Centro Híbrido de Difusión de Gastronomía Andina en el Hotel Cusco en la ciudad de Cusco, Perú

Abstract

Para el presente año 2023, Perú ganó por 12vo año consecutivo

For the current year 2023, Peru won for the 12th consecutive year as the best gastronomic destination according to WTA (World Travel Awards), making this beneficial for the country since gastronomic tourism is growing worldwide. Given the growth of this new pheno menon, various hotels and restaurants provide services within their facilities aimed at providing greater knowledge of inputs, cooking techniques and customs of the region. For this reason, we seek to create a Hybrid Center through design for the dissemination of Andean gastronomy at the Cusco Hotel. The project is based on the collection of context and pre-existence information, to then analyze the functions and users and the activi ties that they will carry out within the container. In order to intervene in said building, strategies were made at an organizational, formal, spatial and experimental level in order to have certain guidelines when intervening. Since this is a monument, the heritage regulations at the level of Peru, Cusco and the Historic Center of Cusco were taken into account. Finally, the project landed on a Master Plan to later develop a sector in detail and be able to adequately explain the proposal. The concept of this project is to be able to tell the story of Andean gastronomy through design and sensory spaces, it will mainly have two gardens with Andean plants, in addition to various spaces set based on the concept to improve user experiences