TCH Restaurant is conceived as a fluid transition between the Caribbean waterfront and a contemporary lounge atmosphere. The project fuses the dynamism of nightlife with the openness of a seaside terrace, creating a continuous spatial narrative from day to night. Organic ceiling forms, reflective surfaces and a central bar island structure orchestrate the experience, framing views towards the sea while generating an intimate interior landscape. The concept emphasizes movement and energy, expressed through curved geometries, layered lighting and carefully choreographed circulation around the bar.
The restaurant operates as both destination and viewpoint. Large glazed façades dissolve the physical limit between interior and exterior, allowing the vivid sky and sunset to become an active component of the design. During the day, natural light and the ocean horizon dominate; at night, chromatic LED lighting reconfigures the space, transforming it into a vibrant, immersive environment.
The plan is structured around a central bar island that functions as the spatial and social core. Seating radiates from this nucleus in concentric layers: high stools at the bar, followed by low dining tables, and finally the perimeter terrace that opens to the sea. This arrangement ensures clear sightlines, easy service circulation, and equal access to views for most tables.
Interior and exterior platforms are subtly differentiated by changes in floor material and level rather than by solid partitions. Sliding glass panels on the façade enable the dining area to operate either as a controlled indoor climate zone or as an open-air extension of the terrace. Circulation routes are intuitive, guiding guests from entry to bar, and then naturally out towards the oceanfront deck, where the sunset-oriented seating is maximized.
The material palette balances local warmth with contemporary precision. Polished concrete floors provide durability and thermal mass, while curved timber wall claddings and bar fronts introduce tactile comfort and visual softness. Wood is used in bar stools, tabletops, and pergola structures, creating a cohesive language that echoes the tones of sand and palm trunks.
Neutral base colors—beige floors, white ceilings, and dark bar volumes—are intentionally restrained to serve as a canvas for dynamic lighting. Metallic accents on bottle displays and mirrors enhance depth and reflection, multiplying views of both the interior and the exterior landscape. Exterior areas use more weather-resistant finishes and decking, maintaining continuity of tone without compromising performance in the coastal climate.
Lighting design is central to the identity of TCH Restaurant. Sculpted ceiling coves integrate RGB LED strips that wash the undulating surfaces with gradients of magenta, violet and blue, evoking the chromatic intensity of Caribbean sunsets. These indirect lights are complemented by warm white downlights that provide functional illumination for tables and the bar counter.
The combination of reflected colored light and strategic accenting on the bottle racks, bar surfaces and perimeter glazing generates a layered atmosphere. Lighting scenes are programmable, allowing smooth transition from a relaxed daytime ambience to a more theatrical nightlife setting. Exterior terraces rely on discreet, low-glare fixtures that preserve views of the night sky and the sea while ensuring guest comfort and safety.
Furniture is designed with ergonomic comfort and visual simplicity, using clean lines that do not compete with the expressive ceiling. High stools around the bar emphasize social interaction and flexibility, while dining chairs and tables are lightweight and easily reconfigurable for different group sizes or events. The central bar’s rounded geometry minimizes dead corners and optimizes service efficiency.
Custom wine displays and mirrored niches serve both as storage and as sculptural elements, articulating the back-bar wall. Large ceiling fans provide perceptible air movement, reinforcing comfort in the tropical climate and reducing the dependence on mechanical cooling when façades are open. The detailing of edges, junctions and transitions aims for a seamless reading of the space, enhancing the overall guest experience.
The project responds to the coastal context of Playa del Carmen by maximizing natural ventilation, visual permeability and orientation towards prevailing breezes. Extensive glazing is protected by overhangs and pergolas, mitigating direct solar gain while preserving panoramic views. The openable façade system allows the restaurant to operate in a hybrid indoor–outdoor mode, reducing reliance on air conditioning during temperate hours.
Sustainability strategies include the use of LED lighting throughout, significantly lowering energy consumption, and the selection of durable, locally appropriate materials that withstand saline air and humidity, reducing maintenance and replacement cycles. The predominance of wood from responsibly managed sources, combined with the thermal mass of concrete floors, supports a balanced indoor climate. By integrating bioclimatic principles with a high-impact aesthetic, the restaurant aligns environmental responsibility with a memorable guest experience.
