Hospitality
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Icing on the cake
Experiences, from hotels and high-end restaurants to exclusive balls and rallies (and yes, some cakes) are helping luxury brands connect with more of our lives – and stand out from the pack.
Mehmet Gürs
The acclaimed Turkish chef and restaurateur recalls a few culinary crumbs from his youth and opts for oysters, wine and a berth on a boat for his fictional final feast.
How Lisbon’s tascas are keeping the city fed
Even as fine dining makes its mark in Lisbon, the city’s traditional tascas – with their modest but comforting dishes – are enjoying a revival.
Finishing touch
A 1930s restaurant has been revived by chef Helena Puolakka and designer Ilse Crawford. We pull up a chair.
Sweet spot
Vienna’s Kaffeekultur is world famous and so are its teeming cake counters. We meet the folk behind the city’s best Mehlspeisen and ask how the capital cornered all things confectionery.
Raising the spa
Czech spa town Marienbad remains a relic of the Austro-Hungarian empire. What it craves is the international recognition that reflects its regional significance. And as global interest in wellbeing grows, now is the time…
Family formula
Almhof Schneider is a fourth-generation hotel in Lech that’s gone from rustic barn to elite destination.
All around the table: hideaway in the Netherlands
Nestled in a national park near Dalfsen, Lemelerberg Lodge is the place to slow down from a busy lifestyle. Co-founders Marianne Maat and Lucienne Dunnewijk show us how to create a sense of welcome…
Amanda Lear
Muse to Dalí, lover to Bowie, disco pioneer: Amanda Lear lunches at Paris's Le Meurice and reflects on flamboyance, garlic bruschetta, and a life lived at art's most glamorous edges.
