Designer: Nihil Estudio Project: Casa Carmela Restaurant Location: Calle Isabel de Villena, 155, 46011 València, Spain Year: 2017 Photography: David Zarzoso

设计师：Nihil Estudio项目：Casa Carmela餐厅位置：Calle Isabel de Villena，155，46011 València，西班牙年：2017年摄影：David Zarzoso

Back in the 20s, the great-grandfather of the current manager of this family restaurant of traditional food, went every summer to the Valencian garden for serving to the Madrid tourists who came to the mediterranean coast. Casa Carmela began as a barrack serving as a changing room for bathers on Malvarrosa Beach.

早在20年代，这家传统餐厅现任经理的曾祖父每年夏天都会去瓦伦西亚花园为地中海沿岸的马德里游客服务。卡萨·卡梅拉(CasaCarmela)开始在马尔瓦罗萨海滩(Malvarrosa)上作为一间更衣室，作为一个

It was in 1922 when the company was registered with the name of his wife, Carmen. Over the time, the small business was growing, giving shelter and food to the guests of the mediterranean. The second generation in charge of Casa Carmela tooks the family business raising their own farm animals, with a corral in the back of the restaurant. This poultry products were also linked to vegetables from the family garden always serving seasonal and quality products from then to nowadays.

那是在1922年，当公司注册时，他的妻子，卡门的名字。随着时间的推移，这个小企业不断壮大，为地中海的客人提供了住所和食物。第二代掌管卡萨·卡梅拉的家族企业饲养自己的农场动物，餐厅后面有一个畜栏。这种家禽产品也与家庭花园的蔬菜相联系，从那时到现在，它们总是提供季节性和高质量的产品。

Years later, the third family generation took Casa Carmela. The establishment was reformed, the bars were extended, the kitchen was also intervened and wooden “paelleros” were built. This upgrades gave to Casa Carmela restaurant fame as a specializing house un rice dishes, paella cooked on wood fire with smoked crunchy “socarrat” and also a layer of very fine rice. This great reform added to a last one arrived on 1989 which also incorporated a terrace, modernizacion of the “paelleros” and the kitchen, and a traditional ceramic coating of Manises –typically from Valencian culture-.

几年后，第三代人带走了卡萨·卡梅拉。该机构进行了改革，扩大了酒吧，还干预了厨房，建造了木制的“派乐”。这一升级给卡萨·卡梅拉餐厅带来了声誉，因为它是一家专门的餐厅-不含大米的菜肴，用烟熏脆皮的“Socarrat”烤肉做的海鲜饭，还有一层非常精美的米饭。这一伟大的改革是1989年最后一次改革的补充，它还包括了一个梯田，一个“派”和厨房的现代化，以及一个传统的马尼塞斯陶瓷涂层-通常来自瓦伦西亚文化-。

At present, Casa Carmela restaurant reaches 170 seats, excluding the outdoor terrace. The mural decoration of the majority of the rooms, covered with Valencian tiles with matine and fruit motifs where there are an abundance of orange and small latin sail boats, reminds us every time the tradition and culture of Valencia.

目前，卡萨卡梅拉餐厅的座位多达170个，不包括室外露台。大多数房间的壁画装饰都是瓦伦西亚瓷砖，上面有马廷和水果图案，那里有丰富的橙色和小型的拉丁帆船，每次都提醒我们巴伦西亚的传统和文化。

It was in 2017 when the restaurant underwent a new update. This time, nihil estudio was in charge of the renewing, with and from respect, this space with Mediterranean characteristics where the smell of the sea and light reverberates becoming the guidelines of a familiar restaurant where history has its own voice.

那是在2017年，这家餐厅经历了一次新的更新。这一次，尼希尔·埃斯托迪奥负责更新这个具有地中海特色的空间，在这里，海水和光的气味回荡着，成为一家熟悉的餐厅的指南，在那里，历史有着自己的声音。

From the respect to previous interventions, nihil estudio works in this project combining tradition and modernity in this family business which represents by itself the passage of four generations now.

从以往的干预来看，尼希尔在这个项目中将传统与现代结合在一起，这一家族企业本身就代表了四代人的代代相传。

Casa Carmela is a restaurant of generational inheritances needed a new update of the bar area. With the premise of recovering the existing ceramic tile, but also modernizing the spacie, speeding up the space and increasing the entrance of light, nihil estudio works in Casa Carmela with careful attention to the importance of showing the details of the high quality products. Is this careful which gives to this intervention the importance between the present without forgiving the past.

卡萨·卡梅拉是一家世代传承的餐厅，需要对酒吧区进行新的更新。在回收现有瓷砖的前提下，也在空间现代化的前提下，加快了空间，增加了光线的入口，在卡萨卡梅拉的尼希尔河口工程中，仔细注意了展示高质量产品细节的重要性。这是谨慎的，它给予这种干预之间的重要性，而不原谅过去。

Casa Carmela restaurant now opens to the outside allowing the entrance of natural light to practically the inside “patio” (terrace) and also facilitating the diner to enjoy the views of the promenade, opening at the same time to the gaze of the passer-by.

