INSIDER | Indulge 2026 by fourhundredbydesign

INSIDER—

INDULGE

THE “PASTITSADA” DISH AT ATHENS CAPITAL SUITESMGALLERY COLLECTION

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THE MAGIC OF A FRENCH CHÂTEAU AT CHÂTEAU LOUISE DE LA VALLIÈRE

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GIGI RIGOLATTO ARRIVES STATESIDE, ALLA GRANDE AT DELANO MIAMI BEACH PAGE 12

A KITCHEN LED BY THE LAND AT FLEMINGS MAYFAIR PAGE 17

CAN BO: BARCELONA TRADITION, SHARED DIFFERENTLY AT GRAND HOTEL CENTRAL PAGE 20

YALI WATERFRONT RESTAURANT: AEGEAN-INSPIRED DINING AT CAPE SOUNIO AT CAPE SOUNIO

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MASTERED SIMPLICITY ON THE GULF OF POETS AT GRAND HOTEL PORTOVENERE PAGE 28

ROXY CAFÉ: DOWNTOWN NEW YORK’S NEWEST WAKE-UP SPOT AT THE ROXY PAGE 33

BEEFBAR OPENS A NEW CHAPTER AT HÔTEL BARRIÈRE LE MAJESTIC CANNES

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SUNSET DINING AT NIKO AL FRESCO MONDRIAN IBIZA

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BARRIERE MOMENTS

HOTEL BARRIERE LE GRAND HOTEL DINARD PAGE 44

EVERY VOYAGE HAS A DESTINATION AT VILA VITA PARC PAGE 48

SABIA ITALIAN NIGHTS AT ONE&ONLY PORTONOVI PAGE 53

FRIDA : AN EXCLUSIVE COLLABORATION WITH HOMER LOBSTER AT MAISON BARRIÈRE VENDÔME PAGE 56

REIMAGINING AFTERNOON TEA AT THE LONDON WEST HOLLYWOOD AT BEVERLY HILLS PAGE 61

CULINARY HOTSPOTS, ALL DAY AT METT MARBELLA - ESTEPONA PAGE 64

A COASTAL CULINARY JOURNEY AT L’HERMITAGE AT HOTEL BARRIÈRE L’HERMITAGE PAGE 67

VINE TO VALLEY AT RUSTY PARROT LODGE & SPA PAGE 68

MEET THE BEES AT SON BUNYOLA PAGE 72

COSMIC SUSHI AT THE NEW ROCKET BAR & RESTAURANT AT THE ROC CLUB PAGE 75

A TABLE AND VILLA OF ONE’S OWN AT VILLA ARDORE PAGE 76

INDULGE IN THE OFF-SEASON AT LA RESERVE RAMATUELLE PAGE 80

AN EVENING AT THE CHEF’S TABLE AT HOTEL PLAZA E DE RUSSIE PAGE 83

THE “PASTITSADA” DISH

ATHENS CAPITAL SUITES - MGALLERY COLLECTION

ATHENS, GREECE —

Steps from Syntagma Square, Athens Capital Suites transforms a landmark 1939 building into an intimate sanctuary of just 19 suites, where the quiet elegance of a private residence meets modern Athenian sophistication. The culinary experience is equally considered, with dishes rooted in Greek tradition and reimagined with a refined contemporary touch, honoring the warmth and generosity that define the city itself.

“Pastitsada is a dish deeply rooted in Greek family tradition and the rich culinary heritage of Corfu. With Venetian influences woven into its distinctive spices and slow-cooking technique, it tells a story of cultures and generations. Our interpretation honors the authenticity of the dish while presenting it through a more refined lens — because at its heart, pastitsada is more than a recipe. It’s a memory. A long Sunday lunch, the warmth of a family kitchen, and the genuine hospitality that defines Greek culture.”

— Dimitris Arsenidis

EXECUTIVE CHEF

ATHENS CAPITAL SUITES - MGALLERY COLLECTION

TOURAINE, FRANCE —

Under the inspired guidance of founder Mira Grebenstein and designer Jacques Garcia, Château Louise de La Vallière unfolds as a true sensory escape suspended beyond the reach of time. Twenty unique rooms and suites pay homage to the royal favourites of the French court, while sumptuous fabrics, exquisite furnishings, and authentic artworks create an atmosphere devoted entirely to reverie. Gastronomic restaurant L’Amphitryon reimagines the King’s table with contemporary elegance, complemented by the Champagne bar Le SaintÉvremond and spa Louise La Rosée — each a sanctuary unto itself.

