FOUR Magazine Vol. 1 2024

Page 1

Unlike any other Airport Hotel

Hilton Munich Airport Terminalstrasse Mitte 20, 85356 Munich Airport, Germany Tel: +49 89 97820 • Email:


Proud to have celebrated their 50th business anniversary in 2023, Dalesauna is the UK’s leading manufacturer and supplier of saunas and steam rooms. Based in the heart of North Yorkshire, Dalesauna crafts bespoke indoor and outdoor saunas that are as unique as you are. Every sauna is meticulously tailored and handcrafted on-site, ensuring a perfect fit that meets the highest quality standards every time. But that’s not all! Dalesauna goes above and beyond by offering an extensive selection of spa products that redefine luxury and relaxation. Our spa range includes exquisitely tiled steam rooms, rejuvenating salt rooms, transformative rasuls, invigorating ice rooms, sumptuous loungers, opulent spa baths and immersive experience showers. +44 (0)1423 798630 •

BRABUS SHADOW 1000 XC CROSS CABIN + SUN-TOP The BRABUS car tuner combines functionality and luxury in the pleasure and chase boat market The boat captivates with its stunning performance, versatile functionality, unrestrained mobility, and unparalleled comfort. Its fully enclosed cabin allows for seamless navigation across diverse waters. Unique in the boating world, the aft deck’s modular design enables a variety of distinct configurations. Inside, the boat’s interior is a marvel of luxury, combining premium leather craftsmanship with the latest technology, creating an extraordinary experience for both owners and guests. It’s a true spectacle for any boating enthusiast. The Brabus also excels as a superb shadow boat for superyachts. Catering not only to couples and families seeking quality time and fun, its practical, flexible, and ingenious design appeals to a wide array of customers for various reasons. A particularly successful market for Brabus Marine is the superyacht chase boat sector. With its substantial capacity for both luggage and passengers, the Brabus 1000 is an ideal support vessel or tender for larger yachts and superyachts. Professional crews are eager to take control of this intuitive, dynamically-handled sports boat. Superyacht owners are particularly fond of the opportunity it provides to explore hidden bays and shallow coves, which are otherwise inaccessible to larger, deep-draft yachts.

More informations: +49 6541 2010 |

Tel +34 654 040 992


Lifestyle 16 EYE CANDY A look at AKONI’s groundbreaking eyewear that’s as aesthetically pleasing as it is technologically advanced.

PRECIOUS POSSESSIONS Danish brand BOLOU Fine Jewellery shares how it uses the world’s rarest gems to create remarkable jewels that can be treasured for generations.


Fine Dining 30 PACO RONCERO Paco Roncero Restaurante, Spain

54 JULIEN DUGOURD Julien Dugourd Pâtisserie, France

78 MIXOLOGY MAGIC FOUR visits the convivial Lobby Bar at One Aldwych in Covent Garden to sample its selection of art-inspired cocktails.


JESSICA ROSVAL Al Gatto Verde, Italy

42 VLADIMIR MUKHIN Krasota, Dubai

66 NOURISHED BY NATURE Chef David Knapp, Culinary Director of Thirty-Nine MonteCarlo, shares how nature inspires the nutritious cuisine he serves at Monaco’s most exclusive wellness club.




Travel 90 CITY CHIC Bold, beautiful and bursting with energy, the W Hong Kong offers guests an unforgettable stay in one of the world’s most cosmopolitan cities.

96 COURCHEVEL’S CALLING With Cheval Blanc Courchevel open for its winter season, snow seekers can indulge in the ultimate Alpine escape.

100 WILD BEAUTY One of the globe’s most spectacular destinations, Iceland wows with its natural wonders, cultural riches and warm hospitality.


TRAVEL COLUMN GlobeAir jets us off to Europe’s most exclusive winter destinations in the utmost luxury and style.

92 DUBAI’S IT DESTINATION FOUR takes a trip to the iconic Atlantis, The Palm in Dubai, where fine food, exhilarating entertainment and luxury accommodation abound.

98 GERMANY’S HIDDEN GEM FOUR uncovers why the pretty-as-a-picture German town of Baden-Baden is the perfect city break.

104 ARTIST’S PARADISE In celebration of its tenth anniversary, Velaa Private Island Maldives has launched a new art gallery — and we get a sneak peek at the debut exhibition.

Property & Design 118 LIVE THE ALPINE DREAM A tour of FIRST Real Estate Kitzbühel’s ‘Forever’ — a palatial abode that captures the essence of Kitzbühel’s magic.

126 KING OF KITCHENS FOUR finds out how De Manincor has upheld its legacy of producing top-quality kitchens for nearly two centuries.


SWISS EXCELLENCE A look at how St. Moritz-based firm Maura Wasescha AG is setting new standards for luxury real estate services.

124 SEALING THE DEAL FOUR discovers why Pilet & Renaud Transactions SA are the go-to partner for real estate dealings in Geneva and beyond.


THE GREATEST LUXURY OF OUR TIME? YOUR TIME. Treat yourself to an unforgettable travel experience of luxurious relaxation – with the first 6 star slow luxury cruises on Europe’s most beautiful rivers.,



here is always something exciting about a new year — and new beginnings in general — that puts a little spring in our step. As plans start to formulate for the 300-plus days ahead, a flutter of anticipation fills our bellies, and we’re ready to tackle the year with renewed passion and motivation. Speaking of fresh perspectives, this is something that our first featured chef, Jessica Rosval, has recently embraced. Head Chef of Al Gatto Verde, the new restaurant to open at Massimo Bottura and Lara Gilmore’s guesthouse in the Modenese countryside, Jessica has taken up the challenge of returning to the basics with her cooking, harnessing the untamed power of fire to create authentic, flavour-packed cuisine. Next on our food odyssey, we visit Paco Roncero, another chef who has mastered the art of reinvention. Lauded as Madrid’s maestro of molecular gastronomy, we discover how he uses modern techniques and high-quality produce to transform Spanish classics into avante-garde culinary masterpieces. Likewise, we hear how Vladimir Mukhin of Krasota in Dubai also creates edible works of art as part of his world-renowned immersive gastro-theatre experience. Finally, we get a taste of the sweet life with award-winning pastry chef Julien Dugourd in France. Read about all these chefs and their culinary journeys, starting on page 29. Much like how we reset in the New Year, nature also follows a cyclical pattern, and luckily for us, each one of its seasons bears its own magic — something we take full advantage of in our travel section in this edition. Kicking off on page 90, we welcome the winter chill with GlobeAir, visiting the world’s most glamourous snow-dusted destinations. We also head to the ultra-luxe Cheval Blanc Courchevel for a dose of slopeside indulgence in the French Alps, as well as take a trip to Iceland, a land known for its aweinspiring natural wonders. If holidaying in the heat is more your style, we’ve also curated a stellar selection of sun-kissed vacations, including an artistic adventure at Velaa Private Island Maldives, an entertainment extravaganza at Atlantis, The Palm in Dubai, a spring city break in Baden-Baden, and a lively layover at the W Hong Kong. For those who prefer to lay low during this time of year, perhaps planning your next home renovation or real estate investment, then our property and design section, starting on page 117, is a must-read. From uncovering a new echelon of luxury living with Maura Wasescha AG to a tour of a dream home in the Austrian Alps with FIRST Real Estate Kitzbühel, and a look at the latest happenings in the Swiss real estate market with Pilet & Renaud Transactions, there’s plenty to unpack. If cooking more is on your agenda for 2024, or if you’ve been fantasising about a kitchen revamp, head to page 129, where we speak with Italian brand De Manincor, a leader in producing top-quality kitchens for over two centuries. No matter what this year has in store for you, we hope that it is one filled with an abundance of love, happiness and new experiences. From all of us at FOUR, we wish you nothing but the best. To 2024 and beyond! Clarisse Beeby Chief Editor

Don’t forget to stay up-to-date with news, recipes, and features on our website at or via Instagram at @four_magazine. 12

SLOANE INTERNATIONAL DMCC CEO Antioco Piras DIRECTOR Emidio Sessa CHIEF EDITOR Clarisse Beeby CHIEF DESIGNER Pieter Stander OPERATIONS MANAGER Barbora Salava SALES EXECUTIVES Lourens Adendorff Tim van Niekerk Robin Scott Jonathan Abramowitz Unit No: 3699, DMCC Business Centre, Level No 1, Dubai, UAE © SLOANE INTERNATIONAL DMCC All rights reserved. All material in FOUR magazine is wholly copyrighted and reproduction without written permission from the publisher is strictly forbidden. Neither this publication nor its contents constitute an explicit endorsement by FOUR magazine of the products or services mentioned in advertising or editorial content. While every effort has been made to ensure accuracy, FOUR magazine shall not have liability for errors or omissions. COVER Interior of the Kuredhi Private Residence at Velaa Private Island Maldives.



Generational Treasures As a powerhouse in the industry, BOLOU Fine Jewellery has perfected the art of transforming rare and extraordinary gems into unique, handcrafted masterpieces designed to be cherished for generations.


hen the world’s most discerning sellers of precious gemstones and jewels make their way to Denmark, their first port of call is almost always BOLOU Fine Jewellery, nestled in Copenhagen’s charming suburb of Charlottenlund. With an uncanny ability to spot the rarest and most remarkable gems available, the team at BOLOU possesses an exquisite talent for creating the perfect setting for these precious stones. The result is a collection of one-of-a-kind pieces that epitomise the brand’s signature design style, seamlessly blending intricacy with a fluidity of movement. “The quality of work our craftsmen produce is truly unparalleled,” notes BOLOU Fine Jewellery’s CEO, Anne Louise Blichfeldt Winther. “Everything is meticulously designed by hand, and our artisans tackle all kinds of projects, from reinventing existing pieces to crafting colossal new creations that can cost hundreds of thousands of Pounds. When we acquire these exceptional jewels, pearls and stones, they are kept securely in our vault while we engage in a series of design meetings and conversations, waiting for the right inspiration to strike. This inspiration can come from anywhere — travel, nature, music, art, even the most unexpected sources, but more often than not, it is the material and its shape in itself that sparks the initial inspiration.” Established in 2006 by the multitalented Bolette Louise Sig Mathiasen, a trained goldsmith, gemmologist, jewellery designer, and pearl and diamond grader, BOLOU Fine Jewellery has evolved into a dominant force in the industry. After purchasing the workshop and its adjacent store from her mentor, she assembled a team of talented goldsmiths, designers and diamond setters. Under Mathiasen’s leadership, the company expanded its boutique and garnered a global clientele, stretching from London and the United States to China, Monaco and Scandinavia. 16

CLOCKWISE FROM ABOVE From necklaces to earrings and rings, BOLOU Fine Jewellery uses rare and remarkable gemstones to create one-of-a-kind pieces that seamlessly fuse intricacy with a fluidity of movement; each BOLOU Fine Jewellery creation is meticulously designed by hand, and the brand is able to undertake custom projects of all kinds, whether it’s reinventing an existing item or crafting a stunning new masterpiece; Bolette Louise Sig Mathiasen, BOLOU Fine Jewellery’s founder.

In addition to its bespoke pieces and inimitable creations, BOLOU offers commercial collections online and through selected partners. However, it is the custom-made pieces that truly allow the team’s creativity to flourish. These pieces have included collaborations with museums, art fairs, high-end restaurants and a long list of commissions from private clients. “Our artisans are capable of creating anything imaginable, and the projects we receive range from deeply personal engagement rings for footballers to parures for private jewellery collectors, and specially made lockets for racehorse owners,” explains Anne Louise. Despite the challenges posed by an industry that relies heavily on mining, BOLOU is unwavering in its commitment to sustainability throughout its supply chain. By performing much of the work in-house, the brand ensures unparalleled control over the entire process. In addition, the team has established close relationships »


« with an exclusive list of trusted vendors, guaranteeing the traceability of its raw materials. Moreover, BOLOU only utilises recycled gold and strictly sources conflict-free, natural and untreated gemstones while supporting various charities focused on children’s health and well-being. However, it’s BOLOU’s dedication to craftsmanship and attention to detail that truly sets the brand apart. Anne Louise emphasises the meticulous thought and care poured into every aspect of design, with equal importance placed on the reverse side of a piece of jewellery as the visible parts. Almost all pieces are forged rather than cast, a more time-consuming and skill-intensive process that yields impeccable and enduring work. It is this craftsmanship, combined with the artistry of the design and execution, that allows BOLOU to confidently promise that their jewellery will indeed be treasured for generations to come. “There is a natural limit to the number of pieces we can create, as we remain unwavering in our commitment to our core values and our passion for the highest quality and craftsmanship,” says Anne Louise. “These projects can be quite time-intensive, from the initial design stages to the final touches, but our artisans are truly capable of crafting anything, be it tiaras or signet rings, from the simplest to the most intricate pieces. Every creation they bring to life is truly exceptional.”


CLOCKWISE FROM TOP LEFT Each of BOLOU Fine Jewellery’s creations is handcrafted in Copenhagen by a team of master goldsmiths, designers and diamond setters; bespoke Yellow Diamond Chandelier Earrings designed and crafted by BOLOU Fine Jewellery; the Diamond & South Sea Pearl Necklace is one of BOLOU Fine Jewellery’s most extraordinary pieces.

One example of BOLOU’s extraordinary craftsmanship is the Diamond & South Sea Pearl Necklace — a masterpiece that took a year of development, work and dedication to create. Consisting of 97 large and unique South Sea pearls ranging from eleven to fifteen millimetres, the necklace is an extravagant display of beauty and elegance. The pearls, almost perfectly round and graduating in colour from white to yellow, were collected over eight years from a dedicated pearl supplier. Jochen Wolfgang Neustädter, BOLOU’s goldsmith, workshop manager and designer, described the making of this necklace as a dream task: “It was a pleasure to create this piece of jewellery. In such situations, you are truly reminded of why you chose to become a goldsmith in the first place.” Consisting of three twisted strands secured with an eighteen-carat white gold clasp adorned with 378 hand-set white, yellow and brown diamonds, this beguiling creation showcases not only exquisite craftsmanship but also a touch of magic. The voluminous strands can be detached and worn individually or connected, offering versatility and a more classic and relaxed style. “It was complicated to make the clasp due to its size. Therefore, we decided to cut it out and create ornamentation or a gallery on the back so that it was almost as beautiful on the back as it was on the front and also to make it significantly lighter,” explains stone setter Bjarne Lange. The pearl necklace, which comes with a matching pair of long earrings, is a sculptural artwork in itself, and has been exhibited at prestigious events such as the Enter Art Fair in Copenhagen and an exclusive Rolls Royce & Bentley Event in London. It exemplifies the seamless connection between art and jewellery art, as observed by the goldsmith, where jewellery becomes a sculptural masterpiece meant to be contemplated like any other art form.



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PREMIUM HOMES FOR YOUR CIGARS When it comes to storing your favourite cigars in optimal conditions, Davidoff ’s prestigious handmade humidors are an excellent choice. Not only do they offer a self-regulating humidity level ideal for cigars, but their elegant and timeless design also effortlessly upgrades every room.


avidoff’s humidors, inspired by Sir Winston Churchill and his many character facets, are popular amongst aficionados around the world. Like Churchill, they are a mixture of fine qualities, all combined in a stylish home for your cigars. The new Davidoff Winston Churchill humidor honours Churchill’s storytelling abilities. Sir Winston was a raconteur, a lover of “les bon mots”, always inspiring those around him. Therefore, the lid depicts this facet with an elegantly engraved excerpt from Sir Winston’s book My Early Life arranged around his iconic silhouette. The humidor is available in two popular sizes and colours. The smaller primos offers space for 25 to 35 cigars and is made of oak wood with darker highlights, whereas the larger ambassador, which fits 70 to 80 cigars, delights with black-tinted tulip wood and golden features. Both humidors come with the exceptional comforts Davidoff humidors are known for. Dividers on the inside, including a pocket for accessories, make for easier sorting of your cigars, and a Davidoff Slim Regulator provides your favourite creations with the ideal humidity.

Scan the QR code to discover the Davidoff Winston Churchill Collection. 20

ABOVE & OPPOSITE The Davidoff Winston Churchill Humidor is available in two designs and sizes.

DID YOU KNOW? The Davidoff Winston Churchill Collection features complex multi-origin blends created in the name of the great man who was rarely seen without a cigar in hand. Davidoff’s «The Original Series» and «The Late Hour Series» provide premium cigars for the perfect daytime or nighttime moment, respectively. Make sure to try the newly released Davidoff Winston Churchill «The Late Hour Series» Petit Panetela, which features cask-aged tobacco and pleases your palate with complexity and the signature Davidoff balance.


Eye-catching Elegance Born from the fusion of artistic heritage and technical prowess, AKONI seamlessly marries finesse with innovation, pushing the boundaries of design, materials and functionality to create extraordinary eyewear that frames a new perspective of luxury.



n a world saturated with fleeting trends and fast fashion, AKONI Eyewear emerges as a beacon of enduring elegance, inviting individuals on a personal and intimate journey of discovery that redefines luxury living. Founded in Switzerland in 2020 by Artistic Director Salma Rachid and CEO Rosario Toscano, AKONI is much more than just an eyewear brand; it’s a way of life that seamlessly merges a creative legacy with technical breakthroughs, encouraging the exploration of beauty in unexpected places. At its core, AKONI remains fiercely dedicated to creating frames using time-honoured techniques and the highest levels of craftsmanship. Collaborating with some of Japan’s finest artisans, each frame is a manifestation of the AKONI Shokunin philosophy – a complete devotion to the craft, where every fine detail is meticulously attended to. These values extend further than just the design and production processes; AKONI also embraces a social obligation, actively trying to better the community through its work. Sustainability is also key to AKONI’s ethos, and the company’s Green Harmony initiative underscores this commitment. The brand diligently works to minimise its ecological impact, opting for earth-friendly materials and procedures wherever possible. However, AKONI goes beyond the conventional understanding of sustainability, deeming timeless design the epitome of environmental responsibility. 24

PREVIOUS PAGE AKONI’s Discovery frames. THIS PAGE AKONI’s Wise frames.

