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Dominica has the world's best Citizenship by Investment (CBI) Program, according to an annual ranking by the Financial Times’ PWM magazine, for Dominica has consecutive the world's best by Investment (CBI) Program, according to an annual ranking CBI by the Financial PWMinmagazine, the fifth year Citizenship (2021., 2020., 2019., 2018., 2017.) The Commonwealth of Dominica's Program wasTimes’ established 1993. for the fifth consecutive year (2021., 2020., 2019., 2018., 2017.) The Commonwealth of Dominica's CBI Program was established in Vardikos & Vardikos is a Government Authorized Agent/Service Provider for the Citizenship By Investment Program of Dominica and1993. Service Vardikos & Vardikos isProvider/Promoter a Government Authorized Agent/Service Provider for and the Citizenship By Investment of Dominica and Service for Antigua and Barbuda, Grenada the Saint Lucia CitizenshipProgram Programs. Provider/Promoter for Antigua and Barbuda, Grenada and the Saint Lucia Citizenship Programs.
CONTENTS
Lifestyle 18 SUPREME SERVICE Giannis Stasinopoulos tells us how his company, Fine Living Travel Services, is setting the benchmark for superlative luxury tourist offerings in Greece.
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ITALIAN EXCELLENCE A look at the exclusive design products and luxury hospitality concepts from leading Italian lifestyle brand Tonino Lamborghini.
20 HEALTH & HAPPINESS Chef David Knapp dishes the details on how he creates delicious and nutritious food at Monte-Carlo’s most exclusive wellness club, Thirty Nine.
Fine Dining 28 ENRICO BARTOLINI MUDEC, Milan
52 DANIEL BERLIN Babel, Budapest
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CHRISTOPHE BACQUIÉ Hôtel du Castellet, France
40 JAN-PHILIPP BERNER Söl’ring Hof, Germany
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CONTENTS
Travel 78 DOMINICAN DREAM Christos Vardikos of Vardikos & Vardikos shares why the Caribbean island of Dominica is perfect for foreign investment.
84 BON APPÉTIT FOUR visits Le Jardin at Cheval Blanc Paris, the hotel’s new terrace restaurant offering summer-inspired treats.
88 GREECIAN GETAWAY A tour of Greece’s most luxurious destinations, from the famed Cyclades islands to the picturesque Peloponnese region and everywhere in between.
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ART MEETS AVIATION A look at VistaJet’s new partnership with Frieze Art Fairs that gives VistaJet Members access to an art viewing room in the sky.
80 DUNE DELIGHT A visit to the five-star Söl’ring Hof hotel set on the beautiful German island of Sylt.
86 DECADENCE IN DUBAI A look at the sumptuous Kempinski Hotel & Residences Palm Jumeirah, one of Dubai’s best addresses.
92 MAKE WAY FOR MONTENEGRO An adventure-filled expedition to the nature-steeped nation of Montenegro.
Property & Design 108 CHEF’S KISS FOUR finds out how Officine Gullo creates chef-worthy kitchens for the home.
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MORCOTE MASTERPIECES Fontana Sotheby’s International Realty shows us some of the most exclusive properties in Morcote, Switzerland.
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The Art of Distinction
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WELCOME
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s the summer sun continues to shine down upon us, bringing with it all that we love about this time of year — beaches, light and fresh food, and long days spent outdoors revelling in the warm temps — we’ve taken inspiration from this sun-soaked splendour to deliver an edition that, too, radiates with delight. Starting in our lifestyle section, we head to the quintessential summer vacation spot, Greece, to discover how Fine Living Travel Services makes luxurious living in this mythical land an effortless affair. We then visit Monaco for a sit-down with David Knapp, the Head Chef of the city-state’s most exclusive wellness club, Thirty Nine. We continue on an escapade through Europe in our chefs’ section, starting with a foray to France on page 28. Here, we visit Christophe Bacquié at his three-Michelin-starred restaurant in Le Castellet to get a taste of top-notch Provençal cuisine. We then jump across the border to Italy to sit down with Enrico Bartolini at his three-Michelin-starred restaurant at Milan’s Museum of Culture, uncovering how he translates his contemporary-classic ethos to the plate. Bartolini also tells us about his work with contemporary Italian restaurant Roberto’s in Dubai. We then stop off in Sylt, Germany, to sample fare inspired by this beautiful island’s roots at Jan-Philipp Berner’s two-Michelinstarred restaurant within the Söl’ring Hof hotel. Our gourmet adventures end in Budapest at Michelin-starred Babel, a place where teamwork truly makes the dream work. In our travel section, we continue satiating all the senses, starting with a trip to the eye-pleasing island of Dominica. We then visit Cheval Blanc Paris to savour fabulous French fare at its new summer pop-up restaurant, Le Jardin, followed by a lavish stay at Kempinski Hotel & Residences Palm Jumeirah and a grand getaway in Greece. An activity-fuelled adventure then beckons in Montenegro before we take some time to rest and recharge at Switzerland’s best boutique and design hotels. Read all about these sensational destinations and more from page 77. We hope that this edition, which brims with all life’s most-loved pleasures, from fine food to transcendent travel and everything in between, is the cherry on top of a summer well spent. Here’s to enjoying every moment under the dazzling sun!
Clarisse Beeby Chief Editor
SLOANE INTERNATIONAL DMCC CEO Antioco Piras DIRECTORS Emidio Sessa DIRECTOR OF PUBLISHING Matt Walvish CHIEF EDITOR Clarisse Beeby CONTRIBUTING EDITOR Kate Jackson CHIEF DESIGNER Pieter Stander OPERATIONS MANAGER Barbora Salava SALES EXECUTIVES Lourens Adendorff Mark Sullivan Tim van Niekerk Robin Scott Dominic Uys Patrick Kayanja Unit No: 3699, DMCC Business Centre, Level No 1, Dubai, UAE © SLOANE INTERNATIONAL DMCC All rights reserved. All material in FOUR magazine is wholly copyrighted and reproduction without written permission from the publisher is strictly forbidden. Neither this publication nor its contents constitute an explicit endorsement by FOUR magazine of the products or services mentioned in advertising or editorial content. While every effort has been made to ensure accuracy, FOUR magazine shall not have liability for errors or omissions. www.fourinternational.com COVER Aragu Signature Restaurant, an overwater fine-dining venue at Velaa Private Island Maldives.
Don’t forget to stay up-to-date with news, recipes and features at fourinternational.com or check out our chef’s playlist selection at fourinternational.com/chefs-playlist 14
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Lifestyle
HEIGHT OF HOSPITALITY In 1981, Italian entrepreneur Tonino Lamborghini founded his eponymous company. Now, four decades later, it stands as a reference for the height of the Italian lifestyle, encompassing everything from exclusive design products to luxury hospitality concepts.
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aking inspiration from his family’s mechanical and engineering legacy and combining it with his passion for design, art and his Italian heritage, Tonino Lamborghini founded his very own company back in 1981. Now, 41 years later, the brand, with its iconic logo of a charging Miura bull on a red shield, has become synonymous with the pinnacle of Italian luxury. Joined by his 31-year-old son, Ferruccio, who holds the position of vice president and CEO, the duo have taken great strides in evolving the business model and attaining much success as a result. The brand’s core accessories — watches, eyewear and leather goods — are now managed in-house, and the company has geared its focus towards a string of new international joint ventures. From its beginnings as a purveyor of exclusive all-around Italian lifestyle concepts, ranging from luxury accessories and furnishings to food and beverage products and electric golf and utility carts, the company has expanded in leaps and bounds since its inception. Today, its most innovative sect is held in high regard globally: a branded hospitality concept with five-star hotels and resorts, residential and commercial buildings, cafés, and restaurants. Resourcefulness, creativity and an uncompromising Italian spirit lie at the heart of the hospitality projects. Conceived to provide a new echelon of elegance that is felt and not just flaunted, the offerings cater to the most 18
ABOVE Tonino Lamborghini Lakeside Hotel in Huangshi, China, which opened in 2014. BELOW The new NOVEMILLIMETRI automatic watch of the Italian brand, presented in Geneva last April.
discerning travellers looking for unique, high-quality experiences steeped in beauty and authenticity. Each venue is set in a location that perfectly represents the brand’s vision: to bring the Italian passion and spirit to the world through places where its inherent essence can be expressed in all its explosive vitality, creativity, allure and distinction. Although the first resort project, launched in 2008 in Aleppo, was not completed due to the war that broke out shortly after, this didn’t hamper the success of Tonino Lamborghini’s future projects. In 2012, the first Tonino Lamborghini five-star hotel project was inaugurated in China: the Tonino Lamborghini Library Boutique Hotel in
LIFESTYLE
Suzhou. This was followed by two other projects in the region: the Tonino Lamborghini City Centre Hotel Kunshan and the Tonino Lamborghini Lakeside Hotel in Huangshi, which opened in 2013 and 2014, respectively. A new complex of two Tonino Lamborghini towers in Chengdu is also nearing completion. Set to open in the summer of 2022, it will fuse commercial, cultural and residential activities. The 180-metre-high skyscrapers are characterised by Tonino Lamborghini’s unmistakable style and will be complemented by the consultancy of Studio Marco Piva, which will oversee the design of the façade and common areas of the 482-key hotel, the 423 luxury apartments and the commercial area. Tonino’s projects are not only limited to the country of the dragon, though. The brand’s hospitality offers extend globally, from Brazil to Egypt, Thailand, Pakistan and Vietnam. On Brazil’s famed south coast, Tonino Lamborghini Residences Balneário Camboriú, a 53-storey beachfront skyscraper with 67 residential units, is currently under construction. Meanwhile, in São Paulo, a 27-storey building with 114 luxury apartments in the leafy neighbourhood of Jardins will soon be completed. In Egypt, the construction of Tonino Lamborghini Residences New Capital Cairo, constituting 300 highend branded apartments, has already reached sixtypercent completion. A dramatic sky lounge, a stunning glass swimming pool, various sports facilities, dedicated concierge assistance, an exclusive clubhouse and 24-hour security are just some of the premium amenities included in the project. In December 2021, in Sharm El Sheikh, the first Tonino Lamborghini Convention Centre was inaugurated, and a five-star resort in the same area will be completed this summer. The Convention Centre has already hosted two important international events and is due to continue this trend in the coming years. Spring 2022 will see the opening of the Tonino Lamborghini Resort Yixing in China, an eco-sustainable hotel set in a vast park amidst tea gardens and horse farms, representing the frontier of the brand’s new luxury ecosustainable hospitality concept. This follows the opening of the first Tonino Lamborghini Hotel Rosso in Suzhou, a new hotel concept dedicated to a younger audience.
CLOCKWISE FROM ABOVE, LEFT The Tonino Lamborghini Library Boutique Hotel in Suzhou, China, inaugurated in 2012; the Tonino Lamborghini Apartments São Paulo, launched in partnership with the Brazilian company Gafisa in 2021; the entrance of the real estate project in São Paulo, Brazil.
Next summer, the Tonino Lamborghini Boutique Hotel Phuket project in Thailand will commence. The architecture of the new hotel will be designed by the founder of Alexander Wong Architects, named one of China’s 100 Top Architecture & Design Talents by Architectural Digest China and winner of numerous international awards for its original avant-garde style. In addition to Tonino Lamborghini’s already burgeoning portfolio, new residential buildings will be announced in Brazil, Pakistan (Lahore) and Vietnam (Ho Chi Minh city) in 2022, further highlighting the brand’s prominence in the luxury hospitality sector.
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LIFESTYLE
THE GOLD STANDARD IN GREECE
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Fine Living Travel Services was quick to see the need for gilt-edge, tailor-made tourist services and more prominent gourmet products in Greece. Now, five years later, the brand has set the benchmark for luxury offerings in the region. FOUR speaks with the company’s founder, Giannis Stasinopoulos, to find out more…
fter studying finance in London and subsequent employment in banking, real estate and consulting, Giannis Stasinopoulos answered his kindled desire for entrepreneurship. He has always enjoyed being treated to the highest level of service in the best hotels and eating top-quality food — whether in first-class restaurants or at home using the finest ingredients, since he’s a talented cook, too. This led him to open Greece’s firstever luxury concierge company in the Starwood Hotels and Resorts’ Astir Palace Hotel — now the Four Seasons Athens — with his good friend and executive associate, Mrs Eva Lymperopoulou. Although this was when the country was still knee-deep in financial turmoil, they served over 2,500 customers during their three-year tenure without even one complaint. Armed with this experience, Mr Stasinopoulos and his team saw an opportunity in high-end tourism services and decided to take action. A business area with huge yet untapped potential, hospitality services in Greece aren’t as customer-focused as in other parts of the world, and this is where their company, Fine Living Travel Services, comes into play, explains Mr Stasinopoulos: “Usually other companies in Greece offer hospitality services without having a keen ear on the client’s wants and needs. On the other hand, we at Fine Living Travel Services follow the opposite route; first, we hear what the client wants and then we plan on fulfilling their desire.” Thus, 2017 saw the establishment of Fine Living Travel Services, located in the centre of Athens. Its motto is: “All client requests are acceptable — no request is impossible!” Backed by many customer pools like the American Express Centurion, Panas Group and other institutions, the company offers exclusive services and experiences to the most discerning individuals and VIPs. When contacting Fine Living Travel Services’ Home Office, anyone can request a simple or more complex service. The company’s associates quickly get in touch and start working towards fulfilling that request. Some of these services include private dining, special experiences for marriage proposals and other events, shopping, gastronomic tourism, and, of course, accommodation and entertainment options. Fine Living Travel Services also holds a selection of the finest private, off-market villas in mainly Mykonos and various other locations in Greece, plus signature estates and further properties in Costa 20
OPPOSITE Giannis Stasinopoulos, owner of Fine Living Travel Services in Greece.
