This Lima restaurant is a stunning example of how older architecture can be restored to maximize its natural surroundings. Located in the San Isidro district of the city, the Moreyra House Astrid y Gastón Restaurant is a stunning, lively space filled with plant life and beaming with natural light.
The whiteout interior is amplified by skylights that also serve to enrich the plants that line that ceiling. Designed by 51-1 arquitectos, the renovated eatery serves as the flagship restaurant of Peruvian chef Gastón Acurio.
The refreshed seventeenth century estate, now completed, is a restaurant as well as a culinary art center. A large portion of the property will be dedicated to culinary research, while it will also be able to host large-scale events.
Chic Culinary Art Centers
This Lima Restaurant is an Ultramodern Whimsical Space
Trend Themes
1. Restoration Architecture - The trend of restoring older architecture to create unique and modern spaces presents opportunities for innovative restaurant and hospitality designs.
2. Biophilic Design - Integrating plant life and natural elements into interior design not only enhances aesthetics but also provides opportunities for creating eco-friendly and health-conscious dining spaces.
3. Culinary Research Centers - The emergence of dedicated culinary research centers within restaurants presents opportunities for innovation in developing new culinary techniques and experimenting with flavors.
Industry Implications
1. Hospitality - The hospitality industry can leverage restoration architecture and biophilic design to create unique and inviting spaces that enhance the overall dining experience.
2. Restaurant - Restaurants can explore the concept of culinary research centers to not only offer innovative dining experiences but also establish themselves as culinary influencers and trendsetters.
3. Culinary Education - Culinary education institutions can partner with culinary research centers to provide students with hands-on experience in developing cutting-edge culinary techniques and expanding their knowledge of flavors.