FOUR Magazine Vol. 3 2025 by FOUR Magazine

Lifestyle

ENGINE ENVY

From Ferraris to superyachts, a look at how luxury Italian brand Car & Car is curating life in the fast lane.

THE FINE LIFE

Discover how one man’s passion for Greece is shaping the future of international luxury lifestyle and travel. 24

SEAS THE DAY

Meet Oxyzen, the agency behind some of the most unique yachts on the water—where every journey begins with precision and ends in pure pleasure. 28

HULL OF A SHOW

Cannes’ iconic in-water boat show returns with over 700 vessels, industry-first debuts and the unmistakable glamour of the Côte d’Azur. 32

Travel

A look at how GlobeAir’s new Fractional Jet Ownership Programme simplifies premium air travel across Europe. 41

TRAVEL COLUMN

MEET ME IN MALLORCA

Set between the sea and the Serra de Tramuntana mountains, Zafiro Palace Andratx channels Mallorca’s natural majesty through its design, hospitality and cuisine.

BADEN-BADEN IN BLOOM

Once the playground of royals and writers, Baden-Baden still beguiles with its car-free boulevards, gilded casinos and soul-nourishing spas.

URBAN SANCTUARY

Subtle, soothing and exquisitely designed, Banyan Tree Dubai invites guests to experience rare calm at the edge of the city.

SANCTUARY IN THE SURF

LVMH’s newest Cheval Blanc Maison has opened in the Seychelles, fusing architectural grace with jungle glamour for an island experience unlike any other.

A PALLADIAN MASTERPIECE

Award-winning and endlessly elegant, the five-star Grantley Hall is Yorkshire’s answer to modern British hospitality done right.

ALPINE PERFECTION

Forget what you know about chalets. Ultima Collection reinvents the Alpine escape with five-star finesse and personalised, intuitive service.

Fine Dining

The Clove Club, London, United Kingdom 70 78 86

ÓSCAR MOLINA

La Gaia, Ibiza, Spain

SILVIO NICKOL

Silvio Nickol Gourmet Restaurant, Vienna, Austria

ISAAC MCHALE

102

SAVOUR THE MOMENT

Celebrating a decade of Davidoff’s Escurio line through craft, complexity and considered pairings.

CHRISTOPHE PELÉ

Le Clarence, Paris, France 94

106

DRINK ME, LOVE ME

Italian artist Pietro Terzini rewrites the rules of wine label design with a text-forward collaboration for San Marzano’s beloved Tramari Rosé—where love, wit and wine meet.

Property & Design

114

THE SOUL OF ST. MORITZ

How Maura Wasescha became the name behind the most coveted homes in the Swiss Alps—and why her legacy is only just beginning.

122

DESIGN WITH INTENTION

With a vision rooted in spatial harmony and understated elegance, SOHO’s Sahil Khosla is reshaping the blueprint for modern residential living in the UAE.

132

THE COMFORT CODE

Behind Brinkhaus’s minimalist aesthetic lies over 175 years of expertise—offering sleep solutions engineered for everyday comfort.

118

HOSPITALITY FROM THE HEART

Beyond the beauty and bespoke touches, Lauren Berger’s homes are about one thing: making guests feel truly seen and cared for.

128

SHARPER, SMARTER, COOLER

A look at how renowned German brand Ritterwerk brings professional precision to the contemporary kitchen with its standout culinary tools.

136

CIRCLE OF WARMTH

From garden gatherings to gourmet feasts, OFYR’s open-fire kitchens turn outdoor cooking into a celebration of life’s best moments.

MAGNIFICANT CASTLE

Renovated 2,200 m² residential castle with a covered courtyard, offering potential as residential and/or corporate headquarters, set in a romantic park with over 5 hectares and only 25 minutes from Vienna‘s city center. 35 rooms, elevator, indoor and outdoor pool, 160 m² outbuilding, gatehouse, historic wine cellar, geothermal/gas heating, purchase price upon request (UHNWI only)

AUSTRIA – LAKE DISTRICT NEAR SALZBURG

OUTSTANDING LAKESIDE PROPERTY

Rarity: Stunning lakeside property with a country-style villa and a guesthouse with over 500 m² of living space on approximately 7,000 m² of land and a magnificent stretch of shore with private beaches, a boathouse with an electric high-speed boat, a wellness area with saunas and an indoor pool, approved as a second home, purchase price upon request (UHNWI only)

TURN-OF-THE-CENTURY VILLA

Prestigious property close to the city center with a beautiful turn-of-the-century villa, 11 bright rooms, 5 elegant marble bathrooms, 2 kitchens on three levels with approximately 484 m² of living space plus balconies, extensive 5.7 ha of land with mature trees and a small pond, as well as a tree-lined driveway with a roundabout, granny flat on the ground floor, asking price €4,690,000

PRIVATE PENINSULA WITH VILLA COMPLEX

Rarity: Breathtaking panoramic sea views from sunrise to sunset in this villa complex with 10 rooms on approximately 900 m² of living space, magnificent terraces and two pools on top of a private peninsula of over 100,000 m² in a nature reserve, with a guest house, a private bay and a private road, purchase price upon request (UHNWI only)

– STYRIA

GEORGEOUS CASTLE COMPLEX

Impressive, renovated (event) castle complex with 2,750 m² of usable space, largely barrier-free, surrounded by 19.5 hectares of land in the Mur Valley, modern panoramic elevator, heat pump heating, private hideaway above the castle with stunning views over the valley, parking for 100 cars and a helipad, 25 km from Graz, asking price €9,950,000

ELEGANT VILLA PROPERTY

Exclusive 5-bedroom Palladian-style villa in a central, elevated, quiet location in Grinzing on 1,480 m² of land, approx. 725 m² of land, orangery, pool, terraces, and a magnificent garden, spa with sauna and steam bath, refrigerated wine cellar, and a 5-car garage, built in 2007, HWB 84.5, fGEE 1.43, asking price €9,300,000

Siegbert Sappert

Evelyn Hendrich

AUSTRIA – VIENNA

SPAIN – BALEARIC ISLAND

AUSTRIA

AUSTRIA – IMPERIAL TOWN OF BAD ISCHL

AUSTRIA – VIENNA

Oh, summer, isn’t she wonderful? There’s just something about this time of year that almost forces you to press pause. To travel a little slower, savour things a little longer and appreciate the moments that make life feel full. With that in mind, this edition is all about embracing the pleasure of leisure.

Kicking off in our lifestyle section on page 20, Italian purveyors of premium marques, Car & Car, remind us that driving can still be a thing of beauty, while in Greece, we uncover how entrepreneur Giannis Stasinopoulos is reimagining high-end hospitality with a distinctly Hellenic touch. Oxyzen Yachting offers a window into a life spent at sea—personalised, luxurious and entirely your own—while the Cannes Yachting Festival gives us a glimpse of the innovation that continues to shape the world of elite boating.

Our travel pages follow the same spirit of curiosity. GlobeAir opens the door to private air travel at its most effortless, while stays at Zafiro Hotels in Mallorca, Grantley Hall in the English countryside and Banyan Tree Dubai each offer something unique—be it peace, indulgence or sheer architectural wonder. There’s Alpine escapism too, with Ultima Hotel Gstaad and Ultima Crans-Montana, and island calm courtesy of the new Cheval Blanc Seychelles. Nature also takes centre stage in a trip to Baden-Baden, Germany’s storied spa town with soul.

In the kitchen, our featured chefs continue to push boundaries while staying true to their roots. Starting on page 70, we hear how Óscar Molina takes inspiration from the island of Ibiza to create something truly expressive at Ibiza Gran Hotel’s award-winning La Gaia restaurant. In Vienna, Silvio Nickol transforms memory into mastery at his eponymous two-Michelinstarred dining venue set within the grand Palais Coburg, while in London, Isaac McHale brings clarity and conviction to British cuisine at The Clove Club, balancing playfulness with a produce-first approach. Finally, in Paris, we uncover how Christophe Pelé breaks all the rules at Le Clarence, serving instinctive, improvised cuisine that’s as bold as it is beautiful.

We also turn our attention to those who shape the world around us— designers, makers, architects and artisans. In our property and design section, starting on page 111, we explore the best of Swiss real estate with Maura Wasescha AG and discover how Lauren Berger treats hosting as an act of love for her treasured guests. On the design front, SOHO brings fresh thinking to Dubai’s residential spaces, Ritterwerk reinvents everyday kitchen tools, Brinkhaus redefines comfort in the bedroom, and OFYR proves that cooking outdoors can be just as stylish as in.

Whether you’re reading this from a sun lounger, an airport lounge or the comfort of home, I hope this issue inspires you to celebrate this sublime season in your own way—by revelling in the things that bring you the most joy, wherever you may be.

Clarisse Beeby Chief Editor

Don’t forget to stay up-to-date with news, recipes, and features on our website at four-magazine.com or via Instagram at @four_magazine.

www.four-magazine.com

Lifestyle

DRIVEN BY DISTINCTION

Italy knows style, speed and statement-making—and Car & Car S.R.L. sits squarely at the crossroads of all three.

Within a nation celebrated for its automotive heritage and impeccable taste, one that sees both design and driving as art forms, Italian brand Car & Car S.R.L. has created a space where the two effortlessly converge. Based in Milan, this distinguished dealership has evolved into a lifestyle destination for global connoisseurs who believe a car should do more than just drive—it should inspire.

From its polished showroom floors to its elite aftercare services, Car & Car represents the gold standard in highend automotive experiences. Here, the vehicle is only the beginning. Car & Car doesn’t operate like a traditional dealership. There are no pushy sales tactics, generic greetings or fluorescent-lit rows of indistinguishable cars. Instead, stepping into Car & Car feels like entering a private gallery, where each machine is hand-selected for its pedigree, craftsmanship and design integrity.

“Luxury is not a transaction—it’s an experience. And Car & Car delivers that experience with unmatched finesse,” says Rosita Di Ciancia, Head of Marketing & Public Relations. This philosophy is evident in every element of the company’s approach. With more than 2,000 luxury cars sold annually— ranging from brand-new, zero-kilometre models to carefully maintained icons of engineering—the company caters to a discerning clientele from Europe, the Middle East, Asia and beyond.

OPPOSITE For years, Car & Car has shaped Italy’s luxury automotive landscape with its extraordinary portfolio of vehicles.

ABOVE Car & Car’s inventory includes revered names like Ferrari, Lamborghini, McLaren, Rolls-Royce, Bentley and Aston Martin.

The inventory reads like a collector’s dream: Ferrari, Lamborghini, McLaren, Rolls-Royce, Bentley and Aston Martin are just a few of the names in its impressive portfolio. Each model is showcased with reverence, echoing Car & Car’s belief that the car is not just a mode of transport—it’s a statement of individuality.

But the Car & Car experience doesn’t end with the road. For clients whose lives extend to the water, the company also offers a handpicked selection of luxury tenders and superyachts. The transition from land to sea is seamless, a testament to their ability to meet clients wherever their dreams take them.

From precision automobiles to bespoke yachts, Car & Car’s mission is simple: to turn acquisition into celebration. Whether you’re a seasoned collector or entering the world of premium vehicles for the first time, the company offers more than a product—it provides peace of mind and the thrill of possibility.

However, how Car & Car truly makes its mark is through its relentless commitment to personalised service. The team’s role is not to sell, but to guide, advise and listen. Each interaction is treated with the same discretion and detail you’d expect from a luxury concierge. Post-sale, the relationship continues, with tailor-made maintenance programmes, custom financing and performance upgrades ensuring that ownership remains as enjoyable as the initial purchase. It’s an ethos built on passion, performance and »

« precision. From its founding in 2006 to its current position as one of Italy’s premier luxury vehicle retailers, Car & Car has remained committed to craftsmanship and client service in equal measure.

While rooted in tradition, Car & Car is anything but static. The dealership actively integrates cutting-edge technology into its operations, from digital showroom enhancements to global e-commerce platforms. Their popular Instagram page, for example, brings the showroom

THIS PAGE In addition to its exclusive collection of coveted motor vehicles, Car & Car’s portfolio also includes a hand-picked selection of luxury tenders and superyachts.

experience to followers around the world, allowing enthusiasts to preview newly available models in real time. With partners like ABT Sportsline, BRABUS and Sacs Marine, clients are guaranteed access to the best and latest models on the market.

Perhaps what makes Car & Car truly exceptional is its underlying belief that every car is a piece of art, every interaction is a collaboration and every delivery is a milestone. In an industry increasingly driven by quick transactions and maximising turnover, Car & Car slows things down to focus on detail, meaning and human connection.

“At Car & Car, luxury doesn’t start with a key—it starts with a vision,” explains Rosita. It’s a sentiment that resonates with their loyal clientele, many of whom return again and again, not just for the cars, but for the trust, transparency and taste that define the Car & Car brand.

Whether you’re dreaming of a limited-edition Ferrari, an exquisitely restored Bentley or a superyacht ready to sail the Riviera, Car & Car S.R.L. is where your journey begins. With a deep respect for craftsmanship, a relentless focus on service and an eye toward the future, the company continues to redefine what it means to live—and drive—in luxury.

Find out more at carecar.it

GREEK SOUL, GLOBAL VISION

From fine dining at 30,000 feet to curated global escapes, meet the man putting Greek soul at the heart of some of the world’s most elite travel and lifestyle experiences.

For decades, Greece has stood as a shining beacon of Mediterranean allure, renowned for its crystal-clear waters, whitewashed villages, ancient ruins and famously warm hospitality. While these natural and cultural charms remain timeless, the Greek tourism industry has undergone a striking evolution—one that mirrors the global shift from mass tourism to more meaningful and sustainable travel.

At the forefront of this transformation is visionary entrepreneur Giannis Stasinopoulos, a name now synonymous with the modern face of Greek luxury hospitality. Through his trio of signature ventures—Fine Living Services, Fine Foods Collection and the newly launched Fine Flight Catering—Stasinopoulos is redefining what it means to travel well in the 21st century.

As Greece positions itself as a year-round destination, Giannis Stasinopoulos’s ventures are emblematic of the country’s evolving hospitality landscape. His companies don’t just deliver services—they create elevated, soulful experiences that honour tradition while embracing innovation. By blending Greek values with a global outlook, Giannis Stasinopoulos is helping to lead the future of tourism, from fleeting getaways to unforgettable journeys.

LEFT Fine Flight Catering specialises in high-end culinary services for private aviation, yachts and luxury events.

OPPOSITE & BELOW

Giannis Stasinopoulos and his team at their Athens office.

FINE LIVING SERVICES: GLOBAL REACH, BESPOKE EXPERIENCES

Founded by Giannis Stasinopoulos, Fine Living Services is a luxury travel and lifestyle management agency that operates on a global scale. Specialising in bespoke itineraries, private aviation, luxury yacht charters, cultural immersions and elite event planning, the company is designed to serve the world’s most discerning travellers.

“Today’s luxury traveller expects more than comfort— they seek uniqueness, privacy and meaning,” Stasinopoulos explains. “At Fine Living Services, we blend the soul of Greece with the sophistication of global service to deliver exactly that.”

From handcrafted escapes in the Greek Isles to custom journeys across the world’s most iconic destinations, Fine Living Services sits at the vanguard of experiential travel. Its approach is rooted in personalisation, creativity and a commitment to timeless hospitality.

EXCELLENCE REIMAGINED: THE FUTURE OF LUXURY TRAVEL

Luxury travel is undergoing a profound transformation— one defined not only by comfort, but by meaning, depth, and personalisation. Fine Living Services stands at the forefront of this evolution, aligning with the most visionary experiences around the globe.

Among the most exciting developments is the rise of yachting and cruises by iconic hospitality brands, such as the Four Seasons Yacht, the Orient Express Silenseas and the Ritz-Carlton Yacht Collection. These vessels bring the »

« sophistication of world-class hotels to the open sea, merging bespoke service with immersive exploration.

On land, discerning travellers are embracing ecoconscious luxury safaris, with destinations like the Four Seasons Safari Lodge Serengeti offering refined accommodations in the heart of untamed landscapes, guided by a commitment to wildlife conservation, community engagement and sustainable travel.

At the same time, a new era of transformative wellness is gaining momentum. Resorts such as Chenot Palace in Switzerland and SHA Wellness Clinics in Mexico and Spain have become global benchmarks for integrated well-being, offering personalised, science-based programmes rooted in medical diagnostics, holistic therapies and longevity practices. These sanctuaries redefine luxury by placing health, restoration and inner balance at the centre of the travel experience.

Fine Living Services also embraces other leading-edge trends, such as the Four Seasons Private Jet, which offers inspiring global journeys with bespoke onboard service, and the revival of the Orient Express train, where vintage grandeur meets contemporary design.

Together, these experiences reflect a broader shift in the industry toward immersive, multi-sensory and wellness-focused travel—a shift Fine Living Services not only recognises but actively shapes.

“Our mission is to elevate the way people experience Greece and the world,” says Giannis Stasinopoulos. “Whether it’s a Michelin-level in-flight meal, a spiritual retreat in the Cyclades, a private art tour in Paris or an

after-hours viewing of the Acropolis, we create journeys that inspire, nurture and leave lasting impressions.”

Through strategic partnerships with some of the world’s most prestigious hospitality brands—including the Oetker Collection, LVMH’s hospitality group and the Mandarin Oriental Hotel Group, among many others—Fine Living Services strengthens its global presence while maintaining the highest standards of excellence. These collaborations allow the company to offer clients privileged access to exceptional properties and experiences, ensuring that every journey reflects the refined sensibility and personalised service at the heart of the Fine philosophy.

FINE FLIGHT CATERING: GASTRONOMY AT ALTITUDE

In 2025, Stasinopoulos is expanding his portfolio with the launch of Fine Flight Catering, strategically located near Mykonos International Airport. Specialising in highend culinary services for private aviation, yachts and luxury events, the company is redefining airborne and seaborne dining.

“Fine Flight brings the essence of Greek cuisine to highaltitude and high-sea experiences,” notes Stasinopoulos. “It’s about delivering excellence from the very first moment of the journey.”

From villa deliveries and yacht menus to intimate private events, Fine Flight Catering also works closely with a select circle of esteemed chefs, including Athinagoras Kostakos, Hélène Darroze and Argyro Barbarigou, to curate exceptional gastronomic experiences. While the in-flight offerings remain distinct, these collaborations are thoughtfully reserved for bespoke occasions on land and sea, bringing the spirit of refined cuisine to life in exclusive, personalised settings.