Esmeralda, Saint Tropez, Ibiza, Saint Barthélemy and many other high-profile destinations. “High-net-worth individuals that want privacy and exclusivity and need custom-made services” is how Mr Stasinopoulos describes his clientele. “They expect facilitation and turn-key solutions from attentive personnel. These are people that don’t have the word ‘impossible’ in their vocabulary, and neither do I,” notes Mr Stasinopoulos with his gentle but no-nonsense tone. “The majority of our clients are American, followed by Arabs, Turks and Eastern Europeans. We also serve Greek VIP clients, especially those travelling abroad, as we are the only company in Greece that holds ties with the finest hotel groups, such as the Oetker Collection, Cheval Blanc, Mandarin Oriental and others. Furthermore, we are very popular for helicopter and private jet flights, and we are happy to be ambassadors for VistaJet, one of the best private aviation companies in the world.” However, Stasinopoulos also works with corporate luxury clientele. Major luxury-market firms, such as jewellery, haute couture fashion, and high-end automobile brands, approach his company for new product launches and events in Greece. Working with such high-profile contacts enabled Fine Living Travel Services to gradually expand abroad and do business in key destinations of the rich and famous crowd: Côte d’Azur, Italy, Spain, Dubai, New York, Miami and Saint Barthélemy, among others. The “nothing is impossible” mindset and firm trust bond with his clients pushed Mr Stasinopoulos to seek and find the best partners in each destination, often with surprising results. He states: “Funny as it may seem, we have clients that turned into partners abroad because they wish to help us and share their knowledge and contacts on their own local luxury services.” But what about competition? Giannis Stasinopoulos promptly replies: “What we are doing is unique. We listen, propose and plan alongside the client. We are not fond of and do not accept cookie-cutter solutions. Every request is a custom request, from a private tour of the Acropolis museum to setting up a romantic seaside dinner. Sure, there are travel agencies and companies that have developed transport services and tour guides, but we view them as potential partners, not competitors. We work with them and help each other out. Our company profile allows us to offer white-label luxury services to event planners or travel agencies with competitive pricing.” »
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LIFESTYLE
LEFT Fine Foods Collection, the sister business to Fine Living Travel Services, is the first Greek company to produce its own private label caviar in Germany in seven different varieties. BELOW Fine Food Collection’s caviar is on the menus of the best restaurants and hotels in Mykonos and Santorini.
« Touristic real estate is also part of the company’s operations. Giannis Stasinopoulos is confident that Greece, especially the islands and the Athenian Riviera, are not only tourist attractions but prime destinations for semi-permanent or permanent residence. “The Riviera is particularly advantageous in this regard; it has an amazing climate for eight months a year, it’s a twenty-minute distance from the airport and fifteen minutes from the centre of Athens, it has excellent Greek and foreign language schools and friendly neighbourhoods. All and all, an ideal place to raise a family!” Stasinopoulos also warmly states, “The hottest Greek product for the upcoming years is… Greece itself! Think of wealthy families enjoying Greek beaches, their children attending school here, and all their spending being made here in our country. It is essentially an influx of foreign income, instead of domestic income recycling.” Soon, the company will launch their new endeavour: “Real Estate by Fine Living”, an A-to-Z real estate service in exclusive cooperation with Savills. They will undertake airport transfers; property display; handling of contractual, visa or passport requirements and property management for interested clients. Nevertheless, the crowning jewel of Fine Living Travel Services is Fine Foods Collection, the four-year-old sister company that deals in luxury, gourmet and premium food products from Greece and all over the world. Among the famous companies they represent are Petrossian Paris, Joselito, Barons de Rothschild Champagne and Edmond de Rothschild Heritage wines, Peck Milan, Plantin truffles and many others. But what is a luxury product? According to Mr Stasinopoulos, a luxury product is one that requires a significant amount of man-hours to be produced. For example, caviar is the first one that comes to mind, but wild baby artichoke hearts from Crete are equally valuable: the adventuresome gathering from steep mountain dales and meticulous cleaning of their thorny exterior takes a lot of time and patience and often results in limited quantities. In line with its dedication to luxury gastronomic products, Fine Foods Collection is the first Greek company to produce its own private label caviar (FFC Caviar) in Germany in seven different varieties, from Siberian black caviar to the rarest caviar in the world, Almas Gold from Iran. When Fine Foods Collection first opened, Greece’s yearly caviar consumption was thirteen kilograms. Nowadays, 22
it has reached two tonnes, with eighty percent of it being imported by Stasinopoulos’ company. “Our caviar is on the menus of the best restaurants and hotels in Mykonos and Santorini, like Scorpios, Nōema, Principote Panormos, Billionaire, Bagatelle, Meraki, Hotel Grande Bretagne, the Four Seasons Hotel in the Athens Riviera, and many others,” Stasinopoulos proudly remarks. “But we view local Greek products in the same high regard. Our brand contains carefully selected, rare and unique Greek products, such as sundried tomatoes from Santorini, fir honey from Mainalon, green olives from the Holy Mount of Athos, and strawberry sweets made from whole Pavliani strawberries. Mainalon fir honey is of the same calibre as the New Zealand manuka honey; however, it has never been advertised as special, unique and eclectic. Mount Olympus and Florina have the best truffles in the world, but thanks to well-implemented Italian marketing, most people believe that the top-of-the-line truffles come from Italy. It is our responsibility to let the world know who we are and the treasures we can offer. With the right branding and marketing, Greece can reach its rightful place as a destination of taste and beauty. Greece is always a good idea.” The company also provides a fleet of rental chauffeurdriven cars and a wide range of unique executive villas. However, according to Mr Stasinopoulos, their competitive advantage is the arrangement of exclusive services and one-of-a-kind experiences. “Booking the entire Acropolis museum for a dedicated dinner for two or a private theatrical performance is certainly a complicated feat and one that sets us apart in the field. But if I would single out our basic advantage, I’d say it’s servicing. We are on duty 24/7, our dedicated advisors are quick to respond to queries and requests, and our drivers will make at-home delivery of any product at the client’s desired time and place. We don’t operate with a fixed timetable, which is something unusual and thus, remarkable in our line of work.” Fine Living Travel Services has its headquarters, including a flagship delicatessen store, in Kolonaki in the centre of Athens. The company also has representative offices in Mykonos, London and Monaco, and a new store and concierge office will soon be opening in Saint Barthélemy next winter. Plans to expand to a central Athenian marina and two regional airports are also underway. “Our upcoming major step is to organise an international luxury services conference next October in Athens. It will include tourism, gastronomy and real estate and hopefully further promote Greece as a global point of interest.”
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LIFESTYLE
FREE-SPIRITED FOOD Aukland-born chef David Knapp leads the culinary offerings at Thirty Nine Monte-Carlo, the Principality’s most exclusive wellness club. A cook who defies convention, Knapp shares why he’s passionate about creating spontaneous cuisine with atypical yet delicious taste combinations. TELL US ABOUT YOUR BACKGROUND… My family has always cooked. My grandfather was a butcher, and we often went to visit him at his store. I remember we always left with little homemade cocktail sausages as snacks. Let’s just say that I was somewhat immersed in the culinary culture! As a kid, I used to say that I wanted to be a chef on television. My sister used to laugh at me so much. As I grew up, I quickly realised that the traditional school path was not for me. I’m kind of a free spirit, more of an unconventional type, and I like to experience things rather than learn. I have always understood things better by living them. So, I decided to leave school early, and at seventeen, I joined Auckland University of Technology, where I graduated in professional cookery a few years later. My first job was at the Spencer Byron Hotel in Auckland. After this experience, I wanted to discover more and see what was going on elsewhere, so I flew to London. As soon as I landed, I joined the team of a famous threestar restaurant. Then I continued my career in various establishments, some of which allowed me to work with my mentor, Gary Rhoades, for five years. An experience that has marked my career forever. Gary used to take time to teach us. And that’s something I integrated into my approach with my team. I like to teach and reveal the potential of my team. Then you don’t need to worry about them; they trust you, you trust them. And then love did its work; I moved to the south of France, where I now live with my family. In 2017, I became head of Thirty Nine Monte-Carlo’s kitchen, where I now offer a cuisine combining flavour and nutrition. WHAT IS YOUR CULINARY PHILOSOPHY? My approach is quite unpredictable; I follow the seasons, drawing inspiration from the products available at the time according to the harvests of my local producers. At the heart of my dishes is a constantly renewed creativity. Like an alchemist, I like to transform the unpredictable into a unique experience. If we were to sum it up, in my eyes: “When things are different, they become memorable.” I am a devotee of the atypical. WHAT ARE SOME OF YOUR FAVOURITE INGREDIENTS? I love herbs and spices. Mixed with lemon, for example, they add natural flavour to any dish and allow you to avoid using salt. I also particularly cherish working with locally caught fish; its freshness is unheard of. In terms of side dishes, kale is one of my must-haves; I love its different colours that make the plate livelier, visually speaking. 24
RIGHT David Knapp, Head Chef of Thirty Nine Monte-Carlo.
WHY ARE YOU PASSIONATE ABOUT SOURCING LOCALLY? Because everything that is local and seasonal is, above all, fresh. But I think the main reason is that I love passionate people, and the approach of my producers and suppliers reminds me of my own approach to cooking. They respect their product and offer only what nature can provide in the quantities that respect it. For me, my mission is to honour their know-how by revealing the flavours of their productions. Sometimes I source from my own garden; I like to grow and see the raw materials of the earth bloom. HOW DO YOU CREATE YOUR DISHES? The ingredients guide my creativity, inspiring me to create something that no one else has come up with yet. Something that at first glance may seem bland or boring turns out to be a challenge that I love to take on, to reveal the unexpected, to create surprise where you least expect it. An example is our pea tartare and purée married with freshly caught fish, black mint from my personal garden and a little popcorn amaranth. It’s basically basic food, fish and peas, but for me, it’s a challenge to make something conventional into something delectable. HOW DO YOU BALANCE FLAVOUR AND HEALTHINESS? At the heart of my approach is taste. With my sous chef Luca Prioretti, who has also worked for starred restaurants, we strive to offer dishes with surprising flavours. Let’s face it, proposing vegetarian and tasty dishes remains a balancing act. But as I mentioned, where others might see this as a problem, I see it as an opportunity to stimulate my creativity. For example, when cooking, we don’t use cream or butter; we work with refined oils that will add a unique gustatory note to the dish by reinventing the flavours.
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CHRISTOPHE BACQUIÉ Hôtel du Castellet, France
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ENRICO BARTOLINI MUDEC, Milan
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JAN-PHILIPP BERNER Söl’ring Hof, Germany
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DANIEL BERLIN Babel, Budapest
Listen to our chef’s playlist on fourinternational.com/chefs-playlist
PROVENCE’S PRIDE AND JOY Christophe Bacquié, a name synonymous with the finest Provençal cuisine, needs little introduction. Awarded with numerous accolades, he’s a bona fide culinary artist who’s at the very height of his career yet remains grounded by a simple philosophy: cook with passion, presenting produce in its purest expression. P H OTO G R A P H Y BY A N N E-E M M A N U E L L E T H I O N A N D L I V E & S H O OT
CHRISTOPHE BACQUIÉ
PREVIOUS Christophe Bacquié wearing a Richard Mille 67-01 Automatic Extraflat watch. LEFT Christophe Bacquié’s restaurant is located at the Hôtel du Castellet in Var, Provence.
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orn and raised in the picturesque village of Lumio on the French island of Corsica, Christophe Bacquié was destined for a career in the service industry. His mother, who owned Hôtel Bellevue, persuaded Christophe to follow in her footsteps and attend the L’Île-Rousse School of Hospitality. But he soon discovered that food service wasn’t his passion; instead, the culinary arts piqued his interest, and he packed his bags for Paris, kicking off his career at some of the city’s top dining venues. “I began my career at Le Méridien Montparnasse in Paris, but I really earned my stripes at L’Oasis with Louis Outhier and Stéphane Raimbault. I’ve also worked at Amphyclès with Philippe Groult, the Sofitel in La Défense, and I moonlighted at the Plaza during my military service before joining the Maison Prunier team in Paris under Gabriel Biscay.” In 1997, the chef returned home to Corsica, taking up a position at La Villa Relais & Châteaux hotel in Calvi. He was promoted to Head Chef in 2000, and two years later, the restaurant was awarded a Michelin star. In 2007, the second star came — and with it, Bacquié made history, as this was the first time a restaurant in Corisca had achieved a twostar ranking.
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Although Corisca is his birthplace, the island also holds other special sentiments for the chef, from the historic Michelin recognition to where he met one of his heroes, Pierre Gagnaire. A true culinary heavyweight, Pierre’s advice laid the foundations for Christophe’s culinary philosophy: sometimes, the key is just to use produce in its simplest expression. In line with this, Bacquié utilises only the best, locally sourced ingredients at his eponymous three-Michelinstarred restaurant within the Hôtel du Castellet. Located in the beautiful Var region of Provence, it celebrates the Mediterranean through perfectly executed fare. No set menus, no superfluous techniques and no over-dramatic presentation — it’s cuisine of the highest calibre made from the heart and served according to the diner’s desire. The flavours are delicate, and the native terroir is everpresent. Seafood, in particular, is integral to the menu, as are citrus fruits, one of the chef ’s favourite ingredients, as they enhance a dish with just a dash of acidity. Guided by the seasons and the ocean’s resources, Christophe’s creations are carefully conceived yet always in continuous evolution. “I don’t create dishes every day; I’m inspired by the season and the desire to work with a particular kind of »
DISCOVER M O R E
LEFT Aioli moderne with locally caught octopus and seasonal vegetables. RIGHT The cheese cellar at Hôtel du Castellet offers over eighty varieties of cheese and when dining at the restaurant, guests can select their preferences to create their own bespoke cheeseboard.
“Most of our produce is sourced from producers located under 100 kilometres from the restaurant. I firmly believe in using local produce and the quality achieved as a result.”
CHRISTOPHE BACQUIÉ « produce. It then becomes a team effort with my chef and sous chefs. A dish is constructed gradually and is rarely set in stone; it changes over time and with the passing years. “Our unique menu follows the seasons. It is mainly made up of fish, but you can also find some iconic dishes like squab au sang, cooked in a spiced and salted pastry crust with tangy wild myrtle vinegar jus. And cheese lovers simply must visit the cheese cellar, where you’ll find over eighty varieties of cheese to make up your own cheese board. “Most of our produce is sourced from producers located under 100 kilometres from the restaurant. I firmly believe in using local produce and the quality achieved as a result.” Another dish that stands out on the menu is the aioli moderne. A quintessential Provençal dish served at special family occasions, it’s been transformed into a more modern interpretation by Christophe and his team. Still staying true to the soul of the dish, it features a garlic-doused aioli accented by locally caught octopus and seasonal vegetables from the Beausset Market gardeners. A taste and visual masterpiece in equal measures, it delivers a festive feel to his diners, just as the chef intends to do with each of his dishes. “I think that the experience in our restaurant is a success when our guests remember one or two dishes, how the
RIGHT Barbecue lobster.
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discovery of a flavour made them feel, or quite simply if they visited our restaurant for an important family event. The celebration must be a success.” It’s not only the food that fosters this celebratory feeling, though. The restaurant’s setting has been designed to create an ambience that ensues continued delight, down to the last detail. Set on the edge of a fragrant pine forest, with expansive doors and a terrace beckoning in views of the sparkling Mediterranean Sea beyond, it’s an ode to the region’s beauty and the chef ’s respect for it. Through everything Christophe does, he aims to evoke the flavours of the soils, chasms and sea depths surrounding him so guests can savour Provence’s nature with their eyes, minds and palates. “An experience is a collection of things that must be unique and must, above all, reflect the chef ’s personality. So the restaurant has been designed to incorporate a multitude of details, like Martin Berger’s canvas depicting the depths of the Mediterranean, in which the very simple, bare table is gradually filled over the course of the meal, culminating in a table full of sweet treats that marks the end of the experience.” With numerous awards trailing the chef ’s name, it can be said with certainty that he does live up to his aim of »
LE LABORATOIRE — LA MANUFACTURE — LES DELIKATESSENS
www.kaviari.fr
CHRISTOPHE BACQUIÉ
LEFT Christophe Bacquié’s restaurant at Hôtel du Castellet boasts a beautiful terrace overlooking the hotel’s Mediterranean garden. RIGHT Stuffed zucchini flower.
