83 e · Terrain: 1780.2 M² Building: 1811.70 M² Location: Tijuana, B.C. México
Dining Room and Terraces: 171.38 M² COS 3.36 88.48 CUS
Bar: 71.89 M² Lab: 29.16 M² Garden / Harvest: 39.11 M²
This was a project that I did on my last semester of architecture. The project comprises by designing a restaurant by choosing the type of Cuisine and placed in town. 83e is a fusion of two culinary offering ranges undoubtedly a unique and exciting experience to the most discerning palates of Tijuana restaurant. The Organic Kitchen is one that gives you 100% natural food, avoiding the use of pesticides and controlling pests with the food chain itself; these products of plant origin and fruit harvested in small spaces, where they are offered adequate attention to each plant providing consumers an excellent quality of food. On the other hand, Molecular cuisine is one that uses knowledge of chemistry, aimed at creative cuisine based on self-experimentation of flavors, taking every low quality of food you want to maximize flavor, texture and color, causing a great customer experience.
In addition 83e is committed to being a green generator; because here we dignify vegetation and which in turn naturally directs you to witness the harmony between city and garden; this in turn, serves to harvest and makes you witness know the origin of the organic part of our restaurant which make it unique in its urban context.
