Work submitted for the competition
"Best Interior Diploma 2022/2024".
The project involves the adaptation of the interior of the former icehouse building, located in the Old Slaughterhouse in Szczecin. The architectural complex, built in the 19th century, is located on Lasztownia Island. The original purpose of the selected building will be replaced by a vegan restaurant project. The space focused on plant products is a stark contrast to the former function of meat processing. The project was carried out with attention to detail, paying particular attention to the selection of ecological and innovative materials. The building will not only create a new meeting place for the residents of Szczecin, but can also contribute to taking new steps towards changing the image of the Old Slaughterhouse and Lasztownia areas.
selected building in the context of the old slaughterhouse
© Mateusz Sak
The main idea of the project is to create a new meeting center. Szczecin does not have a designated main place conducive to social activity. These functions are only fulfilled by shopping malls and major public transport transfer points. Analyzing the described problem, the areas of Lasztownia enjoying increasing popularity prevailed in the choice of the project location.
communication
© Mateusz Sak
The new purpose of the building and the choice of appropriate materials is the author's attempt to relate to the layering of the forest. The industrial landscape, heavily transformed by human activities, is the complete opposite of nature's action. The layered nature of the building, achieved through the highly placed windows, then the visible steel structures, and finally the skylight, fits into the layering of the forest. The distinct textures used on the first floor and the dark color scheme allude to the lowest floor of the forest. On the other hand, above, referring to being in the treetops, we get more light, thanks to the skylight and the light color scheme used.
bar
© Matthew Sak
In the central part of the interior, a structure was introduced, which is the main element of the restaurant space. Its form, as well as its location, is based on the original axial divisions of the existing architecture. The square-plan structure has been divided into multiple functions. It houses the bar, dishwasher, kitchen, restaurant facilities and guest restrooms. The resulting structure is covered with an anthracite-colored expanded metal mesh. This mesh wraps around the entire form and additionally forms a balustrade function at the top.
bar 2
© Mateusz Sak
On the resulting structure of steel profiles, panels made of mycelium were placed. In addition, lamps located above the guests' tables were made of the same material. In the described zone, oak tables and chairs were selected with tops made of recycled suits, which have accents of colorful threads on their surface.
The usable area of the entire interior, amounting to 297 square meters, was increased by the area of the mezzanine equal to almost 105 square meters. Its space uses lamps printed from recycled plastic obtained from skylights, safety glasses and industrial chocolate molds.
mezzanine
© Matthew Sak
The mezzanine is an area for guests, equipped with larger tables to accommodate more people.
A restaurant garden was placed in the outdoor area. The designed modular triangular tables with rounded corners were used here, allowing them to be combined. They were matched with metal chairs, powder-coated in orange. The chairs allude to the colorful accents inside the building and provide a contrast to the brick architecture of the Old Slaughterhouse.
materials
© Mateusz Sak
This project is one of the proposed responses to meet the requirements set by the residents of Szczecin. I wanted the created space, in addition to drawing the attention of the audience to the historical significance of the Old Slaughterhouse in the context of the region, to spread awareness of the design decisions made and their impact on the environment. This is an important aspect, especially in an environment of impending climate change, as well as less access to raw materials.
restaurant garden
© Matthew Sak
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Illustrations: © Author
