查看相册 View Gallery

秘鲁Mil Centro餐厅


这座秘鲁餐厅俯瞰着一片考古场地,该项目由利马Rafael Freyre工作室设计,这里是当地美食的实验中心。

为了构思Mil Centro餐厅,Rafael Freyre工作室将一座建筑进行了改造,该建筑位于秘鲁Andean高地的Sacred山谷。

This Peruvian restaurant, which overlooks an archaeological site, was designed by Lima-based Estudio Rafael Freyre as a laboratory and hub for experiments in local gastronomy.
To create Mil Centro, Estudio Rafael Freyre overhauled a building in the Sacred Valley of the Incas, located in Peru's Andean highlands.



Rafael Freyre工作室设计的餐厅位于这片印加历史发展场地的边缘地带,例如Moray古建筑群体。场地具有巨大的圆形、阶梯道路,而这片场地也主要用作农业研究。

Twenty-three miles from the city of Cuzco, this area once formed the heart of the Inca Empire – a pre-Columbian culture tribe established in the 1400s – and is home to archaeological sites including Machu Picchu.
Estudio Rafael Freyre's restaurant is set on the edge of one of these historic Inca developments: the Moray Archaeological Complex. Featuring huge circular, stepped paths, the site is believed to have been used for agricultural research.


而这段历史也十分适合Mil Centro餐厅的设计理念,这也是秘鲁厨师兼餐厅老板Virgilio Martínez所领导的美食项目,主要是为食客提供原汁原味的秘鲁本地美食。


This history is apt for Mil Centro – a gastronomic project led by Peruvian chef and restaurateur Virgilio Martínez, which serves diners a tasting menu made with indigenous Peruvian ingredients.
Martínez – whose Central Restaurante in Lima is celebrated as one of the world's best – will grow many of these ingredients on site, following a farm-to-table ethos also used by Copenhagen's Michelin-starred Noma.



其中有着Mater Iniciativa,研究安第斯山脉的自然食物资源,另外还有Flavour Lab Cacao,这是用于实验的可可树。

The building has a square-shaped plan arranged around a central courtyard, where an endangered Andean queñua tree grows. The layout creates four separate wings, hosting the restaurant and three research projects led by Martínez.
Among these are Mater Iniciativa, which investigates the natural food resources in the Andes, and Flavour Lab Cacao, which experiments with cacao chuncho.



Rafael Freyre工作室根究秘鲁的主题,在餐厅的设计中融入了安第斯山脉的传统材料和文化。其目的是为了表达场地的历史特征,同时保持可持续性和环境友好。



In the micro laboratory, the team "ferments, distillates and macerated liquors based on local species".
Following the Peruvian theme, Estudio Rafael Freyre's restaurant design takes cues from the traditional material and cultures used in the Andes. The aim was for the renovation to celebrate the history of the site, while remaining sustainable and environmentally friendly.
"This architectural project ties into the local communities and brings continuity to the historical legacy of their traditions," Estudio Rafael Freyr said in a project description.
"The restaurant merges into Moray's natural, cultural and social setting organically and respectfully."




The building's roof is covered in woven Ichu Fiber grass. The foliage only grows at 3,680 metres above sea level – the same elevation as the restaurant – while its application is modelled on that used by the Incas for buildings and bridges.
Underneath, the exposed roof structure reveals that portions of the grass are strung together, resembling hair tied in ponytails. Round wooden beams run beneath to form the main structure. Adjoining pieces are wrapped in leathery straps and fixed with nails.




"The studio believes that engaging with this ancient technology will allow people to revalue the cultural landscape it represents, and experience the coexistence of different times," said Estudio Rafael Freyre.
Earthen walls of the restaurant match the hue of the soil across the surrounding valley, and are the result of "extensive material research" undertaken by the architecture studio.




To weatherproof the exterior, for example, the team devised a mixture of earth and resin sourced from a cacti to create a water-resistant barrier.
Inside, the hallways are lined with a mixture of earth from various locations to offer different hues. "The predominant variations on white and grey evidence the diversity of tones and types of soil that exist in a single place," said the studio.


建筑师说:“来到Mil Centro餐厅的游客会通过材料与技术,了解到安第斯山脉的历史与生态系统,诸如当地生土、纤维、矿物、编制体系,以及当地生土的色彩与质感。”


"Visitors to Mil Centro will recognise the history and ecosystems of the Andes through materials and techniques, such as local earth, fibres, minerals, weaving with Ichu Fiber, stone carving and finishes in adobe and coloured clays," Estudio Rafael Freyre continued.
"It was important to showcase the close relation between materials, location, climate and altitude."


Mil Centro餐厅的另一个特征是石材入口楼梯,它由当地工匠建造而成。另一方面,台阶向外延伸构成露台,这里可以终止农业产品,而这种做法参考了Moray考古遗迹。

Another key feature of Mil Centro is the stone entrance staircase, built by local artisans. On either side, the steps extend to form earthy terraces for planted produce, as a reference to the Moray Archaeological Complex nearby.



这里有许多令人印象深刻的新建筑得到全球的认可,例如Grafton Architects事务所设计的利马UTEC大楼,该项目在2016年首次获得RIBA国际奖并受到了广泛的好评。

Employing local materials and resources, and the skills of native craftsman, Peruvian architecture is currently enjoying a moment under the global spotlight.
A number of impressive new buildings in the country have receiving global recognition, including Grafton Architects' UTEC building in Lima received critical acclaim with the inaugural RIBA International prize in 2016.


本土人才也在蓬勃发展,诸如利马Barclay & Crousse事务所的发展也十分迅猛,该事务所的某大学建筑也获得了密斯皇冠厅美洲奖(Mies Crown Hall Americas Prize)。

工作室创始人Sandra Barclay与 Jean Pierre Crousse在Dezeen记者的一次访问中说道,国家的建筑蓬勃发展是由于“巨大的自由”。

图片来源:Gustavo Vivanco

Homegrown talent is also prospering in the country, such as Lima-based firm Barclay & Crousse, which recently won the Mies Crown Hall Americas Prize for a university building in Piura.
Studio founders Sandra Barclay and Jean Pierre Crousse credited the country's architecture boom to the amount of "tremendous freedom", in an exclusive interview with Dezeen.
Photography by Gustavo Vivanco.













投稿邮箱         如何向专筑投稿?



登录专筑网  |  社交账号登录:



建筑 (10943 articles)

餐饮建筑 (72 articles)

餐厅 (332 articles)

秘鲁 (38 articles)

Estudio Rafael Freyre (2 articles)

生土 (5 articles)