The project develops the renovation and rehabilitation of the building known as "Hotel Reuma" for its transformation into a restaurant. The gastronomic offer is based on seaweed and follows the buffet restaurant typology. For the approach of the restaurant we have sought to create a buffet that is out of the concept as we know it. On the other hand, the gastronomic offer is the late motivator of this project because from it we have created the user experience by researching the use of algae in the kitchen and how we can bring this type of gastronomy to the public. After the research, we decided that the user experience would be based on three factors: a DIDACTIC variant, the EXPERIENCE of the user and the SURPRISE or discovery factor.

Thus, the restaurant has a showroom space where the customer will learn about seaweed in the kitchen and can taste them in different cooked dishes as well as prepare a starter in the minibuffet; a fresh seaweed store, dining room and take away area, plus two terraces with privileged views of the Paseo de los Tristes.

A dynamic space with futuristic touches make this place halfway between a restaurant, museum and seaweed laboratory.