AKONI’s frames, reminiscent of heirlooms, are designed for a lifetime of use. The raw materials utilised in the frames tell a story of quality and durability, where each carefully selected and sourced product contributes to the frame’s resilience and elegance. Japanese cellulose acetate (Zyl) and titanium, procured exclusively from The Land of the Rising Sun, form the foundation of these eyewear masterpieces. Zyl, a more eco-friendly alternative to plastic, is made from renewable wood and cotton-based constituents and is renowned for its remarkable density, strength, beauty and ability to maintain its shape over time. Meanwhile, titanium, once a dream frame material, is now a reality thanks to Japan’s pioneering technology, allowing AKONI to create hypoallergenic, lightweight and virtually indestructible eyewear. The innovative ceramic nose pads add a stylish yet dainty touch, ensuring comfort throughout the day, while AKONI’s optical-quality, »

LIFESTYLE « high-contrast CR-39 sun lenses improve visual acuity through colour separation and management, providing a level of performance that exceeds traditional sunglasses. With each of these elements, it’s clear that AKONI fully embodies the belief that a well-designed frame is not just an accessory but a testament to one’s individuality. Since its inception, AKONI has always endeavoured to provide a diverse range of styles for the modern eyewear connoisseur. Drawing inspiration from the generations of visionaries who changed the way we perceive the universe, AKONI’s collections are a tribute to the wonders of astronomy and the incredible design, art and beauty surrounding us. The unique approach to naming its collections after celestial bodies, spaceflight programmes, aviation, science and technology signifies the brand’s determination to channel a sense of wonder and self-assurance, echoing the spirit of those who explored the cosmos. With every product release, AKONI’s intelligent luxury DNA is reflected through new advances in design and technology, ensuring a recognisable presence across its repertoire. With its latest eyewear range, Collection VI, Akoni embarks on a voyage to celebrate the precious insights gained from encounters and explorations during travel, including nimble thinking, evolving understandings and savvy discoveries. The focus on new revelations, the force


BELOW AKONI’s ErisTwo frames. ABOVE AKONI’s Agile frames.

of wisdom and the potential for agility are evident in this line’s classic eyeglass silhouettes, which are given a modern refresh with intricate details and surprising embellishments. Perfect for those who appreciate impeccable design and craftsmanship, Collection VI introduces frames like Eris-Two, which captures the confident and rebellious spirit of the Greek goddess with its nineties-inspired octagonal lens, matte tones and precious metals. With its discreet detailing, Discovery resonates with those with a penchant for luxury, merging Japanese acetate with aviatorinspired elements for a contemporary evolution in eyewear. Named after a guiding constellation, Pyxis boasts visible titanium cores and laminated acetate temples, paying homage to the exploratory nature of ancient mariners. An ode to the Scottish Isles, Innes reflects the beauty of safe harbours, blending Japanese acetate with a sleek titanium temple for a modern cat-eye frame with unexpected lightness. Those who prefer a more audacious aesthetic will love Hercules with its bold and oversized acetate frames complemented with innovative side shields, adding texture and colour contrasts. On the other hand, Sagitta takes a modified approach to the iconic cat-eye shape, widening and adding height for additional lightness, enhanced by a jewel-like burgundy-swirl tone. For a more pared-back look, opt for Wise, which celebrates wisdom with its flat play on Akoni’s signature knurling pattern, symmetric rivet placements and distinctive tip, showcasing meticulous attention to detail. Agile defines multi-layered engineering, offering a trendy alternative to classic silhouettes and exemplifying AKONI’s allegiance to nimble design solutions. Swift, crafted from lightweight Japanese titanium, seamlessly blends precision and artistry, offering exceptional comfort with a unique customisation option. To round the collection off, Gemini channels an intellectual vibe with its round-lens frame, ideal for deep thinkers and artistic rebels, available in finishes like solid matte black, brushed white gold/crystal clear, and antique gold/crystal taupe. Through each of its products, there’s a clear thread that interlinks AKONI’s frames: they are all about embracing uniqueness, appreciating good judgment and recognising genuine beauty. By crafting eyewear that captures the world’s beauty, the brand seeks to give wearers a fresh outlook while allowing them to express their own sense of beauty outwardly — and by doing so, AKONI acknowledges the transformative power of great design.

For our environment.


Bags made of cotton/linen

Filling made from 100 % recycled fibres



JESSICA ROSVAL Al Gatto Verde, Italy


PACO RONCERO Paco Roncero Restaurante, Spain




JULIEN DUGOURD Julien Dugourd Pâtisserie, France

BURNING BRIGHT Working alongside culinary icon Massimo Bottura for over a decade, chef Jessica Rosval views herself as a custodian of his legacy. At Al Gatto Verde, the newest restaurant to grace Casa Maria Luigia, Jessica carries forward Bottora’s philosophy of patience and creativity, blending it with her own vision for culinary innovation to create authentic, flavour-packed food that celebrates the beauty of cooking with fire. P H OTO G R A P H Y BY L I D O VA N N U CC H I


LEFT Set amidst vineyards and fields in the Modenese countryside, the interior of Al Gatto Verde mimics the surrounding landscape with green tones and wood accents.


n the heart of Modena, Italy, where the air is thick with the aromas of centuries-old traditions and modern perspectives alike, chef Jessica Rosval has carved her niche as the culinary visionary behind Al Gatto Verde at Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s guesthouse nestled in the picture-perfect Modenese countryside. Born into a spirited Canadian family, Jessica’s childhood was filled with the lively chaos of her five siblings. The dinner table, the epicentre of familial connection, planted the seed of her passion for bringing people together through food. But, back then, little did she know that the rambunctious dinners of her childhood would serve as the foundation for her career in the culinary arts. “I was born in Montréal, Canada, into a very big family. My childhood memories are of spending time causing a ruckus, being imaginative with my five sisters and brother, and being called in for dinner when the sun set. The dinner table was always the liveliest place, beautifully noisy and chaotic, where everyone would finally sit together and catch up. “My happiest place growing up was sitting around the table with my family, and the idea that I could do that as a job, creating tables that brought people together for me, was a dream come true. “At fifteen years old, I got my first after-school job as a hostess at an Italian restaurant near my house. I would go


in at 17:00, seat guests at their tables, and sneak in snacks of bread and olive oil from the back kitchen. Standing there, watching the seeming chaos of the line but somehow also the order of it all made it one of the most fascinating things I had ever seen, and a world I knew I wanted to be a part of.” Captivated by the kitchen’s commotion, with its seemingly disorderly yet organised dance, fueled Jessica’s fascination with the restaurant industry and marked the start of a journey that led her through culinary school, challenging kitchens, administrative roles and eventually, to the iconic Casa Maria Luigia in Modena, working alongside the renowned Massimo Bottura. “I continued working in the Italian restaurant while I finished high school, and at eighteen years old, I started culinary school at Institut de Tourisme et d’Hôtellerie du Québec (ITHQ), where I studied French cuisine. After school, I would run to my kitchen job, where I was on the prep line, and I would clean endless amounts of shrimp, tuna and herbs. Not a glamorous job, but a necessary one.” From cleaning crustaceans to a four-year stint navigating the avant-garde kitchen of chef Laurent Godbout in Montréal, Jessica continued her path as a professional chef, soaking up all the knowledge, skills and experience she could. Next, in an effort to diversify her expertise, Jessica took a brief hiatus from cooking to explore administrative roles in a modern hotel, gaining valuable insight into costing, event planning and human »




+39 06 400 60 490

JESSICA ROSVAL « resources management. However, the lure of the kitchen soon pulled her back, this time to Whistler, British Columbia, as the Executive Sous-Chef at Bearfoot Bistro. “In 2011, I moved to Whistler, British Columbia, and got back into the kitchen, this time as Executive Sous-Chef for Melissa Craig and her beautiful Pacific Northwestinspired cooking at the Bearfoot Bistro. It was here that we really did some crazy things. Dinners catered at the peak of a mountain only accessible by Catski, with no water or electricity. [Cooking for] ten-thousand-person events in Vancouver and grand opening parties for Cirque du Soleil, all the while running the fine-dining line at a restaurant known for tasting menus, champagne sabering and one of the world’s coldest vodka tasting rooms.” A pivotal moment in Jessica’s career came in 2013 when she moved to Italy. A chance encounter with Massimo Bottura at Osteria Francescana led to a trial weekend that changed her life. From Chef de Partie to managing international events for the illustrious restaurant, Jessica quickly became an integral part of Bottura’s culinary empire. “In 2013, I thought it would be my last chance to live outside the country, so I jumped at the opportunity to move to Italy when it arose. The plan was to travel around Europe, maybe get a small job along the way, discover the different lifestyles, and then be back in Canada within the year. After seven days in Italy, I went to eat at Osteria

Francescana. That’s when I met Massimo at the table, and we started discussing his tasting menu, called Vieni in Italia con me (come to Italy with me). I was blown away at how much I had travelled and the emotions I had felt one dish after another. I asked Massimo if I could join the team, and he let me do a trial weekend. That two-day trial ended well, and I was hired as Capo Partita (Chef de Partie) of the starter station. “After three years, I began managing the international events for the company, travelling to different corners of the world, setting up an Osteria Francescana for just a few days, and then tearing it down again until we got to the next city. I have been lucky to see so much of the world. In 2019, Casa Maria Luigia was opening, and as with most new projects, I knew I wanted to be a part of it. I took on the role of Head Chef. “Now, Casa Maria Luigia is a very dynamic, multifaceted space. From our wood-fired Emilian breakfast menu and hyper-seasonal lunches to our iconic Francescana dishes served nightly from our open kitchen as a Chef’s Table experience, and finally, Al Gatto Verde, our newest addition, with its contemporary fire-cooked menu, Casa Maria Luigia keeps us on our toes.” A space dedicated to celebrating the high temperatures and volatile nature of fire, Al Gatto Verde is all about returning to the basics of cooking. The kitchen revolves around the wood-burning oven, creating a feast of smoky »

OPPOSITE Sky, Earth, Sea: a dessert featuring charcoal, caviar, raspberry, rose and sea water. LEFT Al Gatto Verde’s kitchen is equipped with a Universo artisinal grill produced in Tuscany and a wood-fired oven made in Modena.



LEFT Arson Pasta: a pre-dessert inspired by traditional Szechuan flavours and made using Italian ingredients.

« flavours by merging diverse culinary techniques with the power of flames. The challenge is to elevate fire, and everything related to it — heat, smoke, grill — with the finest artisanal Italian ingredients. “At Al Gatto Verde, we have gotten rid of so many comforts in the kitchen. This modern technology has always helped us execute dishes seamlessly over so many years, and we now heavily rely on the intense heat and unpredictability of fire. But by removing, we are adding. “Luigi Ghirri, a famous Italian photographer, took photos of the thick fog in Emilia. He would state that by removing so many dimensions of the visual field, he was actually adding to the impact of the photograph by inspiring a certain curiosity about what was hidden beyond the fog or beyond the frame of the photograph. Monochromatic painters also argue that by removing colour, they entice more focus on technique and concept. In our kitchen, when we removed our comforts, our modern equipment, we added levels of flavour, texture and culinary techniques that we otherwise would have never discovered. “We are free in a way we have never been before, and the concepts of our dishes really illustrate that childlike playfulness that I feel, mixed with a deep respect for the territory, and inspired by the experiences and travels from around the world. The cuisine at Al Gatto Verde is not defined, and I don’t think it ever should be; we like to say, ‘Anything can happen when the cat turns green.’


“We are creating a new approach to fire cooking, one full of imagination and fun, while weaving it into the art of fine-dining service that our restaurant group is known for. Diners can expect a menu that is truly Italian in its ingredients but very international in its concepts. I have been travelling the world for the last decade, and I have had the incredible opportunity to meet so many incredible people and taste so many incredible foods. “We tell these stories of travelling through life with open eyes and hearts through our dishes while imparting our signature smoky and fire-roasted flavours and textures. Montréal Lamb is a dish of flavours from my native city; Cotechino Sangue di Drago is a hyper-local dish for every ingredient used but conceptually comes from thousands of miles away. Arson Pasta is a dish inspired by Szechuan cuisine recreated with southern Italian ingredients. “[ We use] all local producers, artisans and cheesemakers. It is so important in a small town like Modena to give back to the community and create this circle of support; they help us, and we help them. Plus, the local produce is amazing; there is no need to go anywhere else.” Jessica’s passion for the culinary arts stems from its multidimensional nature — a fusion of chemistry, nutrition, tradition and culture. Remaining creative and dedicated is a perpetual process for the chef, who approaches each day with open eyes and an open mind. Running a restaurant »

JESSICA ROSVAL « poses the risk of habitual monotony, and to overcome this, Jessica emphasises the need for continual inspiration from various sources — books, art, hobbies, or travel. Her goal is to create a kitchen culture that prioritises inspiration, happiness and love. “I believe that the culinary arts are a form of expression that really encompasses so many interesting subjects. It’s chemistry, it’s nutrition, it’s traditions, and it’s territory. It’s art, history, culture. Food is one of the strongest tools that we have to unite and communicate. “We have to always fight getting lost in the day-today routine. When we feel like we are losing inspiration or motivation, we have to look for ways to get inspired. We need to always keep something in our lives to feed

our minds and our imaginations. A book about a totally unrelated subject, art, a hobby, a trip somewhere new. I am constantly going through every day with my eyes and mind open. You never know where the next flash of inspiration will come from.” Much like her sources of inspiration, Jessica’s dishes take unexpected turns from conception to execution. Some ideas materialise instantly, while others require relentless experimentation, sometimes never even ending up on the menu. By conquering the fear of failure, Jessica encourages her team to embrace the creative process, understanding that beauty often emerges from perseverance. “Some dishes come immediately, like a flash of a great idea, and you just know that it will work. Others, »

“We are free in a way we have never been before, and the concepts of our dishes really illustrate that childlike playfulness that I feel, mixed with a deep respect for the territory, and inspired by the experiences and travels from around the world.”

RIGHT Al Gatto Verde’s outdoor terrace overlooks Casa Maria Luigia and features Porro tables laquered in dark green and yellow to mirror the the colours of the Acetaia. OPPOSITE Montréal Lamb.



LEFT Cheesecake.

« not so much. Sometimes, an idea sounds great but doesn’t work out, not the first, the second, or sometimes even the twentieth time. But this is the creative process, and we cannot be defeated by it. We need to overcome that feeling of defeat and try again and again and again. And once we find peace and beauty in that process, we will discover where it takes us. “Massimo Bottura has been my chef, teacher and friend for the last decade and has taught me so much. One of the things he said to me right at the very beginning was, ‘Grow slowly, like a tree’, and this has become a great mantra. Especially today, we need to be patient with ourselves and really embrace this growing and developing process. We need to study our interests deeply, let ourselves make mistakes, and try again. We need to embrace the creative and learning process and let that be the beauty of life, not rushing to some finish line.” Jessica also encourages this attitude amongst her kitchen brigade, endeavouring to foster a constructive and compassionate work environment. Her belief in each team member’s potential, dedication to their goals, and a respectful learning culture are essential aspects of her leadership — and this extends further than just her Casa Maria Luigia family. In 2020, together with Caroline Caporossi and Maria Assunta Loele, she co-founded a non-profit organisation, the Association for the Integration of Women (AIW), to establish job training programmes for


migrant women in the community. In 2022, they opened Roots, a restaurant where these women are trained to become chefs, and opportunities for job placements within the industry are provided. “We are working during an incredible time for this industry, where we have the chance to create healthy and supportive work environments in a profession that hasn’t always had it that way. I believe in every one of my team members. I want to know their goals, and I want to help them work towards them. I want to show the example by being respectful and patient with their learning processes. I want the women on my team to feel safe, and I want them to know that they won’t have to choose one day between their passion for cooking and having a family because I want to help create a kitchen culture where they can have both. I want to bring happiness and love back into professional kitchens.” With a new year underway, Jessica hopes to continue to support those around her in 2024, while expanding Casa Maria Luigia and enjoying new gastronomic adventures. The goal is more travel, more experiences, and, above all, more fun in the dynamic world she’s created at Al Gatto Verde. As she continues to innovate, experiment, and, most importantly, spread joy through food, Jessica remains a beacon of inspiration for chefs and food enthusiasts alike, proving that in the world of culinary arts, the journey is as significant as the destination.


