Wyndham Grand Asuneɣ n Daxel n Usečču sɣur Bin Luan

Wyndham Grand Asuneɣ n Daxel n Usečču sɣur Bin Luan d anerbaz yettwaqadren meqqren n 2026 Tarbaḥt A' Design Award n Lbrunz deg Taggayt n Tnaflit n Afeṣṣel n Ugensu, Taddart n Uzenz d Uskan.

LbrunzAgensu· 2026

Wyndham Grand Asuneɣ n Daxel n Usečču

sɣur Bin Luan

Anerbaz n Tarbaḥt A' Design Award n Lbrunz deg Taggayt n Agensu

6,872

Anerbaz n Urraz Yettwasenqden

Senqed Addad n Urraz i #175703

Wali deg A' Design Award Tabḍert n tɣamsa Tanecḍa n wammud

Initen

Afeṣṣel

Ɣef Wyndham Grand Asuneɣ n Daxel n Usečču

Wyndham Grand d daxel n usečču n 700 n lmitrat imkuẓen i yesdukklen tazeqqa n učči n uksum Wagyu akked lbar n tbirt n tmehla (craft beer). Aseggem-is d awennaɛ s wazgen, ma d imɣan akked igranen iqquranen d wid izeddigen bḍan amkan ɣef sin izunen: yiwen n talwit, wayeḍ n tudert. Tiferkiyin n usɣar ihegga uqbel ttwasersent s usdukkel s teɣzert (modulaire), yerna sɛant tazrirt taberkant ur nreqq ara i yettḥarazen seg tirɣi n waman, tenwa i tegnatin yellan deg-sent talɣawt. Iṭerfan n uzzal ur nṣeddi ara (stainless steel) ffren tuqqniwin gar tferkiyin n usɣar d yiziɣer n tẓuri. Ṭṭabla n lbar tettwaxdem s uzzal d tferkiyin n rrizin, ma d asenduq n uskan yellan deffir n ṭṭabla yeṭṭef tibirtin n tmehla.

Asmekti

Ɣef Tarbaḥt A' Design Award n Lbrunz

Wyndham Grand Asuneɣ n Daxel n Usečču d amerbaḥ n Tarbaḥt A' Design Award n Lbrunz, tagmat ɛlayen i yisnulfa yelhan, yeṭṭafaren tinawt, tamusni d tezmert. Imerbaḥen n Lbrunz d isnulfa yelhan, ttbanen d timusniwin n tmusni n yimahilen-nsen. Wyndham Grand Asuneɣ n Daxel n Usečču ad yili d asnulfu yettwaɛezzen, yelhan, amaynut. Wyndham Grand Asuneɣ n Daxel n Usečču yettemlil ɣef yimawlan, yettwaɛezzen s tmahilt-is.

Deffir n ufeṣṣel

Tagrurt n tɣamsa

Ismawen n terbaɛt, iferdisen itiknikanen akked telɣut i d-yefka umeṣṣufeɣ.

Taɣara Tasuft: 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.
Tigejdiwin & Akemmus: Project Area: 700 Square Meters
Tibzimin: 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
Tasnakta n Ufares: 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.
Asewḥel n Usnulfu: 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.
Anadi: 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.
Aseḥbiber: 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.
Tanzagt n Usenfar: The project is designed to commence in Zaozhuang in July 2024 and complete the design work by September 2024.
Tanila n Umahil: 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.
Imsuren n Tugniwin: NA