The new restaurant, which was recently added onto the old stables at Solms-Delta Estate, presents an interesting juxtaposition between old and new. Besides being expressed visually, this juxtaposition also offers insights into a changed approach to climate, crafting, expedience and experience.

Restored stable buildings and
new restaurant from NW

Restored stable buildings and new restaurant from the NE

North elevation of old
and new buildings

The architects were involved in both the sensitive adaptive reuse of the old stables and the new addition, so they had to work in two entirely different modes simultaneously: the old building literally grew from the earth using local materials and its reuse required a slower approach, while the new one was designed using predominantly off-site manufacturing to expedite construction.

Old stables from NW

The new addition also represents an evolution of the gable end – from a predominantly enclosing decorative element (although it originally also functioned as protection for thatched-roof edges) to a transparent permeable climatic filter that allows visitors (unlike the original structure’s equestrian inhabitants) views of the wonderful surroundings.

Interior of new restaurant

Isometric structure of new
restaurant’s gable end