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HOTEL FOOD & DRINK

COMO METROPOLITAN LONDON • CHANTELLE NICHOLSON • CORINTHIA BUCHAREST

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For over 50 years, family-owned Corby Hall has Holloware and bright white European porcelain. Unmatched quality, timeless designs, and exceptional service. Corby Hall Products are never discontinued WWW.CORBYHALL.COM

CONTENTS ISSUE 46 078

STARTERS

056

Seahorse

050

Rangoli

052

Lavo

054

Tattu

056

W Union Square New York © Brandon Barré

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Dinarobin Beachcomber Mauritius Marina Bay Sands Singapore Ciel Dubai Marina

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MAIN COURSES Boulevard 73

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Labombe by Trivet

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Palácio de Tavira

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Experimental Marais

078

Corinthia Bucharest

Como Metropolitan London Algarve Paris

003

CONTENTS ISSUE 46 SERVICE

092

Chef’s Table

034

Seeds of Inspiration

036

Cream of the Crop

042

Quality Control

048

The acclaimed American chef and co-founder of Appellation Hotels, Charlie Palmer shares his favourite gourmet cities and cooking inspirations. With Fjora at 1 Hotel Copenhagen, Chantelle Nicholson expands her regenerative approach beyond London, weaving nature, craft and purpose into a new chapter of hotel gastronomy.

072

086

From a childhood spent serving gelato in Tuscany to building one of the world’s most awarded bars, Giacomo Giannotti takes his Paradiso brand to leading late-night destinations. Maintaining excellence and savvy collaborations are key pillars of Nicolas Budzynski’s global expansion strategy for La Petite Maison (LPM).

DINING A New Dawn

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From considered culinary creations to complete design overhauls, breakfast is taking centre stage at hotels worldwide, driving a morning revolution in the process. © Bernardo Lúcio

REGULARS

004

Entrée

027

Drinks

105

Appetisers

031

Events

110

Signatures

092

Petits Fours

113

Aperitifs

097

Washing-Up

130

Cocktails

100

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ENTRÉE

ON THE COVER Como Metropolitan, London © Jodi Hinds

Slow & Steady

t’s very easy to become consumed by the idea of advancement,

how best to bring value to customers and communities alike.

especially at the start of a new year. We set our sights on

Corinthia Hotels has embodied this mindset with the recent

new goals at work; aim to deepen connections at home;

opening of Corinthia Bucharest, which I was fortunate enough

attempt to bench heavier at the gym. Historically, we’ve been

to visit in November, experiencing the group’s locals-first

programmed to believe that bigger – or more – is better,

focus as it unfolds. The aim is to add a new dimension to

and often that’s looked like pushing beyond limits in every

the city’s fine-dining scene with the launch of its signature

aspect of our lives. That’s not necessarily a bad thing, of

restaurant, Boulevard 73, offering an elevated experience that

course – it’s the sentiment behind the boost that matters –

charms residents, provides jobs for locals and builds firm

but recently, there’s been a noticeable shift towards a softer,

foundations before enticing international guests.

more considered approach to growth, even in an industry that prides itself on exceeding expectations.

As we detail in drinks news, even 50 Cent has seemingly shaken off the excesses he was formerly renowned for with the

There are myriad reasons for this, but for Chantelle

unveiling of his 505 Edition Branson Cognac, a rare drop that’s

Nicholson, the Michelin Green-starred chef behind London’s

limited to just 505 individually numbered decanters. Purchase

Apricity and most recently, Fjora at 1 Hotel Copenhagen, it’s

is by invitation only and begins with a US$5,000 donation

simply a case of fully focusing her energy on the causes that

to the rapper’s public charitable organisation, The G-Unity

matter to her most: regeneration, waste reduction and the

Foundation. The release reflects his pivot to ‘conscious

culinary identity displayed on every plate she produces. It’s

capitalism’ – the idea that businesses create value for all

why she has no plans to launch a sprawling restaurant group

stakeholders – from customers and employees to suppliers,

of her own, instead preferring to pour efforts into current

communities and the environment.

projects and occasional pop-ups.

It might seem like a leap to embrace this slower mode

In our drinks interview, mixologist Giacomo Giannotti

of growth that prioritises people and planet over numbers,

explains how he embraces a similar philosophy, albeit for

but in a world that’s increasingly troubled by burnout

alternative reasons. Having founded Barcelona bar Paradiso

rates, oversaturation in already crowded markets and ever-

a decade ago, which topped The World’s 50 Best Bars list in

increasing costs, perhaps it makes more sense than ever to

2022, he resisted the urge to accept every subsequent offer

step back and take stock before slamming our feet on the

that came knocking on his door. Instead, he waited for the

pedal – the evidence that slow and steady wins the race is

most cohesive collaboration for him and the brand he’d spent

ironically, gaining pace.

years building. It was only when the opportunity to work with Dubai-based Five Holdings arose that he felt comfortable expanding Paradiso’s remit beyond the city it was born in. This more intentional route to expansion is echoing throughout all corners of hospitality – with both individuals and groups leaning towards quality over quantity and exploring

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6th-10th FEBRUARY 2026

THE LOBBY

APPETISERS

Temple of Gastronomy An icon of Parisian architecture gets a new lease of life as the multifunctioning home of Groupe Ducasse Paris.

La Maison du Peuple, a chronicle of French

Two Parisian design studios have taken

architecture that’s revered worldwide, is about

the reins of the project, with Perrot & Richard

to embark on a new chapter. Renowned as a

Architectes and Jouin Manku enlisted to oversee

symbol of innovation defined by functionality,

the revival of the architectural icon. A bustling

synergy and modularity, the Clichy-la-Garenne

market is planned for the ground floor, where

building was inaugurated in the 1930s, and

Ducasse specialities such as chocolates, biscuits

officially classified as a historical monument in

and other sweet treats will be available to buy,

1983. Revolving around three distinct elements:

alongside a café and an exhibition space narrating

movable floors, a retractable roof and mobile

the building’s history.

partitions integrated into a curtain wall façade,

“We’re using a restrained palette of materials

it once housed a conference hall and a cinema.

to avoid any discord with the historic building,”

But now, the Parisian building is set for a

says Perrot & Richard Architectes co-founder,

sensitive restoration courtesy of Apsys and

Florent Richard. “Many elements also reference

Groupe Ducasse Paris, and financial support

the journey of Maison Ducasse and trace the

from Crédit Agricole Group, with each party

chef’s creations.”

dedicated to honouring its legacy while injecting

But preservation remains a key pillar of the

the space with a dose of dynamism. The goal

restoration: “We have the privilege of creating

is to transform the building into a culinary hub

a balance between past, present and future to

representing each of Alain Ducasse’s endeavours,

ensure this iconic site endures,” Patrick Jouin and

featuring a 60-cover, Bouillon-style restaurant,

Sanjit Manku add. “We aim for our intervention

a laboratory-inspired Chef’s Table experience

to be clear and transparent, highlighting the very

and glass-enclosed offices for the group.

essence of La Maison du Peuple and its history.”

031

APPETISERS

Balancing Act

New Beginnings When entrepreneur Daniele Kihlgren founded

(Museum of the People of Abruzzo) in 2006, in

Sextantio, his goal was to preserve Italy’s

which elderly residents were asked to orally

cultural heritage by transforming abandoned

recall food-based memories. Their testimonies

rural villages into hotel concepts that remained

provided the outline for over 70 recipes never

true to the region’s roots, preventing historic

previously transcribed, consisting of legumes,

buildings from being lost to new developments.

wild herbs and forgotten fruits, always used in

The longstanding project has now found its

032

line with the agro-pastoral calendar.

latest iteration in Sextantio Cucina, a restaurant

Now, in work that requires a deep understanding

opened within Sextantio Albergo Diffuso, a hotel

of the local terroir, Como is using precision and

located in the Medieval village of Santo Stefano

sensitivity to revive the dishes, bringing them

di Sessanio. Helmed by chef Dino Como, who

alive for a new audience. “The 15 years spent

trained alongside Niko Romito, the venue’s

alongside Niko Romito were the most important

culinary concept combines contemporary

part of my training,” says Como. “I learned

gastronomy with ethnographic research, and a

rigour, purity of taste and respect for ingredients.

mission to showcase Abruzzo’s distinctly unique

But my challenge today is different: to write a

territorial identity.

cuisine that is truly my own - one born from my

Following careful restoration of the village

land and its character. Staying in Abruzzo was a

through the study of vernacular architecture

natural choice: I know the seasons, the silences,

and domestic craftmanship, the team turned

the living matter from which everything begins.

its attention to a study on popular cuisine

Here, I can express my identity in coherence with

commissioned by the Museo delle Genti d’Abruzzo

the values of the Sextantio project.”

The culinary mastermind behind The Dolder Grand, one of Zurich’s most distinguished dining addresses, has released a cookbook designed to bring the magic of fine dining at home to life. Culinary Director Heiko Nieder, who has been the shaping force behind the cuisine at the hotel since 2008, earning two Michelin stars and 19 Gault & Millau points in the process, has collated more than 70 inspiring, precise yet surprisingly accessible recipes designed to bring the signature experience of the hotel’s The Restaurant into the hands of every aspiring at-home chef. The book guides readers stepby-step through the perfect evening – spanning aperitifs, starters, mains, desserts and more, with classic and signature recipes including veal fillet with pommes dauphine, salad and herbs; scallops with miso, kombu and truffle; and burratina with watermelon, sesame and kimchi dressing. An additional chapter, The Art of Perfect Flavour, reinforces the importance of finding balance and nuance in every dish – from salt, sweetness and acidity to crispness and spice. “As a chef who is also passionate about cooking at home, I wanted to create a book that makes fine dining possible in private kitchens,” Nieder explains. “And it can be simple – but never simplistic.”

XLBoom is exhibiting at Ambiente Frankfurt info@xlboom.com +32 3 213 50 20

www.xlboom.com

Meet us at Hall 3.1 stand H92

CHEF’S TABLE

Charlie Palmer The acclaimed American chef and co-founder of Appellation Hotels shares his favourite gourmet cities and cooking inspirations.

When did you first fall in love with cooking?

restaurant, Folia Bar & Kitchen, most nights,

and that means fresh bread and chicken are on

I accidentally ended up in a Home Economics

and then I head home to have a late bite with

the menu.

class in high school. Sharon Crain was the

my wife, Lisa. In New York, where things are

teacher, and she exposed me to the world of

open later, I grab a bite after service.

What’s your go-to cooking soundtrack? Drake, all day.

food and the possibilities of a career as a chef. Are you an easy-going or a demanding Who else has inspired you?

restaurant customer?

Where do you get the creative inspiration for

Chefs including Georges Blanc, Alain Chapel and

Very easy-going – I’m there for enjoyment.

your dishes? Everywhere. I read, watch videos and travel

of course, Jean-Jacques Rachou. Tell us about the best meal of your life.

incessantly.

What’s your favourite restaurant and why?

There have been several and I am sure there will

I have many favourite restaurants across

be more in the future. One that stands out is the

Do you have a favourite person to cook for?

the world. I love Les Parisiens at Le Pavillon

first time I dined at Le Louis XV-Alain Ducasse

My grandsons. I like to make them potatoes

Faubourg Saint-Germain & Spa – it’s

à l’Hôtel de Paris in Monte Carlo, with my good

simmered in coconut milk with a touch of

quintessential Paris, with a unique, comfortable

friend Jean Paul Battaglia, many years ago.

pumpkin pie spice.

list and zero pretension. And in Barcelona,

Do you have a favourite dish?

Which cookbooks can we find on your shelf?

Caelis demonstrates endless creativity, with

Roasted duck, always.

I’m a big fan of hardback cookbooks. I have so

dining room, excellent food, an incredible wine

many – it’s about collecting any I can get my

friendly and extremely knowledgeable staff and an incomparable atmosphere.

And what drink do you wash that down with?

hands on.

My own cuvée, made with Champagne Palmer Which new restaurant are you eager to try out?

that pulls from seven different vintages, and is

Which cities are food heaven for you?

I have many I’d like to try: Maison Pic in

a true Blanc de Noirs. It’s an incredibly good,

Paris, Barcelona and New York.

Valence, because I’m always interested in what

delicious wine. Restaurant dining or room service?

Anne-Sophie Pic is up to. And though not technically a restaurant, Chez Margaux by Jean-

It’s Sunday evening at home: who’s cooking

Georges because I am intrigued to try what he

and what’s on the menu?

has brought to the private club spectrum.

I’m cooking – something like spicy tuna maki

Sweet or savoury?

hand rolls, a roast dinner, or heritage pheasant

Savoury.

Restaurant, of course.

How often do you dine out?

with truffle cornbread stuffing. It depends on

It depends where I am. These days, when I’m at

who is coming over for dinner; Sundays usually

Healthy dishes or full-fat indulgence?

home in Healdsburg, I’m at our new Appellation

include my two grandsons, Rowan and Everett,

Is that a genuine question?

035

SERVICE

Seeds of Inspiration With Fjora at 1 Hotel Copenhagen, Chantelle Nicholson expands her regenerative approach beyond London, weaving nature, craft and purpose into a new chapter of hotel gastronomy. Words: Heleri Rande • Portrait Photography: © Shilo Duffy

t was a clear winter morning – bright,

impact of her regenerative approach to cooking

cold and humming with quiet vitality –

beyond the walls of Apricity, her Mayfair

when Chantelle Nicholson first set foot in

restaurant, into a new culture, landscape and

Copenhagen. Based in the UK, the chef hadn’t

audience. “I sometimes worry I’m speaking

anticipated an overseas project, but walking

into an echo chamber,” she admits. “Because

into the serene, plant-laden interiors of 1

at Apricity, most diners already care about

Hotel, she felt an instant connection. “It lured

their environmental impact. So, the idea of

me in,” she says with a smile. “The energy was

going somewhere new, working with a larger

just incredible.”

organisation and reaching different people

The property itself – a transformative

really mattered.”

reimagining of the former Skt Petri – had

Nicholson’s story begins far from Copenhagen

been converted to 1 Hotels’ Nordic flagship. Its

in the orchards, gardens and home kitchens

design, rooted in Danish craftsmanship and

of New Zealand, where food was inseparable

an ethos of mindful luxury, offered Nicholson

from daily life. There were no school dinners,

a canvas unlike anything she’d had at her

so everyone brought lunch from home, and

disposal before.

