restaurants
Mijas+M%C3%A1laga+, 2023
The Sandra Tarruella Interioristas studio was commisioned to design the Palmito restaurant in the new La Zambra hotel, in Mijas, in collaboration with the Mallorcan architecture studio Esteva y Esteva.
The commission required to design the restaurant of the old Byblos hotel, a venue that was famous and well known around the world by the celebrities who visited it during the 80s.
The restaurant is open all day, and serves breakfast, lunch, dinner and has area designated for snacks and other in between meals, so it has to be a flexible space that changes and adapts to different times and uses.
With these program requirements, a sober space of vernacular tradition was designed, by proposing a combination of balance, calmness and avoiding excesses. The complexity of simplicity was achieved by eliminating the useless items and keeping only those that are useful and timeless.
The poetry of the spaces arises from the honest material used – lime mortar – to finish walls and ceilings. The tradition of this material typically applied on the houses of Andalusian towns was recovered here, since it is a technique that has been gradually discontinued due to its difficult elaboration on site.
A chromatic range using different colors of mortar and inspired by the surroundings allow to divide the open spaces, separating the central dining area in a sand tone, the lounge area with sofas around the patio in off-white, and a pink tone in the wine cellar area.
Together with the textured walls and the matching micro cement flooring, rugs made of mud tiles in herringbone format are designed to highlight the spaces and circulations. On these spaces, groups of upholstered benches and tables provide seating diversity and break the rhythm. In the center, two large oak tables with benches serve as supports for the breakfast buffet.
Some large circular lamps in the shape of capitals were designed using natural rattan fibers to enhance the value of craftsmanship, and appreciating the beauty of handmade creations and valuing good design that provide a positive guest experience. This irregular composition of lamps runs through the space of columns of different dimensions, allowing to break the linearity in this large open space.
Below, in front of the façade that overlooks the large garden, some large round tangerine-shaped benches for groups were placed. These benches, upholstered in green-toned fabrics with organically shaped cushions, are reminiscent of the retro aesthetics of the original hotel.
A balanced combination of noble materials, oak and walnut woods are used in the 20m long bar area that serves drinks, cooking and cocktails.
This large bar disassembles into smaller independent bars depending on their use. They are volumes of different shapes and textures. The cooking bar, located in the center, is made of large planks of reclaimed wood that enhances the spectacle of the show cooking. The cocktail bar is a heavy volume of aged brass that adds shine and stands out from the rest of the bars made with handmade mud tiles placed vertically and horizontally.
In the lounge area that is finished in white lime mortar, another large installation of straw hats was designed following contemporary aesthetics, and using different formats and styles.
This composition of hats, made by Eli Urpi’s Barcelona atelier, is a design loaded with identity and deep symbols using natural and genuine materials that honor trades in a pure manner, are timeless, sustainable and make the space unique.
This lounge space has groups of sofas and armchairs in lighter tones to provide more comfortable spaces, and designed for moments of rest between hours and a heavy oak table for a large party was placed in the center.
On the other side of the space, a chilled glass wine cellar serves as a feature for guests to see upon entering the restaurant. Behind it, visible through the bottles, hides a private area with a pink lime mortar texture that stands out, and adds color to the rest of the quieter spaces. Intended for tastings, an oval marble table is located in the center, and over it, a large circular paper lamp was placed.
The cellar is one of the hotel spaces to disconnect from the daily hustle and bustle and recover the essence, a unique refuge to be enjoyed.
Creative direction: Sandra Tarruella Interioristas
Project leader: Elsa Noms
Colaborators: Javier Ubago
Client: Esteva y Esteva
Graphic design: Andreu Cabot
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Restaurants
Mijas+M%C3%A1laga+, 2023
The Sandra Tarruella Interioristas studio was commisioned to design the Palmito restaurant in the new La Zambra hotel, in Mijas, in collaboration with the Mallorcan architecture studio Esteva y Esteva.
The commission required to design the restaurant of the old Byblos hotel, a venue that was famous and well known around the world by the celebrities who visited it during the 80s.
The restaurant is open all day, and serves breakfast, lunch, dinner and has area designated for snacks and other in between meals, so it has to be a flexible space that changes and adapts to different times and uses.
With these program requirements, a sober space of vernacular tradition was designed, by proposing a combination of balance, calmness and avoiding excesses. The complexity of simplicity was achieved by eliminating the useless items and keeping only those that are useful and timeless.
The poetry of the spaces arises from the honest material used – lime mortar – to finish walls and ceilings. The tradition of this material typically applied on the houses of Andalusian towns was recovered here, since it is a technique that has been gradually discontinued due to its difficult elaboration on site.
A chromatic range using different colors of mortar and inspired by the surroundings allow to divide the open spaces, separating the central dining area in a sand tone, the lounge area with sofas around the patio in off-white, and a pink tone in the wine cellar area.
Together with the textured walls and the matching micro cement flooring, rugs made of mud tiles in herringbone format are designed to highlight the spaces and circulations. On these spaces, groups of upholstered benches and tables provide seating diversity and break the rhythm. In the center, two large oak tables with benches serve as supports for the breakfast buffet.
Some large circular lamps in the shape of capitals were designed using natural rattan fibers to enhance the value of craftsmanship, and appreciating the beauty of handmade creations and valuing good design that provide a positive guest experience. This irregular composition of lamps runs through the space of columns of different dimensions, allowing to break the linearity in this large open space.
Below, in front of the façade that overlooks the large garden, some large round tangerine-shaped benches for groups were placed. These benches, upholstered in green-toned fabrics with organically shaped cushions, are reminiscent of the retro aesthetics of the original hotel.
A balanced combination of noble materials, oak and walnut woods are used in the 20m long bar area that serves drinks, cooking and cocktails.
This large bar disassembles into smaller independent bars depending on their use. They are volumes of different shapes and textures. The cooking bar, located in the center, is made of large planks of reclaimed wood that enhances the spectacle of the show cooking. The cocktail bar is a heavy volume of aged brass that adds shine and stands out from the rest of the bars made with handmade mud tiles placed vertically and horizontally.
In the lounge area that is finished in white lime mortar, another large installation of straw hats was designed following contemporary aesthetics, and using different formats and styles.
This composition of hats, made by Eli Urpi’s Barcelona atelier, is a design loaded with identity and deep symbols using natural and genuine materials that honor trades in a pure manner, are timeless, sustainable and make the space unique.
This lounge space has groups of sofas and armchairs in lighter tones to provide more comfortable spaces, and designed for moments of rest between hours and a heavy oak table for a large party was placed in the center.
On the other side of the space, a chilled glass wine cellar serves as a feature for guests to see upon entering the restaurant. Behind it, visible through the bottles, hides a private area with a pink lime mortar texture that stands out, and adds color to the rest of the quieter spaces. Intended for tastings, an oval marble table is located in the center, and over it, a large circular paper lamp was placed.
The cellar is one of the hotel spaces to disconnect from the daily hustle and bustle and recover the essence, a unique refuge to be enjoyed.
Creative direction: Sandra Tarruella Interioristas
Project leader: Elsa Noms
Colaborators: Javier Ubago
Client: Esteva y Esteva
Graphic design: Andreu Cabot