Wyndham Grand Jatetxeko Barnealdeko Diseinua by Bin Luan

Wyndham Grand Jatetxeko Barnealdeko Diseinua by Bin Luan is a highly esteemed winner of the very prestigious 2026 Brontzezko Saria A' Design Award in Barruko Espazioa eta Erakusketa Diseinua Competition Category.

BrontzeBarrualdea· 2026

Wyndham Grand Jatetxeko Barnealdeko Diseinua

by Bin Luan

Brontzezko Saria A' Design Award Winner in Barrualdea Category

6,872

Verified Award Winner

Verify Award Status for #175703

View at A' Design Award Press Release Award Badge

Colors

The Design

About Wyndham Grand Jatetxeko Barnealdeko Diseinua

Wyndham Grand 700 metro koadroko jatetxe-barnealde bat da, Wagyu behi-okelaren jangela bat artisau-garagardo taberna batekin lotzen duena. Antolamendua erdi-irekia da, eta landareek, pantaila solido eta gardenekin batera, espazioa gune lasai eta biziietan banatzen dute. Aurrez fabrikatutako egurrezko panelak lotura modularrez instalatuta daude, eta hezetasun-baldintzetarako egokia den akabera mate hezetasun-kontrako bat dute. Altzairu herdoilgaitzezko ertzek egurrezko panelen eta arte-beiraren arteko junturak ezkutatzen dituzte. Barra metalezko eta erretxinazko panelez egina dago, eta barraren atzeko erakusketa-apal batek artisau-garagardoak gordetzen ditu.

The Recognition

About the Brontzezko Saria A' Design Award

Wyndham Grand Jatetxeko Barnealdeko Diseinua Brontzezko Saria A' Design Award irabazlea da, sormenak, asmamenak eta zorroztasunak bereizten dituzten diseinu bikainei ematen zaien aitorpen oso prestijiotsua. Brontze-mailako irabazleak trebetasunez beteriko eta nabarmenki sortzaileak diren artefaktuak dira, beren diseinatzaileen esperientzia zabala, irudimena eta ekimena egiaztatzen dutenak. Wyndham Grand Jatetxeko Barnealdeko Diseinua oso estimatua, miretsia eta maitea den objektua izatea espero da, nabarmenki profesionala eta berritzailea dena. Brontzezko Saria A' Design Award irabazi duen diseinu honek artearen, zientziaren, diseinuaren eta teknologiaren praktika onenak biltzen ditu eta xehetasunei ematen dien arretagatik bikaina da. Wyndham Grand Jatetxeko Barnealdeko Diseinua beharrak bikain asetzen dituen, desirak ukitzen dituen, sentimenduak xarmatzen dituen eta jakin-mina erakartzen duen lana da.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: 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.
Dimensions & Packaging: 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
Production Technology: 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.
Design Challenge: 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.
Research: 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.
Project Duration: The project is designed to commence in Zaozhuang in July 2024 and complete the design work by September 2024.
Operation Flow: 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.
Image Credits: NA