{"id":2894,"date":"2023-06-19T15:48:00","date_gmt":"2023-06-19T18:48:00","guid":{"rendered":"https:\/\/metroarquitetos.com.br\/?p=2894"},"modified":"2025-01-22T07:45:36","modified_gmt":"2025-01-22T10:45:36","slug":"refettorio-metro-arquitetos","status":"publish","type":"post","link":"https:\/\/metroarquitetos.com.br\/en\/project\/refettorio-metro-arquitetos\/","title":{"rendered":"refettorio gastromotiva, rio de janeiro, 2016"},"content":{"rendered":"

\"METROGastromotiva<\/a><\/p>\n

\u201cA small miracle!\u201d – that\u2019s 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 m\u00b2 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 Quinder\u00e9, the Campana Brothers, and METRO to bring architecture, art, and design to this space.<\/p>\n

\"002\"<\/a><\/p>\n

\"239<\/a><\/p>\n

\"003\"<\/a><\/p>\n

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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\u2019s 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

\"004\"<\/a><\/p>\n

\"\/Volumes\/METRO\/PROJETOS\/239<\/a>

cortes longitudinais<\/p><\/div>\n

\"007\"<\/a>

planta mezanino e planta t\u00e9rreo<\/p><\/div>\n

\"006\"<\/a><\/p>\n

\"007\"<\/a><\/p>\n

\"239<\/a><\/p>\n

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Toda a infra-estrutura do restaurante foi projetada para ficar vis\u00edvel ao p\u00fablico; s\u00e3o dutos, tubula\u00e7\u00f5es, v\u00e1lvulas, calhas, reservat\u00f3rios, m\u00e1quinas de ar, exaustores e diversos elementos t\u00e9cnicos que organizados, definem n\u00e3o s\u00f3 a est\u00e9tica do restaurante como tamb\u00e9m permitem que p\u00fablico tenham uma compreens\u00e3o bastante funcional das engenharias aplicadas numa edifica\u00e7\u00e3o com esse tipo de uso. A cozinha, totalmente aberta ao p\u00fablico tamb\u00e9m faz parte desse desejo \u2013 o de mostrar as pessoas como \u00e9 poss\u00edvel transformar antigos padr\u00f5es em novas experi\u00eancias.<\/p>\n

\"012\"<\/a><\/p>\n

\"011\"<\/a><\/p>\n

\"239<\/a><\/p>\n

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\"METROGastromotiva<\/a><\/p>\n

\"METROGastromotiva<\/a><\/p>\n

\"Untitled<\/a><\/p>\n

\"REFETTORIO<\/a><\/p>\n

\"METROGastromotiva<\/a><\/p>\n

\"METROGastromotiva<\/a><\/p>\n

Technical Specification:<\/strong>
\nProject Type:<\/strong> Restaurant
\nProject Start:<\/strong> 2016
\nAddress:<\/strong> Rio de Janeiro, RJ
\nLand Area:<\/strong> 320 m\u00b2
\nProject Area:<\/strong> 425 m\u00b2
\nArchitectural Design:<\/strong>
\nGustavo Cedroni, Martin Corullon, Rafael de Sousa, Marina Ioshii, Renata Mori, Helena Cavalheiro, Amanda Amicis, Gabriela Santana, Jo\u00e3o Quinas, Lu\u00eds Tavares, Manuela Porto
\nConstruction Company:<\/strong> Souza Camargo
\nStructural Consultant:<\/strong> Ricardo Bozza – Inner
\nElectrical Systems:<\/strong> PKM Consultoria e Projetos
\nPlumbing Systems:<\/strong> Usina Consultoria e Projetos
\nAir Conditioning Systems:<\/strong> Bonar Engenharia T\u00e9rmica
\nAcoustic Consultant:<\/strong> Marcos Holtz
\nPhotography:<\/strong> Angelo Dal B\u00f3 and Ilana Bessler<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cA small miracle!\u201d – that\u2019s 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 m\u00b2 restaurant-school, a result of the partnership between the NGO Gastromotiva, led by David…<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[113,48],"tags":[352,383,499,455,503],"class_list":["post-2894","post","type-post","status-publish","format-standard","hentry","category-home-en","category-project","tag-built","tag-institutional","tag-restaurantes-en","tag-rio-de-janeiro-en","tag-rio-de-janeiro-en-2"],"yoast_head":"\nrefettorio gastromotiva, rio de janeiro, 2016 - Metro Arquitetos<\/title>\n<meta name=\"description\" content=\"restarurante-escola criado por David Hertz, Alexandra Forbes e Massimo Bottura, renomado chef italiano, para uma a\u00e7\u00e3o social durante as Olimp\u00edadas no Brasil.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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