意大利,马拉内罗,法拉利餐厅 / Marco Visconti

建筑师: Marco Visconti

地点:意大利马拉内罗

设计组:Marco Visconti, D. Chiaruttini, G.Pairone, C. Ghione, G. Rissone, P. Bettini, V. Lazzeri

项目总承包商:Maire Tecnimont Spa

面积:4,500 sqm

年份:2007

摄影: D. Vicario

本项目建筑外形轮廓鲜明,新建筑与周围形状规整的工业厂房在外形上形成了鲜明的反差:这种充满象征意义的设计成功地在工厂内创建了一个辨识度极高的实体,是特别为客人与员工休息放松所准备的。项目布局的基本要素在于联系空气动力学的概念,并排摆放了两个体量,巨大的翼状悬挑结构作展翅欲飞状,另一个轴线交错的翼状结构垂直固定在地面上作为支撑。

餐厅是整个建筑的核心,位于上层的翼状结构中,也就是主要的悬挑体量。这个截锥形截面的空间位于玻璃大厅上方;玻璃大厅是一个双层体量,其设计是为了欢迎就餐人员进入,并将他们引领至楼上餐厅,同时也与员工健身和培训中心相连。从技术和运行的角度来看,这个复杂的项目多亏有了附属体量,譬如包含在垂直翼状体量中的厨房、储存空间和技术设备空间。

地上三层的室内布置采取了分割的方式。一楼包括带顶的广场、入口大厅和咖啡店/小吃店,其中穿插安装了一个通往餐厅的楼梯系统。咖啡区、健康中心、医务室和体育中心等服务空间直接面向整个玻璃大厅,同时处于一个独立的位置,并且直接与户外相连,我们能看到配有食品储藏室的厨房、更衣室和用于将饭菜送达不同楼层的服务电梯。二楼是培训中心:这一功能包括教室和放映室,并且与一片宽敞的水磨石地面相连,从这里可俯瞰厨房,也能作为花园使用。

培训中心通往面向内部大厅的阳台,包含一个专用的休闲区。三楼为餐厅食堂,四周采用全玻璃设计,与一片户外水磨石平台相连,从这里可望向南侧的恩佐·法拉利路。这个空间也可作为聚会和报告区域,特别安装了一套多边形桌子,摆放方式不一,力求能够营造不同功能的空间,创建不同的座位格局。餐厅也服务于“自由流通的”配餐区,其两侧布置有备餐区和洗碗间。你可以从楼梯和自动扶梯到达这里,这些楼梯和自动扶梯专门用于引领就餐者从大厅或二楼到达餐厅。最后,本层楼还有管理人员的专用餐厅,面向北侧,对着一个空中花园。

至于建筑可持续性主要因素的应用方面,该建筑综合体诠释了最新的被动式生物气候的设计经验。结合建筑物的使用时间对外表面和立面暴露在阳光下的日照程度进行了分析:翼状结构在南侧是封闭的,在东侧是玻璃面,而西侧在使用期间都是有遮阳装置的。垂直翼状结构包含厨房和设备空间,其外侧覆盖了一层通风立面,避免不透明部分和窗户部分在夏季形成过热现象;高高的尾部结构内包含了植物工程系统。为了保护入口大厅的玻璃,在西立面一侧采用了自然遮阳方式,例如植物的叶子。空中花园可保护空间免受阳光的直射,而水平翼状结构表面覆盖着横向波纹金属板,在刮起盛行风时,可创建一个通风室。

本项目的基本概念是具有高度的功能性,令使用者感到身心愉悦,注重采取自然方式,也关注美学效果。体量外形具有可塑性,使建筑物脱离了该地区由于巨大高差而造成的建筑物外观普遍刻板生硬的情况,室内的动态设计促进社交功能,巨大的玻璃面也在感知上扩大了空间。这些特性都使餐厅成为一件各方均衡的杰作,能够让人着迷,同时又不失其技术侧重点和可持续性技术方面,同时也保留了最为基本的特色:自然。


Architects: Marco Visconti

Location: Maranello, Italy

Design Team: Marco Visconti, D. Chiaruttini, G.Pairone, C. Ghione, G. Rissone, P. Bettini, V. Lazzeri

General Project And Contractor: Maire Tecnimont Spa

Area: 4,500 sqm

Year: 2007

Photographs: D. Vicario

The clear-cut features of this work evoke the distinct formal differentiation of the new building compared to the geometrical rigor of the surrounding industrial premises: such planning, full of symbolism, succeeds in creating, within the plant, a clearly recognizable entity expressly conceived for the relaxation of guests and employees. The basics of its arrangement consist in the juxtaposing of two volumes linked to concepts of aerodynamics, as represented by the great hanging wing-shaped pavilion, placed in a flight position, supported by another, staggered-axis wing positioned vertically on the ground.

The dining hall, the core of the entire building, is found inside the upper wing corresponding to the main hanging volume. This tapered section space rests over the glazed hall: a two-storey volume formed so as to receive and lead the diners to the spaces above, and is connected to the places appointed for employees’ well-being and the training center. From a technological and operating point of view, the complex works thanks to the accessory volumes such as kitchens, storage and technical spaces contained in the vertical wing.

The interior arrangement is split over three above-ground levels. The ground floor includes a covered piazza, entrance hall and coffee shop/snack bar, crossed by the stairway system that leads to the restaurant. Service spaces such as coffee zones, a wellness center, the infirmary and sports center face toward the totally glazed hall, while in an independent position and directly connected to the exterior, we find the kitchen complete with food larders, changing rooms and service elevators for prepared dishes to reach the various floors. The first level accommodates the training center: this function includes classrooms and projection rooms, connected to an ample terrazzo overlooking the kitchen and used as a garden.

The training center leads on to a balcony facing the inner hall, containing a dedicated relaxation area. The second floor accommodates the restaurant dining hall, completely glazed and connected to an external terrazzo projecting southwards to the Via Enzo Ferrari road. This space, usable also as an area for encounters and presentations, is fitted out with a system of tables with a polygonal design positioned in a non-uniform way with the aim of being able to create various spaces and seating arrangements. The restaurant is also served by “free flow” food distribution areas and is flanked by the preparation and dish-washing rooms. You access it via a series of stairs and escalators that direct the flow of diners arriving from the hall and from the first level. Finally, this floor also has the managers’ dining room facing northwards on to a hanging garden.

As regards the use of main sustainability-in-architecture factors, the complex interprets the most recent experiences of passive bio-climatics. The degree of exposure to the sun’s rays of the outer surfaces and façades has been analyzed in relation to the building’s usage times: the wing shape is closed towards the South, and the glazing facing East and West is shaded during the usage period. The vertical wing containing the kitchens and service spaces are covered by a ventilated façade, which avoids the summer overheating of opaque parts and windows, while the high tail holds the plant-engineering systems. Sources of natural shading, such as plants with caduceus leaves, are employed along the West façade in order to protect the entrance hall glazing. The hanging garden has the function of natural protection from direct sunlight, while the horizontal wing is covered with horizontal corrugated sheets that, when lapped by dominating winds, can create a ventilating chamber.

Fundamental concepts underlie this work, like its high functional capability, pleasantness for people using it, the presence of nature and the attention paid to the esthetics. The plasticity of the volumetric forms free the building from the rigid blocks that generally characterize areas destined for high foot-fall rates, the dynamic design of the interiors allows and facilitates socializing and the huge glazed surfaces amplify the space perception. These features make the restaurant a balanced work, able to fascinate people without losing contact with its technical side, its sustainability, and that which is more fundamental surrounding it: nature.