Brasa Negra Restaurant

Brasa Negra is a new concept of barbecue restaurant in the city of Puebla, with an exploratory and carefree personality, the project is developed on the premise of being a space to share, establishing a new experience in the city.

The goal was to create an eclectic space with a unique character, recovering different architectural representations to create a restaurant that contains various micro-environments. Each one with singularities, but revolving around fire, embers, and roasts, thus reflecting an expressive diversity of materials, textures, and atmospheres.

The experience of the place was conceived to encourage the user to explore the menu and, in the same way, the space, each microenvironment generates the user’s curiosity and at the same time invites enjoyment, since they are sheltered by the enveloping materials and the darkness of its tonalities. The embers, the fire, the firewood, and the stones were a constant in the materiality of the project. Preserving the rustic and aggressive of these textures was the basis of the concept of the material palette. A combination of rustic stones with polished stones, exotic woods, and surrounding vegetation.

The smells were an important part of the design of the space, from emphasizing the grilled accents to immersing the user in the smell of roasts, creating a grill as the central part and visual focus from different points of the restaurant.

The lighting applications were raised to be the catalyst of the textures and the different atmospheres. Applying accents, outlines and playing with the color temperature, gestures were created that evoke flames, embers and coal, concepts that are discovered and touring the space.

Design: Dionne Arquitectos
Project Team: Fred Dionne, Carlos Rivera, Francisco Baxin, Erick Valle, Brenda Rueda, Ernesto Lopez, Karina Viva, DIAM Construcción
Photography: Alejandro Mirsha Campos