Tuya Interijer restorana by Mihai Popescu and Ovidiu Balan

Tuya Interijer restorana by Mihai Popescu and Ovidiu Balan is a highly esteemed winner of the very prestigious 2020 Zlatna nagrada A' Design Award in Dizajn Unutarnjeg Prostora i Izložbi Competition Category.

ZlatoInterijer· 2020

Tuya Interijer restorana

by Mihai Popescu and Ovidiu Balan

Client: Twins Studio

Zlatna nagrada A' Design Award Winner in Interijer Category

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Colors

The Design

About Tuya Interijer restorana

Tuya je interijer restorana i bara smješten u zaštićenoj povijesnoj zgradi u Beču, u Austriji. Dizajn se prostire na dvije etaže i stvara neformalnu i elegantnu atmosferu. Art déco i postmoderni karakter izvornog prostora očuvan je zadržavanjem kružnog stubišta i velikog dijela postojećeg mramornog poda. Zidne obloge izrađene su od masivnog bukovog drva, izrezanog CNC strojem u trokutaste trake. Stropnu instalaciju čini više od 3000 staklenih cijevi. Teraco pod podijeljen je mjedenim profilima.

The Recognition

About the Zlatna nagrada A' Design Award

Tuya Interijer restorana je pobjednik Zlatne nagrade A' Design Award, iznimno prestižnog priznanja koje se dodjeljuje prvorazrednim, čudesnim i izvanrednim dizajnima. Zlatni pobjednici iznimno su inovativne, vrlo vizionarske i blistavo zasljepljujuće kreacije koje odražavaju genij, mudrost i umijeće svojih dizajnera. Očekuje se da Tuya Interijer restorana bude vrlo hvaljen, trendovski i monumentalan izum koji pruža dosad neviđenu vrijednost. Ovaj dizajn koji je osvojio Zlatnu nagradu A' Design Award spektakularan je, cijenjen projekt koji izuzetno koristi i pomiče granice umjetnosti, znanosti, dizajna i tehnologije. Tuya Interijer restorana stvara snažne osjećaje želje, budi strast, potiče kreativnost i fascinira nas.

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