CHÂTEAU LOUISE DE LA VALLIÈRE

THE MAGIC OF A FRENCH CHÂTEAU

“At the very origin of this endeavour lay the tender and steadfast love that Louise de La Vallière bore for Louis XIV. She loved him for himself, not for his crown. I wished to offer a true temporal and sensory journey into the seventeenth century.”

— Mira Grebenstein FOUNDER CHÂTEAU LOUISE DE LA VALLIÈRE

MIAMI BEACH, FLORIDA —

Gigi Rigolatto carries a quiet confidence — the kind of place that does not rely on excess to create atmosphere. Interiors by Hugo Toro blend warm stone, soft neutrals, and open-air terraces that move effortlessly between restaurant and beach. Originally established in Paris and SaintTropez, Gigi brings Italian coastal dining to Miami with a menu centered on handmade pastas, seafood crudos, grilled meats, and a dedicated Bellini bar. Dishes are designed for sharing, service is warm and unhurried, and long lunches have a way of stretching into sunset dinners — capturing the effortless spirit of the Italian Riviera.

GIGI RIGOLATTO ARRIVES STATESIDE, ALLA GRANDE

DELANO MIAMI BEACH

“Bringing Gigi Rigolatto to the U.S. has been both intentional and exciting, we arrived in Miami with deep respect for the city and its guests, bringing a culinary vision rooted in seasonality, storytelling and the Alla Grande spirit of coastal Italian living.”

— Rizwan Kassim CEO PARIS SOCIETY

A KITCHEN LED BY THE LAND

FLEMINGS MAYFAIR

LONDON, UNITED KINGDOM —

At Ormer Mayfair, the Michelin-starred restaurant at Flemings Mayfair Hotel, everything begins with provenance. A close relationship with the twoacre kitchen garden at Down Hall, their sister property in Essex, brings a direct line to seasonal produce, gathered at its peak and reflected on the menu soon after. The kitchen works in response to the garden rather than a fixed plan. Menus evolve with the seasons, shaped by what is available and at its best in the moment. It is an approach that feels instinctive and grounded, naturally encouraging care in how ingredients are used. Under Executive Chef Sofian Msetfi, this translates into a precise, expressive style of cooking that is focused and restrained, always led by flavour. In the intimate setting of Ormer Mayfair, each dish carries a clear sense of place and purpose.

“Our approach is rooted in authenticity, knowing exactly where ingredients come from and allowing that quality to guide what ends up on the plate.”

— Henrik Muehle MANAGING DIRECTOR FLEMINGS MAYFAIR, LONDON

CAN BO: BARCELONA TRADITION, SHARED DIFFERENTLY

GRAND HOTEL CENTRAL

BARCELONA, SPAIN —

Since opening in late 2024 on Via Laietana, Can Bo has quickly established itself as one of Barcelona’s most talked-about tables, earning recognition in both the Michelin Guide 2025–2026 and Guía Repsol. Under Executive Chef Lorenzo Cavazzoni, the kitchen works closely with small producers to highlight local ingredients and Spanish flavours, with subtle Italian influences woven throughout. Sommelier Amador Marín curates a cellar of over 150 labels, and warm Mediterranean interiors by Sagrada studio complete the experience.

“Honest, seasonal cuisine designed to be shared — rooted in local ingredients, shaped by small producers, and brought to life through the pleasure of gathering around a table.”

— Agnes Sole MARKETING MANAGER GRAND HOTEL CENTRAL

CAPE

ATHENS RIVIERA —

This season, Yali Waterfront Restaurant at Cape Sounio unveils an elevated culinary experience inspired by the flavors of the Aegean. Set directly beside the sea with uninterrupted views of the illuminated Temple of Poseidon, the restaurant pairs exceptional gastronomy with one of the most iconic settings on the Athens Riviera. The renewed menu highlights premium seafood, fresh fish, and seasonal ingredients sourced from local producers, brought forward through a contemporary Greek lens. Signature cocktails, a curated wine selection, and effortlessly attentive service complete the experience — where gastronomy, history, and natural beauty converge in a setting unlike anywhere else in Greece.