Nicholson’s mother, a nurse, insisted on

Today, that initial spark has become Fjora,

nutritious meals, meaning if she wanted

her first restaurant outside London and a

indulgent snacks, she had to make them herself.

significant milestone in a career defined not

“My sister and I had to take turns cooking,” she

by fanfare, but by conviction, curiosity and a

recalls. “And if we wanted anything interesting

determined belief that hospitality can – and

in our lunchboxes, we had to bake it.”

must – be better. For 1 Hotel, whose global

Summers were spent on a stone-fruit

identity rests on sustainability and biophilic

orchard, where her aunt, a gifted baker, devoted

design, Nicholson was an obvious partner;

long, sun-filled days to turning the harvest into

for the chef, the opportunity also offered

jars of chutneys, preserves and glistening jams.

something meaningful: a chance to expand the

She recognises now how deeply this upbringing

SERVICE

Nicholson’s regenerative cuisine embodies the spirit of Copenhagen, capturing the city’s fresh, clean flavours

shaped her culinary philosophy, instilling in her an instinctive understanding of provenance and respect for the time, labour and land behind every ingredient. It also explains her greatest irritation with modern food culture: the deep disconnect between consumers and the source of their food. “People don’t see the chain anymore,” she says. “If you don’t understand how something gets to your plate, you can’t value the grower, the soil, the time or the people involved. And that’s how waste happens.” This conviction travelled with her when she

“To sustain means to keep things as they are. Keeping things as they are is not good enough. The goal is regeneration. How do we make everything better?”

dining postcodes. “Sometimes I feel proud that we’re doing something so different in Mayfair,” she says. “Other times it’s frustrating that certain restaurants care less yet are busier. It’s push and pull.” Fjora extends that push into new territory. The project gives Nicholson access to scale she hasn’t had in years: larger teams, stronger infrastructure and the ability to cross-pollinate talent across departments. The restaurant itself reflects these nature-first values physically. Repurposed brick floors, mycelium-grown

moved to London 21 years ago. She admits she

pendant lights by Sebastian Cox, reclaimed

was “very naïve” with regards to Michelin stars

timber millwork, and the regenerative wood

or the hierarchies that shaped top kitchens at

used in Ember, the adjoining private dining

the time. Her first job at Savoy Grill, under

room, subtly reinforce the idea that a restaurant

chef Josh Emmett, a fellow New Zealander, was

can give back more than it takes. The space is

gruelling but fair. Her next was not. Like many

calm, tactile and layered, a nod to Nordic beauty

chefs of her generation, Nicholson spent time

without ever feeling thematic.

in environments where discipline overshadowed

The menu, still evolving for its opening

humanity, and where food was prized but

season, draws from the surrounding landscape.

people were not. “It made me question what

Wild herbs, edible flowers and urban-grown

I was doing,” she says. “Food should be made

mushrooms from Copenhagen’s Funga Farm

with respect and kindness because at the end of

anchor her plant-forward cooking. One dish pairs Nordic pine cured trout with crème fraîche,

the day, it’s just food. We’re not saving lives.” Still, those years gave her technical grounding

It’s a philosophy that permeates every corner

rye and pickled quince – a combination that

and sharpened her sense of what she did and

of the restaurant. Staff rest is non-negotiable;

captures Copenhagen’s sharp, clean flavours

did not want a kitchen to be. But it was the

holidays are encouraged. Ingredients start with

while echoing Nicholson’s love of acidity and

pandemic that crystallised everything. “It was

what suppliers have, not with a rigid list of

contrast. Another combines beetroot from

the first time in so many years I’d had more than

demands. Waste is repurposed into new dishes

one of Denmark’s oldest biodynamic farms

a week off,” she says. “Being in nature, having

or beverage components. Menus evolve based

with roasted cashew cream, pickled granita

space… suddenly the thought of returning to

on what farms and forests dictate rather than

and crispy onion. These join her signature

that kitchen felt almost debilitating.” That

what trends suggest. On the plate, vegetables

approach to vegetables: caramelised roots,

was when she decided to get out and build

are treated with the same care and heat typically

fire-kissed brassicas and broths layered with

something new – the blueprint for a better kind

reserved for premium cuts of meat. “The

foraged aromatics, all demonstrating her long-

of hospitality concept.

biggest misconception is that vegetables can’t

held belief that plant-led cooking can be both

That experiment came to life in 2022

be as satisfying,” she says. “But often they’re

abundant, deeply satisfying and delicious.

as Apricity, a restaurant shaped not by

just not cooked properly. We would never steam

As a city, Copenhagen energises Nicholson,

sustainability – a word Nicholson now rejects

a steak – yet we steam cauliflower and wonder

something she threads into her cooking. She

– but by regeneration. “To sustain means to

why it tastes soapy.”

speaks with delight about its rhythms – cycling

keep things as they are,” she says. “Keeping

Apricity’s Michelin Green Star – Nicholson’s

as default, people immersed in nature, the

things as they are is not good enough. The goal

second, after receiving one at Tredwells –

water threaded through daily life and the ease

is regeneration. How do we make everything

brought welcome visibility. But what mattered

of movement. “There’s an inherent connection

better? The team, the building, our supplier

more was proving that a different model could

with nature here,” she says. “It just feels part

relationships, our waste streams – all of it.”

work in one of London’s most traditional fine-

of the culture.”

039

SERVICE

Wild herbs, edible flowers and urban-grown mushrooms anchor Fjora’s plant-forward approach

040

At first, finding suppliers in Denmark was

and head chefs to run the operation day-to-day.

daunting, simply because she didn’t know where

It is the sort of collaboration she increasingly

to begin. But after some exploration, producers

values, one based on shared responsibility,

doing exceptional things began to pop up –

expertise

farmers working regeneratively, innovators

significance, Nicholson has no immediate

upcycling food waste and craftspeople driven

aspirations to build a sprawling restaurant

by the same values she champions in London.

group. She gravitates toward pop-ups, special

With those suppliers on side, her role is not

projects or initiatives that stretch her thinking

limited to lunch and dinner service. She looks

or place her outside of her comfort zone. “I need

at the entire ecosystem: how the breakfast

variety,” she says. “It keeps me motivated.”

and

impact.

Despite

Fjora’s

operation feeds into the restaurant; how

Still, Fjora is a pivotal step. It is a widening of

leftovers can be reused elsewhere; how the

the circle she began drawing in London, and a

hotel’s broad team can adopt regenerative

chance to bring her regenerative philosophy to

habits. This blending of hotel and restaurant

a new climate, culture and set of conversations.

mindsets thrills her. “Hotel chefs have different

For 1 Hotels, the collaboration marks a deepening

skillsets,” she says. “It’s been a learning

of culinary identity, placing Nicholson’s values

experience for me as well.” Beyond Fjora, the

at the heart of its Nordic flagship.

property’s other venues – Pære, the seasonally

She often speaks of sowing seeds – ideas

shifting bar, and The Farmstand, offering fresh

that may sprout tomorrow or a decade from

local fruit – extend the same ethos through

now. Fjora, she hopes, will be fertile ground

different moods and moments.

for many. “I just want to keep moving things

The partnership is designed to give her room to influence while allowing the onsite executive

forward,” she concludes. “Keep improving, keep questioning and keep planting.”

Castel’’pro® Castel collection

la maîtrise du feu

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SERVICE

Cream of the Crop From a childhood spent serving gelato in Tuscany to building one of the world’s most awarded bars, Giacomo Giannotti takes his Paradiso brand to leading late-night destinations. Words: Hannah Currie • Portrait Photography: Courtesy of Paradiso Ibiza

ost people know Giacomo Giannotti

my wife,” he smiles. “We got together almost immediately. I

best behind the bar, but his first taste of

had planned to keep traveling, but after meeting Margarita,

hospitality came from behind the counter

I had to stay, so Barcelona became our home.”

of his family’s ice cream shop, Gelateria

By 2015, the Catalan city’s bar scene was gathering

Paradiso. Growing up in Carrara, a coastal

momentum. It was the perfect time for Giannotti and

town in Tuscany, he quickly learned the

Margarita to open their own place; a speakeasy tucked behind

meaning of genuine service. “It’s a true family business

a retro fridge door in a small pastrami shop. With its dimly

and our customers have become part of that,” he reflects

lit, surrealist interior, Tuscan marble accents and a wooden

over video call from Italy, where he has returned briefly for

ceiling curved like the Barcelona coastline, Paradiso quickly

a family gathering. “I love being in that environment. Even

became a reference point for local bartenders, while guests

then, I knew that I would spend my life in the F&B world.”

were drawn to its lively atmosphere and highly creative

While studying at hospitality school, Giannotti discovered

cocktails presented in unexpected vessels. “We were pushing

a passion for bartending, and in 2007 moved to “the cocktail

a new wave of mixology,” Giannotti says of those early days

capital” of London. For four years, he trained at Eclipse

in the fashionable Born district. “When you open a bar like

in South Kensington. “It was there that I learned how to

that, you have to bring your whole life experience to the

become a bartender,” he says. “I had so many experiences

table. Combine that with passion and endless work - that’s

that shaped me, both as a man and as a professional. But I

what makes it happen.”

was still young, and I wanted to travel.”

The speakeasy format had been shaped by travels across

Spain’s sunny climate soon lured him to Barcelona. “It felt

Europe and exposure to some of the continent’s most creative

like this amazing city with a Mediterranean vibe, and I had

bars. “Before opening, I went back to London, to Paris and

the chance to learn a new language while continuing to work

to Milan to research,” he explains. “The bars there had this

at a high level,” he says. Early roles at Eclipse’s sister site

wow factor at the entrance.” Practical considerations also

within W Barcelona, and later at Hotel Ohla Barcelona would

shaped the concept. “As an Italian, I really wanted to serve

prove significant in more ways than one. “That’s where I met

food inside,” he says, “but the space we took didn’t allow

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The Mysteries of the World menu explores everything from human consciousness to mushrooms in cocktail form

“Creating the menu is one of the most important parts of our year. It is the time we take to refocus on creativity and innovation.”

for a kitchen. So, the only option was to use the entrance space for preparation.”

“The bar in Dubai was a success from day one,” he says proudly. But despite a strong blueprint, operating within a

The first months were not easy. “I was only 25 at the

hotel brought a new set of challenges. “It’s very different

time, and when I look back I realise I was full of dreams

from working in a bar on the street. If you want to change

but also fear,” he recalls. “It was a big investment, and I

a cocktail presentation or the service workflow, there is

was just hoping it would work out. We started with three

far more involved in the process,” he explains. “But Five

staff members working seven days a week.” Still, Giannotti

has excellent F&B standards. They are a great partner for

recognised the bar’s potential and the draw of its lively

upholding the quality we strive for. The property is very

location. “I knew we had taken a great site. The project was

modern, focused on entertainment, music and lifestyle, so

very cool, the cocktails were better and the vibe was already

it’s not a classic hotel set-up. It matches our brand and gives

there. Even after 10 years, the atmosphere is still the same

us freedom to express our values.”

- it’s definitely the key to our success.”

After the Middle East, expansion moved swiftly. “I think

This energy became irresistible among the global cocktail

sometimes you need to just jump on the train,” he laughs.

crowd, and Paradiso entered the industry-voted The World’s

“That is the idiom we use in Italy.” With this motto in mind,

50 Best Bars list in 2020, hitting the coveted No 1 spot just

in 2025, Paradiso opened another venue within Pacha Ibiza,

two years later. Local accolades also rolled in, including

part of Pacha Group, acquired by Five. The location brought

a gong from the prestigious Fibar Valladolid in 2021 and

Giannotti’s signature style to the island’s vibrant late-night

recognition from Tales of the Cocktail. But even so, Giannotti

scene. Under his direction, bartender Andrea Freddi serves

remained focused on the daily improvements to be made

fan favourites like Kriptonite – an electrifying, UV-glowing

behind the bar. “Awards are just a small part of what we do,”

cocktail that delivers a tingling sensation on the palate

he says. “Every day, I think about how to do more. I believe

thanks to the incorporation of a special Brazilian flower.

in teamwork: trying to be the best version of ourselves, and bringing that to the bar.”

At every site, it is clear that Giannotti has a penchant for experimentation. “Creating the cocktail menu is one of the

A decade after opening, that focus on daily excellence has

most important parts of our year,” he explains. “It is the

allowed Paradiso to grow beyond its hometown. “The brand

time we take to refocus on creativity and innovation. The

was strong enough to expand,” Giannotti affirms. “After

biggest reward, I believe, is found outside of your comfort

a few approaches, we eventually connected with the right

zone.” The current Mysteries of the World explores the many

partner.” Dubai-based Five Holdings was the perfect match

unsolved riddles of our planet and challenges the team to

for the initial outpost at Five Luxe JBR, which opened in

study everything from human consciousness to the natural

2024. Since then, visitors to the region have had the chance

world of mushrooms, resulting in cocktails made from

to experience Giannotti’s signature creative cocktails

unconventional raw materials.

alongside traditional tapas crafted by David Gil Rovira, with

Take Enigma, where pine-infused Altamura Vodka, red

a bold, circus-inspired backdrop and sprawling views over

fruit cordial, mugo pine mead and lemon are carefully worked

the Persian Gulf.

together and served with a semifreddo of mixed berries

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“When you open a bar, you have to bring your life experience to the table. Combine that with passion and endless work – that’s what makes it happen.”

Paradiso topped The World’s 50 Best Bars list in 2022 and has since expanded to locations in Dubai and Ibiza

sculpted like a human brain and presented in a

as well as diversity and empowerment. For

ceramic head. Meanwhile, The Revival Negroni

2026, it rebrands as Barcelona Cocktail Fest,

offers an umami-driven version of the original,

broadening its scope to include the city’s wider

blending cardamom with hops and a silky

hospitality network and local communities

mushroom butter crowned with koji-fermented

alongside the international bar industry, in

apple atop a glowing fungus vessel.

collaboration with the Sustainable Restaurant

Central to this ongoing flouting of boundaries

Association and ItalSpirits. “Sustainability is

is Paradiso Lab, the bar’s dedicated R&D space

incorporated into all aspects of the business,

in Barcelona. It serves as a testing ground for

from people management to waste and energy

new mixology techniques and ingredients,

consumption,” Giannotti confirms. “It is

and it’s here that the team works together

something that is ingrained within me -

to break the limits of flavour and sensory

working with my family at the ice cream shop

experience, sharing their findings with the

taught me the value of respecting produce, as

wider community. Sustainability is woven into

well as the people around you.”

the process, something Giannotti acknowledges

International expansion, then, must also be

there is no guidebook for behind the bar. To

guided by the authenticity that shaped Giannotti

meet the challenge, the team works closely

in his early years. “As a bartender, I’d love to see

with small producers, farmers and suppliers,

my bars in some of the best cities in the world:

ensuring quality and ethical sourcing.

New York, London, Paris, Tokyo or Singapore,”

Last year, Paradiso hosted its fourth annual

he says. “But there has to be depth. Every city in

Sustainability Summit, bringing together the

the world has its own traditions, food and drink

drinks industry’s most innovative minds to

culture. You have to give a place a soul; find a

share their expertise on sustainable practices

concept and stick with it.”

046

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Quality Control Maintaining excellence and savvy collaborations are key pillars of Nicolas Budzynski’s global expansion strategy for La Petite Maison. Words: Abby Lowe

Nicolas Budzynski CEO – La Petite Maison (LPM) A degree in Hospitality Management from the Institute Paul Bocuse in Lyon was the first industry step for Nicolas Budzynski, who went on to focus on development and operations across the Middle East, Asia, Europe and the US. Three years with Jumeirah Group in Dubai followed, along with stints at Fauchon and Zuma Restaurants, where he took the position of Operations Director in 2016. After a period of consulting across a variety of hospitality projects, he became Global Operations Director of La Petite Maison in 2019, rising to CEO in 2022.

n the past year, anyone on the lookout for an

Petite Maison to the attention of a new generation

F&B success story can’t fail to have noticed the

of customers.”

uncharted rise of La Petite Maison, the Riviera-

The ability to spot room for growth in all

inspired eatery with standalone venues in London,

respects, not to mention navigating the company

Abu Dhabi, Hong Kong, Riyadh and beyond, plus

through choppy hospitality waters, particularly

a venue within Anandes Hotel Mykonos. Founded

in the wake of Covid-19, are just some of the

in 2007, the brand’s popularity is perhaps due

factors that have defined Budzynski’s tenure

to its simplicity: the French-Mediterranean

at La Petite Maison, where he was appointed

culinary concept is succinct yet strong; venues

Global Operations Director in 2019, before

channel pared-back décor reminiscent of the

being promoted to CEO in 2022. Charged with

sunny Côte d’Azur; and the signature cocktail

overseeing the company’s global expansion

list is peppered with concoctions guests return

and long-term strategy, his focus is to drive

for time and again. It all adds up.

the brand forward while upholding sky-high

QUALITY OVER QUANTITY Current Projects: La Petite Maison Marbella; La Petite Maison Bahrain; La Petite Maison Maldives

of his team, and securing significant returns for

“We have a very unique product,” Nicolas

investors. “A key priority for us is to maintain

Budzynski, CEO of the company confirms from

and improve our product wherever possible,” he

its headquarters in Dubai. “We’ve always looked

explains. “It’s vital that we don’t decrease in

at food as being core to the concept, and that’s

quality as we grow, but we also need to respond

why our menu is special – you cannot find our

to new trends so that we can repay investment

dishes anywhere else.”

into the company – striking a balance between

With favourites such as marinated lamb cutlets,

048

guest expectations, ensuring the development

the two is essential.”

prawns in olive oil, and homemade gnocchi with

In practice, this looks like global expansion,

cherry tomatoes, the creation of a timeless menu

with a specific focus on the world’s most

that can’t be duplicated is key, but so too, is the

prestigious coastal markets, renowned for their

ability to adapt to a constantly evolving market.

particular luxury and lifestyle appeal. The aim

“It’s also about not standing still,” Budzynski

is to do this without diluting the essence of La

reveals, reflecting on the group’s popularity.

Petite Maison, a theory that’s set to be challenged

“We’ve put a lot of focus on our bar programme

in the coming months with an imminent debut

and communications, and that’s helped bring La

on Kuwait’s iconic Arabian Gulf Street, venues

SERVICE

La Petite Maison, London

within Marbella’s Boho Club Hotel and Bahrain’s

to consumers. “We’ve been very careful

expectations of each hotel, its location, and

Harbour Heights scheduled for early 2026, and an

with pricing, especially since Covid and the

vitally, its guests. “We know our product inside-

intimate, open-air eatery at Rosewood Ranfaru

subsequent inflation that’s hit every market,”

out, but in a hotel scenario, there are other

in the Maldives planned for 2027.

he explains. “Some places have increased their

considerations,” he says. “It’s not only about

prices by 25%, which is justified to diners by

having our name above the door – if our goal

adding entertainment to the dining experience.

is to maintain the quality of our product but the

Despite looming questions on the potential

But we don’t want to be a one-time experience

hotel’s aim is solely to drive its margins, then

longevity of some lifestyle concepts and premium

for our customers. We want to be an everyday

it’s simply not going to work. So, we consider the

dining restaurants, Budzynski isn’t fazed. “We

restaurant that’s not just for special occasions.

risks and individual objectives, and then decide

have of course noticed the dip that some brands

We are a high-end product, but we also have to

from there.”

have experienced over the past 24 months, and

be accessible to people who enjoy quality.”

