The premises have been designed to stand out from other ice-cream parlours. Its design consists of an aseptic space, which creates a great sensation of cleanliness and cleanliness. These sensations are reinforced by the pure use of colours, accentuated by a very careful lighting, treated as another material to control, modify and shape the spaces.
Two well-differentiated areas have been created, one for daytime and the other for night-time. During the day, the leading role is played by white light, which conveys transparency, cleanliness and professionalism. At nightfall, the recreation of the glacial effect gains strength: the white lighting disappears and the blue lighting takes centre stage, creating the illusion of entering a gentle glacier.
Materiality is another important aspect in accentuating these sensations. This is why composite and micro-perforated mini-wave sheet metal has been used as cladding for the vertical walls, as it is a material that is cold to the touch and, thanks to its perforation, generates a transparency that, when illuminated with cold light, evokes the sensation of a double, frozen skin. This sensation is also supported by the use of blue butyral in the glass panes that make up the façade, with the aim of tinting the interior of the premises blue, so that the light that enters gives it a greater sensation of freshness and from the outside produces a refreshing effect.
In accordance with the products offered in this ice cream parlour, which are always subject to experimentation, the idea of generating an atypical and unusual space has involved the project. The objective was clear: to make the user experience the innovative spirit that defines Candela Gelatería, and so the designer has taken into account each one of the details, which evoke the aesthetic of a futuristic laboratory that go from the creation of the logo, which nobody would be surprised to see on a periodic table, to the inclusion of backlit panels, to the incorporation of tubes that run through and outline the space, transformed into luminaires.
Candela Gelatería began in a 35 m2 establishment. Now, boosted by its success, they have decided to expand the space to 68 m2, which houses the bar, the on-site consumption area and the cocktail bar area.
Candela Gelatería is located in Redován, a town in Alicante, with master ice-cream maker José Manuel Marcos Candela at the helm, whose professionalism was recognised in 2019, when he received the title of sub-champion ice-cream maker.