THE FINE GUIDE: A CURATED COMPANION TO THE WORLD

Adding a tangible dimension to the Fine brand, Giannis Stasinopoulos reintroduces The Fine Guide—a beautifully crafted luxury travel magazine and lifestyle directory that showcases the world’s most refined destinations, experiences and services.

Originally launched as the Luxury Edition , the publication made history as the first international luxury travel magazine ever published in Greece in the English language. Released annually for six consecutive years prior to the pandemic, it was celebrated for its elegance, editorial excellence and global perspective.

Following a brief hiatus during the COVID-19 period, The Fine Guide now enters a new era—revived, reimagined, and expanded through exciting new collaborations and a broader global presence.

The Fine Guide is set to be distributed across a curated network of esteemed partners in yachting, aviation and luxury hospitality. It will appear on board private jets such as VistaJet (where Stasinopoulos serves as brand ambassador); in leading properties from Mandarin Oriental, the Oetker Collection and LVMH’s prestigious hospitality portfolio; and in exquisite restaurant groups like LPM and Beefbar, among many others. More than just a publication, The Fine Guide will serve as a passport to a lifestyle— tasteful, timeless and truly global.

ABOVE Giannis Stasinopoulos works closely with a select circle of esteemed chefs, including Hélène Darroze.

BEYOND THE BOW

From high-tech explorers to sleek catamarans, Oxyzen’s growing fleet reflects a fresh and thoughtful approach to modern yachting.

Founded in 2017, Oxyzen Yachting has swiftly made its mark as a premier provider of luxury yacht charters, sales and management services. Built on a philosophy of personalised attention and long-term relationships, the company delivers a high-touch experience on the water—one where every detail is meticulously considered and no request is too ambitious.

Oxyzen’s approach is distinctly boutique, focused not just on yachts themselves but on crafting a complete, end-to-end boating journey. From charter management and vessel construction to brokerage and technical oversight, each facet of the business is designed to meet the needs of discerning clients who expect both excellence and discretion. The team is known for being agile and responsive, with a commitment to quality and an eye firmly on sustainable, forward-thinking practices.

Integral to the company’s success its its exclusive and thoughtfully curated fleet, chosen to reflect Oxyzen’s values of luxury, comfort and safety. Several vessels are also equipped with hybrid propulsion systems and eco-conscious technologies, reflecting the team’s ongoing dedication to responsible yachting and environmental stewardship.

TOP LEFT TO RIGHT

Spanning 47.5 metres, Oasis was built by the international shipyard Ancona and underwent significant refits in 2019 and 2023; Oasis features a state-of-the-art iPad entertainment system, extensive water toys and impressive leisure facilities across its spacious decks; Oasis accommodates twelve guests in its selection of sumptuous cabins.

Among the fleet’s standout new arrivals is Funky Choice , a striking 27-metre power catamaran built by Glolo Yachts in Thailand. Delivered in 2025 and now available for charter in the crystalline waters of the Ionian Islands, Funky Choice is unlike anything else on the water. Combining bold design with generous living space, the vessel accommodates eight guests in four elegant cabins—including a pair of stylish VIP suites with direct access to a massive swim platform, which doubles as a lounge area with an 80-inch TV. With a beam measuring an impressive 11 metres, the yacht boasts exceptional interior and exterior volume, and key features include a jacuzzi on the sundeck, hydraulic deck access, and expansive lounging and sunbathing zones. A professional crew of seven ensures a smooth, luxurious onboard experience, while a wide selection of water toys adds a playful edge to every itinerary.

Also within the fleet is Project Horizon, a highly advanced 60.5-metre explorer from Leapher Yachts designed for long-range cruising. This formidable vessel has an ice-class rating and is equipped for operations in remote corners of the world, from the fjords of Norway to the wilds of Antarctica. Sleeping up to fourteen guests, Project Horizon

features hybrid propulsion, a state-of-the-art spa, a gym and a 200-square-metre beach club with an infinity pool. It also supports a full suite of transport options, including helicopter, submarine and seaplane compatibility, making it a true go-anywhere yacht.

For those drawn to classic Mediterranean styling and versatile onboard entertainment, Oasis offers an appealing mix of elegance and innovation. Measuring 47.5 metres and built by the international shipyard Ancona, Oasis underwent major refits in 2019 and 2023. It now accommodates up to twelve guests across its expansive decks, with hightech amenities such as an iPad-controlled entertainment system, an array of water toys and several tenders for on-the-go exploration.

Another highlight is Dinaia, a sleek 32-metre motor yacht built by Sanlorenzo in 2018. Sleeping ten guests

BELOW Built-in 2025 and designed for chartering the stunning Ionian Islands, Funky Choice accommodates eight guests in four elegant cabins.

in five generously sized cabins, Dinaia is purpose-built for entertaining, with a spacious flybridge, stabilisers for smooth cruising and a hydraulic swim platform ideal for easy water access. High cruising speeds and a stylish interior make Dinaia a perennial favourite for charter groups looking to mix relaxation with a touch of adventure.

From the Caribbean to the Mediterranean and beyond, Oxyzen’s charter services give clients the freedom to explore some of the world’s most captivating seascapes. Whether in search of remote islands, hidden coves or iconic coastal destinations, the experience is always elevated thanks to professional crews, pristine vessels and a charter team that handles every detail with finesse.

Over and above chartering, Oxyzen also offers a robust sales division, where the same level of care and expertise is applied to the complex process of buying or selling a »

« yacht. The team provides highly tailored consultations and draws on an extensive network to match clients with the right vessels. Their knowledge of the global market and keen understanding of individual client needs ensures a seamless and rewarding experience from start to finish.

For yacht owners, Oxyzen’s management services provide peace of mind and exceptional operational support. Covering everything from technical oversight and financial planning to crew selection and maintenance, the company ensures that every yacht in its care is managed to the highest standard. Their proactive, hands-on approach

THIS PAGE Designed for pure enjoyment on the water, Dinaia, a 32-metre motor yacht from Sanlorenzo, boasts high cruising speeds, stabilisers for smooth sailing and a wealth of onboard and marine entertainment options.

means that owners can enjoy their yachts without being burdened by day-to-day responsibilities.

With headquarters in Athens and Nicosia, Oxyzen operates at the intersection of major boating routes while offering deep-rooted local knowledge—particularly in the thriving Greek yacht market. The result is a service that feels both international and personal, perfectly suited to the needs of modern yachting life. For those ready to discover the world by sea, whether as a charter guest, an owner or an investor, Oxyzen Yachting delivers an experience that is, quite simply, a tide above.

THE BEAUTY OF BOATING

Each September, professionals and passionates alike converge on the Côte d’Azur to witness exciting product launches, groundbreaking design and industry-defining innovation at the Cannes Yachting Festival.

There are few things in life more seductive than the Côte d’Azur in September. The crowds have thinned, the sun is gentler on the skin, and the sea—always sparkling in its signature shade of sapphire—remains a beguiling constant. But for those of us who cherish the thrill of innovation on the water, it is not just the Mediterranean that draws us here each year. It’s the promise of discovery. And nowhere is that promise more exquisitely fulfilled than at the Cannes Yachting Festival, Europe’s largest and most prestigious in-water boat show and the grand opening of the nautical season.

Bringing together the most important players in international yachting, the 48th edition of this lauded affair, due to be held from 9 to 14 September 2025, is set once again to transform Cannes into the epicentre of maritime excellence. Sailing or motor, monohull or multihull, electric, hybrid or traditional engines—the event offers a comprehensive overview of the industry’s latest innovations and trends, making it an unmissable date on the international boating calendar. With over 600 exhibitors presenting more than 700 boats, from compact 5-metre day cruisers to majestic 50-metre superyachts, it’s a dazzling display of power, elegance and imagination.

Spanning the Vieux Port and Port Canto, the festival stretches along Cannes’ famous bay, uniting two iconic harbours with distinct identities and ambitions. At the Vieux Port, one finds a bastion of luxury motor yachts, ranging from 12 to 45 metres. This is where the heavyweights of the industry drop anchor—where carbon fibre meets Champagne, and where a stroll down the

OPPOSITE Aerial view of Cannes during the 2024 Cannes Yachting Festival © KELAGOPIAN —CYF 2024.

CLOCKWISE FROM TOP LEFT Orenda, a 40.8-metre motor yacht from Italian shipyard Benetti, on display at the 2024 Cannes Yachting Festival; Power Boat Marina at the 2024

Cannes Yachting Festival

pontoons can lead to impromptu sea trials aboard the newest launches from world-renowned shipyards. Here, gleaming hulls reflect the golden light of late summer, and deals worth millions are discussed over espresso and polished teak.

Across the bay at Port Canto, the focus shifts—though no less glamorously—to sailing yachts, performance cruisers, and new innovations in propulsion and design. This area is smartly segmented: the Sailing Area, showcasing over 120 vessels larger than 10 metres; the Power Boat Marina, introduced last year to much acclaim, offering motorboats up to 12 metres; and the Yacht Brokerage & Toys zone, where dreamers and serious »

« buyers alike can indulge in the fantasies that fuel every seafarer’s soul.

What differentiates the Cannes Yachting Festival is not just its impressive scope or picturesque setting, but the dynamic energy that courses through every dock, debut and discussion. This is not a static exhibition but a living, breathing celebration of an industry in constant motion. As the world of yachting evolves—pushed by environmental concerns, technological leaps and shifting lifestyle priorities—Cannes remains the ideal place to experience that evolution first-hand.

Nowhere is this more evident than along the Innovation Route, an initiative that highlights the most forwardthinking projects in the sector. From electric and hybrid engines to biodegradable materials and intelligent onboard systems, this curated journey reveals a future in which luxury and sustainability need not be mutually exclusive. As Sylvie Ernoult, Director of the Festival, aptly states, Cannes is committed to “supporting the sector and highlighting its excellence”, even amid the complex economic and geopolitical challenges of today.

Indeed, the 2025 edition promises not just boats, but ideas—ideas about how to navigate the seas more responsibly, how to design with greater purpose and how to

CLOCKWISE FROM LEFT

Sailing Area at the 2024

Cannes Yachting Festival

2024; VIP Club at the 2024

Cannes Yachting Festival

elevate the onboard experience to new heights. Visitors— of which there were over 55,000 at the 2024 event—are invited not only to admire the yachts but to interact with them, to understand the craftsmanship behind every detail, and to meet the artisans, engineers and visionaries who are reshaping modern yachting.

Of course, Cannes wouldn’t be Cannes without a generous spoonful of indulgence. Late-night soirées aboard private yachts, exclusive Champagne tastings at sunset and intimate previews for discerning buyers— this is a festival that knows its audience and caters to them impeccably. And the organisers have gone to great lengths to elevate the experience even further. A new layout for both the Vieux Port and Port Canto ensures smoother circulation and a more immersive visit. The much-appreciated sea shuttle service has been further enhanced, allowing for effortless transit between the two ports. The entrance experience has also been refined— because, in Cannes, even the arrival must feel like a red carpet moment.

Whether you’re there to commission a yacht, explore new charter options or bask in the sun-drenched splendour of the Riviera lifestyle, the Cannes Yachting Festival delivers a highly curated experience that celebrates the beauty of boating in all its glory.

Imagine a world beyond your imagination.

At familux resorts , dreams unfold in every detail. Parents unwind in serene spa retreats, indulging in ultimate relaxation, while gourmet cuisine delights every taste. For the youngest guests –from babies to teens – dedicated Kids Clubs spark joy and curiosity. Together, families create moments of pure happiness, bringing home a treasure trove of cherished memories to last a lifetime.

Travel

Seychelles · Maledives · Mauritius · La Réunion

Madagascar · South Pacific · Sri Lanka · Bali · Lombok

Thailand · Cambodia · Vietnam

Dubai · Qatar · Oman · Southern Africa

Balearic Islands · Sardinia · Marrakesh

To escape from everyday life – a thought that is particularly tantalising at this time of year: immerse yourself in foreign cultures, discover exotic spices and indulge in gourmet cuisine. Experience the perfect service, spacious villas with ultimate privacy and breathtaking natural backdrops, white sandy beaches by the turquoise sea ... Whenever your desire for relaxation and an unforgettable break grows, our experienced experts will fulfil all your wishes with attention to detail – ensuring you enjoy the most precious days of the year to the fullest.

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NATUR UND LUXUS AUF SONNIGEN INSELN

A Luxury Mountain Escape –

Just for You

A Luxury Mountain Escape –Just for

You

Experience authentic and refined luxury in total privacy

Enjoy the cosy charm of a private chalet without compromising on the style and comfort of a five-star design hotel. Nestled in pristine mountain nature, this luxury hideaway is the perfect retreat to share unforgettable memories with loved ones.

Dive into the colourful Carinthian summer

Hike or bike the Nockberge, swim in crystal clear lakes, play golf on 20+ courses, and more. Explore Carinthia’s vibrant culture, cities and SlowFood cuisine — with a private chef or at local top gourmet spots.

Indulge in pure relaxation and absolute well-being

Unwind in your heated private pool with Jacuzzi, enjoy the spa area with panoramic sauna and hanging loungers, or dwell in the serene garden by the creek. Enhance your stay with VIP services like massages or private yoga sessions.

A SMARTER WAY TO FLY

GlobeAir introduces its Fractional Jet Ownership Programme, offering flexibility, efficiency and guaranteed availability to modern private travellers.

For over seventeen years, GlobeAir has shaped the private aviation landscape in Europe with seamless experiences, an unmatched network and exceptional service. Now, the company is redefining private jet access with its new Fractional Jet Ownership Programme, giving discerning travellers the chance to enjoy the freedom of private flying without the full responsibilities of aircraft ownership.

At the heart of the programme is simplicity. Instead of buying an entire aircraft, clients purchase a share in a brand-new Cessna Citation M2 Gen2. This grants them a specific number of flight hours annually, with guaranteed availability and no blackout dates or hidden fees. It’s private aviation on your terms: cost-effective, flexible and entirely hassle-free. »

YOUR JET, ALWAYS READY

Full aircraft ownership can be complex and costly. Between hangarage, crew, maintenance, insurance and management, it demands constant oversight. GlobeAir’s Fractional Jet Ownership Programme removes those burdens, replacing them with a fixed monthly fee that covers all operational costs. Shareholders are assured transparent pricing with no repositioning or fuel surcharges, and they only pay for their occupied flight time.

With GlobeAir, fractional owners enjoy all the benefits of ownership— including asset value, guaranteed access and priority booking—with none of the administrative weight. The result is a more predictable, efficient and elevated travel experience.

MEET THE CITATION M2 GEN2

Designed for short-haul comfort and performance, the Cessna Citation M2 Gen2 is an ideal choice for both business and leisure travellers. With space for up to six passengers, the aircraft features ergonomic seating, ambient lighting, wireless charging and multiple power outlets—creating a cabin environment tailored to productivity or relaxation.

Cruising at 748 kilometres per hour with a range of 2,871 kilometres, the M2 Gen2 offers direct routes across Europe, connecting cities like Paris and Athens or London and Rome without the need to refuel. Its short takeoff and

PREVIOUS PAGE With GlobeAir’s new Fractional Jet Ownership Programme, clients can purchase a share in a brand-new Cessna Citation M2 Gen2, granting them a specific number of flight hours annually, with guaranteed availability and no blackout dates or hidden fees.

ABOVE Designed for short-haul comfort and performance, the Cessna Citation M2 Gen2 is an ideal choice for both business and leisure travellers.

landing capabilities also allow travellers to access smaller airports, putting them closer to their final destination and saving them valuable time.

EXPERTISE THAT MATTERS

GlobeAir operates under an Austrian Air Operator Certificate (AOC) and maintains a fleet of jets that meets the highest safety and performance standards. Its Part 145-certified maintenance facility in Linz, Austria, ensures consistent aircraft availability and operational excellence.

The company handles over 15,000 flights a year and serves 984 destinations across Europe, from major hubs to remote runways. With a multilingual concierge team available 24/7, GlobeAir supports each journey from start to finish.

TIME WELL SPENT

Whether flying frequently for business or seeking a more efficient way to enjoy leisure travel, fractional ownership offers an ideal balance of accessibility, control and value. Shareholders enjoy flexible scheduling and tailored service, making every journey a seamless extension of their lifestyle.

With GlobeAir’s new programme, private jet ownership is no longer about complexity—it’s about clarity, confidence and convenience. Your private jet. Your schedule. Your freedom.

MALLORCAN MAGIC

With its panoramic vistas, architecturally attuned spaces and deep reverence for the island’s natural beauty, Zafiro Palace Andratx epitomises Mediterranean sophistication in every sense.

Perched gracefully atop a sunlit hill, where the endless blue sky melts into the azure sea and time seems to stand still, lies a sanctuary of luxury, serenity and artistic allure: Zafiro Palace Andratx. Located in the picturesque Camp de Mar village in southwest Mallorca, this iconic five-star hotel sets a new standard for Mediterranean hospitality with a refined concept of relaxed exclusivity, designed to seduce the senses and elevate the experience of modernday travellers.

More than just a hotel, Zafiro Palace Andratx is a world in itself, meticulously designed for those seeking a retreat in which every detail has been carefully considered. This exceptional resort invites guests to immerse themselves in the island’s natural splendour, offering a sophisticated yet modern setting that is deeply respectful of the surrounding natural environment. With spellbinding views

BELOW The Zafiro Club

of the shimmering sea, the famous Andratx golf course and the magnificent Serra de Tramuntana mountains—a UNESCO World Heritage Site—every corner of the hotel is a celebration of what truly matters: the art of the good life.

ARCHITECTURE & DESIGN: CONSCIOUS LUXURY

From its inception, Zafiro Palace Andratx embraced an architectural philosophy that seamlessly blends with its natural surroundings. Clean, refined lines, neutral colours and noble materials come together to create a harmonious connection between modern sophistication and organic beauty. The use of natural stone, marble and wood, along with the large windows framing the breathtaking scenery, fosters an atmosphere that is both warm and timelessly elegant.

The interior design gracefully celebrates Mediterranean aesthetics while maintaining a refined sense of

sophistication. The end result is a flawless fusion of art and functionality. From the luxurious suites to the comfortable public areas, every corner radiates an ambience of serenity and exclusivity.

SUITES WITH A PRIVATE SOUL

At Zafiro Palace Andratx, privacy and comfort take centre stage. The resort boasts 304 suites, many featuring private pools or swim-up access, providing an intimate haven for even the most discerning travellers. Each suite is equipped with spacious terraces, luxurious king-size beds,

invigorating rain showers and cutting-edge technology, creating an experience that both anticipates and exceeds guest expectations.

