Landscaping
Open-air restaurant promotes an experience with nature
The project, designed by Alexandre Furcolin, creates large areas connecting with the outside and emphasizes lush landscaping.
By Redação
Updated at Feb 11, 2021, 10:21 AM - Submitted at Feb 12, 2021, 8:00 AM
05 min de leitura
(Evelyn Muller/)
More than just a restaurant, Origem 75 is an immersive experience in nature and flavors . Located in Vinhedo, in the interior of São Paulo, the restaurant is the ideal gastronomic destination for both locals and locals looking for a break from everyday life. 
The restaurant, which is based on organic cuisine with fresh, local ingredients, provides a true experience of contact with nature . Of its 1,750 square meters of total area, 40% is reserved for the outdoors . The project, designed by architect and landscaper Alexandre Furcolin , creates large areas of connection with the outdoors and prioritizes the lush landscaping around the restaurant. The central access axis is marked by a natural fiber lining, which guides the visitor along the direct path to the heart of the restaurant. The floors are a composition of wooden decks, stone floors, and gardens that embrace each created space. The restaurant produces plants, food and good cuisine in a representative space, where both staff and visitors can appreciate the growth and seasonal mutations of the species. 
Although all the external architecture and landscaping were hand-drawn by Alexandre Furcolin , technology is also present throughout the project. Developed in BIM, with the support of drones and virtual reality, this project is part of a broad pioneering research project in the development of BIM for landscaping in Brazil . Its development, execution and results showed that innovation, when associated with the search for origins, shows great potential for conscious connection . 
Created by the restaurant's three partners – entrepreneurs Rodrigo Rivellino , Beto Elias and Ricardo Capucci – the restaurant's mission is to create a conscious connection between the space and its customers, to value the ingredients in each dish, to connect small producers in the region and to strengthen local commerce. The menu, developed with the advice of chef Renata Cruz, offers à la carte and self-service dishes. In addition to the dishes, the restaurant has a wine cellar with traditional wine labels and a menu with organic, natural and biodynamic wines.
Although all the external architecture and landscaping were hand-drawn by Alexandre Furcolin , technology is also present throughout the project. Developed in BIM, with the support of drones and virtual reality, this project is part of a broad pioneering research project in the development of BIM for landscaping in Brazil . Its development, execution and results showed that innovation, when associated with the search for origins, shows great potential for conscious connection . Created by the restaurant's three partners – entrepreneurs Rodrigo Rivellino , Beto Elias and Ricardo Capucci – the restaurant's mission is to create a conscious connection between the space and its customers, to value the ingredients in each dish, to connect small producers in the region and to strengthen local commerce. The menu, developed with the advice of chef Renata Cruz, offers à la carte and self-service dishes. In addition to the dishes, the restaurant has a wine cellar with traditional wine labels and a menu with organic, natural and biodynamic wines.