FOUR Magazine UAE Vol. 6 2022

SEASIDE SANCTUARY

Located in one of the most picturesque and prestigious waterfront locations on the Côte d’Azur, this one-of-akind, traditional Provençal-style villa is a world unto itself. Nestled within the heart of the esteemed and private “Domaine des Parcs”, it’s just a short drive from Saint-Tropez town and its beautiful marinas, where a plethora of amenities, including five-star hotels, restaurants, luxury boutiques and extensive nightlife can be found.

Encompassing 1,100 square metres, this breathtaking villa has been lovingly refurbished with high-end amenities complemented by sophisticated interior design. The home’s highlights include a 200-square-metre living room; seven en-

suite bedrooms; two kitchens, one of which is professionalgrade; a bar, a cinema room, a Hamam massage room, a sauna and a fitness area. There is also a garage with space for seven cars, plus outdoor parking and staff housing on the property. The surrounding 10,000 square-metre estate offers lovely, well-maintained French gardens and plenty of places to relax or entertain around two heated swimming pools.

The nearby La Môle airport, located only fifteen kilometres southwest of Saint-Tropez, offers residents easy access to private aircraft, with helicopter transfers connecting Pampelonne, Nice, Monaco and the wider Côte d’Azur region.

Lifestyle

GLOBAL PRESENCE

A look at Thirty-Nine Monte-Carlo’s reciprocal wellness and social clubs scattered across the globe.

AT YOUR SERVICE

Fine Living Services is a leading lifestyle management and bespoke luxury concierge company in Greece and beyond — FOUR finds out why.

SAILING IN STYLE

Searching for the ultimate sailing experience? Look no further than SAILUXE, Italy’s preeminent luxury catamaran charter company.

Fine Dining

RENAUD DUTEL

STAY by Yannick Alléno, Dubai

SAVERIO SBARAGLI Al Muntaha, Dubai

CLARE SMYTH Core, London

CHRISTIAN JÜRGENS Restaurant Überfahrt, Germany 66

THE KING OF CHEESES

FOUR uncovers the secrets behind Italy’s most prized dairy product: Parmigiano Reggiano.

TRAVEL COLUMN

Vista is once again leading the pack in business aviation with its new Membership offerings for its VistaJet and XO brands. FOUR takes a closer look at what these entail.

A visit to Hotel Kö59, a modern masterpiece set alongside the famed Königsallee in the spirited city of Düsseldorf. 88

DÜSSELDORF’S DARLING

DOMINICAN

DREAM

Dominica offers a wealth of beautiful nature — but that’s not all. It’s also a hot spot for savvy international investors.

ALPINE OPULENCE

96

94

MERRY MALDIVES

Velaa Private Island Maldives is pulling out all the stops this festive season and FOUR gets a taste of the magical moments that await.

GLORIOUS GREECE

FOUR learns more about Five Star Greece, which has been at the forefront of the country’s luxury villa rental market for 22 years.

100

Property & Design

ST. MORITZ IN THE SPOTLIGHT

Engadine properties are in high demand, but does this sought-after Swiss region have the supply to meet this need? FOUR speaks with St. Moritz Sotheby’s International Realty to find out.

DUBAI’S DESIGN DESTINATION

An in-depth look at Casamia, Dubai’s leading design destination that offers a plethora of inspirational exhibits featuring luxurious, globally renowned furniture brands and high-end building materials.

Everyone who knows me is very aware of the fact that I’m obsessed with this time of year—and now that I think about it, there are a handful of reasons why the festive season holds such a special place in my heart. First and foremost, it’s because it’s a time when friends and family unite to spend good old quality time together. People travel from all corners of the globe to meet up with their loved ones; this is just the most beautiful sentiment. Of course, with these group gatherings comes indulgent feasts, late-night chats with a cup of tea in hand and days spent unwinding doing pastimes that elude you during the hustle of the year.

For one, I know my family is a sucker for a great meal, and it’s undoubtedly our shared love language — and many of the chefs in this edition cite this as their inspiration behind cooking, too. Both Renaud Dutel, the Executive Chef of two-Michelin-starred STAY by Yannick Alléno in Dubai, and Saverio Sbaragli, the gastronomic spirit behind Michelin-starred Al Muntaha, also in Dubai, were raised in families that put food front and centre. Mealtimes were how they connected, and this fostered an unyielding passion for the culinary arts. Albeit Clare Smyth of three-Michelin-starred Core in London and Christian Jürgens of three-Michelin-starred Restaurant Überfahrt in Germany found their fervour for food through different means, they are equally as obsessed with their craft, aiming to please diners with heartfelt hospitality and world-class cuisine. Starting on page 29, FOUR finds out precisely what else makes these talented cooks tick, from their passions to their inspirations and philosophies.

As always, our travel section is a treasure trove of inspiration — meaning there are endless ideas here for planning that perfect family getaway. From a cosmopolitan weekend in Düsseldorf to a luxury layover in the French Alps, a bucket-list trip to Greece or a spellbinding sojourn in the Maldives, we’ve rounded up a selection of extraordinary journeys in the world’s most stunning destinations to enthuse that inner travel bug. See all this and more starting on page 85.

The holidays might also mean you’ll finally find time to zhuzh up your home — and our property and design section, starting on page 107, is chockfull of artistic insights to spur those creative juices on.

With the year drawing to a close and 2023 rearing its head, we hope this edition — our last for 2022 — adds an extra dose of joy to this already merry time. From all of us at FOUR, we wish you the happiest festive season and all the best for the new year ahead. See you in 2023!

Clarisse Beeby Chief Editor

No:

DMCC Business Centre,

No 1,

© 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.four-magazine.com

COVER Entrance of two-Michelin-starred STAY by Yannick Alléno at One&Only The Palm in Dubai.

Photo © Rupert Peace.

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

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GIVEN WITH LOVE. RECEIVED WITH JOY.

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Lifestyle

PHOTO: SAILUXE © NICOLAS CLARIS

MAKING LUXURY LIVING A REALITY

Founded by specialists in the VIP pampering business in Greece and worldwide, Fine Living Services was envisioned to address the demand for tailor-made travel and concierge services. Luxury tourism is a steadily growing sector in Greece, and only a handful of companies possess the appropriate resources and expertise to handle VIP planning and luxury event management services. Fine Living Services is one of these select few.

The company currently operates through its offices in Greece, the United Kingdom and Monaco. The head office is situated at 51 Souidias Street in Kolonaki, next to the historical centre of Athens. In 2016, the brand also launched a London office in the prestigious Belgravia neighbourhood, while the Monaco outpost is housed in Le Panorama at 57 rue Grimaldi, right in the heart of the Principality.

Fine Living Services is a lifestyle management company offering bespoke luxury services to VIPs and high-net-worth individuals, both in Greece and around the world. Through its experience over the last few years, the company has

CLOCKWISE FROM ABOVE With its international associates, Fine Living Services is able to allocate rooms in some of the world’s leading hotels and resorts, including the fivestar L’Apogée Courchevel; Giannis Stasinopoulos, CEO of Fine Living Services; from organising bespoke events to securing the best table at top restaurants, Fine Living Services’ expert team can make any request a reality; Fine Foods Collection offers an exclusive selection of gourmet products and is proud to exclusively represent prestigious brands like Petrossian Paris caviar, Joselito ham and Edmond de Rothschild Heritage wine.

built an impressive international client base brimming with society’s elite. Every customer is unique, which is why all its services are tailor-made and customised. From last-minute restaurant reservations to bespoke travel bookings, access to exclusive events, luxury yacht and helicopter charters or even assistance with home management and day-to-day errands, its expert team can aid with every and any need.

By working alongside international associates and leveraging its in-depth knowledge of the industry, the company can deliver the extremely high-standard services that clients demand on a 24/7 basis, all year round. Passionate about providing luxury services through and through, excellence and dedication lie at the heart of everything Fine Living Services does. They will satisfy any request, no matter how far-fetched or bizarre it might be.

The company’s CEO, Giannis Stasinopoulos, is a travel expert and, as such, always ensures that clients are offered the finest accommodation and the best table at the most exclusive restaurants, anywhere in the world. He personally considers each client’s needs and desires, and with the

As the oldest and largest concierge company in Greece, Fine Living Services are well-versed in offering unique lifestyle management and bespoke luxury services to VIPs and high-net-worth individuals around the world.

help of his firm’s experts, he creates a complete package of high-quality services.

Throughout the years, Fine Living Services has established partnerships with esteemed hotel chains such as the Oetker Collection, Cheval Blanc, Four Seasons Hotels and Resorts, the Mandarin Oriental group, Rocco Forte Hotels, One&Only and many others. In the private aviation sector, they are proud ambassadors of VistaJet in Greece and work with only the best operators of helicopters and private jets locally, with safety being the first and foremost priority. As one of the region’s most exclusive yacht chartering companies, they also offer the most luxurious yachts for charter in Greece and the eastern Mediterranean.

Fine Living Services also caters for yachts up to eighty metres long with competitive pricing. Through its sister company, Fine Foods Collection, they take care of the food and beverage provisions and, thus, can offer A to Z services. Culinary solutions can also be provided to vessels ideal for large groups, such as those hosting events, weddings or other celebrations.

In addition to the above, they are one of the very few VIP service agents in Greece that have the capacity to allocate rooms at some of the most exclusive summer and winter

destinations in Europe and globally, even under very short notice. The company invests substantial funds to maintain availability in leading Greek hotels. At the same time, thanks to their international associates, Fine Living Services’ agents may even be able to allocate rooms and suites for clients in sought-after hotels in luxurious international destinations such as Ibiza, Saint-Tropez, Gstaad, Courchevel, Saint Moritz, Saint Barthélemy and the Maldives, among others.

Furthermore, the company can provide clients with reliable and discreet, high-quality security services, which are available on a 24/7 basis in Athens and many other European destinations. All of the security guards that Fine Living Services works with are well-trained and experienced and will assure total comfort and safety on any occasion or under any circumstance. From home security to VIP transfers, event security or even bodyguarding services, they are always available to assist with any level of protection one may require.

Fine Foods Collection is the newest member of the exclusive Fine Group. Ever striving for perfection, Fine

« Foods Collection has gathered the world’s most premium delicacies based on excellent ingredients, skilled artisan producers and unforgettable tastes. The company is proud to exclusively represent prestigious brands like Petrossian Paris caviar, Joselito ham, Edmond de Rothschild Heritage wine, Peck Milan specialities and many others, creating a collection of deli products that will impress even the most gourmand of clientele.

Fine Foods Collection offers a variety of top-class epicurean products and specialises in making the finest hampers for businesses or personal gifts for any occasion, which can be individualised and tailored to the customer’s needs. In addition, it caters for special events and can bring impressive settings to life, such as crystal ice caviar bars, Jamón Ibérico carving stands and many more ideas.

At Fine Foods Collection, all gourmet goods are available for immediate 24-hour delivery to any destination throughout Greece or Europe. The products are always delivered fresh, some even alive, and with a premiumquality guarantee. The company is proud to admit that it has catered luxury products to some of the world’s most illustrious personalities, from Hollywood stars to fashion legends, international HNWIs and even members of royal families. Moreover, thanks to the organisation’s strategic position between Athens and London, the company is in the perfect location to deliver luxury gourmet products to any cosmopolitan destination throughout Europe, the Middle East, Africa and even the Americas.

With its main goal of making the impossible possible, Fine Living Services are not just travel agents; they are

ABOVE Fine Living Services works with some of the world’s most exclusive hotel chains, including the Oetker Collection and its luxurious property in the Caribbean: Eden Rock — St Barths.

BELOW Fine Living Services has a global reach, and can arrange bespoke trips to sought-after international destinations, including a stay at The Woodward hotel in Geneva.

alchemists. Their priority is making their client’s needs a reality, all in the blink of an eye. The company’s passion for luxury and exclusivity, combined with its love for exploring the world, make its services unique. Whether you’re looking for a one-of-a-kind summer holiday in Greece spent visiting the top hotels and restaurants, chartering incredible yachts and hosting awe-inspiring parties, or if you’d prefer an unforgettable winter getaway skiing in Saint Moritz or a tropical trip to Saint Barthélemy, Fine Living Services guarantees the most unbelievable experiences. To them, it’s not just about creating a holiday itinerary; it’s about making the most incredible, unforgettable memories.

FROM MONACO TO THE WORLD

Thirty-Nine Monte-Carlo is the Principality’s most exclusive wellness club, but its luxurious lifestyle offerings extend much further than the borders of Monaco. With nineteen reciprocal clubs worldwide, the Thirty-Nine way of life can be experienced everywhere, from Europe to Asia and the Middle East.

Nestled on the iconic Avenue Princesse Grace in Monaco, Thirty-Nine is a sumptuous haven of wellbeing. With the best sporting equipment, expert trainers and delicious and nutritious cuisine, there’s no place in the Principality that’s more in tune with creating a healthy lifestyle. Naturally, balance is one of the venue’s guiding tenets, so members also have access to a range of on-site business and social facilities, such as elegant meeting rooms and private event spaces.

Thirty-Nine has always attracted discerning clientele who value discretion and professionalism. With many of its members being frequent travellers, the brand has created partnerships with nineteen international reciprocal clubs to ensure its valued clients always have effortless access to the Thirty-Nine way of life. Whether in Europe, Asia, the Middle East, Oceania, and soon North America and Africa, each reciprocal club offers the same excellent standard as the inaugural Monaco address. To be part of this sought-after network, the international club’s philosophy must align with that of Thirty-Nine: the service must be of the highest quality, the space must be inspirational and inclusive, and the modern facilities must be outfitted with top-of-the-range equipment.

