Wyndham Grand Restaurantindretning af Bin Luan

Wyndham Grand Restaurantindretning af Bin Luan er en højt anset vinder af den meget prestigefyldte 2026 A' Design Award i Bronze i konkurrencekategorien Indretning og Udstillingsdesign.

BronzeIndretning· 2026

Wyndham Grand Restaurantindretning

af Bin Luan

Vinder af A' Design Award i Bronze i kategorien Indretning

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Designet

Om Wyndham Grand Restaurantindretning

Wyndham Grand er et 700 kvadratmeter stort restaurantinteriør, der forener en Wagyu-oksekødsrestaurant med en craft beer-bar. Indretningen er semiåben, og planter kombineret med massive og transparente skærmvægge opdeler rummet i rolige og livlige zoner. Præfabrikerede træpaneler er monteret ved modulær sammenføjning og har en mat, fugtafvisende overflade, der er velegnet til fugtige forhold. Kantlister i rustfrit stål skjuler samlingerne mellem træpanelerne og kunstglasset. Bardisken er fremstillet af metal og resinpaneler, og en udstillingshylde bag disken rummer craft beer-øl.

Anerkendelsen

Om A' Design Award i Bronze

Wyndham Grand Restaurantindretning er vinder af A' Design Award i Bronze, en højt prestigefyldt anerkendelse, der tildeles enestående designs, som udmærker sig ved kreativitet, opfindsomhed og skarpsindighed. Bronzevinderne er rigeligt dygtige og påfaldende kreative artefakter, der bekræfter deres designeres store erfaring, fantasi og snilde. Wyndham Grand Restaurantindretning forventes at være en højt estimeret, beundret og kær genstand, der er bemærkelsesværdigt professionel og innovativ. Dette design, der har vundet A' Design Award i Bronze, indarbejder bedste praksis inden for kunst, videnskab, design og teknologi og er fremragende på grund af sin sans for detaljer. Wyndham Grand Restaurantindretning tilfredsstiller pragtfuldt behov, rører længsler, charmerer følelser og appellerer til nysgerrigheden.

Bag Designet

Pressemappe

Credits, teammedlemmer og tekniske detaljer leveret af designeren.

Unikke Egenskaber: This plan aims to create a dining space that combines luxury and vitality, perfectly integrating the exquisite craftsmanship of top-notch Wagyu beef cuisine with the casual and free-spirited nature of craft beer, bringing a multi-sensory feast to guests. The design is based on the concept of an "urban oasis", carving out a serene and vibrant space in the bustling city, allowing guests to enjoy a moment of tranquility and relaxation while savoring delicious food and wine.
Dimensioner & Emballage: Project Area: 700 Square Meters
Tags: Urban oasis dining space, semi-open layout design, wagyu beef restaurant, craft beer bar, retro-futuristic material mix, natural landscaping for space division, composite dining experience
Produktionsteknologi: The prefabricated wood paneling uses modular splicing technology to reduce on-site construction waste. Its surface is treated with a matte moisture-proof finish, making it suitable for the humidity conditions of semi-open spaces. The junction between the wood paneling and the art glass is concealed with stainless steel edging strips to achieve a refined transition between materials.
Designudfordring: Separation of dynamic and quiet atmospheres: The tranquility of the Wagyu restaurant and the liveliness of the beer bar are separated by only a wall. Acoustic design (such as sound-absorbing materials and soundproofing of space partitions) is required to prevent noise interference and maintain the purity of each atmosphere.
Forskning: Material and Atmosphere Compatibility: Analyzing the combination of metal and resin panels to create a "retro-futuristic" feel, as well as the role of functional devices such as Wagyu beef display cabinets and craft beer racks in enhancing the dining experience. Ultimately, through multi-dimensional design, a composite sensory experience of "food, nature, relaxation" is achieved.
Inspiration: The semi-open layout of the Wagyu restaurant draws inspiration from the traditional garden design principle of "changing views with every step," using the interplay of solid and transparent screens and the natural growth of plants to divide the space. This design preserves the ceremonial feel required for Wagyu cuisine while using the breathing sensation of greenery to alleviate any sense of confinement.
Projektvarighed: The project is designed to commence in Zaozhuang in July 2024 and complete the design work by September 2024.
Driftsflow: Beer Bar: It adopts an open layout, connected to the Wagyu beef restaurant yet relatively independent. The bar counter is made of metal and resin boards, creating an atmosphere that blends the retro and the futuristic. Behind the bar counter, there is a display shelf for craft beer, showcasing a wide variety of craft beers.
Billedkreditering: NA