TCH Restaurant is conceived as a fluid transition between the Caribbean waterfront and a contemporary lounge atmosphere. The project fuses the dynamism of nightlife with the openness of a seaside terrace, creating a continuous spatial narrative from day to night. Organic ceiling forms, reflective surfaces and a central bar island structure orchestrate the experience, framing views towards the sea while generating an intimate interior landscape. The concept emphasizes movement and energy, expressed through curved geometries, layered lighting and carefully choreographed circulation around the bar.
The restaurant operates as both destination and viewpoint. Large glazed façades dissolve the physical limit between interior and exterior, allowing the vivid sky and sunset to become an active component of the design. During the day, natural light and the ocean horizon dominate; at night, chromatic LED lighting reconfigures the space, transforming it into a vibrant, immersive environment.
The plan is structured around a central bar island that functions as the spatial and social core. Seating radiates from this nucleus in concentric layers: high stools at the bar, followed by low dining tables, and finally the perimeter terrace that opens to the sea. This arrangement ensures clear sightlines, easy service circulation, and equal access to views for most tables.
Interior and exterior platforms are subtly differentiated by changes in floor material and level rather than by solid partitions. Sliding glass panels on the façade enable the dining area to operate either as a controlled indoor climate zone or as an open-air extension of the terrace. Circulation routes are intuitive, guiding guests from entry to bar, and then naturally out towards the oceanfront deck, where the sunset-oriented seating is maximized.
The material palette balances local warmth with contemporary precision. Polished concrete floors provide durability and thermal mass, while curved timber wall claddings and bar fronts introduce tactile comfort and visual softness. Wood is used in bar stools, tabletops, and pergola structures, creating a cohesive language that echoes the tones of sand and palm trunks.
Neutral base colors—beige floors, white ceilings, and dark bar volumes—are intentionally restrained to serve as a canvas for dynamic lighting. Metallic accents on bottle displays and mirrors enhance depth and reflection, multiplying views of both the interior and the exterior landscape. Exterior areas use more weather-resistant finishes and decking, maintaining continuity of tone without compromising performance in the coastal climate.
Lighting design is central to the identity of TCH Restaurant. Sculpted ceiling coves integrate RGB LED strips that wash the undulating surfaces with gradients of magenta, violet and blue, evoking the chromatic intensity of Caribbean sunsets. These indirect lights are complemented by warm white downlights that provide functional illumination for tables and the bar counter.
The combination of reflected colored light and strategic accenting on the bottle racks, bar surfaces and perimeter glazing generates a layered atmosphere. Lighting scenes are programmable, allowing smooth transition from a relaxed daytime ambience to a more theatrical nightlife setting. Exterior terraces rely on discreet, low-glare fixtures that preserve views of the night sky and the sea while ensuring guest comfort and safety.
Furniture is designed with ergonomic comfort and visual simplicity, using clean lines that do not compete with the expressive ceiling. High stools around the bar emphasize social interaction and flexibility, while dining chairs and tables are lightweight and easily reconfigurable for different group sizes or events. The central bar’s rounded geometry minimizes dead corners and optimizes service efficiency.
Custom wine displays and mirrored niches serve both as storage and as sculptural elements, articulating the back-bar wall. Large ceiling fans provide perceptible air movement, reinforcing comfort in the tropical climate and reducing the dependence on mechanical cooling when façades are open. The detailing of edges, junctions and transitions aims for a seamless reading of the space, enhancing the overall guest experience.
The project responds to the coastal context of Playa del Carmen by maximizing natural ventilation, visual permeability and orientation towards prevailing breezes. Extensive glazing is protected by overhangs and pergolas, mitigating direct solar gain while preserving panoramic views. The openable façade system allows the restaurant to operate in a hybrid indoor–outdoor mode, reducing reliance on air conditioning during temperate hours.
Sustainability strategies include the use of LED lighting throughout, significantly lowering energy consumption, and the selection of durable, locally appropriate materials that withstand saline air and humidity, reducing maintenance and replacement cycles. The predominance of wood from responsibly managed sources, combined with the thermal mass of concrete floors, supports a balanced indoor climate. By integrating bioclimatic principles with a high-impact aesthetic, the restaurant aligns environmental responsibility with a memorable guest experience.
Our offices are located in Barcelona, Cancún, Chicago and Santo Domingo, but thanks to technology we can do projects on all over the world.
Barcelona
Bac de Roda 136
08020, Barcelona
Spain
Madrid
Av. de Buendía 11
19005 Guadalajara (Madrid)
Spain
Chicago
373 Hazel Ave, Apt A1
60022, Glencoe, Illinois
United States