EXPANSION STRATEGY

that does raise serious questions about what our

It’s a method that has paid off thus far, with sales, guest satisfaction and the company’s

clientele want,” he says. “But our focus remains

HOTEL HORIZONS

on the creation of a product that guests can

Journeying further into the heart of hotel F&B

all secured, and accolades including Restaurant

forge strong connections with. We’re also intent

makes even more sense in this context, where the

of the Decade in Dubai (2024), recognition in

on ensuring we adapt and innovate to stoke

needs of an existing audience can be tapped into

MENA’s 50 Best Restaurants for both Dubai

continued curiosity.”

daily. It’s already proven fruitful in Mykonos,

and Abu Dhabi (2024), and a debut entry in The

This multi-pronged approach fans out further

where the collaboration with Anandes Hotel

World’s 50 Best Bars (2024) for La Petite Maison

still, with Budzynski revealing that reinvestment

makes total sense, but Budzynski admits these

Dubai, nodding to the fact.

of profit is paramount to the group’s success -

collaborations are still broached with some

But it’s not just snowballing success that drives

past, present and future. “Some has to go to the

degree of caution. “The most important aspect

Budzynski, who has always been dedicated to the

investors, of course,” he affirms. “But it’s not

of every setup within a hotel is that we’re aligned

hospitality industry and uncovering how he can

always about saving money – it’s about putting it

on the same objectives,” he says. “We must ask

contribute to its growth and legacy. “I still have

back into the business. Whether that’s to refresh

questions like why do they want us? Why do

a lot to learn and do,” he says. “I’m very lucky

restaurants, bring in additional head count or

we want to go there? And is each party going

to work for La Petite Maison because I genuinely

increase payroll to improve the quality of service

to get what they want from one another? There

believe in the product. When you have guests and

– these are things that encourage people to visit

must be a true, honest discussion right from the

staff coming up to you every day telling you how

La Petite Maison and spend more.”

beginning because these are real partnerships.”

much they love it too, that’s all the stimulation

In addition, he emphasises the importance

Further challenges come to the fore when

you need to think, ‘how can I continue to help

of a solid pricing strategy that makes sense

taking into account the individual targets and

position as a global leader in luxury hospitality

the company do better?’”

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Seahorse W Union Square NEW YORK

Words: Hannah Currie Photography: © Michael Kleinberg

IN A BITE Owner: Marriott International Operator: Mercer Street Hospitality Architect of Record: Beyer Blinder Belle Main Contractor: Capital Builders Group Interior Design: Rockwell Group Menu and Graphic Design: Zan Inc Chef: John Villa www.seahorsenyc.com

050

or Rockwell Group, W New York Union

oyster farming finds its most vivid expression in

Square represents a homecoming of kind.

a handpainted mural by Brooklyn-based studio,

Having designed the Marriott property

En Viu, which the designer cites as a highlight.

when it debuted in 2000, the studio now returns

“Its scale, inventiveness and detail transform

to familiar ground with a project that bridges

the room into an immersive environment that’s

the city’s past and present.

ripe with discovery,” he says.

Sensitive to its position in the lively Manhattan

A mirrored seafood display, mother-of-pearl

neighbourhood, the hotel’s seafood brasserie,

inlays and hand-glazed blue tiles evoking fish

Seahorse, is the brainchild of restaurateur John

scales are just some of the maritime-inspired

McDonald and Mercer Street Hospitality, the

touches to be found across the 125-seat venue.

team behind local favourites like Lure Fishbar

The theme continues with teak and maple floors

and Bar Mercer. With John Villa at the helm

paired with blue leather banquettes reminiscent

in the kitchen, the menu showcases towers of

of a luxury yacht, and brushed zinc surfaces that

seafood, crudo and seasonal ingredients sourced

shimmer like the sea. “These materials create a

from the nearby Union Square Greenmarket.

warm, welcoming atmosphere,” explains studio

The spatial concept also draws from the vibrant locale. “Seahorse captures the magnetic

partner, Brad Zuger. “Each one was chosen for its tactile quality and sense of craft.”

energy of Union Square while offering a

Ultimately, for Rockwell Group, the project

moment of escape,” explains David Rockwell,

signifies a return to roots. “We wanted to create

founder of the design firm. “It feels both rooted

an instant New York City classic,” he confirms.

in the city’s vitality and connected to the waters

“A timeless space that brings back a restaurant

around it - Manhattan is an island after all!”

experience that is now a rarity in the city, and

New York’s seafaring legacy and history of

reflects the evolution of Union Square Park.”

TERRA BLACK EDITION SUPPER.pdf 1 17/12/2025 15:35:15

CMY

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Rangoli Dinarobin Beachcomber MAURITIUS

Words: Abby Lowe Photography: Courtesy of Beachcomber Resorts

IN A BITE Owner: NMH Operator: Beachcomber Resorts Interior Design: Design Partnership Lighting Design: Mandi Botha Executive Chef: Rajiv Dhama F&B Manager: Nazid Cawdersaid Head Bartender: Darsen Vythilingum Head Sommelier: Thomas Moreno www.beachcomber-hotels.com

052

nspired by the mandala, a symbolic design

areas, the layering of form, light and texture is

representing harmony, balance and unity,

a reflection of the complexity and harmony that

Rangoli at Dinarobin Beachcomber in

define Indian culture,” Henderson continues.

Mauritius is a celebration of Indian culture.

Vibrant colours echo the vivid flavours

“Just as the mandala organises intricate patterns

embodied by chef Rajiv Dhama’s cuisine –

into symmetry and order, the restaurant design

abundant in both spice and ritual – while

curates the many facets of Indian life into a

mandala motifs repeat across architectural

cohesive spatial experience,” explains Tamara

screens. Custom patterns can also be seen

Henderson, Director at Design Partnership,

on menus and staff uniforms, offering visual

the studio behind the renovation. “The aim

continuity throughout every step of the meal.

was to create a space that feels both authentic

“The design sets the tone for a five-star dining

and forward-thinking, paying homage to the

experience that feels both immersive and

country’s diversity while presenting it through

personal,” Henderson adds. “The rhythm of

a modern, elevated lens.”

the arches, the warmth of the materials, and

The ornate doorways and carved balconies

the use of layered lighting build an inviting

associated with traditional Indian haveli

atmosphere that’s simultaneously refined,

architecture feature, alongside textural

soulful and intimate.”

contrasts, an interplay between light and

Guests are invited on a multisensory adventure

shadow, and distinct furniture detailing, which

stimulating sight, touch and smell to mirror

all come together to create unmistakeable

the cuisine. “The space is more than a dining

storytelling zones, or ‘chapters’ in the guest

venue,” Henderson concludes. “It’s a stage for

journey. “From the welcoming threshold to

emotion, connection and discovery, embodying

intimate nooks and conversational dining

the hospitality and beauty of modern India.”

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Lavo Marina Bay Sands SINGAPORE

Words: Hannah Currie Photography: © Adisorn Ruangsiridecha

IN A BITE Owner: Tao Group Hospitality Operator: Marina Bay Sands Interior Design: Greymatters Procurement: MBS Procurement Main Contractor: Falcon Incorporation Chef: Ralph Scamardella General Manager: Daniele Baldo www.taogroup.com

054

ringing a venue up to date is always a

palette of white brick and pale terrazzo, its

delicate art, even more so when the space

crispness softened by terracotta velvet booths

in question is as instantly recognisable

and sweeping curtains framing wide archways.

as Marina Bay Sands Singapore’s rooftop.

Elsewhere, vivid blue, floral-accented chairs and

It was within this rarefied setting that Alan

bursts of lemon and olive greenery bring to mind

Barr of global design agency Greymatters was

a coastal town without slipping into pastiche.

tasked with refreshing Lavo, the coastal Italian

“Thoughtful Italian botanical references are

restaurant and bar by Tao Group Hospitality.

woven into fabrics and furnishings, but it

“The brief was to give Lavo a fresh,

doesn’t overwhelm the space,” Barr continues.

contemporary identity consistent with its global

“Instead, lush natural planting contributes to

locations and to create a brighter, more open

a lived-in warmth and strong sense of place.”

environment,” says Barr. “The space needed to

Art becomes the connector that threads the

evoke the charm of a rustic Italian villa while

narrative together. Nature-inspired works by

feeling modern and full of life in a city setting.”

Elizabeth Allen-Cannon and Misato Suzuki

That sense of escape begins on arrival

bring texture; Elisa Gomez contributes bursts

beneath a fluted canopy that softens the tropical

of colour; and at the bar front, Emi Avora’s

light flooding into the space. Guests move into

dreamlike landscapes create an expressive

a foyer lined with warm timber and bronze

counterpoint. “These bespoke pieces add a

accents, anchored by an illustrated vignette of

final layer of storytelling,” Barr concludes. “The

an Italian winery. It sets the tone for an interior

artworks reinforce Lavo’s character, helping the

shaped by the warmth and spontaneity of the

space evolve in tone as the day shifts - bright

Mediterranean countryside and coast.

and breezy in the daytime, and then intimate

The main dining room opens out into a

and atmospheric by night.”

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Tattu Ciel DUBAI MARINA

Words: Eleanor Howard Photography: © Brandon Barré

IN A BITE Owner / Operator: Permanently Unique Group Developer: The First Group Architecture and Interior Design: Studio Wyze Main Contractor: A&T Interiors Project Manager: Compass Graphic Design: Tile Creative Executive Chef: Eugene Papadimitriou Chef de Cuisine: David Pang F&B Manager: Nico Metalnikoff www.tatturestaurantdubai.me

056

uilding on its success in the UK,

Chris Sayce, Principal and co-founder of

Manchester-founded Permanently Unique

Studio Wyze. Posing a stark visual contrast,

Group has transported its signature Pan-

the adjoining White Dragon Sunset Lounge

Asian concept Tattu to Dubai. Located within

is characterised by a lighter palette with

the newly opened Ciel Dubai Marina – the

whitewashed timber wall panels, marble tables

world’s tallest hotel – the multi-level dining

and pewter lamps.

destination takes visitors on a sensorial journey

Two floors above lies Tattu Sky Pool, an

through ancient mythology, a trip brought to

indoor-outdoor venue comprising a lounge and

life by Studio Wyze interiors.

cocktail bar with a circular DJ booth, as well

Upon arrival at the 74th floor, a triple-height

as the world’s highest infinity pool overlooking

atrium with a canopy of cherry blossom leads

Dubai Marina, The Palm and Jumeirah. The

to the restaurant, which is divided into two

serene scheme pays homage to the Koi Carp

contrasting spaces in a nod to the duality of

with aqua-toned columns and furniture, rattan

Yin and Yang. The main dining room draws

flourishes and glazed ceramics surrounded by

inspiration from the black dragon with a

lush greenery.

sculptural ceiling installation that flows across

The experience culminates in the Sky Lounge,

walls and columns, a clever trick to mimic the

a wraparound terrace crowning the 377m

mythical creature in motion.

skyscraper with 360-degree views of Dubai.

“The restaurant adopts a strikingly moody

“From the lively interior, guests can flow into

palette, with Shou-Sugi-Ban charred Japanese

the perimeter gallery,” says Sayce. “Here, the

cedar timber, richly veined marble, amethyst

phoenix narrative extends into the landscape,

glass and custom wallpapers - materials that

with Jurassic-style planting and plush lounge

reflect the depth of the black dragon,” explains

seating creating a surreal rooftop orangery.”

Bespoke products for front-of-house

www.rewthink.co.uk

Boulevard 73 Corinthia BUCHAREST French, Portuguese and Romanian cuisines converge in a splendour-filled setting that promises to elevate the city’s fine-dining scene. Words: Abby Lowe • Photography: Courtesy of Corinthia Hotels

weeping boulevards lined with Belle Époque façades, a cosmopolitan atmosphere and even its own version of the Arc de Triomphe, it’s no wonder that by the early

20th century Bucharest had earned the sobriquet ‘Little Paris’.

Francophilia was widespread in the Romanian capital at the time, with the city’s elite adopting French fashion, manners and politics in a bid to modernise and distance themselves from Slavic influences. That inherent notion of Frenchness became clouded in the post-war communist years, but its essence lingered – and its outline, though smudged, is still clearly observable today. It’s particularly vivid at Corinthia Bucharest, a grande dame that lived its first life as Grand Hotel du Boulevard, built in 1873. Sensitively restored by Corinthia Hotels over a 10-year period, it’s a tribute to its neoclassical roots – unsparingly opulent but with modern flourish – a fact that has proven popular with locals, who have long held the heritage building close to their hearts. “Corinthia’s mission is to create soulful places that feel both deeply rooted in history but also fully present in the now,” confirms Todd Cilano, the property’s Managing Director. “The redesign brings a new dimension to that legacy.” Central to the renaissance is Boulevard 73 – once an openair courtyard where noblemen would draw up in carriages, then a ballroom for high society soirées, and now a finedining restaurant drenched in enough glamorous detail to

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French, Portuguese and Romanian influences come together on every plate at Boulevard 73

launch you back in time with a single glance. Restored

Pâine de Casă winning the prize for crustiest – or most

decorative plasterwork and stucco walls are framed by

likely to crack a tooth – loaf.

blue marble columns, a bespoke gold-leaf skylight is

Journeying further into the menu, which is also

the backdrop for custom, hand-blown Murano glass

available as a six-course tasting option, mains range

chandeliers, and plush velvet seating in the colour of

from Atlantic grouper with sea herbs, a side of lobster

midnight all collide to create an evocative scene. “The

and bread emulsion; duck breast with a hint of citrus,

restaurant isn’t a reconstruction of the past, but rather

rhubarb and blackberries; and venison tenderloin with

an elegant continuation,” Cilano says. “We embraced

Madeira wine jus, golden fried gratin, Horezu cheese

its romantic origins while adapting to the sensibilities

cream and freshly grated truffle. To finish, desserts

of today’s discerning audience.”

include red cherry mousse with white chocolate

That friction between past and present is palpable

coating and Madagascan vanilla, and dark chocolate

on the menu too, which is overseen by Portuguese

ganache with fresh figs, pecan nuts and red wine

chef Pedro Mendes. “I am Cordon Bleu-trained so

sorbet. Cast your eyes over these dishes and Mendes’

it made sense to keep some of that influence,” he

mission becomes immediately clear: “Fine dining is

explains. “And of course, it reflects the French

formed from excellent ingredients,” he affirms “And

mindset that’s still evident in Bucharest.” Even so, the

that’s what we’re bringing to the table.”

concept naturally expanded to include Portuguese and

It’s an ambitious goal that doesn’t come without

Romanian touchpoints, culminating in an intriguing

hurdles. He’s the first to admit that the fine-dining

trio of influences. “I wanted to interpret traditional

scene in Romania is still emerging, and though scores

Romanian cuisine with a personal touch,” he adds.

of top-tier restaurants of course exist, the concept

“Bringing this triangle of cuisines together is a

of unabashed luxury in a dining setting is relatively

challenge, but one I embrace.”

unexplored. The Michelin Restaurant Guide has yet

On the à la carte menu, those contrasting elements

to venture to the country, for instance, and success

come together with surprising clarity. Starters include

with city dwellers will depend on a definitive mindset

fermented cranberries, marinated tomatoes and kefir

shift. “It’s a challenge for locals to understand what

panna cotta – fermented foods are a cornerstone of

fine dining fully entails at the moment,” he explains.

Romanian cuisine; seaweed with slow cooked onions,

“So, helping to transform the city’s culinary landscape

shoestring potato and eggs – Mendes is famously a

is a thrilling prospect.”

seaweed expert, having written books on the subject;

Fun-fuelled and Monaco-founded Sass’ Restaurant

and slow braised ox tail wrapped in savoy cabbage with

& Lounge, where decadent dinners meet free-flowing

Port wine jus – a Romanian classic with undeniably

champagne and entertainment, and Heritage Bar,

French foundations. Even the bread selection is

where light bites are accompanied by signature

representative of each country, with the Romanian

cocktails, have also been added to the line-up to

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round out the hotel’s F&B offering, with Mendes

to overcome – Mendes recognises its shape from

overseeing them all.

