refettorio gastromotiva, rio de janeiro, 2016

“A small miracle!” – that’s what Massimo Bottura said during the press conference on the inauguration day of Reffetorio Gastromotiva in Lapa, Rio de Janeiro. He was referring to the construction time, the 55 days it took to build the 450 m² restaurant-school, a result of the partnership between the NGO Gastromotiva, led by David Hertz, Bottura, who was named Best Chef in 2016, and food journalist Alexandra Forbes. Together, they invited a creative team composed of big names such as Vik Muniz, Maneco Quinderé, the Campana Brothers, and METRO to bring architecture, art, and design to this space.

The Refettorio was inspired by the Food for Soul project conceived by Massimo Bottura, which aims to combat global food waste by transforming products that would be discarded into highly elaborate dishes, served with dignity to those in need. The chosen site was donated by the city government and is located between the Lapa Arches and Flamengo Park, a region with many people living on the streets and lacking any form of assistance. Situated on Rua da Lapa and adjacent to a small square, the restaurant was designed to strengthen its connection with the public space and local community. On a plot measuring 50 meters in length by 6 meters in width, the kitchen’s central placement defined the areas of the main dining hall, facing the street and square, and the tiered seating area and patio at the back. In this long, narrow, and flat space, the arrangement of the double-height dining hall, the single-height kitchen and office, and the sloped seating area created a variety of volumes throughout the space, while simultaneously defining the functions of the program. The translucent polycarbonate panels and the metal structure on the side facing the square contrast with the old stone and brick wall uncovered during construction, which was preserved as a structural element.

/Volumes/METRO/PROJETOS/239 [gastromotiva]/09 DIVULGACAO/02 PRES

cortes longitudinais

planta mezanino e planta térreo

Toda a infra-estrutura do restaurante foi projetada para ficar visível ao público; são dutos, tubulações, válvulas, calhas, reservatórios, máquinas de ar, exaustores e diversos elementos técnicos que organizados, definem não só a estética do restaurante como também permitem que público tenham uma compreensão bastante funcional das engenharias aplicadas numa edificação com esse tipo de uso. A cozinha, totalmente aberta ao público também faz parte desse desejo – o de mostrar as pessoas como é possível transformar antigos padrões em novas experiências.

TECHNICAL INFORMATION

Client: Gastromotiva and Food for Soul
Site area: 320m2
Constructed area: 425m2
Date of project: May 2016
Architectural project: Gustavo Cedroni, Martin Corullon, Rafael de Sousa, Marina Ioshii,Renata Mori, Helena Cavalheiro, Amanda Amicis, Gabriela Santana, João Quinas, Luís Tavares, Manuela Porto
Construction company: Souza Camargo
Structural consultant: Ricardo Bozza – Inner
Electrical consultant: PKM Consultoria e Projetos
Hydraulic consultant: Usina Consultoria e Projetos
Climate Control: Bonar Engenharia Térmica
Acoustic Control: Marcos Holtz
Photos: Angelo Dal Bó and Ilana Bessler