The Milanese restaurant Carlo e Camilla
The Milanese restaurant Carlo e Camilla in Sigheria boasts of a dramatic décor, somewhere between a dream and reality. The contemporary menu was elaborated by the Italian Michelin-starred chef Carlo Cracco that joined the art director Tanja Solci and created the restaurant and cocktail bar in the global capital of fashion and design. The unique atmosphere of the space an old post-industrial sawmill acquired by Tanja’s grandparents in the 30s is full of contrasts. The exposed walls, high ceilings, and minimal style furnishings designed by Di Tanja Solci Studio are mixed with the incredible Richard Ginori’s porcelain and crystal chandeliers.
Luca Pedata is the Neapolitan chef responsible for the dishes that celebrate and interprets the traditional Spanish cuisine in a very unique way. Filippo Sisti innovates the cocktails, as they say, ‘the liquid cuisine’, joining ingredients and technics from the cuisine to the bar. The menu changes four times a year, with options of meat, fish and vegetarian dishes, which makes the experience even greater.
The real luxury lies in the simplicity of finely selected furniture with unique and elegant pieces. It is also in the discreet and impeccable service of an extremely well-prepared staff. A home away from home, with attention to the smallest details. This is La Réserve Paris.
A hotel that honors the class, that’s how you safely describe the La Réserve de Paris. In fact, the establishment is listed as the number 1 hotel in the world in different selections of internationally renowned publications. Occupying a distinctive building next to the Champ-Elysées, it graces its guests with views of important historic buildings such as the Grand Palais, the Eiffel Tower, and the Pantheon. In its interior, it brings the elegance of a private apartment of the nineteenth century, with ultra-personalized and discreet services. These characteristics, in fact, translate quite significantly the concept of the hotel.
Unlike some other hotels, where much of the motivation to stay in one of their suites comes from the pleasure of seeing and being seen, in La Réserve the idea involves being very well received, but without pomp, circumstance or ostentation. Here, the greatest luxury comes from the discretion with which its staff accompanies its guests, guaranteeing a service of high quality and, at the same time, keeping your privacy completely untouched. This, in fact, is the standard of excellence present in the other hotels of the network, as in the units of Geneva and Ramatuelle.
Whoever visits the place notice this motto in all moments and environments. Beautifully decorated, the library with its fireplace in the center may be the perfect choice for an afternoon tea, after a beautiful walk through the charming surroundings of the 8ème. For breakfast, it is worth changing the warmth of the suite on at least one of the days to sample the delights of French cuisine on the terrace of the hotel, illuminated by the light of the sun even in the cold days.
Photos: Courtesy La Reseve – Paris
As you climb the stairs, you will find a deli bar surrounded by a grocery store full of gourmet products – such as Italian truffles and Spanish hams.
When visiting Lisbon, prepare yourself to spend a whole day enjoying the possibilities of Juncquoi (read: je ne sais quoi), located in the iconic Tivoli Theater building, built in 1924. Its three floors successfully bring together quality food and refined men’s fashion. In the basement, in addition to pieces of brands such as Valentino and Dolce & Gabbana selected by an Italian buyer, customers can make tailor-made pants, shirts, or suits. As you climb the stairs, you will find a deli bar surrounded by a grocery store full of gourmet products – such as Italian truffles and Spanish hams – and a wine cellar with rare labels, as well as the first balcony of the French Ladurée in Portugal. On the top floor is the restaurant with Portuguese and international cuisine led by chef António Bóia and a daring decoration signed by the Catalan architect Lázaro Rosa-Violán, responsible for the project of restoration of the space as a whole. Difficult to look away from, for example, is the full-size Velociraptor dinosaur skeleton replica already placed at JNCQUOI’s entrance.
Designed by the renowned Catalan architect Lázaro Rosa-Violán, the interiors focus on the singularity of each element — the full-scale Velociraptor sure is worth a mention — and the historical heritage of the building, examples include hundred-years-old frescos in the dining room, that make for the dramatic and stunning atmosphere. Whilst casually functional, the venue also fosters a sense of community. Whether it is breakfast as a couple, a dinner with friends, a business lunch, a five o’clock tea, a social gathering at the end of the afternoon, a birthday present, that unique wine that was missing for your dinner party or even a precise investment in the closet of the most discerning men, Jncquoi is here all day long to be part of the everyday life of the lisboetas as well as anyone visiting the city.
Photos: Courtesy Jncquoi
The grains are planted on farms with specific climate and geography that help ensure their quality.
The Third Wave of Coffee
In a country where espresso coffee reigns, Cafezal Specialty Coffees sets out to show Italians a new way of consuming their drink in Milan by embarking on the so-called “third wave of coffee.” While the first wave refers to daily consumption and the second to the diffusion of large coffee networks around the world, the third values the quality of the beans above all, initially an Anglo-Saxon movement. Anyone who goes to Cafezal can be sure that they will consume delicious coffee-based drinks prepared in a meticulously and handmade way. And this care does not only happen in the hands of baristas. The grains are planted on farms with specific climate and geography that help ensure their quality. Then they undergo a rigorous selection to be roasted in the correct manner according to their type, ensuring a high level of taste to please even the most demanding palates. Those who love coffee now have a must-go address whenever they go to Milan.
