The site is situated in a 40-acre coffee estate in Chikkamagalur at the foothills of Mullahangiri Hills, overlooking the valley beyond and the town on Chikmagalur. With a mesmerizing natural backdrop for each built form, the development comprises of a Clubhouse, Single Villas, Twin Villas, a Spa, a restaurant and a Tree house plus other ancillary facilities.
The project deals with the idea of blurring the boundaries between inside and outside, such that the building becomes one with nature. The challenge in this project was to insert built forms into the existing landscape and blurring the edge seamlessly like a graft. The landscape is treated as a visual and tactile element. The built form responds to both the immediate site context as well as to that of the hill station. The surfaces of the buildings are rendered with earthy and rustic materials to accentuate their contemporary forms. Local materials available on site are extensively used to not only help the architecture blend with the context, but also make the project sustainable.
i29 interior architects designed the new lobby, meeting area and restaurant for BKR, the Dutch national credit registration center. Dutch citizens visit the center to see their record in relation to mortgages, loans and debts. Our aim was to create an new interior identity that radiates professionalism, accuracy and transparency.
Flowing with the natural inclination of the terrain, general movement on the campus finds access to the array of services that are offered in the General Services Building. There can be found the Auditorium, Library and Nursery, as well as restaurants and exhibition rooms.
The expressive will that appears in the ways connecting the main courses on the campus with the General Services Building generates a facility that has a singular, organic shape in consonance with its uses. Such uses -library, museum, cafeteria, and so on- open to free open spaces that are at a lower level than the general height of the site and are delimited by elm plantations.
In the former home of the world-renowned restaurant noma, acclaimed chef and restaurateur Thorsten Schmidt in partnership with chef René Redzepi and Snøhetta have conceived a fresh approach to the iconic space. Snøhetta designed the interiors and new graphic identity for Barr, which opened its doors on July 5 on Copenhagen’s waterfront.
Located in North Atlantic House (Nordatlantens Brygge), Barr is a casual restaurant focused not only on the Nordics, but also on the broader food and drink traditions found in the region along the North Sea; an area that spans Scandinavia, Germany, Benelux and British Isles. The restaurant’s name (Barr: meaning “barley” in old Norse), reflects Schmidt’s fascination with the region’s food and drink history and culture. Classic dishes such as frikadeller (Danish meatballs), schnitzel and hot-smoked salmon will be offered alongside a large selection of craft beers and aquavits.
Located at one of the oldest neighborhood in Salvador da Bahia, the project for this old abandoned building was presented to the architecture team as a challenge, not only by the historic point of view, but the need to conceive and establish a dialogue between the existing elements and those added to the space. Only 2km away from the Historic Center, the idea was to transform this existing building into a coffee shop.
When it comes to revitalising London nightlife, brothers Alastair and Nicholas Heathcote have prior experience. Everything they’ve touched in the last five years – their Indian-inspired cocktail den The$ Imperial$Durbar and Himalayan haunt The$Hill$Station$in Tooting, as well as their East London venture, the late-night Dalston tapas joint La$Cabina – has become a hit.
Article source: neri&hu design and research office
Situated in close proximity to Yangzhou’s scenic Slender West Lake, the site given to Neri&Hu to design a 20-room boutique hotel was a challenging one, dotted with small lakes and a handful of existing structures. The design brief called for the adaptive reuse of several of the old buildings by giving them new functions, while adding new buildings to accommodate the hotel’s capacity needs. Neri&Hu’s strategy to unify these scattered elements was to overlay a grid of walls and paths onto the site to tie the entire project together, resulting in multiple courtyard enclosures. The inspiration for the design actually originates with the courtyard house typology of vernacular Chinese architecture. As with the traditional courtyard, the courtyard here gives hierarchy to the spaces, frames views of the sky and earth, encapsulates landscape into architecture, and creates an overlap between interior and exterior.
Located in the Vila Mariana, neighbourhood of São Paulo, the Box St. project is based on the desire of customers to carry out a food trade with containers that allow a new interaction with external space and even a public use of space. With reduced budget and short term, the program and the implantation were a great challenge, as several difficulties were presented for HAA! Studio. Seeking to minimize resources and materials, prefabricated solutions were employed, reconciling the production of the office with the idea that was presented to us.
In a land of 4m x 40m, located in the neighborhood of Vila Mariana in São Paulo, there was the desire of the clients to carry out a food trade made with containers that would allow a greater interaction with the external space. With a short budget and short deadline, the program became a challenge because it presented several simultaneously difficulties.
There had been a house and an almost 200 years old wine cellar on the same plot since the 1990s. We had to take these circumstances into consideration when setting up appropriate rooms for hosting events and operating a restaurant. The walls of the cellar are covered by climbing plants. On the basis of this, I envisioned a terrace which involves the green and invites it into an inner space. I would have liked to create a construction of steel, glass and wood which sets the mood being spectacular, and bears some resemblance to greenhouses and orangeries. This way, the plan actually lies upon a fusion of marketing and architectural basis, but relies on the existing potentials and conditions. I changed the original windows of the cellar for flat glass windows in steel frames in order to let more light into the restaurant from which visitors can see the wine cellar as well. The simplicity of the furnishing was an important aspect because of the convertibility: the restaurant is not permanently serving, but a catering one, so creation of rooms for a wedding with a personal touch was quite important.
The term of “epicuric” has been connected through the centuries with pleasure and good food and drink. The design concept of the bar restaurant was based on the imagination / aesthetic performance of pleasure, the one that stimulates the senses.
The bar-restaurant is situated in one of the most central locations of the city, on the waterfront of Kavala. Epicure is a modern mix of the rich, classic Viennese style with colorful pop and modern elements. The characteristic arches in the window frames and the constructions in the interior are inspired by the city’s landmark, its Roman aquaduct.
The floor plan of this enlongated store is focused on the separation of functions and the intensity of its perspective through the arrangement of the furniture and lighting fixtures.
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