlen mokaua tlajko kitemitia in ejekatl ika iajuiakayo yankuik pantsin. Tlamantli tlen kipia miak tlamachilistli, yamanik uejkauitl tlatsotsonalistli uan se tlakualamatl tlen no ijkon mochijchiuj kinyolinia miak totlamachilisuan sansejko. In tlachijchiualistli kipia 200 metros cuadrados kampa uelis se tekitis uan kanaj 150 metros cuadrados kampa mochiua tlakuali. In tlanekilistli kinechikoa in uejkauitl tlamatilistli iuan yankuik nemilistli.

Tēixīmachōtiliztli

Ītechcopa Mahuizolli A' Design Award Bronse

Patisserie Tlacualoyan Ijtik Tlachijchiualistli ca in quicuic in Mahuizolli A' Design Award Bronse, hueyi tlamahuizoliztli tlen momaca in cualli tlachihualli in motenehua ipampa yancuic tlamantli, tlamatiliztli ihuan ixtlamatiliztli. In quicuicah Bronse ca tlachihualli in quipia toltecayotl ihuan quinextia in cenca miac nemiliztli ihuan tlamatiliztli intlachihuanime. Ca quinequi in Patisserie Tlacualoyan Ijtik Tlachijchiualistli ca tlazohtli tlamantli, mahuiztic ihuan cualli. Ni dizayno in quicuic Bronse quipia cualli toltecayotl ihuan quitta in tlen tepiton. Patisserie Tlacualoyan Ijtik Tlachijchiualistli quipaquiltia in tlacah ihuan quitlamahuiztiltia in intlanequiliz.

Tlanēxtilistli Ītēixpan

Āmatl Tlanextīliztli

Tlapōhualli, tēquitqueh īwan tēchmachilīztli ōquinmaca in tlanēxtīlīlli.

Cē Zan Ītēchcopa: From the very beginning, the goal was not just to design a space but to create a story. This restaurant had to be more than a building it needed to transport visitors from a concrete world to a past defined by stone walls, wooden furniture, and natural materials. This journey blends nostalgia with modern living, interpreting tradition through a contemporary lens. Striking this balance is the project’s core philosophy.
Huēyiliztli īhuān Tlacualtepēhualli: The project has been designed to include 200 square meters of active functional space and approximately 150 square meters allocated for manufacturing operations.
Tōcāitl: Bavaria, Nostalgia, Modernity, Stone walls, Natural materials, Interior Design, Sensory experience, Nostalgic melodies, Patisserie, Peaceful ambiance
Tlachīhualiztli Māchiyōtl: Sensory Experience: The Five Senses
The design emphasizes more than visuals, creating a full sensory journey:
Smell: The central oven fills the air with fresh bread aromas, evoking childhood memories.
Touch: Warm wooden furniture and textured stone walls invite physical connection.
Sight: A pastel color palette creates a calm atmosphere.
Sound: Soft traditional German melodies set the mood.
Taste: The menu complements the design, with dishes carefully crafted to tell the story.
Tlanāhuatīlli Nētēcahuilīztli: While creating this project, significant effort was dedicated to integrating the temporal differences of the materials and achieving cultural and textural harmony between the region that inspired the design and the area where the project would be implemented, guided by the connection between past and future.
Tlatēmōliztli: This text is the result of a qualitative study within design research. The main goal is to create a rich, meaningful restaurant experience engaging both physical and emotional senses. The project used qualitative methods, including visual and sensory analysis, cultural research, and a holistic design approach. Data collection combined field observations and internal design discussions, employing mixed methods with visual, sensory, and narrative tools.
Tēyōllālīliztli: Inspired by Bavaria's heritage, this restaurant seamlessly combines nostalgia with modernity. The stone walls and natural materials establish a warm and inviting atmosphere, while the carefully selected color palette reflects the region's cultural identity. Linear elements bring modern sophistication to the design. Sensory details, including the aroma of fresh bread, tactile wood textures, and nostalgic melodies, create a serene space that rekindles memories and tells captivating stories.
Tēquitl Cāhuitl: The design project started in the summer of 2024 and was completed in the spring of 2025. The implementation phase has not yet commenced
Tēquitl Ōhuitl: Operation: Integrates sensory elements (smell, touch, visuals, sound, taste) harmoniously, creating a special visitor experience.
Transformation: Combines traditional European aesthetics with modern designs, blending nostalgia and elegance.
Interaction: Visitors engage through textures, aromas, tones, melodies, and flavors.
Key Frames: Fresh bread aroma, pastel colors, wooden textures, melodies, and visual harmony.
Performance: Creates emotional connections, offering a memorable experience.
Calpolli Tlācah: Cengiz Durmus
Īxiptla Tlanēxtīlli: Interior Designer, Cengiz Durmus, Patisserie, 2025.