Two kinds of reciprocal clubs are available globally: social and complete. The social venues offer members access to privileged areas for dinners and business meetings while travelling. These include Vinnustofa Kjarval in Iceland, City University Club in London, 1880 in Singapore, Jolie’s Club in Mumbai, and We Are_ in Paris.

On the other hand, the complete reciprocal clubs feature everything the social venues offer, plus a full range of

wellness and sports services, so members can continue enjoying the comprehensive Thirty-Nine Monte-Carlo experience while abroad. The Quorum in Gurgaon and Mumbai, Tattersalls Club in Sydney, Capital Club in Dubai, South Kensington Club in London, Tower Club in Singapore, TATOÏ Club in Greece, Le Yacht Club in Beirut and Champion Spirit in Paris are some of the full-service Thirty-Nine partners located around the world. As an added benefit, both annual and thirty-day members have access to the entire network of reciprocal clubs.

Underpinned by the goal of creating a community where like-minded people can learn and grow together, ThirtyNine is pioneering a new generation of benevolent wellness clubs that won’t go out of fashion. Instead, it will grow stronger with each new partner and member, paving a new way forward for healthy living on an international scale.

CLOCKWISE FROM LEFT Spinning class in the gym at Tattersalls Club in Sydney © Warren Rivas; dining at We Are_ in Paris © Antonin Biez (FOCAL 77); dish on the menu at Vinnustofa Kjarval’s restaurant in Iceland.

FIVE-STAR SAILING

Sailing holds its very own kind of majesty — there’s no feeling quite as incredible as being free at sea, surrounded by the wonder and grace of Mother Nature. As one of the finest yacht charter companies in the Mediterranean, SAILUXE takes heed of this and kicks it up a notch, delivering the magic of sailing combined with the height of luxury and first-class hospitality.

As an extension of Spartivento Yachts and Charter, which was founded in 2001 with the aim of becoming the foremost luxury sailing charter company in the Mediterranean, SAILUXE delivers the most exclusive boating experience on the Italian coast. Boasting the largest charter fleet for sailing holidays in southern Italy, Spartivento has over one hundred boats and catamarans under its helm, and only the best of these have been selected as part of SAILUXE’s fleet.

Akin to five-star hotels on water, all of SAILUXE’s catamarans are equipped with every comfort guests could desire. Superlative service lies at the heart of the SAILUXE experience, and as such, each of the brand’s vessels comes complete with an expert crew, including an

OPPOSITE & ABOVE

The Lagoon 55, one of the stunning catamarans available to charter through SAILUXE © Nicolas Claris.

experienced captain, professional hostess and Gambero Rosso-trained chef. To ensure pure enjoyment at sea, the new and meticulously maintained catamarans are outfitted with state-of-the-art equipment, such as generators, air conditioners and marine desalinators for unlimited fresh water onboard.

Calling upon the extensive knowledge and experience Spartivento has garnered in the luxury charter industry over the last two decades, these SAILUXE boats have been specifically curated to make every moment at sea a blissful one. Comprised of the latest and greatest boats on the market as produced by Lagoon, the leading shipyard in catamaran production worldwide, these sublime vessels are entirely customisable to the users’ needs, with every aspect considered down to the smallest detail. This personal touch also extends to the journey itself, which is tailormade to suit the preferences of those onboard. With a focus on showcasing some of the country’s most beloved destinations, including Sicily, the Amalfi Coast and Sardinia, SAILUXE offers the opportunity for travellers to discover the boundless beauty the Italian shoreline bears, all in absolute luxury. »

As leaders in Italian catamaran charters, SAILUXE creates unique sailing experiences that blend breathtaking moments in nature with unsurpassed luxury.

« Ranging from 42 to 65 feet, there’s a boat in SAILUXE’s fleet for every requirement. For couples or small families, there’s Zubbibu, the spacious, three-cabin Lagoon 42 that sleeps up to six passengers. Bigger groups can opt for the modern and elegant Fico (meaning “cool”) or the expansive and exclusive Fichissimo (meaning “super cool”), which both sleep up to ten guests. The Fichissimo, in particular, is one of SAILUXE’s most premium catamarans, complete with myriad lounging spaces to lap up the endless sea views. For those looking for ultimate comfort, then Strafico (meaning “extra cool”) — the latest addition to the fleet — is the best option. This Lagoon 55 is equipped with all manner of amenities and is sure to please even the most discerning of travellers — its spectacular flybridge with several sunloungers is the perfect place to toast to the good life while savouring an aperitivo at sunset.

For those who want to fully immerse themselves in the azure Mediterranean waters, SAILUXE’s catamarans have various sea toys available for use, such as Seabobs, foil boards, wakeboards and stand-up paddle boards, guaranteeing endless entertainment while sailing.

CLOCKWISE FROM TOP LEFT Paco, the spacious, twelve-sleeper Lagoon 51 that is available as part of SAILUXE’s fleet © Gilles Martin-Raget; sumptuous double cabin in Paco © Nicolas Claris; outdoor dining area on the Lagoon 55 © Nicolas Claris.

Additional luxuries onboard include the guests’ selection of bed linen and pillows, SAILUXE bathrobes and towels, Comfort Zone sustainable bathroom amenities, hairdryers, Wi-Fi and Illy coffee machines.

Food plays an integral role while on vacation, and to deliver the most gourmet experience onboard, SAILUXE only works with chefs who have graduated from the prestigious Gambero Rosso Academy in Palermo. This guarantees an excellent standard of cuisine while at sea, with a bespoke menu created based on guests’ requests and selections. From contemporary interpretations of traditional Italian classics such as spaghetti alle vongole, parmigiana di melanzane or even homemade cannoli to fine-dining dishes inspired by renowned Italian chefs, the culinary options are endless. What’s more, menus can even be customised to suit specific dietary regimens.

For added indulgence, SAILUXE has also worked with NIO Cocktails and mixologist Patrick Pistolesi of Drink Kong in Rome, ranked number sixteen on The World’s 50 Best Bars 2022 list, to design a ready-to-drink cocktail for guests. Inspired by the Mediterranean landscape and Italian palate, these refreshing concoctions blend flavours and scents of basil, bergamot and ginger to ignite the taste buds and invigorate the soul. To keep the good times coming, every vessel receives a gift basket with five of these ‘Wild Sailor’ cocktails, alongside fruits and other thoughtful offerings.

Much more than just a sailing holiday, SAILUXE creates a unique experience tailored to each guest’s needs and personal style. Complete with every luxury under the sun, these are trips that will remain forever etched in one’s memory.

RENAUD DUTEL

STAY by Yannick Alléno, Dubai

SAVERIO SBARAGLI

Al Muntaha, Dubai

CLARE SMYTH Core,

London

JÜRGENS

Überfahrt,

FRENCH FINESSE

As one of only two venues to be lauded with two Michelin stars in the Michelin Guide Dubai 2022, STAY by Yannick Alléno puts forward some of the best cuisine in the region. FOUR sits down with Executive Chef Renaud Dutel to discover how he upholds the French gastronomic icon’s revered reputation at this remarkable dining venue.

PHOTOGRAPHY BY NICOLAS DUMONT, JULIET DUNNE & RUPERT PEACE

Much like his mentor Yannick Alléno, French chef Renaud Dutel was also inspired to become a chef courtesy of his family. Growing up surrounded by nature, this soon became his muse: he wanted to be able to translate the beauty of Mother Earth’s bounty onto the plate.

“I was born in Vaux, a village located in central France. My father was the main source of inspiration and is the reason I pursued a career in the culinary arts. One of my earliest memories of food comes from gardening and fishing together. Growing up, we were taught to prepare food based on what nature offered.

“My inspiration for cooking comes from the ingredients themselves. To prepare a dish, I first try to understand its particular purpose, texture, and potential, as well as look at how the ingredient can be integrated within sauces to create a unique fusion of flavours. It is about creating extraordinary dishes from the rawest ingredients.”

Albeit how simple Renaud makes it sound to create his exceptional cuisine, it takes great skill and knowledge to transform simple ingredients into works of culinary art — and there is no doubt that he possesses this expertise. After

honing his craft alongside some of the world’s greatest chefs, Renaud found his voice and has continued on to blossom into one of Dubai’s brightest culinary stars.

“I first started out my career at Le Jardin Délice under the artful guidance of chef Benoit Larose. In 2012, I embarked on a new position at Sea Sens restaurant in Cannes, followed by an experience at Michelin-starred restaurant Entre Vigne et Garrigue by chef Serge Chenet for one year before returning to Sea Sens restaurant where the team decided to evolve the menu concept to ensure a Michelin-starred quality dining experience. The restaurant was rewarded with a Michelin star in 2013. I also started a new venture at Le Louis XV by celebrated chef Alain Ducasse in Monte-Carlo, one of the most famous restaurants on the French Riviera. At that time, I was travelling to Switzerland to join Hôtel Président Wilson at Bayview by chef Michel Roth to launch the famed Umami restaurant. By 2017, I assisted in launching the new Le Louis XV concept, a new outlet in the famed Hôtel de Paris Monte-Carlo.

“In 2018, chef Yannick Alléno offered me the delightful opportunity of joining the culinary team at the exclusive One&Only The Palm. The team’s close collaboration »

PREVIOUS PAGE

The luxurious interiors of STAY by Yannick Alléno at One&Only The Palm.

LEFT Langoustine tart with osciètre caviar and beurre blanc sauce.

RIGHT The spacious and romantic outdoor dining terrace of STAY by Yannick Alléno offers beautiful views of the hotel’s lush gardens.

« earned us a two-Michelin-star rating in the recent 2022 culinary guide of Dubai.

“We all come from different backgrounds and speak different languages, but it’s been extremely rewarding to see the team come together as one to achieve an award as significant as this; it is a true testament to all the hard work that goes into the process.”

As one of only two restaurants in Dubai to be awarded two Michelin stars this year, STAY by Yannick Alléno has cemented itself as one of the best fine-dining establishments in the city. This further confirms Yannick Alléno and his global team’s unyielding culinary prowess, which has seen the chef’s international bouquet of restaurants accumulate a whopping sixteen Michelin stars. And working alongside a culinary maestro of this calibre is something that Renaud sees as a great privilege.

“To work with chef Yannick Alléno is an honour, as he is a master in his own way. Working alongside him has helped me develop and challenge my sensory perception. In every dish, I consistently aim to transmit my passion to the plate.”

Alléno’s penchant for sauces has become worldwide knowledge, with the chef’s proclamation that: “Sauce is

a verb of French cuisine.” He’s even developed a modern, patented technique called Extractions® that reflects his indepth research and perfected skill of creating the ultimate sauce. Renaud has, too, inherited Alléno’s fondness for this quintessential aspect of French cuisine and understands its importance on the plate.

“Chef Yannick Alléno imparted his love for sauces to me, so I try to implement all this precious knowledge and passion into my cooking and presentation.”

Another chef whose culinary principles had a considerable impact on Renaud’s philosophy in the kitchen is Auguste Escoffier. Most notably, Renaud takes heed of Escoffier’s introduction of the farm-to-fork idea and the significance of sourcing as locally as possible, using only ingredients that are in season.

“Much of the produce presented [at STAY by Yannick Alléno] is sourced locally from the United Arab Emirates and France. I work closely with trusted farmers and expert fishermen to ensure the highest quality of products and ingredients are delivered to the customer.

“The menu represents traditional cooking methods with local flavours married with modern culinary advancements to create a seasonally evolving menu of signature dishes. »

LEFT STAY by Yannick Alléno’s kitchen team.

“To work with chef Yannick Alléno is an honour, as he is a master in his own way. Working alongside him has helped me develop and challenge my sensory perception. In every dish, I consistently aim to transmit my passion to the plate.”

Alléno boasts a stunning pastry library that spans an entire wall of the restaurant.

RIGHT Beef tenderloin.

« From creative starters such as the delicate king crab topped with farmhouse cream, nori seaweed broth and fresh herbs to the finest milk-fed lamb matured for twelve days in a salt-moss cave.”

Other standout dishes on the menu include a langoustine tart with osciètre caviar and beurre blanc sauce, a zucchini flower stuffed with sea bass mousseline, blue lobster poached in ginger beurre blanc sauce served with country bread risotto, and local pan-fried red mullet with baby leeks, bone marrow and Genovese sauce. The main course of Kiwami Australian Wagyu beef with button mushroom mille-feuille, parsley purée, braised lettuce and beetroot jus

also deserves special mention, as it includes one of Dutel’s favourite ingredients.

“I love to work with mushrooms. The wonderful varieties of textures and flavours allow for endless experimentation and imagination.”

Taking cues from Alléno’s distinctive savoir faire that blends refinement with creativity to create the epitome of French haute cuisine, these culinary masterpieces take diners on an elevated gastronomic journey that offers equal levels of surprise and satisfaction in every mouthful. No matter which creation catches the diner’s eye, each will exceed expectations, as intended by Dutel. »

LEFT STAY by Yannick

« “All dishes are equally special to me, and each dish is perfectly prepared to deliver its full potential based on its unique charm, flavour, and texture.”

