by Garduño Architects
O2 is the conversion underground plaza for a parking lot into a
garden restaurant with a new approach and ingenious sustainable ideas.
When we were confronted with the challenge of designing a
restaurant in an overcrowded and concrete-saturated area, we set out to create
something that would also make a contribution to area, with vegetation, warmth
and a commitment to improving the immediate surroundings.
O2 resulted from transforming a basement underneath a 40-story
building in the Arcos Bosques project in Mexico City. The area is located next
to a parking lot and had no vegetation at all.
Our proposal revolved around sustainability and a connection with
contemporary art. It includes a restaurant with terraces, fountains, chimneys
and sitting areas, a gourmet store, jewelry shop, bakery and flower shop all in
930 square meters.
The challenge was creating a comprehensive scheme where, aside
from making the most from the existing space, all the furniture would be
designed by the same team and made in Mexico. Light fixtures, salt shakers,
sugar bowls, tablecloths, graphic designs and accessories were all inspired on
a single design vision and all made locally.
Both terraces are immersed in a microclimate of diverse plant
life: a “designer garden”. They were built around a central chimney, a fountain
and watered through micro-nebulization.
An additional proposal was to eliminate bottled water so as not to
contribute to the ecological costs of PET. For this purpose, we built a water
purifying plant, which is visible on the terrace, and we designed a water
bottle made of a recycled wine bottle. The restaurant only sells its own water
and reuses its bottles. All proceeds from the sale of the water are destined to
charitable causes. Every disposable product used is biodegradable, including
the paper used for printing menus, bags and straws.
A curatorship was set up to be in charge of the artistic side of
this space and to collaborate with several young artists who created their
proposals in sculpture, video, graphics and photography. The result is more of
an intervened space than a decorated one. The curatorship is to be renewed
every six months so young artists can use the space as a way of showing their
work in an everyday background.
The mezcal offered is made in Oaxaca in collaboration and for the
direct benefit of farmers.
A unique heating system was invented for this place, where the
heat generated by the kitchen is absorbed by copper coils containing a fluid
with a very high boiling point. After absorbing the heat as it passes by stoves
and extraction hoods, it leaves the circuit at a temperature of 40 degrees
Celsius. The heat is then channeled through the terrace floor and to the bases
of masonry couches in the terrace bar, heating the area for the comfort of
clients and freeing the kitchen from using an additional mechanical cooling
system. This system was created after calculating the energy generated by
cooking and eliminating the need to cool the work area and considerably lowering
the expense of heating costumer areas.
Some sections use LED lighting and the furniture is made of
certified wood. The floors and bookshelves are made of reused pine planks, the
men’s room has waterless urinals and all toilets have water saving fixtures.
The end result is a warm, sophisticated and luminous place with
its own personality.
The architectural vision reflected in all the work done in this
place reveals a human consciousness intent on having people benefit, both as
staff and as costumers.
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