城市裡的土地儀式！全植料理餐廳「 Gaia Flow」從空間到餐桌，開啟你的五感自然之旅

" You have to think of a restaurant as a series of impressions. " 
 —— Davide Rockwell
    

David Rockwell 曾強調：「餐廳的空間設計，絕非只是靜態的背景佈置，而是一門藝術。它能從動線、光影與材質的規劃中，喚起顧客的情緒與期待；從座位配置到燈光層次，深層地創造出可被品味的場域感。」餐廳並非無聲場景，而是一個隨整體氛圍起伏而鮮活生命體。當日光輕柔傾瀉，材質肌理彷彿釋放出料理本質與土地氣息，賓客便隨之被引入情境。這場體驗，無疑是餐宴序曲：縱使第一道料理尚未上桌，飽滿的氛圍已然先為味蕾鋪陳蔓延。

這股對「場域感」的追尋，成為蔬食餐廳 Gaia Flow 的核心精神。整體空間由孵室構築操刀，以「身土不二」（生命與土地無法切割，彼此共生）為設計信念。對餐廳主理人而言，料理是一條從土地產出到餐桌的完整生命軸線。蔬菜飽含田野氣息，於廚房中被細心轉化，最終在餐桌上展現充滿敬意的新形貌。因此，廚房被置於空間核心，近乎佔去整體空間一半的面積，如心臟般推動場域脈動，也像是一種無聲的宣言：土地所承載的厚度，與料理被賦予的價值，在 Gaia Flow 獲得了同等的尊重。

David Rockwell once observed that restaurant design is not a static backdrop but an art form. Through the orchestration of movement, light, and material, it can shape anticipation and emotion. From seating layouts to the play of illumination, design establishes a place that can be experienced as fully as the food itself. A restaurant is therefore not passive but alive, responding to shifts in atmosphere. As daylight filters through, surfaces reveal the essence of the cuisine and its connection to the land, preparing guests for the meal even before the first dish is served.
This pursuit of a sense of place lies at the heart of Gaia Flow, a plant-based restaurant designed by Arch Park. The design is anchored in the principle of “body and land as one,” where life and earth are inseparable and interdependent. For the founders, cuisine traces a complete trajectory from soil to table. Vegetables arrive with the imprint of the fields, are carefully transformed in the kitchen, and reemerge at the table as expressions of respect. The kitchen, therefore, occupies the very core of the restaurant, taking up nearly half of the floor area. It functions as the heart of the space, propelling its energy while making a quiet declaration: at Gaia Flow, the richness of the land and the value of food are given equal weight.

沉浸意象，光影中的土地回溯

設計核心「身土不二」的精神，被設計團隊細膩地轉譯為可觸及的空間語言。他們從與自然互動的深刻記憶中擷取意象：想像陽光穿過層疊枝葉縫隙，在地面篩落細碎而溫柔光影。這段記憶也具象化為天花的木條設計，一道道排列彷彿天然的樹冠，既柔和了直射光線，也巧妙隱藏現代設備的痕跡。置身其中，即刻被靜謐氛圍包裹，呼吸隨之放緩，感官也如冬眠後被重新喚醒。

The principle of body and land as one is translated into a spatial language that feels immediate and tangible. Drawing on memories of being immersed in nature, the design recalls sunlight filtering through overlapping leaves, scattering gentle shadows across the ground. This imagery is reinterpreted in the ceiling, where wooden strips are arranged like a canopy. They soften direct light while discreetly concealing modern equipment. The result is an atmosphere of stillness, where breathing slows and the senses gradually attune to the environment.

空間的材質語彙，則以一貫的「原型食物」理念為基石：食物保有天然風味，而空間則必須保有材料的樸拙原生氣質。

實木、紅磚與水磨石等原生材料被大量運用，設計團隊刻意保持不完美的紋理與時間留下的斑駁。紅磚透過不同疊砌方式，是對傳統文化致敬，也創造出新的牆面表情；原有水磨石地板被修復保留，與黑色抿石子過道共同完成了內外場域的無縫銜接；牆面塗料選用稻草與夯土混合而成的天然質材，讓空間能夠真正地呼吸吐納。透過這些材質的並置與堆疊，設計團隊巧妙地使整體場域於「粗獷中帶精緻、復古中帶現代」中達到完美平衡。