The concept of specialty coffee starts based on coffee plantations with particular climate and geographic characteristics. The coffees harvest in those farms are meticulously processed and handled throughout the value chain up to the extraction to the cup. After the farming work, there is core attention during the roasting process of the single-origin coffees, where the roaster has the duty to know how to extract the best taste of each coffee. Another important element is the attention of the Barista during the extraction to the cup, either through espresso or filter/brewing methods. Factors as water pressure and volume, coffee gridding and water temperature are key for enabling a perfect cup.
Photos: Courtesy Cafezal
Summer 2018, and with its unexpected name and equally unlikely site, Girafe assumes a position at the heart of the Cité de l’Architecture et du Patrimoine, (Museum of French Architecture and Heritage) Place du Trocadéro in Paris.
There is a new place conquering the hearts of seafood lovers in Paris since the early European summer. It is the Girafe restaurant, very well located in the Trocadero. The privileged view on the Eiffel Tower and the splendid 1930s-inspired decoration, created by the architect Joseph Dirand, with cream benches, marble bar, original pilasters, and tropical plants, are attractive on their own for those looking for a place to savor the climate, Parisian. Joining this look to the sumptuous menu, full of fresh fish options, presented both cooked and raw, Girafe ended up becoming one of the most talked about places among the French. One of the most precious requests of the seasonal menu, orchestrated by chef Benoît Dargère, is the ceviche of lobster, sole, and turbot, subject to availability. The convenience of the service goes beyond cold nights when blankets are offered to those who sit under heat lamps on the terrace watching the main postcard of the city.
The menu at Girafe is imagined as joyful, supple, seasonal and relevant but above all we wanted it to be readable. And with a sea-based cuisine, simplicity and sophistication have no problem sharing the table with opulence and decadence. Simple starters with international flavors, like langoustine ravioli and curried broth, gamberoni rossi and fish cakes. The dishes revolve, according to the month and the haul, around seven main staples of the sea (lobster, red mullet, sole, turbot, sea bass, Atlantic Bluefin tuna, sea-bream), prepared as the mood dictates, whether irreverent, chic, classic, exotic, raw or cooked. The dishes at Girafe present a mirror to the surroundings, occupying space between traditional cooking and modern cuisine, a sole meunière or a fried whiting, whole fish depending on the season to be shared roasted, grilled or salt-crust baked. In the timeless glow of the brasserie, seafood as you like it on plates and platters in the dining room and at the bar.
Photos: Adrien Dirand
Designed to be a sophisticated spot in the ‘50s, this hotel in Mallorca keeps its charm and the amazing landscapes that make it an icon.
La Isla Bonita
In a privileged location in Mallorca, Hospes Maricel & Spa is worth a visit even for those who do not want to stay in it. The main reason for this is the stunning view of the place, its bars, and restaurants that complement the amazing environment very well. With original design from 1948, the building was originally created to be a hotel. Inaugurated two years later, it has been a destination for personalities of the time, like Montgomery Clift and Errol Flynn, besides functioning as a meeting point of the local society, who loved to take a sip at the tables around the pool.
Today, it may be considered the perfect place for a few days of rest. Nothing like sitting in an armchair on the hotel room balcony to enjoy the Mediterranean sunset reading a good book with a glass of wine on the side. Or simply spend the day sunbathing by the pool, observing the sea, and listen to the noise of the waves breaking on the walls of the hotel. The architecture of the hotel was inspired by the regional style of the palaces of Mallorca from the 16th and 17th centuries. Totally facing the sea, it has the sun as a constant guest and carries in its style the predilection for comfort rather than luxury, glorifying clean and modern environments. It is extremely sober and elegant, not wanting to shine more than the surrounding landscape, composing the scenery in a way that seems to have always been part of it.
To whet your appetite and enjoy every corner of the hotel, start with a drink in the lounge bar or pool. After that, head to Maricel Restaurant, which follows the regional atmosphere while valuing dishes and ingredients from the local cuisine. Still, on the gastronomic side, do not even think about waking up late and skipping breakfast. The brunch has already been awarded as the best breakfast in the world! Instead of buffets or static menus, the menu at Hospes constantly changes according to the ingredients available. To finish off, do not miss a hot stone massage with the ocean in the background. After all, this is a spa hotel and it would be a sin to belittle this detail.
Tips By Claur
Style & Concept: Quiet, yet seductive, a place to surrender to the delight of contemplating the landscape enjoying great food and drinks. It’s been working the way it is today since 2002.
Rooms: It has 51 rooms in total, and the 22 newest ones have hot tubs and private gardens on the balcony.
Design: Originally designed by Francisco Casas Llompart, one of the most exceptional architects of Mallorca in the 20th century.
Pool / Gym: Swimming pool on the edge of the cliff, with waves crashing on the hillside.
Restaurant / Bar: Maricel Restaurant with terrace and sea view.
Amenities: Amazing breakfast, with digestive juices, milkshakes, varieties of kinds of butter and bread, plus homemade yogurt with jellies and toppings.
Photos: Courtesy Hospes Maricel & Spa