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Ippolito Fleitz Group：位于巢湖附近的半汤温泉是远近闻名的旅游与水疗胜地。在美不胜收的自然怀抱中，我们为前来享受水疗时光的顾客打造了一间别具一格的高级餐厅。这间餐厅将水景转化为体验，紧扣泉眼主题。在此地，泉水不仅用于水疗，而且用来烹饪和饮用。流动的水波演绎出流畅的线条，贯穿在大尺度的明亮空间内，为美食体验创造最佳烘托。
Ippolito Fleitz Group：The Bantang hot springs in Chaohu are a popular destination for tourists and wellness holidaymakers. Embedded in breath-taking surroundings, we designed a restaurant that translates the natural waterscape into a dynamic experiential space. The restaurant’s unique selling point is the water of these famous springs, which is used in the preparation of dishes and served as drinking water. Fluid forms derived from the flow of water characterise this spacious, light-filled space, creating the ideal setting for an unforgettable culinary experience.
浸入温泉的那一刻和美食放入口中的那一刻都是值得庆祝的瞬间。主动享受，珍惜此时此景，是日益受到推崇的心灵渴望。它与无形的数字化互动构成两极，为日常生活创造平衡。这间名为“Spring Feast”的餐厅以中西合璧式餐饮为主，以当地的泉水资源为红线，其特色菜包括例如温泉蛋配松露加牛肝菌。
Slipping your body into warm water, savouring a first bite: Some moments are well worth celebrating. Conscious enjoyment, being present in the here and now – these are things we increasingly long to experience, as they constitute important counterpoints to the fleeting digital interactions that otherwise shape our daily existence. Spring Feast serves western-inspired cuisine with a particular focus on regional spring water. The restaurant’s signature dish, for example, is spring water eggs served with truffles and porcini mushrooms.
本次设计的主旨在于为顾客打造沉浸式的特殊体验，且突出个性化，留下难忘瞬间。在收集资料的过程中，我们发现早在明代之《明一统志》中即有对半汤泉的描述：
“山有二泉，一冷一热，合流其初，冷热仍异，数里之外始相混。鱼自冷泉，触热则亟回。”
Our interior design ensures that diners can immerse themselves in this special experience, and revel in their own personal moments of indulgence here. Our starting point was to tap into the cultural context and translate it into a spatial experience. Our research unveiled a piece of imperial writing from the Ming period in which the Bantang hot springs are already mentioned:
“The mountain has two springs, one cold and one hot. At the start of their descent, hot and cold are still separate. As they mix, the fish, sensing the rise in temperature, leave the hot stream.”
餐厅入口位于顶层——正如古文所述，上下两路汇合一处，经过一条宽阔的楼梯和长廊，能望见窗外的美景和远山。
The entrance to the restaurant is on the upper level. Mirroring the historical record, two paths lead down from here to converge again in the restaurant: The direct path takes diners down a wide staircase, while the gallery passage leads past a lounge that offers a magnificent view over the landscape.
我们在本次设计中坚持使用有机生长的曲线形态，使建筑外观犹如一片风景的延伸，并将风景带入室内，每一个角落如同山洞般静谧，深嵌于山体之中，仿佛能听到泉眼的涌动。
We transport the organically curved form of the architecture, which from the outside makes the building look like a natural continuation of the landscape, into the interior. Here and there we create cavernous niches that are reminiscent of the inside of a mountain and the source of the spring water.
半汤的天然特色孕育了这间餐厅内在的动态——自然与人文彼此交融。大尺度的玻璃立面模糊了内与外，天与人，山水与美食的界限，令访客在享受餐品的同时可以直接对话自然。
As in the historical record, the particular dynamics of our space arise from the interplay of two elements: nature and culture. Through the generous window front, food and culinary encounters as cultural experiences enter into dialogue with the natural environment of hills and water.
在餐厅的地板设计中，我们将土与水这两个基本元素融合在一起。两个不同的土系色调蜿蜒曲折，顺路径与座位，勾画出空间和区域。绿色是整间餐厅的基本色调——生机勃勃的绿色，仿佛一片浓密的雨林，遮挡在眼前，让餐厅在其中若隐若现。
This essential duality is also reflected in the floor design: A bi-colour texture of earth tones meanders through the space, zoning it elegantly and dynamically into walkways and seating areas. The restaurant is dominated by a vibrant, verdant green that stretches across the restaurant landscape like a lush jungle canopy.
匆匆路过的访客可以在吧台从机器人手中点一杯咖啡，享受行云流水的稳健服务。总而言之，这间餐厅是一次生态体验，一次减速的水疗享受，一次集温泉与美食为一身的沉浸时光。
Those who only have time for a brief sojourn can grab a coffee at the bar – prepared with skill by a small robot. This ever-calm employee operates in the same way as water itself, at its own, never-changing speed. In this way, the restaurant becomes an organic experiential space in which the slowed-down wellness concept of hot spring bathing flows into the enjoyment of food.
▽设计平面布置图 Restaurant“Spring Feast” Chaohu floorplan
项目名称：巢湖“Spring Feast”餐厅
客户：华侨城集团
地点：中国 合肥
年份：2022
面积：1405 m²
室内设计公司：Ippolito Fleitz Group
公司网址：https://ifgroup.org/en/
团队：Ruth Calimlim、Kenny Chou 周云中、Halil Dogan、Peter Ippolito、Dora Latkoczy、Frank Wang 王一非、Yu Yan 颜钰、Dirk Zschunke
合作伙伴：上海前及建筑设计事务所 (Change Architects) – Architecture、上海柯翊建筑设计有限公司 (KOYI Design) – FF&E Design
摄影：OCT Group
Project Name: Restaurant “Spring Feast” Chaohu
Client: OCT Group
Location: Hefei, China
Year: 2022
Size: 1405 m²
Interior design: Ippolito Fleitz Group
Website: https://ifgroup.org/en/
Team: Ruth Calimlim、Kenny Chou 周云中、Halil Dogan、Peter Ippolito、Dora Latkoczy、Frank Wang 王一非、Yu Yan 颜钰、Dirk Zschunke
Partner: 上海前及建筑设计事务所 (Change Architects) – Architecture、上海柯翊建筑设计有限公司 (KOYI Design) – FF&E Design
Photography: OCT Group
Copyright: Images tagged with “free press image” might be used without restrictions and further notice. For all other images please contact the photographer concerning license rights before publishing.
“ 设计将水景转化为体验，使用有机生长的曲线形态，把自然风景植入到室内。”
审稿编辑：SIM
更多 Read more about: Ippolito Fleitz Group
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