Hotel Berlin – Digital pop and electric guitars
From dock area of Berlin was raised an unmatched hotel: two professional recording studios, concert halls and on demand electric guitar set, nHow is dedicated entirely to music. In addition, the interior is designed by the famous designer Karim Rashid in a style reminiscent of pop-art hotel in Germany’s capital with an experience worthy of a rock star.
nHow Berlin is one of the best examples of hotel design concept. Located in the dock on the River Spree, the hotel building impresses the horizontal portion suspended above water. Designed by architect Sergei Tchoban, the structure is built of stone, steel and glass, sober and clean lines.
The interior is a striking contrast: Karim Rashid chose to use flowing lines, with as few as many angles and lines, vivid colors, ranging from lime green to fuchsia. Called digi-pop, a trend-follower of pop art’s design is impressive mainly by high diversity of spaces created and the overall look futuristic. Rashid’s attitude is one that is completely devoid of nostalgia: “My vision using technology, visuals, textures, colors, and elements necessary for a simple living space, but sensual.”
Karim Rashid’s world, a world both digital and analog, where the materials, forms and functions can be customized as easily as some pixels on a screen. Indeed, at first glance, many hotel rooms seem to be only digitally generated design ideas, without photographs of physical spaces.
Rooms and suites from nHow not compete with each other in form, but by function. The hotel is probably one of the only apartment offers hybrid, which the function of recording studio. Then, the rooms are distinguished not only by the total area or size of bed, but also by the presence of musical instruments. Guests and artists are able to choose nHow watch live concerts almost every day, thanks to multiple listening rooms in the hotel.
Even the restaurant is a culinary interpretation of hotel architecture: Patrick Rexhausen Chef, aged 33 years, Franco-German cals kitchen reinterprets the contrasting and bold dishes. The focus is on local ingredients and recipes and the menu is completely changed every six weeks, with new ways to integrate cutting-edge concepts such as molecular gastronomy.