ZAFIRO CLUB: LUXURY ELEVATED TO EXCELLENCE

For the most discerning of travellers, Zafiro Hotels has introduced the Zafiro Club, an elite service that embodies the pinnacle of exclusivity within the resort. Designed for guests seeking a truly extraordinary experience, this premium service offers access to a privileged area of the resort, home to suites that boast spectacular views of the sea and the stunning landscapes of Camp de Mar.

Zafiro Club guests are treated to a private check-in on arrival, the dedicated service of a personal concierge attentive to every detail, access to an exclusive pool with a private bar, and priority reservations at the hotel’s diverse choice of restaurants. The luxurious suites offer premiumquality amenities by Jo Loves and thoughtfully selected details designed to make every moment even more special. To complete the experience, guests can indulge in a soothing massage at the Opal Spa by Germaine de Capuccini, a sanctuary of wellness that offers the perfect finishing touch to an unforgettable holiday break.

CUISINE: A FLAVOURFUL JOURNEY

The culinary experience at Zafiro Palace Andratx is designed to be savoured at a leisurely pace, with exceptional dining options that allow guests to travel the world while remaining in the resort. The hotel provides five gourmet »

« restaurants, each showcasing a unique personality and meticulously curated ambience. The Market is an international buffet with show-cooking stations, welcoming guests with a varied choice of vibrant cuisine, while The Veranda presents a refined take on Mediterranean cuisine, highlighting local ingredients and reinvented traditional recipes. Tastes & Sushi Bar tempts guests to immerse themselves in the delicate flavours of Asian cuisine, with a focus on authentic Japanese dishes. The Olive Tree, where the grill takes centre stage, features premium cuts and grilled specialities that celebrate authenticity.

And finally, there’s Caliu Steakhouse, a sophisticated haven for meat lovers with a contemporary approach to classic steakhouse favourites. Each restaurant also offers welldevised wine list, with particular emphasis on Mallorca’s finest wineries and international labels that are perfectly paired to complement every bite.

THE ART OF TAKING CARE OF YOURSELF

The upscale Opal Spa by Germaine de Capuccini offers an oasis of serenity complete with hydrotherapy circuits, personalised treatments and holistic rituals inspired by ancestral techniques. A gym with sea views, outdoor yoga classes and tailored wellness programming allows every guest to reconnect body and mind in their own special way.

For travellers seeking something more active, the resort provides opportunities for cycling, hiking and golf on the adjoining eighteen-hole golf course. And for guests looking for a deeper connection with the essence of Mallorca, the concierge team curates bespoke and unique experiences such as sailing trips to secluded coves, private tastings in charming wineries or visits to local artisan workshops.

In a world where time is the ultimate luxury, Zafiro Palace Andratx offers much more than just a holiday—it provides a way to live life with intensity, surrounded by beauty, serenity and purpose. From the awe-inspiring first sunrise over the sea to the enchanting final drink under the stars, every moment here is carefully crafted to become a cherished and unforgettable memory.

ABOVE The terrace at Caliu Steakhouse is the ideal spot for a romantic dinner.

BELOW The Opal Spa by Germain de Capuccini is a sanctuary of calm.

Every moment a journey in

THERE ARE A LOT OF DREAM DESTINATIONS AND RESORTS WORLDWIDE

Our passion is to discover them for you.

No matter if it’s a romantic finca hotel in Mallorca, a luxury safari lodge in Africa or an elegant island resort in the Maldives –only hotels we have personally tested and that convinced us are featured in our programme. Don’t hesitate to contact us by mail, telephone or via our website.

We will create a personalised, handpicked offer tailored specifically for you.

OLD WORLD, NEW CHARM

Rooted in Roman history and wrapped in Black Forest beauty, Baden-Baden is no longer just a historic spa town but a destination redefined for a new generation of travellers: those who seek culture, nature and that ever-elusive European art of living well.

There are plenty of reasons to fall in love with Baden-Baden—twelve, to be exact, if you go by local lore. But spend more than an afternoon here, and you’ll realise it’s not about ticking off a list. It’s about relishing the way the city makes you feel. Tucked at the edge of Germany’s Black Forest and long regarded as a favourite getaway amongst royals, aristocrats and artists, it’s a town with deep roots and a clear sense of itself—a place that has always known how to live well.

Yes, it’s beautiful. A storybook town where leafy promenades hug Belle Époque façades, where thermal waters still rise from ancient Roman springs, and where opera houses and hiking trails share the same postcode. But Baden-Baden isn’t trying to impress; its charm comes

naturally. There’s a certain ease to life here, the “good-good life”, as locals call it—and visitors are invited with open arms to share in the experience.

Start with the culture—it’s one of the main reasons people come here. There’s the Festspielhaus, one of Europe’s largest concert halls, known for its world-class acoustics and even better year-round programming. Then, there’s the striking Museum Frieder Burda, designed by renowned architect Richard Meier, which showcases modern masterpieces in sleek, light-filled rooms. Theatre, symphony, exhibitions, all with international headliners— you’ll find the kind of cultural calendar you’d expect from a major European city, yet in a place that’s small enough to walk end to end in a morning.

From there, take a turn into nature—reason number two. Baden-Baden sits at the foot of the Black Forest, and trails curl out from the town like ribbons, inviting long walks and longer conversations. It’s a place where you can swap high heels for hiking boots in a heartbeat. One minute you’re browsing chic boutiques on Sophienstraße, the next you’re gliding up Merkur Mountain on Germany’s longest funicular railway. At the summit, the air is crisp, the sky is closer, and Baden-Baden spills out beneath you like a finely painted mural, framed by forested hills and vineyards as far as the eye can see.

Back in town, green space is also threaded throughout Baden-Baden’s car-free centre. The Lichtentaler Allee—a

OPPOSITE, TOP BadenBaden is surrounded by forests and hills © BadenBaden Tourismus GmbH / Paul Michael.

OPPOSITE, BOTTOM

Leopoldsplatz, a beautiful square in the centre of Baden-Baden © Black Forest Production.

CLOCKWISE FROM TOP LEFT Built in the 1800s in a Neo-Renaissance style, the historic Friedrichsbad combines Roman bath culture with Irish hot air bathing © BadenBaden Tourismus GmbH / N. Dautel; the Casino Baden-Baden features opulent detailing with gilded ceilings and crystal chandeliers © Torben Beeg; Baden-Baden’s car-free centre is home to cobblestone streets lined with Belle Époque buildings © Baden-Baden Tourismus GmbH / C. Cancellieri.

two-kilometre-long promenade lined with mature trees and sculpted flowerbeds—runs along the River Oos, linking the town’s grand hotels, villas and museums. Walk it in the early morning and you’ll hear birdsong, the occasional rustle of leaves and not much else—quiet, natural bliss.

For all its lush greenery, Baden-Baden also has a surprising Mediterranean side. On the southern slopes of the Florentinerberg hill, you’ll spot lemon trees, cypresses and palms thriving in the warmth that rises from natural hot springs bubbling at 68°C below. Sit here in the afternoon sun, inhaling the scent of herbs and citrus blossom, and you might just forget where you are. Germany? Or a hilltop terrace somewhere in northern Italy?

The Romans were the first to settle in Baden-Baden over 2,000 years ago, drawn by the thermal waters that still flow today. What began as Aquae became, over time, a destination built around well-being and relaxation. That sense of care continues in the town’s elegant bathhouses, like the modern Caracalla Spa or historic nineteenth-century Friedrichsbad with its domed frescoed ceiling and ancient Roman-Irish bathing rituals.

But while this UNESCO-recognised spa town does slow living exceptionally well, it also knows how to turn up the energy. At the famed Casino Baden-Baden—once frequented by Dostoevsky and dubbed the most beautiful in the world by Marlene Dietrich—you’ll find roulette wheels spinning under ornate crystal chandeliers and gilded mirrors. Next »

« door, Club Bernstein and The Grill draw a stylish crowd for cocktails, fine dining and the occasional black-tie soirée.

Then there’s the Baden-Baden horse racetrack, which bursts into life each spring and autumn with the thunder of galloping hooves, the pop of Champagne corks and a dazzling parade of hats that could rival Royal Ascot. A cornerstone of the city’s social calendar since 1855, these major international meetings—including the Great Festival Week in August/September and the Sales & Racing Festival in October—blend high-stakes sport with timeless tradition, drawing crowds as captivated by the glamour as the gallop.

When hunger strikes, there’s reason number ten: food. With its location straddling the Black Forest and Alsace, Baden-Baden sits at a culinary crossroads, giving rise to unique and adventurous cuisine. Think of forest mushrooms and venison, flammkuchen and foie gras, paired with exceptional wines from nearby vineyards. There are Michelin-starred kitchens cooking multi-course tasting menus, coffee shops serving devilishly delicious slices of Black Forest gateau and casual open-air cafés preparing regional delights—and space for all to shine.

Then there are the roses. In a town known for beauty, it’s fitting that two gardens are dedicated entirely to these gorgeous blossoms. The Gönneranlage, a romantic gift from the “Coffee King” Hermann Sielcken to his wife in the 1900s, is home to over 400 varieties across 10,000

CLOCKWISE FROM TOP LEFT MerkurBergbahn, Germany’s longest funicular railway © Baden-Baden

Tourismus GmbH / N. Dautel; Old Hohenbaden

Castle © Baden-Baden

Tourismus GmbH / N. Dautel; the Rosenneuheitengarten blooming in summer

GmbH / C. Cancellieri; Baden-Baden Rebland

wine region © BadenBaden Tourismus GmbH / Paul Michael.

bushes, and come warmer weather, it transforms into a sea of colour. The Rosenneuheitengarten, meanwhile, hosts an annual international rose breeding competition, where new varieties are judged and admired. If the scent of summer had a capital, this could be it.

Celebrities, artists, emperors—they’ve all walked these same rose-fragranced paths and cobblestone streets. Sissi of Austria, Brahms, Bill Clinton, Ed Sheeran, Victoria Beckham, the list of notables goes on. But there’s no need to be famous to find magic here. All you need is time. A few days, perhaps. Just enough to discover your own reason—or twelve—for falling for Baden-Baden.

A MODERN CLASSIC IN THE NORTH

Nestled in one of England’s most picturesque corners, Grantley Hall is a rare find—a stately country house where heritage, hospitality and modern luxury converge in perfect harmony.

Dating back to the seventeenth century, Grantley Hall is an impressive Grade II listed Palladian-style building. This five-star haven is truly worth crossing oceans to experience.

Nestled on the edge of the Yorkshire Dales, this country retreat seamlessly combines timeless British elegance with authentic Yorkshire charm.

Having earned more than seventy global and national awards since its 2019 opening, its latest accolades include

the prestigious two-Michelin-Key distinction and ranking as the third Best Hotel in the United Kingdom by the Condé Nast Traveller Readers’ Choice Awards 2024.

Grantley Hall offers 47 exquisitely appointed rooms and suites, each combining a classic aesthetic with contemporary comforts. Guests can indulge in a culinary journey across five world-class venues, each offering a diverse gastronomic experience. What truly sets Grantley Hall apart is its commitment to excellence in service and

BELOW Grantley Hall is set within the rolling landscapes of the Yorkshire Dales in Northern England.

its dedicated team of staff, who deliver exceptional guest experiences infused with warm Yorkshire hospitality. This combination of luxurious accommodations, delicious cuisine and heartfelt service makes Grantley Hall a standout destination among the world’s finest luxury hotels.

Rich in history, the original Hall was constructed prior to Queen Anne’s reign and has been home to various noble families throughout its existence. Its most recent custodian acquired the estate in 2015. Following an intense four-year, multimillion-pound renovation, Grantley Hall opened its doors as a luxury hotel in the summer of 2019 for the very first time.

Today, Grantley Hall stands as a perfect fusion of historic grandeur and modern luxury, with the décor throughout opulent yet tasteful. The historic main Hall, with its original oak panelling and roaring fireplaces, evokes a sense of timeless tradition, while the newer wing, built during the renovation, showcases a more contemporary elegance. This extension includes modern bedrooms, a state-ofthe-art gym and a luxurious spa. Additionally, there is also an adjacent building housing the event space of the Grantley Suite, Bar & Restaurant EightyEight and the chic subterranean venue, Valeria’s Champagne & Cocktail Bar.

With its five restaurants, guests can choose acclaimed fine dining in Shaun Rankin at Grantley Hall or Fletchers

Restaurant, celebrating Britain’s culinary heritage with a twist, or the Norton Bar & Courtyard that offers a relaxed alfresco setting in the warmer months. Meanwhile, The Orchard transforms with the seasons, offering a thoughtfully curated menu that changes to reflect the flavours of spring and summer, as well as autumn and winter. Bar & Restaurant EightyEight provides vibrant Asian fusion cuisine, while a quintessential British Afternoon Tea is served daily with pastries crafted by the expert Pastry Team.

The latest addition to Grantley Hall’s dining portfolio is The River Terrace. This elegant extension of the Norton Courtyard sits gracefully atop the River Skell on a fixed dining pontoon, welcoming guests during the summer months.

Each bedroom is designed with painstaking attention to detail. The jewel in the crown is the Royal Suite, a two-floor, 103-square-metre space often chosen as a bridal suite. It boasts a mezzanine bedroom and a lower lounge with a breathtaking view of the fountain, River Skell and driveway. Its walk-in wardrobe leads to a concealed bathroom with a roll-top bath overlooking the formal gardens.

For a modern touch, the 128-square-metre Presidential Suite in the Fountains Wing provides a contemporary retreat. Accessible via a private hallway, it features a grand sitting room with a bar, baby grand piano and an intimate »

CLOCKWISE FROM TOP LEFT The Norton Bar; Superior Suite; Valeria’s Champagne & Cocktail Bar; Royal Suite living room.

« dining area. The spacious bedroom offers views of the West Lawn, opening to an opulent bathroom with Italian marble and a four-piece suite. The options don’t stop there— you can also choose from Superior Suites, Grand Suites, Junior Suites, Executive and Deluxe Rooms, each offering an idyllic escape tailored to your preferences.

Set within 38 acres of meticulously manicured grounds, Grantley Hall offers a sanctuary that speaks for itself. At the front of the Hall, the formal Rill Garden guides you to a sculpture that perfectly frames the house, offering a stunning perspective. A stroll along the garden trail will lead you to the historic Japanese Garden—listed by English Heritage as the first of its kind in the United Kingdom, established in the early 1900s. As you explore further, you will discover the enchanting Rose Garden and the Kitchen Garden on the other side of the estate.

For ultimate relaxation, Grantley Hall’s serene surroundings offer everything you need. The awardwinning Three Graces Spa embodies elegance, vitality and tranquillity. This luxurious spa features full body rituals, hand and foot treatments, and a selection of holistic therapies designed to enhance your well-being. Enjoy the eighteen-metre indoor pool, relax in the indoor-tooutdoor hydrotherapy pool, or indulge in various thermal

ABOVE Grantley Hall sits on a pristine 38acre plot surrounded by a river, a variety of trees and perfectly manicured gardens.

experiences and even a snow room. The Nordic Spa Garden, with its ice baths, outdoor sauna and hot tub, provides a sublime setting to unwind and rejuvenate.

The ELITE Gym sets a new standard in fitness. Spanning two levels, it offers state-of-the-art equipment, specialised treatments and diverse workout spaces. Should you try cryotherapy at -85°C, enjoy a personalised Medi-Stream Spa Hydro massage, or train on the underwater treadmill, ELITE’s specialist treatments provide a wide array of benefits, from improving your performance to aiding rehabilitation.

If you are eager to explore Grantley Hall and its surroundings during your visit, you will find a wealth of attractions right on Grantley Hall’s doorstep. Choose from onsite adventures, along with those nearby that will help you to create unforgettable memories, from cycling to golf or Grantley Hall’s very own motorsport simulator. Ideally situated in the heart of Yorkshire, Grantley Hall is perfect for exploring many remarkable destinations, from the historic charm of Ripon and York to renowned heritage sites such as Fountains Abbey, Brimham Rocks, RHS Harlow Carr and Harewood House.

However you choose to enjoy all that Grantley Hall has to offer, this is your invitation to explore the magic that this magnificent hotel in the North of England possesses.

DUBAI’S QUIET ESCAPE

Effortlessly secluded yet unmistakably Dubai, Banyan Tree’s debut in the United Arab Emirates brings Asian sensibility and soul to Bluewaters Island.

Dubai is no stranger to pageantry. The city dazzles with its skyline that bursts with architectural ambition, its restaurants helmed by the world’s most daring chefs, and its commitment to offering the extraordinary at every turn. Yet, even in a destination where the exceptional is expected, there are moments—and places—that surprise. Banyan Tree Dubai is one of them. Tucked away on Bluewaters Island, the recently launched resort gives new meaning to “urban escape”, creating a sanctuary where the energy of Dubai meets the serenity of the Far East. Stepping into Banyan Tree Dubai is akin to exhaling. From the very first moment, a feeling of zen settles in—a shift in atmosphere marked by quiet corridors scented with the brand’s signature essential oils, soothing textures and an architectural language that favours softness over

spectacle. It’s a study in contrast. Outside, the glittering skyline looms across the bay. Inside, time slows. Noise dissipates. And what remains is a curated sense of peace that feels both rare and deeply luxurious.

The setting itself plays a pivotal role in the hotel’s distinct identity. Bluewaters Island, home to the Ain Dubai observation wheel and a carefully master-planned mix of retail and leisure experiences, is connected to the

CLOCKWISE FROM OPPOSITE Banyan Tree

Dubai boasts a prime seaside location on Bluewaters Island; the hotel is enveloped in greenery and sea views; the expansive threebedroom Presidential Suite; the hotel’s interior is inspired by Japanese minimalism.

mainland but feels gently apart from it. Banyan Tree takes full advantage of this enviable location, with 500 metres of private beach, infinity pools that stretch toward the horizon and unobstructed views across the Arabian Gulf. From sunrise yoga to evening cocktails with the skyline flickering to life in the distance, the resort’s positioning invites guests to engage with Dubai on their own terms—close enough to the action, yet blissfully detached.

The aesthetic is unequivocally Banyan Tree: a blend of contemporary Asian elegance and biophilic design principles. Conceived by Singapore-based studio BLINK Design, the interiors marry clean architectural lines with natural materials and thoughtful details that evoke a refined sense of place. In the 178 rooms, suites and villas, light wood tones and textured fabrics are complemented by subtle nods to Japanese minimalism. Floor-to-ceiling windows flood spaces with natural light while balconies invite lingering gazes across the water. The effect is deeply restorative—these are not just places to sleep but spaces to inhabit slowly.

