Uno Più restaurant, Milan, Italy
From Archiplanet
 | Uno Più restaurant |
| Designer | AG&F architetti, Milan, Italy |
| Location | Milan, Italy |
| Date | |
| Building Type | Commercial Building |
| Climate | Mild Temperate |
| Context | Urban |
| Architectural Style | Modern |
| Builder | Coppa costruzioni |
| Street Address | |
| Notes |
Contents |
[edit] Images
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[edit] Discussion
Project: Uno Più restaurant Architects: AG&F architetti Giuseppe Agata Giannoccari, Sonia Facchin Collaborators: Luisita Facchin Photographs: Andrea Martiradonna Project date: 2002 End construction date: 2003 Client: Uno Più Site: Traiano street, Milan, Italy Site area: 200 sqm Built area: 200 sqm Structure: reinforced concrete Vertical composition: one basement, one floor above ground
[edit] Designer's Statement
Relation: If in the identification of the commercial areas the architectural impact defines the most immediate element to create the attraction and the exposed wares reveal both the target and the quality, in the restoration field the confrontation also regards a third parameter, crossing the first two, which is the organization of the work, the kitchen is a real micro-cosmos, cooks, attendants, waiters, have to move in harmony, realizing the wellness we feel during one of the most widespread and important social customs of our way of life. That is why our project intends “trivially” to go beyond the formal trends that through a non-stop race towards higher standards force the restaurateurs to constantly reshape their place; this is a phenomenon that comes from the fashion world, that of course needs to create the right atmospheres for the renewal of the collections, and that can count on very different budgets. Our aim, starting from that “trivial” which for us is so important, led us to focus our designing attention neither on the plastic foolish ambitions nor on the formal virtuosities. We focus instead on the construction of a “chemical” formula in which what is apparently contradictory, if rightly mixed, allows the creation of an element which is neither essence nor refusal of its components, but only product. In this case the formal rigidity on the verge of minimalism diminished by the use of wood which is warm and soft in its nature, the dim light in the room which evokes the wish of privacy counters with the intense light on the hors d’oeuvre dish or on the wine stand as if to enhance the importance of food like on a jewellery window. Proceeding this way the natural disorder of the kitchen is shown voluntarily – for example in the bier and the oven for pizzas areas to stress the harmony that has to reign in the background helping in increasing the confidence between the client and the restaurateur. To sum it up our research has focussed on the harmonization of the asymmetries making this the characteristic of the restaurant by avoiding an architectural alluring position which would be likely to get much attention but which, in our opinion, would be too fragile and subjected to trends.
