Masquespacio presents Kento, their last project for an Oriental food chain in Valencia, focused mainly on sushi and other specialties from the Japanese kitchen. Founded by Eduardo Hijlkema the new chain counts on the consultancy of well-known chef and youtuber Taka Sasaki.
The project with a surface area of around 70 square meters is a guest pavilion that functions as an autonomous architecture conceived as an extension of a project that we had developed in the studio. The human scale of the pavilion makes it a comfortable space where to experience living in a garden.
Bombas Gens is an old industrial building with an unquestionable social-historical value and one of the rare remaining examples of the industrial architecture of the thirties. Its Art Deco façades and architecture make it a special, unique location for some new uses according to today needs.
A parcel with irregular edges and a steep slope, enthroned upon a broad range of terraces sustaining a large amount of middle-aged olive trees. Over the horizon, the unspoiled views of a valley… the house as a place to relax and unwind, maybe even isolate yourself from the world… an oasis.
This project respects the modulation of the existing terraces and olive trees, standing as a lookout over the tops of these. The landscape scenery is to be perceived as the ideal place, almost in a romantic way. Therefore, the proposal is born from the pursuit of a place from which to admire the vast valley and distant mountains, taking advantage of the natural inclination of the land.
Corner housing constituted as a powerful volume of two levels differentiated by use and materiality. With concrete formwork in wood plank in superior plants, and with coating of slats of steel in black in the inferior one. In continuity, the outer courtyards are built in black deploye.
Housing located in a residential area near Valencia. It is a project in section (and in elevation), that provides an interesting game of different interior heights, communicated by a light and sculptural staircase of steel and oak that articulates the house. On the outside, the variety of heights moves to the elevation, where the geometric sincerity gives rise to a powerful Brise Soleil that opens the house to the long views of the west, while it protects of the solar radiation. Light and shadow controlled from the outside to the interior.
The projected building is the result of a double intervention in the existing building, expanding the room with the addition of a large porch to south and an inner, facades and roofrenovation.The solution adopted takes into account on the one hand customer requirements, both functional and aesthetic needs, as the construction features of the existing building and its location.
A project which begins with the selection of the plot and continue with an Idea that respond to the willingness of customers to show their own identity.
An Idea is adapted to take advantage of the topography of the plot which sectorizes criteria of privacy and uses environment.The Plants which buring the services of the houses like parking, warehouse and facilities and emerging from the terrain in the shape of the roundabout with a set of volumes of the plants which is housing uses.
The project consists in the implementation of customer service offices. They are located in a commercial premise in the centre of the city with a complex geometry, full of turns and structural elements that interfere in the understanding of the space.
Principal in Charge: Fran Silvestre, Fran Ayala and Vicente Picó
Collaborating Architects: Maria Masià, Estefanía Soriano, Pablo Camarasa, Sandra Insa, Santiago Dueña, David Sastre, Ricardo Candela, Sevak Asatrián, Álvaro Olivares, Esther Sanchís, Eduardo Sancho, Rubén March, José Manuel Arnao, Gemma Aparici, Giuseppe Felici
Masquespacio presents the design for Albabel’s new restaurant in Picaña, a small town 8 km away from Valencia.
Antonio Ramirez was managing his pizzeria Albabel during more than 20 years in Picaña when he decided to contact Masquespacio, having a dream to convert his old restaurant in a completely new one. Being passionate about gastronomy both on a national as international level, Antonio since a few years had the wish to offer a new food concept that fusions the Mediterranean kitchen with some Andalusian from its own roots and a touch of international ingredients. For this new adventure, counting with the support of his brother Rafael he aspired to have a space in which he could feel like at home.