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BARRINGTON HILLS, IL, USA | $9,500,000 @properties Michael LaFido — +1 630 674 3488 WEB ID: SGXG99

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EAST HAMPTON, NY, USA | $12,950,000 A Hamptons classic on 1.4 acres by the sea, with 4 bedrooms, 4.5 baths, pool and pond. Brown Harris Stevens Residential Sales — The Hamptons Peter M. Turino – +1 631 903 6115

POTOMAC, MD, USA | $9,900,000 No stone was left unturned incorporating every luxury amenity into the design. Long & Foster Real Estate, Inc. +1 301 299 6000 WEB ID: PYLO99

Balistreri Real Estate Karen Baker – +1 561 400 2361

NELLYSFORD, VA, USA | $3,950,000 Magnificent custom built Residence on 10 acres overlooking the Rockfish Valley. Roy Wheeler Realty Steve White — +1 434 242 8355 WEB ID: SLOI99

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EMERALD ISLE, NC, USA | $3,600,000 This 12 bedroom, oceanfront home has a great investment history in Emerald Isle, NC. Bluewater Real Estate Sandy Futral – +1 252 354 6112 WEB ID: EPLQ99

Campion & Company Tracy Campion – +1 617 236 0711 WEB ID: HPSG99

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BOCA RATON, FL, USA | $4,875,000 Impressive gated estate with guest house, 5 car garage, 11,000 square feet and private beach rights.

BOSTON, MA, USA | $8,995,000 A stunning newly constructed Back Bay Penthouse overlooking Commonwealth Avenue.

CHELSEA, MI, USA | $3,900,000 Timeless Nantucket style home on prestigious Cavanaugh Lake with 156’ frontage, 6 acres. Charles Reinhart Company Elizabeth Brien — +1 734 645 4444 WEB ID: VMKB99

EATONVILLE, WA, USA | $2,999,990 Own a large piece of Pacific Northwest Adventure, beauty, and luxury. John L. Scott Real Estate Gayle Folden – +1 253 208 6023 WEB ID: WLGV99

COLUMBUS, OH, USA | $2,550,000 Majestic Georgian estate built to perfection on 16 manicured waterfront acres. Cutler Real Estate Amy Conley – +1 614 792 7500 WEB ID: DTWY99

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CONTENTS

Lifestyle DESIGN FOR LIFE Craig Robins talks to FOUR about curating culture & community.

18 CHEF SAFARI A trip to Ibiza with chef Sergio Herman to sample the best food and drink hotspots on the island.

Fine Dining DAVE BERAN Dialogue, Santa Monica

42 LUKE DALE ROBERTS The Test Kitchen, Cape Town

66 CULINARY JOURNEYS A look at the latest epicurean adventure from Luxeat and All Nippon Airways.

83 AGE-OLD ALCHEMY How attitude, philosophy and precision have made Bellavista wine group a leading winery.

30 ALAIN WEISSGERBER Taubenkobel, Austria

54 PACO PÃ‰REZ Enoteca, Hotel Arts Barcelona

78 COCKTAILS Classic European cocktails from a bygone era at Atlas Bar, Singapore.

CONTENTS

Travel 94 A SPARKLING GEM FOUR heads to Veneto to indulge in a viticultural feast at Villa Sandi.

104 PIONEERS OF THE SEA With an all-suite offering on board their ships, Seabourn is the ultimate in luxury cruising.

114

BUENOS AIRES A luxury trip to the fabled Argentinian capital.

102 ARABIAN NIGHTS Indulging your inner sheikh or shaykhah at the One&Only Royal Mirage, Dubai.

108 THE BIRDS AND THE BEES A luxury eco retreat that promotes the sweet side of conservation.

Property & Design 118 CHECK-IN From the Golden Gates to the Côte d’Azur, FOUR takes you to some of the world’s most exclusive hotels.

127 DESIGN TALKS Silo A&D on the changing role of architecture and aesthetics.

LOCATION, LOCATION, LOCATION A look inside a luxury property in Massachusetts with unparalleled waterfront views.

120 HOTEL JUNKIE Kempinski opens its doors for a tour of its venues in Frankfurt and Berchesgaden.

133

WELCOME

elcome back to FOUR Magazine where we will be transitioning into spring by celebrating all the best that this season has to offer. With a whole crop of new designers, writers, entrepreneurs, gastronomic talent and destinations to inspire you, we hope to pick up the pace from winter and set the tone for the brighter months ahead. In this edition, we kick things off by speaking to real estate magnate and Design Miami founder Craig Robins about his latest work, and his many roles as a real estate developer, art collector, and philanthropist, as well as take a gastronomic tour of Ibiza with Chef Sergio Herman, who shares with us his favourite places to eat, drink and be merry while on the fabled island. We are also proud to introduce another line-up of incredible chef talent who are joining us for the latest issue. Opening their kitchens and minds to us, we speak to Dave Beran of restaurant Dialogue in Santa Monica. Using Southern California as his pool of inspiration, Dave creates inventive dishes that poetically celebrate the abundance of seasonal produce the region has to offer. We also head to Cape Town to catch up with UK-born Luke Dale Roberts, whose name has become synonymous with the finest, most creative and innovative food in South Africa. Likewise, Alain Weissgerber of restaurant Taubenkobel is another extraordinary culinary artiste who is showcasing the rich produce of the Austrian terroir through his contemporary take on Pannonian cuisine and, finally, multi-award-winning Spanish chef Paco Perez talks more to FOUR about his vision of culinary tradition and the avant-garde. As Europe welcomes back lighter days and warmer climes, we toast this seasonal change by taking a trip to the Bellavista Terra Moretti vineyards and winery in Brescia, Italy and sample creative cocktails from award-winning, Art Deco-inspired Atlas Bar in Singapore. With our travel section bursting with destinations to soothe your wanderlust from Dubai to Buenos Aires and Italy to a luxury cruise, we have a little bit of something for everyone, while those looking for design inspiration or new property investments can head to page 118 where we have Silo A&D and Luxury Portfolio International offering their expert advice, ideas and real estate opportunities. It really is an edition not to be missed, so sit back and enjoy and we’ll see you next time!

SLOANE INTERNATIONAL DMCC CEO Antioco Piras DIRECTOR Antoine Alsayah EDITOR-IN-CHIEF Kate Jackson DEPUTY EDITOR Clarisse Beeby SUB EDITOR Jason Riley CHIEF DESIGNER Pieter Stander OPERATIONS MANAGER Barbora Salava COMMERCIAL DIRECTOR Harry Rao SALES EXECUTIVES Lourens Adendorff Lino Vermaak Chris Albertyn Peter Whitehouse Unit No: 3699, DMCC Business Centre, Level No 1, Dubai, UAE © SLOANE INTERNATIONAL DMCC All rights reserved. All material in FOUR magazine is wholly copyright 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. four-magazine.com

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Lifestyle

LIFESTYLE

REINVENTING REAL ESTATE Forward-thinking entrepreneur, real-estate developer and art collector Craig Robins is the man behind the Miami Design District’s renaissance. Through a masterful combination of art, design, culture and commerce, Robins curates thriving communities that enrich urban life while adding commercial value.

HOW DID YOU GET INTO THIS LINE OF WORK? I am a Miami native. After law school in the late Eighties, I established Dacra, my real-estate development company, and began partnering with others in the market such as Tony Goldman and Chris Blackwell to revitalise South Beach [in Miami]. Our first projects focused on the rehabilitation of historical art deco properties on the beach. My father is also a real-estate developer in Miami, and so I followed in his footsteps. Real-estate development was our family business, but art and design were passions I cultivated on my own over time. I really honed my appreciation when I studied in Barcelona, an incredible city with amazing architecture, art and design that fuses together and creates a unique cultural experience. You could see there how elements like art and design truly enriched the built environment and were important tools that architects and developers could harness to create vibrant places. 18

ABOVE Craig Robins, chief executive officer and president of Dacra. OPPOSITE Elastika by Zaha Hadid Architects, in the Moore Building, Miami.

TELL US MORE ABOUT YOUR DESIGN PHILOSOPHY AND PROCESS OF CREATION? My passion has always been developing creative communities that integrate art, design and architecture to enrich urban life, first with art deco landmarks in South Beach, and then with Aqua and the revitalisation of the Miami Design District. Art, design and architecture can breathe life and personality into a neighbourhood. The combination, when correctly done, makes all difference. They are all integral parts of placemaking, in my opinion. We like to find innovative ways to create a sense of place. There is a civic responsibility when you are developing real estate. I’ve been fortunate enough to be surrounded by and study the work of amazing creative talents. Incorporating that calibre of creativity in our projects means that those talents can be enjoyed by entire communities, and not just individual collectors. »

LIFESTYLE

« Every project and every building within a project or a neighbourhood is a unique opportunity to create or do something entirely new and different. I am not a ‘one size fits all’ developer. The main thing is to organically build a community and make it real. Every project has its own trajectory. The key is having a vision for the final product and knowing what you are trying to achieve. We try to find unconventional ways to advocate for our goals making our neighbourhoods distinct. You need a clear vision, the right team to execute and the commitment to drive the project forward, because there will be challenges along the way. Continually reassessing and adjusting is a key part of the process. That’s just the nature of development. TELL US MORE ABOUT DACRA AND SOME OF ITS MOST PROLIFIC PROJECTS? Dacra’s approach is very distinct. We are about creating communities that contribute to the prosperity and cultural

CLOCKWISE FROM ABOVELEFT Museum Garage; Fly’s Eye Dome, 1979/80-2014 by Buckminster Fuller, Pink Beasts (2019) by Fernando Laposse; Bus Stop (2017) by Urs Fischer.

fabric of Miami. Initially I was focused on the revitalisation of South Beach, and in particular ensuring that the singular, historical art deco buildings were both preserved and utilised. Properties we were involved with included The Marlin, The Cavalier, The Leslie, The Kent, The Tides and The Netherland, which was one of the first mixed-used projects on Ocean Drive. We also worked on Española Way, Washington Avenue and Collins Avenue. One of my favourites was The Webster. Then I undertook a residential project, Aqua, which reconciled the tension between modern architecture and community-centric urban planning. The result is a stunning waterfront enclave featuring 46 homes, three mid-rise condominiums, site-specific art installations and state-of-the-art community amenities. Aqua was a commercial success, but more importantly had cultural resonance and has been the subject of books and taught at Harvard’s GSD. Almost 20 years ago, I realised that the Miami Design District, which had been neglected over the years, offered a perfect opportunity to develop and create a thriving creative community that could greatly contribute to the city. Today, the neighbourhood is an international destination for fashion, luxury shopping, art, design, fine dining and culture. TELL US ABOUT YOUR INFLUENCE IN THE MIAMI DESIGN DISTRICT’S REVIVAL? Embarking on the journey to develop the Miami Design District into what it is today was truly a passion project and something I cared greatly for. The area has been historically devoted to design, and that’s something I wanted to preserve in the district’s identity. I wanted the neighbourhood to be commercially successful, but also culturally enriching. With our programmed public events, the addition of cultural institutions such as the ICA Miami, the de la Cruz Collection and Locust Projects, as well as our public art and design programme, we believe that we’ve created a ‘cultural campus’ of sorts for residents and visitors. »

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LIFESTYLE

CLOCKWISE FROM ABOVE-LEFT OTL; Swan Restaurant; Le Jardinier.

and that the Miami Design District is a place where you can spend the day and be inspired. WHAT ARE IMPORTANT AREAS TO ADDRESS FOR THE FUTURE OF REAL ESTATE? We need to prioritise sustainable development and take steps to address the way we develop in areas that are already experiencing the impacts of climate change. It is about building in smarter and more efficient ways, and building things that stand the test of time. WHAT’S NEXT FOR YOU? Right now, I am focused on continuing to develop and grow the Miami Design District to its fullest potential. We’re bringing more shops, restaurants and cultural programming to the neighbourhood. Also, we want to start this coming year adding hotels, offices and residences. I am very excited for the future of Miami and the future of the district. There’s a lot of opportunity here.

PHOTOGRAPHS: MIGUEL DE GUZMAN; ROBIN HILL; MIAMI DESIGN DISTRICT

« Our partnership with L Catterton in 2010 was transformative. Working with different architects has made the neighbourhood what it is. It’s an honour to work with the world’s leading brands who have opened flagship stores in the neighbourhood. Louis Vuitton’s move to the Miami Design District was an especially exciting time, as was when we signed Gucci to open in Paradise Plaza. Both were big milestones for us. Additionally, we’ve had amazing chef-operators who have taken bold chances on dining experiences in the district. From Brad Kilgore with his restaurants Ember and Kaido, to Michael Schwartz’ award-winning Michael’s Genuine to the team keeping Joël Robuchon’s legacy alive, it has been amazing to see what they have accomplished in the Design District. In essence, I wanted the Miami Design District to be a thriving community and a laboratory for creativity with immersive experiences and offerings for everyone to enjoy. I feel like we’ve been successful in creating that,

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RESTAURANT DIARY

CHEF SAFARI Sergio Herman takes us on a gastronomic trip of the magical island that moves to its own beat; where people sleep a little longer and the lunch starts a little later – Ibiza. ES XARCU “Only a bay away from Es Torrent is Es Xarcu. What you find here is pure and classic Ibiza seafood cuisine that can compete with any seafood restaurant of the world. Not on the menu but on request is a plate of Es Raors. This Balearic fish is only available from September to March in limited quantities. The setting is brilliant; simple wooden chairs and tables covered with pristine white linen are set in gravel looking out over the Balearic sea with a personal and professional service to match.” www.esxarcu.com SES BOQUES “From the garden of my house, I can see the beautifully located Ses Boques and it’s rocks and stones beach. This family-owned and very charming beach restaurant is one of Ibiza’s most treasured places. After suffering badly in a storm in 2007, the restaurant was rebuilt with the help of the local community. Unlike many rebuilds, this one kept its beauty and means we can still enjoy the lobster and langoustine preparations and homemade hierbas. This one is very much worth the off-road adventure to get there!” www.sesboques.com CALA BONITA “The translation of Cala Bonita is Beatiful Bay. Need I say more? The vibe is good here and I remember the place for its cosiness, friendly service and nice food, which they serve in an attentive way. They know their Ibiza classics and it’s served in a different and contemporary manner. It’s open all year round and in the summer also for evenings.” www.calabonitaibiza.com

ES TORRENT “Es Torrent is my absolute favourite restaurant on Ibiza, and having lunch here is the smartest thing you can do, trust me! The things I eat here are what they have on that day, things like Formentera prawns, espardenya’s (sea cucumber), wild seabass in a salt crust or the local fish and arroz de banda speciality: Buillet de Peix! I have been going there for many years and it’s so nice to see familiar faces. It is a family-owned restaurant and you really feel their love for the place. Besides being the very best beach restaurant in the world, the location itself is worth a stop. The road to the restaurant is the foreplay and the restaurant the climax!” www.estorrent.net

ABOVE Award-winning chef Sergio Herman. RIGHT Local dishes with stunning views of the island of Es Torrent.