A BRAVE WINEMAKER In the picturesque reaches of eastern Italy, where rolling hills, endless vineyards and charming medieval towns punctuate the landscape, a winemaking story unfolds, showcasing the passion and expertise of Marco Gozzi.


rowing up in Modena, Marco Gozzi spent his childhood with his father and uncle in Modena, bottling wine and adding sugar. Seeing how this natural yeast magically created sparkling wine ignited young Marco’s passion for winemaking. After graduating from Bologna University with a degree in Viticulture and Oenology, Marco’s journey as a winemaker took root across Europe. He honed his craft in Italy’s Franciacorta sparkling wine region before heading to Champagne’s renowned Le Mesnil Grand Cru winery and Rheinhessen in Germany, where he specialised in producing exceptional Riesling. His quest for winemaking excellence then saw Marco embark on a global vinicultural pilgrimage, from learning about modern winemaking technology in Australia to discovering biodynamic agriculture in New Zealand, tasting the strong and robust character of Sonoma wines in California, and basking in South Africa’s 350-year wine history. In 2009, Marco Gozzi discovered and fell in love with the hill-laden hidden gem of Le Marche in Italy. Here, amidst clay-limestone soils and old vines, he found the ideal terroir to give birth to his vision of the perfect sparkling wine: MG09. By combining the distinctive qualities of the indigenous Verdicchio grapes with the classic elegance of Chardonnay, he created a wine possessing a harmonious balance of elegance, structural finesse, freshness, and minerality. The wine is then aged for thirty months on fine lees. This nuanced approach of creating MG09 Sparkling Wine reflects Marco’s idea of an elevated Spumante Metodo Classico, and it has garnered appreciation from renowned Michelin-starred restaurants. Notably, Osteria Francescana has recognised the excellence of MG09,

recommending it as one of the top 10 wines for the summer season. Today, Marco continues to produce his signature sparkling wine while also lending his expertise as a Consultant Winemaker. His mission is to work with traditional family wineries and individuals passionate about wine, helping them bring their unique projects to life. Marco believes that the essence of winemaking lies in crafting balanced and elegant wines that authentically represent their terroir of origin.

To find out more about Marco Gozzi and MG09 Sparkling Wine, visit and 41

CREATIVE FORCE The convergence of Spanish tradition and avant-garde techniques has given rise to an array of extraordinary cuisines around the world – and Paco Roncero, chef of his eponymous two-Michelin-starred restaurant in Madrid, is one of the exceptional chefs leading this venerable culinary movement. P H OTO G R A P H Y BY PACO R O N C E R O R E S TAU R A N T E



orn in Madrid in 1969 to a family deeply rooted in Spanish traditions, chef Paco Roncero’s culinary journey is a captivating tale of passion, destiny and unyielding dedication. Growing up in a household where his father, a military man from Seville, and his mother, a housewife from Toledo, shaped his early years, Paco’s initial academic path steered him towards studying Biology at university. However, a serendipitous visit to the School of Hotel Management and Tourism in Madrid altered the course of his life, filling him with a profound love for the world of gastronomy — and he quickly realised that cooking was his calling. “Ever since I visited the kitchen of that hotel school in 1989, I knew that this was going to be my profession; it is my passion and, at the same time, my hobby. I fell in love with what I saw there. It was a mixture of the atmosphere, aromas, colours and sensations that I felt.” Paco’s aspirations of becoming a professional chef officially took shape in 1989 when he enrolled in an Advanced Cooking Degree, after which he ventured to England to gain international culinary experience. Upon his return to Spain, he joined the team at Casino de Madrid as a sous-chef, marking the initial steps in a journey that would lead him to head the renowned La Terraza del Casino, now Paco Roncero Restaurant, in 2000. Between 2002 and 2012, the restaurant was afforded the privilege of having culinary genius Ferrán Adrià — the pioneer of molecular gastronomy — as a consultant. Working alongside Adrià and his creative team proved to be one of the most impactful chapters in Paco’s career, as

he gained invaluable insights into haute cuisine during this time. An experience that significantly influenced Roncero’s cooking style; it inspired him to experiment with avant-garde techniques and push the boundaries of traditional Spanish gastronomy, laying the foundations for his now world-famous cuisine. “From 2002 to 2012, we had Ferrán Adria as a consultant and the opportunity to work with his entire creative team. There are many important moments in my career, but working with Ferran Adrià and his team and understanding haute cuisine was what has undoubtedly marked me the most.” Today, Paco Roncero’s culinary philosophy is anchored in values such as respect for the ingredient, its flavour and its provenance, along with a deep appreciation for the teams and suppliers that he works with — as this is what he believes makes one grow in the right direction. “If we talk about products, olive oil is undoubtedly an ingredient that is always present in our menus, not just as another ingredient, but as a main element. In fact, we have an olive oil collection that began as something small, and today, we have more than sixty single-variety extra virgin olive oils. We do research on it all the time. “We have been working with long-term suppliers who know what products we want and who take good care of us in this aspect. We try to use local products, considering that Madrid is the centre of the country, and the products come from all over Spain.” Using regionally sourced ingredients and pairing them with international influences gives Paco’s cuisine its »

LEFT Designed by Jaime Hayon, Paco Roncero Restaurant dazzles with its contemporary spirit and vibrant palette.


LEFT Paco Roncero’s spin on the Spanish classic calamar encebollado (squid with onion). RIGHT Located on the rooftop of the emblematic NH Collection Real Casino de Madrid, this historic and elegant building provides the perfect setting for Paco Roncero’s culinary artistry.


RIGHT Beans with crayfish.

« distinctive edge. Known for his avant-garde and innovative approach, Roncero’s cooking style combines traditional Spanish flavours with modern techniques. He is often associated with molecular gastronomy, showcasing a mastery of skills that involve manipulating ingredients’ physical and chemical properties to create unique and surprising dishes. “[Each dish] involves four pillars that we see as basic: product, flavour, technique and harmony. We try to keep the dishes simple so that people understand them and recognise their flavours. There are many factors involved, but when you make a dish, you know if it will be liked or if it will be controversial. And sometimes we enjoy playing with that. “For me, creativity is achieved mainly by working day by day and then, obviously, by travelling, eating in many restaurants, analysing, studying, reading, observing, discovering, reflecting... From there, we plan the dishes and menus with our teams. Sometimes, we base the dish on a technique, on a product, or simply on an idea.” The culinary offerings at Paco Roncero Restaurant eloquently mirror the chef ’s commitment to culinary excellence, where his carefully crafted dishes showcase a thoughtful blend of textures, temperatures and flavours. Positioned at a juncture of personal and professional fulfilment, Paco Roncero has introduced his latest menu: a 24-course gastronomic odyssey that encapsulates his culinary maturity and steadfast expertise. This engaging proposal flawlessly blends the latest contemporary techniques with the essence of traditional gastronomy,


and, at times, even delves into primitive and ancestral culinary territories. “The [current] menu has 24 steps, and each dish has its own story. One of our classics that continues to win me over is the foie gras and white chocolate Filipino with cardamom or something as classic but with a version of steak tartare. “In terms of [main] dishes, the beans with crayfish incorporate very Spanish roots, but with a sauce with Asian harmonies. In desserts, we have tried to do something different and work with products that are not usual in restaurant desserts: beetroot, black garlic, foie gras, miso, cauliflower... “This menu is the result of playing and experimenting with everything that has formed part of my personality and gastronomic trajectory. It is also the result of looking at the past and the future from a privileged and comfortable position, which allows me to create through passion and with the sole purpose of exciting and making diners enjoy.” Chef Paco Roncero’s gastronomic vision is a reflection of his rich culinary background, drawing inspiration from diverse global food cultures seamlessly woven with the roots of his Spanish heritage. This synthesis results in a mouthwatering array of dishes that exemplify the brilliance of classic international cuisine. Notable appetisers, such as the fusion of anchovies with romesco sauce and yellow chilli, and the inventive cod brandade lemon pie, showcase the chef ’s penchant for the avantgarde. Starters featuring fresh ingredients like shrimp with pink tomato snow, king crab, and sole with black »

PACO RONCERO « butter further emphasise his culinary prowess, where exceptional raw materials take centre stage and give rise to inimitable and tasteful compositions. Highlights such as the interactive bread service, concluding its fermentation at the table before being baked, and accompanied by extra virgin olive oils from an exclusive selection of over sixty monovarietals available in the Paco Roncero workshop oil library, add an extra layer of interactive excitement to the dining experience. Moreover, the unique presentation of select dishes and unexpected wine pairings play a pivotal role in redefining the service and attention in the dining room. With interaction with the diner as the focal point, the restaurant experience is transformed into a genuine gastronomic performance where the boundaries between the dining room and kitchen blur, offering a sensory feast to be savoured with all five senses. “We try to provide our customers with a unique, unforgettable experience through avant-garde cuisine based on the roots of these ingredients and dishes, and service, where it is also very important that they feel special but, at the same time, at home from the moment they walk through the restaurant door.” Located on the rooftop of the emblematic NH Collection Real Casino de Madrid, on the iconic Calle de Alcalá in the heart of the Spanish capital, this historic and elegant building provides the perfect sophisticated setting for Roncero’s culinary artistry. The restaurant’s interior design, envisioned by the renowned Jaime Hayon during renovations in 2007 and 2017, reflects a unique and »

“To do different, new, creative things [with food] and to make people enjoy it is something you can’t describe — we can make people a little bit happier than they were when they came to our restaurant; it’s magic!”

LEFT With its striking interior design, the restaurant’s aesthetic adds to the multi-sensory dining experience at Paco Roncero Restaurant. RIGHT Sole with black butter.



RIGHT Cauliflower and hazelnut white delicacy.

« exceptional style that complements Paco’s creative cuisine. Adorned with vibrant contemporary art, mesmerising geometric shapes and a palette of bright colours, this theme not only enlivens the soul but also captivates the eye, adding to the restaurant’s multi-sensory ambience. Delivering on all fronts, from aesthetics to skill and taste — and continuously exceeding all expectations — has led Paco to amass a collection of accolades that underscore the distinction of his culinary creations. As early as 2005, Roncero’s innovative and restless approach to his craft was acknowledged with the Chef L’Avenir Award, presented by the International Academy of Gastronomy. 2006 marked a momentous year for his career, as he received the National Gastronomy Award, one of the most coveted honours among Spanish chefs, bestowed by the Royal Spanish Academy of Gastronomy. In 2020, Paco went on to earn a distinguished place among the world’s top chefs, securing the 71st position on the prestigious international list, The Best Chef Awards. Demonstrating a continuous ascent, he catapulted to the 45th position in 2021 and further climbed to the 36th position in 2022. Paco Roncero’s eponymous restaurant currently boasts two Michelin stars and three Repsol Suns and is included in the esteemed 50 Best Discovery guide, part of The World’s 50 Best Restaurants brand. Beyond his flagship dining venue, Roncero is also the creative force behind various gastronomic concepts around the globe, including Sublimotion by Paco Roncero (located in Ibiza, Dubai and Saudi Arabia), Estado Puro (present in Madrid and Shanghai), Gastrohub, ‘O’ by Paco


Roncero, and Paco Roncero by the Beach, among numerous other ventures. But the culinary arts is about much more than just gaining international acclaim for Paco. If there’s one message the chef wishes to convey through his restaurants and cuisine, it is that dining at his establishments is synonymous with happiness — these are voyages of taste and enjoyment in which every bite is to be savoured in a unique setting with impeccable service. And to deliver this experience successfully across all his venues, he relies on a few key ingredients: perseverance, hard work, maturity and a remarkable team. “I get up every day with the illusion, the desire and the conviction to do everything possible to be a little better in every way. To do different, new, creative things [with food] and to make people enjoy it is something you can’t describe — we can make people a little bit happier than they were when they came to our restaurant; it’s magic!” Looking ahead for 2024 and beyond, Paco has exciting plans on the horizon. The recent launch of his sixth book, The Silent Insurrection of the Chef Paco Roncero, sets the stage for a year filled with milestones, including the opening of new restaurants in Saudi Arabia and the United States of America. Additionally, he has a deliciously fun project set to open in Madrid in January 2025, promising to reach and delight a broader audience. With so much still to come from the chef, it’s clear that his future holds promise, ambition and the continuation of an incredible culinary legacy.

Eletta Explore.

Hot and cold recipes, made Perfetto.

CREATING EDIBLE ART Vladimir Mukhin, the culinary force behind The White Rabbit, lauded with a Michelin star and two entries on The World’s 50 Best Restaurants list, has brought his creative and gastronomic genius to Dubai with Krasota — an avante-garde restaurant that combines sensory elements, interactive visual art and cutting-edge technology to create a deeply evocative dining experience. P H OTO G R A P H Y BY W H I T E R A B B I T FA M I LY, R O M A N S U S LOV, S V M E L N I KO F F & EG O R Z H E LOV


LEFT Set within the ADDRESS Downtown Hotel in Dubai, Krasota blends haute cuisine with visual art and advanced technology to create an immersive gastrotheatre experience.

I hail from five generations of chefs, and my ancestors were reputed chefs, pastry chefs and bakers. I confess there was a time in my childhood when I dreamed of being an astronaut, but whether I was somehow genetically predestined or my family influenced this passion upon me, I became a chef at a very early age. We could say my career as a chef began at twelve years old in the kitchen of the restaurant where my father worked, in the small town of Essentuki, at the base of the Caucasus Mountains. There, I learned the significant level of commitment required to be a chef, and this realisation ignited a deep passion for cooking within me. All my friends were playing soccer whilst I was cooking. “After high school, I attended Moscow State University of Service Studies, where I studied Culinary Arts. After training in different restaurants in the city, I was 21 years old when I came to the Rosemary Restaurant in Moscow. Full of determination, I said: ‘I want to work here.’ They accepted me, and I was a chef there until 2010 when I was appointed Head Chef at a legendary restaurant in Moscow. With this senior position, I was challenged to update its traditional menu, bringing new ideas to the table. I experimented with traditional and local ingredients and techniques, incorporating modern cooking methods and presentation styles, and it seemed people liked my offering as the restaurant became a hit with food critics and diners. “My springboard came just a year later, by the hand of the visionary restaurateur and executive coach Boris


Zarkov (founder of the White Rabbit Family Group). He gave me the chance to open and manage my own restaurant, The White Rabbit. It opened its doors in 2011, and it was there that I unveiled colourful, seasonal, innovative yet deep-rooted cuisine, long researched and brought to life again from the grey pages of history. Brian McGinn brilliantly documented this vanguard twist of my country’s cuisine in his Chef ’s Table season three. It’s hard to talk about myself this way, but I’m proud to have made a profound change, opening minds and palates. “I’ve worked with Boris Zarkov for eleven years now. We know each other very well and are lucky to have developed a lot of successful projects together, some of them recognised by the Michelin Guide, The World’s 50 Best and other influential acclamations. With Krasota, our concept was different from the other ventures we had planned. The challenge here was to use taste, including all the senses, without losing the importance of flavour in the pursuit of a total experience. To achieve this, you must stimulate the five senses, creating an atmosphere with visuals and sound, accompanied by textures, aromas and other spells. Paintings are doors of perception; finding ways to transfer the feelings and impressions of these works of art into dishes has been a very enriching exercise, opening the possibilities of gastronomic language. “I’ve always looked at a restaurant as a theatrical production. At Krasota Dubai, through the whole experience, you find multiple levels of immersion that combine immersive scenography. The visual change of »

VLADIMIR MUKHIN « Krasota begins with its flawless interiors, designed by Natalia Belongonova. At first, you find yourself in a very intimate and artistic bistro with small tables, bright and sensual at the same time. The floor, walls and ceiling are painted in a velvet smoky pink, a warm and shimmering colour, with big and soft curved textures, similar to the interior of a ballerina music box. Transcending a theatrical canopy of pink, you’re ushered to a hidden room: the gastro-theatre. “There, immersed in the two dimensions of Anton Nenashev’s (film director and co-owner of Krasota) digital and interactive visual art, we seduce the senses of our guests. Here, our guests connect visual and sound perception to taste buds. Music helps to not just conduct the tempos and rhythms but also punctuates the narrative. Sometimes, it is played as an apparent faceless background to reveal the space for a new sensory connection or immerse guests in a particular internal stage experiencing pleasant and exciting emotions. “I hope guests feel more than they think and are emotionally touched, realising the force of beauty — that’s what the word ‘Krasota’ means. Beauty can induce our minds into a new conscious state. Nicholas Roerich, one of the painters honoured in our theatre, said: ‘In beauty, we unite, through beauty we pray, with beauty we conquer.’ His conquest was no other than Shambhala, although his quest from Altai to Tibet was revealed to be not only a physical place that we can find on a map but ‘a pure land within the human realm’ as Dalai Lama explained later in

1985. Krasota is an invitation, a journey to this inner beauty space through the doors of food and art. “There’s a unique force of inspiration behind each dish that compounds the menu. I have a wide range of elements to play with. On one side, the painting itself, a whole universe of feelings, emotions, concepts, colours and textures… it’s art. Then, we also have the painter’s biography, including the historical period and geography in which the author lived. Then, Anton Nenashev’s signature visual art brings the paintings to life, and the interactive table adds a visual dimension and external sound to the dish and conjures motion. Those are sensory elements I can play with to highlight textures and flavours. Embedded with all these universes, I started conceptualising the eight dishes that comprise the Imaginary Art menu at Krasota Dubai. “The link to the author’s canvas is different for each dish. The intricacy and games corresponding between my dishes and the artists’ work can be revealed, mimicking textures and playing with synaesthesia. For example, the lines of fresh, crisp almonds in the crab, almonds and limoo amani dish, bring with each bite the inner sound of the crystallised texture of Mikhail Vrubel’s painting technique. This laminated, soft crunchiness can be heard internally from the mouth and is visually exalted by Nenashev’s impressive crystallisation visuals on the 360-degree screen and table, accompanied by a suggestive surrounding sound. “Paintings have always inspired me. As Kandinsky said, ‘There are two ways of perceiving colours: when they are combined and when they are not combined’ — »

OPPOSITE Appetiser tartlet made with traditional crispy Arabic bread and topped with fresh green peas and caviar. LEFT Many of the dishes on Krasota’s menu are inspired by painting, and during the dining experience, guests will be exposed to various sensory cues referencing the artwork.



