The Bordó project is a commercial renovation intervention that transcends mere gastronomic functionality to become an architectural manifesto of the winemaking process. Designed as the scenographic framework for the culinary proposal of Chef Facundo Kelemen (a recognized Bib Gourmand, Michelin distinction), the architecture is conceived to allow the diner to experience, in a subliminal and sensorial way, the deep identity of the finished product: the dish and the wine.

The design strategy is articulated through the deconstruction and re-materialization of the four essential elements that define the quality of the vine and, by extension, the wine: Earth, Sun, Water, and Air.

– Earth (Access and Main Hall): The entrance is configured as a changing and telluric threshold, preparing the visitor for the journey. The materials in the main hall are selected for their nobility and material allusion to the soil (terracotta, dark woods, and stony surfaces), anchoring the experience to the product’s origin.

– Sun (Private Cellar – Cava): The cellar, a sanctuary for aging, is the space where the Sun becomes visible. It is conceptualized through a lighting and material design that evokes the concentrated warmth and vital energy necessary for maturation, creating an intimate atmosphere of storage and contemplation.
– Water (Ceilings): The fluidity and movement of Water are expressed in the ceiling design. Through dynamic or textured surfaces, a quality of lightness and inconstancy is introduced, contrasting with the solidity of the Earth, alluding to the essential hydrology of the terroir.
– Air (Bar and Enjoyment Area): Air, the catalyst for the final enjoyment, is materialized in the Bar area. This space is dedicated to socialization and music, releasing the gastronomic experience in an environment of effervescence and lightness, culminating the sequence of elements.

The project addressed the challenge of an existing old house, where the goal was to recover the symbiotic relationship with the urban space provided by the sidewalk. This was achieved by generating an “expanded sidewalk” (vereda expandida) in the terrace space. This exterior area offers a differentiated menu proposal, articulating the life of the restaurant with the pulse of the city.
The façade acts as the finished product: a composition of pure lines and noble materials in a deep bordó (burgundy) tone, synthesizing the chromatic richness of the wine. The formal crowning through a “tongue” and golden ornaments is a clear graphic allusion to the label, a hallmark of identity and quality.
Internally, the distribution is organized into three key nodes that frame the true protagonist: the dish and the wine.

– Cellar: Invocation of nature and origin, with furniture details that suggest the root of the vine.
– Main Hall: An environment of tactile and visual immersion in the primary elements.
– Bar: A space for celebration and lightness for the culminating enjoyment.

Bordó is not just a restaurant but an architecture of tasting, where every design decision, from tectonics to the chromatic palette, is a constructed metaphor that accompanies the diner on a sensorial journey, from the vineyard to the glass.