Portugal’s own dictatorial history. “It takes a

The opportunity to take the helm of a new

generation to become at ease with being proud

venture came at exactly the right time for

of your heritage and country in the aftermath,”

the chef, who had embarked on a period

he nods. “My job is to help build my team’s

of consulting after spending nine years as

self-esteem, because what we’re delivering here

Executive Chef at five-star Alentejo Marmòris

rivals anywhere else in the world.”

Hotel & Spa in Portugal, but was looking for

It’s a vision fully supported by Corinthia

something to reignite his culinary spark. “It’s

Hotels, which puts a strong emphasis on the

brought the excitement that I was looking

importance of a contented crew. “At its core,

for personally and professionally,” he says.

the company is very people-focused,” Mendes

“And Bucharest itself was a surprise I wasn’t

affirms. “There’s a clear understanding that

expecting. It reminds me of Lisbon 20 years ago

it’s not the building that makes a hotel, but the

– back then the city had very little tourism, but

people in it.” That workforce focus is already

now it has skyrocketed. In the same way, I’d

paying dividends, with service at Boulevard 73

like to play my part in showing the world what

imbued with the kind of seamless ease befitting

a great place Romania is.”

of a high-end, fine-dining establishment. The

As in the rest of the hotel, Mendes has

knowledge that careers and confidence are

employed a predominantly Romanian team to

being built simultaneously is the cherry on

launch Boulevard 73 alongside him. The majority

top. “The hotel is set in an emerging market so

have international hospitality experience, but

it’s a great opportunity for everyone,” he says.

when it comes to their own country’s potential

“We’re bringing luxury to Bucharest, and we

and achievements, there’s a residual reticence

want as many people as possible to benefit.”

IN A BITE Owner: Niro Investment Operator: Corinthia Hotels Architecture: Architect Service Interior Design: The GA Group F&B Consultant: EYE Management Executive Chef: Pedro Mendes F&B Manager: Damyan Velkov Head Sommelier: Octavian Gruianu Dinnerware: William Edwards www.corinthia.com

Tonati Series

Visit us at

LIFE STYLE

6. – 10. 2. 2026 FRANKFURT / MAIN

HALL 12.1 BOOTH D17

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Labombe by Trivet Como Metropolitan LONDON Jonny Lake and Isa Bal transform a former celebrity hangout into a wine-savvy stage for flame-grilled fare and Canadian classics. Words: Hannah Currie Photography: © Jodie Hinds (unless otherwise stated)

tep off London’s Old Park Lane into Labombe by Trivet, a quietly confident newcomer in Mayfair’s dining scene, and you are greeted by the soft glow of a glass-

enclosed wine cellar and a flurry of chefs hard at work in an open kitchen. Even before a plate or pour arrives at the table, the restaurant makes a simple declaration: this is a place to celebrate the union of food and wine. The project marks the evolution of a Monday night experiment that began at Trivet, the two Michelin-starred Bermondsey restaurant founded by chef Jonny Lake and Master Sommelier Isa Bal. What started as a weekly residency - a way to test ideas and pour wines in a different mood soon demanded a permanent home. That home is the former Met Bar at Como Metropolitan London, once a 1990s haven for musicians, misfits and megastars. Labombe doesn’t try to imitate this spirit, but it does carry the sense that, behind its polished surface, lies a certain creative freedom. An ode to Lake’s aspirational fictional restaurant, invented as part of a French project at school, the venue answers his teacher’s question: “Où sont les boissons?” It is playful at heart, pairing special wines with a more relaxed style of cooking. For Turkish architect and long-time Trivet collaborator Umay Çeviker, the brief had to start with wine.

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Warm, tactile interiors with a glass wine cellar, open kitchen and layered lighting shifts the mood from day to night

“The cellar is the first thing guests see and it’s a clear

origins. Moore, who shares Canadian roots with Lake

statement of identity,” he explains. “From there, the

and spent a decade at Dinner by Heston in London

space opens up into an environment shaped around

and Melbourne before cooking across Catalonia,

food and conversation.” With an open kitchen at the

Italy, Turkey and Australia, describes his role with

centre and a bar that encourages interaction, Labombe

characteristic humility. “My role in shaping the menu

feels warm and tactile, yet precise. Cognac-toned

has been in-depth,” he says. “We had a long run-up

suede banquettes line the textured plaster walls,

to opening to develop in phases. I spent a good deal of

complemented by natural wooden floors and Calacatta

time at Trivet to understand the core of its philosophy.

Viola marble-topped tables. “We aimed for simplicity

While it was very clear in vision, it had only ever been

and honest craft,” Çeviker continues. “The same

for one night in a bar setting, so we had to build that

qualities that define the F&B programme at Labombe.”

into a full concept while still honouring the origins.”

One of the most striking gestures in the room

Luckily, he says, Lake and Bal were open to “almost

comes from glass doors with an irregular bronze-glass

everything” and the real challenge was building the

grid, which provide privacy for intimate dinners and

team, a group largely hired from paper CVs and gut

tastings. Layered lighting, from Kreon architectural

instinct. “Openings are hard but we’ve been lucky with

elements to Lee Broom statement pieces, shifts the

the team we’ve assembled,” he says. “They are being

mood from bright lunches to intimate evenings.

exposed to new ways of working but they’re all hungry

“It is the same room, but with a different pulse

to learn, and that excites me.”

throughout the day, reflecting the evolving energy of

If the design begins with the wine cellar, the menu

the restaurant,” the designer explains. Art provides a

begins with a properly tended grill. “There’s nothing

final flourish, with rotating works by emerging British

like it,” Moore says of the cooking style’s appeal. “It

artists that allude to the BritArt legacy of the space.

gives us flexibility with the produce we serve, letting

Designing Labombe was not an isolated creative act

our suppliers lead the way on what is coming in day-

but an ongoing dialogue with Lake and Bal, whose

to-day.” Meats cooked over flames range from Iberico

philosophy shaped every decision. “They have a

chops and steaks to whole grilled fish, all simply

grounded belief that hospitality begins with how a

cooked and served with dressed sides for the table.

space makes people feel - both staff and guests,”

Made to share, the menu is both honest and inspired.

Çeviker says. “Their input shaped the open layout, the

European-style bar snacks lead the way: bottarga

prominence of the kitchen and the choice to maintain

toast, grilled duck heart and cherry skewers, and

visual transparency to the street. Many decisions

the playfully named hot tongue bun – slow-cooked

came from their shared values and a joint aversion to

beef tongue with anchovy mayonnaise, blackcurrant

anything overly decorative.”

mostarda and pickles. Inspired by a farm visit to

Perhaps the biggest evolution from the original

taste British Wagyu, Lake’s lockdown experiment

Monday-night residency is the leadership of The

has become a staple bar snack at Trivet, reimagined

Fat Duck alumni Head Chef Evan Moore, who brings

into two bites of flavour and served up in a bun from

fresh perspective tempered by respect for the project’s

London’s Seven Seeded Bakery.

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Shareable dishes with global influences, from flame-grilled meats to playful bar snacks, are a mainstay at Labombe

Moving up in plate size, a seabass crudo is expertly cut into thick pieces before being dressed with orange ponzu and anchovy garum, finished with orange zest, chive and the crisp bite of puffed quinoa. Larger dishes like grilled monkfish with braised coco beans, sweetbreads Grenobloise and confit delica pumpkin, are joined by a standout from Labombe’s first Monday night at Trivet - Costoletta alla Milanese. The thick-cut veal chop is breaded in panko and fried in clarified butter, served with crisp white cabbage dressed in rice vinegar and a sweet-sour agrodolce dip. Embracing Trivet’s cross-cultural influences through a Labombe lens, there are nods to all three chefs’ global experience throughout, but North America provides a clear thread. “It has been fun to include nods to Canadiana,” Moore admits. “For example, we have a chocolate and whisky ice cream laden with maple syrup and a nostalgic fries seasoning which we have recreated with Turkish chillies – a nice way to include Isa’s heritage.” Elsewhere, the butter tart is an Ontario classic and a point of Canadian pride. Flaky short pastry with a caramelised butter filling made with maple syrup, it is modest to look at and designed for two or three neat bites: a humble dessert carried over from Trivet. A ‘secret menu item’ is also available -

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the Royale with Cheese – the same tart adorned

Grüner Veltliner Lamm or a 23-year-old

with a hearty slice of creamy fromage.

Bordeaux, Château La Lagune. By-the-bottle

Other sweets feel especially personal, and

offerings feature more mature vintages and

Moore singles out a bitter crème caramel with

wines typically found only in private cellars.

Campari. “It encompasses our approach of very

The full list includes a dedicated sake section,

simple, unadorned plating that leans heavily on

orange wines from Gravner, oxidative Vin Jaune

technique and execution,” he explains. “There

and iconic Champagnes such as Cristal and

is nowhere to hide with a dish like that.”

Egly-Ouriet’s top bottlings, alongside Txakoli

While food sets the tone at Labombe, wine

and Austrian Trockenbeerenauslese. Non-

creates a lasting mark. The programme, led by

alcoholic options receive equal attention, with

Philipp Reinstaller, UK Sommelier of the Year

Danish sparkling tea and small-batch juices

2024, builds on Bal’s world expertise. Together,

providing justified alternatives.

they craft an adventurous, Eurocentric list. “To

Despite this attention to detail, when guests

have Isa and Philipp on hand to weave the wine

leave the restaurant, Moore hopes they describe

in with the food is a major bonus,” Moore notes.

the experience simply as “tasty, satisfying

“A point of difference is that they both focus

and unpretentious”. While many modern

more on bottles that can be drunk throughout

restaurants strive for theatre, this venue

a whole meal or a set of dishes to share, rather

achieves “a sense of ease” as Çeviker puts it.

than a traditional dish-specific pairing.”

“If there is one mood we hoped to create, it

The resulting selection spans from everyday to

is the quiet recognition of being somewhere

special occasions. Guests can explore a selection

refined but never intimidating,” he concludes.

of by-the-glass options, including pours from

It is in this careful balance that Labombe by

a three-litre bottle of 2021 Schloss Gobelsburg

Trivet leaves a lasting impression.

IN A BITE Owner: Como Group Architecture: Johnson Pinney Architects Interior Design: Derin Yesil Graphic Design: Dots of Joy Head Chef: Evan Moore Head Sommelier: Philipp Reinstaller Head Bartender: Ben Cardwell Glassware: Utopia www.labombe.co.uk

Palácio de Tavira ALGARVE In a quiet corner of Portugal, Fábio Domingues presides over new restaurant Mirsal, celebrating the region’s Moorish roots within the restored walls of a 19th-century palace. Words: Renate Ruge • Photography: © Bernardo Lúcio

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here’s a soft, salty tang in the air in Tavira,

people. Our cuisine is humble, soulful and full

an historic town whose name means

of flavour.”

hidden in Arabic. The Gilão River winds

Domingues honed his craft in a series of

slowly through it, while golden light spills across

stellar Michelin-starred kitchens, including MB

tiled façades and ancient cobbles. Among them,

at The Ritz-Carlton Abama in Tenerife, Château

grand properties like Palácio de Tavira reside.

de Bourglinster in Luxembourg and Girona

Previously a 19th-century aristocratic residence,

favourites El Celler de Can Roca and Miramar.

the stately home has recently been transformed

But now, the chef is happy to be home.

into a boutique hotel filled with Moorish and

“I’m proud to have been part of incredible

Renaissance architectural influences. The

teams working with amazing chefs like Martín

meticulous restoration has once again made this

Berasategui, the Roca brothers, Enrico Crippa

whitewashed palace, with its terracotta rooftops

and Dieter Koschina,” he explains. “You learn

and orange blossom-scented courtyards, into

more than just basic recipes when you’re

an inviting Eastern Algarve address.

surrounded by such masters, and that’s given

Mirsal, led by Head Chef Fábio Domingues,

me priceless knowledge. Every kitchen I’ve

is at the centre of the hotel’s revived F&B

worked in has added a layer to the way I see

offering. “The Algarve has deep roots,” he says

food, but in turn, that makes me appreciate the

of the restaurant’s Arabic culinary influences.

richness of where I’m from. Returning to the

“Centuries of Moorish occupation influence

Algarve felt natural, bringing everything I’ve

everything from spices to the way we cook.

learned back to where it all began.”

So, we embrace our Portuguese heritage,

Interwoven with laidback charm, Mirsal is a

reinterpreting dishes with fresh perspective

calming space where the presence of the Moors

and taking inspiration from land, sea and

is felt all around. “The architects wanted to

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Domingues’ food is a soulful and modern reimagining of Algarve and Moorish traditions

tell the story of the palace, so they restored the original building, adding the modern Medina wing later,” says General Manager Patrícia Correia. Previously called Palácio dos Tavares, the renovation was spearheaded by luxury hotel management company Marugal, whose properties are known for championing a sense of place. Their discreet, designforward direction is evident in every detail. “We’re able to showcase the best of both worlds,” says Correia. “Modernity and heritage.” Meanwhile, Palácio’s sensitive reincarnation was entrusted to Lisbon-based studio, Fragmentos. Architect and owner Pedro Silva Lopes describes the fusion of past and present as the project’s defining principle. “The Medina extension creates a dialogue between history and contemporary life. This tension gives the whole ensemble its identity, making each room unique by reflecting the different layers of time that coexist throughout,” he explains. “Some of its most remarkable elements, like the main façade, original entrance staircase and stone steps were carefully preserved and restored. The surrounding walls remain powerful witnesses to the building’s past.” The same mood defines Mirsal, located on the ground floor, with views overlooking the busy town square. “The entire concept for the hotel and restaurant’s interior design was conceived in close connection with the architectural project, and Mirsal is already a hub,” explains Correia. “It’s been attracting locals like bees to a honey pot.” The intimate, 44-cover dining room is calm and welcoming, with timelessly elegant décor. Overseen by the hotel’s interior designer Isabel da Câmara Pestana, it’s an ode to natural materials, showcasing warm green and terracotta tones while bringing together “the elegance of Tavira’s architecture and nature.” Key elements include walls decorated with locally spun artworks by textile artist Vanessa Barragão, whose specially designed ocean-inspired

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pieces emulate the ripples of surf atop sand, a

oxtail croquettes with tangy pickled grapes and

nod to the Algarve’s glorious, sweeping beaches.

horseradish, and tender-spiced, slow-cooked

Taking its name from a blending of the words

lamb. “It’s about preserving timeless flavours

sea and salt, it’s no surprise that Domingues

and presenting them with modern technique

spotlights the abundance of Atlantic produce on

and sensibility,” Domingues says with a smile.

the Mirsal menu. “The Algarve is paradise for

“All of our dishes reflect my influence, but our

fish and seafood lovers,” he confirms. Dishes

Moorish heritage is equally at play.”

include seared sea bass with plump tomato

Elsewhere, resident drinking den Bar da

gnocchi and herb butter; charred octopus atop

Lua serves cocktails, local wines from a clutch

white bean hummus with a zesty vinaigrette;

of Portugal’s boutique estates, and petiscos

and new twists on traditional recipes like

(Portuguese tapas) with nibbles including crispy

shrimps à Brás served with olives and a silken

sweet potato and octopus bites, or fresh tuna

caramelised onion emulsion.

seasoned with fleur de sal from local salt pans.

Beyond cold waters, Domingues takes

“Bar da Lua complements Mirsal as an

inspiration from the surrounding landscape.

extended social meeting point,” says Correia.

“We’re lucky to have amazing locally produced

An intimate space with an open-air patio, it’s

olive oils and honey, while citrus fruits and

where guests and residents congregate as slow

almonds can be freshly picked on our doorstep,”

evenings unfold. “Locals becoming regulars

he says. “We aim to capture the region’s soul,

is the best validation of our concept,” Correia

along with the breeze and salt in the air. These

adds. “It secures Palácio de Tavira’s position

elements reflect the spirit of the Algarve in our

at the vibrant heart of the city’s social and

food, where simplicity and beauty go hand in

cultural life, which has been our aim from the

hand.” This ethos is reflected in dishes like

very beginning.”