LEFT Black cod, plum and fig.

« and this is applicable to taste as well. The art of a chef is to create harmonies of flavour and stimulate the palate. I’ve always felt that gastronomy is edible art; its very impression can only persist in memory. This gives it a very interesting dimension. A dish could be considered a painting, and the first perception a diner has is visual. The smell comes second, initially as an external signal along with taste. The dish’s textures and temperatures play with the sense of touch through the different receptors on the skin, lips, tongue and palate. Sound can be conducted through external noises and music in our gastro-theatre, but also through the textures of food, such as melting and crunching, which can be subtle or loud, and the dish becomes a multi-sensory creation. “One of the things a chef and an artist have in common is the reflection of themselves in their creations. This is a big responsibility, as your creations also contain a message, feelings and emotions your guests will receive. Even if you try to be as objective as possible, you will always reflect on what you create; it is part of you. There is no distance between what I create and my life. Cooking is a lifestyle; your creativity stays connected all day. “I have many favourite ingredients, including those that remind me of home and my childhood, such as rye bread with its unique flavour, lightly salted cucumbers, buckwheat or Kostroma salt, to those discovered around the world visiting markets for more than a decade and exchanging experiences with my colleague chefs. Not to mention superfoods, something I am personally very


interested in, such as the sea buckthorn berries that I brought from home. It is a prickly plant that produces orange berries with a unique and complex taste. Its notes vary from sour to tart, as well as fruity and slightly sweet. It is an amazing berry that fires up your taste buds in all sorts of ways. The diversity of its taste allows me to create a special sensory moment for guests. “Introducing locally sourced ingredients has been a significant and thought-provoking journey for our team, rooted in a deep sense of curiosity and responsibility to honour the land that hosts us. In our commitment, we’ve fostered connections with local farmers and actively sought out local ingredients. Prominent in the region, dates play an important role in one of our appetisers. We also use a date distillate, embracing the Arabic culture in the use of beverages, and homemade date vinegar to marinate our black cod dish. I also use traditional crispy Arabic bread to create a delicate tartlet for our special appetisers, crowned with fresh green peas and the best, high-quality caviar. “Loomi scent is present in our crab, almonds and loomi amani (dried lime) dish, as well as the white truffle and loz akhdar (green almonds) dish. We know this is just the beginning of our exploration into this enriching culture as I continue exploring local traditions, ingredients and techniques. Besides these locally sourced products, including quality organic greens, I like to bring strawberries, sea buckthorn, cloudberries, green gooseberries, and red and black currant from my country’s forests to share the scents of my childhood with my guests. They taste very »

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VLADIMIR MUKHIN « special when handpicked in wild green habitats, and I feel that when you come to a new city, you have to bring something genuine and new. “There are multiple external elements that can be a source of inspiration for a chef, and we can sort them into categories according to the context. Absolutely everything can be a source of inspiration, but if you ask me what makes the creative process or a dish special, I would say that it happens when it is a vivid reflection or a first-person experience, whether for my guest or me. “For instance, during my creative process for the black cod, plum and fig dish, inspired by Ivan Aizakovsky’s most acclaimed the 9th Wave from 1850. I went on a sailing trip through the Norwegian fjords, where we experienced a serious sea storm. The impressions

captured on an unforgettable journey sailing through a storm are transformed into a dish that transports diners to Aivazovsky’s painting. Thin slices of plum represent the beauty, power and movement of the waves, while the black cod provides a salty contrast to the sweetness of the fruit. “Each dish’s plating follows an accurate customising process and is conceived and tailored to immerse the guest into a sensory experience supported by the visual art narrative. For Petrov-Vodkin’s act, the tuna, red currant and rhubarb milkdish is served on a porcelain plate specially handmade for our performance and decorated with paintings of the artist’s most iconic symbol, the red horse. The glass we use alongside this amazing plate is identical to the one he painted in his still life, Lemon and Glass, and is projected onto the interactive table, »

“I hope guests feel more than they think and are emotionally touched, realising the force of beauty — that’s what the word ‘Krasota’ means. Beauty can induce our minds into a new conscious state.”

RIGHT The gastro-theatre features a circular design, allowing guests to experience the full extent of the visual aspects without disruption. OPPOSITE Foie gras, honey meringue and black truffle.



LEFT Strawberry watermelon, finger lime and shiso leaf.

« inviting guests to play with the lemons as if they were inside a multi-dimensional canvas. An iced but hot dish, it represents duality and combines opposite forces to match the selection of Vrubel’s The Demon Seated and The Swan Princess. Frost and crystallisation are emblematic textures of his technique. He passionately studied and observed these and other natural physical processes in nature that inspired his art. “Bringing visitors right into the heart of each canvas scene is achievable due to the circular design of the room, which eliminates the limitations of rectangular spaces, such as image distortion at corners and diminished vibrancy caused by light reflections. The circular room ensures accurate colour dispersion and illumination, offering a window-like experience without unwanted disruptions. Immersed in such a visual experience, cuisine plays a perfect duet accurately designed to perform a multi-sensory role. Integrating artificial intelligence (AI) adds another layer of uniqueness. Our AI is trained to discern plates from other objects, identify the plate’s centre and separate food from the plate itself. This brings an enchanting quality to the experience, as any movement of the plate triggers corresponding visual effects, ensuring a seamless synchronisation of elements. “In terms of the technical aspects, the experience results from a complex blend of technologies. Overcoming the challenge of seamlessly projecting content was made possible by employing a ring of twenty projectors. Each guest has an individual projection setup, resulting in


high-precision imagery with remarkable pixel density visible on the tabletop. Industrial machine vision cameras enhance interactivity, tracking tabletop interactions and distinguishing hands and objects via optical tracking (particularly noticeable in the last scene dedicated to Malevich). “Krasota Dubai offers a unique experience from a culinary point of view. Food enthusiasts can expect genuine cuisine synchronised and tailored to perfection with the highest quality visual art. The menu is a curated multisensory experience playing with both external and internal senses, an edible musical score of beauty that originates not just from our innovative use of imagery and technology but beyond conventional formats to transform art pieces into captivating dioramas. “Our most recent launch in Dubai is our Imaginary Future show at Krasota Dubai’s gastro-theatre. With this new season, we aim to broaden our guests’ horizons with two different proposals. Our new show explores the future of humankind through potential scenarios. These scenarios encompass humanity’s ventures into space, transformations in production methods, coexistence with robots and the ever-evolving world of technology. Our intent is to reflect on how human identity remains amid these transformative forces. The team is really excited about this launch, considering the year-long journey and the extensive efforts to meticulously prepare the new set and experience for our esteemed guests, making it even more captivating.”

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WHEN LIFE GIVES YOU LEMONS Obsessed with all things fruity, fresh and full of flavour, chef Julien Dugourd crafts exquisite pastries that excite the palate and evoke emotion. Whether creating something sweet for his duo of new pâtisseries in Nice and Paris or developing dreamy desserts for big names like Dior and Mercedes-Benz, his pastry masterpieces are always beautiful, balanced and baked with love. P H OTO G R A P H Y BY YA N N S AVA L L E B LY S A RT



orn and raised in Gérardmer, a picturesque town set in the Vosges region of northeastern France, Julien Dugourd was shaped by the strong values of respect and hard work instilled in him by his grandmother and mother. Realising that academics weren’t his strongest suit, Dugourd set his sights on becoming a chef and enrolled in culinary school. Initially, he started in the kitchen but finished specialising in ice cream, chocolate and confectionery. After his apprenticeship at Michelin-starred Hostellerie des Bas-Rupts, Dugourd’s career trajectory changed when he took his first job with Marc Veyrat at his pair of three-Michelin-starred restaurants. Here, Veyrat asked Dugourd to fill in at the restaurant’s pastry lab, and he obliged. Since that moment, the siren song of pastry proved irresistible, and Julien found his calling in the world of desserts, working for a host of esteemed restaurants, including the team of three-Michelin-starred Jean-Georges Klein in L’arnsbourg and Alain Ducasse at Hôtel de Paris. During this time, Julien actively participated in European pastry championships, eventually clinching first place after securing third and second positions. This led him to the kitchen of Christophe Michalak at Plaza Athénée in Paris, where he simultaneously trained for selection in the World Pastry Championship.

After this incredibly enriching phase, Julien relocated to the south of France, serving as the Pastry Chef at Château de la Chèvre d’Or in Eze-Village for a remarkable thirteen years. Finally, on 15 June 2023, Julien realised his lifelong dream of opening his inaugural pastry shop in Nice, a town he holds dear. He then launched a second establishment in Paris on 15 November 2023 alongside business partner Nicolas Crenier, marking another massive milestone for the chef. Throughout his career, Julien has also collaborated with esteemed brands such as Christian Dior, Mercedes-Benz, Bell & Ross watches, and Alpine in Formula 1. “The rigour of the chefs I worked for during my beginnings helped me throughout my career. I kept this rigour and hard work in my own pastry labs, but I made sure to have a more relaxed atmosphere. Michalak is the one who really shaped my creativity and inspiration. Then, with the years that passed, I developed my own signature touch.” With a culinary philosophy based on simplicity and efficiency, Julien focuses on creating visually stunning and technically sound desserts that are not overly sweet. Through the artful use of lemon — his favourite ingredient — he is able to balance the sugar, thereby drawing attention to the harmonious flavours of all the ingredients on the plate. More than just pleasing the »

LEFT The interior of Julien’s debut pastry shop in Nice, France.




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LEFT Tonka bean Saint Honoré with vanillamascarpone cream, coconut whipped cream, liquid caramel, caramelised choux buns and puff pastry. RIGHT Mexican chocolate bars handcrafted by Julien Dugourd.


RIGHT Trompe-l’oeil lemon dessert filled with lemon cream, lemon-basil bavarois, lemon biscuit and a runny basil centre.

« palate, he hopes to share knowledge and conjure emotions with his creations. “I am passionate about pastry and mostly culinary art as it reminds me of architecture. I think we can share messages through our creations. Food and art, in general, are about sharing and exchanging with others. There is nothing more beautiful than creating a feeling or an emotion for someone as they experience your pastry or art. Being a chef is truly fascinating as we get to pass on our knowledge. I believe sharing our values and knowledge with the younger generations is extremely important. “I have always worked hard to succeed in life. I never gave up and always took on new challenges. My goal has always been to succeed and to share my passion with the younger generations. But most importantly, I have always been rigorous. Rigour is essential in our field in order to obtain regularity and homogeneity and aim towards perfection.” The transition from working under renowned chefs to commanding his own brigade at his two new pâtisseries has not dulled Dugourd’s commitment to consistency and hard work. Managing his teams intelligently, he strives to impart the importance and meaning behind their work while fostering a relaxed atmosphere. For Dugourd, leading a kitchen is an opportunity to set an example and demonstrate the significance of the team’s


collective efforts. However, the challenges of running a pâtisserie are not lost on him. Beyond the usual hurdles of entrepreneurship, Dugourd emphasises the need to align his team’s vision with his own, ensuring clients not only enjoy his desserts but also grasp the philosophy of dedication, hard work and communion that goes into every one of his creations. “When you open your own business, you face many difficulties and challenges. Many are common to any person opening a business. But for me, it is mainly to make sure everyone I manage aims in the same direction and to ensure I am able to share my philosophy and my vision with my teams. You also have to be able to satisfy your clients. Not only do I have to make sure they are happy with my desserts, but they also get a certain understanding of my vision and what I am trying to achieve as they take a bite into my pastries. It is really important for me that they get that feeling of happiness and satisfaction, but they also get to see my philosophy of sharing happiness, love, dedication and hard work behind it. For me, it is a sense of togetherness.” More than just a sanctuary of sweet treats, Dugourd’s pâtisserie in Nice is a reflection of his personality and values. The chic yet understated décor, with a palette of white, wood and warm colours, creates an inviting space reminiscent of a welcoming home. With the pastry lab connected to the tasting room, the open-plan setup gives »


HELLENIC BLISS Beyond providing unparalleled villa experiences, Five Star Greece goes the extra mile, guiding guests on captivating gastronomic journeys amid whispering olive trees and refreshing ocean breezes, all while shining a light on Greece’s eternal magic.


reek writer and journalist Nikos Kazantzakis once said: “I felt once more how simple and frugal a thing is happiness: a glass of wine, a roast chestnut, a wretched little brazier, the sound of the sea. Nothing else.” Just as these were the simple joys in Greece in the twentieth century, they continue to endure as timeless pleasures in the modern age. However, the wine in your glass may now be expertly poured by a dedicated wine butler selected from your luxurious villa’s extensive wine cellar. The chestnuts could be transformed into a velvety purée adorned with mastiha-infused whipped cream and carob slivers, carefully crafted by your personal five-star chef. The after-dinner brazier might take the form of a sunken firepit on a starlit deck. The dining table could be laid beneath the striated shade of a bambooroofed pergola, by the beach, on a scenic terrace, or under the branches of an ancient olive tree. Nevertheless, the moon ascending from the sea evokes the same old Greek magic, and the sound of the waves remains unchanged as it laps the shore of your villa’s secluded beach. At the same time, on the mainland, vast estates with acres of land yield fresh fruits and vegetables from their own organic farms, while villas nestled in the heights of mountainous islands, where goats and sheep traverse from hills to beaches, have access to the tastiest local cheeses and succulent lamb. In the seafood-rich Aegean islands, the local fishermen know precisely who to contact upon catching a prized fish. On Crete, in a remote region famous for its produce and

unique banana groves, a beach villa lying in splendid isolation on a vast sandy beach offers private olive oil tasting – a delightful surprise for those unfamiliar with this experience. Afterwards, sip on wines from dynamic young winemakers who use the latest holistic and naturopathic methods, and toast to a day well spent in the Land of the Gods. Five Star Greece offers this and so much more. Over and above finding the best-suited villa for their clients, the company goes above and beyond to curate extraordinary experiences, including arranging in-villa professional chefs. Renowned culinary master Christos Diamantis stands among the exclusive group of chefs who can be booked with a villa to create original and authentic menus tailored to guests’ preferences. Cooking lessons and the opportunity to learn about sourcing and preparing fresh, local ingredients from a villa chef are also popular among guests and can be organised upon request.

Visit to arrange your next private villa experience in Greece.


JULIEN DUGOURD « visitors an insider’s look at the creative process behind the delectable creations. “I am really pleased to have been able to open my first pâtisserie in Nice. It is a town that I particularly love. We have been able to build a pastry shop that reflects who we are (my wife, Aurélie Dugourd, and I, as we jumped into this together). It is a place full of life where we can welcome people as we would welcome them into our home.” Diners at Dugourd’s pâtisserie can expect an array of small pastries crafted from seasonal fruits, natural products, minimal sugar and no synthetic additives. The commitment to using the highest quality natural ingredients carefully sourced from local suppliers and adhering to seasonality defines the ever-evolving menu, which takes inspiration from the chef ’s surrounding environment — and with Paris and the Côte d’Azur as his muse, he creates some true masterpieces. “While creating my desserts, I get my inspiration in many ways, but mainly through art and nature. I always try to be creative and open, but mostly, I try to be attentive to my surroundings and see and understand what is happening. I get my ideas from many different things to develop my pastries. “I always start with a blank page, and then I let the inspiration flow from the art or the construction I have seen to help me design my dessert. I then continue on with »

“Food and art, in general, are about sharing and exchanging with others. There is nothing more beautiful than creating a feeling or an emotion for someone as they experience your pastry or art.”

LEFT Julien Dugourd’s pastry shop opens up into a tasting room decorated in a welcoming aesthetic akin to the chef’s dining and living room at home. This space is also connected to the pastry lab, giving visitor’s a behind-thescenes glimpse at how the pastries are made. RIGHT Caramel apple tartlets with a sweet tart base, vanilla-mascarpone cream, caramelised apple brunoise, apple compote and poached apple slices.



RIGHT Fig and currant soufflé tartlet.

« some texture so it can be tasty. I try to play with textures, softness, crunch and melting while keeping everything homogeneous. “I believe that the key to a successful dessert is that it must be pretty to the eye, balanced, with very little sugar, lots of fruits and, of course, a lot of love. It must come from the heart. Always.” Although Julien constantly innovates and creates new pastries — many of which have gained him worldwide acclaim thanks to social media — one magnum opus stands out among all his inventions: the Vanilla Diorama. “I am particularly proud of my dessert, Vanilla Diorama, that I created for Dior in 2021. We created this dessert for the launch of the perfume Vanilla Diorama. It was the most beautiful and amazing experience of my professional career. Being able to collaborate with one of the most prestigious luxury brands in the world was a true honour and privilege. “Monsieur Dior had left some notes about his dream dessert. I started with these few lines to create a small, round dessert with a velvet texture. This was done on purpose to take us back into the fifties and his childhood house in Granville. The cake’s topping was marked by his very own pencil marks as he would have signed the dessert. What makes it so special is its rarity: it was only available for a short period of time.


