Patmos Aktis, a Luxury Collection Resort and Spa, has opened in Greece, with a renovated and rebranded wellness offering called Ansana Wellness and Spa. The property, which is located on the southeast side of Patmos Island in Grikos Bay, is owned by the Greek investment fund SMERemediumCap (SMERC). The resort has now completed a full renovation to reposition itself in the Luxury Collection brand category for Marriott International. This brand

Lithuanian care operator Addere Care has launched a “wellness care hospital” in Vilnius. It's the company’s second Lithuanian site, following a hospital in Trakai, but the first to offer professional medical care in a spa resort environment. The new 4,400sq m facility has been developed within a reconstructed former hotel. It features 160 rooms and a day care centre that can accommodate up to 12 patients at a time. The

Atelier Tsuyoshi Tane Architects' (ATTA) design for the GYRE.FOOD restaurant in Tokyo, Japan, places diners in a forest-like environment of soil and lush greenery to encourage thought about the planet, the climate and where food comes from. GYRE.FOOD is located in a 1,000sq m (10,800sq ft) top-floor space of the MVRDV -designed GYRE complex, which opened in 2007 and comprises five stacked and spiralled boxes. The GYRE name is taken

Catanian have created a sculptural installation for a noodle restaurant in Beijing that takes the form of an abstract tree made of thin white noodle-like threads. The dining area of the Tingzhen Beef Rice Noodles restaurant provides just 50sq m (538sq ft) of space, but Catanian were keen to make it unique. Inspired by the client's memories of his grandmother's beef rice noodles when he was a child, they wanted

Vermland design studio has created an interior for a 100sq m (1070sq ft) restaurant in Copenhagen that is made entirely out of the wood from a single Douglas fir tree. Hverdagen was conceived to serve everyday food with an approach that is experimental and sustainable – in terms of both the ingredients used and the space in which it is served. The interior was inspired by the trends for casual,

Studio Arthur Casas have designed a tower complex in Sao Paulo, Brazil, that combines apartments, a hotel and restaurants in a design described as "discreet, timeless and stately". Praça Henrique Monteiro will cover an area of 3,000sq m (32,300sq ft) with three street-facing elevations. This will allow the apartments, hotel and restaurants to operate independently, despite being part of the same development and sharing some elements. They will be connected

Nex Architecture has created a sculptural restaurant with curved glazed façades that open up for al fresco dining and a roof garden that adds a new element of public realm to the local area. The restaurant is located in a public square in the prestigious Chelsea area of London, with developer Cadogan Estates briefing that the building should be both distinctive and a focal point for the square. It is

Chain10 Architecture 's third restaurant design for the Zuo Mali chain takes into account commercial, experiential and sustainable aspects to create an environmentally-conscious venue where visitors can relax and feel refreshed. The Green Isle restaurant covers 5,950sq m (64,000sq ft) and was intentionally located close to a subway line in Kaohsiung, Taiwan, so as to minimise the need for employees and customers to travel there in their own vehicles. Set

Creative studio Unknown Works has completed a 33sq m (355sq ft) restaurant in China called Scotts TKL based on 3D scans of fish and chip shops from around the UK. The project was based on the concept of 'Shanzai' – the act of copying and imitating that is often ascribed to Chinese businesses – and seeks to ask questions about Sino-British relationships and cultural exchange. Ben Hayes of Unknown Works

MVRDV has completed the WERK12 mixed-use building in Munich, Germany, with elements that can be adapted for use by different tenants. The 7,700sq m (83,000sq ft) development has a varied group of tenants, including restaurants and bars on the ground floor a three-storey gym with a one-storey swimming pool on the middle floors and offices at the top. The façade was designed in collaboration with local artists Christian Engelmann and

Saniya Kantawala has designed Mannrangi, a 2,100sq ft (195sq m) restaurant in Mumbai, India, that was conceived to celebrate Indian cuisine and culture in a homely, communal setting. To foster the feeling of cosiness, a mixture of warm materials and earthy tones were used. Kantawala also used fabric as a key design element, with linen, jute, cotton and polyester providing contemporary, earthy decorative touches. Off-white plastered walls provide a basis

London-based interior design firm Studio Duncalf has designed a new Alchemist restaurant in a former industrial warehouse that previously housed boat-building and set design workshops in Copenhagen, Denmark. Studio Duncalf split the 2,500sq m (27,000sq ft) warehouse into a number of different rooms, with the aim of "taking the diner on a journey through a sequence of different spaces each with a different ambience." Guests enter the restaurant through a

Collidanielarchitetto 's design of the first venue outside Italy for restaurant chain VyTA is an "eclectic and experimental" conversion of a space in London's Grade II listed Covent Garden Market. Collidanielarchitetto says the project draws on both contemporary design and the "architectural culture of the sixties." This has been translated to wooden walls and lacquered surfaces, inlays and friezes, glass and metals used throughout the space. The lower floor, where

Sneha Divias Atelier have designed a children’s restaurant and concept store in Dubai that uses colours and materials to create an environment that is comfortable, calming and conducive to learning. Unlike many spaces designed for children, White & the Bear doesn’t use a primary colour palette. Instead, neutral colours and warms tones accompany a minimalist design and materials were chosen for their aesthetic and maintenance requirements. Despite that, there are

