Tuya Ka Hare ho Resturante by Mihai Popescu and Ovidiu Balan

Tuya Ka Hare ho Resturante by Mihai Popescu and Ovidiu Balan is a highly esteemed winner of the very prestigious 2020 Moputso oa Khauta oa A' Design Award in Moralo wa Sebaka sa Ka Hare le Dipontsho Competition Category.

KhautaKa Hare· 2020

Tuya Ka Hare ho Resturante

by Mihai Popescu and Ovidiu Balan

Client: Twins Studio

Moputso oa Khauta oa A' Design Award Winner in Ka Hare Category

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Colors

The Design

About Tuya Ka Hare ho Resturante

Tuya ke resturante le bara e ka hare ho mohaho oa lefa la histori Vienna, Austria. Moralo o namela mekato e 'meli 'me o etsa moea o sa reroang le o hloekileng. Semelo sa Art Deco le Postmodern sa sebaka sa pele se bolokiloe ka ho boloka litepisi tse chitja le karolo e kholo ea fatše ea 'marble e teng. Likoahelo tsa marako li entsoe ka lehong le tiileng la beech, le khaotsoeng ka mochine oa CNC hore e be mela e khutlo-tharo. Sesebelisoa sa siling se entsoe ka lithupa tsa khalase tse fetang 3000. Fatše la terrazzo le arotsoe ka liprofaele tsa boronse.

The Recognition

About the Moputso oa Khauta oa A' Design Award

Tuya Ka Hare ho Resturante ke mohapi oa Moputso oa Khauta oa A' Design Award, kananelo e hlomphehang haholo e fuoang meralo ea maemo a pele, e ntle ka ho makatsa le e ikhethang. Bahapi ba Khauta ke lintho tse hlahisitsoeng tse nang le mehopolo e mecha haholo, tse shebileng pele le tse khanyang ka ho foufatsa, tse bontšang botsebi, bohlale le bokhoni ba baqapi ba tsona. Tuya Ka Hare ho Resturante e lebelletsoe ho ba mohopolo o babatsoang haholo, o thehang mekhoa e mecha le o moholo, o tlisang boleng bo sa kang ba bonoa. Moralo ona o hapileng Moputso oa Khauta oa A' Design Award ke mosebetsi o tsosang maikutlo, o hlomphehang, o tlisang molemo o moholo le o sutumelletsang meeli ea bonono, mahlale, moralo le theknoloji. Tuya Ka Hare ho Resturante e hlahisa maikutlo a matla a takatso, e tsosa tjantjello, e khothalletsa boqapi mme e re khahlisa.

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