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Remodeling a building works much like filleting a fish. You can cut it in any direction and make it into a ragout. It is easier to digest if we work with its grown structure. And cut the pieces to a size that is comfortable for the connoisseur.
Team Oliver Guntli, dipl. Arch HTL, MAS Monument Preservation and Conversion
Membership:
Verena Epp, graduate Arch FH
Sandra Mumenthaler, graduate interior architect HFG, administrative assistant SVIT
This text has been machine translated.
guntli architektur gmbh
Hänibüel 6 6300 Zug
Oliver Guntli
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guntli architektur gmbh