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DI: What is the main principle, idea and inspiration behind your design?

: The letter “K” from “Klammhöhe” is rotated 90 degrees, it then forms a mountain on the one hand and a table on the other hand.

DI: What has been your main focus in designing this work? Especially what did you want to achieve?

: The restaurant promises “highest quality”, not only geographically but also because it offers delicious products. The aim was to communicate this message in the visual appearance and in the advertisements.

DI: What are your future plans for this award winning design?

: We love developing brandings for restaurants.

DI: How long did it take you to design this particular concept?

: About 3 months.

DI: Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?

: This project was a commission. I realized this project together with the great architect Michael Karasek.

DI: Is your design being produced or used by another company, or do you plan to sell or lease the production rights or do you intent to produce your work yourself?

: No, the branding was developed exclusively for Klammhöhe.

DI: What made you design this particular type of work?

: I am interested in all human senses. A branding for a restaurant of this kind allows it to play with all senses.

DI: Where there any other designs and/or designers that helped the influence the design of your work?

: There are a lot. Especially the coordination with the architects influenced me.

DI: Who is the target customer for his design?

: Mountain bikers, drivers, walkers and all coffee lovers and gourmets. And of course people who value high quality food and love nature.

DI: What sets this design apart from other similar or resembling concepts?

: I think it's a strong branding and communicates the concept of the restaurant in a clear and sympathetic way.

DI: How did you come up with the name for this design? What does it mean?

: “Klammhöhe” is the name of an Austrian mountain pass as well as of the restaurant located on its top. We have to work with this name.

DI: Which design tools did you use when you were working on this project?

: Of course I used the classic tools like Adobe Creative Suite (InDesign, Photoshop, Illustrator, ...). But I also had unconventional work steps.

DI: What is the most unique aspect of your design?

: The design is internationally recognizable and shows that there are great products here.

DI: Who did you collaborate with for this design? Did you work with people with technical / specialized skills?

: Yes. For example, I also worked with a carpenter and with a car painter. We shoot the photos on a farm with different animals. Everything is real. Like the ingredients. No fake.

DI: What is the role of technology in this particular design?

: Everything that is real helps. A real built table is better than any retouching. You can feel that.

DI: Is your design influenced by data or analytical research in any way? What kind of research did you conduct for making this design?

: I looked at various restaurant brandings. There are many good designs all over the world. That's why it's harder to stand out from the competition as a restaurant.

DI: What are some of the challenges you faced during the design/realization of your concept?

: The hardest thing was certainly the shooting with the animals. We were afraid that the animals would get hurt. No one could tell us if an animal falls off the table. But fortunately everything went well.

DI: How did you decide to submit your design to an international design competition?

: I got an e-mail. A Design Award invited me to submit.

DI: What did you learn or how did you improve yourself during the designing of this work?

: Too many cooks spoil the broth.

DI: Any other things you would like to cover that have not been covered in these questions?

: Believe in your ideas and try to convince other people. Then great things can happen.