Peruvian cebicheria of 150m2 located in Palermo. Its owners are culinary entrepreneurs who, together with a native chef, recreate the Inca cuisine in Argentinian soil.
The design and identity of Tigre Morado is inspired in the fusion of the Amazon rainforest and Grau’s sea. Moreover, its name comes from two typical Peruvian products: Tiger Milk and Chicha Morada.
It has an underground bar, a design upgrade of what is going on upstairs.
The challenge was to transfer the spirit of Peru to a young and modern neighborhood in Buenos Aires. We restored an old house, incorporating the color of Peruvian dishes, and their stroke gesture, to the design of this venue in order to look imposing but not pretentious. The typical interior-exterior coexistence could not be missed. The underground bar should bring curiosity to encourage to go down and dive into the depths of the sea.
The result is a place that integrates a mystique full of details where you can get lost. All the decisions refer to the Peruvian culture proclaiming something new and original, without being obvious. The color vibrates on the dishes and the graphic covers the walls.
We went to craft processes and typical materials that provide warmth and simplicity. A trip through the rainforest, the sea, its depths and the history of its flavors.
Team:
Architects: Eme Carranza
Photographer: Federico Kulekdjian
Materials Used:
-Handicrafts Made With Cotton Cords.
-The Roof Of The Subfloor Is Made With Sugar Canes.
-The Walls Have Appliqués Of Real Sea Snails
-The Wall Coverings Of The Upper Part Are Made With Handmade Ceramics.
-The Fish Of The Ceiling Is Handmade With Wood And Wicker.
