The chef behind La Pergola at Rome Cavalieri, Heinz Beck shares his culinary inspirations, and why Italy is the best place in the world for foodies.
El Mar de Tato 030
The visionary behind Florería Atlántico, Renato ‘Tato’ Giovannoni brings his Argentinian spirit to the world, crafting venues with history and heart.
Transcending Tradition 038
As the Japanese chef who has taken teppanyaki cuisine to Michelin heights, Junichi Yoshida is diversifying his presence in Vietnam with a new venture at InterContinental Danang.
DINING
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Lake Como’s Grand Hotel Villa Serbelloni hosts the latest iteration of Ischia Safari, uniting the nation’s top chefs in a celebration of Italian culture and cuisine.
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Sensory Sipping
On a sunny June day in Amsterdam, I had the pleasure of being introduced to Antonello Nicastri, Head Sommelier at Restaurant Flore, the two-Michelinstarred restaurant within Hotel De L’Europe. The native Puglian, who’s seemingly ready with a smile and a comforting word for everyone, gave me a tour of the restaurant’s wine cellar – which includes a curated collection of over 1,200 wines – with visible pride. “Wine is life,” he said. “It’s a story that changes every day in the bottle.”
Later that evening, I sat down to dinner in the redesigned Restaurant Flore and was able to experience exactly what Nicastri was talking about. His wine pairings were unexpected yet inspired, highlighting the craftsmanship of small-scale producers – most of them known by name – spotlighting lesser-known regions and mirroring the restaurant’s hyperlocal concept in the process. It was a visceral sensory jaunt that connected person to far-off place while remaining very much rooted to both plate and moment.
Storytelling interwoven with personal history has become increasingly popular in the world of drinks, where discerning guests expect to be whisked away on a journey that connects them to person, place and period in time. That means sommeliers and mixologists are becoming ever-more adventurous in their creation of wine and cocktail lists, and they’re not afraid to imprint part of themselves – whether it’s an emotion, experience or affiliation – in the result.
Renato ‘Tato’ Giovannoni, explains as much in our Service interview, in which he discusses his heartfelt collaboration with The Emory in London. Drawing from a personal archive of cocktails drawn up over the course of 30 years, it features drinks like the Garúa Martini, an ode to the light, misty drizzle
he associates with his home country that translates equally as well in rain-soaked London. “This is storytelling through the cocktails of my life,” he says.
Over at Templeton Garden in West London, Bar Director Will Meredith is defining the new hotel’s signature bar through an evolving selection of serves that are grounded in the seasons and locality. The Sweet Pea Spritz, for instance, features Pod Pea Vodka from Manchester, Yorkshire sweet pea cordial, honey roasted pea husks and sparkling wine. It’s a libation that allows mixologists to flex their creative might, offer something completely new for guests showcasing a more explorative palate, and tell stories related to provenance: a scenario in which everyone wins.
And at Hilton Molino Stucky in Venice, Bar Manager Valentina Mircea has dreamed up Azure Reverie, a dazzling blue concoction inspired by cloudless Venetian skies, and part of a wider menu launched to celebrate the opening of the property’s Skyline Rooftop Bar. She describes the inspiration behind the cocktail as “a gentle breeze sweeping across the winding canals”.
The message is clear then: today’s guests expect every icecold sip to be imbued with narrative, and mixologists and sommeliers are digging ever deeper into the trove of their own experiences in response. More meaningful connections with guests are the inevitable positive result.
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This summer, The Standard is shaking up Ibiza’s casual dining scene by teaming up with Copenhagen cult favourite, Gasoline Grill, to bring the world-famous smash burgers to The White Isle. Known for its freshly ground organic beef, the hit burger brand will take up residence at the hotel’s ground-floor restaurant, Jara, serving up its juicy patty-filled buns on Spanish shores for the first time.
Having first opened at a petrol station in the Danish capital in 2016, Gasoline Grill quickly became an underground sensation, selling out day after day and garnering a loyal fanbase. Now with ten locations across Copenhagen, a spot on Bloomberg’s ‘27 Best Burgers
in the World’ list and a major presence on TikTok, the brand shows no sign of slowing down.
After a sell-out residency at The Standard London, the Ibiza pop-up presents a co-created menu featuring fan favourites such as the brand’s iconic, no-fuss, flavour-packed Original Burger, as well as the Cheeseburger, Nashville Hot Chicken Sandwich, vegetarian Matr patty, and an Ibiza-only creation made using local ingredients such as Sobresada cured meat and paprika-rubbed Mahon cheese.
For beachgoers and boat-hoppers, the burgers are also available for take-out, making it even easier to grab what might just be the island’s hottest bite.
Eat, Play, Love
Shangri-La has taken inspiration from cult movie Eat, Pray, Love in its latest campaign, designed to inspire self-discovery, joy and connection. Launched to celebrate the 15th anniversary of the legendary Julia Roberts flick, based on the book by Elizabeth Gilbert, each of the group’s properties has introduced a trio of signature experiences – one to represent each category of eat, play and love.
The carefully curated foodie-based excursions are intended to foster close connections to the local culture in which each hotel is based. At the Shangri-La Toronto, for instance, guests are invited to discover the rich history and vibrant flavours of St Lawrence Market on a 90-minute tour led by one of the resort’s chefs, with a CA$100 gift card to spend while wandering among the bustling stalls filled with fresh local produce, artisanal goods and gourmet treats.
Over at Shangri-La Le Touessrok Mauritius, guests can discover the secrets of the richly
satisfying Mauritian curry. In a session led by the resort’s chef, colourful and fragrant spices are expertly blended to craft a dish bursting with island flavour, before sitting down to savour their creation over a delicious lunch.
At Shangri-La The Shard in London, foodies can join a guided journey through the fabled Borough Market, sampling cheese and ales and stocking up on the finest seasonal ingredients before returning to the hotel for a personalised meal paired with sommelier-selected wines.
And at Shangri-La Hambantota in Sri Lanka, guests can explore the depth and vibrancy of Sri Lankan flavours at Artisan Village, where the opportunity to learn the secrets of spice grinding, clay pot cooking and the art of crafting the signature prawn ambulthiyal with heirloom rice are all up for grabs. The finishing touch is an al fresco lunch laid out on banana leaves, as well as take-away spice sachets to recreate the experience at home.
Veggie Patch
A vibrant celebration of the bounty of the Palestinian garden, Boustany is the latest cookbook from British-Palestinian chef and restaurateur Sami Tamimi, who co-founded Ottolenghi in Notting Hill alongside Yotam Ottolenghi and Noam Bar. Largely written during the Covid-19 pandemic, when a few weeks’ holiday in the Umbrian countryside in Italy turned into an enforced year-long stay, the concept emerged against a backdrop of introspection and culinary experimentation. At the time, Tamimi turned to cooking as a form of therapy, weaving together the stories, memories and emotions that each dish represents to him personally, resulting in a collection that serves as a dedication to his roots. An ode to the connections forged through food, it is a testament to finding solace and inspiration in the kitchen, even during the most challenging times. The recipes are a mixture of reimagined traditional dishes that Tamimi consumed as a child growing up in Jerusalem, ranging from soups, stews and salads to quick snacks and one-pot dishes; from everday fare to special occasion feasts. “I believe that Palestinian food, tradition and culture have a lot to offer the world,” he explains in the book’s foreward. “These recipes are a great testimony to resilience.”
The hunt for the world’s most sensational sweet treat is changing the way we travel, and the luxury hospitality industry is at the forefront of responding to the shift. So-called bakery tourism is on the rise, with travellers prioritising café crawls and patisserie pitstops over more traditional holiday pastimes like museums, galleries and sightseeing excursions. Indeed, Accor reported a 250% surge in searches for ‘cooking tourism’ in its 2025 Travel Report, and the trend is also evident in luxury hotels across the globe, where the creation of the perfect pastry moment has become paramount.
“Globetrotters are prioritising gastronomic discoveries that showcase the authentic local flavours and unique traditions of the places they
Elaborate creations are also popular with techshrewd travellers who increasingly turn to social media platforms like TikTok and Instagram in search of the best culinary hotspots and local hidden gems. Equally, sourcing the perfectly crafted sweet treat is ideal shareable content for savvy influencers. Como Metropolitan Singapore has cottoned on to the trend and, in response, teamed up with world-renowned pastry chef Cédric Grolet, whose 12.5 million-strong Instagram following speaks for itself.
“Chef Cédric Grolet’s pastry shop is nothing short of a cultural phenomenon,” says Daniel Moran, Culinary Vice President at Como Hotels & Resorts. “He already fronts locations in Paris and London, but this marks his debut in Asia,
Sweet Disposition
Bakery tourism is booming across the world, and luxury hotel brands are cleverly and creatively getting in on the act.
visit,” states Virtuoso, in its 2025 Luxe Report. “High-end visitors want to go beyond traditional dining, with an emphasis on experiences that immerse them in a destination’s culture through its cuisine. As a result, some advisors have reported spending months curating the ideal culinary immersion for their clients to savour.”
Fortunately, there’s no shortage of cafés, bakeries and patisseries to choose from. Take Scoff at The Savoy in London, which has recently reimagined the quintessential English scone. “Travellers often seek us out when they’re visiting London,” says Nicolas Houchet, Executive Pastry Chef. “We offer a unique, reimagined take on the baked good, which is elaborately prepared, generously filled and topped with experimental flavours like strawberries and cream, exotic fruit punch, and tiramisu.” The playful additions have been a hit with visitors. “It’s been a lot of fun creating the new revamped versions,” Houchet adds. “Forget everything you think you know about the humble scone!”
bringing his globally renowned artistry to a new audience.” Cédric Grolet Singapore specialities include hyper-realistic, fruit-shaped desserts and delicately layered, airy croissants, with each piece drawing inspiration from the beauty of fruits and flowers. Offered as an in-room welcome and served daily for breakfast and afternoon tea, guests also enjoy exclusive priority access to reservations at the pastry shop, which are famously in high demand.
Other properties getting in on the action include Maison Colbert by Meliá Collection in Paris, where afternoon tea at Le Goûter de Clotilde is curated by world-renowned pastry chef Nina Métayer; Jumeirah Burj Al Arab in Dubai, which launched Les Desserts, a lavish confectionery boutique by Executive Pastry Chef Tom Coll, where each pastry is displayed on gold-finished stands; and Brown’s Hotel in London, where the Mayfair Bun presents a modern take on the British favourite that’s been baked in beeswax, draped in honey, and dusted with floral bee pollen.
The chef behind La Pergola at Rome Cavalieri shares his culinary inspirations, and why Italy is the best place in the world for foodies.
When did you first fall in love with cooking?
When I was young, my dream was to become a painter, but my family did not approve, so I tried to find another way to express my art; that led me to cooking.
Which chefs have inspired you?
I believe that every experience I’ve had during my career has helped me build my own culinary style and philosophy. Having the chance to work in different countries with different culinary traditions has enriched me greatly, helping me express my creativity at its best and serving as the most inspiring source of knowledge.
Where do you get the creative inspiration for your dishes?
Everywhere. The creativity behind my dishes comes from a variety of moments and situations: it has never been an on-or-off process. It could be from a painting I saw in a museum, a song I heard on the radio, a landscape I passed on a
trip or simply from a walk through the market. I believe that inspiration can come at any time, and we have to always be open to catch it and transform that emotion into something real. The more distant the impulse, the more different the result.
Who is your favourite person to cook for?
My wife, Teresa. Cooking for someone you care about is one of the most powerful ways to express your feelings.
What is your go-to cooking soundtrack?
‘Don’t Stop Me Now’ by Queen.
Which cookbooks can we find on your shelf?
A few years ago, I decided to create a small library inside the kitchen and put a huge variety of books on the shelves to give the team the opportunity to borrow them and study a wide range of topics. I strongly believe that a chef’s role requires constant updates in order to make increasingly conscious choices.
What’s your favourite hotel restaurant?
I have to say, it is La Pergola at Rome Cavalieri. I consider myself very lucky because I have had the privilege to work there for over 30 years. Every day, my team and I work hard to create a welcoming space for our guests to have a wonderful and unforgettable experience.
And your favourite drink to have there?
A nice glass of Italian red wine.
How often do you dine out?
Due to my work schedule, I’m not able to dine out very often, but when I do have the chance, I dine at one of the restaurants managed by our company, Beck & Maltese Consulting. It gives me the opportunity to engage in conversations with our kitchen and front-of-house teams.
And are you an easy-going or a demanding restaurant customer?
The few times I go to a restaurant, I like to enjoy the conviviality of the evening and the company of the people.
Restaurant dining or room service?
Restaurant dining.
Sweet or savoury?
Savoury.
Healthy dishes or full-fat indulgence?
Healthy dishes.
Which city is food heaven for you, and why?
There’s no place like Italy. From the north to the south, every city and village has a tradition to share and wonderful products to offer. It’s too hard to choose just one city!
Heinz Beck
NOTABLE VENUES
La Pergola at Rome Cavalieri; Gusto at Conrad, Algarve; Excelsior Palace, Palermo; Tenuta Terrabianca, Arillo ww.heinzbeck.com
El Mar de Tato
The visionary behind Florería Atlántico, Renato ‘Tato’ Giovannoni brings his Argentinian spirit to the world, crafting venues with history and heart.
Young Renato Giovannoni, ‘Tato’ to most, grew up with a dream: to carry Argentina’s colours across the world. It didn’t matter how; winning the World Cup, an Olympic medal or an Academy Award, he just wanted to stand on a global stage, his country’s name ringing through the air. “I’ve always loved my country,” he recalls. “Back then, I thought the only way to show it was to play football or win an Oscar. I never expected to live my life in restaurants and bars.”
Giovannoni’s early years were spent in the small coastal town of Pinamar, where days included washing dishes in his father’s restaurant and soaking in the rough edges of the hospitality business. His mother converted their garage into the town’s first bilingual kindergarten, an unusual choice in a place with few international visitors, but one he wouldn’t fully appreciate until later in life. “I never understood why I was learning English at such a young age,” he says.
“Now, I’m grateful that I did.”
The family story was one of quiet determination. His maternal grandfather helped build some of the town’s first homes, while his father, a restaurateur from Buenos Aires, fell in love with both Giovannoni’s mother and the coast, and opened a summer restaurant
there. A venue in a Patagonian ski resort followed. “I was lucky,” he asserts. “I grew up between the sea and the mountains. It was a beautiful childhood.”
After moving to Buenos Aires to attend university, Giovannoni found himself captivated by the city’s energy and ties to art and cinematography. That creative spark eventually led him to the US and the New York Film Academy. But Argentina’s pull proved irresistible. Back home, he began bartending at some of Buenos Aires’ iconic venues: Gran Bar Danzón, Sucre and Faena Hotel. It was behind the bar where everything started to click. “One day in 2001, I said: I love what I do, and it comes easily to me,” he recalls.
“God wants me here.”
Transitioning from bartender to business owner, he discovered not only a love for creating drinks but also experiences. “When you start building your own places, you realise that everything learnt so far in life is part of you. I love the process, being involved in how the room is going to look, the lighting, the sound. I’m lucky that I can put that creativity from my studies into what I do daily.”
In 2013, Giovannoni opened what would become one of Buenos Aires’ most celebrated bars, Florería Atlántico. Tucked behind a flower shop on a traditional Recoleta street, the bar is a love letter to his country.
Situated near the docks, its drinks menu takes inspiration from the history of the city’s migrants, past and present. “We wanted to tell the story of who we are as Argentinians,” he explains. “We were the first bar to explore this idea, to talk about the immigration that has come through the port.”
Also inspired by time spent in London as a teenager, particularly its basement bars and counter-style restaurants, Giovannoni dreamed of creating something similar in the Argentine capital. “It isn’t a city of basements,” he says. “So, it took me ten years to find the right space.”
The right space was on Arroyo Street, where guests first encounter a flower shop. Entering through a refrigerator door and down a staircase, they’re met by a subterranean world of cocktails, music and storytelling. “I never liked calling it a speakeasy because we’re not telling the story of Prohibition in the US. This is our story and we wanted to do it differently, with vinyl records and DJ sets every night.”
The result? A venue that consistently ranks among the world’s best. Florería Atlántico has previously been positioned third in The World’s 50 Best Bars and in its wake, Giovannoni himself has earned accolades like Altos Bartenders’ Bartender (2020) and Roku’s Industry Icon Award (2023). Beyond the acclaim, his focus remains simple: hospitality with heart. “I believe our job is restoration; restoring people. Giving them a moment of joy or a break from whatever they’re going through. I know we do that at Florería.”
Today, more than a decade since it opened, Florería Atlántico remains packed every night, a surprising feat in a country where stability is anything but guaranteed. “I’m still shocked and I always tell my team over there, we are lucky to have such a magical space. We have been open 13 years and last year was our best yet in sales. In our country, with the economy that we have, we are truly blessed.”
