Tuya ᱨᱮᱥᱴᱳᱨᱮᱸᱴ ᱵᱷᱤᱛᱨᱤ ᱥᱟᱡᱟᱣ by Mihai Popescu and Ovidiu Balan is a highly esteemed winner of the very prestigious 2020 A' Design Award ᱥᱳᱱᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ in ᱵᱷᱤᱛᱨᱤ ᱡᱟᱭᱜᱟ ᱟᱨ ᱯᱨᱚᱫᱟᱨᱥᱚᱱᱤ ᱰᱤᱡᱟᱭᱤᱱ Competition Category.
ᱥᱳᱱᱟᱵᱷᱤᱛᱨᱤ· 2020
Tuya ᱨᱮᱥᱴᱳᱨᱮᱸᱴ ᱵᱷᱤᱛᱨᱤ ᱥᱟᱡᱟᱣ
by Mihai Popescu and Ovidiu Balan
Client: Twins Studio
A' Design Award ᱥᱳᱱᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ Winner in ᱵᱷᱤᱛᱨᱤ Category
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About Tuya ᱨᱮᱥᱴᱳᱨᱮᱸᱴ ᱵᱷᱤᱛᱨᱤ ᱥᱟᱡᱟᱣ
ᱴᱩᱭᱟ ᱫᱚ ᱵᱷᱤᱭᱮᱱᱟ, ᱚᱥᱴᱨᱤᱭᱟ ᱨᱮᱭᱟᱜ ᱢᱤᱫ ᱦᱮᱨᱤᱴᱮᱡᱽ ᱚᱲᱟᱜ ᱨᱮ ᱛᱮᱭᱟᱨᱟᱠᱟᱱ ᱨᱮᱥᱴᱳᱨᱮᱸᱴ ᱟᱨ ᱵᱟᱨ ᱵᱷᱤᱛᱨᱤ ᱥᱟᱡᱟᱣ ᱠᱟᱱᱟ᱾ ᱱᱚᱶᱟ ᱰᱤᱡᱟᱭᱤᱱ ᱫᱚ ᱵᱟᱨ ᱢᱟᱦᱟᱞᱟ ᱨᱮ ᱯᱟᱥᱱᱟᱣ ᱟᱠᱟᱱᱟ ᱟᱨ ᱢᱤᱫ ᱥᱚᱦᱚᱡ ᱟᱨ ᱥᱩᱱᱫᱚᱨ ᱯᱟᱨᱤᱵᱮᱥ ᱵᱮᱱᱟᱣ ᱮᱫᱟ᱾ ᱜᱚᱞ ᱥᱤᱰᱷᱤ ᱟᱨ ᱢᱮᱱᱟᱜ ᱢᱟᱨᱵᱚᱞ ᱡᱷᱟᱞᱮ ᱨᱮᱭᱟᱜ ᱢᱟᱨᱟᱝ ᱦᱟᱹᱴᱤᱧ ᱫᱚᱦᱚ ᱛᱮ ᱢᱩᱞ ᱡᱟᱭᱜᱟ ᱨᱮᱭᱟᱜ ᱟᱨᱴ ᱰᱮᱠᱳ ᱟᱨ ᱯᱚᱥᱴᱢᱚᱰᱟᱨᱱ ᱨᱩᱯ ᱫᱚ ᱵᱟᱧᱪᱟᱣ ᱟᱠᱟᱱᱟ᱾ ᱠᱟᱸᱛᱷ ᱫᱷᱟᱠᱱᱤ ᱠᱚ ᱫᱚ ᱠᱮᱴᱮᱡ ᱵᱤᱪ ᱫᱟᱨᱮ ᱠᱟᱴᱷ ᱛᱮ ᱵᱮᱱᱟᱣ ᱟᱠᱟᱱᱟ, ᱚᱠᱟ ᱫᱚ CNC ᱢᱮᱥᱤᱱ ᱛᱮ ᱛᱤᱠᱚᱱ ᱯᱟᱴᱟ ᱞᱮᱠᱟᱛᱮ ᱜᱮᱫ ᱟᱠᱟᱱᱟ᱾ ᱪᱟᱫ ᱨᱮ 3000 ᱠᱷᱚᱱ ᱡᱟᱹᱥᱛᱤ ᱠᱟᱸᱪ ᱱᱟᱲᱤ ᱛᱮ ᱢᱤᱫ ᱥᱟᱡᱟᱣ ᱵᱮᱱᱟᱣ ᱟᱠᱟᱱᱟ᱾ ᱴᱮᱨᱟᱡᱚ ᱡᱷᱟᱞᱮ ᱫᱚ ᱯᱤᱛᱚᱞ ᱯᱨᱚᱯᱷᱟᱭᱤᱞ ᱛᱮ ᱦᱟᱹᱴᱤᱧ ᱟᱠᱟᱱᱟ᱾
The Recognition
About the A' Design Award ᱥᱳᱱᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ
Tuya ᱨᱮᱥᱴᱳᱨᱮᱸᱴ ᱵᱷᱤᱛᱨᱤ ᱥᱟᱡᱟᱣ ᱫᱚ A' Design Award ᱥᱳᱱᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱧᱟᱢ ᱟᱠᱟᱱᱟ, ᱱᱚᱶᱟ ᱫᱚ ᱵᱷᱟᱞᱟᱭ ᱛᱮ ᱵᱷᱟᱞᱟᱭ ᱟᱨ ᱥᱩᱱᱫᱚᱨ ᱰᱤᱡᱟᱭᱤᱱ ᱠᱚ ᱞᱟᱹᱜᱤᱫ ᱮᱢ ᱟᱠᱟᱱ ᱥᱚᱢᱟᱱ ᱠᱟᱱᱟ᱾ ᱱᱚᱶᱟ ᱠᱚ ᱫᱚ ᱰᱤᱡᱟᱭᱤᱱᱟᱨ ᱠᱚ ᱨᱮᱭᱟᱜ ᱵᱷᱟᱵᱱᱟ ᱟᱨ ᱵᱷᱟᱞᱟᱭ ᱠᱟᱢᱤ ᱡᱷᱟᱞᱠᱟᱣ ᱠᱚ᱾ Tuya ᱨᱮᱥᱴᱳᱨᱮᱸᱴ ᱵᱷᱤᱛᱨᱤ ᱥᱟᱡᱟᱣ ᱫᱚ ᱠᱚᱞᱟ, ᱣᱤᱜᱭᱟᱱ, ᱰᱤᱡᱟᱭᱤᱱ ᱟᱨ ᱴᱮᱠᱱᱚᱞᱚᱡᱤ ᱨᱮᱭᱟᱜ ᱥᱤᱢᱟ ᱵᱟᱲᱦᱟᱣ ᱟᱨ ᱫᱩᱱᱤᱭᱟ ᱵᱷᱟᱞᱟᱭ ᱞᱟᱹᱜᱤᱫ ᱜᱚᱲᱚ ᱮᱢ ᱠᱟᱱᱟ᱾
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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