FOUR Magazine Vol. 3 2020

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www.hendrichrealestate.com

Your Visions become Real.

Evelyn Hendrich Managing Partner, Property Trustee


Austria’s

luxury homes presented by



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PARIS, FRANCE | €7,200,000 A magnificent 250 sqm apartment enjoying exceptional open views of the Eiffel Tower. Belles Demeures de France Yolanda Allegrini — +33 01 53 23 81 81

OSTERVILLE, CAPE COD, MA, USA | $5,500,000 Exclusive waterfront residence on Oyster Harbors with inground pool & deep water dock. Robert Paul Properties Robert B. Kinlin — +1 508 648 2739 WEB ID: HFWR99

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HOUGHTON UPPER, JOHANNESBURG, SOUTH AFRICA | R89,000,000 This is Gatsby, one of Africa’s finest trophy homes boasting the finest views possible.

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ST. AUGUSTINE, FL, USA | $4,575,000 Oceanfront masterpiece on almost an acre with stunning details and views throughout. Watson Realty Corp Elaine Wallace — +1 904 347 5439

ORIENTAL, NC, USA | $4,500,000 Embrace Serene Luxury by the Heart of River Dunes, 10 min. to Historic New Bern, NC.

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NORTHBOROUGH, MA, USA | $3,500,000 Stunning Custom Brick Manor Home on 8+ acres.

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FAIRVIEW, NC, USA | $1,950,000 An Arts and Crafts home with magnificent long-range mountain views. Beverly-Hanks, Realtors Ann Skoglund — +1 828 273 0277 WEB ID: DPXP88

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©2020 Luxury Portfolio International® Equal Housing Opportunity. Offering is subject to errors, omissions, change of price, or withdrawal without notice. All information considered reliable; however, it has been supplied by third parties and should not be relied on as accurate or complete.


CONTENTS

Lifestyle SMOOTH SAILING Family-owned German shipyard, Lürssen, show us how they are making waves with their state-of-the-art, custom-built superyachts.

22 BREAKING BOUNDARIES Elite lifestyle management group, Insignia, gives us a snapshot into their limitless world of premium service in the U/HNW space.

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16 BUYING BLISS We celebrate 150 years of sublime shopping with the Netherlands’ most iconic luxury store, de Bijenkorf.

28 CHEF SAFARI From the cobbled streets of Lisbon to the banks of the Douro River, Michelin-starred chef José Avillez shows us the best of Portugal’s restaurant scene.

Fine Dining MICKAEL VILJANEN The Greenhouse, Dublin

48 GUNNAR KARL GÍSLASON Dill, Reykjavík

72 LABOUR OF LOVE The Moretti family share the wonders of their elegant Bellavista wines, which are crafted with passion, precision and proficiency.

87 A TASTE OF CHILE FOUR takes a tour of Latin America’s leading winery, Valdivieso, and uncovers more about its varied portfolio and distinguished heritage.

36 DAVE BERAN Dialogue, Santa Monica

60 HEINZ REITBAUER Steirereck, Vienna

84 COCKTAILS FOUR visits the master of mixology in Madrid, Diego Cabrera, to sample some of the most-talked-about tipples at his bar, Salmon Guru.

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CONTENTS

Travel 100 A SPARKLING SANCTUARY We head to Prosecco country to explore the lush gardens and award-winning vineyards of Villa Sandi.

108 CHECK-IN For travellers in search of some R&R, we checkin to Cheval Blanc Randheli for some mindsoothing Maldivian meandering.

WEDDING BELLS From the azure waters of Bora Bora to the sun-kissed dunes of Utah’s desert, we scour all four corners of the globe to find the most magical and memorable places to say “I do”.

106 SWEET SANCTUM We take a trip to New Zealand’s remote North Island to immerse ourselves in nature’s beauty at the pioneering eco-retreat and honey haven, Tahi Estate.

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Property & Design 116 CONSCIENTIOUS ABODE FOUR takes a closer look at the new sustainable product line from leaders in luxury furnishings, Brinkhaus.

120 DESIGN INNOVATIONS Dreaming of a new, bespoke bed on which to rest your head? Gods of a good night’s rest, Schramm, share their latest and greatest in beautiful bed designs.

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LUXURY PORTFOLIO COLLECTION We venture to the Golden State to tour an exquisite Rolling Hills home with sprawling views across the Pacific Ocean and Palos Verdes Peninsula.

118 PEDAL TO THE MEDAL Design-forward marque, Lexus, unveils the winner of the acclaimed Lexus Design Award 2020.

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FRAPIN FAMILY ESTD IN 1270

1270 2020


WELCOME

A

utumn is back, and although this year has proved to be a challenging one, there is no better time to enjoy the winding down of the year and all that this season has to offer. It’s the perfect opportunity to organise homes, take satisfaction from the fat of the land and make plans for the year ahead. We have also been using the occurrences of recent months to reflect on our platform and celebrate and support the hard work of chefs, artisans, entrepreneurs and travel and property experts who have continued and adapted during what has been a difficult and unprecedented year. We feel immensely proud of the resilience shown by all those people we have featured in this edition, and hope you enjoy learning about their work as much as we have. This issue features an exclusive look into the world of bespoke luxury motor yachts and superyachts from Lürssen. There’s a tour of the flagship store of de Bijenkorf on Dam Square in Amsterdam. We find out about the world’s leading luxury financial and lifestyle-management organisation, Insignia, from president and CEO Nada Tucakov. And we head to Lisbon with chef José Avillez, where we check out the sights and sounds of the city’s stylish gastronomic scene, all beginning in our lifestyle section from page 16. This edition’s line-up of chefs showcases extraordinary talents who have continually used their craft to probe, examine, think and feel their way around the kitchen and nature’s delights to produce outstanding creations. Read more about these inspirational chefs – from Dublin to Switzerland, Iceland to Austria – from page 36. And perhaps now more than ever, a little bit of light relief is welcome. We offer you this in the form of cocktail recipes, wine tours and tastings, beautiful destinations to explore and innovative design to inspire – all beginning from page 84. We hope that our travel, design and property features will both spur your senses and stimulate your desire to tackle the challenges you encounter in your daily lives and encourage you to look forward to brighter days ahead. Hope you enjoy this edition and see you next time.

Kate Jackson Editor-in-chief

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 Mark Sullivan 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 COVER Mount Fuji by Thanai Manasathit Nickname: James Instagram: @jmspht Magazine printed by Berger Printing Services

Keep up to date with our website at four-magazine.com and listen to our chefs’ playlist at four-magazine.com/spotify-playlist-0320 12


W E L C O M E T O D E B I J E N K O R F, F I N E S T D E PA R T M E N T S T O R E OF THE NETHERLANDS

Dam 1 | Amsterdam city centre | deBijenkorf/international Amsterdam | Den Haag | Rotterdam | Amstelveen | Eindhoven | Maastricht | Utrecht



PHOTO: SOLAR IMPACT YACHT

Lifestyle


Anchor’s Away Founded in 1875 and privately run, Lürssen remains solely in the hands of the fourth generation of the Lürssen family. With its dedication to craft, Lürssen has earned an international reputation as the top specialist in exclusive, custom-built yachts, and is the go-to brand for people looking to join the world of yachting and embark on a new adventure.



LIFESTYLE

To those who have never owned a yacht, but who have the means, you don’t know what you are missing,” says John Risley. It’s a decisive statement from someone who certainly speaks from experience: Risley is former owner of the 63-metre Polar Star (formerly the Northern Star) and the 75-metre Northern Star Yacht, now called Bella Vita – highly capable superyachts built by the family owned German yard Lürssen. But what does owning a Lürssen entail, and what is it about the superyacht lifestyle that attracts such a wide variety of individuals? Ask a selection of owners what they love best about their yacht and they will invariably give you a range of answers; a common theme is always the peace and privacy that a yacht affords. Privacy is a crucial factor in making a yacht feel like a home away from home, rather than a hotel – a place where you can relax and let your guard down with friends and family. “A luxury hotel is a commercial establishment. A yacht is a home and a place to welcome and entertain family and friends. The two don’t compare,” says Risley. By its very nature, a yacht affords isolation from the outside world something that’s increasingly rare in this digital age. “I love the feeling of being removed from the stress of traffic and

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CLOCKWISE FROM ABOVE Kismet next to Tower Bridge in London; Kismet is the ultimate entertainment vessel; count the stars from Kismet’s observation deck.

the urban pressures. The whole pace of life slows down on a boat,” adds Risley. Shahid Khan is a well-known businessman and sportsclub owner. In the superyacht industry he is known for being a repeat Lürssen owner, and he currently owns one of the most talked-about yachts since her launch in 2014, Kismet. “I wanted to own my own yacht because it’s an expression of freedom and adventure that cannot be equalled, and the experience you get is one you can share with family, friends and business associates,“ he says. Lürssen is a well-known name in the superyacht industry, having built some of the most famous yachts over the years – and, recently, many of the largest. The »


Escape the ordinary

SCHRAMM ORIGINS COMPLETE Cleo Design Hanne Willmann

schramm-werkstaetten.com


LIFESTYLE

« pedigree of a shipyard is certainly a top consideration for many would-be buyers. Kismet’s 95.2 metres make her one of the largest superyachts in the world today, but the German yard can also lay claim to some even more impressive figures. Such as building Azzam, at 180 metres the largest superyacht by length in the world, and 156-metre Dilbar, the largest by total interior volume, at 15,917 gross tonnes. However, size isn’t everything, and the yard builds yachts from 55 metres upwards in length. “We chose Lürssen because we wanted safety, stability, quality and lasting value,” says the owner of Lady Kathryn V, a 61-metre yacht launched by the yard in 2011. Positive feedback about building a custom yacht is not hard to come by, but it can still be a long and sometimes daunting process – which is where choosing the right shipyard to build the right yacht comes in to play. “Owning a yacht, any yacht, is a very personal experience,” says Risley. “Custom yachts more so, as that experience extends to the design, the construction and the use. A yacht becomes a part of the family because it brings family together, and produces wonderful memories and happy times. I want to build my yachts with a family and a yard-owner whose handshake means something. I want to do business with people who take pride in what they do, who have a long attachment to the business so it’s not just a business, it’s a passion and a source of great satisfaction.”

In terms of useful advice for anyone thinking of building a superyacht, Khan’s suggestions are succinct: “I am biased, but I have been yachting for almost two decades, so I feel I have an educated viewpoint on this. The first thing you do is start with the best. That’s Lürssen.” Like a number of owners before him, Khan has once again put his trust in the family owned business and co-built more than one yacht with the German yard, the current Kismet replacing a smaller yacht launched a few years ago. Kismet has travelled extensively, including to London on a number of occasions. This has to be one of the main draws of yachting – the ability to see so many new places. “I have many favourite places, so I cannot choose which I prefer,” says Khan. “The way I look at it, cruising to any destination on Kismet is special. Wherever we end up, it’s my favourite place in the world at that time.” And when it comes to on-board spaces, the choice is equally difficult. “The great thing about Kismet is that Lürssen made it possible to have multiple favourite places on board, depending on the environment, guests or event. If I were alone, I’d say it’s the Eagle’s Nest on the very top deck. When we have a party or 300-plus guests, then it’s the main saloon with the twostorey lounge videos. However, with family, it’s the bridge deck aft with the open air, beach deck and outdoor cinema.” Owning a superyacht is certainly luxurious, but that isn’t just down to the first-class service or the inherent privacy; there is also the luxury of choice in how to spend your time. Whether relaxing in the world’s hotspots or travelling to the remotest points around the globe, spontaneity is your friend if you so choose, as is deciding to wake up in a new place every day. Owning a superyacht truly is an infinitely rewarding experience for those who value time with friends and family away from the eyes of the world.

PHOTO: GUILLAUME PLISSON

CLOCKWISE FROM LEFT The view from Kismet’s star bed down to its large pool and sunbathing deck; free like a bird – diving off the Kismet; the Bella Vita in Greenland.

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A shopping legacy This year marks 150 years of shopping for the Netherlands’ most renowned luxury store, de Bijenkorf. And in celebration of this momentous milestone, the brand has released a special collection of exclusive products for its shoppers.