What began as a tribute to Argentina in a basement bar in Buenos Aires is now crossing continents. And fittingly, expansion is taking Giovannoni and business partner, Alex
“I’ve always loved my country. Back then, I thought the only way to show it was to play football or win an Oscar. I never expected to live my life in restaurants and bars.”
Resnik, back to a city that in some ways helped inspire it all. So again, he finds himself in London. “For me, it is one of the greatest cities in the world,” he says. “My first ever solo trip was to the US in 1991, my second was to London. I went to study English there and I fell in love with the place.”
Partnering with The Maybourne Group, Giovannoni is bringing a piece of Argentina to The Emory in Belgravia. Following a two-month pop-up at its Rooftop Bar last year, he has signed up to curate and oversee a seasonally changing, career-defining menu inspired by three decades in mixology.
“This time, instead of bringing Florería Atlántico, I decided to bring myself,” he explains. “This is storytelling through the cocktails of my life.”
Drawing from an archive of original recipes – some dating back to the 1990s – Giovannoni is breathing new life into past creations with ‘El Mar de Tato’. “It’s been amazing to revisit drinks I made in 1998 and see how, with a few small adaptations, they work today. Some weren’t so successful back then,” he admits with a smile. One such drink is Garúa Martini, a cocktail that beautifully bridges Buenos Aires and London, both in spirit and in substance - made using locally distilled London rainwater.
The name Garúa refers to a light, misty rain – the kind of weather that feels more emotional than meteorological.
“We Argentinians, and specifically the Porteños, tend to romanticise our city,” he says. “Even though it’s sunny most of the time, we imagine it as foggy and full of longing.”
Originally crafted in Argentina using rainwater collected from three neighbourhoods, Giovannoni blended them to create a literal taste of Buenos Aires. “It’s like a poem,” he says. “It’s a dry martini with just a touch of sweetness and aroma – from the anisette and the coffee.” In London, where the weather is far more cooperative, the Garúa Martini has found new life.
There’s also San Lucas, Giovannoni’s take on a traditional mojito he created at the start of his career at Gran Bar
A little piece of Argentina finds a home at The Emory, with a menu inspired by Giovannoni’s three decades in mixology
“I believe that if more bartenders were involved in the creation of spirits, we would have a much more diverse and exciting landscape.”
Danzón, widely considered to be the birthplace of the new Argentine cocktail scene. And back by popular demand, Negroni Balestrini, created in 2015 as a homage to his grandfather Lelo, made with Giovannoni’s own gin, Príncipe de los Apóstoles.
Launched in 2013, the spirit is the first of its kind to be produced in Latin America. It now exports to over 25 countries and has become a standard-bearer for Argentine craft spirits. It has since been followed by his own lines of vermouth, tonic water, beers, canned cocktails and vodka.
Giovannoni is hands on in its development. “I find that the process is similar to creating a cocktail: you look for a profile of flavour and aroma,” he says of the spirit creation. “The idea originated in the UK. I was working for Gaucho, and after a training session I was sitting on a train when it came to me. I had just visited Sipsmith, back when their distillery was in a tiny garage. I realised then you don’t need a huge factory to make something great.”
He began scribbling ideas for flavour profiles immediately: yerba mate, eucalyptus, grapefruit peel, juniper and peperina, a herb unique to Argentina that’s similar to peppermint. Back at home, he found a family-run distillery in Mendoza – again, in a garage – and spent three years perfecting the recipe. “Once you break the mental barrier that tells you something is too hard or too expensive, you realise you can start small. All you need is passion and honesty.”
It’s a practice he encourages among his peers too. “I really believe that if more bartenders were involved in the creation of spirits, we would have a much more diverse and exciting landscape,” he asserts. “I’m waiting and hoping in the next few years to see more of us doing honest, intrepid new things, bringing new flavours to the industry.”
Giovannoni’s story doesn’t stay still for long. “I love the adventure of going somewhere new and not doing anything in particular. Walking or sitting quietly in a park. There’s an embrace of energy and flavour, wherever you are.”
Behind the guise of a flower shop, guests visiting Florería Atlántico in Buenos Aires enter a subterranean world of cocktails, music and storytelling
That pursuit of flavour, culture and calm has become a way of life. For the past two years, Giovannoni has lived without a permanent address, an itinerant creator following his projects around the globe. “It’s a little extreme. You travel with what you have, and if you want to buy something new, you must leave something behind. But now, for the first time, I’m starting to feel like I want to settle. My kids live in São Paulo and I want a space to keep my books and vinyl.”
Yet, the pull of the road remains strong. Recently, Giovannoni spent two months in the Middle East, bringing Brasero Atlántico to life at Marriott’s Sheraton Bahrain Hotel, overlooking the Manama skyline. The authentic food is fire-cooked ‘a las brasas’, a tribute to the immigration that shaped Argentina’s culinary identity in the countryside. At the heart of the restaurant design is a literal metaphor: a centrally located ship housing the kitchen, surrounded by a lounge and dining space.
That same storytelling will soon land in
the US, where Giovannoni is preparing to open Florería Atlántico and adjoining Brasero Atlántico in Washington DC – his first American outposts. Locations in Los Angeles will follow, with a coastal twist in the form of Florería Pacífico. Further along the horizon, another Bahrain concept awaits – a dream he has held for over a decade: 15 cabanas, a beach restaurant and two bars.
Still, even a wandering soul needs a destination. “On a personal level, my dream is to buy a boat; just a small one, so that I can live at sea,” he says. “My childhood was beautiful, but it was tough growing up in a small town, and talking to the ocean made me who I am.”
Professionally, Giovannoni is eager to open more venues and spread the word of his home country. “I dream of continuing to do what I do,” he concludes. “I couldn’t play football and I never made it to the Olympics, but life showed me another way. Through my bars and cocktail creations, I’m bringing the flag of Argentina to the world. That dream has been achieved.”
Giovannoni’s Príncipe de los Apóstoles, the first gin of its kind in Latin America, is featured in several of his cocktail creations
As the Japanese chef who has taken teppanyaki cuisine to Michelin heights, Junichi Yoshida is diversifying his presence in Vietnam with a new venture at InterContinental Danang.
Words: Neena Dhillon • Photography: Courtesy of InterContinental Danang
Serving in hospitality kitchens for close to 25 years, Michelin-starred chef Junichi Yoshida has been instrumental in rehabilitating Japan’s culinary tradition of teppanyaki. As an expert of the teppan, a type of heated iron griddle, he won his first Michelin star for the stellar cuisine served at his Tokyo restaurant, Ishigaki Yoshida, ten years ago. “Many teppanyaki dishes tend to follow the same format, and I felt the industry was losing its appeal,” explains the Tokyo-born chef. “I wanted to create something new and compelling, so I focused on every detail, from the water to the seasonings, and selected ingredients with care. Using refined techniques, I aimed to present light, healthy and deeply satisfying dishes.”
At the time of opening his eponymous restaurant back in 2013, when he set out to demonstrate how teppanyaki could be elevated to the fine dining environment, Yoshida drew on his hospitality pedigree, having worked in some of Japan’s finest kitchens. With his passion for cooking ignited at an early age in his family’s restaurant, where he was “surrounded by the aromas of delicious food,” the young chef secured his first professional job at Hotel New Otani Tokyo after graduating. “It was a very strict environment, like being in the military,” he says with a grin. Stints as teppanyaki Chef de Cuisine at The Ritz-Carlton and Conrad in Tokyo followed. Recalling a pivotal moment when he realised his cuisine was pushing traditional boundaries, Chef Yoshida
says: “About 20 years ago, when I was working at Conrad Tokyo, I served teppanyaki to just eight guests consisting of four couples during one service. The total bill exceeded onemillion yen, which was astonishing at the time.”
Yoshida’s cooking approach is guided by shuhari, the Japanese philosophy of mastering tradition, then breaking and transcending it. One signature technique for which he is renowned is his ‘ultimate crispy grilling’ method, which is applied to premium Japanese beef, including high-grade Kitauchi from Okinawa’s Ishigaki Island. This is a cornerstone of the omakase offering at his awardwinning Tokyo restaurant, which sees diners entrust the chef to select dishes for them based on seasonal ingredients and his culinary creativity. “Earning a Michelin star gave me confidence that I had been pursuing the right path,” reflects Yoshida. “It also felt like encouraging news for the teppanyaki industry as a whole.”
Since earning the accolade, the chef has been connecting to global audiences via his growing consultancy, which he enjoys as a way of “learning more about different cultures”. He made his Vietnamese debut at Capella Hanoi, a property under the ownership of Sun Group. Coming to the attention of its leadership through his work as Consultant Chef at Hibana by Koki, Yoshida was soon approached about taking on another venture in Vietnam, this time at InterContinental Danang Sun Peninsula Resort.
The culinary destination already holds a Michelin star
for its French restaurant, La Maison 1888, but there was talk about adding a world-class Japanese restaurant to the gastronomic line-up. So, with all the stars aligning, Yoshida was brought onboard as the visionary who could turn this ambition into reality, bringing a truly distinctive Japanese culinary experience to Danang. “InterContinental is a prestigious international brand, and I was drawn to this resort for its surrounding natural landscape of mountains and sea, plus the opportunity to serve relaxed guests in such a beautiful environment,” he says.
The setting – perched on the lush Monkey Mountain, along the Son Tra Peninsula – appealed to the chef on several fronts. First, it reminded him of Okinawa, the Japanese island chain he considers a second home and where he has forged strong personal connections with producers, including the farmers painstakingly raising the wagyu that he prepares using his signature grilling technique. Second, it inspired him to create a new menu incorporating another Japanese staple, sushi. Third, the mountain, forest and sea of Danang planted the idea of incorporating more elements from nature into the dishes he would go on to create for the resort. “Although I was born in Tokyo, I noticed many similarities between the ingredients used in Okinawa and Vietnam,” Yoshida explains. “Learning about different ingredients and food cultures always gives me ideas for new dishes.”
To create a suitable home for Yoshida’s philosophy and gastronomic fare, InterContinental Danang found a location at the highest level of the resort, in the jungle canopy, affording visitors sweeping vistas of the bay below. Named after the Okinawa word for the Milky Way, Tingara was born, an immersive dining experience with a central open kitchen in which guests are invited to engage with the chefs preparing teppanyaki, sushi and robata grill dishes in real time. For the design, Bill Bensley and his studio returned to the resort to create an incredible bird’s nest structure with engineered bamboo and ceramic tiling, characterised by installations of fish swimming through a symbolic river
“Many teppanyaki dishes tend to follow the same format, and I felt the industry was losing its appeal. I wanted to create something new and compelling, so I focused on every detail, from the water to the seasonings, and selected ingredients with care.”
of stars. Fish-shaped sculptures and lamps complete the interiors, with a wraparound terrace extending the dining experience out towards the sky.
Offering menus crafted around sushi or teppanyaki, Tingara is run day-to-day by a hand-selected team, including sushi Head Chef Tsuneyoshi Taira, Chef de Cuisine Tetsuhiko Isozaki and Sous Chef Tomonori Miyaguni, all of whom have trained closely with Yoshida, and are considered masters of Japanese cuisine in their own right. Thinking about the signature dishes developed for the Tingara menu, Chef Yoshida provides an example of how the team treats ingredients: “When cooking spiny lobster, it is common to steam it using a cloche. At Tingara, we instead use residual heat, allowing the lobster’s own moisture to gently cook it over time. This method highlights the natural flavour and texture.” To ensure Tingara showcases the finest ingredients, Yoshida draws on his network of suppliers and producers, insisting on Chiba lobster and Hokkaido scallops, for example, but often pairing the Japanese produce with Vietnamese herbs and spices.
Allowing for one-to-one interactions and engaging storytelling from the chefs, the omakase menu is completely personalised for diners, providing a masterclass in techniques, styles and produce. Ingredients smoke away tantalisingly on the high-spec robata grill attended to by one of the expert chefs. Meanwhile, another commands his station to artfully cut fish for sushi, gently directing the kitchen team to orchestrate preparation tasks, pushing for perfection until dishes come together just so. From the sushi menu, there’s a melt-in-the-mouth bluefin tuna with a cream sauce and bonito soup foam adorned with sakura powder, all mounted on a slow-cooked seaweed crisp and served as an appetiser. Another highlight is a dish featuring handmade Izumo soba noodles with black abalone from Sibu that’s served with a liver sauce and fine shredded seaweed. The chefs work with precision and delicacy, talking through the provenance of ingredients, cooking techniques and their
A technique for which Yoshida is renowned is his ‘ultimate crispy grilling’ method, which is applied to premium Japanese beef
“The tradition of teppanyaki has brought richness to my life.”
affection for one another. When it comes to serving the signature selection of sushi, which includes Japanese water shrimp, salmon, squid and tuna, advice is dispensed to eat with the hands to feel the exact temperature of the sushi rice and fish, sourced from renowned markets in Tokyo. Even the miso here is a revelation, delivering layers of depth and umami flavour thanks to the authentic Japanese ingredients from which the soup is made.
Over on the teppanyaki counter, Yoshida points to Tingara’s signature, the grilled ise ebi Japanese lobster bathed in a fresh green sauce and topped with hamaguri foam and herbal oil. And of course, there’s the grilled Yaeyama-Kyori beef from the southernmost islands of Japan, cooked with mastery to marry impeccable crunch on the outside yet somehow retain a succulent centre. It is an impressive feat of live grill cooking. Chef explains that each veal certificate includes the nose print of the particular animal to demonstrate its pedigree.
Diners with a sweet tooth are entirely satiated too, with desserts like pomelo jelly and Hibiki ice cream or cherry blossom mochi with strawberry and sakura ice cream so mouthwateringly evocative of Japan. Food is sensitively paired with an extensive selection of sake, served by knowledgeable sommeliers who make suggestions to tease out, enhance and complement the flavours of Yoshida’s gastronomic plates.
The front-row seats occupied by diners are key to the sensory journey at Tingara, with its multi-course menu relying heavily on seasonal ingredients and updates overseen personally by Yoshida, who visits Danang often to ensure his high standards are maintained. One aspect that remains constant, though, is the centre stage taken by teppanyaki. “The tradition of teppanyaki has brought richness to my life,” concludes the smiling chef. “I hope to contribute to its evolution and help the industry grow into something even more meaningful.”
Dishes at Tingara include snow crab with miso sauce and the signature grilled ise ebi Japanese lobster
Toro Fairmont
The spirit of Latin America charges into Downtown Chicago with the arrival of Toro at Fairmont Millennium Park.
A collaboration between Strategic Hotels & Resorts and Richard Sandoval Hospitality, the venue is designed by KTGY to be as rich in colour and texture as the pan-Latin cuisine of Chef Sandoval.
Located at street level, the restaurant’s dramatic new entry vestibule is characterised by monumental wooden doors framed by a brick archway. Inside, a custom host station welcomes guests into a carefully choreographed layout that unfolds across an L-shaped footprint.
“The design is a reflection of the F&B concept, the rich tapestry of pan-Latin cuisine and its integration into Chicago’s vibrant personality,” says Sara Talleux, Associate Principal at KTGY.
“Our challenge was to tell the story of how these culinary influences come together to create a dining experience that resonates with the city’s dynamic character.”
The fusion springs to life through a palette
of earthy terracotta hues and nods to Latino culture. The dining room is reminiscent of a traditional Mexican dance hall thanks to its geometric flooring, while walls clad in Chicago brick-style tiling are a nod to local architecture. Vaquero motifs alongside decorative bull’s horns add rugged energy, and above a live-fire ‘suviche bar’ – where sushi and ceviche meet Central and South American flair – a straw thatched ceiling evokes vernacular roofing techniques. To the rear, a private dining room is partially concealed behind sheer drapes and a floor-to-ceiling totem partition, where vibrant artwork and curios are accompanied by a chandelier comprising pieces of wood carved in the shape of traditional cacao grinders.
“We are particularly proud of achieving a balance between texture and pattern. Using Chicago as a canvas, Toro transposes modernist architecture with influences from Latino heritage,” Talleux concludes. “Our design truly celebrates Pan-Latin styles and cultures, creating an experience rooted in one location.”
Michelin-starred chef Manav Tuli pens a love letter to his home country with The Bombay Club, an Indian restaurant located within Jumeirah Marsa Al Arab in Dubai.
A sensory voyage through high society during the British Raj era, the venue is an ode to the vibrant coastal city of Mumbai, offering an array of traditional West Indian delicacies made for sharing. Think aromatic curries, flavourful biryanis and crispy dosas.
created a soft and magnetic colour story; the subtle, washy greens play well with the reds and oranges of the wallpaper,” continues Harris.
“It’s a natural complement that pleasantly resonates a sense of calmness.”