In addition to the seasonally adapted à la carte selections, guests can opt for one of the restaurant’s two set menus. Both the four-course menu, titled ‘Emotions’, and the six-course menu, titled ‘Experience’, showcase familiar flavours enriched with modern techniques and spotlight the brigade’s dedication to sourcing the finest ingredients, treating them with skill and respect. Wine pairings offered by the restaurant’s Head Sommelier, Harry David Charalampos, can also accompany any meal. Inspired by the terroirs and grape varieties of France and the New World, the wine menu brims with a wide selection of topclass sips. Whether it’s just a glass of refreshing Chablis to toast to an evening of sublime gastronomy or a bottle of the finest Champagne to celebrate a special occasion, Harry’s experience and knowledge will guide the ideal pairing to suit the mood and meal.

Of course, no visit to STAY by Yannick Alléno would be complete without a sweet finish, and the restaurant presents a truly unique dessert offering. Taking the form of a pastry library, this striking counter, aglow in white,

spans an entire wall’s length and takes centre stage in the restaurant. From here, guests can request any pastry delight they desire, which will be personally customised by the chefs to encompass every diner’s sweetest dream. The act of watching the chefs at work will, in its own right, deliver the perfect ending to the meal.

Located within the opulent One&Only The Palm, the restaurant’s exclusive setting is the cherry on top of this extraordinary culinary experience. Reminiscent of an Andalusian Moorish palace, the venue’s interior is swathed in rich textures and dark hues. From the bedazzled black chandeliers softly radiating overhead to the plump, chocolate-coloured chairs and towering pillars, the majesty of the dining room sets the tone for the culinary magic about to unfold. Equally as enchanting, guests can also choose to dine on the elegant covered terrace with views of the hotel’s lush palm-lined gardens and grand pool, all lit up under delicately twinkling fairy lights. A world away from the hustle and bustle of Dubai’s city centre, STAY by Yannick Alléno offers guests a paradisaical escape where innovative and inspiring dishes, a spectacular design concept, and flawless service intertwine to deliver a one-of-a-kind dining experience.

LEFT Soft biscuit with lemon cream served with lime and tequila sorbet.

THE HEIGHT OF HAUTE CUISINE

Set in the architectural marvel that is the Burj Al Arab, Michelin-starred Al Muntaha more than lives up to the prestige of this iconic address.

Helmed by acclaimed chef Saverio Sbaragli, guests can expect elevated French and Italian cuisine, all accented by spellbinding views of Dubai’s skyline.

PHOTOGRAPHY BY JUMEIRAH INTERNATIONAL

Born and raised in Tuscany, chef Saverio Sbaragli’s understanding and appreciation for Italian cuisine have always been inherent. His grandmother, in particular, nurtured his passion for cooking from a young age — when he returned from school every day, he would always find her in the kitchen preparing meals for his family. He even told his matriarch that one day, he wanted to grow up to be just like her and cook for people to make a living.

“I would come back home to my grandmother, who would spend a lot of her time in the kitchen, experimenting with different recipes and preparing food for a large number of people at home. She has always been my source of inspiration. Learning her recipes and being able to implement her tips and tricks in my kitchen is one of the things I love doing most.”

His love for food, paired with his need to earn some extra pocket money as a scholar, led him to take up a position as a waiter in a local restaurant during the summer holidays. However, he soon realised that the service industry wasn’t the place for him; he wanted to be behind the stoves cooking the recipes his nonna had taught him and asked to be transferred to the kitchen.

After leaving high school, Sbaragli enrolled in culinary school, and post-graduation, he honed his skills in some of his home city’s hotels and restaurants. However, his

professional career truly kicked off when he moved to the birthplace of haute cuisine, France, where he spent time learning from the country’s gastronomic greats, including Alain Ducasse, Alain Passard and Christian Morisset. Working in Michelin-starred kitchens under these master chefs allowed Sbaragli to sharpen his technical knowledge while giving him the confidence and credibility to facilitate his growth in the industry.

“I started my career in France, where I had the privilege to be trained under Michelin-starred chefs Alain Ducasse and Alain Passard. Here, I developed my knowledge and skills in French cooking and learnt the importance of sauces and consommés. Later, I returned to Italy to bring my skills and experience to Enoteca Pinchiorri in Florence. In 2012, I moved to Switzerland and worked at Il Lago, Four Seasons Hotel des Bergues Geneva, where I was awarded my first Michelin star. In 2018, I took up the role of Head Chef at Tosca, located in the heart of Geneva, and received my second Michelin star. My next step was to take up the position of Head Chef at Al Muntaha, where I showcase French fine-dining cuisine with Italian influences. Reinterpreting classic dishes, I am proud to serve one of Dubai’s most exquisite culinary experiences today.”

With Al Muntaha’s latest string of awards from the world’s most respected food guides, Saverio’s description of the cuisine at his restaurant could not be more accurate. »

LEFT Located on the 27th floor of the Burj Al Arab, Al Muntaha offers panoramic views of Dubai.

PREVIOUS SPREAD Salmon Trout, Yogurt and Escabèche.

RIGHT The new Bottoni Terra E Mare features bottoni pasta filled with king crab and duck foie gras, served with truffle and a shiitake mushroom consommé made with ponzu and smoked duck ham.

« From the Michelin Guide to Gualt&Millau, there is a unanimous consensus that Al Muntaha’s dining offering is one of the best in Dubai, which makes Saverio very proud indeed.

“Al Muntaha received three toques in the first Gault&Millau UAE Guide 2022, the highest awarded in the United Arab Emirates. We also received one Michelin star in the inaugural Michelin Guide Dubai 2022. This is a mark of excellence that Al Muntaha always strives to achieve. This is an exceptionally proud moment for all of us at Al Muntaha. Even though Dubai has a challenging and competitive culinary scene, my team’s dedication to consistently deliver an exceptional dining experience keeps our guests coming back and has led to this moment.”

Working with the utmost passion and power, Sbaragli and his brigade deliver a gastronomic experience that is second to none in the city. The food is prepared with skill, the ingredients are of the highest quality, and the service is nothing short of impeccable. Not to mention the aweinspiring venue, which sits on the 27th floor of what is regarded as one of the world’s most beautiful hotels: the Burj Al Arab Jumeirah. A 321-metre-high architectural marvel, the building is shaped like the sail of a ship and exudes luxury from every curve and corner. All these elements together put Al Muntaha a cut above the rest and ensure that diners are treated to a unique gustatory journey that surprises and delights at every turn.

“Every guest who comes to Al Muntaha is special to us. We want guests to be delighted and elated when they leave because they were invited to enjoy a unique culinary experience shared with people dear to them. Dining on the 27th floor of Dubai’s most iconic Burj Al Arab Jumeirah already guarantees to leave a lasting memory.”

Further adding to the restaurant’s allure, the interiors are equally as impressive as the cuisine. Enveloping guests in a cocoon of elegance, the space is lacquered in shades of light greens and blues, which mirror the ocean view beyond. Crisp white tablecloths set the tone for a sophisticated soirée, while hand-blown glassware adorning the tables brings a touch of artistic intrigue. Even the music adds a sophisticated note, with soft tunes of house pop with modern covers of French songs, such as those from the legendary Édith Piaf, filling the air. Everything from the décor to the food and the views adds to the restaurant’s narrative, creating a memorable dining experience that entices all the senses.

“Al Muntaha is a one-of-a-kind dining experience for our guests with a stunning view of Dubai. The atmosphere of the restaurant is inviting and private. We rely on the expertise of Italian and French manufacturers [for our tableware]. The Catena Blu chinaware set by Richard Ginori is the perfect match for our sea-view restaurant; sophisticated and elegant, the chain decoration is a sublime emblem of modern geometry. We also work with knifemakers such »

« as Norton, Laguiole and Perceval to offer our guests the most comfortable experience at each course.”

Even the restaurant’s name, meaning “the highest” in Arabic, gives a clue to what guests can expect when visiting. And it certainly lives up to this title: delivering the pinnacle of fine dining, the cuisine here is a work of art and skill, all carefully composed in adherence to the chef’s tireless pursuit of perfection.

“Al Muntaha focuses on three pillars: innovation, authenticity and creativity. I showcase my expertise in every single dish, adding authenticity and my own inspiration, making each dish on the menu truly unique. Through my constant innovation, I implemented several unique experiences at Al Muntaha, including a decadent cheese trolley and infusion trolley.

“I aim to channel my experience and creativity into dishes that take guests through France and Italy with just a single bite. It brings me great joy to share my love and passion for food with my team and our guests, so I aim to constantly innovate to communicate emotion through my food and its presentation.”

The quality and provenance of the ingredients Saverio uses are integral to creating his stellar culinary offering. Everything served to diners is made in-house using topclass products, with each supplier carefully chosen based on the chef’s exacting standards. »

“Every guest who comes to Al Muntaha is special to us. We want guests to be delighted and elated when they leave because they were invited to enjoy a unique culinary experience that was shared with people dear to them.

Dining on the 27th floor of Dubai’s most iconic Burj Al Arab Jumeirah already guarantees to leave a lasting memory.”

LEFT The blue and green colour palette of Al Muntaha mirrors the hues of the sea, which can be seen from the restaurant’s elevated viewpoint.

RIGHT Blue Lobster from Brittany À La Diable with Carrot Pie.

« “We are working closely with our suppliers to provide the best experience to the guests, meaning that I design and curate dishes depending on the best ingredients available from our suppliers. The quality of the products offered on a day-to-day basis is an advantage that is not negligible. We are fortunate to work with fresh products from France, Italy and all the finest gastronomic places.

“The menu includes a selection of caviar, salmon trout with yoghurt sauce, St Jacques scallops and a king crab tartelette. Seafood lovers can then indulge in the line-caught sea bass with Jerusalem artichokes and aromatic herbs, bluefin tuna tataki and blue lobster with Chantenay carrots.

“Guests can also opt for the three-course lunch menu or the indulgent six-course degustation menu featuring Al Muntaha’s signature dishes that’s perfect for two. It features our signature dishes, including Langoustine Royale, Ravioli del ‘Plin’, Garganelli Peperoni and the Il Latte. The Langoustine Royale highlights the Italian tradition of using beans and onions enhanced by notes of the sea. Then there’s the Ravioli del ‘Plin’, a classic pasta from Piedmont in Italy, which has guinea fowl stuffing and is served with a parmesan sauce. The term plin means ‘pinch’ in the local dialect — an original name that comes from the gesture, a pinch, which is traditionally used to enclose the pasta’s filling. It’s a special dish to me because it’s a nod to

my Italian roots. The Veal Filet Mignon, which is slowly cooked at a low temperature, honours the techniques I learned during my career. The Il Latte offers a very light dessert that features cow, sheep and goat milk.”

Integral to all of his gourmet creations are the sauces. Adding a final touch through coherence, bitterness, and acidity, these are one of his favourite aspects of every dish he prepares. At their core, these culinary masterstrokes are a window into Saverio’s gastronomic heart, where each plate is a labour of love, crafted with the utmost attention to detail. And it’s this painstaking meticulousness that sets his restaurant apart from others in Dubai, says the chef.

“The constant attention to every detail is of the utmost importance. By being present with my team and collaborating closely with our suppliers, I can control the quality at all stages. This necessarily requires commitment and motivation. The team is always focused on meeting the ever-evolving needs of our guests, and we strive to serve an engaging and unique culinary experience. The team’s dedication and hard work have led us to our success. Being able to work in the most iconic hotel in the world and develop one of the most recognised restaurants in the city is definitely the most exciting aspect of leading Al Muntaha.”

As for what’s next on the cards, Saverio hopes to see another Michelin star in his future, a goal that he and his team will strive to achieve with diligence and passion every day.

RIGHT Il Caffè dessert with anise, caramel and coffee mousse.

HEART AND SOUL

The essence, the crux, and central to the talented team around her, Clare Smyth, of three-Michelin-starred Core, personifies everything that the restaurant’s name suggests. FOUR catches up with the celebrated chef ahead of the first anniversary of Oncore, her Australian outpost, and to find out more about the recent launch of her first recipe book, Core.

PHOTOGRAPHY BY JODI HINDS

With local produce and homegrown ingredients being part of her identity, Clare Smyth has set a new standard for fine dining in the United Kingdom. Having recently opened her first international outpost in Sydney, Australia, Clare uses the same ethos to amplify the fine produce and producers available across the diverse Antipodean landscape.

Using only the produce available locally, her goal is to give each ingredient the attention, care and delivery it deserves, thereby changing our understanding of how food works. It is also a step towards a more sustainable food industry, something that we all realise is necessary for the future of farming, food production, and the planet’s health.

Given that the last couple of years has also seen many changes within the hospitality industry and food/transport logistics, Clare explains how this has affected her flagship restaurant, Core, in London: “Overall, the restaurant has continued to flow quite nicely. This year has been a bit turbulent, what with coming out of COVID and the staffing crisis hitting the kitchen, so for us, it’s very much about maintaining the quality of our standards rather than getting involved in anything crazy.

“Next year, however, we are planning on a complete refurb of the restaurant. Even though it’s only five years old, I just want to give it everything it deserves to have. It’s been an amazing journey so far, so I want to make it really world-class. We will introduce a bar on the side, giving it its separate identity and improving the physical space to offer the best guest experience possible.”

As always, Clare is wholeheartedly committed to highlighting the best of British produce and combining this with a great dining atmosphere. To achieve this at Core, she sources only the finest ingredients grown in the United Kingdom for every dish and spends a generous amount of time giving each element the attention it deserves. This meticulous process often means that dishes aren’t changed for months and tend to flow with the natural cycle of the seasons.