RESTAURANT DIARY

HEART! “This restaurant is unlike anything you’ve ever seen and if you ever want to experience something out of this world go there! Heart is from both Adria brothers and the creator of Cirque du Soleil, Guy Laliberté. It’s not hard to love Heart with its mind-blowing entertainment and crazy art. I go there with friends because of the afterparty’s and top DJ’s, and if you love seeing a collection of amazing and good-looking people together then this one is a definite must-visit!” www.heartibiza.com BAR ANITA “Not many places are as good at preserving the old Ibiza than Bar Anita in San Carles de Peralta. Nothing ever changes here. Don’t expect fancy drinks and fancy food. Expect the real deal. Step back in time, time warp to the seventies. I hope that this place stays here forever, just as it is. Bar Anita is Ibiza legacy.” www.facebook.com/Bar-Anita LOS ENAMORADOS “Los Enamorados is a new kid on the block. It’s actually a hotel, but also a restaurant and a shop with an amazing selection of goods, vintage finds and Japanese Kimonos.

CLOCKWISE FROM TOP-LEFT Lively soirées at all-round entertainment venue, Heart!; Hidden gems in Portinatx and the vintage shop inside the new Los Enamorados hotel.

They also have a cute bar on the hotel’s terrace, which is really worth a visit as the venue is in a remote area on the island’s most green and luscious side, Portinatx.” www.losenamoradosibiza.com EXPERIMENTAL BEACH CLUB “This is one of those places where everybody goes to watch the sun go down. My wife Ellemieke and I married here, that is how much we love the sundowners here. Back then it was called Cap Falco, a much cooler name, and is one of the places where you can drink great cocktails and Sangria de Cava.” www.eccbeach.com BAR COSTA “Located on the marketplace of Santa Gertrudis is Bar Costa. People pile up to get a seat here, yet the stools are far from comfortable and the service is a little rough around the edges. However, what makes them a success is their faultless concept: serving top charcuterie from the Pata Negra Bellota and Pata Negra Recebo, together with ‘pan con tomate’, a glass of beer or wine and a strong music selection.” www.facebook.com/Bar-Costa

FOUR CHEFS

DAVE BERAN Dialogue, Santa Monica

ALAIN WEISSGERBER Taubenkobel, Austria

LUKE DALE ROBERTS The Test Kitchen, Cape Town

PACO PÉREZ Enoteca, Hotel Arts Barcelona

Listen to our chef’s playlist on www.four-magazine.com/spotify-playlist-0220/

STORYTELLER OF THE SEASONS A conductor, artist, storyteller and cook â€“ that is Dave Beran. The chef-owner of Michelinstarred Dialogue in Santa Monica, Los Angeles uses his experiences and evolution as a southernCalifornian citizen to create perspective-orientated plates as an ode to the seasons, In doing so, he encourages guests to indulge, reminisce and connect with his storied cuisine. P H OTO G R A P H Y BY W O N H O F R A N K L E E

DAVE BERAN

rowing up in and around kitchens with a father as a professor – and now dean – of hospitality, Dave Beran has always found kitchens to be places of comfort. His first job in the industry was as a dishwasher during the school holidays at Cathy’s Kitchen, a hole-inthe-wall diner in his mother’s hometown of Michigan, and from here, his career blossomed. Dave reflects on the beginning of his culinary journey: “I moved from washing dishes to flea-market trash detail to takeout window, and ultimately to lead brunch cook. It wasn’t glamorous, but it was a lot of fun. In retrospect, I learned a lot about myself at Cathy’s: how to handle pressure, how to organise and how much fun a restaurant can be. I visit there every time I go home. “All of this ultimately led to the decision that a kitchen was somewhere I was comfortable being but not a place I would care to spend my days and nights. So I grew, moved on, and found myself majoring in business at Lake Forest College, just north of Chicago. I played sports, I socialised and I did just what a college student should do.” After his grandmother fell ill, Beran travelled with his father to visit her, and it was on this road trip that he had his first memorable meal: a goat’s-cheese ravioli at MK restaurant in Chicago. This dining experience was followed shortly by an epiphany at Latitudes in Bay Harbor. “The upstairs dining room at Latitudes sat perched just above the kitchen, and the glass handrail offered a

perfect view of the dance. I watched in awe. This was art. This was a sport. This entailed everything that I loved. When I was younger I loved graffiti, photography and anything that seemed to be visually striking and inspire emotion. This was inspiring the same emotions, the same passion. My grandmother passed shortly thereafter, and I spent the entire summer working at that restaurant. This was when I fell in love with cooking and decided that I wanted to be a chef.” “In my career I have worked at just a handful of restaurants, each being better than the previous. My first major restaurant, MK, was the best I’d ever eaten at, and somehow, two years after having dinner there and deciding that I wanted to be a cook, I managed to obtain a job. My second Chicago restaurant, Tru, was battling with Charlie Trotter’s for the best in Chicago, and it was everything I needed to really learn how to cook.” After Tru, Beran worked under Grant Achatz at Alinea, and this was a defining experience for his career: “At Alinea I was challenged in ways I had never been. It broke me, made me stronger, and ultimately it made me realise that I could be capable of far more than I ever knew. It also made me understand that the collective was greater than the individual. We all needed each other, and we were all better because of it. It was the first time I had worked with a team and a family. It was the first time I understood the balance between front and back of house, between cook and chef, and among a team. In my five years there I moved from »

LEFT The small, stylish Dialogue seats only 18 guests per service in its understated dining area.

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An invitation to mix and match PLAYGROUND is a broad palette of inspirations to set the stage for your cuisine in uniquely different and exciting ways. Enjoy! BHS TABLETOP AG · INFO@PLAYGROUND.DE · WWW.PLAYGROUND.DE ·

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DAVE BERAN

PREVIOUS SPREAD Looking Into a Frozen Pond, from winter 2019. RIGHT Peanuts and autumn foliage, winter 2019.

« cook to float to sous chef, and ultimately to the position of chef de cuisine. During my time as chef de cuisine we earned three Michelin stars and ranked as high as number six in the world on the San Pellegrino list. “After nearly five years at Alinea, I was presented with the opportunity to leave my position and help the company expand. I was promoted to executive chef of Next, a restaurant that changed completely every 16 weeks and sold tickets rather than taking reservations. At Next I was presented with the opportunity to explore global cuisine, and find my own style separate from Alinea. This is where I learned how to be a chef, to run a kitchen, find my voice in food and share my vision.” “During my time at Next, we were able to accomplish more than ever expected in just a short five-year period, receiving numerous accolades while constantly reinventing ourselves. After all of the accomplishments and all of the menus, it seemed as though it was the right time to depart and allow a new chapter to start for both the restaurant and myself. “In 2016 I left Next and Chicago, and moved to Los Angeles. In 2017 we opened our first restaurant, Dialogue, receiving many accolades, including a Michelin star and GQ and Los Angeles magazine’s best new restaurant. Dialogue allowed us to quietly enter a new city and culinary community in a very controlled manner. We have used it to build relationships with the city, the farmers and the dining scene. Just two years later, we opened our second

restaurant, Pasjoli, a French bistro. Currently in its infancy, Pasjoli has quickly become a welcome addition to Main Street in Santa Monica.” Over the years, Dave’s cooking style has evolved, but stylistically his affinity for mystery has been matched by his love and respect for tradition and simplicity, as he explains. “Restaurants like Paul Bocuse will always hold some magic…the elegance that is cooking a whole bird inside of a pig’s bladder, or just a perfect sauce served with a piece of meat. But my meal at Alinea in 2006 was life-changing, as were my meals at elBulli and Mugaritz in 2007 and The Fat Duck in 2009 – and these led me toward cooking a more modern-style tasting menu.” “In general, I think my drive toward a style is really about just trying to be the best at whatever it is that I am doing. We currently have a French bistro [Pasjoli] and a contemporary tasting-menu restaurant [Dialogue]. The two restaurants couldn’t be more different, stylistically, but the care and approach are very similar. I think in general the goal is just to become that character, that persona, that cuisine. We immerse ourselves in the creative process through the lens of the style we are working with. Dialogue is a result of all my influences – from cooking French at Tru, modern at Alinea and playing the role of method actor at Next. All those places had a major influence on what we do at our restaurants. “Dialogue has been a bit of an evolving concept. Upon opening, the idea behind the concept was to create an incomplete space, one that was intended to change and »

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DAVE BERAN « grow as a reaction to our growing understanding of southern California. The premise was to create an unfinished space that left room for opening and change through the food and the feeling or aesthetic – let the diners help us to build the identity of the restaurant. When we opened, the space was minimally decorated – just a small restaurant with eight counter seats and three tables. The menu was structured around three seasons, loosely inspired by kaiseki [small plates], with the idea that progressing through three seasons would allow us to compartmentalise the overwhelming produce in Southern California and use it as we knew it. “Coming from Chicago, I struggled with seasonality in Los Angeles; strawberries in December made no sense from a winter menu structure. But from a chef ’s perspective, utilising ingredients at their peak is exactly what you should be doing. So, we thought ‘Let’s write a menu that takes the

market apart and puts things where we think they should be. Lets’ write an actual progression, through seasons – one that has a starting point and an end point.’ This became a menu of intentionally incomplete courses, courses that required the courses around them to complete the thought. This would be the structure for our first nine menus. “Once we had the seasonal structure, we sought a deeper meaning to the menu. It led us to the idea that we would connect courses to make each a single moment connected via ingredients with each of the courses. We came to the idea that each dish would have something in it from the previous dish, and something that would carry into the next dish. Each dish would need the dishes around them to complete the thought. Eventually, our menu structure became framed around the idea of progress – each course foreshadowing the next, each completing the thought left open from the previous.” »

“At Alinea I was challenged in ways I had never been. It broke me, made me stronger, and ultimately it made me realise that I could be capable of far more than I ever knew. It also made me understand that the collective was greater than the individual. We all needed each other, and we were all better because of it”

LEFT Diners’ seats face the kitchen, encouraging interaction with the Dialogue team. RIGHT Charred strawberry prelude, spring 2019.

DAVE BERAN

RIGHT Golden Ossetra caviar, burned onion and lapsang, autumn 2018/ winter 2019.

« “That menu concept would carry us through nine seasonal menus. As we concluded our seventh menu, we came to the conclusion that the story of not understanding the seasons was becoming less and less true. Having lived in Los Angeles for over three years at that point and having been open for over two, Dialogue was finding its identity as a Southern California restaurant. “For menu 10, we shifted the restaurant. We finished the space, changed the lighting, walls, art, additional furnishings. With these changes, we decided it was time for a menu change – we shifted our focus from a progression through three seasons to a progression across a single season, moving our concept to reflecting a seasonal story. Currently we are in our 10th menu – a study of winter. The opening two courses reading like the prologue – the moments leading up to winter, and the last three courses being the epilogue, the moments after winter. The courses are all connected, being more like chapters in the story of the season. It’s a move intended to show our evolution and confidence in how we are influenced by our experiences in Southern California.” When asked where this inspiration comes from, Dave’s answer is, “Everything. Every moment, experience. It’s all connected. Perspective is the most powerful thing you can offer with food. At a certain point you expect food to taste good, you expect the restaurants to offer something you will enjoy. The way you separate is through the perspective you offer the diner and how they can relate to it.”

“We have courses with personal stories – a story about my grandfather’s rose garden in relation to a rose dish. It shares our perspective on the course, and also inspires the idea within the diners – not to relate to my grandfather, but instead to find their own personal story with it. Perhaps they talk about their own grandfather, or their own summers, their experience with roses… we offer perspective to inspire the diner to find a moment to relate to a course, to make it more personal to them.” “We have courses that are intended to disrupt the pacing, to speed the diner up or slow them down. Currently on the menu we have a series of small courses – one without silverware, one that is served on a spoon, one that is both cold and hot, followed by a course served in three parts – one specific to each diner, the other two being shared. This intentionally changes the momentum of the meal, causing the diners to slow down and forcing their interaction with each other. They have to talk; they have to share a moment when they decide how they want to eat it. It shifts the focus away from the restaurant and toward them, and their relationship.” “So much of dining is personal, we aim to look not at ourselves and our experiences, but how we can relate to the diners and create moments that will allow the diners to find personal connections and explore their own experiences. We aim to use food as the foundation or medium to translate experiences and find connections.”

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AN INDIVIDUAL TOUCH It is said that institutions change with the people who design them. Alain Weissgerberâ€™s Relais & ChĂ˘teaux restaurant Taubenkobel, Austria, is definitely a culinary example of this.

ALAIN WEISSGERBER

LEFT Taubenkobel’s wonderful garden with swimming pond.

aunched over 30 years ago by Eveline and Walter Eselböck in very humble beginnings, the small farmhouse of Taubenkobel became the beating heart for what is now a two-star Michelin restaurant with 19 points in the Gault Millau guide. The proposal for Taubenkobel was simple, with self-taught Eselböck calling his kitchen “a reflection of the region” in which he lived, in Schützen am Gebirge, Austria. The menu offered a wealth of local and regional produce, and most of it was farm-to-table, where possible. It was cooking from the terroir in the very rawest and purest sense. From 2011 the next generation stepped in, with daughter Barbara Eselböck becoming host and partner Alain Weissgerber as head chef. Together they updated the restaurant and really honed in on what made Taubenkobel stand out from its peers. “The art at Taubenkobel has a significant place here. It’s a growing place with a super-individual touch. Most of the things are handmade – my mother-in-law, for example, started with natural wines 40 years ago when everybody else was laughing about it or even didn’t knew what it was.

“My father-in-law had the idea of making handmade plates 30 years ago. And his dishes are still so amazing that we sometimes have them on our menu. It means that Taubenkobel was, and still is, fast-forward thinking and inspiring about a lot of things. “Each element of Taubenkobel complements the other; the image of the lusciously green gardens is intensified by the distinct, warm smell flowing out of the kitchen. This, with the sometimes surprising, mouthwatering ingredients, take you on a tour of the local area and into the farms supported by Taubenkobel.” However, the way to Taubenkobel was not an easy road for Alsace-born Alain Weissgerber, but one paved with a lot of hard work and a lot of good craftsmanship, reliability and, ultimately, coincidence. As a young boy, Alain often helped his grandmother in the kitchen, and this eventually inspired him to become a chef. He took this passion to study the culinary arts at a hotel-management school in Strasbourg, France before embarking on an apprenticeship at the Restaurant Hotel Le Bristol, not far from where he was born in the town of Ingwiller. »

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LEFT 2019 – cabbage – lamb – caraway. RIGHT The gardens and rustic building that houses Taubenkobel.

ALAIN WEISSGERBER « Here, he further refined his craft and confidence in the industry before branching out to undergo stages in St Moritz, at restaurant Steirereck in Vienna and finally as Otto Koch’s sous chef in the legendary Le Gourmet in Munich. By 1993 he had established his first restaurant in Burgenland. Located in Weiden, directly on Lake Neusiedl, the Blue Goose was an opportunity to showcase everything that Alain believed in when it came to local produce. Serving Hungarian cuisine with a French touch, the Blue Goose soon attracted international attention, and was awarded its first Michelin star in 2005. Although it was garnering huge success, Alain was still keen to experience more of what the culinary arts had to offer, so spent his winters travelling around the world and spending time under the wings of other culinary greats such as Wolfgang Puck, Elena Arzak, Antoine Westermann (at Le Buerehiesel in Strasbourg) and Hans Haas at Munich’s Tantris. Through these experiences, Alain was able to continue his training parallel to his own venture and develop his repertoire, skills and unique style.

RIGHT Onion – sloe and barberries.