IN A BITE
Owner: Dubai Holding
Operator: Jumeirah Group
Architecture: Shaun Killa
Interior Design: AvroKo
Menu Design: Studio Paper
Consultant Chef: Manav Tuli
Head Chef: Kumaran Balaji
Restaurant Manager: Sujay Joshu
Head Mixologist: Nikola Ristic
Director of Wine: Samuel Lacroix
Holloware: Siom www.jumeirah.com
“Chef Tuli’s cuisine honours Bombay’s rich heritage with a delicate and sophisticated touch,” explains William Harris, co-founder and Principal at AvroKo, the design firm behind the space. “Our interiors are a physical manifestation of that approach.”
By day, texturally painted walls in soft powder green and opulent floral fabrics bring to life a setting reminiscent of an East meets West grand palace. Oak parquet floors spiked with emerald marble tiles continue the theme, while rattan details trace plush velvet chairs and brass inlays add a sense of luxury to wood tables. “We
The palette is inspired by India’s national bird and the designer’s greatest muse – the peacock. “From colour and pattern to artistry, it was our spirit animal,” he reveals. “Their tails convey elegance, and in Hinduism, symbolise beauty, power and unpredictability.” Depictions of the vibrant plumage appear on wallpaper, while glazed tiles in feather-like patterns line the back of an open kitchen. As night falls, operable ceilings open and chandeliers descend. Elegant fixtures crafted from handblown glass, their outstretched arms evoking folded feathers lifted in mid-flight.
“We aimed to create an atmosphere that is reverent and elevated while celebrating the richness of the cuisine,” Harris concludes. “The Bombay Club is a true high-end Indian dining experience fit for Dubai.”
The simple elegance of traditional Ibicencan architecture is the inspiration behind Musa Bar, a new sister venue to La Gaia, the Michelin-starred restaurant housed within Ibiza Gran Hotel. Characterised by thick, limeplaster walls, vaulted porches and semicircular archways, the design prioritises natural and local materials, using white walls to reflect the abundance of sunlight. “We wanted to convey purity and calmness,” explains Sandra Tarruella, founder of Barcelona-based Sandra Tarruella Interioristas. “Our mission was to create a space tailored to Chef Óscar Molina’s culinary offerings – that is, to translate, in terms of materiality, what he offers his guests.”
was also used for the flooring in La Gaia’s private lounge.” A metal lattice separating the two spaces simultaneously unites the concepts, while the signature curved ceilings of Musa Bar are echoed by the distinctive arches in La Gaia. Accents of brass visible in the rear bar and bespoke lighting installations have been used to enliven the space, and a collection of 1970s photographs by renrowned artist Tony Keeler - a master of distilling atmosphere into a frame – adorns the walls, capturing the vibrant bohemian spirit of Ibiza’s past and setting the tone for the relaxed and convivial night ahead.
IN A BITE
Owner: Cálida Ibiza
Architecture and Interior Design: Sandra Tarruella Interioristas
Menu Design: Studio Roses
Executive Chef: Óscar Molina
Head Bartender: Daniel Martínez www.ibizagranhotel.com
Serving expertly crafted cocktails and lighter fare than La Gaia, the two venues are unified by a similar aesthetic, with intricate features in each reflecting the shared commonality. “For the flooring in Musa Bar, we designed two large, intricate mosaics made with small tiles using three types of natural stones,” Tarruella continues. “And this same resource
Stylish masonry seating and low tables complete the informal setting, one that’s ideal for intimate pre-dinner drinks or savouring modern cuisine that brings the abundance of local Mediterranean produce to life. “It’s a dining experience that encompasses all the senses,” Tarruella concludes. “So, our aim was to create a dynamic space to reflect that unique journey, with the island’s traditional architecture at its core.”
For those in the Northern Hemisphere, the Perseid meteor shower is one of the most dramatic sights to behold in a summer night’s sky. A highlight of many comethunters’ calendars, its brilliant streaks and colourful trails leave a lasting impression – so much so that the all-day French bistro at Hotel Saint Augustine proudly takes its name from the celestial event.
Owner: The Marchbanks Company
Operator: Bunkhouse Hotels, Bludorn Hospitality Group (F&B)
Architecture: Lake Flato
Interior Design: Post Company
Graphic Design: Bunkhouse Hotels, Citron
Concept Chef: Aaron Bludorn
Executive Chef: Michael Le
F&B Manager: John Stewart
Mixologist: Tom Hardy
Head Sommelier: Chris Morris www.bunkhousehotels.com
Situated in the Montrose neighbourhood, inside the central courtyard of Bunkhouse Hotels’ first Houston outpost, Perseid is helmed by local chef Aaron Bludorn and designed by New York and Wyoming-based studio, Post Company. The space has been conceived in tribute to the city’s history as an epicentre of space exploration, as well as the creative legacy of French-American collectors John and Dominique de Menil and their surrealist art collection at the nearby Menil Campus.
“The Menil’s approach to curation and pushing artistic boundaries informs the restaurant design,” says Jou-Yie Chou, Partner
at Post Company. “This carries through in bold colours and textures, reflective materials and unexpected forms that evoke a sense of curiosity and discovery.” Like the glow of a meteor shower, warm yellow walls and golden ombré curtains feature throughout. Toned marble stone is used liberally to create depth, and when it comes to custom lighting, Art Deco-inspired black iron pendants take on a whimsical ocular expression. “The result is a playful yet refined space that encourages guests to engage with their surroundings in new and unexpected ways,” he explains.
Taking centre stage at the bar is a handpainted, abstract mural by SAAW, while final touches include antique ornaments and ceramic table lamps by Jesse Shaw of Episode. “These elements add a layer of intrigue that enhances the immersive experience,” Chou concludes. “We are proud of how Perseid blends surrealist components with an inviting atmosphere to create an environment that feels both artistic and approachable for guests.”
Anther
Perianth Hotel
ATHENS
Words: Abby Lowe
Photography: Courtesy of Design Hotels
Forging connections between guests and Greek artisans is the premise behind the design of Anther, the ground-level restaurant recently unveiled within Perianth Hotel in Athens. A project realised by En Route Architecture, it boasts a large circular terrazzo bar flanked by natural wood stools as a focal point, which simultaneously act as an extension of the property’s celebration of Greek culture. “It is the dominant feature of the room,” explains Katerina Kourkoula, co-founder at the design firm. “A kind of panopticon that can be seen from every area of the restaurant.”
murals of Knossos, which are celebrated as the first examples of landscape art in the Western world, and created to honour a connection to nature, it blends pastel blues and pink swirls with modern motifs.
Elsewhere, the customised details – from floorcoverings, handrails and ceiling to the curtain wall and furniture – mirror elements of the restaurant’s cuisine, according to En Route Architecture’s co-founder, Hannes Livers Gutberlet.
IN A BITE
Interior Design: En Route Architecture
Art Consultant: Anastasia Sgoumpopoulou
Menu Design: MNP Athens
Executive Chef: Tsironikos Nasos
F&B Manager: Evangelia Spirou
Head Bartender: Vasilis Hatzinikolaou
Head Sommelier: Yiannis Zafeiropoulos www.antherrestaurant.gr
Housed within a 1930s building, the team employed red stone and flashes of copper to contrast the grey outer façade, while the addition of tactile textures and customised fabrics highlight a distinctly Athenian craftsmanship. Local interdisciplinary artist Eleni Bagaki was tasked with bringing the natural world indoors, a challenge she rose to with Blossoms Blossoming, a bespoke mural spanning two walls. Drawing inspiration from the ancient
Helmed by chef Nasos Tsironikos, who previously worked at celebrated seafood restaurant, Milos, Anther offers three menus daily. Dinner standouts include chef’s signature dish, Egg Staka Butter, a take on the traditional Cretan recipe, and Oxtail Giouvetsi, the epitome of Greek comfort food. Plated on bespoke porcelain dinnerware designed by Valinia Svoronou, and presented by staff wearing uniforms imagined by Greek fashion designer Angelos Bratis, service unfolds against a backdrop of contemporary Greek art.
JANE
A collection that draws direct inspiration from the motifs of Girassol, one of Vista Alegre’s oldest glass lines. This handmade style pays homage to Vista Alegre’s decorative tradition and winks at the rural, romantic vintages of the English countryside, creating a versatile and everlasting set, suitable for the most diverse of occasions where casual elegance is a must.
Restaurant Flore Hotel De L’Europe
AMSTERDAM
Bas van Kranen’s Michelin-starred vision for conscious fine dining springs to life with a newly designed space and menu concept.
It requires a certain boldness to take the framework of an existing two-Michelinstarred restaurant, scrap it, and start again from scratch. But Bas van Kranen has never lacked chutzpah. The Dutch chef admits that he was born with a certain fire in his belly, resulting in an innate desire to be the best at whatever he turns his hand to. Decades later, and that determination has found form at Restaurant Flore, the fine-dining eatery within Amsterdam’s iconic Hotel De L’Europe that has reopened with a top-to-toe redesign and evolved culinary concept.
Like the petals of a blossoming flower, the story of Restaurant Flore unfurls slowly, but as a constant reflection of van Kranen’s progressive journey as a chef. It begins pre-pandemic, when he was invited to take the reins of Bord’eau, the existing Parisian-inspired, two-Michelinstarred venue within Hotel De L’Europe, and in the following years, it morphs into a representation of his organic move towards conscious fine dining, an ethos that centres
around exceptional produce from small-scale Dutch producers alongside micro-seasonality. “I love a challenge,” he says with a steely-eyed grin, from the hotel’s grand central lobby. “I always set the bar very high.”
Initially, that meant retaining Bord’eau’s existing stars, a task set by hotel management and one he approached with characteristic tenacity. But progress was stopped in its tracks by the pandemic. Like many in hospitality, van Kranen used the time to reflect, and alongside turning the hotel’s famous Freddy’s bar into a deli selling vegetables and free-range eggs, he set his team a project. “I decided to investigate every ingredient we were using at the restaurant,” he explains. “The aim was to study the industry and different product groups, from dairy and ancient grains to vegetables and fish.” The results were eye-opening, so much so that they set the course for his cooking on a new trajectory.
It took time, but the revelations gradually began to develop into the seedling of an idea.
Meanwhile, van Kranen got to work on the hotel’s additional F&B venues, including Trattoria Graziella, a casual Italian, and the river-hugging Brasserie Marie. And then when he was ready, he broached the idea of changing the restaurant’s direction with management.
“The general manager was very open to the idea,” van Kranen explains. “He really felt like it could work, but he was concerned about the timing.” Van Kranen understood his reservations but countered that the world was in the midst of a reset, making it the perfect opportunity to launch a more conscious concept.
Perhaps a lot of hotels would buckle at the prospect of such a forward-thinking proposal, but despite being renowned for its rich heritage, Hotel De L’Europe, owned by the Heineken family, doesn’t shy away from reinvention, and eventually the board agreed to van Kranen’s suggestions. “Making ethical and creative choices is something that’s very important to them,” he says. “So, while it might seem unusual at first to have a restaurant like Flore within a traditional hotel, it makes sense that they gave me the green light.”
When Restaurant Flore opened in September 2021, its intentions were immediately clear. “For us, it’s about being aware of every single ingredient and producer we work with,” van Kranen explains. “I want to know every detail about it and the process behind it – that’s our starting point for everything.” Coupled with his exceptional creativity on the plate, plus seamless service, and unexpected but excellent wine pairings, it proved an explosive combination, resulting
in the restaurant being awarded two Michelin stars and a Green Star within just months of opening. “We were still quite a small team, so it was an intense period, but also very exciting,” he says.
Over time, Restaurant Flore developed a dedicated following among both locals and hotel guests who responded to its raw honesty wrapped up in tasty plates and friendly accessibility. But as its reputation grew, so did the disconnect between its innovative menus and the opulent, gold-accented surrounds that had been chosen for its predecessor. It was time for change, a prospect van Kranen embraced. “We set a brief and I chose the designer who showed the most creativity in connecting with the way we source ingredients in the kitchen,” he says. “I like to work with people who enjoy thinking outside of the box to then see how far we can go.”
He met his match in Tim Reiters, co-founder of Dutch design studio, Reiters Wings, who seemed to possess an intrinsic understanding of van Kranen’s vision for the space. “From the beginning, we shared the idea that everything from the materials to the mood should echo his way of cooking,” says Reiters. “So, every element needed to align with his hyperlocal approach. It was a real collaboration, in which his understanding of ingredients and mine of materials came together in a way that felt intuitive.”
Consequently, every detail within the restaurant was pored over with intention. The tactile, lime hemp walls are carbon-negative, actually absorbing CO2,
Purity
are on display on every plate at Restaurant Flore
the bespoke Flore Chairs are sculptured from reclaimed elm, and the distinctive, undulating ceiling is inspired by the Amstel River, connecting the room to its surroundings in the same way menu ingredients are connected to Dutch waters and soil. “The challenge was ensuring that sustainability was embedded within every material and not just layered on top,” Reiters adds. “It needed to be grounded and organic, quietly telling the story of conscious dining before the first plate even arrives.”
In that sense, food and place are interminably intertwined at Restaurant Flore, with each serving as inspiration and backdrop for the other. “It’s one continuous narrative,” Reiters says. “Design doesn’t just frame the experience; it is part of it.” Against this constantly shifting and inspiring canvas, van Kranen now serves two tasting menus: one botanic, featuring over 80 different vegetables, and an omnivore option, which includes some meat, fish and crustacean dishes. They each change roughly
every 10 weeks, are dairy-free, and no dish is ever repeated, for creative reasons as much as to reflect the changing seasons. “No one wants to paint the same painting twice,” van Kranen smiles. “Plus, we would lose the all-important element of surprise.”
In truth, van Kranen’s mission extends beyond integrity and intentionality, and by choosing to flow with the rolling rhythms of nature, he’s challenging the notion of fine dining itself. By centring the efforts and produce of local farmers, foragers and artisanal producers, then extracting the best of those ingredients with craft, care and finesse, he asks diners to reassess what defines luxury today. “We aim to show the pure beauty of the ingredients grown locally and organically, and by doing so, we embark on a different narrative that eschews normal expectations,” he explains. Reiters agrees: “Sustainability and luxury can live in the same space,” he says. “Complementing one another rather than competing.”
IN A BITE
Owner: The Heineken Company Architecture and Interior Design: Reiters Wings
Executive Chef: Bas van Kranen
Head Sommelier: Antonello Nicastri www.restaurantflore.com
Mondrian
GOLD COAST
An F&B offering designed to appeal to both locals and travellers is at the heart of Queensland’s most anticipated new opening.
On Queensland’s sun-drenched southern shore, the Gold Coast has long been known for its surf and laidback beach culture. Now, the famously breezy spirit of Burleigh Heads has been elevated, thanks to the arrival of Mondrian Gold Coast. The debut of the brand Down Under, and the latest in a global portfolio known for its culture-led, design-forward approach, the hotel is redefining beachside luxury, in particular with its buzzing restaurants and bars.
Far from being an afterthought, the F&B forms the experiential backbone of the property, its design vision led by Sydney-based studio, Alexander & Co, whose founder Jeremy Bull took the brief – to put Burleigh “in high heels and a frock” – and ran with it. “We took that to mean giving it all the vitality of Burleigh Pavilion, yet in grown-up way,” says Bull. The result is a series of venues that feel tactile and expressive, drawing guests into a rich architectural narrative, where coastal modernism is tinged with Mediterranean sensuality, Mid-Century forms and a sense of playfulness.
At ground level, LiTO establishes the mood. Conceived as a lively all-day venue that transitions seamlessly from morning espressos to evening negronis, it channels the feel of a lighthearted hub, its folding glass doors allowing light and air to flow through the sweeping architecture of concrete walls and dendriform columns that fan upwards to a lofty ceiling.
All this is softened by Mid-Century-inspired walnut furniture, softly reflective mirrors and a standout bar, which features a pleated concrete front beneath walnut and zinc finishes with traditional lambs tongue and ogee mouldings. “We wanted the venue to feel like it had been carved into rock by Burleigh’s wind and ocean – pumice-like and patinated,” says Bull. “The whole scene is quite irregular yet also has elegance and sophistication.”
The restaurant’s Executive Chef Andrea Morigi brings a deep-rooted sense of Italian hospitality to the menu. “LiTO captures the warmth of Italian summers reimagined through an Australian lens,” says General Manager Brad Mercer. “It serves vibrant, produce-led fare that is generous and made for sharing.” The menu swings from housemade pastas like the lamb ragu, to wood-fired dishes such as whole octopus and veal Milanese. “The lobster bucatini is already a standout,” Mercer adds. Ingredients are carefully sourced from local producers like Byron Bay Mozzarella and Oria Almond Fed Pork, alongside herbs from Pocket Farms and salumi from nearby artisanal makers.
Upstairs on level three, Haven – the 130-seat
restaurant adjoining the Haven Pool Club, where the poolside party hums in the background – is a more intimate affair. “The venue focuses on refined coastal dining, showcasing regional seafood and premium local ingredients,” says Mercer. Executive Chef Aaron Teece leads the kitchen with a confident lightness of touch, letting the quality of produce shine. “The raw bar and woodfire grill are at the centre of everything we do,” he says. Seafood is sourced directly from trusted local suppliers including Chris Bolton Fishing and Fleming Fish Co, with the broader coast – from Cairns down to Northern New South Wales – providing inspiration and supply.