“I have obtained some other recognitions over the years, but the most important to me is my first European competition when I finished third, then second to finally win the European Cup in 2007. I then won additional competitions and was selected to participate in the World Pastry Cup as a sub for the French team, which was incredible for me. “We have also just received a prize from ‘LA LISTE’ for one of the best pastry openings in the world and other recognitions that have helped me move forward in my career. However, the best of all will always be my collaboration with Dior.” Looking to the future, the chef has some exciting new collaborations on the agenda, and he aims to keep his focus squarely on delivering the best desserts he can at his Nice and Paris pâtisseries. With so much to look forward to and so much triumph thus far, Julien is a shining example of how hard work, passion and compassion are the key ingredients to success. “You have to work hard to succeed, but you also need to believe in your dreams. You must never give up and never listen to the people who tell you that you will not succeed. You also need to reach out to the younger generations that need your help and guidance. I strongly believe that helping others helps you become a better version of yourself each day.”

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INSPIRED BY NATURE Inspiration is something that ignites our passion for the new and exciting. It can be found in the most unexpected places, and at Thirty-Nine Monte-Carlo, chef David Knapp has unearthed a true culinary gem from the heart of nature.

LEFT Chef David Knapp, Culinary Director of Thirty-Nine Monte-Carlo, takes an inspirational walk through nature. BELOW David’s most recent dish inspired by nature and the current season: grass-fed ribeye steak, caramelised figs, dandelion flower and Perigord truffle.


n a world where health and wellness are becoming increasingly important, the quest for a healthier lifestyle has never been more crucial. Chef David Knapp believes that true healthiness should be as natural as possible, and where better to draw this natural inspiration than from the bounties of the surrounding environment? Whether it’s something grown in a garden or a story from a friend who had a memorable dining experience, the sparks of inspiration are everywhere, waiting to be discovered. This time, David’s culinary journey was inspired by a leisurely walk through the hills of the local region, a place teeming with natural treasures. As winter begins to cast its chilly spell on the South of France, the options for spring and summer vegetables dwindle. Yet, Thirty-Nine Monte-Carlo’s chef sees this as an opportunity to get creative and innovative. He has set his sights on finding wild ingredients free from pesticides, aligning perfectly with his vision of healthy, natural cuisine. In the region surrounding the club, an 78

abundance of these ingredients can be found, including wild salad herbs, luscious figs and plump blackberries. On one of his latest inspirational walks, the New Zealand-born chef envisioned a new seasonal dish that would pay homage to the natural surroundings. The result is a masterpiece: grass-fed ribeye steak, caramelised figs, dandelion flower and Perigord truffle. This dish captures the essence of the season, where the softness of the figs complements the seared entrecote’s crispness, and the spiciness of the dandelion leaves adds a fiery kick. The dish is artfully finished with a rich black truffle jus that awakens the diner’s senses with its intoxicating aroma. The process of creating this gastronomic masterstroke is meticulous. The grass-fed ribeye steak is seasoned with Maldon sea salt and black pepper and then left in the fridge for fifteen minutes to rest, allowing the flavours to penetrate the meat. The steak is then cooked sous vide at 57 degrees Celsius for approximately 2.5 hours, achieving the perfect medium-rare doneness. Finally, it is seared at high heat and allowed to rest before being expertly carved. The figs, meanwhile, are a work of art on their own. Caramelised with coconut flower sugar and lime zest, the lime’s tangy notes cut through the sweetness of the truffle sauce, creating a harmonious blend of flavours that complement the main course. The result is a dish that not only nourishes the body but also tantalises the taste buds with the flavours of the season — and serves as a testament to the infinite inspiration that surrounds us, reminding us to take a moment to explore the world outside our doors.










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The Art of Mixology Nestled deep in London’s lively Covent Garden, One Aldwych is a hub for art aficionados, attracting lovers of all things creative with its remarkable collection of works from some of Britain’s most fascinating artists. At the heart of the hotel lies the ever-stylish Lobby Bar, where soaring ceilings, double-height windows, and an art deco feel unite to create a sophisticated ambience perfect for sipping and savouring a sublime selection of drinks and light bites. The special Gallery Menu, curated in collaboration with cocktail connoisseur Marcis Dzelzainis, the creative mind behind some of London’s best-loved bars, offers a fusion of art and mixology. Comprising nine cocktails and three mocktails, each libation draws inspiration from the hotel’s 400-strong collection of mixed-media contemporary artworks and the artists behind them, creating a sensory

experience that captivates both the palate and the eye. The artistic influences range from Emily Young’s graceful limestone carved head of Dionysus and André Wallace’s iconic sculpture, The Boatman, to the bold canvas of Philip Diggle and the cleverly crafted paper mâché pooches by Justine Smith. In a move reminiscent of the art world’s collaboration with diverse talents, the Lobby Bar team and Marcis Dzelzainis have joined forces with small British artisans in the development of this menu. The result is a selection of unique drinks that pay homage to the artists and champion the diverse array of flavours brought to life by local producers. In doing so, the menu explores the profound connection between nature and the artist, mirrored in the cocktails and the enthralling artworks that inspired them. »


BLUEBERRY ENZONI Imbuing the drink with the punk energy encapsulated in Phillip Diggle’s bold and vibrant Michele Foucault painting, this cocktail’s colours reflect those in the artwork, while its flavours embody the dynamism of the piece and the 1970s and 80s punk movement itself. It brings together Beefeater 24 gin, Campari, Capreolus Raspberry Eau de Vie, lemon and blueberries, creating an irreverent and fun tipple that is floral and fruit-driven with a hint of bitterness.


OLGA’S HEAD With key notes that are minimal, brutalist and monochrome, this cocktail perfectly reflects its muse: the traditional bronze cast Girls Head by André Wallace, recipient of the Sainsbury Award for Sculpture in 1974. Much like Wallace’s works, this gin-based cocktail is stripped to its essence to showcase the beauty of its constituents: Plymouth Gin, Capreolus Blackberry Eau de Vie and lemon, garnished with fresh eucalyptus.


ROSALIND Rosalind, meaning ‘beautiful rose’, draws its inspiration from esteemed contemporary stone sculptor Emily Young’s exquisite Dionysus sculpture, intricately carved from Purbeck limestone. Crafted to embody the essence of Bacchanalian delight, this cocktail blends notes of rose, raspberry and fizz. It features Sapling Vodka, Aker English Rosé Aperitif, Capreolus Raspberry Eau de Vie, Vault Aperitivo Bitter, Henners Sparkling Wine and grapefruit oils, garnished with raspberry dust and a grapefruit twist.



Making Memories © #visitrheinmain, David Vasicek



Through her paper-covered pooch, Lizzie, artist Justine Smith challenges the conventional notions surrounding money and its value, highlighting the fundamental reality that, at its core, a banknote is just a piece of paper. Like Lizzie, who’s swathed in Pound Sterling notes, this artwork’s paired cocktail is quintessentially British. It comprises Hendrick’s Gin, Earl Grey tea distillate, Capreolus Quince Eau de Vie, lemon and honey, finished with strawflowers and a verbena leaf. Bright, floral and fresh, this concoction enhances the bergamot notes in the Earl Grey with the addition of honey.


“Let them sleep in! They deserve it.” Even our youngest guests know this: at FA M I LUX R E S O RTS , the first premium hotel group exclusively for families with children, your kids will be taken care of from morning till night – and for you, a well-deserved break and palpable relaxation await.






WINTER WONDERS REIMAGINED From the spellbinding Swiss Alps to the majestic Kitzbühel mountains, GlobeAir whisks us away to the world’s most exclusive winter destinations, offering the ultimate in luxurious private jet journeys.



t GlobeAir, luxury isn’t just a service; it’s an art form, constantly evolving to surpass the dreams of its discerning travellers. This winter, witness the curtain rise on GlobeAir’s exclusive collection of luxury experiences, each tailored to transform your journey into a legendary adventure. Europe’s most coveted winter sanctuaries, now veiled in snow, await your arrival. From the pristine slopes of St. Moritz to the enchanting expanses of CransMontana, GlobeAir curates your passage to these winter wonderlands with unmatched elegance. Nestled within the Swiss Alps, The Chedi Andermatt serves as your five-star sanctuary, where luxury knows no bounds. Your voyage begins with GlobeAir’s seamless private jet service, where you’re enveloped in comfort as you soar through the skies towards the breathtaking Urseren Valley before arriving at The Chedi Andermatt. A palatial slopeside oasis where Swiss traditions intertwine with Asian elegance, every detail here is crafted for lasting memories, from the welcoming glow of a fireplace to the intricate flavours of a gourmet meal shared under the stars. In Austria, the Grand Tirolia embodies the pinnacle of Alpine majesty. Travel with GlobeAir and find your suite’s window framing the majestic Kitzbühel terrain,

CLOCKWISE FROM OPPOSITE This winter, GlobeAir is offering travellers the peak of luxury in Europe’s most exclusive snow-dusted destinations; always putting comfort and safety first, the interiors of GlobeAir’s aircraft are fitted with sumptuous finishes to guarantee a relaxing flight; with GlobeAir, travellers can experience the best of St. Moritz, a destination that’s always been synonymous with sophistication; dedicated to creating seamless travel, GlobeAir takes care of all the details so that guests can enjoy their holiday to the fullest; a winter vacation in the alps wouldn’t be complete without skiing, and GlobeAir grants travellers access to the finest slopes in Europe.

a panorama complemented by the understated luxury of your GlobeAir journey. Every sense is indulged at this exquisite hotel, from the embrace of plush interiors to the crisp Alpine air that greets you each morning. Imagine a weekend where your aspirations take flight against a backdrop of endless blue. Your tailored adventure to Crans-Montana begins with a private flight to Sion, a champagne welcome, and a stay at the ultra-luxe Crans Ambassador hotel and spa. Indulgence is redefined with ski passes and culinary masterpieces, ensuring a Swiss escapade that resonates long after your return. St. Moritz is synonymous with sophistication, and in partnership with the Kulm Hotel, GlobeAir crafts more than just a getaway — it’s a foray into the extraordinary. Gourmet dining, all-inclusive skiing and the thrill of bobsleighing are curated to elevate your St. Moritz visit into an immersive journey of delight. Boasting more than fifteen years of leadership in private aviation, GlobeAir stands unrivalled in its mastery of crafting bespoke travel experiences. The company exemplifies an unwavering commitment to safety, luxurious comfort and personalised service, making it the ultimate choice for discerning globetrotters. As winter calls, entrust GlobeAir to craft your idyllic escape, where every detail is a thread in the tapestry of an unforgettable voyage.



URBAN OASIS Boasting an energy as electric as the city it calls home, the inimitable W Hong Kong beckons guests on an unexpected journey of delight.


city that never sleeps, there’s a palpable energ y that pulses through Hong Kong. Its neon-lit alleys crisscross like interconnected veins, painting a vivid picture of a metropolis in constant motion. Around every corner, a surprise awaits: shrouded between towering skyscrapers, ancient temples echo with the whispers of history while bustling open-air markets overflow with the scents of sizzling street food and high-end boutiques beguile with their gilded entryways. A mesmerising urban jungle laden with contrasts, where the tranquillity of lush green parks meets the frenetic pace of modern life, there’s no place quite like Hong Kong. Nestled in the heart of Kowloon, the city’s vibrant multicultural hub, W Hong Kong invites guests to explore all that makes this South China gem unique. Mimicking its surroundings, the hotel unfolds in a mosaic of modernity and tradition interspersed with natural elements, fostering an ambience that inspires both creativity and relaxation. Envisioned by the creative minds of Yasumichi Morita from Japanese firm Glamorous and Nic Graham of g+a in Australia, W Hong Kong proudly boasts 393 rooms that beckon guests to retreat, unwind and dream amidst the dynamic cityscape. More than just a hotel, W Hong Kong aims to immerse guests in the magnetic spirit of Hong Kong, taking them on a journey filled with surprise and delight — and this all begins at the hotel entrance. Upon arrival, guests are welcomed by a dazzling 130-foot-tall twig-light column

CLOCKWISE FROM OPPOSITE W Hong Kong’s entrance boasts a dazzling 130-foot-tall twig-light column; W Hong Kong’s interior combines modern and traditional elements with touches from nature; KITCHEN serves a buffet of international delights to the backdrop of Victoria Harbour.

crowned with an eye-catching W insignia, setting the stage for the magical experience that awaits within. Stepping inside, colossal tree trunks ascend through the hotel, culminating in a cascade of butterflies on the 76th floor, home to the highest outdoor pool in Hong Kong. Guided past the enchanted library by a mesmerising path of trees, guests are led to the rooms and suites, designed by g+a and Glamorous in eight different styles. Whether you’re a weekender looking for a laid-back escape or a business traveller wanting to unwind, each room offers a calming embrace with its nature-inspired theme. Bathed in sunlight from floor-to-ceiling windows, the »



« rooms offer uninterrupted views of Victoria Harbour or downtown Hong Kong — and at night, the twinkling skyline lights seep in, soothing you to sleep. For an extra dose of luxury, the hotel’s Extreme WOW Suite offers 2,000 square feet of pure indulgence. With double-height ceilings, an equisite bathroom offering panoramic views of Hong Kong’s harbour, and enough space to host a fabulous dinner party for eight, this suite epitomises opulence. If dining out is more your style, the hotel’s culinary venues deliver a feast for the senses. KITCHEN, decorated in a cloak of whimsy, impresses with an international buffet featuring cold cuts, seasonal delights, fresh seafood, hearty salads and a decadent dessert bar. For discerning food enthusiasts looking for a blend of nostalgic Hong Kong cuisine and contemporary flair, award-winning Sing Yin Cantonese Dining, led by W Hong Kong Chinese Executive Chef Mr Simon Wong, is a must-visit. To round the night off on a high note, visit WOOBAR to sip on chic signature cocktails among Hong Kong’s stylish influencers. Whether you seek design inspiration, the latest in fashion, soulstirring music, or simply a space to refuel, W Hong Kong is the place where those in the know connect. Feeding your soul is equally as essential as conventional nourishment, and W Hong Kong’s bliss® spa makes pampering yourself an effortless affair. Boasting over 14,500 square feet of relaxation facilities with two luxury couple suites and nine treatment rooms


CLOCKWISE FROM TOP LEFT W Hong Kong’s Extreme WOW Suite offers 2,000 square feet of pure indulgence; the Extreme WOW Suite comes complete with a lounge and dining area big enough to host a dinner party for eight; WOOBAR offers chic signature cocktails in a stylish ambience; WET Pool is Hong Kong’s highest outdoor pool and offers incredible views of the city’s skyline.

overlooking the harbour, it’s the perfect place to relax and rejuvenate. Guests also have full access to the hotel’s range of wellness facilities, including a vitality pool, aroma steam room, sauna, experience shower and gym outfitted with world-class Technogym equipment. After revelling in a mani and massage, head to the hotel’s 76th floor to enjoy an afternoon soaking up the sun and savouring a cocktail or two at WET DECK and Pool, Hong Kong’s highest outdoor swimming pool that’s framed by a majestic mosaic mural on one side and sweeping city views on the other. Beyond just a haven for luxury accommodation and leisure, W Hong Kong is an idyllic location for celebrating any occasion, from extraordinary weddings to extravagant birthday bashes and unforgettable business events. The WED YOUR WAY experience, in particular, is a true highlight, where every aspect of your special day is delivered in unmatched style — think traditional Chinese knot chandeliers, 21-foot ceilings and runway-ready catering at GREAT ROOM. Meanwhile, corporate clients will find it easy to fuel their creativity in the hotel’s 1,200 square metres of stylish and versatile conference and function rooms. With a state-of-the-art lighting system and a meeting setup aligned with the hotel’s Whatever/ Whenever® philosophy, W Hong Kong ensures top-notch productivity where ideas flow freely and meetings evolve into fruitful collaborations.


you don’t have to choose anymore... 5* hotel, 71 rooms, suites and studios 1000m2 holistic spa 1000 burgundy wine references


hether drawn by its historical allure, gastronomic delights, or promise of holistic well-being, Hôtel Le Cep stands ready to turn your visit to Burgundy into an unforgettable experience. Nestled in the historic center of Beaune, Hotel Le Cep is conveniently located beside the renowned Hospices de Beaune. Recognized as the gateway to the prestigious Grand Crus Road, Beaune is celebrated as the City of Wine, guiding travelers through the renowned wines of Burgundy. This five-star establishment stands as an esteemed institution for epicureans worldwide, garnering numerous awards and distinctions.

