Winter in Iceland can be harsh, but in this unique restaurant-greenhouse you can feel the warmth and taste local products while enjoying the extraordinary volcanic landscape. The design of the complex, which combines gastronomy with organic gardening, is the result of the work of Anna Pliszka, a student at the Wrocław University of Technology. The goal of this modern concept is not only to provide a unique culinary experience, but also to create a space that is self-sufficient in terms of food production.
site development plan
© Anna Pliszka
architecture inspired by Icelandic nature
The complex is located in the northern part of the island, between Lake Myvatn and the Hverfjall volcano. The location is not accidental - the view of the milky blue hot springs, the surrounding rugged terrain and the proximity to popular hiking trails make the place have exceptional potential. The design involves fitting the building into the natural terrain while maintaining an aesthetic inspired by the Svartifoss waterfall, which is famous for its basalt columns. The building's facade is covered with dark, irregular boarding, allowing it to blend in with its surroundings.
projection
© Anna Pliszka
restaurant and greenhouse - functionality in the service of ecology
The main idea of the project is to combine catering and production functions. The restaurant is directly integrated with the greenhouse, allowing guests to eat meals prepared from locally grown produce. The complex is divided into four main parts: the greenhouse area, the restaurant space, kitchen facilities and a multipurpose room for various events.
The greenhouses cover an area of about 1,000 m² and provide year-round cultivation. The plants are irrigated with geothermal water, and the optimal temperature in the greenhouse is provided by natural heating from nearby thermal springs.
axonometry
© Anna Pliszka
modern technical solutions
The project incorporates modern technologies that increase the energy efficiency of the complex. A heating system based on geothermal energy allows the entire building to maintain a comfortable temperature. In addition, natural ventilation and mechanical ventilation with heat recovery were used, which minimizes energy losses. Photovoltaic panels located on the roof of the southern part of the building support the demand for electricity. Rainwater is collected and used for watering plants and flushing toilets.
The spatial layout of the restaurant has been carefully planned. Customer/client spaces, such as the dining room, have been arranged to provide the best possible view of the surrounding landscape. The glazed entrance area exposes the sweeping panorama of Iceland, enhancing the visual experience. The kitchen and technical rooms are located on the north side, providing convenient access for vendors and minimizing interference with the guest/guest space.
projection
© Anna Pliszka
A place for tourists and the local community
The complex is intended to be not only a restaurant, but also a place for meetings and cultural events. The multipurpose room has been designed so that it can be used for culinary workshops, concerts, as well as recreational activities such as yoga and movie nights. This will make the place an important point on the tourist map of Iceland.
Anna Pliszka's project is an example of a modern approach to restaurant design, combining functionality with care for the environment. The restaurant-greenhouse is an innovative space where you can not only enjoy exceptional cuisine, but also commune with nature and observe the process of growing plants.
cross section
© Anna Pliszka
