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Sumit Singhal
Sumit Singhal
Sumit Singhal loves modern architecture. He comes from a family of builders who have built more than 20 projects in the last ten years near Delhi in India. He has recently started writing about the architectural projects that catch his imagination.

Creativity Studio in Alicante, Spain by ggarchitects

 
September 27th, 2016 by Sumit Singhal

Article source: ggarchitects

The project is born out of chef Quique Dacosta’s will to open to clients the creativity studio of his 3 Michelin stars restaurant, allowing people to have a gastronomic experience in the studio itself.

Because of Dacosta’s creativity and unconformity, what once started as a chef’s table ended up influencing the entire space. The influence was global, and all the knowledge, tools and techniques developed created new paths, new potential in two areas.

  • The food design
  • The restaurant’s lounge-kitchen area
Sliding systems and folding closures are used for the closets, Image Courtesy © Alfonso Calza

Sliding systems and folding closures are used for the closets, Image Courtesy © Alfonso Calza

  • Architects: ggarchitects
  • Project: Creativity Studio
  • Location: Denia, Alicante, Spain
  • Photography: Alfonso Calza
  • Client: Quique Dacosta Restaurant
  • Design: Quique Dacosta, Jose Ramon Tramoyeres, Javier Cortina
  • Project Architect: Maria Jose Mora
  • Design Team: Adina Burlacu
  • Builder: Ultrahogar
  • Lighting: Carlos Tomás (Leds Workshop)
  • Área: 22,65 m2
  • Year: 2016

View from outside_The project star with the idea of opening the creativity studio to the client, Image Courtesy © Alfonso Calza

View from outside_The project star with the idea of opening the creativity studio to the client, Image Courtesy © Alfonso Calza

THE FOOD DESIGN

The project is a collaboration between Quique Dacosta food design lab and ggarchitects.

Quique Dacosta food design lab is a Dacosta initiative to create synergies with the food industry.

The spatial concept parts from a gastronomic concept, Dacosta’s landscapes, therefore the tectonics of the space are generated as a three-dimensional topologic cut with landscapes invading every constructive element: tables, ceilings and walls.

Mirrors are used for making the space bigger, Image Courtesy © Alfonso Calza

Mirrors are used for making the space bigger, Image Courtesy © Alfonso Calza

The side closets are a topographical section, following the ceiling, Image Courtesy © Alfonso Calza

The side closets are a topographical section, following the ceiling, Image Courtesy © Alfonso Calza

The strategy is to sublimate the purpose of objects, disappearing the boundaries between space, function and decoration. Additionally, as a result of the experience gained from collaborating with Porcelanosa, the home kitchen line is born. In this sense, the launch is double: Dacosta opens his creativity studio on the one hand and, secondly, releases into the market a kitchen line on the other, making possible for people to enjoy the same technology and technical solutions that Dacosta uses in his restaurant.

The louvers hide all the technology that is inside the ceiling, Image Courtesy © Alfonso Calza

The louvers hide all the technology that is inside the ceiling, Image Courtesy © Alfonso Calza

The kitchen island is made of black Krion, serving as a workspace, Image Courtesy © Alfonso Calza

The kitchen island is made of black Krion, serving as a workspace, Image Courtesy © Alfonso Calza

Three concepts have been worked on, which can be extrapolated to domestic kitchens:

  1. A central table as both sculptural and decorative element, a black Krion table in this case, where the restaurant’s culinary creativity is worked on, and also used as a dining table.
  1. Technical ceiling, a ceiling with white Krion sheets generates a landscape that holds a large amount of technology for space setting, such as the extractor hood, conditioning system, lighting and sound; the goal was to provide the space maximum versatility. In order to meet both creative and functional needs, both lighting and sound are integrated in the network and are domotically controlled. The near 2000 watts (total) of LED lighting are controlled by a dual system consisting of a DMX protocol touch panel that allows the creation and storage of multiple variations in the parameters control that shape the scenes. Likewise, unified control of lighting and sound (consisting of 4 hi-fi speakers) is possible through a tablet, allowing mobility within the space without relinquishing total control over technology.
  1. Cabinet doors-walls, the cabinets hold the rest of the equipment. A sliding and folding closures system has been used in this case so that, when closed, technology remains hidden and, when open, doors disappear.

Two strategies have been used in the doors-walls: the rear wall is mirrored in order to enlarge the space and the lateral walls are a topographic cross section that creates a continuous landscape with the ceiling.

DMX protocol alows to program different scenes, Image Courtesy © Alfonso Calza

DMX protocol alows to program different scenes, Image Courtesy © Alfonso Calza

Is also posible to create and save a wide variety of scenes, Image Courtesy © Alfonso Calza

Is also posible to create and save a wide variety of scenes, Image Courtesy © Alfonso Calza

IN THE RESTAURANT

The traditional restaurant operates under a two-speed rhythm, two worlds: kitchen and lounge. This articulation may be very different, from complete separation to confinement, but there’s always a table and kitchen. Until now, perhaps, the chef’s table was the closest element to the kitchen, since eating usually took place within that space.

The kitchen island is a workspace and can also be used to serve the clients, Image Courtesy © Alfonso Calza

The kitchen island is a workspace and can also be used to serve the clients, Image Courtesy © Alfonso Calza

The research area, with clean and hygienic materials, Image Courtesy © Alfonso Calza

The research area, with clean and hygienic materials, Image Courtesy © Alfonso Calza

A further step has been taken in the creativity studio, since we’re no longer talking about a table within the kitchen but, instead, eating in this same place. The main area where meals are cooked and research takes place is also used for eating; in this sense, the guest is able to be  with Dacosta.

The chef becomes more approachable as he maintains direct contact with diners, whom while being in the kitchen come into contact with the very act of cooking. This fact certainly breaks new ground and amplifies the dining experience.

Plan, Image Courtesy © ggarchitects

Plan, Image Courtesy © ggarchitects

DOUBLE VECTOR

The creativity studio represents a new stage in the design-gastronomy relation. Thanks to Quique Dacosta food design lab, a double vector is established in which design not only affects and interacts with gastronomy, as has happened in the past, but the chef himself influences and creates through his food design lab, building a new relationship with the industry.

Section, Image Courtesy © ggarchitects

Section, Image Courtesy © ggarchitects

Elevation 1, Image Courtesy © ggarchitects

Elevation 1, Image Courtesy © ggarchitects

Elevation 2, Image Courtesy © ggarchitects

Elevation 2, Image Courtesy © ggarchitects

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Categories: Research Station, Restaurant

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