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IMOOD Restaurant

Nada

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Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Restaurant
5.14
5.64
5.43
5.29
5.38
Florian Seidl
Florian Seidl Design Manager at Lavazza
Interesting show space. Overall nic...
5
5
6
5
5.25
Royce Epstein
Royce Epstein Design Director at Mohawk Group
Refreshing cowork/colive project, p...
6
6
6
4
5.5
Simona Franci
Simona Franci Principal and Design Director at Fortebis
Interesting space for mixed use. Ni...
7
7
8
7
7.25
Judith Haase
Judith Haase Architect at Gonzalez Haase AAS
Interesting light installations. T...
5
7
6
5
5.75
Julie Payette
Julie Payette Cofounder and Partner at v2com newswire
Nice color palette to define differ...
6
6
7
5
6
Tetsuya Matsumoto
Tetsuya Matsumoto Head Architect at KTX archiLAB
6
6
7
5
6
Justin Bridgland
Justin Bridgland Founding Partner at More Design Office
Colour scheme works well and I like...
6
5
7
5
5.75
Shannon Pringle
Shannon Pringle Interior Designer at Bernardon
9
8
9
8
8.5
Jelle Sapulete
Jelle Sapulete Design Director at Adidas
5
5
5
5
5
Matteo Renna
Matteo Renna Founder at matteorenna | studio
6
7
7
6
6.5
alberto caiola
alberto caiola Design Director at Alberto Caiola Studio
5
5
5
5
5
Jaycee Chui
Jaycee Chui Founding partner at More design office
5
5
4
5
4.75
P.C.Ee
P.C.Ee Editor & Creative Director at industry+
5
6
6
5
5.5
Nic Lee
Nic Lee Design Director at Waterfrom Design Co., Ltd
4
5
4
5
4.5
Designer
Client
IMOOD Restaurant
Floor area
215 ㎡
Completion
2019
Collaborator
Photographer

Nada transforms an old warehouse into a Chinese restaurant with a Mediterranean essence. The commission of a family of Chinese origin with several generations dedicated to restaurant business was clear: to convert a warehouse into an innovative restaurant. The new space would be dedicated to Asian fusion cuisine with traditional Mediterranean ingredients. In addition, the budget would be very restrained but the result had to be timeless and durable. Nada team has created a peaceful restaurant, with few elements where materials dialogue in an creative contrast. An unpretentious place where the focus is on gastronomy. Focus on functionality The functionality as the core of the project. The restaurant is projected as an open space with a large central bar, a cold kitchen visible from the dining room and a transition space between the street and the interior. Pure materials The materials are simple and nearby: cement, ceramic and wood. The open-plan space is maintained as a box with cement walls and floor. It maintains the past industrial look of the property. In the center of the open space a large cobalt blue ceramic bar emerges from the pavement. At the back of the room there is a cold kitchen covered entirely with the same ceramic tile. The effect perceived is similar to the sensation of being in a cave in the depths of the sea. The cement block creates a truss and reveals what is happening behind it sometimes. This is also a creative gesture to the typical Mediterranean architecture present in Valencia. Warm furniture In the apparently rough box where the cobalt blue ceramic provides the color and brightness of the sea, the chosen furniture contrasts with its delicacy and softness. Tables and chairs made of beech wood provide warmth and comfort to enjoy the gastronomy. It also connects to the Asian personality of the restaurant by recalling contemporary Japanese Zen interiors as a gesture to inclusivity and bringing both cultures together. Simple lighting with creative solutions The lighting has been created by spotlight tracks that intentionally create circles of light halos on the walls, avoiding lamps that could reduce the flexibility of the space. However further risks has been taken with in the toilets by creating a gradient effect blue and violet that is reflected in the white ceramics and is perceived from the dining room through the translucent industrial curtain made of PVC slats. Backlit signs have been designed to indicate the use of some spaces and to zone the space under the suggestive halo of light.