I

t all started in 1870 when the first de Bijenkorf store, then a small haberdashery on Amsterdam’s Dam Square, opened its doors. Instantaneously becoming a favourite luxury retail destination for Dutch shoppers, de Bijenkorf grew in popularity and new stores started opening up across the country. Now, 150 years later, it is now the most renowned chain of premium department stores in the Netherlands. In celebration of de Bijenkorf ’s landmark birthday this year, the exclusive 150-year Bijenkorf collection has been released. Various brands have created special versions of their most well-known products for inclusion in the collection, making this selection of items truly unique. From earrings, shoes and perfume to food processors and candlesticks, there’s an array of one-of-a-kind products in the 150-year Bijenkorf collection, with the release of more limited-edition items to follow in the course of 2020. Offering more than 1,000 brand names – ranging from haute couture to denim and sportswear as well as jewellery, cosmetics, homeware, linen, gifts, suitcases, stationery, books, toys, delicacies and much more – de Bijenkorf is a one-stop destination for every shopping occasion. The elite Dutch retailer has become world-renowned for its meticulously curated selection of the finest international luxury brands and collections found in its stores. And for many of these products, de Bijenkorf is the Netherlands’ exclusive dealer. Noteworthy collections that can be found in-store include the likes of Self-Portrait, AlexaChung, Sies Marjan » 22



LIFESTYLE

PREVIOUS PAGE, FROM LEFT Exclusives from the 150-year collection; the de Bijenkorf Amsterdam store. LEFT A beautiful de Bijenkorf store interior. BELOW More 150-year collection exclusives.

« and RVDK Ronald van der Kemp for women; Drake’s shirts and Dior for men; Loewe luxury bags for women and MCM for men. First-class wines and spirits are also presented on de Bijenkorf ’s shelves, such as Bottega White Gold prosecco, Armand de Brignac 30-litre champagne and Midas Brut Gold and Rosé champagne – expressly offered over the Christmas-shopping period. A trip to Amsterdam simply is not complete without a visit to the city’s largest premium department store. With its history dating back to 1870, the grand de Bijenkorf building towers over the city’s Dam Square, welcoming both local and international shoppers through its legendary doors. Spread across five floors of shopping space, the store is home to a wide range of designer fashion, shoes and accessories from top brands such as Gucci, Louis Vuitton and Tiffany & Co. For added exclusivity, the de Bijenkorf Amsterdam store is the only venue in the chain with a personal shopping lounge. This discrete and intimate unisex personal shopper service assists discerning shoppers in finding the perfect outfit, whether it’s for a sophisticated night out, a casual event with friends or a formal work meeting. The Amsterdam store also offers a hotel delivery service, so your purchases can be sent directly to your hotel while you spend the rest of the day exploring the gorgeous city. For personal shoppers at the Amsterdam store, fashion is their ultimate passion, and their goal is to ensure that all guests’ needs and wishes are expertly met. Offering a personal, made-to-measure experience, the personal » 24



LIFESTYLE

« shoppers use their knowledge of the full brand portfolio paired with their unwavering dedication and fashionforward eye to select the best outfits for their guests – from contemporary and casual to chic and couture. Personal shopping at de Bijenkorf is a highly customercentric, service-focused experience. Equal parts inspiring and productive, this premium service brings together all the personal shoppers’ experience, skills, love and intrigue for clothes, fashion and people. With this, they deliver clients the most all-encompassing shopping experience designed to leave them with a beaming smile. The personal shopper aims to help guests invest in timeless yet stylish pieces that will be their trusty companions for the seasons to come, along with the extraordinary pieces to be cherished on the most exceptional of occasions. From a flawlessly tailored suit and the jeans that fit just right to the trendy trench coat that sits at the perfect length, as well as everything in between, the personal shopping experience will kit out your wardrobe to a tee. The personal shoppers work closely with de Bijenkorf ’s buying team, while keeping a watchful eye on the latest trends and fashion events, to ensure their knowledge is always current and that their advice is always sound. To guarantee that guests get first pick of the newest items in-store, personal shoppers always have insight into what products are arriving when, so that the guests are informed and advised before anyone else sees the items on the floor. Each personal shopping appointment begins with the dedicated personal shopper learning more about the 26

LEFT Further 150-year collection exclusives. RIGHT Marjo Kranenborg, an in-store personal shopper at the Amsterdam branch.

guest’s personal preferences. From their unique style to their preferred brands, colours, textures, materials, shapes, fits and sizes, as well as the specifics of the occasion, there is no detail too small. Using this information, the shopper prepares a bespoke selection of items carefully chosen from de Bijenkorf ’s extensive collection of premium clothing, footwear and accessories. Of course, some unexpected items and graceful surprises will be included, as the skilled stylists often know what guests like before they themselves are aware. Exploring new brands and trends is part of the process as well, because the personal shoppers are there to inspire and uplift the guests and their wardrobes. The personal shopping experience at de Bijenkorf is one filled with joy, where guests are made to feel empowered through their beautiful clothing tailored specially to their tastes.


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LIFESTYLE

THE ART OF MAKING THE IMPOSSIBLE POSSIBLE Luxury lifestyle-management and financial-services group Insignia has championed deep knowledge of the hopes and dreams of some of the world’s most discerning people – with unique payment cards or extraordinary experiences, for example – since 1996. The company can help improve the lives of both its members and its partners. Nada Tucakov, President and CEO of Insignia, explains how it has unlocked another world of service for its clients, and discusses emerging trends in the ultra-high-net-worth space. TELL US ABOUT WHAT INSIGNIA DOES AND WHAT SERVICES IT OFFERS? We launched Insignia as a lifestyle-management service and super-premium payment-card provider over 20 years ago. All of our clients live in the elite echelons of society. As you can imagine, what to most people is impossible, for our clients is everyday. As a result of dealing with such members and witnessing multiple remarkable requests over many years, Insignia’s culture became focused around saying ‘yes’. Our people go to exceptional lengths to turn even the most challenging requests into reality. At all times of the day and night, our personal assistants and lifestyle managers are busy making clients’ ideal moments a reality. For us, the gap between a flight of fancy and the real world is small. If our members want a payment card that’s completely unique to them, it will be done. No spending limits whatsoever? It’s possible. We bring dreams into the real world across all aspects of our members’ lives. WHAT ARE THE REASONS BEHIND INSIGNIA’S SUCCESS? We are in a unique position to create lifestyles and experiences that are extremely exclusive and personalised for each member. We do this by building individual relationships with our members so we can perfectly tailor every aspect of our products and services to each of their personal needs and desires. One of our most successful aspects of our lifestyle service offering is the fact that we enable our clients to live their ultimate life by allowing them to spend through our payment platform. This gives members flexibility to discreetly manage their purchases and their wealth as and when they wish. However, the card is just an enabler; the real secret behind our success is our dedicated personal assistants, who are available to each client, twenty-four-seven. They go above and beyond, fulfilling an industry-leading 98% of client requests – and are often seen as our clients’ secret weapon when it comes to accessing exclusive events and one-off experiences.

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WHAT IS YOUR VISION FOR INSIGNIA? We are constantly developing and shifting the realms of possibility for luxury experiences. What defines luxury depends entirely on what the individual perceives as valuable to them, so our responsibility is to connect with each member on an intimate level. In the last decade, we have witnessed a significant cultural shift away from luxury goods and more towards luxury lifestyle experiences. Any person with wealth can buy luxury goods; what the affluent now really desire are stories and memories that are truly priceless. Therefore, our aim is to instantly adapt to these changes and ensure that every need, whim and desire of Insignia cardholders is not just catered for, but anticipated. As trends in luxury are ever-changing due to the dynamic and progressive nature of this industry, we are always accommodating innovative ideas to be able to start trends, instead of following them. In the process of increasingly targeting tech-savvy millennials and creating even more convenience for members, Insignia will continue to anticipate and provide extra digital assets in the upcoming months. We will be rebranding our website, launching an online-services app for our members, and modifying our card portfolio with a launch of new card designs. HAS THE CURRENT SITUATION AFFECTED INSIGNIA? It is no surprise that the pandemic has provoked a reevaluation of priorities. Personally, I’ve taken this opportunity to reflect, challenge myself and deeply assess the current situation. I strongly believe that humanity will be better after the current crisis. Within the business, we are witnessing a shift towards family office-style servicing and a rise in demand for authentic experiences. There has been a notable change in client expenditure as members focus on health and security, with an increase in private jet, secluded villas and private chef bookings. The pandemic might have changed the way we work, as we all had to evolve and innovate engagement strategies, but it won’t change who we are as humans and what we seek from life. Having had time to reflect, it has come to light that nowadays, customers value authenticity, security, and heritage more than ever before.


P R I VAT E C H A R G E C A R D

Another World. www.insignia.com


REFILL AND CREATE CHANGE

BRAND ME for your business

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RESTAURANT DIARY

CHEF SAFARI Michelin-starred José Avillez is one of Portugal’s most renowned chefs and restaurateurs. With successful venues in two of Portugal’s most-loved destinations, Lisbon and Porto, José takes us on a tour of his favourite gastronomic gems in the two fabled cities.

TASCA DA ESQUINA I also like to go to Tasca da Esquina when I am looking for Portuguese flavours in a relaxed setting. Vítor Sobral is a very well-known Portuguese chef – a hard-working chef who has opened the path for my generation. GO JUU Go Juu is a very good Japanese restaurant, with high-quality products and beautiful and flawless execution. PASTELARIA BÉNARD Pastelaria Bénard is a cafe and tea house in Chiado, next to my restaurants. It has a very nice terrace where I like to sit in the morning while I observe people going up and down Chiado. »

BELCANTO Belcanto is my favourite restaurant in Lisbon. It is a very special place for me – a second home. At Belcanto, we offer contemporary Portuguese cuisine in a sophisticated and very beautiful and comfortable setting. It’s a place full of details that offers a unique sensory and gastronomic voyage.

CLOCKWISE FROM TOP-LEFT Chef José Avillez; his two-Michelin-starred restaurant Belcanto, serving contemporary takes on Portuguese classics; the bright, modish interior of Tasca da Esquina from chef Vítor Sobral.

ALMA Aside from Belcanto and my other restaurants, I like Alma from Henrique Sá Pessoa. Alma is a fine-dining restaurant also in Lisbon’s Chiado district. We are neighbours: Alma is near Belcanto, on the back street. 31


RESTAURANT DIARY

CONFEITARIA PETÚLIA & CONFEITARIA DO BOLHÃO In Porto, you will find pastry shops such as Confeitaria Petúlia or Confeitaria do Bolhão, where you grab something to eat. Both are institutions in the city and produce a daily selection of fresh baked goods and tasty, traditional dishes. CUFRA If you are looking for a typical fast meal and you have some time to sit, ask for a Francesinha, meaning ‘Frenchie’ – a meat sandwich with cheese, ham and a beer and meat sauce. The recipe is a well-kept secret in Porto. You can have a delicious Francesinha at Cufra – or Cantinho do Avillez, if you are curious to try my reinterpretation of this traditional recipe.

MINI BAR Mini Bar is a highly entertaining restaurant and bar in Lisbon. It’s one of our restaurants. It opens just for dinner, seven days a week, and it serves small and varied gastronomic experiences full of flavour, wonder and fun that can be savoured at the tables reserved for dinner or in the bar area. On Fridays and Saturdays, there’s always a DJ performing. YEATMAN HOTEL If you fancy a day trip outside of Porto, then the bar and the rooftop of The Yeatman Hotel is easily one of the best rooftops of the city. It takes roughly three hours by car or up to four hours by train, but it’s well worth it if you are in the area. Ask for a glass of Port wine and enjoy it over a fabulous view of the Ribeira neighbourhood.

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CLOCKWISE FROM TOP-LEFT Located at São Luiz Theatre, Mini Bar is an innovative bar and entertainment concept with varied gastronomic experiences; combining tradition with modernity, Cantinho do Avillez, in Porto and Lisbon, offers great cocktails and stellar food; view from The Yeatman Hotel’s terrace in Porto at dusk.