YALI WATERFRONT RESTAURANT: AEGEANINSPIRED DINING AT CAPE SOUNIO

CAPE SOUNIO

“Through fresh local products and seasonal ingredients, we aim to highlight the authentic flavors of the Mediterranean while creating a dining experience that feels naturally connected to the sea, the landscape, and the spirit of Cape Sounio.”

— Sakis Tzanetos EXECUTIVE CHEF

SOUNIO

CAPE

CAPE SOUNIO ATHENS RIVIERA

LIGURIA, ITALY —

At Grand Hotel Portovenere, the culinary experience unfolds within a former 17thcentury convent overlooking the harbor. At Palmaria Restaurant, local identity and contemporary design come together in a setting that feels suspended between land and sea. Guiding the kitchen is Chef Giovanni Sica Susini, whose philosophy of “mastered simplicity” shapes a menu rooted in technique and restraint. From refined pasta dishes to seafood plates that reflect the surrounding coastline, each dish allows the ingredient to speak for itself. As part of the Italian Celiac Association, the restaurant also offers a fully considered glutenfree experience — maintaining the same attention to detail across every plate.

GRAND HOTEL PORTOVENERE

MASTERED SIMPLICITY ON THE GULF OF POETS

“Simplicity is not about doing less—it’s about knowing exactly what to leave in. When technique is solid, the ingredient can truly speak.”

— Giovanni Sica Susini CHEF GRAND HOTEL PORTOVENERE

ROXY CAFÉ: DOWNTOWN NEW YORK’S NEWEST WAKE-UP SPOT

THE ROXY

NEW YORK CITY, NEW

YORK —

Inspired by European café culture, the new Roxy Café invites you for coffee and espresso on the border of SoHo & TriBeCa. Proudly serving Partners Coffee. For Drip & Cold Brew you’ll find a smooth and approachable medium roast with notes of milk chocolate, toffee, and dried fruit. For Espresso Drinks you’ll find a bold and balanced medium-dark roast with notes of dark chocolate, praline, and dates. When afternoon arrives, Roxy Café sets the table for sunset with outdoor seating beginning at 4PM daily. Avenue of the Americas alfresco features a curated selection of seafood favorites, specialty cocktails, and sharable treats ’til 10PM, weather permitting.

“We

are very excited to introduce two new daytime specialty coffee and tea drinks: Strawberry Mint Matcha Spritz and Juniper.”

— Max Moore FOOD & BEVERAGE DIRECTOR THE ROXY

BEEFBAR OPENS A NEW CHAPTER

HÔTEL BARRIÈRE LE MAJESTIC CANNES

CANNES, FRANCE —

In early June 2026, Beefbar Cannes makes its debut at Hôtel Barrière Le Majestic Cannes — one of the most iconic addresses on the Croisette. Built around three pillars — Beef, Reef, and Leef — the concept brings together exceptional meat, fresh seafood, and a vibrant plantbased repertoire under one roof. Internationally acclaimed for its sourcing, Beefbar works in close collaboration with the Giraudi Group to present some of the finest cuts in the world, from highly marbled Wagyu to rare Kobe. Together, the three identities form a balanced, modern gastronomic experience — one that aligns seamlessly with the Majestic’s long-standing commitment to excellence on the French Riviera.

HÔTEL

“From highly marbled Wagyu to premium Black Angus and the rare Kobe — each offering reflects a precise approach to quality, traceability, and flavor.”

— Charlotte Nicollas MARKETING DIRECTOR HÔTEL BARRIÈRE LE MAJESTIC CANNES

IBIZA, SPAIN —

Niko Al Fresco continues to be one of the resort’s most beloved dining experiences. Following last season’s success, the terrace has been expanded to welcome more guests into its open-air setting — with a stronger connection to the surroundings and a more seamless flow throughout the space. The terrace now transitions into one of the resort’s most exciting new additions: a sunset dining concept designed to capture Ibiza at its most magical hour. The upper deck features a dedicated sushi bar, creating an intimate space where guests interact directly with the sushi chef — setting the stage for Sushi & Sake Nights, a refined sunset experience combining exceptional cuisine, curated sake pairings, and the unmistakable energy of Ibiza at dusk.

SUNSET DINING AT NIKO AL FRESCO

“Having been here since day one in 2023, watching Niko evolve has been fascinating. What started as a beautiful indoor dining concept has grown into one of the resort’s most special experiences. This season feels even more magical — the expanded terrace, the new sushi bar, the sunset energy… it all comes together so naturally. Sushi & Sake Nights especially feel like the kind of moment guests will remember long after leaving Ibiza”

— Paulo de Assis

ASSISTANT DIRECTOR OF SALES MONDRIAN IBIZA

DINARD, FRANCE —

Barrière Collection’s

‘Moments’ series invites guests to indulge in a new way of experiencing each destination — through curated, hands-on workshops led by the hotel’s own chefs and bartenders. Complimentary and intimate by design, each session offers a behind-thescenes immersion into the craft and passion at the heart of the property.

BARRIERE MOMENTS

“An

invitation to indulge in learning, feeling, and engaging — experiences designed to spark curiosity and make memories that last well beyond the stay.”

— Sophie Albinana SALES DIRECTOR AND REVENUE MANAGER

HOTEL BARRIERE LE GRAND HOTEL DINARD

ALGARVE, PORTUGAL —

After five years voyaging through Portugal’s global culinary legacy, from Macau to Mozambique, Brazil to Japan, Chef Hans Neuner returns to where it all began. Essência, the new tasting menu at the two Michelin-starred Ocean restaurant at Vila Vita Parc, is both a homecoming and a culmination: fifteen courses distilled from decades of travel, technique and tradition, rooted firmly in the Portuguese larder.

EVERY VOYAGE HAS A DESTINATION

VILA VITA PARC

“We travelled far and wide, but the greatest luxury is understanding the Portuguese gastronomy and legacy more deeply. Now, we return to Portugal with everything we have learned.”

— Hans Neuner EXECUTIVE CHEF OCEAN RESTAURANT

SABIA ITALIAN NIGHTS

ONE&ONLY PORTONOVI

HERCEG NOVI, MONTENEGRO —

At One&Only Portonovi, Sabia introduces Italian Nights, a weekly dining experience centered on regional Italian cooking and shared dining by the Adriatic coast. The experience features a menu of artisanal antipasti, aged cheeses, Roman-style pizza, hand-crafted pasta, charcoal-grilled seafood, and classic Italian desserts, presented in a communal format overlooking Boka Bay. The evening is designed as a recurring experience that brings together seasonal ingredients, traditional preparation methods, and live music to support a relaxed, social dining rhythm.

“Montenegro’s Venetian heritage has long shaped the cultural backdrop of this coastline, and that history inspired us to reflect on how food can bring people together. With Italian Nights at Sabia, the aim was to create a setting where Italian regional dishes are shared in a way that feels authentic to both the cuisine and the place.”

— Goran Tatar EXECUTIVE CHEF ONE&ONLY PORTONOVI

FRIDA : AN EXCLUSIVE COLLABORATION WITH HOMER LOBSTER

MAISON BARRIÈRE VENDÔME

PARIS, FRANCE —

Frida Restaurant has joined forces with Homer Lobster for a collaboration that is as unexpected as it is delicious. A leading figure in Paris’s new food scene, Moïse Sfez has built a reputation on a unique vision of high-end street food — exceptional ingredients, generous portions, and meticulous presentation. Together, Maison Barrière Vendôme and Homer Lobster celebrate a contemporary Parisian art of living, where discreet sophistication meets nostalgic pleasure. For the occasion, Homer Lobster’s signature dishes have been reimagined with an indulgent, sun-soaked twist — a quartet of mini lobster rolls to share, the classic lobster roll, a grilled cheese, and the must-try turkey and salmon club sandwiches. Parisian elegance meets the feel-good spirit of premium street food.

MAISON BARRIÈRE VENDÔME PARIS, FRANCE

“A vibrant collaboration where Parisian elegance meets the feel-good spirit of premium street food — exceptional ingredients, generous portions, and the unmistakable energy of a city that never stops reinventing itself.”

— Louna Clavé

THE LONDON WEST HOLLYWOOD AT BEVERLY HILLS WEST HOLLYWOOD, CALIFORNIA

FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

WEST HOLLYWOOD, CALIFORNIA —

At The London West Hollywood at Beverly Hills, Afternoon Tea has evolved into an ongoing series of themed expressions, each reinterpreting the ritual through a distinct creative lens — from awards season’s “Golden Scones” to beauty collaborations with Pixi Beauty and seasonal offerings throughout the year. The current chapter, “The Devil Sips Tea,” draws inspiration from the cultural legacy of The Devil Wears Prada and the anticipation surrounding its forthcoming sequel. Nods to fashion, wit, and iconic moments are woven throughout — pastries and savories that balance polish with a knowing sense of humor, referential yet refined.

