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Mol, Belgium – Kempense Golf Club owners wanted to use their restaurant terrace year-round. Italian bespoke outdoor structures brand KE showed them how.
Amsterdam – To hotelier Liran Wizman and architect Piero Lissoni, tension is a good thing, while business-as-usual is bad. Here are the key takeaways from their Frame Lab talk.
Barcombe, England – The Fuselage cabins by Tree Tents International pose an accessible, sustainable alternative to temporary glamping experiences.
Barcelona – For this restaurant project, AMOO makes a smart and on-brand use of the limited area of a 19th-century tube-like space, low ceilings and all.
Amsterdam – The sixth edition of our survey of the best bar, restaurant, hotel and club projects from around the globe is now available for purchase in our bookstore.
Zhuji, China – Daylab Studio gave the patrons of Bar JI four reasons to be surprised, going from the light of the antique façade to the darkness of a hidden bar.
Den Bosch, the Netherlands – Studio 34 South gave a historic Ford garage in Den Bosch a new life by referencing its previous one.
At this year’s Frame Awards, Andreu World is releasing a timely compendium: Eat Well Seated, an outstanding survey of quality restaurant design.
Bangkok – In this case study from our book The Other Office Three, Party/Space/Design came up with a porous workspace that checks off several lifestyle boxes.
London – Bompas & Parr’s vegan hotel suite for Hilton London Bankside is the first in the world – and indicates veganism’s future impact on spatial design.
Moscow – For its second Bloom-n-Brew project, design studio Asketik went against the New York aesthetic of Moscow’s nascent coffee-shop scene.
Detroit – The company’s first hospitality venture represents its local roots and invests in the rebirth of the city still recuperating from economic and demographic hardship.
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