And for those seeking the extraordinary, the tenbedroom Banyan Tree Villa will not disappoint. With its private beach, swimming pool, cinema and expansive indoor-outdoor layout, it offers one of the most exclusive residential-style accommodations in the city. However, even the hotel’s the entry-level rooms feel markedly elevated, with pillow menus, spa-like bathrooms and tranquil palettes that cocoon rather than overwhelm. »

« Like the rest of the resort, dining at Banyan Tree Dubai is an experience shaped as much by ambience as by cuisine. At the culinary helm is a lineup of standout restaurants designed to satisfy a global palate. Demon Duck by Alvin Leung, the city’s newest outpost from the rebellious Michelin-starred chef, delivers high-voltage Chinese flavours with an avant-garde edge. Peking duck is theatrically carved tableside, signature plates arrive with an artful flourish, and the space—intimate, moody and full of clever visual cues—feels worlds away from the more ostentatious restaurants the city is known for.

For those with a taste for Japan, TakaHisa serves up precision-perfect omakase featuring prized cuts of A5 Kobe beef and the freshest seasonal seafood. By day, guests can indulge in Riviera-style lunches at Alizée, the Mediterranean beachfront grill, or enjoy tranquil tea ceremonies at Tocha, the Japanese-inspired lounge offering delicate pastries and a front-row seat to the sea. The diversity of the dining options ensures that no two days need feel the same, and that every craving is met with finesse.

Nevertheless, for all its culinary flair and architectural allure, it is the spa and wellness philosophy that anchors the Banyan Tree experience. At the heart of the resort lies its Rainforest Hydrothermal Sanctuary, a circuit of experiential water therapies inspired by Asian and European traditions. Here, guests move through a sequence of misting rooms, steam baths, vitality pools and sensory showers that are as therapeutic as they are immersive. Treatments incorporate ingredients like green tea and crushed herbs, and therapists trained at the Banyan Tree Spa Academy deliver everything from traditional Thai massages to signature rituals that reflect the brand’s holistic ethos.

The resort’s Well-being Centre also offers yoga, meditation, sound healing, and nutrition-focused programming that appeals to travellers wanting more than just relaxation. Banyan Tree’s proprietary eight pillars of well-being—ranging from rest and mindfulness to physical vitality and bonding—are subtly woven into the guest journey, offering opportunities for quiet reflection, connection and renewal.

This sense of being looked after is also reflected in the resort’s service, which is impeccable but never stiff. There’s an ease to the way staff engage with guests— professional, yes, but also intuitive, warm and genuinely attentive. Whether it’s the concierge arranging a private dhow cruise or a beach attendant remembering your favourite cocktail, the attention to detail feels effortless rather than rehearsed. And in a city where five-star service can sometimes veer toward the formulaic, this human touch makes all the difference.

CLOCKWISE FROM TOP LEFT Japanese tea service at Tocha; terrace at Tocha; Demon Duck’s signature slow-roasted duck with calamansi buns and pancakes.

ALPINE WELLNESS IN ITS PUREST FORM

Breathe deep: this is where the rhythm of nature sets the pace, and well-being is found in every breath.

Nestled in a peaceful hillside clearing at the edge of the Berchtesgaden Alps, the 4-star superior Hotel Klosterhof – Alpine Hideaway & Spa is a rare retreat where nature, wellness, and mindful living are the focus. Surrounded by forest, meadow, and mountain, it invites guests to slow down, reconnect, and feel grounded— without ever feeling remote.

Each element of the Klosterhof is designed to harmonise with its natural surroundings: from panoramic spa lofts with sweeping alpine views to the quiet intimacy of its Artemacur Spa. This distinctive wellness concept combines classic spa and beauty treatments with holistic health offerings. The focus is on sustainable healing for body and mind.

Nature ﬂows seamlessly into the daily experience. Hiking trails begin at the doorstep, while nearby gems like

Königssee, Bad Reichenhall, and Salzburg provide easy excursions into culture and untouched Alpine landscapes. Whether you’re travelling as a couple, with friends, family or on your own, Hotel Klosterhof is a perfect destination to escape the stresses of everyday life and unwind.

After a day in the mountain air, guests can indulge in seasonal, regionally inspired cuisine at the hotel’s GenussArt restaurant. Chef Sascha Förster draws on local ingredients and Alpine heritage to create dishes that are as honest as they are reﬁned—comforting without compromise.

Easily reached from both Salzburg and Munich Airport, Hotel Klosterhof is more than a place to stay—it’s a place to return to yourself.

www.klosterhof.de/en/

ALPINE ICONS

Tucked into the pristine peaks of the Swiss Alps, two properties from the Ultima Collection—Ultima Hotel Gstaad and Ultima CransMontana—are redefining the very notion of Alpine luxury.

GSTAAD, REWRITTEN

It takes a special kind of property to stand out in Gstaad, the famously discreet Alpine enclave where royals ski and CEOs unplug. Ultima Hotel Gstaad does just that— not with fanfare but with finesse. Set a snowball’s throw from Gstaad’s renowned ski lifts and just a two-minute chauffeured journey from the postcard-perfect town centre, Ultima Hotel Gstaad is a modern classic. Comprising three interlinked timber chalets, this boutique five-star superior property channels the spirit of a rustic Swiss village, yet behind its traditional façade lies an experience curated for the contemporary connoisseur. Housing just eleven suites and six private residences, it’s intimate by design and exquisite by detail.

Step inside and you’re welcomed not just by plush interiors but by the feeling of entering your own private chalet—one with a Michelin-worthy restaurant, a 15-metre pool and a private cinema to match. The aesthetic here is one of quiet decadence. Think swirling marble bathrooms, bronze-clad steam fireplaces, and balconies that frame the Bernese Alps like a still life painting. The Presidential Suite even comes with its own private lift to the underground garage—ideal for those who prefer their departures to be as inconspicuous as their arrivals.

But what truly elevates Ultima Hotel Gstaad is the soul-nourishing experience it wraps around you.

CLOCKWISE FROM TOP LEFT Ultima Hotel Gstaad’s fairytale-like façade perfectly matches the charm of its locale; Ultima Hotel Gstaad’s interior is one of quiet decadence with plush furnishings and calming hues; the rooms at Ultima Hotel Gstaad come complete with private balconies with mountain views.

The 800-square-metre spa outfitted with high-spec Workshop Gymnasium equipment, Yoga studios, pilates reformers, and a curated treatment menu featuring Augustinus Bader and Seed to Skin Tuscany resembles more a private clinic than a hotel wellness centre. After a rejuvenating steam, saunter into the Haute Brasserie where seasonal Swiss ingredients meet global influences, paired with rare vintages by a master sommelier. Round off the perfect day at the 1920s glamour-inspired cocktail bar with an elegant nightcap by the fireside.

CLOCKWISE FROM ABOVE

Service is the final signature—deliberate, intuitive and always three steps ahead. Need your ski boots warmed before you glide off at sunrise? It’s done. Want a surprise picnic for your children in and amongst the snow-dusted firs? Already arranged. This is the sort of place where you forget your own preferences until the staff quietly remind you of them.

CRANS-MONTANA, REIMAGINED

If Gstaad is the soul of sophistication, Crans-Montana is its spirited twin: grander in scale yet just as considered. Perched high on the Plateau de Plan-Mayens, Ultima Crans-Montana is the most exclusive of gated estates with two chalets, available solely as a buyout. Together, they accommodate up to 38 guests—though each space feels incredibly personal and artfully private.

This is not just any run-of-the-mill chalet rental, nor is it a hotel. It is a fully serviced sanctuary meticulously crafted for multigenerational escapes, landmark celebrations or pure, uninterrupted escapism, complete with private chefs, butlers, drivers, and a team of spa therapists at your beck and call. The crown jewel? A 1,000-square-metre spa that rivals five-star urban retreats. Here, you’ll find a snow shower, hammam, heated outdoor pool and crystal-lit treatment rooms—a playground for grown-up wellness, if ever there was one.

Ultima Crans-Montana comprises two ultra-luxe chalets set in a gated estate on the Plateau de PlanMayens; the 1,000-squaremetre spa at Ultima CransMontana is home to an array of amenities including a snow shower, hammam, heated outdoor pool and crystal-lit treatment rooms; the interior of Ultima Crans-Montana is adorned in sumptuous materials and rich textures.

The design language of Ultima Crans-Montana speaks in rich textures—Kelsey Grey marble, Baccarat chandeliers, lush velvets—and always in service of serenity. Bedrooms come with private balconies bathed in mountain views, children get their own themed dormitories and moments of connection happen everywhere: while playing games in the arcade room, watching a comedy in the private cinema, reading a story in the library, sharing a cigar in the cigar room or enjoying a competitive match across a billiards table. And then there’s the freedom. Ski-in/ski-out access to the Chetzeron slopes means mornings begin on the mountain and end with an Aperol spritz by the property’s private lake. Dining is as formal or casual as you wish, with menus designed to fit every whim, from detox rituals to fondue feasts under the stars. It’s the Swiss Alps, done your way.

THE NEW LANGUAGE OF LUXURY

What binds these two Alpine gems isn’t their sheer sumptuousness; instead, it’s the Ultima Collection ethos— uncompromising discretion, a deeply personal approach to hospitality and an almost obsessive insistence on detail. From seamless airport transfers to surprise gestures that delight guests throughout their stay, the Ultima Collection is not in the business of accommodation—it’s a purveyor of pure personalised luxury.

TROPICAL GRACE

On the untouched shores of southwest Mahé, the sixth Cheval Blanc Maison is reimagining island hospitality with sculptural architecture, culinary excellence and heartfelt service.

Hidden within the emerald folds of Mahé’s southern coastline, Cheval Blanc Seychelles is more than a five-star resort—it’s a bold reinvention of tropical travel. The sixth Maison from LVMH’s ultra-exclusive hotel collection, this newcomer opens onto the wild surf of Anse Intendance with a blend of architectural finesse, tailored hospitality and jungle-infused glamour that makes it a rarefied retreat even in the elite world of Indian Ocean luxury.

Set on eleven hectares of lush land once occupied by Banyan Tree, the property has been beautifully transformed by Belgian architect Jean-Michel Gathy, whose signature style—gracefully combining cultural reference and contemporary minimalism—is on full display. The 52 villas, ranging in size from 220 to 620 square metres, draw inspiration from traditional Creole architecture, with lofty cathedral ceilings, wide verandas, and expansive glass walls that vanish to merge inside and out. The palette is purposefully understated: whites, greys and sandy tones echo the surrounding granite cliffs, blinding beaches and thick tropical canopies. Each of the sumptuous abodes— some nestled in forested hills, others just steps from the

water—offers total privacy, 213 square metres or more of living space, and a 12.5-metre private infinity pool that feels more sanctuary than amenity.

The resort straddles a preserved marshland, now home to dragonflies, terrapins and rare birds hopping between peacefully floating lily pads, and this has put sustainability »

THIS PAGE Cheval Blanc Seychelles is built into the tree-lined hills of southwest Mahé © Oliver Fly and Romain Réglade.

« at the forefront of the design. Rather than draining the marsh, Gathy wound the villas and pavilions around it, incorporating open-air layouts, organic materials and state-of-the-art energy efficiency, allowing nature—and guests—to breathe.

But it’s not only the design that delivers this perpetual sense of calm—every facet of the resort adds to this elegantly effortless philosophy. The resort’s mantra, l’art de recevoir, isn’t a tagline but a lived-in experience. Each guest is assigned a majordome—a discreet yet intuitive presence who orchestrates everything from candlelit dinners on the veranda to drawing a herbal bath just after yoga. The service here is less about theatrics and more about timing, tone and anticipation, carried out by a team trained to remember preferences but never impose.

As is the case at all Cheval Blanc properties, the dining options are second to none. Offering a culinary journey through continents, the Seychelles Maison boasts five

THIS PAGE Designed by Jean-Michel Gathy, the hotel’s aesthetic gracefully mirrors the surrounding stone and seaside landscape with its neutral palette of greys and browns © Oliver Fly.

restaurants led by chefs who understand that taste, like travel, should be both grounded and exploratory. Le 1947 crafts the finest French cuisine under soaring white ceilings; Mizumi serves delicate sashimi and steaming dim sum in a Creole-style house by the lake; Sula is a beach club where Mediterranean and Creole-inspired dishes arrive under palm-dappled shade, best enjoyed with the sea breeze and a glass of chilled rosé. Whether you’re sipping a cup of piping-hot breakfast coffee at Le White with a view of crashing waves or sitting barefoot by the pool savouring a selection of Italian delicacies at Vivamento, meals here are moments, not just menus.

The delight goes beyond dining—enchanting rendezvous abound at Cheval Blanc Seycelles, from sailing adventures through crystalline waters to diving excursions with gentle whale sharks and playful dolphins. For families, there’s Le Carousel, a sprawling 1500-square-metre piratethemed kids’ club with a splash pad and surf simulator; for wellness seekers, an eight-room Guerlain spa perched in the treetops offers sound baths and island-inspired rituals, some performed atop a warm quartz sand table. For art lovers, each villa features a unique textile work by Madagascan artist Joël Andrianomearisoa, and at the heart of the Maison, a dramatic sculpture by Prune Nourry rises from a reflective pool, setting an introspective, immersive tone from arrival.

Despite the scale and scope, Cheval Blanc Seychelles maintains an unshakeable stillness. Perhaps it’s the hush of the surf on Anse Intendance, the scent of Guerlain’s custom Jungle Chic fragrance drifting through garden paths, or simply the sense that every detail—from the weight of the linen to the colour of every throw pillow—has been considered. It’s luxury with depth, design with soul and hospitality so seamless you forget it’s there.

collection designed by Brent De Meulenaere

ACulinaryOdyssey, Served with Athenian Soul

In the vibrant heart of one of the world’s most captivating cities, GECO Athens redeﬁnes culinary excellence, taking diners on a sophisticated journey rooted in Athenian soul.

Tucked away in the city centre, this trendy all-day bar and restaurant is a hotspot for locals and visitors. From morning to night, comfort meets creativity, and tantalizing tastes tell an enticing story.

Retreat into an elegant yet lively atmosphere and indulge in an all-day menu featuring breakfast, brunch, and innovative comfort food crafted by Executive Chefs Panagiotis Flakas, Christos Rigas and Chef Georgianna Hiliadaki, the only female Greek Chef awarded two Michelin stars. Sophisticated new dishes, created by the renowned Italian three-Michelin-starred Chef Antonino Cannavacciuolo, blend Mediterranean ﬂavours with contemporary ﬂair.

As the sun sets, GECO Athens transforms into a vibrant bar open until 2 am, hosting live shows and music events. From enchanting singers and saxophonists to dynamic DJs and violinists, the lineup changes daily, ensuring every visit offers a new experience.

Throughout the seasons—from spring to summer and autumn to winter—GECO Athens undergoes exciting changes, beautifully decorated to reﬂect the charm of each period.

Join us to experience the magic of Athens with every unforgettable moment.

Fine Dining

HONEST GASTRONOMY

Under Óscar Molina’s stewardship, La Gaia at Ibiza Gran Hotel has evolved into more than a destination for gastronomic excellence—it’s become a culinary lens through which Ibiza’s landscape, seasonality and local heritage are showcased with passion and pride.

PHOTOGRAPHY BY LUANA FAILLA

Seventeen years ago, Óscar Molina stepped onto Ibiza not just as a chef but as a curator of possibilities. The island’s gastronomic landscape was still finding its footing when the Barcelona native took the helm at the newly opened Ibiza Gran Hotel, transforming its flagship dining venue, La Gaia, into a beacon of Ibizan gastronomy.

Now, the internationally renowned restaurant has once again undergone a metamorphosis. More than a visual refresh, La Gaia’s reopening marks a new phase in Molina’s ongoing exploration of Ibiza and its terroir, people and character. In partnership with interior designer Sandra Tarruella, the space has been reimagined to mirror the sensorial journey on the plate, where whitewashed walls, vaulted porches and gently arched interiors evoke the architecture of traditional Ibizan homes, reflecting the clarity and integrity of Molina’s local-first philosophy.

“Our goal was to translate into form and material what Óscar and his team express in their dishes: a creative, sophisticated and deeply honest cuisine,” says Tarruella. The result is a space that flows in harmony with the menu’s narrative, beginning at an organically shaped central bar for the first bites and transitioning through to an open kitchen and intimate dining areas. Each element, spatial or culinary, has its purpose.

Molina calls this transformation “a remarkable evolution”. It’s a description that suits both the venue and

the chef himself. The journey from a budding hotel kitchen to a cultural keystone on the island has been years in the making, and continues to evolve through steady, thoughtful progress where authenticity, creativity and a profound sense of place are beautifully woven together. “With this new structure, we believe we’ll achieve even more magical results and techniques,” he says. “We now have a top-tier kitchen, a luxury wine cellar, and an R&D department that brings knowledge to every part of what we do.”

Born into the world of hospitality, Molina’s relationship with food began early, and has continued to thrive. His father ran a restaurant in Barcelona, and it was there that the young chef found his calling. Summers spent working in Blanes reinforced his desire to cook, while early training under gastronomic legend Mey Hofmann helped ground his ambitions in the culinary arts. From high-end addresses like Hotel Arts Barcelona and the emblematic Botafumeiro restaurant to his tenure at Ibiza Gran Hotel, Molina’s path has been shaped by precision and a strong sense of identity.

But La Gaia is where those ideas have found their purest expression. Initially conceived as a space for experimenting with Mediterranean Kaiseki—a fusion of Japanese techniques and local ingredients—the restaurant has since evolved into something more considered, more rooted. Today, Molina speaks of “honest gastronomy”, a term that reflects his approach to creating food that responds to the land it comes from. »

LEFT Daniel Sorlut oyster with beurre blanc and spirulina.

« Nowhere is that more evident than in Molina’s close connection to Ibiza’s natural environment and the people who steward it. Local farmers, cheesemakers, potters, beekeepers and fishermen aren’t peripheral to the experience at La Gaia—they are essential to it. “Over the years, I have realised the importance of the community and the role that local artisans and producers play in my creativity and my choices in the kitchen,” Molina says. Their work is visible not only in the produce but in the restaurant’s bespoke ceramic tableware, the regional wines poured by the glass and the honey that finishes a dish.

This is a kitchen in constant dialogue—with producers, with ingredients and with the changing seasons. Dishes begin not with an idea for flavour but with a visit to the field. The commitment to proximity and sustainability is not a surface-level promise; it’s a lived practice. “We collaborate side by side with local farmers, for example, by recovering peas and local legumes,” Molina says. “We are working intensively with the edible flowers of Ibiza. It is a fascinating process because it connects us with the island’s roots.”

