Thanks to the kindness of the architects and the owners, we had the delicious opportunity to taste the gastronomic offer in 360 degrees of this fascinating space in Seville; and we have to say that it has been a whole wonderful experience. We are looking forward to bring our visitors in Seville!

All the information of the space in T. Gastronomic Space

More information about the project by SOL 89

(memory by the architects)

The memory of the city

The small place where the cooking workshop takes place has a particular spatiality in which everything refers to the central smelting shaft that presides over the premises. From the tenuous lighting that bursts through the two façade openings and the backyard, we can see the powerful brickwork walls that tell the constructive history of this building located in the historic city, on Calle Boteros, toponymy of the traditional place of dressing and sale of wine boots whose etymology is partly recovered with the new use.

The liturgy of the kitchen

The aim is to solve a cooking workshop in which to try out possible cookbooks and teach gastronomy courses, oil tastings, wine… The place of the diners and the cook professor must coincide in a single didactic space; the rest of the program is just a hall, a reception, an office, a toilet and plenty of storage. The use of cooking workshop refers to a community work in which the fact of cooking is open to a group of people, it is no longer a hidden process but a revealing action in which the cook, the true officiant of this ceremony, reveals the secret to the assistants. This participatory action condition evokes an assembly liturgy that, together with the centrality conferred by the foundry pillar, suggest the configuration of a space around the act of cooking. We propose then a place curled around the pillar that polarizes the space, emphasizing its centrality through multiple circular and concentric geometries from it as the maximum expression of the meeting space.

The screen and the margins

By means of a curved ash wood screen whose geometric center is the pillar, the central space of the gastronomic workshop is defined, reserving the intermediate space that arose between the convex face of the circumference and the limits of the premises for the necessary small rooms. It offers a clear reading of the space in which the server uses are displaced to the margins and integrated into the curved geometry, avoiding the proliferation of elements that cloud the compression of a reduced place like this one. When ascending, the curved face of the screen dematerializes in its upper level, subtracting only the rakes that support it to the central pillar, thus we build a structure that allows us to recreate an enveloping atmosphere that also veils the installations and the reinforcements of the existing structure.

The floor of the hands

The philosopher Gustavo Bueno maintained that the table is “the floor of the hands”, an anthropological consequence of our evolution that had to provide a sustenance for the craft once the hands were released from their motor function. The table is a raised floor. Thus, the table of the diners and students, made with Man of wood and Nicholas Chandler, embraces the foundry pillar being presided over by the chef’s table, full of instruments and materials like that of a sculptor. Its height can change to accommodate the acts of cooking and eating. It has been built with wood from the streets of Seville: Orange, Robinia, Cypress, Melia, Olive and Grevillea, species, some of American origin, recovered after the annual pruning or after being overcome by the wind. Screen and table furnish the space, we can speak of an installed rather than built architecture, in which the relationship with the existing support is more in opposition than in interaction, qualifying the materiality of it but without watching it or exposing it excessively. It will also be a reversible intervention, which can be moved at any time, having contributed a layer more to the memory of this place but without being perpetuated.