Restaurants and bars

Barcelona. Spain

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Oneocean Club Restaurant

El Equipo Creativo. Oliver Franz Schmidt, Natali Canas del Pozo y Lucas Echeveste Lacy

Description Technical file

Verticality, vegetation and treatment for turning its openings towards the neighbouring port area characterise the design with certain “vintage touches” of this restaurant situated in Barcelona’s Old Port.
The main objective of this project situated in Barcelona’s Port Vell is to succeed in highlighting the vistas of the attractive port setting and to surround the clients with the special landscape offered by its location on the water. This is why the building’s architecture immediately makes us think of a “pavilion”, an indoor-outdoor space with the only presence of the vertical elements of the structure, the solar protection of the lattice and the views of the nearby marine environment.
Through the use of reflecting surfaces in the ceiling, the project recalls the becalmed waters of the port, expanding the spatial perception and bringing the outdoor landscape into the restaurant. The material nature of these ceiling elements, just like the general atmosphere of the space, finds its inspiration in the classic and elegant boats moored nearby, with their dark and glossy hulls, their wooden floors tinted by the sun and their gold detailing.
The verticality and the rhythm of the building’s structure recall the forest of ship’s masts that surround the restaurant. The project increases this verticality with gold tube structures that hold up the hanging vegetation. All these elements are reflected in the ceiling, reproducing the reflection of the ships and masts in the port waters and creating a powerful interior atmosphere.
The developer was very interested in giving the world of wine a central role, which is why they decided to transform the cellar space into the restaurant’s entrance hall. On one of the sides the great gastronomic bar counter presides over the space where the clients, sitting around it, can taste some of the specialities made at the counter. The dining area is organised by placing several benches whose shape recalls the ships’ hulls. The main space of the restaurant, with its square floor plan, connects with the outside via three large glazed façades, with sliding windows that allow a direct connection with the outdoor terraces.

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Localización Location: Moll de l’Escar 1, Barcelona. Spain. Diseño de interior Interior Designer: El Equipo Creativo (Oliver Franz Schmidt + Natali Canas del Pozo + Lucas Echeveste Lacy, arquitectos). Colaboradores proyecto Project collaborators: Néstor Veloso, Anna Martínez Salom, Cristòfol Tauler, Savina Radeva, Cristina Huguet y Anna Serra. Arquitectura Architecure: SCOB arquitectura y paisaje. Proyecto Iluminación Lighting project: ARTEC3. Diseño gráfico Graphic design: G&M Join Venture. Ingeniería e instalaciones Facilities engineering: Implanta arquitectura. Equipamiento cocinas Kitchen equipment: Complethotel. Jardinería Gardening: Bossvi. Promotor Developer: Marina Port Vell, Salamanca Group. Constructora General Contractor: OHL. Ejecución Execution: Enero 2015. Superficie construida Built area: 795m2. Fotografía Photography: Adrià Goula.
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Decoración vegetal: Bossvi

Mobiliario terrazas: Quarantine Collection Lobster’s Day
El Equipo Creativo
Adrià Goula