архитекторов, архитектурных команд не более 5 человек
регистрационный взнос:
нет
награда:
I место – €1 000; II место – €500; III – €250
жюри:
Aivaras Vozgirdas (possible investor)
Andrius Orlovas (JSC "Ryterna modul" director)
Donatas Cesiulis (architect, Ryterna modul competition two time 3rd place winner (2014/2015))
Elisa Nicoletto (student, architecture intern at CS&P Architects, Ryterna modul competition winner of 2015)
Ignas Uogintas (architect and partner at "Do Architects")
Kęstutis Vaikšnoras (architect at "Dvieju grupe")
Компания Ryterna modul организовала конкурс, главной задачей которого является разработка проекта ресторана для литовского города Шяуляя, где действует свободная экономическая зона. Основное требование – использование модульной конструкции. Ресторан будет специализироваться на бизнес-ланчах, поэтому для посетителей он будет открыт с 11:00 до 14:00. В проекте необходимо предусмотреть место под кухню и зал, где клиенты смогут обедать, а также парковочную площадку. Вместимость ресторана – 30 посадочных мест и пространство для 70 клиентов, покупающих еду на вынос.
Restaurant must be unique and attractive place for people to come for a lunch. Key element of the restaurant it has to be based on modular construction.
1. Competitor has to design a restaurant in Free Economic Zone (FEZ) in Siauliai city, Lithuania (use provided area model for location). Location coordinates are - 55°54'35.6"N 23°21'51.4"E.
2. Restaurant should be unique in its looks (both inside and outside), to invite people to use it services.
3. Restaurant facilities total take up space should not exceed 80 sq.m. (parking lot space is not included)
4. Restaurant should be able to sit 30 people and provide easy access for “take away” orders to be served, all food will be served at the counter (approach similar to fast food chains).
5. Project has to be oriented and not exceed 800 EUR per sq.m. (kitchen equipment excluded)
6. Restaurant must not be designed higher than two-story building and should feature inside staircase (if designed in several levels)
7. Restaurant should feature sanitary facilities for visitors and personal close to kitchen area to have fewer inlets and outlets of water and sewerage as possible.
8. Restaurant should focus on having 3 customer visible and attractive facades (as they come from 3 different directions)
9. The choice for materials is unrestricted, but materials has to resist to possible deformation caused by transportation
10. Restaurant inner walls must have at least EI30 fire resistance category (for example double layer of plasterboard walls)
11. The building has to be operated throughout the year (outside temperatures might vary from -25 to +35 degrees Centigrade).
12. Dimensions of one modular unit for transportation might vary from 9000mm to 3000mm(L) x2990mm(W)x3100mm(H)
13. Each module has to be transportable
международный