An eco-restaurant in Chenzhou aimed to create a dining space that combined fresh, on-site produce with a comfortable and visually appealing greenhouse environment. However, the initial structure concept faced several challenges: insufficient natural light for year-round planting, temperature fluctuations that could affect both plant growth and visitor comfort, and ventilation issues that made the space too humid during rainy seasons. The restaurant needed a greenhouse that could balance agricultural functionality with guest experience.
FANGCHENG designed a customized eco-restaurant greenhouse that integrated both aesthetic and environmental requirements. A high-transparency film and elevated roof structure improved daylight penetration while maintaining openness and visual appeal. A combined ridge-and-side ventilation system ensured steady airflow without creating drafts for diners, and shading plus insulation layers helped maintain comfortable temperatures throughout the day. Dedicated sections were planned for edible herbs and leafy greens, enabling on-site harvesting and enhancing the restaurant’s “farm-to-table” concept.
After completion, the greenhouse became a highlight of the restaurant. Visitors enjoyed a pleasant, naturally lit dining environment, while the stable indoor climate ensured healthy plant growth year-round. The restaurant achieved both improved operational efficiency and a unique customer experience, turning the greenhouse into a successful ecological and commercial feature.
