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Challenges and LimitationsThe main challenge of this project was to respect the original structure of

The original design of furniture, lighting quality and combination of selected materials make this ro

Health services were located outside the existing building, in a separate module that in turn was use

Above the kitchen furniture to monumental size which in addition to discreetly hide the storage area

Opposite the bar an open kitchen ( kitchen show ) in which contrasts the modernity of equipment and s

The main bar for customer service was covered with wood mahogany and white marble creating an atmosph

The architects decided to make a tribute to these two elements , for this reason it was decided to lo

The highlight was the roof space with beams of sapodilla, which was restored exactly as it was origin

The park is bounded by 24 arches in an " L" 11, looking east and 11 south , plus one of access 55th S

In the heart of historic downtown is located Santa Lucia Park, this space is a must-see for locals an

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Save this picture.David Emir Cervera Castro

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The pre-assembled steel parts were individually transported via the mountain road and fully assembled

Only through meticulous logistical planning was the perfect interaction of all counterparts on this t

All building work had to be completed within a 10 week period during the winter months and at 956m ab

The new timber fa?ade continues over the concrete construction of the cable car station in the east a

The old south-facing wooden construction has been completely dismantled and replaced by a new, larger

A new steel and glass structure was attached to the front end of the existing panoramic restaurant (b

The analysis of the existing building revealed a diverse mixture of renovations and extensions added

Jointly developed with the client, the owners, the business manager and the Architects Rüf Stasi Part

Text description provided by the architects. Dornbirns’ ‘house mountain’ The Karren, is the most popu

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?During renovation of this shop we discovered unique flooring from the pre-world war II period. The w

Stall 5 – the area for customers where they can enjoy their food, read a newspaper or have a cup of c

Stall 4 – the area for preparing food, cutting bread and putting ingredients on the baguette. This ar

Stall 3 – the area for preparing sauces where the induction stove is installed. It also features the

Stall 2 – serves as a separation point between the customer zone and the employee zone. There is a fl

Each stall is equipped with all necessary elements for completing a certain function.Save this pictur

The small space features five such booths with different dimensions. Each stall is dedicated for a pa

The entire spatial idea relates to the market booths where virtually everything was sold in Warsaw in

Our offer is based on the idea of slow-food each morning fresh products are prepared while the sauces

?At Serwus we decided to experiment with the vision of zapiekanka. Apart from the reference to classi