Monocle Weekend
Edition: Sunday

Join us as Monocle and Trunk team up to host the annual Hanami Market at our Swiss HQ on 22 March. Selected Japanese brands, including homeware label Onoda and skincare firm Ipsum Alii, will be among the stalls at Dufourstrasse 90. Sandos and matcha will also be on offer. See here for more details.
22 March, 10.00 to 19.00, Dufourstrasse 90, Seefeld, Zürich

Swiss chef Daniel Humm and Italian artist Francesco Clemente bonded over a shared love of New York, art and hospitality before opening their homage to all three: Clemente Bar (writes Josh Fehnert).

The moody space – all wood panelling, wall sconces and striped banquettes – sits above Humm’s plant-based restaurant, Eleven Madison Park. Its interiors come courtesy of Brad Cloepfil of Allied Works, with lighting by German artist Carsten Höller and furniture from Los Angeles-based designer Brett Robinson.

The chef’s counter and the drinks offering, the latter overseen by Sebastian Tollius, are the main draws (be sure to sample the smooth, saffron-infused Clemente martini). The presence of Clemente’s custom neo-expressionist, ochre-hued friezes and evocative canvases, however, is the extra ingredient that nudges the bar from being simply notable to being a distinctive pleasure that should stand the test of time.
clementebar.com

Monocle’s annual travel special ‘The Escapist’ is on newsstands now.

Set on a corner of Hyderabad’s leafy Jubilee Hills, Telugu Medium Kitchen & Bar is a nostalgic expression of traditional Andhra cuisine (writes Rossella Frigerio).

Designed by local firm Sona Reddy Studio, everything from its brick domes to the pool recalling the courtyards of traditional south Indian houses speaks to the region’s distinct design language. Inside the venue’s limewashed pale-pink walls, patrons escape the heat in the coolness of soaring ceilings, tropical greenery and light-filled spaces.

Every dish on the menu is a nod to recipes that the founders grew up eating: some remain faithful to the original while others are reinterpreted in a contemporary way. Featuring plates such as mirapakaya bajji, a popular Telugu snack of fried cheese-stuffed chillies, and nalli gosht biryani, a rice-based dish infused with nutmeg and topped with lamb – Telugu Medium promises a fiery feast.
Plot No.1062, Road No 46, Nandagiri Hills, Jubilee Hills

After honing his craft at renowned Parisian bakery Ten Belles and making waves with wildly popular pizza pop-up La Rigmarole, Maine native Dan Pearson has now opened his long-awaited pizzeria, Oobatz, in Paris’s 11th arrondissement (writes Adrian Moore). Here, Pearson sits down to talk about where he likes to go and how he brings home the dough.

Where do we find you this weekend?
JJ Hings for a filter coffee and something sweet – they do New Zealand-style ice cream. In the evenings you’ll find me at Liquiderie Cave for beers with friends. And if I feel like staying out for a cocktail, I’ll pop into Jiuba Laurier.

What’s for breakfast?
I skip breakfast and make something savoury for an early lunch, such as ragu.

Lunch in or out?
At home, usually. But for something more fun I’d go to Le Rigmarole in the 11th arrondissement, Dandelion in the 20th or Ake for Swedish fare in the 10th.

Walk the dog or downward dog?
Running through the 19th arrondissement’s Parc des Buttes Chaumont.

A Sunday soundtrack?
Bob Dylan’s Nashville Skyline and The Band’s “Atlantic City”.

Sunday culture must?
Musée Carnavalet, which chronicles the history of Paris.

News or not?
The New York Times, The New Yorker and podcasts from the Council on Foreign Relations. I’m currently reading Fareed Zakaria’s Age of Revolutions: Progress and Backlash from 1600 to the Present.

What’s on the menu?
I’ll often make dinner at home but if I don’t feel like cooking, I can’t resist sitting at the bar at Haikara Deep Fried.

Sunday evening routine?
The most important routine at the end of the night is to mix the sourdough for Oobatz. I bring it home with me on the weekends in order to keep it active and happy.

Do you lay out an outfit for Monday?
I tend to take my work clothes straight off the drying rack.

Monocle’s new Paris shop and café is located at 16 Rue Bauchaumont. Come and pay us a visit next time you find yourself in the French capital.

When our Swiss chef, Ralph Schelling, was cooking in the Peloponnese seaside town of Porto Heli, he developed a penchant for grilled halloumi brushed with spiced honey and garnished with a sprig of rosemary. Pair this starter with a seasonal salad for a sweet and savoury contrast.

Serves 4

Ingredients:
50ml olive oil
2 rosemary sprigs
½ chilli, lightly crushed
4 garlic cloves, lightly crushed
2-3 tbsps honey
½ tsp sea salt
½ tsp black pepper
100g Greek yoghurt
1 lemon (zest and juice)
¼ tsp sea salt
150g halloumi, drained
2 tbsps olive oil
2 handfuls of cherry tomatoes, halved lengthwise
2-3 plums, cut into bite-sized pieces
2 tbsps extra virgin olive oil
Flaky sea salt to garnish

Method:
1
Heat the olive oil in a pan. Strip the rosemary leaves and toss them in with the crushed garlic and chilli. Sauté for about 5 minutes.

2
Add honey, salt and pepper to the pan, then remove from the heat and let it infuse for at least 15 minutes while cooling.

3
In a bowl, mix the Greek yoghurt with lemon zest, lemon juice and salt.

4
Cut the halloumi into strips, pat dry and fry in 2 tbsps of olive oil over medium heat until they turn golden brown (this should take about 3 to 5 minutes). Then remove from the pan.

5
Slice the cherry tomatoes lengthwise and the plums into bite-sized pieces. Sauté the tomatoes and plums in the pan for 3 to 5 minutes, then mix with a bit of the honey. Brush the halloumi with the sweet mixture or simply return the halloumi to the pan and quickly sauté.

6
Spread the yoghurt mixture evenly on your serving plates. Arrange the fried halloumi on top, then garnish with the sautéed plums and tomatoes.

7
Drizzle with some olive oil and sprinkle with a little flaky sea salt to taste. Serve immediately.

ralphschelling.com

Hungry for more sunny recipe ideas or the inside track on the best rural tavernas for a bite to eat? Pick up a copy of‘Greece: The Monocle Handbook’.

Family-owned Danish design brand Vipp, better known for its slick homeware, has opened its first North American guesthouse on Mexico’s Pacific coast (writes Mary Holland).

Having previously opened a string of small properties around Europe, Vipp’s hospitality can now be enjoyed in Todos Santos on the Baja California Peninsula. “The starting point was thinking about how we allow customers to connect with our products in an immersive setting. It’s almost like test driving a car – this is how you test a kitchen,” says third-generation co-owner Sofie Christensen Egelund.

The house was designed in collaboration with Pablo Pérez Palacios from Mexico City-based design studio PPAA. Informed by the area’s natural beauty, the brutalist four-bedroom property is decked out with natural materials in sandy tones. Wedged between the Sierra de la Laguna mountain range and the Pacific Ocean, the views extend over a landscape dotted with cacti on one side and waves on the other.
vipp.com

Finnish firm Ōura’s latest ring is slicker, slimmer and its sensors are flush, making it comfier to wear (writes David Phelan).

This fourth-generation version rings out the old plastic insides of its predecessor for polished titanium. The improved sensors are said to deliver more accuracy too, though the tracked metrics are the same as the still-available third-generation Ring. Sleep tracking remains key. And Symptom Radar (also on third-generation rings) can alert you to an oncoming cold – sometimes days before you’ve noticed a sniffle.
ouraring.com

Keen to stay in the loop? Monocle’s March issue is on newsstands now and is full of bright ideas on how to build, develop and improve our cities. Have a super Sunday.