IN A BITE Owner: UPI Lisbon 12 Operator: Marugal Architecture: Fragmentos Interior Design: Isabel Camậra Pestana Project Manager: Oyster PM Chef: Fábio Domingues F&B Supervisor: André Perdigão Dinnerware: Vista Alegre www.palaciodetavira.com

Experimental Marais PARIS Tristan Auer and Mélanie Serre join forces with Experimental to create a venue combining the elegance of a Parisian brasserie with the flair of a New York chophouse. Words: Catherine Martin • Photography: © Mr Tripper

078

eginning life as an intimate cocktail club on a side

compatible with our brand identity, just in need of some

street in Paris, Experimental has evolved to become an

changes to the artistic direction.”

experience-led hospitality collective with a presence in

With the previous hotel having opened in 2019, the

high-octane destinations such as London, Ibiza, Verbier and

building remained structurally sound and the interiors in

New York. Founded by childhood friends Olivier Bon, Pierre-

good condition, eliminating the need for any significant

Charles Cros and Romée De Goriainoff, later joined by Xavier

amendments to the floorplan. And though some elements

Padovani, the group is widely credited for revolutionising

deviate from the brand’s signature characteristics,

contemporary cocktail culture, and has since built on its

Experimental chose to use this to its advantage. “We usually

speakeasy concept to open a growing collection of wine bars,

select heritage properties, and in Paris, our other hotels

beach clubs and restaurants.

showcase historic architecture. In Le Marais however, the

By 2014, Experimental had opened its first hotel – the 37-

building is architecturally more modern, which presented

key Grand Pigalle in a classic Haussmannian building in Paris’

the opportunity for a higher level of comfort,” Cros reveals,

9th arrondissement – later followed by Grands Boulevards

adding that larger guestrooms and full soundproofing are

near the Louvre. This expansion into accommodation has

among the luxuries. Nevertheless, Experimental Marais is

given rise to a variety of ventures, ranging from a chalet in

fully aligned to the brand DNA, not least in its unwavering

the Swiss Alps to a country retreat in the Cotswolds. Now,

commitment to memorable design and experiential F&B.

with a 13-strong portfolio of F&B-driven hotels across

“We were conscious of maintaining key brand identifiers,

Europe, the group has opened a third outpost in its home

particularly through the interior design,” Cros continues.

city. Despite already being well represented in Paris – with

“We wanted to continue the bold choices and strong lifestyle

two restaurants, four cocktail bars and a wine bar – the

elements that Experimental is known for, while elevating

opportunity to have a presence in the buzzing Le Marais

it to a new level. The interiors are chic and elegant, and

district proved too good to miss. And so, Experimental

you still have the same feeling as walking into any other

acquired Sinner, an existing hotel designed by Tristan Auer

Experimental hotel.”

and operated by Evok Collection. “We have always loved

What is entirely new is the F&B concept, comprising a

Le Marais; it’s one of the city’s oldest neighbourhoods,

convivial bar at street level and a bistro down below. “The

and opportunities there don’t come around very often,”

space offered by the mezzanine bar and the large, glass-

explains Pierre-Charles Cros, co-founder of Experimental.

ceilinged restaurant is unusual, especially for Le Marais,”

“We also loved the bones of the spaces, while the design felt

Cros describes. “You feel more like you are in an elegant

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The drinks menu features Experimental’s signature cocktails along with concoctions created by renowned New York mixologists

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Manhattan dining room than in a typical French

Being invited back to redesign the restaurant

bistro, so the concept of bridging New York and Paris

and bar put Auer in an unusual position. “It was

in an imaginative way was clear from the start.”

an interesting exercise as I had to critique my own

On arrival, the F&B-forward approach is evident from

work,” he recalls, adding that the task challenged him

the off, with American Bar rather than the traditional

to think differently about the space. To do so, the

hotel check-in serving as the first encounter. “The

designer envisioned a fictional character; an aesthete

experience begins with the bar, which is a tribute to

and epicurean who explores the world while savouring

many of the places that inspired us over the years

every moment. “I imagined a man who travels here

and an opportunity for the Parisian clientele to

and there, the way he’s dressed and what he collects,”

discover our take on New York cocktail culture,” Cros

Auer describes. “I told this to the graphic designer and

continues. “Then comes Temple & Chapon, which is

he sketched my vision.”

elegant but not stuffy, combining an elevated setting

The graphic designer in question is Clovis Retif, and

with the foods we love and a focus on local produce.”

his framed sketch of a handsome traveller takes centre

The interiors are all-new too, with Experimental

stage at American Bar, nestled among a wide variety of

turning to the former hotel’s designer to create a

spirits – perhaps those he has collected on his travels.

scheme that would support their vision. “Tristan

Naturally, the menu features Experimental’s signature

Auer had brought each space to life beautifully

cocktails – the famous Benton’s Old Fashioned and the

when working on the hotel in its previous life, so we

vibrant Quetzal – while New York classics include The

wanted to work with him on the redesign to ensure

Manhattan and The Martini. In homage to legendary

continuity,” explains Cros. “He was completely

New York cocktail institutions like Please Don’t Tell,

aligned with the Paris-meets-New York concept, and

Attaboy and Raines Law Room, there are creations by

we liked the idea that he had an opportunity to rewrite

mixologists who have inspired Experimental over the

the story through a new lens.”

years too – a highlight being The Penicillin.

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The menu celebrates the duality of French cuisine and a New York state of mind, with highlights such as sole meunière and pork ribs

A grand staircase leads down to Temple & Chapon, where the interiors are more masculine than previous, with a tonal palette of browns in a variety of textures. Bold patterned carpets accompany heavy-set furniture in a nod to the 1940s and 50s, while banquettes are upholstered in dark brown leather – like the well-worn jacket of a seasoned traveller. “I want customers to feel like they are entering someone’s lounge, not a hotel,” Auer continues, recalling his fictional muse. “The spaces are dressed with art, furniture and trinkets from flea markets, showing all the paradigms of his life.” Lighting also plays a key role in atmosphere creation. By day, the ecclesiastical, double-height restaurant is flooded with natural daylight, and by evening, it takes on a moodier ambience thanks to the soft candlelight and gentle glow of the frosted-glass chandeliers, designed bespoke by Auer. The menu comes courtesy of Mélanie Serre, who impressed the Experimental team with her creative cuisine at L’Auberge du Bassin in Cap-Ferret. “I first met Pierre-Charles Cros during one of his dinners at my restaurant,” says the chef. “We talked about our different culinary concepts, and a few weeks later, he invited me to Paris to see his new project.” Menu proposals and tastings soon followed, a collaborative process that involved all four Experimental leaders. “I wanted to incorporate their vision into the menu – their desire to embody the elegance of a Parisian brasserie while bringing a touch of New York flair,” Serre continues. “There’s a wide selection of dishes created to evoke a 1950s American chophouse, and in addition to the regular menu, we offer

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daily specials – beautiful cuts of grilled meat,

the ingredient shine. It’s much like the décor

whole fish and more elaborate dishes.”

– made with high-quality materials, yet pure,

Starters include classics such as pâté en

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simple and welcoming.”

croute and lobster roll – made using locally

This seamless alignment of dining, imbibing,

sourced, seasonal ingredients – while the

design and atmosphere is present across all

Stateside influence is evident in the pulled pork

Experimental venues, and has been key to the

tacos and crispy shrimps served with a whisky

success of the group’s journey from cocktail club

cocktail sauce. Mains also celebrate the duality

to hospitality collective – a journey that recently

of French cuisine and a New York state of mind,

culminated in the four partners being named

with highlights being sole meunière or scallops

recipients of AHEAD Europe’s Outstanding

in a red chilli emulsion, and the heartier beef

Contribution award. In accepting the accolade,

filet or guinea fowl supreme, the latter in a vin

they spoke of their “leap of faith” to expand

jaune sauce with wild forest mushrooms. The

into accommodation. And while courage is

two cities come together in the desserts too,

certainly a requirement in the growth of any

not least the aptly named Paris New York – a

business, for Experimental, a solid concept and

crunchy choux and creamy pecan ganache.

the foresight to recognise the ongoing shift in

“For me, it’s essential that the menu reflects

consumer expectations has paid dividends. As

the mood we have carefully created for,” Serre

Cros concludes: “In Le Marais, Experimental is

surmises. “Our dishes capture the elegance of

anchored in its neighbourhood. There’s a mix

Experimental Marais and the convivial spirit

of international clientele and local Parisians,

of Temple & Chapon. Each is designed to

having a business meeting or dining with

highlight the product itself, and sometimes

friends – all in the same space. This is exactly

we simplify the presentation deliberately to let

the definition of what we do.”

IN A BITE Owner / Operator: Experimental Interior Design: Tristan Auer Graphic Design: Clovis Retif Chef: Mélanie Serre www.experimentalmarais.com

Anuncio Kanji_2026.pdf 3 11/12/2025 12:33:39

KANJI ID7 | the new vitreous stoneware body

CMY

AMBIENTE, Frankfurt 6-10 Fev | 12.0 B76

DINING

A New Dawn From considered culinary creations to complete design overhauls, breakfast is taking centre stage at hotels worldwide, driving a morning revolution in the process. Words: Heleri Rande

nce the most predictable

connected to the hotel. As one global F&B leader

element of a hotel stay,

explained: “Breakfast sets the tone for the

breakfast has evolved into

day and the memory of the stay.” As a result,

a creatively charged and

travellers increasingly choose hotels not only

strategically significant pillar

based on comfort and design, but also for the

of the guest experience. Across

confidence that their mornings will begin with

the luxury hospitality landscape, the first meal

care, craft and a strong sense of place.

of the day has become a stage for storytelling, a

Furthermore, the cultural and economic forces

canvas for brand identity and increasingly, the

reshaping breakfast are significant. Guests are

moment guests remember most vividly. Driving

travelling with a more holistic approach to

this shift is not just an appetite for better food,

wellbeing, seeking balance rather than excess.

but a deeper change in guest expectations that is

At the same time, many are spending less on

motivated by a desire for wellness-led routines,

meals later in the day, making breakfast the

culturally rooted dishes, conscious sourcing and

most accessible moment for indulgence or

experiences that feel truly intentional rather

discovery. And with the rise of hybrid working

than incidental.

and breakfast meetings, the morning meal is

Across a slew of worldwide properties, breakfast has emerged as one of the most

no longer considered the quiet shift for hotel teams – it is resolutely prime time.

influential touchpoints in shaping guest

Few properties embody this transformation

satisfaction and loyalty. It is often the final

more vividly than Pavyllon London, the

moment before check-out, when guests are at

Michelin-starred restaurant by Yannick Alléno

their most relaxed, receptive and emotionally

located within Four Seasons Hotel London at

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DINING

The Fore at Jumeirah Marsa Al Arab is a groundbreaking breakfast space that transforms after morning service

the notion of a breakfast director is almost

“Creating one perfect dish once is easy. Recreating it every morning for 100 guests is the real challenge.”

unheard of, yet at Pavyllon it makes perfect

BENJAMIN FERRA Y CASTELL

Park Lane. It is one of the only luxury hotels in the world to appoint a Director of Breakfast – chef Sian Almond – an extraordinarily rare role in hospitality and a clear signal of the seriousness with which the team approaches the morning ritual. In an industry where titles are typically reserved for lunch and dinner service,

sense - breakfast here is treated as an event.

digesters that convert organic waste into a water-based byproduct for irrigation, enabling a rich, diverse buffet while maintaining a responsible environmental footprint. “We offer choice with purpose,” he adds, underscoring a theme echoed across the luxury sector: the days of excessive buffets laden with untouched platters are fading, and curation and intention are the new expressions of luxury. Across Europe, properties are similarly

In fact, Executive Chef Benjamin Ferra Y

redefining the boundaries of what breakfast

Castell has turned the experience into a form of

means. At Botanic Sanctuary Antwerp, the

culinary performance. “Taste leads and flavour

philosophy is rooted in meaningful hospitality,

comes before everything else,” he says, yet

where luxury and environmental awareness

Pavyllon has captured the public imagination

intertwine. Nearly everything is sourced locally

through visually striking, technique-driven

or grown onsite. “We leverage many locally

dishes that unfold in front of guests at the

sourced and in-house products made by our

counter. The menu’s Arabic Omelette has drawn

chefs, minimising waste through less packaging

over 18 million views on Instagram; the Avocado

and transportation, without compromising

Croast more than one million.

memorable guest experiences,” says Managing Director Christian Hirt.

Pavyllon’s ambition is matched by its

This

operational discipline. Breakfast bookings from

approach

illustrates

broader

non-hotel guests have risen by 43% since October

trend: luxury travellers increasingly value

last year, remarkable for morning service. Yet

environmental responsibility not as an add-on

instead of expanding the menu, which is already

but as an intrinsic part of their stay. Buffering abundance with thoughtfulness allows hotels

extensive for a fully à la carte operation with no buffet, a weekly special was introduced to

chandeliers descend, partitions slide into place,

to meet expectations for richness while still

keep the experience evolving. “I want my team

blinds rise to reveal artworks, and the four

honouring sustainability principles.

to express themselves through food; that’s how

restaurants regain their distinct identities for

we stay creative and energised,” says Ferra Y

lunch and dinner.

Italy adds another dimension to the breakfast renaissance. At Grand Hotel Tremezzo on Lake

Castell. He points not to a single star chef but

“The Fore was designed around the idea

Como, it’s staged lakeside, where morning light

to an entire brigade as the true custodians of

of transformation,” explains Hotel Manager

and alpine breezes set a serene tone. Executive

consistency. “Creating one perfect dish once

Charles Theret. “Behind the scenes, it relies

Chef Osvaldo Presazzi presents a curated buffet

is easy; doing it for 100 guests every morning

on a meticulously orchestrated collaboration

celebrating the region: zero-kilometre cheeses

is the real challenge.” In a city saturated with

between engineering, culinary, service and

and olive oil from the Tremezzina area, cold

brunch culture, Pavyllon’s approach stands

housekeeping teams.” The process is precise:

cuts from Valtellina, honey from nearby valleys,

apart: precision crafted and anchored in the

breakfast concludes at noon, and some

artisanal breads and pastries, plus fresh juices,

refined hospitality Four Seasons is known for.

restaurants reopen at 2pm, leaving a two-hour

infusions and smoothies.

It is breakfast elevated to artistry and as a result

window to reshape the entire space. For guests,

“Our aim is to encourage a slow-paced

it feels immersive and pioneering.

the shift feels effortless; for the teams, it is a

approach to dining,” Presazzi says. “But we

daily architectural ballet.

want every guest to feel welcome and cared for,

Pavyllon

represents

breakfast

performance, Jumeirah Marsa Al Arab embodies

This fluidity responds to the needs of long-

so we ensure a wide variety of dietary-inclusive

breakfast as transformation. Each morning, the

stay guests, offering variety without operational

options, from vegan specialties to gluten-free

property blends four distinct restaurants into a

excess. And despite its grand scale, the

breads and alternative milks.” In a time when

single, unified breakfast venue – an airy, light-

breakfast experience prioritises sustainability.

wellness is infused into every part of the travel

filled space with a contemporary, minimalist

“Abundance is never about excess,” confirms

experience, Tremezzo’s balance of indulgence

design. Later, the transformation reverses:

Theret. The hotel uses advanced food-waste

and nourishment resonates deeply.

089

DINING

“Breakfast is the beginning of a journey of discovery.” ANNARITA APREA

Breakfasts at Grand Hotel Tremezzo evoke the flavours of Campania, with daily changing pastries and spaghetti tortas

090

Over on the Amalfi Coast, Casa Angelina

table by an open-air kitchen to enjoy freshly

offers an intimate, highly personalised

harvested vegetables, warm tortillas, artisanal

interpretation of the morning meal. With only

Cuyutlán salt and traditional coffee. Every detail

37 rooms, the hotel uses breakfast to immerse

is shaped by the land, from the ingredients

guests in the flavours of Campania, from daily

grown steps away to the wood-fired techniques

changing pastries and spaghetti breakfast torta

used by the culinary team. The result is an

to hyperlocal frittatas infused with wild herbs.

intimate, sensory morning experience that

“Breakfast is the beginning of a journey of

fosters genuine connection to the surrounding

discovery,” says hotelier Annarita Aprea. “And

nature, community and defining flavours of

Amalfi adventures are best initiated with a long,

coastal Mexico.

relaxing breakfast overlooking the coast.” It is

Taken together, these examples illustrate a

a philosophy that reflects the wider shift in

wider truth: luxury hotel breakfast has evolved

hospitality: breakfast as the opening chapter of

precisely because it is where today’s travellers

the guest’s daily narrative.

seek the most meaning. It is where culture,

Elsewhere, luxury hotels across the Americas

wellness, sustainability, design, creativity and

are exploring a similarly grounded, place-led

emotional connection meet. It is a moment that

approach. At Four Seasons Resort Tamarindo,

can set the tone for an entire stay and a powerful

Mexico, the newly reopened Rancho Lola is

opportunity for hotels to express their values.

woven into the property’s ethos of sustainability

Breakfast has become far more than a meal. It’s

and cultural preservation, offering a breakfast

a signature experience, and increasingly, it’s the

experience deeply rooted in Mexican culinary

clearest expression of what luxury hospitality

heritage. Set within the resort’s vast nature

stands for today: intention, identity and a sense

reserve, guests gather around a communal

of place that begins the moment the sun rises.

