In order to get the maximum outdoors diversity, to facilitate the construction process and to avoid damaging neighbour's structures, we build an isolated prefabricated timber structure in the middle of the site. 

It organises the climatic and spatial conditions accordingly to seasonal needs and diverse eating possibilities: inside in winter, outside around the kitchen in spring and autumn, at the terrace in summer... Not only the ingredients are seasonal, also the experience of the restaurant.

First ideas: Operable roofs and vine shades.

After presenting the first ideas, the promoters decide they need an indoors kitchen and dining room. So the initial food truck becomes a 'food hut', a light, prefabricated timber structure that will be placed in the core of the site. Around it, a terrace, tables with no roof, a narrow open bar...