Commenting on his culinary philosophy, Alain feels that this is translated on to the plate by being what he calls “very specific and extremely pure”. “I don’t do overly complicated dishes with many ingredients. Instead I try to turn the physical surroundings into a taste that cannot be found anywhere else. “The taste that I want to convey through my dishes is a real taste, not an industry taste. I get inspired by architecture, by art, literature, by nature, of course, and by having interesting conversations with artists and musicians. “As a chef I see it as my mission to open people’s eyes to the richness of Austrian, and more specifically Pannonian [Hungarian], cuisine.” Then, as luck would have it, Alain met his soon-to-be wife, Barbara Eselböck. They shared a mutual vision of hospitality and gastronomy, and a romance between the couple immediately ensued. The next natural step was to lead the Blue Goose together where they could continue developing their regionally inspired fare. However, in 2010, everything took an unexpected turn when the Blue Goose fell victim to a major fire. Although »

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ALAIN WEISSGERBER

LEFT The relaxed and cosy restaurant dining room in the winter garden. RIGHT Crispy chicken skin – char caviar – with ‘schützner’ water cress, 2017.

“Our restaurant, as well as the dishes, is authentic and fitting to the environment. A restaurant has to live”

« the business was destroyed, their dreams weren’t, so after a short break, Barbara and Alain headed to Taubenkobel to start working alongside Barbara’s parents before their gradual succession. This was also not an easy adjustment to make, as Walter Eselböck and the restaurant were at the absolute peak of creativity; this, of course, meant that not everything could be changed immediately. “The restaurant, which my parents-in-law started 40 years ago, has always been a melting pot for different kinds of artists, food lovers and open-minded people, so we learned and observed with respect and recognition, and without losing sight of our way and our vision,” said Weissgerber.

“What we definitely wanted to preserve was the special way of life in the Taubenkobel, which was never really a hotel, but rather a temporary home for many artists, intellectuals and politicians. “We want to maintain an atmosphere in which you immediately feel comfortable. We are a fine-dining restaurant, but you don’t need a suit and tie. It’s important to us that you feel welcome. Our restaurant, as well as the dishes, is authentic and fitting to the environment. A restaurant has to live. “It through having friendly people, good music, amazing chairs where you’re sitting comfortably, great art on the walls, outstanding wines and such, that you really »

ALAIN WEISSGERBER « experience the highest level of quality and enjoyment, and this is what makes me happy.” Since 2014, Alain and Barbara have been running Taubenkobel. With Eveline and Walter Eselböck having let go, the couple was able to carefully modernise the restaurant and integrate new techniques into their repertoire. They also reduced the kitchen and made it more focused. “If you like, my kitchen is archaic and recalls the pure taste experience. I’m not making a ‘tweezer kitchen’; I want the guests to bite into my food and know that they are dining at Taubenkobel. The menu shows the best products from our area, from our own foraging and local farmers to fishermen and producers.” Weissgerber’s creations are mostly focused on a typical, standout terroir product, which he then prepares in a wholly holistic fashion. “We like to really focus on a product and try and showcase the best of its character. That means using various methods of preparation and preservation to create a whole and exciting taste experience.

RIGHT 2018 braised veal – chervil – salted lemons.

Whether this is a simple radish that we have pickled, creamed and charred or a local herb, we like to experiment with as much taste, texture and colour as possible.” And this is how Pannonia tastes – unusual, new, surprising, a little impetuous, but then again familiar, masterfully brought to the plate by Alain Weissgerber. The unique kitchen and menu now not only fits seamlessly into the overall concept of Taubenkobel, but also a perfect reflection of the unwavering vision and passion of Barbara Eselböck, Alain Weissgerber and the whole team. It’s authentic, personable and definitely not your average venue. “Taubenkobel is where our family eat, sleep and work. This isn’t a fancy big city restaurant where you’ll get turned away for not wearing a tie. This is where Converse previously have been a part of the staff uniform and the dishes are served up on locally made clay plates. It works.” This is a restaurant that both inspires locals and international foodies alike, while always remaining true to its core values of consistency and passion with which a terroir kitchen can be brought to life.

FOUR PROMOTION

DISCOVER THE GOOD-GOOD LIFE IN BADEN-BADEN Seldom is it easy to find a cosmopolitan city in the heart of the countryside that offers both tranquillity and excitement. Yet, that is exactly what Baden-Baden is: an idyllic international spa town in Germany’s Black Forest. Offering a wealth of stylish things to do and places to stay discover the luxury of living the good-good life in Baden-Baden.

his charming city combines Mediterranean flair with the elegance of the Belle Époque and is well-known to tick all the boxes: natural hot thermal springs and soothing spas, quality hotels, gourmet restaurants, tempting shops, plenty of stunning events and great cultural offerings. All in a relaxing green environment, where everything is only an easy walk away. For people seeking wellness and relaxation, the city’s two thermal baths as well as a variety of superior spa and wellness hotels offer high-quality treatments and soothing recreation in the warm thermal water. Having rested in the welcoming waters, visitors can then begin their exploration of all activities that the city has to offer, from an exclusive shopping paradise to mouth-watering culinary offerings and an abundance of exciting events. Music and art enthusiasts can immerse themselves in the wealth of cultural offerings that Baden-Baden affords. The Festival Hall Baden-Baden is Europe’s second largest opera and concert hall, hosting international opera, ballet and concerts at the highest level. A must-see for visitors who love art and architecture is the Museum Mile BadenBaden. And for an evening filled with excitement, thrills, and unrivalled luxury, there is no better place than Germany’s

ABOVE LEFT Discover the sights on a city tour with experienced guides or on a horse carriage ride through the streets of Baden-Baden. ABOVE RIGHT Dive into a world of old-school gaming with roulette, blackjack, poker and slot machines in the ambience of the Belle Epoque.

oldest casino - the Casino Baden-Baden, once named the most beautiful casino in the world. If the casino does not strike one’s fancy, there is a year-round variety of events in and around the city, including international horse races, vintage car meetings, food and music festivals, summer concerts and much more. Baden-Baden is a truly enchanting place, exuding class and sophistication at every turn. However, for every piece of modern luxury, there is an equally charming reminder of the city’s ancient culture.

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PURSUIT OF FLAVOUR Luke Dale Roberts is a name synonymous with trailblazing culinary success in Africa. Born in the English East Sussex village of Punnettâ€™s Town, the chef travelled the globe before landing in the Mother City, Cape Town, where he now has a handful of restaurants under his name, including world-renowned The Test Kitchen. P H OTO G R A P H Y BY A N DY LU N D & J U S T I N PAT R I C K

LUKE DALE ROBERTS

n the 20-plus years that British chef Luke Dale Roberts has been donning his chef ’s whites, he has traversed the globe working in some of Europe’s best restaurants. After training at Baur Au Lac hotel in Zurich, he worked under Kevin Hopgood at Elena’s L’Etoile, specialising in classic French cuisine, before heading to the Pacific Rim to learn about fine dining the Australian way. Upon his return to Britain he dabbled in fusion food at Bali Sugar, and then cooked for a host of A-list celebrities at Soho House Media Club. The distinguished chef now helms five of South Africa’s best restaurants, but before settling on Africa’s southern tip in 2006, he spent five years launching restaurants and cooking up a storm in Asia. From South Korea to Singapore, Malaysia and the Philippines, Dale Roberts’ cuisine saw no borders. These global, multicultural experiences – steeped in punchy flavours and oozing with street-food charm – ignited his culinary fire back then, and continue to inspire his cooking to this day. “My life experiences have always inspired my cooking. My mum is Swiss and my dad English, so there was always a sense of working across borders. My time living and working in Asia have also had a significant influence on my style. Whenever I travel, local produce, dishes and

styles inspire me, so I always bring something back and incorporate that [into my cooking].” Although one of the current most celebrated cooks in South Africa, Luke had not always had the culinary arts on his agenda, he explains: “Becoming a chef wasn’t a purposeful plan on my side as a young man. School was a bit of a disaster for me, and I left at 16. I stumbled into kitchens and hospitality, and from that first moment when I picked up a knife, I was hooked.” Feeling dissatisfied while pursuing a basic engineering course, his uncle motivated him to try his hand at the culinary industry, and since his first job at a manor house, Luke has given his heart and soul to gastronomy. He gained many mentors along the way, and there is a long list of incredible and talented chefs he has worked with that have both helped shape his career and influenced his cooking style. “My heroes are all the chefs I have had the pleasure of working with, but Kevin Garrett and Kevin Hopgood have been particular mentors to me. They taught me to appreciate flavour and technique. I tend to also look inward for inspiration.” It was in 2006 that South Africa first became aware of Luke’s name and its the culinary prowess it carries with it. Making waves as executive chef of Cape Town’s »

LEFT The Test Kitchen, nestled in The Old Biscuit Mill in Cape Town’s trendy Woodstock suburb.

LEFT The Test Kitchenâ€™s interiors were designed by Lukeâ€™s wife and business partner, Sandalene. RIGHT Pork scratching, pint of Guinness, celeriac salt and vinegar.

LUKE DALE ROBERTS

RIGHT Smoked fish mousse.

“The foodie scene has really blown up in Cape Town and South Africa. This has meant that there is a passionate drive from the bottom up, from suppliers through to chefs as well as guests that care about the quality and provenance of ingredients. This has translated into truly world-class offerings”

« La Colombe, he made it his mission to get the renowned Constantia restaurant back on top of the food scene. Three years and a bouquet of awards later, Luke had made his culinary mark on the city, and so it was no surprise that foodies embraced his restaurants with open arms when he began forging his own culinary legacy. The Test Kitchen, Dale Roberts’ first solo venture, has become one of Cape Town’s most revered restaurants since its opening in 2010, with a string of accolades trailing behind its name. Not only has it retained a permanent spot on the list of South Africa’s best restaurants, where it held the coveted top spot for six consecutive years, it has also placed on the World’s 50 Best Restaurant Awards list

multiple times, won the One to Watch Award in 2013 and was named the Best Restaurant in Africa in 2016. Nestled in Cape Town’s trendy Woodstock district, The Test Kitchen serves global fine-dining cuisine within a chic urban-factory setting. Reflecting Luke’s culinary identity intermingled with the wealth of local produce available, his innovative dishes pair fresh, locally sourced ingredients with Japanese techniques and Europe-inspired flavours. Dishes are simple in appearance but complex in formulation, and taste takes centre-stage in his cooking, he says: “The most important element is flavour and the dish has to be immediately delicious. The story and presentation play a supporting role. Flavour comes first, always.” »

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LUKE DALE ROBERTS « After returning from Madrid Fusión 2020 early in the year, Luke was brimming with new ideas from his Spanish escapades: “Whenever I travel, I like to experience and try new restaurants and food spots. I always make sure to visit a number of fine-dining restaurants in the cities that I am in, but I also love visiting local farmer’s markets and enjoying local artisanal fare – to eat where the locals eat. In Spain, the modern interpretation of tapas was incredible to experience. My favourite dish is always my latest dish. Currently it’s a Madrid stew that I created after returning from Spain in January. The timeless billionaire [porcini] shortbread is also close to my heart.” Along with his travels, the evolution of the seasons and his everyday encounters and experiences also stimulate the chef ’s creativity. A flow of continuous ideas calls for continuous innovation, which means ingredients and dishes are always on the turnaround, as he explains: “My dishes are always evolving; we’re not afraid to change and try new things. We are currently shooting a book, and I was inspired by the chamomile we used and am working on creating a dish inspired by this sweet-scented flower.” The chef ’s free-flowing creativity negates the idea of having of a favourite ingredient. Instead, he sees every ingredient as something special, as a new opportunity

to create something sensational. And surrounded by the Western Cape’s fruitful farmland that produces topquality, ethically and sustainably sourced ingredients, Luke has no shortage of incredible local and seasonal produce to work with. “The foodie scene has really blown up in Cape Town and South Africa. This has meant that there is a passionate drive from the bottom up, from suppliers through to chefs as well as guests that care about the quality and provenance of ingredients. This has translated into truly world-class offerings.” Cape Town has long been identified as South Africa’s foodie capital, and to tap into this bustling scene, Luke has created unique concepts at each of his restaurants in the Mother City. Led by originality and innovation, he aims to curate distinctive dining experiences that have more than just a meal on offer. He explains what makes each of his restaurants stand out: “The Test Kitchen is a true, pure expression of me. The Pot Luck Club showcases global fare and influences and The Shortmarket Club is a modern French brasserie with a French influence. Salsify is refined dining that celebrates micro seasons within a historical setting. “The Test Kitchen initially started out as a testing space for new flavours. We realised that the business model didn’t »

LEFT The moody, ‘urbanfactory chic’ interiors of The Test Kitchen. RIGHT (Top snack) Smoked lamb, barley and toasted ginger wafer with and XO dressing; (Bottom snack) Peking quail sandwich.

LUKE DALE ROBERTS

RIGHT Billionaire porcini shortbread.

« quite work and that the guests needed to be involved in our experimental journey. Hence, The Test Kitchen – a place to experiment and try new things, all in the pursuit of flavour.” “The Test Kitchen experiences are made up of two parts – the Light Room and the Dark Room. The venue is dressed by Sandalene, my wife and business partner, in many of her own furniture designs from her company Naturalis. The Dark Room features walls clad with charred wood, and shows an ultra-cool seating area where mixologystyle cocktails and appetizers create a sultry mood. A gong announces the time to move to the Light Room, where the epicurean adventure – there are 21 courses in total – really commences. The ambience is one of having a front-row seat to seeing how we create our dishes. The kitchen is open-plan and forms part of the atmosphere. We want guests to embark with us on an unforgettable culinary journey.” Each of Luke’s restaurants stem from The Test Kitchen in their own way, all serving different purposes but sharing the same roots. The Pot Luck Club was born from an open space next to the Test Kitchen combined with Luke’s desire to do something different – in this case, more a of a sharing concept than another fine-dining venue. After gaining popularity fast, The Pot Luck Club relocated to a bigger space on the top floor of the silo at The Old Biscuit Mill,

offering a Manhattan-apartment feel with panoramic views over the city. If it were to be described in two words, The Pot Luck Club is ‘instant gratification’, whereas for The Test Kitchen it is ‘breaking boundaries’. Salsify at The Roundhouse in Cape Town is Dale Roberts’ latest project, where he acts as mentor in a partnership with Ryan Cole – The Test Kitchen’s former head chef. A historical building that dates back to 1700s, The Roundhouse offers exquisite views over Camps Bay, and serves as an elegant backdrop for a superb dining experience that pushes the envelope of flavour. Creating memorable experiences that diners can look back on fondly is Luke’s answer to the future of fine dining: “I think tasting menus will continue to play their part. Guests are looking to enjoy living like a local and experiencing provincial-style dishes. The focus on sustainable dining, and local markets will also continue to grow. Classical dishes enjoyed along with a great bottle of wine with loved ones are always the best dining experiences.” While The Shortmarket Club looks at a relaunch, The Test Kitchen’s future remains one focused on innovation and creativity, says Luke, and hopefully The Pot Luck Club will lay its feet on international ground as the team investigates taking the popular concept overseas again.

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FOUR Magazine_Chic_220x300_2020.indd 1

27/02/2020 08:42

CATALAN’S BLUE-EYED BOY From baking pizza under the sun to incorporating 3D printing into fine dining, Catalan chef Paco Pérez’s gastronomical journey is imbued with creativity and innovation.

