Highlighting the expressive & raw energy of ESCA through combining both multi-sensorial experiences of architecture and gastronomy, reshaping the social commentary around fine dining.

With an experimental design approach for the main installations of metal bars & deconstructed pavilion, along with organic & earth-based materials to create a dynamic space.

With the power of digital age, endless possibilities are created, elevating the spatial experience with different forms of art and redefining the aspects of luxury. 

Design Challenges 

The main challenge of this project is “designing the unknown”, since it’s an experimental design that revolves around challenging conventional practices, with an objective to explore new paths that looks impossible until you see it grow. By triggering unusual ideas, conceptualizing them and seeking tools and methodologies to test them out. Also the lack of some machinery, previous examples and dependence on trial and error were main obstacles, yet, they helped unleash creativity, test many options and create better solutions.

Design Results 

Integrating design and gastronomy shaped the experience to be special and unique. Orchestrating the spatial stimuli, leaving an emotional impact & tells an inspiring, interactive and radically contemporary story in a space that is both original and timeless. Which won’t be present if not for the digital age and technological advancements we have today. Allowing for a range of complex implementation that goes beyond the users experience to be a step towards shifting the upcoming years of behavior, breaking the conventional architectural paradigms and dictated by the sense of physical freedom.

Main Information     

Project Name: Esca Restaurant at 5A By Waterway

Office Name: Badie Architects

Completion Year: 2021

Gross Built Area (m2/ ft2): 643 m2

Project Location: 5A By Waterway, Cairo

Program / Use / Building Function: Commercial, Restaurant

Lead Architects: Mohamed Badie

Team: Mohamed Said, Mayar Farghal, Farah Bahaa, Rana Khaled, Ahmed Jamal

Photo Credits:    Louay Nassar