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SIGNATURE

Tartare Canapé Terre Castlemartyr Resort CORK

While living in Singapore, chef Lewis Barker took a spontaneous trip to the South Korean capital of Seoul, where he struck upon the initial idea for Tartare Canapé. “I ate a Korean beef tartare while I was there and it was delicious,” he says. “It captured the essence of the dish we all know, but with added acidity, texture and spice achieved through the use of traditional seasonings such as gochujang and kimchi.” Closer to home, as the newly appointed

then paired with a green yuzu kosho emulsion,

chef at two-Michelin-starred Terre within

crafted using citrus and chilli from the kitchen

Castlemartyr Resort near Cork, Barker has

garden, and kept in place by a soy-cured, egg

revived that memorable edible moment with an

yolk jam that’s carefully piped around the edge.

Irish twist. The foundation of Tartare Canapé

Topped with a generous helping of N25 Kaluga

is Black Angus beef fillet, sourced from local

Reserve caviar, Tartare Canapé is finished with

farmer, Michael McGrath, in the village of

acidic herbs and flowers.

Shanagarry, just five minutes away from the

“The dish delivers a deep explosion of

hotel: “Locality for us is key,” Barker affirms.

flavours that hit all the senses – from richness,

The meat is aged in-house, then seasoned with

salinity, acidity, sweetness and spice,” Barker

Kanzuri, a Japanese fermented chilli paste,

explains. “Our guests enjoy how we recreate

which adds the depth of roasted pepper and a

Asian authenticity by using local ingredients.

slight kick of heat.

And it’s an opportunity for me to create a

Encapsulated in a crispy tartlet made from barbecued red peppers and sesame, the beef is

dining experience that is both deeply rooted yet globally inspired.”

Photo : M. Carassale

NEW CATALOGUE

french family-run porcelain manufacturer since 1768 AP Supper Mag Dec 2025.indd 1

08/12/2025 17:20:10

SIGNATURE

The Foie Gras Supreme Three Elements Hanging Gardens BALI

The contrast between nostalgic flavours chef

Paired with Southeast Asian fruits that are

Ridwan Hakim associates with his Indonesian

processed using slow production and puréeing

hometown and a renowned French delicacy is

techniques to enhance their natural depth, these

the inspiration behind The Foie Gras Supreme,

elements are layered with the mousse using

a dish served at Three Elements Restaurant at

precise temperature control to achieve the ideal

Hanging Gardens of Bali. Part of Rasa Masa

texture. “The fruitiness of the cempedak and

(A Taste of Time) – a 10-course journey that

the acidity of the asam keranji create a flavour

reimagines heritage ingredients with modern

profile that elevates each ingredient, while

artistry – the core components of the creation

allowing me to combine international culinary

are homemade, silky foie gras mousse and 70%

excellence with my deeply personal Indonesian

Bali dark chocolate. “The flavour combination is

roots,” he notes. In fact, asam keranji has

both unexpected and beautifully harmonious,”

become a signature of Ridwan’s cooking: “It

explains Ridwan. “It’s an unusual pairing that

instantly takes me back to my childhood, and

surprises guests every time.”

incorporating it into a fine-dining dish has given me the opportunity to translate the taste into a refined interpretation of that memory.” Diners have responded with delight to the presentation and progression of flavours that span from sweet, sour, creamy and gently bitter. “Seeing them savour that moment of discovery as the layers gradually unfold is my favourite aspect,” he says. “Their surprise followed by enjoyment is incredibly rewarding.”

Where understated sophistication, meets cosmopolitan flair to create timeless products, which suit any table. Elia. Serving Professionals.

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Scan for Website

APERITIFS

Every Cent Counts Curtis ‘50 Cent’ Jackson, multi-hyphenate and founder of

terroir; some date back over 100 years, aged in Limousin oak

Sire Spirits, has unveiled 505 Edition Branson Cognac, a

barrels within the cellars of the Louis Charlin House’s Paradis.

collaboration that pairs an exclusively blended Hors d’Âge with a crystal carafe by Lalique.

Limited to just 505 individually numbered decanters, the edition embraces a philosophy of conscious capitalism.

Inspired by René Lalique’s early 20th-century perfume

Purchase is by invitation only and begins with a US$5,000

bottles, the vessel takes on a robust contemporary silhouette

donation to Jackson’s public charitable organisation, The

and is crowned by a majestic lion motif. Signed by hand,

G-Unity Foundation. Owners of the prize pour will also

each decanter is presented in a bespoke case carved from

become founding members of 505 Society, a virtual club

premium wood and composite marble, accented with brass-

promoting philanthropy through exclusive events and

plated hardware. The illuminated case casts the decanter in a

experiences. “This is more than a cognac, it’s a manifesto, a

warm LED glow, activated by a signature Branson LionHead

bridge between French heritage, the American dream and my

key. Complete with a glass serving pipette and a leather carry

strong belief in conscious capitalism,” Jackson comments on

bag, the whole presentation is as considered as the spirit it

the launch. “Through Lalique’s artistry and my foundation’s

holds. Decades in the making, the rare cognac is a blend of 200

mission, we’ve created something timeless that will inspire

eaux-de-vie sourced exclusively from the Grande Champagne

for generations.”

APERITIFS

Raising the Barrel For 125 years, the Michelin Guide has defined the pinnacle of gastronomy and hospitality, and now it’s bringing that same authority to the wine world. The Michelin Grapes spotlights wine estates across the globe, celebrating not only vineyards but also the people who shape them. It honours stories passed down through generations as well as modern techniques reflecting today’s evolving wine culture, all underpinned by a strict and independent methodology including panel reviews and editorial supervision. Estates can be awarded Grapes 1, 2 or 3, plus there is a selection of recommended vineyards. The guide applies five uniform criteria, beginning with the quality of agronomy and technical mastery on display. Identity is also essential, recognising wines that express personality, place and culture. Balance is assessed through the harmony of acidity, tannins, oak, alcohol and sweetness. Finally, consistency is evaluated across multiple vintages. Future selections will be made by dedicated wine inspectors employed by the Michelin Group - spanning former sommeliers and specialised critics to production experts. In 2026, the first featured regions will be Burgundy and Bordeaux.

Minister of Mixology Independent brands are finding a new route into luxury hospitality, as Four Seasons Hotel at Tower Bridge launches The Four Seasons Cabinet, an incubation platform that gives purpose-led drinks makers a place on the world stage. Curated by Michele Lombardi, Head of Bars, the initiative champions innovation across the alcohol-free, low-ABV and spiritforward sector. Selected brands including Beesou, Quarter Proof, Seasn and Sipello, gain a year-long presence across the hotel’s menus and venues, from The Rotunda Bar & Lounge to Ten Trinity Square members’ club. Beyond visibility, Four Seasons provides data, guest feedback and activation opportunities. For the first edition, Lombardi has created a menu of creative twists on popular classic cocktails. These include Beesou Knees, a blend of Beesou Honey Aperitif and No 3 London Dry Gin, freshened with citrus; and the New Seasn Cuban, showcasing Seasn Light Nonwith fresh mint and champagne. “Leading the first edit of The Four Seasons Cabinet is a career highlight,” he says. “I believe in the power of backing brands with purpose and ensuring a menu has a diverse and inclusive offering.”

098

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COCKTAIL

The Great Chase Scarfes Bar Rosewood LONDON

The whimsical world of caricaturist Gerald

by blending three ingredients that together

Scarfe comes to life at Scarfes Bar, tucked inside

recreate its aroma and essence,” says the

Rosewood London, as part of its current menu,

bartender. “I like to call this a matrix of flavour.

Long Drawn Out Sip. Inspired by the artist’s

It requires strong product knowledge and a fair

memoir, the 24 original cocktails translate his

amount of experimentation.”

dreams into liquid form, offering guests a taste

Shaken and served over crushed ice in a

of imagination that is as playful as it is precise.

classic silver Julep mug, the final effect is

One such surreal creation is The Great Chase,

a visual and delectable work of art. “I want

a twist on the traditional Mint Julep. “The drink

guests to experience an intensely minty and

draws inspiration from Fantastic Mr Fox, the

refreshing sensation while having the feeling

stop-motion film by Wes Anderson, based

of a sophisticated and classy serve,” affirms

on Roald Dahl’s book about a clever fox who

Furci. “The taste intensity and the elegant,

outsmarts three ruthless farmers,” explains

instantly identifiable presentation; those are

Head Bartender Mirko Furci. “Blending sharp

my favourite parts.”

wit, quirky visuals and heart, it celebrates rebellion, teamwork and the joy of being unapologetically yourself.” The libation combines Glenfiddich 12 Year Old Scotch Whisky with dried fig and pine. “While the fig infusion follows a relatively simple preparation, the pine element is achieved

COCKTAIL

Mosh Peat Copitas Four Seasons Hotel BENGALURU

Music and cocktails share a centuries-old history, and Copitas at Four Seasons Hotel Bengaluru turns this connection into the inspiration for its latest menu, exploring how sound and flavour move together, often in unexpected ways. Just as the Jazz Age shaped the martini and Havana’s clubs paired rum with rhythm, Copitas charts a journey through various eras of drinking and sound. The menu moves from the swing of the 1920s to the pulse of disco, and onward to the sharper edges of modern electronica. A menu highlight is Mosh Peat, a cocktail riffing on grunge music and the frenzied energy of its associated mosh pits. Using low-heat toasting and sous vide methods, the drink distils the flavours of black cardamom and red apple, which are later combined with the smokiness of strong bourbon and scotch whisky. “Earthy spice evokes the mood, while the apple cuts through with fresh brightness, symbolising the music genre’s blend of vulnerability and rebellion,” explains Bar Manager, Sher Thakur. “The result is a full-bodied, mid-sweet and layered cocktail that captures grunge’s complex, bold spirit.”

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DRINKS

Maison Perrier-Jouët A Banquet of Nature, Cooking Art and Ideas Maison Perrier-Jouët presents A Banquet of Nature, Cooking Art and Ideas with Pierre Gagnaire, a book that brings together chef Gagnaire and six contributors from an assortment of fields: artist Marcin Rusak, philosopher Emanuele Coccia, botanist Marc Jeanson, novelist Maylis de Kerangal, biologist Emmanuelle Pouydebat and musician Laurent De Wilde. Structured as a conversation around a shared table, each guest shares their inspirations forged by nature, the companionship between species, and the cultural role of cooking. The text is accompanied by recipes from Gagnaire, a culinarian decorated with three Michelin stars. A Banquet of Nature, Cooking Art and Ideas with Pierre Gagnaire forms part of Maison Perrier-Jouët’s Enchanting Library, a series of works published by JBE Books. www.perrier-jouet.com

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Altamura Distilleries Altamura Distilleries Vodka

Cygnet Distillery Cygnet Infinity - 0% Botanical Spirit

Altamura Distilleries Vodka is distilled entirely from 100% Italian durum wheat grown in Altamura, Puglia, a region known for its centuries-old breadmaking tradition and protected PDO status. The wheat’s density, high protein content and nutty sweetness form the backbone of the vodka’s flavour profile. Careful fermentation and distillation preserve these characteristics, resulting in a vodka with subtle notes of cereal, citrus peel and herbs. The palate is velvety and layered with hints of oat, vanilla and the soft spice of black pepper and anise. Altamura Distilleries Vodka has already been embraced by hotel bars worldwide. In 2025, the brand launched Bar is the Heart of the Hotel, a global initiative dedicated to celebrating the role of the hotel bar as a cultural and social hub. Alongside a position as the Official Vodka Partner of The World’s 50 Best Hotels, the programme celebrates historic and inspirational cocktail moments and promotes the belief that the bar is not just a place for drinks, but the beating heart of any guest experience. www.altamuradistilleries.com

A brand built on craftsmanship, mindful indulgence and sustainable luxury, Cygnet Distillery has always approached spirits with discipline and passion, in the same way cofounder, Katherine Jenkins OBE, has approached her career as an opera singer. Its newest launch, Cygnet Infinity, takes that philosophy into the non-alcoholic category, resulting in an alternative, rather than substitute for traditional gins. The distillation process uses the same botanicals as Cygnet 22, including its signature ingredient, Manuka honey. Lion’s mane mushroom brings an earthy tone, while a botanical blend of Siberian ginseng, schisandra berry, rosehip, hibiscus, chrysanthemum and capsicum provide the spirit’s distinctive pink hue. Each ingredient is added to the distillation process at exactly the right moment, allowing every flavour to be expressed fully. The ideal serve is 60ml over ice and a splash of premium soda, with a wedge of grapefruit and a sprig of rosemary to garnish. The simple recipe fits into mindful routines seamlessly, containing less than 20 calories per glass. www.cygnet-distillery.com

DRINKS

Jing Tea Assam Breakfast / Dragon Well / Jing Matcha Jing is on a mission to change the way the world thinks about tea. The brand finds its teas by developing close relationships with exceptional growers, built on mutual respect, fair wages and long-term sustainability. The classic Assam Breakfast is grown in the lowland gardens of Northeast India, its leaves left to reach peak richness before being picked in the short window between spring and the monsoon rains. The result is a quality, single-origin tea; bold, malty and deeply satisfying. For guests seeking a hot tea with a lighter, uplifting flavour profile, the Dragon Well green tea, grown in the hills around Hangzhou, Eastern China, offers natural caffeine with a refreshing lift. The brand also offers both ceremonial and latte-grade Jing Matcha, in which naturally found L-theanine combined with caffeine offers a functional benefit, providing a calm focus over an extended period of time. www.jingtea.com

Brother’s Bond Distilling Company Brother’s Bond Straight Bourbon Whiskey Created by longtime friends Ian Somerhalder and Paul Wesley, Brother’s Bond is an ultra-premium American bourbon that takes its name from the bond formed over years of shared experiences – many of them marked by a glass of bourbon and the pleasures of an unhurried conversation. The Straight Bourbon Whiskey is the foundation of the portfolio. A four-grain bourbon, it brings together corn, rye, wheat and barley in carefully selected proportions. Small-batch and barrel-blended, Brother’s Bond is crafted by combining hand-selected barrels after ageing to achieve depth of flavour. Limestone-filtered water and deep-char American oak barrels play an essential role, shaping a spirit that is warm and layered, with notes of baked banana bread, honey, toasted grain, ripe fruit and gentle spice. Beyond flavour, the brand supports regenerative farming and prioritises long-term sustainability, recognising the importance of protecting the land that makes great whiskey possible. Ahead of its official UK launch, Brother’s Bond offers an introduction to a modern American bourbon that values balance, intention and the simple pleasure of drinking well, together. www.brothersbondbourbon.com

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DRINKS

Rona2Serve Tribute by Erik Lorincz Erik Lorincz, the creative force behind London’s Kwānt Mayfair, began his bartending career in Slovakia before honing his craft at The American Bar at The Savoy. In 2010, he was named Diageo World Class Bartender of the Year. Today, Lorincz brings this skill and innovation behind the bar to the Tribute collection from Rona2Serve, which draws on Japanese minimalism for inspiration. The lead-free crystal pieces reflect the concept of wabi-sabi, which celebrates subtle imperfections and the elegance of simple design.

What was the inspiration behind the Tribute collection? The collection draws heavily on the principles of Japanese minimalism, embodying simplicity, clean geometry and understated elegance that avoids unnecessary decoration. The intention was to create glassware that doesn’t distract, but instead elevates the drinking ritual itself, bringing the calm refinement and sensory focus of fine-dining presentation into everyday beverage service. How has your experience behind the bar informed the form and functionality of each piece? My journey has shaped every element of the Tribute collection. Years behind the bar taught me that glassware must be both elegant and highly functional, so each piece is designed for balance, clarity and intuitive use. Classic service influenced the clean silhouettes, while my more recent work refined the focus on aroma, texture and presentation, creating glassware that elevates every drink with precision and ease Which aspects of Rona’s craftsmanship and technology were most important to you during the design process? Rona’s precision crystal-making and their ability to produce ultra-thin, balanced glassware were essential. Their automated blowing technology ensures consistency and durability, while still achieving the lightness and clarity I wanted. Their expertise in seamless rims and clean, minimalist forms were just as important and allowed the designs to reflect simplicity. How do you hope the collection is received? I hope bartenders feel that Tribute supports the craft and offers glassware that responds well in the hand, pours cleanly and enhances the character of every drink. For guests, I want each piece to bring a sense of quiet refinement, allowing the flavours, aromas and presentation to shine so that even a simple serve feels thoughtful and elevated. www.rona.glass

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To The Table MEA 17-19 November 2025 ABU DHABI

F&B tastemakers and talent contemplate the future of business in one of the world’s most innovative regions. Words: Abby Lowe • Photography: © Richard Pereira

Otherworldly misty mornings, invigorating

reception, held at the resort’s poolside Turtle

debate and memorable soirées were some of

Bay Restaurant. Old friends were greeted warmly

the highlights at this year’s To The Table MEA

and new introductions were made alongside a

– the 25th edition of the renowned networking

buffet-style dinner and drinks by the ever-

event. Held at Rotana Saadiyat Resort in Abu

reliable party-starters at Pernod Ricard.

