KÖPRÜ - Farm to table restourant

Politecnico di Milano, Polytechnic University of Milan, School of Design

Project idea

A concept of a sustainable farm-to-table restaurant.
Located in Canacale, turkey, the restaurant is at the connection between Europe and Asia. Thus the name Kopru means connection or bridge in Turkish. The place for the restaurant was chosen carefully as a strategic spot between Istanbul and Izmir, two of the most important cities in Turkey.
The design revolves around the idea of convivium, typical to the region, with local food served.
The restaurant guests are not only dinners, but they are also participants in the preparation process.
In cooporetion with:

Project description

The restaurant layout includes an open and a closed dining area. It features a farm shop and a shared kitchen as well. Also it can house up to 150 guests and has the option to fully open the close are to the outside to create a large convivial event
The open area and the shared kitchen face the sea.
The architecture of the restaurant is blend with the surroundings and is visible only from the seaside.

Technical information

The main walls of the restaurant are made with gabions filled with local stone. The gaps between the rocks allow light to get inside.
The structure is made out of a sustainable X-lam wood beam, and the roof is covered by grass which helps to keep a steady temperature inside and save energy.
The entire restaurant is sustainable. it recycles the water to water the trees and herbs that grew on the walls; those herbs are used by the participants of the open kitchen and by the cooks as well in the dishes served, thus creating a circular economy much like the concept of the FTT restaurant itself

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