Kanché Restaurant is an area specialised in drinks and meals ready with nationwide liquors and domestically grown components from the orchard at Kinich restaurant in Izamal, Yucatán. Historically, the Maya civilization cultivated greens, fruits, and herbs in elevated buildings known as Ka’anché, constructed with logs from endemic bushes to guard crops from pests and rain.
© Cesar Béjar
The undertaking goals to revive this conventional observe that has regularly disappeared over time, whereas respecting the prevailing vegetation within the orchard. It emphasizes minimal development essential to accommodate the brand new program and goals to cut back environmental impression. Bioclimatic design rules have been utilized to optimize thermal consolation and vitality effectivity, integrating the structure with the environment and respecting the historic and architectural context.
© Cesar Béjar
The positioning, positioned subsequent to the Kinich Kakmó pyramid and bordered by a 1.5-meter-high stone wall, covers an space of 500 sq. meters that homes fruit bushes, shrubs, and medicinal vegetation. The constructing’s location was fastidiously chosen to respect current vegetation and make the most of optimum weather conditions for customers (air flow and daylight), providing privileged views of the pyramid. The undertaking is organized into three primary areas: the bar, which traverses a part of the terrain amongst bushes and creates a primary space for diners protected by a cover that additionally serves as a backyard lookout; the service space, which incorporates kitchen, storage, and bogs for diners; and the orchard, which makes use of current vegetation to create totally different environments across the bar, mixing the boundaries between inside and exterior.
© Cesar Béjar
Using native and sustainable supplies was prioritized, similar to zapote wooden for the cover defending the bar, and finishes with lime and earth from southern Yucatán to naturally pigment partitions and slabs. Gravel and paving stones have been additionally used to maximise permeable floor and decrease impression on the location.
© Cesar Béjar
When it comes to furnishings, chairs from an outdated metropolis cinema have been recycled, conventional tortilla-making tables have been reused, and bar stools have been handmade. Moreover, bottles, utensils, and items from native artisans have been built-in into the ornament and ambiance.
© Cesar Béjar
To enhance vitality effectivity and water use, a biodigester, low-flow taps, dual-flush bathrooms, and waste separation methods have been applied. Handled water is reused for irrigation, and LED lighting and low-consumption kitchen gear are used. Kanché gives an area the place guests can join with the character, historical past, and tradition of Yucatán
Venture Information:
- Architects: VAGANTES
- Nation: Izamal, Mexico
Space: 925 ft²
12 months: 2023
Pictures: Cesar Béjar
Producers: Cemex, Cocinas Fuego, Jako, Margules, Predeco
Lead Architects: Fernando Gómez Vivas, Georgina Góngora Urcelay, Florencio de Diego, Mara Saldivar
Builder: Ing. Eduardo Ancona
Program: Huerto, restaurant-bar.