“An experience is a collection of things that must be unique and must, above all, reflect the chef ’s personality.”
« presenting a one-of-a-kind dining experience. Back in 2008, he was lauded with the Relais Gourmand Trophy and named Grand Chef Relais & Châteaux. Six years later, he received the title of Meilleur Ouvrier de France, and in 2018, Le Chef awarded him Chef of the Year. Gault&Millau then also honoured him as Chef of the Year 2019, in addition to presenting his restaurant with 19/20 points and a five-toque rating. The cherry on top is a three-Michelin-star ranking from the Michelin Guide, held since 2018, which cements his restaurant at Hôtel du Castellet as one of the best dining establishments in Provence and the world.
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This year also marks twenty years since Christophe received his first Michelin star and is the twentieth anniversary of Hôtel du Castellet. Not to mention that the chef also turns fifty this year, so he has some exciting plans in store to celebrate what an incredible year 2022 is for him and his restaurant. “To mark all of these things, we’ve organised some wonderful gastronomy-themed occasions, with chef friends and some talented young people who’ve worked in my kitchens. And then we’re ending the year with a ‘20 years–20 stars’ dinner. 2022 is a year full of surprises!” »
CHRISTOPHE BACQUIÉ « Looking back over the last two decades and all he’s achieved, we couldn’t help but ask Bacquié what he believes is the recipe behind his success? “Effort, humility, teamwork and a high level of commitment combined with conviction. Being yourself and not trying to imitate someone else. You can’t achieve much alone: I’m surrounded by so many invaluable men and women. I share this success with them, as well as with our guests. The greatest sign of respect is being there to greet them.” It’s the distribution of knowledge and the human element of his work that Bacquié enjoys most about running a kitchen. He’s also particularly fond of mentoring young people and seeing them learn and outdo themselves. In Christophe’s eyes, cooking is a passion that should be shared with the entire brigade. So alongside his deputy chef Fabien Ferré and his pastry chef Loïc Colliau, the trio takes great pleasure in not only creating new dishes but also in training young apprentices. Like a big family, they have daily exchanges and make decisions together, and sharing his experience with everyone is a great honour for Bacquié. Working in a team is something that he revels in outside of the kitchen, too. As an avid road cyclist, he mirrors his cooking philosophies with the sport. “It’s a sport that requires
RIGHT Mostelle meunière with wood mushrooms.
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a lot of discipline and training, and you also get to meet some wonderful people. But once you’re on your bike, pedalling away, we are all on the same team striving to reach the finish.” Another craft that shares Christophe’s values is horology, and in particular, the work of Richard Mille. The chef is a brand ambassador for the renowned Swiss watchmaker, and this partnership is one that’s rooted in mutual respect and a united outlook. “Richard and I are quite a pair. We’re two men with a shared vision of life. Gastronomy and fine watchmaking have many similarities: precise techniques, apparent simplicity, and an elegant product. We don’t need to talk for long to understand what we can expect from one another, and our ambitions will lead us to achieve great things centred around the pleasure of sharing.” Both Richard and Christophe are leaders in their fields, guided by a commitment to delivering only the highest quality products to their customers. Underpinned by a keen eye for aesthetics that accentuate purpose, paired with meticulous research and development, their creations are made by hand with the greatest attention to detail and unmatched skill. They are, indeed, an indomitable duo brought together by two of life’s most beautiful artistries.
FOUR PROMOTION
THE ART OF TASTE Going beyond the perfect brew, the Royal Paris coffee machine is a celebration and commitment to elevating every moment and every experience to the fullest. CLOCKWISE FROM LEFT Handcrafted using the finest materials and expert workmanship, only eight Royal Paris coffee syphons are made per month; the Versaille Collection syphon is handcrafted in 24-carat gold and adorned with custommade Baccarat glass and a malachite, lapis lazuli, or black obisdian base; enjoying a cup of Royal Paris Coffee.
F
ounded by coffee aficionado Maria Tindemans, Royal Paris offers a glimpse into a bygone era with its bespoke balancing coffee syphons. Typically used in the royal courts during the 1800s, coffee syphons were the epitome of luxurious living. In fact, the syphons were such a success that they still make a bold impression to this day, with many companies trying to use the balancing style within their collections. However, Tindemans has gone one step further to recreate a coffee brewing masterpiece that rivals even the most sophisticated systems. With its unique design and outstanding brew, the Royal Paris machines are handbuilt over 50 hours – artwork on the closing system alone requires at least 5 hours of workmanship. Just eight of these magnificent machines are built a month, so this is a true artisan instrument. For added opulence, Tindemans has teamed up with French artist Jean-Luc Rietort to design her latest Versailles collection. Using detailing and craftsmanship more commonly found in fine jewellery, these beautiful machines are adorned with 24-carat gold or silver.
Naturally, being bespoke, the syphons can be customised according to your personal taste. With a selection of obsidian, azurite or malachite bases and 24k gold or silver finishes, the set can be engraved with your initials or family crest for that extra added luxury. From the crafting of the machines to the artful brewing process, every aspect elevates simple everyday actions into something special. As their mission statement goes, ‘Royal Paris coffee maker is more than a statement of extraordinary taste, it is a commitment to making every moment of your life extraordinary and celebrating with those you love’. And this is precisely what Tindemans has achieved. A marvel to watch, Royal Paris creates a whole stylistic experience out of coffee making. It transports you in time to classical European palaces, the Belle Époque, or even scenes from a glamorous roaring 20’s soirée while you sit back and sip on the full-flavoured, exquisite brew.
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A TWIST ON TRADITION Since opening his first restaurant in 2004, Italian chef Enrico Bartolini has grown from strength to strength, slowly but surely transforming into one of the world’s most prolific culinary masters. FOUR finds out how he translates his contemporary-classic ethos to the plate while honouring the tradition and territory of each of his restaurants’ locations. P H OTO G R A P H Y BY R O B E RTO ’ S A N D M A R CO P O D E R I
ENRICO BARTOLINI
B
orn and raised in the picturesque town of Vinci in Tuscany, where rolling green hills and fields covered with olive groves and vineyards characterise the landscape, Enrico Bartolini has always had a special connection to the countryside. Part of a family of cordwainers, he almost continued in their footsteps before hospitality became his calling. “As a young child, I was very fascinated and curious about many things, which always kept my mind busy. Having lived in Vinci, I was very interested in the countryside, the different lifestyles the people led there, the cooking in kitchens and the farming. I was also lured into the skills of shoemaking as my family had a shoemaking business. At the age of thirteen, I remember my parents telling me I had to decide on a career path, so being surrounded by the family business, I wanted to pursue my career in the shoe artisan sector. However, there was a crisis in the industry, and my parents requested me to try out a different field which is how I ended up choosing hospitality. My parents had always exposed me to new concepts and encouraged me to be creative, which built upon my curiosity. I will forever be grateful for this, as if it were not for them, I would have only found my passion for the hospitality industry at a later stage.
“I started off my culinary career working in the kitchen of a very traditional Tuscan restaurant with my uncle. From then, I developed a passion for cooking and putting a smile on my customers’ faces after they tried my dishes. This gave me a lot of happiness! I started to travel a lot as I grew more and more curious about the culinary world, and I wanted to improve my knowledge and build upon my skills. I travelled to Paris for one of my school trips, where I discovered and fell in love with the fine-dining universe. During the nineties, the fine-dining concept was not that popular in Italy, so I was very intrigued by it and found it extremely exciting. I ended up staying longer in Paris to master my skills, but soon I began to feel homesick. So, I returned to Italy to contribute to the culinary scene of that period. “My most significant experience was when I had the opportunity to work with chef Andrea Petrini in Paris and chef Massimiliano Alajmo in Padova. Both of these experiences had a positive impact on my culinary career and are some of the best memories I created at an early stage of life. I was given a lot of constructive advice, tips, tricks, guidance and care. “Having worked with two talented chefs, I discovered a new way of thinking about the kitchen, which influenced my current philosophy. My cooking philosophy is called »
LEFT The artistic aesthetic of Enrico’s restaurant in Milan mirrors that of the MUDEC itself.
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ENRICO BARTOLINI
PREVIOUS SPREAD Enrico Bartolini’s favourite and most famous dish served at both Roberto’s and his MUDEC restaurant, beetroot and gorgonzola sauce risotto. RIGHT Slow-cooked roasted octopus with artichoke and cacio e pepe sauce, one of the signature dishes at Roberto’s.
« ‘contemporary classic’ because behind every modern and tasty recipe, there is a strong influence from the tradition behind it. Each restaurant from my portfolio is different and unique in its own way; each location has its own story of its people and the territory. Talent and territory are the keywords of my philosophy.” When Bartolini returned to Italy after his experience in Paris, he opened his first restaurant. Only 25 at the time, in his eyes, he may have been too young, but this set the wheels in motion for a soon-to-be thriving restaurant group. Now spanning ten restaurants across Italy and the Middle East, of which six in Italy have a combined nine Michelin stars, there’s no doubt that Enrico is a culinary force to be reckoned with. And this is because, amidst all this success, he remains humble at heart, willing to learn from his mistakes and honour the people and traditions of his restaurants’ locales. “I believe that there isn’t ‘the perfect time’ to open a restaurant, I did it at the age of 25, and I was not ready at all. I messed up a lot but learned a lot through my mistakes. I truly believe that the more mistakes a person makes, the more they can learn from them. “With the help of my experience, learnings of past mistakes and the love for cooking, I went on to open a few more restaurants in different locations. Each location I
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selected had a personality of its own and a strong presence of culinary tradition. “Over time, I have realised that food is a factor that connects everyone from around the world, and it integrates different cultures, communities, and traditions. My most significant principle across all my restaurants is our passion as a team for the cuisine and the service we give our customers. “I believe every culinary philosophy needs to be pleasant and easy to understand with a touch of the chef ’s personality. All my restaurants are based on traditional practices with a modern twist which can be recognised down to every fine detail. The presentation of dishes, methods used, and the ingredients are all examples of my culinary philosophy and excellence.” Enrico’s restaurant at MUDEC, the Museum of Cultures, in the heart of Milan’s design district, is a true testament to the high level of culinary distinction presented in his dishes. Awarded with three Michelin stars, it offers creative, exciting and innovative cuisine paired with superlative service and careful attention to detail for every aspect of the dining experience. But this notion extends further than just his Italian restaurants, the same level of precision is presented at the restaurants he works with in the Middle East, including the award-winning Roberto’s »
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ENRICO BARTOLINI « in Dubai, where he’s been the culinary advisor for seven years. Having a strong relationship with Roberto’s and the venue’s chefs Francesco and Danilo, the trio work together to create dishes that are an ode to contemporary Italian cuisine created using the freshest and finest ingredients. Roberto’s offers a cosmopolitan gastronomic experience in the heart of the United Arab Emirates’ fastest growing city, where guests can expect authentic creations, such as chargrilled lamb rack stuffed with courgette flowers, artichoke purée and roasted cauliflower; wild forest and portabello mushroom risotto with shaved black truffle and homemade fettuccine prepared tableside with liquid nitrogen basil pesto and pine
nuts, all presented to the backdrop of striking views of the Dubai International Financial Centre. But how does the chef create these dishes which are so unique yet still showcase Italy’s time-honoured culinary traditions? “Every small detail matters, from the presentation and cutlery to the spices and ingredients used. Across all my restaurants, guests will notice that with each dish on the menu, there has been a lot of thought and culture put into it. The team starts by gathering all the ingredients necessary to create the dish and ensuring that all the ingredients are fresh. I live in a place with the best vegetables, fish, and meat, which I can never get enough of. My favourite ingredients are these healthy ones, »
“Over time, I have realised that food is a factor that connects everyone from around the world, and it integrates different cultures, communities, and traditions.”
LEFT Sumptuous interiors of Roberto’s in the Dubai International Financial Centre. RIGHT Rawberto’s Grande Piatto: a seafood platter featuring king crab salad, Mazara red prawns, langoustines, tuna tartare and caviar, salmon tartare, scallop carpaccio and Gillardeau oysters.
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ENRICO BARTOLINI
RIGHT Orange tree with sambuca eggnog served at Enrico’s restaurant in Milan.
« which are high in vitamins and acidity. I try to source my ingredients from the freshest and closest places. I am always on the lookout for special and one-of-a-kind ingredients that not a lot of people use. Personally, I love eating everything, and I have grown a greater interest in understanding more about vegetables and the seasonality, which have a significant role in my menus across all restaurants.” After the ingredients have been selected, Enrico and his team begin the process of cooking the dishes until they are fully satisfied with the end result. Plating is then conceived, which is always done in a detailed and intricate way. Even though there is so much time and effort put into each dish, Enrico continues to be inspired to create because cooking is his most profound passion. And it’s the people around him that keep him motivated to continue pushing the boundaries of the culinary arts. “Every day, I wake up knowing that I am following my passion and working with such lovely teams across different countries. I am inspired and motivated by the different environments I am in, whether it is travelling or going to different restaurants and meeting new people. The palate is where the ideas and creativity are hiding. I am always open to travelling, exploring, and discovering new things. Having been exposed to so many different people and travelling to
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new places, I can add all these elements and experiences to my restaurants. I am also strongly attached to my heritage which is represented in all my venues.” Looking back at all he has achieved thus far, it’s the three Michelin stars that he was awarded at MUDEC that he is particularly proud of. Becoming a part of the world’s top tier of restaurants made him realise the importance of his team and how crucial good teamwork is to achieving greatness. “The first three Michelin stars were the most emotional recognition I received. It changed my approach towards guests. I realised they were not just coming to my restaurants for one night out; they were coming to my restaurants for a mind-blowing gastronomical experience. This thought was extremely satisfying to me as a host and to my team of professionals. “Over time, I have learned that fine dining is not only a business but a way where guests socialise and experience several emotions together with the food served. We must all stay strong together to continue to pursue our dreams.” As for what’s next on the agenda? “Personally, I see every day as a new day to start something exciting,” says the chef. “I am currently working on a new and exhilarating project in Sardinia, which I can’t wait for. 2022 is an important year for everyone to restart, focus and plan for their future ahead.”
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DUKE OF THE DUNE Driven by his desire to delight and inspire guests with high-quality service and down-to-earth cuisine that honours Sylt’s roots, Jan-Philipp Berner has achieved great success as the chef of Söl’ring Hof hotel’s two-Michelinstarred gourmet restaurant. P H OTO G R A P H Y BY Y D O S O L
JAN-PHILIPP BERNER
LEFT Söl’ring Hof is set on the stunning island of Sylt.
