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Gávio Restaurant
Gávio Restaurant
Campinas, SP, Brazil
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Other Projects by Padovani Arquitetos
Gávio Restaurant
Campinas, SP, Brazil
Firm
Type
STATUS
Built
YEAR
2025
SIZE
5000 sqft - 10,000 sqft
The restaurant was conceived as an architectural composition that seamlessly integrates space, materiality, and functional flow. The combination of concrete slats, woven-straw panels, and shading screens establishes a coherent, warm, and efficient atmosphere, creating a clear spatial framework for the dining experience.
Its materiality forms a direct bridge between Brazilian references and Italian influences. Verde Guatemala stone and the green-tinted concrete slats—developed specifically for the project—recall Mediterranean traditions and the value placed on natural materials. In contrast, the use of taipa reinforces the restaurant’s Brazilian identity, introducing texture, color, and traditional construction techniques aligned with the project’s narrative.
Carbonized biriba adds tectonic depth to the ensemble. The carbonization process highlights the transformation of matter, echoing the logic of culinary preparation, where technique and heat generate new forms and surfaces. This choice expands the sensory repertoire without relying on unnecessary ornamentation.
Natural light plays a decisive role. Generous openings ensure visual permeability, ventilation, and a direct connection to the surrounding greenery. The selected tones—wood, corten steel, and natural fabrics—create a warm, balanced palette that dialogues with the landscape, reinforcing continuity between interior and garden.
The selection of organic materials, such as untreated wood and natural fibers, contributes to a sense of comfort and emphasizes an environment that celebrates authentic textures, scents, and temperatures.
The interior design and spatial organization follow the same logic as the gastronomy it hosts: precision, clarity, and attention to every step. The double-height ceiling and mezzanine broaden visual reach and facilitate circulation. The open kitchen reveals the process, creating operational transparency and bringing the team closer to the guests.
In the lighting design, layered illumination—direct, indirect, and focal—structures scenes that highlight volumes, materials, and pathways. The lighting strategy was crafted to enhance architectural legibility and elevate the presentation of the dishes, maintaining balance and control throughout.
The result is a space in which architectural performance and sensory experience align with the restaurant’s values: technical rigor, clear cultural references, and a cohesive dialogue between design, operation, and gastronomy.
Its materiality forms a direct bridge between Brazilian references and Italian influences. Verde Guatemala stone and the green-tinted concrete slats—developed specifically for the project—recall Mediterranean traditions and the value placed on natural materials. In contrast, the use of taipa reinforces the restaurant’s Brazilian identity, introducing texture, color, and traditional construction techniques aligned with the project’s narrative.
Carbonized biriba adds tectonic depth to the ensemble. The carbonization process highlights the transformation of matter, echoing the logic of culinary preparation, where technique and heat generate new forms and surfaces. This choice expands the sensory repertoire without relying on unnecessary ornamentation.
Natural light plays a decisive role. Generous openings ensure visual permeability, ventilation, and a direct connection to the surrounding greenery. The selected tones—wood, corten steel, and natural fabrics—create a warm, balanced palette that dialogues with the landscape, reinforcing continuity between interior and garden.
The selection of organic materials, such as untreated wood and natural fibers, contributes to a sense of comfort and emphasizes an environment that celebrates authentic textures, scents, and temperatures.
The interior design and spatial organization follow the same logic as the gastronomy it hosts: precision, clarity, and attention to every step. The double-height ceiling and mezzanine broaden visual reach and facilitate circulation. The open kitchen reveals the process, creating operational transparency and bringing the team closer to the guests.
In the lighting design, layered illumination—direct, indirect, and focal—structures scenes that highlight volumes, materials, and pathways. The lighting strategy was crafted to enhance architectural legibility and elevate the presentation of the dishes, maintaining balance and control throughout.
The result is a space in which architectural performance and sensory experience align with the restaurant’s values: technical rigor, clear cultural references, and a cohesive dialogue between design, operation, and gastronomy.
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