Travel and restaurants
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How a journalistic eye can elevate a hotel: Adrian Zecha’s approach to his new resort collaboration in rural Japan
Rural Japan’s newest “farm life” luxury resort attests to the value of a journalist’s eye for detail.
Milan’s new openings close the gap between the first drink and last dance
A new wave of openings has been shaking up Milan’s sometimes predictable nightlife scene. With their elevated approach to lighting, seating, sound and food, these are the venues that will energise your evenings out.
‘The perfect kitchen is where there is no fear.’ Seven global chefs share their tips for running a successful restaurant
The leaders of Attica, Masala y Maíz, Darjeeling Express, Baroo and Wursthall on striking the right balance between ambition, passion and creating safe, supportive environments.
The new V&A East Museum has culinary as well as cultural clout. Café Jikoni is a fresh idea for feeding the public
Ravinder Bhogal and Nadeem Nanjuwany’s Café Jikoni in the V&A East Museum reveals a fresh recipe for restaurants in public institutions.
Good food, good company: The six best spots in London for a business lunch
From classic British fare to Spanish wares and a joint that has been serving seafood dishes since the 19th century, here are six London restaurants for productive business lunches.
‘The right hotels find their way into the community’: Design Hotels’ Stijn Oyen on re-entering China
Design Hotel’s managing director, Stijn Oyen, shares insights on how the hotel collective adds new establishments and why now is the right time to include Chinese locations.
Is cooking art? Denmark is chewing over the divide between meal and masterpiece
From El Bulli to The French Laundry, the techniques used in ambitious kitchens show that the line connecting palate and palette has never been closer.
How the birthplace of the package holiday managed to escape mass tourism
Despite its prime position in the Mediterranean, Calvi, Corsica, is surprisingly little-visited. So how has this small, coastal enclave managed to avoid overtourism?
The hospitality playbook: 15 expert tips to build a hotel or restaurant that lasts
Monocle spoke to top hospitality leaders, including Jeremy King, Andrew Zobler and Thierry Teyssier, about what it takes to navigate the sector successfully.
Five tables to book this spring – from Paris’s latest Korean opening to a late-night cocktail spot in Hong Kong
This month’s round-up of top-tier restaurants, foodie havens and kitchen innovations features imaginative chefs bringing something new to the table, as well as those taking a fresh approach to their gastronomic heritage.
