The new restaurant Skykitchen was designed by Dreimeta, located on the 12th floor of the Andel’s Hotel Berlin, with panoramic windows offering magnificent views on the city. Based on the concept of the color contrasts, showing a harmonious balance between East and West, old and new. The kitchen is moved to the center of the restaurant, a cubic space that does not disturb the guests to enjoy the panoramic views from any point. Most of the furniture in the restaurant is unique and created by local designers, findings from antique shops. Concrete floors, wooden countertop surfaces of brass and copper, as well as the soft seats, are perfectly combined to create an atmosphere of special comfort without unnecessary flourishes.
The task that presented itself to the Dreimeta Team in Berlin is easily summarized: the Sky Café on the 12th floor of the Andel’s Hotel Berlin will be taken over by a restaurant, providing guests and passer-by with a new dining opportunity. A concept of contrasts: the guest should have a clear view of Berlin, however, Berlin should also be discoverable within the restaurant’s design. Opposites such as East/West and new/old – or even kitchen/guest room – were brought into the planning and should partially fuse together.
A freestanding cube for the kitchen was placed at the center of the space to provide guests with an undisturbed panoramic view. A glass window wraps around the kitchen cube to provide the team under Star Chef Alexander Koppe and Kitchen Director Eyck Zimmer with glimpses into the restaurant. Vienna artist Gregor Eldarb designed the outer wall of the cube. The overlapping geometric planes reflect Berlin’s architecture and geometry.
“Our objective for the restaurant area was that every guest would be able to find their favorite spot,” states Dreimeta’s Britta Kleweken. Most of the furniture pieces in the room are original creations by the designers. Vibrant wood surfaces give the tables a defined structure while the benches are upholstered with a shining satin fabric. The flooring, in contrast to these finishes, is polished concrete. Smooth surfaces of brass and copper heighten the contrast. The newer furniture pieces are complemented by found items from the 50’s and 60’s, such as old shop counters in the entrance area.
In total, the restaurant provides seating for 66 guests. Small tables alternate with banquet seating, groups can sit at round tables, and those without a fear of heights can sit at tables located directly by the facade. The restaurant is designed to be a flexible space, and a part of the room can be separated and used as a private dining area.