Yabu Pushelberg and Ian Schrager Company Design Studio (ISC) have unveiled images of their designs for 701 West, a luxury restaurant located at the recently opened Times Square Edition in Manhattan. Perched on the hotel's 11th floor, the 100-cover flagship has three main sections – a salon-like cocktail bar headed by mixologist Salvatore Tafur, a dining lounge with a prix fixe menu conceived by chef John Fraser, and an outdoor

American culinary arts non-profit The James Beard Foundation (JBF) has announced the winners of its 2019 Restaurant Design Awards. Atomix, a Korean eatery designed by New-York based firm Studio Writers, won the category for "75 Seats and Under", while the "75 Seats and Over" award went to Pacific Standard Time – a Chicago restaurant conceived by Parts and Labor Design. Completed in 2018, Atomix features neutral-toned interiors and an intimate

English interior designer Tom Dixon has opened a 100-cover restaurant and bar in Milan called "The Manzoni". Likened by Dixon to a "monastic" space, the sleek eatery and showroom, which temporarily opened its doors for Milan Design Week (9-14 April) is darkly illuminated by the designer's trademark Opal ball lights and incorporates a variety of locally sourced materials, such as granite from Veronan quarries and recycled paper and cork. The

London-based designer Afroditi Krassa has unveiled renderings of her latest project, Lucky Cat – a new dining concept from British celebrity chef and gastronome, Gordon Ramsay. The flagship – Ramsay's first major London restaurant in over a decade – has been described as an "eating house" and "late-night lounge" and will feature a number of Japanese-inspired decorative and structural elements, such as bamboo panelling, indigo fabrics, and sculptures of whimsical

Interior specialists Topos Design Clan have completed an ocean-inspired rehaul of Shunfenglou Restaurant in Wenzhou, China. Citing Claude Debussy's orchestral composition La Mer as an influence, the designers created the eatery's ship cabin-like decor, which features aquatic motifs, such as bronze-coloured fish decals, porthole-shaped mirrors, and royal blue furniture. Other notable elements of 1,500 sq m space include a ribbed vestibule, a streamlined bar, and a metal grid ceiling that

Under – an underwater restaurant and research facility that evokes the romance and wonder of Captain Nemo's Nautilus – has opened in Lindesnes, Norway. Conceptualised by Scandinavian design firm Snøhetta, the grey-coloured building, which was shaped to appear like a sunken periscope, can accommodate up to 40 guests and is protected from sea waves by fortress-like concrete walls. Under's interiors, illuminated by greenish LEDs, also add realism to the space,

Design firm BEHF Architekten have remodelled the Koller + Koller im Waagplatz restaurant in Salzburg, Austria. The architects' six-month intervention saw the 170 sq m tagesbar (day bar) – which is housed in a building dating to the Middle Ages – gain renovated entrance, dining, and sanitary facilities. According to BEHF, the firm sourced natural materials from Salzburg, Styria, and Lower Austria to refurbish Koller + Koller's unused or outdated

The first iteration of the popular Paris dining concept L'Avenue has opened its doors at Saks Fifth Avenue in New York. Designed by French art director and interior specialist Philippe Starck, L'Avenue stretches across the luxury emporium's 8th and 9th floors and boasts a wunderkammer-style main dining room as well as a lounge modelled after an alpine ski lodge. Dubbed the "Salon", the dining area, which Starck has called an

Italian architect Daniela Colli has revealed her vibrant and highly stylised designs for Liòn – a new restaurant and cocktail bar in central Rome. The recently constructed two-storey dining outlet, which brings together what the architect has called a "universe of materials" emphasises reds, blues, and yellows – an emotionally resonant colour scheme popularised by Frank Lloyd Wright. Covering an area of 210 sq m, Liòn also features geometric motifs,

Amsterdam-based Studio Linse have designed a new restaurant at London's Royal Opera House (ROH) as part of the institution's historic 'Open Up' project. Located above the building’s Paul Hamlyn atrium, the Level 5 Restaurant and Bar was recently constructed for ROH’s £50.7m (US$$66m, €58.2m) Open Up initiative, which saw the 160-year-old opera house expand and create a number of spaces, including the 400-seat Lindbury Theatre and the Covent Garden and

Work is almost complete on what will soon be the world's largest underwater restaurant, with the Snøhetta-designed project in Norway on track to open next year. Called 'Under', work on the concrete, 600sq m (6,500sq ft) structure, reached a milestone in July when engineers began the “sinking process”, which saw the building lowered into the North Sea at the southernmost point of the Norwegian coastline by the village of Bål.

Lighting design specialists Speirs + Major have unveiled their latest project – the Hide restaurant in Mayfair, London. The brainchild of Michelin star chef Ollie Dabbous, Hide overlooks Mayfair's Green Park and operates with an ethos to act as a haven from the bustle of the British capital. Speirs + Major are an independent, London-based, design practice that uses light and dark to enhance the experience of the built environment.

Lighting design specialists Speirs + Major have unveiled their latest project – the Hide restaurant in Mayfair, London. The brainchild of Michelin star chef Ollie Dabbous, Hide overlooks Mayfair's Green Park and operates with an ethos to act as a haven from the bustle of the British capital. Speirs + Major are an independent, London-based, design practice that uses light and dark to enhance the experience of the built environment.