“We are so ingredient-led that the menu changes as the seasons do, and, luckily, produce at the moment is just incredible. For example, the langoustines and ceps coming down from Scotland are just unbelievable — probably some of the best I have ever seen in my life! This year they have just landed to be the perfect conditions for these ingredients. I don’t know if we are seeing even more of them come in because of Brexit, maybe because they are not getting sold as easily and readily to Europe and beyond, but, as a result, we are actually getting access to an even better selection of produce such as shellfish, game, etc.”

By flying the flag for innovation and homegrown cultivation, Clare allows the story of each specialist supplier and each unique ingredient to unfold playfully on the plate. She understands the hard work it takes to create such prime produce and gives thanks for this with each carefully crafted and flawlessly executed dish.

“I am incredibly proud and in love with our produce, so when chefs come to the United Kingdom now and see what we are producing, they are just blown away by the quality of what we have on our doorstep. »

LEFT Oncore by Clare Smyth is set on the 26th floor of the Crown Sydney building, which overlooks the Sydney Opera House and Harbour.

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«

“We are constantly meeting new producers and suppliers that are so great. Again, that entrepreneurial spirit in Britain means that we have new people doing new things all the time, which is just really inspiring and fun. We have recently been working with Sutton Hoo chickens, which are just beautiful chickens and super people. I think the quality of our poultry is coming through much more now, too.

“I am also currently working on a dish with Britishgrown celtuce and Scottish langoustines. Celtuce is a great vegetable, and it has a texture and flavour similar to the stem/ root of lettuce, with hints of celery. It’s green, juicy, and, when roasted, has a flavour oddly similar to beef.

“Equally, we have a cep tart which, again, is just showcasing these amazing Scottish ceps we have in season at the moment. We mix the ceps with toasted yeast and confit egg yolks, particularly the small, irregular ones produced by young hens, which would usually be thrown away. They are perfect for this tart and taste delicious.”

Ever enthused by what nature can provide us with, given the right conditions and the various ways this can be utilised in the kitchen, Clare has subsequently amassed an impressive recipe portfolio. Two years ago, she decided to collate her hard work, resulting in the highly anticipated Core cookbook. Containing over sixty signature recipes from Core, plus a further seventy invaluable recipes that cover basic techniques for bread, stocks and sauces, this cookbook is a beautiful documentation of Clare’s journey as a chef via the culinary arts.

“As a chef, I have been around for quite a few years and have forgotten half the dishes I have created. It’s quite funny

when I talk with my chefs, and we reminisce or remember back to a time based on specific dishes, so it seemed a shame that we hadn’t put them into something.

“When we opened Core, we wanted to put a stop to that and create a record, if you will, of the things we were producing. Things will move on, times will change, and things will go out of fashion, but it’s all a journey, and I think that’s the part that is really important to document. You know, so much work and development go into the dishes that sharing this with people is really special.

“I also think the journey that we have taken towards really celebrating British produce, growers, and producers has been a new work for me. It has also taken me on a new path, as we are very restrictive about it, and I always try to keep the team on track with this ethos. Our Development Chef and Johnny, our Head Chef, often suggest great ingredients, like citrus, but they aren’t British, so we can’t use them — simple as that.

“It’s important to me that we stay true to the vision and I think quite often restricting yourself is quite good because it’s amazing what you come up with when choices are condensed. For example, we currently have a cheese and onion dish on the menu. The extraction and what we have managed to do with onion is phenomenal — you would never think it is vegetarian. The depth of flavour is something else, and it surprises people because usually, they think these ingredients are used to flavour something else before being thrown away, but it’s not the case at Core. We respect each ingredient and use it to its fullest so that you can see on the plate how much you can do with it.” »

LEFT Potato and Roe, one of the signature dishes at Core by Clare Smyth in London.

RIGHT Coffin Bay Scallops, celeriac, vin jaune and black truffle, on the menu at Oncore by Clare Smyth.

« Not only does Clare stay true to spotlighting local ingredients, but she also fervently believes that you are only as good as your team, with the kitchen staff, front-of-house, and producers all integral to the overall dining experience.

“I work with producers that have the same values as I do. Fostering a community and a connection. These people are my friends and colleagues that I have the most tremendous respect and admiration for. Their stories are stories that I want to share with diners through my food.

“So, the book was not only a tremendous amount of work in itself, but it also highlighted all the commitment and dedication of the people around me. I have to acknowledge my team — they were there with me every day, Johnny and Antonio, in particular, and they just worked so hard on the book and deserve all the credit. Antonio did so much of the styling for the photos, and Johnny worked on the recipes, so it really was a collaboration of us together for quite some time.”

Given that Clare is recognised globally for her precision and scrupulous approach to everything she does, the launch of her Australian outpost, Oncore by Clare Smyth, in late 2021 set all tongues wagging in the culinary world. Located on the 26th floor of a world-class dining destination, Crown Sydney, Oncore offers an exceptional dining experience overlooking one of the most iconic views of Sydney Harbour.

“I had never had a plan to open in Australia. I do have a connection to Australia, and I am there a couple of times a year, but it was really the opportunity presented to me and that particular site that swayed me. When I saw the plans for the location, it was just a no-brainer. I get offered many things all the time, all over the world, as you can imagine,

and you rarely get something like that. It was brand new, I could do what I wanted, it overlooks Sydney Harbour, I knew the produce was amazing, and I was familiar with the place. So, for me, it was a unique opportunity that I thought, yeah, this is very good.

“Also, remember that these things are a labour of love. They don’t just happen overnight. They are painstakingly mapped out, and you go over the design of every wall, every feature, and every detail with a fine-toothed comb. It was worth it all, though — I am very proud to have been part of the process and [to now] see how everything works and comes together. It’s a stunning location, and I enjoy spending time there; it’s like a second home to me.”

Using her experience and approach from Core, Clare has placed produce and teamwork at the forefront of the Australian venue because she understands that quality and integrity in these aspects are what is really at the heart of any successful restaurant. Similarly, her focus on sourcing the best of British produce has, in turn, encouraged the championing of premium Australian ingredients within Oncore’s impressive menu.

“I just love it. I am so proud of it. It’s such a lovely restaurant, and it’s really something special. I couldn’t wish for a better site and location to be in, and I am very proud of the team there and everything they have achieved. I’ve got Alan, the Head Chef there, and I have known him since he was twenty. So to see him grow up and be a Head Chef, I feel like a proud mom. He has really matured into the role and works seamlessly with Michael, the Restaurant Manager, who is also superb. We just have a great team. »

LEFT Core Apple — a timeless classic on the menu at Core by Clare Smyth.

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« “The produce there is also just awesome. I feel really blessed because Australia also shares the same entrepreneurial spirit as the United Kingdom, so it is just producing such exciting produce and projects all the time. Not only that, but they are doing it really well, so the quality is just exceptional.

“When I was over last time, I paid a visit to a truffle farm in western Australia, and the truffle production is insane. The quality is just mind-blowing. Same for David Blackmore’s Wagyu — just exceptional beef — and Malfroy’s honey — this honey is naturally harvested from the Blue Mountains, but only when there is enough honey for them to farm. Sometimes it’s four to six years before you can even take that honey, so you can imagine how special it tastes. The biodiversity of the Blue Mountains just creates a truly unique flavour. We’ve also found great potatoes, lamb, fish, seafood, and wines, and it’s just so exciting to keep discovering all the amazing things being produced in this super-diverse

landscape. I am really lucky to work with such amazing and talented producers who are transforming the face of local ingredients. It’s a really enjoyable journey.”

By cooking in the style that comes most naturally to her, Clare has created an outpost that runs smoothly alongside Core. The ideology is the same for both venues because the kitchen uses the produce around them, allowing the seasons to dictate the dishes they will create. The recipes use the same tried and tested processes that Clare has spent years refining, just with the addition of prime Australian produce.

“Of course, there are now the evolutions that have come from the dishes that we have created in Sydney. Hopefully, they may come towards the United Kingdom, but the more time I spend there, the more we create dishes specifically for the Australian market.

“For example, Australia has much more of a fusion cooking style. There’s a melting pot of cultures, ingredients and dishes that are very commonplace here. There are »

LEFT Interiors of three-Michelin-starred Core by Clare Smyth in Notting Hill, London.

RIGHT Poached langoustine, English wasabi, peas and rose geranium, a dish served at Core by Clare Smyth in spring.

“I work with producers that have the same values as I do. Fostering a community and a connection. These people are my friends and colleagues that I have the most tremendous respect and admiration for. Their stories are stories that I want to share with diners through my food.”

« obviously some native ingredients in Australia that we don’t have in Britain, so although we are not using strictly British produce, we are using what we have around us and sticking to this core philosophy. There are also things that are just very popular in the Australian culture, so we work with this, too, such as lamb, which sells out whenever it’s on the menu.

“We also have a great bar setup. Ryan, the Bartender at Oncore, is someone that I am really enjoying working with. He is really pushing the boundaries in terms of serving premium cocktails that are finished at the tables. We have actually found that cocktails are slightly more popular in Australia. The Asian clientele, in particular, tend to drink a cocktail rather than more wine or beer with their meal, so they expect something exceptional. They are really interested in the theatre and the experience of that, and we are working on this and refining our premium cocktail offerings and ingredients — we just want people to enjoy themselves!”

Creating what Clare calls the “enjoyability factor” continues to set her apart from many traditional gourmet chefs. Clare wants people to have a genuinely great time, avoiding all the pretentiousness or pomp of the more classic fine-dining experience.

“The welcome at Oncore is a huge thing for us. When guests arrive, we want them to be greeted with good energy and [to know] that we are happy to see them. This is the same for both restaurants, and making people feel welcome is hugely important. The ambience, the music, the people — we want it to be relaxed and fun so that people have an

enjoyable and high-energy experience. It’s absolutely fine dining, but it’s more a foot-tapping kind of fine dining.”

By focusing on the good old-fashioned art of hospitality, Clare has created two unique spaces that share the same warmth and comfort that can only come from someone’s heart and soul. Guests can feel at home in Clare’s restaurants, and this sensation is often hard to find in a world where chefs tend to put themselves in the spotlight of the experience. And, as someone who is undeniably caring and considered about her work, as well as a self-confessed risk avoider, one can only wonder what comes after a life-changing restaurant launch in Australia.

“Well, we are currently looking at a couple of new sites in the United Kingdom. We will choose one of them, and when Core closes for the renovations next year, we will take the team to the new venue. We are also thinking of doing a little tour, so during August and September 2023, you may see us elsewhere in the world. I think it’s fun for the team to do something different and to work with different markets and products. It helps us expand and grow as a business and individuals, and the renovations will be the perfect opportunity to use this time to do that.”

There is no question that it’s Clare’s dedication and hard work that has contributed to her success. She has been finetuning her culinary skills since the age of sixteen and truly believes that it is a chef’s responsibility to learn how to do things properly and sustainably. With an unwavering focus on creating a successful venture but also an understanding that this is only possible by growing a family from your team, Clare has become a guiding light for the restaurant industry.

LEFT Core Teser — a dessert inspired by one of Clare’s favourite childhood sweets that features milk chocolate, malt and hazelnut.

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FOR THE LOVE OF TASTE

Like most chefs, Christian Jürgens hopes to delight diners with food so tasty it leaves a lasting impression for years to come. What sets this German culinary master apart, though, is that he does so with unmatched skill, using the best ingredients to create extraordinary cuisine that’s well worth its three-star status.

PHOTOGRAPHY BY JAN GREUNE, VIVI D’ANGELO & MARTIN KREUZER

Christian Jürgens has become a global gastronomic name owing to his marked ability to create outstanding food. Like an artist, he uses the plate as his canvas to create masterpieces that revolve around exceptional taste. Always seeking to surprise and delight his diners, his mission is simple: expose the palate to something unforgettable that will continue to conjure a beautiful memory forever more.

As the chef of Restaurant Überfahrt at lake Tegernsee in Germany, a restaurant lauded with three Michelin stars and five out of five Fs in Feinschmecker, it may come as a surprise that he almost didn’t become a professional cook — Christian’s star-studded culinary career all happened by chance.

“The fact that I became a chef was pure coincidence. Actually, I was destined for a different profession: our family has been a butcher dynasty for generations. I was also supposed to take over my parents’ butcher store in Unna at some point, which included several businesses. But when I was sixteen, I left home and ended up with my sister, who ran a restaurant with a party service in Hanau. At my sister’s restaurant, a dishwasher was on sick leave. We were raised to help out when needed, so I jumped in and washed plates, pots and pans. I knew this from home as I had helped out in the family business from an early age, delivered small orders or made enrichments. If there was nothing to wash, I peeled potatoes, onions and finger carrots or cleaned chanterelles — everything that nobody likes to

do in the kitchen. I felt comfortable in the environment, and I liked the atmosphere. At one point, the chef took me aside and said, ‘Looking at what you’re doing here, have you ever thought about doing an apprenticeship in cooking?’ And that is how I started my career.”

Christian’s dream of attaining a Michelin star became apparent when he began his apprenticeship, and this aspiration stuck with him until he earned it in 1998 while at Marstall restaurant in Munich. It took him all of three minutes after that moment to realise that he wanted the second star against all odds — and just four years later, he achieved his goal, winning two Michelin stars during his tenure at Kastell restaurant at Wernberg Castle. This time, his desire for the third star was instantaneous, and he gave it his all to receive the Michelin Guide’s highest ranking. And he did — in 2013 for his gourmet restaurant at the Althoff Collection’s Seehotel Überfahrt on the shores of lake Tegernsee. Now, he stops at nothing to retain it every year, working with the utmost dedication to his craft to ensure he remains at the top of his game.

