The project is based on the idea of creating a space that, given the characteristics of the client, seeks to create different situations related to the hotel and gastronomic experience.

It is a private gastronomic development center for FEHGRA (Hotel and Gastronomic Federation of the Argentine Republic). The complexity of resolving a great diversity of programmatic needs in just 1399sqf was addressed through the strategy of generating a route whose design and materiality decisions resolve the different situations of use, achieving a unique and integrating experience.

This route proposes to go through different stations that include a barism and cafeteria island, a cocktail bar island, a specialised library sector, a product exhibition area (tableware, accessories, etc.), a cellar room prepared for tastings and samplings, and finally an auditorium that ends in a show cooking island equipped with cutting-edge technology in terms of gastronomic equipment.

Each of these stations is designed as a sequence of granite blocks that, through their arrangement and size, recreate the passage from one island to another, generating an organic and monomaterial promenade. A vaulted ceiling inspired by the textures and materiality of the distillate barrels unifies the spaces, contributing to the sense of a journey. In the same way, the use of wooden planked cladding treated using the Shou Sugi method throughout the entire project, delicately and elegantly reminiscent of wood burning in the fire and the kitchen. The general lighting was resolved with both spot and indirect lighting, but adding the design of pieces designed for the occasion and handcrafted to generate reflections and sparkles that allude to the dreamlike and festive sense of the world of sparkling wines.