The space is designed to evolve with the day. Blush pink tones, sage greens and honeyed sandstone reflect the setting sun, while lighting shifts from bright to ambient thanks to warm-dim pendants and directional backlighting. “The upper floor is more feminine and frivolous,” says Bull. Lighting is key. During the day, the space is pale and bright. At night, tabletops and bars in darker finishes reflect the glow, while the pale walls take on a richer tone after dusk.
The drinks list is equally polished. The bar focuses
LiTO’s menu captures the warmth of Italian summers through an Australian lens
on coastal cocktails and a robust champagne offering, with a particular fondness for agave spirits. “There’s a sense of elegance and fun that matches the Gold Coast’s personality,” says Mercer. The same ethos extends to the Pool Club, where guests move fluidly between daybeds and dining tables.
Importantly, each venue avoids feeling like the staid hotel restaurants of the past – that was a non-negotiable factor for all involved. “It had to feel connected to the place, and not like a traditional hotel F&B space,” says Mercer. “LiTO and Haven offer a strong point of view. They’re both layered with storytelling and designed to reflect their surroundings.” This is also mirrored in the branding and uniforms by Carte Blanched, and the use of local furniture from Furniche and dinnerware by Grit Ceramics, Robert Gordon and Tablekraft.
And the attention to detail is evident. “There is no prototypical guest, so the story is built from many small interactions: where you sit, how the light hits your table, what you see,”
says Bull. “These are the elements that evoke emotion.” The team talks about ‘complexity’ as a virtue in reference to spaces that unfold gradually over time, encouraging repeat visits. That idea extends to the operational rhythm too. “We had to design for locals grabbing a morning coffee, for destination diners, for guests who want a memorable experience,” says Mercer. “The venue needs to feel familiar, but also new each time.” That sense of layering – where each meal, each hour, feels slightly different – is baked into the approach.
Mondrian Gold Coast is a statement not only for the brand, but for the Gold Coast itself. “We think it’s something people will feel proud of, so we’re aiming for locals bringing their friends, and travellers coming back again and again,” says Mercer. “We want people to walk away smiling, feeling inspired and eager to return.”
And return they will. Between the en pointe design, the culinary offering and the subtle shift in light from midday to midnight, this is a hotel dining experience that quietly raises the bar.
IN A BITE
Operator: Ennismore
Architecture: Fraser & Partners
Interior Design: Alexander & Co
Chef: Andrea Morigi (LiTO); Aaron Teece (Haven)
F&B Director: Eric Bouty www.mondrianhotels.com
Templeton Garden
LONDON
The latest neighbourhood outpost from Miiro is a leafy urban sanctuary with refined comfort classics on the dinner menu.
Earl’s Court has changed dramatically from its humble beginnings as a patchwork of orchards and farmland.
What was a few centuries ago a pastoral corner of London is now a cosmopolitan neighbourhood, framed by elegant Victorian homes and buzzy commercial streets.
Amid this vibrant transformation, pockets of calm have become rare. But Templeton Garden offers one such sanctuary. A stone’s throw from Earl’s Court station, the hotel, built around a beautifully landscaped private garden, is the latest venture from Miiro, the emerging lifestyle hotel brand known for thoughtful stays across neighbourhoods in Paris, Barcelona and Gstaad.
A spirit of calm, considered hospitality carries through to its three F&B concepts: neighbourhood restaurant Pippin’s, intimate bar Sprout, and Pip’s, a vintage-style café serving counter treats and locally roasted coffee. Each has been named as a nod to the neighbourhood’s former resident, Beatrix Potter, and her pastoral world of English countryside creatures. Indeed, all three are inextricably linked to their location, and of course, the hotel’s botanical backdrop.
Leading the charge at Pippin’s is Chef Liam FauchardNewman, who joins the hotel from Holborn Dining Room at Rosewood London, and previously Notting Hill’s The Ledbury. “It has taken 18 years of industry experience –cooking, leadership, management, creativity – to be able to deliver this restaurant,” he reflects. “That comes from
recipes and techniques I’ve learnt, and the chefs I’ve met along the way. Actually, it goes right back to my mother cooking on a Saturday, then going to culinary school and working in some of the best restaurants in London. This menu is about my journey.”
A sense of nostalgia lends itself to a menu that at first look, reads as a list of British comfort food classics. FauchardNewman’s beloved Chicken & Chips features tarragon stuffed thigh and crispy confit chicken with a generous side of stacked chicken fat-fried chips, seasonal aliums and cauliflower. It is a dish that takes him back to family lunches after football training. “My mum would just throw a chicken in the oven, and make hand-cut chips; she’d always remember to peel the skins off,” he reminisces. “She is probably the best cook I know. So this menu takes what we ate growing up and puts it into a restaurant setting.”
But what people are really enjoying, he says, is the snack section. Think three-cheese soldiers; crispy chicken wings elevated with UK-imported King’s caviar, a tribute to a teenage love of KFC; and spiced shrimp crumpets, inspired by the chef’s go-to Chinese takeaway order of three bags of prawn toast. Fried Maldon oysters with warm tartare sauce add a final touch of indulgence to the line-up.
Starters echo the theme of considered simplicity, with watercress soup and grilled sourdough; spring vegetable salad topped with Montgomery cheddar and Templeton Garden herbs; and Hereford beef tartare paired with pickled artichokes, seeded crackers and egg yolk. Elsewhere, linecaught sea bass is accented by caviar and English apple and green shiso pickle, while Norfolk Black Leg chicken terrine meets apple and cider chutney.
For mains, highlights include Newlyn cod loin with smoked Fowey mussels, braised leeks and toasted hazelnuts; garden vegetable pot with baby artichokes, sea beets and broad beans; and Dorset lamb rump, served with asparagus, St George’s mushrooms and goat’s curd.
To finish, there’s a Neal’s Yard cheese board accompanied
by oat cakes; Templeton trifle layered with Hugh Lowe strawberries and sherry sponge; Earl Grey custard tart served with vanilla ice cream; and a decadent chocolate mousse featuring brownie and dark chocolate cream. The latter includes a surprise – a sprinkling of popping candy.
“It’s there for no other reason than fun,” FauchardNewman says. “Some of the most delicious plates come from remembering a time when you were a child, eating something that transports you back to a special moment. That is what we hope to do.”
An ingredient-driven philosophy sees the chef call upon trusted British suppliers, as well as Templeton’s own fruitful backyard. “We have our own oasis,” he says, describing the beautifully kept garden, dotted with carefully placed plants.
“The crème de la crème is our fig tree,” he adds, revealing that its leaves have already been used to make fig leaf sorbet – the perfect palate cleanser after a rich and juicy plate of chicken and chips.
As well as providing inspiration and produce for the kitchen, the garden is also a grounding influence for the venue’s interiors, thanks to James Thurstan Waterworth of design studio Thurstan. “From the outset, we envisioned a seamless dialogue between indoors and outdoors. Natural elements are subtly threaded through the design, most notably in the bar area, where organic textures and earthy tones echo the greenery just beyond,” he explains. “Sightlines were carefully considered to draw the eye out to the garden, and the presence of nature lends a softness to the interiors.”
The designer was also careful to respect the building’s historical architecture: “We were inspired by its traditional forms and distinctive character, and made a point to honour those elements throughout the F&B spaces. That said, we also wanted to bring a fresh perspective that felt lighter and more refined, with a nod to Scandinavian minimalism.”
Notably, Thurstan makes use of re-purposed materials and antiques, sourced from London-based craftspeople. “For
Both interior design and restaurant menu take inspiration from Templeton Garden’s outdoor oasis
The menu at Sprout includes cocktails made from ingredients at the height of their season
Pippin’s and Sprout, we were committed to sustainability and craftsmanship from the beginning. Materials were chosen for their aesthetic qualities, but also for the stories and integrity they embody,” he continues. “We re-purposed existing materials where possible, layering in antique furniture sourced locally to bring character and lived-in charm.”
The finished bar, complete with timber-clad terrace, features a bespoke chandelier by Cox London, designed to resemble the branches of an oak tree. The statement fixture has been hand-forged in metal by highly skilled artisans, each leaf and detail handpainted using a patina recipe. Complementing this organic centrepiece is a one-of-akind mural by Tess Newall. The artist creates softly layered silhouettes of branches on a textured lime wash background, and in homage to the bar’s name, incorporates new leaves and buds growing on the occasional branch.
For Bar Director Will Meredith, Sprout is all about origin. “We aim to keep our fingers on the pulse of nature, produce and ingredients. Our location in Central London means we have to be mindful of where and how we source.”
Using a market-stall ethos, he utilises traceable products to create both signature mainstays and an ever-changing selection of serves, incorporating ingredients at the height of their season from both the garden and the wider world. Due to the time of year, the current menu - a collaboration between business parter Ellie Camm of Daisy Age Drinks and Bar Manager Dominic Royle - is vegetable-focused. “That happened organically,” says Meredith. “We love working with even the less obvious ingredients.”
For example, on the Market Stall Menu, Sweet Pea Spritz features Pod Pea Vodka from Manchester and Yorkshire sweet
pea cordial, finished with honey roasted pea husks and topped with sparkling wine. “We also cater to the more adventurous drinkers by using atypical ingredients,” he continues, referencing the likes of the Anchovy Gimlet, made with anchovies caramelised in brown butter, washed with gin and seasoned with vanilla. Some might even try the Marmitini – homemade marmite with Boatyard Vodka, dry vermouth and Cornish Makuka Tea – playfully served with a cracker, marmite gel and coriander. “We’re not trying to be clever for the sake of it, but we want to showcase how delicious these unexpected ingredients can be,” he quips.
Overall, the mission remains about provenance. “My favourite example is the margarita. It’s made with watermelon radishes from Dunkirk. They’re grown in coastal sand, which brings in brackish water and gives them a salty minerality that comes through in the drink. It’s amazing to be able to tell that story.”
There’s a long-term vision taking shape on the rooftop and in the garden too, as the
team hope to grow more produce for cocktails on-site and perhaps even keep bees. But while sustainability and local sourcing are part of the plan, there’s something to say about prioritising pleasure. “Culturally, we just want to be hedonistic and keep in mind what people love about going out,” says Meredith. “For me, it’s about ensuring guests are taken care of, and that our style of hospitality emits a sense of considered luxury.”
And that seems to be the point at Templeton Garden. “We aim to create the warmth of home with the polish of a boutique, and an overall sense of ease,” Waterworth concludes of his interiors. “The goal was to craft a space that feels both personal and curated, where every small detail has been considered but nothing feels forced.”
Fauchard-Newman concurs: “That’s what you feel walking through the hotel, whether you are in the lobby, bar or restaurant: this sense of sit down, put your feet up, and we’ll take care of the rest.”
Six distinct F&B spaces are a defining feature of the first SLS property to open in Europe.
Words: Agnish Ray • Photography: Courtesy of SLS Barcelona
Among business parks and functional housing blocks, an industrial district to the north of Barcelona was Ennismore’s choice for its first SLS hotel in Europe. The municipality of Sant Adrià de Besòs might seem an unlikely place for tourists, but it is also seeing a wave of development: Spanish retail empire Inditex plans to open new offices here and the disused power plant known as Tres Chimeneas is being transformed into the new Catalunya Media City.
The area is also home to Port Fòrum, where the city’s major music festivals take place, and SLS Barcelona was up and running just in time for the al fresco fiesta Primavera Sound in early June, hosting parties in parallel and lodging the event’s artists, workers and attendees. The opening echoes the fun-loving spirit of existing Barcelona properties like the W and Edition, but in the large-scale resort setting afforded by such a spacious site at the edge of the city.
A 20-minute drive from iconic sites like Sagrada Familia and Casa Batlló, the new hotel’s guests are set away from the frenzy of the city centre. The F&B offering has therefore been designed to ensure holidaymakers are fed and watered round the clock. And with six different venues for eating and drinking, it more than caters for the diverse tastes of those occupying its 471 rooms.
“We serve the types of food that I have the most passion for,” says Culinary Director, Juan Gómez, discussing the eclectic mix of cuisines available at the hotel. “For me, it was about putting the pieces together.” Originally from Barcelona, Gómez worked stints in Sydney, London, Hong Kong and Bahrain before returning to his home city to join Ennismore in 2024. For various elements of SLS Barcelona’s F&B offer, he has sought insight and expertise from the likes of London-based creatives Studio Paskin and cocktail experts Tayēr, the team behind the world’s fourth best bar in 2024.
Celebrating the shared Mediterranean heritage that stretches from Barcelona to Beirut, the hotel’s main restaurant, Lora, serves dishes inspired by the flavours of the Middle East and North Africa. Nibbles like halloumi fries are followed by dips including muhammara and baba ghanoush, while vegetable dishes include grilled hispi cabbage served with urfa butter and tahini, and cauliflower sautéed with tomato, lemon and chillies. Heftier mains range from sea
bass with chermoula and octopus with turmeric labneh to glazed lamb shoulder flavoured with pomegranate and mint.
Design studio AvroKo drew from the shapes and colours of Middle Eastern architecture while crafting the 330-seat restaurant. One of the project’s lead designers, Sarah Smith, says the bar was inspired by the decagonal water fountains found in the open courtyards of traditional Lebanese homes, while the upholstered panelled doors take their cue from the repetitive detailing of the 18th century Beiteddine Palace. Spread across three rooms, the dining space includes a flatbread station, with two open-flame ovens and an Arabascato marble counter for dishing up pita, kubaneh and other doughy delicacies.
AvroKo’s design of the hotel’s second restaurant, L’Anxova Divina, transports diners unmistakably back to Barcelona. The space offers a joyful burst of colour, movement and pattern inspired by Antoní Gaudí and the aesthetics of Catalan Modernisme. Mosaic
In both design and cuisine, Lora celebrates the shared Mediterranean heritage that stretches from Barcelona to Beirut
ceramics feature in the wall panels and the floor is lined with hexagonal green and white tiles, with similarly geometric patterns also found in the tabletops and much of the upholstery. Seats are inspired by the fluid, linear painting style of the artist Joan Miró, in an additional nod to Catalonia’s artistic legacy.
Matching the décor, Chef Oriol Lagé’s dining offer is an homage to the memory and legacy of Catalan culture, which he says is “in danger of extinction”. The menu offers traditional specialties such as fricandó (veal stew) and suquet de peix de roca (rockfish stew). There is rice with either pork or prawns from the region, while the bomba (potato croquette) is made with butifarra de perol sausage from a farm in the Pyrenees. “These dishes represent my culinary memories,” says the chef. “My vacations on the Costa Brava, my aunt cooking delicacies I’d never tasted before and my father making rice dishes on Sundays.”
When the urge for a cocktail strikes, guests head up to Kyara on the fifth floor. In a retro,
spaceship-like space with dark drapes, moody lighting and anthropomorphic 1970s-style chairs, the bar is named after a precious Japanese agarwood, said to be pricier than gold and famed for its unique resinous aroma. Mixologist Daniele Salviato aims to deliver an equally exquisite drinking experience, with an offering centred around the power of fragrance.
The Martini Diagnosis room displays a range of distillates extracted from essences ranging from tobacco, amber and labdanum to fig, lys and ylang-ylang. Guests are assessed on their responses to the various aromas, then prescribed the ideal martini. Alternatively, they choose from the range of signature cocktails offered à la carte, organised across eight chords of flavour.
Further venues at SLS Barcelona include poolside bar, Coral, and a lobby that transforms from a stylish café by day to a sleek lounge bar come dusk. Conceived by Rockwell Group, the interiors reference the glowing radiance of the moon and its relation to the sea through an interplay of light and reflection, refined using
hammered metal, bronze details and textured, translucent light fixtures culminating in the crystal-and-pearl-studded ‘flying’ chandelier by artist Geraldine Gonzalez.
Much fanfare, however, has been saved for the summer opening of Cosmico, a skyhigh, open-air party venue that offers DJ sets, Japanese dining and views stretching from the Costa Brava to Tibidabo hill. Set to be one of Barcelona’s largest rooftop bars, it’s an exciting addition to the city’s nightlife.
Adding to the group’s existing properties in the Americas, Caribbean and the Middle East, SLS is a rare newbuild to pop up in Barcelona: such projects are prohibited downtown but peripheral zones like Sant Adrià de Besòs offer legal and spatial alternatives. Over-tourism issues in Barcelona have also led to crackdowns on short-term apartment rentals over the past year, which means hotels are keen to fill the gap, and an urban resort like this one suggests that the big players are thinking outside the centre to avoid scrimping on scale.
IN A BITE
Operator: Ennismore
Interior Design: Studio Paskin, AvroKo, Rockwell Group
Culinary Director: Juan Gómez www.slshotels.com
Mr Porter Hilton on Park Lane
LONDON
The Entourage Group rethinks steakhouse drama with an underground den designed by Baranowitz + Kronenberg.