To deliver the best cuisine possible, he calls upon the skills he learned in his younger years — these were vital teachings that he recalls fondly to this day. Before he won any of his stars, he trained with Gerd Käfer, Heinz Winkler, Jörg Müller and Eckart Witzigmann, and more than anything, he remains thankful for what these chefs taught him.

“I had the great fortune to work with gifted chefs. What I was able to learn would go beyond the scope of this story. I can only say this much: I am grateful for everything »

LEFT Restaurant Überfahrt features an elegant interior with oak tables and natural tones.

“At the beginning and at the end is the taste. It is above everything, and each of our dishes must have a surprise. I want our guests to say: ‘Wow, I’ve never eaten something like that before.’ And we strive to have the continuity to bring this to every table, on every plate, every day.”

« I was able to experience with Käfer, Winkler, Müller and Witzigmann. And these experiences are part of the basis on which all my work is based today. Many thanks to all the people who have let me share their knowledge!”

A key takeaway from his stages with these chefs was understanding the product’s importance, which is precisely what guides his cuisine at Restaurant Überfahrt. The ingredients are the foundation of every dish, and as such, they must be of the highest quality. In addition, Jürgens aims to source as locally as possible, regardless of the price tag.

“We source our products worldwide. Decisive for the purchase of our products is the quality. Local producers always have priority, even if they are higher in price than other suppliers, because it is our goal to promote local producers.”

Transforming these ingredients into dishes requires an initial inspiration, and its origin is ubiquitous, says Christian: “Inspiration can be found everywhere: on a walk, grocery shopping at the market, at daily work or in conversation with co-workers. The sources are almost endless; you just have to find them, let them affect you, and be willing to leave your comfort zone. I don’t know what drives me — all I can say is that standing still and maintaining is not my thing. I want to move forward and create.”

When he does begin conceiving his dishes, it’s always a team effort, with the whole brigade involved in the process. The idea will be tinkered with until a first test can be produced, and if everyone is happy, it will be placed on the menu. If not, and there is room for improvement, the

concept is tweaked until the entire team is satisfied. And the criteria for this approval is that the dish is, above all, tasty.

“At the beginning and at the end is the taste. It is above everything, and each of our dishes must have a surprise. I want our guests to say: ‘Wow, I’ve never eaten something like that before.’ And we strive to have the continuity to bring this to every table, on every plate, every day.

“Each of our dishes should be remembered by our guests as a highlight. One example of this is our BEE STINGS dish. We have chosen the classic German cake as a model for this and transformed it from sweet to savoury. Our BEE STINGS creation consists of mousse from the best German asparagus. It is filled with green asparagus ice cream and stands on brioche soaked in asparagus juice, finished with crunch from pine nut brittle. The whole dish gets the flavour twist from Ossetra caviar from Siberian sturgeon, produced especially for me by Altona Caviar.”

Although Jürgens wants every dish to be distinctive, there are a few signature creations that hold a special place in his heart. In particular, THE CUBE is one such invention that has been on his menu for over two decades.

“The first signature dish I made is called THE CUBE. It was created 22 years ago, and since then, it is impossible to imagine our restaurant without it, as guests ask for it every night. It is a potato cube filled with liquid egg yolk, served on Périgord truffle mousseline with truffle salad. Until this dish was put on the menu, there were seemingly endless amounts of potatoes for our staff over weeks and months, as it took quite a long time to crack the secret of the potato cube.” »

PREVIOUS SPREAD A WALK IN THE GARDEN: Marinated vegetables, lettuce, herbs, cream.

RIGHT BEE STINGS: Pine, asparagus, tarragon, brioche, German premium caviar from Siberian sturgeon — exclusive edition Christian Jürgens.

« This notion of taking extra time to ensure that a dish is perfect before presenting it to diners is one of the many reasons why Christian is so successful. Always aiming to do better, he learns from his mistakes and challenges himself to foster continued growth while respecting his team and adhering to a set of moral principles inherent in his kitchen.

“The drive for constant improvement and reflection is the key to success. I reflect every day about my kitchen and myself personally. In both these regards, I try to become a little better than the day before. This is not always easy for my environment, so my effort is to bring my environment closer to what I do to be better understood and supported. In my opinion, the team makes the difference, which is why I also want to lead my team in the best possible way.

“In my restaurant, my employees and I live by certain values. These are loyalty, honesty, commitment, quality, respect and authenticity. I run my restaurant according to these values and create a good working atmosphere with my employees. For me, it is very important that we are all present in our restaurant every day with great joy and commitment and that we stand together even in difficult times. We live by the principle of all for one and one for all.

“A three-star restaurant demands full attention every day — especially since I work in the dual role of chef and managing director. The big challenges in today’s world are to find suitable and committed employees, have access to outstanding products and generate good business results despite the enormous cost pressure. It’s essential to set the course so that committed, motivated employees have the »

LEFT The evolution of the famous THE CUBE is Jürgens’ GOLDEN EYE with bio-egg yolk, herbal spinach and black truffle.

RIGHT TURBOT: Turbot, ox marrow, umami glace, leek oil.

“The drive for constant improvement and reflection is the key to success. I reflect every day about my kitchen and myself personally. In both these regards, I try to become a little better than the day before.”

« opportunity to start a family and still be able to work at the highest culinary level in the long term. My goal is to run a three-star restaurant that pleases guests with its culinary delights and gives employees the kind of workplace they have always wanted!”

Creating a welcoming environment for diners is effortless when the team is happy and passionate about their work. Christian wants guests to experience this feel-good ambience, which fuses sublime food with standout service, ensuring that the trip to the restaurant is well worth it.

“Our guests should be able to let themselves go, and we are there to catch them and read every wish from their eyes. The best compliment after a visit to our restaurant is when you remember it — even after a long time. Both in a culinary way and from the overall feeling, we want to create a long-lasting memory.”

The wine list is definitely an unforgettable aspect of the restaurant. More of a “book”, as Christian describes it, it showcases a selection of some of the world’s top wineries, from Germany to France, Italy and the States.

“We have designed this book with a lot of love. Many of our guests keep our wine book at the table until the end of the evening because they can’t get enough of it. We offer a pairing selection for each menu, which is specially matched to the individual dishes by the Head Sommelier and me.”

With its casual yet elegant aesthetic, the restaurant has been designed to further enhance the dining experience while not distracting from the main event: the food. Most of the dishes are served on white tableware designed by

Stefanie Hering from Berlin, with whom Jürgens has been working for many years as part of an enjoyable and inspiring collaboration. Mirroring the lakeside setting, the interiors feature a natural palette with sand-hued armchairs and dark oak tables, perfectly contrasting the pearly porcelainware. Deerskin and photographs by famous German photographer Silke Laufs line the walls while views of the beautiful surroundings seep in from the windows. Akin to a living room, the space has been intentionally envisioned to make visitors feel comfortable —there’s even a specially curated cheery soundtrack that plays. Christian is most pleased when he hears enthusiastic laughter and clapping sauntering in from the dining room, and every detail has been meticulously considered to facilitate this joyful culinary experience.

What’s more, Christian goes over and above to create stellar gastronomic offerings beyond the borders of his restaurant. With his partnerships with prominent global brands, he is often involved in organising special events and designing products that have a lasting impact.

“I have long-standing collaborations with sensational partners. For example, Audemars Piguet and I designed the fiftieth anniversary of the Royal Oak this year. As a brand ambassador for BMW, I have already organised numerous events this year, and it will be interesting to see what else we create together for our customers for the rest of 2022 and in 2023. With my partner Gaggenau, we created an absolute highlight this year at the Fuorisalone in Milan, and we are also planning events for a very limited number of guests. I’m excited to see the other highlights 2022 and 2023 offer.”

RIGHT AUTUMN LEAVES: Chocolate, blackberries, lime cream, crunchy leaves.

A TERRITORIAL TREASURE

Only a select five provinces in Italy can produce Parmigiano Reggiano. The veritable king of cheeses, this prized dairy product remains deeply rooted in its origins, offering a globally renowned, distinctive flavour that tells the tales of its unique territory.

Parmigiano Reggiano is held in high regard across the globe, and rightfully so. As one of the world’s oldest and richest cheeses, it’s a product that has always remained firmly bound to its territory. And it’s this sacred land that endows this dairy treasure with its incredible, legendary taste.

The history of Parmigiano Reggiano dates back to the Middle Ages, with the first written mention of a cheese from Parma appearing in a notarial deed from 1254, found in the State Archives of Genoa. It was monks who pioneered Parmigiano Reggiano production, as they wanted to create a dairy product that could travel well and remain preserved for a long time. They found a solution by increasing the wheel size of their cheese and allowing it to mass dry — and with this, Parmigiano Reggiano was born, laying the foundation for this remarkable Italian delicacy as we now know it.

Produced today as it was nine centuries ago, Parmigiano Reggiano holds strong ties to its origins. Since its beginnings, and as is continued today, it has been handcrafted

ABOVE To receive the Parmigiano Reggiano Protected Designation of Origin certification, every step of the cheese’s production process must take place in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po river, and Bologna to the left of the Reno river.

OPPOSITE Parmigiano Reggiano undergoes a minimum maturation of twelve months, and thereafter, the cheese can be aged up to 45 months or longer. The length of maturation endows the cheese with different taste and texture characteristics, making this a very versatile ingredient in the kitchen.

using only three ingredients: milk, salt and calf rennet. The craftsmanship and production techniques have remained steadfast, with very few changes over the last several hundred years — owing to the decision to keep the cheese free of any additives. Its entirely natural production is governed by strict specifications registered with the European Union, as Parmigiano Reggiano holds Protected Designation of Origin (PDO) status.

A PDO product is one that has distinctive characteristics based on its links to a specific area of origin, and through the European Union’s system of PDO certification, it ensures that producers and consumers of such products are safeguarded from imitations. For a cheese to bear the Parmigiano Reggiano PDO mark, it has to be produced according to a precise set of rules. First and foremost, it must be made exclusively in the area of origin. From the production of the cow’s milk to the processing into cheese, the minimum twelve-month maturation, the packaging, and the Parmigiano Reggiano PDO grading, every step has to take place in the Italian provinces of Parma, Reggio Emilia, »

« Modena, Mantua to the right of the Po river, and Bologna to the left of the Reno river.

Furthermore, Parmigiano Reggiano must be crafted using artisanal and natural methods as outlined in the Product Regulation and Specifications. These include rigorous Production Procedures and Standards, a special diet for cows known as the Feeding Regulation for Dairy Cattle, and rules for using the hot-iron mark as part of the Marking Regulation. Only if the cheese meets these requirements can it be considered authentic Parmigiano Reggiano — the most genuine expression of “Made in Italy” agriculture.

Parmigiano Reggiano’s individualistic taste is an allencompassing reflection of its territory, which means that no other cheese in the world can have the same traits. This unbreakable bond boils down to the microbiological characteristics of the raw milk used. By feeding on the vegetation specific to the area of origin, the cattle produce special milk, brimming with unique and intense bacterial activity. This microbial flora is influenced by regiondependent factors; in particular, the local forage, grass and hay that constitute the main feed of the cows dedicated to the production of Parmigiano Reggiano. The PDO diet specifications indicate that at least fifty percent of the cattle’s natural forage should be grown by the dairy

ABOVE Parmigiano Reggiano holds strong ties to its territory: the flavour of the cheese is heavily influenced by the land on which the cows are reared, as most of their feed must be sourced from the designated area of origin.

BELOW Parmigiano Reggiano is a prized Italian product that reflects the skill of the local cheese masters, while honouring the region in which it is produced.

farm, and at least 75 percent should be produced within the surrounding production area. Consequently, this has resulted in feed providers almost entirely comprising familyrun farms with long-standing connections to the region.

Over and above the local forage, the regulations also outline that the feed must be entirely vegetablebased, containing cereals such as barley, wheat and corn. Additionally, only feed producers registered with the Feed Manufacturer List established by the Parmigiano Reggiano Cheese Consortium are permitted as suppliers. The stringent »

TASTING NOTES

« conditions for the raw materials that constitute the cows’ feed mean that some substances are forbidden, even though they may be common in standard animal fodder. Fermented feed, including silage, is among those which are banned, as they lead to the presence of bacteria in milk, such as heat-resistant clostridia spores, that cause harmful fermentations and result in defects in the cheese during its lengthy maturation. All in all, the strict guidelines ensure that the milk, and thus the final Parmigiano Reggiano wheels, do not develop tainted aromas or flavours or lose its typical qualities.

To further retain the cheese’s one-of-a-kind characteristics, the milk is used raw. This means that it does not undergo any heat treatments (it is not refrigerated or pasteurised), and therefore, it features all the richness of lactic ferments naturally present in it. Furthermore, additives and preservatives are strictly prohibited, including using enzymatic additives or laboratory-selected bacteria that would change the activity of the microbes inherent in the raw milk.

Once the Parmigiano Reggiano formation process begins, it’s the expertise of the cheese master that makes all the difference. Their skilled hands perform the timehonoured technique of enhancing and favouring the lactic bacteria that facilitate the positive lactic fermentations required for the success of Parmigiano Reggiano production. Once this step is complete and the cheese wheels have been formed, they move onto maturation, which ranges from a minimum of twelve months to 45-plus months.

