Wyndham Grand Restaurantinterieurontwerp by Bin Luan

Wyndham Grand Restaurantinterieurontwerp by Bin Luan is a highly esteemed winner of the very prestigious 2026 A' Design Award in Brons in Interieur en Tentoonstellingsontwerp Competition Category.

BronsInterieur· 2026

Wyndham Grand Restaurantinterieurontwerp

by Bin Luan

A' Design Award in Brons Winner in Interieur 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 Restaurantinterieurontwerp

Wyndham Grand is een restaurantinterieur van 700 vierkante meter dat een Wagyu-rundvleesrestaurant combineert met een craftbierbar. De indeling is halfopen, en planten vormen samen met massieve en transparante schermen een verdeling van de ruimte in rustige en levendige zones. Geprefabriceerde houten panelen zijn geïnstalleerd door middel van modulaire koppeling en zijn voorzien van een matte, vochtwerende afwerking die geschikt is voor vochtige omstandigheden. Roestvrijstalen randafwerking verbergt de naden tussen de houten panelen en het kunstglas. De bar is gemaakt van metaal en harspanelen, en een presentatieschap achter de bar biedt plaats aan craftbieren.

The Recognition

About the A' Design Award in Brons

Wyndham Grand Restaurantinterieurontwerp is winnaar van de A' Design Award in Brons, een hoogst prestigieuze erkenning die wordt toegekend aan uitstekende ontwerpen die zich onderscheiden door creativiteit, vindingrijkheid en scherpzinnigheid. Winnaars in Brons zijn ruimschoots vaardige en opvallend creatieve artefacten die de grote ervaring, verbeelding en het vernuft van hun ontwerpers bevestigen. Wyndham Grand Restaurantinterieurontwerp wordt verwacht een hooggewaardeerd, bewonderd en gekoesterd object te zijn dat opmerkelijk professioneel en innovatief is. Dit ontwerp dat de A' Design Award in Brons heeft gewonnen, verwerkt de beste praktijken in kunst, wetenschap, ontwerp en technologie en is uitstekend door zijn aandacht voor detail. Wyndham Grand Restaurantinterieurontwerp bevredigt schitterend behoeften, raakt verlangens, charmeert gevoelens en spreekt de nieuwsgierigheid aan.

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