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We Miss Restaurants! Design Competition

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Rodrigo H. Hernandez

ID: 1517

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ID: 1517
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“PULMAY”...a Patagonian experience

Proposed “Pulmay” Restaurant is a laid-back and informal venue placed at the northern portion of insular Patagonia.
It’s strongly inspired in the old traditional fireplace or central home stove (“fogón”) where folks and families used to share time around it.
It’s combines a simple architecture and materials –mostly wood- in a contemporary and simple look, with local handcrafts and vintage artifacts adding the rustic touch.

Specifically sited on the shores of small Lake “Cucao”, Chiloe Island – Chile. A rainy and cold place in winter and fall -although not freezing-, but splendorous in warmer seasons. Anyways always worth-seeing.
Chiloe grew as an isolated region, rich in its own culture, handcrafts, techniques, legends and stories…and of course rich in cooking tradition.
It’s popular destination for vacations, especially for youngers and families.
Even Charles Drawing crossed the lake in 1835…so we may see his ghost in a periagua from the deck.

The “pulmay” is the main dish of the house, is one of the most typical local foods with indigenous recipe.
It’s a very elaborated and robust dish which mix seafood, meat, masses, potatoes and vegetables; strongly combining experiences, flavors and scents.
It’s prepared in a large and tall pot, but also can be cooked in a hole dug in the ground when is called “curanto”.

The restaurant has the appearance of a modern big and rectangular wooden house inspired in vernacular constructions gathered around the stove. So, the design combines the contemporary simple architecture with traditional shingles, old materials and furniture, local handcrafts and utensils, etc.
Main material are different types of wood; especially affordable ones like pine wood and plywood, combined with other varieties. Board-formed concrete makes a texture and color counterpoint.
The steam blooming from the central stove gives an atavistic atmosphere, where surrounding food and fishes hanging and drying increase autochthonal flavors, colors and scents; recalling the idea of a local market. Also, the light coming from upper openings on the roof and filtered by the steam add drama to the scene.

The perimeter considers a glass & wood façade with views to the beautiful surrounding.
The furniture considers the use of wooden–even rustic- tables and chairs, where yet logs are used as seats. In-situ stuff to seat and stay, including local cushions and wool tapestries add informal and cozy experience.
Vintage artifacts are key piece of the decoration.

The venue operates around the open kitchen and/or stove where the main dish is cooked. So, people can learn cooking and oral traditions watching the process, extending knowledge to new generations.
The rest of plates and beverages are prepared in the aside kitchen.
Shared long tables immediately around the stove allows informal gathering among customers so people can share experiences, anecdotes and food.
Secluded tables and lounges at outer perimeter offer a more private experience for groups and/or couples, including surrounding vistas.
An upper attic and surrounding decks offer more room for high-season.

Rodrigo H. HernandezRodrigo H. HernandezRodrigo H. HernandezRodrigo H. Hernandez

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