How a Paris café in the 11th arrondissement channels 1970s French design to restore the spirit of neighborhood hospitality

Perched two thousand meters above the Omani desert, Alila Jabal Akhdar is built from local stone, powered by sun and wind, and scented by the region’s wild roses

Above Torri del Benaco, Hugo and Alessia Demetz have created a low, amphitheatrical structure that flows with the hill’s topography, bringing together local craftsmanship and sustainable building systems

Within Milan’s revived Archiepiscopal Seminary, Beefbar unites sacred architecture, Milanese material heritage, and a cosmopolitan culinary vision

From October 30 to November 2, 2025, Turin hosts the twenty-third edition of C2C Festival, “Per Aspera Ad Astra” — set within the post-industrial architectures, featuring an international line-up.

From digital drift to material presence. How everyday matter became contemporary meaning. Art Basel Paris: a new stability

From street-food informality to a private lounge, Ronin Milano layers gastronomy, music, karaoke and omakase across four floors, reflecting Tokyo echoes in the urban fabric of Chinatown

A 19th-century villa transformed into a “petite-grand hotel” where Cycladic architecture, international gastronomy, and curated sociability converge: a story within the larger story of Mykonos

Senzafine marks the latest chapter in the evolution of Santa Caterina in Amalfi—shaping new experiences in space and cuisine while maintaining the hotel’s dialogue with place, heritage, and family continuity

IZZA Marrakech, a boutique hotel where architecture, contemporary art, and cultural collaboration redefine sustainable hospitality in the heart of  the Medina

The story of the Myconian Collection does not begin with a business plan or a brand identity—it begins with land, stone, and family. Redefining hospitality on an island too often reduced to hedonism and spectacle

Restored without spectacle – Refugium Amoris, a Hideaway Apartment. Exposed beams, terrazzo floors, and structural honesty guide the renovation by Francesco Pugliese.

No televisions, no digital clocks blinking in the dark, no refrigerator whirring at night. Il Capri Hotel reclaims the island’s soul through a sustainable way of being that refuses performance

BLESS Hotel Ibiza reinterprets Cala Nova’s coastal landscape through monochrome contrasts, modular layouts and dense, curated vegetation

Everything recalls nature: the materials, the rough and imperfect textures, the pervasive presence of living greenery. From architecture to gastronomy, Casa di Langa is conceived as a unified, place-based system

A conversation with Ermanno Zanini, about reviving Jumeirah Capri Palace through the lens of design, contemporary art, and local craft

Mediterranean roots and contemporary experimentation: a journey through Ibiza with Island Hospitality, exploring three places where hospitality engages with the land and local community

From the hand-engraved zodiac constellations in the lobby to the twenty-metre expanse of azulejos on the roof, Pietro Ruffo transforms art’otel Rome Piazza Sallustio into a narrative that weaves together antiquity, the Anthropocene, and today’s cosmopolitan pulse

Le Meurice proves that tradition isn’t a museum but an open worksite in perpetual revision—powered by contemporary art, refreshed design, and its backyard jewel, the Tuileries Garden.

Villa Cordevigo: a dialogue between earth, time, and tasteAmid the vineyards of Northern Italy, a former patrician villa combines agriculture, architecture, and gastronomy to explore new forms of responsible land use and guest experience

From industrial bones to Bauhaus-meets-Surrealist alchemy, Philippe Starck turns the concrete shell at 1–7 rue Jean-Richepin into a political statement of circular design, complete with rooftop vegetables

From Picasso and Cocteau to Tuscan gastronomy, Hotel Lungarno integrates cultural heritage and local craftsmanship into the contemporary experience of hospitality

Within a landscape shaped by nature and Tuscan historical practices, Saturnia’s sulfur spring offers health benefits while supporting local economies and sustainable tourism

In Milan’s De Angeli district, Ba Restaurant maps a quiet Cantonese lineage—through untreated materials, slow kitchen rituals, and the deliberate absence of visual symbols of identity

At the former Grand Hotel Evropa, W Prague reinterprets Czech Art Nouveau through restored details, a new architectural volume, and a narrative of memory and transformation

The renovation of Hôtel Balzac focuses on sustainability through the use of locally sourced materials, circular production methods, and a design prioritizing durability over appearance

From the subterranean arrival sequence that echoes the mountain’s geological layers to the near‑zero‑emission heating system powered by reclaimed sawdust – the crossroads of architecture, ecology, and Alpine culture

Rinascimento and the Sea: Onde, the new restaurant at the Four Seasons Hotel Firenze, embodies the essence of the Mediterranean within a historic Florentine palace

«It is difficult to buy something that is not organic in Copenhagen», states Chiara Barla founder of the eatery located in a Seventeenth-century pharmacy. Milk, yogurt, and eggs are sourced from Søtofte Farm

From medieval trade guild associations and 19th-century urban renewals to contemporary design interventions: Hotel Calimala preserves the past and writes a new chapter in Florence’s ongoing story

Michelin-starred chef Ciccio Sultano spearheads a culinary fusion that bridges Sicilian traditions with the rich heritage of Roman cuisine at Giano, within W Hotel Rome

In the interplay between nature and architecture, Four Seasons Marrakech captures the spirit of a city long defined by its gardens, water features, and cultural identity

At the heart of Belvedere’s new “Off Script” campaign is the Belvedere Organic Vodka, composed of 100% organic rye and pure water drawn from Belvedere’s own artisan wells

Italian Artisan’s philosophy ‘Made in Italy, Made Easy’ expresses the platform goal to simplify and coordinate the Italian supply chain’s processes: David Clementoni and Olga Iarussi