With curves and airiness similar to the refurbished TWA terminal at JFK airport, the tranquil Spring Feast restaurant offers a breathtaking escape to enjoy a meal. Located in Chaohu, a popular destination for tourists in Eastern China, the restaurant is part of the Bantang Hot Springs, which became the inspiration for the design. Ippolito Fleitz Group set out to translate the surrounding waters into a dynamic space for diners to experience when visiting the springs.

While researching for this project, Ippolito Fleitz Group came upon a piece of writing from the Ming Period mentioning the hot springs:

“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.”

The designers translated it into how diners would enter the space, starting on the upper level, and leading to two paths that meet in the restaurant. There’s a direct path down a wide staircase and a slower one leads visitors by a lounge that offers dynamic views of the restaurant from above.

Organic curves are seen from every angle, even on the exterior, paying homage to the surrounding natural landscape. A deeper look reveals cave-like niches similar to those inside mountains where spring water is sourced.

A massive arched window wall on the front highlights views of the outside, keeping diner’s feeling they are amongst nature. The natural environment doesn’t stop on the exterior as the designers have incorporated various types of biophilic design, including the green plants see throughout.

For those with limited time, a coffee bar resides in the middle of the space, operated only by a small robot.

Walls, ceilings, and pathways mimic the fluidity of the flowing water. Paired with the undulating white surfaces are green plants of all sizes and species. The floor displays a bi-color texture of earth tones that denote the walkways and seating areas.

Photos courtesy of Ippolito Fleitz Group.