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AIT 6.2024 Bar Hotel Restaurant – Gastronomy projects by interior designers/architects

Have you already noticed that there is a strong affinity between our profession and the hospitality industry? Interior designers and architects put their heart and soul into developing restaurants and hotels and sometimes even act as investors and operators in order to implement the concepts they have devised in the best possible way. Take our Viennese colleagues from BWM, for example – we present their current hotel projects, the Grand Hotel Straubinger and the Badeschloss in Bad Gastein, in our current issue of Gastronomy. The renovation and extension of the hotel ensemble is a stroke of luck not only for the magnificent old buildings, but for Bad Gastein as a whole. In most cases, it is the gastronomic use that makes existing buildings relevant to urban development. This is what architect and restaurateur Axel Schenke thought when he and interior designer Nadja Thalau restored a vaulted cellar from the 14th century in Esslingen and transformed it into the Embargo bar-restaurant. Janusch Munkwitz from Stuttgart and Berlin by choice is a real specialist in the field of gastronomic conversion and interim use. In the “Change of perspective” series, he answers the questions of our AIT colleague Annette Weckesser. In addition, we want to inspire you with a selection of remarkable cafés, restaurants, hotels and bars from all over the world and support you with numerous product suggestions and outdoor tips when planning your gastronomy projects.

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