设计团队Adina Burlacu Builder Ultrahogar Lightting Carlos Tomás(LED车间)制造商装货.

Design Team Adina Burlacu Builder Ultrahogar Lighting Carlos Tomás (Leds Workshop) Manufacturers Loading...

 © Alfonso Calza

c.阿方索·卡尔扎

架构师提供的文本描述。该项目是基奎克·达库斯塔食品设计实验室和GG建筑师之间的合作项目。

Text description provided by the architects. The project is a collaboration between Quique Dacosta food design lab and ggarchitects.

基克·达库斯塔食品设计实验室是达科斯塔公司的一项举措，旨在与食品工业产生协同效应。

Quique Dacosta food design lab is a Dacosta initiative to create synergies with the food industry. 

 © Alfonso Calza

c.阿方索·卡尔扎

空间概念来自于美食概念，达科斯塔的景观，因此，空间的构造被生成为一个三维的地形切割，景观侵入了每一个构造元素：桌子、天花板和墙壁。

The spatial concept parts from a gastronomic concept, Dacosta’s landscapes, therefore the tectonics of the space are generated as a three-dimensional topologic cut with landscapes invading every constructive element: tables, ceilings and walls.

其策略是升华物体的目的，消除空间、功能和装饰之间的界限。此外，由于与Porcelanosa合作获得的经验，家庭厨房线诞生了。从这个意义上说，它的推出是双重的：达科斯塔一方面打开了他的创意工作室，另一方面又在市场上推出了一条厨房线路，让人们能够享受达科斯塔在餐厅使用的同样的技术和技术解决方案。

The strategy is to sublimate the purpose of objects, disappearing the boundaries between space, function and decoration. Additionally, as a result of the experience gained from collaborating with Porcelanosa, the home kitchen line is born. In this sense, the launch is double: Dacosta opens his creativity studio on the one hand and, secondly, releases into the market a kitchen line on the other, making possible for people to enjoy the same technology and technical solutions that Dacosta uses in his restaurant.

已经研究了三个概念，可以推断为家庭厨房：

Three concepts have been worked on, which can be extrapolated to domestic kitchens:

作为雕塑和装饰元素的中央桌子，在这种情况下是一张黑色的克里恩桌，餐厅的烹饪创意就在这里工作，同时也用作餐桌。

A central table as both sculptural and decorative element, a black Krion table in this case, where the restaurant’s culinary creativity is worked on, and also used as a dining table. 

技术天花板，带有白色Krion薄片的天花板产生了一种景观，拥有大量空间设置技术，如抽油烟机罩、空调系统、照明和声音；其目标是提供空间最大的通用性。为了满足创造性和功能性的需求，照明和声音都集成在网络中，并受到控制。近2000瓦的LED照明由一个由DMX协议触摸屏组成的双系统控制，该系统允许在塑造场景的参数控制中创建和存储多种变化。同样，通过平板电脑可以统一控制灯光和声音(由4个高保真音箱组成)，在不放弃对技术的完全控制的情况下，允许空间内的移动性。

Technical ceiling, a ceiling with white Krion sheets generates a landscape that holds a large amount of technology for space setting, such as the extractor hood, conditioning system, lighting and sound; the goal was to provide the space maximum versatility. In order to meet both creative and functional needs, both lighting and sound are integrated in the network and are domotically controlled. The near 2000 watts (total) of LED lighting are controlled by a dual system consisting of a DMX protocol touch panel that allows the creation and storage of multiple variations in the parameters control that shape the scenes. Likewise, unified control of lighting and sound (consisting of 4 hi-fi speakers) is possible through a tablet, allowing mobility within the space without relinquishing total control over technology.

 © Alfonso Calza

c.阿方索·卡尔扎

柜门-墙壁，橱柜里装着其余的设备。在这种情况下，采用了滑动和折叠闭锁系统，这样，当关闭时，技术仍然隐藏，当打开门时，门就消失了。

Cabinet doors-walls, the cabinets hold the rest of the equipment. A sliding and folding closures system has been used in this case so that, when closed, technology remains hidden and, when open, doors disappear.

 © Alfonso Calza

c.阿方索·卡尔扎

在门上使用了两种策略-墙壁：后壁被镜像以扩大空间，侧壁是一个地形横截面，在天花板上形成一个连续的景观。

Two strategies have been used in the doors-walls: the rear wall is mirrored in order to enlarge the space and the lateral walls are a topographic cross section that creates a continuous landscape with the ceiling. 

在餐馆里

IN THE RESTAURANT

传统餐厅以两种节奏运作，两个世界：厨房和休息室。这种表达方式可能是非常不同的，从完全分离到禁闭，但总是有桌子和厨房。直到现在，也许厨师的桌子是最接近厨房的元素，因为吃饭通常是在那个空间内进行的。

The traditional restaurant operates under a two-speed rhythm, two worlds: kitchen and lounge. This articulation may be very different, from complete separation to confinement, but there’s always a table and kitchen. Until now, perhaps, the chef’s table was the closest element to the kitchen, since eating usually took place within that space. 

 © Alfonso Calza

c.阿方索·卡尔扎

在创意工作室里又迈出了一步，因为我们不再谈论厨房里的桌子，而是在同一个地方吃饭。做饭和进行研究的主要地方也是用来吃饭的；从这个意义上说，客人可以和达科斯塔在一起。

A further step has been taken in the creativity studio, since we’re no longer talking about a table within the kitchen but, instead, eating in this same place. The main area where meals are cooked and research takes place is also used for eating; in this sense, the guest is able to be  with Dacosta.

 © Alfonso Calza

c.阿方索·卡尔扎

厨师变得更加平易近人，因为他与就餐者保持着直接的联系，他们在厨房时接触到了烹饪的行为。这一事实无疑开辟了新天地，扩大了就餐体验。

The chef becomes more approachable as he maintains direct contact with diners, whom while being in the kitchen come into contact with the very act of cooking. This fact certainly breaks new ground and amplifies the dining experience. 

 © Alfonso Calza

c.阿方索·卡尔扎

双矢量

DOUBLE VECTOR

创意工作室是设计-美食关系的一个新阶段。由于QuikqueDaCosta食品设计实验室，建立了一种双载体，在这种设计中，设计不仅会影响和与食物相互作用，正如过去所发生的那样，但厨师自己影响并通过他的食物设计实验室创建，与行业建立了新的关系。

The creativity studio represents a new stage in the design-gastronomy relation. Thanks to Quique Dacosta food design lab, a double vector is established in which design not only affects and interacts with gastronomy, as has happened in the past, but the chef himself influences and creates through his food design lab, building a new relationship with the industry.