This place went from an abandoned building of XIX Century Hacienda, to a “Premio Versalles 2018” award winning restaurant .
Ixi’im Restaurant embodies Mexican cuisine with a touch of the Southeast Mexico. The gastronomic offer was designed by Chef Jorge Vallejo (Quintonil Restaurant, located in Mexico City), which is characterized by innovation and simplicity, leading Mexican cuisine to a high level of refinement.
At Ixi’im we use both modern and ancestral techniques to recreate traditional flavors, using and highlighting the local products and honoring flavors that are part of the Mexican culture.
Ixi’im is the Signature Restaurant of Chablé Resort & Spa (Yucatán, Mexico), recognized for integrating the practices of sustainable agriculture and organic farming. Most of our ingredients are harvested directly from our Ka’anche’s (Mayan cultivation technique) which translates to freshness and flavor in our dishes.
This hacienda was fully productive during the second half of the XIX Century and the beginning of the XX Century.
Main entrance
The complex is formed by several independent structures, among them the machinery room and the central square.
Blueprint
An avenue that goes from north to south connects the main building with the rest of the hacienda.
Evolving Axonometry
The idea of the team from Central de Proyectos SCP + Jorge Bolio Arquitectura + Mauricio Gallegos Arquitectos + Lavalle / Peniche Arquitectos, was to establish a pause in the circulation by using subtle threshold that virtually give access to the other buildings.
Sections
Referring to the original activity and its industrial elements, the intervention is materialized in a large metallic enclosure that weaves through the pre-existing new architectural program.
In this articulating framework, the internal displacement frees the existing walls from the structural load, generating a new space contributing to a dialogue between heritage and intervention.
As well, it allows to filter the indirect natural light, thermally confining the interior and supporting the deployment of the largest artisanal drinks collection in the country.
Produced by the last active company dedicated to Yucatan ropes, henequen ropes (sisal) were placed suspended in the interior, assuming a double function an acoustic and another historical memory, remembering the material that gave rise to the building.
Bar
The spatial sequence based on respect and belonging, allows transit between epochs, ending in the contemporary addition.
A physical and visual integration with the main square and its components.
TYT Newsroom with information from:
