May 2025 | Urban ENGLISH BELOW MATCHA KIZLARI ve ZEFFIRINO SÜRPRİZİ words Onur Baştürk Doğruya doğru, İstanbullu mekanlar için 2025 iyi başlamadı. Yılın ilk döneminde fiyatların aşırı pahalı ve buna karşın yemeklerin bir de lezzetsiz oluşundan haklı olarak şikayet etmek ve hafta sonunu Atina’da geçirip dönenlerin, “Bolca yedik içtik, ödediğimiz hesap o kadar az geldi ki!” şeklindeki sitemleri neredeyse sıradan bir hal almıştı. Derken malum, 19 martta olan oldu, bilgisayar oyunundaki gibi bir başka ‘level’a geçildi. Bu kez psikolojiler altüst oldu, keyifler kaçtı. Oysa her daim iş yapan, hatta dolup taşan ve nedense gözden kaçan bir hadise vardı: Matcha odaklı kafeler ve bu kafeleri ayakta tutan Matcha Kızları! En popüler matcha kafesi Poco’nun Bebek şubesi önünden gelip geçerken bizzat (ve maalesef) şahidim: Matcha kızları gruplar halinde; bir grup kalkıyor, diğeri geliyor. Ellerinde bu yeşil içecek, dudaklar büzülü bir şekilde telefonlarına saniyede 500 kez poz veriyorlar. Ve hayır, Derin Talu’dan çok önce keşfettiler matcha’yı (so sad, so sad!). Ama tabii Derin Talu da TikTok’un derin girdapları vesilesiyle ülke çapında matcha’nın anlamsız popülerliğine katkıda bulundu (so sad, so sad!). İyi de, bu Japon kökenli, klasik yeşil çaya göre tadı daha yoğun olan, içerdiği yüksek antioksidan ve doğal kafein oluşuyla bilinen matcha ne oldu da bu kadar popüler oldu? Aslında İstanbul geç bile kaldı. Matcha’nın trendsel çıkışı (elbette) Los Angeles’ta başladı. 2010’ların başında, sağlıklı yaşam ve “clean eating” akımının yükseldiği dönemde, LA’deki wellness merkezleri, yoga stüdyoları ve organik kafe kültürü matcha’yı hızla benimsedi. Üçüncü dalga kahve kültürüne müthiş bir alternatif oldu. Sonunda trend oralardan buralara geldi ama burada sağlıklı yaşamcılardan çok matcha’yı trend yapan bu yeşil içeceğin instagram albenisine kapılan 15-18 yaş arası Matcha kızları oldu. Yani Şeyma’nın kızı Melisa’nın kuşağı… YENİ BİR İTALYAN Yazının bundan sonrası 27 plus için devam edecek, yeni bir restoran müjdesiyle… Üstelik bu yeni restoran hiç beklenmedik bir yerde, Ortaköy’de açıldı. Evet beklenmedik, özellikle de bu civara en son parıltılı Boğaz döneminde (kısaca: Reina + Anjelique era) sıkça gitmiş ve daha sonra burayı Arap turistlere emanet edip bölgenin kumpir destinasyonu olmasına istemeden katkıda bulunanlar, “Ortaköy mü, orası neresi? diyebilir. Eski Anjelique’in hemen yan tarafında açılan ikonik İtalyan lokantası Zeffirino, yeniden bir Ortaköy alışkanlığı getirir mi bilinmez, ama şu bir gerçek: Zeffirino’nun kaptan köşkü gibi denize uzanan manzarasından görünen Boğaz manzarası başka hiçbir yerde yok! Zeffirino, İtalya'nın Cenova’sında Zeffirino Belloni tarafından 1939’da kurulmuş ve beş kuşaktır Belloni ailesi tarafından işletilen köklü bir İtalyan restoranı. İstanbul’a gelişi ise benim iç tasarım stiline ayrıca bayıldığım Beefbar sayesinde. Beefbar, 2005’te Riccardo Giraudi tarafından Monako'da kurulmuş bir lüks et restoranı zinciri. İşte Giraudi, İtalyan mutfağının bu ikonik temsilcisiyle ile iş birliği yaparak markayı globale taşıyan isim. Bu iş birliği sayesinde Zeffirino, İtalya dışındaki ilk şubesini önce Paris ardından Monako'da açtı. Üçüncü şube de İstanbul’a nasip oldu. Ve tabii ki iş sadece Zeffirino ile kalmıyor, sonbaharda Zeffirino’nun alt katına Beefbar Istanbul da açılıyor. Peki İstanbul’da Giraudi’nin ortakları kimler? Tanıyalım: Esra Çevikalp, Barış Erdoğdu ve Murat Varol. Zeffirino Istanbul’un tasarımı ise Sami Savatlı’ya ait. Sade, İtalyan ve şık bir tasarım yapmış Savatlı, ben sevdim. Yemeklere gelince… Zeffirino’nun imza tabağı geleneksel Mortaio kasesinde masada sunulan Pesto Genovese! Sadece Zeffirino’ya özel Stracchino peyniriyle hazırlanmış Focaccia Formaggi ve ev yapımı dondurma Gelato al Pistacchio da mutlaka denenmesi gerekenler arasında. the MATCHA GIRLS and the ZEFFIRINO SURPRISE Complaining about overpriced, underwhelming food had become almost a ritual. And those who escaped to Athens for the weekend often returned with the same bewildered sigh: “We ate and drank non-stop, and the bill was unbelievably low!” Then came March 19. Like a sudden level-up in a video game, the game changed. Spirits dropped, moods soured—and according to those in the F&B world, it wasn’t until May that people even began to feel like themselves again. And yet, amid all this, there was one phenomenon that somehow escaped notice—one that not only survived but thrived: Matcha cafés. And more specifically: The Matcha Girls who kept them alive. I’ve witnessed it myself (sadly) while passing by Poco’s Bebek location—currently the city’s most popular matcha café. Groups of Matcha Girls come and go in shifts: one group leaves, another arrives. All holding their green drinks, lips pursed, striking 500 poses per second for their phones. And no, they didn’t discover matcha from Derin Talu—they were way ahead of her (so sad, so sad). Still, thanks to TikTok’s bottomless scroll, even Derin contributed to matcha’s inexplicable rise in national popularity (so sad, so sad). So what exactly is matcha? This Japanese green tea powder—known for its intense flavor, sky-high antioxidants, and natural caffeine—became a sensation... but how? In fact, Istanbul arrived late to the party. The trend (of course) started in Los Angeles. Back in the early 2010s, at the height of the clean-eating, wellness-obsessed era, LA’s yoga studios, organic cafés, and health hubs fully embraced matcha. It quickly became the go-to alternative to third-wave coffee. Eventually, the trend traveled here—but not via the wellness crowd. In Istanbul, it was Matcha Girls—those 15-to-18-year-olds who fell for its Instagrammable glow—who made it a thing. Think: the generation of Şeyma’s daughter Melisa. A NEW ITALIAN IN TOWN Now, a quick shift for the 27-plus crowd—with news of a fresh restaurant opening. And not just anywhere: it’s in Ortakoy. Unexpected, yes—especially for those who last frequented the area during the glittery Bosphorus era (let’s call it: the Reina + Anjelique years) and then left it to the tourists and kumpir vendors. If you’re one of them, you might be asking, “Ortakoy? Wait, where even is that now?” Right next to the former Anjelique stands a surprising new player: the iconic Italian restaurant Zeffirino. Will it revive Ortaköy as a destination? Time will tell. But one thing is clear—Zeffirino’s panoramic views, extending into the Bosphorus like a captain’s deck, are unmatched anywhere else in the city. Zeffirino was first founded in Genoa in 1939 by Zeffirino Belloni and has remained a family-run institution for five generations. Its arrival in Istanbul is thanks to another name: Beefbar, the upscale meat-focused restaurant brand launched by Riccardo Giraudi in Monaco in 2005. Giraudi partnered with Zeffirino to bring the Italian classic to an international audience. The first outposts outside Italy opened in Paris and Monaco—and now, Istanbul is home to the third. But that’s not all: this fall, Beefbar Istanbul will also open downstairs, adding to the culinary revival. So, who’s behind the Istanbul launch of Giraudi’s ventures? Meet the local partners: Esra Çevikalp, Barış Erdoğdu, and Murat Varol. Zeffirino Istanbul’s interior was designed by Sami Savatlı, whose minimal and effortlessly Italian aesthetic hits just the right note. I liked it. And the food? Start with the house signature: Pesto Genovese, served tableside in a traditional mortaio bowl. Also worth trying: the Focaccia Formaggi, made with Zeffirino’s exclusive Stracchino cheese, and the homemade Gelato al Pistacchio. You won't regret it.

Eylül 2022 | Bodrum Coffee Table Book | EV / HOUSE BARBAROS RESERVE Yarı şeffaf ahşap kabuk içine saklı Yazı | Alp Tekin Fotoğraflar | Mehmet Mutaf, Kadir Aşnaz, Orhun Ülgen Y alıçiftlik’teki Kempinski Hotel Barbaros Bay yanında yer alan Barbaros Reserve, mevcut imar yasasına göre bölgede yapılaşma izni kalan az sayıdaki alanlardan biri. Barbaros Reserve’deki yapılar doğal topoğrafyaya müdahale edilmeden ve doğal doku bozulmadan bulundukları kotlara yerleştirilmiş. Üç katlı ve 16 ayrı yapı birimi olacak şekilde tasarlanan Barbaros Reserve rezidansları birbirlerinin manzarasını ve hava akışını kesmeyecek şekilde konumlandırılmış. 19:4 Architects kurucularından Arif Suyabatmaz ve Hakan Demirel’in mimari tasarımını üstlendiği Barbaros Reserve’deki her blok 400 metrekare taban alanına sahip ve her bir bloktaki konut sayısı ve mekansal düzenleme birbirinden farklı. Bloklar, bir bütün oluşturan farklı tipteki hacimlerin birbirine kilitlendiği yaklaşımla tasarlanmış. Bu sayede tüm kullanıcıların güneş, manzara, doğal hava akımı gibi olanaklardan eşit şekilde yararlanması hedeflenmiş. Bu 16 ayrı blok yarı şeffaf ahşap bir kabuğun içinde saklı. Bu kabuğun şeffaflığı mekanın fonksiyonuna göre değişiklik gösteriyor. Hem mahremiyeti sağlıyor hem de içerde yumuşak ve cazip gölgeler oluşturuyor. Kabukların bir diğer fonksiyonu ise kütlelerin topoğrafya ve doğal habitat içinde uyumlu bir şekilde erimesini sağlamak. BARBAROS RESERVE Hidden in a semi-transparent wooden shell Writer | Alp Tekin Photography | Mehmet Mutaf, Kadir Aşnaz, Orhun Ülgen B arbaros Reserve, located next to Kempinski Hotel Barbaros Bay in Yalıçiftlik, is one of the few areas that has a construction permit in the region according to the current construction zoning law. The buildings in Barbaros Reserve are placed on the elevations where they are located without interfering with the natural topography and without disturbing the natural texture. Barbaros Reserve residences, designed as three floors and 16 separate building units, are positioned in such a way that they do not interrupt each other’s view and airflow. Each block in Barbaros Reserve, whose architectural design was undertaken by Arif Suyabatmaz and Hakan Demirel, co-founders of 19:4 Architects, has a floor area of 400 square meters, and the number of residences and spatial arrangement in each block are different from each other. The blocks are designed with the idea of several types of volumes interlocking to form one whole. In this way, it is aimed that all users benefit equally from the natural amenities such as sun, landscape, and airflow. These 16 individual blocks are hidden inside a translucent wooden shell. The transparency of this shell varies according to the function of the space. It offers privacy and casts delicately beautiful shadows inside. Another function of the shells is to ensure that the masses melt harmoniously within the topography and natural habitat. Tamamı için... For more... Print BODRUM - COFFEE TABLE BOOK Out of Stock View Details

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December 2024 | Art & Culture FOR TURKISH RALPH PUCCI’s MIAMI MOMENT: a SHOWCASE of BOLD DESIGN words Matteo Pazzagli A Quick Reminder for Those Who Might Have Missed It During the Art Basel Miami Rush: RALPH PUCCI, during Art Basel Miami Beach, unveiled Primal Mysteries—its first in-house collection in nearly a decade. If you missed the buzz, the exhibition continues at the brand’s striking new 10,000-square-foot gallery in Wynwood, which opened in December 2023. The gallery features fresh creations by the studio’s Manhattan-based sculptors, alongside vibrant contributions from collaborators Marjorie Salvaterra and Patrick Naggar. A JOURNEY TO THE ROOTS OF CREATIVITY Primal Mysteries is more than a furniture collection—it’s a homage to the timeless essence of art. Drawing inspiration from modernist masters like Giacometti and Brancusi while paying tribute to ancient cultural expressions, the pieces exude a raw, handcrafted energy. The focus? Sculptural lighting and tables that are grounded yet refined. Each piece is crafted by hand at RALPH PUCCI’s Manhattan studio. Standouts like the Giant Mask and Primal Chandelier offer a refreshing antidote to today’s overly digital world with their tactile, earthy vibe. MARJORIE SALVATERRA California-based photographer Marjorie Salvaterra, known for her ability to explore the multifaceted roles demanded of women through black-and-white imagery, surprises with Sheila in Technicolor. This surreal series drenched in bold, commanding hues delves into the complexities and contradictions of modern womanhood. PATRICK NAGGAR A longtime RALPH PUCCI collaborator, Patrick Naggar once again demonstrates why he’s a design icon. Known for blending historical and cultural references with modern aesthetics, Naggar’s contributions include fresh tones for his Amalfi and Positano chairs, alongside elegant new designs like the Floral Chandelier and Twisted Stem Wall Sconces.

TRAVEL RESET in BALI: INSIDE the PANCHAKARMA EXPERIENCE a SLOWER WAY to STAY the VOCMOS SPIRIT: SMALL, PERSONAL, and FULL of SOUL the KEY is SLOWNESS LISBON’s DUALITY: BAIRRO ALTO HOTEL MILOS in SLOW MOTION a RETREAT AMONG the VINES: TOREL QUINTA DA VACARIA a DREAMY LONG WEEKEND in AMALFI the MAN in SUITE 8065 TEN HOUSES, ONE VISION FLOW into L’AND SWIM, DINE, RESTORE, REPEAT Living by the ANTIPAROS flow LIVING with ART, BREATHING in CRETE VILLA MIRAÉ: a RIVIERA EDIT STILL WILD, STILL SUBLIME CAPRI GUIDE SUYAH POOL CLUB Italian Meets Japanese PATMOS GUIDE the SOUND of SILENCE BENJAMIN HABBEL AETHOS and the FUTURE of TRAVEL Show More

October 7, 2025 | VOL 16 a SLOWER WAY to STAY words Onur Basturk photos Ariadna Puigdomenech (Amagatay + Morvedra Nou), Ana Lui (Cesar Lanzarote) The traditional idea of a hotel is quickly becoming a thing of the past. More and more, people are seeking places where they can disconnect from the outside world, slow down, and find peace in nature. A new wave of hospitality is emerging—one defined by slowness, intention, and depth—and its most compelling voices are shaping their brands around this shift. Among them is ANNUA, founded by brothers Álvaro and Iñaki Sasiambarrena. A growing collection of retreats rooted in local culture and conscious design, ANNUA spans destinations from the quiet elegance of Menorca to the volcanic intensity of Lanzarote and the introspective charm of Mallorca—with more on the way. In the following conversation, ANNUA CEO Álvaro Sasiambarrena shares the story behind the brand and the philosophy that drives it. ANNUA IS A WAY OF THINKING—ROOTED IN AUTHENTICITY, INTENTIONAL CHOICES, AND A DEEP RESPECT FOR PLACE How did the story of ANNUA begin? As two brothers, what motivated you to embark on this journey? ANNUA was born from a shared passion between my brother Iñaki and me—to create soulful spaces where time becomes the ultimate luxury. We come from different but complementary backgrounds. In 2023, we decided to bring our visions together to build something more than just a hotel brand. ANNUA is a way of thinking—rooted in authenticity, intentional choices, and a deep respect for place. What drew us to hospitality was the chance to craft not just spaces, but transformative experiences that help people reconnect—with themselves, with nature, and with the present moment. What are your individual backgrounds? I studied architecture, and design has always been central to the way I understand the world—how spaces influence emotion, and how beauty, when grounded in purpose, can become transformative. Iñaki comes from a more strategic and business-focused background, with experience in launching and scaling projects. He’s the analytical mind behind ANNUA. This balance between creative and operational thinking is what has given the project both depth and direction. A MEDITERRANEAN LIFESTYLE—DEEPLY TIED TO NATURE, CULTURE, AND AWARENESS—HAS ALWAYS FELT LIKE HOME TO US Why did you choose the Balearic Islands? Our connection to the Mediterranean goes back many years and is deeply personal. When we were young, these islands shaped our sense of rhythm, our understanding of light, and what it means to slow down. A Mediterranean lifestyle—deeply tied to nature, culture, and awareness—has always felt like home to us. ANNUA began in Menorca because the spirit of the Balearics—the elegance of simplicity and the harmony between land and sea—has long been part of our personal story. The next step was Lanzarote, which captivated us with its volcanic intensity and raw natural beauty. Wild, emotional, and stripped back. Now we’re returning to Mallorca. Your brand deliberately avoids calling itself a “hotel.” What is the philosophy behind this approach? We like to say we don’t build hotels—we design experiences. ANNUA isn’t about square meters or star ratings; it’s about the feeling that lingers. Each space we create is intended to be personal, timeless, and deeply connected to its surroundings. PEOPLE TODAY ARE NO LONGER JUST LOOKING FOR A PLACE TO STAY—THEY’RE LOOKING FOR MEANING, STILLNESS, AND PRESENCE Your property in Menorca is called “Amagatay,” meaning “shelter.” These days, more people are seeking places where they can disconnect, slow down, and find peace. Do you think the hospitality industry is evolving in this direction? Absolutely. People today are no longer just looking for a place to stay—they’re looking for meaning, stillness, and presence. The world moves fast, and hospitality has the power to offer an antidote to that pace. At Amagatay, and throughout all ANNUA properties, we aim to create sanctuaries where guests can reconnect—with nature, with culture, and most importantly, with themselves. César Lanzarote is located in a house that once belonged to César Manrique’s family. It seems like a powerful intersection of heritage and design. How did you approach this project in terms of space, narrative, and guest experience? César Manrique’s legacy is deeply woven into the spirit of Lanzarote. Our goal with Hotel César was to honor that spirit. We approached it with humility and restraint, allowing the house to speak for itself. The design is contemporary but grounded in the textures and tones of the volcanic landscape. From the materials we used to the flow of the spaces, every detail was conceived to convey both comfort and a strong sense of place. AFTER SON XOTANO IN MALLORCA, WE’LL LAUNCH SON MARGALIDA IN 2026. IN 2027, OUR FIRST INTERNATIONAL DESTINATION WILL BE COMPORTA, PORTUGAL What kind of atmosphere and guest experience did you aim to create at your new property in Mallorca, Son Xotano? Son Xotano is one of the projects we’re most excited about. It’s located on a historic Mallorcan estate, surrounded by olive groves and centuries-old architecture. Our vision was to create a space that feels like a timeless Mediterranean home—a retreat where sophistication and simplicity coexist. It will reflect the island’s quiet, raw beauty, offering experiences that are both elevated and deeply rooted. Mallorca will be a carefully curated destination for those who embrace a distinctive way of life. Each ANNUA property creates a strong cultural, aesthetic, and emotional bond with its surroundings. How do you integrate these local elements into both the design and the overall guest experience? It all begins with respect. Before we build anything, we listen—to the land, to local traditions, and to the stories embedded in the place. We collaborate with local artisans, use native materials, and design interiors that feel timeless rather than trend-driven. But this approach goes beyond aesthetics—we curate experiences, from gastronomy to wellness to creative workshops, that bring guests closer to the essence of the destination. Do you have plans to open ANNUA properties in other locations? Yes, but we’re doing it thoughtfully and organically. After Son Xotano in Mallorca (opening August 1st), we’ll launch Son Margalida in 2026. In 2027, our first international destination will be Comporta, Portugal—a place that reflects our values of natural beauty and cultural authenticity. We’re not chasing scale—we’re seeking resonance. Each new place must speak to us emotionally and align with the ANNUA philosophy. What would you like guests to feel when they leave an ANNUA property? I hope they leave with a sense of clarity, peace, and connection. That they felt truly seen, and truly present. As hosts, we don’t just offer accommodation—we offer a reimagined form of hospitality. Like a personal invitation into the home of a thoughtful friend, each moment is intentionally curated and infused with local insight and access to the destination’s finest hidden stories. What we curate is an experience that feels wholly personal and unmistakably theirs. for more Print VOL XVI - AEGEAN & MEDITERRANEAN 2025 970,00₺ Price Add to Cart

November 5, 2025 | DESIGN & INTERIORS a LONDON ICON REBORN with SHAYNE BRADY words Onur Basturk photos Mark Scott (Portraits + Gallery at The Savoy + The Park) Few London landmarks embody tradition and theatre quite like Simpson’s in the Strand. Once celebrated for its silver carving trolleys and wood-panelled dining rooms, the Grade II–listed restaurant closed its doors in 2020 — a quiet close to more than two centuries of hospitality. Now, under the vision of Jeremy King — the legendary restaurateur behind The Ivy, Le Caprice, and The Wolseley — this London icon is preparing for a grand return. At the centre of the revival stands Shayne Brady, founder of Studio Shayne Brady and one of London’s leading hospitality designers. Renowned for crafting interiors that balance heritage with warmth, Brady has shaped some of the city’s most beloved destinations, from The Savoy’s Gallery and The Aubrey at Mandarin Oriental to Bob Bob Ricard City. The restoration of Simpson’s represents not only one of his most ambitious undertakings yet, but also a deeply personal project — an opportunity to reimagine a British institution while preserving its soul. Set to reopen in January 2026, the renewed Simpson’s will include two restaurants, two distinctive bars, and a small ballroom, each space conceived to evoke continuity rather than nostalgia. (Images of the project are not yet available for publication.) A SHARED VISION WITH JEREMY KING Simpson’s in the Strand is one of London’s most storied dining institutions. What was your first reaction when you were approached to lead its restoration — and what excited you most about reimagining such a historic icon? When Jeremy King asked if I’d like to work on bringing Simpson’s in the Strand back to life, my answer was an immediate, resounding yes. Collaborating with Jeremy is always a joy — we’ve worked together for over a decade, and each opportunity feels like an exciting new chapter in his incredible legacy. It’s a rare privilege to help shape a London icon for a new generation while honouring the memories of those who already love it. The project sits at a fascinating intersection between preservation and reinvention. How did you balance respecting Simpson’s heritage with introducing a new sense of energy and relevance for today’s audience? It’s definitely a balance — Simpson’s is a Grade II–listed building, so you must respect its heritage while gently bringing it into the present. However, I don’t think we’re reinventing it at all. In today’s world, I hope there’s a shift back toward legacy brands with strong foundations, heritage, and history. Designs that follow trends tend to disappear quickly. With Simpson’s in the Strand, we’re staying true to its heritage and originality. I believe that by restoring its original grandeur, it will attract a discerning new audience who want to be part of its next chapter. Working with Jeremy King — who has shaped some of London’s most beloved restaurants — must bring its own dynamic. How would you describe your creative dialogue with him throughout the process? Jeremy and I met in 2010 and have worked together in many capacities ever since. We share a mutual respect; the relationship is part client, part mentor, part friend. After so many years, we have a shorthand — I almost know before saying an idea whether I’m pushing it too far or if it aligns with how he envisions the space. Likewise, he has such a thoughtful approach to design that he pushes me further, and together we create truly special spaces. Everything is discussed; no detail is too small. DESIGN WITHIN CONSTRAINTS The building’s Grade II–listed status naturally comes with design challenges and constraints. Can you share a moment or design detail that captures how you navigated those limitations creatively? We couldn’t — and didn’t want to — move any walls, so we relied on colour, texture, and materiality to define and update the spaces while enhancing what was already there. It’s a challenge, but one we’re used to. Studio Shayne Brady recently revamped Gallery at The Savoy, so we’re very familiar with working creatively within listed buildings. Your work often carries what you describe as “a hug from your favourite loved one” — an emotional resonance that goes beyond aesthetics. How does that sentiment translate into a project as grand and layered as Simpson’s? To call Simpson’s an iconic London space is an understatement. People have a real love for it — the kind of love you can’t fake — and the tradition embedded in that building is hard to put into words. There are people who’ve been coming here for decades, even generations, and they’re so excited to see it reopen. A close friend told me how their grandparents used to bring them here for special occasions — that’s the kind of history we’re talking about. We feel a huge responsibility not just to bring it back to life, but to do it justice. It’s about honouring those who’ve always cherished it while ensuring the next generations can fall in love with it too and keep those traditions alive. HOSPITALITY, AT ITS BEST, IS PURE ESCAPISM Many of your projects — from The Savoy to The Aubrey at Mandarin Oriental — reveal a sense of timeless atmosphere. What draws you to hospitality as a medium for storytelling through design? Hospitality, at its best, is pure escapism — just like storytelling. Books, theatre, film — they all transport you somewhere else, and I’ve always been drawn to that idea. I love weaving classic references with contemporary touches, layering lighting, art, and craft to create spaces that feel both transportive and deeply comfortable. How do influences like classical architecture and Eileen Gray shape your work today, and how does craftsmanship keep that dialogue alive? Those influences share a common thread: everything was designed with purpose and intention. We try to work the same way. A room can be beautiful, but if it doesn’t function — if it doesn’t make people feel good — then it’s missing its reason for being. Craftsmanship is vital to that. Skilled makers can translate ideas into pieces that last and feel special. Without that level of craft, design risks becoming disposable. Finally, as you look ahead to Simpson’s reopening in 2026, what do you hope guests will feel when they step inside? I hope they feel embraced — as though they’ve stepped into a space that offers a break from the outside world. More than anything, I hope it brings them joy and becomes a place where they’ll create lasting memories.

September 28, 2025 | TRAVEL TR BELOW LISBON’s DUALITY: BAIRRO ALTO HOTEL words Onur Basturk photos Courtesy of Bairro Alto Hotel (Rooftop: Manuel Manso, BAHR: Francisco Nogueira, Suites: Manuel Manso + Francisco Nogueira) Bairro Alto is one of my favorite places to stay in Lisbon. Part of the charm lies in its setting—right where two neighborhoods that shape the city’s identity meet: the refined elegance of Chiado and the bohemian edge of Bairro Alto. That duality is also what defines the hotel itself. BAHR’S BOHEMIAN MANIFESTO And then, of course, there’s the view. The rooftop terrace bar remains one of the best spots in Lisbon for an evening drink—a stop you can’t miss if you’re in the city. The hotel also hides a very different kind of surprise on the fifth floor: BAHR, a restaurant with a bohemian, provocative edge. Designed by thestudio, it pays homage to the neighborhoods it belongs to—and to the artists and writers who once animated them. Its starting point was the “Bohemian Manifesto,” a tribute to irreverence and free spirit. The creative lineage runs from Camões and Bocage to Eça de Queiroz and Amadeo de Souza Cardoso. BAHR features bespoke design touches as well. The installation at the entrance captures the raw essence of Bairro Alto, while standout furniture pieces include Valentin Loellmann’s benches, Lloyd Powell’s chairs and side tables, Johanson Design’s high “Jupiter” bar stools, Jader Almeida’s chairs from Brazil, and Carl Hansen & Son’s leather seating. Even the tableware carries intention: handmade porcelain by Studio Neves, Costa Nova ceramics, and Cutipol cutlery. THE TOUCH OF ATELIER BASTIR Spread across four 18th-century buildings, Bairro Alto Hotel was among the pioneers of the five-star boutique concept in Portugal. Its architecture, which respects the original lines while adapting them to the 21st century, bears the signature of Pritzker Prize-winner Souto de Moura. The interiors (with the exception of BAHR & Terrace) were created by Atelier Bastir. José Pedro Vieira and Diogo Rosa Lã translated Lisbon through a personal lens—contemporary and sophisticated, yet anchored in classical references. Their approach embraces contrasts: antiques and vintage pieces paired with wood, wicker, marble, and ceramics; classical paintings set against modern lighting. A MONUMENTAL THREE-STORY TAPESTRY Art plays a defining role in the hotel’s atmosphere. Alongside Rui Chafes’ sculptures in the lobby and Rui Calçada Bastos’ photographs, guests will find works by Julião Sarmento, Pedro Cabrita Reis, Pedro Calapez, João Louro, and José Pedro Cortes. A newly commissioned work by Vasco Araújo adds to the collection. Perhaps the most striking is a monumental macramé tapestry by Diana Menezes Cunha of Oficina 166—stretching across three floors, its design recalls Lisbon’s hills and connects directly with the palette of the city’s façades. LISBON’un İKİLİ RUHU: BAIRRO ALTO HOTEL Bairro Alto, Lizbon’da konaklamayı en çok sevdiğim otellerden biri. Çünkü otel kentin kimliğini şekillendiren iki tarihi mahallenin kesişim noktasında: Seçkin ve zarif Chiado ile alternatif ve bohem Bairro Alto. Bu ikilik otelin kimliğini de oluşturuyor. BAHR’IN BOHEM MANİFESTOSU Ama dahası da var, mesela manzara! Bairro Alto’nun teras barı halen Lizbon’daki en iyi akşamüstü içkisi alınabilecek noktalardan biri. Lizbon’a geldiyseniz, uğramanız gereken noktalardan. Otelin bir de bohem ve kışkırtıcı tarza sahip beşinci kat restoranı BAHR var. Burası oldukça farklı bir atmosfere sahip. thestudio tarafından tasarlanan mekan, otelin parçası olduğu Bairro Alto ve Chiado mahallelerine ve buralarda yaşamış tüm ünlü isimlere saygı duruşu niteliğinde. Nitekim restoranın çıkış noktası, özgür ruhu ve aykırılığıyla “Bohem Manifestosu”. Camões’ten Bocage’a, Eça de Queiroz’dan Amadeo de Souza Cardoso’ya uzanan sanatçılar ve yazarlar bu projenin ilham kaynakları arasında. BAHR’a özel üretilmiş parçalar da var. Mesela restoran girişindeki enstalasyon, Bairro Alto’nun özünü somutlaştırıyor. Mekanı karakterize eden diğer dikkat çekici parçalar arasında Valentin Loellmann’ın bankları, Lloyd Powell’ın koltuk ve yan sehpaları, Johanson Design’ın yüksek “Jupiter” bar tabureleri, Brezilyalı tasarımcı Jader Almeida’nın sandalyeleri ve Danimarkalı Carl Hansen & Son’un deri koltukları bulunuyor. Masalar için seçilen parçalar da özenle belirlenmiş: Studio Neves’in sipariş üzerine yaptığı el yapımı porselenler, Costa Nova seramikleri ve Cutipol çatal-bıçakları. ATELIER BASTIR DOKUNUŞU 18. yüzyıldan kalma dört binayı kapsayan Bairro Alto, aynı zamanda Portekiz’deki beş yıldızlı butik otel konseptinin öncülerinden. Orijinal hatları korunarak 21. yüzyıla adapte edilen otelin mimarisi 2011 Pritzker ödüllü mimar Souto de Moura’ya ait. İç tasarım ise (BAHR&Terrace restoranı hariç) Atelier Bastir tarafından yapılmış. Dekoratör José Pedro Vieira ve mimar Diogo Rosa Lã’dan oluşan Atelier Bastir, Lizbon’un kişisel bir yorumunu iç mekana taşımak istemiş: Klasik referansları kaybetmeden, daha çağdaş ve sofistike bir çizgiyle… Bu nedenle antika ve vintage parçaları ahşap, hasır, seramik ve mermerle; klasik tabloları ise modern aydınlatmalarla harmanlamaktan kaçınmamışlar. ÜÇ KAT BOYUNCA UZANAN DEVASA HALI Oteldeki sanat eserleri de dikkat çekici. Lobideki Rui Chafes’in heykelleri ya da Rui Calçada Bastos’un fotoğrafları gibi otelin ilk döneminden kalma referans eserlerin yanı sıra Julião Sarmento, Pedro Cabrita Reis, Pedro Calapez, João Louro gibi tanınmış isimlerin eserleri, José Pedro Cortes’in fotoğrafları ve Vasco Araújo’nun yeni sipariş edilmiş bir çalışması da yer alıyor. Otel için özel olarak üretilen bir başka başyapıt ise üç kat boyunca uzanan, şehrin tepelerini hatırlatan bir desenle tasarlanmış devasa makramé duvar halı (Oficina 166’den Diana Menezes Cunha).

October 1, 2025 | Art & Culture TR BELOW the WORLD NEEDS a LITTLE MAGIC interview Onur Baştürk photos Eric Johansson portrait photo Dahahm Choi Swedish artist Erik Johansson is known for his surreal compositions that blend photography, illustration, and digital manipulation. His latest exhibition “Among Shadows,” on view at Kadıköy Yeldegirmeni Sanat until October 12 as part of 212 Photography Istanbul, invites visitors into dreamlike worlds where roads dissolve into darkness, buildings shift with the angle of light, and skies merge seamlessly with the ground BOTH FREEDOM AND CONSTRAINT You’ve said your aim is not to capture moments but ideas. How would you describe the journey from the first spark of an idea to the final image? It’s a long journey—sometimes it takes years. The more I plan, the better the result usually becomes. But I always work on many projects in parallel, giving each the time it needs to unfold naturally. Realism plays such an important role in your work. What is the most challenging part of turning a surreal idea into a believable scene? To make it look realistic, I try to capture as much as possible on location—building props, bringing models and equipment on site whenever I can. Light and perspective are crucial to get right when combining different elements into the final image. While many photographers strive to capture spontaneity, you construct your scenes. What kind of freedom does this approach give you? It’s both freeing and limiting at the same time. But I believe creativity often thrives under a degree of restriction. The imagination is endless—boundaries can actually help shape it. You handle all the post-production yourself. Why is it so important to keep that control? Yes, I do everything myself. It’s essential because I want full control, but also because I see post-production as part of the creative process. Sometimes I discover ideas in that stage that I wouldn’t have thought of otherwise. IT’S MORE FUN TO BUILD THINGS Lighting and perspective are crucial in your compositions. How do you prepare to get these elements right? I use flashes, tripods, and different techniques to solve challenges. Usually, I start by shooting the part of the image with the trickiest perspective—maybe a building that has to be captured from a very specific angle. Then I match everything else to that key shot. You often build props and physical elements for your shoots. Why is it important to construct things physically rather than rely only on digital methods? It’s simply more fun to build things. But more importantly, it makes the result more realistic and gives the models something tangible to interact with. Whether it’s a moon, a lever, or just a heavy object shaped like what I want to capture—it brings authenticity to the scene. Your images often contain subtle references to our relationship with the environment. How do environmental concerns influence your art? I’m influenced by everything I see and experience, and the environment is something close to my heart. It’s a theme I keep returning to. Many of your works evoke a state between dream and reality. What emotions do you hope viewers experience when they look at your images? I want to open their senses—to help them see the world differently, to show that things don’t always have to be as we expect. In a way, I want to bring out their inner child. Sometimes the world just needs a little magic. Which artists or disciplines inspire you? René Magritte, M.C. Escher, Salvador Dalí, Rob Gonsalves, Thomas Öberg (musician), Sven Nordqvist (children’s book illustrator), and of course, classical painters. DÜNYANIN SİHRE İHTİYACI VAR Fotoğraf, illüstrasyon ve dijital manipülasyonu bir araya getiren sürreal kompozisyonlarıyla tanınan İsveçli sanatçı Erik Johansson, hayallerle gerçeklik arasındaki sınırları sorgulayan işler üretiyor. 212 Photography Istanbul kapsamında 12 Ekim’e kadar Kadıköy Yeldeğirmeni Sanat’ta görülebilecek “Gölgelerin Arasında” sergisi, izleyicileri karanlığa karışan yollara, ışığın açısına göre şekil değiştiren binalara ve gökyüzünün yerle birleştiği düşsel sahnelere davet ediyor. Amacınızın anları değil, fikirleri yakalamak olduğunu söylüyorsunuz. Bir fikrin zihninizde ilk kıvılcımından son görüntüye kadar olan yolculuğu nasıl tanımlarsınız? Bu uzun bir yolculuk. Bazen yıllar alıyor. Ne kadar çok plan yaparsam sonuç da o kadar iyi oluyor. Ama aynı anda birçok proje üzerinde çalışıyorum; böylece her birine ihtiyaç duyduğu zamanı tanıyabiliyorum. İşlerinizde gerçekçilik önemli bir rol oynuyor. Sürreal bir fikri inandırıcı bir sahneye dönüştürmenin en zor yanı nedir? Gerçekçi görünmesi için olabildiğince sahada çekim yapmaya çalışıyorum. Dekor inşa ediyorum, modelleri ve ekipmanları yanımda götürüyorum. Işık ve perspektifi doğru yakalamak çok önemli. Çünkü farklı unsurları nihai görüntüde bir araya getirirken her şey buna bağlı oluyor. HEM ÖZGÜRLÜK HEM KISITLAMA Birçok fotoğrafçı spontane anları yakalamaya çalışırken siz sahnelerinizi inşa ediyorsunuz. Bu yaklaşım size nasıl bir özgürlük sağlıyor? Hem özgürlük hem de kısıtlama getiriyor. Ama bence yaratıcılık çoğu zaman belli sınırlar içinde daha iyi gelişiyor. Hayal gücü sonsuz; sınırlar onu biçimlendirmeye yardımcı olabiliyor. Tüm post-prodüksiyon sürecini kendiniz yapıyorsunuz. Bu kontrolü elinizde tutmak neden bu kadar önemli? Evet, her şeyi kendim yapıyorum. Çünkü tam kontrol sahibi olmak istiyorum. Ayrıca post-prodüksiyonu da yaratıcı sürecin bir parçası olarak görüyorum. O aşamada bazen hiç düşünmediğim şeyleri keşfedebiliyorum. BİR ŞEY İNŞA ETMEK DAHA EĞLENCELİ Kompozisyonlarınızda ışık ve perspektif çok kritik. Bu unsurların doğru yakalanması için nasıl hazırlanıyorsunuz? Flaşlar, tripodlar ve farklı teknikler kullanıyorum. Genelde işe en zor perspektife sahip kısmı çekerek başlıyorum—mesela belirli bir açıdan çekilmesi gereken bir bina gibi. Sonra diğer tüm fotoğrafları bu ana kareye uyacak şekilde çekiyorum. Çekimler için sık sık dekor ve fiziksel öğeler inşa ediyorsunuz. Dijital yöntemlere güvenmek yerine bunları fiziksel olarak kurmak sizin için neden önemli? Bir şeyler inşa etmek çok daha eğlenceli. Ama daha da önemlisi, sonucu daha gerçekçi kılıyor ve modellerin de sahnede etkileşime girebilecekleri bir şey oluyor. İster bir ay, ister bir kaldıraç ya da sadece istediğim forma benzeyen ağır bir cisim olsun—bu etkileşim sahneyi daha inandırıcı yapıyor. İZLEYİCİNİN DÜNYAYA FARKLI BAKMASINI İSTİYORUM Fotoğraflarınızda çevreyle ilişkimize dair ince göndermeler bulunuyor. Çevresel kaygılar sanatınızı nasıl etkiliyor? Etrafımda gördüğüm ve deneyimlediğim her şeyden etkileniyorum. Çevre ise kalbime yakın bir konu; sürekli dönüp dolaşıp işlerime geri giriyor. Birçok işiniz izleyicide rüya ile gerçek arasında bir yerde olma duygusu uyandırıyor. Siz izleyicinin hangi duyguları yaşamasını umuyorsunuz? Duyularını açmalarını, dünyaya farklı bakmalarını istiyorum. İçinde yaşadığımız dünyanın her zaman beklediğimiz gibi olmak zorunda olmadığını fark etmelerini… İçlerindeki çocuğu uyandırmak gibi. Dünyanın bazen biraz sihre ihtiyacı var. Çalışmalarınızla birçok insana ilham verdiniz. Sizi kimler ya da hangi disiplinler besliyor? René Magritte, M.C. Escher, Salvador Dalí, Rob Gonsalves, Thomas Öberg (müzisyen), Sven Nordqvist (çocuk kitabı illüstratörü) ve tabii klasik ressamlar.

Mayıs 2022 | Community YUZU GREEN DAY Partners: Komşuköy, Miboso, Ek Biç Ye İç, DemGreen, Lucca, Homemade Aromaterapi, Kandilli Peyzaj, Entropia, Panerai On May 22, 2022, we hosted the first edition of Green Day at Komşuköy. The day began with an aura cleansing session at the Miboso Wellbeing booth. Later, we joined Merdol Can Dinçer's sound therapy session. The organic dishes from EK BİÇ YE İÇ’s open buffet, led by Chef İbrahim Tunç, filled our kraft plates and were perfectly paired with Lucca's delicious gin-based cocktails. Some of us explored Panerai models at the Entropia Club booth, while others admired the artworks displayed outdoors by Vision Art Platform, Galeri Bosfor, Kalyon Kültür, and Martch Art Project. We were blessed with essential oils from Homemade Aroma Therapy, captivated by the plants of Kandilli Botanik, and, as the evening approached, we lost ourselves in the music of dj Bayram Özcan. Looking forward to seeing you at the next Green Day! * 22 mayıs 2022'de ilkini düzenlediğimiz Green Day'de mekanımız Komşuköy'dü. Güne Miboso Wellbeing standında aura temizliği yaparak başladık. Daha sonra Merdol Can Dinçer'in ses terapisine katıldık. EK BİÇ YE İÇ'in şefi İbrahim Tunç liderliğindeki açık büfesinden kraft tabaklarımıza doldurduğumuz organik yemeklere Lucca'nın cin bazlı nefis kokteylleri eşlik etti. Kimimiz Entropia Club'ın standında Panerai modellerini inceledi kimimiz Vision Art Platform, Galeri Bosfor, Kalyon Kültür ve Martch Art Project'in açık havaya konuşlandırdığı sanat eserlerini… Homemade Aromatherapy'nin uçucu yağlarıyla kutsandık, Kandilli Botanik'in bitkilerine hayran olduk ve tabii dj Bayram Özcan'ın müziğiyle akşama doğru kendimizden geçtik! Yeni Green Day'lerde görüşmek üzere!

August 8, 2025 | VOL 15 FLOW into L’AND words Onur Basturk photos Courtesy of L’AND After a fast-paced, art-filled weekend in Lisbon (take note: Lisbon Art Weekend is amazing!), I leave the city behind and head toward Alentejo. My destination: L’AND Vineyards. Less than an hour’s drive from Lisbon, the shift in atmosphere is immediate. Everything slows down. The last rays of sunlight paint the lake in front of L’AND in shades of deep orange, creating an incredible view. Even more mesmerizing is the futuristic, prism-like architecture of the retreat, which transforms under the shadows of the trees and the warm hues of the sunset. I later learn that this striking design was inspired by Alentejo’s traditional white-walled courtyards. Designed by Promontório, the building features four distinct cut-outs, creating different spaces—reception, lounge, restaurant terrace, and an industrial courtyard. The inspiration behind the architecture isn’t far away either. The town of Montemor-o-Novo, known for its whitewashed houses, is just four kilometers from L’AND. EVEN IF YOU'RE NOT STAYING, TRY MAPA L’AND Vineyards Relais & Châteaux is more than just a hotel—it’s an experience built around multiple themes. The first, of course, is wine. Surrounded by six hectares of organic vineyards, the estate cultivates Touriga Nacional, Touriga Franca, Alicante Bouschet, and Syrah for red wines, as well as Gouveio for whites. Wine lovers can tour the vineyards, visit the cellar, and join guided tastings or workshops on grape varieties and winemaking. I even participated in one and crafted my own red wine! Another defining theme at L’AND is gastronomy. Whether you’re staying at the hotel or not, there’s one thing you shouldn’t miss: MAPA, the restaurant. Chef David Jesus curates a tasting menu that feels like a carefully researched culinary journey. Every dish tells a story, every plate is a work of art. And despite the number of courses, you leave the table feeling surprisingly light—thanks to the menu’s focus on fresh, locally sourced ingredients. One standout feature of MAPA, aside from its understated ambiance, is the spectacular Tom Dixon pendant lights that cover nearly the entire ceiling. THE MÁRCIO KOGAN TOUCH Design is an integral part of L’AND’s identity. The interiors are the work of renowned Brazilian architect Márcio Kogan, known for projects like the Fasano Hotel in São Paulo and La Península in Mexico. The hotel’s furniture collection includes pieces by celebrated designers like Tom Dixon, Vladimir Kagan, Jorge Zalzuspin, and George Nakashima. The wool rugs in the suites are handmade by Fabricaal in Reguengos de Monsaraz, and an extraordinary, almost spiritual painting by Michael Biberstein graces the hotel’s lobby. A BED WITH A SKY VIEW One of my favorite things about L’AND was my room—with a skylight right above my bed, I fell asleep gazing at the stars. Another moment of deep relaxation? Naturally, at the hotel’s spa. The Vinotherapy Spa offers facials, body treatments, and massages using wine byproducts—grape seeds, skins, pulp, and stems. for more Print VOL XV - SPRING 2025 970,00₺ Price Add to Cart

Seyahat + Stil + İnsan + Art + Botanik THE PEOPLE OF BODRUM SAHİR EROZAN THE PEOPLE OF BODRUM ARDA ÖNEN THE PEOPLE OF BODRUM SİNAN BEY RANCH HOUSE BARBAROS RESERVE GASTRO & FUN KARNAS VINEYARDS HOUSE A MODERN & BOHEMIAN SUMMERHOUSE IN BITEZ HOUSE SPACIOUS, CALM AND ECOLOGICAL GASTRO & FUN TRATTORIA IL MANDARINO THE PEOPLE OF BODRUM KEREM YILMAZ HOUSE A SOPHISTICATED TOUCH FROM SANAYI 313 Print BODRUM - COFFEE TABLE BOOK Out of Stock View Details

Nisan 2020 | Seyahat | Ürdün Mars’a gitmiş kadar oldum! Yazı | Onur Baştürk Matt Damon’ın oynadığı Marslı (The Martian) filmi sonrası daha da popüler hale gelen bir çöl Wadi Rum. Kum vadisi anlamına gelen Wadi Rum, Ürdün’ün güneyinde, Akabe’ye 40 kilometre uzaklıkta bir doğa harikası. Wadi Rum’un şöhretinin nedeni Mars yüzeyini andıran kızıl kumları, kayalıkları elbette. Buranın Marslı filminde neden set olarak kullanıldığını oraya gidince daha iyi anlıyorsunuz. Gerçekten de vadinin iç taraflarına doğru ilerledikçe Mars yüzeyinde geziniyormuş gibi hissediyor insan. Çok acayip bir duygu! Artık ya filmin yoğun etkisi ya da Mars’a karşı son dönemde gelişen popüler ilginin engellenemez hali. O kızıl kumların üzerinde gezinirken başka türlü bir havaya giriyorsun. Bu Mars efektinin bir sonucu olsa gerek, Wadi Rum’da konaklamak isteyenler için yapılan kamp alanlarına balon kabinler (nam-ı diğer “bubble dome”) kondurulmuş. Bu balon kabinlerin alamet-i farikası tabii ki yattığın yerden gökyüzünü görebilmen. Doğayla bütünmüşsün gibi hissettirmesi. Yani alabildiğine şeffaf oluşu… Bir de tabii kendiliğinden uzay istasyonu efekti vermesi! Son yıllarda çok moda olan bu balon kabinler dünyanın dört bir tarafında var aslında. İspanya’dan Avustralya’ya, İzlanda’dan Kanada ve Meksika’ya kadar...Sırf bunlarda kalmak için aylar öncesinden rezervasyon yaptıran var. Bir tür yeni deneyim çılgınlığı bu yani. Peki o balonun içinde konaklamak nasıl bir şey? ‘Aicha’ (@aichaluxury) adlı kamptaki balonda sadece bir gece kaldım ama şunları söyleyebilirim: Sanki çölün ortasında yatıyormuşum gibiydim. Bir ara kuvvetli bir rüzgar çıktı. O garip uğultuyu iliklerime kadar hissettim!Sonra şakır şakır yağmur yağdı. O an dedim ki, galiba bu balonu sel alıp götürecek! Korkmadım desem yalan olur! Sabaha karşı ise yıldızlar göründü, ki o kısım nefisti işte… Aicha dışında bir de Suncity Camp (@suncity_camp) var. O da biraz daha konforlu bir kamp. Ama her ikisinin de mantısı aynı: Konforlu bir balon kabin ya da çadırda gelenlere kızıl çöl deneyimini yaşatmak! Benim kaldığım Aicha’da: - Sabah saat 05.30 sularında kalkıp gün doğumunu izlemeye götürdü kampın çalışanı bedeviler. Arabalarla bir bir kızıl tepeye gittik. Sabah sabah bir tepeye tırmandık. Ama gün doğmaya başlayınca manzara olağanüstüydü! - Sabah ve gece çok serin olduğu için dev bir kürk kaban veriyorlar. Onunla dolaşmak bile fantastikti! - Gelelim eğlenceye! Çölün ortasında bedevilerin müziği eşliğinde çılgınca dansedeceğimi söyleseler inanmazdım, ama oldu! Hayatımda en çok eğlendiğim gecelerden biriydi. Bir süre sonra çöl soğuğuna aldırmadık, bedevilerin çaldığı canlı müzik eşliğinde deliler gibi dansedip göbek attık! Unutmadan: - Wadi Rum’a gitmek için Amman ya da Akabe’ye uçabilirsiniz. Akabe daha yakın. Amman’dan Wade Rum arabayla iki ila üç saat sürüyor. - Petra’yı görmeden dönmek olmaz. Wadi Rum’a çok yakın Petra. Günübirlik gidip dönülebilir.

June 20, 2025 | TRAVEL TR BELOW SUYAH POOL CLUB Italian Meets Japanese -content partnership- Meet Suyah Pool Club, the standout concept of this summer season at Susona Bodrum, LXR Hotels & Resorts. Located in Torba, Bodrum, Suyah takes its name from the Japanese words for "water" and "home," perfectly capturing the dynamic energy of Bodrum and the sophisticated spirit of Susona. Inspired by Italian and Japanese cultures, Suyah Pool Club is more than just a poolside experience—it's a lifestyle. Its philosophy of Fluid Harmony flows through every detail, from the design to the culinary offerings. Created under the guidance of Executive Chef Kaan Yıldırım, the menu fuses the bold flavors of Italian cuisine with the refined precision of Japanese gastronomy. Guests can expect fresh, shareable plates throughout the day—think nourishing bowls, pasta, and pizzas, as well as local delicacies like Bodrum calamari and mussels. A diverse selection of sushi, uramaki, sashimi, and nigiri rounds out the menu’s vibrant East-meets-West character. For those seeking a heightened level of comfort, Suyah Pool Club offers stylish cabanas by the pool and on the pier, each accommodating up to three guests. In short, Suyah Pool Club redefines the rhythm of summer in Bodrum with an atmosphere that embodies the art of quiet luxury. SUYAH POOL CLUB İTALYAN ve JAPON KARIŞIMI -içerik ortaklığı- Bodrum, Torba’da konumlanan Susona Bodrum LXR Hotels & Resorts’un bu yaz öne çıkacak olan konseptiyle tanışın: Suyah Pool Club. Adını Japonca “su” ve “ev” kelimelerinin birleşiminden alan Suyah Pool Club, Bodrum’un dinamizmini ve Susona’nın sofistike ruhunu yansıtıyor. İtalyan ve Japon kültürlerinden ilham alan Suyah Pool Club, özgün konseptiyle bir havuz deneyiminden çok daha fazlası: Suyah’ın özünde bulunan “Fluid Harmony” anlayışı mekanın tasarımından gastronomisine kadar her detaya yansıyor. Susona Bodrum’un executive şefi Kaan Yıldırım’ın danışmanlığında hazırlanan menü, İtalyan mutfağının zengin aromalarını Japon gastronomisinin rafine tatlarıyla harmanlıyor. Günün her saatinde taze ve paylaşmaya uygun seçenekler sunan menüde sağlıklı bowl çeşitleri, lezzetli makarna ve pizzalar, Bodrum kalamarı ve midyesi gibi yerel tatların yanı sıra sushi, uramaki, sashimi ve nigiri seçeneklerinden oluşan zengin bir Uzakdoğu seçkisi ön plana çıkıyor. Suyah Pool Club şık kabanalarıyla da konforu üst seviyeye taşıyor. Havuz başında ve iskelede yer alan kabanalar üç kişiye kadar kullanım imkânı sunuyor. Kısacası Suyah Pool Club, “sessiz lüks” anlayışıyla tasarlanan özgün atmosferiyle Bodrum’un yaz ritmini yeniden tanımlıyor.

August 2023 | Travel english below GASTRO LISBON D eniz ürünlerinin başrolde olduğu Lizbon’un gastronomi dünyası eski ve yeni nesil restoranlarıyla beraber yükselişte. Yuzu’nun nokta atışı tavsiyelerine kulak verin… - Bairro do Avillez. İki Michelin yıldızlı şef Jose Avillez’in Chiado’da konumlanmış bu cool ve büyük restoranı üç ayrı mutfaktan oluşuyor. Şaşırtıcı bir Taberna, m enüde deniz ürünlerinin kral olduğu Pateo, gastro bar niteliğindeki Mini Bar. Pizarria Lisboa ile hediyelik eşya dükkânı Mercearia da cabası. - O Velho Eurico. Bu modern ‘taberna’, yani meyhanede geleneksel bir Portekiz yemeği olan Bacalhau à Brás’ın yeni versiyonu mutlaka denenmeli. - Taberna da Dua das Flores. Dışardan bakınca Lizbon’un eski meyhaneleri gibi. Ama yemekleri yenilikçi. Mesela Kore yemeği Galbi’yi Portekiz Mutfağı’na göre yorumluyorlar. - Sea Me. Lizbon'un en popüler deniz ürünleri restoranı olan Sea Me, Portekiz’in tipik balıkçı ve birahane stilini Japon suşi barıyla bir arada sunuyor. Izgara balıklardan tutun da yengeç, ıstakoz ve istiridye dahil devasa deniz ürünü tabaklarının yer aldığı menü her açıdan göz kamaştırıcı. - Lumi Rooftop. Bairro Alto’nun kalbindeki bu rooftop, aynı ismi taşıyan otelin tepesinde. Akşamüstü kokteylleri için ideal. - Java. Nehre bakan olağanüstü manzarada soluklanmak için ideal rooftop barlardan biri. - JNcQUOI. Avenida da Liberdade üzerindeki bu lüks restoran yemekle moda dünyasını bir arada sunuyor. Girişte lüks markaların yer aldığı bir mağaza, içeriye girince ise iki farklı restoran ve bar sizi karşılıyor. Özellikle Uzakdoğu mutfağına odaklanmış bahçedeki restoran hayli görkemli. Yanı sıra en üst katta bir de ‘private club’ bulunuyor. - Cervejaria Ramiro. Lizbon’a gidenlerin ya da daha önce gitmişlerin mutlaka listesinde olan bu geleneksel deniz ürünleri restoranına rezervasyonla gidilmiyor. Bu yüzden dikkat: En az 30 dakika kapıda yer açılmasını bekliyorsunuz. - Belcanto. 1958'de açılan Belcanto, 2012’de şef José Avillez’in işin başına geçmesiyle tamamen yenilendi ve sonraki yıllarda peş peşe iki Michelin yıldızına sahip oldu. “Dünyanın En İyi 50 Restoranı Listesi”nin gediklisi olan Belcanto, fine-dining meraklısı için. - Oficio. Yeni nesil bir Lizbon restoranı. Özellikle közlenmiş domates soslu pırasası denenmeli. - Boi Cavalo. Alfama tarafında eski bir kasabın içinde açılmış, Portekiz yemeklerine modern bir yorum katan restoran. - Prada Mercearia. Saf kaju, dukkah isimli baharat karışımı ve hindistan cevizi sosunun bir arada bulunduğu hake balığını yiyin. Sonra da lor, nane ve incirle yaptıkları tatlıyı. - Gin Lovers. 19. yüzyıl yapımı binaya konuşlanmış EmbaiXada isimli merkezin içinde yer alan bu kokteyl bar, Lizbon’un en iyilerinden biri. - Da Noi. Daha önce JNcQUOI’de çalışmış Tomas Blades ve Michel Lonodjine’in yeni açtıkları bu restoranın en popüleri; çıtır domuz parçaları ve beyaz fasulyeyle sunulan, Roma’nın ünlü makarna çeşidi “cacio e pepe”nin yorumlandığı tabak. - Taberna Moderna. Özellikle öğle yemeği için gidilen popüler ve lezzetli bir restoran. AYRICA… - Güzel bir şarküteri tabağı eşliğinde iyi bir şarap içmek için gidilecek adresler: Black Sheep, o Pif, A Viagem das Horas, Holy Wine ve Comida Independente. - “Daha fazla yemek keşfi yapmalıyım” diyenler için Arkhe, Cavalariça, SALA de Joao Sa, Crouton ve Essencial. - İyi bir bakery dükkânı arayanlar ise Terra Pao, The Millstone, ISCO ve Micro Padaria’ya uğramalı. - Dışında milföy içinde krema olan, cupcake görünümlü meşhur tatlı çeşidi Nata’yı ise Manteigaria’da denemeli. T he gastronomy world of Lisbon is on the rise, with both old and new generation restaurants focusing on seafood. Check the Yuzu’s spot-on pieces of advice… - Bairro do Avillez. This cool and big restaurant in Chiado by two Michelin-starred chefs Jose Avillez serves three diverse cuisines. A stunning Taberna, Pateo, where the seafood is supreme, and Mini Bar like a gastro bar. Pizzeria Lisboa and gift shop Mercearia are a plus. - O Velho Eurico. The new version of Bacalhau à Brás, a traditional Portuguese dish, is a must-try at this modern “taberna”. - Taberna da Dua das Flores. From the outside, it seems like one of Lisbon's old taverns. However, the meals are innovative. For example, they interpret the Korean dish Galbi within Portuguese Cuisine. - Sea Me. The most popular seafood restaurant in Lisbon, Sea Me, blends traditional Portuguese fishermen and pub styles with a Japanese sushi bar. The menu is spectacular in every way, from grilled fish to massive seafood plates including crab, lobster, and oysters. - Lumi Rooftop. This rooftop is located at the top of the same-named hotel in the heart of Bairro Alto. Ideal for evening cocktails. - Java. One of the best rooftop bars for taking in the breathtaking view of the river. - JNcQUOI. On Avenida da Liberdade, this luxury restaurant mixes food and fashion. When you enter, you are greeted with a shop with fancy brands and two distinct restaurants and bars. The garden restaurant, which specializes in Far Eastern food, is extremely stunning. In addition, there is a private club on the top floor. - Cervejaria Ramiro. This traditional seafood restaurant, which is on the list of people who have gone to Lisbon or have been before, does not accept reservations. So be advised: you wait at least 30 minutes to get in. - Belcanto. Belcanto, which opened in 1958, was entirely rebuilt in 2012, with chef José Avillez taking over and it received two Michelin stars in a row in the years that followed. Belcanto, a regular in the "World's 50 Best Restaurants List," is for those who love fine-dining. - Oficio. A new generation Lisbon restaurant. Especially the leek with roasted tomato sauce should be tried. - Boi Cavalo. A restaurant with a modern spin on traditional Portuguese dishes has opened in an old butcher shop on the Alfama side. - Prada Mercearia. Try hake fish with pure cashew, dukkah spice mix, and coconut sauce. And then the dessert they made with curd, mint, and figs. - Gin Lovers. This cocktail bar, located in the center called EmbaiXada and in a 19th-century building, is one of the best in Lisbon. - Da Noi. The most popular dish at this restaurant, which has just been opened by Tomas Blades and Michel Lonodjine, both of whom formerly worked at JNcQUOI, is an interpretation of Rome's famous pasta type "cacio e Pepe,” served with crispy pork chunks and white beans. - Taberna Moderna. A popular and delicious restaurant, especially for lunch. MOREOVER … - Places to go for good wine and a delicious delicatessen plate: Black Sheep, o Pif, A Viagem das Horas, Holy Wine, and Comida Independente. - For those who think, “I need to discover more food”; try Arche, Cavalariça, SALA de Joao Sa, Crouton and Essential. - If you are looking for a good bakery, you should stop by Terra Pao, The Millstone, ISCO, and Micro Padaria. - You should try Nata, the famous cupcake-like dessert with puff pastry on the outside and cream inside, in Manteigaria.