Nube 7

Camila Cossio

• Architects

Nube 7 café has been operating since 2008 within the Museo Universitario de Arte Contemporáneo, a cultural and artistic space in Mexico City designed by the renowned architect Teodoro González de León.

During the museum’s 15th anniversary, there was an intention to renovate some of its facilities, the restaurant was among those. After analyzing the requirements, a project was developed that offered a fresh, contemporary, and renewed image, while also addressing operational challenges and taking advantage of opportunities for functional improvement. This renovation work completely transformed the operational and kitchen areas, in contrast with the subtle and precise changes made in the public spaces.

photo_credit Camila Cossio — Camila Cossio

The first modification is found in the façade that welcomes visitors as they descend the stairs, creating a threshold with greater visual openness that invites entry and forms a connected, borderless vestibule.

The second intervention involved opening a large window in the main dining area and constructing a glass bridge that crosses the site’s volcanic stone, connecting to the semi-outdoor terrace. This created a continuous corridor running from the kitchen to the tables.

Another identified need was the lack of space for preparation and operations. To offer a more complete and diverse café service, a new area was created: the bar and coffee section. This dynamic and vibrant counter functions as self-service, display, and a pick-up point for bakery products and other gastronomic offerings.

The next change focused on the configuration of dining spaces. The arrangement of tables was modified and diversified to accommodate a wide variety of customers. From just two types of tables, the design expanded to a broader catalog of configurations and furniture. Individual tables were maintained, but larger tables were introduced, along with two long communal tables. Along the edges, high counters with stools were added, complemented by lounge-style seating with low tables.

The integration of plants and landscape elements was strategically approached as decoration and spatial regulators. Along the edges with large windows, they act as filters that divide the interior from the exterior. Within the restaurant, they help organize flows and define areas based on activities and furniture. A new planter at the center of the space breaks the project’s horizontality, creating a vertical dialogue with the large mezzanine.

Finally, the visual and sensory aspects were addressed. Materials were chosen to evoke feelings of familiarity, calm, relaxation, and comfort. Wood was used to create a warm, home-like, and welcoming identity. In contrast, stainless steel introduces a language that dialogues with the host project while meeting standards of hygiene, cleanliness, and precision. On the tables, clay tableware, textiles, and natural fibers were incorporated, appealing to a sense of national identity.

The result is the product of collaboration among multiple talents and key partners, with special guidance that helped reimagine and give new life to the café and restaurant. The design aimed to be honest, coherent, and above all, discreet. Respect and care for the pre-existing structure, its history, and the diners who have been part of the restaurant’s journey were the priority in this quiet transformation.