The Entourage Group has never been shy of a spectacle, and its latest outpost, Mr Porter London, delivers that in spades. It is the third permanent iteration of the steakhouse, bar and lounge concept that first launched in Amsterdam, later followed by Barcelona. Now, nestled deep beneath London Hilton on Park Lane, Mr Porter arrives with swagger, bringing a sense of cinematic drama to one of the capital’s most exclusive postcodes.
The 700m2 restaurant is brought to life by Baranowitz + Kronenberg, a longstanding collaborator of The Entourage Group and Sircle Collection, having designed Sir hotels in Ibiza and Barcelona, as well as the original Mr Porter in Amsterdam. For the London outpost, the studio approached the subterranean space with sensitivity to its context, tuning into the hidden world that lies beneath the streets.
“Developing a sense of place is key to developing an indigenous design,” explains co-founder Alon Baranowitz.
“So we immersed ourselves in the history of Mayfair and its old market, a hub of commerce, indulgence and debauchery in the mid-18th century. We also considered the Tyburn River that flows beneath Mayfair, leaving subtle traces on the streets above.”
There’s no real spectacle at street level, just a single copper door that opens to a simple foyer. From there, a glowing spiral staircase carries guests downward, away from the city and into a more evocative space. “We have never designed a space where being underground formed the very
A dramatic 360-degree bar acts as a social anchor, drawing guests together before and after dinner
essence of the project,” co-founder Irene Kronenberg says. “Exploring the underground revealed a plethora of ideas we haven’t delved into before.”
Indeed, the descent, both literal and conceptual, becomes the overarching principle for the entire design. Inspiration is also drawn from the tales of Alice’s Adventures in Wonderland, with materials chosen to amplify the shift from everyday to extraordinary, perhaps even into an alternate universe. “The underground, a world of duality, reality and hallucination, inspired us to relate the descent to Alice falling through the rabbit hole,” she continues. “It is a metaphor that captures the essence of venturing beyond the familiar and crossing the threshold into an enigmatic new world.”
Inside, a mirrored copper ceiling creates a dramatic illusion of infinite space, a play of reflection and perspective, while brushed metals, velvet draping and natural travertine stone create a cocooning feel. Though undeniably dramatic, the palette avoids flashiness in favour of quiet intimacy, with a main dining room wrapped in brass, copper and gold. “Each surface exudes comfort, and every reflection is intended to disarm rather than impress,” the designers explain. “This overall palette evokes a monochromatic, timeless space that embraces rather than overpowers, leaving a lingering taste for more.”
This sensitive approach to design mirrors the concept itself. In many ways, Mr Porter London is a rethink of the traditional steakhouse experience. Lighter in feel and leaner in form, Baranowitz + Kronenberg describe it as a kind of “ladies’ steakhouse”, a space that plays with gendered expectations of luxury.
A balance of masculine and feminine energy runs throughout the entire experience. “A light touch is expressed not only through the menu, but also through the interior design, lighting and music,” asserts Chef Gerson Oppelt. “Mr Porter embraces the lighter side of protein in a way that transcends gender and extends into spatial arrangement, materiality and a broader sense of social inclusivity.”
This balance is most clearly expressed in the food. “We merge the bold, masculine foundation of the steakhouse, rooted in a superior selection of the finest cuts of meat, with the refined elegance and versatility of a high-end lounge atmosphere,” Oppelt explains. “This more nuanced and inclusive approach is often referred to as the ‘feminine side’ of Mr Porter, where freshness, balance and presentation are just as important as intensity and richness. And while guests are invited to savour the finest dishes crafted with precision and elegance, there is also a deliberate element of temptation, as sinful dishes are designed not only to satisfy, but to ignite the desire for more.”
Signature cuts such as Bone-in-Fillet (450g), Mr Porter (1100g) and Mrs Porter (750g), of course, anchor the whole experience. But these are deliberately offset by lighter, vegetable-forward and seafood-based options such as avocado carpaccio with luxurious Beluga caviar, jumbo prawn salad with corn and dried chili sauce, and a roast beef carpaccio that feels almost like a brand signature. These are followed by fish dishes including Taboon-roasted sea bass served in a rich, smoky adobo sauce; grilled lobster finished with a slick of herb butter; and prawns in spicy mint tomato sauce.
A Sinful Desserts menu continues the restaurant’s fascination with contrast. A coconut sorbet sets the tone: delicate and tropical, given an edge with Tom Yum caviar. Elsewhere, playfulness peaks with Popcorn Crème Brûlée, where a mix of caramelised popcorn, sweetcorn and a hint of jalapeño create a savoury-sweet iteration of the French classic.
All of this supports a broader philosophy of inclusive social dining. “Dishes are designed to be enjoyed together,” explains Oppelt. “This encourages interaction and a more animated way to dine, enhancing the sense of connection and contrast that defines Mr Porter.”
A similar dynamic plays out over the course of each day, so instead of being structured around traditional sittings, the menu offers a single, continuous serving. “It’s available consistently throughout the day and evening, with no formal transition between daytime and evening,” Oppelt says. “Rather than shifting the culinary selection, we focus on enhancing the social atmosphere as evening descends.”
As night falls, the 360-degree bar plays a role in this, becoming the social nucleus that draws guests together before, during and after dinner. Around it, plush, velvet-cushioned seating flows outward, while a high-fidelity audio system and live DJ programming add cultural clout. “The bar and lounge are pivotal to the whole experience,” says Baranowitz. “Music plays a key role, building an infectious, highenergy atmosphere that fosters connection.”
Ultimately, the experience at Mr Porter, from plate to playlist, is designed as one seamless narrative. Baranowitz and Kronenberg describe it best: “The design and atmosphere at Mr Porter does not merely reflect the food and beverage concept; it is intricately woven into the culinary storytelling at play. We wanted every detail, from the palette of copper and velvet to the rhythm of reflection, to enhance the way people gather, taste and feel.” The designers conclude: “At its best, a restaurant becomes more than a place to eat, and instead, it’s a story unfolding in real time.”
IN A BITE
Owner: The Entourage Group
Interior Design: Baranowitz + Kronenberg
Chef: Gerson Oppelt
F&B Manager: Luca Danisi
Head Bartender: Ayesha Spoel
Head Sommelier: Benedict Norton www.mrportersteakhouse.com
Out of Ischia
Lake Como’s Grand Hotel Villa Serbelloni hosts the latest iteration of Ischia Safari, uniting the nation’s top chefs in a celebration of Italian cuisine.
The family-run Grand Hotel Villa Serbelloni, one of the oldest luxury hotels on Lake Como, has hosted an extraordinary roll call of guests throughout its 150year history. Winston Churchill, John F Kennedy, Mary Shelley, Sophia Loren, Clark Gable, Al Pacino and Franz Liszt – whose piano still sits in the hotel, are just some of the legends who once strolled its lakefront gardens and elegant salons, beneath Murano glass chandeliers and 19th century frescoes.
This spring, the hotel embraced a different kind of stardom as Ischia Safari went on tour for a second time, revisiting the heart of historic Bellagio. Fourteen Michelin-starred chefs, six top pastry chefs and a curated mix of artisans gathered to celebrate Italy’s rich culinary heritage, bringing the vibrant soul of southern Italian hospitality to the north,
without compromising on its founding mission: to preserve and champion the nation’s gastronomic history and artisanal producers, as well as the knowledge and skill that underpins a world-renowned identity.
Originally conceived by Italian culinary powerhouses Nino Di Costanzo of twoMichelin-starred Daní Maison, and Pasquale Palamaro of one-Michelin-starred Indaco at Albergo della Regina Isabella, the event began as a modest four-hands dinner on the volcanic shores of Ischia. Since its inception in 2015, the 50-seat supper has developed into a yearly feast on the island, with visitors skyrocketing to more than 6,000 for what is now a threeday extravaganza. As attendee numbers have grown, so have proceeds, which each year go towards a selected hospitality school with a focus on supporting professional kitchens and inspiring the next generation of young chefs.
Words: Hannah Currie
In Ischia, Di Costanzo and Palamaro collaborate with around 300 Italian chefs, each recognised for excellence, whether in pizza, fresh seafood, handcrafted pasta or molecular cuisine. The Bellagio event follows the same approach, and though smaller in number, is no less esteemed. “This edition is intentionally designed to be more intimate,” explains Di Costanzo. “Many of the chefs who join us are friends, or friends of friends. We wanted to create a well-balanced representation from across Italy, and the idea was to showcase the diversity of Italian cuisine with passionate chefs who each bring their own signature touch.”
And showcase it did. The sun-drenched afternoon unfolded around an elegant garden party and refined gala lunch, each spotlighting the very best of Italian produce with the help of regional specialists including Fior di Latte by Latteria Sorrentina, Vesuvius Magma Gin and mozzarella from Minicaseificio Costanzo in Naples. “We are a true community of chefs united by a shared passion for preserving and evolving our gastronomic heritage,” says Palamaro. “This goes beyond celebrating Italian cuisine to focus on protecting traditional recipes, supporting local producers and passing on important artisanal knowledge.”
Naturally, the authentic produce and calibre of chefs is a magnet for those who attend, both discerning guests and culinary stars themselves. “Working with these other Michelin-starred chefs is like stepping into a living library of artistry; each one brings their own story, interpretation of tradition and daring approach to innovation,” notes Ettore
“We are a true community of chefs united by a shared passion for preserving and evolving our gastronomic heritage. This goes beyond celebrating Italian cuisine to focus on protecting traditional recipes, supporting local producers and passing on important artisanal knowledge.”
PASQUALE PALAMARO
Bocchia the visionary behind Grand Hotel Villa Serbelloni’s own fine-dining spot, Mistral, and widely considered the father of Italian molecular cuisine. “Culinary collaboration is a dialogue without words, where flavours, techniques and philosophies are exchanged, enriching our understanding of what is possible on a plate.”
The festivities began with a classic aperitivo served in the hotel’s landscaped gardens. Live jazz drifted on the breeze as chefs in freshlypressed whites plated their creations on elegantly draped tables scattered around the lawns. Among them was Andrea Antonini of Imàgo at Hotel Hassler, Rome, who offered a delicate plate of sea cucumber in green sauce, while Domenico Candela of two-starred George Restaurant at Grand Hotel Parker’s in Naples served amberjack marinated with aka-miso, bottarga mayonnaise, lovage oil and plum puttanesca sauce.
Even street food received a decadent upgrade, as Luca Marchini of L’Erba del Re reimagined a Modenese hamburger with caramelised pear bread, zampone and horseradish emulsion. And it wouldn’t be an Italian feast without a pizzaiolo in attendance, with Salvatore Salvo of Naples delivering fried pizza loaded with pork crackling, ricotta and provola cheese with flair.
Drinks flowed freely under the sun: Soraya beer from Baladin, effervescent pours of Cuvée Prestige and Alma Assemblage 1 Franciacorta from Lombardy wineries Ca’ del Bosco and Bellavista, plus the crowd-favourite, limoncello spritz blended from Ischian limoncello by Distillerie Aragonesi and Cretarium Brut 2018.
Then came the main event. Guests stepped
into Salone Reale, a ballroom so grand it stops conversations mid-sentence. With gilded columns and glittering chandeliers, the Neoclassical setting is the most opulent space in the hotel - a stage worthy of the show to come.
Bocchia’s Poetic Garden opened the sit-down element of the meal, which was paired with a glass of Falkenstein Phileo Weissburgunder. The dish, a pastry donut with vegan almond cheese, is a celebration of purity and respect for nature, a philosophy deeply rooted in Bocchia’s kitchen. On the palate, the cheese provided a delicate creaminess, pairing harmoniously with the crispness of the salted donut, while fresh vegetables from the garden added crunch.
The chef explained that much of the produce has come from an orchard in nearby Pavia, run by a former philosophy professor turned poet who spends his days nurturing heirloom vegetables while reading philosophy books among the greenery. “I like to believe that a little bit of Schopenhauer, Nietzsche and Kafka find their way into the veggies, enriching them with a touch of introspection and depth,” he muses. “The inspiration for the Poetic Garden really came from the idea of turning humble ingredients into a work of art.”
Next came Peppe Guida’s pizzaiola-style warm linguine with tuna, paired with a rich Malvasia wine, Marina Cvetić Masciarelli. The famed Gaetano Trovato of Arnolfo Restaurant in Tuscany followed with Laura Peri pigeon, white asparagus, carrot and citrus, guiding guests through each stage of the cooking process.
Pre-dessert arrived in the hands of Gianluca Fusto: a palate-refreshing combination of
“Working with other Michelin-starred chefs is like stepping into a living library of culinary artistry; each one brings their own story.”
ETTORE BOCCHIA
Amalfi lemon, green apple and fennel. Then it was time for the final act, a plethora of delicacies. Mistral’s pastry chef, Manuel Ferrari, chose salvaderi-reduced Fior di Latte ice cream cooked in liquid nitrogen, paired with dark chocolate, hazelnuts, mou and whisky. This was followed by tastings of arancello from Ischia, fig liqueur from Figaro and a suite of carob spirits from Distillerie Aragonesi to bring the feast to a spirited close.
For all involved, the event was deemed a great success – so much so that Bellagio is set to host again in 2026. Furthermore, international expansion is also on the agenda, albeit in a measured way that prioritises authenticity. “Our approach to expanding is rooted in a deep respect for local traditions and regional excellence,” Palamaro affirms. “Each edition begins with a carefully curated general menu and we work with our chefs to develop the concept, bringing their expertise, creativity and regional specialities to life.”
Reims in France is an obvious location
choice. “It is in the heart of Champagne and shares many values with Italy; a legacy of savoir-faire and commitment to preserving regional traditions,” explains Di Costanzo.“We are excited to open the event to French chefs, creating a cross-cultural dialogue between two of the world’s greatest culinary traditions,”
While the event can adapt to new locations, it’s also set to remain true to its founding ethos of nurturing the future of hospitality, primarily by showing young chefs what can be achieved when pairing dedication with creativity. “These experiences are like living classrooms, they inspire chefs to dream bigger, push boundaries and preserve the rich culinary heritage that has been handed down through generations,” Bocchia concludes.“In a world that is rapidly evolving, maintaining a connection to tradition while embracing modernity is crucial, and by participating in these events, young talents are not just learning skills, they are inheriting a legacy, and the responsibility to carry that forward with integrity and passion.”
Ischia Safari founders Nino Di Costanzo and Pasquale Palamaro joined Ettore Bocchia of Mistral at Grand Hotel Villa Serbelloni for a celebration of Italian cuisine
The Macaron Re-Naa
Eilert Smith Hotel
STAVANGER
As Norway’s only homegrown, three Michelinstarred chef, it’s not surprising that Sven Erik Renaa is prone to some culinary sleight of hand. Diners needn’t wait long to experience it at his namesake restaurant, Re-Naa, housed within the Eilert Smith Hotel in Stavanger, where a savoury snack masquerading as a dessert is presented as one of the first dishes on the tasting menu.
The Macaron comprises delicate meringue with free-range chicken liver mousse that has been chilled and dipped in cocoa-rich single origin chocolate. It’s then served with a pinecone reduction, pine powder and pine pollen shoot together with white alyssum flower, which has a fragrant, honey-like scent.
The chocolate is sourced from Venezuela while the spruce hails from Stavanger’s surrounding forests, an endless source of inspiration for Chef Renaa, whose dishes are renowned for their sense of play. “We collect the shoots and pinecones in spring then we preserve them for use throughout the year,” he explains. “What’s great about this particular snack is the layers of varying flavours and textures that come together – every mouthful offers an element of surprise.”
Natural alchemy was at work in the creation of Mushroom, a signature dish at Adam Simmonds’ new venture, Voyage at The Megaro in King’s Cross, London. Working his way through the five basic flavours of sweet, salty, sour, bitter and umami, the chef uncovered the unlikely combination of king oyster mushroom with horseradish, watercress, kohlrabi and matcha.
To prepare, the mushroom is pan-fried in sizzling oil until golden. Grated horseradish is paired with buttermilk and whey for a rich cream, and watercress and spinach are wilted in a searing hot pan to form a purée. The ingredients are then blended until smooth and chilled over ice to preserve their vibrant green colour. Finally, the kohlrabi strips are dusted
with green tea, and the plate is finished with fresh watercress leaves placed just so.
Achieving lightness of flavour while balancing bold and complex elements is the key to the preparation, as Simmonds explains: “The components of this dish are quite difficult to balance, because each ingredient has its own distinctive taste.”
Naturally, some experimentation was required to reach the final iteration. “We tried a variety of mushrooms and cooking techniques, but only the king oyster mushroom and its meaty texture could stand up to the boldness of the horseradish,” the chef concludes. “The complexity of flavours makes it one of my favourite dishes on the menu.”
History has been made at Nahaté Dubai, as French crystal house Baccarat and Patrón Tequila shattered records with one of the world’s most expensive cocktails – sold to the highest bidder for an eye-watering €37,500.