CANTINHO DO AVILLEZ I also like to stop at Cantinho do Avillez on balmy summer nights to have a Mojito à Cantinho – Havana Club Añejo Especial Rum, lime, peppermint and a secret ingredient. The perfect drink in a great location to soak up the sights and sounds of Lisbon



Glow

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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FOUR CHEFS

1

MICKAEL VILJANEN The Greenhouse, Dublin

2

DAVE BERAN Dialogue, Santa Monica

3

GUNNAR KARL GÍSLASON Dill, Reykjavík

4

HEINZ REITBAUER Steirereck, Vienna

Listen to our chef’s playlist on www.four-magazine.com/spotify-playlist-0320/



DUBLIN’S NORDIC KNOCKOUT By fusing the world’s best produce with classic culinary techniques, chef Mickael Viljanen has turned the Greenhouse into one of Ireland’s top gastronomic venues. Lauded with two Michelin stars and named the best restaurant in the country, this chic dining destination presents beautifully-plated, innovative flavor combinations to a hungry Irish audience. P H OTO G R A P H Y BY PAU L G A RT L A N D


MICKAEL VILJANEN

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orn in Sweden, raised in Finland and now living in Ireland, chef Mickael Viljanen has been working in kitchens since the age of 14 when he began dishwashing at a local Finnish hotel. With unwavering determination, hard work and grit, he moved through the culinary ranks and landed in Ireland, where he remains two decades later, leading one of the country’s best kitchens. “I took my first job pot washing at age 14 in a local hotel. Ever since, I have had little time to consider any other professions, progressing steadily through the ranks until I moved to Ireland aged 19. I didn’t have much when I arrived, so I was driven to succeed as fast as I could. I’ve always had creative interests since childhood, and food became the way to channel that in later life.” “Most of my jobs before becoming a head chef at the Greenhouse were quality, but unstarred when it came to Michelin. This has pushed me to self-learn,

essentially teaching myself techniques, to improve steadily over the years. The aim is always to be better than yesterday, today.” Mickael’s cooking has been nurtured through thorough research, reading books and dining out when possible. Admittedly, he spends most of his disposable income eating at stellar restaurants. When he’s ready to get the ball rolling in his own kitchen, it’s all about the trial and error process of cooking and dish creation, as this is his most effective method of learning. When asked about his cooking philosophy, he reminisces about a certain dish that gave rise to a culinary epiphany a few years back: “Something clicked for me in Summer, 2007, while I sat at Eric Chavots restaurant in London, eating Oeuf Meurette with white truffle. It’s taken me years to appreciate how such a simple dish, elevated with a luxury ingredient, was, and still is, the best form of cookery for me.” »

LEFT Entrance to the Greenhouse in Dublin.

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MICKAEL VILJANEN

PREVIOUS SPREAD Grouse “en crépinette”, cèpes, celeriac and sauce Grand Veneur. RIGHT Steamed turbot, cauliflower, yeast maitake, dashi jelly and seaweed condiment.

« “Where before, I might have taken some ideas and added to them, my cooking has now evolved to the point where I am confident in my style. This style is simply based on finding the best ingredients in the world, and serving them in a modern, classic fashion.” “I find great inspiration in the traditional, grand restaurants of France, serving timeless, delicious food in the grandest of settings. Classic French food is like gin and tonic, black clothes and cash – it never goes out of fashion.’’ Something else that has remained in vogue is Vijanen’s hunger to be the best in the culinary game. After spending some time in London, he made the move to Ireland in 2000 and started working at the renowned Gregan’s Castle in Clare. Here, his focus turned to illuminating the hotel’s restaurant as a shining beacon on the gastronomic map – a goal that he so excellently attained. Not only did the Restaurant Association of Ireland award it the Best Hotel Restaurant in Ireland and name him Chef of the Year in 2011,

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but he also won the Food & Wine Magazine’s Restaurant of The Year Award that same year. After receiving these accolades, the chef left The Burren for his next challenge, teaming up with restauranteur Eamonn O’Reilly in 2012 to open the Greenhouse in Dublin. His kitchen, which has become an experimental space where he concocts innovative, ingredient-driven dishes using the highest quality produce, has also flourished under his obsessive eye. He was again named Best Chef in Ireland in 2015 by the Irish Restaurant Awards, with the Greenhouse gaining its first Michelin star in 2016 followed by its second in 2020. He has also been lauded as Food & Wine Magazine’s Best Chef in Ireland and Best Chef Dublin 2019, as well the Georgina Campbell Chef of the Year 2020. The Greenhouse was also named Best Restaurant in Dublin at the 2019 Food & Wine Magazine Awards. “The relentless drive and obsession of everyone in the team, from the moment they arrive, to the moment they »


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MICKAEL VILJANEN « leave,” is what Mickael believes has led to the success of the Greenhouse. “We have had amazing people throughout the years, who have all contributed to the success of the restaurant.” The restaurant’s focus remains on sourcing the best seasonal ingredients from around the globe, and treating them simply using classic techniques, to give diners a truly immaculate dining experience. Modern-classic dishes, in a laid-back atmosphere with top-notch service, that is how the chef describes the Greenhouse’s offering. “We aren’t in the business of trying to create religious food experiences for the guests,” says Mickael. “We hope they will leave with a sense of eating very well, with a good dose of hospitality!” The chef ’s cooking, which follows a predominantly French style, subtly reflects his Finnish heritage through the addition of sour fruits in the savory dishes – a characteristic of his native cuisine. Underpinned by a beautiful sense of

humility, his plates are brimming with wholesomeness, he admits: “You have to give, to get! I believe in generosity in every aspect of cooking.” Although guided by the seasons and the luxurious produce that winds up in his kitchen, the inspiration for a dish comes from anywhere and everywhere. Each idea – of which there are many – is continuously tweaked and finessed until it’s just right for the Greenhouse’s menu. “My commute to and from work takes me one-anda-half hours in the car. Just last week, I randomly started thinking about a certain chocolate we are working with, and hazelnuts, while driving down the motorway. By the time I got to my front door, I had added winter truffle and cep caramel to the dish in my head. It usually takes weeks to refine these ideas to the point of the dinner menu, but they can come from anywhere, at any time.” Along with top-quality chocolate; milk-fed lamb, citrus fruits, asparagus – especially from Luberon in the south of »

LEFT Classic interiors at the Greenhouse. RIGHT Beignet of 40-month aged comte, truffle and vin jaune.

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“Most of my jobs before becoming a head chef at the Greenhouse were quality, but unstarred when it came to Michelin. This has pushed me to selflearn, essentially teaching myself techniques, to improve steadily over the years. The aim is always to be better than yesterday, today.�


MICKAEL VILJANEN

RIGHT Amedei chocolate, sobacha, honey vinegar and miso.

« France – and caviar are some of his other go-to ingredients at the Greenhouse, each of which is carefully sourced, he explains: “I source my produce based on what’s the best. It could be from 2 miles away or 2000 miles. I believe my duty as the chef is to provide the best possible produce I can get.” Constant ideas lead to a continuously-evolving menu at the Greenhouse, and only one signature dish has remained on the menu since day one: Foie Gras Royale, Apple, Walnut & Eel. This unfaltering favorite combines the richest foie gras parfait with green apple ice and powdered smoked eel to yield a perfectly balanced dish. The passionfruit soufflé was also a stalwart – after selling over eighteen thousand of them, the chef tried to take it off the menu with no avail, as diners kept requesting for its resurgence. “The aim has always to been to improve the restaurant every week, and that remains the focus. I’m hoping to be able to broaden the scope of what we do in the next few years. We would love to be able to bring the restaurant experience

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we offer to more people. We are already working on a few collaborations around the world this year!” Although no new major fine dining establishments have popped up in Dublin or Ireland recently, the region’s food scene has upped its game in the last decade, with a massive increase in quality across the board, says Viljanen. “Restaurants and the interest in cooking is exploding and will continue to grow in the next 10 years. I can see a lot more small, independent, fine dining restaurants in the near future.” “I don’t really eat out in Dublin, but I love travelling to Thyme in Athlone for Sunday lunch on my day off. Globally, recent standouts include Le Grand Restaurant Jean Francois Piege in Paris, and also Chefs Table at Brooklyn Fare in New York. I also love the Ledbury in London.” When asked about his perfect day outside the kitchen, the answer is one shared by many: “Drinking a glass of white Burgundy, sitting on the sand in St. Jean De Luz in the south west of France.” Cheers to that, chef!




STORYTELLER OF THE SEASONS A conductor, artist, storyteller and cook – 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

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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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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

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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 »



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.

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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.”

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“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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ALL IN Inspired by Iceland’s incredible landscape, chef Gunnar Karl Gíslason of Dill restaurant in Reykjavík, creates an extraordinary dining experience rooted in fresh native ingredients, foraging and sustainability. P H OTO G R A P H Y BY S V E R R I R A R N A R F R I DT H J O F S S O N


GUNNAR KARL GÍSLASON

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ounded in 2009, Dill aims to deliver a unique and memorable dining experience dedicated to Iceland. Since its inception, Gunnar Karl Gíslason and his team have continued to explore innovative methods and preparations for native ingredients, bringing new life to the plate and diners’ palates. Gíslason traverses the country, exploring the vast and multi-faceted Icelandic countryside in order to deliver a procession of unique dishes and flavours, all inspired by his native terroir. At Dill, respect is given to all the raw materials that come into the kitchen. No matter how big or small, everything is used and treated with the attention it deserves, which isn’t surprising for a chef who spent his childhood summers on farms in the countryside. “Since I was a kid, I worked every summer at farms out in the countryside, so I would have bet my bottom dollar on me becoming a farmer. It was and had always been my dream, or that’s until I entered a professional kitchen for the first time.” “I believe I was about 16 when I got a job as a dishwasher. I very quickly found out that if I worked hard, they would allow me to fill up the salad bar or even flip a burger or two. Needless to say, I quickly became a very fast dishwasher.

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I also just really loved the whole atmosphere in the kitchen, there was just something really different about it and whatever it was I wanted in, all in. Shortly after I started my apprenticeship.” Once he finished culinary school in Reykjavík, Gunnar worked at a host of restaurants in Europe, from the classic French-style kitchen of Hótel Holt in Iceland’s capital, to Christie’s and Saison in Denmark. The latter became a defining experience in his career, thanks to Head Chef Erwin Lauterbach’s passion and dedication to using only the very best raw ingredients. Denmark’s only two-Michelin-starred restaurant at the time, Kommandanten, was Gíslason’s next stop, followed by a stint at two-Michelin-starred Ensemble. After returning to Iceland and working under celebrity chef Siggi Hall, Gíslason took the Sous Chef position at acclaimed brasserie VOX in 2005. By 2007, the chef had reoriented the menu to focus on Iceland’s wondrous native ingredients and two years later, he took the leap to open his own restaurant. “Dill was opened on the 13th of December 2009 and it was located in the Nordic House here in Iceland. The Nordic House was designed by the very famous Finnish architect Alvar Aalto and was home to a cultural institution which »


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PREVIOUS PAGE Dill’s dark and earthy aesthetic; oak and brass hues compliment the Falu red walls. LEFT Chicken skin and parsley. RIGHT Háifoss Waterfall in southern Iceland’s Þjórsárdalur Valley.


GUNNAR KARL GÍSLASON « opened in 1968 and was operated by the Nordic Council of Ministers. Its goal was – and still remains – to foster and support cultural connections between Iceland and the other Nordic countries.” “Back then, I had been flirting with the idea of opening some kind of Nordic kitchen. I was working at a restaurant where I was allowed to take that idea pretty far, but never too far. So it truly was my dream to open up my own restaurant, being able to do whatever I truly wanted. I fulfilled that dream in 2009 when I opened up Dill. It was located in the Nordic House so it really started as a Nordic restaurant focusing on everything I could get my hands on from the Nordic countries without giving it too much thought. Later on, my focus became more and more about Iceland and what it has to offer.” Through the exploration and showcase of native Icelandic ingredients, Dill has become of the country’s most lauded restaurants, boasting one Michelin Star and being awarded Best Restaurant in Iceland by White Guide Nordic. A success forged by many factors, explains Gunnar. “It´s so hard to say what elements have led to Dill’s success and I´m sure it has to do with a lot of things. It’s not just one thing that makes a restaurant successful, that’s f or sure.