THE LONDON WEST HOLLYWOOD AT BEVERLY HILLS

REIMAGINING

AFTERNOON TEA

“Afternoon Tea gives us the freedom to explore different narratives without losing the essence of the tradition, each theme is designed to feel immersive—visually engaging, unexpected, but always grounded in a sense of refinement.”

— Terry Buchholz GENERAL MANAGER

THE LONDON WEST HOLLYWOOD AT BEVERLY HILLS

THE LONDON WEST HOLLYWOOD AT BEVERLY HILLS WEST HOLLYWOOD, CALIFORNIA FOUR HUNDRED

CULINARY HOTSPOTS, ALL DAY

METT MARBELLA - ESTEPONA

MARBELLA, SPAIN —

At METT Marbella –Estepona, gastronomy and lifestyle blend seamlessly across a collection of distinctive culinary destinations. Isola Ristorante Italiano transitions from a generous breakfast buffet to elegant Southern Italian dining at sunset. AMMOS brings Aegean-inspired seafood and mezze to the Costa del Sol, while El Bar de Lola celebrates traditional Spanish tapas in a lively social setting. At Azure Beach Club, Asian-inspired cuisine and live DJ sessions set the scene for unforgettable Mediterranean sunsets. Opening next year, D’Lirio will introduce bold Latin American flavors inspired by ancient legends and tropical elegance. and sangrias in a lively social setting. Opening next year, D’Lirio will introduce bold Latin American flavors inspired by ancient legends and tropical elegance. At Azure Beach Club, Asian-inspired cuisine, private cabanas, and live DJ sessions set the scene for unforgettable Mediterranean sunsets.

“From Southern Italian classics to Greek mezze, Spanish tapas to Latin American flavors

— METT Marbella offers an immersive Mediterranean experience from morning until late evening.”

— Gabriela Lopes

SALES MANAGER

METT MARBELLA - ESTEPONA

“A unique moment of transmission where professional techniques meet conviviality — from mastering delicate reductions to the art of elegant plating.”

— Jean-Marie Verdier DIRECTOR OF SALES HOTEL BARRIÈRE L’HERMITAGE

LA BAULE, FRANCE —

At Hôtel Barrière

L’Hermitage La Baule, the “Moment Barrière” experience invites guests into the heart of French Atlantic culinary tradition. Each Saturday from September to May, Chef Yannick Hochet leads an intimate morning at the local market — selecting the finest seasonal produce and Atlantic catch — before guiding guests through a hands-on cooking class in the hotel’s kitchen. The experience concludes with a tasting of the day’s creations overlooking the bay.

HOTEL BARRIÈRE L’HERMITAGE

A COASTAL CULINARY JOURNEY AT L’HERMITAGE

JACKSON, WYOMING —

Located humbly in the shadow of the Teton Range, distinct seasonality shapes every experience in the valley and at the table. At Wild Sage restaurant, inside the Rusty Parrot Lodge, Chef Hugo Goodwin’s philosophy has always begun at the source: knowing the farmer and working with the seasons to inspire an ever-evolving menu, with creativity sparked by each week’s available ingredients. The Winemaker Dinner Series expands that same philosophy to the glass, connecting diners not only with the food and wine, but with the people, places, and stories behind them, and with one another. During these intimate evenings, winemakers travel from their vineyards to Jackson Hole, Wyoming, to sit alongside guests, sharing the farming practices, terroir and craftsmanship behind every pour. Each dinner is paired with a seasonal menu thoughtfully created by Chef Hugo Goodwin to compliment both the wines and the surrounding sense of place. The result is more than a dinner pairing. It is a deeper, more personal way of tasting, one that dissolves the distance between vineyard and table.

VINE TO VALLEY

RUSTY PARROT LODGE & SPA

RUSTY PARROT LODGE & SPA JACKSON, WYOMING

“The person making the produce delivery from Canewater is the guy who runs the farm. The guy who dropped off the bison meat from OK Ranch is the guy that started that farm. We’re in touch with the people that began these projects, and the coolest part for me is just being part of the conversation with them. Their success is our success.”