Created in honour of Baccarat’s 260th anniversary, the cocktail was crafted and served by revered bartender and behemoth of the London hotel scene, Salvatore ‘The Maestro’ Calabrese, famed for crafting one of the world’s most exclusive drinks at The Playboy Club in Mayfair and curating Salvatore’s Legacy, the oldest cocktail ever mixed.
At the base of the cocktail was a never-before-released Patrón blend, developed exclusively for the event. The special-
edition expression combines three aged tequilas, crafted in small batches from three natural ingredients – 100% Weber Blue Agave, water and yeast. The result is a golden spirit with layers of caramel, vanilla, butter and stone fruit. To elevate, rare historical ingredients were also included in the final pour, namely Kina Lillet from 1950 and 1930s Angostura bitters.
The cocktail was presented in a 1937 Baccarat crystal glass –one of only two in existence – designed by Georges Chevalier for the International Exhibition of Arts & Techniques in Modern Life in Paris. These museum-worthy glasses, never reissued since their creation, were last showcased at the Petit Palais in Paris for Baccarat’s 250th anniversary exhibition.
“At Patrón Tequila, we are incredibly proud to be a pioneer, leading the category and pushing boundaries,” comments David Rodriguez, Master Distiller. “That same unwavering commitment guided us as we crafted a premium tequila blend exclusively for the world’s most luxurious cocktail. By bringing together three of our most exceptional aged tequilas, each matured in distinct casks, we’ve created an expression with remarkable depth, balance and character – one worthy of anchoring a truly unforgettable cocktail experience.”
Cloud Wine
Bord Architectural Studio and Tihany Design create a state-of-the-art winery and hospitality space that floats above Hungary’s Tokaj vineyards.
Nestled in the UNESCO-listed hills of TokajHegyalja in Northeast Hungary, Sauska Winery is an extraordinary example of an increasing trend that sees the drinks industry venturing into bricks-and-mortar hospitality.
Founded in 2003 by Christian and Andrea Sauska, the eponymous label has become known for its terroir-driven produce, ranging from sparkling and dry varieties to the region’s famed dessert wine. Now, with Peter Pohl and Stefanie Sauska at the helm, the 140-acre estate is expanding with the opening of a restaurant, bar, and retail and events spaces.
Designed by Bord Architectural Studio, the avant-garde structure comprises two intersecting discs that appear as sculptural installations hovering over the landscape. From the terrace, there’s a 360-degree view of the surrounding vineyards, fostering a sense of connection sets the scene for immersive wine and champagne tasting sessions, as well as seasonal fare from Executive Chef Attila Bicsár.
Interiors meanwhile are envisioned by Tihany Design, led by Alessia Genova and known for hotel projects such as Four Seasons DIFC in Dubai and Mandarin Oriental Riyadh. At Sauska Winery, the concept draws inspiration from the colours and shapes of the vines as well as the landscape’s multi-coloured volcanic soil. Natural materials including local stone, wood and metal consolidate the organic connection between inside and out.
Under a curved ceiling, the restaurant exudes a sparkling, golden vibrancy, while the bar lounge takes on deep, red tones. Opulent design touches are woven throughout, with bronze trims, liquid metal wall finishes and ribbed mirrored glass alongside an ambient lighting scheme of recessed cavities and decorative wall lamps.
A dramatic wine cellar tower and open kitchen showcase Sauska’s culinary artistry, while two spacious terraces serve as the pièce de résistancé, a place where guests can sip in tangible proximity to the rolling vineyards below.
With a shared vision to create a champagne that is truly reflective of its terroir through minimal intervention and maximum expression, Brut Nature is the result of a 20-year conversation between Frédéric Rouzaud, CEO of Louis Roederer, Cellar Master Jean-Baptiste Lécaillon, and designer Philippe Starck.
From the beginning, key words like honest and modern defined the blueprint for the vintage: a non-dosage, unadorned champagne shaped by the dark, sun-drenched clay soils of Cumières.
Brut Nature 2018 is the fifth vintage born from the collaboration, conceived as a ‘living laboratory’ to explore the future of champagne in a changing climate, made only in warm, dry years when nature provides grapes of perfect maturity.
This authenticity and simplicity is mirrored in Starck’s paredback bottle design, which eschews the traditional label and cap in favour of a few words inscribed directly onto the glass. Adding to the presentation, each cuvée comes in its own case, warm beige for Brut Nature Blanc and terracotta beige for the rosé variety.
“Brut Nature is so honest, so minimal, that I didn’t want to add anything around it,” Starck affirms. “The less, the better. Only the truth and honesty of the wine.”
Mixology is all about the art of precision, a symphony of ingredients in perfect balance. Some might even call it something of a golden ratio, and it’s this mathematic expression that has inspired Vesper Bar’s new cocktail menu at The Dorchester, London. Often represented as 1:1.618 and visualised through the Fibonacci sequence, the Golden Ratio appears everywhere, from Renaissance masterpieces to the growing spirals of a sunflower. With Eterna, Vesper Bar translates this sense of universal balance and progression into a list of luxury libations that follows the same trajectory.
The menu starts at the centre of a figurative swirl, with cocktails featuring minimal ingredients and bold flavour profiles. As the sequence moves outward, the drinks become more layered and complex. Each page includes a symbolic image of the ratio from nature or culture, with three cocktails depicting a distinct flavour profile - creamy, herbaceous, floral, savoury or smoky.
“I wanted to demonstrate how the Golden Spiral can be applied in a liquid format,” explains Bar Manager Lucia Montanelli. “We created a menu that not only shows the growing complexity of flavour but also evokes a visual and emotional connection, offering an intuitive way to select your cocktail of choice.”
The Golden Ratio
In 2025, the role of social media in shaping the hospitality industry is no longer a novelty, but an essential pillar in driving brand visibility. Platforms like TikTok and Instagram have redefined how bars and drinks brands communicate with consumers, creating dynamic touchpoints for engagement. This shift is not only reshaping the way brands interact with guests, but also how those guests find and experience venues. For hotel bars, which often face the challenge of lesser street-side visibility, a presence on social media has a greater purpose. Further to attracting the hotel’s overnight guests, shareable content can attract casual browsers who are drawn to the promise of an Instagramworthy experience.
makes the impact of social media on hospitality evident, expecially in the individual stories shared by these professionals in the industry. Alex Kratena, Head Bartender at Artisan in London, recalls a viral online moment featuring one of their signature margaritas. “Someone made a TikTok video of one of our margaritas,” she says. “And for a year-and-a-half afterwards, we had guests coming to the venue to order that same drink.”
This growing reliance on social media is also reshaping the role of bar staff. Traditionally, bartenders may have used social media in a business-to-business context, interacting with fellow industry professionals to share stories and advice. Now, they have become the crucial link
Under The Influence
Social media will continue to define how bars engage with guests, according to research from CGA by NIQ and SIP by Pernod Ricard.
Bars In 2035: Insights From The Leaders, a future-focused report from CGA by NIQ and SIP by Pernod Ricard, underscores the value of positive social media exposure. Digging into the research, CGA’s global REACH data, which harnesses responses from around 30,000 on premise consumers in 38 key countries, reveals that nearly three-quarters (72%) of consumers have visited a specific bar or similar venue after seeing it on social media or online. Similarly, two-thirds (66%) have purchased a particular food or drink item upon encountering it through these platforms. This power of digital visibility is further magnified by consumer desires for social media validation. Nearly two-in-five (38%) of those surveyed place great importance on documenting their dining and drinking experiences online and a comparable number (39%) select drinks based on their potential to perform well on social media. The report, which is also powered by a first-of-its-kind meeting of nine industry minds in a roundtable format,
between the brand and the customer, using their creativity to influence both drink preferences and brand perception. As Danil Nevsky, founder of Indie Bartender, points out: “Bartenders have a great relationship with consumers, and brands want to be a part of it. Social media has really opened that up. There are people on TikTok and Instagram who none of us have heard of, but they influence more consumer behaviour than any of us.”
As bartenders shift from sharing industry tips to showcasing the aesthetics of their cocktails, suppliers also have an opportunity to tap into this newfound power. Bars In 2035 reveals that 42% of bartenders believe that brands with a strong social media presence are better positioned to thrive, seeing it as a more significant factor than even product quality or brand heritage. Bartenders know that visuals are key to success, and 35% expect to see bold and vibrant cocktails with a strong social media presence do well in the year ahead.
COCKTAIL
Trailblazer
The Pine Bar
The Biltmore Mayfair
LONDON
Forged in flames, Trailblazer commands attention at the bar. Created by Alexandr Cernatu and served at The Pine Bar, within The Biltmore Mayfair, this fiery cocktail is the embodiment of boldness.
Part of the Synthèse menu, which invites guests to select a drink that matches their energy, each serve is inspired by one of four classical elements: fire, earth, water and air. “Trailblazer is about the kind of bravery that changes everything. Those people who make bold moves, not for show, but because they believe in something bigger,” explains Cernatu. “It’s built around the fire of transformation, the kind that pushes you forward.”
Rich Brugal 1888 rum forms the base of the libation, which is layered with sweet vermouth, almond, banana and chocolate wine. A punchy spice blend adds a final kick, then it’s stirred and served in a Nick & Nora glass. “The final flourish is a black rice cracker: crisp, smoky and visually striking,” he describes. “This adds texture and a sense of surprise, like the spark that starts a fire.”
The result is a complex and compelling drinking experience. “The first sip hits with confidence, then the drink slowly reveals itself,” Cernatu concludes. “Like a good story, it builds, evolves and leaves something behind: it’s not just a drink, it’s a moment.”
The cloudless Venetian sky in a dazzling shade of blue, stretching over the streets at midday. It’s this fleeting moment of calm that inspired Azure Reverie – a new cocktail at the reimagined Skyline Rooftop Bar atop Hilton Molino Stucky in Venice.
“I envisioned a moment of clarity and invigoration, akin to a breath of fresh sea air or a gentle breeze sweeping across the canals,” explains its creator, Bar Manager, Valentina Mircea. “The cocktail encapsulates that essence, offering a crisp wave of refreshment.”
The cerulean libation is built around a harmonious blend of mint and green tea cordial, Italicus Rosolio di Bergamotto and Green Chartreuse. The ingredients are vigorously shaken to achieve the perfect dilution, then double strained for a super-smooth texture. What truly sets Azure Reverie apart, however, is its presentation. “The cocktail is served in a stemless coupette nestled atop a fishbowl base of crushed ice, which maintains optimal temperature from the first sip to the last,” Mircea continues. “For the finishing touch, a mint cloud created using lecithin evokes
the imagery of sea foam, enhancing the sensory experience and aligning with our commitment to sustainable practices by utilising natural emulsifiers.”
With a modest 8.11% ABV, Azure Reverie is crafted for versatility. Meanwhile, a fully non-alcoholic version, featuring lime juice, Seedlip Garden and bergamot purée, paired with the original minty cordial, offers the same refreshing character for mindful drinkers.
“I aspire for Azure Reverie to offer a moment of serenity and rejuvenation for guests,” Mircea concludes. “The cocktail’s bright yet calming profile is designed to refresh the palate and the mind, much like a gentle breeze on a warm Venetian day.”
DRINKS
Botivo
Big Sipping Botanical Aperitivo
Botivo is a refreshing British aperitivo, bursting with bold, bittersweet, herbal and citrus notes. The big-sipping drink is hand-blended in small batches over the course of a year at Lannock Farm, Hertfordshire, in the British countryside. Made using only raw ingredients – never any flavourings or preservatives – at its heart is a powerful infusion of five distinctive botanicals: rosemary, thyme, gentian, wormwood leaf and orange zest. These flavours are layered over aged British apple cider vinegar and balanced with organic wildflower honey to create a concentrated liquid that’s cordial-like in intensity. Just a little goes a long way, as each bottle makes up to 20 drinks.
Naturally non-alcoholic, Botivo’s signature serve is over ice with soda water and a juicy wedge of orange. Its versatility however, means it can be enjoyed with a range of mixers including grapefruit soda and ginger beer, or even as a base for alcoholic cocktails.
Every element of Botivo is made by hand, from the liquid itself to the label – illustrated by artist Rozalina Burkova – and the signature yellow wax seal. The tipple is served in various fine-dining establishments including The River Café in Brooklyn, Hawksmoor and Gleneagles in Scotland. It is also sold in retail, at the likes of Berry Bros & Rudd, The Wine Society, Majestic, Whole Foods and Waitrose. www.botivodrinks.com
Licor 43 Licor 43 Original
Licor 43, the Spanish liqueur known for its complex blend of 43 ingredients, has found new momentum in the UK with the rise of the Baby Beer shot. Made from a secret recipe, Licor 43 has long been a staple behind the bar thanks to its complex flavour profile. But the fast-growing premium liqueur has seen a notable rise in popularity, particularly since Paragon Brands became its exclusive UK distributor in 2024. Visually, the Baby Beer resembles a tiny pint of lager, combining the golden hue of Licor 43 with a carefully layered topping of cream liqueur. Its flavour, featuring vanilla and citrus notes, has made it a popular choice on nights out. Also known as the Baby Lager, this miniature cocktail has emerged in response to growing demand for more innovative drink experiences. The rise of cocktail-style shots has become a defining feature of the UK nightlife scene, and Licor 43 is tapping into this with a serve designed specifically to bring people together through a high-energy, socially shareable moment.
www.licor43.com
Cygnet Cygnet 77
Founded by Katherine Jenkins OBE, Cygnet has introduced Cygnet 77, a gin aged over 55 weeks in Welsh whisky barrels at Copperworks Distillery in Swansea. Combining traditional juniper with the rich depth of oak and the subtle sweetness of caramelised Manuka honey, it offers a smooth profile with chamomile, woody spice and floral aromas. The Cygnet collection isn’t your typical gin designed for casual mixers, and what sets Cygnet 77 apart is its bold approach to redefining how the spirit is experienced. Much like its predecessor, Cygnet 77 is made to be appreciated slowly, and challenges the traditional gin and tonic mindset, with more likeness to enjoying a fine whisky. Bottle contents aside, the spirit is housed in the brand’s signature Eirlys decanter, a hand-blown vessel inspired by a droplet of pure Welsh water. Lighter than standard bottles and designed for re-purposing, it reflects the brand’s ethos, whether reused as a decanter, vase or candlestick holder. Cygnett 77 made its global debut on World Earth Day 2025. www.cygnet-distillery.com
Altamura Distilleries
Altamura Distilleries Vodka
Altamura Vodka is the first vodka crafted exclusively from 100% Altamura wheat, an ancient grain cultivated for over 2,000 years in the Apulia region of southern Italy. The wheat varieties: Appulo, Arcangelo, Duilio and Simeto, must be grown in Altamura or neighbouring communes such as Gravina in Puglia, Laterza, Matera, Poggiorsini, Spinazzo-la, Angomarzio and Minervo Murge. This strict geographical origin and centuries-old purity are what give Altamura bread its unmistakable character, and now lend the same distinction to Altamura Distilleries’ premium spirits.
More than any other spirit, vodka expresses the essence of the raw material subjected to fermentation. Altamura Vodka captures this aspect – elegant and refined on the palate, with rich flavour notes that derive from the terroir and heritage of the wheat. Born in Italy, and served by some of the world’s top mixologists, Altamura Distilleries Vodka was awarded two gold medals at The Global Master Spirits Competition 2023 and three silver medals at Bartenders’ Brand Awards 2023. www.altamuradistilleries.com
Tequila Altos (Pernod Ricard Group)
Tequila Altos Plata
Altos Plata is a well-balanced tequila crafted in the highlands of Jalisco, Mexico, at the heart of Los Altos. It was born from a collaboration between UK bartenders Dré Masso and Henry Besant, and Master Distiller Jesús Hernández, who share a commitment to crafting tequila with respect for people and planet. Made from 100% blue agave, Altos Plata begins with hand-selected plants grown at an elevation of 7,000ft, where the mineral-rich, red soil and temperate climate contribute to its character.
Traditional Tahona stone production methods enhance its silkiness, while the aroma reveals herbal notes. On the palate, the tipple delivers sweet citrus flavours of lime, lemon and agave, layered with fresh herbal undertones.
Olmeca Altos Plata embodies the purest expression of Altos tequila and is renowned for its natural smoothness, especially when sipped neat.
www.olmecaaltos.com
Bandoeng’22
Bandoeng’22 Pandan Liqueur
Inspired by a deep passion for Asian cuisine and influenced by the way chefs embrace the unique flavour of pandan, Bandoeng’22 set out to create a distinctive liqueur. Through the infusion of carefully selected Asian botanicals, brought to life through the precision and heritage of Dutch distilling, the result is an authentic pandan liqueur with a smooth, tropical profile.
