Merging the Czech “chlebíček” and the traditional Basque pintxos, a new and proud food-spot was created by Collaborative Collective (COLL COLL) on the emerging Prague’s food scene. The Špejle restaurant offers a quick lunch for the busy day, as well as fine dining experience paired with assorted cocktails for the later eve.

将捷克的“chlebíček”和传统的Basque pintxos融合在一起，在布拉格新兴的美食舞台上，合作集体(Coll)创建了一个新的、令人自豪的美食点。ŠPejle餐厅为繁忙的一天提供快速午餐，并为晚些时候提供搭配各式鸡尾酒的良好就餐体验。

From the architect: Challenge Nr 1 was to solve a little puzzle. The space that wasn’t meant for a restaurant and the client’s task wasn’t the easiest of all: “The place has to work for breakfast, for lunch and even for a drink at night. The food is going to be diverse, served like “pinxtos” from the Basque country, but local and fresh. The look has to be simple. Let the food do the show.” We managed to win the invited competition with a spatial trick, that made it possible to connect to the kitchen in the basement and to present the full food parade on the 15 meter long bar.

来自架构师：挑战Nr 1是解决一个小谜题。不适合餐馆的空间和客户的任务并不是最容易的：“这个地方必须是早餐，午餐，甚至是晚上的饮料。”这里的食物将是多样化的，就像巴斯克国家的“品克托斯”一样，但却是本地的新鲜食品。看起来一定很简单。让食物来表演吧。“我们成功地赢得了邀请比赛的空间技巧，这使得它有可能连接到厨房在地下室，并在15米长的酒吧展示完整的食品游行。

Challenge Nr 2 was to keep up with the pace the clients holded up. Be it the number of G-T’s consumed on the field trip to Barcelona, or the urge for the best that spired through all the process. It is not a coincidence that the clients run the best cocktail bar in downtown Prague.

第二项挑战是跟上客户的步伐。是G的数目吗

And last but not least, the challenge Nr 3, was to fulfill the proposed intention and to create a space that doesn’t overwhelm, feels natural and is variable enough to support multiple dining experiences. The original proposal was much lighter but wouldn’t work that good at night. After inspecting every other pinxtos establishment in Barcelona, we decided to bring up a darker scheme.

最后但并非最不重要的是，Nr3所面临的挑战是实现提议的意图，并创造一个不会让人无法承受的空间，让人感觉自然，并且能够支持多种就餐体验。最初的建议要轻得多，但在晚上不会有那么好的效果。在检查了巴塞罗那的每一家皮克斯托斯公司后，我们决定提出一个更黑暗的计划。

The three distinct spaces are distinguished by little changes in the furniture, the “Front” is the quick one just for standing, the “Middle” is more serious with upholstered chairs and the “Garden” in the back is more playful. Tables are set under the trees and a light bulb chains. As an extra we were allowed two informal tables on the “Terrace” under the green wall in the atrium.

这三个不同的空间分别是家具的细微变化，“前”是立足点，“中间”是更严重的软垫椅子，后面的“花园”更好玩。桌子放在树下和一条灯泡链下面。另外，我们被允许在中庭绿色墙下的“露台”上放两张非正式的桌子。

The aim for simplicity cuts through the whole concept, there is no menu, all the food is exhibited and prepared freshly. The crew is there to take care of the guests, so they shouldn’t worry about anything else. The light and HVAC control is autonomous and to make the counting simple the price for every “špejle” is flat.

简单的目的贯穿了整个概念，没有菜单，所有的食物都是新鲜展示和准备的。船员们是来照顾客人的，所以他们不应该再担心其他事情了。灯光和暖通控制是自主的，为了使计算简单，每一个“š小叮当”的价格是平的。

Architect: COLL COLL (Cyril Pavlů, Krištof Hanzlík, Kateřina Vondrová, Marek Fischer) Project: Špejle restaurant Project location: Špejle, Jindřišská 16, 111 50 Praha 1, Czech Republic Completion Year: 10 / 2016 Area: 280m2 Photo credits: Jakub Skokan, Martin Tůma / BoysPlayNice

建筑师：Coll(Cyril Pavlů，krištof Hanzlík，Kateřina Vondrová，Marek Fischer)项目：ŠPejle餐厅项目地点：ŠPejle，JindřIšSKá16，111 50 Praha 1，捷克共和国竣工年份：10/2016区域：280平方米照片：Jakub Skokan，Martin Tůma/BoysPlayNice