Green Pavilion_Restaurant
under construction, Zagreb, 2010.

The most important element and the inspiration for this project is the location itself, with extremely high quality existing vegetation, which is densely distributed throughout the plot and gradually diluted out toward the eastern edge. The idea of the new Pavilion / Restaurant is to construct a space by mapping the area of high quality trees and to define the remaining territory for construction. By raising this "cut" green territory in the air the space "below" is created. The basic formal and functional element and a seasonal regulator of light is so-called "vegetative"canopy that has been formed along the entire roof edge.
Open atrium spaces which let the light enter all parts of the building and provide visual and physical connections with the natural environment are created to enhance transparency in the area around the trees. The large entrance atrium is the main entrance Plaza, a meeting place, an open terrace and a main entrance to all building spaces. Two main restaurants (canteen and a'la carte) are located next to two main building atriums. The canteen space is oriented to the Forest Park and the sliding doors enable its expansion to the outside environment. The Students association offices and the multifunctional Hall are part of the eastern volume, thus allowing the pavilion to be built in phases.
The small temporary buildings and greenhouses that have always been present throughout the campus as part of the faculty culture have served as inspiration for the accommodation units with ten apartments which have been incorporated into the project concept. The apartments are designed as freestanding volumes raised on the roof for privacy. Zones with different plants which may also serve educational purposes were formed around the apartments, on the roof surface.
The idea is to create a sustainable house, which will contribute to the environment in every respect - with building materials, construction and structure. In designing, a special significance is given to natural lighting and natural space ventilation, which further reduces the energy requirements for artificial lighting, heating and cooling. The roof and its oversized vegetative canopy are excellent regulators of heat, a thick protective cover that keeps the house from cold in winter and heat in summer.
The landscape design is an integral part of the basic architecture concept and the whole plot. The largest part of the roof surface is covered with succulents typical for roof gardens; other areas are organized into regular shapes inspired by plant growing plots. Communication paths and small leisure zones for guests and canteen users are created between the regular shapes.
In the restaurant kitchens approximately 1500 meals will be prepared and served daily. All working and service spaces are organized on one level - the ground floor, to enable the ideal functionality and access to all units. One of the specifics of the kitchen is full contact with the outer space.