PACO PÉREZ

LEFT Welcome area at Enoteca Paco Pérez restaurant.

ward-winning Michelin star chef, Paco Pérez’s passion for the culinary arts was awakened during early childhood. His dream was to become a footballer, but destiny had different plans. He was only eleven years old, when he tried to cook a pizza under the heat of the sun. While the experiment proved to be disastrous, it paved the way for his signature style of molecular gastronomy; one that is inextricably linked to technology. “In the end everything has a link. If an 11-year old boy who does not have the means to cook the pizza decides to do so, there has to be a reason. As he advances in knowledge and technology, he can achieve that evolution or integration.” After training under gastronomic stalwarts like Ferrán Adriá and Michel Guèrard , Pérez began to understand the true meaning of cooking. It was not just a mere activity but a form of meditation that awakens all the senses – you look at the dish, feel the texture, smell the aroma, experience the pleasure and retain the experience. For Pérez, cooking has always been about being creative, consistent and imaginative. He followed this philosophy in his very first

venture, Miramar, a contemporary restaurant that he runs with his wife, Montse Serra. What started off as an ordinary family project went on to earn much acclaim and of course, two Michelin stars. Pérez has always focused on tweaking local products and adding his innovative touch. While he comes across as a simple man, his creations are highly technical! Only a few chefs can translate their ideas into delightful delicacies and Pérez does it with such conviction. He recently pushed the boundaries of gastronomy by using 3D printing at the fine dining level. The masterpiece involves a seafood puree being printed on a plate in the shape of an intricate sea coal, which is then topped with caviar, sea urchin, egg, hollandaise sauce and a foam made out of carrots. “Technology helps us to improve what we do every day, to provide our customers with better elaborations, more precise and also more magic. Thus, technology will continue to change, as it has already done, the panorama of the kitchen.” Pérez’s penchant for experimentation and attention to detail has earned him global recognition. No wonder, he »

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LEFT Dinning table with display of wines on the wall behind. RIGHT Gamba con Cresta en Suquet / Prawn in suquet sauce.

PACO PÉREZ « is the undisputed master of Catalan gastronomy with five Michelin stars under his belt – two for Miramar, two for Enoteca in Barcelona and one star for 5-Cinco in Berlin. His early training under Michel Guèrard, the father of ‘nouvelle cuisine’ significantly shaped his style of cooking and kickstarted his journey in the world of Spanish haute cuisine. “With the changing times, I believe that Michelin has reinforced its value, since it is committed to excellence, continuity, passion, product, work... From my side, we are delighted to be part of Michelin, because it is the reference guide in terms of gastronomy, and it places you on the “map”. For him, food is not just an amalgamation of ingredients, but also a collision of textures and flavours. Each dish created by Perez blends creativity and emotion to achieve the highest level of product excellence. He often indulges his imaginative streak and experiments with myriad combinations without any inhibition. “It will depend on that exact moment and what we are seeking for. We intent to work with proximity products, those that are around us respecting each season, but we are

RIGHT Guisantes / Peas.

always open to “travel” because we believe in miscegenation, which is also present in the products around us since its origin can be elsewhere.” Heavily influenced by the food and produce of the Mediterranean, his creations aim to provide a “gastroartistic” experience. At Enoteca, his two-star Michelin restaurant in Hotel Arts Barcelona, the unique menu entices guests with a blend of modern and traditional culinary techniques. Every dish is generously sprinkled with a dose of Pérez’s imagination and serves as a benchmark in Catalan avant-garde cuisine. While the heart and soul of Pérez’s cooking lies in the Mediterranean, it also reflects in the interiors of his much-acclaimed restaurant. “It is a restaurant located in Barcelona, so we try that the guest who visits us, in addition to being comfortable, feels in the Mediterranean. We try to offer a complete experience, as we just previously said, integrated to the environment.” Most of his dining experiences lay emphasis on the three most significant elements of Mediterranean cuisine – virgin olive oil, sea salt and wheat. “Virgin olive oil, sea salt, wheat have the most potential in terms of diversity,” »

FOUR PROMOTION

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PACO PÉREZ

BOTTOM Xxx. BOTTOM Xxx.

LEFT Dinning area with display of olive oil on the wall behind. RIGHT Paco Pérez at Enoteca’s kitchen.

“Technology helps us to improve what we do every day, to provide our customers with better elaborations, more precise and also more magic. Thus, technology will continue to change, as it has already done, the panorama of the kitchen.”

« he adds. In a nutshell, Pérez’s creations take your taste buds on a whirlwind of a ride and stimulate your senses with the high-quality ingredients and flavours. At Enoteca, Pérez exhibits his craftsmanship by fusing the freshness of the sea in all his creations. He also deploys local farm and mountain products to create an experience that warms the heart and the soul! “Any dish on the menu is my favourite! My dishes are inspired by ideas, environments, experiences, a product itself,” says Pérez. His style of cooking neither focuses on indulgence or exhibition, but honesty. It is a form of self-expression to transform ideas to something concrete; something that surprises the guest every time he takes a bite. It is about creating a culinary experience that’s significantly influenced by the surrounding landscape and natural elements. When asked what inspires him to wake up every day, he is quick to reply, “Maybe getting up very early and walking by the sea.” The sea and elements of marine life are an integral part of his menu and humour his love for Mediterranean roots. His knack to experiment with different flavours »

PACO PÉREZ « lifts his cuisine from superb to sublime and has made the man what he is today. Enoteca is a benchmark in Catalonian dining and offers a scintillating menu without any pretence. That’s the case with all of Pérez’s restaurants – they focus on simple ingredients but deploy a high-level technique to create an unbelievable gastronomic experience. For some, the food happens in the mind, while for others it happens on the palette. In the case of Pérez, he believes both are equally important. While food takes centre stage in all of Perez’s offerings, his inclination towards designing “holistic” dining spaces cannot go unnoticed. Each of his restaurants complements his style of cooking and provides a wholesome experience in trademark Pérez style. His mastery of technique is not just visible in the menu, but also in the design language and warm hospitality. “In the end all the experiences, if we want them to be complete, according to the idea with which we build the menu, the service and the empathy, they need the continent or space to close this circle... If the continent is tuned to achieve that round experience in which everything has

RIGHT Almohada / The Pillow.

to do with each other, it will be much better; At the end you remember the dish, but if the space accompanies that memory it will be much more complete.” Being a public figure makes it even more essential to spread awareness on issues of importance. Pérez is an advocate of “social gastronomy” and believes it is science and technology that will help the world meet food challenges. “It is a subject in which we have to reflect and meditate on how to contribute, within our possibilities, and improve, although it is not only in our hands, it will depend on where we go in other aspects such as the water problem, pollution, etc. I think science and technology will help us move forward in this field; For example, today there are already productive rice plantations without having to flood them with water.” His quest for discovering new culinary techniques has made him the man he is. From the sea to the mountains to the forest, he delves deep into every element to feed his insatiable appetite for creativity and innovation. No one understands gastronomy the way he does and the only way to pay him a fitting tribute is by consuming his edible stories! As he says, “We cook what we love, with our hearts.”

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TRUE MASTERS Japan’s largest airline, All Nippon Airways, teams up with Luxeat for another round of its exciting Culinary Journeys, which tell the tale of Japan’s great gastronomic craftsmen.

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ith a view that gastronomy is both an art form and a reflection of our civilisation and cultural backgrounds, Aiste Miseviciute, founder of the popular Luxeat blog, aims to share with readers the fascinating story behind every ingredient, every dish and every restaurant that she visits. Having spent a lot of time travelling around Japan and learning from different gastronomic masters, she soon

ABOVE Chefs Toshitaka Omiya, Shingo Takahashi, Tomokazu Maehira, Kentaro Nakahara with the Culinary Journey’s sponsor and Aiste Miseviciute of Luxeat. BELOW Champagne Le Brun de Neuville being served to guests.

embarked on a personal quest to bring the stories of these great shokunin, or craftspeople, into the Western limelight. “For the last four years I’ve been bringing exceptional chefs from Japan to Europe. These are chefs whose restaurants are difficult or impossible to book if you are not a regular client. “These chefs are so-called shokunin, or artisans, who dedicate all their lives for their craft”, says Miseviciute. Simply put, shokunin are artisans who dedicate their lives to their craft no matter what they do – forge knives, cut soba or make sushi. Its true meaning is much more complex than that though and is the essence of the Japanese culture and cuisine. The shokunin philosophy is as much a way of living as the way of dying and is “a social obligation to work his or her best for the general welfare of the people”, to quote Japanese sculptor Tasio Odate from his book Rice Noodle Fish. “Takaaki Sugita – one of the best, if not the best sushi masters in Japan at the moment – told me that when he dies, he would like to be known as a sushi master, not as Takaaki Sugita”, explains Miseviciute. Following the success of previous editions held in London, Ibiza and Barcelona, Luxeat and All Nippon Airways invited three of Tokyo’s best shokunins to cook in Paris, alongside Michelin-starred Toshitaka Omiya at his restaurant Affinité. Having previously worked at Arpège and Le Cinq, chef Omiya has developed a skilful method

TASTING NOTES

of combining French cuisine with Japanese techniques to create flawless fusion food. For the 2020 edition of the Culinary Journeys event, Luxeat welcomed Shingo Takahashi, chef-owner of Tokyo’s renowned sho-style sushiya, Takumi Shingo. As one of Tokyo’s most respected sushi masters and a disciple of legendary chef Keiji Nakazawa, Shingo pays tribute to his master through many of its classic sushi shos, often created specially to be paired with saké. Also budding Michelinstarred tempura master Tomokazu Maehira, from the city of Sōka, 10 miles north of Tokyo. Perfecting his art for almost 30 years, Maehira has learned to harmoniously balance the flavours and seasonality of his ingredients in local kitchens. And lastly, famed wagyu maestro Kentaro Nakahara made up the chef trio who came to cook their signature dishes

CLOCKWISE FROM LEFT Tempura of scallop and shirauo, chervil, mushrooms and asparagus; tempura service from Michelin-starred master Tomokazu Maehira; cahors black truffle chocolate dessert.

in France’s most romantic city. Born in California, Kentaro is famous for inventing of the much-lauded katsu sando sandwich – his take on a wagyu beef sandwich that melts in the mouth. Alongside the exceptional omakase (chef’s proposal) menu, created using the best seasonal ingredients, the exclusive culinary line-up also included one of chef Omiya’s signature dishes – “duck foie gras with ginger, pot-au-feu way” – and a chocolate and black-truffle dessert concocted by young pastry chef Morgane Raimbaud. “I have been fortunate to travel around the world and experience different cultures and cuisines, but Japanese cuisine has a special place in my heart. These three »

TASTING NOTES

« Shokunins are among the best in Japan, and it’s the very first time that they come to Paris to work together, so it’s a very special opportunity for lovers of Japanese culture and cuisine to taste this culinary art here in Paris”, explains Miseviciute. Thanks to All Nippon Airways’ (ANA) support, the muchloved chefs closed their restaurants in Tokyo and jetted off to Europe to share an authentic taste of Japan with fellow foodies. The Culinary Journeys were also supported by Rossini Caviar, who provided caviar for select dishes, and saké sommelier Pablo Alomar Salvioni, who lead the saké and wine pairing accompanying the meals. Starting from humble beginnings with just two helicopters, Japan’s ANA Group has developed into one of the leading airline groups in Asia. ANA now boasts Japan’s

CLOCKWISE FROM ABOVELEFT Pablo Alomar’s carefully selected sakés to pair with the menu; Shingo Takahashi presents senzaki bluefin tuna (toro, fatty tuna); duck foie gras with stewed vegetables.

largest domestic route network that covers the entirety of Japan, from Hokkaido in the north to Okinawa in the south. ANA’s international route network extends through Asia, Australia, North America and Mexico, with further expansion into Europe and the Middle East in 2020. The unique Culinary Journeys experience is part of ANA’s We Are Japan programme, which aims to increase awareness of Japanese culture and showcase the best that the country has to offer. As a key player in the global airline industry, the ANA Group pledges to transcend generations in support of developing their global community and fulfilling the hopes and dreams of current and future generations.

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Pillars of time

PHOTOGRAPHS: BENJAMIN SIM

Developed by head bartender Jesse Vida and his team, the Interbellum menu at the Atlas bar in Singapore is a celebration of the art deco period. Interbellum pays homage to classic European cocktails of the time as well as the bar’s home, Parkview Square, with architecture inspired by the glamorous skyscrapers of the period. Atlas has a story that is very connected to its design and the time period that it represents. The first thing every one experiences when they walked into the Atlas bar is the grand beauty and detail of the art deco design in the space. Our beverage programme is based around gin and champagne, and we have an extensive collection of gins – around 1,300 bottles. We convey the bar’s philosophy through our cocktail menu in many ways, one of which is the style of our drinks. The drinks have a general focus on gin but are still being inclusive of all general spirits, as our drinks are very classic with a contemporary twist. The current menu is five chapters long, covering some of the most iconic and influential events of the art deco time period of the 1920s and 1930s. The menu is called Interbellum, referring to the period between World War One and World War Two. Of course, we have gin and tonic suggested pairings, martini variations and champagne cocktails throughout the menu. The cocktails we’ve chosen show a nice range of style in what we offer in the bar. The Atlas Martini is our signature drink. It drinks similarly to a classic martini but is a bit more bright

ABOVE Head bartender Jesse Vida preparing drinks at the Atlas bar, Singapore.

and crisp, with a nice salty and sour note coming from the champagne vinegar. The Transatlantic is our variation of a whisky sour. The base spirits is Michter’s Rye with wasabi oil, housemade toasted fennel-seed syrup, fresh lemon and apple juice. It’s nice and zingy with a deep spice coming from the rye whisky. The Rose-Coloured Glasses has been a big hit on our Interbellum menu. It’s a martini variation that’s round and floral. It has Roku Japanese Craft Gin with rose cordial, elderflower, Greek vermouth and palo cortado sherry. Lastly the Bitter Soma is for all the bitter and smoky-cocktail lovers out there. Its base is Bénédictine with mezcal, lightly peated scotch whisky, Campari and chocolate bitters. Another big project that the Atlas team has been working on is updating our gin-collection menu. Our extensive list is currently categorised by country of origin and has never been very guest-friendly in its orientation – for instance, to find a gin matching your style and preferences unless you know the gin already. The team has spent many months tasting, checking, researching and writing to distilleries to gather tasting notes.” » 83

ATLAS MARTINI INGREDIENTS

2 dashes Scrappy’s Orange Bitters 5 dashes champagne vinegar 15ml Mancino Bianco Ambrato Vermouth 60ml Fords London Dry Gin METHOD

Stirred for more controlled dilution compared with shaking. Served in a Waterford crystal martini glass and garnished with a lemon twist. Long pour to open up the flavours.

THE TRANSATLANTIC INGREDIENTS

2 dashes Jerry Thomas’ Own Decanter Bitters 4 dashes wasabi oil 15ml lemon juice 15ml apple juice 15ml toasted fennel syrup 50ml Michter’s Rye METHOD

Shaken. Served in a fancy rocks glass and garnished with fresh horseradish.

ROSE-COLOURED GLASSES INGREDIENTS

1 dash Scrappy’s Orange Bitters 5ml St-Germain 5ml rose cordial 10ml palo cortado 15ml Otto’s Athens Vermouth 50ml Roku Gin METHOD

Stirred. Served in a Nick & Nora Glass and garnished with lycheeor muscat gummy candy.

A TOUCH OF MADNESS HAS ARRIVED IN THE FAMILY Presenting the true Grand Cru from the new world: Grand Cru Limari and Grand Cru Sagrada Familia, the new wild blends of Caballo Loco from Valdivieso, with all the legacy of the quality and intensity that makes them wines of superior character.

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BITTER SOMA INGREDIENTS

1 dash chocolate bitters 20ml Campari 20ml Del Maguey Vida Mezcal 20ml Johnnie Walker Black Label 40ml Bénédictine METHOD

PHOTOGRAPHS: BENJAMIN SIM

Stirred. Served in a fancy rocks glass and garnished with orange oils and chocolate.

