Tuya ريسٽورنٽ جو اندروني ڊيزائن by Mihai Popescu and Ovidiu Balan

Tuya ريسٽورنٽ جو اندروني ڊيزائن by Mihai Popescu and Ovidiu Balan is a highly esteemed winner of the very prestigious 2020 A' Design Award سون انعام in اندروني جڳه ۽ نمائش ڊيزائن Competition Category.

سونانٽيرئر· 2020

Tuya ريسٽورنٽ جو اندروني ڊيزائن

by Mihai Popescu and Ovidiu Balan

Client: Twins Studio

A' Design Award سون انعام Winner in انٽيرئر Category

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Colors

The Design

About Tuya ريسٽورنٽ جو اندروني ڊيزائن

طويا هڪ ريسٽورنٽ ۽ بار جو اندروني ڊيزائن آهي جيڪو آسٽريا جي شهر ويانا ۾ هڪ تاريخي ورثي واري عمارت ۾ قائم آهي. هي ڊيزائن ٻن منزلن تي پکڙيل آهي ۽ هڪ غير رسمي ۽ شاندار ماحول پيدا ڪري ٿو. اصل جاءِ جو آرٽ ڊيڪو ۽ پوسٽ ماڊرن ڪردار گول ڏاڪڻ ۽ موجوده سنگ مرمر جي فرش جي وڏي حصي کي برقرار رکندي محفوظ ڪيو ويو آهي. ڀتين جا ڍڪ ٺوس بيچ ڪاٺ مان ٺهيل آهن، جن کي سي اين سي مشين سان ٽڪنڊي پٽين ۾ ڪٽيو ويو آهي. ڇت جي هڪ تنصيب 3000 کان وڌيڪ شيشي جي نلين مان جوڙي وئي آهي. ٽيرازو فرش کي پتل جي پروفائلز سان ورهايو ويو آهي.

The Recognition

About the A' Design Award سون انعام

Tuya ريسٽورنٽ جو اندروني ڊيزائن A' Design Award سون انعام جو کٽيندڙ آهي، انتهائي معزز اعتراف جيڪو پهرين درجي جي، شاندار ۽ نمايان ڊيزائنن کي ڏنو وڃي ٿو. سون جا کٽيندڙ انتهائي جدت واريون، تمام گهڻي بصيرت واريون ۽ شاندار طرح اکيون خيره ڪندڙ تخليقون آهن، جيڪي پنهنجي ڊيزائنرن جي عبقريت، حڪمت ۽ مهارت جي عڪاسي ڪن ٿيون. Tuya ريسٽورنٽ جو اندروني ڊيزائن کان اميد ڪئي وڃي ٿي ته اهو هڪ تمام گهڻو ساراهيل، رجحان ساز ۽ يادگار ايجاد هوندو جيڪو بي مثال قدر پيش ڪري ٿو. هي ڊيزائن جنهن A' Design Award سون انعام کٽيو آهي، هڪ شاندار، محترم منصوبو آهي جيڪو فن، سائنس، ڊيزائن ۽ ٽيڪنالاجي جون حدون تمام گهڻي فائدي سان وڌائي ٿو. Tuya ريسٽورنٽ جو اندروني ڊيزائن شديد خواهش جا جذبا پيدا ڪري ٿو، جوش جاڳائي ٿو، تخليقيت کي همٿائي ٿو ۽ اسان کي مسحور ڪري ٿو.

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