Barcelona’s b720 arquitectos has designed a greenhouse-inspired pavilion to represent Spain at the 2015 Milan Expo. Representing a “fusion” of Spain’s gastronomic tradition and innovation, the portico-like structure will be divided into two halves and united by a repetitious form.
On one side, the “shed-shaped” structure’s timber frame will represent the country’s gastronomic tradition. A series of outdoor spaces will be punctuated by program clothed in materials made from wine bottle corks, barrels and esparto grass fabric (used for pressing olive oil). While it’s other side, an enclosed space clad in stainless steel and rendered with colors reminiscent of Spain’s most recognizable products will represent the country’s gastronomic innovation.
“The Spanish gastronomy reputation, based on the balanced combination of tradition and innovation, makes it a global reference on international markets. This fact has a relevant role on the generation of the pavilion, creating two separated areas - and applying different tectonics to them - according to this duality,” described the architects.
Spanish-like spaces highlighted include a barrier-free ground floor, orange groove courtyard and second story terrace of vegetable gardens, as well as a hydroponic canopy sheltering a restaurant and auditoria.
Made from recycled and natural materials, the “environmentally friendly pavilion” will be “constructed by a 1.50m series of laminated timber porticos, fastened by a sequence of uneven prismatic volumes made from CL timber. In between these porticos, light polycarbonate panels acting as canopies that protect from climate the outdoor areas underneath them.”
“To promote natural ventilation, fixed roof shutters are located to evacuate heat at high levels, in a similar mechanism to those used in greenhouses,” added the architect. “The depth and distance between porticos are calculated to provide a comfortable degree of shadow to the semi-external areas below, resulting in a major reduction of energy consumption in comparison to traditionally enclosed areas. All the construction process is based in dry assembling, easy to mount, dismount and recycle.”
The pavilion’s contents will focus on three subjects: Explaining key issues that have led to Spain’s gastronomic success; the balance between creativity and innovation to preserve traditional, healthy Mediterranean food; and using a sustainable agriculture and livestock production as a tool for preserving the landscape, heritage and the development of alternative tourism models.
Design TeamFermín Vázquez, Peco Mulet, Albert Freixes, Eduardo Varas, Caterina Dominioni, Alberto Garcia, Alejandro García, Valerio Decrecchio, Gemma Ojea, Pablo Garrido, Iván Arellano, Javier Artieda, Julita Jaskulska, Ourania Pappa, Annie Michaelides, Zélia Alves, David Sebastián, Daniel Quadflieg
Local ArchitectsArquipielago, B2fR Architetti
ContentsManuel Artiz, Roberto Vásquez, Antoni Miralda
Structural EngineerMiguel Nevado
Services EngineerK2 Consulting sl
Lighting DesignArtec 3
Exhibition ConsultantsManuel Artiz, Antoni Miralda, Roberto Vásquez
ClientAcción Cultural Española AC/E