I think it´s great teamwork, a good atmosphere between the co-workers and the endless and tireless effort of moving forward and always trying to be better, even if it means taking big risks and enduring change every now and then.” “Getting stuck on the same road can’t be good, when you feel at rest in our business, it is a clear sign that you should shuffle the cards again. Being on the edge is also just so much fun, even though at times it might be risky. It has just always been my feeling that comfort and complacency is not the right place for a restaurant owner or a chef.” This constant drive to be and do better means that Dill’s menu is always evolving, leaving no opportunity for a signature dish says Gunnar. “I guess we just change the menu too often for there to be a signature dish. But having said that, there are plates that live longer than others and there are plates that keep changing every now and then as the seasons alternate.” “When we relocated Dill in October 2019, we changed the way we build our menu. Now we are even more focused on sustainability. We truly want to make sure everything that comes in our doors gets used. So, the whole set up is with that in mind. For example, when we receive a whole fish, you might get two to three servings from that same fish, »

LEFT Grilled lamb belly and peppers.

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GUNNAR KARL GÍSLASON

“It’s not just one thing that makes a restaurant successful, that’s for sure. I think it´s great teamwork, a good atmosphere between the co-workers and the endless and tireless effort of moving forward and always trying to be better, even if it means taking big risks and enduring change every now and then.”

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« serving everything until the whole fish has been used. Same goes for meat and so on. My favourite dishes, or should we say the ones that make me happiest, are those that make me truly feel like we have accomplished exactly that – no wastage.” “We try our very best to stay local and all main ingredients are always sourced locally. However, we do live on a pretty small island in middle of nowhere and our climate, with its long, dark winters, makes it very hard to be 100% local, so there will always be something we need to get imported. But we do everything we can to do that as little as possible. “ Growing up in an even remoter location, in small town called Akureyri at the base of the Eyjafjörður Fjord, Gunnar’s exposure to restaurants and cooking inspiration was fairly limited in his formative years, so he looked to books to be his culinary muse. “Born and raised in the north part of Iceland where the selection of interesting restaurants were very limited, I guess I got most of my inspiration through books that I got sent from abroad or talked my lovely family members into buying for me when they were traveling to foreign countries. Little did they know that cookbooks are often pretty big, thick and therefore very heavy.” »



GUNNAR KARL GÍSLASON « The chef has since written his own cookbook, in which he brings his culinary philosophy to the forefront. Titled North: The New Northern Cuisine of Iceland, the book shines a spotlight on Icelandic ingredients, producers, wild plants, and tradition, mirroring his ethos at Dill. “I always try to create a dish in as few steps as possible. I want what’s on the plate to shine, not to spend months in a lab, weeks in preparations or hours of plating. In most cases, dish creation starts with a single raw material and then we build on it from there. That raw material, more often than not, would be a vegetable or even a wild herb, tree or sometimes a definitive flavour that I´m looking to somehow complete the menu depending on the season.” The restaurant’s ambiance is designed to accentuate the menu and dining experience, ensuring guests can comfortably enjoy their meal, says Gunnar. “The restaurant is really set up to be earthy, warm and cozy. I truly wanted to create a space where our guests would feel at ease. A space where one feels welcome and comfortable. Everything from the décor to the lights and music should be warm, welcoming and unpretentious.” Despite the industry facing one of its toughest years yet, the chef remains optimistic about the future of fine

dining: “I think the future is bright and lots of restaurants are taking very important steps toward becoming better. I´m not talking better at making food, but getting better at sourcing the right ingredients for the right reasons and using them all. There are more and more restaurants focused on sustainability and reducing waste in general. Taking care of the earth and our atmosphere is the most important thing we can do, and I believe those are matters that restaurants are thinking more and more about. We just need to make sure to keep on moving.” “Restaurants are obviously going through a truly rough sea as we speak, my restaurant is most definitely one of them. It´s no joke and there is not a lot we can do except cross fingers and hope that we get out of that storm as soon as possible. It deeply worries me what will happen to all the amazing restaurant workers if this goes as badly as it could. It´s a lot of people and what happens to them in those crises and after is on my mind at all time. I try my very best to take care of my team and comfort them as I can and luckily they do the same for me. Together we will get through this.” “My one and only plan is to get through this storm and keep my family and team safe. It´s the biggest task I have ever delt with.”

PREVIOUS PAGES Vegetable trimming consommé infused with dehydrated mushrooms and seaweed; plating up on the pass; salt-baked and butter-roasted onion with a pickled bilberry gel, caramelised sour cream, caviar and oregano. LEFT Caramelised onion cake with cream cheese, pickled carrots and juniper berries.

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ounded by Hassibo in 2018, Trubel is the expression of his genuine love for the intoxicating flavour and aroma of top-quality truffles. Fascinated by this coveted commodity since childhood, he gave up his corporate career to pursue his passion, dedicating his life to sourcing and producing the best truffles and truffle ingredients. Used by top chefs in their Michelin-starred kitchens, Trubel’s truffles and unique truffle ingredients are recogonised for their exceptional flavor. With traceability and provenance at the forefront, Trubel’s products boast unmatched quality, freshness and aroma. From black and white winter truffles sourced in Chile, Spain and Italy, to beautifully rare Hungarian honey truffles fresh from the Danube River soils, Trubel’s truffles are meticulously selected by truffle experts. By working handin-hand with these small producers and truffle hunters, and visiting the trufferies often, Trubel ensures that the high quality of their products is maintained and that their partners are always paid a fair price. Brimming with the rich earthiness of their truffles, Trubel’s exclusive range of small-batch ingredients are handmade by a specialist producer in central Italy. From syrups to sauces, juices, dairy and pastes, each product features a creative flavour combination, and is produced with the utmost attention to detail using carefully developed Trubel recipes.

CLOCKWISE FROM TOP-LEFT Trubel founder, Hassibo; crumpets made with the white truffle clarified butter, topped with caviar and white truffle maple syrup; Trubel’s range of truffle ingredients.

Opening up a whole new world of flavour and inspiration, Trubel’s truffle products are the perfect special ingredient to spruce up even the simplest of meals. Elevate that beautiful cheese board with a dash of White Truffle Maple Syrup, use the White Truffle Clarified Butter to make an out-of-this-world hollandaise sauce or add the Truffle Paste as an accompaniment your favourite steak for an extra layer of flavour.

All fresh truffles and truffle ingredients can be purchased on Trubel’s online store at www.trubel. co.uk, currently available for delivery throughout the United Kingdom, and soon in North America and Asia.

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THE PLANT WHISPERER With an enthusiasm and passion for nature, which he’s continuously poured into his restaurant as well as conjured up on the plates in his kitchen, Heinz Reitbauer still remains one of the greatest and most ingenious chefs in Austria, if not the world. P H OTO G R A P H Y BY S T E I R E R EC K


HEINZ REITBAUER

LEFT The striking restaurant facade, which sits in the centre of Vienna’s beautiful city park.

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warded two Michelin stars, the top mark of 19 points in the Gault Millau guide and also to be found in 17th place in the list of the world’s 50 best restaurants, Heinz Reitbauer’s Steirereck in the Stadtpark, in Vienna, could be seen as the best restaurant in Austria. However, due to his modesty and the rejection of all “grandiose” names of his kitchen, Reitbauer finds the constant pressure of this evaluation, and ultimately the fear of making mistakes, paralyzing. He says: “If I lose the courage to change, then at some point it becomes static and boring. Good things come and go - there is a time for everything. You have to give time and air to the new. For me, standing still is crippling. If I only get up because of work, then I’ll lie down. “ Heinz Reitbauer grew up in a gastronomic family in combination with agriculture. When he was born in 1970, his Styrian parents opened an inn in Vienna. In his teenage phase, he recalls, it was always about the search for the product and for quality. Torn between the career aspirations of architect and cook, Reitbauer first went to the hotel management school in Germany after completing compulsory schooling, and then began an apprenticeship as a chef in his own house. After a year he continued his apprenticeship with the Obauer brothers in Salzburg. He says: “That was definitely a very defining time for me.

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I was young and I felt quite ahead of my time. I was a bit on my own mental fast lane. It is very clear when you grow up in the restaurant business that you have a superficial idea of a lot of things, but there they gave me depth and grounded me. When you start cooking you are easily impressed by others; the older you get the more you find your own way of cooking and develop your own style, and there I got to know the special appreciation of the product again very intensively.” Then Reitbauer went to France to Alain Chapel, whose uncompromising attitude also shaped him, to London to Anton Mosimann and to Paris to Joël Robuchon. At home, Reitbauer took over his parents’ inn in Styria, the Steirereck am Pogusch. Initially planned for only one year, it became almost ten in which he incorporated a strong regional reference into his cooking style. “I traveled all over the world, then came to the city of Vienna and then to the deepest land. And there I looked around because I wanted to make a kitchen that reflected this area. Dominated by product and season, we are under the dictate of the various ingredients we use.” As early as 1996, regionality and his own farming were a big issue for him. »


FOUR PROMOTION

THE NEW ART OF COOKING Forged in Austria by expert knifemakers, Lilienstahl’s knives possess outstanding endurance, with high performance and unmatched exclusivity. LEFT Damascus forging. BOTTOM LEFT Damascus Gyuto 210 with Ringed Gidgee Handle. BOTTOM RIGHT Heinz Reitbauer with the Bog Oak Gyuto.

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magine a chef’s knife that exudes a unique feeling when used. Now imagine a chef, who loves cooking with all their senses and bring the best they can achieve to the table. This is what inspires us at Lilienstahl to do our best every single day and to reach new possibilities with our knives. If you’ve worked with a great chef’s knife, you know what true sharpness feels like. You know what handling really means, and what durability stands for. Knives

constantly give feedback to their users. The performance matters, and the cutting sensation makes all the difference. Production qualities that stand the test of time are the most important. Reliability, quality and consistency, these are the values which show who we really are and what we really appreciate. The process of cooking is an artform, but who makes the pencil? LILIENSTAHL, A LEADING NAME IN THE CHEF’S KNIFE INDUSTRY Forged in Austria by expert knifemakers, Lilienstahl’s knives possess outstanding endurance, with high performance and unmatched exclusivity. That is why they are used by Austria’s best chefs, including Heinz Reitbauer, Josef Floh, Eduard Frauneder, Martin Sieberer, Matthias Seidel and Adi Bittermann.

www.lilienstahl.com

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LEFT Pogusch Lamb with Puntarella, Apple & Beechnuts. RIGHT Panoramic views of Vienna’s Stadtpark surround restaurant Steirereck.


HEINZ REITBAUER « In the beginning he traveled a lot, sat in the car or on the plane every day off and came back inspired and enthusiastic. “Yes,” Reitbauer recalls, “we tried more and more to listen to ourselves, what is on our doorstep, what we have historically and what is maturing in our own heads. No matter where I go, I want to taste the country and the people.” It soon becomes clear what really makes Reitbauer so special: “I’ve always told my employees, no matter what we do, where and how, it should never be based on anything. If we’ve seen a repeat of a product, something that everyone is cooking now, then we were the first to take the product off the menu. We wanted to have distinctiveness.” Today Reitbauer’s kitchen can be considered contemporary - absolutely - and Austrian - of course, but not necessarily to be described as contemporary Austrian cuisine. In 2005 Reitbauer and his wife took over the Steirereck in Vienna, consisting of the dairy, a milk and cheese bar and the Steirereck restaurant. His parents also run the inn in Styria. “Our own farm supplies all three restaurants (“we slaughter several animals every week, from veal to beef, lamb, goat, pig...”) and the close cooperation with the farmers in the area has been maintained for 30 years. We try to source as many things locally as possible, as we have

RIGHT Mountain Trout with Kohlrabi, Pineapple Sage & Mustard Seed.

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wonderful freshwater fishes in Austria so why use others that come from far away?” Since the Steirereck in the city park was rebuilt in 2014, it has not been recognizable. “Our restaurant is located in the middle of the centrally located Stadtpark in Vienna. The original building facing the Wienfluss is from 1904 and a couple of years ago we added a modern part that’s more open and airy. There are big windows that can be opened and you have beautiful views into the park. Sitting and enjoying there is a little bit like a small vacation - relaxing and calming.” The design allows an abundance of light to enter the restaurant and create panoramic views of the park outdoors through its floor-to-ceiling windows. “We are in one of the most beautiful places in Vienna, and this beautiful nature coincides with what we do.” Despite the contemporary designs and a chic, cosmopolitan atmosphere in the restaurant, Reitbauer remains completely true to his kitchen and his craft. “We are still a family owned restaurant where my wife Birgit is the front-of-house and I am in charge of the kitchen. We have a lot of people coming regularly to our restaurant, some already for a couple of decades. And we have wonderful teams on both sides; they give their best every day and work hard to serve all our guests to perfection. »


TableArt from Vienna. Unique. Contemporary. Timeless. Framing culinary masterpieces of Heinz Reitbauer for 15 years and counting... WWW.VERAPU.RE


HEINZ REITBAUER

BOTTOM Xxx. BOTTOM Xxx.

