Wyndham Grand Karu Renda Ryepy Diseño Bin Luan omba'apóva

Wyndham Grand Karu Renda Ryepy Diseño Bin Luan omba'apóva ha'e rembiporuarã oñemba'eguaséva 2026 A' Design Award Brónse pegua Ogapype Jejapo Ñeha'ã Categoría-pe.

BrónseOgapype· 2026

Wyndham Grand Karu Renda Ryepy Diseño

Bin Luan -gua

A' Design Award Brónse Rembiporuarã Ogapype Categoría-pe

6,872

Premio Rembiporuarã Oñemoneĩva

Emoneĩ Premio Reko #175703 Peg̃ua

Ehecha A' Design Award-pe Marandu Myasãi Mba'ete Jeguerohory

Sa'y

Diseño

Wyndham Grand Karu Renda Ryepy Diseño Rehegua

Wyndham Grand ha'e peteĩ karu renda ryepy orekóva 700 metro kuadrádo, ombojoajúva peteĩ koty ojekaru haguã Wagyu so'o ha peteĩ bar cerveza artesanal rehegua. Pe ñemohenda ojejapo semi-abierto háicha, ha yvyra rogue umi mbojoja'oha hatã ha hesakãva ndive omboja'o pe tenda mokõi henda-pe: peteĩ py'aguapy renda ha peteĩ tenda oĩháme vy'a. Umi panel yvyra ojejapo va'ekue voi oñemoĩ modular ñembojoajúpe ha oreko peteĩ acabado mate oñangarekóva y-gui, iporãva tenda iñakỹvape guarã. Peteĩ borde acero inoxidable rehegua omokañy umi joaju oĩva panel yvyra ha vidrio artístico apytépe. Pe mostrador bar rehegua ojejapo metal ha panel resina-gui, ha peteĩ estante ojehechauka haguã oĩva mostrador kupépe oguereko cerveza artesanal.

Jeguerohory

A' Design Award Brónse Rehegua

Wyndham Grand Karu Renda Ryepy Diseño ohupyty A' Design Award Brónse, peteĩ ñehechakuaa heta prestigioso oñeme'ẽva diseño sobresaliente-pe ojekuaáva creatividad, ingenio ha astucia rupi. Umi ganador Brónse ha'e artefacto hábil ha creativo ohechaukáva experiencia, imaginación ha recurso umi diseñador-pe. Oñeha'ãrõ Wyndham Grand Karu Renda Ryepy Diseño ha'eha peteĩ objeto ojehayhúva, admirado ha estimado, profesional ha innovador. Ko diseño ohupytýva A' Design Award Brónse ombojoaju mejor práctica arte, ciencia, diseño ha tecnología rehegua ha iporãiterei detalle rehe. Wyndham Grand Karu Renda Ryepy Diseño ombohory necesidad, ohupyty ipotapy, ombovy'a sentimiento ha ohenói curiosidad.

Diseño Rapykuéri

Marandu Aty

Diseñador ome'ẽva'ekue crédito, aty pegua ha mba'e técnico.

Mba'e Iñambuéva: 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.
Tuichakue ha Ñemyenyhẽ: Project Area: 700 Square Meters
Ñe'ẽ Rape: 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
Ñeapopy Tecnología: 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.
Diseño Jepy'apy: 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.
Ñesẽheka: 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.
Inspiración: 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.
Proyecto Ára Tuichakue: The project is designed to commence in Zaozhuang in July 2024 and complete the design work by September 2024.
Mba'apo Rape: 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.
Ta'ãnga Mba'eñemoneĩ: NA