Garovin
Hospitality / Commercial
2022
Client: Vogafjos Farm Resort Location: Myvatn, Iceland Typology: Greenhouse + Restaurant Floor Area: 2580m² Status: Design Competition
Garovin is a design competition submission for a 2580m² greenhouse and restaurant facility where the produce is grown on site. Located in Northern Iceland, the Myvatyn region is known for its exceptional geothermal activity and the natural beauty of the volcanic landscape. As part of the ‘Diamond Circle’ along with Asbyrgi, Husavik and Dettifoss, the area is also known for the wetlands surrounding Lake Myvatn.
Located a short distance east of the lake, the site adjoins the Myvatn Nature Baths in a dramatic landscape which extends south to the Hverfjall volcanic cone formed some 2500 years ago. The plateau in the foreground of the cone is desert like in the summer months and blanketed in snow and ice for the remainder of the year – providing an exceptional outlook from the site. Perhaps equally as dramatic, the landscape to the north is framed by mountain ranges and geothermal fields which change dramatically across the winter and summer months.
Garovin translates from Icelandic to English as ‘Garden Oasis – a small, fertile, or green area in a desert region’. The proposal draws on this translation as a design reference where the volcanic plateau and the surrounding landscape, in both winter and summer, is like that of a desert – beautiful yet unforgiving.
The building sits peacefully within a volcanic landscape, while making a subtle claim on the natural environment.
Responding to a dramatic site context, Garovin combines simple planning solutions, bold linear forms, and robust materiality.
The landscape at Myvatyn is raw in its beauty and exists in absolute contrast to the commercial operation of a restaurant in its midst. It demands a sensitive design response where the building sits peacefully within the natural environment, while making a subtle claim on the landscape.
The submission proposes a robust simplicity formalized around an orthogonal planning solution and combines bold, linear forms to the east, a fine transparent grain, timber framed greenhouse to the west and a glazed front to the southern lounge bar looking out over the volcanic landscape. External vertical blades to the eastern perimeter of the building reference the tectonic nature of the previously turbulent ground beneath and the volcanic vents found across the local landscape.
Natural finish materials of galvanized steel and zinc clad the blades and roof forms as part of a comprehensive thermal envelope working in concert with the double skin envelope of the greenhouse. The building has a chameleon like quality – altering in appearance across the course of the day and seasons with changing light and environmental conditions.
The project adopts a ‘timber first’ approach to structural design as well as interior finishing. Aside from concrete foundations and minor secondary steel, the structure for the project is entirely timber. Glue laminated timber columns, beams and bracing elements combine with cross laminated timber wall and floor systems.
Sustainable design and carbon reduction for the project is proposed on numerous fronts and includes the use of FSC certified timber, locally sourced materials where possible, and rainwater and ice capture for re-use in the greenhouse. In extremely cold climates, the most important sustainable design strategies are those that significantly reduce the use of energy for heating the building.
The design proposes a comprehensive thermal envelope solution where the warm roof above the main restaurant and facilities combines with the ‘low tech’ double skin envelope for the greenhouse, triple glazing to the southern windows of the lounge bar and a double skin, mass insulated wall to the eastern side of the building.
The location on a geothermal field insists energy is harnessed for use in heating the building in the winter months and in response, the design proposes a direct use geothermal space heating strategy where water is cycled through ground wells and a heat exchanger to provide warm air to greenhouse and internal spaces.
The rotating vertical gardens of the green house frame the western edge of the restaurant and extend down the terrain of the site towards the southern light.
The interior is warm, intricate, and inviting, providing respite from the sometimes harsh yet beautiful external environment. The use of timber as a structural element throughout the building and as a key component of a range of sustainable design strategies, provides a rich and appealing internal texture.
The restaurant cascades down the site with access gained at the north end of the building or the central location close to a proposed pedestrian link to the adjacent Myvatn Nature Baths. Guests move down through the building via ramp or though the center of the dining areas via steps and casual seating.
The rotating vertical gardens of the green house frame the western edge of the restaurant and extend down the terrain of the site to the lounge bar, with light filtering in to sustain the plants and lighting the internal spaces. Visible from the restaurant, they are an engaging design feature while also producing vegetables used in the preparation of meals.
The produce is moved manually with trolleys from the greenhouse pods up to the northern processing area – enhancing the visibility of the food production. The opposite western side of the restaurant is framed by the internal face of the blade walls and provides a gallery venue for the display of art, and digital projections at night. The kitchen, multi-purpose space and back of house functions are located to the north of the restaurant areas, beneath the MEP, administration, BOH and staff facilities.