PATIENCE, TIME & TERROIR At the beginning, as often happens, it was just for passion. Nowadays, the Bellavista brand stands for elegance and refinement and each bottle tells the story of the winery, of the land where it is situated and of the style that characterises it.

he history of the Moretti family is intertwined with that of Erbusco and the Franciacorta areas, as some 15th-century correspondence testifies. In 1977, Vittorio Moretti decided to devote himself to the world of wine. He started a winery and built a home in the hamlet of Bellavista after buying small plots of land from 30 different owners. A beautiful spot, as the name – ‘bella vista’, or ‘lovely view’ – suggests, and one that has also proven to be especially well suited for growing grapes. In the first year, only a handful of still wines were produced; the second year, a few bottles of Metodo Classico saw the light, but only for dinners with friends; by year three, production was well on its way, although with modest volumes. The Bellavista started to shine brighter and brighter: there followed the first journeys to Champagne in France, a definition of a personal taste and the setting up of a wine cellar that was soon to become a model, and one of the leading names in sparkling wines domestically and internationally. With an incredible mosaic of more than 100 plots in 10 Italian municipalities, Bellavista’s wines draw upon 90

ABOVE Sweeping views of the Bellavista vineyards from outside the wine cellars. BELOW Views from Bellavista, in the Erbusco region of Northern Italy.

the multiple geological and climatic variations that each has to offer. Across the estate, there are as many as 64 different types of soil, representing all six vineyard terrains of Franciacorta; a true wealth of biodiversity. With respect for tradition and a farsighted attitude, Bellavista’s philosophy is a mix of meticulous precision,

WINE CRUSH

CLOCKWISE FROM LEFT Francesca Moretti, CEO of the Terra Moretti wine group; a wine cellar at the Bellavista winery; traditional oak ageing barrels; hand-sorting wine bottles.

simplicity and an obsessive quest for all that is beautiful and good. Attention to detail is fundamental; every action, even the most minute, is treated as crucial. Nature and man work hand in hand, in the vineyards and in the wine cellar. Grapes are handpicked, and the use of traditional presses ensures soft grape pressing and an accurate separation of the free-run juice. In spring, when the cuvées are blended, Bellavista can count on an extraordinary selection of 100 base wines, some of which have been fermented in small oak barrels. This is when the alchemy is created, the decisive moment before the long wait in the bottle, which ends with manual riddling cycles. As Francesca Moretti, CEO of the wine group, says, “Excellence is a daily goal, which Bellavista pursues by applying the following principles: from the vineyards to the wine, every process is performed naturally. Every decision is made in consideration of the rhythms dictated by nature

and by the history of the Franciacorta area. Every action and every thought is aimed at maintaining each wines’ quality, recognisable in every harvest and in every glass.” “Respect is our word”, continues Francesca Moretti, “picking each bunch by hand. Keeping the grapes of one vineyard separate from the others. Pressing gently. Preparing hundreds of small white oak pieces for the fermentation. Listening to the must becoming wine, creating the cuvées and then waiting another four, five or six years for it to mature. Entrusting the final touch of remuage to capable hands. It’s all about respect. All this, we know, calls for patience and an almost infinite amount of time. The relationship between wine and man is born of patience. Time is our friend, and we respect it. It has taught us the value of experience and of tradition, the greatness of every tiny gesture and the importance of knowing when is the right moment to stop and just wait”. Bellavista’s offer is wide and articulate, with 10 labels between vintages. One of the most representative ones are the Grande Cuvée Alma Brut, which is the ultimate expression of a project whose objective has been the search for the pure essence of harmony since 1977. Today, it symbolises a tradition that strives to represent. In terms of quality and type, it’s the most mysterious soul of the land of Franciacorta and the winemaking style of Bellavista. And La Scala Brut is a remarkably luminous and balanced vintage that reflects beauty, history and the gorgeous nature of Franciacorta.

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esigned for swimming on the water surface and diving, the SEABIKE allows sea-explorers to glide through several kilometers of water using minimal effort, saving energy and air. Faster and less-intensive swimming means a wider expedition radius and more time spent appreciating the underwater delights. The SEABIKE, which induces rapid movement through a propeller turned by low-effort pedaling, is easy to drive and requires no expert skill or physicality. Suitable for adventurers of all ages, the SEABIKE can be adjusted for different heights ranging from 155-195cm. With its compact design and lightweight frame, the SEABIKE is easy to transport and store. Suitable for both fresh- and seawater, and safety-checked under the most demanding of conditions, the SEABIKE is the perfect accompaniment for any aquatic adventure. Easy and effortless, the SEABIKE allows divers to save up to two-thirds of the air in their cylinders by increasing the speed of swimming. For snorkelers, the SEABIKE makes surface swimming a smooth and speedy soirée. The nominal

mode enables motion through the water at 3.6 km/h, and for speed-seekers, the SEABIKE can reach a maximum of 7.9 km/h – much faster than normal swimming speeds or even flipper-assisted swimming. Paddling on the SEABIKE is the same as that on a regular bike, and the paddling efforts are transferred via a reduction gear to the propeller of the SEABIKE to move it through the water. The SEABIKE is attached to the swimmer’s body and can be steered using the handlebar or handsfree using body movements. Constructed using naturally lightweight and buoyant materials, including the highest quality carbon fiber and titanium, the SEABIKE is easy to carry and maneuver in the water. The SEABIKE also disassembles for easy packing, and fits into a shoulder bag with a strap, making it as effortless to transport as it is to use. Its weight and packing dimensions are 1.8kg and 460 х 170 х 170 mm respectively. Convenient, fun and risk-free, the SEABIKE is the perfect way to spruce up any water activity. SEABIKE has opened its first Seabike School in Yaroslavl, and is currently in the process of opening new schools in Russia and in other locations around the world. In 2019, SEABIKE took place in its first Cross Volga in which it swam across Europe’s longest river, the Volga River. On 25 July 2020, SEABIKE will again take part in this exciting Cross Volga event, but before then, in the first two weeks of July 2020, SEABIKE will also swim across the English Channel.

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Travel

Belle Époque bliss The beguiling city of Buenos Aires blends old-world European charm with Latin American character. Brimming with ornate buildings, polished plazas and a spirited cultural life, the ‘Paris of South America’ tells the story of its prosperous past through romance, passion and self-indulgence. Here is a look at the best places to stay, eat, drink and be merry in the Argentine capital.

TRAVEL

collection of artworks from local artists showcased on a rotating basis. Much like Buenos Aires itself, Palacio Duhau is a gift that keeps on giving: an exquisitely wrapped present with a billowing bow, the hotel holds a plethora of surprises encased within: from butler services for all suites to bespoke wine and cheese tastings and specially curated city tours, Palacio Duhau leaves nothing to yearn for.

STAY HERE

Palacio Duhau – Park Hyatt Buenos Aires Nestled on the chicest street in Recoleta, Buenos Aires’ most affluent neighbourhood, Palacio Duhau – Park Hyatt Buenos Aires is sheer pleasure and utter indulgence delivered in a gold-plated time capsule. The hotel consists of two parts: the original manor house and the contemporary Posadas Tower, which are joined by perfectly manicured terraced gardens and an underground walkway turned art gallery. Every nook and cranny of the neoclassic Palace is as ornate as the next, and showcases, to the full extent, Argentina’s economic boom in the early 20th century thanks to its prolific agriculture industry. The architecture and interior design are an ode Buenos Aires’ 1930s glory days, with elegance oozing from every iota. Expect spacious rooms and suites adorned with neutral tones and dotted with minimalist furniture, including kingsize beds, large lounges with flatscreen TVs, in-room sound systems, study areas and stunning views. In the marbleenveloped bathrooms, free-standing baths and walk-in rain showers take centre stage. The hotel’s Gioia Restaurant & Terraces cooks up incredible Italian fare for lunch and dinner, and for those seeking haute cuisine, the Duhau Restaurante & Vinoteca is a flawless fine-dining affair serving traditional Argentine cuisine with a twist. Nestled at the foot of the hotel is Ahín Wellness and Spa, a glowing oasis of relaxation offering the most comprehensive list of tailored treatments in the city. Adjacent to Ahín, the Paseo de las Artes Duhau boasts an impressive 96

PREVIOUS SPREAD Rojo Tango show at Faena Hotel Buenos Aires. CLOCKWISE FROM ABOVELEFT Terraced gardens at Palacio Duhau – Park Hyatt Buenos Aires; the Oak Bar at the hotel; the Presidential Suite of the Faena Hotel Buenos Aires.

Faena Hotel Buenos Aires Steeped in Philippe Starck’s characteristic design flair and conceptualised by visionary Alan Faena, the Faena Hotel Buenos Aires is as captivating to the eye as it is pleasing to the heart. Located in the heart of Puerto Madero, one of Buenos Aires’ most trendy neighbourhoods, the Faena Hotel occupies a masterfully converted granary silo. Designed to evoke the fascinating Belle Époque grandeur that brought greatness to Buenos Aires at the turn of the 20th century, the hotel’s interiors are filled with opulence and drama. Ruby red is the central colour in the scheme, complemented with dark tones and luscious fabrics in the social areas, and with white, ivory and gold hues in the rooms and suites. Every room and suite boasts antique-inspired filigreed mirrors, Lapacho hardwood floors and delicate handembroidered artisanal throws, adding a flourish of Buenos Aires refinement to the space. The beds take command of the rooms, and are reflected by glorious mirror cabinets »

TRAVEL

« that swivel to reveal smartly disguised home theatre systems. Custom Egyptian-cotton Faena linens bring in a luxurious touch, while complimentary wifi and the latest and greatest in technology keep the rooms ahead of the curve. The hotel’s El Mercado restaurant blends the energy of Buenos Aires’ legendary cantinas with the charm of Europe’s open-air markets, serving the best of authentic Argentinian fare cooked in a traditional adobe oven. At Bistro Sur, a delicate, fine-dining menu is presented in a fascinating setting. As the day saunters into the night, tango begins to fill the air from the hotel’s renowned 1920s-inspired El Cabaret. A vibrant temple that prolongs the night and crowns the day to the rhythm of the award-winning Rojo Tango show, El Cabaret is a must-do when you’re in the city. EAT & DRINK HERE

Don Julio Don Julio is the quintessential embodiment of Argentine gastronomic culture – the parrilla, or barbecue. A cuisine rooted in the countryside with contemporary adaptations, Don Julio pays tribute to this age-old cooking tradition by returning to the product’s regions. Argentine beef, seasonality and good wine are the three fundamental pillars that have won this Buenos Aires institution a string of awards and cemented it as favourite among locals and internationals alike. The restaurant is currently number 33 on the World’s 50 Best Restaurants list, taking the top spot in Argentina and fourth place in Latin America. 98

ABOVE El Cabaret at Faena Hotel Buenos Aires. BELOW Florería Atlántico’s negroni balestrini.

With meat as the central focus, only the highest-quality beef from countryside-raised, grass-fed Aberdeen Angus and Hereford cattle is served, guaranteeing exceptional flavour and tenderness. Optimal maturation according to the cut’s characteristics is done in-house with a climatecontrolled refrigerator before being cooked to perfection on a traditional V-shape iron grill. Accompanying the array of mouthwatering meats is a seasonal selection of the best local produce. For the full Argentine experience, pair your meal with one of the 12,000-plus bottles of wine from the restaurant’s impressive cellar. Florería Atlántico A charming speakeasy hidden beneath a pretty-as-a-picture flower shop, Florería Atlántico celebrates Argentina in »

TASTEFUL LJUBLJANA Let yourself be seduced by the authentic homestyle flavours.

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TRAVEL

DO THIS

Dance the tango at a Milonga Nightlife rules this city, and tango is its beating heart. With most locals only eating dinner after nine, the city is abuzz until late with its fiery milonga scene. There are many places to watch and learn this treasured dance, with authentic milongas taking place every night around the city. On weekends, head to open-air milonga La Glorieta in Belgrano, authentic tango haunt Salón Canning or visit San Telmo’s Plaza Dorrego on a Sunday night to see locals setting the streets alight with their sultry moves. At the inviting tango club La Viruta, the teachers are fabulous, the ambience is lively and the crowd is blend of locals and travellers with both expert dancers and newbies all together for one reason: to dance the inimitable tango in its city of birth.

CLOCKWISE FROM ABOVE The entrance to Florería Atlántico; opulent interiors at Teatro Colón; polo in progress at Campo Argentino de Polo.

Visit Teatro Colón A spectacle on the inside and out, Teatro Colón is a worldclass theatre that hosts opera, ballet and symphony performances within its acoustically perfect walls. Beautiful masonry lines the façade of this Buenos Aires landmark, while on the inside, red velvet drapes, gold panels, marble stucco and a hand-painted dome reign in the elegance. Considered as one of the top ten best opera houses globally, it hosts guided informational tours in addition to its sought-after ticketed shows.

PHOTOGRAPHS COURTESY: FAENA HOTEL BUENOS AIRES, PALACIO DUHAU – PARK HYATT BUENOS AIRES, FLORERÍA ATLÁNTICO & @TRAVELBUENOSAIRES

« all her multicultural magnificence. The menu and décor are steeped in history, reflecting Buenos Aires’ portcity heritage born out of diverse climates and centuries of immigration. The drinks continue this narrative – geographically themed, they tell the stories of their forefathers who arrived in droves on the Argentine docks. Cocktails from American bartenders, gin and jenever from the English and Dutch, wine from the Europeans and forgotten indigenous ingredients from Native Americans all feature in the menu curated by top Argentinian mixologist Renato Giovannoni. A top spot for a tipple, Florería Atlántico is a regular on lists of top bars in the world, and in 2019 it was voted the best bar in South America and number three in the world on the Worlds 50 Best Bars list.

Watch Polo at Campo Argentino de Polo Argentina is famous for its horsemanship, with polo matches being a sacred affair for its citizens. Known as ‘The Cathedral of Polo’, Campo Argentino de Polo hosts some of the sport’s most notable events, including the annual Argentine Polo Tournament that takes place in spring.

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IN THE GARDEN OF VENICE Located in the heart of Prosecco DOCG country, Villa Sandi is a family owned and operated wine producer of some of Italyâ€™s most critically acclaimed sparkling wines.

he winery headquarters is a Palladian-style villa dating back to 1622, representing the combination between art and agriculture, which characterised the Venetian landscape of past centuries. This link between the magnificence of Venice and the surrounding countryside has led to the area being known as â€˜The Garden of Veniceâ€™. Villa Sandi, located in one of the most renowned wine regions in Italy, represents the same principles as a family: tradition, heritage, a sense of responsibility, and deep bonds with the land where it has been located for generations. Vineyards have characterised the landscape for centuries, and Villa Sandi vineyards are found in the Prosecco area. The gentle hillsides alternate with steep slopes, and the passion for vine growing has resulted in even the most inaccessible parts being cultivated. The vineyards are cared for like gardens with work done by hand, which also creates a feeling of timelessness. Viticulture and winemaking are ancient arts in the hilly Asolo and Valdobbiadene DOCG areas, and the Moretti Polegato family, owners of Villa Sandi, has long been part 102

ABOVE The beautiful entrance to Villa Sandi, the winery headquarters. BELOW The ancient wine cellars below the Palladian-style villa.

of this legacy. With a long-standing winemaking tradition handed down from father to son, Giancarlo Moretti Polegato, owner and chairman of Villa Sandi, has been a leading light in creating and promoting the reputation of Prosecco, both as a wine and an area of production and while also keeping a commitment to quality, tradition and the environment.

