Olivino Konsepsyon Enteryè Restoran pa Not A Studio

Dizayn Olivino Konsepsyon Enteryè Restoran pa Not A Studio se yon gayan ki gen anpil estim nan konpetisyon trè prestijye 2026 A' Design Award Platin nan Kategori Konpetisyon Enteryè.

PlatinEnteryè· 2026

Olivino Konsepsyon Enteryè Restoran

pa Not A Studio

Kliyan: Olivino

Gayan A' Design Award Platin nan Kategori Enteryè

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Verifye Estati Pri pou #182117

Gade sou A' Design Award Kominike Laprès Badj Prim

Koulè

Konsepsyon an

Konsènan Olivino Konsepsyon Enteryè Restoran

Olivino se yon restoran ki kreye anndan yon ansyen sal ekspozisyon endistriyèl an Chin. Volim orijinal la ki gen doub wotè, san kolòn, ansanm ak griy limyè twati a konsève epi ranfòse, pandan sèvis yo ak ekleraj la kache anndan yon estrikti twati ki amelyore. Yon kav diven an vit ki gen fòm sikilè ak yon fou an kwiv mete ladan l pou gide sikilasyon an san separasyon. Materyo yo gen ladan penti atistik, plak metal, brik fèt alamen, fèy lò ak vit. Limyè solèy la ak ekleraj atifisyèl an kouch fòme zòn manje ki ouvè ak zòn ki entim. Sipèfisi total la se 626 mèt kare.

Rekonesans lan

Konsènan A' Design Award Platin

Olivino Konsepsyon Enteryè Restoran se yon ganyan A' Design Award Platin, yon rekonesans ki gen anpil prestij yo bay design ki vrèman eksepsyonèl, elegan e mayifik. Ganyan Platin yo se mèvèy kreyasyon, prèv limit kreyativite entelektyèl, e yo montre pwofesyonalis san parèy ak jeni designer yo. Yo atann design sa yo pou se travay ki pi renome yo ki defini estetik yon epòk, ki kontribye nan byennèt sosyete a e ki pouse limit atizay, syans, design ak teknoloji. Olivino Konsepsyon Enteryè Restoran montre yon nivo ekselans ki depase limit e san dout li fè mond lan vin pi bon gras ak karakteristik avantaje ak valab li yo. Olivino Konsepsyon Enteryè Restoran se yon travay ki ganyen A' Design Award Platin ki reveye dezi, ki enspire, ki eksite, ki fè moun kontan e ki bay gwo kè kontan.

Dèyè Konsepsyon an

Dosye Laprès

Kredi, manm ekip ak detay teknik konseptè a bay.

Pwopriyete Inik: This project transforms a former industrial "white box" exhibition hall into a Michelin-level restaurant through a strategy of dialogue rather than coverage. By retaining the original steel dome and column-free volume, and integrating refined insertions such as a circular glass wine cellar and copper stove, the design reconciles industrial rationality with culinary warmth. Light becomes a spatial medium, shaping an immersive emotional container within a preserved architectural framework.
Dimansyon & Anbalaj: The total project area is 626 square meters. The existing double-height, column-free industrial volume is retained. The original skylight grid is preserved and structurally reinforced. Integrated HVAC and concealed lighting systems are embedded within the roof build-up. Main materials include art paint, metal plate, handmade brick, gold foil, and glass. A circular wine cellar is inserted within the linear plan to optimize spatial circulation and visual focus.
Etikèt: Adaptive Reuse, Industrial Heritage, Michelin Restaurant Design, Light Narrative, Spatial Dialogue, Experiential Dining, Column-Free Space, Glass Wine Cellar, Urban Riverfront, Contemporary Nordic Influence
Teknoloji Pwodiksyon: The intervention optimized the existing steel structure and skylight system while concealing MEP lines within upgraded roof assemblies to improve waterproofing and thermal insulation. A circular glass revolving door was repurposed into a bottle-shaped wine cellar, acting as a spatial mediator. Custom metalwork, inverted copper stove fabrication, art paint finishes, handmade brick and gold foil detailing were integrated with precise lighting coordination to maintain tectonic clarity.
Defi Dizayn: The primary challenge was reconciling Michelin-level refinement with a raw industrial shell. Structurally preserving the skylight grid while upgrading insulation, waterproofing and concealed services required precise coordination. Balancing openness with intimacy in a column-free volume demanded strategic insertion of circular elements. The design avoided excessive decoration, ensuring dialogue with the original architecture rather than superficial overlay.
Rechèch: This project is a practice-based spatial research exploring the adaptive reuse of an industrial exhibition hall for fine dining. Through spatial analysis, studies and on-site structural assessment, the design team developed strategies to integrate refined hospitality functions within a preserved industrial shell. The result demonstrates a balanced transformation model that enhances user experience while offering a replicable approach for heritage revitalization and urban cultural activation.
Enspirasyon: The project was inspired by the intrinsic experiential commonality between exhibition and dining spaces. Rather than replacing function, the design continues the emotional narrative of the original industrial architecture. The motivation was to respect the building's artistic heritage while introducing warmth and refinement. The concept evolved from studying spatial memory and user perception, seeking a balance between industrial austerity and Nordic-influenced humanistic comfort
Dire Pwojè: The project started in January 2025 and finished in May 2025 in China.
Fliks Operasyon: Guests enter through glass revolving doors into a fluid, open hall. The circular wine cellar and copper stove organize circulation, creating intuitive movement without partitions. Daylight animates the space through skylights; at night, layered lighting forms intimate dining zones. Seating layout ensures river views for each table, while indoor and outdoor scenes visually interact through large grid glazing.
Kredi Imaj: Image #1: Photographer Mountain imagery, Olivino, 2025.
Image #2: Photographer Mountain imagery, Olivino, 2025.
Image #3: Photographer Mountain imagery, Olivino, 2025.
Image #4: Photographer Mountain imagery, Olivino, 2025.
Image #5: Photographer Mountain imagery, Olivino, 2025.