— Hugo Goodwin EXECUTIVE CHEF RUSTY PARROT LODGE & SPA

MEET THE BEES

SON BUNYOLA

MALLORCA, SPAIN —

At Son Bunyola, life follows the rhythm of the land. Twelve beehives work steadily through the seasons beneath the Tramuntana Mountains, producing honey that changes character with each harvest — darker and intense in early summer, softer and herb-laced in autumn. Guests are invited to visit the hives before returning to the table, where the estate’s honey appears in dishes shaped by the chef and the season.

“From flower to hive to jar, each stage remains closely tied to the landscape itself — a distinct expression of Son Bunyola with every spoonful.”

—Shannon Byrne

DIRECTOR OF LEISURE SALES SON BUNYOLA

“The ultimate sushi experience in the heart of Athens Riviera.”

— Nikitas Toulias GENERAL MANAGER THE ROC CLUB

ATHENS RIVIERA —

Nestled in Athens’ most coveted seaside enclave, The Roc Club is an intimate Club-Maison of just 34 rooms and suites, all facing the Vouliagmeni peninsula and marina. At its heart, the Roc Pool is sculpted into the natural rocks of Lake Vouliagmeni — a striking setting to unwind beneath the Riviera sun. Opened in May 2026, the Rocket Bar & Restaurant overlooks the sweeping southern coastline, channeling the Riviera lifestyle through panoramic views and a vibrant cosmopolitan spirit. The menu blends classic Greek staples with “cosmic sushi” and refreshing summer aperitivos, while mornings begin with breakfast against a backdrop of megayachts and endless Aegean blue.

THE ROC CLUB

COSMIC SUSHI AT THE NEW ROCKET BAR & RESTAURANT

A TABLE AND VILLA OF ONE’S OWN

VILLA ARDORE

TUSCANY, ITALY —

Tucked into the hills of Chianti Classico, Villa Ardore is a private villa reserved exclusively for one group at a time. Eight en-suite bedrooms, a dedicated Villa Manager, and a team wholly devoted to a single set of guests — no shared spaces, just the land, the light, and the people you’ve chosen to be with. At its heart is Chef Roberto Miceli, whose menus are never fixed — composed through conversation, guided by season, and shaped by what is freshest from the estate’s kitchen garden. Breakfast, led by Salvatore De Genua, formerly of the Four Seasons Florence, unfolds as a generous, unhurried ritual. From the loggia to the pool terrace, every meal shifts with the light.

“At Villa Ardore, this becomes a journey, one that evolves day by day, plate by plate, allowing guests to experience not just Italian cuisine, but the culture and care behind it.”

—

Roberto Miceli CHEF

VILLA ARDORE

INDULGE IN THE OFF-SEASON

LA RESERVE RAMATUELLE

RAMATUELLE, FRANCE —

Nestled within the pine forests of Ramatuelle, the 13 private villas of La Réserve Hotel, Spa and Villas offer a rare opportunity to indulge in the quieter side of St. Tropez. For the first time, villa residents enjoy exclusive access to the Nescens Spa — completing a truly holistic retreat that combines the privacy of a home with the elegance of a palace. Half or full board options ensure every meal is an indulgence unto itself, with exquisite cuisine crafted by the property’s acclaimed chef and dedicated team.

LA RESERVE RAMATUELLE

“Every detail is designed to indulge — from exquisite cuisine crafted by an acclaimed chef to exclusive access to the Nescens Spa, where privacy, elegance, and holistic wellness converge into something truly extraordinary.”

— Louise Lagravere

SENIOR SALES MANAGER

RESERVE RAMATUELLE

Designed for food and wine lovers, the Chef’s Table offers a 360-degree immersion into the world of Lunasia, where guests follow the rhythm of the kitchen, the preparation of each dish, and the dialogue between cuisine and wine throughout the evening.

— Francesca Copedè CONCIERGE

HOTEL PLAZA E DE RUSSIE

VIAREGGIO, ITALY —

At Lunasia, the Michelinstarred restaurant inside Hotel Plaza e de Russie in Viareggio, the Chef’s Table offers an intimate window into fine dining. Positioned close to the kitchen, guests follow a seasonal tasting menu rooted in the Tuscan coastline — seafood, local vegetables, citrus, and Mediterranean herbs prepared with a contemporary Italian precision. Less spectacle, more process — a closer understanding of the craft and discipline that define Lunasia’s culinary identity.