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The Birra
The Birra
Ushuaia, Argentina
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Other Projects by Hitzig Militello arquitectos
The Birra
Ushuaia, Argentina
STATUS
Built
YEAR
2017
SIZE
0 sqft - 1000 sqft
BUDGET
$100K - 500K
Location: Roca 63 , Ushuaia City, Tierra del Fuego, Argentina.
Art Concept_/ Project_/Construction Documents / Interior Design
HitzigMilitelloArquitectos
www.estudiohma.com
Construction Manager:
Leonardo Militello
Collaborators:
Virginia Bottan (documentación)
Manuela Ventura & Melisa Rivas ( branding)
Surface area:
Ground floor 38 m2
First floor 53 m2
The project is located in the southernmost city in the world, Ushuaia in Patagonia Argentina where the city's architecture is the one typical of a port city. The location was determinant in the choice of materials. This means that the materials used are mainly are native due to the distance from the most dynamic and urban centers of the country. That implies a very rational use of materials, which are mostly wood and steel sheet. Is an architecture that appears to have stayed in time. The interiors are also mostly of wood and balloon frame structure.
The project started with the idea of a “ramos generales” grocery (traditional Argentine warehouse) through wooden boxes, and its “star” product, beer bottled in growlers.
The decision to involve growlers as electrical appliances and wooden boxes as shelving for product is an example of an intervention with elements specially designed to create an aesthetic proposal that was absolutely binding with the type of products marketed.
Lenga, authentic wood from the Argentinean Patagonia, was chosen as inner siding of the first floor. The blackboard painting was chosen to cover the ground floor, with the aim of being able to be used as communication of the products for sale.
The project brings together two materials, wood and white tiles, to balance the palette of materials so that space does not rely solely on wood.
The distribution was a great challenge since the space only has 90 m2 and a width of barely 2.75 meters in ground floor and first floor.
In the ground floor the idea was to build a self-service and take out area, in response to the client request of giving the space a flexibility that will allow different type of consumer. The first floor is distributed in a range of different uses: low tables, bars, living.
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