The construction of an eco-friendly restaurant greenhouse integrates knowledge from disciplines such as architecture, horticulture, facility horticulture, and ecology to plan, design, and build. It maintains the restaurant's beautiful environment through facility control technology, agronomic cultivation, and management techniques. The plant configuration is primarily green landscape plants, supplemented by vegetables, fruits, flowers, herbs, and medicinal plants. It combines garden landscapes like artificial hills, waterfalls, small bridges, flowing water, and bamboo pavilions to present a green, beautiful, and pleasant dining environment in a three-dimensional manner.

The success or failure of an eco-friendly restaurant greenhouse construction fundamentally hinges on the design of its interior landscape. Scientifically rational and aesthetically pleasing designs are essential for the smooth operation of the greenhouse eco-restaurants. Otherwise, it leads to excessive resource waste. Therefore, the quality of the planning and design of the eco-friendly restaurant landscape plays a crucial role in its development. Currently, research in China on eco-friendly restaurant landscape design is gradually maturing. By combining practical experience in landscape design, a comprehensive exploration is conducted from various aspects of the eco-friendly restaurant landscape, aiming to provide a more systematic theoretical and practical basis for future construction. Additionally, an analysis of the attributes of eco-friendly restaurant landscapes has been conducted, delving deeply into elements, characteristics, and types, laying a solid foundation for landscape design.

Our technical team can address the issues of poor ventilation and air quality in eco-restaurants by implementing a scientifically designed window system. This not only improves ventilation but also solves the summer cooling problem, significantly reducing the time for forced cooling in summer and lowering the restaurant's operational costs.