Fascinated with furniture design, Noritsugu Oda bought his first chair in the 1970s. He now has 1,200 of them. But, as Monocle discovers, he isn’t in the slightest bit precious about his priceless collection.
Perched above the clouds, tiny San Marino has no airport or railway station but it does have 17 centuries of national history. With its bird’s-eye view of the world, its aloof attitude to foreign affairs is understandable…
As urbanites the world over seek to nurture a little nature in their cities, we travel to Singapore, Copenhagen and Beirut to
visit three projects with rewilding at their heart.
It’s often the little things that leave a lasting impression when visiting a new city. From flickering neon lights in Portugal to beautifully painted manholes in Japan, Monocle picks out 10 unique and memorable city details…
When it comes to the annual landmarks of your social calendar, little is more significant than the moment you set your festive table. Here, our friends in food and hospitality share their tips on how to get it just so.
Fuss and hurry? They’ve been and gone. Start the new decade as you mean to go on. Take stock and choose the scenic route. Our gentle manifesto sketches a picture of taking it a little easier in the years to come.
This month we suggest you refresh your wish list with a sturdy yet stylish bike lock, an unflappable brolly and a colourful birdfeeder that will make feathery visitors to your garden feel like VIPs.
Celebrated Swedish chef Mathias Dahlgren enjoys preparing complex dinners at work but likes to keep things simple in his free time. For the setting of his last meal, he would choose the quiet Nyckelviken forest just outside…
The furniture made by the husband and wife team behind Truck is so popular that the couple have been able to move into stunning new premises complete with workshop, showroom and their own café serving steak and doughnuts…
Renowned ceramic artist Edmund de Waal chooses an Italian restaurant in London’s Soho neighbourhood for his ‘last meal’. He’s fascinated by the visual experience of eating and at his alloted restaurant the food comes tapas…