Tag: Food
Bringing architecture and environment together in Crans-Montana
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
Onde: A Mediterranean Enclave in Florence
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
Jogging, Marseille. Giving back to the community in a former butcher’s shop
«When making our choices, we don't think: is it going to sell now, but rather: will it be relevant in the future?». A talk with owners Olivier Amsellem and Charlotte...
Apotek 57, Copenhagen. No room for chemical-ridden produce in the kitchen
«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...
Frescoed Angels, Rough Stone, and Tuscan Marble: Two Heritage Buildings Reimagined in Florence
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
W Rome and Giano: Architectural Layers and Mediterranean Culture
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
An Enclosed Oasis in the City of Gardens
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
Brutalist, Finnish, Rough: rediscovering Alvar Aalto through his Silo in Oulu
Repurposing buildings with the ‘Geoarchaeology’ method: Factum foundations takes on a project in northern Finland – saving Alvar Aalto Silo with Skene Catling de la Peña architects