The duration of maturation is what gives Parmigiano Reggiano its different flavours and textures, and these

CLOCKWISE FROM

LEFT The raw milk used to produce Parmigiano Reggiano contains no additives and does not undergo any heat treatments during the cheese production process; much of the land in the designated area of origin is farmed by families with long-standing ties to the region; after maturation, Parmigiano Reggiano begins to develop stronger flavours and a more crumbly texture, delivering a delicious taste experience time and time again.

varying characteristics make it a remarkably versatile ingredient in the kitchen. During ageing, the action of the enzymes released by lactic bacteria causes proteins to break up into smaller pieces, free peptides and amino acids — the protein chain’s building blocks. Known as proteolysis, this mechanism of protein breakdown determines the structure and sensory properties of Parmigiano Reggiano.

At 24 months, Parmigiano Reggiano reaches a degree of maturation that fully expresses its typical characteristics, including a perfectly balanced richness of aromas and flavours on the nose and palate. Prior to this, between twelve and nineteen months of ripening, the cheese is crumbly and simultaneously sweet and sour, with delicate scents of milk, yoghurt and butter — ideal for use in salads and cold dishes. The maturation of 27-34 months creates a more robust taste with spicy and nutty notes. The texture is also particularly crumbly and works well in filled pasta or when eaten with fruit and honey after a meal. After this point, the cheese will become a darker yellow colour as it continues maturing, developing a more smoky and meaty flavour, best paired with a full-bodied red wine. No matter which selection is preferred, Parmigiano Reggiano will always gift diners a delicious eating experience marked by unexpected and unparalleled flavours and aromas.

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PHOTO: ZADÚN, A RITZ-CARLTON RESERVE

REACHING NEW HEIGHTS

Since its inception, Vista has endeavoured to make private aviation as simple and enjoyable as possible. As part of its pioneering path, the company has further streamlined its global subscription offerings across its leading VistaJet and XO brands, making flying easier than ever.

As the world’s largest On Demand aviation services provider, Vista Global Holding (Vista) has garnered a stellar reputation for delivering premium solutions that make flying an effortless experience. In the first half of 2022, the company saw an impressive 43 percent year-on-year growth in its Member base, and on the back of this increased demand, Vista has launched two new memberships that will further simplify business aviation for its jet-setting clientele.

In addition to this increased interest in Vista’s offerings, the company’s client demographic has also shifted in recent months, with younger Members joining and a faster turnaround in contract sign-ups as travellers seek an effective, global Membership solution to fly immediately. Through its new, evolved Membership options, Vista can now ensure that every private aviation client has access to a simple, flexible and secure solution for their flying needs.

The two new Memberships include the VistaJet VJ25, VistaJet’s new agile membership for high-quality, low-frequency travel, and the XO Membership, a new

streamlined and innovative all-access deposit membership for XO flights.

Thomas Flohr, Vista’s Founder and Chairman, said: “The evolution and simplification of our offering reaffirms

Vista’s commitment to offering a full suite of flexible solutions for all Members across VistaJet and XO. We have listened to our clients to understand their rapidly changing needs, and we have optimized our Membership structure accordingly.”

“The VJ25 Membership is ideal for anyone looking for the iconic VistaJet service with minimum commitment, while the streamlined XO Membership delivers the most advanced digital service with instantly bookable flights. We believe that these new flexible products will allow even more Members to enjoy our services on the renowned Vista Members’ fleet of over 360 aircraft — to provide the most innovative and advanced flying solutions at the very best value to every client around the world.”

The VistaJet VJ25 Membership is an agile, three-year private flight subscription designed for more flexible travelling and includes 25 to 49 flight hours per year. VJ25 Members have access to the Vista Members’ fleet of over 360 aircraft globally and will benefit from guaranteed availability on the largest global range fleet available On Demand, including the game-changing Bombardier Global 7500 to fly 17 hours non-stop. Furthermore, Members will enjoy the renowned VistaJet service — from fully equipped business suites to relaxing family spaces, all served by Cabin Hosts trained by the British Butler Institute, MedAire, Norland College and Wine & Spirit Education Trust. On board, clients will be able to sit back and relax en route to their destination with private dining curated by some of the world’s most renowned chefs and restaurants. Post-flight, Members will also be offered invitations to a selection of VistaJet’s Private World events and benefits through its worldwide partners’ network. Added advantages of the VistaJet VJ25 Membership also include access to aircraft at a fixed rate on every guaranteed day as well as dynamic rate options on forty high-demand days throughout the year.

CLOCKWISE FROM OPPOSITE, TOP The new VistaJet VJ25 membership offers travellers access to Vista Members’ fleet of over 360 aircraft; all VistaJet’s aircraft are served by professional Cabin Hosts trained by the British Butler Institute, MedAire, Norland College and Wine & Spirit Education Trust; the XO app allows travellers to book private flights and seats instantly; Vista’s fleet of aircraft all boast refined interiors complete with fully equipped business suites and relaxing family spaces.

XO, meanwhile, is simplifying its Deposit Membership structure by replacing its tiered solutions with a new, single-level XO Membership. This is the world’s only private aviation solution that allows travellers to book private flights and seats instantly, and in doing so, the XO Membership will provide valued Members and clients with an even more streamlined way of organising travel. With a $100,000 fully refundable minimum deposit, no black-out days or expiration, and a dynamic price structure, it is genuinely the most efficient, accessible, and transparent option in private aviation. The new XO Membership also offers access to 2,450 aircraft, including the Vista Members’ fleet, when available; there are no booking fees, and clients can fly immediately after signing up. To round this membership off, clients will also be granted access to special offers, from hospitality to events and incredible experiences.

COSMOPOLITAN CHARISMA

Right in the heart of Düsseldorf, adjacent to the famed Königsallee, sits the modern marvel of Hotel Kö59. A hub of luxury lifestyle, premium hospitality and exquisite gastronomy, Hotel Kö59 is the place to be and be seen when visiting this bustling German city.

Düsseldorf has long been known as a melting pot of remarkable art, culture and cuisine. It’s place where people go to indulge in all the luxuries life has to offer and experience the delight of authentic Rhenish joie de vivre In the centre of this beloved German city sits Hotel Kö59, a five-star address that effortlessly intertwines exceptional hospitality, modern design and superb cuisine to deliver contemporary living at its best.

From the hotel’s privileged location on the stunning Königsallee boulevard, where mature trees and gently flowing water set the scene, guests can easily reach the old town of Düsseldorf, plus various museums, galleries, boutiques and cafés, within just a few steps. But if you’re visiting for work and not leisure, Hotel Kö59 will make any business trip an effortless affair with its world-class event and meeting facilities.

CLOCKWISE FROM TOP LEFT Hotel Kö59 holds a privileged position on to the famed Königsallee in Düsseldorf © Ydo Sol; interior of Restaurant Kö59 by Björn Freitag © Guenter Standl; Superior Suite interior at Hotel Kö59 © Peter Weihs.

After a hard day of work or play, the hotel’s spacious rooms and suites offer the perfect respite. With elegant interior design, beautiful views and all manner of luxurious amenities, the accommodations make guests’ comfort a top priority. Conceived with the most striking architecture, Hotel Kö59 beguiles the eye at every turn, and the light-flooded atrium is no exception. Reaching a height of forty metres, it’s the hotel’s architectural pièce de resistance and the perfect place to unwind while sipping on a late-afternoon tipple.

Lovers of fine food will take great pleasure dining at Restaurant Kö59 by Björn Freitag. The menu here brims with a tantalising selection of seasonal, regional and international dishes, all created with outstanding flavour as the focus. To complement the stellar fare, the restaurant offers an array of top vintages from its exclusive wine bar, which can be enjoyed while lapping up the views of the breathtaking Königsallee.

A destination dedicated to fostering unforgettable moments for its guests, where warm and attentive service reigns supreme, there’s no better place to stay than Hotel Kö59 when visiting the fascinating city of Düsseldorf.

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A TICKET TO PARADISE

Dominica, known as the “Nature Isle of the Caribbean”, is not a typical Caribbean island like neighbouring Martinique and Guadeloupe. Its mountainous terrain and 365 rivers and lakes make it the ideal destination to rejuvenate, relax and refocus.

Set in the eastern Caribbean Sea and forming part of the Windward Islands chain in the Lesser Antilles archipelago, the Commonwealth of Dominica is one of the world’s most picturesque islands. Its rugged landscape is punctuated with lush, untouched forests and cascading waterfalls. Home to many rare plants, animals, and bird species, it’s a place where the beauty of nature prevails.

Although the COVID-19 pandemic impacted the country’s tourism industry, the local government’s immediate response meant that cases were minimised, and the death rate due to COVID-19 remains zero. Now, tourists are once again being invited back to this Caribbean paradise. The Cabrits Resort Kempinski and the boutique hotel Secret Bay have reopened, and United Airlines operates daily flights from Miami to Dominica.

The country isn’t only a tourist hot spot, though. It also offers exceptional opportunities for international investors, says Christos Vardikos, Attorney at Law – Vardikos & Vardikos, Consul of the Commonwealth of Dominica and Vice President of the Consular Corps in Greece.

OPPOSITE Sailing the Caribbean Sea.

ABOVE Dominica is home to a stunning coastline with picture-perfect beaches and crystal-clear waters.

Since 1993, Dominica has welcomed foreign investors to become citizens of the island with full rights by making an economic contribution to a government fund and, as of 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. 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) introduced a remote filing process during the Hurricane Maria period in 2017, and as a result, all filing during the COVID-19 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 »

« for dependents, granting the possibility of adding new dependents in the post-naturalisation period.

In addition, post-citizenship support services are available to all newly adopted citizens. The country now offers assistance with driving licence acquisition, tax processes, and social security registration, just to name a few. Sophisticated investors, who do not choose the jurisdiction for the international mobility this citizenship offers, may opt for advantageous tax and estate planning solutions, too.

Dominica also runs a very successful ship and yacht registry. Registering a vessel under the Commonwealth of Dominica is efficient, straightforward and cost-effective, and the Dominica Maritime Registry provides the client with administrative and technical support throughout the process. The Registry 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 cost-effectiveness. One of the main advantages it presents to the owners is to allow private yachts to charter out for a period of up to 84 days. This will enable yacht owners to recoup some of the operational costs associated with ownership, and 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 safety onboard their craft. Dominica International Maritime Registry offers technical and statutory services to its fleet of vessels, and its global network of inspectors and surveyors allows for easy assessment coordination at competitive pricing.

As a fully-fledged international law firm, Vardikos & Vardikos provides professional ship and yacht registration services and is a government-approved service provider for the Citizenship by Investment Programmes on the Caribbean islands of Dominica and St Lucia. With its

CLOCKWISE FROM TOP

LEFT Dominica runs a very successful ship and yacht registry, making it the perfect destination for vessel owners; Roseau, the capital city and chief port of Dominica; Dominica boasts a beautiful natural landscape with myriad mountains, forests, rivers and waterfalls.

headquarters in Athens and satellite offices in Dominica, Antigua & Barbuda and St Lucia, the experienced Vardikos & Vardikos team can efficiently offer its expertise to clients around the world.

Find out more at www.vardikos.com or contact Christos Vardikos directly at +306932488888 and info@vardikos.com.

SECRET SANCTUARY

A haven of hospitality hidden in the snow-dusted French Alps, Cheval Blanc Courchevel is the epitome of a winter wonderland where luxe accommodation meets Michelinstarred dining and world-class wellness.

Set in the prestigious Jardin Alpin of Courchevel 1850, with direct access to the world’s largest ski domain, Trois Vallées, Cheval Blanc Courchevel was the first Cheval Blanc Maison opened by the esteemed LVMH Group. Offering uncompromising luxury and privacy delivered with quintessential French savoir faire, this 36-key sanctuary is the ski-in, ski-out destination of travellers’ dreams.

Open from 9 December 2022 to 10 April 2023, this sumptuous address combines traditional hospitality with a contemporary spirit to treat visitors to an indulgent, all-

CLOCKWISE FROM TOP LEFT Exterior of Cheval Blanc Courchevel set in the prestigious Jardin Alpin of Courchevel 1850 © V. Mati; dog sledding is one of the many outdoor activities guests can take part in while staying at the Maison © Fabrizio Marco Nannini; Superior Deluxe Room at Cheval Blanc Courchevel © Fabrizio Marco Nannini.

encompassing alpine escape. Bountiful breakfasts in bed are followed by days filled with adventure: from paragliding high above the tree tops to hot-air-balloon rides, snow sledding down the slopes, personalised shopping experiences and candle-lit movie nights, every tailor-made experience is specially devised by the Maison’s expert Ambassadeurs to create memories that will last a lifetime.

Back at the Maison, guests can retire to elegant rooms and suites that usher in an intimate, inviting ambience. Envisioned by renowned interior designer Sybille de Margerie, the accommodations echo the alpine locale with an added luxe touch. Impressive artworks from Gilles Hoang, Lars Zech and Macduff Everton line the walls, while custommade furniture adorned with animal skins, cowhide, and buttery leather offer a warm embrace.

To continue experiencing unmatched moments of rest and relaxation, guests can visit the Cheval Blanc Spa. Set in a sleek, wood-clad space, this oasis of wellbeing offers an assortment of signature treatments curated by Guerlain. Performed by skilled therapists, each has been specially conceived to boost energy levels, soothe sore muscles and provide recuperation from cold temperatures, high altitudes and winter sports. New for this winter is the “Rêve sous les étoiles” treatment: a face and body massage ritual inspired by the galaxy. This deeply relaxing therapy skilfully combines long, delicate movements with

enchanting accessories, such as light-filled rock crystals to awaken the complexion and brighten the eye area, and golden hot stones to warm up the body and transport you to a dreamland.

