Abstract:
Old buildings often have the potential to be repurposed, giving them new value without
the need for full demolition. This study aims to transform a former restaurant into a SPA
facility using an adaptive reuse approach, focusing on spatial efficiency, user comfort,
and preservation of local identity. The research applied a qualitative method, including
observation, documentation of existing conditions, user needs analysis, and interviews
with the client. The design concept chosen is Balinese Tropical Contemporary,
combining traditional Balinese values with modern aesthetics. The design process
involved space analysis, relationship matrix, bubble diagram, and block plan to ensure
functional and aesthetic flow. The result of this design is a clear vertical zoning: the first
floor for public areas (receptionist, waiting area, manicure/pedicure), the second floor for
treatment areas (sauna, soaking room, treatment room), and the third floor for private
areas (VIP room, laundry, staff facilities). The use of natural materials, soft lighting, and
Balinese decorative elements creates a warm and relaxing atmosphere that enhances the
overall SPA experience.
