This project proposes a small, intimate hotel and seasonal restaurant that will open in the spring and summer, and in the fall and winter, the chefs can immerse themselves in their own “Chef in Residence” research on the development of food culture.

The inspiration for this project came from a food manifesto called “Manifest for New Nordic Kitchen”. I translated the food manifesto into the language of architecture and created a manifesto about architecture.

This is a manifesto for creating architecture that is Nordic vernacular, that respects the long history of design, and that also focuses on sustainability as a contemporary issue.