Material choices follow the same philosophy of “whole foods,” where just as ingredients retain their natural character, the space preserves the raw qualities of its materials. Solid wood, red brick, and terrazzo are used throughout, with imperfections and patina intentionally left visible. Brick walls are laid in varied patterns as a nod to tradition while introducing new expressions of texture. The existing terrazzo floor has been restored and paired with black pebble pathways to create a seamless link between interior and exterior. Walls are finished with a mix of straw and rammed earth, allowing the space to quite literally breathe. Together, these material layers create a balance that feels both rugged and refined, rooted in heritage yet open to contemporary life.

有機生態，動線與時間的哲學

如果說廚房是餐廳的核心驅動，那麼座席配置與動線流動便是場域的血液。設計團隊將此視為一種有機的生態系，使空間能依使用者的需求而彈性變化：開放式的座位提供日常用餐與交流，而半開放或可分隔的包廂則提滿足所需的私密性。靠窗的雙人座、獨自沉思的角落、及群體共享的長桌，如同不同物種在森林裡和諧並存，讓社交的節奏與情感的濃淡得以自由地醞釀生成。

If the kitchen is the driving force of the restaurant, then seating and circulation form its lifeblood. The design frames this as an organic ecosystem, allowing the space to adapt flexibly to different needs. Open seating encourages everyday dining and conversation, while semi-private and partitioned rooms provide intimacy when required. Window-side tables for two, solitary corners for reflection, and long communal tables for gatherings coexist like diverse species in a forest, shaping a natural balance between social exchange and personal retreat.

當然，設計的靈魂往往藏於細節之中。餐廳大門以甲骨文陰刻出餐廳中文名稱「羿初」，遠古印記彷彿烙印在牆面，靜默地提醒來訪者這是一場對生命本源的回溯旅程。入口處抿石子地板嵌入的金屬字樣，刻劃出時間在材質上留下的痕跡，讓每一步行走都帶有閱讀土地紋理的儀式感。

蔬食料理對「原型」的追求相互呼應：它不求完美無瑕，而是允許時間的力量緩緩滲入，使人能真切地感受那份未經矯飾的、與土地連結的真實。

The spirit of the design is also revealed in its details. The main entrance bears the restaurant’s Chinese name, Yi Chu, carved in oracle-bone script—an ancient imprint that quietly signals a return to origins. At the threshold, metal lettering is set into the pebble floor, tracing the passage of time upon material. Each step becomes an act of reading the land. Furniture choices extend this sensibility, with rattan chairs bringing the tactility of weaving into daily use. In every detail, the pursuit of authenticity mirrors the restaurant’s approach to food: not polished to perfection, but open to the quiet presence of time, allowing the space to remain grounded in its connection to the earth.

生生不息的迴歸循環

「每個客人在踏入餐廳的那一刻起，便已開始品嚐第一道料理，而這道料理，就是空間本身。」設計總監總結道。當氛圍、材質、光影與動線彼此纏繞交織，空間便徹底掙脫了背景束縛，成為完整用餐體驗的序章，預示著料理的風味，並引導著五感進行一場跨越味覺的深刻共鳴。

Gaia Flow，是一場感受土地能量、體驗循環流動的完整儀式。當人們心滿意足地離開時，心中或許仍留著光影灑落的暖意、木頭散發的沉靜氣息、紅磚的質樸觸感——這些無形的感知，與盤中的蔬食料理一樣，共同成就了城市裡一場生生不息的循環。

“As soon as a guest steps into the restaurant, they are already tasting the first course—and that course is the space itself,” notes the designer. When atmosphere, material, light, and circulation intertwine, the interior is no longer a backdrop but the opening chapter of the dining experience. It sets the tone for the flavors to come and invites the senses into a resonance that extends beyond taste.
Gaia Flow is conceived as a ritual of returning to the earth and experiencing its cycles. Guests leave with more than a meal; they carry with them the warmth of shifting light, the quiet scent of wood, and the tactile memory of brick. These impressions, though intangible, echo the plant-based cuisine on the plate. Together they form a continuous cycle of renewal, a reminder that in the city, life and land remain inseparably linked.