LUXURY LAYOVER

CLOCKWISE FROM LEFT Villa Sandi’s awardwinning Valdobbiadene Prosecco DOCG, the steep slopes in Cartizze, cru of the Valdobbiadene area; the charming façade of Locanda Sandi, regional restaurant and inn.

Blending the latest research and advanced technology with respect for the terroir and deep love for the region, he has made Villa Sandi a landmark producer through unwavering commitments to quality and the environment, and by having an international outlook. Passion, commitment and dedication to create the best prosecco, take many forms, and the Moretti Polegato family’s belief in being stewards of the land not only reflects in the quality of their wines but the in the land itself, which has culminated in the winery vineyards have been certified as a Biodiversity Friend by the World Biodiversity Association. To become certified Villa Sandi had to demonstrate sustainable practices and that it has minimal impact on the environment. Indeed, sustainability runs through the entire business, and Villa Sandi uses a number of alternative energy sources in the winery from hydroelectric power to solar panels, which account for nearly 40% of the total electricity consumed. The winery also has stringent protocols in place to ensure the sustainable use of water resources and to strictly limit CO2 emissions. Villa Sandi is a sparkle specialist not only for prosecco, but for the Classic Method Opere as well, which matures in the villa’s centuries-old underground cellars. More than a kilometre long, they host the barrique rooms for Villa Sandi-aged red wines. However, the jewel in the crown among red wines is còrpore, a full-bodied and harmonic aged wine with an impressive bouquet. Produced from merlot grapes grown in the estate next to the villa, with limited yields – from one plant they produce

only one bottle – in generous bunches rich in polyphenols with natural antioxidative effects, Corpore has been the starting point for the Villa Sandi beauty line. The benefits of vine, grapes and seed extracts are well known and used in cosmetics to fight freeradical damage, to contrast ageing and prevent oxidative stress, while nourishing the skin and encourage collagen synthesis. The line includes a scrub cleansing milk, tonic lotion, facial cream, elixir serum, and hand and body scrub cleansing milk. Along with the historical Palladian villa and its fascinating underground cellars, recalling past memories, Locanda Sandi offers a full wine and terroir experience. Located in the Valdobbiadene Estate, it recalls the atmosphere of last century countryside inns, and offers the typical regional cuisine. Equally, six bedrooms welcome the guests who want to enjoy a charming and quiet environment typical of the quintessential Italian lifestyle, surrounded by vineyards on the Prosecco hills as far as the eye can see. As an icon of the area, Villa Sandi offers an immersive experience that includes the regions history, art, terroir, landscape, wine and food – enough to suit any discerning traveller’s itinerary.

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ARABIAN DELIGHT One&Only Royal Mirage Dubai is a legendary beachfront oasis overlooking The Palm that celebrates Arabia’s splendour and opulence. Nestled between half a mile of private coastline and 65 acres of lush landscaped gardens, this resort whisks guests away into a serene utopia.

hrough its architecture and design, One&Only Royal Mirage Dubai breathes new life into old Arabia’s myths, honouring the region’s rich traditions. Verdant lawns and pristine courtyards are intermingled between a symphony of intricate arches, domes and towers creating a semblance as fantastical as its story of origin. The resort is arranged into three distinct, complementary settings – The Palace, Arabian Court and Residence & Spa – each of which are joyous celebrations of Arabic design, heritage and warm hospitality. Conjuring up old Arabian legends against the backdrop of the new-age Dubai Marina skyline, the resort is an effortless blend of tradition and the contemporary. THE PALACE The Palace, steeped in the grandeur and mystique of old Arabia, houses 221 guest rooms within its vast curved arches and lofty corridors. The elegant rooms bring together modern-day design with Arabian accents by contrasting bright hues against soothing natural tones. The 43 suites boast expansive living spaces with separate lounge and dining areas, and select categories have access to The Gold Club, an exclusive lounge with a dedicated private reception. The two Royal Suites are the most luxurious

OPPOSITE The Palace’s lobby. ABOVE The Palace’s main entrance.

offerings, with a sumptuous living space, two individually decorated bedrooms, deluxe en-suite bathrooms and a large balcony with spectacular views across the coastline. ARABIAN COURT Burrowed among beautiful fountains and perfectly landscaped greenery, the equally opulent Arabian Court enchants with its dramatic Oriental-style architecture. A reflective pool catches the eye, drawing attention to the captivating horizon and glistening ocean beyond. Within its walkways you’ll find a plethora of long winding corridors, domes, arches and mosaics adorned with bespoke lanterns, custom-made carved wooden furniture and richly embroidered fabrics all awaiting your discovery. The 167 ocean-facing guest rooms and suites feature intricately patterned furnishings and a colour palette of calming desert hues interspersed with pops of vibrant colour, vivid mosaics and resonant artwork. The 10 suites encompass an elegant entrance foyer, discreet dining area and separate guest bathrooms. On the top floor, two magnificent Prince Suites boast impressive outdoor terraces with majlis-style seating, large dining tables and sun loungers. The marble and slate-clad bathrooms have overhead and handheld showers, a double-sink vanity and a large bathtub. » 105

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RESIDENCE & SPA The Residence & Spa is the most intimate of the resort’s offerings, with only 48 guest rooms and suites and a twobedroom Beach Garden Villa. The lavish guest rooms boast boundless Arabian Gulf views from outdoor balconies, delicately perfumed by the flourishing gardens below. Elaborate fabrics and wooden king-size beds embellish the bedrooms, which lead down to living areas with majlisstyle seating. The four Executive Suites are festooned with the finest detailing and feature separate entrance foyers, dining areas, a guest bathroom and traditional dining area set for entertaining. With a dedicated driveway and hidden garden, the Beach Garden Villa offers the ultimate private retreat. Just steps from the sands of the Arabian Gulf, the spacious private residence boasts two en-suite master bedrooms, its own hammam steam room and a temperature-controlled swimming pool. The air-conditioned terraces can be adapted to guests’ preferences – from a cardio studio to a children’s play den. At the villa’s heart heart lies an Arabian-style majlis lounge and adjoining dining area and kitchen – perfect for hosting intimate dinners or celebrations. CUISINE The resort’s eight restaurants, located across The Palace, Arabian Court and Residence & Spa, offer a wide range of delectable culinary experiences to suit all moods and palates. Part of the gastronomic offering is cuisine by celebrated French chef Mauro Colagreco, the master cook behind three-Michelin-starred Mirazur which was voted best restaurant in the world at The World’s 50 Best Restaurant Awards 2019.

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BELOW Award-winning chef Mauro Colagreco. ABOVE Classic French flavours meet Argentinean flair in Mauro Colagreco’s cuisine at Celebrities.

Colagreco oversees One&Only Royal Mirage’s finedining restaurant Celebrities and The Beach Bar & Grill that overlooks the Palm Islands bay. Mauro’s vision of creative innovation perfectly matches the ethos of One&Only, which aims to create memorable experiences for guests through exceptional hospitality and unparalleled service. Incorporating influences from his diverse heritage and rich experiences, the chef creates dishes as mesmerising at the resort’s setting. Located on the ground floor of The Palace, Celebrities is where glamour meets quintessential European fine dining. The restaurant interiors set the mood for a truly elegant affair, with dazzling cascading glass chandeliers, champagne-inspired banquette seating, oversized mirrors and starched white tablecloths. A six- or ninecourse surprise dinner menu is prepared with care by chef Colagreco and features classic French flavours underpinned by his signature Argentinian flair. The Beach Bar & Grill, poised between glorious gardens and sun-kissed sand, reflects its locale in the menu. Fresh seafood is served with a side of Dubai’s finest sea views in an intimate and romantic dining setting. Mauro cooks up decadent feasts with the daily catch, including indulgent seafood platters with lobsters, prawns, oysters, mussels and crab and succulent fish, shellfish and meat grills. Mediterranean flavours and al fresco dining at Olives as well as the authentic taste of Morocco in dramatic surroundings at Tagine can also be enjoyed in The Palace. At Arabian Court, guests can dip into India’s vibrant flavours at Nina and savour traditional Middle East and northern European recipes at The Rotisserie, or enjoy Asian cuisine on a floating majlis at Eauzone. The Jetty Lounge is the idyllic beachside spot to relish breathtaking sunsets, skyline views and laid-back lounge music while snacking on a selection of mezze, tapas and Asia-inspired platters. Drift Beach Dubai, the resort’s bespoke beach club, brings together luxe poolside chic with beachfront simplicity. With its iridescent infinity pool overlooking half a mile of prime beachfront and the lauded Dubai skyline, there is no better place to tuck into delicious Provençal cuisine while relaxing and soaking up the view on a comfortable cabana bed.

FOUR PROMOTION

A CONSCIOUS COLLECTION Born from the desire to create something beautiful and meaningful, Klatt Objects from designer Detlef Klatt offers an altogether new concept of taste and lifestyle.

ith design trends constantly changing, it’s as important as ever to create something with a timeless value and this is exactly what German designer and entrepreneur, Detlef Klatt set

out to achieve. “It’s all about roots, appreciation and the positive vibe created when we can identify with and feel at home in our environment. Objects for our multifaceted selves. This is what’s at the heart of my brand.” Set to launch in spring 2020, Klatt Objects are lifestyle products that represent select design: handmade, natural, conscious, cosmopolitan and connected to the earth. The first collection from Detlef will introduce decorative and artistic soft furnishings including vases, pots and bowls as well as indulgent and contemporary lifestyle accessories. Combining select materials such as classic fine bone china, unusual woods, and mother-of-pearl with alternative materials such as driftwood, jetsam and various plant fibers, Klatt Objects are unmistakably unique and eye-catching. Klatt Objects not only showcases Detlef Klatt’s designs, but also specially curated works from other artists in order to create an entire concept and creative arrangement. Every piece is a collector’s piece and every piece brings its own character to your home.

BOTTOM LEFT Touches the senses. Fusion of Japanese and northern European design approaches with traditional craftsmanship. BOTTOM RIGHT Detlef Klatt, founder and designer of the new brand KLATT OBJECTS. RIGHT Fusion coffee break. Porcelain cups, wooden plate and forged tray.

‘When we bring beauty and true appreciation together, it creates something incredibly valuable and meaningful. The things with which we surround ourselves are then a treat not only for our eyes, but also for our soul.’ Detlef Klatt

The future of sailing For your next cruise, treat yourself to wonderfully appointed luxury in one of Seabourn’s Penthouse, Penthouse Spa or Premium Suites, where you can experience unparalleled comfort on the world’s’ finest ultra-luxury resort at sea.

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PREVIOUS SPREAD Views from the private terrace of the Wintergarden Suite on board the Seabourn Ovation. CLOCKWISE FROM LEFT Stellar service from Seabourn’s highly trained staff and crew; relaxing on board the Seabourn Encore; spacious living in the Penthouse Spa Suite.

eabourn is long known for its passion for unique sea travel, and cruising on one of its ships is unlike any other form of travel. Having pioneered small-ship, ultra-luxury cruising, Seabourn offers guests an experience that is elegant, effortless and forward-thinking. Its intimate fleet of ships sail to the world’s most desirable destinations at their peak seasons, never carrying more than 600 passengers per voyage and travelling to the heart of much-loved cities, as well as to lesser-known places where larger vessels aren’t permitted to enter. Seabourn’s commitment to ensuring that guests travel well while also sharing unique experiences has made it a market leader since its inception. On board, Seabourn continues to represent the pinnacle of luxury maritime travel by offering guests myriad exceptional spaces and activities throughout its fleet, as well as a team of award-winning staff at its disposal. The crews total nearly as many people as the guests, and staff are hand-picked and extensively trained to deliver Seabourn’s signature style of thoughtful, individual and heartfelt hospitality. One aspect that really sets Seabourn apart from any other cruise company is its spacious all-suite, oceanfront accommodations. Each suite is luxuriously appointed with a dedicated staff member to ensure everything is as you wish, and an array of amenities to suit guest’s needs while travelling at sea. All the carefully curated suites come with twin or queen-size bed with a luxurious custom-built mattress, premium Italian-cotton linens and your choice of firm or soft pillows, ample storage and walk-in closets with plush terry robes, slippers and a personal safe. Each suite also boasts a 110

spacious marble bath with double vanities, a full tub, shower and luxury products featuring an exclusive signature scent created for Seabourn by Molton Brown in London. Moving into the living area, guests can enjoy interactive entertainment with broadcast TV and hundreds of movie and music choices, an in-suite bar with beverages and your requested complimentary wines or spirits, and free access to the PressReader app, which brings your favourite newspapers and magazines to your phone or tablet. For those wanting for even more space, Seabourn ships also offer the expansive Penthouse Suites with 49-60 square metres of space including a large veranda of nine square metres. In addition to all of the signature amenities and special touches that Seabourn guests receive in all suites, the Penthouse Suites include a host of upgraded amenities that includes extra dining and entertaining space and separate bedrooms with walk-in closets and a second highdefinition TV, fresh flowers and enhanced Molton Brown London toiletries, plus additional Pure PamperingSM bath amenities, as well as an airy living room with stunning ocean views, hundreds of movie and music choices, an in-suite Nespresso machine plus much more. Guests who equate luxury with spas can also opt for Seabourn’s Penthouse Spa Suite. With four onboard Seabourn Quest, Seabourn Odyssey and Seabourn Sojourn ships and five on Seabourn Encore and Seabourn Ovation, the Penthouse Spa Suites are the ultimate for those who prioritise health and wellbeing while away from home. »

Sharpen Your Taste Handmade in Laguiole, our knives enhance your culinary experience.

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TRAVEL « The 59-66-square-metre suites include a dining table that can accommodate up to four people, a separate bedroom with walk-in closet and a spacious, full-equipped bathroom with a spa welcome basket and Molton Brown Spa selection products, as well as an oversized spa rainfall shower with multiple wall jets to really set the pampering in motion. To keep in line with the spa experience, guests in the Penthouse Spa Suite can enjoy a complimentary health bar with juices, waters, a spa snack mix and tea selection, as well as a daily smoothie with all in-suite breakfasts, soothing music and essential-oil diffusion throughout the suite. The Penthouse Spa Suite also comes with a light and spacious living area, with floor-to-ceiling glass doors that open on to verandas ranging from 16-27 square metres. The extended aft-facing outdoor areas thoughtfully allow guests to gaze upon unparalleled views of the ship’s stern and the azure waters, which further enhance the time that guests spend on board a Seabourn ship. Located directly above the ship’s spa facilities, guests of the Penthouse Spa Suites can also enjoy complimentary access to the Spa Serene Area and Spa Concierge throughout the voyage, ensuring that a stay in the Spa Suite leaves you feeling relaxed, enriched and rejuvenated at the end of the trip. Additionally, the spa offers a wide range of optional spa facilities for guests to indulge in, including fitness classes, customised reflexology, aromatherapy and massage treatments, as well as personal trainers to help guests with their every fitness need. Equally, for seafaring travellers looking to raise the bar even higher, Seabourn offers a variety of Premium Suites. Among the Premium Suites, which include the Owner’s Suite, the Signature Suite, the Wintergarden Suite, the

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CLOCKWISE FROM BOTTOM-LEFT In-suite dining service available throughout the Seabourn fleet; the Signature Suite on board the Seabourn Encore; solarium and full-size tub in the Wintergarden Suite on the Seabourn Sojourn.