LEFT Reitbauer teams his daring modern Austrian menu with sleek contemporary interiors to create a truly unforgettable experience. OPPOSITE Fruits with Almond, Sweet Clover & Fennel Pollen.

“We tried more and more to listen to ourselves, what is on our doorstep, what we have historically and what is maturing in our own heads. No matter where I go, I want to taste the country and the people.”

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« “We have our own garden and we always exchange 10 products and receive 10 new products that we do not know - or only from literature - and then grow them in small units or in troughs on our terrace. We want to gain an understanding of the plants in terms of their growth and can thus determine which plant fraction and at what stage it is of interest to us. We often cultivate plants for years that we do nothing with because we do not understand them, don’t understand the taste, because it’s too intense or because we don’t know where to use it. For example, the Aleppo diamond is one of these plants. Because of its very sweet aroma, it took a long time before we learned to appreciate the taste. Today it is used very discreetly in desserts, polenta and creams and gives the recipes their very own depth of flavour”. Reitbauer motivates every chef in his kitchen to go into the garden every day and try, be it with his nose or mouth, in order to broaden horizons and drive the learning process forward. The selected plants are then grown in larger quantities by the producers. “Years ago we started to preserve the taste using old methods, so pickling, boiling, etc.,” says Reitbauer. “We cook several thousand kilos in order to have this taste for ourselves over the winter. The simple variant would be that you can buy anything over the year anyway. But that’s not the same taste. ”And taste is the be-all and end-all for Reitbauer. »



HEINZ REITBAUER « One of his most famous dishes is the char in beeswax. For this he uses organic beeswax as a cooking agent and flavoring agent at the same time. The fish is cooked at the table in front of the guest, which is then served with beetroot, caviar pollen and sour cream. Both the tasting menu and a la carte at the Steirereck are a breathtaking experience - extraordinary and unique. Nothing is imitated or copied, but original Reitbauer and team. Guests are presented with dining cards, which are served with every course and explain the individual elements of the dish to the guest and explain unknown ingredients. For Reitbauer it is important that guests do not feel constantly interrupted. He explains: “We have to let humans be humans. We must not permanently roll over, cover up or overwhelm it with our kind of world. But we have to see who is this guest? What does he want? What is he ready for? “ Speaking to Reitbauer, you quickly realize how committed he is to gastronomy in Austria and championing the produce of the terroir. “We have an incredibly great country, naturally unbelievably intact, and very diverse and small-scale agriculture. There is almost nowhere organic farming like in Austria. We have over 10,000 certified companies and at least as many companies that work in this way and do not have a certificate. Sustainability is a very big issue in Austria, almost no other country is that far.”

RIGHT Variety of Bell Peppers with Pig’s Head, Elderberry Blossom & Lemon Balm.

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With the events of this year having a huge impact on food distribution chains, Reitbauer also reiterates the importance of eating and sourcing food locally. “For a lot of restaurants the current situation is a disaster. Some of them will not be able to open up again. Even very famous names are struggling and it is nobody’s fault. So we have to rethink all our personal business situations and find each and everybody it’s own way to survive this. “I think the Corona virus brought also changes in our thinking about global food sources. What happens when the world stops is that you quickly become aware of what’s not available or cannot be produced because of the current, and unsustainable, processes required. I think that the future brings a lot more focus on local and fair sourced products.” Eating at Steireck leaves you with a real sense of admiration for Reitbauer’s commitment to local Austrian products and promoting a sustainable restaurant and business model. His efforts to bring out the taste of every element of the dish, no matter how small, allow his creations to become a flavour spectacle that can hardly be surpassed in finesse. The wealth of discoveries of never before seen and tasted products that you can make here in one evening definitely leaves a lasting impression, and will no doubt stand the test of time.


FOUR PROMOTION

AUSTRIA’S GREENEST HEART With a long-standing history and a steadfast reputation of excellence, Hamlitsch is the paragon of premier pumpkin seed, flaxseed and hempseed oil. Packed with health benefits, the Austrian brand’s wide range of delicious, award-winning products are organic, fair-trade and additive-free.

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herishing tradition for over 90 years, Hamlitsch and its employees combine time-honoured knowledge with modern-day technology and the highest quality standards to produce precious, nutritious oils, flours and pestos from Styrian pumpkin seeds, flaxseeds and hempseeds. Hamlitsch’s pumpkin seed oil, like all vegetable oils, has no cholesterol, but is rich in monounsaturated and polyunsaturated fatty acids and Vitamin E. It also contains minerals and secondary plant components. Their wholesome linseed- and hempseed oils provide an easy way to maintain the needed ratio of Omega 6 to Omega 3 fatty acids for optimum nutritional health. The high regard of the brand’s products stems from the superiority of the sourced raw materials, the attention to detail during processing and the superb resultant flavour. Owner Guntram Hamlitsch outlines company’s philosophies:

CLOCKWISE FROM TOPLEFT Hamlitsch premises in Deutschlandsberg, Austria; Styrian pumpkin seed products; Guntram and Ulrike Hamlitsch with 20-year award.

That’s why our company believes strongly in keeping a close eye on things, all the way from the raw materials to the finished product. The numerous awards and prizes we have won reflect the high standard of quality of our products. WE ARE HAMLITSCH Our demand for high-level quality forms the basis for YOUR satisfaction and this is of foremost importance to us, as a company. In addition to quality, both in raw materials and finished products, flexibility is another of our strengths, our ability to react quickly to requests, is appreciated by numerous customers.

www.hamlitsch.at/en

REGIONAL & SUSTAINABLE Our oil mill was founded in 1928 in West Styria, the region that Archduke Johann described as the “Paradise of Styria”. Now in our third generation, in addition to linseed and hemp oil, we produce our main product Styrian pumpkin seed oil P.G.I. with gentle roasting and pressing techniques. We believe in sourcing our raw materials regionally and working sustainably for future generations, which includes minimising plastic packaging. HIGHEST QUALITY WITH TRADITION You can create wonderful things when time-honoured expertise is underpinned by the highest quality standards. 83


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.

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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 84

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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Discover the taste of ice age.

w w w.ve l l a m o . co m


Cocktail gurus Opened in 2016 in the heart of Madrid by Argentina-born Diego Cabrera, Salmon Guru offers an entirely innovative and unexpected cocktail ambiance in the Spanish capital. It’s considered one of the best cocktail bars in Spain, having been placed at number 19 on prestigious The World’s 50 Best Bars 2019 list. We speak to the Diego, who reveals some of its favourites.

PHOTO: MARTIN MENDEZ

I entered the world of mixology purely by chance. When I was in my late teens, I worked on weekends while studying. No one would have thought that would be my career, but in the end it was the best decision of my life. My job allows me to be creative, but also pushes me to understand people better and always search for new ways of working. This is something that sets us at Salmon Guru, and our other venues, apart from the rest. I have tried to forge a unique atmosphere and ambience, which is therefore not something that can be copied. It must be created. For example, we have three completely different but complementary bars: Salmon Guru is our flagship first bar, eclectic with animal-print decorations, comics and

CLOCKWISE FROM BELOW Salmon Guru’s Diego Cabrera; the plush interior of the bar.

neons with crazy cocktails. Viva Madrid is an unusual and original tavern in a building dating back to 1856, making the atmosphere unique. The cocktails and food are creative yet classic. Finally, our last creation – Guru Lab. We only open two days a week because this is our place to work and create. Guru lab is our space to create and play around. I think that is very difficult to transmit your philosophy only with one menu, even if we work with the best designers, artisans and such. It’s the team who transmit the philosophy; the menu just supports the team. The four cocktails we have chosen for this piece represent the playful inventiveness of our philosophy and the teamwork that we have at Salmon Guru. Chipotle Chillon is a very special cocktail made with chile chipotle and mezcal. It is spicy and smoky, and we serve it with two lemonades: one with fresh ginger, which adds even more spice, and the other with fresh mint, which neutralises the spiciness. ¿Porque te Ríes? means ‘Why are you laughing?’. This is one of my favourite cocktails on the menu. It looks fun, and is a crazy combination of kombucha and roasted apple foam. Super-refreshing! Tumbo is one of the results of my trip around the Amazon; the glass represents one of the Amazonian flowers. It is made with the Amazonian fruit called tumbo. It is fruity, but with a good balance between sweet and sour. Monster Joe, maybe the most classic in this selection, is both sour and fruity. The cocktail is good on its own, but the combination of marshmallows makes it sublime!” » 87


CHIPOTLE CHILLONÂ INGREDIENTS

5cl mezcal, 4cl lemon juice, 3cl chipotle syrup, 1cl egg white, absinthe perfume METHOD

We put all the ingredients in a shaker with ice and shake it. We serve it in a glass with a double-strainer, then we decorate it with dry beetroot and spritz it with the absinthe perfume.

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¿PORQUE TE RÍES? INGREDIENTS

5cl rum, 1cl calvados, 2cl sugar syrup, 6cl ginger kombucha METHOD

We put all the ingredients in a shaker with ice and shake it. Then we serve it in a glass and decorate it with apple foam.

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TUMBO INGREDIENTS

5cl gin, 3cl mamey fruit purée, 3cl tumbo juice, 2cl lemon juice, 2cl sugar syrup, 1cl egg white METHOD

We put all the ingredients in a shaker with ice and shake it. We serve it in a glass and decorate it with black sesame seeds.

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MONSTER JOE INGREDIENTS

6cl mezcal, 2cl sherry wine, 3cl pear purée, 3cl lemon juice, 2cl rosemary syrup, 1cl egg white METHOD

We put all the ingredients in a shaker with ice and shake it. Then we serve it in a glass decorated with a marshmallow.

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FOUR PROMOTION

LIFE’S LITTLE LUXURIES Using only the very best cotton and satin fabrics, Chez M’Lain handcrafts bespoke bedding, loungewear and linens that make every occasion a celebration. If it can’t be done in bed, it’s not worth doing at all” is Chez M’Lain’s mantra, and that is why each and every one of their exclusive products is fit for royalty. Custom cut and hand embroidered, their luxurious bedding uses only the finest materials, including cotton percale sourced from Italy’s oldest mill. Chez M’Lain has been carefully crafting contemporary, high-quality heirloom products for over 25 years, serving international clientele with the most discerning of tastes and styles. With a wide selection of products available directly from their studio, as well as in various global stockists, lovers of fine linens from the Gold Coast of Australia, to the penthouses of Hong Kong, manor homes of England and the private planes and yachts that sail between these destinations can get their hands on Chez M’Lain’s sumptuous creations. In addition to bedding, Chez M’Lain has also introduced complementary premium silk satin loungewear. From nightgowns and robes to camisoles and slip dresses, clients can experience the health and beauty benefits of nature’s finest fabric both in bed and out. With the promise of uncompromised quality, Chez M’Lain’s bedding will last a lifetime, reveling in all life’s most special moments with you.

ABOVE Our beautiful flamingo pink slip dress is cut on the bias for a beautiful drape and easy movement. The self-tie straps can be crossed on the back or worn straight. Beautiful as a layer or worn as a garment.

For over two decades Chez M’Lain has been employing senior artisans to produce their top-quality bedding in private workrooms in Vietnam. The same level of superior skill is used in the creation of their deluxe loungewear, which is also custom cut and hand sewn out of the finest quality silk satin. Creating products for enjoyment all day every day is the purpose – the only limitation is your imagination. Celebrate in style and linger a little longer with life’s most lush little luxuries from Chez M’Lain.

Order directly online at www.chezmlain.com or via email at info@chezmlain.com. Silks are available online at www.chezsilk.nl. For queries, contact the European office in The Netherlands on +31621361328.

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WINE CRUSH

HERITAGE THAT LIVES With over 140-years, and as the first sparkling wine house in Chile and America, Valdivieso produces over 60% of the Chilean wine consumed domestically. Today, Valdivieso continues to be the leader in its category, delivering quality products, and having the most varied portfolio in Latin America.

