The Frutas Eloy Headquarters by Picado de Blas Arquitectos presents a new vision of workspaces that stimulate creativity. The project transcends conventional office models, integrating multipurpose spaces that combine work, socializing, and sensory experiences.
To strengthen the corporate identity, the project is characterized by flexibility in the spatial configuration of the offices, blurring the boundaries of the different programmatic functions. In this way, daily activities merge with larger events, improving the daily experience of employees.
The architects have carefully chosen the materials and color palette used to respond to demands for sustainability and well-being. On the one hand, each construction element was selected with minimal environmental impact in mind. On the other hand, the vibrant colors that characterize the interior seek to positively influence mood and work dynamics. These offices challenge the paradigms of the workplace, blending programmatic innovation, sustainability, and comfort.
Frutas Eloy Headquarters by Picado de Blas Arquitectos. Photograph by Alberto Amores.
Description of project by Picado de Blas Arquitectos
Mercamadrid is the second-largest wholesale market in Europe (after Rungis in Paris) and one of the largest in the world. It covers more than 220 hectares, with a vast logistical capacity that enables the rapid distribution of perishable products across Spain and international markets. Our project redefines the work experience in this industrial setting through programmatic, typological, and construction innovation.
The project is designed for a leading grocery company, FRUTAS ELOY. The warehouse is located at the end of the premises, on Calle 1, plot A122, facing the M40 highway, with visual presence from the AVE train tracks. It is a two-level refrigerated logistics warehouse accommodating 32 trucks that load and unload 24 hours a day.
Above this complex industrial system, we propose an elongated structure with a length of 82 meters and a width of 19 meters. These dimensions are determined by the industrial requirements of the prefabricated warehouse. Our contribution to the industrial project involves two key interventions: the facade and the office spaces. The distinctive facade gives the building an identity, composed of striped prefabricated elements that control excess light for interior workspaces while maintaining a visual connection with the Madrid skyline through various circular openings.
Natural light floods the interior through four courtyards, one of which is a social patio designed for meetings and open-air breaks with a large garden. The other courtyards function as islands in the center of the workspace, structuring the layout and ensuring even distribution of natural light between the facades. These offices represent a new vision of how workspaces can foster creativity, well-being, and sustainability while integrating diverse uses into a cohesive concept.
The project challenges traditional office models by integrating multifunctional spaces that blend work, social interaction, and sensory experiences. The most distinctive feature of the design is a show cooking area located at the heart of the offices. This space not only allows Michelin-starred chefs to hold culinary demonstrations for clients and employees, but it also serves as a central hub for interaction among all users. It celebrates gastronomy as a source of inspiration, culture, and social cohesion, merging the workplace with cultural and recreational elements.
Flexibility is the core principle of the design: the offices are open and versatile, with areas dedicated to both individual and collaborative work. The spatial arrangement with light-filled courtyards and greenery allows for a seamless blend of daily operations and large-scale events, blurring traditional boundaries between functions. This hybrid approach fosters creativity, reinforces corporate identity, and enhances employees' daily experience.
The project embraces sustainability through the selection of contemporary and recycled materials. From flooring made of recycled waste to cladding that optimizes thermal and acoustic insulation, every construction element has been carefully chosen to minimize environmental impact. Additionally, the use of modern construction techniques ensures an efficient and high-quality execution.
The vibrant color palette is not just an aesthetic choice but also a tool for psychological well-being. Studies in neuroarchitecture suggest that bright colors positively influence mood and productivity, making them a key element in workplace design.
Employee comfort has been a priority from the project's inception. Spaces are designed to maximize natural light, reduce noise, and encourage interaction. The offices include open rest areas, indoor green spaces, and natural ventilation systems that ensure high air quality.
The show cooking area also promotes well-being, offering a rich sensory experience that transforms the work environment into something more fulfilling and meaningful. This holistic approach to design reflects a commitment to creating spaces that are not just functional but also human-centered.
The project does not only transform the employee experience but also acts as a cultural catalyst within the industrial zone. The Michelin chef demonstrations are not just culinary events but also opportunities for engagement between the company, its clients, and the local community. This initiative strengthens ties between the business sector and society, highlighting the power of architecture to create meaningful connections.
These grocery company offices redefine workspace paradigms by integrating programmatic innovation, sustainability, comfort, and culture. In an environment dominated by mediocre buildings, this proposal stands out as an example of how contemporary architecture can transform workspaces into enriching, multi-faceted experiences. It is a statement that the future of offices is not just about how we work but about how we live and connect within them.
