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Wonders from another world, 3/3
A vast network of contemporary and heritage hotels, Paradores has long championed ecotourism, with initiatives such as Nature for the Senses generating authentic connections to each region.
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A hands-on approach
In a city as fast-paced and modern as Singapore, ceramicists Michelle Lim and Ng Seok Har’s commitment to slow-making is a refreshing counterpoint to the hectic nature of daily life.
Pushing the boundaries of flavour
We’re not just serving food; we want to tell stories with what we serve, through presentation, preparation methods and flavours. Our favourite events happen in intimate settings.”
Modernising a time-tested craft
Over the past 20 years, Matteo Gonet’s eponymous glassworks has established a rolodex of impressive clients in the worlds of art, design and architecture. While the drama of delicate glass emerging from fiery kilns…
Improving on tradition
Founded in 1753, the biscuit-maker Jakob’s Basler Leckerly is one of Basel’s – and, indeed, Switzerland’s – most historic companies.
Designs for life
Architects Emanuel Christ and Christoph Gantenbein are soon to publish a monograph of the sketches and plans from their projects that were never built. It’s a testament to their general approach: deep, studied learning…
Defining good taste
Ginsberg and Früh are much less guided by trends and favourite eras than they are their personal preferences. It’s perhaps why they have become Basel’s unofficial arbiters of taste.
Designing a world of possibilities
The driving force behind Stefan Senn’s designs has always been what the carpenter has been missing in his own life – and the realisation that others might be in need of those things too.
The pursuit of elegance
Nadine Fink’s jewellery brand, Nana Fink, joyfully combines art deco influences with modern sensibilities, demonstrating a mastery of sophistication that is never at risk of being boring.
Meticulously honing the process
Whether producing bronze casts via traditional, lost wax processes, creating large-scale steel structures or 3D scanning, the Kunstbetrieb foundry’s ethos centres on close collaboration with artists. All manner of craftspeople are brought together under…
A taste of refinement
Despite becoming Basel’s best-known chef and picking up two Michelin stars for her restaurant along the way, Tanja Grandits remains hands-on and assiduous in her work.
