以色列,特拉维夫,Taizu餐厅/ Pitsou Kedem Architects + Baranowitz-Amit Design Studio

建筑师:Pitsou Kedem Architects, Baranowitz-Amit Design Studio

地点:以色列特拉维夫

设计组:Pitsou Kedem, Hila Sela, Sigal Baranowitz, Gali Amit

面积:350 sqm

摄影:Amit Geron

该项目的室内设计植根于两个主题——中国古代哲学思想的五大元素(火、水、金、木、土)以及菜单之中烹饪方面的基本要素。设计风格、材质与色彩搭配均基于名厨Yuval Ben Neria对于东南亚五国街头美食的个人理解——印度、中国、泰国、柬埔寨和越南。餐厅属于健康舒适的休闲类餐饮,在一个交通便捷的非正式环境中提供了最高水准的美食、设计与服务。

室内设计既无遵照传统设计,也不显得刻板、枯燥,却能让人感受到一股亚洲风情。一条潜在的脉络将这位名厨的跨越远东之旅及其由此而来的菜单与空间设计联系起来。例如,芭蕉叶的有机形式和纹理就出现在沿着空间主轴而建的混凝土墙以及高大的旋转式空间隔断的花纹中。

该空间分为五个主要的座位区:休息区,沿着巨大的定制石板桌随意摆放的酒吧高脚椅,其设计灵感来自于典型的亚洲街头美食公共设施。一台长长的葡萄酒冰箱,专为安装有彩色玻璃门的空间而设计,玻璃门沿着空间伸展,凸显了公共特征。主要的餐饮空间较为正式,但相邻酒吧区和开放式厨房的动感平衡了这种一丝不苟的感觉,为就餐体验增添了能量与活力。

主厨的工作间与主要餐饮空间以玻璃旋转门隔开,既是一个私人空间,也面向餐厅的所有空间开放。两面竹制砖块构成的墙围合这里,为空间提供了私密性。宽大的露台以定制设计的黑色石板桌装饰,细长的柠檬香草以其清新的香味和轻柔的舞动完善了餐厅的设计。虽然墙上、空间隔断和各种表面上的装饰物中大多数都是由建筑师设计的,但是家具,包括定制Foscarini和Vibia灯具、维特拉椅子、Boffi电器,无一不是精心挑选出来的,既特色鲜明,又不喧宾夺主,赋予空间一种经典的现代之感。


Architects: Pitsou Kedem Architects, Baranowitz-Amit Design Studio

Location: Tel Aviv, Israel

Design Team: Pitsou Kedem, Hila Sela, Sigal Baranowitz, Gali Amit

Area: 350 sqm

Photographs: Amit Geron

The interior is rooted in two main themes - the five elements of ancient Chinese  Philosophy (Fire, Water, Metal, Wood and Earth) and the culinary DNA of the menu.  The flavors, textures and colours are based on celebrated chef Yuval Ben Neria’s  personal interpretation of street foods of five countries in South East Asia – India,  China, Thailand, Cambodia and Vietnam. The restaurant belongs to the fine casual  dining category delivering the highest level of food, design and hospitality in an informal and accessible setting.

The interior evokes a sense of Asia without being traditional or literal. An underlying thread connects the design of the space with the chef’s travels through the Far East and the resulting menu. The organic form and texture of the banana leaf, for example, is found as a pattern on the concrete walls along the main axis of the space and on tall, pivoting space partitions.

The space is divided into five main seating areas: a lounge area with an informal set up of bar stools along a large, custom made slate table, inspired by the communal street-food set up typical for Asia. A long wine refrigerator, designed for the space with stained glass doors stretches along the space emphasizing the common aspect. The main dining space is more formal but the dynamics of the adjacent bar area and  open kitchen balance this formality, adding both energy and movement to the  experience.

The chef room, separated from the main dining space by glass pivoting doors, is a private as well as an open-to-all dining room. It is sheltered by two walls from bamboo blocks, which lend the space intimacy and privacy. A large terrace furnished with custom designed black slate tables and closed off by tall lemongrass plants for their scent and light movement completes the restaurant. While much of the finishing on the walls, space partitions and surfaces are designed by the architects, the furniture, comprising custom pieces of Foscarini and Vibia lamps, Vitra chairs and Boffi appliances, was carefully chosen to be prominent but not overpowering and to give the spaces a classic contemporary feel.