2016

MCHAP

Sociedad de Mar, Summer Dwelling

Sebastian Adamo, Marcelo Faiden

Jose Ignacio, Uruguay

May 2015

PRIMARY AUTHOR

Sebastiàn Adamo Marcelo Faiden

CONTRIBUTING AUTHOR

Marcelo Faiden (Architect)

AUTHOR

Adrian D'Amario

PHOTOGRAPHER

Sebastiàn Adamo

OBJECTIVE

Each one of the buildings is positioned on the ground without changing the qualities of the soil that it is not used. For this purpose, two ways to access the dwellings are projected. In the upper area of the ground a private patio precedes every house while the lower part the access is through an air patio. The formal alternation that these both patios typologies propose, allows to test a dialogue with the existing trees, while characterizing transversal circulations. Conversely, three parallel gaps to the glen diagonally intersect the grouping, offering an intermediate scale between the forest and dwellings. The use of reinforced concrete made on site extends to all buildings by a horizontal pattern, sized from job possibilities of a group of five workers. The resulting texture sets out the specific perforations to each one of the dwellings, always different and always similar to each other.

CONTEXT

Sociedad de Mar is a group of summer dwellings located in a coastal forest, 1km away from the Atlantic Ocean. It seeks to install an alternative tourism model from the immediate periphery of one of the most exclusive seaside resorts: Jose Ignacio, Uruguay. 20 dwellings that share a pool and a multipurpose pavilion are distributed regularly spaced within a plot of about 60 square meters side by side, trying to reproduce the way in which the trees that surround them are installed. A very limited set of materials, space and organizational variables eventually outline a new species that seeks to coexist with all of those who already cohabited the forest.

PERFORMANCE

The first stage of the project consisted about the construction of the multipurpose pavilion and the first dwelling model unit. The completion stage of the project is scheduled to start on March 2017.