October 27, 2025 | DESIGN & INTERIORS the ELEGANCE of CONTRAST words Elena Grabar photos Sergey Krasyuk style Yes We May A reimagined English-style house near Moscow blends heritage and modern design. In a quiet cottage community just outside Moscow, architect Natalia Sablina, founder of Sablina A&D, transformed a traditional English-style house into a refined balance between opposites: classical architecture, contemporary interiors, and a curated collection of modern art. The result is a space where heritage and modernity coexist — and where design becomes a cultural dialogue. BETWEEN STRUCTURE AND SOFTNESS Originally 350 m², the house was expanded to 750 m² during a complete reconstruction that preserved its symmetrical English façade while introducing new architectural elements: a front portico, a round attic window, a bay overlooking the garden, and a pergola-covered terrace. “From the beginning, I knew I wanted to offset the formality of the public spaces with softer, more intimate private areas,” says Natalia Sablina. The clients — a young family — requested a home built on strong contrasts. The ground floor unfolds through a sequence of formal yet expressive spaces: a grand entry hall with a walk-in wardrobe, the owner’s study, and a sculptural staircase framed by contemporary art. The open-plan living and dining area is visually anchored by striking works — from an Op Art piece by Tatiana Andreeva to a 1958 abstraction by Léon Zack. Art here is more than aesthetic. Raising two daughters who plan to study architecture, the family wanted the home to serve as a quiet education in culture and design. “They asked me to help select pieces that would immerse the girls in contemporary visual language,” Sablina recalls. TEXTURE, TONE, AND BALANCE At the centre of the kitchen stands a monolithic island in black marble. Upstairs, the private wing includes two children’s bedrooms and a serene master suite with a separate bathroom. A spacious walk-in closet — equivalent to two rooms — serves as a buffer between hallway and bedroom. The attic floor hosts a guest room, the wife’s study, a gym, and a playroom. Throughout the house, materials create a unified rhythm: leather-textured stone, natural wood veneers, and plaster-framed windows recall classical detailing but with a quiet, minimal cadence. “These are materials tied to classical architecture, but reinterpreted with restraint — they express the dual spirit of the house,” says Sablina. A DIALOGUE WITH THE LANDSCAPE The colour scheme plays on graphic tension — black and white — reflecting the clients’ urban sensibility. Through the floor-to-ceiling windows, the contrast softens into the garden’s natural tones, where the terrace and fireplace flow seamlessly outdoors. Designed with Tatiana Kamanina Studio, the landscape forms a quiet bridge between architecture and nature. Seasonal blooms — from snowdrops and lilacs to pale hydrangeas — echo the palette’s gentle shift from deeper interior hues to lighter tones in the open air. LINES MADE TANGIBLE Pieces by Kelly Wearstler, Minotti, and Poliform anchor the interior, while lighting by CTO Lighting, RUBN, and Oluce adds sculptural rhythm throughout. All millwork and finishes were handcrafted by local artisans. “We are incredibly proud of the stonework, wood, and plaster,” says the architect. “Everything was made to measure, from my original drawings.” This is a house where opposites meet — not to clash, but to reveal harmony through contrast. A classical shell filled with a modern rhythm.

