Arte Povera and Gesamtkunstwerk, American Minimal Art and Radical architecture – Nicolas Schuybroek’s work for Aesop is an installation of soap bars supported by a removable and reusable MDF structure
A hotel since 1857, a recent restoration has strengthened Grand Universe Lucca’s link to the past and projected it into the contemporary – while remaining the epicenter of the city of a hundred churches
Koshihikari rice, Edomae-zushi, the art of Nigiri, and all the master’s tools: at the sushi counter of IYO Omakase, it’s like being in the theater and breaking the fourth wall
Christina Biasi-von Berg explain the art of maintenance applied to Vigilius Mountain Resort – «Every detail is designed to last as long as possible» – according to the principle of Kintsugi
Chef Masaki Inoguchi combines seasonal ingredients and the Obanzai culinary tradition with European flavors to accompany the sake tasting experience in the Japanese speakeasy
Exploring the creative pulse of Psiri, Athens’ Zeitgeist district, through the Monument Hotel Athens – arising from the restoration of a building by Ziller from 1881
Entrepreneur Shai Antebi and Creative Director Eftihia Stefanidi conceived Mona as «a homage to the art of living». Furniture, textiles and design objects crafted from industrial waste materials, walls revealing the passing of time
At Casa Magazines, «inclusivity extends to independent creators – to those who walk in with their merch saying, ‘I want to sell my magazine here’, Casa responds with ‘How many copies do you want to leave?»
The tree is a visual metaphor for what the perfume expresses on an olfactory level, playing on the contrast and duality between smoky, resinous, warm, and woody notes and other fresher ones
After traveling the world, chef Roberto Di Pinto opened his gastrocratic restaurant, Sine. Organic and locally sourced products are used to celebrate his Neapolitan roots – and vocation for art
A 31-story steel and glass structure stands at Al Mina Al Seyahi, the Port of Travelers – Dubai’s historical, cultural and social storylines are woven into the design of the W Hotel – Mina Seyahi, Dubai
A glass wall separates the dining room from the kitchen – through a curtain of rough fabric, one watches the brigade at work. In conversation with Chef Andrea Berton, from his culinary presidium in Porta Nuova, Milan
Silvana Messner and the Myar family: how the recent renovation managed to preserve the hotel’s five-century heritage, with a green tower and a rooftop pool
«I value work attitude and ethics more than seniority» an interview with Giacomo Maschietto – Augustus Hotel & Resort owner and CEO – on how to face the challenges of the hôtellerie sector