Such connections go beyond product sourcing—they’re about shared values. Pilar González and Fina Prats of Ses Cabretes, a key dairy supplier, say: “We raise goats in freedom and make our cheeses as it was done before, without additives. That a restaurant like this values that »

“Over

the years, I have realised the importance of the community and the role that local artisans and producers play in my creativity and my choices in the kitchen.”

LEFT La Gaia’s inviting new interior takes inspiration from traditional Ibizan architecture and features whitewashed walls, vaulted porches and semicircular arches. RIGHT Grilled Mediterranean lobster.

« effort is a source of pride and motivation to continue.”

Winemaker Toni Xumeu Vinya echoes this sentiment: “Óscar and his team don’t just buy our wine—they visit the vineyard, they want to understand the story behind every bottle. That creates a genuine bond.”

It is these relationships that have allowed La Gaia’s culinary offering to flourish year after year. In 2025, Molina introduced new tasting menus—Illa and Horitzó —that continue his tradition of gastronomic storytelling. One looks inward, reflecting on the island’s memory and the restaurant’s heritage. The other looks outward, toward new techniques and interpretations. Together, they map the terrain of Ibiza in both literal and metaphorical ways. For the first time, there is also an à la carte menu—a gesture of inclusivity that opens La Gaia to a broader range of diners, without compromising its ethos. “We understand that a tasting menu can be too extensive for some,” says Molina. “Offering à la carte allows us to expand the experience and be more accessible while staying true to our identity.”

Recognition, of course, has followed. A Michelin star, two Repsol suns, and national awards from FACYRE and the Ibiza Academy of Gastronomy confirm La Gaia’s standing on the international stage. However, Molina remains modest. He attributes success not to individual talent but to the team he has built. Together, they operate not just a restaurant but a research-driven creative studio where every

detail—from fermentation methods to plating techniques— is interrogated with purpose.

That spirit of exploration has extended into a series of collaborative dinners, inviting chefs such as Henrique Sá Pessoa, Mario Sandoval and José Avillez into La Gaia’s kitchen. These “four hands” events are not about star power, but about shared curiosity—an extension of the idea that gastronomy is a dialogue, not a monologue.

Even in this spirit of exchange, Molina’s focus never drifts far from Ibiza. His is not a kitchen of abstraction or trends but of deliberate choices rooted in place. He doesn’t try to reinvent Mediterranean cuisine; instead, he just proudly showcases it as authentically as he can. “I am not a genius,” he admits. “But I’ve always had my goals clear.”

One of those goals is commitment to sustainability, not as an aesthetic, but as a responsibility. For Molina, environmental awareness is deeply personal. “I want a better world for my children,” he says. “Chefs play a very important role in society as loudspeakers—our contribution reaches many people with a powerful positive impact.”

That conviction runs through every element of La Gaia: from the dishes shaped by seasonality and local wisdom to the architecture that speaks softly of island life and the camaraderie that defines Molina’s kitchen. La Gaia is not simply a restaurant. It is a quiet manifesto—a place where flavour, form and philosophy come together to tell the story of Ibiza—honestly, beautifully and without compromise.

LEFT Ibizan cheesecake fritter.

COOKING IS CARING

In a city of palaces and poets, Silvio Nickol is a craftsman of moments, conjuring emotion through flavour. At his eponymous two-Michelin-starred restaurant within Vienna’s stately Palais Coburg, each dish is a quiet revelation— rooted in memory, refined by classical French technique, and composed with an unwavering devotion to balance, beauty and the best of Earth’s bounty.

PHOTOGRAPHY BY LUKAS KIRCHGASSER

Hidden within Palais Coburg, a historic and royal hotel in Vienna, is Silvio Nickol Gourmet Restaurant. Led by German-born chef Silvio Nickol, this eponymous twoMichelin-starred dining venue serves as a temple to elegant flavour, exquisite detail and unforgettable dishes. But behind the lacquered service, expert wine pairings and beautiful presentation of the food is a chef whose journey began in modest surroundings, driven by necessity, nurtured by love and refined through some of the most demanding kitchens in Europe.

“I was born and raised in Hoyerswerda,” Nickol shares. “My mother raised me alone after we lost my father early in life. As a child, I spent a lot of time in the kitchen, helping my mother and grandmother cook. That’s where my passion for becoming a chef started.” That early bond with food— rooted in care, duty and memory—shaped his philosophy not only in the kitchen but also in how he approaches the art of hospitality. “Taking care of my younger brother by preparing meals was not only about looking after him but also about expanding his culinary horizons. Cooking is much more than just preparing food—it is an art. It’s about caring for others, sharing beautiful moments and time together, and creating a sense of comfort, satisfaction, and happiness.”

That early conviction did wonders for his career. After beginning his apprenticeship in 1991 at Landhaushotel Waitz near Frankfurt, Nickol rose through the ranks of some of the continent’s finest restaurants: Wald &

Schlosshotel Friedrichsruhe under Lothar Eiermann, Schwarzwaldstube at Traube Tonbach with Harald Wohlfahrt, Scholteshof with Roger Souvereyns, and Residenz Heinz Winkler. “The most significant experience, simply said, is the basics of French cuisine,” he says. “Stocks, sauces, reductions, classic traditional cooking methods, and focusing on a perfect product as the foundation of the whole dish—everything for achieving the best possible outcome of the final dish.”

After wasn’t long before Nickol stepped into the spotlight. His first role as Head Chef was at Restaurant Schlossstern in Velden am Wörthersee. “I earned one Michelin star in the first year and two stars in the second,” he notes, matter-of-factly. That rare and rapid ascent brought him to the attention of Peter Pühringer, owner of Vienna’s Palais Coburg, who invited Nickol to launch a bold new fine dining concept in the palace’s gastronomic wing that would go on to redefine modern luxury in Austria’s capital. “In 2010, Peter Pühringer approached me after dining at Schlossstern. He wanted to relaunch his fine dining restaurant with a focus on a degustation menu and Michelin-level quality. After renovations, we opened in 2011, and we achieved two Michelin stars in the first year.”

It was a remarkable accomplishment—one that firmly established Nickol among Europe’s most respected chefs. More than a decade later, Silvio Nickol Gourmet Restaurant still holds two Michelin stars, a testament to the consistency, evolution and vision of its namesake. Since its inception, the guiding principles have remained the same: “We want »

LEFT Viennese catfish with cabbage, veal and grape.

“Cooking is much more than just preparing food—it is an art. It’s about caring for others, sharing beautiful moments and time together, and creating a sense of comfort, satisfaction, and happiness.”

« to create a perfect experience where every guest feels comfortable and leaves happy and smiling. We want them to remember dishes that they will never forget.”

This idea of memory is central to Nickol’s cooking, which pairs exacting technique with deeply personal inspiration. “A good sauce and a perfectly prepared piece of meat, seafood or fish are always at the core of my philosophy,” he explains. “Additionally, the restaurant’s philosophy is to incorporate beautiful childhood and culinary memories into a fine dining menu. This is always done with a focus on seasonal, fresh products paired with luxurious ingredients.”

At its heart, Nickol’s cuisine resists strict classification. It is grounded in the traditions of French gastronomy, yet entirely his own interpretation. Each plate reflects a relentless pursuit of perfection, offering clarity and balance

in every mouthful. “What inspires me the most is the purity and exceptional quality of the main ingredient in a dish, combined with childhood and culinary memories. Creating a complex yet perfectly harmonious dish around the core product of a new course always drives my creativity and dedication.”

This devotion is not a solitary endeavour, however. Nickol works in close collaboration with his Head Chef, Florian Daube, and his entire brigade to develop the dishes. “Together, we create new dishes based on the seasons and our regularly changing menu. Some dishes come together perfectly within two weeks, while others take much longer, even up to three months, until we are fully satisfied with the result.”

The signature dishes that emerge from this process are often quietly theatrical and intensely flavourful. »

RIGHT Silvio Nickol Gourmet Restaurant is located within the renovated wing of the historic Palais Coburg in Vienna and boasts a 1960s-inspired aesthetic.

OPPOSITE Duck Liver Forest, Silvio Nickol’s signature dish.

« Chief among them is Nickol’s beloved duck liver, which is featured throughout the year in different seasonal presentations and pairings. “Duck liver is definitely my signature dish, as it’s always on the menu,” he says. “My most famous dish is the ‘Duck Liver Forest’, which appears on the menu once a year. It’s designed to look like a forest, with mushrooms made from liver mousse and ‘forest earth’ made from hazelnut crunch and chocolate.”

While innovation plays a role, its discipline, technique and respect for the ingredients that form the foundation of Nickol’s style. “Harmony, balance and an unforgettable, unique taste,” he says, are the hallmarks of a successful dish. “We always start with a clear idea of the taste and harmony of the ingredients in mind. If a dish doesn’t turn out as planned, we adjust and refine the composition until it meets our standards and we are happy with the quality.”

Sourcing is another cornerstone of his work. “Our menu features the best ingredients paired with seasonal side dishes. We get the best regional products from local producers near Vienna. For international ingredients, we work with the best suppliers who provide great quality. The most important thing we look for is that the quality is always the same and always good.” This fidelity to consistency and excellence extends even to the tableware. “Optics, feel and aesthetic beauty are key. The crockery and cutlery must match the quality of the dishes they present. Why would anyone enjoy a carefully created dish that took weeks to perfect if it’s served on a cheap, unattractive plate?”

But for all its elegance and exactitude, the restaurant never feels intimidating—this, too, is by design. “Our main goal is that, when guests think back years later or return to us, they still remember specific dishes or pairings because of their unique quality and the emotions they created.” And with rave reviews from foodies and critics alike, Silvio is certainly delivering on his promise.

Recognition, while never the primary motivation, has followed naturally: two Michelin stars, four toques from Gault&Millau and a Chef of the Year title, among others. But the greatest accolade, for Nickol, is something more enduring. “The most important achievement for me is working every day with a great team toward the same goal: creating unforgettable experiences for our guests. Working with a passionate team to deliver high-quality and memorable moments means the most to me. Awards, in my opinion, are just a confirmation that the work we do with so much passion is the right way forward.”

Looking ahead, 2025 promises more reasons to take notice. “For the first time, we are planning a ‘four-hands dinner’ at our restaurant with a three-Michelin-starred chef friend, Juan Amador. Together, we will create a special menu and serve it in Vienna.” Whatever else lies on the horizon, one can be certain it will be guided by the same principles that have shaped Nickol’s career from the beginning: discipline, creativity and heart. Through every dish, every service and every guest interaction, Silvio Nickol remains humbly focused on what matters most: “Creating a unique and memorable dining experience for every guest.”

LEFT Langoustine with bell pepper, beans and chipirones.

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A LONDON LANDMARK

Over a decade after opening The Clove Club in an unassuming corner of Shoreditch, Scottish chef Isaac McHale remains a steady force in British gastronomy, turning a thoughtful, ingredient-led philosophy into one of the country’s most consistently acclaimed culinary experiences.

PHOTOGRAPHY BY PER-ANDERS JÖRGENSEN

In the grand, high-ceilinged halls of the historic Shoreditch Town Hall—where Edwardian architecture meets whitewashed walls and minimalist Georgian timber tables—Isaac McHale is casually rewriting the narrative of British fine dining. In his distinctively blue-tiled open kitchen that operates as quietly as a library but buzzes with the focus of a laboratory, he brings to life his flavour-first cuisine, not with fanfare but with fortitude, feeling and a fierce devotion to ingredients that tell a story.

Born in the Orkney Islands and raised in the west end of Glasgow, McHale grew up in a home where art and curiosity thrived. His mother attended art school as a mature student, and their world was filled with creative energy. Yet, it wasn’t a drawing or sculpture that lit the fire in him—his mind gravitated more towards mathematics and science, and soon this evolved into a fervour for food. “As a treat, we would get Indian takeaways sometimes, and I was fascinated by pakora and wanted to learn how to make it aged seven—that’s how I became interested in cooking,” he recalls. “Then [it was] Cantonese food. There’s a large Chinese community in Glasgow, so I used to go to the Chinese cash and carry and soak up and learn as much as I could, buying ingredients I wasn’t familiar with and buying books to learn about them.”

That hunger to teach himself—and to understand through doing—became a constant thread in McHale’s career. At fourteen, he started working in restaurant kitchens in Glasgow, washing plates after school and

prepping starters. Before that, he’d already put in time at a local fishmonger on weekends. He went on to study food chemistry at the University of Glasgow but dropped out after a year to pursue cooking full time, working in fine-dining restaurants in the city and becoming more enamoured with Japanese food by the day. Though visa restrictions kept him from training in Japan, he still pursued opportunity abroad, landing at Mark Best’s acclaimed Marque in Australia. “It was one of the five restaurants in Sydney that had three hats, sort of the three-Michelin-star equivalent of Sydney. I loved it and learned a lot whilst I was there,” he recalls. From there, he returned to England and worked in Tom Aikens’ Michelin-starred kitchen at Elystan Street before joining the opening team at The Ledbury in London, where he stayed six years and eventually became Development Chef.

However, it wasn’t until 2013, when he co-founded The Clove Club, that McHale’s culinary voice found its full expression. “I always thought I would be a techniquefocused chef, but I’ve realised I’m a produce-focused chef. That is—the produce, and cooking it to elevate customers’ enjoyment of it, so it is at its best, comes first, rather than showing off a new or interesting technique (and thinking about produce after that), being the driving force behind a dish,” he shares. “I love working with ingredients to find the best way to deliver maximum pleasure—something Phil Howard has always believed and emphasised, and I have taken that on board. I love to cook food that is delicious »

LEFT Raw Orkney scallop with hazelnut, clementine and truffle.

« first and foremost, but also pushed off centre just a little with some interesting ingredients or flavours.”

This philosophy is deeply felt in his menus at The Clove Club, where British ingredients are showcased in ways that honour their integrity while pushing the taste envelope. You’ll see dishes that marry his love for Japanese and French cuisine with prime regional produce, such as Cornish sardine sashimi lacquered with a ‘soysauce’-like ginger, chrysanthemum and Craighellachie glaze; Cornish monkfish with paper-thin turnip slices and punchy pomelo; grilled quail with a rich burnt onion purée and lashings of Périgord truffle; perfectly pink roast Herdwick lamb with spiced date and socca; and an impossibly crisp forced rhubarb mille-feuille with oat and whisky. The restaurant also offers a thoughtful and unconventional tea pairing—a delicate counterpoint to the wine flight—that enhances the nuance of each course without the excessive calories that typically accompany juice-based soft pairings, reflecting McHale’s ongoing exploration of flavour through both expected and unexpected mediums.

Initially born from the incredibly successful Young Turks supper club movement that helped democratise fine dining in London, McHale and his front-of-house partners, Daniel Willis and Johnny Smith, crowdfunded The Clove Club, and their Shoreditch Town Hall location allowed McHale to develop a permanent platform for his distinctive brand of British cuisine. From the beginning, it promised a

different sort of experience: elegant yet unfussy, ingredientled but full of surprises. The restaurant was an instant hit, earning a Michelin star in 2014 and a second in 2022, while being included on The World’s 50 Best Restaurants list multiple times—recognitions that McHale still views with a kind of humbled disbelief.

“Winning two Michelin stars was a dream come true. Really amazing,” he says. “It inspired us and keeps us working harder every year. The World’s 50 Best Restaurants awards have also been life-changing. Entering in 2016 as the highest new entry, we have been on the list ever since, with five years as the United Kingdom’s highest entry in the world. That isn’t something a fourteen-year-old me thought would happen. But the most important thing about The 50 Best was how it brought together a load of the best chefs in the world, and people who had been my heroes for the past ten, fifteen years, became my peers, then my friends. That has been the most amazing journey of my life.”

Despite the accolades, McHale’s ethos remains grounded. He isn’t interested in excessive theatrics. “I love a bit of theatre at the table, but doing a Stonehenge made out of chips or venison bones just isn’t for us,” he quips. Instead, storytelling emerges through subtle layers of memory, purpose and a sense of place. “I always believe there needs to be a reason, personal to me or us as a team, behind a dish,” he explains. “There has to be a starting point. After working on, say, how we want to cook red mullet, then comes: what do we serve it with and why? I have spent

“I love to cook food that is delicious first and foremost, but also pushed offcentre just a little with some interesting ingredients or flavours.”

decades absorbing the menus and recipes of the greatest chefs of the world, and it is definitely true that what grows together, goes together. So when I think of red mullet, I think of the Mediterranean and basil, aubergine and peppers—the Gordon Ramsay garnishes that were inspired by Robuchon and Guy Savoy. And when I think of chicken, I think of morels and vin jaune, but I also then think of Scottish cock a leekie, then I think of Hainanese chicken or white cut chicken. So for instance, we love to look at a modern dish inspired by cock a leekie soup—but approached like cold white cut chicken, with leek jelly and a Szechuan and white pepper oil.”

Regardless of where the inspiration stems from, for McHale, flavour is king. All the technical precision in the world means little if the dish doesn’t sing. “I would love to say that we are pushing the boundaries of fine dining, but I don’t necessarily think we are. What we are doing is cooking beautiful, delicious food with care, love and precision, so guests can enjoy a beautiful experience with harmonious flavours and dishes that taste amazing. Dishes that make you go ‘wow’ when you eat them, stun you into silence. It’s easy to forget that what matters to our guests more than anything else is flavour and texture, especially in these days of Instagram and the focus on dramatic presentation over taste.”

There is also a steadfast reverence for British terroir that underpins the kitchen’s creativity. “I think we have the best ingredients in the world. We really do,” McHale »

OPPOSITE Two-Michelinstarred The Clove Club is set in the historic Shoreditch Town Hall in East London and features a miminalist interior with high ceilings and large sash windows that pay homage to its Edwarian roots.

RIGHT Venison with celeriac, chanterelle mushrooms and cocoa nib beurre noisette.

« gushes. “There is a reason the English were known as les rostbifs in France. Because the English had the best beef and were expert roasters. And the rain in the United Kingdom means there’s lots of grass for grazing and amazing rare breed animals and dairy as a result. As a huge group of islands, we have the best seafood in the world, which gets on the Eurostar every day to be whisked to the three-star palace hotel kitchens of Paris, and we have amazing wild game here, too. I know everyone from other countries will disagree, but I would put us number one, alongside Spain and Japan. Try and change my mind!”

