The "culinary experimentarium" or, as the creators themselves call it, the NOMA laboratory, was conceived, first of all, as its own training base for the chefs of this network. This is a place where craftsmen can improve their skills and try new ways of preparing Scandinavian cuisine.
NOMA Lab is located next to one of the NOMA restaurants in a former listed factory warehouse. The status of the object imposed severe restrictions on its possible reconstruction - in fact, the architects had to develop an interior design that would not affect the historical walls at all and, of course, would not change either the height of the ceilings or the width and shape of the window openings.
"We haven't hammered a single nail into the walls of the 19th century!" - proudly state the authors of the project. As for the stylistic solution of the future interior, everything here was predetermined in advance: the Scandinavian cuisine, in which NOMA specializes, dictated the Scandinavian design.
In fact, the only finishing material here is natural wood of a light honey shade. The floorboard, the beams that adorn the vaulted ceiling and all the furniture are made from it. A single space of just over 200 square meters is zoned using unusual storage systems invented by architects.
These are long counters resembling bar ones, which end with low round columns, and both are made up of many square boxes that can be used both as containers for storing inventory and non-perishable products, and as decorative niches. The structures divide the NOMA Lab space into four parts - a small dining room, a kitchen, a conservatory where herbs and vegetables are grown, and an office.
The NOMA Lab project gave 3XN the opportunity to practice 3D printing techniques. All elements of this interior were made without the participation of carpenters - their drawings were processed and realized by a special 3D printer. The final stage was the assembly of structures directly on site - a "puzzle" of 5 thousand parts was assembled in a matter of days.
A. M.
