Get out of the daily grind and into the world of flavours. The two-toque restaurant ZAZATAM is not just a restaurant, it is a place where guests can immerse themselves in an immersive experience. Cuisine that fuses Latin American and Asian influences is consumed in an atmosphere reminiscent of a garden at night. An adventure for all the senses.
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Canadian celebrity chef and internet star Matty Matheson teamed up with architect Omar Gandhi to create a restaurant landscape consisting entirely of wood, from top to bottom. There is little sign of rustic, folkloristic romance here, though.
In the heart of Paragon700, an exquisite culinary sanctuary, Chef Pasquale Palermo orchestrates a symphony of flavors that […]
This summer, LOUIS VUITTON is leaving the management of the restaurant at the White 1921 Hotel in Saint Tropez to Michelin-starred chef Arnaud Donckele and pastry chef Maxime Frédéric.
Salzburg’s It-Place St. Peter Stiftskulinarium was voted one of the Top 50 of the “Most Beautiful Restaurants and Bars 2023” and is presented in the corresponding restaurant guide…
Chef Aprea presents his haute cuisine project: an epicentre of flavours where the relationship between memories and taste is explored. Located in the heart of Porta Venezia – on the top floor of the new Art Museum of Luigi Rovati Foundation – the one Michelin star restaurant is joined by Caffè Bistrot, which overlooks an hidden garden…
Guided by top French haute-cuisine chefs Pierre Gagnaire and Nicole Rubi, the shared theme of the two restaurants is a celebration of Mediterranean culture and the world of cinema…
LEFT Design has won prizes and awards for the Tunguska restaurant in Krasnoyarsk. The extraordinary interior design pays homage to the beauty of Siberia with its vastness and river landscapes. In culinary terms, Tunguska offers a journey to the new Siberian cuisine …
The “St. Peter Stiftskulinarium” combines over 1200 years of history with modern aesthetics, cuisine and hospitality. It is a place for all epicureans and wine poets. Since 803, hospitality and culinary delights have been lived here within the ancient walls of Salzburg’s city centre.
Strings of light, sculptural fluidity and boreal shades: a new degree of experience for Moya restaurant. The Italian architect Maurizio Lai redesigns a fusion cuisine restaurant in the North of Italy with bright installations, bold signs and abstract geometries …
The restaurant tells the story of the chefs’ journey around the world, offering a cosmopolitan and modern cuisine. Designed by the Italian Studio Vudafieri-Saverino Partners, the interior combines Asian influences with references to the great Milanese design, in a vibrant and colorful atmosphere…
UNDER aims to provide a journey into the unknown. By welcoming guests to immerse themselves in the Norwegian marine ecosystem, UNDER provides a new niche for underwater tourism. Each guest will be given a unique opportunity to experience a submerged universe, exploring marine life in ways they otherwise may never see…
Zash, Bsss, Mhh, Ahh… at the boutique hotel between the sea and Mount Etna, you can hear many sounds. We spoke to owner Carla Maugeri to discover where they are coming from and what other sounds can be heard at the Sicilian country house.
An oasis of tranquility in the bustling heart of the metropolis. A place of contemplation and retreat, serving as a counterpoint to the bustling activities of the urban surroundings. The historically preserved ensemble, consisting of a former courthouse and a women’s prison, has been redesigned, expanded, and repurposed by the architects Grüntuch Ernst. It now houses the Hotel Wilmina, the Lovis Restaurant, and an art and cultural space called Amtsalon.
In Los Angeles soll ein neuer Hotspot für Hollywoods Kreativszene entstehen. Der Büroturm mit dem Namen The Star wurde von Foster + Partners als begrünte Spirale geplant, die sich in den Himmel der Traumfabrik schraubt …
When visiting Damüls in the Austrian state of Vorarlberg, there are two Löffelspitze to distinguish between: one is a local mountain, the other is a fine dining restaurant at the Alpenstern Panoramahotel. It’s not just the striking backdrop that will take your breath away here, the cuisine is also out of this world. Three days a week, the restaurant serves up a tasting menu for a maximum of 12 people. Host Peter Bischof and head chef Sandro Abel source their ingredients from the region.
The circle closes at OLM, the round Eco Aparthotel in the South Tyrolean Taufer Valley. It all began with a millstone – now guests can expect a refined “Olm” character in harmony with nature. Harmonious architecture, a forward-looking catering concept and a hotel that is energy self-sufficient and certified for its sustainability characterise the OLM. Everything runs smoothly here: