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What is a sustainable restaurant?

In Madrid’s Prosperidad district, beneath the old Val Hermético, there are now four Provençal-style wells, each 3 meters deep, hidden from everyone’s sight, but everyone can feel them. Air from outside travels through the soil through a ceramic circuit, tramo restaurant, via an air heat system hidden in the benches where diners sit. By this route, the temperature of the air will drop from 38 degrees to 18 degrees, and when it reaches the room the temperature will be 24 degrees. In winter, the opposite happens, the outside air reaches the room at 0 degrees, and when it reaches the room it rises to 12 degrees. Store owners say customers are leaving better than when they came. Energy consumption is also reduced by 45%.

Designed by Selgascano and Andreu Carrulla, all the wood on site is recycled, obtained from old formwork and logs. Kalula used it on the backs of seats, doors and in front of bathrooms. The designers have devised a warm, comfortable and purposefully minimalist space that speaks to sustainability, craftsmanship, and a necessary sense of simplicity. Why do we need it? The dining room is made up of his 1,000 ceramic modules handcrafted by Ceràmiques Est in La Bisbal (Girona). This is actually a low power consumption air conditioning system. Modular design allows for quick and easy repairs without damage. Unglazed terracotta also acts as a soundproofing material and moderates temperatures.

But that’s not all. The restaurant is almost 100% energy self-sufficient. Generate green energy and sell what is not consumed. It accumulates on 12 solar panels installed on the roof. Features double flow mechanical ventilation to renew air without wasting heat or cold. The sprayer maintains humidity and water the plants by absorbing heat. Water is obtained from rain recycling, filtered along with sink and ground moisture, and fed into a reservoir.

The terracotta modules that support the benches are an air heat circuit that maintains the facility's temperature.

The entire facility is built without the use of harmful elements such as polyurethane foam, silicone and acrylic varnish. The rubble from the excavations was recovered to construct the structure. Polycarbonate sheets on various levels of the nave and the old roof are now false ceilings in the bathrooms. Additionally, some of the sand produced during demolition is used to make tableware.

This place marks the beginning of a new era in leisure architecture, usually the most colorful and ground-breaking, from the invisible. That is why I will explain about the wells of Provence before the space. The task was left to the architect, and Selgascano limited himself to distributing the space into levels in order to preserve the essence of the site and gain intimacy, privacy and warmth for the client. The kitchen has separate access and bathroom. It is the visual center and artifact of the space. The narrow concrete trusses and steel cables, typical of 1950s Madrid architecture, are the only architectural features from the past. And its preservation. That’s why architecture is subtraction. The old roof had skylights, allowing it to let in light and share vegetation with its neighbors.

All materials used are made with bio-construction. Lime, cement, sand, exposed ceramic bricks and a mixture of cement and anhydrite are used for the floors. This is a type of flooring with good thermal conductivity that is used as a base for underfloor heating, but this time it looks like it is not covered. , take advantage of its performance.

Details of furniture designed by Karula and made by artisans using recycled rods and fibers.

It is the collaboration between architects, designers, engineers, craftsmen, and of course chefs and businessmen that ensures that all this consideration is more than just good intentions. “Along with the vision of the people who started our restaurants, we follow our journey, which is nothing short of a quest for change. We believe that we need to be at the center,” explains Felipe Turell, co-founder of Proyectos Conscientes.

What is the gastronomic translation of this ethical and aesthetic ideology? Made using local raw materials and in collaboration with producers committed to regenerating agricultural and fishing areas. Here we offer sea bass farmed in the wild in the Aquarian Islands of the Canary Islands, trout from the Pyrenees (Pyrenees), organic caviar from Rio Frio (Granada) and 100% Celta Vaca pasture from organic regenerative livestock farming (Avila). , we offer farmed shrimp from Norai. (Valladolid), organic Galician seaweed from Porto Muinhos (A Coruña), organic paprika from Vera de las Hermanas (Cáceres) or products from the Supernormal Garden (Avila). The wines on the menu are organic, biodynamic, renewable and produced with minimal intervention, such as Can Sumoy Xarello from Bodegas Can Sumoy (Tarragona).

The restaurant cooperates with organizations such as the Norte Joven Association, the Tomillo Foundation, Los Oficio Square, the Embera Association, Diakonia, and the Reise Foundation to promote access to the labor market for people with some form of disability. This shows that sustainability must cover all aspects of how we live. And it’s either social too or it’s not.

Source: Elpais

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