1. Air.  Seasons, days and nights.

The restaurant menu will be seasonal, offering a few dishes which they will master by slight daily improvements through the years.

2. Neighbour walls. Outdoors. Unbuilt space.

The 15 meters high walls generate a microclimate that is cooler, more shaded than usual. We take advantage of these specific conditions in order to provide spatial experiences that are not common in our latitudes. We need to find the proper insulation material so the restaurant presence makes our neighbours warmer in winter and cooler in summer.

3. Street walls. When a wall becomes a deep portal.

The local laws oblige us to build an opaque façade following some old abstract composition. We turn that into a productive façade to grow vegetables for the restaurant's salads, aromatic herbs for the bar's drinks. Its thickness will turn into tables and benches, inside and outside.


4. Homegrown. The herbs and plants that will be planted on site as ingredients for foods and drinks are an active part of balancing this environment, both climatically and with its Mediterranean rough greenery.

5. Light, reversible construction systems. Locally sourced CLT panels and balloon-frame. Wood-fibre insulation.

Project director: David Tapias
Architecture collaborators: Ricard Pau, Daniel Chapman.
Building engineer: Plàcid Alegret.
M/E: Josep M. Delmuns.
Constructors: Vilella Constructor, Sebastià (timber structure).

First herbs pots tests: