Tuya Karuha Ryepy Jegua by Mihai Popescu and Ovidiu Balan

Tuya Karuha Ryepy Jegua by Mihai Popescu and Ovidiu Balan is a highly esteemed winner of the very prestigious 2020 A' Design Award Itaju in Ogapype Jejapo Competition Category.

ItajuOgapype· 2020

Tuya Karuha Ryepy Jegua

by Mihai Popescu and Ovidiu Balan

Client: Twins Studio

A' Design Award Itaju Winner in Ogapype Category

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Verified Award Winner

Verify Award Status for #92928

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Colors

The Design

About Tuya Karuha Ryepy Jegua

Tuya ha'e peteĩ karuha ha bar ryepy oĩva peteĩ óga ymaguare jehechakuaapyre Viena, Austria-pe. Pe diseño oñemosarambi mokõi planta ári ha omoheñói peteĩ tekoha ha'eñorei ha iporãva. Pe Art Deco ha Postmoderno reko oguerekóva pe tenda ypykue oñeñongatu ojejapyhývo pe escalera apu'a ha heta pe mármol yvy oĩmava. Umi tápia ahoja ojejapo beech yvira atãgui, oñekytĩva CNC máquina rupive triángulo rysýi rehe. Peteĩ techapyrã oñemoĩva yvate ojejapo 3000 hatãve vídrio rryru puku rupive. Pe terrazo yvy oñemboja'o bronce profil rupive.

The Recognition

About the A' Design Award Itaju

Tuya Karuha Ryepy Jegua ohupyty A' Design Award Itaju, peteĩ ñehechakuaa heta prestigioso oñeme'ẽva diseño primera clase, maravilloso ha sobresaliente-pe. Umi ganador Itaju ha'e creación heta innovador, visionario ha glamoroso ohesape'ỹva ohechaukáva genio, sabiduría ha habilidad umi diseñador-pe. Oñeha'ãrõ Tuya Karuha Ryepy Jegua ha'eha peteĩ invento ojehechakuaavéva, tendencia omoĩva ha monumental ome'ẽva valor ndojehecháiva. Ko diseño ohupytýva A' Design Award Itaju ha'e proyecto espectacular ha respetado ohepyme'ẽva heta ha ombohasáva límite arte, ciencia, diseño ha tecnología rehegua. Tuya Karuha Ryepy Jegua omoheñói sentimiento ipotapy mbarete, omokyre'ỹ pasión, ombokyre'ỹ creatividad ha ñanemombyasy.

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