Timber and Table Aẓayer n Uɣersiw n Uxxam n Wučči sɣur Luxi Chen

Timber and Table Aẓayer n Uɣersiw n Uxxam n Wučči sɣur Luxi Chen d anerbaz yettwaqadren meqqren n 2025 Tarbaḥt A' Design Award n Uzzal deg Taggayt n Tnaflit n Afeṣṣel n Usennehbi, Anezwi, Asikel d Turiẓt.

UzzalAsennehbi· 2025

Timber and Table Aẓayer n Uɣersiw n Uxxam n Wučči

sɣur Luxi Chen

Amsaɣ: Yan Xia San Yue

Anerbaz n Tarbaḥt A' Design Award n Uzzal deg Taggayt n Asennehbi

34,919

Anerbaz n Urraz Yettwasenqden

Senqed Addad n Urraz i #166697

Wali deg A' Design Award Tabḍert n tɣamsa Tanecḍa n wammud

Initen

Afeṣṣel

Ɣef Timber and Table Aẓayer n Uɣersiw n Uxxam n Wučči

Timber and Table d axxam n wučči i d-ilulen seg tuqqna tamaynut n yiwet n taddart taqbaylit tunṣibt deg Zhejiang, Ccinwa. Isɣaren imezwura, iɣerban n lbenna, isɣafan n tazwart d yisurar iqburen ttwaḥerzen sakin ttwarnan s tarrayin tiqburin n ṣṣenɛa. Ttwarnan-d ismal n uzenzir uslig d yinagmayen izzaɣuran akken ad ṭṭfen ɣef lehna d twuriwin n wass-a. Yiwet n tɛeṛṣat d wesqif ttɛawanen gar wammas asdawan d wid ilelli. Aẓekka alemmas yettwabeddel d yiwet n temda n uḍfeṛ akked yiselman n koi, ad d-yefk lḥusa n usirem i inebgawen.

Asmekti

Ɣef Tarbaḥt A' Design Award n Uzzal

Timber and Table Aẓayer n Uɣersiw n Uxxam n Wučči d amerbaḥ n Tarbaḥt A' Design Award n Uzzal, tagmat i yisnulfa yelhan i yemmalen ayen i d-ttrajun yimdanen seg yisnulfa yelhan. Imerbaḥen n Uzzal ttbanen d tmusni, tmahilt d tazmert n yimahilen-nsen. Timber and Table Aẓayer n Uɣersiw n Uxxam n Wučči ad yili d asnulfu yettwaɛezzen, yelhan, amaynut. Isnulfa-a ttwaɛezzen imi ɛawnen deg tudert, rran ddunit ugar n lxir.

Deffir n ufeṣṣel

Tagrurt n tɣamsa

Ismawen n terbaɛt, iferdisen itiknikanen akked telɣut i d-yefka umeṣṣufeɣ.

Taɣara Tasuft: This project transforms a vernacular house into a vibrant restaurant, preserving its original architecture, including exposed beams, tiled roofs, and courtyards. The design blends heritage with modern comfort, incorporating handcrafted decor and local materials. Cozy indoor seating and landscaped outdoor spaces create a warm, inviting atmosphere. The result is a unique dining destination that celebrates cultural preservation and innovative reuse.
Tigejdiwin & Akemmus: The restaurant connects two originally separate building volumes, front and rear, through the addition of a transitional space and staircase, improving both circulation and spatial coherence. This intervention allows guests to move fluidly across the site while maintaining the integrity of the original structures. At the center of the plan, the traditional siheyuan courtyard was preserved and reimagined as a small reflecting pool. Inspired by the concept of four water return to the hall, the courtyard now features koi fish and becomes a sensory pause point where guests are invited to linger and engage. These design elements were realized through discreet structural enhancements and the integration of modern mechanical and lighting systems, ensuring both functionality and atmosphere are carefully balanced.
Tibzimin: restaurant, interior design, timber architecture, vernacular design, natural materials, hospitality design, rural modern, dining space, spatial design, contemporary rustic, sustainable design, architectural interiors, community dining, handcrafted finishes
Tasnakta n Ufares: The restaurant was realized through a careful process of adaptive reuse, emphasizing the preservation of original materials and architectural character. Existing timber structures and brick walls were retained and restored using a repair as found approach, where imperfections were respected as part of the building’s story. Traditional craftsmanship techniques were employed to maintain the material authenticity, while discreet structural reinforcements and modern building systems were integrated to meet current functional and safety standards. This balance between heritage and contemporary utility allows the space to serve modern needs without losing its historic soul.
Asewḥel n Usnulfu: The most significant challenge in designing the restaurant was balancing the preservation of original materials with the need to meet current structural safety standards. Many of the existing timber beams and brick walls showed signs of aging and wear, yet were essential to maintaining the building’s historical character and emotional resonance. Rather than replacing them, we adopted a strategy of selective reinforcement, strengthening the internal structural system with concealed steel supports and anchoring techniques that respected the original construction. Advanced assessments were conducted to evaluate load-bearing capacity, and materials were treated to improve fire resistance and durability. This approach allowed us to preserve the authentic textures and atmosphere of the space while ensuring long-term safety and performance.
Anadi: The design was grounded in research on vernacular courtyard architecture, particularly the spatial logic and symbolic meaning of the four water return to the hall layout. Historical studies of timber framed structures and traditional construction techniques informed the preservation strategy, guiding decisions on which elements to retain, restore, or reinterpret. Field investigations of the existing building revealed traces of previous residential life, circulation paths, window placements, and layering of materials, which were carefully studied to shape a design that resonates with memory. Contemporary hospitality needs were also analyzed to ensure seamless integration of modern functions such as circulation flow, service zones, and kitchen operations. The result is a space where traditional spatial values and modern user expectations are harmonized through informed, site-specific design.
Aseḥbiber: Inspired by the rich cultural heritage of vernacular architecture, this project aims to honor tradition while adapting to contemporary needs. The design seeks to preserve the house’s original features, such as exposed beams and courtyards, while enhancing functionality for modern dining. Drawing on local craftsmanship and materials, the project combines technical research on sustainable reuse with a vision to create an immersive cultural and culinary experience.
Tanzagt n Usenfar: The design of the restaurant was conducted in Zhejiang, China. The project spanned approximately nine months from concept development to construction documentation. Throughout this period, close collaboration with local craftsmen, structural consultants, and preservation specialists ensured that the design remained rooted in its cultural and architectural context while meeting contemporary standards.
Tanila n Umahil: The restaurant offers more than a meal, it provides a sense of stability, comfort, and connection by grounding the dining experience in memory. The design embraces the original building’s layout and materials, allowing the familiar structure to remain a quiet anchor for the new. Exposed wood beams, weathered brick, and worn thresholds are preserved and celebrated, inviting guests to feel at ease in a space that remembers its past. Circulation flows gently through well worn paths, guiding diners through intimate zones that evoke both nostalgia and warmth. This respectful integration of the old with the new creates a tranquil atmosphere where guests can slow down, feel at home, and form new memories rooted in continuity and care.