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可可餐厅

巧克力餐厅建筑设计 设计原则

Coco Republic / HAO Design

由专筑网朱王倩,韩平编译

来自建筑事务所的描述:这栋两层建筑可以说是将梦中的场景变为现实,它是屏东的一家制作巧克力酱的领悟餐厅。
看起来就像巧克力堆叠在一起,入口留下一道美味的痕迹,叉子把美味的招牌奥妙地举起来,作为客人等待甜点的安歇区域,而分外的油漆则给外墙带来可可粉的质地。
再加上人造锈蚀板和金属管等非传统材料,这座建筑乃至在远处也令人惊叹。
它像巧克力一样柔滑,侵入你的感官,用其苦甜参半的味道把你的味蕾带走。

From the architect. A dreamlike scene set in reality, this two-story building is a fusion restaurant in Pingtung that makes chocolate ganache. Made to look like chocolates stacked upon one another, the entrance leaves a delectable trace, the fork lifting the delicious sign up cleverly serving as a resting area for guest waiting for their desserts, while special paint gave the outer walls the texture of cocoa powder. Coupled with unconventional materials such as faux rust boards and metal pipes, the building amazes even from afar. Silky as chocolate, it invades the senses and sweeps your taste buds away with its bittersweet taste.

室内空间将巧克力块分割身分歧色调的用餐区域,故意留出50%的空间,办理人流利行,创造舒适的就餐环境。

Dividing up the chocolate cube, the inner space is sectioned into mismatched dining areas of different tones, deliberately leaving 50% of the space to allow a smooth flow of human traffic and create a comfortable eating environment.

线条和裂痕纵横交错,形成方形。
想象一下你正站在一块巧克力砖上,被巧克力天下包围着!
我们想要创造的便是这种被巧克力包围的觉得,以是我们在室内就餐区增加了很多可可元素,利用设计技能在每个空间里讲述不同的故事。
例如在一个半开放的区域,喷鼻香蕉叶图案和绿色墙壁模拟着可可豆成长的热带雨林。

Lines and crevices crisscross into raised squares. Imagine that you're standing on a chocolate brick, enveloped by a chocolate world! We wanted to create a feeling of being surrounded by chocolate, so we added a lot of cocoa elements to the indoor dining area, using design techniques to tell different stories in each space. For example, in one semi- open boxed area, banana leaf patterns and green walls imitate the tropical rainforests in which cocoa beans grow.

以上笔墨节选自专筑网““巧克力块”搭建的餐厅”一文,全文阅读http://www.iarch.cn/thread-37348-1-1.html