Umdwebo Tjeld Ibha ngu-Julia Filippova ungumnqobi ohlonishwa kakhulu womklomelo odumile we-2025 Umklomelo Wesiliva we-A' Design Award Esigabeni Somncintiswano se-Ukudizayina Ingaphakathi.

IsilivaIngaphakathi· 2025

Tjeld Ibha

ngu Julia Filippova

Iklayenti: Julia Filippova Design

Umnqobi we-Umklomelo Wesiliva we-A' Design Award Esigabeni se-Ingaphakathi

38,303

Umnqobi Womklomelo Oqinisekisiwe

Qinisekisa Isimo Somklomelo se-#163145

Vakashela Isayithi Buka ku-A' Design Award Isitatimende Sabezindaba Ibheji Yomklomelo

Imibala

Ukuklama

Mayelana ne-Tjeld Ibha

I-Tjeld Bar iyinhlanganisela evumelanayo yemvelo nokusebenza kahle. Igqugquzelwe ogwini oluhle lwaseNorway nenyoni edumile iTjeld, le bha yakha kabusha isimo sogwini lolwandle ngokusebenzisa izinto zemvelo ezifana nemarble, ukhuni, nensimbi. Imigqa engaphakathi eguqukayo ilingisa amagobolondo ama-oyster kanti izibani ezikhanyayo zibonisa ubukhona bobunakayo benyoni. Insika ebomvu egqamile, emele umlomo we-oystercatcher, yahlukanisa iziteshi zama-cocktail nama-oyster. Ukuhlela isikhala ngendlela efanelekile nezinto eziqhubekayo kusekela ukunethezeka, ukusebenza kahle, nokuxhumana okuqinile nemvelo.

Ukuqashelwa

Mayelana ne-Umklomelo Wesiliva we-A' Design Award

Tjeld Ibha iwinile uMklomelo Wesiliva we-A' Design Award, ukwaziswa okuhloniphekile ngokungajwayelekile okunikezwa imiklamo esezingeni eliphezulu, ebukekayo nethinta kakhulu. Abawinile beSiliva yimisebenzi egqamile kakhulu nedala kakhulu ebonisa ubungcweti obuphawulekayo, italente nobuhlakani babaklami babo. Tjeld Ibha ilindeleke ukuba ibe ngumsebenzi omuhle wesibonelo, onobungcweti obuphawulekayo nezinto ezintsha ezijulile. Lo mklamo owinile uMklomelo Wesiliva we-A' Design Award uyinto entsha ebonakala kakhulu nethakazelisayo esiza futhi isunduza imingcele yobuciko, isayensi, ukuklama nobuchwepheshe. Tjeld Ibha iyinto enomhawu omkhulu kuyo evusa izifiso, ilethe imizwa emihle futhi ivuse ukumangala nokuxakeka.

Ngemuva Kokuklama

Iphakheji Yabezindaba

Ama-credit, amalungu eqembu nemininingwane yobuchwepheshe ehlinzekwe ngumklami.

Izici Ezihlukile: The design uses unique, recycled materials: a unique natural clay plaster, which is a mixture of unfired clays with minerals, river sand and herbs. Solved any noise issues with natural acoustics panels made from recycled, and bio-based materials from a biocomposite based on fibrous plants, flax and hemp. The emphasis in the bar is on ergonomics and smart space planning. The bar station is located in the middle, which has helped create a more ergonomic space and greater interaction with guests
Izilinganiso Nokupakisha: The area of the bar is 90 sq.m. together with all the rooms. The guest space is 63 sq.m. and is designed for 40 guests.
Amathegi: bar, cocktails and oysters
Ubuchwepheshe Bokukhiqiza: A unique technology on the walls of the bar and toilet is EON Clay Plaster are unique blends of unfired clays mixed with minerals, river sand and herbs to provide healthy, breathable finishes for internal walls and ceilings. The plaster are non-toxic, with low VOCs emissions and no synthetic, concrete or lime additives. Made from readily available, naturally abundant materials, they require no processing, only blending. During the manufacturing process very little energy is required, no water is used, and there is zero waste produced.
Inselele Yokudweba: The design challenge was to play get inspiration about the Oyster catcher bird , find out it habitats and implement it to interior. Location that my client took had column that was located in the middle of the venue , so challenge was how to integrate it in design as well .Since we desided to place all bar around the column ,there was a challenge with whole movement in the bar ,so that people will not intentianally go through the bar.
Ucwaningo: The main objective was to design a bar that embodies the essence of the Tjeld bird (which translates from Norwegian as Oystercatcher), known for its connection to the sea, and the Tjuvholmen area, a picturesque waterfront location known for its distinctive modern architecture.

The methodology combined visual analysis, cultural and environmental research, studying the bird’s symbolism, local history, and the area’s architectural style to shape the design.

The design successfully combines elements of both the Tjeld bird and the Tjuvholmen environment. The bar design reflects the bird's connection to the sea and the natural environment, incorporating natural and sustainable materials typical of the area.

The insights gained included a deeper understanding of how to create spaces that resonate with both the history and the natural environment of a place. The design celebrates the harmonious blend of nature and modernity, making the bar not just a place to drink, but an experience that tells a story.

This research has significant implications for design, particularly in creating spaces that engage with local culture and geography. For business, it emphasizes how thoughtful design can enhance the customer experience and reflect a location’s identity. In society, it encourages a deeper appreciation for the relationship between design, nature, and the built environment. For the design field, it pushes the boundaries of how we integrate narrative, culture, and functionality into modern spaces.
Ugqozi: Design story is inspired by the beauty of coastal landscapes and the charming habitat of the Tjeld bird. The Tjeld, or oystercatcher, is among the favorite bird species of Norwegians, thanks to its presence along coastal shores and inland water bodies. Using natural materials, marble, wood and shiny metal, the atmosphere of the sea coast is recreated. Bright design elements resemble the eyes and beak of a bird, and smooth lines resemble the shape of oysters and shells.
Ubude Bephrojekthi: The bar's design seamlessly blends into the Tjuvholmen district, situated right on the waterfront in Oslo, Norway.
Ukuhamba Kokusebenza: When a guest enters the bar, the bartender immediately greets him thanks to the advantageous location of the bar counter. The location of the bar counter in the center of the bar allowed the staff to pay attention to each table, which provided better service and improved interaction between staff and guests. The door to the dishwasher room opens automatically with sensors at knee level, which helps the staff carry dishes in their hands and freely enter the room without using their hands. The staff room is conveniently hidden behind an invisible door.
Amakhredithi Ezithombe: Image #1: Photographer Kevin Fauske, Tjeld bar, 2024
Image #2: Photographer Kevin Fauske, Tjeld bar, 2024
Image #3: Photographer Kevin Fauske, Tjeld bar, 2024
Image #4: Photographer Kevin Fauske, Tjeld bar, 2024
Image #5: Photographer Kevin Fauske, Tjeld bar, 2024