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https://www.architonic.com/en/microsite/hospitality/10003289
Results: 20
Simon Keane-Cowell
17.02.2022
Catalan creativity, the architectural El Clásico and Italian environmentalism.
10.02.2022
Patrick Lüth of Snøhetta discusses creating sustainable and site-specific hospitality: 'We want to create a unique, specific atmosphere derived from the physical location.' Watch the video to learn more…
09.02.2022
Edward van Vliet discusses how he creates unique hospitality experiences from the ground up, arguing that 'when you start with the floor in a certain pattern, then you have done half of your work.' Watch the video to learn more…
08.02.2022
Diego Gronda of Studio Gronda discusses designing for the guest experience and sustainable, adaptable interiors: 'We cannot keep on demolishing structures.'
07.02.2022
Jason Holley of Universal Design Studio discusses contrasting material palettes and commercial public space: 'Public spaces that are being created at the moment are private.' Watch the video to learn more…
Alun Lennon
In our selection of cafe projects, we look at some of the numerous approaches that an architect or interior designer can take in order to keep the coffee lovers coming back…
Peter Smisek
The longevity, versatility and sustainability of wood make it an excellent material for building in harsh climates. Add to that its natural beauty, and it’s easy to understand why timber is experiencing a renaissance in European mountain resorts.
Dominic Lutyens
02.02.2022
The fluid functionality of Paolo Cappello and Simone Sabatti's Plauto table for Miniforms takes sculptural inspiration from ancient monuments.
Brand story
Emma Moore
01.02.2022
Patricia Urquiola's Trampoline collection for Cassina was inspired by a trip to Greenland. The result is an outdoor series that reflects a mix of playful childhood dreams and a sustainable spirit...
Julia Hauch
19.01.2022
For almost 50 years, Christine Kröncke Interior Design has been a byword for good taste and style in interior design – something more important than ever in these turbulent times.
Gerrit Terstiege
17.01.2022
With a mix of functionality and originality, Softicated represents its passionate, self-taught founder and designer Cyril Rumpler's dedication to starting again and following his dream to create joyful furniture.
James Wormald
14.01.2022
This eclectic list of Architonic's most-clicked new hotels, restaurants, bars, and public spaces of 2021 prove design-lovers interest in travel hasn't waned over the past year.
15.12.2021
Larger spaces can pose a specific set of challenges to the architects tasked with designing for them, but equally, they of course open up rich scope for creativity, too.
24.08.2021
In 2022, we will once again be bringing together a diverse range of expert voices from the world of architecture, design and planning to share their valuable industry insights.
18.08.2021
The pandemic has forced many holidaymakers to eschew foreign travel this year, but it has also allowed for the discovery of new, rustic architectural gems a little closer to home.
16.12.2020
Adaptive reuse projects may come with their own set of challenges, but, thoughtfully approached, they allow architects and designers to capitalise on a space’s pre-existing charms while breathing new life and purpose into it – as here, in our
09.09.2020
With the continued growth of the restaurant industry in China, diners are increasingly finding the architectural value of these new eateries easily a match for the gastronomical creativity coming from their kitchens.
22.04.2020
Creative Director of hospitality company Lore Group Jacu Strauss’s latest project has taken him to Washington DC. We spoke to him about the role, how travel broadens the mind and the future of hospitality design.
Repurposing an existing structure in architecture generally signals good news for the environment. When it comes to hotels, where architects get to celebrate, rediscover and reinterpret a building’s story, it also means creating added value for
25.09.2019
The latest restaurant interiors are as much about the metaphoric consumption of design-led, experience-delivering spaces, as they are the literal consumption of food. Let's order!
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