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he history of Valdivieso goes back to 1879, the year when Champagne Valdivieso was founded, becoming the first sparkling wine house in Chile and Latin America. Since then, Valdivieso has been one of the top brands in the domestic and South American markets. The actual challenge is to expand this leadership to all over the world. The range of Valdivieso wines have had a favourable outcome story being sold in over 50 countries around the world. The wines have been successful in obtaining 94

ABOVE Unctuous grapes from the Valdivieso vineyards. OPPOSITE Market leader Valdivieso produces over two thirds of Chile’s delectable red wines.

outstanding awards and medals in many prestigious international competitions. Every so often something happens that changes history. Over 20 years ago, a new type of wine was born in Chile and that changed the way we understand wine in our country. A blend of virtuosity, change and lunacy! Caballo Loco broke with wine conventions and introduced itself to the world as a mix of Chile’s best vines and valleys. Each wine in the result of a unique vinification process and keeps half of the production for the next version. This vocation towards »



WINE CRUSH

« maintaining lineage and quality for the first wine allows us to accurately state the Caballo Loco is Chile’s purebred. Caballo Loco does not have vintage years or designations of origin or specific valets. It’s a wine that originated in the free and energetic personality of its founder Jorge Coderch, who in 1994, breaking the established Chilean wine scheme, presents his unique version Nº1 and with each new version reasserts its indomitable essence by blending aged wine and new wine in equal parts. The vinification system of Caballo Loco allows the natural growth of the brand has been through Caballo Loco Grand Cru. These wines are the result of the selection of the best wines of the most important valleys in Chile. Valdivieso has been working with wine-specialist design agency, Barlow & Co. based in London, England, for the last 10 years. “Their international perspective allows us to ensure that our label designs will work on all our key markets, from Europe to the Far East. This experience, as well as their understanding of wine in both a retail and on-trade (restaurant or hotel) context makes them the perfect design partner for us.” – Abigail Barlow from Barlow & Co.

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CLOCKWISE FROM ABOVELEFT The signature range from Valdivieso wines; wine tasting and tours at the bodega; spring over the valleys in Valdivieso; the latest edition to the Valdivieso portrait: Caballo Loco Grand Cru.

Barlow & Co. injected excitement into the Valdivieso brand with the new designs by bringing a bespoke illustration, charting the history of Valdivieso from 1879 to the present day, to the heart of all the labels. “We also worked with them to enhance the brand’s character of ‘old world craft meets new world finesse’. This core philosophy is borne out in everything we do from the vines we grow, to the wine we make and the labels we put on our bottles. It’s same the philosophy we share with our friends around the world so the pioneering spirit of Don Alberto Valdivieso can live on in every glass of Valdivieso” – Abigail Barlow from Barlow & Co. Viña Valdivieso has built a project of fine wines, that also includes Single Vineyard & Valley Selection Gran Reserva, with high quality standards that is supported on two strong principles: a constant quest for excellence, and the production of different and attractive wines through a careful selection of different grape varieties and the best terroirs for each variety.


prime two - lifestyle for your outdoor area Luxury is to treat yourself to whatever enhances the quality of life. We help you to create your quality of life in your garden. Your idea, we advise, we build, you enjoy. Quality is our top priority. Precious materials and high-quality workmanship for your lifestyle.

P R I M E L I F E S T Y L E G M B H , R A P H A E L C O R AY, D O R F 8 , 9 4 1 1 R E U T E A R + 4 1 7 1 8 9 1 7 7 6 0 • + 4 1 7 9 9 3 7 5 5 3 7 • K I T C H E N @ P R I M E -T W O . C O M W W W . P R I M E -T W O . C O M


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

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PHOTO: AMANGIRI

Travel



Wondrous Weddings Fairy-tale or minimal, elopement or great gathering, no matter how you envision your special day, the venue always carries great weight. Venturing to four very different corners of the globe, FOUR unveils a myriad of majestic wedding venues just waiting to be discovered.


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2 ICEHOTEL

1 Singita Sabi Sands SOUTH AFRICA

Nestled in a privately-owned game reserve bordering the renowned Kruger National Park, Singita Sabi Sands is home to three exquisite lodges, all of which would serve as the perfect venue for an intimate wedding, vow-renewal or elopement. With nature’s symphony as the soundtrack, free-roaming elephants in a horizon of grasslands as the backdrop and the acclaimed Singita service as the stagehand, this destination would produce a show-stopping spectacle of romance-steeped love. Set on some of the country’s most pristine wilderness, each of the Singita lodges fuses design, sustainability, luxury and comfort in the most stylish, locallyinspired semblance. Each lodge brings its own unique offerings to a wedding experience, but no matter the preferred location, Singita promises expert services to meet your needs. From organising the officiated wedding service and ceremony; to sourcing the most gorgeous, freshly picked bouquets of indigenous flowers; designing your dream wedding cake and providing the finest fare for the event; the Singita staff sweat all the small stuff, so you and your guests can relax and revel in Africa’s untouched wilderness. With various options to choose from for both the ceremony and for guests’ accommodation, Singita Sabi Sands is especially attractive for weddings where the whole experience is as equally important as the walk down the aisle. At these lodges, the bride and groom can spend uninterrupted quality time bonding with their guests away from the hustle and bustle of big cities. From stargazing to game drives and a night cap around the fire pit, Singita Sabi Sands is all about embracing nature to its fullest, making unforgettable memories and indulging the senses. PREVIOUS SPREAD Singita Castleton Boma Dinner. TOP LEFT iew over river at Singita Ebony Lodge. LEFT Singita Ebony Lodge Suite. TOP RIGHT Entrance to ICEHOTEL Ice Church. RIGHT Inside ICEHOTEL’s Ice Church during its ‘Timber Jam’ exhibition.

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If memorable and marvellous is the goal, and a winter wonderland wedding is your style, the ICEHOTEL in Sweden’s small village of Jukkasjärvi is the ideal venue. A breath-taking destination 200 kilometres north of the Artic, the ethereal beauty of this snow-dressed region is unlike any other. Reimagined and rebuilt in a new guise each year, the ICEHOTEL is a veritable art exhibition illuminated by the illustrious Northern Lights. Manufactured from Mother Earth’s magnificence, the hotel is constructed every winter from a select few artists’ designs, using sustainably-sourced ice from the nearby Torne River, which is then fed back into its rapids once the hotel melts in summer. A place to discover silence, venture through shimmering snow-clad forests and encounter reindeer, there are few wedding destinations as magical as this one. With an in-house wedding coordinator to assist with all the planning, the only challenge will be deciding where to have the ceremony – in one of the of 35 hand-carved, themed art suites; in the breath-taking, ephemeral Ceremony Hall with pews made of ice or in the spectacular Main Hall with its glistening chandeliers and grandiose ice columns. Set on the banks of a tranquil stretch of the Torne River, swathed in dense pockets of pine trees reaching for the pure blue sky, outdoor weddings in Jukkasjärvi are equally as enchanting as the indoor fêtes. Romantic and inspiring, open-air ceremony options include saying vows on a mountaintop overlooking the vast Lapland beauty with the statuesque Torne River winding its way through endless forests; on the jetty of a secluded wilderness camp under the glow of the Midnight Sun or by the warmth of the bonfire on a starlit winter night with the huskies as your witnesses.

PHOTO: SINGITA; ASAF KILGER; WWW.ICEHOTEL.COM • DESIGN: ARNE BERGH AND JANNE HAGLÖF

SWEDEN


Truly special. Remarkable moments in the mountains. www.edelweiss-gurgl.com

What makes us so special: Ski-in / Ski-out at an altitude of 1,930 metres: Perfect location right next to the slopes & at the heart of Obergurgl Tradition and service since 1889: Genuinely friendly & competent staff

The perfect hotel for a winter holiday in Tyrol! Looking for something truly special? At Hotel Edelweiss & Gurgl, you’ll find relaxation in our luxurious rooms and elegant suites. Relax in our spacious spa area and experience a marvellous time in a winter wonderland. Hotel Edelweiss & Gurgl offers you memorable moments in the mountains you‘ll treasure forever. At Hotel Edelweiss & Gurgl, guests love our excellent 4-star superior service. You’ll find everything you need for a successful ski holiday in the immediate vicinity. The hotel is located 1,930 metres above sea level in the centre of Obergurgl and directly next to the ski slope. There is a snow guarantee in the Obergurgl-Hochgurgl ski region from mid-November to early May.

Perfect delights for all the senses: Sumptuous culinary offering & luxurious spa area

****Superior Hotel Edelweiss & Gurgl Ramolweg 5, A-6456 Obergurgl

+43 5256 6223 info@edelweiss-gurgl.com

www.edelweiss-gurgl.com


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4 Amangiri 3 Four Seasons Resort Bora Bora F R E N C H P O LY N E S I A

The destination for destination weddings, Bora Bora’s landscape is unparalleled. Waters as clear as the clinking champagne flutes, an audience of towering mountain peaks and flourishing palms in the distance and a ceremony setting with sand as soft as the Four Season’s Dobby Sateen Supima cotton sheets, there is no doubt that this island will have you and your guests spellbound. Bora Bora is where classic wedding traditions are met with the splendour of the local spirit – where beautiful bouquets are made with fresh tropical flowers; where gastronomic menus are crafted with the finest ingredients and French-Polynesian flavours and where Tahitian dancers and musicians fill the air with a jubilant dose of island rhythm. The resort’s magnificent setting is matched by equally as remarkable wedding services thanks to the detail-obsessed in-house planners. From chic décor to moody lighting, a bespoke menu and top-quality photography, your wedding will be expertly tailored to each and every one of your requirements, no matter the complexity. After you say “I do”, toast to the pastel-hued sunsets under the shadow of Bora Bora’s Mount Otemanu and when the day fades to night, marvel at the effervescent starry Tahitian sky, both during the celebration and after, when you retire to your picturesque overwater villa and fall asleep to the sound of the gently crashing waves below. 104

A remote hideaway in Canyon Point, Utah, Amangiri (‘peaceful mountain’) is a luxe desert oasis perfect for a lavish celebration with a striking setting. Sprawled across 600 acres of wild American soil, cushioned in a protected valley amidst cascading champagne-hued dunes, and with sweeping views towards the Grand Staircase-Escalente National Monument, this modern and stylish property boasts all the elements needed for an awe-inspiring wedding. An architectural wonder, the building’s clean lines and bare concrete aesthetic are as calming and captivating as its surrounding lunar landscape, peppered with shrubs and aglow under a distended pink sky. Built around a palatial pool with a stone escarpment at its centre, the Amangiri sanctuary blends into its surrounds, providing refuge to 34 rooms, a four-bedroom Mesa Home and ten suites at the nearby Camp Sarika. This means there is plenty of space for guests to spend a night – or a whole week – celebrating with the bride and groom. Various venues within the expansive resort are available to host the wedding, ranging from elegant spaces within the building, such as the Private Dining Room or The Pavilion, to outdoor locations enveloped in the otherworldly desert wilderness, such as Saddle Landing, the Raven’s Nest and the Desert Lounge. Amangiri also provides a dedicated wedding team to oversee every detail for the big day, including recommendations for photographers and other event professionals, making for a highly-personalised and truly one-ofa-kind celebration. TOP LEFT Aerial view of Four Seasons Resort Bora Bora. TOP RIGHT Amangiri exterior. RIGHT Amangiri Suite bedroom.

PHOTO: FOUR SEASONS; AMAN

USA


LUXURY GETAWAY A PRISTINE ISLAND EXPERIENCE Hilton Seychelles Labriz Resort & Spa is a secluded haven, surrounded by a National Park and nestled in lush mountains. Hike through the rainforest, set out on a kayaking or diving adventure, or slip off to eForea Spa. AUTHENTICALLY TAILORED EXPERIENCES Hilton Seychelles Northolme Resort & Spa is a true escape with villas perched on stilts, providing gorgeous views and plenty of privacy. An infinity pool, oceanfront dining, a luxurious spa, and world class snorkeling spot- it’s just the beginning of your retreat in Beau Vallon Bay.

Book your next luxury getaway to the Seychelles now on hilton.com @hiltonseychelleslabriz • @hiltonnortholme


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 Italy’s most critically acclaimed sparkling wines.

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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 ‘The Garden of Venice’. 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 106

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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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.

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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.


GREEN GETAWAYS

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.”

tahinz.com

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DEAR WINTER, you warm my heart.

