Cobo Estratos expects to be a gastronomic reference in northern Spain, having room for every sense of grand cuisine’s experience. The site is a square with three floors, two located underground. Due to the lack of connection between them, it was a totally dark space in the past. In response, the new place has been made by emptying two diagonal and asymmetric spaces from the main façade to the bottom so that natural light reaches the whole restaurant.
Additionally, the square has been organized in three parallel bands: the central one, in walnut, accommodates bathrooms and sculleries, while both sidebands are home to dining areas. Over them, the kitchens light up the place and look to the city. The team has used three materials: lime, wood, and steel. All are essential, but they are used in a contemporary way as the chef does with traditional foodstuffs in his forward-looking cuisine.
Location:SpainArchitect: Álvaro Moral GarcíaArchitecture Office:Álvaro Moral, Enrique Jerez, Víctor ManzanedoAssociate Architects:José Vilumbrales, Rebeca PiedraContractor:GesdesburClient: Miguel CoboPhotographer: Javier Bravo, Pedro Pegenaute
