The main idea was to create a building for a Peruvian restaurant that reflected the architecture of the coastal hacienda reinterpreted in the present and that would create a model that could be replicated on the outside as an excess of Peruvian cuisine in a casual restaurant.
To achieve these results suggested a large colonial house to accommodate a restaurant that will offer a festive atmosphere in which the indoor environment as a framework to enjoy the cuisine of Peru. This place is profiled as a temple of kebab.
The exterior is formed by walls made based on gabions, which are structures of metal and wire mesh which is placed stones. This expression was used to recreate the wall as a contemporary element. The wall is a recurrent feature of Peruvian architecture and whether the stone worked by the Incas, the adobe mud walls or worked in the colonial period, the wall is one of the key elements of their architecture. This detail also is dramatized in the night with the implementation of night lighting based on LEDs that can stain light red and white color waves reminiscent of the Peruvian flag.
Another element redeemed from the manor house in Peru is the Porch, but unlike its central location and symmetrical characteristic of the coastal ranches, is sublimated by placing it in the corner to allow you travel into and create the experience in advance to discover the holiday.
The interior recreates a large patio on two levels, as a bullring, which revolves around a bread oven and tubers that becomes the focus of the entire restaurant.
The exteriors have been worked as a concrete plaza that serves as a framework for the volume of the house shows a large cabinet interior through a curtain of forked own finances on the south coast.
The proposed restaurant has the following areas: parking area, restaurant area for the public, service area, storage area and staff area.
In the parking area has been considered a capacity for 23 cars, with the regulatory capacity for 20 cars, so we have 3 car spaces surplus has also been considered one of the car spaces is the case for regulatory people with disabilities.
In the restaurant area intended for customers, we have considered the following environments: Main Entrance, Emergency Exit, pedestrian ramp, reception, waiting area, exhibition and sales area, bar area, tables 3 Zone Area Salad bar, disabled toilets and public baths, located on the second floor which is accessed via a staircase whose width is 1.20 m. according to regulations.
In the service area have considered the following environments: area office, service stations, safety, dirty dishes, laundry area, area clean dishes, kebabs area chamber of refrigeration, preparation area picarones, preparation area fittings, wood oven, bread preparation area, kitchen, hot kitchen cold marinated and skewered area and process area. These environments are interconnected through a service corridor whose width is 1.20 m. according to regulations.
In the storage area have considered the following environments: Firewood Storage, Storage of Coal, 2 providers and personal income, receipt of goods, Cold Chamber, Store dry and groceries, liquor store and gas, process zone. On the second floor was considered following a control and two tanks connected by a passageway.
The area used was developed on the third floor and have considered the following environments: High staff kitchen, terrace, changing table, Toilets for male and female employees.
- Architecture: Architect Jose Orrego Herrera CAP 2560 – Metropolis
- Interior Design: V & V, Veronica Pereira and Vivian Nathan
- Web: www.metropolisperu.com
- Photo: Metropolis
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