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 NEW / Print VOL XVI - AEGEAN & MEDITERRANEAN 2025 20,00€ Price Add to Cart

November 2023 | People FOR TR CONVERSATION about ARCHITECTURE with ECE CEYLAN BABA words Onur Baştürk Our first face-to-face conversation with Yeditepe University Faculty of Architecture Dean Ece Ceylan Baba took place under a "tree of life". That “tree of life” was in a familiar place. A Ficus Australis, the symbol of Yuzu Garden, which opened in 2020 within Paloma Finesse in Antalya-Side. We met with Ece in that delightful garden at the beginning of the summer and talked about sustainable architecture and architectural approaches that are expected to dominate the world in the near future. Of course, not every topic could fit into our conversation that day as part of "Yuzu Weekend". That's why I wanted to publish here the long interview we had after that conversation. Because what Ece has to say concerns us all! ONE IS UTOPIA, THE OTHER IS DYSTOPIA How do you view architects’ projects aimed at “saving” or “healing” the world? For example, BIG’s Bjarke Ingels’ “Masterplanet” project or Liam Young’s fictional film “Planet City.” Can architects really make a difference in saving the world? The argument of saving or healing the world is quite ambitious for a single profession. However, I believe in the transformative power of space. People are influenced by the spaces they inhabit, and spaces, in turn, are influenced by people. They co-evolve like two living organisms contributing to each other. From this perspective, the impact of architecture on human life is significant. While the world’s resources are depleting, the universe has the ability to heal itself. Nevertheless, our era is marked by various crises, and various professionals are taking numerous measures to postpone the possible end of humanity. In the field of architecture, principles of sustainable design, energy efficiency, and the use of environmentally friendly materials have gained importance in the 21st century. Approaches like Masterplanet and Planet City have different arguments in this regard. We can describe them as a kind of duality, one being utopia and the other dystopia, two visionary works. BIG’s Masterplanet project envisions a world that comprehensively addresses the climate crisis and foresees a world where the entire global population lives in similar ideal urban spaces. The project proposes a masterplan for the world and resembles a utopia in some aspects. It approaches environmental issues with a comprehensive solution and places technology at the center of the project. It suggests a design action on a planetary scale, highlighting the inadequacy of current building and even city-scale measures in addressing the climate crisis. The project has a pragmatic architectural approach and offers a critical perspective on local climate crisis measures. In the film “Planet City,” Liam Young explores a dystopia that reinterprets the strong relationship between colonization, globalization, and the economy through metropolises, challenging conventional thinking. It narrates events in an imaginary city where approximately 10 billion people live, and the rest of the world is handed over to the wild nature by a collective decision. The speculative science fiction film suggests that climate change is not just an environmental issue but a political and ideological problem. Both projects are produced by architects and are not intended to be realized; they aim to draw attention to the climate crisis with their manipulative features and question the possibilities of architecture beyond conventional ideas about cities, urban life, the environment, and even the planet’s scale. Do you think the homes of the future will be completely independent from city grids and self-sufficient? What are your thoughts? Or will efforts in this regard remain largely individual? A city exists with its built environment, unbuilt environment, and the lives of the people within it. This situation forms a complex pattern and inherently does not contain uniqueness. The concept of self-sufficient home(s) is bound to eventually evolve into a network of similar lifestyles. Therefore, I believe that cities in the future will enable a non-individual, community- oriented way of life. SLA'S STRUCTURE