Restaurant „Spring Feast“

Restaurant “Spring Feast” Chaohu, Hospitality, Interior, Architecture, Ippolito Fleitz Group, Asia, ChinaRestaurant “Spring Feast” Chaohu, Hospitality, Interior, Architecture, Ippolito Fleitz Group, Asia, ChinaRestaurant “Spring Feast” Chaohu, Hospitality, Interior, Architecture, Ippolito Fleitz Group, Asia, ChinaRestaurant “Spring Feast” Chaohu, Hospitality, Interior, Architecture, Ippolito Fleitz Group, Asia, ChinaRestaurant “Spring Feast” Chaohu, Hospitality, Interior, Architecture, Ippolito Fleitz Group, Asia, ChinaRestaurant “Spring Feast” Chaohu, Hospitality, Interior, Architecture, Ippolito Fleitz Group, Asia, ChinaRestaurant “Spring Feast” Chaohu, Hospitality, Interior, Architecture, Ippolito Fleitz Group, Asia, ChinaRestaurant “Spring Feast” Chaohu, Hospitality, Interior, Architecture, Ippolito Fleitz Group, Asia, ChinaRestaurant “Spring Feast” Chaohu, Hospitality, Interior, Architecture, Ippolito Fleitz Group, Asia, ChinaRestaurant “Spring Feast” Chaohu, Hospitality, Interior, Architecture, Ippolito Fleitz Group, Asia, China

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24.10.22

Exceptional interior design for the “Spring Feast” restaurant in Chaohu, China. A project by the Ippolito Fleitz Group.

The Bantang hot springs in Chaohu are a popular destination for tourists and wellness holidaymakers. Surrounded by breathtaking nature, the Ippolito Fleitz Group designed a restaurant that translates the waterscape into a dynamic experiential space.

Famous spring

The unique selling point of the restaurant is the connection to the water of the famous spring. It is used in the preparation of the dishes and as drinking water. Flowing shapes derived from the running water characterise the spacious, light-flooded room and thus create the setting for unforgettable culinary experiences.

Gliding into the hot water, taking the first bite. Moments that are worth celebrating. Consciously enjoying, being present in the here and now – these are increasingly strong motifs of longing and important counterpoints to the many fleeting digital interactions that shape our everyday lives. Spring Feast” serves Western-influenced cuisine with a special focus on regional spring water. The special dish is spring water eggs with truffles and porcini mushrooms.

Individual moments of enjoyment

The interior design ensures that guests of the restaurant are immersed in the special experience and can experience their own individual moments of pleasure here. To do this, the interior designers of the Ippolito Fleitz Group take up the cultural context and translate it into a spatial experience.

“In our research, we came across an imperial script from the Ming period. The Bantang springs were already mentioned there,” says Peter Ippolito, Managing Director of the Ippolito Fleitz Group, adding: “The mountain houses two springs, one cold and one hot. At the beginning of their gradient, hot and cold are still different. As they mix, the fish, feeling the rise in temperature, leaves the hot stream.”

The entrance to the restaurant is on the upper level. As in historical lore, there are two paths from here, both of which converge at the restaurant: The direct route up a wide staircase and the gallery walk that leads past a lounge with magnificent views over the countryside.

The organically curved shape of the architecture, which makes the building look like a natural continuation of the landscape from the outside, is transported into the interior. Time and again, this creates cave-like niches that are reminiscent of the inside of a mountain and the place where the spring water originates.

Nature & Culture

“As in historical lore, the special dynamics of our space arise from the interplay of two elements: Nature and Culture. Through the generous window front, food and culinary experiences are in dialogue with the natural landscape of hills and water as cultural experiences,” says Peter Ippolito.

This duality is also reflected in the floor design. Here, a two-tone texture of earthy tones meanders along, zoning the space elegantly and dynamically into walkways and seating areas. The restaurant is dominated by a vibrant green that stretches across the restaurant landscape like a lush jungle.

Those who only have time for a short stay get a coffee at the bar – prepared by a small robot. This never-stressed employee works like water at its own, always the same speed. In this way, the restaurant becomes an organic experience space in which the decelerating wellness idea of spring bathing and the pleasurable food flow into each other.

 

www.ifgroup.org

Photos: One Thousand Degrees IMAGE

HL