Located in Vagator, Como Agua designed by Otherworlds uses bamboo and a repurposed wild shrub to mimic the nest’s shape and form.
Sitting atop a cliff in Vagator with breathtaking views of the sea, Como Agua stands out as a unique dining destination in Goa. Here, the concept revolves around nature and avian aesthetics, utilizing organic materials to craft a space deeply connected to the natural world. “We envisioned the restaurant as a bird’s nest perched atop a hill in a forest. Our aim was to recreate the experience of dining within and around an expansive, overgrown weaver’s nest, surrounded by a vibrant, tropical setting,” explains Arko Saha, the principal architect and founder of Otherworlds, the design firm behind Como Agua.
Como Agua in Vagator is sustainably designed using natural materials without any concrete. Studio Charuau/Fabien Charuau
The design team, composed of Saha, Mandar Pounikar, and Lionel Alphonso, collaborated with Bamboopecker to realize the project. The entire structure has been constructed sustainably, employing eco-friendly techniques and materials, completely eschewing the use of concrete. Bamboo, indigenous to the area, features prominently in both the structure and exterior design. Additionally, Lantana Camara, a reclaimed wild shrub, serves as another key building component. Saha elaborates, “We discovered that it’s an invasive plant species, overtaking 40% of the Western Ghats. Its unchecked growth disrupts biodiversity, displaces native flora, and hampers wildlife habitats. This plant impedes forest regeneration and pasture productivity. Bamboopecker shed light on this issue and proposed utilizing it as a building material to combat its rampant spread.”
By using bamboo and Lantana Camara, Como Agua has showcased the possibility of building commercial spaces with nature. Studio Charuau/Fabien Charuau
The flooring is a mix of Kota stone and locally-available matti wood. Studio Charuau/Fabien Charuau
The repurposed Lantana Camara sourced from the Western Ghats forests underwent on-site processing, including cutting, trimming, and bending, to form a membrane wrapped around metal mesh structures. This unique membrane was utilized for crafting various elements such as railings, compound wall partitions, nest-like structures, facades, and canopies. “In partnership with Bamboopecker, we conceived several biophilic designs within the space, possibly pioneering the first Lantana Camara architecture in India,” he explains.
Spanning 3,750 square feet, Como Agua is enveloped by swaying palm and coconut trees, its elevated structure resting on stilts supported by metal columns atop a stone foundation. Situated amidst nature and in close proximity to the sea, the restaurant benefits from ample cross ventilation, ensuring a naturally cool ambiance in its open-air setting.
The team planted additional plants and shrubs like heliconia, colocasia, alocasia and hibiscus in and around the restaurant. Studio Charuau/Fabien Charuau
“We were captivated by the intricate nests crafted by weaver birds, known for their communal nesting and foraging habits. They meticulously gather natural materials like twigs, fibers, and leaves to construct a sturdy membrane, often suspended from tree branches,” explains Saha. With this inspiration in mind, the design team fashioned two large nests on the upper deck of the new restaurant in Goa, providing seating for patrons. Additionally, wire mesh lamps scattered throughout the space draw inspiration from the hanging nests found in trees. “These lamps are suspended at varying heights, creating a whimsical and inviting atmosphere that mirrors the organic essence of their natural counterparts found in forests,” he elaborates.
The bar façade is inspired by nests that are a bit eccentric in shape and form and is made using a thin metal mesh with Lantana Camara wrapped around it. Studio Charuau/Fabien Charuau
On the ground level, a sinuous membrane crafted from the wild shrub envelops the bar and pizza counters, enclosing a wooden bench in between, providing a snug corner for intimate gatherings. Utilizing predominantly on-site crafted furniture, the designers ventured into experimentation by incorporating recycled sections of local matti wood for the countertops, achieving a rugged, organic texture with diverse finishes and hues. Likewise, the wooden shelves of the bar were fashioned from elongated slabs of the same wood, intentionally charred to produce a jagged-edged, burnt appearance.
Divided across different levels, it can accommodate up to 150 guests across the space. Studio Charuau/Fabien Charuau
The large nests make for interesting seating spaces, intended to give patrons a feel of the restaurant’s design concept. Studio Charuau/Fabien Charuau
For the interior flooring, the team opted for Indian Kota stone in assorted shades and finishes, while locally sourced matti wood panels were employed for the exterior decking. “We sliced the stone into slender, elongated slabs of varying hues and arranged them in a pattern that seamlessly integrates with the wooden deck flooring outside. The deliberate irregularity in placing Kota stones next to each other imbues the space with a natural, organic feel,” explains Saha.
With the onset of the monsoon season in mind, Saha reveals that the restaurant is equipped with a temporary bamboo roof for shelter, ensuring comfort during inclement weather. However, during fair weather, Como Agua remains open-air, allowing guests to engage in a playful interaction with the surrounding natural environment.
Source: AD