IN COPENHAGEN IS A VERY GOOD EXAMPLE SLA’s structure in Copenhagen is quite a good example with its emphasis on greenery, even making it the centerpiece of architectural design. Creating organic farming areas and mini-parks on the rooftops of buildings, for instance. The most striking example is the landscape design on the steep roof of the energy plant in Copenhagen, designed by SLA. Do you think all of this is sufficient, or is it merely “greenwashing”? Sustainable design approaches in architecture are a multidisciplinary and holistic subject that involves various stakeholders. It encompasses different areas such as material selection, the presence of adaptable and functional programs, the relationship of the building with its geographical location, energy efficiency, and the use of eco-friendly construction technologies. We cannot return a piece of land taken from the city to wild nature by placing limited greenery on the facade or roof of a massive building. Nor can we make an unsustainable building sustainable by adding some green touches later, just to use it as a marketing argument with a “green building” certificate. This subject should involve a process that starts from the initial stages of design, continues with the involvement of users, and becomes a cyclical, living, and holistic process within life. Anything outside of this framework has the potential to become a form of greenwashing. SLA’s structure in Copenhagen, which I had the opportunity to observe on-site recently, is an excellent example due to its location in the city and its design approach. It successfully integrates the building’s non-public rooftop with the city, eliminates barriers safely, and presents an original idea. IT IS IMPOSSIBLE TO DELIVERY THE WORLD TO WILD NATURE Can we control further green degradation in the next decade? Are you optimistic about this? Research indicates that the world’s population will continue to grow, and consequently, the urban population is expected to increase relative to the rural population. Urban life still seems attractive and maintains its appeal. Therefore, we can say that the need for construction in cities will increase in the next decade. I would like to emphasize one point: repurposing the idle building stock in cities can help control further green degradation unless there is a real need for more green destruction. I am not optimistic about this if methods like improving the efficiency of existing buildings and developing policies that support shared space usage are not adopted. Is it really necessary for us to return a significant part of the world to wild nature? Is this our salvation? What are your thoughts? In fact, I addressed the answer to this question in the previous one. I do not believe it is possible to return a significant part of the world to wild nature. The urbanization trend is expected to continue as the population increases, and the current approach to construction, driven by the capital-focused system we live in, exacerbates this situation, creating environmental problems. One of the reasons for this is the strong appetite for producing mega-scale projects. In my 40s, I learned the power of imperfection. IN MY FORTIES, I HAVE LEARNED THE VALUE OF IMPERFECTION When you were just starting out, in your twenties, how did you view the world, cities, and your profession? What has changed in your vision over the years, and what has remained the same? That’s a wonderful question! In the early years of my professional life, I used to work with the aim of perfection in a project, research, building, or text. I believed it could be achieved, and I dreamed of the possibility of achieving this with proper planning. Years later, especially as I delved into the search for ideal spaces and ideal cities, I confronted the fact that the idealized space being strived for was closed to development, totalitarian, and stagnant. Yet, people are evolving beings, and so are spaces. There is a symbiotic relationship between them. Today, in my forties, I have learned the value of imperfection. I realized how valuable the reality with its flaws is, not the idealized one. I believe that the world and cities continue to evolve with their imperfections, and this is what makes them unique and allows them to differentiate and progress from one another.

