CASE STUDY
The herringbone geometry subtly guides circulation through the restaurant, enhancing transitions between spaces and adding texture through the interplay of light and shadow. According to Ezequiel Farca, the flooring was conceived as part of an internal“ exoskeleton” of wood elements designed to strengthen the architectural identity of the existing space. The herringbone layout also provided flexibility within the irregular conditions of the building, allowing the design team to resolve transitions naturally while preserving a seamless guest experience.
Engineered for hospitality demands Performance was equally critical to the specification. Engineered for demanding commercial hospitality environments, Parador’ s Taterra range combines the warmth and authenticity of wood with highperformance technical resilience. Its electron-beamhardened polypropylene surface offers exceptional resistance to wear, impact, and stains, while remaining waterproof, stable, and easy to maintain under heavy daily traffic.
Importantly, Taterra is 100 % PVC and plasticiser free, supporting healthier indoor air quality while aligning with a more conscious approach to material specification. Its thin construction also enabled installation over the existing floor substrate, minimising transitions throughout the restaurant and preserving continuity across the interior.
Parador’ s CEO Neel Bradham notes:“ Within Baldi, the flooring becomes far more than a background material; it acts as a unifying design element that connects architecture, atmosphere, and functionality. Reflecting Parador’ s design philosophy, Taterra demonstrates how flooring can fundamentally shape the experience of a space – redefining the foundation of a room as an architectural feature in its own right, rather than simply a surface underfoot.”
The result is a refined hospitality setting where material integrity and technical performance work together to support the ritual of dining and gathering in a distinctly contemporary way.
www. parador. de
- 55-