off the wall by av edition GmbH

off the wall

Dreimeta is a multiple award-winning design agency based in Augsburg, Germany, that has developed concepts for numerous clients internationally, including pioneering hotel operators like 25hours Hotels and Fortune Hotels. Each of the numerous interiors they have created has its own unique character and soul. This book is not only about Dreimeta and the designers behind its inspiring and sometimes curious projects, but also a look behind the scenes at the locus of adventurous ideas â&#x20AC;&#x201C; the soul and driver of creativity.

flying thoughts: hotel, restaurant and bar design dreimeta projects 2003-2018

off

flying thoughts: hotel, restaurant and bar design

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wall ISBN 978-3-89986-298-0 49 â&#x201A;Ź (D), 64.00 $ (USD)

Dreimeta is a multiple award-winning design agency based in Augsburg, Germany, that has developed concepts for numerous clients internationally, including pioneering hotel operators like 25hours Hotels. Each of the numerous interiors they have created has its own unique character and soul. All evoke emotions and stimulate the senses. Their work is defined by its surprising sense of space, its mastery of the unexpected and its ability to tease out the essence of their clientsâ&#x20AC;&#x2122; visions. Dreimeta focuses on creating unique and unforgettable experiences.

HOTEL

25HOURS NUMBER ONE

RESTAURANT

PFISTERMÃ&#x153;HLE

PICNIC

Munich, Germany

Augsburg, Germany

Hamburg, Germany 66 22

102

MONOLOG

ARMIN FISCHER

MONOLOG

KAI HOLLMANN 26

S T U D I O Lothar Geiger

HOTEL

25HOURS ALTES HAFENAMT

FARMSTEAD

LA GRANJA

108

HOTEL

MARIAS PLATZL

Hamburg, Germany

Munich, Germany

Ibiza, Spain 70 38

116

HOTEL/HOSTEL

SUPERBUDE 1

S T U D I O Andy Szymanowicz 84

S T U D I O SutoSuto

MONOLOG

Hamburg, Germany

MONOLOG

CLAUS SENDLINGER 46

S T U D I O Petra Stiller

124

MONOLOG

ANDREA KRAFTHAMMERSCHALL

CHRISTOPH HOFFMANN

HOTEL

25HOURS TERMINUS NORD

128

INSIGHTS

DREIMETA

Paris, France

OFF THE WA LL CONTENTS

138

RESTAURANT

188

TAFELDECKER

25HOURS THE ROYAL BAVARIAN

Augsburg, Germany

146

Port de Sรณller, spain

S T U D I O Team Bisazza

160

S T U D I O Sandra Renzi

172

248

RESIDENTIAL

URBAN JUNGLE Augsburg, Germany

192

214

S T U D I O Luigi Muto 254

S T U D I O Ermino Pescatore

256

RESTAURANT/BAR

HOTEL/HOSTEL

SUPERBUDE 2 152

MONOLOG

STEVE HERUD

Munich, Germany

HOTEL

BIKINI ISLAND & MOUNTAIN HOTEL

242

HOTEL

SKYKITCHEN & SKYBAR

Hamburg, Germany

224

Berlin, Germany

HOTEL

KUONI GROUP

25HOURS AT MUSEUMSQUARTIER

Zurich, Switzerland

Vienna, Austria

FLAGSHIP STORES

268

S T U D I O Signage

276

MONOLOG

Jร RN HOPPE 184

MONOLOG

228

S T U D I O Olaf Hajek

REMO MASALA

280

CREDITS

The reception area of 25hours Number One, 2003, a benchmark for the affordable boutique hotel market.

WHERE IT ALL BEGAN 25HOURS NUMBER ONE HAMBURG, GERMANY

timeless enough to remain up to date for many years to come. We were tasked with designing 128 guest rooms and five studios in the former 1950s office building, or kontorhaus, that houses the hotel, as well as a meditation room, a community space and a bar. In lieu of the neutral aesthetic common to most budget hotels, guest rooms were given a retro style, with textured wallpaper, exposed concrete, romanticchic floral patterns, walnut wood and magenta accents, designed with subtle, clean lines and equipped for maximum versatility. We selected furnishings in the belief that inexpensive hotel rates shouldn’t mean low quality. All furniture pieces were specially designed by Dreimeta for 25hours and supplemented with high-quality interior elements from manufacturers like Zanotta, Flos and Brionvega. During the day, guests can use the spacious lounge for meetings, but at night, it can transform into a party location. Guests can relax by the fireplace in the living-room-like multifunctional entertainment area, and a flexible lighting system offers a different ambiance depending on the time of day. The 25hours Number One has become a benchmark for budget boutique hotels and is now considered a classic of the industry. Since its opening in 2003, it has become a favorite not only among trend-conscious travelers, but a hit among backpackers, design aficionados and young families who appreciate well-curated style and a loose, fun ambiance. The concept has thrived outside of Hamburg as well, having since been extended, with design variations, into many other cities.