S
ylt, the largest of the North Frisian Islands in Germany’s North Sea, has become a popular destination for foodies and its reputation as a haven for gourmets can be heavily attributed to chef Jan-Philipp Berner. As the culinary maestro behind the two-Michelin-starred gourmet restaurant at Söl’ring Hof hotel, the only dining venue on Sylt to hold this acclaim from the Michelin Guide, he’s made it his mission to showcase the best of the island’s bounty through creative fare crafted with precision. German by birth, he grew up in Göttingen, a small university town in the country’s northern hinterland. Zealous about cooking from a young age, he recalls only having one goal in mind while growing up: to be the best cook he could be. Not to mention his meal at Dieter Müller’s three-Michelin-starred restaurant, which has been forever ingrained in his memory, and lit a fire in his belly for all things food. “I got hooked!” admits the chef, after his parents treated him to dinner there when he finished school. Infatuated by the smell, heat and pace in a kitchen, following a career in the culinary arts was indisputable for the now highly decorated chef. Cooking always brought him joy and pride — whether through the simplest side salads he would conjure up as a teen or the pies, terrines
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and classic fare he presented at competitions as a young adult. His passion was palpable and his ambition absolute. After completing his culinary training with distinction in 2007, he gained his first professional kitchen experience in the gourmet restaurant of Jörg Müller on the island of Sylt. At the time, the restaurant held great acclaim, with a Michelin star and an eighteen-point rating from Gault&Millau. This was precisely the kind of establishment Jan-Philipp had yearned to be a part of. “My goal has always been to get to know the top class — one, two, three stars,” says the chef. But working in such a fast-paced, demanding environment wasn’t all roses. The pressure in a Michelinstarred kitchen during high season breeds disillusionment, says the chef. Things “start to look blurry” after hours on your feet cooking. But for those who can stomach it, this intense workplace also leads to growth; mastering new challenges makes you a stronger, better cook. However, grit and stamina weren’t the only things that Berner gained from Jörg Müller’s kitchen. Above all, his mentor’s special appreciation of food became his most powerful lesson. Nothing was counted as waste in Jörg’s kitchen; everything was recycled, even a carrot skin was deemed valuable— and this notion is something that Berner continues to incorporate into his restaurant at Söl’ring Hof to this day. »
G E R M A N Y ’S B E S T KEPT SECRET Discover one of Germany’s top destinations: Sylt Island and Hotel Fährhaus. You will be amazed by the cosiness of our rooms and suites, our laid-back attitude and our pittoresque island. Be part of the in-crowd whilst maintaining your privacy. You are going to fall in love with our family-owned five-star hotel.
Hotel Fährhaus Munkmarsch · Bi Heef 1 · 25980 Sylt/Munkmarsch · Telefon +49 (0) 4651 939 7- 0 · info@faehrhaus-sylt.de · www.faehrhaus-sylt.de
JAN-PHILIPP BERNER « After leaving Jörg Müller’s restaurant, the young chef ’s bond with cooking continued to grow. He went on to work at a handful of other stellar establishments throughout Germany, including Michelin-starred restaurant Tschifflik by Jörg Glauben in Zweibrücken, further honing his skills and deepening his knowledge of his craft. In 2009, he found his way back to Sylt, landing a job at Söl’ring Hof. A fortunate coincidence, he met his then-girlfriend Theresa, who worked at the hotel at the time, and following in her shoes turned out to be one of the most fortuitous decisions of his life. Back then, famed chef Johannes King was at the restaurant’s helm, and he took Jan-Philipp under his wing. Berner took pride in his position as Chief Garde Manger and Saucier until he moved back to the mainland to join Nils Henkel’s team in Bergisch Gladbach. He worked at this two-star restaurant in Schlosshotel Lerbach for two years, during which time he forged a strong connection with Henkel. “My time with Nils Henkel had an extreme impact on me because I appreciate him very much as a chef, but also as a person. Teamwork and interpersonal relationships have always played a major role for me. I am very proud that I was able to participate there,” says Berner. While part of Henkel’s team, Jan-Philipp also completed a course to become a Master Chef in 2011 and graduated with
PREVIOUS SPREAD Salmon trout, kohlrabi, plum kernel oil and mint. RIGHT Rhubarb, walnut, yoghurt and verbena.
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flying colours — he was the first-ever student to receive a score of 99 percent. This turned out to be the catalyst of his soon-to-follow success: in 2013, he was lauded as the Best Young Chef in Germany, and four months later, he won the Cooking World Champion title. That same year, Jan-Philipp returned to Söl’ring Hof as Head Chef — a position he has held with honour and ardour over the last nine years. But what was it like taking over from Johannes King, who had already become a gastronomic legend on the island after winning two Michelin stars for the hotel’s gourmet restaurant? “It was a very natural process,” answers Berner, since he had already worked with King previously. Both chefs had the same philosophy: to showcase the best of Sylt on a plate by using the highest quality local and seasonal ingredients. With mutual respect and trust between the chefs, Berner took over the kitchen with ease, continuing the restaurant’s legacy as the island’s fine-dining jewel. “I basically get inspired by the nature around me. Our entire menu is always influenced by the island we live on. We have our own garden that delivers — according to the seasons — the inspiration for each menu. We change the menu about eight times a year,” says Jan-Philipp. A core ingredient that guides the dishes at Söl’ring Hof are the herbs that grow on Sylt, which currently play the leading »
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JAN-PHILIPP BERNER
LEFT Interiors of the two-Michelin-starred gourmet restaurant at Söl’ring Hof helmed by Jan-Philipp Berner. RIGHT Norway lobster, carrot, goat’s cheese and tarragon.
« role in one of Berner’s favourite creations: asparagus with spruce sprouts and elderflower. The idea is that the dishes on the menu give a window into the roots of Sylt so that diners can get to know Sylt and all its little details on a deeper level. This dedication to showcasing the flavours of Sylt is further reinforced by the careful selection and procurement of ingredients. Upwards of ninety percent of the produce comes from suppliers within 200 kilometres of the island, and this short transport chain ensures that the products are of the highest quality and maximum freshness. This is particularly important for the fish and seafood, which is obtained from the island of Sylt or the nearby Danish harbours. Once these ingredients arrive, the dish creation process is a team effort, where everyone is encouraged to share their creativity and contribute their ideas to the menu. This unconditional quest for quality and commitment to maintaining creativity within the team are but some of the reasons behind the restaurant’s continued triumph. “The season sets the pace. All thoughts for a new menu are discussed within the team. Everyone gives their ideas, and everything is tried out until it is completed. So it is, so to speak, the ‘baby’ of the entire kitchen team,” explains Berner. “The current menu mirrors springtime here on Sylt. Due to the fact that spring is not the best time to harvest »
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“I basically get inspired by the nature around me. Our entire menu is always influenced by the island we live on. We have our own garden that delivers — according to the seasons — the inspiration for each menu.”
JAN-PHILIPP BERNER « yet, we use several different products that we pickled last year. We have an employee who specialises in preserving vegetables and fruits all year long.” Transforming ingredients is an essential part of the chef ’s cooking philosophy — he often looks to reinterpret classic dishes in a unique and unexpected way. One of the restaurant’s signature dishes, Chicken Fricassée, is a prime example of this, explains Berner: “It’s a very simple dish, known to — as I would assume — every German. We serve it with the compounds used in the original recipe but in a totally different preparation. This way, it turns out to be very special and completely new to everyone.” The taste sensations of the dishes are further heightened by the expertise of the restaurant’s sommelier, Bärbel Ring. Choosing from the 1,000-plus bottles in the cellar, she perfectly pairs Berner’s award-winning cuisine with the complementary vintage. This, combined with the classically elegant Frisian aesthetic of the restaurant, takes the overall dining experience to another level. And it’s the ensuing joy that he brings to his diners every night that makes him truly proud, says Berner: “This is the best motivation for us and the proof we are on the right track.” “Söl’ring Hof is a unique place: we combine a high quality of service with the unique experience of taste. The high
RIGHT Snacks.
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quality throughout Söl’ring Hof does not stop in our fifteen rooms. Söl’ring Hof has about sixty employees — most of them have been working for us for a long time. So the expertise of each employee is very high, and this makes it a win-win situation throughout the house. One can say a stay here is a holistic experience,” adds Berner. Ensuring that the hotel upholds the highest standards, from the dining offerings to the accommodation and everything in between, is particularly important to JanPhilipp, who took over as Managing Director and coshareholder of Söl’ring Hof Betriebs GmbH in January 2022. Berner’s vision for the hotel is to create the ultimate luxury experience for guests by creating a light, cordial and cheerful atmosphere. His management principles are simple: respect, discipline and traceability are key. And over the last two years, more so than ever, he’s realised the importance of communicating eye-to-eye with his team, as this is what grants reliability in tough times. Moving forward, the chef has big dreams for the hotel. With a complete renovation of all the rooms and bathrooms, plus an overhaul of the kitchen due to take place in 2023, Söl’ring Hof will enter a new chapter but will always stay true to its longstanding tradition of making guests happy and providing the best place to work for its employees.
GV Design Group
CELEBRATING 50 YEARS IN BUSINESS 4-40 BANTA PLACE FAIR LAWN, NEW JERSEY
Kitchens by Design SSI
201-791-0440 WWW.RANGECRAFT.COM
SRD Building Corp.
Chateau 310
BEST OF BUDAPEST Set in the historical heart of Budapest, Michelin-starred restaurant Babel celebrates the glory of gastronomy. Brought to life by a team of passionate chefs, it’s a place where everyone is an equal and speaks the same language, the language of good food. P H OTO G R A P H Y BY AT I B O L D O G
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abel’s story began in 2008 when founder and owner Hubert Hlatky-Schlichter set out to revolutionise the city’s culinary offerings. High-end restaurants weren’t commonplace in Hungary in the early 2000s, and Hubert wanted to change this by creating an extraordinary place that fostered happiness and exposed diners to an eating experience unlike any other. This would be delivered in a unique set-up, where everyone in the restaurant— whether working or visiting — played an equal part. This concept, in turn, gave rise to the restaurant’s emblematic name. “The name Babel came from a biblical myth that meant to explain why the world’s people speak different languages. The descendants of Noah, who still spoke a single language, went to the land of Shinar and wanted to build a city and a tower tall enough to reach heaven: the tower of Babel, where earth meets heaven. So the restaurant became Babel, where everyone speaks the same language, the language of gastronomy. Everyone who is in our restaurant is equal, we are the same, we are one, we are family,” explains the brigade of bright and brilliant chefs that work as a unified team in Babel’s kitchen. In 2015, the restaurant moved from its original address to its current location on the historic March 15 Square. Set in the Piarist High School building, adjacent to the oldest church in the city centre, this is where Babel came into full form, winning its first Michelin star in 2019. Constantly evolving but maintaining its dedication to showcasing the best of Hungary, this is a restaurant that
is entirely in tune with its locale, from both a heritage and produce perspective. “The restaurant started with a very technical menu, à la minute cooking and a very intrigued approach to ingredients. The menu was built on the best quality ingredients available, which determined the evolution of the menu. We also added some Hungarian specialities based on the founder’s experiences and the country’s gastronomic history. “We always keep in mind to display the cuisine and cultural heritage of the former monarchy through modern thoughts and elevating them to an elegant level. Our menu changes seasonally, from month to month, following the season of the best ingredients. We are influenced by the old monarchy, which gives us a greater territory and a wider variety of food to experiment with. “Our tasting menu changes and evolves seasonally; currently, most of our food goes back to the past. As this is our heritage, we try to refine it and present it in a modern robe. We currently have four courses on our menu at the restaurant that are based on dishes from our childhood, reaching back to our parents and grandparents’ heritage and longer.” One such creation is the Layered Potato. Usually a Sunday-lunch staple in Hungary, it references the casserolestyle dish’s usual flavours but is presented in an elegant, bite-sized snack at the restaurant. Featuring potato, Hungarian sausage, and egg squeezed into a brick-dough tube, capped with sour cream and topped with beloved »
PREVIOUS From left to right: Hubert HlatkySchlichter (Babel’s founder and owner), Daniel Berlin (Babel’s Consultant Chef) and Kornél Kaszás (Babel’s Executive Chef). LEFT Entrance to Babel, which is located in the historic Piarist High School building on March 15 Square in the heart of Budapest.
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This is Food and Drink. This is Wales. This is proper food: made with skill and care, by people who love what they do, in a beautiful place. Real food, real drink, real Wales.
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LEFT Layered potato with Mangalica bacon. RIGHTThe team behind Babel.
“We decided that we want to be the best workplace for our team, where professional development is as important as quality time outside of work and having time to recharge is a possibility for everyone.”
BABEL
RIGHT Casino egg with sturgeon caviar.
« Hungarian Mangalica pig bacon and vinegary cucumbers, it’s a modern take on a local classic — a notion that Babel carries throughout its menu. The Casino Egg (or deviled egg, as many know it) is another reinvented traditional dish that made its way onto the menu. “The founder really wanted to see this dish come back to life in a different perspective,” explains the Babel team. “His spouse’s family always makes casino eggs for family gatherings, which, of course, don’t look like the dish created in Babel, but all the flavours are in it. There’s the Russian salad at the bottom and the creamy egg yolk hidden under a wonderful, light egg-white cream. And as they did in the really old days in famous hotels in Hungary where they used to serve these, we added caviar on top for this refined dish. Well, we added a lot more caviar.” The two dessert dishes also hold a special sentiment for the chefs. In particular, Semolina, is a trip down memory lane. A breakfast dish that most Hungarians had in their childhood, this creation is reminiscent of the cream of wheat porridge topped with all manner of delights, from chocolate powder to apricot jam and cinnamon. But at Babel, it has been reimagined as a masterpiece. The semolina gives a firmer consistency with a puck-like shape, and apricots and apricot jam are added for a punch of flavour. A finishing touch of cornflake-milk ice cream brings the child-like joy — it’s the flavours of your youth elegantly presented on a plate. Still, among all these innovative creations, the Eszterházy, the last course on the menu, remains the team’s favourite dish. This feather-light walnut and cream dessert
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is the restaurant’s pièce de résistance, bringing sweet and salty together in perfect harmony. “For us, it is something really traditional to have a cake when we celebrate any event that brings us joy. In this case, we celebrate each restaurant guest’s support and love for fine dining. This is how the idea to have a whole cake as a ‘petit four’ was born. We picked this famous Hungarian cake because the founder of Babel and his family grew up in a close friendship with the Eszterházy family and because it’s a heavenly, well-created cake.” This idea of honouring the guest is central to Babel’s hospitality philosophy. It’s showcased through every facet of the restaurant, resulting in an experience that is welcoming and memorable and sees guests leaving with a full heart. “Our guests are the most important to us; everything we do is for them. We provide a whole dining experience for each guest. We would like them to feel like we gave them an unforgettable memory, not just a good time and a full stomach. We hear back from guests that they can’t really pick a dish or a moment as their favourite because it is a whole event from entering the restaurant until they leave. The goal is that everyone should want to come back,” adds Babel’s team. Even the restaurant’s interior, albeit luxurious and refined, recalls the idea of a living room where guests can feel at home and comfortable, with no dress code to abide by or stuffiness to wrangle with. “Within the walls, which have been preserved in their original condition and show the traces of the great floods »
BABEL « of Pest in 1838, the owner Hubert Hlatky-Schlichter and the interior designer Annamária Dékany dreamed about a specific atmosphere: creating a timeless, elegant but relaxed space, also known as the most beautiful finedining restaurant. “Preserving and creating traditions, returning to nature, recalling memories, and relocating them into our world today, are all evident in the kitchen and the dining room. It feels like a beautiful, cosy living room. This is because we want our guests to feel comfortable, like they would be at home with family and friends. We have a wooden shelf on the wall with pictures of the events in Babel, books, plants, vases, and sculptures, just like in most homes. The openkitchen concept is represented as well with an oven inside the room and a little modern fireplace. “We don’t have a dress code; we love individuality. We just ask our guests to pay attention to each other and our restaurant with their attire. This way, we think we can create a great family atmosphere. It’s a familiar ambience: your home, your living room, where you make all your nice memories with family and friends and where you celebrate big events. A place where you don’t feel different, where you feel comfortable. That is what hospitality is all about.” Creating a thoughtful space that still ignites all the senses yet honours the locale’s heritage through fine food explains why Babel not only has a Michelin star but has also been awarded as part of Hungary’s Top 10 Restaurants on multiple occasions and been named the International Restaurant of the Year 2017 by Decanter.