The hotel’s selection of bars and restaurants also work wonders for the soul, offering delicious cuisine and cocktails to refuel for fun-filled slopeside adventures. Enveloped in a striking red cloak, Le Restaurant de Cheval Blanc Courchevel welcomes diners at any time of day to enjoy brasserie-style fare bursting with flavour. Choose from an array of creative starters, gourmet mains and decadent desserts, all served

CLOCKWISE FROM TOP

LEFT La Terrasse de Cheval Blanc is the Maison’s outdoor dining venue that spotlights wood-fired cooking © Le Barn Studio; the sumptuous interiors of The Cigar Yurt © Fabrizio Marco Nannini; indoor jacuzzi at Cheval Blanc Courchevel © V. Mati; the luxe dining room of three-Michelin-starred Le 1947 à Cheval Blanc, designed by Sybille de Margerie © V. Mati.

against the backdrop of convivial banquettes, lacquered round tables and a wood-burning fireplace.

Special occasions call for extraordinary meals, and this is precisely what Le 1947 à Cheval Blanc delivers. The only three-Michelin-starred dining venue in Courchevel, this restaurant, helmed by award-winning chef Yannick Alléno, serves intriguing gastronomic creations inspired by locally sourced, seasonal produce. The interior also charms with its unique style, blending a white-hued, futuristic aesthetic with comforting touches, all in an intimate space that overlooks the open kitchen. For the 2022/2023 season, Anissa Boulesteix will join Alléno, promising a new and exciting dining experience for guests visiting the Maison.

Also led by Alléno is La Terrasse de Cheval Blanc, a cosy outdoor venue with oversized sofas and chairs set around a bonfire with views of the glistening snow-capped peaks in the distance. Here, wood-fired cooking and shared meals take centre stage, with smoky flavours permeating every dish on the menu. Expect meats grilled to perfection over an open flame, paired with fire-baked potatoes and topped with luxe delicacies such as truffle and caviar. For dessert, sample heart-warming sweet treats such as a melting cookie with pecan nuts and stracciatella ice cream or a profiterole with warm chocolate sauce and vanilla ice cream. After dinner, head to The Cigar Yurt for a calming nightcap perfectly paired with a premium cigar.

With every facet of Cheval Blanc Courchevel designed with thoughtfulness, pleasure and sophistication in mind, it’s a place where strong emotional connections and memorable moments are delivered in abundance.

GREECE’S CRÈME DE LA CRÈME

Five Star Greece has been at the forefront of the country’s villa rental market for over two decades. As veritable matchmakers, they find the ideal villa to suit their client’s needs, guaranteeing a holiday that’s as effortless as it is enjoyable.

Founded in 2000 by Ileana von Hirsch and Evi Aidonopoulou, Five Star Greece is the oldest independent villa rental company in Greece. By always staying true to the philosophy of matching discerning clients to villas and yachts that perfectly suit their needs, Five Star Greece has remained an undeniable leader in its field, delivering a service that is second to none in Greek holiday rentals.

Five Star Greece is headquartered in London, but Greece has a special place in Ileana’s heart, as she hails from an old Ithacan shipping family. And this Grecian heritage led Ileana to establish her now incredibly successful company.

“I founded Five Star Greece almost accidentally over twenty years ago when my sisters and I inherited an extravagantly beautiful but impractical beach house on

the island of Ithaca in Greece that needed to be brought back to life and required more cash than we had available,” explains Ileana. “We had to find a way of commercialising it, and back in those days, there was no luxury Greek villa market at all — Greeks didn’t rent their houses out, and there was simply no conception on the part of foreigners that there were any wonderful Greek houses that might be for rent. We were lucky enough to have had Madonna as one of our very first clients, and after that, we would go to Greek friends with lovely houses and say, ‘It goes without saying that you don’t rent your house out, but if Madonna wanted it for two weeks next year, would you consider it?’ And, of course, they would. Now the pendulum has swung the other way and renting out your house via a prestige agency like Five Star Greece, often off-market, is a sign of status and something to be proud of.”

Whether in search of a contemporary island oasis or a chic village retreat, Five Star Greece has it all, with a burgeoning portfolio of properties that encompasses only the best of the best. But it doesn’t stop there; the company’s team of professionals also advises on all matters regarding Greece to ensure their clients experience the country’s finest offerings.

By spending a lot of time getting to know each individual and their wants and needs while visiting Greece, the company goes over and above to make their client’s dreams come true. One aspect that makes Five Star Greece stand out is the fact that it’s a boutique agency. By remaining small, privately owned and independent, Five Star Greece can focus on what’s really important: the client, says Ileana: “Instead of having commercial backers and obligations to meet revenue targets, we can focus exclusively on offering the best possible advice to clients and only accepting villas into our portfolio where we feel very comfortable that our client will have a great time and expectations will be met and, if possible, exceeded.”

Underpinned by complete honesty and transparency while offering the highest standards of behaviour, service and hospitality, Five Star Greece’s philosophy has resulted in the company garnering a stellar reputation with its

CLOCKWISE FROM OPPOSITE, ABOVE Panoramic views from the terrace of an exclusive property in Greece; landscaped gardens of Villa Mou, an elegant seven-bedroom residence on the island of Corfu; aerial view of a secluded island villa in Greece; lunch on the patio at a luxe Grecian home, set to the backdrop of the sea; views from the terrace of a seaside villa on Syros island.

clients. With mutual respect and trust as the guiding tenets, the company forges relationships that withstand the test of time and deliver exceptional results.

“The villa and yacht business is built on relationships and expertise,” says Ileana. “If you behave decently over many years, have great knowledge of Greece, love the country deeply, and your advice is honest, you gain the trust and respect of a hugely precious network of quality suppliers who prioritise your clients and go the extra mile for you. It also means that we have the accumulated wisdom to understand what clients really want, think creatively, solve problems and offer those unexpected extras. I don’t think anyone has been at this longer than I have in Greece — I am even sometimes called ‘the doyenne’, which makes me feel a hundred years old, but it does mean that people listen to me!”

“I am touched by how many of our clients consider us to have become their friends and stay in contact even after they have returned home. We get to know people, their families, their likes and dislikes, what makes them happy, and how to solve their problems, and I think clients just enjoy the feeling that they have us as friends who can look after them and give them honest advice.” »

« As for what Ileana believes the company’s unique selling point is, it’s all about exclusivity, she admits: “I think that where we stand apart in a now fully mature and even over-saturated industry is our ability to present off-market villas and estates to clients who want something special and then to provide the discreet and smooth service to go with it.”

“Our team of six are almost like a close family and totally dedicated to making sure that our guests experience Greece in the best possible way for their individual taste and needs, and our guests appreciate our very personal approach. We are fast, responsive, detail-oriented, imaginative and pay close attention to what our guests tell us. The team offers complementary skills, so there is always an expert on hand to advise on any villa, yacht or destination, and even cast a guest’s horoscope. Meanwhile, on the logistics side, our unsung heroes in the office liaise seamlessly with our local concierges to ensure guests get to their villas, track lost luggage, arrange wine deliveries, book taxis and tables, deal with health emergencies, arrange special requests and solve problems as fast as possible. In the end, it is simple — if we have succeeded in creating a wonderful holiday full of memories and have been a pleasure to deal with, people stay loyal!”

Luckily for Ileana, her job is made even easier courtesy of her deep admiration for Greece and its people. With so much beauty on offer, her passion for the country grows stronger every time she visits.

“I fall in love with Greece and the Greeks every time I go,” says Ileana. “Greeks are brave, clever, chaotic, hospitable, soft-hearted, emotional, generous, funny, honourable, undisciplined, provocative, individualistic, talented, impatient, philosophical, patriotic, and totally

ABOVE Villa with sea views on the island of Mykonos © George Fakaros.

BELOW Alfresco dining overlooking the pier at the Private Island Retreat in Greece © Manuel Zublena.

irresistible. The country is heartbreakingly beautiful, from the chestnut forests, lakes and high mountains to the white pebble beaches and translucent water, the village fiestas or panegyria with bouzouki music and dancing, white churches, goat bells, the scent of herbs, hiking paths, the colourful boats, storms, stars and full moons, and the sea everywhere. Each island has its own personality, and visitors often find their special island that becomes their own, to where they return again and again, which welcomes them as one of its children.”

To find out more about Five Star Greece and its selection of villas, visit www.fivestargreece.com

Gourmet Paradise

An oceanside oasis brimming with all of life’s finest offerings, Velaa Private Island Maldives is the idyllic destination for a funfilled, flavour-packed festive break.

The Maldives holds its very own kind of magic, one imbued with the ultimate paradisical touch, and Velaa Private Island takes full advantage of this while stepping it up a notch. This exclusive, five-star resort, set on a secluded isle in the heart of the Noonu Atoll, is a place of pure enjoyment, where luxurious accommodation, impeccable cuisine and superlative service intertwine to deliver an extraordinary experience that will be remembered for years to come.

For the upcoming festive season, Velaa Private Island has curated an incredible itinerary of events that not only highlight the destination’s beauty, but also showcase its gastronomic excellence in all its glory. The resort’s array of stellar gourmet experiences kicks off in November with its gastronomy month, which will see some of the world’s top chefs visiting this slice of paradise to cook at Aragu Signature Restaurant alongside Culinary Director Gaushan de Silva. Suspended above the water, this picturesque dining venue blends panoramic ocean views with first-class cuisine and has become one of the most revered restaurants in the Maldives, courtesy of Gaushan’s extraordinary culinary prowess. Officially the first and only restaurant in the country to be voted into Asia’s 50 Best Restaurants list in 2021, Aragu offers an innovative Asian twist on modern

CLOCKWISE FROM ABOVE Entrance to Velaa Private Island Maldives, which is situated on its own stretch of paradise in the Noonu Atoll; the resort will celebrate its ninth anniversary this year with a special gala dinner on 20 December; Aragu’s Culinary Director, Gaushan de Silva.

European cuisine that blends the chef’s Sri Lankan heritage with his superb kitchen skills.

No stranger to the spotlight, de Silva has won multiple accolades over his 27-year tenure as a chef. He started cooking at age sixteen, and it wasn’t long before his passion for the culinary arts saw him travel to Europe and work in some of the world’s top dining venues. These included »

« three-Michelin-starred Noma in Copenhagen, threeMichelin-starred Alain Ducasse au Plaza Athénée in Paris, two-Michelin-starred Restaurant Édouard Loubet in Bonnieux and Michelin-starred Yam’Tcha in Paris. He even cooked for the Royal Family at the Royal Palace in Jordan before he joined Velaa’s team when the resort opened in 2013.

Since the restaurant’s establishment, Gaushan has always endeavoured to deliver a transcendent dining experience, and he does so by using the highest-quality, sustainably sourced ingredients to create a multi-sensory menu brimming with a whirlwind of flavours. Key to his method of producing culinary magic is the perfect seasoning, followed by the inclusion of myriad spices and herbs to impart unique tastes, smells and colours to his dishes. Seafood is also a prominent player in his cuisine and is the muse behind much of Aragu’s offerings, which, too, celebrate the awe-inspiring ocean through its overwater location and impeccable interior design.

In keeping with Aragu’s ethos of creating standout cuisine fit for discerning globetrotters, the restaurant will host a trio of exceptional chefs for a selection of exclusive four-hands dinners this November. Those visiting include chef Maxime Gilbert of two-Michelin-starred Écriture in Hong Kong, Filipino culinary master Jordy Navarra of Toyo Eatery in Manila, and Natsuko Shoji of Été in Japan, who was lauded as Asia’s Best Pastry Chef in 2020 and Asia’s Best Female Chef 2022 by The World’s 50 Best Restaurants.

The list of marvellous festivities continues in December, with Velaa Private Island’s ninth birthday celebration taking place on 20 December 2022. In honour of the prestigious property’s anniversary, guests are invited to

ABOVE Aragu is the resort’s signature, fine-dining restaurant that is perched above the ocean.

BELOW Every year, Velaa Private Island unveils a new, opulently decorated gingerbread house to kick off the Christmas festivities.

raise a glass with speciality cocktails from Avi Bar in the evening, followed by a gala dinner on the tennis court. Surrounded by a jovial ambience and set in one of the most scenic locations on the planet, guests can dine and drink while enjoying a performance by the world-renowned French music group Charly’s Angels, all in honour of Velaa Private Island.

The lead-up to Christmas continues with even more gourmet adventures and fun-filled activities for the whole family, with a jam-packed calendar of events designed for merry moments among loved ones. On 23 December, the resort will unveil its grand 2022 gingerbread house, which will be welcomed with a selection of freshly-baked spiced cookies and mulled wine for guests. »

« On 24 December, the festive cheer will come to full fruition with the Christmas Eve cocktail party and gala dinner. Start the evening by sipping on perfectly mixed cocktails and snacking on lip-smacking canapés while the sky illuminates in a palette of pastel hues as the sun sets below the horizon. Then, as the fairy lights begin to twinkle at dusk, guests can head to Athiri Restaurant for an international flavour affair, with a selection of festive global dishes served to the sounds of soothing tunes from the resort’s in-house pianist.