Sourcing is clearly a priority for the chef, and that commitment has deepened with the development of a small farm in East London, where McHale and his team will grow rare and forgotten produce, including seeds exchanged with friends around the world. This is a natural progression for a chef who truly relishes the multiplicity of his craft: the tactile pleasure of filleting a fish, the fun of chocolate-making, the laboriousness of baking bread and the artistry of plating—these are all skills he proudly uses on a daily basis. “There are several sides to why I fell in love with cooking and still love it to this day. The first is the craft, learning how to do things, and do them well, is satisfying and rewarding,” he says. “There are so so so many different facets to cooking where you have so much to learn.” He could, of course, outsource many of these elements, and he understands why many people do, but he chooses not to. “I want to teach people how to do all

those things and maintain the skills myself, so I choose to do it the hard (rewarding) way. Alongside that is the freedom to be creative. After mastering cooking, you can then cook with the freedom of knowing how and when to do things, so you can try new things and innovate. Then there is the pleasure in making something that you think tastes delicious, and the joy of making people happy every day with your cooking. Seeing happy guests and creating special memories for people is one of the most special things about our profession.”

It’s true, McHale cooks because it brings him and those around him joy. But there’s also a mentor’s heart in him. Asked what he’d tell young chefs starting out, he offers: “Throughout my life, I have learned that the harder I worked, the luckier I got. In a world with an uncertain future, we are in an industry that may be AI-proof in the medium to long term. In high-end hospitality, people will always prefer the human touch and gesture in service and food. So keep your head down, find the right mentor and stay with them for a while, you will learn much more in years two and three than in the first year, and it will benefit you for your whole career.”

He also recognises the changing tides of the trade. “The challenge for us chefs and leaders in the industry is to continue making it a more appealing place to work, with better hours and work-life balance,” he says. It’s a nod to the future, and a discreet promise: that The Clove Club’s success won’t come at the cost of its soul.

LEFT A selection of petit fours: speculoos cookies, choux buns and cocoa nib macarons.

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FREEDOM TO CREATE

French chef Christophe Pelé, the quiet radical at the helm of two-Michelin-starred

Le Clarence in Paris, cooks as if the rules never existed. Although grounded in French gastronomy, his cuisine defies category—spontaneous, instinctive and utterly unrepeatable— where each plate is a fleeting work of art, made only for the moment.

PHOTOGRAPHY BY CLEMENCE LOSFELD

CHRISTOPHE PELÉ

In a grand nineteenth-century mansion nestled in Paris’s Golden Triangle—just a stone’s throw from the Champs-Élysées and the newly refurbished Grand Palais—there’s a regal restaurant that hums with quiet rebellion. Beneath its glittering chandeliers and opulent brocade, amidst the gilded mirrors, hand-selected artworks and old-world bibliothèques, a new kind of French gastronomy is quietly unfolding, orchestrated by a chef whose instinct eclipses trend and whose humility disguises daring genius: Christophe Pelé.

Though his restaurant Le Clarence, now part of Domaine Clarence Dillon, has held two Michelin stars since 2017 and has been named on the World’s 50 Best Restaurants list multiple times, Christophe Pelé remains an enigmatic force—admired, yes, but difficult to classify. Perhaps that’s because he defies classification altogether. His is a cuisine that sidesteps formula, evades fixed identity and pulses with a single guiding principle: freedom.

“At Le Clarence, we do only spur-of-the-moment, live cooking—with as little set-up as possible. This helps preserve the energy of the now, the intense experience of serving tailor-made tastes for each guest,” explains Christophe, and this spontaneity infuses every plate that leaves his kitchen. No signature dishes, no printed menus, no comfortable rhythms to fall into. Instead, each meal is a

bespoke composition—a fleeting encounter between chef, guest, season and intuition.

Pelé’s path to the culinary summit was not the result of pedigree or precocious ambition. Born in 1969 in ChâtenayMalabry, he often frames his turn toward cooking as a kind of accident. “Due to a lack of natural propensity for studying,” he says with dry humility, he ended up spending a decade working in a series of small, traditional restaurants in and around his countryside home of Touraine before making the big move to Paris when he was 25. What followed were a spate of rigorous apprenticeships in the city’s top kitchens— first under the Mediterranean warmth of Bruno Cirino at Le Royal Monceau, then with legends like Pierre Gagnaire and Michel del Burgo at Le Bristol.

It was Cirino who left the deepest mark. From him, Pelé inherited not only technical excellence but a reverence for the ingredient—be it noble or humble—and a duty to let it speak. “Even if it means contemplating it, challenging it, pushing it a bit further,” he says. This philosophy became the backbone of his culinary identity: creative, but never arbitrary. Surprising, but never forced.

In 2007, Pelé broke free. He opened La Bigarrade, a minuscule eatery tucked into the 17th arrondissement, and with it, helped usher in the era of “bistronomy”. There, he developed a kind of rapid-fire, instinctive cuisine—natural, »

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“If there is such a thing as magic, I believe this is just what Le Clarence’s true magic is... a place where we take the time to nourish ourselves, reflect and encounter new things. Guests experiencing pleasure in eating, and me, in cooking.”

« emotionally charged, ephemeral. Within two years, he’d earned two Michelin stars. Then, just as quickly, he gave it all up.

“I felt like I was living in a bubble,” Pelé recalls. “Pushing the envelope of small-restaurant operation in a sufficiency economy. I lacked perspective.” He handed the keys to his sous-chef and disappeared—first to reflect, then to recharge, and finally to resurface on the other side of the world.

His detour to Hong Kong birthed Serge et le Phoque, a French bistro that dared to break into the Michelin Guide without the safety net of a luxury hotel. The experience reinvigorated him. He returned to France with sharpened instincts, an even broader palette of influence and no interest in retreading old paths.

In 2015, a curious opportunity arrived. Prince Robert of Luxembourg—President & CEO of Domaine Clarence Dillon, the family group behind Château Haut-Brion—was

OPPOSITE The interior of Le Clarence is adorned with period furnishings and artworks hand-selected by Prince Robert of Luxembourg.

assembling a culinary flagship. He wanted a chef to bring his vision to life in a meticulously restored private mansion in Paris. Pelé, though unconvinced he was the right choice, threw his hat in the ring. A brasserie dinner in Geneva sealed the deal.

“I remember even admitting to him that I was not really a connoisseur of Bordeaux,” Pelé recalls with amusement. “He wasn’t offended.” Instead, the Prince gave him carte blanche.

Le Clarence opened quietly but resolutely, its classic décor—a Bordeaux château transplanted to the city— setting a stage that seemed almost at odds with Pelé’s audacious sensibility. The chef admits those early days were tentative. “I was playing it by ear… intimidated by the establishment’s sheer beauty and classicism.” But with Prince Robert’s encouragement, he veered away from deference and toward invention. “I had to make my mark,” Pelé says. And mark it he did.

PREVIOUS PAGE Housed in a spectacular nineteenthcentury mansion just steps away from the ChampsÉlysées, Le Clarence’s glamourous interior mirrors that of Château Haut-Brion in Bordeaux.

LEFT John Dory, blood orange and caviar.

There are no set menus at Le Clarence. Guests are offered “sequences”—a number of courses suited to appetite or occasion—but what arrives is always a surprise. Pelé’s team cooks “live”, in the moment, often improvising as dishes leave the pass. It is haute cuisine with the soul of jazz—structured but full of riffs and improvisations.

The results are electric. A scallop tempura, airy and golden, arrives punctuated by a jolt of XO sauce and slivers of blood orange—sliced by Christophe himself just moments prior, as witnessed on a visit to the kitchen. Raw langoustine glimmers with agretti and a veil of buffalo milk, its sweetness matched by vegetal brightness. A deep black ink sauce swirls around figatelle and chickpeas, its brininess offset by nutty earthiness. A clam, swimming in fresh mandarin juice and a whiff of saffron, defies logic in its deliciousness. Surf meets turf in ways no one expects: clams dressed with stewed calf’s head and topped with truffle, or delicate sea urchin from Brittany bathing in beurre blanc and a cloudlike beef marrow espuma. Then, from land, comes milk-fed lamb belly, ribs and kidneys with wild asparagus and fried anchovy, dramatically carved tableside, served with a slowcooked giblet ragù hidden beneath the fluffiest of potato purées. A crisp Castelfranco salad laced with gwell and shiso refreshes the palate just in time for dessert, and a selection of the nation’s best served from a gleaming cheese trolley.

Each course flirts with contradiction—sometimes polished, sometimes primal—but always exquisitely resolved.

Andrea Capasso, Pelé’s right hand and chef de cuisine, calls this the “Italian side” of his mentor: his penchant for immediate inspiration that puts the produce front and centre. “Cuisine that begins, always, with the ingredient, letting it express itself, free of artifice, wholly in its truth. Even if it means having it interact with seemingly opposite ingredients,” he says. Together, they lead a team that channels all its energy into a maximum of 25 covers per service. Any more, Pelé insists, and “we would be doing a different kind of cuisine”.

Le Clarence is more than a restaurant—it’s an experience deliberately detached from the pace of modern life. Guests ascend an imposing marble-clad staircase into a series of salons lined with vintage books, paintings scouted by Prince Robert, and Louis XV furniture selected by His Royal Highness himself on his trips to the world’s most treasured antique markets. There is an almost cinematic stillness to the setting, as if time itself were suspended. And yet, what arrives on the plate is vibrantly alive.

“If there is such a thing as magic, I believe this is just what Le Clarence’s true magic is... a place where we take the time to nourish ourselves, reflect and encounter new things,” Pelé says. “Guests experiencing pleasure »

CHRISTOPHE PELÉ

« in eating, and me, in cooking.” Everything about the restaurant supports this notion—from the calm, composed and incredibly knowledgeable front-of-house led by Charles Weyland, to a wine programme that mirrors the spontaneity of the kitchen. The cellar, which can be visited on its own, complete with an adjoining wine store, La Cave du Château, is a trove of vinous treasures. It houses not only the great Clarence Dillon estates—Haut-Brion, La Mission Haut-Brion, Quintus—but also biodynamic gems, obscure vintages, and edgy natural wines chosen as much for their character as their pedigree. Just like the cuisine, the wine pairings are instinctive, contrast-rich and often improvised—an ever-evolving dialogue between glass and plate that dares to surprise and delights in doing so.

At the core of Pelé’s method is a fervent devotion to ingredients that celebrate the best of France’s bounty and beyond. He seeks not just freshness but character—the kind that reveals place, soul and possibility. His Brittany weekends yield seafood sourced from Stephanie Woods, a master of the ikejime technique, whose fish are dispatched only upon order, ensuring unmatched purity of flavour. His Norman forager Pierre-Édouard Robine delivers wild oxalis and fir tips for botanical flourishes. Greek olive oils, crafted by Alexandros Rallis, add sun-drenched complexity to delicate preparations.

Pelé is a committed advocate for local and short supply chains—but not blindly so. “Even an environmentally enlightened cook mustn’t limit his choices only to what is closest,” he says. “I prefer a longer-term commitment… by selecting only the best, the most unique. Even if it means broadening the scope of my search.”

Ten years after closing La Bigarrade, Pelé has found his long-term project in Le Clarence. Yet, fundamentally, he remains the same chef: instinctive, restless, generous. He is often described as a chef of contrasts—rigorous yet free, cerebral yet impulsive—but these tensions are what animate his work. There’s nothing showy about Pelé’s vision. He is not a chef who courts the spotlight. He is one who disappears into his kitchen each day with quiet focus, reemerging only to smile at guests as they depart, often stunned by what they’ve just experienced.

In the age of social media chefs and gastronomic theatrics, Christophe Pelé offers something else entirely: a return to essence. His cuisine doesn’t need pyrotechnics—it impresses through its depth, sincerity and audacious grace. It is food that asks nothing of you but your attention, and rewards it with astonishment. More so than ever, it’s clear that at Le Clarence, Christophe Pelé isn’t rewriting French cuisine; he’s simply letting it breathe.

LEFT Vegetables from Brasse, Saint-Jacques scallops, agretti and mozzarella sauce.

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TIME, TASTE & THE ART OF PAIRING

Davidoff Cigars marks a decade of its beloved Davidoff Escurio line with a cigar and pairing experience designed for the discerning palate.

In the world of haute cuisine and refined indulgence, certain rituals remain untouched by time. Lighting a cigar—deliberately, reflectively—is one such act. It is less about habit than about presence. When Davidoff commemorates a milestone, it does so not for sentimentality but to explore complexity and craft. This spring, the brand celebrates ten years of its Escurio line with a limited-edition gran toro cigar that invites aficionados to linger, to pair thoughtfully and to savour without distraction.

A DECADE IN RHYTHM

The Escurio line has always danced to its own rhythm. Introduced in 2015 as part of Davidoff’s Black Band Collection, it represented a departure from the brand’s classic Dominican foundation, bringing the intense spice of Brazilian Mata Fina into the fold. This tenth-anniversary release, however, adds a deeper layer to that dialogue. This is a cigar shaped by geography and weather, patience and precision. The marriage of Brazilian and Dominican

tobaccos, the careful ageing, the attention to detail—every element speaks to the craft behind it.

The blend features tobaccos aged for a combined 45 years, culminating in a larger-format cigar that commands attention. One of the Dominican fillers has been fermented »

THIS PAGE The limitededition Escurio gran toro cigar is crafted from a blend of carefully aged Brazilian and Dominican tobaccos.

LEFT A Bourbon Old Fashioned enhances the flavours of the cigar.

« in a bourbon cask, which is a labour-intensive process of six months, during which the tobacco gets flipped every other week and naturally absorbs the aromas of the cask’s wood. This results in a subtle sweetness and adds depth to the taste profile. What follows is a cigar of remarkable balance: it opens with notes of cappuccino, dark praline and vanilla bean, then shifts towards leather and dried apricot before closing on dark chocolate, almond and a lingering hint of acacia honey. It is a composition as much as it is a blend—measured, elegant and engaging throughout.

BOURBON OLD FASHIONED: A MIRROR TO ESCURIO’S DEPTH

A cigar of this calibre demands more than a complementary drink. It asks for a pairing that respects its cadence. Enter the Bourbon Old Fashioned.

The cocktail’s warm, amber sweetness draws out the cigar’s chocolate and vanilla notes, while the bitters and orange peel provide a counterpoint to the tobacco’s earthier moments. This is not a pairing built on power but on pacing. Both evolve slowly, rewarding those who are willing to taste beyond the surface.

A MODERN COMPANION: THE COLD FASHIONED

For those seeking refinement in a refreshing mocktail, the Cold Fashioned offers a strikingly sophisticated alternative. Built around cold brew coffee, with orange bitters and a touch of syrup, the drink complements the cigar’s early flavour arc beautifully. The cappuccino-like creaminess, the roasted nuance, the sweetness gently layered beneath—it is all mirrored here, just with a modern,

ABOVE The Cold Fashioned mocktail offers a sophisticated pairing alternative.

BELOW The Escurio 10th Anniversary Limited Edition is a well-balanced cigar with notes of praline, vanilla, coffee and dark chocolate.

daytime appeal. The Cold Fashioned allows the cigar to remain centre stage while quietly echoing its complexity. Ultimately, the right pairing is not about matching flavour for flavour but about creating a shared experience. Whether with a classic bourbon cocktail or a considered mocktail creation, the Escurio 10th Anniversary Limited Edition reveals its character slowly, rewarding curiosity as much as connoisseurship.

Find

A LOVE LETTER IN ROSÉ

In this year’s TramArt initiative, San Marzano winery partners with Italian artist Pietro Terzini, whose ironic typography turns the Tramari Rosé bottle into a collectable ode to modern romance.

In the rolling vineyards of Apulia, where the sunsoaked earth yields the rich fruit that becomes San Marzano’s distinguished wines, art is more than an illustration on a label—it’s an evolving conversation that celebrates the fusion of oenology and creativity. Since 2021, that dialogue has been given form through TramArt, an annual initiative launched by San Marzano Vini that invites renowned artists to transform the labels of its Tramari Rosé di Primitivo into masterworks of artistic expression.

Now in its fifth year, TramArt 2025 has taken a daring turn by embracing the power of words instead of imagery. Penned by Italian artist Pietro Terzini, the latest text-led series, titled “Messages on the Bottle”, marks the first nonfigurative TramArt collaboration. Famous for his tonguein-cheek critiques of consumerism and love-drenched

ABOVE San Marzano’s TramArt 2025 collaboration features a trio of textdominant labels created by Italian artist Pietro Terzini. OPPOSITE The labels are inspired by Pietro Terzini’s tongue-in-cheek take on modern-day love.

slogans that echo through the worlds of fashion and design, Terzini brings a new energy to San Marzano’s much-loved Tramari Primitivo Rosé. His contribution? Not a painting or photograph, but three short messages—deliberately satiric, beautifully poetic and unmistakably Terzini—printed directly onto the label. It’s a love story in three acts, scribbled on the canvas of a bottle.

“I am happy and proud to be working with San Marzano Vini to celebrate a product which I am madly in love with: Tramari Primitivo Rosé,” says Terzini. “I thank the winery for entrusting me with my first project in the wine and food world.”

The TramArt initiative has always revelled in reinvention. Past collaborations have ranged from the bold strokes of painter Paul Kremer to the high-gloss photography of Giampaolo Sgura. However, where previous

editions prioritised visual intrigue, 2025 pivots to a more conceptual form. With its minimalist, linear label—described as a “welcoming blank page” and framed by soft rose tones— Tramari becomes the perfect medium for Terzini’s sharp typography. His phrases, charged with double meanings and contemporary wit, are more than packaging; they are conversation starters.

Each label reads like a modern haiku, a flirtation in Helvetica: unexpected, clever and undeniably romantic. The recurring theme? Love, of course. But not the overwrought, sentimental kind. This is love in the era of Instagram captions and ironic detachment. With his characteristic irreverence, Terzini transforms the Tramari bottle into both an object of desire and a messenger. In his hands, the wine itself becomes a matchmaker—a Gallehault, if you will—subtly playing cupid as it passes between hands on sunlit terraces and at beachside dinners.

It’s a clever evolution of what Tramari has always stood for: not just a wine but a mood. A state of mind. The crisp, pale pink rosé made from 100% Primitivo grapes is the Mediterranean distilled in a bottle—dry, elegant and balanced, with intense and persistent aromas of maquis, paired with notes of wild cherry and raspberry, and a saline finish that summons the sea. In short, it’s a casual wine with a carefree soul, designed for moments that are joyous, fleeting and memorable.

Which is exactly what makes the collaboration with Terzini so poignant. His work, often seen on fashion billboards or Instagram feeds, shares that same ephemeral quality. His messages speak to the now yet hint at something timeless, much like Tramari itself.