Made from fresh pandan leaves, often referred to as Asian vanilla, along with Indonesian botanicals, the liqueur reveals a rich flavour profile characterised by nutty, floral and subtly sweet notes. Its name pays tribute to Bandung, the capital of Indonesia’s West Java province, celebrated in the 1920s for its Art Deco elegance and thriving cocktail culture. This spirit lives on in every bottle, bridging heritage and innovation.
Bandoeng’22 pairs well with almost any base spirit, a wide range of mixers and many tropical juices, in addition to flavours such as chocolate, coconut, ginger, lemon and lime.
www.bandoeng22.com
Lasting Legacy
Celebrating its 200th anniversary, Vista Alegre reflects on a storied past as it forges towards a promising future.
Words: Abby Lowe
There are some rare brands that can transcend the framework of traditional business, permeating into cultural consciousness to become as familiar and beloved as a much-valued friend. Vista Alegre can lay claim to this accolade. The Portuguese purveyor of fine porcelain is cherished in its home country, partly thanks to an innate respect for the values it represents that have been passed down through the generations, but also because it is the embodiment of Portuguese excellence that, over the course of two centuries, has risen to international acclaim. “We are not just a brand,” says Rui Tavares, Commercial Director - Hotelware, with pride. “We are part of Portuguese culture.”
Founded in 1824 by José Ferreira Pinto Basto, Vista Alegre is coming to the end of its bicentennial celebrations this year. The diverse array of commemorations has included an exhibition opened by the Mayor of Lisbon, a limited-edition coffee table book, and the brand being awarded the title of honorary member of the Order of Infante D Henrique, a distinction bestowed on those conducting relevant services to Portugal and the expansion of its culture and history. Furthermore, it’s period that has spurred a bout reflection on the brand’s achievements; a recognised trailblazer of the porcelain industry that’s as much a feature in
Portuguese homes as it is in opulent palaces and hotels worldwide.
Wandering among the sprawling grounds of the Vista Alegre site in Ílhavo, a pretty municipality on the west coast that’s sliced through by the Boco River, a palpable sense of tradition seeps up from the foundations. Home to a 17 th century chapel, a museum, former employee’s homes that have since been converted to form part of Montebelo Vista Alegre hotel, and of course, the groundbreaking factory at the heart of the enterprise, these days you can still hear the same siren alerting workers to their coffee break that would have been sounded over a century ago.
And that’s not the only relic from the past. Inside the factory, well-worn kilns sit alongside brand-new, state-of-the-art technology – a pertinent reminder of the brand’s journey so far, and testament to the investment in equipment set to propel the brand into the future. Even so, a pair of safe hands remains an unbeatable asset, and locals sit perched at workstations, carefully sculpting, moulding and painting one of the many thousands of pieces produced and shipped each day.
With a workforce between 600-800, depending on the season, Vista Alegre is one of the largest employers in the region, and it’s not uncommon for employees’ grandparents,
uncles, aunts and siblings to have plied the same tools at one point during the not-toodistant past. There is great honour in the fact. “That sense of rich heritage is woven into our DNA,” Tavares notes. “We never forget where we come from.”
This core strength has proven vital to the brand’s survival over the years, especially when faced with existential crises, which have frequently provided stimulus for innovation rather than surrender. This is especially true after 2009, when the company was acquired by Portuguese conglomerate Grupo Visabeira. Revitalisation of the business has been top priority ever since, a factor that’s seen its national and international growth soar.
Now rooted in a philosophy of constant technical and artistic modernisation, Vista Alegre continues to reinvent itself while always remaining true to its roots. Commitment to sustainability, employee comfort and selfsufficiency are key company goals, all while continuing to produce world-coveted porcelain that pushes boundaries. “Some of our customers prefer tradition so we always cater for them, but we also create avant-garde collections, and that blend is what people have come to expect from us,” Tavares concludes. “We represent the best of what Portugal has to offer the world.”
www.vistaalegre.com
PETITS FOURS
The Originals Bio Fairtrade
Julius Meinl presents The Originals Bio Fairtrade: three double-certified coffee blends, available in whole bean and ground. Inspired by iconic locations in Vienna, where nature and culture meet, these coffees are organically grown, ethically sourced and roasted with over 160 years of Viennese craftsmanship and expertise. At Julius Meinl, sustainability and quality go hand in hand. Choosing Bio and Fairtradecertified coffee means every sip encourages a brighter future for the coffee industry and the communities behind it. Beyond coffee, Julius Meinl supports its partners with state-of-the-art equipment and dedicated, personal service, ensuring guests experience unforgettable coffee moments, every time. www.juliusmeinl.com
Julius Meinl
Rewthink Bespoke Products
Rewthink has created bespoke front-of-house products for top chefs and restaurateurs for over a decade, with a design ethos that prioritises both functionality and aesthetics. The brand’s classic service tray features ‘inside-out’ handles and a low-frame profile, while its stackable design offers practicality. Fully-rounded corners as well as easy-to-grip handles make the product not only durable but comfortable to hold. The full collection of Rewthink trays is available in a range of designs, sizes, materials and finishes, including natural, fumed and ebonised European oak and American walnut – all sustainably sourced from managed forests.
www.rewthink.co.uk
Modbar
Modbar AV
Modbar is an under-counter espresso machine that changes the way coffee is made and served. Fine lines, customisable finishes and sleek interfaces create a modern experience for both baristas and customers. The Modbar is customisable to any space, so that everything above the counter looks simple and stylish, while the working parts stay hidden below. Under the counter, the system is easy to programme, uses advanced technology and is accesible for technicians to service. The Modbar Espresso AV model includes features like an adjustable drip tray, a multi-position programmable lever, auto-volumetrics, and optional scales to help make consistent espresso every time.
www.modbar.com
HEAD OF THE TABLE
Supper's annual tableware guide equips decision-makers with key information from market-leading suppliers, assisting in the specification process for new hospitality projects worldwide.
Courtesy
Ariane Fine Porcelain
Ariane Fine Porcelain's successful combination of professional experience, creativity, unparalleled technical know-how and attention to finesse has made the company a leader in the international porcelain tableware industry. Through its state-of-theart production facility in India, its advanced technical capabilities and creative team of experts, the organisation has built a reputation as a supplier of durable, high-quality dinnerware pieces and collections, each designed with a range of premium hospitality, catering and food and beverage establishments in mind, and with a focus on premium raw materials like kaolin, quartz and feldspar. Created in 2014 by a group of partners with countless years of experience in manufacturing and distributing porcelain tableware, Ariane Fine Porcelain deploys an easy-reach distribution strategy that comprises strategic tie-ups with leading hotel suppliers and industry players from all over the world.
IN A BITE Collections: Daro, Eclipse, Iris Grey, Lir, Orba, Mohenjo, Privilege Projects: Accor, Hilton, Hyatt, ITC Hotels, JW Marriott, Four Points by Sheraton, Le Méridien, Marriott, Raffles, W Hotels, Wyndham Trade Shows: AAHAR, Ambiente, Host Milano, NRA Contact: Sunny Malesha sunny@umbertoceramics.com arianefineporcelain.com
For over 70 years, Belo Inox has combined tradition and innovation to create cutlery of excellence, where each piece reflects the brand’s precision craftsmanship while guaranteeing incomparable quality. Made 100% in Portugal, the brand’s products unite the meticulousness of traditional artistry with modern innovation, resulting in unique pieces of exceptional quality. Each item is thoughtfully and carefully designed to elevate every dining experience, blending sophistication, functionality and refined design. Belo Inox’s dedication to craftsmanship goes beyond tradition – it is the essence at the brand’s core. While continuous technological innovations enhance the precision and efficiency of Belo Inox’s production, the heart of the process will always remain resolutely human.
IN A BITE
Collections: Alma, Rubi, Two, Yume Projects: Château de Maubreuil, Grand Rostov by Hyatt Regency, Hôtel Les Grandes Rousses, Vila Galé InterContinental Porto Trade Shows: Ambiente, Host Milano, Maison & Objet, Sirha Contact: Mário Machado Commercial Director mariomachado@beloinox.pt www.beloinox.pt
BHS tabletop is a manufacturer and supplier of professional, functional and inspiring tableware, comprising four brands –Bauscher, Schönwald, Playground and Heart & Soul – each tailored to specific hospitality needs. The company aims to empower customers by helping to shape outstanding culinary experiences across restaurants, hotels, travel business and canteen environments. With its curated collections, BHS covers a wide range of requirements – from system-driven solutions to creative food presentation. BHS collaborates closely with clients, using mood boards, renderings or individual input to create bespoke proposals. In addition to catalogue assortments, BHS also offers custom decorations. Since 2011, BHS tabletop has held ISO 14001 certification and was the world’s first porcelain producer to achieve the ISO 50001 energy management standard, underscoring a commitment to sustainable transformation in the industry.
IN A BITE
Collections: Edge, Kumo, Nami, Pine, Purity, Shiro, Soulmate, Spotlights Trade Shows: Ambiente, Host Milano, NRA Contact: Alexander Fischer Director National Sales alexander.fischer@bhs-tabletop.de Taner Selcik Director International Sales taner.selcik@bhs-tabletop.de www.bhs-tabletop.com
BHS
Belo Inox
Billiet
As a family-owned business with over 90 years of experience, Billiet has a customer-oriented approach, cutting-edge logistic solutions and an extensive range of quality brands. Proof is one of its latest. Designed to transform any table-based experience into something unforgettable, Proof offers long lifecycle collections that provide the perfect stage for every kind of culinary creation. With a guiding principle of ‘break rules, not plates’, this is premium porcelain that withstands the rigours of intensive use, while refusing to compromise on quality or style. Eschewing seasonal trends in favour of timeless design, Proof doesn't conform to traditional standards. Consequently, every collection is developed with industry expertise, in close collaboration with foodservice professionals, resulting in modern, elegant designs that offer an exciting alternative to classic tableware while maintaining an accessible price point.
IN A BITE
Collections: Akoya, Bogota, Elements, Pure White
Trade Shows: Ambiente, Host, Maison & Objet, Sirha Spoga
Contact: Benoit Desoutter
Commercial Director bdesoutter@billiet.com www.billiet.com
Bonna entered the gastronomy sector as the new-generation representative of Kar Porcelain, whose roots stretch back to 1983. The brand is dedicated to enhancing the culinary experience through premium product performance, unique design and sustainable practices, with the ulimate goal of offering the best accompaniment to rich gastronomic journeys. As a leading Turkish porcelain manufacturer and export champion in the porcelain tableware and kitchenware industries, Bonna offers a wide range of high-quality porcelain, vitrified (stoneware) collections, and other tabletop categories, all brought to life with the latest technology. Committed to elevating joyful hospitality moments, Bonna regularly collaborates with a range of communities, chefs and trendsetters to tailor unique gastronomic experiences from a broader perspective. Always at the forefront of industry innovations, Bonna aims to make a lasting impact on global culinary culture.
Oceancook was launched in collaboration with Oceanografic Valencia Foundation, an initiative that works towards improving awareness for the conservation of marine environments in the Mediterranean Sea, specifically the protection of a high number of endangered species. The initial premise was: is it possible to represent endangered marine species in a format that adapts to the needs of tableware? And in what ways can these findings be integrated into the gastronomic experience? The result, after much consideration and care, is a collection of defiant forms with undulant volumes. Unlike the designs for Cookplay, where every piece responds to a specific need and follows a very recognisable fluid line, in this collection, each piece has been designed following not only the unique morphology of certain species, but also their movement and visual expression, which gives the tableware set its uniquely modern, organic style.
IN A BITE
Collections: Gochi, Oceancook, Rex, Shell Line
Projects: Fairmont Hotels & Resorts, Four Seasons Hotels, Mandarin Oriental Hotel Group, Oetker Collection, Raffles, Rosewood, Shangri-La Hotels & Resorts, St Regis
Contact: Thibault Paoulou, co-founder and Sales Director thibault@cookplay.eu www.cookplay.eu
Cookplay
Bonna
Corby Hall
Corby Hall, a family-owned business based in Randolph, New Jersey, has supplied the international hospitality industry with high-quality flatware, holloware and bright white porcelain dinnerware for the past 40 years. With designs ranging from traditional to contemporary and placed at extremely competitive price points, Corby Hall has the ability to supply all food and beverage outlets associated with a full-service foodservice operation. The company's propriety patterns run the gamut from modern to traditional, with available finishes including mirrored or satin polishes, in addition to silver plate, and its commitment to commercial food service is evidenced by the impressive quality of its stainless-steel and porcelain products. Its comprehensive global distribution network – coupled with extensive production facilities in Europe and Asia – facilitates a thoroughly seamless service in terms of both opening orders and re-supply.
IN A BITE Collections: Bolero Flatware, Onda Dinnerware, Raio Dinnerware Projects: Atlantis The Palm, Dubai; Omni Dallas Hotel; The Breakers, Palm Beach Trade Shows: Arabian Travel Market, Chef to Chef, HD Expo Contact: Mark Riley National Sales Manager mark@corbyhall.com www.corbyhall.com
A love of life, family, friends, and food is the inspiration behind Costa Nova’s creation of fine stoneware collections that combine quality and design with the best ceramic craftsmanship. The brand produces innovative and sustainable stoneware, made from the finest natural resources in Portugal and crafted with a strong focus on durability, functionality and environmental responsibility. Born in a quaint Portuguese fishing village near the Atlantic Ocean, Costa Nova is deeply connected to its coastal heritage, drawing ongoing inspiration from the sea, nature, and Portugal’s rich ceramic traditions. Today, Costa Nova proudly carries Portugal’s name and legacy to the world. Its collections are present across five continents, featured in prestigious department stores, select boutiques, luxury hotels and renowned restaurants. The brand is trusted by leading hospitality professionals who value distinctive design, superior performance, and lasting quality.
Costa Verde
Founded in 1992 as one of the more contemporary companies in the sector, Costa Verde's strong ties with Portuguese porcelain distributors quickly turned the brand into a success story. Today, the company is not only rooted firmly in the Portuguese market, but – following more than 30 years of steady growth – also benefits from myriad partnerships that have emerged from marketplaces around the world. The company's constant research, creation and drive for the development of new products means that Costa Verde enjoys a presence across more than 50 locations globally, to the extent that 70% of its revenue now comes from the international market. When it comes to manufacturing though, the brand remains true to its roots; its production unit is located in the district of Aveiro in Portugal, with a covered area of 35,000m2 and an available area of more than 65,000m2
IN A BITE
Collections: Âmbar, Pearl, Resonance, Roda Projects: Four Seasons Hotels & Resorts; Marriott; Six Senses; The Yeatman Hotel, Porto Trade Shows: Ambiente, EquipHotel, FHA Horeca, Hofex, Host, NRA, Sirha Contact: Matt Hullfish matt@costanova.com www.costanovaprofessional.com
IN A BITE
Collections: Onda, Saturno, Terra Projects: El Celler de Can Roca, Mandalay Bay Beach, Nikki Beach Resorts, The Venetian Las Vegas Trade Shows: Ambiente
Contact: Agostinho Silva Commercial Director agostinho@costa-verde.com https://pro.costa-verde.com/en/
Costa Nova
Supplying quality products to the hospitality industry for decades, Elia International continues to bring unique and versatile products to market in the UK and internationally. With a sharp focus on ergonomic design and elegant craftsmanship, Elia is committed to using original ideas to develop its evolving product collection. Designing in-house and working alongside renowned designers, Elia is in constant pursuit of beauty in form and quality in finish, with an unwavering commitment to functionality. Meticulous in approach, every product has its own individual story. From striking cutlery and bone china to fine crystal glassware, stylish barware and beverageware items –each piece has been carefully crafted to offer luxury without compromising on durability. From everyday dining to high-end gastronomy, stadiums to boutique hotels, there is a product and range from Elia to fit any environment.
Fine Dining & Living
Specialising in the design, production and distribution of creative and high-end tableware, Fine Dining & Living comprises six distinct brands. Within the hospitality sector, three brands stand out for their excellence: Fine2Dine focuses on the creative professional, offering trend-driven tableware, BonBistro targets the classic bistro and brasserie, providing excellent price quality tableware, and Chic Tableware is dedicated to the high-end market. These three brands supply tableware products to restaurants, hotels and other catering establishments, aiming to provide guests with a unique dining experience. By offering this diverse range of brands, Fine Dining & Living empowers customers to choose from a variety of styles, products and services that perfectly align with their individual needs and preferences. The brand sells its products in approximately 50 countries globally, with further international expansion planned for the future.
