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Tuya دکوراسیون داخلی رستوران by Mihai Popescu and Ovidiu Balan

Tuya دکوراسیون داخلی رستوران by Mihai Popescu and Ovidiu Balan is a highly esteemed winner of the very prestigious 2020 جایزه طلایی A' Design Award in طراحی فضای داخلی و نمایشگاه Competition Category.


طلاداخلی· 2020

Tuya دکوراسیون داخلی رستوران

by Mihai Popescu and Ovidiu Balan

Client: Twins Studio

جایزه طلایی A' Design Award Winner in داخلی Category

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Verified Award Winner

Verify Award Status for #92928

Colors

The Design

About Tuya دکوراسیون داخلی رستوران

تویا رستوران و باری است که فضای داخلی آن در یک بنای تاریخی در وین اتریش قرار دارد. طراحی آن در دو طبقه گسترده شده و فضایی غیررسمی و در عین حال شیک ایجاد می‌کند. شخصیت آرت دکو و پست‌مدرن فضای اصلی با حفظ پلکان دایره‌ای و بخش بزرگی از کف مرمری موجود، نگه داشته شده است. پوشش‌های دیواری از چوب راش یکپارچه ساخته شده‌اند که با دستگاه سی‌ان‌سی به صورت نوارهای مثلثی برش خورده‌اند. یک چیدمان سقفی از بیش از ۳۰۰۰ لوله شیشه‌ای شکل گرفته است. کف تراتزو با پروفیل‌های برنجی تقسیم‌بندی شده است.

The Recognition

About the جایزه طلایی A' Design Award

Tuya دکوراسیون داخلی رستوران برنده جایزه طلایی A' Design Award است، شناختی بسیار معتبر که به طراحی‌های درجه یک، شگفت‌انگیز و برجسته اعطا می‌شود. برندگان طلا آفرینش‌هایی بسیار نوآورانه، دوراندیش و خیره‌کننده‌اند که نبوغ، خرد و مهارت طراحان خود را بازمی‌تابانند. از Tuya دکوراسیون داخلی رستوران انتظار می‌رود اختراعی بسیار ستوده، روندساز و ماندگار باشد که ارزشی بی‌سابقه عرضه می‌کند. این طراحی برنده جایزه طلایی A' Design Award پروژه‌ای خیره‌کننده و ارجمند است که سود فراوان می‌رساند و مرزهای هنر، علم، طراحی و فناوری را پیش می‌برد. Tuya دکوراسیون داخلی رستوران احساسات شدید میل را پدید می‌آورد، شور را برمی‌انگیزد، خلاقیت را تشویق می‌کند و ما را شیفته می‌سازد.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties
Integrating typical Austrian architecture, the design creates an informal atmosphere over two floors and brings to mind the wonderful French Riviera.
The main visual idea which the design followed was to enhance the subtle Art Deco and Postmodern character of the initial space in which the great Austrian architect and designer Hans Hollein left his imprint. It is the 70's mood and atmosphere in which you will find yourself projected when you enter.
Dimensions & Packaging
The public area of the restaurant is 600 square meters and staff area, including kitchen and changing rooms, are 400 square meters.
Tags
design, designer, restaurant, bar, interior, Tuya, Vienna, Bucharest
Production Technology
All the production was made in Romania, on our workshop and with our collaborators.
Wall coverings entirely made from solid beech wood , using a CNC machine to obtain the triangular stripes.
More than 3000 glass tubes, cut at different dimension each, to obtain the installation on the ceiling.
Terrazzo floor with more than 3 km of brass profile inside, to separate the different colors.
Design Challenge
Being a heritage building, the hardest part was to not alter its character with our design; this translates mainly in keeping intact the circular stair, built by the Austrian architect Hans Hollein, a big portion of the existing marble floor and trying our best to match and integrate all important existing elements with the design.
Research
Almost all elements composing the design are custom made. For each of them we made prototypes, trying to meet the standards and, not the least, to produce the expected image.
Inspiration
When we were commissioned by our clients, their main interest was to create a destination restaurant, where you'll come from everywhere and have a wonderful time in an elegant space.
With this in mind, our main sources of inspiration were the 70's, with their elegant restaurants and Art Deco elements, that were suggested by the building's character.
Project Duration
The project started in March 2018 and finished in June 2019; it is located in Vienna, Austria.
Operation Flow
The main areas are separated as following:
basement, Restrooms
ground floor, Bar and Lounge area
first floor, Restaurant area
Team Members
Mihai Popescu
Ovidiu Balan

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