The artist’s background lends further depth to the project. Born in 1990 in Lodi, Italy, Terzini began his career not in the art world but in architecture. After earning his Master’s degree from the Polytechnic University of Milan, he quickly transitioned into fashion, working with internationally revered luxury brands. Over time, he began to merge these worlds—architecture, fashion and fine art—into a single, distinctive aesthetic that he exhibited across the globe, from the Americas to Europe and the United Arab Emirates. His practice is as much about cultural commentary as it is about beauty, lacing his works with observations on love, identity and the commodification of emotion.

That San Marzano would invite such a voice into the TramArt fold speaks volumes about the winery’s own creative vision. Over the last few years, San Marzano Vini has flourished into one of Italy’s most progressive wine producers, yet it has never strayed far from its roots in the Salento region—nor from its commitment to innovation and quality. TramArt is a natural extension of that philosophy: an annual invitation for artists to interpret the spirit of Tramari, and by extension, the culture of Southern Italian winemaking, through a contemporary lens.

And in 2025, that lens has turned inward. The images are gone, the text remains. And in those words—succinct, playful, lovingly provocative—Pietro Terzini captures something ineffable about what it means to share a bottle of wine. Not just to drink but to connect. It’s not just a design; it’s a catalyst for dialogue between artist and drinker, between friends, and between lovers. And, in the end, isn’t that exactly what wine is for?

ABOVE Paolo Terzini has designed these labels to showcase the playful personality of San Marzano’s Tramari Rosé.

Property & Design

PEAK LIVING

With an eye for beauty and a heart for hospitality, Maura Wasescha brings style, soul and sincerity to Switzerland’s luxury real estate market.

Among the breathtaking panoramas that characterise the Swiss Alps, where snowy peaks tower over glassy lakes and emerald forests, one name has become synonymous with refined Alpine living: Maura Wasescha. For nearly half a century, she has helped shape the landscape of luxury real estate in St. Moritz—not just by selling homes but by curating entire lifestyles. Her eponymous agency, Maura Wasescha AG, goes beyond expert property brokerage—it’s a trusted space for those seeking elegance, discretion and a sense of belonging in one of the world’s most exclusive enclaves.

THE WOMAN BEHIND THE VISION

When you speak of high-end living in St. Moritz, you inevitably speak of Maura Wasescha. However, Maura Wasescha’s journey into real estate was anything but conventional. Arriving in St. Moritz over 46 years ago to assist a family member, she initially worked as a waitress and cleaning lady. Through perseverance and an innate understanding of hospitality, she shifted into real estate, eventually founding Maura Wasescha AG in 1998.

From historic chalets in the Engadin Valley to contemporary villas overlooking Lake St. Moritz, the agency’s portfolio now spans a wide range of styles and settings, with each listing meticulously vetted to ensure it meets the highest standards of design, comfort and location. Maura’s philosophy is simple: luxury is not about extravagance but about quality, trust and the feeling of truly arriving. Focusing on more than lavish finishes and high price tags, she aims to find places where clients can feel genuinely at home.

Having built a stellar reputation for delivering unparalleled service, Maura has been a defining figure in the Engadin property market for over four decades. Treating each transaction as a personal project, her comprehensive approach is highly customised, often involving detailed conversations to uncover clients’ unspoken wishes. This intuitive understanding allows her to match individuals with their dream properties that naturally feel like a perfect fit. From premium sales and rentals to concierge services, legal assistance, and even fully furnished turn-key homes, Maura Wasescha AG offers a seamless transition into exquisite Alpine living. »

ABOVE Living area in Arctic One, a seven-bedroom home in St. Moritz.

OPPOSITE Exterior of Arctic One.

CONTINUING THE LEGACY

In 2017, Maura’s son, Michael Angelo Wasescha, joined the company, bringing with him a background in construction and design. His expertise has expanded the firm’s capabilities, allowing for bespoke renovations and new developments that align with the family’s commitment to quality and aesthetic appeal. Together, they’ve grown Maura Wasescha AG into a full-service agency—one that not only handles sales and rentals but also takes an active role in shaping and refining each property to meet the highest standards, both in Switzerland and abroad.

Central to Maura Wasescha AG is a commitment to delivering “maximum wellbeing”. This ethos extends beyond the properties to encompass a suite of concierge services designed to meet every conceivable need. Whether arranging private jet transfers, securing reservations at exclusive restaurants or providing in-home spa treatments, the agency ensures that clients experience effortless luxury in every aspect of their lives.

This sentiment is also seen in Maura’s latest venture: CASAMAURA. When the pandemic hit in 2020, many in the industry stood still. Maura, meanwhile, created something new. Prompted to explore alternate avenues for her creative expression, she launched CASAMAURA, a boutique lifestyle brand offering handcrafted interior goods designed by Maura and made in Italy—including

linens, cutlery, blankets and home accessories. Available worldwide through her online shop, each item brings the same warmth and attention to detail found in her real estate ventures into everyday living.

A GLOBAL PERSPECTIVE

While Maura Wasescha AG is firmly rooted in St. Moritz, its reach extends globally. The agency has facilitated transactions in some of the world’s most coveted locales, including Miami, the French Riviera and the Italian countryside. This international perspective, combined with an intimate understanding of local markets, allows the firm to offer clients unmatched access to the most sought-after properties worldwide.

The agency’s success is also attributed to its extensive network of partners, architects and designers, who all share Maura’s commitment to excellence. This collaborative approach ensures that each property is not only architecturally stunning but also tailored to its owner’s unique preferences.

As Maura Wasescha AG looks to the future, the integration of family values, innovative design and an unwavering commitment to client satisfaction remains at its core. With Michael Angelo Wasescha poised to carry the legacy forward, the agency is well-positioned to continue setting benchmarks in the luxury real estate industry.

CLOCKWISE FROM TOP LEFT View from Cloud Nine, a newly built villa in St. Moritz; large living and dining area in Chic Retreat, a sumptuous property in St. Moritz; spa area in Arctic One; Beletage, a newly renovated home in St. Moritz.

WHERE LOVE LIVES

The Lauren Berger Collection isn’t just a carefully curated selection of high-end homes—it’s the result of a life devoted to the art of making people feel seen, cared for and entirely at ease in spaces of rare beauty and warmth.

There are hosts, and then there is Lauren Berger. To describe her simply as a curator of luxury homes would be to miss the point entirely. With her signature blend of warmth, meticulous attention to detail and devotion, Berger has redefined hospitality—not as a service but as an act of love. For over four decades, the founder of the Lauren Berger Collection has opened the doors to exquisite homes across Manhattan, the Hamptons, the South of France and beyond, creating experiences so personal, they feel familial.

The business, she’s quick to point out, wasn’t planned. It was born out of care, necessity and the love of her life. Her husband, Dr. Sidney Berger, a world-renowned dental implantologist, often welcomed patients from around the globe into their New York home following procedures.

CLOCKWISE FROM ABOVE

A stunning 12,000-squarefoot property on Connecticut’s picturesque coast; Lauren Berger and her husband, Dr. Sidney Berger; interior design takes inspiration from the surrounding landscape with a palette of blues, browns and whites; there are a total of nine bedrooms, six in the main house and three in the guest house.

“We started putting them up at home because it just felt right,” Berger recalls. “Then one guest turned into another, and quickly, we were hosting a lot of guests.”

What began as a gesture of kindness organically evolved into a full-scale hospitality enterprise. Berger, already known among friends for her extraordinary hosting, soon found herself inundated with requests. The same patients who had stayed with her returned—this time, not for treatment, but for the experience. “I treated them like royalty because that’s what I knew,” she says. “We weren’t hosting—with every guest, it was always as if we were expecting the Queen.”

Even as the scale of her business grew, the core of Berger’s ethos never changed. Every property had to pass her personal test: would she stay there herself? “I walk

miles in every city. I have to feel the space, the light, the street, the view,” she explains. “If I wouldn’t stay there, neither would my guests.”

That emotional investment runs deep. Berger speaks of her guests as if they were relatives, a reflection of how she approaches her work. “I don’t think of this as a business,” she says. “These are my treasured guests. My goal is not to please them but to love and take care of them.” And it shows Elderly parents have been flown in at her expense. Grandmothers and Lauren cry together when it’s time to go back home. Children wrap their arms around her in gratitude for all the fun they’ve had. “Nothing could possibly mean more,” she adds, her voice cracking with emotion.

What distinguishes a Lauren Berger property isn’t just its aesthetic, though her spaces are undeniably elegant— think Baccarat crystal, Tiffany silverware and Bvlgari touches paired with warm lighting and plush linens. The true distinction lies in the details. Berger doesn’t try to impress; she aims to anticipate.

At the height of her business, she managed thousands of properties worldwide. But COVID-19 forced a hard reset. “Everything stopped for years,” she says. “I couldn’t take the chance of anyone on my team, or my guests, getting sick.”

Today, Berger is rebuilding. And true to form, she’s doing so with care, focusing on a highly curated roster of properties, many of them owned by people she’s known for decades. Trust is paramount. “I always need to get to know the owners so my guests have a peaceful stay,” she says. “I make sure they get it.”

A new jewel in her portfolio is a beachfront property in Montecito, California—an architectural stunner run by owners whose sensibility mirrors her own. “They remind me of my husband and myself,” she says. “The way they fussed over every flower, every detail.”

Another standout property, a palatial 12,000-squarefoot waterfront estate in Connecticut. “You will feel the love in all my homes, but this one took my breath away. No words to describe this magnificent home, every inch of it is magical, and it starts with the owners. They are a true national treasure,” shares Lauren.

Her methods may be unconventional—there are no long check-in speeches, no invasive oversight—but that’s by design. “They’re not coming to see me,” she says. »

« “They’re coming to be with their families. I welcome them, and then I disappear.”

Still, many of her guests insist on seeing her again—over dinner, at the theatre or for late-night phone calls. Berger obliges, not out of requirement but joy. “Some of them I’ve known for decades. We’ve become family.”

The foundation for all of this, Berger insists, is love. Love for her husband, who supported her dream and helped make it real. Love for her upbringing, which instilled in her the value of giving guests not just a place to stay but a place to belong. And love for her guests, many of whom she’s welcomed into her life far beyond their check-out.

Growing up in a household with eleven siblings, Berger learned early how to create beauty with love and how to make guests feel at home. Her mother’s home was always open, overflowing with warmth and laughter. Berger’s properties echo that inviting sentiment: lived-in and luxurious without being completely isolated. “I learned everything around our dinner table,” she says. “That’s where hospitality started for me. I would never have been able to

THIS PAGE Breathtaking water views from the various living areas stretch out in all directions.

do this without my incredibly supportive family. My brothers and sisters always made sure I knew they would be there for me if I needed them, and this gave me the power to keep going. And a very special thank you to all my amazing guests who have made my life complete.”

For Lauren Berger, this isn’t just a career. It’s a calling— and one she’s poured her heart, soul and time into. “I always give it everything I’ve got, every time,” she says.

It’s that ethos—relentless dedication, human connection, exquisite taste—that has earned Berger a powerful place at the pinnacle of luxury hospitality. As she puts it, “You don’t do this to be number one. You do it because you love people, and when you love them enough, that’s exactly what happens.”

LAUREN BERGER COLLECTION

Tel: +1-646-629-9669

Email: reservations@laurenbergercollection.com www.laurenbergercollection.com

PROPERTIES WITH PURPOSE

Sahil Khosla, CEO and co-founder of SOHO, discusses the evolution of luxury living in Dubai and how his company’s design-first philosophy is shaping the future of residential development in the region.

COULD YOU SHARE A BIT ABOUT YOUR BACKGROUND AND THE JOURNEY THAT LED TO THE FOUNDING OF SOHO?

SOHO was founded with a simple yet clear vision: to redefine modern luxury living through a design-first approach, creating homes that feel crafted, considered and built for the way people truly want to live. While Dubai is home to some of the world’s most impressive developments, we saw an opportunity to offer something different—spaces designed with balance, flow and a hospitality-inspired sensibility.

The journey began in 2008 when my father, Somendra Khosla, and I transitioned from real estate investment to development. With his decades of experience in business and property investment and my background in design from Parsons School of Design in New York and Paris, we combined our strengths to create homes where design, function and everyday comfort come together seamlessly.

After spending five years in New York managing design and development projects, I was enriched with a deeper understanding of how proportions, materials and spatial planning influence the way people experience a home. That foundation shaped SOHO’s approach as we moved from acquiring properties to developing them, starting with SOHO Galleria, our retail development project on Sheikh Zayed Road, followed by a collection of luxury mansions on Palm Jumeirah, SOHO Palm on West Beach, and now, The Berkeley and The Gramercy in Dubai Hills Estate.

Dubai provided the perfect canvas for this vision. It is a city that constantly pushes the boundaries of architecture and luxury, yet I felt there was room for a more understated, thoughtfully curated approach to residential living. At SOHO, our goal has always been to design homes that feel effortless, comfortable and deeply considered—where every element contributes to a better way of living.

SOHO HAS BEEN DESCRIBED AS A BRAND REDEFINING LUXURY LIVING. HOW DO YOU DEFINE LUXURY IN THE CONTEXT OF YOUR PROJECTS?

At SOHO, we believe luxury is about thoughtful design, comfort and creating spaces that enhance daily life. It’s not just about high-end finishes but about how a home feels—its proportions, flow and the way light moves through it. A well-designed house should feel natural, effortless and welcoming.

Our approach focuses on crafted spaces with well-balanced layouts, refined materials, and a seamless connection between indoors and »

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« outdoors. We take cues from boutique hotels, where every element—from the textures you interact with to the way a room transitions from day to night—is considered. We focus on creating homes that are warm, welcoming and easy to live in, ensuring a sense of balance and belonging.

YOUR FATHER-SON DYNAMIC IS CENTRAL TO SOHO’S STORY. HOW HAS THIS PARTNERSHIP INFLUENCED THE BRAND’S DIRECTION AND DESIGN PHILOSOPHY?

Our partnership is a balance of real estate expertise and design intuition. My father, Somendra Khosla, brings over fifty years of experience in property investment and development. He understands market dynamics, financial structuring and long-term value creation. My approach, on the other hand, is design-first, ensuring that our projects are curated, refined and tailored to a discerning clientele.

This combination allows SOHO to deliver homes that feel genuinely considered. My father always reminds me that a home is more than an asset—it’s a deeply personal space. That philosophy drives our commitment to craftsmanship, materiality and hospitality-inspired living, ensuring every SOHO residence is both functional and beautifully designed.

THE BERKELEY REPRESENTS A SHIFT FROM BEACHFRONT TO PARKFRONT PROPERTIES. WHAT WAS THE DRIVING FORCE BEHIND THIS TRANSITION?

Beachfront living remains a hallmark of Dubai’s luxury landscape, but we saw an opportunity to introduce a different kind of exclusivity—one that connects more deeply with nature. Located in Dubai Hills Estate, The Berkeley represents this shift, offering a setting that balances urban sophistication with tranquillity and greenery.

The demand for intelligently designed homes that integrate nature into daily life is growing, and The Berkeley caters to that. It is a space where residents wake up to expansive park views, enjoy wellness-driven amenities, and live in a community that fosters privacy, peace and elegance.

THE BERKELEY OFFERS A HOSPITALITY-INSPIRED LIFESTYLE. HOW DO YOU INTEGRATE ELEMENTS OF HOTEL LIVING INTO RESIDENTIAL SPACES?

The idea is to create a home that feels elegant, comfortable

Integrating carefully thought-out spatial planning, The Berkeley focuses on maximising natural light in the apartments..

ABOVE Entrance and Residents’ Lounge at The Berkeley.

BELOW Set in Dubai Hills Estate, The Berkeley offers beautiful views of the surrounding greenery.

and intuitive—where every detail has been considered to enhance everyday living. The Berkeley incorporates elements inspired by boutique hotels, such as spacious layouts, built-in storage and carefully curated finishes. Our homes are also fully furnished, with custom-built joinery and carefully curated furnishings that create a harmonious and sophisticated environment. Kitchens by Italian brand Snaidero, along with bathrooms featuring built-in cabinetry and premium fixtures, ensure both functionality and elegance. Every two-bedroom residence also opens up to a foyer at the entrance, again mirroring the experience of a hotel suite.

A defining aspect of SOHO residences is the use of neutral colour palettes, chosen to create a warm, refined and universally appealing aesthetic. These tones enhance the natural light, making the home feel more open and airy. High ceilings, another feature inspired by luxury hospitality, add to the sense of openness, making every room feel both expansive and inviting.

SPACE PLANNING IS A HALLMARK OF SOHO’S DEVELOPMENTS. COULD YOU ELABORATE ON THE INNOVATIVE APPROACHES YOU’VE ADOPTED TO OPTIMISE SPACE AND LIGHT?

A home’s layout plays a major role in how it feels. Many apartments in Dubai follow a standard format, where a long hallway leads into the living area with a balcony. »

Tailored to your life - willion cra�s one-of-a-kind furniture, that �ts you as perfectly as couture

Tailored to your life - willion cra�s one-of-a-kind furniture, that �ts you as perfectly as couture.

« While this layout is efficient from a developer’s perspective, allowing for more units within a building, we saw an opportunity to reimagine it and offer something more open and spacious.

Functionality is key in every detail. A concealed laundry space in the corridor keeps utilities out of sight, while built-in wardrobes and smart storage solutions ensure bedrooms remain uncluttered. In the living area, a bookshelf beside the bar counter adds both character and extra storage. By prioritising intelligent layouts over sheer unit count, we ensure SOHO homes feel balanced, airy and naturally comfortable.

At The Berkeley and The Gramercy, we were very serious about spatial planning to ensure that every square metre was optimally used. This subtle shift maximises natural light, making the space feel brighter and more expansive, even though the square footage remains the same. While The Berkeley was brought to market for sale, The Gramercy is being retained by us for longterm rentals as part of our SOHO boutique fully furnished residences. Positioned side by side, both projects share a similar design language and layout, bringing a cohesive sense of design and community to Dubai Hills Estate.

WHAT DISTINGUISHES SOHO’S DESIGN ETHOS FROM THAT OF OTHER LUXURY REAL ESTATE DEVELOPERS IN DUBAI?

We take a boutique approach to residential development, focusing on quality, spatial efficiency and livability rather than cookie-cutter designs that are common in the market. Each SOHO home is carefully planned to feel inviting, wellbalanced and built for long-term living rather than just making a statement. We believe in working with the best design minds to ensure that each SOHO development feels distinct and well-executed. Collaborating with LW Design, XBD Collective and National Engineering Bureau (NEB) Consultants allowed us to refine every aspect of The Berkeley’s interiors, ensuring a sense of warmth, sophistication and fluidity.