Grand Signature Suites, and the Grand Wintergarden Suite all have been thoughtfully designed and tastefully curated with useful yet luxurious touches to suit any traveller. On arrival, guests are welcomed by a selection of personalised details to really set the tone of the exciting journey ahead. To help make guests as comfortable as possible throughout their stay, the Premium Suites are adorned with all the standard amenities plus a fresh floral arrangement, a customised daily fruit selection, an enhanced in-suite bar setup and Nespresso machine and coffees, complementary internet and daily newspaper, soft, luxurious robe and slippers, and the use of Seabourn’s Swarovski binoculars so you don’t miss a thing while sailing the seas. Guests who have booked a Premium Suite can also enjoy a complimentary private car transfer service of up to 50 miles, helping to make your journey seamless before even setting sail. Another detail that encapsulates an experience on board a Seabourn ship is the personal suite stewardess. Available in all suites, the suite stewardess is thoughtful addition to the bespoke amenities offered, and personifies Seabourn’s attentive yet unobtrusive service, dedicated to ensuring that everything is always exactly as you wish. From welcoming you to your suite with a glass of chilled champagne, canapés and fresh flowers to a personalised nightly turndown service or helping you arrange an in-suite cocktail party, the suite stewardess and Seabourn’s stellar service is truly a game-changer for luxury sea travel.

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A LAND REAWAKENED Situated in a remote corner of New Zealand’s North Island where the world’s tallest bird, the giant moa, once roamed freely in a land of myth and legend, Tahi is about more than just honey. This is a story of forests rejuvenated, wetlands reborn and native wildlife returned.

huatahi – or ‘first place of plenty’ – was the Māori name given to the remote part of New Zealand’s North Island that’s now home to the secluded nature sanctuary of Tahi. In this place, where South Pacific surf and 800 acres of virgin golden sands meet estuaries, wetlands and native forest, Tahi has created a world-class eco-retreat that pays respect to both the natural surroundings and traditions of the area. Until it was purchased in 2004, it was a run-down cattle farm. Since then, Tahi has been transformed into a private nature-conservation retreat, pioneering approaches and policies that drive ecosystem health and the wellbeing

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ABOVE The Tahi estuary on New Zealand’s North Island. BELOW The lush road that leads through the Tahi reserve.

of the community for the long term, and in the process creating a sustainable nature sanctuary, eco-retreat and unique honey business. Today, Tahi has become a successful model for commercially minded conservation. Adhering to sustainable principles in everything they do, with luxury hospitality integrated with a profound respect for natural surroundings. “Our aim is to preserve both the ecological and cultural heritage of the land, providing a sanctuary for people and wildlife,” says Suzan Craig, Tahi’s founder and owner. “This means offering kaitiaki [guardianship] of the land rather than ownership, using the principles of sustainable management to guide our decisions.” Over the last 15 years, this guardianship has translated into the restoration of 14 wetlands, the planting of over 325,000 indigenous trees and a pest-control programme that has resulted in a significant rise in native birds species from 14 to 71, of which 23 are rare or endangered. To put this into perspective, this is more than many of the national parks of New Zealand. Not only that, 85,000 tonnes of carbon have been sequestered, and the equivalent of over three times the height of Everest is the total wetland and stream protection on Tahi (more than 9,000 metres of streams are now also under protection management here), while over 14% of Tahi’s land has been restored with native trees – the equivalent space of 85 football fields.

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CLOCKWISE FROM LEFT Views from the accommodation on the reserve; Tahi’s sustainable - and ethically sourced Manuka honey products, including the new 23+ honey; miles of coastline along Tahi’s beach.

“We are a living example of positive transformation, rejuvenation and commitment to a sustainable business model that does not place profit ahead of the environment. We are breathing life back into the land – and at the same time, running an ecologically conscious business and creating jobs,” Suzan explains. Alongside the successful conservation efforts, the property, which once employed one person, now supports more than 30 staff including an environmental team and beekeepers for the 3,000 hives. In fact, the honey from Tahi’s hives is in popular demand due to its unique taste, amazing properties and pure production methods. This honey is free of chemicals, sugar, GMOs and GEs, and is 100% Full Circle biodiversity-positive. Fully traceable and sustainable from source, Tahi’s honey is treated with nothing but respect and care from beginning to end. Unsurprisingly, Tahi has received several awards for its environmental and sustainable practices. “Tahi honey is eco-friendly, carbon-neutral and biodiversity positive, with 100% of profits going directly towards conservation, community and culture,” explains Suzan. “By planting thousands of trees and restoring nearly 30 hectares of wetlands, we fully offset our carbon footprint, including our jars of honey.”

Tahi have just released their most precious and premium Manuka honey: Tahi UMF 23+, which is highly sought after around the world. This exceptional honey has a smooth, shiny consistency and an intense, complex, ‘woody’ flavour (the higher the Unique Manuka Factor (UMF), the stronger the distinctive ‘savoury’ flavour). Tahi also showcases how it is possible to make money from conservation. Honey is Tahi’s main income stream, but visitors can also stay on the ecological retreat, or walk over through 20 miles of remote tracks, surrounded by nature. As a founding member of The Long Run, an international initiative that develops innovative approaches to sustainable ecosystem management, Tahi strives to achieve the highest standards in sustainability by balancing conservation, community, culture and commerce – the ‘4Cs’. “The 4C philosophy guides everything we do at Tahi – from species conservation to renewable energy, recycling water to community outreach, creating jobs to preserving local Māori culture,” says Suzan. “Tahi has given a new lease of life to not only the stifled landscape, but also the surrounding community as a whole.”

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Property & Design

PROPERTY PORTFOLIO

PANORAMIC VIEWS Appropriately named Viewpoint Estate, this grand waterfront property offers jaw-dropping, panoramic views in an idyllic location.

beautifully crafted, 10,350-squarefoot estate set atop an elevated bluff in Chatham, Massachusetts, Viewpoint Estate offers unparalleled, panoramic sightlines of Oyster Pond River, Hardings Beach and Nantucket Sound. In addition to its luxurious views, this 5.2-acre retreat was created prioritising privacy, making for a secluded getaway in a coveted area. The interior flawlessly balances beauty and comfort, offering both sophisticated and clear design, as well as plenty of space for family and friends alike. Gather in the home’s inviting foyer, great room or top-of-the-line chef’s kitchen and dining room, and entertain with the fantastic, custom theatre room and billiards area. By preference, unwind in the mahogany-clad private bar and office. At the day’s end, immediate family and guests can settle in

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ABOVE At the top of an elevated bluff, Viewpoint Estate offers unparalleled panoramic sightlines of Oyster Pond River, Hardings Beach and Nantucket Sound. BELOW Living extends to the exterior, with seating areas and an infinityedge pool and spa. The interior design of the great room flawlessly balances sophistication and comfort.

one of the main residence’s six bedrooms or one of the two apartments located in the 1,673-square-foot guest house. World-class living extends to the estate’s exterior, with numerous seating areas, spa-like hot tub and infinity-edge pool, each overlooking the estate’s spectacular seaside views. A particularly remarkable feature is the property’s private pathway to the bordering 1,130 feet of shoreline. Viewpoint Estate’s unsurpassed location, abundant space for family and friends, and alluring outdoor features make it a blissful retreat, brilliantly creating extraordinary summer memories for generations to come.

This property is currently listed at $14,900,000 USD. For more information, visit luxuryportfolio.com and search for web ID VKYL99.

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Colourful destinations Whether youâ€™re looking for an exclusive beach getaway this summer or a city escape for spring, Cheval Blanc and Four Seasons offer you the best of both worlds.

Cheval Blanc St-Tropez The fourth resort under the gilded Cheval Blanc umbrella, the Cheval Blanc St-Tropez is an oasis of tranquility that delights travellers with the most sumptuous of Côte d’Azur pleasures.

he French Riviera is a setting as paradisiacal as they come, and nestled on this glistening coastline is the Cheval Blanc St-Tropez. A true Mediterranean gem, this nude-hued palace laps up the legacy of its predecessor, La Résidence de la Pinède, and heightens it further, enchanting with its serene ambiance and picturesque setting. A window into the origins of the fabled fishing village it calls home, the maison’s architect, François Vieillecroze,

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ABOVE Birds-eye view of the St-Tropez Maison. BELOW View onto St-Tropez from the private beach.

a native Tropezian, has taken great care to preserve the building’s original structure. Through thoughtful architecture and mindful interior design, it honours its Mediterranean roots while welcoming a contemporary perspective with its fresh new face. Each of the maison’s 30 rooms and suites offer pictureperfect views of the calming sea, cascading pines or charming town of Saint-Tropez. Almost all rooms come with a balcony or terrace, draped in the sweet, citrussy scent of summer that oozes from the surrounding flora. From outside, terracotta rooftops peak through dense pine foliage, delicately crashing waves hum in the background and gentle breaths of fresh ocean air caress the façade’s curves. Within these dreamy walls, the rooms and suites are lacquered in shades of deep blue and luminous white, creating a seamless montage from the inside out to the horizon and beyond. Architect Jean-Michel Wilmotte has carefully constructed the interiors to draw attention to ceramic artist Roger Capron’s renowned creations, pairing them with natural wood, glass and stone elements. His coffee tables, sculptures and drawings lie at the heart of each room, creating a living homage to this 20th-century Mediterranean maestro.

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With a colour palette specially selected to accentuate every nuance and anchor the space as one of tranquillity, the furniture, artworks and fabrics are all orchestrated to harmonise with the ocean-blues and sparkling Côte d’Azur light. Sandblasted oak trellises and frosted-glass partitions draw in the radiant sunlight while also protecting the sacred sense of intimacy. At just a short walk from the centre of Saint-Tropez, the maison’s location ensures guests have effortless access to adventure. Whether land or sea is preferred, with friends and family or flying solo, there are endless opportunities for exploration made possible by the maison’s alchemists. From relaxing on the beachfront with a cocktail and book in hand to shopping along the promenade, cruising the coastline in a racing car or foraging in the woods, each activity and experience offered by Cheval Blanc can be tailored to guests’ schedules, desires and moods. In a similar vein, The Spa Cheval Blanc by Guerlain is a peaceful and spacious sanctuary dedicated to guests’

CLOCKWISE FROM ABOVELEFT Interior of La Vague d’Or fine dining restaurant; the Secret Garden; an Aterlier Mer Room; Carte Blanche with Terrasse View.

wellbeing. Adorned in calming shades of sand, light wood, and golden stone, the space glows with the warmth of summer while expert therapists provide signature treatments designed by Guerlain. Host to two restaurants and one bar, Cheval Blanc StTropez is a gastronomic playground. The three-Michelinstarred La Vague d’Or is the crowning glory of the maison’s culinary offerings, where master chef Arnaud Donckele creates cuisine bursting with the most vibrant of flavours harnessed from local, seasonal ingredients and products. With humility and passion, Donckele explores, harvests and transcends the taste of Provence’s extraordinarily diverse terrain – from land to sea, and wind to stone. In all his dishes, he presents the diner with a unique, unforgettable moment with every bite. This is everlasting enjoyment done in Tropezian time, as curated by the Cheval Blanc St-Tropez. 123

Four Seasons Hotel San Francisco The Four Seasons Hotel San Francisco is an urbane oasis among the beauty and bustle of the Bay Area, offering up picturesque views, Californian dining and first-class amenities in a sleek and stylish setting.

edesigned in 2018 by New York-based design boutique Meyer Davis, the 277-room Four Seasons Hotel San Francisco takes aesthetic inspiration from its surroundings. Highlighting the natural beauty of the city’s Bay Area, the hotel’s decor incorporates the region’s characteristic fog, mist, redwood trees and the Pacific Ocean in a subtle and sophisticated manner.

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CLOCKWISE FROM ABOVE The elegant lobby of the Four Seasons Hotel San Francisco; details of the desk area within the Executive Suite; the striking exterior of the San Francisco hotel; a Duluxe Room with city views; an Executive Suite with pullout couch for additional space and comfort.

Guest rooms and suites are an ode to the ocean, lapped in shades of blue and white, and complemented by elegant brass and gold finishes. Floor-to-ceiling bedroom windows lined with plush seating invite in the gorgeous Californian sun, all while providing all-encompassing view of downtown San Francisco and the lush Yerba Buena Gardens. Located within the hotel is the renowned Equinox Sports Club, a world-class sports, fitness and wellness

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centre with complimentary access for hotel guests, offering 110 weekly exercise classes, a 25-metre-long pool and a Buddhism-inspired spa. The hotel also boasts a premiere art collection and chic dining destination the MKT Restaurant and Bar. From its Bay-inspired interior design to showcasing California-based artists and cooking with locally sourced ingredients, every aspect of the Four Seasons Hotel San Francisco pays tribute to its Golden State roots. Although luxury is at the forefront of the Four Seasons Hotel San Francisco, the people remain at the heart of everything that the hotel does. From its housekeeping and hospitality staff to the front-door attendants and the MKT Restaurant team, every member of staff helps to ensure that visits are always memorable for guests. Leading the hotel’s team is general manager Joerg Rodig. After spending 18 years traversing the globe with Four Seasons, he now calls San Francisco home. Dedicated, passionate and humble, Rodig focuses on making a lasting, positive impact on not only on the hotel’s guests, but also on the city, ensuring that the Four Seasons Hotel San Francisco and San Francisco itself have the brightest of futures ahead. 125

FOUR PROMOTION

AUTHENTIC SOUND SINCE 19 3 3

OUR HERITAGE The Vifa brand was established in 1933 in the Danish town of Videbaek. The name is a combination of Videbaek Factories and the company was part of the successful radio and television business in Denmark from the thirties to the sixties, providing loudspeaker drive units for other manufacturers. A reputation of clever research and design and high quality manufacturing spread within the industry and Vifa became one of the largest and most well-known worldwide. he Vifa brand wassuppliers established in 1933 in the Danish town of In 2012, Vifa set out to develop new wireless audio idebaek. The name is a combination of Videbaek Factories and products that appeal directly to end users in the luxury he company was sector, part ofputting the successful radio and television the company on both the audio and the usiness in Denmark in theindustry’s 30ties tomap, the 60ties, providing loudlifestyle while differentiating from the peaker drive units for other manufacturers. A reputation of clever competitors.

OUR HERITAGE

esearch and design and high quality manufacturing spread within NORDIC DESIGN he industry and Vifa became one TRADITION of the largest and most wellWe always stand out, but never shout. The Vifa design is nown suppliers worldwide.

discreet and blends beautifully into people’s lives. Smooth elegant lines using painted aluminum along with the n 2012, Vifa set outand to develop new wireless audio products that warm touch of customized Danish made Kvadrat textiles.

ppeal directly to end users in the luxury sector, putting the comany on both the audio and the lifestyle industry’s map, while AUTHENTIC SOUND REPRODUCTION ifferentiating fromIt’s theallcompetitors. about what was originally recorded and intended for you to hear. The speaker must play the humble role of

NORDIC DESIGN TRADITION

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We always stand out, but never shout. The Vifa design is discreet nd blends beautifully into people’s lives. Smooth and elegant nes using painted aluminum along with the warm touch of cus-

ABOVE LEFT Vifa Stockholm 2.0 in Slate Black. Full-blown Wi-Fi enabled stereo music system with VifaHome APP integration. ABOVE RIGHT Vifa carefully craft best-inclass sound experiences that blend beautifully into people’s lives. Mikael Ankersen, Manager of Design & Acoustics. BELOW Vifa Oslo in Mountain Blue. Powerful and portable Bluetooth stereo speaker.

bringing this to you without adding or subtracting too much. We go a long way to get the best possible performance. The product range span from ultra-compact portable Bluetooth speakers to Wi-Fi enabled full blown stereo music systems with VifaHome integrated multi-room functionality. All born under the same philosophy of design, ease of use and sound reproduction.