WINTER APPROACHES IN SALZBURGERLAND. WWW.SALZBURGERLAND.COM | WWW.EDELWEISS-GROSSARL.COM


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CHEVAL BLANC RANDHELI Privacy, tranquillity and wellbeing have never been more pertinent, and with Cheval Blanc Randheli’s secluded setting on one of the Maldives’ most sought-after islands, there is no better place to rest, relax and rejuvenate on repeat.

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estled on the pristine Noonu Atoll, a short, scenic seaplane ride 120 miles north of Malé, the 46-villa Cheval Blanc Randheli is the epitome of blissful barefoot living. The LVMH-owned Maldivian Maison offers the same stylish design and relaxed, friendly atmosphere characteristic of the brand, but with an unmatched, remote setting in the middle of the Indian Ocean. Bathed in Asia’s golden sun and surrounded by an endless horizon of uninterrupted seascapes, the Cheval Blanc Randheli is perched on its own set of private isles, sprawled across acres of superbly soft sand and beautifully preserved foliage. The gentle whisper of tropical birdsong fills the air while the lull of the soft sea breeze disperses the sweet scent the exotic flowers throughout the resort, transporting guests to a veritable paradise. Modern and masterful, the Masion’s architecture and interior design – conceptualised by renowned Belgian architect Jean-Michel Gathy – focuses on preserving the island’s natural balance and honouring the region’s distinctive spirit. The entire property is swathed in muted tones of white, taupe, green and oyster grey, with lashings of vivid yellow – the Maldivian outpost’s signature hue. The 46 contemporary villas are in unified synergy with their surrounds, seamlessly swirled between the island’s

ABOVE Lagoon Garden Villa aerial view. BELOW Ocean view from master bedroom in Lagoon Garden Villa.

deep emerald palm fronds, pearl-white sand and azure blue waters. The overwater, island, lagoon and garden villas all boast equally as elegant aesthetics and feature lofty cathedral-style ceilings framed by seven-meter-high hand-crafted doors. Taking cues from the natural beauty of the landscape, vegetation and lagoon views, the interiors are adorned with organic fabrics, finishes and furnishings made of teak, rattan, bamboo, thatch and coconut husk. A thoughtful selection of artwork and design elements offset the spaces, »

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CHECK-IN

CLOCKWISE FROM LEFT Hop on a bike and explore the Maison and its island; interiors at The White; yoga and meditation on an over-water pavilion on the Cheval Blanc Spa island.

« with a collection of 46 sculptural colour “spots” by artist Vincent Beaurin, giving each villa an avant-garde edge. From couples to families and larger groups alike, the villas have been specially constructed to accommodate all travellers’ needs; maximising space, flow, social interaction and solitude when desired. Each villa boasts a large living room, adjoining powder room, spacious bedrooms with views of the surrounding landscape, double dressing rooms and bathrooms, as well as outside showers. The outdoor areas feature a 12.5m infinity pool and dining pergola or pavilion. With the European “Art de Recevoir” at the core of Cheval Blanc’s philosophy, great attention is given to the enjoyment and discretion of the guests. In every villa, there is a dedicated Majordome available to heeds guests’ every need. Available 24/7, the Majordome graciously attends to services such as packing and unpacking, the preparation of snorkeling or diving equipment, imaginative daily turndown gifts, twice daily gourmandises, as well tailor-made activities, unforgettable experiences and bespoke surprises for each guest. With thoughtful courtesies embellishing every aspect of the Cheval Blanc experience, a spark of joy is ignited every day at the Maison. Wholly embracing every aspect of wellbeing, the resort’s Spa island takes guests on a multi- sensory journey of health,

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healing and happiness. To a soundtrack of softly crashing waves, the signature Guerlain treatments whisk guests away to a haven of tranquillity. For lingering moments of inner peace, afternoons can be spent unwinding in the spa’s hammam, jacuzzi or infinity pool. For a nourishing treat, the Spa Bar offers wholesome snacks and fresh juices served in its private gardens and on the spa beach. The Maison’s other culinary offerings each indulge the taste buds with their unique expression of creativity and culinary art. At Le 1947, haute French gastronomy is brought to life with a Maldivian twist in an ever-evolving, 12-course tasting menu. Laid back dining is presented at The White, where island-inspired flavours are showcased from sunrise to sunset to the backdrop of idyllic coral reef and garden views. The Diptyque satisfies cravings for Asian cuisine in a live-cooking theatre, while The Deelani brings Mediterranean delicacies to the forefront in an alfresco environment, before transforming into an open-air latenight venue. For those who relish dining en masse, La Table de Partage is where the art of gathering can be savoured in Cheval Blanc style. Carte Blanche is the Maison’s in-villa and experiential dining option that allows guests to feast anywhere, anytime. Certainly the cherry on top of the gastronomic cake, this is where the Carte Blanche Ambassadeurs cater to diners’ every desire. From star-lit beach barbeques to private picnics on the sandbanks, daybreak breakfasts in bed or midnight snacks on your villa’s porch, your craving is their command. To whip up adventures as tantalising as the Carte Blanche plates, consult the Maison’s Alchemists who are experts in organising extraordinary experiences.


FOUR PROMOTION

SAVOUR THE MALDIVES Presenting contemporary European cuisine with an Asian twist, Aragu restaurant at the luxe Velaa Private Island resort on Maldives’ Noonu Atoll elevates fine dining to new heights.

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ragu is where the ambiance celebrates the ocean, the piano fills the conversation and the cuisine unites the East with the West to create unforgettable dining memories. Executive Chef Gaushan Da Silva tells FOUR more…

WHAT INSPIRED YOU TO BECOME A CHEF? My passion for cooking started from childhood, cooking for my family with strict supervision from my beloved grandmother. This eventually led me into turn my passion into a career path. I am lucky to have had many talented and kind individuals from all walks of life greatly enhance and enrich

CLOCKWISE FROM TOPLEFT Aragu’s overwater setting; restaurant interiors pay homage to the ocean; Executive Chef Gaushan Da Silva.

my culinary knowledge throughout my career. These are the most important people, the people who constantly give me the best source of inspiration. HOW WOULD YOU DESCRIBE YOUR COOKING STYLE? I am fascinated by classic soul food of the yore. I spend a lot of time learning, studying, reimagining and reconstructing these classic dishes with a modern approach. My cooking is influenced by the craftmanship of classic European and Asian cuisine. At Aragu I focus on three main things: simplicity, respecting the taste of the main ingredient and the quality of the cooking. The cuisine is based on the terroir concept, which is all about respecting the season and location in which the produce is grown. I also like to incorporate unexpected flavours and aim to create a deeply-satisfying dining experience. WHAT DOES FINE DINING MEAN TO YOU, AND HOW IS THIS REFLECTED IN THE CUISINE AT ARAGU? Today fine dining in Maldives is about sustainable gastronomy with exceptional satisfaction garnered from the food, service and ambiance. Aragu offers a level of cuisine that rivals the very best restaurants in the top cities of the world. Many guests don’t expect this level of cuisine, and they are very pleasantly surprised.

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B E YO N D L U X U RY WHERE MOMENTS MAKE MEMORIES

Creating the most memorable experiences for our guests is something we’re very passionate about. It begins upon arrival and can be found in every detail from gourmet dining and amazing spas for ultimate relaxation to beautiful rooms and exceptional service that leave everyday life behind. The famous Kuppelhalle or ‘Great Hall’ at Parkhotel Bremen has opened its doors to history-making names, dynasties and all those seeking the exquisite luxury and flair of a European grand hotel. Check into our truly unique world and let us make your perfect moment happen.

w w w.hommage - hotels.com


PHOTO: SCHRAMM

Property & Design



PROPERTY PORTFOLIO

A CALIFORNIA DREAM This thoughtfully designed California estate, 10 years in the making, is set above sea level for incredible ocean and Catalina views.

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ombining stylish design with high-end amenities, this 6,752-square-foot hideaway is set upon a seven-acre peninsula lot in Rolling Hills, California, capturing sweeping Palos Verdes and Pacific Ocean views. Having paid exquisite attention to detail, the residence displays a multitude of exceptional design details, including imported Carrera marble and Tommy Mitchell Butterfly chandeliers. Further, quality of life was clearly considered,

OPPOSITE The infinity pool is just one of the many resort-style attractions offered at this property. ABOVE Retractable doors throughout the home ensure breezy indooroutdoor living. BELOW The residence displays exceptional design details, including Butterfly chandeliers from Tommy Mitchell.

as retractable doors throughout the home ensure a breezy indoor-outdoor vibe, while two offices help make working from home a highly enjoyable experience. The property’s numerable amenities extend beyond the interior with grounds that encourage ample outdoor time: sporty amenities include an Olympic-size riding ring with corral and barn, and a combination tennis and basketball court with a service area and space for spectators. In addition the home features a vegetable garden, allowing residents to hone their green thumbs and grow fresh produce to prepare in the gourmet kitchen. Alternatively, homeowners may choose to unwind with a dip in the refreshing infinity pool and spa that sit adjacent to an impressive deck and barbecue station. Rather, they may opt to finish the night within the awe-inspiring master retreat, which sits just off a Zen garden with olive trees and fountain. Altogether, the endless list of features and glorious natural surroundings make this estate ideal for work, play and relaxation.

This property is currently listed at US $16,500,000. For more information visit luxuryportfolio.com and search for Web ID: LUOO99 117


DETAILING DESIGN

CONSCIOUS SLEEPING As a leading brand in luxury furnishings since 1847, Brinkhaus is synonymous with quality design around the world. With Brinkhaus moving into a new era, FOUR looks at the company’s latest sustainable product line, Brinkhaus Blue.

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ith a company philosophy rooted in tradition, care and quality for nearly 200 years, Brinkhaus is no stranger to adapting to design evolution. Since 2011, the company has been part of the EuroComfort Group, the European market leader in the mattress and bedding-products industry. This enables Brinkhaus, previously known for its well-established range of bedding products centred around high-quality down duvets, to draw on the experience of the other companies within the group in related product areas – mattresses and boxspring beds, for example – and to make use of potential synergies for its established customers at home and abroad, and also for new customers. The new product line Brinkhaus Blue, is a perfect example. Consisting of duvets and pillows, Brinkhaus has created a holistic, fair and ecologically produced sleep concept that offers environmentally conscious customers the highest level of quality.

LEFT The new ‘conscious sleepwear’ collection, Brinkhaus Blue. RIGHT Luxurious bedding produced responsibly, with both the environment and your sleep in mind.

For example, the Aerelle Blue filling fibres used are the result of a partnership with social enterprise Plastic Bank. They are made from recycled plastics, which helps to protect the environment through recycled resources. Equally, all down and feather products are labelled with the Down Pass mark, and are also suitable for those who are allergic to house dust. Furthermore, the casings are made from organic cotton containing 95-100% organic material. The new system allows the content and amount of ecological material in an end product to be measured and the raw material to be tracked, from its source right through to the final product. In times when climate and environmental issues are gaining importance in all areas of life, factors such as sustainability, compatibility and availability are at the centre of business activities for Brinkhaus, now more than ever. The Brinkhaus Blue line is set to pave the way for a new generation of innovative and responsible sleep solutions across the globe.

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Design for a better tomorrow Lexus, a pioneer of luxury car design, presents the winner of the highly respected Lexus Design Award 2020 and the inspirational designs that are pushing boundaries within the global design community.

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ong known for its cutting-edge technology and groundbreaking designs in the car world, the Lexus Design Award (LDA) is another great innovation from the Japanese luxury brand. For the last seven years, the LDA offers the next generation of forward-thinking designers a chance to progress and develop their ideas alongside top, handselected industry professionals who help mentor and guide them throughout the design process. Helping them from idea to funding and development to prototype, the worldclass mentors are with them every step of the way, offering their expert advice and experience. Having been held at the annual Milan Design Week since 2013, the prestigious award unveiling took place this year in a virtual ceremony due to the new safety measures put in place since the Covid-19 outbreak. 120

ABOVE Finalists and Mentors at Intersect by Lexus, New York City, January 2020. OPPOSITE Feltscape, a 'cocoon for people' created to help promote wellbeing.