Attention to materiality and proportion is another key differentiator. Spaces feature high ceilings, open layouts, and floor-to-ceiling windows that maximise light and create a seamless indoor-outdoor connection. We focus on timeless

design principles, with neutral palettes, warm textures and refined details that ensure our homes remain desirable for years to come.

This philosophy also influences our approach to fixtures and finishes. We work with Italian Pianca for bespoke wardrobes, Bagno Design for sanitary ware and Bosch for kitchen appliances, ensuring each element is chosen for both aesthetic appeal and longevity. Materials, from countertops to cabinetry, are carefully curated to create a refined yet highly practical living environment.

HOW DO YOU SEE SOHO ADAPTING TO EMERGING TRENDS IN REAL ESTATE, SUCH AS SUSTAINABILITY OR SMART LIVING SOLUTIONS?

Sustainability and smart living are central to how we design our homes. This starts with passive design strategies— maximising natural light and ventilation, incorporating high-performance glazing and using efficient cooling systems to reduce energy consumption. Smart home features like automated lighting and climate control improve convenience while promoting energy efficiency. We also carefully select durable, responsibly sourced materials, ensuring our homes remain functional, efficient and futureready.

WHAT DO YOU CONSIDER YOUR PROUDEST ACHIEVEMENT WITH SOHO TO DATE?

There have been many milestones—from our early success with Palm Jumeirah mansions to the overwhelming response to The Berkeley. But what I value most is how our homes resonate with people. Every home we build is designed with the same level of care and attention to detail as if we were going to live in it ourselves. That personal connection is what makes each project truly special.

The biggest validation comes from the people who choose to live in a SOHO home. We’ve received incredible feedback from buyers who say “the quality of construction is really good” and that “there’s nothing else like it on the market”. Many have also told us that SOHO homes stand out for their larger unit sizes compared to the community and their prime locations.

SOHO has always been about creating experiences. Seeing our vision come to life and knowing we are redefining modern luxury living in a way that feels personal and lasting is what makes this journey truly rewarding.

ABOVE Living room in a residence at The Berkeley.

ENGINEERED FOR EXCELLENCE

Say goodbye to lukewarm drinks and uneven cuts—ritterwerk’s latest innovations bring pro-level performance into the heart of your home kitchen.

In a world that’s constantly chasing the next big thing, there’s something refreshingly honest about a brand that’s been quietly perfecting its craft for over a century. Nestled just outside of Munich, ritterwerk has been designing and producing high-end kitchen appliances in Germany since 1905—and their secret? Marrying timeless form with thoughtful function.

For the culinary enthusiast, this is more than just another kitchen brand. It’s a way of cooking and living—one where craftsmanship matters, where every slice, every chill and every detail is executed with care. It’s about simplicity but never compromise.

With their signature Bauhaus-inspired aesthetic, ritterwerk tools are made to be used every day and admired for years. From deli slicers to beverage coolers, their products aren’t just smart—they’re built to last. And at the heart of their collection? Two standout devices turning everyday moments into small luxuries: the lupo 13 deli slicer and the BEEZER® beverage cooler.

THE LUPO 13: CUT WITH CONFIDENCE

There’s something inherently satisfying about a perfectly sliced tomato or a wafer-thin ribbon of prosciutto. Not to mention a bakery-fresh loaf of sourdough with a clean, even cut. With the lupo 13, ritterwerk brings the kind of slicing precision you’d expect to find behind the deli counter right into your home kitchen. It’s the type of tool that invites creativity: Sunday brunch becomes a mini gourmet affair, a weekday sandwich turns into a work of edible art.

ABOVE Boasting a uniquely large 19-centimetre blade, the lupo 13 deli slicer sets new benchmarks in the world of semiprofessional slicers.

Designed in Gröbenzell and manufactured entirely out of metal in Germany, the lupo 13 is as sturdy as it is sleek. But it’s what’s under the hood that sets it apart. Its whisperquiet, maintenance-free capacitor motor efficiently drives a 19-centimetre, smooth stainless steel blade—giving you the power to effortlessly slice through everything from soft cheeses to crusty bread. Pair this with an adjustable cutting thickness of up to 22 millimetres, and you’re in complete control.

What’s more, ritterwerk’s commitment to intuitive, user-focused design is evident in every aspect of the slicer. Its extended carriage path allows for effortless slicing of larger items without the hassle of constant repositioning—a limitation often seen in standard models. This detachable carriage also makes cleaning quick and easy—a practical feature that suits both busy home kitchens and demanding professional environments. And because it’s TÜV-GS certified and equipped with safety-focused features like overload protection and a two-finger switch system, it’s as dependable as it is delightful to use.

But the lupo 13 isn’t just about performance—it’s also about style. Its ascetic design fits effortlessly into any modern kitchen, whether you’re a minimalist at heart or simply like your tools to look as good as they perform.

BEEZER®: READY, SET, CHILL

If you’ve ever had to chill a bottle of wine in the freezer and hope you remember to take it out in time—or worse, »

« had to settle for a lukewarm beer—you’ll understand the brilliance of the BEEZER®.

Operating ten times faster than conventional freezers, this unassuming little box may just be the fastest beverage cooler in the world. Designed to chill drinks from room temperature to around 9°C in as little as 3 to 6 minutes, the BEEZER® doesn’t use ice, water or messy additives. Instead, it relies on a patented air-circulation system and an innovative, high-efficiency compressor to bring your drinks to the perfect temperature—fast. Once pre-cooled—a process that takes about 10 minutes—the unit uses air at -30°C to rapidly extract heat from your drink through forced convection.

All you have to do is place your beverage into the cooling chamber, close the lid and let the gentle rotation do its magic. The result? Even, thorough cooling from neck to base that preserves the flavour of wines, beers and soft drinks. No over-chilling, no watered-down mess—just a refreshingly cold drink, right when you want it.

For tech lovers and hosts alike, the BEEZER® Connect app takes things a step further—allowing you to operate the cooler remotely, adjust settings, add a timer and even personalise your favourite drink presets. Whether you’re prepping for guests or winding down after a long day, the BEEZER® takes the guesswork out of perfect chilling.

CLOCKWISE FROM LEFT

The lupo 13 slicer meets TÜV-GS safety standards with features like a safety switch and overload protection; the BEEZER® Connect app offers remote operation, customisable cooling presets and a timer; the BEEZER®’s adjustable cooling caters to everything from small cans to fullbodied wine bottles.

And let’s not forget design. With a choice of matte black or white, the BEEZER® is compact, stylish and complements even the sleekest countertop setups. Four simple buttons for start, rotation, bottle size and cooling size are discreetly integrated into the interface, while the LED ring on the cooling chamber door communicates operating status through a minimalist colour system—blue for cooling, turquoise for pre-cooling and red when opened.

BUILT TO LAST, MADE TO ENJOY

With a strong emphasis on sustainability and longevity, most rittewerk products are manufactured in-house in Germany under strict quality standards. That means metal instead of plastic, easy access to replacement parts and repair services that keep devices in action for years—if not decades. It’s this combination of design, durability and detail that’s helped ritterwerk earn a loyal following—from discerning home chefs to culinary creatives who want professional results without professional complications.

Whether you’re slicing homemade bread, curating the perfect antipasti platter or chilling a bottle of Riesling just in time for dinner, ritterwerk’s tools are designed to elevate your everyday. The lupo 13 brings unmatched slicing precision to your countertop with style and power. The BEEZER® redefines what fast, efficient cooling looks like in the home kitchen. And the ritterwerk story reminds us that sometimes, the best innovations come not from reinventing the wheel—but from making it smoother, smarter and simply better.

THE LARGEST SCANDINAVIAN AGENCY IN FRANCE

Wretman Estate operates eight strategically located agencies, spanning from the Italian border in Menton to the west of Saint-Tropez including the hinterland. With a team of 51 multilingual and dedicated professionals, we bring a refined expertise in guiding international clients through every aspect of the Riviera’s dynamic property landscape.

With a curated portfolio of over 600 exceptional properties and access to the entire regional market through an extensive network of trusted partners, Wretman Estate offers a truly bespoke property search experience. We take the time to understand your lifestyle, values, and aspirations, ensuring a seamless connection between you and the Riviera’s most desirable residences. From coastal villas to historic hinterland estates, we are committed to finding the perfect match for your vision of life in the South of France.

THE FRENCH RIVIERA, TAILORED TO YOU !

LAYERS OF LUXURY

For over 175 years, German bedding brand Brinkhaus has combined traditional craftsmanship with modern innovation to create luxury bedding that is adaptable, breathable and built to last.

In 1847, a small textile workshop in Germany began producing what would eventually become some of Europe’s most respected bedding. Nearly two centuries later, Brinkhaus is a name that continues to appear in well-appointed homes and hotels around the world, offering sleep products built not for trends but for lasting comfort that delivers a good night’s rest, every night.

At a glance, Brinkhaus might appear to be a heritage brand rooted in tradition. However, a closer look reveals a company that understands how our relationship with sleep has evolved. These are collections made with attention to climate, movement and materials—designed not simply to be beautiful but to respond to how people actually live and rest. Today, Brinkhaus bedding is available in over forty countries, with each product developed and tested to meet a precise standard of comfort.

Among its standout pieces is the CROWN duvet, filled with high-quality goose down and constructed using a patented honeycomb pattern. The three-dimensional design creates small, evenly spaced chambers across the surface of the duvet, which helps air circulate naturally and regulate

ABOVE Founded in Germany in 1847, Brinkhaus has been a leader in luxury bedding for over 175 years.

OPPOSITE The LIMA duvet is filled with soft alpaca wool, known for its thermal versatility.

temperature more efficiently. This subtle structure allows the filling to remain evenly distributed, providing consistent warmth while preventing areas of heat and moisture buildup, making it suitable for use across seasons. It’s light but by no means flimsy, cosy without being suffocating, and finished with the expert craftsmanship that Brinkhaus is known for.

Those looking for an option that balances performance with flexibility may turn to the ESSENTIAL collection. Made with 90% premium duck down and blended with modal fibres, these duvets are soft to the touch while remaining effective in managing moisture. They come in light, medium and warm weights, and feature detachable buttons that let users layer pieces together when temperatures change. This kind of modular design brings practical elegance to the everyday—adaptable, durable and unobtrusively smart.

Natural materials are a recurring theme across Brinkhaus’s collection, but none more so than in LIMA, a line filled with soft alpaca wool. Valued for its insulating properties and gentle texture, alpaca wool offers a more breathable and hypoallergenic alternative to traditional »

« fillings. The quilting gives the duvet a delicate structure, while the matching pillow combines feather support with an alpaca wool wrap. The effect is a sleep experience that feels stable and temperature-balanced, particularly wellsuited to those who prefer natural fibres but still want a product that performs across the year.

For those seeking the feel of down without the use of animal products, CELESTE, Brinkhaus’s “down touch” line with Air Fill® microfibre, delivers on all fronts. While the filling is man-made, the feeling is unmistakably plush as these versatile, sustainably produced synthetic fibres mimic the loft, uniform heating and softness of traditional down. Lightweight yet supportive, the CELESTE duvets and pillows offer a practical option for allergy-sensitive

CLOCKWISE FROM ABOVE Fitted with clever detachable buttons, the ESSENTIAL line allows multiple duvets to be attached to one another, tailoring the level of warmth according to preference and season; the DREAM ZONE pillow intuitively adjusts to its user’s sleeping position; Brinkhaus’s variety of duvets in different sizes and warmth ratings guarantees a comfortable night’s rest for every type of sleeper.

sleepers or those who want easy-care, long-lasting bedding without sacrificing comfort. The surface is silky, the weight evenly distributed, and the collection is designed to remain consistent over time, even with regular washing and use.

Support is equally considered when it comes to pillows. The DREAM ZONE model is made with a five-chamber structure that actively adapts to different sleeping positions, offering a firmer hold where needed and a softer surface elsewhere, making it particularly well-suited for those who move in their sleep or struggle with neck tension

The cover combines synthetic fibres with modal to add breathability and moisture control, creating a cooler, drier and more stable sleep environment. An intelligent design that seems simple in appearance but is highly functional in use, these pillows epitomise Brinkhaus’s distinction: finely made products that do their job exceptionally well.

Across all its collections, Brinkhaus pays special attention to the choice of materials and finishing touches. The fabrics used in the outer covers are smooth and durable, stitching is precise, and the designs avoid frivolous detail in favour of form and function. Every element is intentional, aimed at creating a sleep environment that feels consistent, calming and tailored to personal preference.

In an age where sleep is increasingly linked to wellbeing, performance and mental clarity, the role of good bedding has never been more pertinent. Brinkhaus has embraced this shift—not by reinventing its identity but by refining it. The company’s current range respects both tradition and change: rooted in craftsmanship yet aware of new expectations and needs around sustainability modularity, and longevity.

Brinkhaus’s duvets and pillows are understated by design, engineered with small innovations that make a world of difference to the quality of sleep. Whether through temperature regulation, layering systems or fill combinations, these products are developed and crafted with care, with one simple goal: to improve the hours we spend at rest. For those looking to make small, meaningful upgrades to their daily lives, switching to quality bedding is often an overlooked first step. In this category, Brinkhaus continues to shine, delivering not only on comfort but also on a sense of reliability, offering sleep solutions that work flawlessly, season after season.

Vlora, Albania

CONNECT. CREATE. COOK.

Born from a desire to bring people together, OFYR blends minimalist design with open-fire cooking—recasting the outdoor kitchen as a space for connection and creativity.

There are few products that blend design, lifestyle and elemental joy as effortlessly as OFYR. At first glance, it might appear to be just another fire-based cooking appliance—but step closer, and its sculptural presence tells a richer story. Conceived from the spark of a single idea in the Netherlands and nurtured into a global phenomenon, OFYR has redefined outdoor cooking not as a task but as an experience: a celebration of fire, flavour and, above all, connection.

The origin of OFYR began not as a marketing ploy but as a quiet, personal moment of imagination. In 2015, Hans Goossens—then 58 and freshly transitioned from a long career in finance—stood in his garden on a crisp day and envisioned a modern reinterpretation of the campfire, something elegant that invited people to gather, cook and converse. That inspiration led to the first OFYR unit: a circular, plancha-style grill surrounding a central flame, drawing people in as both a heat source and a place where culinary art and conversation could naturally converge.

Over the past decade, the brand has expanded its portfolio while maintaining this design ideology. At its core lies the triad—connect, create, cook—words that appear repeatedly in OFYR’s communications but, more importantly, are embedded in every interaction with the product.

The brilliance of OFYR lies in its dual nature: functional and beautiful. When not in use, each unit stands as an art piece, an architectural element integrated seamlessly into its environment. Whether placed on a snowy Nordic terrace or in a sun-soaked Mediterranean courtyard, its minimalist design and honest materials—powder-coated aluminum, stainless steel and Corten Dekton surfaces— reﬂect a resilient yet elegant aesthetic.

And then, there’s the ﬁre. Central to OFYR’s identity is the timeless appeal of open-ﬂame cooking. It’s a throwback to our most primal rituals yet executed with a contemporary

OPPOSITE OFYR’s outdoor kitchens are designed with an artistic touch, ensuring they beautifully complement the surroundings.

ABOVE OFYR’s outdoor kitchens enable various open-ﬂame cooking techniques.

BELOW Made from powder-coated aluminium, OFYR’s outdoor kitchens are incredibly durable.

sensibility. From ever-so-slightly charred vegetables to fall-off-the-bone slow-cooked meats, crispy aromatic ﬂatbreads and smoke-infused desserts, the OFYR cooking experience is multisensory. The heat radiates outward, food sizzles and crackles, and a circle of guests leans in—engaged, curious and connected.

Over the years, the brand has continually ﬁne-tuned its products while adding new items, including the OFYR PRO Connect: a modular, fully integrated outdoor kitchen system created with both professionals and passionate home cooks in mind. The PRO Connect takes the brand’s core philosophy of connection and translates it into a ﬂexible, high-performance culinary environment.

At the centre of this system is the Bridge—a sophisticated connector that joins cooking units, working surfaces and accessories into a cohesive whole. This modularity allows for both permanence and portability, with options ranging from sleek stationary feet to wheels for effortless mobility. The working surface, made from ultradurable Dekton, is as stylish as it is practical: heat-resistant, scratch-proof, UV-stable and easy to clean. The result is a »

« setup that supports everything from intimate dinners to high-volume catering with grace.

Two colourways—Natural Taupe with Light Sand Dekton and All Black with Dark Ash Dekton—mirror OFYR’s balanced approach to form and function. In either conﬁguration, the PRO Connect speaks to a user base that appreciates thoughtful design, tactile materials, and the freedom to reconﬁgure and expand over time.

Underpinning OFYR’s product innovation is a clear sense of purpose. This is a brand that aligns itself with timeless values: sustainability, innovation and craftsmanship. Its production process blends manual skill with advanced technology, incorporating techniques like laser-cutting and robotic spinning to create ﬂawless, durable ﬁnishes that stand up to both weather and wear.

What distinguishes OFYR isn’t just its materials or construction but the way it shapes how people come together outdoors. This is alfresco cooking elevated to an almost ceremonial level—a return to simple pleasures enhanced by intelligent design. For professionals like chefs Guy Weyts and Soﬁe Noyen, OFYR has become more than a tool; it’s a creative partner. For others, it’s a catalyst: a

BELOW With integrated wheels, the PRO Connect system can be easily moved around as need.

reason to step outside, put phones away and enjoy the company of loved ones around the ﬁre.

As the brand looks to the next decade, it does so with a vision that embraces both invention and emotion. OFYR is exploring a future of outdoor living that is “feminine and green”: gentle, inclusive and mindful. It’s about sustainable choices, simplicity, and a deeper connection to nature and to one another. This ethos is expressed not just in materials and design but in the experiences the brand enables— whether that’s a quiet family meal on a Sunday afternoon or a bustling garden party with friends under the stars.

OFYR is not just about cooking; it’s about everything that happens around the flame: the laughter, the conversation, the contented silence between sips of wine, and the unspoken bonds formed as food is passed and shared. As a design object, it’s genius. As a culinary tool, it’s versatile. As a lifestyle choice, it’s inspired. But as a symbol, OFYR is something even more enduring—a glowing circle of warmth and possibility, lighting the way back to what matters most: slowing down, and taking time to foster meaningful connections and savour life’s most joyful moments.