Architecture project // Greenhouse Integration with Prefabricated Wooden Modules for Culinary Experience

Greenhouse Integration with Prefabricated Wooden Modules for Culinary Experience

Authors:

Kyrylo Sledz, Oles Horalevych, Uliana Chop

Constructed with prefabricated wooden modules, the design integrates a greenhouse directly into the visitor experience, creating a setting where food cultivation and dining coexist in harmony.

5 key facts about this project

Greenhouse integrated into the dining space enhances the connection between food production and consumption.

Prefabricated wooden modules reduce construction time and environmental impact.

The axial gallery promotes natural flow and visibility of the cultivation process.

Distinct zoning distinguishes public and private areas for varied visitor experiences.

Design reflects and adapts to the unique Icelandic landscape and climate conditions.

General keywords

iceland restaurant greenhouse food sustainability gallery public private modules landscape

Project specific keywords

greenhouse prefabricated wooden axial icelandic

The Green-Gallery-Restaurant project presents a unique interaction between architecture and food production within the stunning Icelandic landscape. The facility invites visitors to take part in the journey from food cultivation to dining. The design concept focuses on an axial gallery connecting a greenhouse and a restaurant, crafting a narrative that highlights the life of food from its origins to the plate.

Concept and Layout

An axial gallery serves as the main pathway throughout the building. This design creates a direct relationship between the greenhouse on one side and the restaurant on the other. Visitors experience a blend of public and private spaces, which enhances their understanding of food production. As they walk through the gallery, they have the chance to observe the growing environment, making them more aware of the ingredients used in their meals.

Structural Design

The Green-Gallery-Restaurant primarily uses prefabricated wooden modules. This choice streamlines the assembly process and supports sustainability by reducing the carbon footprint of construction. The modular approach facilitates easier transport to the site, allowing for a quicker setup while minimizing environmental impact.

Functionality and Accessibility

The design is organized in two phases to enhance functionality. The first phase includes important areas such as the greenhouse, kitchen, storage, dining room, and multipurpose hall. The second phase adds an expanded gallery corridor that encourages exploration and interaction with the space. Landscaping also plays a role in the design, addressing access and circulation needs for visitors and staff alike, while ensuring the entire area operates smoothly.

Design Integration

Located within the unique Icelandic landscape, the Green-Gallery-Restaurant illustrates a contemporary approach to sustainability and community involvement. It connects themes of agriculture, dining, and environmental awareness, creating an atmosphere where visitors can appreciate the link between food and nature. The design fosters a sense of exploration, offering an experience where dining becomes a deeper understanding of both the food and the setting.