Tuya Enterijer restorana by Mihai Popescu and Ovidiu Balan is a highly esteemed winner of the very prestigious 2020 Златна награда A' Design Award in Дизајн ентеријера и изложбених простора Competition Category.
ЗлатнаЕнтеријер· 2020
Tuya Enterijer restorana
by Mihai Popescu and Ovidiu Balan
Client: Twins Studio
Златна награда A' Design Award Winner in Ентеријер Category
Verified Award Winner
Verify Award Status for #92928The Design
About Tuya Enterijer restorana
Tuya je enterijer restorana i bara smešten u zgradi pod zaštitom kulturnog nasleđa u Beču, u Austriji. Dizajn se prostire na dva sprata i stvara neformalnu i elegantnu atmosferu. Ar deko i postmoderni karakter originalnog prostora očuvan je zadržavanjem kružnog stepeništa i velikog dela postojećeg mermernog poda. Zidne obloge izrađene su od masivnog bukovog drveta, isečenog CNC mašinom u trouglaste trake. Plafonsku instalaciju čini više od 3000 staklenih cevi. Teraco pod je podeljen mesinganim profilima.
The Recognition
About the Златна награда A' Design Award
Tuya Enterijer restorana је добитник Златне награде A' Design Award, огромно престижног признања које се додељује првокласним, дивним и изванредним дизајнима. Добитници Златне награде изузетно су иновативне, визионарске и блиставо задивљујуће творевине које одражавају геније, мудрост и умеће својих дизајнера. Очекује се да Tuya Enterijer restorana буде високо хваљен, трендсетерски и монументалан изум који доноси беспримерну вредност. Овај дизајн награђен Златном наградом A' Design Award спектакуларно је, поштовано дело које у великој мери користи и помера границе уметности, науке, дизајна и технологије. Tuya Enterijer restorana ствара интензивна осећања жеље, буди страст, подстиче креативност и фасцинира нас.
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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