Dhabi – a fittingly luxurious location to mark

The following morning, attendees congregated

a momentous milestone – the get-together

for a jam-packed day of inspiring seminars

was an opportunity for some of the industry’s

hosted by Devina Divecha and an expertly

most inspiring figures to gather in the name of

curated agenda of face-to-face meetings. Marc

analysis, collaboration and innovation against

Antoni Ledesma, Senior Director of F&B Design

the iconic skyline of one of the most visionary

& Development EMEA at Marriott International,

destinations on the planet.

Scott Valentine, Corporate Vice President Food &

On day one, delegates arrived from across the

Beverage at Rotana, and Lloyd Carter, Director

region and beyond, with representatives from

of Restaurants & Bars, Design & Partnerships

established groups including Accor, IHG Hotels

IMEA at IHG Hotels & Resorts, kicked off with

& Resorts, Jumeirah, Kempinski and Marriott

a discussion on ‘Crafting the Guest Experience

International in attendance, as well as project

with Creativity, Authenticity and Culinary

leads from concepts such as Wynn Al Marjan

Stories’. Valentine offered some advice for

Island in Ras Al Khaimah, and many up-and-

those embarking on new F&B projects, stating:

coming ventures in Saudi Arabia. These were

“Guests are more knowledgeable than ever, so

joined by suppliers in dinnerware, cutlery,

how we make them feel in the moment is key.”

custom uniforms, buffet solutions and more. First port of call was a welcome cocktail

110

Carefully planned meetings ensued for the next few hours, then after lunch, it was back to

EVENTS

the seminar room for ‘Hospitality Workforce for

President of Marketing at The First Group,

lips: AI, with all agreeing it’s a beneficial

the Future – Finding and Investing in People’.

Miguel Silva, Corporate Director of F&B at Azizi

tool for staff projections, waste management

Debbie Simister, Global Vice President of Talent

Developments, and Scott Murray, Executive

and operations. Even so, it still requires fine-

Management at Accor was on stage alongside

Director of Operations at Adeera Hospitality

tuning. “It’s costly to collect data,” Othman

Greg Wright, Co-Founder and Managing

– a PIF Company, to ruminate on ‘Hospitality

noted. “So, ensuring quality is essential for

Partner at Food People, and Elham Bolooki,

Developments Shaping the MEA Region’. With

making informed decisions.” Abela concurred:

Senior Manager of Experiential Learning at

no shortage of projects to talk about, the trio

“Collecting data is great but if we still need to

Dubai College of Tourism, embarked on an

revealed they were driven to excel industry

navigate multiple platforms to access it, then all

anecdote-fuelled debate about the industry’s

standards. “It’s still only the beginning for

we’re doing is saving paper: efficiency needs to

greatest asset: its workforce. “It’s not all about

Dubai,” said McCormack, with Silva adding:

encompass more.”

financial performance and profit,” Simister

“Our chairman’s vision is seven-star properties

affirmed. “Every success begins with key-

and our goal is to keep pushing the bar.”

decision makers and leadership.”

After one final fiery sunset, guests rendezvoused at the resort’s Nasma Beachfront

With that nugget of inspiration to chew on,

Bar, where among the delights being served

Later, guests were whisked - some in self-

delegates made haste for morning meetings

were freshly shucked oysters and caviar blinis.

driving cars - to a cocktail reception at Eclipse

and then the final seminar of the series:

“There simply is no better way to do business

Bar & Terrace at Four Seasons Abu Dhabi Al

‘Technology and Data in Today’s Food and

than sitting down for a face-to-face discussion,”

Maryah Island. With incredible views of the

Beverage Operation’. Reno Abela, Head of

one supplier remarked. “Even better – it’s the

neon-lit city below and plenty to talk about, it

Culinary Logistics & Services at Neom was

guarantee of knowing the right people will come

was a noteworthy end to an eventful first day.

joined by Wael Othman, Corporate Director

to us. That’s why we’re here every single year.”

Guests awoke to a beach cloaked by mist

of IT Hotel Management & Governance at

the next morning, but spirits undimmed, it

Rotana Hotel Management, and Ahmad Hafez,

was straight to the seminar room for a head-

Corporate Director of IT at Jannah Hotels &

from 23-25 March 2026.

to-head between Brendan McCormack, Vice

Resorts to discuss the topic on everyone’s

www.tothetableeurope.com

The next To The Table event takes place in Berlin

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THE ORIGINAL

EST 1985

Join us at Ambiente, Frankfurt Feb. 6.-10., 2026 Hall 11.0, Stand B31

Timeless Art of Serving Strike Gold, go Black www.frilich.com

PETITS FOURS

Fine2Dine EcoMade Since its founding, Fine2Dine has focused on creating durable, sustainable and design-led collections for professional use. EcoMade is the next step in this commitment. The tableware line is produced locally, entirely emission-free and without the use of fossil fuels while the process itself is designed to ensure consistent quality, short lead times and stable pricing. Sustainability is a central element in the EcoMade line. Showcased in its green F2D logo and EcoMade label, the range is made using renewable energy with a zero-waste approach and efficient use of raw materials. The resulting natural porcelain has 0% absorption and is engineered to be strong and hygienic as well as easy to clean. In addition, all pieces are covered by a two-year chip guarantee which is offered to chefs and hospitality professionals alike. The first EcoMade collections are scheduled for release in January 2026 on the Fine2Dine website, where users can register for updates on product launches and future projects. www.fine2dine.com © Pieter D’Hoop

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1. Crystalex Nick & Nora Vintage

2. Amefa Venus

3. Frilich Unison Ice-Cream Cooler

4. Pordamsa Stands to Elevate

Elegance meets practical design in the Nick & Nora Vintage glass by Crystalex. Its sculpted stem creates a distinctive look that turns any cocktail into a simple yet thoughtful serve. Made from crystal clear glass, the design features tall walls to help preserve the aroma and structure of the drink, while a thin, lightweight build supports a smooth drinking experience. Meanwhile, a laser treated rim increases durability and resistance to chipping, making it suitable for home use and professional service. Fully dishwasher safe, the Nick & Nora Vintage glass is built for longlasting clarity and dependable performance, whatever the occasion. www.crystalex.cz

The Venus collection by Amefa features a refined design suited to a variety of professional dining settings. Made from 18/10 stainless steel, the collection is available in two finishes: a high-gloss mirror finish for a classic look, and a velvet finish that offers a contemporary matte aesthetic. Both options are designed to complement different styles of table presentation. Amefa has been producing cutlery since 1931, and the Venus collection reflects the brand’s commitment to consistent craftsmanship. It is well suited to restaurants, hotels and catering services that require tableware combining practical performance with thoughtful design. www.amefa.com

With Unison, Frilich presents a self-service system designed to keep ice cream cold for extended periods. The 1.2-litre cooler can store ice cream in a container for up to three hours without a power supply, while maintaining a hygienic, ready-toscoop consistency. The system works as follows: a base made of hard-pressed, dishwasher-safe insulating material is loaded with frozen cooling elements. A stainless-steel casing is then placed over the base. An ice cream container with an insulated lid and a long handle is set inside, allowing the ice cream to remain cold for an extended time. This setup supports hygienic handling during selfservice ice cream portioning by guests. www.frilich.com

Girona-based tableware brand Pordamsa introduces a new series of stands designed for vertical presentation. Each features two tiers of white porcelain supported by a black stainless-steel frame. Created for chefs who view plating as a spatial or architectural exercise, the combination of materials offers a clean, functional and contemporary look. Available in two sizes, the stands suit a wide range of hospitality settings, from large events to intimate dining. The new additions reflect Pordamsa’s commitment to design grounded in craft traditions, giving chefs a way to present dishes so that the display itself becomes part of the dining experience. www.pordamsa.com

PETITS FOURS

1. Narumi New Initiatives

2. Porland Selene

3. Pioli Gleam

4. Bonna Bonna Premium Vitrified

At Narumi, sustainable manufacturing means pairing craft with innovation. Applying decades of grinding and firing expertise from bone china production, Narumi now turns eggshell byproducts into an upcycled material. The shift reduces reliance on conventional resources and supports a new line of business: producing and supplying eggshell-derived calcium powder for use in tableware and beyond. Narumi has long practiced the production of bone china, a craft born in Britain and adapted through Japanese technique. With this next step, it marks a shift towards broader environmental measures and the creation of new forms of value. www.narumi.co.jp

The Selene collection draws inspiration from the glow of the moon and its quiet power in the night sky. Designed to evoke the same sense of awe, the pieces reveal subtle textures and soft tonal transitions that mirror the moon’s ever-changing surface. Crafted with Porland’s advanced stoneware technology, Selene provides high mechanical strength and superior scratch resistance, ensuring longlasting performance in any professional kitchen. With zero water absorption, the collection is engineered to withstand the demanding conditions of modern foodservice environments, combining celestial inspiration with practical excellence. www.porland.com

Formed from Pioli’s proprietary stoneware, Gleam brings together a minimalist aesthetic with professionalgrade durability crafted for the demands of modern gastronomy. Each piece is engineered to maintain its form, balance and surface integrity even through fastpaced service cycles, ensuring longlasting performance in any kitchen environment. Thoughtfully developed ergonomic ratios support effortless plating, while refined edges and balanced curvatures enhance control and fluidity during service. With a clean, minimal surface design, Gleam offers a calm visual stage that allows a chef’s meticulous creativity to take the spotlight. www.pioli.co

Bonna Premium Vitrified exemplifies durable, sustainable and enduring tableware. Selected plate forms carry a lifetime edge-chip warranty, while the entire collection is resistant to scratches and sudden temperature changes. All pieces are stackable, and with a wide range of colours and forms, the collection enables impactful presentations, especially in high-traffic environments such as restaurants and cafés. Produced using dense vitrified bodies and eco-friendly single-firing technology, the series delivers an outstanding performance while reactive glaze technology creates distinctive colour transitions, made to mix and match. www.bonna.com.tr

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116

1. Mesa Ceramics Loops

2. Rewthink Bespoke Products

3. Hacco Koji Products

4. XLBoom Bubble

Portuguese factory Mesa Ceramics has introduced a new addition to its ID7 vitreous stoneware body assortment, Novo. The contemporary range unites modern design with strong performance. Crafted from an innovative vitreous stoneware body designed for isostatic pressing, Novo delivers consistent, lightweight products. Its single-firing process enhances quality while significantly reducing energy use and waste. Loops is the first addition to the Novo range, where cutting-edge digital printing technology adds a soft texture to each piece, bringing a classic circular digital-print decoration a fresh addition of on-trend pastel colours. www.mesaceramicshotel.com

Bespoke food and drink trolleys by Rewthink are engineered to deliver seamless service, with removable trays, folding servers and integrated storage. Their lightweight, compact frames, accessible from both sides, allow for effortless movement between tables, making them suitable for carving meat tableside, or serving aperitifs and desserts. Each piece is made-toorder at Rewthink’s Kent workshop and crafted from a choice of materials including American walnut, Italian marble, Cumbrian stone, stainless steel and solid brass. For operators seeking a distinctive identity, trolleys can be customised with different finishes, branding and logos. www.rewthink.co.uk

Koji products explore how natural fermentation can redefine sweetness, texture and flavour without relying on refined sugar or artificial additives. At its core is a centuries-old fermentation culture made from rice, which is used as a tool for modern kitchens in the form of flour, agave and a barista beverage. The process gently unlocks natural sweetness and umami, allowing ingredients to express more with less intervention. The result is clean, layered flavour that isn’t heavy. With Koji, Hacco offers an alternative to engineered ingredients and invites chefs to rethink how flavour is built and how wellness can exist in contemporary food culture. www.hacco-inc.com

Founded in 1997 by Geert-Jan Van Cauwelaert and Ann De Cock, Belgian design brand XLBoom is known in hospitality and private interiors for contemporary objects shaped by quality and craftsmanship. Its designs are intended for both indoor and outdoor use. Bubble by Frederik Delbart is a range of wine and ice buckets available in several colours. The double-wall construction helps maintain cooler temperatures and reduces condensation, keeping surfaces dry and offering a practical, visually distinctive option for bars, terraces or dining rooms. All collections can be viewed at XLBoom’s European showroom near Antwerp. www.xlboom.com

PETITS FOURS

1. Goodfellow & Goodfellow Montgolfier Colours 23

2. Arcoroc Disco

3. ID Fine Finesse

4. Garnier Thiebaut Custom Dining Collections

The Montgolfier Colours 23 dinner plate brings a subtle touch of colour to any culinary presentation. The stoneware collection is available in grey and rose. Each piece is hand-glazed in the Loire Valley, France, resulting in artisanal individuality. As a supplier to the hospitality sector, Goodfellow & Goodfellow offers a spectrum of food presentation solutions, from a singular oyster to the grandeur of high-end hotel cuisine. Recognised for tabletop innovations, the company engages with global partners, and tailors bespoke options and branding solutions, from individual tableware pieces to whole dining concepts. www.goodf.co.uk

Founded in 1825, Arcoroc has built its reputation on the longstanding expertise of its glassmakers. The company’s latest collection, Disco, takes inspiration from the shimmering facets of a disco ball, resulting in glassware defined by striking brilliance. Made in France from high-quality cristallin, each piece is designed to elevate a specific classic cocktail: from the lowball tumbler suited to an Old Fashioned or Caipirinha, to the Nick & Nora, ideal for serving a Manhattan or Espresso Martini. Blending bold aesthetics with the durability and practicality required in hospitality, the Disco collection offers versatile glassware that stands out. www.arcoroc.com

As the hospitality world continues to consider how to refine everyday dining, ID Fine Porcelain introduces Finesse, a collection shaped by lightness and simplicity. Designed for hotels that want a look that feels both considered and approachable, Finesse focuses on clear form and practical use. Its lightweight structure and thin, clean profile, creates a quiet backdrop for food presentation, while the surface is deliberately understated so chefs can establish their own visual approach. A smooth, consistent geometry works for both routine service and more formal occasions, allowing the same pieces to move easily between occasions. www.idfine.com.tr

Weave any vision to life with Garnier Thiebaut’s extensive customisation services. From intricate embroidery to interwoven jacquards, curated colours and elevated finishing techniques, its experts collaborate with each partner to create dining collections that feel intentionally made for the space. Custom linens are woven in the Vosges region of France, where generations of artisans have carried forward the expertise that has shaped Garnier Thiebaut since 1833. From fibre sourcing to the final finishing touch, each step is guided by precision and care, resulting in linens that bring character, artistry and lasting quality to the dining table. www.pro.garnier-thiebaut.fr

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118

1. Costa Nova Rafaela

2. Proof Tonati

3. John Jenkins Havana

4. Ariane Fine Porcelain Slide

Costa Nova’s Rafaela collection brings a sense of fun and relaxation to the dining table. Featuring hand-applied paint splashes in four bold tones, each piece is a one-of-a-kind creation that highlights the artisan’s individual intention. Ideal for hotels and restaurants seeking to create memorable presentations, the collection includes dinner and salad plates, as well as versatile bakers that move effortlessly from oven to table. Vibrant, functional and artfully crafted, Rafaela celebrates creativity in modern hospitality. Costa Nova will be exhibiting at the New York Restaurant Show between 8-10 March, 2026. Find the brand at the Javits Center, booth 1710. www.costanovaprofessional.com

Tonati is a tableware line from Proof designed for hospitality, catering and professional kitchens. It features a matte anthracite finish with a subtle basalt-like texture. Made from porcelain, the range is lightweight, stackable and suited to high-volume service. The pieces combine a smooth central surface with a raised, textured rim. The matte glaze and radial relief interact with light in a way that suits a range of plating styles. With 15 coordinated items, including 33cm dinner plates, espresso cups and saucers, the Tonati range provides everything needed for a cohesive table setting. All pieces are dishwasher safe and designed to fit easily into professional workflows. www.prooftableware.com

British glassware manufacturer John Jenkins presents Havana, a collection of handmade cocktail glasses comprising six distinct designs, from a straight-sided glass to a flared shape for martinis. The brand is renowned for its range of handmade and machine-made glassware that runs the gamut from wine and cocktail glasses to classic tumblers, all of which are available for immediate delivery. John Jenkins also has an inhouse design department that can create bespoke pieces and exclusive patterns. Each piece benefits from the latest advancements in glass-making technology, employed to enhance clarity, durability and scratch-resistance www.johnjenkins.co.uk

Established in 2014, Ariane Fine Porcelain supplies tableware to hotels and restaurants internationally. The company focuses on producing consistent, design led porcelain suited to the requirements of a range of professional hospitality settings. The Slide collection reflects this approach through its fluid, geometric forms that use height and depth to frame food in different ways. Each piece is crafted from high-alumina porcelain and fired at high temperatures to ensure exceptional strength, thermal stability and chip resistance. Slide was created with discerning hoteliers and restaurateurs in mind, prioritising durability and a considered style of presentation. www.arianefineporcelain.com

PETITS FOURS

Francéclat French makers redefine contemporary cutlery at Ambiente 2026.