Penetrate the heart of the Holistic Spa Marie de Bourgogne in Beaune, a unique space which is more than a thousand square meters dedicated to well-being, in which Ayurveda, the Indian ancestral healthcare serves the well-being of humankind. The hotel features an in-house Ayurvedic Doctor who crafts personalized wellness plans tailored to the unique needs of each guest. The cures provides a range of treatments, from rebalancing to detoxification, with the support of experienced practitioners and a nutritionist. Guests can indulge in nourishing Ayurvedic cuisine, participate in yoga classes, engage in meditation sessions, and explore vineyards through guided walks as part of their holistic well-being experience.The knowhow of the team is available punctually or for a cure ranging from 3 days to 3 weeks, Hôtel le Cep & Holistic Spa Marie de Bourgogne 27, rue Maufoux - 21200 BEAUNE - FRANCE T. +33(0)3 80 22 35 48

ICON OF THE EMIRATES Its prime position on the famed man-made archipelago known as Palm Jumeirah, along with a plethora of premium dining and entertainment options, has made Atlantis, The Palm a landmark destination in the United Arab Emirates.


pening its doors in 2008 as the first hotel resort on the Palm Jumeirah crescent, Atlantis, The Palm has swiftly become a cultural icon and a beacon of luxury in Dubai. Situated at the tip of the majestic tree-shaped archipelago, this world-famous resort offers unparalleled views of the Arabian Gulf and glittering cityscape beyond. Encompassing an impressive 46 hectares, Atlantis, The Palm was not designed just as a hotel but, instead, was envisioned to be an allencompassing entertainment destination, drawing inspiration from the fabled island of Atlantis. Complete with awe-inspiring architecture that seamlessly blends modern design with mythical motifs, Atlantis, The Palm is renowned as one of the globe’s largest hotels, housing 1,455 rooms, each meticulously crafted to provide a luxurious and comfortable retreat for guests. From exclusive rooms to opulent suites, the resort offers various accommodation options for every preference. The most coveted, however, are the breathtaking Underwater Suites — Neptune and Poseidon — which allow guests to gaze into the depths of the Ambassador Lagoon from the floor-to-ceiling windows and marvel at the exquisite 96

CLOCKWISE FROM TOP LEFT Atlantis, The Palm sits at the tip of the Palm Jumeirah island in Dubai; Atlantis, The Palm is an architectural marvel adorned with beautiful sculptures and artworks; interior of Gordon Ramsay’s Bread Street Kitchen & Bar.

display of marine life from the comfort of their beds. More than anything, it’s clear that the Atlantis, The Palm takes pride in offering extraordinary experiences found nowhere else on the planet. The resort is home to the world’s largest waterpark, the legendary Aquaventure, featuring record-breaking waterslides, lazy rivers and a dedicated play area for younger visitors. Spread across more than seventeen hectares, there’s


an endless supply of exhilarating activities here, but the pièce de résistance is the Leap of Faith, a near-vertical drop that propels guests through a clear tube surrounded by sharks and rays. A visit to Atlantis, The Palm also wouldn’t be complete without exploring The Lost Chambers Aquarium. Home to over 65,000 marine animals, it offers an educational and immersive glimpse into the mysterious underwater world with its intricate labyrinth of underground tunnels. For those looking for a more laid-back experience, the resort provides an ideal backdrop for soaking up the city’s endless sunshine. Guests can choose to unwind by the pool, lagoons, or on the pristine private beach while lapping up the splendid sea and city views. Atlantis, The Palm also elevates Dubai’s culinary scene by hosting an impressive lineup of world-renowned chefs and top-notch dining and drinking venues. With 36 restaurants, bars and lounges, including establishments led by hospitality giants like Gordon Ramsay, Nobu Matsuhisa, the Hakkasan Group, Grégoire Berger, Heston

CLOCKWISE FROM TOP LEFT Michelin-starred Hakkasan Dubai offers an innovative take on Cantonese cuisine; set on the Atlantis, The Palm’s tower bridge, Nobu restaurant boasts panoramic views of the Palm Jumeirah and Dubai Marina; Nobu’s menu celebrates a fusion of Japanese and Peruvian flavours.

Blumenthal and Giorgio Locatelli, the resort takes guests on an international culinary escapade. Lauded as one of the best restaurants in Dubai by the Michelin Guide 2023, Nobu offers a tantalising fusion of Japanese and Peruvian flavours. With its recent relocation to the tower bridge, the restaurant’s ambience is more elegant than ever, serving celebrity chef Nobu Matsuhisa’s famed signature dishes like Black Cod Miso and Yellowtail Jalapeño alongside the city’s finest sushi, all surrounded by panoramic views of the Palm Jumeirah and Dubai Marina. An institution when it comes to avant-garde Cantonese cuisine, Michelin-starred Hakkasan offers the perfect combination of flavour-packed food, seamless service and stylish décor. Led by Executive Chef Andy Toh, Hakkasan’s menu celebrates top-quality ingredients, highlighting the chef’s dedication to creating modern yet authentic dishes that deliver a feast for the senses. Guests can look forward to savouring expertly prepared favourites like the Crispy Duck Salad, Stir-Fried Black Pepper Beef and an array of dim sum that are almost too pretty to eat! For a taste of British and European classics with a modern twist, Gordon Ramsay’s Bread Street Kitchen & Bar is the place to be. The venue’s vibrant and casual atmosphere, which exudes the energy of a bustling London eatery, complements the diverse menu, featuring crowd-pleasing dishes like Beef Wellington, Fish & Chips and the iconic Sticky Toffee Pudding. Whether you’re a sun lover, a thrill-seeker or a foodie with an appetite for adventure, Atlantis, The Palm offers unforgettable moments in abundance. Dive into the experience of a lifetime, where luxury, entertainment and stunning surroundings converge to create lasting memories for couples and families alike. Atlantis, The Palm, isn’t just a resort — it’s a destination that redefines the very essence of a dream vacation. 97

PALACE IN THE PISTES As snow gently blankets the enchanting French Alps, there’s no better destination to unwind, bask in the marvels of winter and relish luxury than Cheval Blanc Courchevel.


et in the prestigious Jardin Alpin of Courchevel 1850, with direct access to the world’s largest ski domain, Trois Vallées, Cheval Blanc Courchevel is the epitome of a winter wonderland. Open as of 8 December 2023, the Maison stands poised to indulge guests with the finest hospitality, where the magic of snow sports meets luxe accommodation, Michelin-starred dining and world-class wellness. Home to just 36 suites, this exclusive Alpine haven seamlessly blends bold design with modern art, offering uncompromising luxury and privacy delivered with quintessential French savoir-faire. Mornings begin with extravagant breakfasts in bed, paving the way for days filled with adventure, from adrenaline-pumping paragliding flights to enchanting hot air balloon rides, exhilarating snow-sledging escapades, personalised shopping excursions and intimate candle-lit movie nights. Crafted by the Maison’s expert Ambassadeurs, each bespoke encounter ensures lasting memories. After a fun-filled day, guests can retreat back to the Maison to cocoon in elegant rooms and suites conceived to evoke intimacy and warmth. Envisioned by renowned interior designer Sybille de Margerie, the interiors seamlessly blend Alpine aesthetics with a touch of luxury. Custom furnishings are complemented by animal skins, 98

ABOVE Cheval Blanc Courchevel is set in the Jardin Alpin of Courchevel 1850, offering guests access to the world’s largest ski domain, Trois Vallées. Photo © Andrey Zouari. BELOW The hotel’s 36 suites blend contemporary design with alpine influences to create a warm and welcoming environment. Photo © Andrey Zouari.

cowhide and buttery leather, while impressive artworks from Gilles Hoang, Lars Zech and Macduff Everton bring the walls to life. Nestled in a sleek, wood-clad space, the Cheval Blanc Spa also offers a relaxing respite from the frosty open air. With anti-ageing facials, soothing massages and a range of specially curated signature treatments that focus on recovery from cold temperatures, high altitude and winter sports, the spa’s skilled therapists guide guests on a restful and rejuvenating journey. Among the collection of exclusive new treatments crafted by the spa’s Guerlain beauty


CLOCKWISE FROM LEFT La Terrasse de Cheval Blanc offers alfresco dining that spotlights wood-fired cooking, photo © Le Barn Studio; the elegant Cheval Blanc Spa, photo © Andrey Zouari; the Cigar Yurt is the perfect place for a nightcap paired with a premium cigar, photo © Fabrizio Marco Nannini; interior of threeMichelin-starred Le 1947 at Cheval Blanc Courchevel, photo © Fabrizio Marco Nannini.

experts is l’Hydrafacial signé Guerlain, which promises to leave skin feeling radiant, soft and plump. The hotel’s selection of bars and restaurants adds to the soul-enriching experience, offering delicious cuisine and cocktails to refuel for more slopeside adventures. Draped in a striking maroon and mahogany cloak, Le Grill Alpin, a new addition for this season, invites diners to savour a menu designed around embers, fire and the grill. Calling upon these characteristic flavours and aromas, the restaurant’s new Executive Chef, Renaud Dutel, uses the finest ingredients to create generous, tasty and comforting

cuisine that enlivens the senses. With Le Grill Alpin open throughout the day, guests can enjoy breakfast, lunch and dinner amidst convivial banquettes, lacquered round tables and a wood-burning fireplace. For special occasions, Le 1947 at Cheval Blanc Courchevel, the only three-Michelin-starred restaurant in the area, delivers an unmatched dining experience. Showcasing the artistry of award-winning chef Yannick Alléno, the menu brims with playful and innovative gastronomic creations inspired by locally sourced, seasonal produce. Transporting guests to a new world of haute cuisine, the interior blends a white-hued, futuristic aesthetic with comforting touches, creating a breathtaking, sense-igniting space overlooking the open kitchen. Also under Alléno’s expertise is La Terrasse de Cheval Blanc, an outdoor venue with oversized sofas and chairs set around a bonfire. Spotlighting wood-fired cooking and shared meals, guests can expect perfectly grilled meats, fire-baked potatoes and decadent desserts served to the backdrop of snow-capped peaks. After dinner, end the evening at the Cigar Yurt, enjoying a calming nightcap paired with a premium cigar. From the sumptuous suites to the tailored spa treatments and palate-pleasing cuisine, every aspect of Cheval Blanc Courchevel is designed with thoughtfulness, pleasure and sophistication in mind. The ski-in, ski-out destination of travellers’ dreams, this is where strong emotional connections and memorable moments abound.


A WEEKEND OF WONDER IN BADEN-BADEN Set on the northern cusp of Germany’s beautiful Black Forest, Baden-Baden beckons as the idyllic weekend break, offering the perfect blend of cosmopolitan charm and natural beauty.


enowned for its sophisticated lifestyle and unique atmosphere, Baden-Baden attracts visitors year-round. However, in spring, the town truly blossoms, offering a relaxing, nature-steeped escape surrounded by vineyards, rolling hills, spectacular mountains, thick forests and lush greenery. Imagine days spent unwinding in historic thermal baths, savouring Michelin-starred meals and marvelling at cultural delights, all against the backdrop of unspoiled nature. Baden-Baden, Europe’s hidden gem with UNESCO World Heritage status, offers this and so much more — here’s how to spend the perfect weekend in this postcard-worthy town. 100

ABOVE BadenBaden’s green heart, the Lichtentaler Allee, is a three-kilometre-long natural oasis that runs along the banks of the river Oos. Photo © Baden-Baden Kur & Tourismus GmbH / C. Cancellieri.

DAY 1 After a safe arrival and smooth check-in at one of BadenBaden’s handful of luxurious hotels, there’s only one thing left to do: soak up all that this enchanting town has to offer. Immerse Yourself in Nature A town that puts Mother Earth in the limelight, BadenBaden presents visitors with a plethora of opportunities to revel in the outdoors. For a breath of fresh air, visit one of the numerous meticulously maintained parks and gardens blossoming with an array of extraordinary plants and trees. If you’re looking for a longer stroll, or even the


perfect setting for a horse carriage ride, then head to the Lichtentaler Allee, a three-kilometre-long green oasis that hugs the banks of the river Oos. Home to artistic fountains, stunning sculptures, and over three hundred species of native and exotic woody plants, the sights and aromas here are a true tonic for the soul.

CLOCKWISE FROM TOP LEFT The historic Friedrichsbad boasts a beautiful domed ceiling embellished with frescoes, making it a magical place to enjoy a soak in the town’s healing thermal waters. Photo © Baden-Baden

Focus on Wellness After an afternoon of exploring Baden-Baden’s natural treasures, continue this leisurely theme with an early evening dip at one of the town’s two thermal baths. Named a UNESCO World Heritage Site as part of the “Great Spa Towns of Europe” in 2021, Baden-Baden is known as an icon of wellness, drawing travellers from near and far to experience the healing powers of its warm, mineral-rich waters. With its sleek glass façade, the Caracalla Spa is a mustvisit for those with a penchant for luxury. With indoor and outdoor pools, grottoes and hydrotherapy channels spread across more than 43,000 square feet of space, this wellness haven offers an exceptional atmosphere for relaxation in thermal water, complemented by various high-quality beauty treatments that pamper the skin. For a unique experience, visit the intricately domed Friedrichsbad, where you can indulge in a ritual scrub-and-steam in its Roman-Irish baths. With over 145 years of bathing history, this time-honoured bathing temple brings traditional

Roman bathing culture and Irish hot-air bathing into the modern age. DAY 2 Start your morning at the trendy Kaffeesack for a freshly brewed espresso, setting the tone for a culturally rich day.

Kur & Tourismus GmbH / N. Dautel. Dubbed as the most beautiful casino in the world by Marlene Dietrich, the Casino BadenBaden is an opulent venue offering an abundance of thrilling entertainment. Photo © Baden-Baden Kur & Tourismus GmbH. BadenBaden is a hub for art, architecture and culture, with buildings such as the Trinkhalle, a neoclassical pump room adorned with mythological frescoes on its portico, giving insight into the town’s storied past. Photo © Baden-Baden Kur & Tourismus GmbH / C. Cancellieri.

Where History Meets Luxury Take a walking tour of Baden-Baden’s historic core, a designated car-free zone, and discover its rich past through landmarks like the casino, neo-baroque theatre and world-famous Kurhaus. Be sure to pay a visit to the Trinkhalle, a neoclassical pump room adorned with mythological frescoes on its portico, before heading to the Stiftskirche church, which has stood proudly on the hilltop overlooking the cobbled Marktplatz square for over a millennium. Take a break at Florentinerberg, a stunning Italianate garden teeming with orange, lemon and cypress trees, before meandering through Old Town’s charming streets and luxury boutiques. Don’t miss the avant-garde Museum Frieder Burda, which boasts an impressive collection of modern and contemporary art, including works by Miró, Picasso and Pollock. A Foodie’s Paradise Feeling hungry? Indulge in culinary delights at Café König, » 101


DAY 3 Feeling invigorated after a restful sleep and satisfying breakfast? Then, spend the day engaging in outdoor activities before heading home. If departing by car, use the gateway to the Black Forest Panoramic Route, leading to the Black Forest National Park, with beautiful nature and splendid views over the mountains and the Rhine Valley. Fun in the Sun Surrounded by green spaces, Baden-Baden is an excellent destination for long walks and hiking expeditions. Consider exploring parts of the Panorama Trail, voted Germany’s most scenic hiking route in 2020, or rent an e-bike to venture along the myriad cycling paths. Merkur Mountain, the city’s highest peak at 2,191 feet, is conveniently accessible via Germany’s longest funicular railway and offers stunning views and the perfect spot for a midday picnic. It also serves as a launch point for paragliders, providing an exhilarating return journey. « known for its Black Forest Gateau, a regional delicacy, or enjoy brasserie-style dishes on the patio at Rizzi. For dinner, choose from Michelin-starred restaurants like Maltes hidden kitchen and Le Jardin de France, pairing your favourite dish with a glass of Riesling or Pinot from nearby vineyards. For wine enthusiasts, a journey to the Rebland, Baden-Baden’s picturesque wine region and Germany’s second-largest Riesling growing district located just six kilometres from the town centre, awaits. Best Way to End Your Day For a dash of post-dinner splendour, attend an event at the Festival Hall Baden-Baden, Germany’s largest opera and concert hall, known for its incredible acoustics and diverse array of globally acclaimed artists. An annual highlight is the collaboration between the Festival Hall and the Berlin Philharmonic Orchestra during Easter, culminating in a unique opera conducted by a world famous conductor that is a must-see event. For a night brimming with excitement, thrills and unparalleled luxury, Baden-Baden’s casino is the ultimate destination. Not only is it one of Germany’s oldest casinos, but it has also been dubbed by the illustrious Marlene Dietrich as the most beautiful casino in the world. 102

CLOCKWISE FROM TOP LEFT Old Town BadenBaden. Baden-Baden is very picturesque and awaits exploring. Photo © Baden-Baden Kur & Tourismus GmbH / C. Cancellieri. Baden-Baden’s Leopoldsplatz. Photo © Black Forest Production.

‘The Good-Good Life’ As you bid farewell to Baden-Baden, you’ll realise the worst thing about it is leaving. The epitome of ‘the goodgood life’, this enchanting destination radiates class and sophistication. Here, for every piece of modern luxury, there is an equally charming reminder of the city’s ancient culture and history. A must-visit for any traveller, this is a destination that simply cannot be missed.


