Qualia提供了一个有趣的用餐体验，在这个体验中，客人会感到自己是整个烹饪实践的一部分。一个连贯的空间阵列，遵循餐厅的线性形式，通过精心插入精致的材料细节而得到强调。通过框定和突出不同的后厨区域，菜肴的制作变成了一个戏剧性的事件。Serie被邀请在2017年底设计旗舰的100个座位的餐厅。设计大纲要求提供良好的声学和照明，以支持用餐体验，并将酒吧和用餐空间分开以管理噪音水平。
Qualia offers a playful dining experience in which guests are made to feel part of the entire practice of cooking. A coherent array of spaces, following the restaurant’s linear form, is accentuated by the careful insertion of delicate material details. By framing and highlighting the different back-of-house areas the creation of dishes is turned into a theatrical event. Serie were invited to design the flagship 100-seat restaurant at the end of 2017. The brief asked for good acoustics and lighting to support the dining experience and the separation of bar and dining spaces to manage noise levels.
长长的线性体量被空间中心的三根大柱子打断了。百英尺长的玻璃外墙让人看到街道和花园的景色。该设计试图将客人的座位尽可能地靠近窗户，并利用结构柱所定义的四个海湾的顺序。
The long, linear volume is interrupted by three large columns in the centre of the space. Hundred-foot long glass façade gives view to the street and gardens beyond. The design seeks to place guest seating as close to the windows as possible and to take advantage of the sequence of four bays as defined by the structural columns.
Qualia被设想为一个烹饪艺术的舞台。餐厅的设计是为了提高用餐体验的感官质量，从食物的味道和香气到厨师制作每道菜时的烹饪编排。
Qualia is conceived as a stage for the art of cooking. The restaurant is designed to heighten the sensual qualities of the dining experience, from the tastes and aromas of the food to the choreography of cooking as the chefs create each dish.
厨房对主要座位区是开放的，使食客能够目睹食物准备的所有阶段。厨房的每个部分都是有框架的，就像剧院里的舞台一样，将人们的目光吸引到一系列的准备工作中。有三个这样的部分：主要烹饪区，包括炉灶和比萨饼烤箱；甜点和烘烤区；以及酒吧。厨房被配置为四个不同活动区域的线性排列。第一个区域是酒吧，第二个区域是面包房，第三个区域是现场烹饪台，第四个区域是侍酒师的桌子。
The kitchen is open to the main seating area, allowing diners to witness all stages of food preparation. Each section of the kitchen is framed, like a proscenium in a theatre, drawing the eye through a series of preparatory layers. There are three such sections: the main cooking area which comprises of the hearth and pizza oven; the dessert and baking area; and the bar. The kitchen is configured as a linear arrangement of four distinct activity zones. The first bay stages the bar, the bakery in the second, the live cooking stations in the third and a sommelier’s table at the fourth bay.
舞台是由展示构成每道菜的原料的架子组成的。厨房的前面是一个长长的连续的桌子和柜台，让食客与厨师和他们的准备工作进行互动。
The proscenium is made of shelves displaying the ingredients that make up each dish. Fronting the kitchens is a long continuous table and counter, allowing diners to interact with the chefs and their preparation.
追随柜台移动的是半透明的青铜幕布，揭示和隐藏了厨房的剧院。帘子的扫动界定了每个海湾，同时在视觉上将它们统一为一个单一的连续体。从木质天花板到地板的高度为16英尺，帘子被拉到酒吧、开放式厨房和侍酒师站上方，创造出独特的舞台式空间。
Tracing the counter moves a semi-transparent bronze curtain, revealing and concealing the theatre of the kitchen. The sweeps of the curtain define each bay, while unifying them visually as a singular continuum. Stretching 16 feet in height from the timber ceiling to the floor, the curtain is drawn up over the bar, open kitchen, and sommelier station, creating distinct proscenium-like spaces.
天花板被设计成一排木头框架，其中一排木头百叶窗吸收和引导声音到上面厚厚的隔音泡沫层。这些框架转到开放式厨房的外墙上，形成一排排的木头架子，用来放置酒吧的陈列品和成堆的腌制蔬菜和水果的玻璃罐。黑色水磨石是主要的地板和墙面装饰，补充了木材表面和青铜链子的调色板。
The ceiling is designed as an array of timber frames within which rows of timber louvers absorb and direct sound to a thick layer of sound insulation foam above. These frames turn onto the façade over the open kitchen to create rows of timber shelves that hold the bar display and stacks of glass jars of pickled vegetables and fruits. Black terrazzo is the primary floor and wall finish, complementing the palette of timber surfaces and bronze chainmail.
Architects: Serie Architects
Area: 370 m²
Year: 2020
Photographs: Jordi Huisman
Project Lead:Chris Lee, Kapil Gupta
Project Team:Simon Whittle, Sundeep Babhu, Sameer Sawant, Kalpesh Mahajan, Khush Jain
Client:Rahul Akerkar, Malini Akerkar
City:Mumbai
Country:India