“We were presented with a unique set of circumstances this year,” says Brian Bolain, Lexus International’s General Manager of Global Marketing & PR. “But Lexus remains focused on the award’s original mission of supporting tomorrow’s creators with a new launchpad for their careers.” The 2020 edition of the global design competition called upon young creative talent to ‘Design for a better tomorrow’. The guiding principles of this directive is to seek out design that goes beyond the mere mastery of shape, form and function, and become a solution to overcome life’s current – and future – challenges. And perhaps even more fitting this year, as ‘Design for a better tomorrow’ highlights the need for some essential lifestyle changes that will inevitably be borne of these challenging times. »



DESIGN

« Lexus has incorporated three of its fundamental principles – ‘Anticipate, innovate, captivate’ – into choosing designs for the final line-up, all of which are examples of engineering that aim to anticipate the needs of the user experience as well as benefitting society. Naturally, the finalists and the winning design will also demonstrate innovation with fresh, imaginative solutions and be able to captivate the audience. With more than 2,000 entries from 79 countries, six finalists were selected by a pedigree panel of judges including world-renowned designer Paola Antonelli, Senior Curator of Architecture & Design at MoMA; John Maeda, a technologist and Chief Experience Officer at Publicis Sapient; architect Jeanne Gang, named one of 2019’s Most Influential People in the world by Time magazine; and Simon Humphries, Head of Toyota & Lexus Global Design. Speaking about this year’s award programme, John Maeda said, “With the idea of designing for a better tomorrow, people do think about how to save the Earth – which is pretty important, because with no Earth there is no tomorrow. I think what does interest me the most, though, is how to enable universal employability and income generation because if you can eat, you’ll have a better tomorrow. The future of design is thinking much more about the environmental impact, societal impact and the impact of the total experience – not just the design itself. The future of design is about experience.” In January this year, the six talented finalists participated in a unique workshop experience in New York City. The 122

CLOCKWISE FROM TOPLEFT Sutherlin Santo, from the US, with Biocraft; LDA 2020 mentor Joe Doucet; Feltscape designers Théophile Peju & Salvatore Cicero.

workshop put the finalists together with this year's four acclaimed mentors: Joe Doucet, founder of Joe Doucet x Partners; Bethan Gray, Creative Director of Bethan Gray Design; Philippe Malouin, Director of Philippe Malouin Studio; and Shohei Shigematsu, Partner and Director of OMA in New York City. Each of these shared their own distinctive wisdom and expertise to help the up-and-coming designers realise their designs. Held at the Intersect by Lexus lifestyle space in New York City, the workshop prepped the finalists for the ensuing months and set up a programme of ongoing guidance and support via one-on-one online mentoring sessions. This unique aspect to the LDA is what really sets the awards apart from other industry competitions. The designs and designers are not just sponsored, but tutored and guided so that they can create a worthwhile evolution for themselves and the product. “We are in the eighth year of the Lexus Design Award, and some of the designers that won the past editions are doing great.” says Paola Antonelli. “Some have developed the work that they won with and have gone on to establish companies, and altogether they made us proud. “But what I really like is the fact that the Lexus Design Award is about building working prototype. It’s not about just having a concept of an idea, but implementing it, and the help of the mentors has been fundamental. I hope that this award will continue because it’s really a very exemplary way to help designers. Not only by giving them a medal »


L AU F EN 1 8 9 2 | SW I T ZERL AND


DESIGN « or a little bit of money, but rather about truly helping them make something happen of their ideas.” The six finalists chosen for 2020 were as follows below. Biocraft by Sutherlin Santo (US), which combines natural biopolymers with emerging technology such as 3D printing to produce materials with advanced capabilities that can improve our health and the environment. Biocraft intends to replace inert products in our daily lives with ones that actively engage with their surroundings by removing CO2 from the air and disseminating nutrients. Feltscape by Théophile Peju & Salvatore Cicero (France and Italy, based in the UK). The pair have created a breathing cloud that fosters the philosophical idea of isolation and meditation. It is made of felt and recycled bioplastic with an innovative robotic fabrication process. Flash Pak by Yaokun Wu (China, based in the US) makes life jackets easily accessible, and provides protection to people in high-risk flooding areas by installing the custombuilt jackets on to lampposts. By utilising the natural buoyancy of the life jacket, it allows the life vest to rise up to the water’s surface for easy access regardless of how high the water is. L.I.C.K. by Irina Samoilova (Russia) is a portable body cleaner designed to help people who are unable to use a bath. The device has a soft cleaning surface, like a cat’s tongue – similar to how cats clean their bodies of impurities. This cleaning surface has papillae with a U- shaped cavity and different levels of hardness – again, like cats’ tongue. Open Source Communities by BellTower (Kenya). BellTower has created a proposal outlining an efficient

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CLOCKWISE FROM RIGHT Irina Samoilova of Russia testing L.I.C.K.; Pakistani designer Aqsa Ajmal and Pursewit; Yaokun Wu, from China, and Flash Pak.

way of designing communities in developing countries based on smart, open-source plans. The designer’s endeavour is to see how these designs may be refined to create a water-resource centre that is sustainable. Pursewit, by Aqsa Ajmal (Pakistan) a sleek new design that simplifies sewing-machine use for the visually impaired. The operation is made more intuitive and tactile, helping to facilitiate the often-cumbersome process of sewing. All of the finalists stand out for their original and inventive solutions, each of which highlights the creative interplay between design and technology. Each design features a diverse range of innovative craftsmanship techniques, materials and applications. In many cases, they incorporate biodegradable materials, use renewable energy sources and help to reduce our carbon footprint. »


GAMING OUT OF THIS WORLD. TRULY OUT OF THIS WORLD. About a million years ago a planetoid travelling through space landed in northern Sweden. Pieces from this extraordinary meteorite have been carefully selected and incorporated in ”The Muonionalusta Meteorite Set”, finding its place among the finest diamonds, gemstones and other rare materials. Made by the best and most skilled craftsmen. Combining creativity and ingenuity. Resulting in the the finest gaming chips available on earth.

– Customized solutions for unique clients.

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DESIGN

« From the exceptional lineup of finalists, the judges chose one ultimate Grand Prix winner whose design could lead to a better tomorrow. This year’s Grand Prix went to Open Source Communities. Open Source Communities was announced as the winner in early September, and was presented with the new Grand Prix trophy, designed by Hideki Yoshimoto – a successful designer based in London who works with a number of global brands. As the winner of the first Lexus Design Award in 2013, Hideki incorporated his engineering background and commitment to Japanese takumi (artisan) craftsmanship into the trophy design. The trophy will continue to be the face of the award for years to come, and highlights the timelessness of simple yet bold creations.

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ith a focus on creating a model for sustainable water-resource centres that can serve whole communities, BellTower brings together the expertise of five individuals who are committed to improving basic living standards in developing countries. Having been established in 2014, Open Source Communities is a proposal originally put forward by John Brian Kamau, who keenly recognises that ‘design thinking’ is essential to improving quality of life, as well as the importance of networking on a global scale. When Kamau considered living in Nairobi, he came up with the concept of a community that uses open source to give more people easy and affordable access to a safe and comfortable lifestyle. Although a major UN centre, Nairobi is a place where high-tech coexists with urban poverty. So Kamau joined forces with other local professionals – Joyce Wairimu Gachiri, Ian Githegi Kamau, Esther Wanjiku Kamau and Arvin Booker Kamau – in order to combine their skills in risk management, information technology, design, project management and strategy to build an open-source community model for personal, corporate and industrial needs. “It was a great honour for us as BellTower to be one of the six finalists chosen in December 2019,” says John Brian Kamau of BellTower. “Our journey began with 126

ABOVE BellTower designers working on Open Source Communities. BELOW BellTower of Kenya, Lexus Design Award 2020 Grand Prix winner.

many challenges. However, we persevered to showcase our ambitious concept. Our visit to MoMA helped us understand how the artists’ diverse cultural, social and political positions are presented in thought-provoking, modern and contemporary art styles. This inspiration helped fuel our creativity. During the workshops at Intersect by Lexus, the mentors helped us think about how to break down our problem and provide a prototype solution, all while building design and leadership principles throughout the process. Our LDA experience has taught us invaluable lifelong lessons. All our future designs will be aligned with the key principles as part of the Lexus family.” This year’s LDA has offered another truly inspiring selection of forward-thinking designers that put safety, community and pleasure at the forefront of their design concept. Open Source Communities embodies the ethos of ‘Design for a better tommorrow’ – a direction in which all design of today should be following.

Calls for entry into Lexus Design Award 2021 is now open to find the next generation of designers, and is due to close on 11 October 2020. Paola Antonelli and Simon Humphries will return as the guest judges, as well as Joe Doucet as mentor. Two new members have also been announced – Mariam Kamara and Sabine Marcelis. See the latest at lexusdesignaward.com


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Pictures by Kilian Bishop

WHERE PERFECTION FEELS AT HOME Munich based architects and interior designers Mang Mauritz are true masters in bringing homes to perfection. Please visit also the NEW online shop with exclusively selected living accessories: mangmauritzedition.com

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DESIGN INNOVATIONS

A SOUND SLEEP If there’s anything that staying at home more has taught us, it’s to invest in a pleasant place to live – and also, therefore, in a good night’s sleep. FOUR turns to dreamworker Schramm, the home of sleep, to find out about its latest luxury bespoke bed designs, all handmade in Germany.

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ith almost 100 years of experience, Schramm has remained true to creating quality goods, but with a firm focus on sleepwear and bed manufacture. The German bed maker understands that the basic function of sleep is not just a biological necessity that can be claimed at any time. It also recognises it as something

ABOVE Carefully considered to the smallest detail, the Cleo bed system offers refined comfort and more natural sleep. BELOW Detail of the Origins Cleo Plus. Behind the headboard there lies a shelf that’s ideal for your smartphone or glasses. The shelf also has an optional integrated socket and USB connection.

that can be sensual, secure, nurturing for the soul and, moreover, lies at the centre of one’s need for relaxation and a pleasant lifestyle. One example of this is the Cleo bed, the latest offering from the experts in innovative sleep solutions and designed by Hanne Willmann. The comfortable bed lies almost levitating on filigree feet and boasts an alpaca-wool headboard made from the latest fabric it the company’s collection, called Pepe. The Cleo bed system also comes complete with a sleek contoured bedhead. The soft shape of the headboard gently curves into sleek wooden shelves – which, if desired, offer a practical yet stylish bedside shelf solution with integrated socket and USB connection. With uncompromising quality standards and strict reviews of each individual function, Schramm has addressed sleep desires by creating meaningful masterpieces of high sleep culture. The Schramm workshops creates dream beds exclusively tailor-made and of the highest quality for every person’s unique demands: timeless and lasting value, uncompromising and entirely handmade in Germany. Another new design that highlights this is Panel, the new star in the Purebeds-Sky collection. In addition to its high design standards, Panel is characterised by its » 129


DESIGN INNOVATIONS

CLOCKWISE FROM TOP-LEFT The Schramm Purebeds Panel Bed, created by Belgian design studio Beaverhausen; the elegant Purebeds Panel Side Table; detail of the Purebeds Sofa Bed Ell, offering ultimate comfort and rest for your guests.

designers have created a strong sense of storytelling that recurs in all of its design projects. It continuously aims to find new perspectives and seeks to connect each design to its surroundings in an understandable, engaging way. Schramm forgoes short-term advantage for long-term durability; this quality standard is perceptible in all of its sleep products. For example, for those looking to update their guest beds without sacrificing space or style, the new Purebeds Sofa Bed Ell is a sofa bed in a class of its own. This latest addition to the collection offers a modular piece of furniture, which also balances timeless design, maximum quality and the well-known Schramm sleeping comfort. The complete cover can be removed quickly and easily, leaving white upholstery. By pulling the front lying area forward and folding down the backrest, guests have quick access to an ultra-comfy, 160cm by 200cm double bed. It is with competence, a sense of responsibility and discipline that Schramm forms the fundamental elements of its demanding production chain. As a result, only a perfectly finished product is allowed to bear the Schramm label, allowing you to lie back and drift off peacefully.

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ÂŤ outstanding lying comfort, and a special headrest that is pleasant to lean on thanks to its soft upholstery. Equally, the Panel side table is suitable for every furnishing style and is an ideal companion for many beds in the Schramm portfolio. With a small, 360-degree rotating tray, the side table is another perfect solution to stylish bedside organisation. The solid cover is available with all Purebeds Collection fabrics and the wooden parts can be customised in any of the available 24 interlĂźbke coloured lacquers. For Panel, created by Mimy A Diar and Ad Luijten, founders of Belgian design studio Beaverhausen, the


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