Patisserie Restaurante Ryepygua Diseño Cengiz Durmus omba'apóva

Patisserie Restaurante Ryepygua Diseño Cengiz Durmus omba'apóva ha'e rembiporuarã oñemba'eguaséva 2026 A' Design Award Brónse pegua Ogapype Jejapo Ñeha'ã Categoría-pe.

BrónseOgapype· 2026

Patisserie Restaurante Ryepygua Diseño

Cengiz Durmus -gua

Mba'eporuhára: Cengiz Durmus

A' Design Award Brónse Rembiporuarã Ogapype Categoría-pe

8,143

Premio Rembiporuarã Oñemoneĩva

Emoneĩ Premio Reko #174301 Peg̃ua

Eike Tendápe Ehecha A' Design Award-pe Marandu Myasãi Mba'ete Jeguerohory

Sa'y

Diseño

Patisserie Restaurante Ryepygua Diseño Rehegua

Patisserie ha'e peteĩ restaurante ryepygua diseño oñemoheñóiva Bavaria rembiasakue rehegua. Ita ogyke, yvyra apytu'ũgui ijapopyréva mba'yru ha materiales natural omoheñói peteĩ tenda haku'ãva, ha upe aja umi elemento línea rehegua ha color pastel apesã ome'ẽ chupe peteĩ teko ko'agãgua. Peteĩ tatakua mbytepegua omyenyhẽ yvytu mbujape pyahu ryakuãgui. Superficie oñeñanduka porãva, purahéi mbegue ymaguare ha peteĩ tembi'u kuatia ojejapóva upe téma rupive omomýi heta ñeñandu peteĩ jeýpe. Pe plano ome'ẽ 200 metro cuadrado espacio ojepurukuaáva ha amo 150 metro cuadrado rupi apopyrã. Pe jehupytyrã ha'e ombojoaju jepokuaa ymaguare tekove ko'agãgua ndive.

Jeguerohory

A' Design Award Brónse Rehegua

Patisserie Restaurante Ryepygua Diseño ohupyty A' Design Award Brónse, peteĩ ñehechakuaa heta prestigioso oñeme'ẽva diseño sobresaliente-pe ojekuaáva creatividad, ingenio ha astucia rupi. Umi ganador Brónse ha'e artefacto hábil ha creativo ohechaukáva experiencia, imaginación ha recurso umi diseñador-pe. Oñeha'ãrõ Patisserie Restaurante Ryepygua Diseño ha'eha peteĩ objeto ojehayhúva, admirado ha estimado, profesional ha innovador. Ko diseño ohupytýva A' Design Award Brónse ombojoaju mejor práctica arte, ciencia, diseño ha tecnología rehegua ha iporãiterei detalle rehe. Patisserie Restaurante Ryepygua Diseño ombohory necesidad, ohupyty ipotapy, ombovy'a sentimiento ha ohenói curiosidad.

Diseño Rapykuéri

Marandu Aty

Diseñador ome'ẽva'ekue crédito, aty pegua ha mba'e técnico.

Mba'e Iñambuéva: From the very beginning, the goal was not just to design a space but to create a story. This restaurant had to be more than a building it needed to transport visitors from a concrete world to a past defined by stone walls, wooden furniture, and natural materials. This journey blends nostalgia with modern living, interpreting tradition through a contemporary lens. Striking this balance is the project’s core philosophy.
Tuichakue ha Ñemyenyhẽ: The project has been designed to include 200 square meters of active functional space and approximately 150 square meters allocated for manufacturing operations.
Ñe'ẽ Rape: Bavaria, Nostalgia, Modernity, Stone walls, Natural materials, Interior Design, Sensory experience, Nostalgic melodies, Patisserie, Peaceful ambiance
Ñeapopy Tecnología: Sensory Experience: The Five Senses
The design emphasizes more than visuals, creating a full sensory journey:
Smell: The central oven fills the air with fresh bread aromas, evoking childhood memories.
Touch: Warm wooden furniture and textured stone walls invite physical connection.
Sight: A pastel color palette creates a calm atmosphere.
Sound: Soft traditional German melodies set the mood.
Taste: The menu complements the design, with dishes carefully crafted to tell the story.
Diseño Jepy'apy: While creating this project, significant effort was dedicated to integrating the temporal differences of the materials and achieving cultural and textural harmony between the region that inspired the design and the area where the project would be implemented, guided by the connection between past and future.
Ñesẽheka: This text is the result of a qualitative study within design research. The main goal is to create a rich, meaningful restaurant experience engaging both physical and emotional senses. The project used qualitative methods, including visual and sensory analysis, cultural research, and a holistic design approach. Data collection combined field observations and internal design discussions, employing mixed methods with visual, sensory, and narrative tools.
Inspiración: Inspired by Bavaria's heritage, this restaurant seamlessly combines nostalgia with modernity. The stone walls and natural materials establish a warm and inviting atmosphere, while the carefully selected color palette reflects the region's cultural identity. Linear elements bring modern sophistication to the design. Sensory details, including the aroma of fresh bread, tactile wood textures, and nostalgic melodies, create a serene space that rekindles memories and tells captivating stories.
Proyecto Ára Tuichakue: The design project started in the summer of 2024 and was completed in the spring of 2025. The implementation phase has not yet commenced
Mba'apo Rape: Operation: Integrates sensory elements (smell, touch, visuals, sound, taste) harmoniously, creating a special visitor experience.
Transformation: Combines traditional European aesthetics with modern designs, blending nostalgia and elegance.
Interaction: Visitors engage through textures, aromas, tones, melodies, and flavors.
Key Frames: Fresh bread aroma, pastel colors, wooden textures, melodies, and visual harmony.
Performance: Creates emotional connections, offering a memorable experience.
Aty Rembiguái: Cengiz Durmus
Ta'ãnga Mba'eñemoneĩ: Interior Designer, Cengiz Durmus, Patisserie, 2025.