CasaCarmela餐厅现在打开到外面，让自然光进入到实际的内部“露台”（露台），同时也方便餐厅欣赏散步的美景，同时也可以打开通往过路人的视线。

Without losing the essence of “bar” which is characterized in Casa Carmela, nihil estudio intervention shows now the fresh product with which plates are cooked, also recovering traditional existing decoration from the restaurant as traditional Valencian tiles and also brings light to space incorporating iron elements serving also of support to the bar. This iron elements serve as an artificial front light and turns allow the visitor appreciate the rehabilitation in the ceiling, where the joists were respected, providing false skylights to the space to increase the light sensation, creating a continuity between the external natural light and the interior space.

在不失去卡萨·卡美拉(Casa Carmela)特色的“酒吧”本质的情况下，Niestudio干预公司现在展示的是新鲜的菜肴，将传统的现有装饰从餐厅中恢复为传统的瓦伦西亚瓷砖，同时也为空间带来了光，同时也为酒吧提供了支撑的铁元素。这种铁元素起到人工前灯的作用，让游客欣赏天花板的修复，在天花板上，托梁受到尊重，为空间提供虚假的天窗，以增加光的感觉，在外部自然光和内部空间之间创造连续性。

The materiality chosen is based on the respect of materials funded. At the bar, nihil estudio is set to retrieve the tiles found. An exercise which involves removing carefully all pieces during the work to be incorporated once finished. Allowing to show though a contemporary language, the logo of Casa Carmela now is embedded in micro-concrete with the ceramic pieces. Highlighting the craftsmanship of the renowned potters from the Manises, such as the “socarrats” –Terracotta plates decorated generally in reddish or brownish and blackish tones of medieval origin, typical of the Crown of Aragon pottery- which are now revalued thanks to s respectful intervention that also incorporates the uses os a discreet Capdell furniture, highlighting the family and certainly homelike character of Casa Carmela restaurant.

所选择的重要性是基于对资助材料的尊重。在酒吧，Nihil estudio被设置为回收发现的瓷砖。一种练习，包括在工作完成后仔细移除所有要合并的部分。允许通过一种当代语言来展示，卡萨·卡梅拉的标志现在被嵌入到带有陶瓷碎片的微型混凝土中。突出了马尼斯家族著名陶工的手艺，比如“马塞斯家族”-通常以红色、褐色和黑色的中世纪起源的陶器盘子装饰，典型的阿拉贡王冠陶器-如今，由于尊重的干预，这些陶器被重新估值，它还包括了谨慎的卡普德尔家具的使用，突出了卡萨·卡梅拉餐厅的家庭特征，当然也是家一般的特征。

Clay floor extended from the main entrance to the interior terrace, improving continuity with the lining of the rest of the restaurant. This purpose looks for the same provider which made the last reform in the 89 thus avoiding the feeling of a “temporary jump” within Casa Carmela. It also provides a wine cellar to the space serving to the service areas, expanding the bar area and providing service, unifying the different restaurant rooms.

粘土地板从主入口延伸到室内露台，改善了餐厅其他部分的内衬的连续性。这个目的是为了寻找同样的提供者，它在89年进行了最后一次改革，从而避免了卡萨·卡梅拉内部“暂时跳跃”的感觉。它还为服务区提供酒窖，扩大酒吧面积，提供服务，统一不同的餐厅房间。

This area also provides a wine cellar to the space serving to dining areas, expanding the different rooms and providing service, unifying the rooms. This material choice of this new wine is now part of the restaurant, being by itself part of the “common” language, being able to live toward the pre-existing elements and new additions. This new area appears here in wood, in a similar finish to the dining areas, unifying materiality and opening itself to service areas, bringing more light, a continuity visuals and also functionality.

该区域还提供了一个酒窖，为餐厅提供空间，扩展不同的房间，并提供服务，统一房间。这种新酒的物质选择现在是餐厅的一部分，它本身就是“共同”语言的一部分，能够朝着原有的元素和新的补充生活。这个新的区域出现在这里的木材，在一个类似的结束餐厅区域，统一的实质和开放自己的服务领域，带来更多的光明，一个连续性的视觉和功能。

In the bar, cold barrels are carried through a tube buried in the ground the beer until reaching the shooter, where it is cooled again. This is how this service area, characterized by a faster and more direct service with the customer ensures that the product is served with optimal conditions.

在酒吧里，冷桶通过埋在地下的管子-啤酒-送到枪手那里，然后再冷却。这就是这个服务领域，其特点是对客户提供更快速、更直接的服务，从而确保产品以最佳的条件提供服务。

Understanding what has been and what Casa Carmela has become means respecting the appearance of its quality cuisine. With presence in means such as the Via Michelin or the Repsol Guide, the paella in particular and the rest of its fresh produce become the protagonists of this restaurant. This is how the kitchen was opened to the corridor, being able to see the work of the “paellero” and having the bar a counter space for the fresh product. Tradition, respect and good work prevail in this intervention of nihil study where the knowledge of the raw material is valued, going beyond the purely constructive terms.

了解卡萨卡美拉已经成为什么意味着尊重其优质菜肴的外观。随着米其林(Via Michelin)或雷普索尔指南(Repsol Guide)等手段的出现，海鲜饭，特别是它的其他新鲜农产品，成为这家餐厅的主角。这就是厨房通往走廊的方式，能够看到“水仙花”的作品，并在吧台上为新鲜产品提供一个柜台空间。传统、尊重和良好的工作占主导地位的这一干预的研究，其中的原材料知识是宝贵的，超越了纯粹的建设性条件。