August 2023 | YUZU BODRUM | Coffee Table Book TR below ARDA ÖNEN words & photos Onur Baştürk How did your Bodrum adventure start? I spent my childhood in Kerpe, located on the coast of the Black Sea. Because of my mother and father, I've always had a close relationship with the sea. I owned a small sailboat, canoe, and surf gear. In fact, we were surfing in big waves without even knowing it! Afterward, the whole family moved from Kerpe to Bodrum. During the summer months, I started to shuttle back and forth between Bodrum Marina and Yalikavak. There is a very renowned bar in Yalikavak called Teras Bar. There is a very renowned bar in Yalikavak called Teras Bar. Back then it was a British surfers' hangout place. It genuinely felt like overseas. I developed a brotherly relationship with Barış, the manager. I started out as a barboy. I was very happy. That's when I discovered that I take great satisfaction in assisting people to have a good time. And this line of work became my life. You opened Sail Loft in 2000. How did the process develop? Was it challenging or effortless? While working at Yalıkavak Terrace Bar, during the day I was coming to Gündoğan Bay, where the British surf sailing business is located, and started surfing and hanging out with surfers. In a short time, with an offer, I decided to do this work in a place where Sail Loft is located now. I was 21 years old. Of course, it was very hard, but it was fun! We were throwing parties by playing cassettes with a home stereo. As you can understand, we were wrapping tapes with a pen! Back then, the front of Sail Loft was sand all the way down to the sea and it was awesome. We were a real surf bar. I SAID THIS WOULD WORK OUT AND IT DID! In a short period of time, Sail Loft turned into a school of surfing during the day and an iconic bar, where people from all over Bodrum have fun, at night. What do you tie this success to? We are as we always have been. We have made friendships that last for years. We introduced each of our friends to our new friends. We played good music. We made good food. And we definitely avoided the braggartism. Everyone who came was very comfortable. Since 2000, we have been the gathering point for free-spirited people who enjoy life with their skin covered in salt and feet covered in sand! The spread of Instagram, of course, boosted its popularity. In fact, for a while, the popularity became much so we switched our account to a private account. For the last seven years, we have been managing it as a private account. It can be said that we grew up together with Sail Loft. When you take a look today, at what point do you see both yourself and Sail Loft? We undoubtedly grew together. I've jumped through a lot of hoops, and I've experienced a hard time. But I always kept on going. I said this will work out. I believe it did. Sail Loft today, has become a brand that has its own line and path, is experienced, puts emphasis on quality, and maintains its sports spirit. Now, I have become a somebody who enjoys living with the brand and works to make my year better than the last one. I am able to say that I am competing with myself. Bodrum maceran nasıl başladı? Çocukluğum Karadeniz kıyısındaki Kerpe’de geçti. Anne ve babadan dolayı denizle hep haşır neşirdim. Küçük bir yelkenlim, kanom ve sörf malzemem vardı. Hatta büyük dalgaların içinde hiç bilmeden dalga sörfü bile yapıyorduk! Daha sonra tüm aile Kerpe’den Bodrum’a taşındık. Yaz aylarında Bodrum Marina ve Yalıkavak arası mekik dokumaya başladım. Yalıkavak’ta Teras Bar diye çok meşhur bir bar var. O zamanlar İngiliz sörfçülerin takıldığı bir mekandı. Gerçekten yurtdışı gibiydi. İşletmecisi Barış ile abi-kardeş olduk. Barboy olarak işe başladım. Çok mutluydum. İnsanların güzel vakit geçirmelerini sağlamaktan büyük keyif aldığımı o zaman farkettim. Ve bu iş hayatım oldu. Sail Loft’u 2000 yılında açtın. Süreç nasıl gelişti? Yalıkavak Teras Bar’da çalışırken gündüzleri İngiliz sörf yelken firmasının bulunduğu Gündoğan koyuna gelip sörf yapmaya ve sörfçülerle takılmaya başladım. Kısa süre içerisinde bir teklifle şu an Sail Loft’un olduğu yerde bu işi yapmaya karar verdim. 21 yaşındaydım. Tabii ki çok zordu, ama eğlenceliydi! Ev tipi müzik seti ile kaset çalarak partiler yapıyorduk. Kalemle kaset sarıyorduk yani! O zamanlar Sail Loft’un önü denize kadar kumdu ve müthişti. Tam bir sörf barıydık. OLACAK BU İŞ DEDİM VE OLDU! Kısa sürede Sail Loft gündüz sörf okulu, gece ise Bodrum’un dört bir yanından gelenlerin eğlendiği ikonik bir bara dönüştü. Neye bağlıyorsun bu başarıyı? Hep olduğumuz gibi olduk. Uzun yıllar süren dostluklar edindik. Her arkadaşımızı yeni gelen arkadaşlarımızla tanıştırdık. Güzel müzik çaldık. Güzel yemek yaptık. Ve kesinlikle kasıntılıktan uzak durduk. Gelen herkes çok rahattı. 2000 yılından bugüne tuzlu tenleri ve kumlu ayaklarıyla hayatın tadını çıkaran özgür ruhlu insanların buluşma noktası olduk! Instagram’ın yaygınlaşması elbette popülerliği artırdı. Hatta bir ara popülerlik fazla geldi ve hesabımızı özel hesaba çevirdik. Son yedi yıldır özel hesap olarak yönetiyoruz. Sail Loft’la beraber büyüdün denilebilir. Bugün baktığında hem kendini hem de Sail Loft’u nasıl bir noktada görüyorsun? Kesinlikle beraber büyüdük. Çok büyük badireler atlattım, çok zorlandım. Ama hep sebat ettim. Olacak bu iş dedim. Oldu diye düşünüyorum. Sail Loft bugün, kendine ait bir çizgisi ve yolu olan, deneyimli, kaliteye önem veren, sporculuğunu koruyan bir marka oldu. Artık marka ile yaşamaktan büyük keyif alan ve her yılımı bir öncekinden daha iyi kurgulamak için çalışan biri oldum. Yarışım kendimle diyebilirim.