Even with all these awards, global recognition doesn’t drive the brigade behind Babel, though. Instead, it’s all about the joys of working as a team to deliver their guests the highest quality dining experience possible. Inspired by each other and with unbounded mutual respect, they create magic in the kitchen. “Working together inspires us. Each member of our team can add their own ideas. The region’s seasonality and characteristics inspire us with the stories and personal experiences behind the food. When we create the menu, our team members are equally involved, from the first step to the last, continuously testing through small refinements to achieve the perfect end result. All team members receive equal respect, which gives us unity and holds the team together. “Thanks to our larger team, compared to other finedining restaurants in Hungary, we receive a lot more impulse and new information every day. We are thankful for this because we have many more opportunities to develop creative food and preparation methods. With us, teamwork means helping each other in all circumstances.” The Babel team also gets particularly inspired when Consultant Chef Daniel Berlin visits. A renowned Swedish culinary master, Berlin worked alongside Hubert HlatkySchlichter during the conception phase of the restaurant and now continues to consult the team on its menu, assisting in refining the cuisine and keeping Babel on the cusp of gastronomic excellence. »
LEFT The interiors of Babel are elegant yet comfortable, and are designed to resemble a family-style living room with a shelf full of books, pictures and vases. RIGHT Guineafowl with asparagus and béarnaise sauce.
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BABEL
RIGHT Smoked eel, horseradish mayonnaise and salmon caviar.
« “The greatest honour for us is that Daniel Berlin is our Consultant Chef, and we can learn from him and work with him. Daniel is one of the defining figures of the Babel family, and we love it when he is home with us. Not only does it affect us, but it contributes to the gastronomic development of the whole country through our work, as Babel inspires many people. He showed us a new direction, a new mentality. We are really proud to be able to work with him.” Of course, having Berlin as part of the Babel team already puts the restaurant one step ahead of many of the dining establishments in Budapest and Hungary as a whole, but what else sets Babel apart from other eateries in the city? “Budapest is a really metropolitan city, and Hungarians love to go out, eat amazing food and have a great time,” says the Babel team. “The culinary circle of different kinds of food is huge in Budapest; there is something for everyone. That’s why there are so many restaurants. If we specifically talk about Michelin-starred and fine-dining restaurants, then the list gets a lot smaller, of course. This would be one part that sets Babel apart from others. “Another one would be that our Babel team operates as a family, and that family is Babel itself. We, therefore, believe in the importance of human quality in the selection of team members, in addition to hospitality and professional knowledge. “We decided that we want to be the best workplace for our team, where professional development is as important as quality time outside of work and having time to recharge is a possibility for everyone. That’s why we’ve introduced
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revolutionary changes in the world of fine dining to achieve our goals. We work a normal number of hours and have free mornings or nights and a whole weekend. Our restaurant doesn’t have twelve to sixteen hours of exploitative and burn-out shifts. In return, we expect the maximum from our team during their shifts and when they create for our guests. “It is possible to study, travel abroad and go on paid leave; you can live a full life by overcoming the usual professional disadvantages. So we’ve created sustainable working conditions in a livable way, where we can work together for a long time and work in this profession even at an old age.” Always looking to the future, Babel remains at the forefront of the fine-dining scene in Budapest. This trailblazing identity stems from one fundamental principle: to always be better than yesterday. The team is constantly evolving, growing and learning so that it can achieve its goals. “We would like to go for the second and then third Michelin star,” says the Babel team about their dreams for 2022 and beyond. “We believe we have what it takes; the team, the spirit, the knowledge and most of all, the motivation. To fail is not an option. “We want the best dining experience for our guests, that they talk about us with passion and a smile and always wish to come back for the new menu no matter where they might live because Babel is definitely worth a trip to Budapest.” So if you haven’t been yet, or even if you have, take a tip from the Babel team and pack your bags for Budapest, where you’ll be treated to hospitality of the highest order and food of the finest calibre.
FOUR PROMOTION
PLAYING WITH POWER Belassi is a brand that epitomises Italian watersport passion and Austrian engineering excellence. With its new Marine Hypercraft, Burrasca, the premium personal watercraft manufacturer enriches the market with a 320-horsepower watersports vehicle that redefines the notion of peak performance.
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he ocean grants freedom like no other environment. No roads, no paths, no traffic. And this inspired the Burrasca: imagine cruising the ocean with 320-horsepower speed performance, receiving an unparalleled adrenaline rush on the water — experiencing tremendous freedom and possibility like never before. This Marine Hypercraft surpasses what it promises on every ride, and its mere appearance stirs waves of excitement even before it picks up speed. The Burrasca, named after the Italian word for “storm”, is setting the benchmark for bestin-class personal watercraft (PWC) design and performance. It aims to redefine the personal watercraft category, and with the new Burrasca MK II, Belassi has indeed achieved its goal. The ideal choice for those longing for more than just a regular PWC, the Burrasca combines high-tech engineering, top performance and Italian design to create a dream come true for motorised watersport enthusiasts. “We wanted to revolutionise the world of personal watercraft and create a new category, the Marine Hypercraft,” explains Christian Hintersteininger, CEO of Belassi. “That’s why we decided to develop an exclusive, high-quality, limitededition watersports vehicle that clearly stands out from the crowd — comparable to a super sports car.” THE ART OF MANUFACTURING The production process distinguishes itself through unparalleled craftsmanship, technology and perfection76
LEFT The Burasca offers 320-horsepower speed performance, perfect for cruising the seas in style. RIGHT From 6 April 2021 until 31 March 2022, the United Arab Emirates celebrated its fiftieth anniversary. For this festive occasion, Belassi created a custom-model Burrasca in a limited-edition UAE colourway.
in-design principles. With its high quality, the Burrasca is a true wonder of modern marine engineering. The Hypercraft was designed by sea lovers and tested for hundreds of hours. Each Burrasca is built from more than 2,000 parts and individually hand-assembled, combining elegance with the pure power of the four-stroke engine, which took three years to develop in-house. Anyone who loves machines like this appreciates individuality. The colour and seat cover of the Burrasca can be fully customised, and this tailor-made concept is as individual as Belassi customers. “Visually, the Burrasca can meet any special request, no matter how extravagant,” says Hintersteininger. “What remains are its unparalleled inner values.” Belassi’s mission is to produce personal watercraft that break boundaries to expand users’ horizons. Combining the best in design and engineering expertise, these handcrafted products showcase the ultimate power and speed, perfect for riding waves in style.
www.belassi.com
PHOTO: VELAA PRIVATE ISLAND MALDIVES
Travel
ART AT ALTITUDE Always dedicated to delivering unrivalled experiences to its Members, business aviation frontrunner VistaJet has unveiled its latest partnership with Frieze Art Fairs.
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ith over eighty percent of VistaJet’s Members sharing a passion for art, the globe’s foremost business aviation company has launched a series of incredible opportunities in partnership with Frieze Art Fairs that will allow VistaJet Members to connect with art in the most exclusive ways. This includes presenting the world’s highest ‘viewing room in the sky’. Frieze, hailed as the world’s leading platform for modern and contemporary art for scholars, connoisseurs, collectors, and the general public alike, brings together top international galleries to exhibit ambitious solo, group and themed presentations from groundbreaking artists. Along with having first-hand access to some of the world’s most incredible artworks, it allows viewers to discover budding talent and engage with some of art history’s most notable figures. Frieze comprises four locations — Frieze London, Frieze New York, Frieze Los Angeles and Frieze Seoul. Committed to honouring the creative spirit of each city they show in, the fairs promote a strong representation of various unique galleries and spaces. 78
ABOVE VistaJet’s new partnership with Frieze Art Fairs builds on the brand’s Members’ ever-present passion for art. BELOW Artist Charles Gaines’ Multiples of Nature, Trees and Faces, exhibited at Hauser & Wirth London in 2021.
The New York fair, which took place from 18-22 May 2022, united over 65 of the globe’s preeminent galleries. As a world-first, VistaJet Program Members could get a first look at the New York exhibition within the Frieze Viewing Room from 40,000 feet in the sky, anywhere in the world. This incredible opportunity will continue throughout the
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year when the rest of the fairs occur, namely in Seoul from 2-5 September 2022, London from 12-16 October 2022, and Los Angeles from 16-19 February 2023. Accessible across the aviation brand’s fleet of iconic silver and red aircraft, Members can enter the Viewing Room from the comfort of their seat, unlocking the most
ABOVE VistaJet Members now have access to the world’s highest ‘viewing room in the sky’ that showcases works featured in Frieze Art Fairs’ international exhibitions. BELOW Artist Sung Tieu’s exhibition at SfeirSemler Gallery.
cutting-edge and immersive technology to preview, select and acquire art from the world’s leading galleries. To accompany Members throughout their bespoke art journey, a Frieze curator is also available to virtually chaperon them into their initial exploration, featuring highlights from the show and unmissable pieces. VistaJet Members can also request VIP access, subject to availability, to the international Frieze Fairs at their respective locations on the ground. Furthermore, in collaboration with Frieze, VistaJet will host several art-activation events throughout the year, enabling its passionate Members to connect in person with like-minded artists, collectors, curators, and art patrons from around the world. “We believe this partnership will allow our Members to pursue their passion for art in the simplest way — anytime and anywhere. Frieze Fairs are ultimately about connecting world-leading international galleries with the most renowned global collectors, and we are excited to create yet another innovative service for our clients through our partners in excellence,” said Thomas Flohr, Founder and Chairman at VistaJet. 79
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DOTING ON DOMINICA The Commonwealth of Dominica, known as the “Nature Isle of the Caribbean”, is not a typical Caribbean island like the neighbouring islands of Martinique and Guadeloupe. It’s a paradise that’s perfect for foreign investment, and Christos Vardikos of Vardikos & Vardikos tells FOUR why…
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ith its mountainous terrain and 365 rivers and lakes, Dominica is the ideal destination to rejuvenate, relax and refocus. But what most don’t know is that this Caribbean darling is also a haven for those seeking a lucrative foreign investment opportunity. Since 1993, Dominica has been welcoming foreign investors to become citizens of the island with full rights by making an economic contribution to a government fund and, since 2015, via investment in government-approved real estate options. Known as the Citizenship by Investment Programme (CIP), successful applicants unlock a wealth of benefits, including increased travel freedom to over 140 countries and territories and the ability to pass citizenship down to future generations. 80
ABOVE Dominica is home to a handful of luxury resorts. OPPOSITE Dominica boasts a beautiful natural landscape complete with 365 rivers and lakes and lush tropical foliage.
Over the last four years, Dominica has been ranked as the best destination for second citizenship by experts at the Financial Times’ PWM magazine. Furthermore, the Citizenship by Investment Unit (CBIU) had introduced a remote filing process since the Hurricane Maria period, and all filing during the COVID era has proved swift and smooth. The entry-level for the CBI Programme is US$100,000 for the Government Fund and US$200,000 for the Real Estate option. Both are cost-effective solutions, and the Dominica CBI option has changed the lives of many people around the globe. Recently, enhancements were brought to the programme by redefining the qualification dependents, granting the possibility to add siblings (younger than 25 years of age) of the main applicant or of their spouse, and granting the possibility of adding new dependents at the post-naturalisation period. »
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« Post-citizenship support services are available to all newly adopted citizens, including driving licence, tax, and social security registrations, just to name a few. Sophisticated investors, who do not choose the jurisdiction for the international mobility the citizenship offers, may opt for advantageous tax and estate planning solutions. Although COVID-19 impacted the country’s tourism industry, the government has proved effective in managing the pandemic. With its immediate response, local COVID cases were minimised and the death rate due to COVID is zero. This is a fantastic showcase of the country’s excellent planning and service provision abilities. Dominica also runs a very successful ship and yacht registry. Registering a vessel under the Commonwealth of Dominica is efficient, straightforward and economical. Dominica Maritime Registry provides the client with administrative and technical support throughout the process and offers owners cost-effective vessel registration with no tonnage tax or size restrictions. Dominica Maritime Registry has many convenient international locations to process registrations quickly and electronically to maintain its low-cost point.
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CLOCKWISE FROM ABOVE Scotts Head, a village and beautiful beach on the southwest coast of Dominica; Dominica runs a very successful ship and yacht registry; sunset views from one of Dominica’s stunning beaches.
One of the main advantages the registry offers to the owners is to allow private yachts to charter out for a period of up to 84 days. This gives yacht owners the ability to recoup some of the operational costs associated with ownership. This chartering privilege exempts the yacht from having to be registered as a commercial yacht. The registry also provides a free self-inspection programme to help yacht owners ensure the safety of their craft. Dominica International Maritime Registry offers technical and statutory services to their fleet of vessels, and their global network of inspectors and surveyors allows for easy assessment coordination at competitive pricing. Vardikos & Vardikos is a fully-fledged Athensheadquartered law firm with offices in the Caribbean islands of Dominica and St Lucia. It provides, among other things, ship/yacht registration services and is a governmentapproved service provider for the respective Citizenship by Investment Programmes of both islands.
