在过去的十年里，巴塞尔火车站的西翼并没有被真正使用。SBB的想法是改变这些空间的用途，用其他公共设施激活大厅，这需要创新的概念在城市结构中呈现。我们由建筑师和美食专家组成的小团队有机会赢得2019年的竞争。该项目的挑战是开发一个独特的空间设计，适合新餐厅的食品概念，并适合火车站的两个历史性保存的大厅。这项工作的结果是精心安装了定制的室内设计，其中包括照明设备、家具和两个大厅之间的新空间连接，以便为美食用途提供一个流畅的循环。这些物品是从两个大厅现有的历史建筑元素中开发出来的，并以现代的方式进行了重新诠释。这种转变与透明度的概念相结合，导致了和谐的内部空间，新旧结合创造了一些 “别的东西”。可持续发展的概念通过使用当地的天然建筑材料得以实现，这些材料与餐厅的食品概念有着重要的联系。它们共同传达了Lora的整体理念。

The Westwing of the train station in Basel hasn’t been really used in the past decade. SBB’s idea is to change the use of these spaces and activate the hall with other public utilities which require innovative concepts to present themselves in the urban fabric. Our small team of architects and gastronomical experts had the opportunity to win the competition in 2019. The challenge of the project was to develop a unique spatial design that suits the food concept of the new restaurant and fits in the two historically preserved halls of the train station. The work resulted in carefully fitted custom-made interior design, that include the lighting objects, furniture and a new spatial connection between the two halls to make a fluent circulation for gastronomical uses. These objects were developed out of the existing historical architectural elements of the two halls and got reinterpreted in a modern way. This transformation in combination with the concept of transparency lead to harmonious interior space, where old and new combined create something “else”. The concept of Sustainability come to life with the use of local natural building materials that make the important connection with the food concept of the restaurant. Together they communicate the holistic idea of Lora.

对于我们的餐厅项目Lora，我们在过去两年有机会开发新的吊灯。不幸的是，我们只能保存和修复现有的四个吊灯中的两个，因为它们在施工现场被损坏了。

For our restaurant project Lora, we had the opportunity to develop new pendant lights in the last two years. Unfortunately, we were only able to save and restore two of the existing four pendant lights, as they were damaged on the construction site.

空间和时间。由于大厅也失去了著名的时钟，我们希望将吊灯的设计与时间的流动相结合。这个概念是创造不同的日光设置，代表一个几乎24小时开放的餐厅一天中的不同时间。与自然的联系和时间的自然流动也体现在餐厅精心策划的厨房中。

Space and time: Since the halls were also deprived of their famous clock, we wanted to combine the design of the pendant lights with the flow of time. The concept is to create different daylight settings that represent the different times of the day in a restaurant that is open almost 24 hours. The connection to nature and the natural flow of time is also represented in the restaurant’s carefully curated kitchen.

形式语言。这两盏灯以其抽象的形式语言，与Emil Faesch和Emmanuel La Roche设计的新巴洛克风格的大厅相得益彰。由于其略微不对称的旋转，吊灯作为有趣的空间元素出现在人们穿过大厅的视角中。织物表面对从上面射入的光和影有反应，因此，即使在阳光下，它们也与大厅融为一体。

Formal language: With their abstract formal language, the two lights complement the austerely designed neo-baroque halls by Emil Faesch and Emmanuel La Roche. With their slightly asymmetrical rotation, the pendant lights appear in perspective as interesting spatial elements as one circulates through the halls. The fabric surfaces react to the incoming light and shadows from above, and thus they are united with the hall even in sunlight.

结构。由于其尺寸、形状和功能，这些吊灯完全是手工制作的。最大的挑战是找到完美的LED像素数量和网格，以及合适的产品，以便在每个设置中实现均匀的照明。

Construction: The pendant lights are completely handmade due to their size, shape and function. The biggest challenge was to find the perfect number and grid of LED pixels with the right product to achieve homogeneous lighting at every setting.

Architects: Foeldvary Staehelin
Area: 350 m²
Year: 2021
Photographs: Foeldvary Staehelin , Jeton Shali
Custom Pendant Lighting:Room Division Berlin
City:Basel
Country:Switzerland