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Fire, Ice and Everything Nice With a landscape punctuated by winding glacial rivers, active volcanoes rumbling in the distance and awe-inspiring waterfalls thundering into the abyss, Iceland beckons those with a spirit of adventure, a love for the untamed and a desire to witness the sublime forces that shape our planet.


estled in the frigid embrace of the Arctic Circle and surrounded by the tumultuous waves of the Atlantic Ocean, Iceland stands as a testament to nature’s raw beauty. With a crime rate so low that it consistently claims the top spot on the Global Peace Index, this land of fire and ice is not only a mecca for adventure seekers but also a sanctuary where the worries of the world seem to melt away. A place where nature reigns supreme, Iceland enthrals visitors with its rugged, untouched landscape that is as stunning as it is unpredictable. A geological marvel, the country features a magnificent mix of glaciers, volcanoes, hot springs and waterfalls dotted throughout its lush expanse. The iconic Golden Circle route takes visitors through some of the nation’s most jaw-dropping scenery, including the UNESCO World Heritage Site, Thingvellir National Park. The North American and Eurasian tectonic plates meet here, creating a dramatic rift valley that showcases Earth’s brute power. The mighty Gullfoss waterfall, a two-tiered cascade that plunges the Hvítá River’s water into a deep canyon, is another highlight of the Golden Circle. Gullfoss’s sheer force and beauty make it a must-see natural wonder that captures the essence of Iceland’s wild beauty. Venturing further into the island nation’s interior, visitors encounter colossal ice sculptures that dominate the landscape, leaving an indelible impression on all who witness their majesty. The Vatnajökull Glacier, Europe’s largest ice cap, crowns the Icelandic Highlands, its immense expanse concealing a world of ice caves, crevasses, seracs and other frozen marvels. Those with 106

PREVIOUS SPREAD Landmannalaugar, a beautiful region in Iceland’s Fjallabak Nature Reserve © Business Iceland / Icelandic Explorer. ABOVE Hallgrimskirkja church in Reykjavík © Business Iceland / Visit Iceland. BELOW In Iceland’s spectacular Golden Circle route, the mighty Gullfoss waterfall tumbles down into a deep canyon © Business Iceland / Icelandic Explorer.

a daring spirit will delight in exploring these crystalline caverns, where light refracts through the glacial ice, creating a surreal underworld of blues and whites. The supernatural size of these glacial masses is truly humbling, a reminder of the ancient forces that have shaped this land. Bordering the Vatnajökull National Park is Jökulsárlón Glacier Lagoon, a photographer’s dream that wows onlookers with its shimmering icebergs that reflect the ethereal beauty of its surroundings. Within this aweinspiring setting, adventurous activities abound, from glacier hiking to ice caving. Venturing through these towering ice caps is not only a visual spectacle but also an opportunity to comprehend the delicate balance of nature.


With climate change affecting glaciers worldwide, Iceland is a living testament to the urgency of preserving these icy giants for future generations. A land that teems with contradictions, there’s a surprise waiting around every turn in Iceland — and perhaps none is more striking than the juxtaposition of icy landscapes with hot geothermal waters. Throughout the island, Earth’s inner heat pulsates below the surface, manifesting in geysers that erupt with clockwork precision, adding a touch of mind-bending drama. The most famous, Strokkur, part of the Geysir Geothermal Area, spouts a spectacular pillar of boiling water skyward, a natural spectacle that reminds visitors of our planet’s fiery core.

CLOCKWISE FROM TOP LEFT Iceland’s Jökulsárlón Glacial Lake is scattered with ice chunks from the surrounding icebergs © Business Iceland / Icelandic Explorer; Iceland’s iconic Reynisfjara black-sand beach © Business Iceland / Icelandic Explorer; Iceland is dotted with thermal pools, hot springs and geysers, such as those at the Hverir Geothermal Area © Business Iceland / Raggi Th.

Another iconic destination is Reynisfjara, the famed black-sand beach on Iceland’s south coast. Covered in volcanic ash and adorned with dark rocks, this beach starkly contrasts conventional sandy shores. Sea stacks rise from the water, columnar basalt formations create a supernatural landscape, and distant glaciers complete the breathtaking panorama. Reynisfjara’s natural beauty has earned it the status of one of Iceland’s most popular tourist destinations, an indication of the remarkable encounters that await those who venture to this magical land. Also set in the country’s picturesque south is Thórsmörk, a mountain ridge named after the Norse god Thor. This region’s diverse landscapes of glaciers, rivers and verdant valleys make it an ideal setting for trekking, with trails suitable for both beginners and seasoned hikers alike. For a unique experience, horseback riding on Icelandic horses in this area’s grassy meadows offers a connection with nature and the country’s equestrian heritage. These small, sturdy horses have been a part of Icelandic culture for over a thousand years and are known for their friendly demeanour and comfortable gaits. With its abundant ecological environment, Iceland nurtures a thriving wildlife population, creating an idyllic sanctuary for travellers seeking solitude in nature. While hosting marine animals like dolphins, seals and whales, along with land mammals such as Arctic foxes and reindeer, the country stands out as a paradise for birdwatchers. The cliffs of Dyrhólaey and Látrabjarg are bustling hubs of seabird activity and are home to the iconic Atlantic puffins. With their distinctive orange beaks and endearing expressions, these whimsical » 107


CLOCKWISE FROM LEFT In spring and summer, Iceland hosts sixty percent of the world’s puffin population © Business Iceland / Icelandic Explorer; Dyrhólaey, a 120-metre-tall promontory on Iceland’s south coast © Business Iceland / Icelandic Explorer; Northern Lights over Mount Esja near Reykjavík © Business Iceland / Snorri Thor Tryggvason.

« creatures contribute a touch of charm to the rugged coastal landscapes. A destination that rewards the intrepid traveller, Iceland beckons with unparalleled natural wonders and a sense of tranquillity found in few places on Earth. As you plan your journey, consider the seasonal nuances. While summer brings longer days and more favourable weather, it also ushers in peak tourist season, with higher ticket fares and larger crowds. For those seeking a quieter experience, the winter months offer a chance to observe the Northern Lights and explore a more serene side of this Nordic nirvana. With its location near the Arctic Circle, Iceland is one of the best places on Earth to witness the celestial spectacle of the Northern Lights, also known as the Aurora Borealis. The natural light display, caused by the collision of charged particles in the Earth’s atmosphere, paints the night sky with radiant green, pink and purple hues. Remote locations away from city lights, such as Thingvellir National Park or the Snæfellsnes Peninsula, provide optimal conditions for Northern Lights viewing, especially from September to March. Many tour operators offer guided excursions, enhancing the chances of experiencing this fascinating phenomenon that lingers in the hearts of all who witness it. While Iceland’s natural treasures take centre stage, the country’s cultural heritage and warm hospitality should not be overlooked. Reykjavík, the world’s northernmost capital, is a vibrant hub of art, music and culinary delights. The city’s modern architecture and colourful buildings create a lively backdrop for exploration, and its museums provide insights into Iceland’s history, literature and folklore. 108

For a journey through time, Árbær Open Air Museum in Reykjavík offers a window into Iceland’s storied past. More than twenty meticulously preserved buildings form a town square, a village and a farm, recreating the architectural and cultural tapestry of the country’s bygone eras. Exhibitions and events held throughout the year provide visitors with a captivating glimpse into Reykjavík’s history, from craft days and vintage car displays to Christmas exhibitions. The National Museum and the Saga Museum also delve into the nation’s annals, from the Viking settlers to the present day, offering a glimpse into the resilience and creativity of the Icelandic people. On the other hand, The Harpa Concert Hall, with its futuristic glass façade, showcases Iceland’s commitment to modern design and cultural expression. Whether arriving by air or sea, accessibility to Iceland is diverse. With twenty airlines serving Keflavik Airport and the Norröna ferry connecting to Denmark, Iceland is within easy reach for travellers from across the globe. Affordable airfare options from Wizz Air, easyJet, and PLAY cater to various budgets, while Icelandair dominates the skies between Reykjavík and the United States. In every corner, from the dazzling dance of the Northern Lights to the vivid expressions of Reykjavík’s city life, Iceland beckons with a sense of wonder and discovery. Whether lured by the thrill of outdoor exploration, cultural immersion, or the magic of Mother Earth’s raw beauty and power, Iceland promises an unforgettable journey through a land where nature and culture converge in breathtaking harmony.

Reflecting Nature’s Beauty With the launch of its new art gallery and inaugural Glass Collection exhibition, the already extraordinary Velaa Private Island Maldives further heightens its offerings, presenting an unparalleled experience where nature, art and luxury harmoniously intertwine.


en years ago, the Šmejc family embarked on a journey to establish more than just a luxurious Maldivian retreat. Their vision was to create a sanctuary on Velaa Private Island, where the “majaluga hayaai” or “ joy of life” could be embraced by all who set foot on its shores. Over the years, this picturesque paradise has evolved into a revered destination for relaxation and rejuvenation, captivating the hearts of countless families and travellers seeking a sumptuous and serene respite in the heart of the Indian Ocean. Now one of the world’s most exclusive private island destinations, Velaa has become synonymous with providing extraordinary experiences that go well beyond those of traditional five-star resorts. Home to just 47 plush villas, houses and residences, plus some of the best dining and wellness facilities in the archipelago, Velaa Private Island is the ultimate tropical retreat where guests feel carefree and cared for, and every moment is one to remember. To commemorate its remarkable ten-year journey and further elevate its already impressive offerings, the property has unveiled the Velaa Art Gallery. For its debut, the gallery introduces The Glass Collection, a pioneering exhibition showcasing an array of vibrant artworks meticulously crafted from glass. The collection bridges 110

ABOVE Nestled within the constellation of islands that form the Noonu Atoll in the Maldives, Velaa Private Island is an uncompromisingly luxurious resort that’s home to 47 private villas, houses and exclusive residences. OPPOSITE Crafted by Czech contemporary artist Lukáš Novák using hand-blown metallurgical glass, Totem was specially commissioned for Velaa Private Island’s tenth anniversary and takes inspiration from the enchanting hues of Maldivian sunsets.

the past with the present and serves as a celebration of the rich heritage of glass crafting in the Czech Republic, which dates back to the Celtic era and has flourished into a global hub for this intricate art form. The Šmejc family, deeply connected to their Czech roots, selected three distinguished artists — Lukáš Novák, Rudolf Burda and Rony Plesl — to create exclusive pieces for the Velaa Gallery that would not only stand out internationally but that would also pay homage to the Czech Republic’s time-honoured legacy in glass art. With their unique style and approach, each artist contributes to the radiance of The Glass Collection, showcasing their profound connection to the captivating and complex medium of glass. The exhibition pushes artistic boundaries and explores innovative forms of expression, delving into the themes of Velaa Private Island through the artists’ distinctive perspectives. This presents observers with an unparalleled opportunity to immerse themselves in the inimitable beauty of the Maldives. Lukáš Novák, a prominent contemporary artist and designer specialising in glass objects, brings his exceptional skills and understanding of the craft to The Glass Collection. Born in Nový Bor, a town synonymous with the glassmaking industry, Novák’s work reflects audacious forms that go beyond aestheticism. »


« Approaching glass as a unique medium, using it to intensify reality through form and transparency, Novák’s exploration of free-form sculpture leads to breathtaking visual effects in his trio of pieces created for this exhibit. Capturing the essence of the Maldives through a kaleidoscopic play of light, his creations mimic the motions of the Maldivian sky and the sun’s rays dancing on the ocean’s surface surrounding the resort. Novák’s mastery is evident in pieces like The Maldives Mirage, a hand-cut optical glass masterpiece commissioned exclusively for Velaa’s tenth-anniversary exhibition. This meticulously crafted artwork utilises optical glass, precision cutting and light manipulation to create a symphony of captivating visual effects, mirroring the mesmerising sunsets witnessed and joyous moments experienced on Velaa Private Island. Prismatic Trinity, on the other hand, showcases Novák’s exploration into freeform objects. Symbolically protective, this piece evokes a sense of safety and calmness, dispersing the sun’s rays into vibrant rainbows through optical glass, creating visuals reminiscent of the island’s soul-soothing sunsets. With Tetrameric Prism, Novák skilfully employs light as a finalising and enriching element, pushing the boundaries within the work with demanding, amorphous material. The refraction of light falling on the interface of the two different media — in this case, air and a translucent optical glass object — creates mystification and optical illusions, reflecting the interplay of air and the ocean 112

ABOVE Launched in December 2023, the Velaa Art Gallery serves as an inspirational space that celebrates creativity and artistic prowess. BELOW Velaa Art Gallery’s debut exhibition is The Glass Collection, which features glass artworks from three prominent artists: Lukáš Novák, Rudolf Burda and Rony Plesl.

surface surrounding the island. More than just capturing the beauty of the Maldivian landscape, Novák’s work also tests the possibilities of human vision, achieving pleasantly deceptive optics that mesmerise the beholder. For his contribution, Rudolf Burda, a remarkable contemporary artist specialising in abstract objects made primarily of glass and stainless steel, presents a group of five artworks characterised by a restrained approach and unique understanding of glass as a medium. His artistic process begins with basic geometric shapes, »


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« aiming to distil them to their core essence. Frequently inspired by the allure of nature and its guiding principles, Burda employs minimalist language and intricate craftsmanship in his creations. Through this, he encourages viewers to take a closer look and grasp the sum and substance of his artwork. In Corallium Silver, Burda creates a reminder of moments spent on Velaa Private Island, drawing inspiration from the shimmering silver reflections of the ocean surface and the underwater world. The object embodies the shapes and forms of coral reefs, reflecting the bustling energy of asteroids or cell clusters. At the same time, with the legendary Maldivian coral mountain range as its muse, Corallium Multicolour uses specific hues to allude to the beautifully colourful eruption that lies beneath the surface of the crystal-clear Maldivian sea. Comprised of interconnected bubble-like objects, this piece both resembles coral and a blastomere, the multicellular formation responsible for the origin of life. Burda thus dedicates this work to the natural mysteries of creation and the indispensability of biodiversity for which the Maldives is renowned. A thought-provoking masterpiece, Burda’s The Energy of the Universe reflects the mysterious depth of the universe, exploring the primordial substance forming the energy of the cosmos. With its integrated lens, this piece offers a glimpse into the object’s interior, prompting contemplation on the nature and truth of reality. This piece encourages reflection on existence, leading to inquiries into quantum theory and the concept of the multiverse. In portraying the Maldivian landscape as his universe, Burda reveals distinct energy and laws through these showcased works. Similarly, The Sun of the Island draws inspiration from the energy of the sun, symbolising life, power and prosperity. Using uranium glass that glows when exposed to sunlight, Burda captures the diverse nature of the island, considered a universe of its own. A nod to the cerulean sea surrounding Velaa Private Island, Big Turquoise Eye resembles the sea coral structure. Fitted with a lens at the centre, it allows the beholder to immerse themselves directly into the depth of the artwork, reminiscent of diving into the depths of the sea surrounding the island. 114

ABOVE Corallium Silver by Rudolf Burda recalls moments spent on Velaa Private Island with its silver reflections mirroring those of the ocean surface and underwater world that surround the resort. BELOW Man & Woman by Rony Plesl explores the eternal human longing for immortality, drawing inspiration from the figurines of Giorgio de Chirico, the founder of the metaphysical art movement.

The final featured artist, Rony Plesl, is a trailblazer renowned for pushing the boundaries of glass artistry and technology, and celebrated for his grand-scale glass sculptures. His deep understanding of the medium places his artistic practice in an entirely fresh context, showcasing original designs and impressive freestanding pieces. His series Trees Grow from the Sky, showcased at the 59th International Art Exhibition of La Biennale di Venezia in 2022, featured the largest single-piece glass sculptures ever created. Plesl’s artistic themes are shaped by years of learning from Italian glass masters, deeply inspired by the geometry of the Italian Renaissance and the ephemeral nature of the Baroque. Plesl’s artworks, Man & Woman and Le Grand Jeu, created exclusively for Velaa Private Island’s tenthanniversary exhibition, showcase his extensive knowledge of the art and technology involved in crafting glass. Man & Woman explores the eternal human longing for immortality, drawing inspiration from the figurines of Giorgio de Chirico, the founder of the metaphysical art movement. In this piece, Plesl eliminates facial features, reducing the heads to mere symbols that exude a quintessential quality indicative of ancient Greek “kouros” sculptures. The use of sapphire glass, reminiscent of the waters surrounding the island, adds a distinctive touch to these intellectually rich and visually sophisticated pieces. Likewise, Le Grand Jeu, meaning “The Great Game”, combines style purity with elegance and intellectual depth with impeccable craftsmanship. Partially inspired by Josef Šíma’s creations, this artwork is a tribute to human creativity and the pursuit of perfection. The use of sapphire glass complements the distinctive character of the piece. With their stunning works of glass art, Lukáš Novák, Rudolf Burda and Rony Plesl encapsulate Velaa Private Island’s uniqueness through their individual perspectives, offering visitors a rare chance to fully immerse themselves in the Maldivian abundance, both in nature and artistic expression. As the debut Glass Collection takes its place in the gallery, it marks a significant milestone in Velaa Private Island’s journey, inviting guests to experience the convergence of Czech glass artistry and the timeless natural beauty that surrounds the resort.

