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Locomotive Shed Marburg

Brandherm + Krumrey Interior Architecture

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Restaurant dining room - Joachim Grothus
Detail Restaurant dining room - Joachim Grothus
Show Kitchen in the Restaurant dining room - Joachim Grothus
Restaurant dining room - Joachim Grothus

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Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Restaurant
5.97
6.52
6.43
5.69
6.15
John Lam
John Lam Co-Founder and Design Strategist at State of Culture
The design successfully reflects th...
7.22
7.03
6.74
7.22
7.05
Christopher Lye
Christopher Lye Principal at Woods Bagot
6
6.5
6
5
5.88
Agata Kurzela
Agata Kurzela Founder and Design Director at Agata Kurzela Studio
5
7
7
5
6
Tessa Mansfield
Tessa Mansfield Chief Creative Officer at Stylus
6
6.5
6.75
5
6.06
Andras Klopfer
Andras Klopfer Managing Partner at BWM Retail
6
5.5
6
6
5.88
Victoria Schneyer
Victoria Schneyer Global Head of Store Design at Hugo Boss
Great planning in revitalising the...
6
7
6.5
5
6.13
David Wei
David Wei Cofounder and Design Director at Hatch Architects
5.3
5.88
5.69
6.07
5.74
Norman-Henner Plattner
Norman-Henner Plattner Head of Store Development at The KaDeWe Group
6
6
6.7
5
5.93
Gokhan Avcioglu
Gokhan Avcioglu Principal and Founder at Global Architecture Development
5
7
7
5.7
6.18
Eric Wang
Eric Wang Head of Marketing and E-Commerce APAC at Duravit
7.18
6.35
6.8
6.24
6.64
Benjamin Iborra Wicksteed
Benjamin Iborra Wicksteed Partner and Creative Director at Mesura
6
7
7
6
6.5
Lene Utbjoe
Lene Utbjoe Discipline Lead at Henning Larsen
6
6.5
5
6
5.88
Client
Gunter Schneider
Floor area
570 ㎡
Completion
2022
Social Media
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Finishes
Furniture
Furniture
Furniture

Our Restaurant
Moving transformation

The former locomotive shed in Marburg was left to decay for decades. In 2017, entrepreneur Gunter Schneider recognized the potential of semicircular brick architecture. His vision: The industrial monument should be transformed into a special cultural and meeting place. During the planning process, brandherm + krumrey were commissioned with the design of the catering facilities. Due to the history of the locomotive shed, the design idea was quickly clear: the special nature of the location should be artistically reflected in the new interior design.

The newly designed catering area is divided into three units. An a la carte restaurant, a deli and a bar. The design of these areas is inspired by the old rail tracks leading to the locomotive shed, which have been overgrown by greenery over the years. The linear direction of the former track is now crossed and complemented with the lines of movement of the newly laid wooden floors. At the crossing lines, “crossing points” were created – open constructions made of steel profiles, from which lush plants “grow”. Large green plants distributed throughout the hall areas complement these “growth showcases” and create a homely ambience.

The color and material concept is also based on the historical inventory. Light, bright greens or darker, earthier colors contrast the red brick walls. Colorful accents are set with brightly colored tables and chairs, which contrast with the overall mood of the interior with many wood and stone surfaces. Also striking are the large luminaires with acoustically effective textile structure floating above the gastro areas. In stark contrast to their lightness are the steel walkways of an upper gallery level, which offers impressive views into the wide hall space.

Simple wooden chairs, bar stools or lounge furniture provide casual seating in the deli and at the bar. The relaxed, elegant ambience is also enhanced by patterned floor tiles and a large wall panel with an abstract organic flowing image motif. In the combination of old and new, an extraordinary place has been created, whose charm results from the design concept, which is as independent as it is related to the existing building.