First draft from the architect - optimization

I don't even know whether to express that in watts or kelvins or joules, but basically every degree kelvin can be exchanged almost 1:1. That means the greater the temperature difference between the room where it is installed and the inside of the cabinet, the more work it takes to maintain that. And this work in turn warms the room and thus the stuff lying around there. It doesn't affect noodle bags, vacuum cleaner bags, and deposit bottles. Classic pantry foods actually benefit more from temperature consistency than from the absolute degrees. That is then the real disturbance: that the device "leverages" temperature fluctuations.

For pasta, flour, or similar items, the temperature should not matter. The idea that in a modern house you can keep foods that need to be cool fresh in a pantry (in the sense of, for example, vegetables) must be abandoned anyway.

That means the greater the temperature difference between the installation room and the inside of the cabinet, the more work it takes to maintain it.

I was at two different "kitchen houses" and both told me that refrigerators today are so well insulated that it doesn't matter whether they are placed in the sun or installed right next to the oven. Isn't that not really true in practice?

yes, then the pantry would need to be in the basement and even there, there is probably no traditional potato cellar with single-digit temperatures anymore.

One has to say goodbye anyway to the idea that in a modern house, perishables that require cool temperatures can be kept fresh in a pantry (in the sense of, for example, vegetables).

A classic pantry is not for food that loves coolness - but for those that love constant temperatures. Physics fundamentally still applies in an energy-saving ordinance house as well. But since the modern interpretation of the pantry is primarily used differently (as a junk room for bulk purchases) and also oriented differently (based on what is left over rather than facing north), this farewell has practically already taken place.

I visited two different "kitchen houses" and both told me that refrigerators are so well insulated today that it doesn't matter whether they stand in the sun or are installed right next to the stove. Isn't that practically untrue?

Like all half-knowledge from salespeople, that is both true and brazenly false at the same time: yes, the insulation is good. And yes and no, better insulation does not simply mean that heat transfer decreases linearly – rather, it is also slowed down and thus phase-shifted corresponding to the fluctuations of the surroundings. Physics is still not something for simpletons – but in this forum, the majority also have the naive pictorial idea of calcium silicate as a sumo-Buddha that sound cannot get past.

I think a shed roof ruins the look and does not fit with the rest.

If the appearance can be changed, I would try to plan the garage under the terrace and living rooms above living rooms, without any overhang. I could imagine that a similar saving to the shed roof could be achieved and the look might still be somewhat saved.

The statics can completely blow your cost plan. For us, the retaining wall/hillside house wall and floor slab were designed very heavily with an extremely large amount of reinforcement. In addition, the ceiling between the floors had to become even more massive. That was a five-figure expense.

The outdoor area depends on how you want it. You have an 8 m height difference. That does not disappear because of the house. Every level you insert has to be supported. And 90 cm here, 60 there also costs money.

I think a monopitch roof ruins the appearance and doesn’t fit with the rest.

What kind exactly: same slope or more, equal or less with the slope / against the slope / or across the slope; single-pitched (monopitch) or double-pitched (broken gable aka "monopitch")?