Maracaibo needed an architectural gesture that would not only respond to a commercial need but symbolize a new stage for the city. Centralia was born as that answer: a project that merges gastronomic vision, urban regeneration, and architectural excellence to become a turning point in how private spaces are conceived.

Strategically located in a high-value area, Centralia is not a single restaurant nor a conventional food court: it is an ecosystem designed to provoke, attract, and connect. A nucleus where three gastronomic concepts coexist—Tanoshii, Volterra and Polanco— articulated through a shared aesthetic and operational vision.

This convergence of identities marks a milestone for Maracaibo, introducing a new standard of design and experience that did not previously exist.

Beyond its value as a culinary destination, Centralia represents an urban commitment with positive impact: activating social dynamics, revitalizing its surroundings, and placing on the map a new way of shaping the city.

Architecture here is not merely an envelope; it is part of the content. Every formal, technical, and spatial decision responds to an intention of brand and experience.

In an environment where many projects operate through fragmentation or improvisation, Centralia showcases what can be achieved when working with structure, method, and a holistic vision. We share everything about how we developed it —in partnership with MAT Latinamerica— to turn an ambitious idea into a fully operational reality from day one.

From its conception, the challenge was far more ambitious than placing three restaurants under one roof. The vision was clear: to create an ecosystem where each concept had its own identity, yet all shared the same architectural, operational, and narrative logic.

Instead of replicating fragmented food court models, Centralia proposes a curated, immersive, and fluid journey. Each brand —Tanoshii, Volterra and Polanco— stands with aesthetic and conceptual autonomy, yet is strategically connected: both functionally (service areas, kitchens, staff flows) and experientially (customer interaction, shared atmosphere, sensory coherence).

Visitors don’t enter “three separate restaurants,” but rather a three-dimensional, expandable experience, that can be explored and revisited seamlessly.

From the choice of materials to the planning of sound, everything is designed to create continuity without losing character. This is the true differentiating value: in Centralia, diversity and consistency coexist—what is unique and what is complementary.

For complex projects like Centralia, working under a contract model is not just an advantage—it is a necessity. Instead of dividing responsibilities among multiple vendors, designers, contractors, and installers, this approach consolidates the entire process under a single technical and creative interlocutor, ensuring order, efficiency, and coherence from concept to delivery.

The key lies in integrating all stages: conceptual design, technical development, product procurement, logistics planning, site execution, and final installation.

This ensures anticipation of challenges: every element—finishes, furniture, lighting—is defined, budgeted, and validated before construction begins. There is no room for improvisation or budget drift.

As Michele Casarín, General Director of Design Group Latinamerica, states:

“The difference is clear: the client receives exactly what they saw in the initial presentation. There are no surprises. Every element—from a chair to a finish—already has a name, a price, and a schedule. That certainty holds from start to finish.”

Tanoshii doesn’t replicate tradition; it redefines it. Its spatial language begins with controlled darkness: low lighting and warm accents generate an intimate, almost theatrical atmosphere. Natural stone, dark woods, and black metals contrast with the delicacy of plating and culinary detail.

Located on the ground floor with a VIP level above, Tanoshii balances intimacy and sophistication, immersing visitors in a cohesive narrative where architecture amplifies the dining ritual.

Both levels are visually and sensorially connected, maintaining a narrative coherence that reinforces the identity of the place.

The spatial language begins with controlled darkness: a treatment of low lighting and warm accents creates an intimate, almost theatrical atmosphere. Tactile textures—dark woods, natural stone, and black metals—contrast with the delicacy of the plating and the visual precision of each dish.

Everything was designed to immerse the visitor in a captivating experience where the environment not only complements but amplifies the gastronomic ritual.

One of the main technical challenges was achieving functional integration between the operational demands of Japanese cuisine—which require clean and efficient workflows—and an aesthetically demanding proposal in terms of finishes, lighting, and custom furnishings.

Every element—from acoustics to furniture layout—was carefully designed to maintain a balance between the theatrical and the functional, between sophistication and livability.

At Tanoshii, the architecture reflects the philosophy of a brand that doesn’t need to shout to stand out.

Volterra is built around its open kitchen and grill—the emotional nucleus of the restaurant. Forged iron, stone, and wood shape an environment where rusticity and refinement coexist naturally.

Focused lighting dramatizes the fire, projecting shadows that highlight textures and emphasize the ritual of preparation. Here, the flame is not a symbol—it is the heart of the experience.

Materials such as wrought iron, stone, and wood were chosen for their ability to convey solidity, warmth, and authenticity, creating an atmosphere where rustic and elegant elements coexist naturally.