Christmas Day in paradise is all about Santa’s arrival! Held between 11:00 and 12:00 on 25 December, this exciting event will light up the younger guests’ eyes — as the beloved Saint Nicholas makes a grand entrance, he’ll deliver a sleigh full of gifts, sprinkling an extra dose of festive cheer on this special occasion. But this doesn’t mark the end of Velaa’s festive fun. On 26 December, Aragu once again shines brightly in the limelight when chef Gaushan presents a spellbinding Sri Lankan and Maldivian gastronomic journey. Offering an inventive tasting menu prepared with traditional, fresh Sri Lankan and Maldivian ingredients and elevated with a riot of Indian spices and flavours, this is an unmissable dining experience that will leave your palate yearning for more.

To end 2022 with a bang, Velaa will host a trio of sensational New Year’s Eve events on 31 December. The evening will begin with a chic sunset soirée, followed by a gala dinner and after-party filled with the finest food and world-class entertainment. Set all the senses alight as you

CLOCKWISE

FROM TOP

LEFT Many of Velaa

Private Island’s festive events incorporate live entertainment from international musicians; the resort’s in-house pianist ensures that dinners are accompanied by soothing tunes throughout guests’ visits to the island; the Christmas Eve gala dinner features a variety of delicious global dishes.

eat, drink and dance the night away, ending the year on a high note with a theatrical performance and celebration with the amazing “Katya” experience.

As for ringing the New Year in, Velaa will do this with a laid-back brunch on the beach. With toes in the sand, rustling palms overhead and endless ocean vistas beyond, guests can enjoy a selection of international dishes for lunch, followed by a seaside dinner at sunset complete with an upbeat live music performance by the young French singer and songwriter, EMJI.

To round off the festive season spoils, Aragu will host a special dinner on 4 January 2023, which will showcase a selection of Guashan’s favourite indulgent ingredients. From caviar-doused signature creations to truffle-infused masterpieces, this dinner will leave guests feeling inspired and excited for the new year ahead.

From its calendar of joy-inducing events to its awardwinning cuisine and superb accommodation, Velaa Private Island strives to deliver only the best to its guests. A place full of wonder, indulgence and warm hospitality, this resort is an ode to the Maldives in all her majesty, where guests can feel carefree and cared for while being embraced by all the beauty and splendour this tropical paradise bears.

LIMITLESS ADVENTURE

By combining Italian watersport passion with Austrian engineering excellence, Belassi has become an industry leader in the production of cutting-edge watercraft. Its new Marine Hypercraft, Burrasca, is a testament to its design excellence, offering unmatched power and performance at the push of a button.

HANDMADE POWER AND ELEGANCE

The ocean provides freedom without any paths or trails. It is the perfect environment for the unique Marine Hypercraft Burrasca developed for anyone who wants to discover the limits of gravity. The jet-powered watercraft combines 320 horsepower with unique driving performance, like extreme cornering speeds with the best acceleration you can find.

Every Burrasca, from its engine to its hull, is manufactured in Leiben, Austria and built from more than 2,000 parts, all individually assembled by hand. Four years of development work have gone into the Marine Hypercraft Burrasca and made Belassi a winner of the German Brand Award as well as the Red Dot Award.

ABOVE With unparalleled power and performance, the Burrasca is made for endless adventure.

BELOW The Belassi Team is designing the next electric Marine Hypercraft. They are currently testing the behaviour of the powertrain on a diagnostic machine.

INDIVIDUALITY AND DESIGN

The Burrasca aims to redefine the personal watercraft category with elegance and speed. Hand craftsmanship, technology and perfection in design are the principles on which the Burrasca is created. Since the production is all in-house, Belassi has complete control over all processes and parts. For this reason, the Burrasca is fully customisable in terms of colour and finishing. No matter how specific the wishes are, each Burrasca can be personalised to a client’s identity and is an expression of an individual lifestyle that continually tests the limits in the search for perfection and self-realisation.

ELECTRIFYING WATERCRAFT

Sustainability and e-mobility are global megatrends, and no sector can afford to bypass them. Belassi is taking on this challenge to bring high-performance watercraft into a new era. Currently, Belassi is testing an electric-powered personal watercraft. The company’s engineers are studying the behaviour of the electric powertrain with the aim of creating this vehicle as small and light as possible. The goal is not just to build a new product but to create a modern handmade masterpiece that embodies the Belassi spirit and quality in every component to revolutionise the e-watercraft market.

www.belassi.com

Property & Design

PHOTO:

DECODING THE DEMAND FOR ENGADINE RESIDENCES

Enrico F. Sbrizzai, General Manager of St. Moritz Sotheby’s International Realty, takes stock of the situation in the Engadine real estate market, which is characterised by a marked imbalance between steadily growing demand and an increasingly dwindling supply.

WHAT ARE THE MAIN FEATURES OF THE CURRENT SITUATION IN THE UPPER ENGADINE REAL ESTATE MARKET?

The months following the pandemic confirm a trend that had already become apparent during the most difficult period of the health emergency but which, on closer inspection, can already be traced back to previous years. The demand for residences in the Upper Engadine has never waned; on the contrary, it has continuously increased over the years. Meanwhile, the supply has gradually dwindled to the point where there is a real shortage of properties of all types, levels and quality standards for sale. The last few months, and in particular the changes in lifestyles imposed by the pandemic, have, if possible, resulted in a further increase in the Swiss population’s desire to have a home with open spaces, such as balconies, terraces and gardens. And this goes for other countries, too.

ABOVE Exterior of Chesa Frieda in Zuoz.

OPPOSITE Enrico F. Sbrizzai, General Manager of St. Moritz Sotheby’s International Realty.

People want to live in an area where greenery and nature are dominant and, therefore, where pure air can be breathed all year round.

WHAT CAUSES THE DEMAND FOR HOLIDAY/ SECONDARY HOMES TO EXCEED THE SUPPLY?

In order to give an explanation for this chronic housing shortage, one has to refer, in addition to the dynamics mentioned above, to the decision taken on 11 March 2012, when the Swiss population decided to put a brake on the construction of holiday/secondary homes. Not to be underestimated then, in the current situation, is the fact that the economic and political framework, marked by a post-pandemic recovery, but still conditioned by serious uncertainties regarding future prospects, induces potential sellers to take their time, postponing for the time being a final decision regarding their real estate.

»

HOW DOES COMPETITION GENERATE A MARKED CONCENTRATION ON FINDING SALES MANDATES IN THE ENGADINE?

The excess of demand over the availability of properties on offer induces a good number of potential sellers to carry out real estate transactions without using traditional sales channels. In other words, we are witnessing the presence of improvised sellers who, enticed by the abundance and ease of finding enquiries, believe they can privately conclude a purchase or sale. This obviously leads to a distortion of the market and introduces risks for buyers. This is especially true when you consider that the building stock in St. Moritz, for example, is made up of prestigious villas which have always enjoyed particular confidentiality in the case of private negotiations, without even being put on the market. In addition, the stock, to a large extent, also comprises flats dating back to the 1960s, 70s and 80s. These flats, in particular, do not always present all the standards currently required and therefore require in-depth knowledge from qualified professionals who can share constant updates on the market situation.

WHY IS IT IMPORTANT TO DETERMINE A PROFESSIONAL EVALUATION OF THE SALES PRICE WHEN BUYING AND SELLING?

The knowledge and constant analysis of price dynamics over

CLOCKWISE FROM TOP LEFT Entrance hall of Chesa Frieda in Zuoz; interiors of Chesa Frieda in Zuoz; living area of Chesa Frieda in Zuoz.

the medium to long term, which can only be guaranteed by the experience of a professional in the sector, undoubtedly avoids the risk of buying and selling based on incorrect assessments of the actual value of a property. Excessive euphoria caused by an abundance of requests can, in fact, generate inappropriate over-valuations that, in addition to harming the buyer, can encourage speculative phenomena that can generate dangerous distortions in a price trend that usually tends to grow in a long-lasting and constant manner.

WHAT MARKETING OPERATIONS ARE NEEDED TO DETERMINE THE BEST CONDITIONS FOR A SALE AND PURCHASE?

I believe that the best marketing strategy consists of, above all, making use of the experience that guarantees a wealth of technical, economic and financial knowledge in order to move correctly and effectively in a complex market such as real estate. Of course, in addition to having recourse to the traditional communication channels of the sector, St. Moritz Sotheby’s International Realty has the extraordinary advantage of being part of a network with offices in over seventy countries, which allows us to be in constant contact with a qualified international clientele.

To find out more, visit St. Moritz Sotheby’s International Realty’s website at www.stmoritzsir.ch or call the office at +41 (0) 81 836 2551

DESIGNER’S PARADISE

Combing a passion for luxurious aesthetics with a sustainable outlook, Casamia has created an inspirational design hub in Dubai that prioritises quality, variety and personal style.

When Casamia was founded in 2004, CEO Abdul Kader Mithani set his eyes on opening an all-inclusive building materials destination that would become a reference for world-class design in Dubai. Now, eighteen years later, the company has developed a strong foothold in the industry and used its expertise to launch its 54,000-square-foot flagship store in the bustling Shaikh Zayed neighbourhood. Touted as a designer’s playground, this awe-inspiring space offers a curated selection of luxurious products and exhibits that showcase Casamia’s passion for quality and its obsession with impeccable interior design.

CLOCKWISE FROM TOP LEFT This elegant, onebedroom exhibit designed by Casamia features a living room outfitted with an armchair and sofa by luxury Italian brand Rugiano, which is renowned for its rich materials, sleek trims and earthy tones; this beautiful exhibit is framed by a theme of arches, which flow continuously from the living room to the bedroom and throughout; the washroom features distinct collections of tiles in monochrome colours, including Nero Atlante by Caesar and Diamond Cream by Laminam; an Incanto coffee table by Rugiano sits in the centre of the living area.

Boasting a portfolio brimming with an extensive array of designer products, clients can expect to see the best of the best here, spanning everything from the finest sanitary ware to chic tiles, premium furniture, high-end kitchens, imaginative wallpapers and stylish lighting. Housing the crème de la crème of the design world, Casamia represents a hand-picked selection of internationally renowned European brands, including Gessi, Laminam, Longhi, Exteta, Turri, Gigacer, Ceasar, Petra and Edra, among others.

Fostering strong relationships with these iconic design houses is integral to Casamia’s ideology and is one of the many reasons why the company has access to some of the most exclusive home and interior design products on the market. With its ever-changing in-store exhibits, Casamia hopes to pay homage to these remarkable collections’ prominence and prestigious heritage, creating spaces that evoke emotion and fuel a fervour for design.

Much like the city itself, Dubai’s design landscape is constantly evolving, and Casamia takes great pride in the versatile, exciting and innovative products available at its fingertips. In particular, the company is particularly enthused by the region’s penchant for seamlessly fusing various styles into a beautifully cohesive offering. Whether it’s a vibrant commercial space, a contemporary residence, an opulent hotel or an elegant restaurant, each venue blends its unique personality with the modern vision of Dubai — and Casamia aims to be the go-to place for people to find the furnishings and finishes to bring this to life.

Inspired by the United Arab Emirates’ diversity, Casamia is always on the lookout for collections that test the boundaries and explore the unchartered territories »

« of design. Products that are progressive, innovative and unique feed the company’s fascination for interior design: it’s about giving clients the opportunity to create multi-sensory spaces that fuse luxury and aesthetics, using the most meticulous attention to detail. From the gentle curve of a dining chair to the soft tactility of a rug and the subtle shimmer of a marble countertop, Casamia takes notice of every element and its sensorial effect. By skillfully incorporating and highlighting these characteristics in each exhibit, Casamia pays homage to the creativity and craftsmanship of those who created each piece while acting as a design muse for clients.

As an authority in the Dubai design circuit over the last several years, Casamia has had first-hand exposure to fleeting trends and shifting preferences. Using this knowledge to inform its offerings in-store, the company has always remained at the forefront, offering clients up-to-the-minute products and solutions to create the most remarkable spaces. Once such global influence that the company has seen come into the light is the desire for more design-centric pieces, or objects d’art, that are the focal elements of a room. Starkly different to generic, offthe-shelf pieces purchased at conventional stores, these are furnishings and accessories that don’t merely occupy a space; they are a window into the thoughts, emotions and preferences of the person who chose them.

CLOCKWISE FROM LEFT

The exhibit’s bathroom showcases a refined aesthetic enveloped in earthy tones; the wardrobe features a fully customised built-in closet; the bedroom is furnished with a Boheme bed and bench by Rugiano, complemented by Original Parquet flooring which flows throughout the model residence, from the kitchen and living areas to the bedroom.

To Casamia, it’s integral that every project holds a sense of relevance and belonging. Regardless of how good a design is, it has to resonate with the individual aura of the person who uses or inhabits it. Infusing a sense of “you” characterises a great design — it’s what differentiates a well-designed space and a well-designed home. And this is precisely why Casamia partners with brands that demonstrate a unique sense of brand heritage and design aesthetic, as this allows clients to pick pieces that embody their individual style and persona.

A focus on sustainability is another aspect Casamia has seen clients prioritising recently. People are becoming more design savvy and taking heed of the eco-consciousness of the products and materials they select. Moreover, it’s not just about how these products will affect the space; it’s equally essential to consider how they are manufactured and their impact on the environment. This has become especially apparent in the kitchen — customers are opting for countertop slabs with a more natural finish, which allows the safe preparation of meals directly on the surface. By the same token, the slab must be highly resistant to scratches, heat and general erosion. This idea has expanded to include more environmentally friendly and safer choices in products such as tiles produced with non-toxic resins.

With their finger on the pulse of the latest and most luxurious materials and furnishings on the market, there’s no doubt that Casamia is a guiding light in the world of design, both in Dubai and across the globe.