The story of Coco Flower Restaurant.
The goal of investors is to make sustainable, eco-friendly tourism, and the focus will be on the customer experience. Coco Flower Restaurant bring a space and sustainabily development model for tourism and service in Hoi An in the different approaches. This project will reflect architecture, village space and background of daily community activities on the river, simultaneously bringing a special experience to the customer.
Restaurant – an area of more than 3,500 square meters, of which 2000 square meters is the lake surface to raise shrimp, crabs, and fish aims to serve tourists as well as organize activities on the water. Specially, 200 square meters surrounding the lake is a garden of vegetables and flowers. The remaining area is a floating restaurant system with 6 floating houses, divided into:
3 floating houses cover an area of 70m2 each, with a capacity of 60 person each. This area is to serve
guest for lunch, dinner, indoor activities, meeting with well-aired space.
- 1 floating house which covers an area of 70m2 with a capacity of 50 person is to serve drink and snack.
- 1 floating house which covers an area of 50m2 with a capacity of 30 person is to serve private groups.
- 1 floating house which covers an area of 25m2 with a capacity of 12 person is to serve special groups and private
groups. - 1 floating house which covers an area of 50m2 with a capacity of 20 person is to have cooking class.
The remaining area is kitchen, office, storehouse, parking, toilet
