Starting from a rather standard brief to design a restaurant at a ferry terminal, the project has been evolved by the author towards a comprehensive socio-ecological development program for a small but important area. The jury was delighted by the sensitivity with which the author has broadened the scope and sought to benefit from locally-grown flowers as a raw material for an ingenious tea manufacturing process handled by the local population. The end product will finally be sold in the restaurant which has become a tea house.
Last updated: June 26, 2008 Zurich, Switzerland
The water for the tea house is collected in the nearby heavily degraded river, purified using reed beds and then finally brought to drinking water quality in the pre-existing desalination plant close to the ferry terminal. Solar energy is used for power and hot water production. The project has been commended due to its careful and sensitive combination of elements of sustainable construction at a small scale and due to the poetic design.