The 25hours hotel in Hamburg was to be Germany’s first affordable design-led hotel. For the pioneering project, Dreimeta developed an interior concept based on the idea of “affordable style,” celebrating functional necessities while surprising guests with high levels of comfort and playful individualized design. The 25hours hotel was our first project for hotel impresario Kai Hollmann, the visionary behind Gastwerk, Europe’s first loft hotel and a lodestar for the German boutique market. Hollmann realized that the time had come for a design-led hotel created for budget-conscious travelers. After consulting with five design agencies for the project, Hollmann chose Dreimeta to carry out his innovative idea. We were tasked with developing 25hours hotels’ groundbreaking hotel concept. We weren’t given any guidelines aside from finding exciting, fun ideas that would provide an affordable design experience for its target group of influential forward-thinkers, young creatives and other visitors open to a new kind of hotel experience. Our goal was to reimagine the hotel’s room functions and carve out a unique style with individually designed furniture, while bringing in a sophisticated mix of styles and materials. We saw the task of designing a budget hotel as no less challenging than that of designing a luxury hotel. Our mission, we realized, went beyond just decorating. We carefully chose our materials and specially designed our furniture to suit specific purposes, and in the process, developed new spatial functions and a design language that was conscious of trends, but

hotel, restaurant, event space hamburg, germany 128 rooms, 5 studios 2003 / 2018 (refurbishment)

M O N O

K A I

L O G

H O L L M A N N

Hotels aren’t just for resting

hen I was young and still studying, I was already co-shareholder of my family‘s real estate company. We had decided that we wanted to invest in listed properties, buildings with character and stories behind their façades. “Think big” was the motto. We were already interested not just in investing in individual properties, but in developing entire districts. It wasn‘t long before we had acquired a huge industrial lot in Hamburg: Bahrenfeld, the second-largest development area within the city of Hamburg, after HafenCity. I opened my first hotel there, Gastwerk, at the turn of the millennium in a former gasworks. The four-star loft hotel has been a member of Design Hotels since opening in 2000. Less than three years later, we came up with the idea of complementing Gastwerk with a design-oriented budget hotel, which is when I first met Armin. The 25hours hotel took off, and the rest is history. Their central leitmotif is that none resembles the others. The hotels‘ charms, instead, lie in the properties themselves. My passion for old buildings means

Cultivating art, crops and inner gardens

LA GRANJA IBIZA

Farming is central to the La Granja concept. The farmstead is overseen by a master farmer, who has revitalized the propertyâ&#x20AC;&#x2DC;s garden plots and takes care of its animals.

ANDY

IBIZA SZYMANOWICZ

NDY ZYMANOWICZ, HE FARMER

“sustainable farming is our past and our future.”

LA GRANJA MASTER FARMER

“This project spoke to me on so many levels. Easing the old farm back to life and returning the soil quality was paramount. But it had to be done with a gentle approach, using available resources like captured rainwater and tiered terraces for water management in an area prone to drought.”

Biodynamics play a major role in Andy’s work. He harvests around moon cycles and uses a probiotic spray or soil-drenches the plants, causing a process of lacto-fermen-

Since he began working at La Granja, his embrace of composting and mulching and his high-tech, sustainable approach to water management have returned vital nutrients to the garden plots spread across the property. Its seasonal assortment of fruit and vegetable varieties include beetroot, carrot, lettuce, eggplant, tomato, onion, squash, melon, herbs and berries.

The expansive garden is a core part of La Granja’s ideology. At its head is master farmer Andy Szymanowicz, who came to Ibiza after spending 10 years working the land in upstate New York. After selling his farm and community-supported agriculture project and moving to Ibiza, it was chance that led him to meet Claus Sendlinger, who hired him to take over La Granja’s forward-thinking garden project.

La Granja’s labelled garden plots also encourage visitors to take self-guided tours, and guests can learn about biodynamic agriculture through a series of workshops, classes and community-based projects.

tation that activates the plants’ ability to fight against disease and fungus. “We are building healthy soils on the farm that feed our plants,” Andy says. “This is the foundation of what we do.”

STUDIO

25HOURS TERMINUS NORD PARIS

APE BAR

TERMINUS NORD PARIS

The design for the bar was inspired by La Sape, a movement of Congolese dandies who appropriated and transformed European formalÂ clothing.

ENI ESTAURANT

ALTES HAFENAMT HAMBURG

The design aimed to connect the kitchen’s Middle Eastern influences to the building’s Hanseatic maritime character.

S U SAN N E DALLMAYR

HAMBURG

& THOMAS KOCH

ART & ILLUSTRATION

SUTO SUTO REBELLIOUS SPIRIT

BOILERMAN BAR

T H O M A S K O C H O N J O S E P H , T H E “ R E A L” C A P TA I N

“Joseph was a Hamburg resident – a Polish former sailor, homeless. We often met at the supermarket around the corner, and sometimes smoked a cigarette together. He would wear his captain‘s hat. From the moment we received the request from Dreimeta to depict a captain, more specifically a harbor captain, it was clear that he would be our model.”

STUDIO

150

BIKINI ISLAND & MOUNTAIN HOTEL PORT DE SÃ&#x201C;LLER

The balconies were made more spacious by setting the floor-to-ceiling glass doors further inwards within the rooms than before. Equipped with comfortable daybeds, they proved to be highly popular with guests.

151

KYKITCHEN

The concept for the Skykitchen was to embody the creative and dynamic spirit of Berlin.

258

SKYKITCHEN BERLIN

259

off the wall

flying thoughts: hotel, restaurant and bar design dreimeta projects 2003-2018

off

flying thoughts: hotel, restaurant and bar design

the

wall ISBN 978-3-89986-298-0 49 â&#x201A;Ź (D), 64.00 $ (USD)