IN A BITE
Collections: Flow cutlery,Leila Fine Crystal, Orientix Premier Bone China, Ovation cutlery
Projects: The July, London; The Venetian, Macau
Trade Shows: Ambiente, HRC
Contact: Adam Walker
National Accounts Manager adam@elia.co.uk www.elia.co.uk
IN A BITE
Collections: (Fine2Dine) Bloom, Calca, White Dusk; (Chic) Contour, Gravure Projects: Four Seasons Hotel Rabat At Kasr Al Bahr; Hotel Maritim, Amsterdam; Lux Le Morne Mauritius; One & Only Cape Town Trade Shows: Ambiente, EquipHotel, Horeca Expo, Host Milano, The Hotel Show Dubai, Maison & Objet, Sirha, To The Table Contact: Lynne Verrydt lynne.verrydt@finedl.eu www.finediningandliving.eu
Founded in 2012, Goodfellow & Goodfellow has become a go-to distributor of creative tableware designs and supply solutions. Originally serving the UK market exclusively, its consultative approach to concept-driven projects and chef-focused products has led to demand for its services across Europe and the Middle East. With a wide-ranging portfolio of brands on offer – including Hering Berlin, Jacques Pergay, Narumi, Montgolfier, Figgjo, Costa Nova and Studio Mattes – Goodfellow & Goodfellow is capable of crafting unique tableware presentations to suit any global cuisine. Collaborating with clients' designers, brand consultants, F&B managers and operational teams, it can bring concept visions to life, delivering everything from individual pieces to complete hotel F&B concepts, whilst also working with craft producers to design its own bespoke tableware creations.
IN A BITE
Collections: Costa Nova, Narumi, Studio Mattes
Projects: City Social, Dubai, London; Corinthia Yacht Club, Doha; Gleneagles Townhouse, Edinburgh; The Peninsula, London; Raffles, London
Contact: Valda Goodfellow
Managing Director valda.goodfellow@goodf.co.uk www.goodf.co.uk
Goodfellow & Goodfellow
Elia International
Güral Porselen
By combining traditional craftsmanship, unrivalled industry knowledge and aesthetic prowess alongside contemporary production techniques, Güral Porcelain has been producing flawless porcelain since 1989, with qualified production taking place within Turkey and worldwide, in no less than 60 different countries. By combining deep-rooted corporate culture and modern production techniques, Güral Porcelain has earned a special place in the industry. The brand develops robotic solutions for special forms, a technique that helps to make significant improvements in both quality and production capacity of pieces. The brand is also environmentally conscious, with an energysaving, heat recovery system in place at many of its production facilities and sites.
ID Fine is a porcelain manufacturer rooted in family legacy that dates back to 1972. With a deep respect for the craft of porcelain, the brand brings decades of expertise into the horeca world with a forward-looking approach. Passionate about designing tableware that not only meets the demands of professional kitchens but also enhances the dining experience both visually and emotionally, ID Fine is renowned in the industry for its thoughtful, high-quality and functional designs. Its experienced team understands the rhythm of service and the refined aesthetics chefs seek to present their culinary vision. Blending tradition with innovation, the brand’s collections range from timeless classics to bold, contemporary pieces, offering versatile solutions for every style and setting. Each product reflects a commitment to quality, craftsmanship and elegant simplicity. ID Fine is more than tableware, it’s a quiet expression of identity at the table.
IN A BITE
Collections: Finesse, Tiffany, Toi, Patina Trade Shows: Abastur, Ambiente, Host Milano, NRA, To The Table
Contact: Reha Tavil Vice President reha.tavil@idfine.com.tr www.idfine.com.tr
John Jenkins is one of the UK's leading designers and suppliers of crystal and glass for the high-end hospitality industry. Founded in 1901, its aim is to design and supply stylish glassware, which is practical in service and complements both the wine and table. The company keeps a large range of both handmade and machine-made glassware in stock, including wine glasses, cocktail glasses and tumblers, which are available for immediate delivery. Its in-house design department also creates exclusive patterns of handmade glassware to the specific requirement of many of its hospitality clients, which include luxury hotels, fine-dining restaurants and world-class bars. The brand also has showrooms in New York, with the US market served by its distribution centre in New Jersey. Each pattern within its glassware portfolio benefits from the latest advances in glassmaking technology, which have enhanced the clarity, durability and scratch-resistance of the glass.
IN A BITE
Collections: Casablanca, Havana, Starr Projects: The Connaught, London; The Ritz, London; The Savoy, London Trade Shows: Atlanta Gift Show, New York Tabletop Show
Contact: Lisa Gibson-Keynes Design Director lisa.gibson-keynes@johnjenkins.co.uk www.johnjenkins.co.uk
ID Fine
John Jenkins
Lazzaro
Lazzaro redefines bone china and high-performance porcelain, pushing the boundaries of design to reflect the dynamic and ever-evolving spirit of modern hospitality. More than just tableware, the brand’s collections blend tradition with innovation, elevating dining experiences in contemporary spaces. As both manufacturer and designer, Lazzaro oversees every stage of the design and production process, ensuring exceptional quality and creative freedom. Renowned for embracing bold patterns, innovative shapes and experimental glazes, Lazzaro believes exceptional design should be accessible, so by combining superior craftsmanship with competitive pricing, the aim is to bring the beauty, resilience and artistry of tableware to a broader audience. The brand meets the exacting standards of culinary professionals while creating the perfect table setting for every dining experience.
IN A BITE Collections: 24/7, La Mer, Palermo Trade Shows: Ambiente, Host Milano, NRA Contact: Sarah Egan, Sales Director sarah@artabroch.com www.lazzaro.in
A Spanish manufacturer internationally known for the design and manufacture of high-quality porcelain, Pordamsa specialises in glass and wood tableware and culinary accessories. Founded in 1975, the brand transforms the concept of tableware into a form of artistic expression. Its designs are not simple utensils, but authentic works of art brought to life by the skill of its artisans, enhancing the kitchens of world-renowned chefs and offering innovative and aesthetically striking alternatives to the challenges of hotel design. More than tableware, Pordamsa pieces are authentic sculptures conceived to accompany and enhance the creativity of the world's greatest chefs. Each design is born as a form of artistic expression, conceived with the passion of those who understand that a good table begins with the beauty found in the detail. Each Pordamsa creation, crafted with dedication and mastery, perfectly blends aesthetics, functionality and artisanal tradition.
Porland
An industry giant in porcelain production, Porland was born from a modest glassware store in 1976, which was founded with the sole desire to beautify living spaces. The brand designs and works with the purest materials available, crafted using the most aesthetic forms that are inspired by the beauty and abundance of nature. Producing approximately 70 million pieces annually in its production facilities in Turkey, with an area of 300,000m2 in the city of Bilecik, and an additional 10,000m2 in the port district of Gebze just outside of Istanbul, Porland exports 65% of its production. In addition to 32 domestic stores and more than 200 sales points, the company is able to respond to the needs of both gastronomy and households, with more than 20,000 product varieties available in more than 30 countries, across four continents.
IN A BITE Collections: Arbre, Lira, Marea, Sand Projects: Cheval Blanc; Corinthia Hotels; Four Seasons; Mandarin Oriental Mayfair; One & Only Greece Trade Shows: Ambiente, EquipHotel, Gastronomic Forum Barcelona, HIP, Host, Hostelco, Madrid Fusión, Sirha Contact: Gerard Crous Sales Manager gcrous@pordamsa.org www.pordamsa.com
IN A BITE Collections: Ethos, Illusion, Pure, Seasons Shows: Ambiente, EquipHotel, FHA Horeca, Host, Hostech by Tusid, NRA
Contact: Elif Keskin Gurbuz Sales Director ekeskin@porland.com www.porland.com/horeca/
Pordamsa
Having separated product design and manufacturing for products used in hospitality environments from those for domestic use, Rona deals with the entire catering sector as it really is – with all its specific quirks, attention to detail and special demands. The company believes in cultivating symbiotic, mutually beneficial long-term partnerships. This is how, more than 20 years ago, the concept of a professional crystalline range made specifically for the catering industry was born. The complete professional collection is continuously available from a large logistics centre in user-friendly quantities and sample shipments, and the company guarantees subsequent availability of goods for up to two years after their retirement from the standard range. Uncompromising quality, professional logistics services and partner care are an imperative part of the brand's philosophy – hence the Rona2Serve logo being laser etched into each of its horeca products.
Royal Salisbury
Preserving a legacy rooted in centuries of British tradition, Royal Salisbury crafts fine bone china using time-honoured techniques. From the finest British clays to the final glaze, every step reflects a commitment to excellence. The brand's master craftspeople, trained over decades in age-old methods by experts from England’s historic pottery regions, blends exceptional craftsmanship with enduring design. Each piece is crafted to achieve a brilliant white body and translucence. With one of Britain’s most treasured design archives, the brand reissues timeless forms while expanding its range through contemporary collections created with leading British talent. As manufacturer and designer, Royal Salisbury offers bespoke services for hospitality partners, spanning a vast library of shapes, crafted by skilled designers, that combines creativity, technical excellence and timeless refinement.
IN A BITE
Collections: Diverto, Edge, Linea Umana, Mode
Projects: East Hotel, Canberra; Four Seasons Hotel Taormina; San Domenico Palace
Trade Shows: Ambiente, HIP, Hotelex, Host
Contact: Lubor Malý maly@rona.sk https://rona.glass/sk/productline/hotel-and-restaurant/
IN A BITE
Collections: Apiary, Contessa, Ritz Trade Shows: Ambiente, Host Milan, NRA Contact: Sarah Egan, Sales Director sarah@artabroch.com www.royalsalisbury.com
Established over 55 years ago, Siom has grown to become the largest silverware manufacturer in the Middle East and a globally recognised producer of premium stainless steel and silverware. Renowned for exceptional craftsmanship, Siom serves the world’s top five-star hotels, luxury restaurants and the broader global hospitality sector. With a portfolio of nearly 4,000 distinct items, the range includes flatware, holloware, chafing dishes, service trolleys, banquet essentials and refined tableware. Each product is meticulously designed to meet the exacting standards of luxury hospitality, combining timeless aesthetics with modern functionality. Siom’s in-house design team offers full customisation services, ensuring that each piece reflects the client’s brand identity and operational needs. Certified under ISO 9001 for quality and ISO 14001 for environmental responsibility, Siom upholds a strong commitment to sustainability and continuous improvement.
IN A BITE Projects: Jumeirah Marsa Al Arab, Dubai; Miraval The Red Sea; The Ritz-Carlton, Red Sea; Rosewood Amsterdam; Rosewood Doha; St Regis, Oman; St Regis, Riyadh; The Chancery Rosewood, London Trade Shows: Ambiente
Steelite International is a leading global provider of innovative tabletop, buffet and lighting solutions, renowned for its awardwinning designs tailored to the hospitality industry. With corporate headquarters located in New Castle, Pennsylvania, and Stokeon-Trent, UK, the brand proudly serves customers in more than 140 countries worldwide. Committed to supplying high-quality tableware, its aim is to elevate guest experiences, while acting as an extension of a chef’s creativity and a reflection of a venue’s identity. By designing, manufacturing and curating exceptional products, the brand supports concepts ranging from fine dining to casual hospitality environments. Every item produced is crafted with precision, durability and aesthetic excellence, ensuring it performs under pressure and enhances overall ambience. With a deep understanding of the industry needs, Steelite leads through design innovation and unparalleled service.
IN A BITE
Collections: Off Grid Studio, Mogogo, Morella, Steelite
Distinction, William Edwards
Projects: Black Desert Resort, Utah; Cunard Cruise Line; Rosewood London; The Peninsula Beverly Hills Trade Shows: Ambiente, Host Milano, NRA
Contact: Jack Eaton
Executive Director of Americas Sales & Partnerships jeaton@steelite.com www.steelite.com
The art of glass production and refinement has flourished in Lusatia, Germany, for more than 570 years, thanks to a landscape renowned for its high-quality raw materials such as sand, wood and limestone. Today, Stölzle Lausitz is the only remaining glassworks in the region. The brand’s journey began in 1889, with the founding of the Oberlausitzer Glaswerke by J. Schweig. Over a century later, Stölzle Lausitz is one of the world's leading manufacturers of high-quality drinking glasses made of lead-free crystal (crystalline) glass. The brand combines the rich tradition of glassmaking with state-of the-art technology and a keen sense for the high demands and individual wishes of its customers. More than 45 million glasses are produced every year with the highest quality, durability and attention to detail in mind – from crystal-clear wine glasses to elegant tumblers. From the idea to production, it fills Stölzle Lausitz to see its glasses on tables across the world.
IN A BITE Collections: Cocoon, Fino, Kyoto, Soho Projects: Andaz, Edition Hotels, Grand Hyatt, W Hotels, Waldorf Astoria Hotels & Resorts
Sales Director International jan.zschiesche@stoelzlelausitz.com www.stoelzle-lausitz.com
Integral to Portuguese heritage and cultural life and with an international reputation for excellence, Vista Alegre aims to become the most prestigious brand in the world for tableware, gifts, decoration pieces, porcelain items for hotels, crystal and glass, while maintaining a strong link to Portuguese design and culture. The company continually invests in new shapes to meet market needs, working in partnership with the world’s best chefs and international designers in order to provide the most innovative and stylish products. Specialising in fine-dining tableware, the brand is renowned for exquisite pieces that combine the primacy of Vista Alegre design with the creativity and practicality demanded by cuisine of excellence. Partnerships with world-class brands and famed designers creates exclusive collections composed of tableware and decoration pieces, all grounded in the richest aesthetic heritage.
IN A BITE
Collections: Art.Made, Bordallo Stoneware, Chefs' Collection Essencial, Stoneware Projects: Club Med, Four Seasons, Hilton, Iberostar, Intercontinental Hotels & Resorts, Jumeirah
For generations, the Wegter family has been dedicated to helping people celebrate the good things in life. That’s why, since 1916, Wegter Brands has been developing independent tableware labels, including Maastricht Porselein, alongside the production and distribution of kitchenware. Maastricht Porselein perfectly represents the Dutch mastery of porcelain tableware, acting as the timeless foundation of culinary excellence for today’s and tomorrow’s chefs. Specialising in high-quality porcelain tableware that’s designed in the Netherlands, the brand aims to provide the creative canvas on which chefs can allow their culinary talent and mastery to shine. Founded in 2005, Maastricht Porselein carries forward the legacy of the prestigious porcelain brand Mosa, which was established in 1883. Just like its predecessor, the prestigious brand is celebrated for its enduring, iconic designs.
IN A BITE
Collections: Blanc de Blancs, Calcaire, Universe White
Projects: Doubletree by Hilton Brussels; Doubletree by Hilton Sittard; Hotel De Kommel Voeren; Hotel Maison Pal Ange Durbuy Trade Shows: Ambiente, To The Table Europe
Contact: Guy Wegter, Commercial Director g.wegter@wegter.nl www.maastricht-porselein.com
As table culture experts, WMF Professional serves the restaurant and hotel industry, creating an unrivalled culinary experience with its high-quality products. Offering carefully designed cutlery, crockery and glassware, the brand serves items and buffet solutions to meet the demands of customers in over 120 countries worldwide. With a holistic approach and a distinct design DNA, the team are architects of contemporary lifestyle concepts, creating bespoke solutions with its customers and industry trendsetters that are both functional and aesthetically appealing. The product portfolio is divided into three performance levels: Perform, Advance and Supreme, ensuring that the right equipment is available for every requirement and budget, simplifying the selection process and allowing for flexible combinations of individual collections that range from the laid table to the buffet.
IN A BITE
Projects: Accor, Four Seasons, Hilton, IHG, Kempinski, Marriott, Radisson, Wyndham
Trade Shows: Alles für den Gast, Ambiente, FHA, Host Milano, Hotelex, Intergastra, MHA
Contact: Kai Zimmermann Manager Global kzimmermann@ seb-professional.com www.wmf-professional.com
WMF
ADVERTISING INDEX ISSUE 43
Snail Mail
Presenting a fresh take on hospitality at home, La Petite Maison Mykonos takes its signature French cuisine on the road.
La Petite Maison Mykonos, the revered rooftop restaurant located within Anandes Hotel, is spicing up summer in the sparkling Aegean with the launch of L’EscarGO, an exclusive private dining experience for high-end travellers seeking the restaurant group’s signature cuisine from the comfort of their own opulent villa, private jet or luxury yacht.
Designed for guests on the move, L’EscarGO promises to deliver the best of the brand’s classic yet playful French cuisine direct to the door; think Burgundy snails with garlic butter, saltbaked sea bass with artichoke, warm prawns in olive oil, creamy burrata and tomatoes, and of course, vanilla crème brûlée for dessert.
Holidaymakers can curate group orders from the à la carte menu, which will then be whipped up by a La Petite Maison expert chef onsite and
served with a side of French flair by the group’s convivial waitstaff. Sommeliers and bartenders can also be shipped to location to recommend accompanying wines and craft cocktails from the restaurant’s Jean Cocteau-inspired menu – the Tomatini is a signature favourite, though La Paloma sounds like the ideal tipple for a sunny day on deck, with Don Julio Blanco, pink grapefruit and salted agave infused with hibiscus.
The venture builds on the hospitality at home trend, which gained traction in the pandemic with enforced restaurant closures. Only this time, La Petite Maison is serving guests on the go, wherever they might be. It comes as further proof that convenience has become the ultimate luxury, and that everything tastes better when it’s served on board, whether sailing the seas or zipping through the air.