December 2024 | Art & Culture FOR ENGLISH RALPH PUCCI: CESUR TASARIMIN VİTRİNİ words Matteo Pazzagli Art Basel Miami yoğunluğu sırasında gözünüzden kaçtıysa bir hatırlatma: Yaklaşık on yıl sonra kendi bünyesinde hazırladığı ilk koleksiyon olan Primal Mysteries’i Art Basel Miami Beach sırasında tanıtan RALPH PUCCI’nin sergisi Aralık 2023'te Wynwood'da açtığı 10.000 metrekarelik göz alıcı yeni galerisinde devam ediyor. Stüdyo, Manhattan merkezli heykeltıraşlarının yeni eserlerinin yanı sıra işbirlikçileri Marjorie Salvaterra ve Patrick Naggar'ın canlı ve yeni katkılarını da galeride bir araya getiriyor. YARATICILIĞIN KÖKLERİNE YOLCULUK Primal Mysteries sadece bir mobilya koleksiyonu değil, sanatın zamansız özüne bir övgü. Giacometti ve Brancusi gibi modernist ustalardan esinlenirken eski kültürel ifadelere de selam gönderen bu parçalar, ham ve el yapımı bir enerji taşıyor. Odak noktası? Heykelsi aydınlatma ve masalar, ayakları yere basan ama rafine bir his veriyor. Her bir parça RALPH PUCCI Manhattan stüdyosunda elle yapılmış. Günümüzün aşırı dijital yüküne karşı ferahlatıcı bir panzehir olan “Giant Mask” ve “Primal Chandelier” özellikle öne çıkan parçalar. MARJORIE SALVATERRA Genellikle siyah-beyaz çalışan ve modern yaşamda kadınlardan talep edilen rolleri araştırma becerisiyle tanınan Kaliforniyalı fotoğrafçı Marjorie Salvaterra, “Sheila in Technicolor” ile şaşırtıyor. Cesur tonların yer aldığı bu sürrealist kadın portreleri serisi, modern dünyada kadın olmanın karmaşıklığına ve çelişkilerine odaklanıyor. PATRICK NAGGAR RALPH PUCCI'nin uzun süreli iş birlikçilerinden biri olan Patrick Naggar, neden bir tasarım ikonu olduğunu bir kez daha kanıtlıyor. Tarihi ve kültürel referansları modern duyarlılıklarla harmanlamasıyla tanınan Naggar, Amalfi ve Positano sandalyelerinin yeni tonlarının yanı sıra zarif Floral Avize ve Twisted Stem Duvar Aplikleriylet galeride yerini alıyor.

November 2024 | Travel TURKISH BELOW FLAVORS of ATHENS: WHERE to EAT + DRINK Words ONUR BAŞTÜRK 24 recommendations from Athens’ Thriving Food Scene. Note: Our guide is updated monthly! AKRA Located in Athens, Akra is a minimalist yet flavor-packed restaurant founded by chef Giannis Loukakis—known for Mourga and +Trofi in Thessaloniki—together with Spiros Pediaditakis. Loukakis, who values respect for ingredients, keeps his culinary techniques simple, just like at his Thessaloniki venues. The focus here is on seasonality, meaning the menu constantly evolves. Expect dishes that are smoked, grilled, or cooked over an open flame. Sustainability is key, with efforts to minimize food waste. Don’t miss the shared fish soup and the desserts! Instagram @akra_ath SOIL Chef Tasos Mantis, originally from Lesbos, developed his green thumb as a child, learning gardening from his father. After honing his skills at globally renowned restaurants, he returned to Greece and has spent the last decade tending his garden in Alepochori, a village an hour from Athens. This garden is an essential extension of Soil, his restaurant, where rare Greek herbs, edible flowers, and fresh vegetables often find their way onto the menu. Instagram @soilrestaurant.gr VEZENE Self-taught chef and butcher Ari Vezené is credited as one of the first in Athens to blend traditional Greek recipes with unique ingredients, creating complex flavor profiles cooked over a wood fire. Opened in 2011, Vezene remains a local favorite. Instagram @vezene BIRDMAN Birdman, another venture by chef Ari Vezené, is a cozy Japanese grill bar paying homage to Tokyo’s late-night eateries and jazz kissa bars. It serves next-gen yakitori alongside analog tunes. Must-tries include the Iberico Katsu and Mutton Tsukune. Instagram @birdmanathen s ATHENEE With a history dating back to 1939, this elegant venue has hosted iconic figures like Odysseas Elytis, Melina Mercouri, and Sophia Loren. Reopened by the Panas brothers, Athenee offers a blend of sophistication and timeless charm. Don’t miss the brunch or lunch experience. Instagram @atheneeathens PHARAOH Located in the lively Exarcheia neighborhood, known for its politically charged street art, rare record and vintage guitar shops, and vibrant live music