Spring Feast Restaurant, located in Chaohu, a tourist site in eastern China, is designed by Ippolito Fleitz Group. It is part of the Bantang Hot Springs, also the source of its tranquil design. The designers wanted to channel an element of relaxation and reference the hot springs. Successful bet.
Bantang Hot Springs in Chaohu, China, is a popular destination for tourists and wellness enthusiasts. Set in breathtaking surroundings, Spring Feast, designed by multidisciplinary studio Ippolito Fleitz Group, is a restaurant that transforms the natural waterscape into a dynamic experiential space. Its unique selling point is the water from these famous springs, used in the preparation of dishes and served as drinking water. The design strategy was to harness the cultural context and translate it into a spatial experience. Fluid forms derived from the flow of this vital natural element characterize this spacious and bright space, creating the perfect setting for an unforgettable culinary adventure. The bistro serves Western-inspired cuisine with an emphasis on regional spring water. Its signature dish, for example, is spring water eggs served with truffles and porcini mushrooms. The interior design allows guests to revel in their own moments of pleasure. Entering the restaurant from the upper level, the direct path leads guests to a wide staircase and the gallery passage leads past a lounge that offers a magnificent view of the environment. A two-tone texture of earth tones meanders through the space, dividing it, elegantly and dynamically, into aisles and seating areas. Dominating the space, the vibrant, verdant green extends like a lush jungle canopy. With its patterns and materiality, this masterpiece is an address for organic experience, where the slowed-down wellness concept of hot spring baths flows into the pleasure of food.