Find out more at www.vardikos.com or contact Christos Vardikos directly at +306932488888 and info@vardikos.com
WE HAVE
GORGEOUS WHITE SAND
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PINK SAND BEACHES IF THAT’S MORE YOUR THING
visitantiguabarbuda.com
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SUN, SEA AND SUBLIMITY Set on the stunning island of Sylt, the Söl’ring Hof hotel is a divine destination unto itself. Sandwiched between unspoilt dunes and deep-blue seas, this hotel laps up its natural landscape while offering the height of German hospitality.
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CLOCKWISE FROM ABOVE, LEFT Set on the dunes on the German island of Sylt, Söl’ring Hof offers panoramic views of the Wadden and Northern seas; the elegant Sea Suite comes with a fireplace; interior of the two-Michelin-starred restaurant at Söl’ring Hof.
possible. During summer, each guest is presented with their own wicker chair with a roof set up on the beach, plus fresh towels. Picnics on the sand dunes can be arranged, too, along with various other bespoke activities. Additional facilities and services include a cosy spa with a full menu of expert treatments, a sauna, a small gym and a free shuttle service with a Bentley. Open year-round, the hotel can also be booked for private functions, and with its endless views of the Wadden and Northern seas, it serves as the perfect setting for any special occasion.
PHOTOS: YDO SOL
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erched atop a sand dune, nestled amongst swaying green grass and surrounded by panoramic sea views, the Söl’ring Hof hotel’s setting is as picturesque as they come. Within this beautiful white-hued Frisian building, adorned with a charming thatch roof, lie as few as fifteen sumptuous rooms. Each individually designed, the accommodations are fully kitted with the best amenities and are a private refuge where guests can soak up the beauty of the surroundings while enjoying top-glass German hospitality. Small, exclusive, and luxurious, this five-star hotel led by Jan-Philipp Berner and his team has one main goal: to provide guests with the warmest of welcomes. To maintain a private environment, the hotel’s guests have exclusive use of the premises until 18:30, when the gourmet restaurant opens for the dinner service. A gastronomic icon on the island, the two-Michelinstarred restaurant at Söl’ring Hof is a place of pure enjoyment. Here, chef Jan-Philipp Berner serves awardwinning cuisine inspired by regional, seasonal produce, giving diners a window into Sylt’s roots. But it’s not only through fine food that Söl’ring Hof encourages guests to get to know the local landscape. The hotel has e-bikes available for guests to use, so they can spend the day exploring the island and all its treasures. For those who would prefer to spend the day on the beach, the hotel also ensures that this activity is as effortless as
SUMMER SPLENDOUR After opening its doors less than a year ago, Cheval Blanc Paris has already become a beacon of gastronomic brilliance. With its new terrace restaurant, Le Jardin, the Maison further adds to its culinary revere, inviting guests to revel in the summer sun while enjoying a superb selection of Parisian delights.
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n September 2021, the illustrious Cheval Blanc Group welcomed its highly anticipated Parisian Maison. Set on the banks of the Seine just moments away from the Louvre and the Marais, the 72-key Cheval Blanc Paris breathes new life into La Samaritaine’s iconic Art Deco building. Imagined by architects Edouard François and Peter Marino, the hotel boasts a bold, contemporary spirit, which can be felt through and through, from the rooms and suites to the living areas, restaurants and the distinguished Dior Spa. Naturally, with Paris already a mecca of fine food, the hotel has tapped into the French capital’s gastronomic reputation to deliver a handful of top-tier dining experiences that rival the city’s best. In addition to three-Michelin-starred Plénitude led by acclaimed chef Arnaud Donckele, contemporary Parisian brasserie Le Tout-Paris, Italian restaurant Langosteria and casual eatery Limbar, the Maison has opened a new terrace venue, Le Jardin, especially for summer. As the name suggests, Le Jardin is a lush haven perched high above the bustling streets of Paris. Spread across 650 square metres on the Maison’s seventh floor, this panoramic garden terrace brims with verdant trees and flowers. On the horizon, the capital’s most iconic landmarks are in plain sight, on one side stretching from Notre-Dame to the colonnade of the Louvre, and on the other, from the Eiffel Tower to the top of Montmartre. From this vantage point, time stands 86
ABOVE Cheval Blanc Paris’ Head Bartender, Florian Thireau, has created a selection of tantalising cocktails to match Le Jardin’s summery menu. BELOW Cheval Blanc Paris is an elegant retreat nestled on the banks of the Seine.
still. Aglow with the sun’s rays, this floating garden is a destination in its own right on a floor dedicated to Cheval Blanc’s characteristic and beloved French art de vivre in its most laid-back form. Everything here exudes joie de vivre and conviviality — an ode to summer and holidays, Parisian style. Open from 2 June to 15 September, guests are invited to this sun-soaked terrace to sample a splendid selection of dishes carefully conceived by chefs Arnaud Donckele
PHOTOS: ALEXANDRE TABASTE AND CÉCILE & GUILLAUME
LUXURY LAYOVER
and William Béquin. The concise, colourful dinner and lunch menus focus on freshness, highlighting the best summer ingredients: strawberries and tomatoes. Pineapple, Crimean Black, Beef or Pigeon Heart, Cranberry and Cherry — the wide variety of tomatoes available to the chefs have offered an experimental playground to reveal every facet of this sun-saturated fruit. The alchemy of these recipes, in which fish and meat play only supporting roles, unlocks the sweet perfume of Mediterranean summer, tantalising the senses with every whiff and bite. Think tomato French toast with a Green Zebra tomato sorbet or a thin-crust tomato tart with fresh herbs. Then there’s the bulgur-stuffed Cornue tomato prepared in the bread oven, which shares pride of place with its brother on the menu, another tomato with a juicy stuffing of beef, piquillos and sage. For dessert, the Maison’s Pastry Chef Maxime Frédéric has created a selection of sweet treats where strawberries take centre stage. Try the île flottante with wild strawberries and orange blossom or the shortcake with Ciflorette strawberries and rhubarb jam for a sweet taste of summer that lingers on the palate. On the western side of the terrace, Head Bartender Florian Thireau continues the celebration of summer with an array of marvellous cocktails. Each creation is as innovative as it is delightful and perfectly complements the sublime sunset over the Sacré-Coeur. In a nod to Le Jardin
CLOCKWISE FROM ABOVE, LEFT Pastry Chef Maxime Frédéric’s strawberry tart, one of the indulgent dishes on the dessert menu at Le Jardin; Le Jardin is set on Cheval Blanc Paris’ seventh floor, offering panoramic views of the City of Light; tomato tart, one of the tomato-focused dishes on Le Jardin’s menu.
de Cheval Blanc Paris’ dishes, classics like the Pisco Sour, the Daïquiri and the Margarita are reworked and refined with surprising ingredients to conjure blissful Mediterranean moments. Select olive oils are the cornerstone of these summery recipes; the technique is exacting, and the result is explosive. Florian Thireau’s ultra-fresh cocktails achieve a perfect balance and are the idyllic tipple to toast to the City of Light.
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PARADISE ON THE PALM Set on Dubai’s iconic tree-shaped island, Kempinski Hotel & Residences Palm Jumeirah is an idyllic getaway in one of the city’s most lavish locations. Offering the height of traditional European luxury, fine fare and a pristine private beach, this five-star resort ushers in endless opportunities to create ever-lasting memories.
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et in the depths of the Arabian Gulf, the Palm Islands are a haven of luxury hidden from the hustle and bustle of Dubai. The result of visionary planning and architectural brilliance, this beautiful archipelago, which resembles a palm tree crowned with crescents, has become one of the world’s most sought-after locations. Part of only a handful of the planet’s attractions that can be viewed from space, its striking physical presence is matched in equal measures by its sublime amenities. Brimming with five-star hotels, picturesque beaches and superb views of the Dubai Marina, it’s a destination made for memorable moments. One of the resorts that hold pride of place on the island is the Kempinski Hotel & Residences Palm Jumeirah. Spread across a 100,000-square-metre property on the water’s edge, it’s an oasis of pure indulgence within one of the world’s fastest-growing cities. Enveloped by lush greenery and boasting a 250-metre-long private beach, this regal resort beckons travellers looking for a tranquil hideaway filled with all the frills and fancies. Home to 244 expansive, elegantly appointed suites, penthouses and villas, it’s a welcoming retreat for 88
families, friends, couples and colleagues. The interiors are inspired by classic European décor and feature soft tones and sophisticated furnishings complemented with gold touches. Views flow in boundlessly from every angle,
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whether it’s panoramas of the Palm Jumeirah lagoons, the Arabian Gulf, the manicured gardens or the glistening Dubai skyline. The refined two-bedroom Family Suites, which range in size from 112 to 150 square metres, are ideal for vacations with the younger ones. Take a moment to sip a cup of coffee in the morning on your private balcony while you soak up the sea or garden views before treating your kids to a day at the resort’s private beach. There is also a two-bedroom Family Suite with a private pool, perfect for those looking to swim and sunbathe in complete privacy. The deluxe three-bedroom Family Suites are the epitome of elegance, outfitted with the best-in-class furniture. For larger families or groups of friends, the fourbedroom Superior Penthouse offers the privilege of extra space. Spanning between 340 and 492 square metres, these suites have their own private jacuzzi and terrace for
CLOCKWISE FROM OPPOSITE, TOP Kempinski Hotel & Residences Palm Jumeirah spans 100,000 square metres and has its own private beach; the tree-lined guest pool at Kempinski Hotel & Residences Palm Jumeirah; the resort’s private beach boasts beautiful views of the island’s lagoons and the Dubai skyline beyond; al fresco seaside dining at Villamoré; opulent king bedroom with sea views at Kempinski Hotel & Residences Palm Jumeirah; suite balcony overlooking the resort’s manicured gardens.
laid-back afternoons spent enjoying the sun and sea views. The interiors boast a beautiful aesthetic resembling an elite residence, complete with three king-size bedrooms and a twin room, plus four bathrooms, a fully equipped kitchen, a dining room and a lounge with floor-to-ceiling windows overlooking the lagoon or garden. The five-bedroom Royal Villa is the most opulent accommodation option at Kempinski Hotel & Residences Palm Jumeirah. With 761 square metres of space to enjoy, guests can spend their days relaxing in their private rooftop pool and jacuzzi, set to the backdrop of panoramic views of the Arabian Gulf. This villa also offers eight bathrooms, a full kitchen, a dining room, a living room and a games room, plus Bose sound systems and multiple televisions. As with the accommodation, the hotel’s food and beverage outlets also make the most of the stunning setting. Brunello Restaurant is an elegant Italian eatery that offers »
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« al fresco dining on a large terrace overlooking the gardens. On the interior, marble columns, rich fabrics and expansive windows set the scene for a convivial Italian dining affair brimming with all the most-loved Italian classics. Expect dishes such as an heirloom tomato and burrata salad with pesto and aged balsamic vinegar, homemade pappardelle pasta with carbonara sauce, slow-cooked beef ragu with penne and a selection of authentic pizzas. Villamoré, meanwhile, takes cues from its seaside setting, offering guests a laid-back ambience in the sun or shade, accompanied by tantalising Mediterranean bites
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ABOVE Kempinski Hotel & Residences Palm Jumeirah boasts lush gardens and stunning sea views. BELOW Mediterraneanstyle bites at Villamoré.
and fine wines. For dinner, the restaurant sets the scene for more sophisticated fare, presenting a gourmet menu prepared by chef Silvio Carro paired with expertly crafted cocktails and attentive service. For those looking for a spirited space to watch the latest and greatest in sports, enjoy a pre-dinner drink or a before-bed nightcap, K-West Sports Bar is the place to be. Complete with mansion-style interiors, plump leather seats, a billiard board and multiple televisions, it’s a venue dedicated to elevated entertainment. Days spent in the Arabian sun call for bountiful refreshments, and this is precisely what Kempinski Palm Jumeirah’s Swim-Up Pool Bar delivers. Whether sitting in a private pool or beach cabana or doing laps in the warm pool waters, you can enjoy a wide selection of drinks and snacks at your leisure, thanks to this casual dining venue. If you’re not visiting on holiday and are instead looking to host a business event or special celebration, then the Kempinski Palm Jumeirah has it covered. From exclusive board meetings and corporate team building to intimate family parties and dreamy beachfront weddings, their professional events specialists are committed to making every special occasion a success. With so much to offer, Kempinski Hotel & Residences Palm Jumeirah is a destination that exceeds every expectation, delivering unforgettable experiences in abundance.
www.coracoraresorts.com
Going for Greece: The Most Deluxe of Destinations A whole host of beautiful imagery springs to mind when you hear the word ‘Greece’, from foodie delights to picture-perfect scenery, idyllic islands and a remarkable history that’s moulded the country into a rich cultural hub. FOUR takes a tour of this illustrious destination, discovering the best places from which to lap up all the majesty this mythical land offers…
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ear on year, travellers flock to Greece for their chance to experience the beauty and allure of this fabled country. One of Greece’s most-favoured drawcards is undoubtedly its slew of spectacular islands — of which there are over 6,000, to be exact. Spread across the Aegean, Ionian and Mediterranean seas, flush with pristine beaches and dotted with cliffs and volcanic rocks, there’s no archipelago quite like it. Among all these sun-kissed, sea-enveloped jewels lies the country’s crowning glory: the Cyclades, a collection of 39 enchanting islands nestled on Greece’s southern coast. Characterised by white and blue houses draped along the shores, narrow winding streets and exquisite domed churches, these islands symbolise quintessential Greecian postcard scenes. Of the Cyclades, two islands in particular rustle up infinite excitement: Santorini and Mykonos. Both are as beautiful and charming as they come but offer distinctive, unmissable experiences. Santorini is the place to visit for romance. Ring-shaped, the volcanic island boasts striking cliffs rising high above the harbour and its black-sand beaches, delivering unmatched views as far as the eye can see. Naturally, everything on Santorini takes inspiration from this breathtaking setting. The island’s five-star resorts hold pride of place among the cliffs, and the gourmet dining venues usher in the locale’s beauty at every turn. For those wanting the ultimate in luxurious hospitality, then the Cavo Tagoo Santorini hotel is a top choice. Situated on the northern edge of Imerovigli village, this boutique, thirteen-key property ticks all the boxes: splendid sunset 94
PREVIOUS SPREAD The Pylos coastline in Messenia, Peloponnese, Greece where the five-star Costa Navarino resort is situated. Photo by GNTO/Militos. ABOVE View from Imerovigli village on Santorini. Photo by GNTO/P. Merakos.
views over the caldera, a posh Mediterranean fusion restaurant helmed by Greek celebrity chef Ari Vezené and a paradisiacal infinity pool with floating sun loungers. Another hotel that affords stellar views of the caldera is Grace Santorini, one of the island’s most exclusive addresses. Set at an altitude of 363 metres, the property features a crisp, minimalist design, with the majority of the 21 rooms boasting their own plunge pools. If it’s a slice of pure privacy you’re after, then Canaves Oia Epitome is your best bet. This all-villa luxury resort is located above the picturesque fishing town of Ammoudi, a stone’s throw from the island’s beloved sunset spot, Oia. The hotel’s fine-dining restaurant is also a must-visit, offering world-class cuisine complemented by glorious cocktails from the lounge and bar. The nearby Andronis Boutique Hotel also beckons gourmands with Lauda, its fine-dining gem. This restaurant, which is carved into Santorini’s dramatic crescent cliff, is helmed by renowned French chef Emmanuel Renaut. Taking cues from its surroundings, the cuisine here celebrates the history and tradition of this unique territory by utilising exceptional local ingredients. During the summer months, the restaurant also hosts world-famous chefs for special gastronomic events. Another dining venue worth a mention is Selene. Founded in 1985, this restaurant aimed to revolutionise the island’s gastronomic scene and has more than achieved its mission. Presenting cuisine that showcases the best local ingredients prepared using the long-lost cooking traditions of its homeland, Selene is a beacon of culinary brilliance on the island. Yiannis Karakasis, one of only around 400 »
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LEFT Local food with sea views on Mykonos. Photo by GNTO/P. Merakos. BELOW Aerial view of Mykonos Town lit up at night. Photo by GNTO/P. Merakos.
