Year: 2017 Status: realised Client: Rossbarth Restaurant
年份：2017年：已实现客户：Rossbarth餐厅

Planning the first restaurant of two young gourmet cooks was a great opportunity for destilat to realize an exciting gastronomy project in a heritage-protected environment.
规划两位年轻美食家的第一家餐厅，对德斯蒂拉来说是一个很好的机会，可以在文物保护的环境中实现一个令人兴奋的美食项目。

The architectural concept is based on the culinary philosophy of Marco Barth and Sebastian Rossbach: a kitchen with simple yet top-quality and predominantly regional products that are finished in a sophisticated and creative way.
建筑概念以MarcoBarth和SebastianRossbach的烹调理念为基础：一种具有简单但质量高的厨房，主要是以复杂和创造性的方式完成的区域产品。

Grounded simplicity, regional value creation and high-quality standards of the used materials are therefore the foundation for this architectural design. The project’s central challenge was to restore the spatial quality of the existing building substance.
因此，基础简单、地域价值创造和高质量的二手材料标准是这一建筑设计的基础。该项目的中心挑战是恢复现有建筑物质的空间质量。

Suspended ceilings were removed to make the original arched ceiling visible again. Surfaces were carefully restored, and preserved wherever possible. An extremely tight budget required us to diligently evaluate every single measure to make sure that “less is more”. Smoked oak and scaled sheet steel, which were produced by small workshops from the Muehlviertel and regional craftsmen, were used for the formally very reduced furnishing.
拆除了吊顶，使原来的拱形天花板再次可见。表面被仔细地修复，并尽可能保留。一个非常紧的预算要求我们努力评估每个单一的措施，以确保该“更小的是更多”。来自Muehlvertel和区域工匠的小型车间生产的SmokedOak和Scaling钢板用于正式提供的家具。

Therefore the premises convey an almost monk-like strictness and simplicity, contrasted by selectively placed, and more playful elements that make room for culinary experiences – in the truest sense of the word.
因此，前提传达了一个几乎和尚的严格和简单，对比有选择地放置，更有趣的元素，为烹饪经验的空间，在最真实的意义上。

The spatial connection between kitchen and guest area was vitally important to both clients. The goal was to stay in direct contact with the guests, but also to let guests have a good view of what is going on in the kitchen.
厨房和客人区之间的空间连接对于两个客户来说都是至关重要的。目的是与客人保持直接联系，同时也让客人对厨房发生的事情有一个好的了解。

Therefore the design comprised an open floor plan with a reception/lounge area, a bar, and a guest area with an adjacent small library as well as a kitchen that opens towards the bar. The kitchen is also connected to the guest area by a window.
因此，设计包括一个开放的楼层平面，带有一个接待处/休息区、一个酒吧和一个带有相邻小图书馆的客人区以及通向酒吧的厨房。厨房也通过窗户连接到客人区域。

Team Magdalena Haas Henning Weimer Harald Hatschenberger
Magdalena Haas Henning Wemer Harald Hatschenberger队

Photorgaphy Monika Nguyen
菲托加菲·莫妮卡·阮Awards German Design Award, Winner 2019
德国设计奖获奖人2019年优胜者2019年Publications 2019/06 Austria-Architects Online (Austria) 2019/04 Attitude Online (Portugal) 2019/04 Architektur Aktuell Online (Austria) 2019/03 Baunetz Online (Germany) 2019/01 AIT Online (Germany 2018/10 Arcade Online (Germany) 2018/05 RestaurantAndBarDesignAwards Online (UK) 2018/05 CompetitionOnline (Germany) 2018/04 Designaddicts Online (Australia) 2018/03 A La Carte (Austria) 2018/03 Cooking (Austria) 2018/04 WordInterorNews (UK) 2018/03 Architonic Online (Switzerland)) 2018/03 Yatzer Online (US) 2018/02 A-List Online (Austria) 2018/02 Interiordesign Online (USA) 2018/01 AEC Cafe Online (USA
Publications 2019/06 Austria-Architects Online(Austria)2019/04 Attitude Online(Portugal)2019/04 Architektur Aktuell Online(Austria)2019/03 Baunetz Online(Germany)2019/01 AIT Online(Germany 2018/10 Arcade Online(Germany)2018/05 RestaurantAndBarDesignAwards Online(UK)2018/05 CompetitionOnline(Germany)2018/04 Designaddicts Online(Australia)2018/03 A La Carte(Austria)2018/03 Cooking(Austria)2018/04 WordInterorNews(UK)2018/03 Architonic Online(Switzerland))2018/03 Yatzer Online(US)2018/02 A-List在线(奥地利)2018/02 InteriorDesign Online(美国)2018/01 AEC Cafe Online(美国)