Wyndham Grand د رستورانت داخلي ډیزاین by Bin Luan

Wyndham Grand د رستورانت داخلي ډیزاین by Bin Luan is a highly esteemed winner of the very prestigious 2026 د برونز A' Design Award جایزه in د دننۍ فضا او نندارتون ډیزاین Competition Category.

برونزدننۍ ډیزاین· 2026

Wyndham Grand د رستورانت داخلي ډیزاین

by Bin Luan

د برونز A' Design Award جایزه Winner in دننۍ ډیزاین Category

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Verified Award Winner
Verify Award Status for #175703

View at A' Design Award Press Release Award Badge

Colors

The Design

About Wyndham Grand د رستورانت داخلي ډیزاین

وینډم ګرانډ د ۷۰۰ مربع متره رستورانت داخلي فضا ده چې د واګیو غوښې د ډوډۍ خوړلو خونه د کرافټ بیر بار سره یوځای کوي. ترتیب یې نیمه خلاص دی، او بوټي د جامدو او شفافو پردو سره یوځای فضا په آرامو او ژوندیو برخو ویشي. مخکې جوړ شوي لرګین پینلونه د ماډولر نښلولو له لارې نصب شوي او د لندبل شرایطو سره سم د نمي ضد ماټ پوښ لري. د زنګ نه وهونکي فولادو څنډې د لرګینو پینلونو او هنري ښیښې ترمنځ اتصالات پټوي. د بار کاونټر د فلزي او رال پینلونو څخه جوړ شوی دی، او د کاونټر شاته د نندارې الماري کرافټ بیرونه ساتي.

The Recognition

About the د برونز A' Design Award جایزه

Wyndham Grand د رستورانت داخلي ډیزاین د برونز A' Design Award جایزې ګټونکی دی، یوه ډېره ویاړلې پېژندنه چې غوره ډیزاینونو ته ورکول کېږي چې په خلاقیت، هوښیارۍ او زیرکتیا ځانګړي دي. د برونز ګټونکي ډېر ماهر او په حیرانوونکي ډول خلاقي آثار دي چې د خپلو ډیزاینرانو پراخ تجربه، تخیل او چارواکتیا تاییدوي. له Wyndham Grand د رستورانت داخلي ډیزاین څخه تمه کېږي چې یو ډېر ارزښتناک، ستایل شوی او ګران شی وي چې په پام وړ ډول مسلکي او نوښتګر دی. دا د برونز A' Design Award جایزې ګټونکی ډیزاین په هنر، ساینس، ډیزاین او ټیکنالوژۍ کې غوره کړنلارې یو ځای کوي او د جزیاتو ته د پاملرنې له امله غوره دی. Wyndham Grand د رستورانت داخلي ډیزاین اړتیاوې په ښکلي ډول پوره کوي، هیلو ته رسېږي، احساسات ځانته ملګري کوي او لیوالتیا راپاروي.

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