Iron Interior Space and Exhibition Design · 2020
Ter Restaurant
by Coral Mesika
- A' Design Award 2020 Iron Winner in Interior Space and Exhibition Design
- Awarded April 15, 2020
- CLIENT: COCO Atelier
- Estimated Number of Design Views: 12,426
- Verification code 1E3EE310BA · Verify this award
About Ter Restaurant
TER is a restaurant concept that was developed following the Art Sella forest calamity in Malga Costa, Italy. The calamity brought forth the question - What does a "stable" space feel like? Physiologically and physically. How can a space be brought back to life after experiencing a calamity? The restaurant blends into its surroundings by acting as another rock in the landscape. It is differentiated by the smoke arising from its center, which creates a sense of allure and intrigue. It’s a sight that draws people in toward the center – reestablishing the core essence of Art Sella.
Press Kit
- Unique Properties
- TER is a restaurant concept that was developed following the famous Art Sella forest calamity in Malga Costa, Italy. Different than most of the forest's artwork, TER looks like a massive boulder rearing in the forest. The stone exterior makes up the majority of the interior as well, acting as its base material.
The layout is designed in a circular motion around an open outdoor cooking space in order to fully commit to the campfire cooking concept. Everyone in the four areas of the restaurant can view and enjoy the chefs at work, creating a seemingly interactive dining experience.
The restaurant blends into its surroundings by acting as another rock in the landscape. It is differentiated by the smoke arising from its center, which creates a sense of allure and intrigue. It’s a sight that draws people in toward the center – reestablishing the core essence of Art Sella. - Dimensions & Packaging
- The restaurant is 200 mr2. Its circular layout is divided into sections, allowing each visitor to choose their preferred choice of seating. The sections include: lounge, bar, table dining area, stair seating and intimate seating area. All sections surround the outdoor cooking area allowing all the visitors to enjoy it at once.
- Tags
- Restaurant, Restaurant design, Forest restaurant, Restaurant concept, Campfire cooking
- Production Technology
- The conceptual idea of stability is translated through mass, shape and materials. The stone exterior makes up the majority of the interior as well, acting as its base material.
With the materials there is a clear balance of old and new. The old acts as the foundation and pays homage to the area’s roots whereas the new alludes to a burgeoning future. Together, they play a game of layering, and develop throughout the space.
In addition, natural light is a main factor that is used in each area in the restaurant. The outskirts of the circular ceiling allow light to flood the natural forms of the stone. This emphasizes the flow of the space along with the contrast against the "colder" materials, such as metals that are lit using artificial light. - Design Challenge
- The biggest creative obstacle was during the planning phase early on. I had reached the geometry and volume of the space but at first the layout wasn't fully committing to the concept of campfire cooking. It started out with smaller grill type cooking. At some point I realized that I was holding the space back from reaching its full potential, and that I just had to carve a hole in this thing to make a fire burn!
- Project Duration
- This conceptual project is located in the forest of Art Sella in Malga Costa, Italy. It was exhibited while receiving an Honorary Mention from the competition in October 2019.
- Operation Flow
- This project can be operated as a free standing restaurant by any chef interested in committing to this concept and or with the Art Sella Organization.
- Research
- My research was aimed to fully understand the location of the restaurant, which is the famous art forest, Art Sella. It was important for me to understand the type of land involved, the character of the forest, the view and nature. Most importantly, I researched what artwork was previously situated in the forest in order to naturally integrate with it and not take away from it.
Another aspect of research was the campfire cooking method that would be used in the restaurant, which I found to be most appropriate when paired with its surroundings. - Inspiration
- The inspiration that drove this concept was researching the question: What does a "stable" space feel like? Physiologically and physically. How can a space be brought back to life after experiencing a calamity?
This is how I approached the project in further thinking and developing this idea. I knew this space had to ensure its visitors stability, comfort, and a new experience.
