"The proposal of the new Jaleo is varied, like a tapeo, a meal which consists of many delicious little morsels," state the architects. This has materialised in the creation of different environments within the restaurant. Near the entrance, the space is more informal and can be used in a flexible, dynamic way. Another area is more formal, with traditional tables and little private bays. And finally, a more relaxed space around the bar. The architects sought to make these three settings coexist in a single, harmonious space.
All the restaurant's furniture and lamps have been designed and produced by Spanish designers and producers, from Marti Guixé and Jordi Vilardell, to Javier Mariscal, Patricia Urquiola and Francesc Rifé. The wooden bead curtains were also procured in Spain, and the flooring has been made using a traditional "hydraulic tile" technique, revived here with contemporary motifs. "In Jaleo we want to offer a setting that is authentic, genuine, natural, distinct from that forced sophistication that often cramps the user. We wanted to create an atmosphere that would be pleasant, popular and welcoming, just like the people of Spain," state the architects. "An informal space, with daring colors and shapes, with a streak of craziness and irony, with a touch of Mediterranean surrealism. A medley of artistic elitism and the most easy-going comfort."
Architects: Juli Capella and Miquel Garcia
Collaborators: Lorelay Gazo
Client: José Andrés — Thinkfoodgroup
Local partners: Eric Gronning of Eric Gronning Architects
Total area: 298 square metres
Completion: 2012
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