bars, Pharaoh quickly became a popular spot after opening two years ago. This energetic restaurant and wine bar also features vinyl records spinning in the background. Don’t miss the traditional dishes by chef Manolis Papoutsakis, such as dolmadakia and beef with orzo. Be sure to explore the list of over 400 natural wines—they're fantastic! Instagram @pharaohathens LINOU SOUMPASIS & SIA This modern tavern, located in an old candle shop in Psiri, features lighting inspired by the delicate candles found in churches. Led by chef Lukas Mailer, the restaurant serves exquisite dishes like fish soup that are not to be missed. Instagram @lsandsia OKIO Casual yet stylish, Okio offers bold Asian twists on traditional Mediterranean recipes, with a focus on fish and seafood. Instagram @okio.restaurant TUDOR HALL Situated on the 7th floor of the King George Hotel, Tudor Hall stands out for its breathtaking views of the Acropolis. Perfect for a romantic evening, the menu presents modern takes on Greek cuisine through a concise à la carte and tasting menu. Instagram @tudorhallrestaurant NOLAN Just steps from Syntagma Square, this contemporary bistro defies culinary labels, blending global influences. In the summer, the team relocates to their Mykonos outpost, bringing their dynamic energy to the island. Instagram @nolanrestaurant OIKEIO A cozy two-story eatery with outdoor seating, Oikeio specializes in homestyle Greek dishes. Highlights include sardines, moussaka, and octopus in vinegar. Instagram @oikeio_restaurant COOKOOVAYA Korfu-born chef Periklis Koskinas (photo credit: Andreas Simopoulos) describes himself as an "untiring traveler”. His modern, open-kitchen restaurant focuses on fresh seafood, delivering dishes with bold flavors. Instagram @cookoovaya TANPOPO Opened in 2023 by chef Sotiris Kontzias, known for Nolan and Proveleggios, Tanpopo (meaning "dandelion" in Japanese) is an intimate ramen spot with just three tables. Start with a Tanpopo Negroni, then dive into the shoyu ramen with crispy pork and enoki mushrooms. Note: It closes at 6:30 PM daily, except Saturdays. Instagram @tanpopo.athens LINE Ranked 6th on the World’s 50 Best Bars list, Line occupies a former art gallery and stands out as a creative hub in Athens. The bar was founded by renowned mixologists Vasilis Kyritsis and Nikos Bakoulis, creators of The Clumsies, along with Dimitris Dafopoulos, co-founder of Three Cents Artisanal Beverages. At Line, ingredients aren’t just mixed into cocktails—they’re also made in-house. The bar produces its own fruit wines, beers, and artisanal bread, offering a truly unique experience. Instagram @line.athens HYTRA Chef George Felemegkas reimagines traditional Greek flavors in a modern context at Hytra. Instagram @hytra_restaurant IODIO IODIO is the latest venture of Michelin-starred chef Georgianna Hiliadaki, who also provides consultancy services to renowned restaurants like Zurbaran and Gatsby. Instagram @iodio_athens HERVÉ Hervé offers an avant-garde dining experience led by French-born chef Hervé Pronzato. With influences from French, Asian, and Italian cuisines, the seasonal menu highlights local ingredients and innovative techniques. Instagram @herverestaurant JERAR Located away from the tourist hub, Jerar is worth the trip. Chef Charis Nikolouzos crafts globally inspired dishes with Greek roots, including a standout “Mikrolimano Shrimp.” Instagram @jerar_athens DELTA Nestled within the Stavros Niarchos Foundation Cultural Center (SNFCC), Delta is a two-Michelin-starred restaurant that embodies the intersection of fine dining and sustainability. Located on the fifth floor of the building, which also houses the National Library of Greece and the Greek National Opera, Delta offers a dining experience as striking as its architectural surroundings. The restaurant is helmed by chefs George Papazacharias and Thanos Feskos, both of whom have honed their skills at some of Europe’s most prestigious establishments. Their philosophy places sustainability at the heart of their culinary approach, emphasizing local ingredients, innovative techniques, and zero-waste practices. Instagram @delta_restaurant SEYCHELLES Hidden in the