Uyilo olubizwa ngokuba yi-Ter Indawo Yokutyela olwenziwe ngu-Coral Mesika ngumwini obekekileyo webhaso elinobukhazikhazi le-2020 Ibhaso Lentsimbi le-A' Design Award Kudidi Lokhuphiswano lwe-Uyilo lweNdawo yangaPhakathi kunye noMboniso.

IntsimbiIngaphakathi· 2020

Ter Indawo Yokutyela

ngu Coral Mesika

Umxhasi: COCO Atelier

Umwini we-Ibhaso Lentsimbi le-A' Design Award Kudidi Lwe-Ingaphakathi

12,815

Umwini Webhaso Oqinisekisiweyo

Qinisekisa Isimo Sebhaso se-#99479

Tyelela iSayithi Jonga kwi-A' Design Award Uxwebhu Lweendaba Ibheji Yembasa

Imibala

Uyilo

Malunga ne-Ter Indawo Yokutyela

I-TER ngumqondo wokutyela owaphuhliswa emva kwentlekele yehlathi laseArt Sella eMalga Costa, e-Itali. Intlekele ivelise umbuzo - ingaba indawo "ezinzileyo" ivakalelwa njani? Ngokwasemzimbeni nangokwasemzimbeni. Isithuba sinokubuyiselwa njani ebomini emva kokufumana intlekele? Indawo yokutyela idibanisa izinto ezikujikelezileyo ngokwenza njengelitye kwelinye ilizwe. Ukwahlulwa ngumsi ophuma kwiziko lawo, nto leyo edala imbonakalo yokuqaqamba kunye nokutsala. Ngumbono otsala abantu ukuba beze kwiziko- ukuphinda usekeleze eyona nto iphambili yeArt Sella.

Ukuqatshelwa

Malunga ne-Ibhaso Lentsimbi le-A' Design Award

Ter Indawo Yokutyela ngumphumeleli weIbhaso Lentsimbi le-A' Design Award, ukuqatshelwa okuhlonitshwayo okunikwa imiyilo elungileyo eyanelisa iimfuno zobungcali neemveliso ezilindelekileyo kwimveliso ezicwangciswe kakuhle. Abaphumeleleyo beNtsimbi babonisa ubuchule obukhulu, ubuchule obuphezulu, ukuqonda kwengcali namandla okuyila abayili babo. Ter Indawo Yokutyela iyathenjwa ukuba ibe yimveliso exatyiswa kakhulu, edunyiswayo nethandwayo esebenzayo neyinto entsha. Lo myilo uphumeleleyo weIbhaso Lentsimbi le-A' Design Award udibanisa iindlela ezilungileyo kakhulu zemboleko kwaye unezimpawu zobuchwephesha ezifanelekileyo ezidityaniswe nolwazi netalente. Ter Indawo Yokutyela iyahlonelwa ngenxa yenkcukacha yayo kwaye yacwangciselwa ukunika uphuculo lomgangatho wobomi olunceda ukwenza ihlabathi libe yindawo engcono.

Emva Koyilo

Ikhithi Yeendaba

Iziqinisekiso, amalungu eqela kunye neenkcukacha zobugcisa ezinikezelwe ngumyili.

Iimpawu Ezizodwa: TER is a restaurant concept that was developed following the famous Art Sella forest calamity in Malga Costa, Italy. Different than most of the forest's artwork, TER looks like a massive boulder rearing in the forest. The stone exterior makes up the majority of the interior as well, acting as its base material.
The layout is designed in a circular motion around an open outdoor cooking space in order to fully commit to the campfire cooking concept. Everyone in the four areas of the restaurant can view and enjoy the chefs at work, creating a seemingly interactive dining experience.
The restaurant blends into its surroundings by acting as another rock in the landscape. It is differentiated by the smoke arising from its center, which creates a sense of allure and intrigue. It’s a sight that draws people in toward the center – reestablishing the core essence of Art Sella.
Imilinganiselo nePakishini: The restaurant is 200 mr2. Its circular layout is divided into sections, allowing each visitor to choose their preferred choice of seating. The sections include: lounge, bar, table dining area, stair seating and intimate seating area. All sections surround the outdoor cooking area allowing all the visitors to enjoy it at once.
Iithegi: Restaurant, Restaurant design, Forest restaurant, Restaurant concept, Campfire cooking
Ubuchwepheshe Bokuvelisa: The conceptual idea of stability is translated through mass, shape and materials. The stone exterior makes up the majority of the interior as well, acting as its base material.
With the materials there is a clear balance of old and new. The old acts as the foundation and pays homage to the area’s roots whereas the new alludes to a burgeoning future. Together, they play a game of layering, and develop throughout the space.
In addition, natural light is a main factor that is used in each area in the restaurant. The outskirts of the circular ceiling allow light to flood the natural forms of the stone. This emphasizes the flow of the space along with the contrast against the "colder" materials, such as metals that are lit using artificial light.
Umngeni Woyilo: The biggest creative obstacle was during the planning phase early on. I had reached the geometry and volume of the space but at first the layout wasn't fully committing to the concept of campfire cooking. It started out with smaller grill type cooking. At some point I realized that I was holding the space back from reaching its full potential, and that I just had to carve a hole in this thing to make a fire burn!
Uphando: My research was aimed to fully understand the location of the restaurant, which is the famous art forest, Art Sella. It was important for me to understand the type of land involved, the character of the forest, the view and nature. Most importantly, I researched what artwork was previously situated in the forest in order to naturally integrate with it and not take away from it.
Another aspect of research was the campfire cooking method that would be used in the restaurant, which I found to be most appropriate when paired with its surroundings.
Inkuthazo: The inspiration that drove this concept was researching the question: What does a "stable" space feel like? Physiologically and physically. How can a space be brought back to life after experiencing a calamity?
This is how I approached the project in further thinking and developing this idea. I knew this space had to ensure its visitors stability, comfort, and a new experience.
Once addressing that, I searched for the link between the forest land and the food that would be served in the restaurant. The pastoral landscape was the canvas in which the function had to be linked to. After much research, I was very inspired by the chef Francis Mallmann. The simplicity in his cooking method was something I was striving for. I found that campfire cooking would be the perfect link between the two, and from there the concept continued to develop.
Ubude Beprojekthi: This conceptual project is located in the forest of Art Sella in Malga Costa, Italy. It was exhibited while receiving an Honorary Mention from the competition in October 2019.
Ukuhamba Komsebenzi: This project can be operated as a free standing restaurant by any chef interested in committing to this concept and or with the Art Sella Organization.
Amalungu Eqela: Coral Mesika
Amagunya Emifanekiso: Renders by Yair Stein