« Masters of Wine worldwide, leads the restaurant’s wine programme, which emphasises the local Santorinian vineyards — of which there are plenty. What makes Santorini’s wines so special is the unique climate and terroir. Rich red volcanic soils combine with dry weather conditions to produce vibrant wines, including Assyrtiko, Athiri and Aidani, which are indigenous to the island. A visit to the local wine farms is a must for wine lovers. From Santo and Venetsanos, where you can taste top-class local wines to the backdrop of striking views, to the small and intimate Gavalas, an abundance of viticultural wonder awaits on the island. For an all-around immersive experience, don’t miss out on visiting Anhydrous, which offers classic wine tours, a restaurant and a spa with wellness treatments using handmade products inspired by its own Santorini grapes and wines. If the wineries on Santorini have you feeling merry, then you’ll be sure to enjoy the vivacious spirit of Mykonos. The second of the Cyclades’ duo of legendary islands, Mykonos is globally renowned for its vibrant nightlife. With numerous beach bars and restaurants set on scenic shorelines, it’s an adult’s playground filled with fun and festivity. But this isn’t all Mykonos is famous for; this mesmerising island perfectly combines Cycladic culture with a cosmopolitan vibe. Its selection of dazzling beaches is complemented by an impressive food scene and top-tier shopping opportunities, all brought together with a plethora of luxury accommodation options. One of the best properties to take refuge at is Kalesma; a privately owned boutique hotel that is the epitome of sophistication. Its white-washed façade tumbles down the 96
barren hills towards Ornos Bay and provides an unmatched vantage point to soak up Mykonos’ spellbinding sunrise and sunset views. If staying closer to Mykonos Town strikes your fancy, then the trendy Cavo Tagoo Mykonos is the ideal hideaway. With an Instagram-famous infinity pool perched atop the hill overlooking the Aegean Sea, a dreamlike aquarium bar and a Japanese-style fine-dining restaurant that rivals the world’s best, it’s a stylish sanctuary replete with all things refined and remarkable. Of course, when in Mykonos, sampling local food is a must, and for the most deluxe of Greecian dining experiences, head to Ambrosia Restaurant at The Royal Myconian Hotel. Here, elegantly prepared Greek delicacies and fine wines make the ideal match for the stupendous sea views. Meanwhile, at VIP Restaurant at Petasos Beach Resort and Spa, Greek dishes are presented with an international twist, catering to even the most discerning palates. Those visiting Mykonos should also consider taking a day trip to Delos island, which bears great mythological, historical, and archaeological significance. Although small in size, this UNESCO World Heritage Site has incredible character and is said to be the birthplace of Apollo and Artemis. The onsite museum holds one of the finest collections of ancient Greek sculptures and exhibits numerous artefacts recovered from local excavations, giving an insight into the lives of the island’s ancient inhabitants. Even after a dose of romance in Santorini, a taste of the high life in Mykonos and a lesson in Greecian history in Delos, the Cyclades still has more magic up its sleeve. Island-hopping is a bucket-list experience for many, and where better than here? From the peaceful paradise of Paros to the mountainous masterpiece of Naxos, there’s a Cyclades island for every desire. Andros, the archipelago’s northernmost island, ranks high for those seeking unique culinary experiences or artistic retreats. With private accommodation and a burgeoning roster of activities to enjoy, it’s no wonder why travellers love spending time on this inspiring island. Those who crave moments of meditation can head to the less-frequented yet equally charming islands of Antiparos and Ikaria. The yoga retreats and wellness escapes hosted here are beyond compare and come complete with »
FOUR PROMOTION
THE FUTURE OF LUXURY IS IMMERSIVE Immersive International combine art, science and creative technology to create extraordinary future-proof environments in any space, driving a revolution in luxury art and design.
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he skill of the visionary experiential artist and founder of Immersive International, John Munro, lies in bringing dreams to life. On 1 June, Munro unveiled the world’s first ‘Spatial NFT’; a 3D virtual blueprint of digital artwork, titled 50-50, which marked fifty years of climate action at the historic UN Stockholm+50 Summit. Commissioned by the UN Science Policy Business Forum, 50-50 brings to life decades of environmental data as abstract sculptural forms set into “living” virtual landscapes. Thanks to Munro’s vision, Immersive International are pioneers in the public arts and live production industries. Melding creative development with technical innovation, they set new standards in the field. An interdisciplinary creative studio, they specialise in designing ground-breaking experiences, artworks and installations. Immersive’s work has been seen by billions over the past eighteen years, and their incredible forms of art, captivating stories and transformative experiences have the capacity to unite people — and to take their breath away. 50-50 is a prime example of the revolutionary potential of digital artistry and creative technologies in the evolution of bespoke luxury experiences. Munro’s previous private
ABOVE “50-50” Digital Art Installation for United Nations Stockholm 50. Artist: John Munro Composer: Giovanni Agusta
commissions have been placed on superyachts and private jets, and his ability to create a perfect creative symbiosis with luxury interior designers is the key to his studio’s success. Art collectors and private audiences seek intimate, multidimensional, uniquely responsive environments. Transforming some of the world’s most complex, nontraditional spaces — on land, at sea or in the air – into innovative immersive environments is at the heart of Munro’s studio’s vision. Thanks to Munro and his team, the possibility of creating constantly evolving art installations in private luxury spaces is now a reality for private residencies, superyachts, jets, hotels, and other luxury destinations.
To find out more, contact John via email at john@immersive.international or online at www.immersive.international and www.john-munro.com.
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TRAVEL « unparalleled views, deluxe lodgings and the highest quality Mediterranean fare. Moving a little further south, you’ll find Milos with its cinematic scenery and laid-back atmosphere. Shaped by its volcanic past, its landscape possesses an exotic beauty that is second to none. The white rocks and captivating caves in Sarakiniko and Kleftiko are flanked by cerulean waters, which have set the scene for many campaigns for prominent haute couture brands, including Louis Vuitton and Dior. On the other hand, the early Christian catacombs, multitude of beaches and multicoloured cliffside settlements in Klima, Emborios and Mandrakia are a testament to Milos’ endless delight. After exploring all the beguiling islands, you may want to retreat back inland — and fear not, as Greece’s mainland easily holds its own in beauty and brilliance. Starting off with Porto Heli, this summer resort, replete with small coves, remote beaches, and traditional villages, is the ideal choice for those looking for a regal rendezvous. A favoured destination by the Greek and British royal families, its milieu is marked by fishing boats and yachts moored in the azure waters. Just north of Porto Heli lies Amanzoe, a superb temple of relaxation and refinement. Perched on a cliff overlooking the sea, the property boasts a 38-suite hotel, a spa and a handful of villas, plus it’s near the glamorous island of Spetses. With its Venetian mansions, lovely beaches, and sophisticated restaurants, this island is a sought-after destination for local and international travellers alike. For a glimpse into Spetses’ past, visit the iconic Poseidon Grand Hotel, a true landmark on the island that is home to the Laskarina Bouboulina statue. Taking a trip further south to Monemvasia is well worth it for those wanting to gain further insight into Greece’s history. This magnificent, pristinely preserved castle town in southeast Peloponnese sits on its own island and offers beautiful panoramas of the Myrtoan Sea. Carved entirely on the backside of a sea rock, its cobbled streets and Medieval buildings make it one of the country’s most impressive destinations. After you’ve spent the day exploring the city, stay at the five-star Kinsterna Hotel for a dose of true luxury. Also in the Peloponnese region is the fascinating fortress town of Mystras. A UNESCO World Heritage site hovering above the historically significant city of Sparta, this Medieval marvel brims with church and castle ruins that are simply
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THIS PAGE Kardamyli, a small town on the Mani Peninsula, boasts beautiful Medieval buildings. Photos by GNTO/Militos.
extraordinary. Mystras is also the home of Euphoria Retreat, Europe’s leading wellbeing destination and spa hotel. After Mystras, take some time to explore The Mani’s countryside before heading back to the coast. Here, you’ll continue to be captivated by all the small, domed Byzantine churches adorned with frescoes and distinctive Maniat towerhouses dotted throughout the region. Kardamyli, in particular, is a must-visit for those looking for a rich cultural experience. Make sure to stop at The Patrick & Joan Leigh Fermor House, which is considered one of the most beautiful properties in Greece. Along with splendid accommodation options, this historic property also operates as a centre for welcoming notable figures, such as intellectuals and artists. Educational activities in collaboration with institutions in Greece and abroad take place here, too. Ending off on the country’s western coastline, there’s equally as much delight to discover here at the five-star Costa Navarino resort in Messinia. Home to one of the most unspoiled and breathtaking landscapes in the Mediterranean, this resort has one overarching philosophy: to promote the very best of Messinia while preserving its natural beauty and 4,500-year-old cultural heritage. Within Costa Navarino, there are two five-star hotels, a 4,000-square-metre spa and thalassotherapy centre, four signature golf courses and twenty-plus fine dining venues, offering guests the height of luxury in a sublime setting. This vast variety of landscapes, depth of culture and boundless array of activities make Greece a truly incredible place. No matter where you go in the country, you’ll be greeted by beauty, hospitality and wonderment — it’s the ultimate destination for any and every kind of traveller.
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Magical Moments in Montenegro In an age where social media has made unique travel experiences increasingly challenging to find, Montenegro stands out as an undiscovered destination with myriad new, exciting and adventure-filled activities. FOUR explores its picturesque landscape, uncovering all the thrills this Balkan beauty bears.
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ontenegro may only span around 14,000 square kilometres, but there’s endless splendour to savour within its borders. Mountains, gorges, rivers, lakes, Medieval towns, and a 293-kilometre-long coastline characterise its landscape, all accented by a friendly population and impressive hospitality offerings. In recent years, various world-class hotel brands have invested in the country, offering travellers an upscale retreat while exploring its diverse territory. The five-star Regent Porto Montenegro, Chedi Luštica Bay and One&Only Portonovi all hold pristine properties on the coastline and join luxury brands such as Hilton, Voco, Ramada, Cue, Best Western and Falkensteiner in calling Montenegro home. Once you’ve checked into your superb hotel, the world becomes your oyster in Montenegro, with an almost boundless array of experiences on offer. Not to mention the 240 days of sunshine a year, met with twenty-plus-degree temperatures in autumn. Start with an introduction to the country’s magnificence by driving around the breathtakingly beautiful Bay of Kotor with its fjord-like proportions that get ever more dramatic the further you venture in. The bay’s interior, sandwiched between ominous mountains and 100
ABOVE Boka Bay, Kotor. OPPOSITE The Old Town, Kotor.
a sapphire-hued sea, foreshadows most of Montenegro’s backdrop, which is peppered with towering mountainscapes and glistening waters. Another unmissable drive is the old serpentine road linking Kotor to Lovćen National Park. As you climb the slopes, passing through 25 hairpin turns, the view continually expands until it eventually encompasses the entire Bay of Kotor and the Adriatic Sea beyond. Once you enter Lovćen National Park, you’ll soon realise that it’s one of nature’s most extraordinary creations. At the heart of the park sits the majestic Mount Lovćen, and at its foot lies the country’s old royal capital, Cetinje, a stunning city replete with palaces and museums. After relishing the park’s hiking and mountain-biking tracks, a place of historic significance can also be visited atop Lovćen’s second-highest peak; the striking Njegoš Mausoleum, which brims with Gargantuan statues by acclaimed Yugoslav-era sculptor Ivan Meštrović. En route back, make a pit stop at NjegušI, the village most synonymous with Montenegro’s heartland. Known for being the ancestral home of Montenegro’s Petrović dynasty, it’s also famed throughout the region for its cheese, honey and prized prosciutto. »
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CLOCKWISE FROM LEFT Lovćen National Park; hiking in the Bjelasica mountain range; the beautiful Crnojević River.
« Speaking of culinary delights, there’s an abundance of local fare on offer throughout the nation to please even the most discerning palates. Seafood lovers’ cravings will be pleasantly satiated on the coast, where the cuisine mirrors that of neighbouring Dalmatia. Expect oodles of fresh seafood liberally doused in olive oil, lemon, flatleaf parsley and garlic. A Venetian influence is also prominent, with excellent pasta, risotto and gnocchi on many of the restaurants’ menus. For heartier comfort food, head to the mountains in the northern hinterland. Here, long winter nights have produced tummy-hugging dishes, such as the traditional ispod sača, a meat-forward meal roasted on a hearth under a domed metal lid covered with charcoal. Luckily for travellers, Montenegro is a year-round holiday destination, so although the winter nights are cold, summer is warm and perfect for days spent outdoors exploring the landscape. But the cooler temperatures in winter do have their benefits; they bless the country with bountiful snowfall on its mountains. And what makes Montenegro particularly enticing is that several of its ski resorts are just a two-hour drive from the coast, meaning day trips or longer excursions are effortless. Kolašin, a municipality in the Bjelasica mountain range, is one of the country’s major winter attractions. In addition to its many cultural and historical sites, its abundant natural resources offer the perfect setting for winter sports. Along with a handful of new facilities currently being built, 102
it’s already home to an impressive tourist hub with two distinct ski centres, Kolašin 1600 and Kolašin 1450. Another popular ski destination is Durmitor National Park, which offers reliable snow cover and a ski centre, Savin Kuk. This jewel in Montenegro’s natural crown boasts an awe-inspiring landscape with around fifty 2,000-metrehigh peaks, plus eighteen glacial lakes and various karst caves. The park’s remarkable environment gives way to a vast network of hiking and mountaineering trails that stretch almost 150 kilometres, ranging from a leisurely three-kilometre stroll around the scenic Black Lake to major alpine expeditions. The park is also home to the legendary Tara Canyon, a cleft in the limestone cut by the Tara River over many millennia. With its forested walls reaching 1,300 metres at their apex, it’s a unique natural marvel that is best witnessed while rafting in the summer. Various operators offer expeditions of the last eighteen kilometres, which has most of the rapids, but for the complete experience, opt for the classic two-day trip, which ventures to the canyon’s deepest crevices. Lake Skadar National Park is also a must-visit if you’re a watersport enthusiast. Split between Montenegro and Albania, Skadar is the largest lake in the Balkans and one of Europe’s most significant wetland bird habitats. A protected national park since 1983, the Montenegrin side of the lake can be explored by boat or kayak, where visitors can have a peek at the 280 species sheltered in its surroundings. »
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RATSCHINGS . SOUTH TYROL . ITALY AWARDS AND RECOMMENDATIONS MICHELIN FALSTAFF TRAVEL GAULT MILLAU CONNOISSEUR CIRCLE HOLIDAY CHECK TRIPADVISOR KAYAK
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BELOW Sveti Stefan.