Francéclat supports French tableware brands year-round, spotlighting their craft at international events while facilitating connections between buyers and journalists. In 2026, the organisation returns to Ambiente in Frankfurt for a third year, presenting a pavilion of four established and emerging names in cutlery, each embodying the art of living. Atelier Perceval Based in Thiers, the historic centre of French cutlery, Atelier Perceval has produced knives balancing traditional cutlery-making with a pared-back contemporary look for three decades. Pieces are small in scale, fully handcrafted and often customisable. Its 9.47 knife, created with Michelin-starred chef Yves Charles, has become a favourite for chefs in Tokyo, New York and Paris. Forge de Laguiole Since 1987, Forge de Laguiole in the Aubrac region has been crafting the iconic Laguiole knife, an emblem of local know-how and

heritage. Each piece is handmade, drawing on generations of artisanal technique and respect for the region. The brand uses materials such as precious woods, horn, bone and noble metals, giving each knife precise yet distinct character. Le Coq Français Founded by Pierre-Edouard Morin, Le Coq Français designs and manufactures every part of its knives in France, supporting local production and short supply chains in the Thiers region. The company focuses on hyperpersonalisation, creating custom pieces that can carry the identity of a shop, culture or region. Atelier Rosie Inspired by the landscapes of the Arcachon basin, Atelier Rosie is an emerging maker based near Bordeaux. Its registered designs, handmade with French partners, combine rusticity with modernity to include distinctive features such as crushed oyster shells and local and precious woods. Visit Francéclat at Hall 12.1 – Stand C05.

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120

1. Rosenthal Monochrome / Flower Farm

2. Julius Meinl Premium Tea Solutions

3. Elia International Meridia Fine Crystal

4. Vista Alegre Hotelware Art.Made

Rosenthal introduces the Home collection, including two distinct décors: Monochrome and Flower Farm. Monochrome impresses with black-andwhite tones and organic silhouettes, with selected pieces accented in delicate gold that adds refinement without overpowering the design. Flower Farm, meanwhile, draws on the playful graphic language of the 1950s and 1960s; warm hues, stylised florals and charming animal motifs bring a lively yet softly nostalgic character. The collection includes object vases, wall plates, bowls, vide-poches, lidded boxes and cups that integrate seamlessly across a wide range of interiors, making thoughtful gifts. www.rosenthal.de

Julius Meinl offers a wide selection of teas from across the world, carefully chosen by tea experts. Since 1862, the brand has been dedicated to providing everything needed to create memorable tea moments for guests. It has developed an extensive portfolio ranging from classic varieties to innovative blends, available in multiple formats including tea bags, pyramids, pot portions, loose leaf and iced tea. Most Julius Meinl teas are certified organic, while select varieties are recognised by the Rainforest Alliance. In addition, the company continues to refine its packaging to ensure it is both eco-friendly and recyclable, contributing to a greener future for the tea industry. www.juliusmeinl.com

Elia Fine Crystal is handcrafted in lead-free crystalline. Each piece is mouth-blown by skilled craftspeople and carefully hand-finished, resulting in thin and refined stemware. The statuesque Meridia Fine Crystal range is shapely and expressive. Its softly angled bowls echo the classical forms of traditional stemware, creating a versatile collection suited to both home and professional dining. Light and graceful, the thin walls lend a crisp, delicate finesse to a wellbalanced range. The collection comprises six shapes: Burgundy, White, Champagne, Coupe, Martini and Water glasses. Crystal decanters are also available to complement the range. www.elia.co.uk

The Art.Made collection is in keeping with the longstanding traditions of fine dining and shaped around six aesthetic and functional principles: lightness, response, precision, visibility, multiplicity and consistency. Each piece is carefully designed and handcrafted, giving its own individual character. From Vista Alegre Hotelware, the porcelain range is accompanied by a glass line produced with the same flexible approach, where craftsmanship plays an integral role. Each glass item is shaped through an alternative production method that gives it a distinct appearance and reflects the sense of spontaneity that runs throughout the entire collection. hotelware.vistaalegre.com

PETITS FOURS

1. Kevala Ceramics Bespoke Ceramics

2. Zieher Vitron

3. Zafferano Isolano Goblet

4. Cristel Castel’Pro

Inspired by Balinese craft traditions, Kevala is a high-end ceramics manufacturer that works closely with chefs and designers to create custom ranges. Every piece is handmade by skilled artisans, allowing for precision, character and material integrity at every stage of production. From form development and glaze testing to finishing and firing, Kevala’s meticulous process is guided by decades of accumulated knowledge in ceramic craft. With more than 170 artisans and trusted by over 190 hotels and 230 restaurants worldwide, the brand aims to operate at the intersection of artisanal production and global hospitality standards. www.kevalaceramics.com

Delicate elegance meets engineered stability in this beverage dispenser crafted from profiled borosilicate glass. Available in two towering formats, 69cm (4.5l) and 81cm (5.7l), its tall, slender cylinder is supported by a solid 6mm stainless-steel base, offered either in a matte black coating or a high-gloss gold PVD finish for a distinctly luxurious aesthetic. An integrated stainless-steel ice tube ensures optimal cooling, while the drip-free tap and PVD-coated drip tray deliver maximum functionality. Designed for intimate yet exclusive gatherings in high-end hotels, this dispenser aims to set a new benchmark in both presentation and performance. www.zieher.com

Designed by Federico de Majo, the Isolano Goblet is part of a collection that highlights craftsmanship and tactility. Each piece is made from handblown glass and has a diamond effect surface that catches and reflects the light. The goblet comes in six colours: clear, amber, amethyst, apple green, grey and light blue, offering scope for varied table settings. Its design combines traditional skill with a contemporary approach, adding a subtle touch of character to everyday use. Each glass shows small variations that are typical of handmade work and is dishwasher safe at 60°C, making them suitable for both home and hospitality settings. www.zafferanoitalia.com

The new French frying pan from the Castel’Pro collection by Cristel is crafted from 18/10 stainless steel with a polished finish and a riveted fixed handle. Its large cooking surface and Ultraply 5-ply construction ensure even heat distribution across the pan. Suitable for grilling, searing, sautéing and browning, it retains heat both during cooking and after serving. The multilayer construction allows for quick temperature adjustments, giving chefs precise control throughout the process. The pan is compatible with all heat sources, including induction, and is both oven and dishwasher safe. It also comes with a lifetime warranty against any manufacturing defects. www.cristel.com

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PETITS FOURS

122

1. Corby Hall Onda / Oslo 18/10

2. Costa Verde Raio

3. William Edwards Celestine

A family-owned business based in Randolph, New Jersey, Corby Hall has supplied the international hospitality industry with high-quality flatware, holloware and bright white porcelain dinnerware for the past 50 years. With designs ranging from traditional to contemporary, at competitive price points, Corby Hall has the ability to supply F&B outlets associated with a full-service operation. A global distribution network coupled with production facilities in Europe and Asia allows for seamless service for both opening orders and re- supply. The brand’s Onda porcelain line alongisde the Oslo 18/10 flatware collection is pictured. www.corbyhall.com

Raio by Costa Verde is specifically designed for banqueting, meeting the demands of a sector that requires durability and strong aesthetics. An intelligent design allows for easy stacking, storage and transport, while a reinforced material ensures longlasting durability and robustness, even under intensive use. Moreover, the Raio collection’s contemporary aesthetic makes it adaptable to a range of dining environments. At Costa Verde, performance is approached holistically. From visual impact to tactile sensation, and from practical use to economic value, each piece of porcelain is crafted to deliver a complete sensory experience. pro.costa-verde.com

Introducing Celestine, a refined new collection from William Edwards, where innovative design meets timeless elegance. Celestine pairs precise pinstriping with a subtle iridescent lustre and an interference shimmer that changes with the viewing angle, creating a play of radiance and rhythm across every surface. Its finely balanced lines draw the eye toward the centre, while the shifting tones of celestial blue create a gentle glistening effect. This innovative interplay of light and design harmonises with the quiet sophistication of a finely drawn pinstripe, shaping a tabletop presence that is distinctive and refined at the same time. www.williamedwards.co.uk

A world without refined sugar A world without artificial flavor A world without unnecessary additives

A chef once told us creativity lives in everyone. Koji, a natural fermentation from rice, draws out what ingredients can’t express alone and opens new questions along the way. Silent itself, it gives food a language we all know—ﬂavor, joy, wellness.

PETITS FOURS

Wedgwood Gio Gold Chef Carl Cleghorn’s cooking is defined by clean lines and precise technique, so he looks for tableware to support that clarity rather than compete with it. The search recently led him to Gio Gold by Wedgwood, which he handpicked for a bespoke two-course menu featuring miso-cured bass paired with caramelised cauliflower, followed by rack of salt-marsh lamb served with lamb-fat potato terrine, smoky aubergine and pickled courgette. “The moment I saw the collection, I knew it would elevate the story behind each dish,” he says. “The geometric design gives me a canvas that stays out of the way yet sharpens every detail, and the soft gold accent adds a sense of occasion without being loud.” The line’s black-and-white palette, bold patterning and subtle metallic rim offer a style that is confident yet understated, an approach that aligns naturally with Cleghorn’s own. Its mixand-match flexibility allows the chef to create a distinctive table identity without overwhelming the food itself. For Cleghorn, that balance is what makes the collection his first choice. “It fits the way I work in the kitchen,” he explains. “It gives that clean, modern structure I like to plate on, but with a warmth and elegance that lifts every dish.” That alignment of craftsmanship and consistency underpins his partnership with Wedgwood. “Their pieces feel solid, reliable and built with the same level of care I put into my food,” he concludes. “There’s a sense of heritage behind their designs that matches the standard I want to deliver. It feels like a genuine partnership; my creativity on their canvas, and together it just works.” www.wedgwood.com

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09_ _11 Feb. 2026

PARIS EXPO PORTE DE VERSAILLES

PAIRING

PERFECTION

wineparis.com #wineparis #winepairing

Alcohol abuse is hazardous for your health, drink in moderation.

PETITS FOURS

What are your primary aims when designing a new collection? The biggest aim for me is to create a product that elicits an emotional response. I often begin with something that has elements that are universally loved and understood, so there’s immediate familiarity, then I build them into a product. The magic happens when I start with that base and gently subvert it. This can be done in lots of ways, through combining shapes and surfaces to the way things interact with each other. Reminding someone of a certain experience or creating a positive reaction is very important for me, regardless of whether I’m working in ceramic, melamine or glass.

Andrew Klimecki Vice President of Design Steelite International Having stumbled upon a passion for pottery by chance while studying Art Foundation at Manchester Polytechnic in 1981 – a serendipitous moment that led to a lifelong dedication to the craft, Andrew Klimecki cemented his commitment by taking further courses at Loughborough, and an MA in Ceramics at Cardiff University. His career has included stints at some of the most prestigious ceramics makers in the world, but it’s at Steelite International – where he’s been pivotal to the design process of every piece for more than three decades alongside talented team members – that he’s really made his name. Here, he discusses the inspirations that drive him to create, and why hospitality was always the perfect fit for his plans.

Do trends still play a role? I don’t think trends exist as they used to; these days there are movements. Craft and farm-to-table concepts are important ones that have been around for some time, while small plates and sharing is on the rise. All these encompass a desire for craftsmanship, authenticity, honesty and individuality. Does that present challenges for originality? No, often you find it leads to areas that you wouldn’t usually have considered. You might be working on a custom project, for instance – and everyone’s brief is that they want to stand out – but that means you don’t follow a strict formula, and instead it generates innovation and new ways of thinking about solutions. How important is innovation in the industry? That’s the great thing about hospitality in general – it’s always seeking renewal; constantly looking for new ways to delight and entertain the diner. At Steelite International, we’re very driven to reinvent ourselves year after year because it’s key to everything we do, and that message is directed from very senior management. It’s key to sales, retaining customers and product narrative, and it keeps people coming back to discover what we’re going to do next. What drives that reinvention? We listen to and engage with our customers. And we’re genuinely delighted to solve problems for them. We test every aspect of new products and we have mechanisms in place to ensure they work in practice and in different environments. We are happy to amend things to find the best solution when we’re developing something new, because we’re eager to learn. Sometimes it’s a small thing that we engineer into a product that isn’t even visible to the customer, but operationally it can have an impact. What keeps you inspired? Problem solving is inherent to design and I believe that every product deserves to be designed so it’s the very best it can be – from the most elaborate fine bone china, right down to the crockery at the local café. I also think we owe it to the Earth not to abuse its precious and finite resources, so I keep that in mind when approaching every new range. I’m lucky that designing for Steelite has always given me the freedom to go about my work in this way. There’s an old saying that when you find the job you love, you’ll never work a day in your life, and I’m very fortunate that that’s exactly how I’ve felt for the past 34 years. www.steelite.com

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handmade highest quality silver

sonja-quandt.com | info@kuehnsilber.de | +49 7171 41031

ADVERTISING INDEX ISSUE 46

Altamura Distilleries

104

Kevala

081

Amefa

075

Mesa

085

Arc International

101

Narumi

053

Ariane

029

Perrier Jouet

Bonna

016-017

006-007

Pioli

030 071

Brothers Bond Bourbon

131

Pordamsa

Corby Hall

002

Porland

Costa Nova

014-015

Proof

063

Costa Verde

051

Rak

096

Cristel

041

Revol

093

Crystalex

005

Rewthink

057

Cygnet Distillery

103

Rona

109

Elia

095

Rosenthal

132 127

022-023

Fine Dining & Living

020-021

SonjaQuandt

Franke

024-025

Steelite

Frilich

112

To The Table Europe

125

Garnier Thiebaut

026

To The Table MEA

083

Goodfellows

055

Vinexposium Paris

128

Hacco Inc

123

Vista Alegre

012-013

ID Fine

069

Wedgwood

010-011

Jing Tea

091

XLBoom

033

John Jenkins

047

Zafferano

077

Julius Meinl

018-019

Zieher

099

008-009

129

WASHING-UP

Eat My Dust!

Anamo Design Studio goes pedal-to-the-metal for F1 Arcade’s new venue at Caesars Palace.

130

Lights out and away we go to Las Vegas, as F1

illumination – developed in collaboration with

Arcade opens at Caesars Palace. More than a

Loop Lighting – adds dynamism. An example of

gaming destination, the full-throttle project

this is the kinetic chandelier above the DJ booth,

delivers a premium F&B experience that channels

which transforms seamlessly from sculptural

the exuberant energy of The Strip.

installation to an abstract racing car in motion.

Following the success of F1 Arcade London and

The menu matches the pace with a podium-

its five other racing simulation venues across the

level performance at every turn. Think towering

UK and US, Anamo Design Studio has crafted an

seafood displays, omakase, crudo and wagyu

immersive powerhouse comprising three bars, a

sliders, plus a beverage programme led by Netflix

restaurant and private events spaces. All benefit

Drink Masters winner, LP O’Brien.

from panoramic views of Las Vegas Boulevard and

“Las Vegas is the place to push boundaries, so

the nearby racetrack, placing the site squarely at

we didn’t hold back,” says Ana Moisin, founder

the heart of the entertainment capital.

and Creative Director of Anamo Design Studio.

A statement main bar anchors the space,

“Every detail - from the choreography of light

while black-and-white floor tiles hint at the

to the movement of guests through the space -

motorsport’s iconic chequered flag. Marble-

is designed to surprise. The result captures the

effect tabletops catch the light like sparks

glamour of Caesars Palace, the thrill of Formula

flying from the track, while scene-controlled

1 and the theatre of the city’s nightlife.”