Spring Feast restaurant in Chaohu, designed by Ippolito Fleitz Group, translates the Bantang hot spring landscape into an immersive spatial experience. Fluid forms, light and materials define an environment where nature and culture interact.
The project integrates architecture, circulation and perception into a continuous system, turning dining into an experience connected to the surrounding natural context.
Located in the Bantang hot springs area in Chaohu, Spring Feast is a restaurant designed by Ippolito Fleitz Group. The project is embedded in a distinctive landscape, reinterpreting natural elements as generators of interior space.
Water as a design driver
The defining element of the restaurant is the spring water, used both in cooking and as a narrative component. Fluid geometries derived from water movement shape a spacious and light-filled environment.
The dining experience is directly connected to the natural context, integrating material, form and function.
Spatial layout and circulation
The entrance is located on the upper level, from which two distinct paths lead to the main dining space. A wide staircase provides direct access, while a gallery route passes through a lounge overlooking the landscape.
This spatial configuration reflects a historical description of the springs, based on the separation and convergence of hot and cold water.
Materials and atmosphere
The restaurant is defined by a palette dominated by green tones, extending across the space like a vegetal canopy. Functional elements, including an automated bar, are integrated into the overall concept.
Location Hefei, China
Area 1405 sqm
Interior design Ippolito Fleitz Group
Photos courtesy OCT Group