« One of the lake’s most famous beaches is Murići, on the southwestern shore, where you can take a plunge in the river from the terrace of the floating restaurant in the village of Dodoši. Skadar is also home to a cluster of tiny islands complete with Medieval monasteries and the Ottoman-built prison fortress, Grmožur, once known as the Montenegrin Alcatraz. If you take a paddle further upstream of the sinuous Crnojević River, you’ll reach the pretty, historical village of Rijeka Crnojevića, which offers some of the country’s best fish restaurants. Alternatively, hire a bike to explore the ruined fortresses and winemaking villages hidden within the lush hinterland. An exciting winery to visit is Plantaže at Ćemovsko Polje. Covering approximately 2,500 hectares, it’s said to be the largest unbroken vineyard in Europe. Biogradska Gora National Park also boasts a splendid lake, which can be viewed from a spectacular threekilometre-long train trip that hugs its emerald-green waters and tree-lined shore. Located within the Bjelasica mountain range, this park encompasses fifteen square kilometres of virgin forest, making it the ideal place to rent a cosy cabin and spend a few days unwinding in nature. The country’s quintet of incredible national parks rounds off with the newest addition, Prokletije National Park. Established in 2009 to protect a 160-square-kilometre expanse of the Prokletije Mountains bordering Albania and Kosovo, it’s also the location of the southernmost and highest section of the Dinaric Alps, one of Europe’s least-explored corners. Prokletije translates to ‘accursed’, which immediately indicates its terrain’s treacherous and unforgiving nature. Prokletije also lends itself to short, casual visits; it’s not only a destination for major hiking and rock-climbing expeditions. Start at the gateway town of Gusinje and its seventeenth-century Vizier’s Mosque, then take a half-hour walk to soak in the beautiful Ali Pasha Springs, which bubble up from the karst at the foot of the mountains. If you prefer cities over the wilderness, then Montenegro won’t leave you disappointed either. The towns and cities offer a wealth of entertainment along with all the modern comforts travellers seek. The charming capital, Podgorica, has an abundance of cafés and various cultural sites like 104
The Cathedral of the Resurrection of Christ and the centuries-old Podgorica clock tower. But if it’s glamour and glitz you’re after, look no further than the coastal towns. A must-visit is the sun-soaked holiday hotspot Herceg Novi, which sits on the slopes at the foot of Mount Orjen, adjacent to the Adriatic. With a gorgeous pedestrian promenade winding along the shoreline, it’s a graceful hideaway caressed by greenery and some of the region’s best beaches. A little further on, the Bay of Kotor beckons with its historic streetscapes and magnificent setting. Wedged between the mountains and the bay, its ancient core is encircled by mighty stone walls and is one of Europe’s most visually attractive cities. The new One&Only Portonovi is located here, and offers guests the height of luxury from which to explore this fabled place. With its own private beaches, a revolutionary Chenot Espace wellness centre and gourmet cuisine, this resort is poised to be the Adriatic Riveria’s crowning glory. On the other side of Boka Bay, in Tivat, lies the sumptuous nautical village of Porto Montenegro. Home to a host of prestigious hotels, world-class boutiques and finedining establishments, it’s also recognised on the global superyacht map, thanks to its top-tier marina. Located just seven miles along the bay from Kotor, Perast is another popular spot in summer. Tourists flock here to dine at its excellent water’s-edge restaurants, visit the fascinating church on Our-Lady-of-the-Rock Island and marvel at the grand Venetian palaces. Montenegro’s buzziest beach town, Budva, was once a Greek colony and is one of the oldest cities on the Adriatic. Within the old town walls, the Budva Museum houses many archaeological treasures from the Classical period, some of which were unearthed from the Roman-era necropolis. The fifteenth-century fort island of Sveti Stefan, one of the most photographed sites in Montenegro, is also situated in Budva. With its own beach, church, and an exclusive Aman resort, it’s the idyllic destination for those seeking a dose of indulgence. A haven of natural and cultural beauty, Montenegro offers big experiences in a small and accessible environment. Brimming with year-round splendour, much of which remains unexplored by the masses, it’s a paradisiacal destination for travellers looking for a rare and remarkable holiday.
PHOTOS: NTO MONTENEGRO
LEFT Perast’s Old Town.
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Property & Design
LUXURY IN MORCOTE Deborah Fontana, Sales Director of Fontana Sotheby’s International Realty, underlines how Ticino’s extra-luxury segment, although limited by the number of residences available, continues to play an essential role in the region’s real estate market. She brings the example of three properties of absolute prestige in Switzerland’s picturesque village of Morcote.
TELL US ABOUT THE LUXURY SEGMENT IN TICINO— IS THIS EXPANDING? The luxury segment has grown and reached great dimensions, undeniably giving undisputed international prestige to our region. One of the most requested spots is Morcote. It’s the best choice for those seeking exceptional luxury in a beautiful landscape just a few minutes away from the city of Lugano. Considered “The Pearl of Ceresio”, Morcote is a charming village overlooking the lake. Its narrow streets and the ornate façades of the historic buildings make Morcote the “Most Beautiful Village in Switzerland”, a reward assigned in 2016. The beautiful views of the lake, the Pre-Alps, and much more make this small village a renowned place to live, with a high quality of life. 108
ABOVE Villa Sora is a magnificent historic villa set in a unique and picturesque location, surrounded by nature and the Renaissance buildings of Morcote. OPPOSITE Villa Arbostora: a luxurious lakefront villa with southwest orientation offering breathtaking views of Lake Lugano.
CAN WE HAVE SOME EXAMPLES OF LUXURY PROPERTIES HERE? First of all, I would say the magnificent Villa Sora, situated on the foothills of Alpe Vicania, right below the ancient church of Morcote. This historic villa is set in a secular park of about 4,400 square metres. Part of the building has recently been modernised with sophisticated taste and sobriety, combining the charm and quality of the original materials with modern design. The house, the garden, its terraces and the breathtaking view of the lake create a special atmosphere for unforgettable moments. For those looking for a more contemporary type of luxury, high-standing architecture and first-class finishes, I suggest Villa Arbostora. The property faces southwest »
PROPERTY
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PROPERTY
ABOVE AND LEFT Villa Tre Sorelle, a breathtaking property with a unique style, offers the best of both worlds. Renovated in 2014, it is able to meet high living standards as well as guarantee privacy and tranquillity in a magnificent lake-view Mediterranean landscape. BELOW The famous porticoes overlooking the lake in the historic centre of Morcote.
« in an elevated and dominant position with a spectacular view over Lake Lugano. It’s a beautiful villa offering 1,000 square metres of living space for you, your family and your guests. With its two swimming pools — one indoors and one outdoors — and its wellness area complete with a sauna, bath, separate kitchen and solarium area, this villa provides top-quality comforts in any season of the year. AND FOR THOSE WHO PREFER A MORE MEDITERRANEAN FEEL? Then the choice could fall on Villa Tre Sorelle. This magnificent property stands in a park of 6,353 square metres, and its southwest orientation offers sunshine until sunset and a breathtaking view of Lake Lugano and the surrounding mountains. 110
This Mediterranean-style property has 1,450 square metres of living space divided into the main villa, three independent apartments and a wellness area with an indoor pool, sauna and jacuzzi. The outdoor offers terraces, porticoes, a pergola, a fountain, a magnificently manicured garden on several levels and a path through the private woods. Villa Tre Sorelle is a hidden gem known only by insider connoisseurs of life’s finest things.
To find out more about the luxury properties in Morcote and Ticino, visit www.fontanasothebysrealty.com.
Luxurious chalet holiday with private spa Six luxury chalets, a stunning panoramic loft and a large park with a natural swimming pond set amongst the picturesque hills in the heart of Austria’s fabled south. Multiple awards. Hosts who love the good life just as much as you do. golden-hill.at
DESIGN
HAUTE CUISINE AT HOME Based in Florence, family-run company Officine Gullo prides itself on handcrafting bespoke, professional-grade kitchens that enable foodies to cook at home as chefs do in restaurants. Steeped in tradition and guided by passion, these Italian kitchen masters deliver nothing short of perfection so that you, too, can produce perfect plate after perfect plate at home.
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fficine Gullo is a brand name synonymous with the flawless combination of authenticity and innovation. Inspired by the finest nineteenthcentury Florentine artisan metalworking tradition, each kitchen reflects the Gullo family’s unwavering creativity, continuous mechanical engineering research and passion for top-class handcraft. Designed for those who appreciate good food, enjoy living in a refined space, and value flawless craftsmanship, Officine Gullo’s bespoke products showcase a perfect marriage between art, heritage, and time-honoured expertise. With unrivalled skill, care, and attention to detail present in every step of the production process, each kitchen masterpiece, whether destined for a residence or a Michelin-starred restaurant, is created to the highest quality standards. There’s a deeply ingrained philosophy that underpins everything Officine Gullo does, and that is to make people feel capable of cooking like chefs in the comfort of their own homes. Each cooking element achieves professional performance yet is still crafted according to the principles of household ergonomics to ensure comfortable daily use at home. Owing to the kitchens’ carefully considered design, non-professional cooks can use all the available functions without restriction and with absolute ease. Last but not least, the unique removable and recess system has simplified upkeep and cleaning of the elements, allowing them to be washed separately in the dishwasher. Conscientiously crafted by master artisans, Officine Gullo’s kitchens are unique and inimitable, down to the last detail. From the cooking ranges to the appliances and accessories, every element intelligently blends tradition, modernity and innovation to provide the ultimate cooking experience. From burners that release up to ten kilowatts of power to lava stone grills, coups de feu, professional fryers, polished fry-tops, steamers, pasta cookers, refrigerators finished in anti-bacterial stainless steel, multi-temperature wine fridges, blast chillers, sous vide machines, and anything else required for a professional-grade kitchen, Officine Gullo pulls out all the stops to create customised kitchens of the highest calibre. Even with restaurant-quality performance, convenience for everyday use is still key to each element. The scrupulous design of Officine Gullo’s products means that nonprofessional cooks can use all the available functions, no matter their skill level. Thanks to integrated edge-free surfaces and special extraction systems with washable components, maintenance and clean-up are more effortless
OPPOSITE The cooking range at the Officine Gullo House in Florence, a place dedicated to the culture of Italian cuisine, its tools and excellence at the table. ABOVE Soft Grey and Nickle Brass Officine Gullo kitchen installed in a London home.
than ever. Officine Gullo’s vast collection also comes complete with table and kitchen accessories developed in line with the company ethos of bringing the restaurant to the home. These include shelving, small household appliances, knife sets, handcrafted copper pots, chopping boards and striking wheel-based meat slicers. The motor, in particular, is a standout element in Officine Gullo’s kitchens that deserves a special mention. As is the case in a luxurious supercar, the motors in these cooking ranges are mechanisms of precision and power that harmoniously blend beauty and innovative cooking technology, ensuring extraordinary performance with an elegant design. An essential part of the kitchen’s engine, » 113
DESIGN
LEFT An Officine Gullo Professional range installed in a timeless and inviting kitchen in Houston, Texas. BELOW An elegant steel Officine Gullo Professional cooking range is accented by beautiful and bright Maize Yellow cabinets in a farm residence nestled in the Chianti hills, Tuscany.
« the burners are manufactured in chrome-plated cast iron and solid brass. Equipped with a thermocouple and safety valves, they can release up to ten kilowatts of power. The stove’s complementary professional oven is equally as impressive. Crafted entirely in high-thickness steel, it’s compatible with professional Gastronorm pans and ensures perfect cooking due to even heat distribution. Several cooking accessories operate alongside the burners and oven, including the Officine Gullo pasta cooker, steamer, lava stone grill, polished fry-tops and more. The customer can choose any — or all — of these options and position them without limitation on the cooking tops. Officine Gullo’s dedication to developing the best hightech components has led the brand to design and craft kitchens for Michelin-starred restaurants and five-star hotels globally. Projects include kitchens for the Belmond Hotel Cipriani in Venice; famed Italian chef Antonino Cannavacciuolo’s two-Michelin-starred restaurant at Villa Crespi, and Antonello Sardi’s Michelin-starred Virtuoso Gourmet — Tenuta Le Tre Virtù in Tuscany. Over the years, Officine Gullo has established lasting relationships with these leading chefs, incorporating their recommendations into products and honing innovative cooking methods to produce culinary solutions that are second to none in the industry. Respected by renowned chefs and sought-after by home cooks far and wide, Officine Gullo is a company 114
that is at the very top of its game. And behind all this success and design prowess lies the most authentic of objectives: to create the ultimate in tailor-made kitchens that are fit for chefs and home cooks alike by finding harmony between craftsmanship, tradition and new technologies. This is first and foremost informed by the customer’s wishes, which are always put at the heart of every project. For Officine Gullo, picturing a space in which to cook and socialise means taking heed of the kitchen user’s wants and needs. Every detail, even the height of the counters, is calibrated according to the measurements of the person who will utilise the kitchen on a daily basis. The kitchen’s exclusive décor elements are borne out of the expertise of the company’s technical office, which interprets the future owner’s culinary routines and desires. Every Officine Gullo kitchen can be fully personalised in terms of composition, dimensions, colours and finishes. Only the finest materials are used, such as thick stainless steel, burnished copper, cast iron and forged metal, while the extensive array of professional cooking accessories that equip the built-in hobs and ranges flaunt next-generation technology. Every Officine Gullo creation derives from in-depth conversations with the customer and an intense study of the space where the kitchen will be installed. This madeto-measure approach ensures that the future kitchen resembles a perfectly tailored suit that meets the user’s unique requirements. This process is what makes Officine Gullo distinctive. Beyond signature traits and styles, every kitchen is different because each creation reflects its owner’s lifestyle and embraces their wishes.
ARCHITECTURE . INTERIOR
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