497m² Ajuala 餐厅 | 讲述美食背后的故事

GGH设计机构

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The GGH design agency estimates it will take you 60 seconds to read the article. . . . .

刘 老 师 说

Teacher Liu said

Ajuala 是解释客户对他所做的事情的热情的结果; 这个项目，它的物质性，和概念，是定义和产生于第一次会议和与主厨 saverio stassi 的谈话，它的每一道菜的热情和故事，是感染我们在这个项目的架构传递的东西。所以，从一开始我们就明白，我们的项目必须讲述一个故事，每一个材料背后都有一个强烈的意图或故事，通过这个传递一种不同的感觉或体验，实现一个项目，这个项目来自于一个在当地美食市场相当标准化的建筑。

Ajuala is the result of interpreting a customer's passion for what he does; this project, its materiality, and concept, is defined and arises from the first meetings and conversations with Chef Saverio Stassi, the passion and stories that each of its dishes have, was something that infected us to transfer in the Architecture of this project. So, from the beginning we understood that our project had to tell a story, that each of its materials has a strong intention or stories behind it and with this transmit a different feeling or experience, achieve a project that came out of an architecture that is quite standardized in this local market of gastronomy.

也许我们最喜欢这个项目的地方，是一些很难被普通大众捕捉到的东西，这是一个创造性的适应过程，必须做到这一点，理解以前它是一个住宅，变化必须是最小的，但剧烈的管理，以重新利用这个建筑，并在其中产生一个新的用途，它不是设计。

Probably what we like most about this project, is something difficult to capture by the general public and it is the creative process of adaptation that had to be done, understanding that previously it was a residential house and the changes had to be minimal but drastic to manage to reuse this building and generate in it a new use for which it was not designed.

这个概念从一开始就被定义了，我们的建筑项目是与厨师的烹饪理念相协调的，我们的材料主要是当地的产品，当地的劳动力，并以一种创造性的，不同的方式使用他们，这个概念是最重要的一点，通过创造性的设计，突出，当地的材料。

The concept was defined from the beginning, our architectural project was to be a synergy with the Culinary concept of the Chef, our materials mostly had to be local products, local labor and use them in a creative, different way; this concept was the most important point to highlight, highlight through creative design, local materials.

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