“We carefully craft best-in-class sound For more information pleasethat visit vifa.dk experiences blend beautifully into people’s lives. We use human talent and experience, the love of music, and an uncompromising attitude to quality to make this happen”, says Manager of Design & Acoustics; Mikael Ankersen.

HOTEL JUNKIE

KEMPINSKI HOTEL FRANKFURT The charm of a country house villa, a wide range of wellness and sports facilities, several restaurants and a 15-hectare park with a lake: Kempinski Hotel Frankfurt, located directly at the gates of the main metropolis, offers travellers the ideal conditions for a relaxing stay.

t the beginning of the spring, guests at the five-star superior resort can look forward to two special highlights. After the winter break, the Lebanese restaurant Levante will be opening its doors again with its unique summer terrace. In the 2,000-square-metre country club and spa, the signs all point to the detox. At seasonal restaurant Levante, the culinary team has dedicated itself to the Arab world of enjoyment, and offers connoisseurs specialities from the Levant region as well as Asia-inspired delicacies. The Oriental-style furnishings create the appropriate ambience. The menu naturally includes the typical mezze – cold and warm starters for which the region is famous. The spectrum ranges from the classic tabbouleh salad made from parsley and bulgur, and baba ghanoush (smoked aubergine dip) to rakakat (pastries filled with cheese) and kibbeh (bulgur with lamb and pine nuts). As the signature dish, the team prepares a lamb tanjia, using braised lamb with pistachio and sweet mashed potato, poverade artichokes and olive sauce. This traditional dish is typical of the Levant, and of Arabian cuisine in general. In the afternoon, the restaurant offers an Arabian tea time: various typical Arabian delicacies are served with traditional Moroccan nana mint tea or black tea.

CLOCKWISE FROM ABOVELEFT Kempinski Hotel Frankfurt’s large outdoor pool and terrace area; alfresco dining at seasonal restaurant, Levante; springtime detoxing with Kempinski Hotel Frankfurt.

The finest alabaster, real gold and the luxurious countryhouse style make the wellness area of the Kempinski a place of intensive relaxation and recreation. With two large heated pools, a sauna area, several treatment rooms for beauty treatments, a gym, sun terraces and a lawn by the hotel’s own lake – wellbeing is the top priority in the more than 2,000-square-metre spa area. If you want to be pampered, choose a beauty treatment or a soothing massage. Seven treatment rooms are available for manicures, pedicures, your body and your face. Here, »

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HOTEL JUNKIE

« the spa team takes care of the individual wishes of the guests. Only the highest-quality products are used in all the applications on offer. The Lake Side Lounge is a charming addition. The lounge is furnished in a ‘country chic’ cottage style, with classic armchairs and sofas, and elegant rustic tables and lights. Among other things, guests can enjoy a healthy tea time with Ayurvedic tea and healthy snacks. To increase your vitality and stimulate the metabolism, the Country Club & Spa offers detox cures that help promote the balanced interplay of body and mind. The cures are based upon the Chinese five-element teaching, and the controlled abstaining from food is supplemented and accompanied with massages, body treatments, sauna sessions, baths and yoga practice. The cures are aimed at both beginners and professionals, wherein fasting is concerned. It is important to the team of the Country Club & Spa that the food allowed during the detox is fun, and that guests can also make the widest range of culinary discoveries. The classic components of a fasting cure – relief day, full fast days, set-up day – at Kempinski Hotel Frankfurt

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CLOCKWISE FROM ABOVE The relaxing indoor pool; the hotel’s spa and relax area; restaurant Levante’s modern and bright interior dining room.

are based on the five-element teaching. The relief days are all about wood and fire. On these days, when light, purely plant-based food is allowed, an asparagus bouquet served on sage cream and lamb’s lettuce with algae vinaigrette, or a tomato essence with celery purée and red lentils are on the menu. The elements of earth and metal are in the foreground during the full fast days, on which the participants only consume vegetable juices and teas. For example, baobab-poppy-vanilla-carrot juice or a clear vegetable broth with horseradish ice cream help to protect against the low point of the fast. The build-up day, which should slowly get the body used to solid food again, is based upon the element of water. After an apple as a classic fast-breaker, there is a beetroot and apple soup and a vitelotte flan on poppyseed-vanilla-mustard sauce. Every day, extensive information and personal recommendations are provided for the fasting. In addition, guests can supplement detox cures with special products to support or stabilise the effect. These include chlorophyll water (among other things, it is said to help the immune system); a nutritional supplement; or base baths for intensive relaxation.

ÂŠ WBT - O. Legardien

Wallonia your next nature-friendly Destination

More than 200 ways to explore natural Wallonia on walloniabelgiumtourism.com

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KEMPINSKI HOTEL BERCHTESGADEN The Kempinski Hotel Berchtesgaden is located 3,300 feet above sea level on Mount Eckerbichl, in one of the most stunning locations in the Bavarian Alps. Thanks to the hotel’s horseshoe shape and glass façades stretching across multiple storeys, the panoramic mountain scenery appears close enough to touch from all areas of the building.

his hotel in the mountains greets its guests with clear design, alpine flair and a warm welcoming Kempinski service, which is above all characterised by the authentic personalities of the team members working in the different areas of the hotel. This clearly structured piece of modern architecture contains 138 cosy rooms and suites, Kempinski The Spa, two restaurants, a bar and six conference rooms. The hotel’s recent renovation and re-opening of its restaurant PUR is the work of architect Klaus Sporer, a master of flattering understatement who makes Ulrich Heimann’s culinary creations and the restaurant’s guests the stars of the show. Thanks to the grey-based colour scheme, natural materials and sophisticated lighting concept, the 130

ABOVE Sky views over Kempinski Hotel Berchtesgaden and the surroundin Bavarian Alps.

restaurant offers an elegant setting in which to present the dishes, while also leaving enough space for everyone involved to shine. The design avoids elaborate decorative elements; instead, the grey background means that even the most delicate colour nuances within the dishes become truly special highlights. At the heart of the redesigned restaurant is the chandelier, which is encircled by a golden floral arrangement. The concept is captivating with its calm, simple design while still offering plenty of interesting discoveries, when glancing around the circular room. The surfaces of the materials used here range from coarse to matte, smooth and glossy, and the walls are also vibrantly designed, thanks to a special technique: a powdered copper pigment has been added to the plaster, reflecting different

HOTEL JUNKIE

colours according to the lighting and creating a warm, feel-good atmosphere. One architectural highlight in the new restaurant is the “Box”, a separate booth made of finely grained silver fir. This has been specially created for couples wishing to celebrate a special occasion. For an atmospheric evening, the booth can be bathed in warm light that, depending on the colour scheme is reminiscent of the setting sun or the full moon. With its name meaning pure in English, PUR’s concept is continued in the cuisine itself. In his new creations, Ulrich Heimann dispenses with heavy spicing, instead relying predominantly on salt and pepper to emphasise the unadulterated flavour of the ingredients, prepared with plenty of passion and a light touch. The result is pure indulgence, impressively simple yet ingeniously thoughtthrough. This creative style of cooking is the epitome of a modern European cuisine, that emphasises the textures and inherent flavour of topquality ingredients. Heimann enjoys close relationships not only with his guests, but also with the producers and suppliers in the region. The meat, fish and dairy products used in the kitchen are all sourced from local suppliers. The menus themselves are astonishing, not least owing to their deliberately paredback, almost simple-seeming names such as “Alps” or “World”. However, the combinations and interpretations

CLOCKWISE FROM ABOVELEFT The newly renovated interiors of restaurant PUR inside the hotel; fresh, seasonal and vibrant creations from Chef Ulrich Heimann including this mushroom dish on a stone typical of the region; neutral and stylish rooms with panoramic views of the nearby mountains; the hotel’s outdoor spa.

of seemingly everyday things prove surprising, and the flavours provide pure pleasure! The Berchtesgaden region has been a popular travel destination since the late 18th century due to the region’s fresh mountain air and spectacular nature. Nowadays, at around 100 miles from Munich and only 20 miles from Salzburg, couples, families and individual travelers can discover a pure Alpine lifestyle with all the luxury and stellar service that Kempinski is renowned for.

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FOUR PROMOTION

A SMOOTH TRANSITION With filter coffee gaining popularity, more and more people are starting to discover the possibilities and tools to brew a great cup. Boasting a smooth taste and lots of flavour, a great way to try this is by using a Moccamaster - the ‘Cadillacs’ of coffee machines.

ince the start of the production in 1968, Moccamaster has often been revered as the best filter coffee machine in the world, and often the first choice for baristas. More than 50 years and 10 million produced machines later, the Moccamaster machines are still handmade by Technivorm in Amerongen, the Netherlands. This classic has recently been awarded again with the Lifestyle Award 2019. The secret to this success? Moccamaster makes coffee that does not taste bitter or sour. In addition, only the best BPA free, recyclable and replaceable materials are used. This results in an extremely reliable coffee maker backed by a 5-year warranty, and a lifetime guarantee. Every Moccamaster uses the perfect brewing temperature of 92-96 degree for great-tasting filter coffee. The combination of this brewing temperature, water/coffee contact time as well as holding temperature results in the ‘golden cup’ as stated by the critical requirements of the ECBC (European Coffee Brewing Centre) and the

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SCA (Speciality Coffee Association). Moccamaster is proud to carry their seal of approval for all Moccamaster coffee makers and to be the used at official Cup Tasters Championships around the globe. The Moccamaster coffee machines are available with a glass or thermos jug, allowing you to get the best taste out of your coffee, depending on your preference. There is even a Moccamaster specially designed to create the perfect coffee for just 1 mug, the Moccamaster Cup-one. So what Moccamaster works best for you? Basically it depends on your coffee needs. The KBGT20 and KBG744 models for example brew 20 cups within 6 minutes. Those and other catering models are available in sizes up to 3 litre and are highly suitable for a busy coffeehouse or a larger venue such as restaurants and hotels. Looking for something smaller? The Moccamaster KBG model would be your match! This model produces a whole 1,25 litre of filter coffee in six minutes and is available in a growing assortment of 21 colours. Recently 4 new (pastel) colours in spring colours have been added to the portfolio. The latest Moccamaster KGB Select model was also recently debuted in Europe. This new model can also be used for both large and small quantities thanks to the new select switch, which allows you to choose between a full (up to 10 cups) or half jug (up to 6 cups). The waterflow system has been designed so that even when using a half jug, the coffee is brewed properly for optimum and improved taste. Experience a perfect cup of coffee as though brewed by hand. You’ll be sure to find something that’ll help make great tasting coffee and make your coffeehouse look absolutely amazing.

www.moccamaster.eu

DESIGN

TRANSFORMING LIMITS INTO POSSIBILITIES Marc Manack and Frank Jacobus of acclaimed American architecture firm SILO AR+D fuse architecture, research and design to create qualitatively rich spaces that boast vividly distinct characters. HOW DID YOU GET INTO YOUR LINE OF WORK? We - Marc Manack, AIA and Frank Jacobus, AIA, principals – came to architecture indirectly from other creative interests we had growing up, such as drawing and skateboarding. Frank studied at The Cooper Union in NYC, and then in Austin, Texas. Marc studied at Ohio State and practiced in Cleveland for over a decade before starting SILO to pursue experimental and pro bono work.

ABOVE Mood Ring House, located Fayetteville, Arkansas, is an exploration of how architecture can have different day and night presences with distinct experiential and spatial qualities. BELOW Marc Manack (left) and Frank Jacobus (right), principals of SILO AR+D.

We met in August 2012 after being hired for academic positions at the University of Arkansas, and quickly figured out that we had many shared interests and formed our partnership as SILO. WHERE DOES YOUR PASSION FOR ARCHITECTURE STEM FROM? We tend to approach architecture as a game of imaginative play with practical problems, which fuels our enthusiasm for what we do. We like to think we create exotic architecture where it isn’t expected, transforming limits into possibilities, making work that is both experimental and sensible. We continue to have a fearless approach to practice that allows us to take on challenging projects with a high degree of difficulty and complexity. HOW WOULD YOU DESCRIBE YOUR DESIGNS? Vivid – intensity and diversity give our architecture life. We are always striving for designs that are memorable, but not simply a one-hit wonder, so to speak. We like our buildings and projects to transform and reveal distinct qualities and character as you experience them over time. » 133

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DO YOU HAVE A SIGNATURE STYLE? Abstract and idiosyncratic. Our design process is a search for forms of expression that make a project at once feel strong and singular while being full of diverse spaces and moments that are unique and surprising. SILO AR+D BLENDS ARCHITECTURE, RESEARCH AND DESIGN TO CREATE ITS WORKS. TELL US MORE… Since its inception, SILO has been involved in academic pursuits – both Marc and Frank hold permanent faculty appointments – so we view the ‘AR+D’ as a single body of work. At any given moment we are working on architectural commissions, publications, exhibitions and teaching. Research is the foundation for our design process, both a work ethic and a dialogue about design as an exploration.

CLOCKWISE FROM ABOVE Hillside Rock, a family house set on a dramatically sloping three-quarteracre site in Arkansas; Reflects, the winner of an architect-led design build competition for a ‘treehouse’ pavilion that became the centrepiece of the Cleveland Botanical Garden’s summer exhibition; Effervesce, a collaboration between SILO and colleagues and students from the UNC Charlotte School of Architecture.

IN 2016, SILO AR+D WAS SELECTED AS AN EMERGING VOICE BY THE ARCHITECTURAL LEAGUE OF NEW YORK. TELL US ABOUT WHAT THIS RECOGNITION MEANS TO YOU… It was a huge honour. Being recognised by the Architectural League was a great chance to bring our work to new audiences. The jury process also gave us a chance to reflect on our body of work to that point – an opportunity that is important in any creative practice. TELL US ABOUT YOUR FAVOURITE DESIGN… The Hillside Rock. It is our most complete project to date in terms of conceptual richness and the sophistication of execution. It is also located on a beautiful site in Fayetteville, Arkansas overlooking the Boston Mountains. WHAT ARE IMPORTANT AREAS TO ADDRESS FOR THE FUTURE OF ARCHITECTURE? How to advance the art of architecture remains the preeminent concern. What is the role of aesthetics in addressing the cultural and environmental challenges confronting humanity now? Also, how does the role of the architect change in the design and construction process? Technology is transforming architecture in dramatic ways.

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PHOTOGRAPHS: ETHAN WERKMEISTER; PEASE PHOTOGRAPHY; TIMOTHY HURSLEY; MCKENZIE CANADAY

WHERE DO YOU GET YOUR INSPIRATION FROM? Two places. The first is architecture itself. We draw inspiration from other architects, both from history and our contemporaries. We don’t believe creativity happens in a vacuum, and we see our work as extending a conversation about architecture with architects. The second source of inspiration is the project itself, the client, the site and environment, and the cultural particularities of where we are building. Ultimately, our work emerges from the tensions between exploring a visionary architectural idea in a very particular context.

The inner world of this rare padparadscha sapphire reveals fascinating shapes, reminiscent of delicate dewdrops glistening on the petals of a lotus blossom in the morning sun. Discover more about the Rising Lotus ring and its inspiration at gubelin.com /aurora. Gübelin – a Swiss, family-owned firm since 1854

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