Issue 06 | 2019



BAR HOTEL RESTAURANT

Dear Readers,

Unfortunately, the above picture was not taken at a nice hotel pool, but at the Weltevree stand at Ventura Centrale during the Salone del Mobile. Before we started researching for this AIT, we had to work through the press souvenirs collected in Milan (left). Our trade fair report (p. 34) presents the essence of innovations in the furniture industry. It is convenient that (interior) architects who are currently equipping a gastronomic project will find what they are looking for there and in our product focus on outdoor solutions (starting on p. 86). The positive conclusion after reading should be: The range of well-designed furniture is more extensive than ever before. Most manufacturers are meeting the increased demand for gastronomy furniture with intelligent furniture series. The striking
feature: The boundaries between inside and outside, between gastronomy and living are blurred. Our author Dr. Oliver Herwig also notes this when he claims in his article “Hotelification” (p. 146) that hotel interiors increasingly influence our private living environment. The fact that every German spends more than 1000 euros per year on a holiday trip also explains why hotels and restaurants are springing up everywhere. That’s why we didn’t just research the locations for this gastronomy issue at our desks: We visited projects in Salzburg, Vienna, Bolzano, Milan, Istanbul, and Triest – where we slept, ate, and drank. Thanks to our home advantage in Stuttgart, we were able to convince ourselves personally (not only) of the interior quality of Büffel & Bier, Kaiser und Schmarrn, and Schwarzwald im Gerber. In Sexten, northern Italy, architect Michael Ragaller was a guest at the Tre Cime Hotel (p. 60). More first-hand information is hardly possible! We wish you a sunny summer and many inspirations for your upcoming holiday!

Best Wishes
Petra Stephan, Dipl.-Ing.
Chief Editor
Architect


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