YourYour holiday holiday starts starts herehere

T H E A D U LT S - O N LY 5 R E S O R T I N T H E T I R O L E A N M O U N TA I N S Your holiday starts here Where time stands still for a moment. Treat yourself to a luxurious getaway at the Posthotel Achenkirch. Catch your breath and give your mind a break. Let yourself be pampered and enjoy some well-deserved me-time. Indulge in exquisite wellness which will leave you feeling balanced both in the mind and body. A winter lover’s dream for downhill and cross-country skiers. Find your calm on a romantic horse sleigh ride. u 7000m2 Spa & wellness area u Gourmet kitchen

u TCM Restaurant „TENZO“ – Alpine cuisine meets the Chinese 5-elements philosophy u 500m2 Indoor & outdoor fitness area u Our resort’s own 9-hole golf course u Lipizzaner stud & riding facilities u Daily activity & relaxation programme

POSTHOTEL ACHENKIRCH 6215 Achenkirch am Achensee, Tirol, Austria | T +43 5246 6522 | |


Property & Design

Luxury Real Estate, Redefined With services extending far beyond those of traditional realtors, Maura Wasescha AG offers an unprecedented gateway to luxury living, where finding the perfect home is just the beginning.



n the world of high-end real estate, there are those who sell and rent properties, and then there are those who redefine the essence of luxury, class and bespoke living. Maura Wasescha AG is the latter. More than just facilitating property transactions, this prestigious St. Moritz-based realtor creates a lifestyle unrivalled in sophistication, comfort and convenience. With a commitment to excellence that surpasses industry standards, Maura Wasescha AG establishes new benchmarks for luxury real estate. The company’s dedication to delivering the highest level of service to clients, combined with unmatched concierge offerings, ensures that every moment within one of their properties becomes a genuine celebration of life. TURNING DREAMS INTO REALITY Luxury is a state of mind, a way of life that goes far beyond the walls of a magnificent villa or the view of a sprawling estate. Maura Wasescha AG recognises that luxury is a complex, multi-layered concept that revolves around dreams, ambitions and the devotion to upholding a high quality of life. It is about creating an environment where every detail is carefully chosen to exceed expectations. The portfolio of luxury properties curated by Maura Wasescha AG reflects the company’s ethos, encapsulating the true essence of grandeur, comfort and exclusivity. From breathtaking waterfront properties with panoramic views to meticulously restored historic villas, Maura Wasescha AG’s collection of residences 120

ABOVE Living area of Arctic One, a sumptuous six-bedroom property in St. Moritz. BELOW Arctic One offers an expansive spa and wellness area complete with an indoor pool, massage area, Turkish bath, sauna and relaxation lounge with a fireplace.

evokes profound admiration, even from the most discerning individuals. However, the company’s focus does not lie solely in acquisitions; it extends to ensuring that clients are given the opportunity to own a piece of a carefully chosen lifestyle. Maura Wasescha AG’s real estate experts work tirelessly to find properties that are not only remarkable but also memorable. Each residence, whether a plush penthouse in the heart of a city or a secluded retreat in the mountains, reflects the aspirations of those who appreciate the finer things in life. »



LUXURY THAT TRANSCENDS BOUNDARIES Maura Wasescha AG surpasses the conventional definition of luxury, extending it to an unparalleled lifestyle through bespoke concierge services. Imagine having a dedicated team of professionals attentively anticipating and meeting your every need, elevating your lifestyle to exceptional heights. The company adds a delightful touch with its personal chef service, presenting residents with culinary masterpieces tailored precisely to their tastes, all within the cosy confines of their homes. Whether orchestrating an intimate gathering or a grand celebration, Maura Wasescha AG’s adept event planning team ensures a flawless occasion, meticulously handling every detail. Those who prefer a a little ‘me-time’ instead can indulge in holistic self-care with Maura Wasescha AG’s customised spa and wellness programmes, all crafted to your preferences. When it comes to travelling, being chaperoned in style is a given with Maura Wasescha AG’s private transport services, offering a range of options from deluxe vehicles to private jets, guaranteeing your journey is as lavish as your destination. In addition, security and privacy are paramount to Maura Wasescha AG, with each client’s peace of mind as the company’s priority — and that’s why every property comes


CLOCKWISE FROM TOP LEFT Interior of Maura Wasescha AG’s office in St. Moritz; dining area of Luxury Nest, a two-bedroom, two-bathroom residence overlooking St. Moritz and the lake; a stunning 750-square-metre chalet in St. Moritz’s Brattas district © Federico Sette.

fully equipped with state-of-the-art security systems and optional 24/7 onsite security staff. Naturally, confidentiality is essential in the world of luxury, and Maura Wasescha AG specialises in preserving clients’ anonymity at all times. To take the stress out of being a homeowner, Maura Wasescha AG also offers comprehensive property management services designed to alleviate the burdens associated with real estate ownership, allowing clients to fully relish the pleasures of their investment. From meticulous maintenance and timely repairs to arranging janitorial services that leave homes spotless and well-prepared, Maura Wasescha AG attends to every detail. Moreover, the company’s discreet and expert handling of financial matters adds an extra layer of convenience. With Maura Wasescha AG’s commitment to excellence, clients can rest easy knowing their investment is in capable and caring hands. GLOBAL REACH, LOCAL EXPERTISE With an international footprint, Maura Wasescha AG proudly showcases properties in some of the world’s most coveted locations. From the lively streets of Manhattan to the tranquil beaches of the Côte d’Azur, the company brings together local expertise and international influence to make clients’ real estate wishes come true. Founded on a bedrock of excellence and success, Maura Wasescha AG’s team of professionals brings a wealth of experience, passion and commitment to every transaction. By seamlessly blending local proficiency with a global perspective while taking heed of the uniqueness of each situation, Maura Wasescha AG ensures that clients receive superlative advice and service regardless of their property’s location. Immersed in the luxury real estate sector, Maura Wasescha AG’s widespread network of partners, architects and designers guarantees that each property stands out as a masterpiece in its own right. With a history marked by extraordinary property sales and rentals, Maura Wasescha AG’s track record speaks volumes. The company has consistently upheld its promise of luxury and concierge services that transcend the ordinary, where clients, viewed as integral members of the Maura Wasescha AG family, are served with pride and distinction.

THE APEX OF ALPINE LIVING For those in search of a residence that encapsulates the essence of Kitzbühel’s magic, ‘Forever’ stands as the epitome of luxury Alpine living — a place where the beauty of each season is celebrated, and the promise of a forever dream home is realised.


n the heart of Kitzbühel, where the majestic Kitzbüheler Horn mountain stands guard, lies ‘Forever’, an extraordinary residence that epitomes luxury Alpine living. Spread across a 1,000-squaremetre plot and boasting 834 square metres of interior space, this five-bedroom, five-bathroom marvel invites residents to embrace the tranquility of its prime location and turn the dream of residing in this spectacular Alpine haven into a reality. While Kitzbühel is renowned for its world-famous winters, ‘Forever’ offers unparalleled beauty and enjoyment throughout the seasons. From the vibrant summers, perfect for biking and hiking, to the enchanting spring and fall that captivate gourmets and adventurers, this residence provides a gateway to a lifestyle that seamlessly integrates with the stunning Tyrolean landscape. As temps drop, the legendary winters blanket the surrounding mountainscapes in snow, creating a picturesque playground for winter sports enthusiasts. ‘Forever’s’ proximity to Kitzbühel’s renowned ski resort ensures that residents can indulge in the thrill of skiing, tobogganing and snowshoeing, as well as witness exhilarating winter events, including the iconic descent 124

CLOCKWISE FROM ABOVE ‘Forever’ takes full advantage of its picturesque location, offering multiple outdoor areas and large windows that frame panoramic views of the mountains; ‘Forever’s’ top floor boasts a kitchen, dining room and wraparound terrace, while the garden level houses two en-suite master bedrooms that open onto a vast sun terrace; ‘Forever’s’ basement is home to a spa and relaxation area with an indoor pool, sauna, steam room and gym; ‘Forever’s’ interior features exquisite designer furniture by B&B Italia, Baxter, and Maxalto.

of the world’s best skiers down Hahnenkamm Mountain, just minutes from their doorstep. Beyond its idyllic location, ‘Forever’ exudes an air of refinement in every detail. The interior design, featuring exquisite designer furniture by B&B Italia, Baxter, and Maxalto, elevates each room into a sanctuary of comfort and style. The expansive windows frame a panoramic view of the mountains, creating a connection between the indoors and the magnificent outdoors. The bespoke Varenna kitchen, fully equipped with professional fittings and adorned with premium Miele appliances, is a culinary masterpiece that beckons both seasoned chefs and passionate home cooks. In the adjoining dining area, an expansive area for hosting awaits, complete with atmospheric lighiting, elegant furnishings and a large wrap-around balcony that embraces the Alpine air. This architrectural brillaince seen in ‘Forever’ spans multiple levels, each meticulously designed. The top floor is home to the kitchen and dining room, while the master area, located on the garden level, offers two spacious primary bedrooms with en-suite bathrooms and walk-in closets, complemented by a vast sun terrace that unveils a scenic mountain view. The basement features two bedrooms with en-suite bathrooms and direct terrace access as well as a third bedroom that can double as a home cinema. This floor’s intelligent design incorporates two distinct light wells, saturating this space with an impressive influx of natural daylight, making a visit


to the spa and relaxation area even more appealing. An indoor pool, sauna, steam room and gym with stateof-the-art Technogym equipment — also on this lower level — invites residents to unwind and rejuvenate at their leisure. Beyond the aesthetics, ‘Forever’ boasts a commitment to environmental sustainability and technological

innovation. The geothermal heat pump, luxury ventilation system and smart home technology incorporated into the KNX bus system ensure energy efficiency and seamless control over the residence’s functions. This attention to detail extends to the wine cellar, maintained at a constant temperature, and the heated indoor pool, featuring a hydro-flow system and underwater LED lights. ‘Forever’s’ commitment to quality is evident in every aspect, from the integrated sound system with Sonos speakers to the atmospheric LED lighting that bathes the residence in a warm glow. The infrastructure, including Stadtwerke Kitzbühel’s internet and TV connection, ensures connectivity and convenience, while powerful WiFi transmitters guarantee an uninterrupted online experience. It’s clear that through every aspect, from the extraordinary focal features to the cleverly thought-out hidden details, ‘Forever’ transcends the conventional notion of a home. This is the quintessence of an Alpine oasis where luxury meets sustainability, and modernity converges with nature’s gradeur.

To find out more about ‘Forever’, visit FIRST Real Estate Kitzbühel’s website at 125

REVOLUTIONARY REALTY Specialising in real estate brokerage for residential, commercial and investment properties, Pilet & Renaud Transactions offers unmatched expertise and discretion, making it the go-to partner for realty dealings in Geneva and beyond.


ilet & Renaud Transactions SA, established in 2018 as an autonomous real estate brokerage entity within the group, has emerged as a key player in Switzerland’s real estate landscape. With a focus on intensive development in various sectors, including prestigious properties, luxury real estate development and income-generating properties, Pilet & Renaud Transactions has carved a niche for itself in the competitive Swiss realty market. The success of Pilet & Renaud Transactions is underscored by the unique dynamics of Swiss real estate. Particularly in the Lake Geneva region and the Alps, the market has witnessed remarkable success driven by consistent high demand, a diverse clientele and a preference for major renovations. The sustained interest from foreign buyers has been notable, with Alpine resorts such as Gstaad, Verbier, Villars, Crans-Montana and Zermatt attracting buyers from various nationalities. COVID-19 has also boosted property purchases in mountainous areas and led to the development of local infrastructure, including international schools. 126


Pilet & Renaud’s strategic response to this demand has been multifaceted. The careful selection of unique properties, collaboration with architects for modern designs and the use of virtual visualisation have set the company apart. Incorporating features that parallel current trends and a commitment to sustainability are integral aspects of Pilet & Renaud’s approach, aligning with the parent company’s philosophy of sustainable renovation. The luxury real estate development market presents both promise and challenges. Pilet & Renaud’s investment in innovative technological tools, such as virtual tours in CGI, addresses the visualisation challenge and provides potential buyers with an immersive experience. Promotional films go beyond showcasing physical features, capturing the essence of the lifestyle and surroundings, thereby fostering a deeper connection between clients and their future homes. The focus on customer experience is evident in Pilet & Renaud’s approach, inspiring potential buyers and helping them visualise their residential aspirations. This commitment to bridging the gap between concept and reality highlights the company’s dedication to delivering a comprehensive and satisfying client experience. Pilet & Renaud’s observation of significant growth in the income-generating property market in the commercial sector corresponds with the evolving landscape of Swiss real estate. Opportunities abound in industries such as storage/logistics, school buildings, hospitals, medical care facilities, residences for the elderly and hotels. Despite potential complexities in transforming old structures, the lack of supply in these areas positions them as promising investment prospects.

CLOCKWISE FROM TOP OPPOSITE Built in 1770, this exquisite mansion is set on a 10,000-squaremetre plot in Vandoeuvres; a full renovation of the residence has been designed by architect Fabrice Jucker and includes six en-suite bedrooms; the home’s remodel also features a library, study, dining room, lounge and fully equipped kitchen on the first floor; the second floor offers a sprawling 70-square-metre master suite with a bathroom and dressing room.

The clientele of Pilet & Renaud spans both Swiss and international markets, reflecting the company’s global reach. Trends such as geographical migrations, the relocation of banks to more active areas and the growing interest of large companies in commercial properties shape the current real estate landscape. Notably, commercial properties offer attractive returns, contributing to their increasing popularity. In conclusion, Pilet & Renaud Transactions SA’s comprehensive and strategic approach to various segments of the real estate market positions it as a kingpin in the industry. The company’s adaptability to trends, commitment to sustainability and emphasis on customer experience underline its leadership in the ever-evolving Swiss real estate landscape.


Welcome to your home at the ends of the earth

Tucked away in Ubud, Bali, Mandapa, a Ritz-Carlton Reserve is the perfect setting to experience the heavenly beauty of Balinese village life.


UPHOLDING A LEGACY OF QUALITY Born in Italy and commanding a global presence, De Manincor puts craftsmanship, attention to detail and innovation on the front burner, creating bespoke kitchen solutions that seamlessly combine aesthetics with functionality.


or nearly two centuries, De Manincor has stood as a beacon of top-quality kitchen design, earning a global reputation for crafting tailor-made solutions that offer an unmatched duality of practicality and beauty. From luxury residences to renowned restaurants, this Italian kitchen master has consistently delivered unparalleled quality, setting the standard in the industry. Founded in the heart of the Trentino region of Italy in 1828, De Manincor emerged from the craftsmanship of five generations of master blacksmiths. Initially focusing on efficient, expertly designed wood-burning kitchens, the brand quickly became a staple in homes across Italy. Over the years, the company continued to evolve, adapting to technological advancements, environmental considerations and changing design requirements while staying true to its core values of craftsmanship, solidity and innovation. “Today, we at De Manincor are not just a brand,” shares Daniele Righi, Sales Manager at De Manincor. “We represent a timeless symbol of unyielding quality, reliability and commitment to exquisite craftsmanship.

ABOVE De Manincor’s tailor-made kitchens offer the best of both worlds: functionality and beauty. BELOW De Manincor is often associated with the term ‘professional-grade’, owing to the exceptional standard of its products.

With a rich heritage spanning over 180 years, our kitchens continue to exemplify our unwavering dedication to excellence and our relentless pursuit of innovation in the world of luxury kitchen manufacturing.” Often associated with the term ‘professional-grade’, De Manincor’s kitchens reflect the needs of top chefs seeking the same commercial quality for their personal »



« spaces. De Manincor’s dedication to meeting the unique requirements of both domestic and commercial kitchens is showcased in its two distinct product lines: Bespoke and Professional. The flexibility to meld these lines together provides a wide variety of solutions, ensuring ideal, customised kitchen setups complete with stateof-the-art cooking equipment, refrigeration, cabinetry and air extraction. De Manincor caters to a diverse clientele, from outfitting opulent residences with multiple kitchens to designing an inspiring space for passionate home cooks who value the art of cooking. The brand’s entirely bespoke offering, which is not linked or limited by modular units, allows for the creation of one-of-a-kind kitchen layouts that perfectly combine aesthetics and functionality, attracting clients who seek tailor-made solutions. “Our long-term experience as kitchen designers in the commercial kitchen business allows us to advise and assess reliable solutions for different types of customers, and our commitment to building lasting customer relationships based on trust and attentive listening has been the cornerstone of our success,” adds Daniele. Another factor that has played a part in the company’s triumph is its ability to innovate, with De Manincor often at the forefront of technological advancements in the


ABOVE Designed according to customers’ needs and preferences, without being linked or limited by modular units, means that De Manincor’s kitchens are all completely unique. BELOW With an extensive dealer network that spreads across Europe, including Italy, France, Germany, Spain and the United Kingdom, as well as Australia and the United Arab Emirates, De Manincor is able to create custom kitchens for homes and restaurants across the globe.

industry. Notably, De Manincor also prioritises eco-friendly practices in its product development and manufacturing processes. Incorporating extremely efficient equipment, power consumption management systems and remotecontrolled units results in sustainable kitchen solutions that offer both environmental and economic benefits. “Today, our commercial kitchens can be controlled by touch screen displays (instead of knobs) positioned at eye level, allowing the entire brigade to understand at first glance what and how equipment is working,” explains Daniele. “We have a solution to adjust induction hobs according to temperature and not only power levels. We also have remote control of the equipment, which allows the local maintenance to be more precise, and, in some cases, repairs can even be done while off-site.” These additions, paired with De Manincor’s devotion to continuous research and development, exemplify the company’s commitment to creating cutting-edge kitchen solutions that enhance functionality and user experience. For customers choosing De Manincor, it’s not just a purchase; it’s a long-term investment, and the company’s after-sales support ensures that clients receive strong assistance when technical interventions are needed, upholding its promise of complete customer satisfaction.

LAKE WÖRTHERSEE AUSTRIA Scan the code for a selection of our finest lakefront properties.

Tailored realtor services for discerning individuals. CONTACT US AT Pörtschach • Klagenfurt • Vienna +43 (0) 463 393030 • •


Jewel of Kilimandjaro, 1000 rarer than diamonds, coveted in jewelry for its intense blue-violet color.

Exceptional ring in 18-carat white golg set with a majestic Tanzanite pear-shaped of 6,94 carats, enhanced with 269 brillant-cut diamonds for a total of 2,83 carats and two pear-shaped white diamonds for a total of 1,03 carats.

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