holyfields, Frankfurt, Germany, Designed by Ippolito Fleitz Group
courtesy of Zooey Braun
holyfields, Frankfurt, Germany, Designed by Ippolito Fleitz Group
Jun 20, 2011 A new restaurant chain boasts a modular, scalable space system with a distinctive look and feel

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holyfields, Frankfurt, Germany, Designed by Ippolito Fleitz Group_01 Located in Frankfurt, Germany, the restaurant opened in November 2010, and features an innovative concept that is based on a sophisticated ordering system to give diners more time to eat.
holyfields, Frankfurt, Germany, Designed by Ippolito Fleitz Group_02 Guests order at one of 10 touchscreens in the entrance area that display the menu in image and video format. They then take an electronic signaller with them to their seats, which emits a signal when the food is ready to be collected from a central counter. The far wall is home to the food counter, prominently encompassed by a funnel-shaped, floor-to-ceiling copper wall. The food counter is further enhanced by three illuminated ceiling elements that give names to the three serving counters below: Peter, Paul and Mary. Guests receive the name of the respective counter on their electronic signaller, so they know exactly where to go to pick up their order.
holyfields, Frankfurt, Germany, Designed by Ippolito Fleitz Group_03 Seating is staged in tiers that are staggered in height from the front windows to the rear wall. A band of wooden tables with four chairs is situated immediately adjacent to the windows. Specially designed pendant luminaries add a touch of intimacy.
holyfields, Frankfurt, Germany, Designed by Ippolito Fleitz Group_04 A row of white tables with upholstered, two-seater benches creates the next tier of seating. These five table groups are further demarcated by the slightly raised, dark-wood plinth and the gently lowered ceiling above. A net of taught rubber laces separates the individual booths without impeding the view across the space.
holyfields, Frankfurt, Germany, Designed by Ippolito Fleitz Group_05 The next tier offers guests a seat at a long, bleached-oak bar table, contained between columns, in the very busiest area of the restaurant. Four white, six-seater tables at the same height as the long bar table are aligned with the rear wall, which is executed in dark wood slats. Capacious U-shaped enclosures give a final parenthesis to the space.

Source: DDI