Once addressing that, I searched for the link between the forest land and the food that would be served in the restaurant. The pastoral landscape was the canvas in which the function had to be linked to. After much research, I was very inspired by the chef Francis Mallmann. The simplicity in his cooking method was something I was striving for. I found that campfire cooking would be the perfect link between the two, and from there the concept continued to develop. - Image Credits
- Renders by Yair Stein
Colors of Ter Restaurant
Design Interview about Ter Restaurant
The inspiration that drove this concept was researching the question: What does a "stable" space feel like? Physiologically and physically. How can a space be brought back to life after experiencing a calamity? This is how I approached the project in further thinking and developing this idea. I knew this space had to ensure its visitors stability, comfort, and a new experience. Once addressing that, I searched for the link between the forest land and the food that would be served in the restaurant. The pastoral landscape was the canvas in which the function had to be linked to. After much research, I was very inspired by the chef Francis Mallmann. The simplicity in his cooking method was something I was striving for. I found that campfire cooking would be the perfect link between the two, and from there the concept continued to develop.
My main focus was aimed to fully understand the location of the restaurant, which is the famous art forest of Art Sella. It was important for me to understand the type of land involved, the character of the forest, the view and nature. Most importantly, I researched what artwork was previously situated in the forest in order to naturally integrate with it and not take away from it. Another aspect of research was the campfire cooking method that would be used in the restaurant, which I found to be most appropriate when paired with its surroundings.
The bottom line though was the connection between all these elements, and how best to link them organically together and into the forest.
The bottom line though was the connection between all these elements, and how best to link them organically together and into the forest.
My dream would be to see this concept come to life.
Although some might consider this concept to be "abstract" it is in fact tangible.
If it is connected to the right person, group, location or talent I would be very open to a collaboration in order to make this concept happen.
Although some might consider this concept to be "abstract" it is in fact tangible.
If it is connected to the right person, group, location or talent I would be very open to a collaboration in order to make this concept happen.
About 2 months
I designed this concept as a part of a YAC competition called Calamity Atelier.
They offered a number of functions in the program that could be designed, without a specific concept, and I chose to design the restaurant expansion. I thought it would be a very unique opportunity considering the incredible location. The design was not commissioned. The concept was born after much research on the area and inspiration I got from it. The design received an Honorary Mention from the YAC.
They offered a number of functions in the program that could be designed, without a specific concept, and I chose to design the restaurant expansion. I thought it would be a very unique opportunity considering the incredible location. The design was not commissioned. The concept was born after much research on the area and inspiration I got from it. The design received an Honorary Mention from the YAC.
At the moment the design it not used by anyone. I am open to ideas if the right collaboration would come along regarding the execution of this design.
As I stated above this space was part of a program from the Calamity Atelier competition. What really drove the concept development was the pursuit of finding the connection between the restaurant and the forest. Like most of my designs, I strive to connect my spaces to their surroundings in hopes of developing an area instead of going against it.
Although the design was very raw and developed around experimental shapes and research I was very inspired by the architect Chris Precht. He designs very candid spaces and links them so well to their neighboring areas that it almost feels effortlessly.
Chefs that use campfire cooking methods, any location that wants to incorporate a restaurant an an innovative way, Arte Sella, forests locations, outdoors locations
This concept addresses a physical location that has been hit with a calamity. It answers the questions that come up afterwards when thinking about a "stable" space psychologically and physically. It gives the visitor the ease of mind that those thoughts have been addressed while also supplying a new experience.
The name came from the root “ter” meaning “earth, land” which I found matched the concept perfectly.
Sketching, drawing, Autocad, 3dsmax, Sketchup
Its ability to answer basic questions that may come up after a calamity while also supplying a new and comforting experience.
I collaborated with a 3D render specialist named Yair Stein.
Technology will be a great tool when building a space like this in order to model its abstract stone interior and exterior shape.
I researched the area, the cooking method that designed was based on, and the materials.
The biggest creative obstacle was during the planning phase early on. I had reached the geometry and volume of the space but at first the layout wasn't fully committing to the concept of campfire cooking. It started out with smaller grill type cooking. At some point I realized that I was holding the space back from reaching its full potential, and that I just had to carve a hole in this thing to make a fire burn!
I have been reading about this competition for a really long time and felt that this concept could be a great fit for it.
I learned that no matter what, if you have a vision you can’t cut any corners in order to develop it. It takes quite a few rounds and a LOT of self critique to step back and make the “right” decisions when you’re in the middle of a creative process. The hardest part about it is designing alone which makes you your own critique.