Restaurant

How do we transform fine dining from an exclusive, passive consumption experience into an active and shared journey? Can fine dining go beyond pleasure and inspire broader thinking about food and the environment, on topics such as responsible ingredient sourcing and food waste? OMA was tasked to design the dining and cooking space for AIR in Singapore – where these questions are addressed.

Nha Trang has long been known as a coastal tourist city, where cultures intersect between Champa and Vietnam. In addition, this land also has many incentives bestowed by nature. Located on the busy street of Nha Trang City, Mắm Restaurant is a symbol of the perfect combination of Champa culture and sea scent. Upon entering, you will be greeted by the warmth of the sun and sea breeze, along with the embrace of the local atmosphere.

The English word ‘stay’, which means ‘to continue to be in a place and not leave’, has become a noun that replaces the meaning of ‘sensuous accommodation’ in Korea. The first concern for the project was what makes this market unique between various genres of accommodation such as hotels, motels, inns, and resorts. ‘Stay’ is a fully furnished single-family house for daily rent for people who dream about living in a house. Since the primary housing market is apartments in Korea, many people dream of building and living in a home or having a weekend house. However, it requires a high investment of time and money. Therefore, the ‘stay’ market can be an attractive point to fulfill this desire to live in a house. Consumers can choose a variety of weekend houses without going through these processes.

In the interior of Brazil, in the Midwest region, specifically in Goiás, the Ikigai restaurant project aims to blend two passions of the owners: gastronomy and gardening. Additionally, the place offers an experience that allows visitors to take a break from the hustle and bustle of urban life, enabling a connection with a serene environment. The restaurant seeks to provide an experience of peace and simplicity, offering a glimpse of what is truly sublime and natural.

The semi-open barn functions as a small restaurant and wine terrace. The barn is made of natural materials, oak, basalt, and slate. The pierced, stacked stone wall is made of basalt stone. The large three-part sliding wall opens up the whole length of the building. It is made of oak and has a similar pierced design to the stone wall. As the light filters through the gaps of the stone and wooden wall, we experience the indoor and the outdoor simultaneously.

TRAMO is Proyectos Conscientes’ second initiative in Madrid after Mo de Movimiento, to further explore the company’s foundational purpose: redefining the concept of urban recreation and promoting responsible consumption. TRAMO is a project led by the architecture studio Selgascano and designer Andreu Carulla. Walking alongside them is a professional team consisting of bioengineer Ismael Caballero, an expert in comprehensive sustainability and circularity, Cristina Freire (TheNext Sustainability), and Zimenta Obras y Proyectos.

The client wanted to open a restaurant that would be used as a late-night diner in one of the rooms of a building in Ikejiri-Ohashi. Accordingly, we chose wood-grain sheets as the main material, as they are often used for tables and countertops in general dining establishments.