The gastronomic proposal was born in the Heart of San Miguel de Allendewithin a house of the eighteenth century. Create the space that houses Hortusthe restaurant of renowned architect and baker Alberto Laposseinvolved the first challenge of thoroughly understanding the history and materials of this residence, as well as traditional and hundred uses and customs.
Hortus means garden in Latinand honors the colloquially called “El Jardín” in the central square of San Miguel de Allende. Organic forms, refined curves and extensive presence of wood are committed to a relaxed and discreet atmosphere, which fuses Mexican crafts and Mediterranean flavors.
Sinuous furniture and prevalence of wood to provide refined warmth.Fabián Martínez.
The pasta floor is a design by Alberto Laposse in collaboration with a artisan workshop in San Miguel de Allende.Fabián Martínez.
Good living
As architect and head of the creative hospitality group Levain & Co.Alberto Laposse wanted to make Hortus A reference space in an iconic city. The idea is to invite the visitor to “discover a new Philosophy of Good Living When sharing the table. ” In that sense, Hortus honors the traditional recipes of the Francoitalian roots of Laposse with a touch of cosmopolitan inspiration. «It is a place of learning where the mixture of cultures is taken as inspiration, reinterpreting classic flavors with a contemporary philosophy that bets on the local and sustainable,» says the restaurant.
After studying the historical context of the house, it was decided that both the facilities and the furniture of the restaurant, bar and bakery should not affect the existing walls or slabs. The elements of the interior design are completely removable in their intention to preserve the historical integrity of the structure.
The original vigeria of the building remains exposed, to reveal the particular spirit of the place and show the respectful approach to the original structure of the Historical monument cataloged and registered in the list of World Heritage for UNESCO. Likewise, the original friezes and the openings were preserved in which windows were placed with the typical design of the time, which gives authenticity to the environment.
The program contemplates restaurant, bar and bakery to counter. The surface of the premises is reduced, with a total area of almost 90 square metersof which 20 are destined for the kitchen. The challenge was to efficiently divide that footage. Through a curved element, the table area area is separated; Inland the restaurant, the kitchen and the support areas are located. The bar has a double function, since it also acts as a counter towards the terrace where people can pass and take a piece of panio bread. With this solution, interior visitors and diners who buy bread or food to carry or consume abroad are allowed comfortably.
Artisanal soul
The project highlights collaboration with local artisans and designers to give life to space and achieve a “sophistication that meets the simplicity of materials”. Namuh He was responsible for the development and installation of carpentry and furniture design; Mud Stories manufactured part of the dishes based on its own design; In addition, the local workshop Wooden table accessories contributed with unique pieces.