“What we wanted was to capture the emotional power of fire and bring it into a space that feels intimate yet imposing. Here, everything revolves around the flame—not as a decorative symbol, but as the heart of the experience. Volterra isn’t designed to look good in a photo; it’s designed to align with all the senses.”

Daniel Hernández – Project Manager at Design Group Latinamerica

Warm, focused lighting enhances the drama of the fire, casting shadows that emphasize the texture of the materials and elevate the ritual of preparation.

Volterra is not just a powerful gastronomic proposal; it embodies the soul of the project in its most visceral expression. It is a meeting point between the rustic and the refined, between earth and technique, between the local and the universal.

Polanco avoids the obvious, creating a space that honors Mexico’s essence without clichés. Terracotta tones, natural textiles, and curved geometries craft a warm, vibrant atmosphere that adapts to both celebration and intimacy.

Here, the challenge was clear: to design a space that evokes emotion without overwhelming, that speaks of culture without resorting to folklore, and that connects with the visitor through elegance, warmth, and memory.

The brand concept led us to explore an architectural language that, far from being thematic, is rooted in the sensitivity of color, tactile materiality, and organic geometry as vehicles of expression.

Every detail—from zoning to acoustics—was choreographed to resonate emotionally, elevating the culinary journey into a cultural statement.

Everything in Polanco was designed to resonate emotionally. The arrangement of furniture, the relationship between public and private areas, the acoustics, and even the circulation rhythms were conceived as part of a silent choreography that elevates the gastronomic experience.

This restaurant, more than just a venue, becomes an extension of the brand that inhabits it. A space that maturely embodies what it means to reinterpret a cultural heritage without oversimplifying it.

Unlike many commercial projects marked by delays, improvisation, or cost overruns, Centralia delivered exactly as promised—opening on schedule with three fully operational restaurants.

Not only did it open on schedule, but it launched with three fully operational concepts running in parallel, all under a high technical, functional, and aesthetic standard.

This outcome was no coincidence. It reflected an execution strategy that integrated design, procurement, construction, and installation within a single control system.

The client didn’t have to deal with multiple vendors or last-minute issues: every element—from wall finishes to furniture—was already anticipated, budgeted, and planned.

Efficiency wasn’t measured solely by timelines. It was also evident in the optimization of the overall budget, minimizing friction and avoiding the need to redo processes.

When a project succeeds in uniting architecture, business, and experience without losing control, it becomes something worth studying.

Centralia is not just an architectural achievement; it is a proven model for executing commercial spaces with strategic vision and tangible results.

This allowed investment where it truly added value, without compromising quality or identity.

Just weeks after opening, Centralia has already positioned itself as one of the most frequented gastronomic hubs in Maracaibo. Beyond the numbers, what validates this project is the strength of its execution and the fact that, from day one, it began operating exactly as it was conceived.

10 Key Lessons Centralia Offers in the Development of Structures in Maracaibo

1. Conceptualization cannot be separated from execution. Design and construction must be part of the same process to avoid inconsistencies between idea and outcome.
2. A single technical-creative interlocutor minimizes errors. Reducing the number of actors improves communication, speeds up decision-making, and prevents cost overruns.
3. Clarity from day one saves resources. When materials, suppliers, and timelines are defined from the start, improvisations that inflate the project are eliminated.
4. Gastronomic spaces must be designed with operations in mind. They should be not only visually appealing but also functional in terms of kitchen flow, circulation, and service.
5. Each brand must have its own spatial language. The identity of each restaurant translates into distinct atmospheres without breaking overall coherence.
6. A well-managed timeline protects the investment. Centralia opened as scheduled, avoiding losses due to delays.
7. The sensory dimension is also designed. Light, texture, acoustics, and materials were chosen to evoke sensations—not just to fulfill functions.
8. Collaboration between architecture and management is vital. The partnership with MAT Latinamerica enabled seamless integration of design, construction, and installation.
9. Contingencies are prevented, not improvised. A solid contractual system accounts for risk margins without compromising project control.
10. A commercial experience begins long before opening. From renders to final delivery, everything must communicate the same brand promise.

Centralia is not an exception—it’s a benchmark. And its greatest value lies in proving that building with structure, vision, and purpose is truly possible.

Centralia is not just a gastronomic space; it is proof that when design, operations, and commercial vision work in harmony, an ambitious idea can be transformed into a functional and memorable reality. Every decision made in this project followed a precise structure that prioritized both the user experience and the business objectives.

Contact us to explore your next commercial project.