vibrant Metaxourgeio neighborhood, Seychelles has been a favorite local hangout since it opened in 2014. The menu is all about simple, delicious Greek dishes with a creative touch—don’t leave without trying the wine-braised octopus and grilled beef tongue. Pair them with a glass of wine from their excellent selection and enjoy the warm, welcoming vibes. Photo Anthony Katra Instagram @seychellesrestaurant TAVERNA TON FILON The newest venture by Seychelles chef Yiannis Mousios, this cozy spot in Kolonos sources its ingredients from farms in Kimolos, Evia, and Crete. Highly recommended dishes include spinach and Rethymno Galomyzithra cheese-stuffed gigantes—a true standout! Instagram @tavernatonfilon GORLOMI Located in Kolonaki, Gorlomi is a sleek Italian restaurant designed by Bobotis+Bobotis Architects. The menu, crafted by chef Luca Piscazzi, shines with dishes like homemade pasta, risotto, and perfectly poached fish. Instagram @gorlomiathens BOTRINI’S Set in a old school building with a beautiful garden, Botrini’s is the brainchild of chefs Ettore Botrini and Nikos Billis. Their inspiration comes from the places they grew up: Ettore draws from the flavors of Corfu and Tuscany, while Nikos finds his roots in the Pelion region. The restaurant offers two exceptional tasting menus—Peripatos ("A Leisurely Walk") and Taksidi ("Journey")—featuring innovative dishes like swordfish marinated in seawater and creations celebrating Greece's tsipouradika culture. Photo Yiorgos Kaplanidis Instagram @botrinisrestaurant.official ASŌTOS A modern Greek restaurant in Pangrati, Asōtos is dedicated to high-quality, locally sourced ingredients. Chef Michael Merzenis embraces simplicity and excellent produce for a refined yet unpretentious experience. Instagram @aswtos_ ATİNA YEME-İÇME REHBERİ Atina'nın sürekli gelişen yeme-içme sahnesinden 24 öneri! (Not: Rehberimiz aylık olarak güncellenmektedir!) AKRA Selanik’in gastronomi sahnesinin halen en çok konuşulan restoranlarından biri olan Mourga ve yanı sıra +Trofi’nin (“Syntrofi” olarak okunuyor) kurucularından olan şef Giannis Loukakis’in Spiros Pediaditakis ile birlikte açtığı Atina’daki Akra, minimalist ambiyansa sahip ama lezzet açısından hayli yoğun bir restoran! Çünkü şef Loukakis büyük saygı duyduğu malzemelerle uğraşmayı fazla sevmiyor ve tıpkı Selanik’teki restoranlarda olduğu gibi burada da mevsimsellik tutkusu ön planda. Menü bu nedenle sürekli değişiyor ve neredeyse her şey tütsülenip ızgara yapılıyor ya da açık ateşte kızartılıyor. Ayrıca gıda israfı mümkün olduğunca en aza indirgenmiş durumda. Paylaşımlık gelen balık çorbası ve ayrıca tatlılara dikkat! Instagram @akra_ath SOIL Küçük yaşlarda babasından bahçe bakımını öğrenen Midillili şef Tasos Mantis, global üne sahip restoranlarda çalıştıktan sonra memleketine döndü ve son 10 yıldır Atina'ya bir saat uzaklıktaki Alepochori köyünde kendi bahçesiyle ilgileniyor. Şefin bahçesi aynı zamanda restoranı Soil'in vazgeçilmez bir uzantısı. Bu nedenle menüdeki yemeklere sık sık nadir Yunan otları, yenilebilir çiçekler ve taze sebzeler eşlik ediyor. Instagram @soilrestaurant.gr VEZENE New York doğumlu şef Ari Vezené kendi kendini yetiştirmiş bir şef ve kasap. Şef Vezené, geleneksel Yunan tariflerini farklı malzemelerle harmanlayıp odun ateşinde pişirerek karmaşık lezzet profilleri ortaya çıkaran Atina’daki ilk şef. 2011’de açılan Vezene halen popüler. Instagram @vezene BIRDMAN Şef Ari Vezene’nin bir başka restoranı olan Birdman, Tokyo’nun gece geç saatteki lokantalarına ve caz Kissa tarzı barlarına saygı duruşunda bulunan, yeni nesil yakitori servis eden ve analog melodiler sunan samimi bir Japon grill-bar. Iberico Katsu’su ve Mutton Tsukune’si özellikle tavsiye! Instagram @birdmanathen s ATHENEE Bu tarihi mekanın hikâyesi 1939’a dek uzanıyor. Öyle ki, zarif ve lüks ortamı yıllar boyunca Odysseas Elytis, Nikos Gatsos, Melina Mercouri, Sophia Loren, Anthony Quinn gibi 20. yüzyılın önemli figürlerini ağırlamış. 75 yıl sonra Spyros ve Chrysanthos Panas kardeşlerin mekanı yeniden açmasıyla tarih yeniden yazılmaya başlandı diyebiliriz. Brunch ya da lunch’ını mutlaka deneyin. Instagram @atheneeathens PHARAOH Sokakları siyasi içerikli duvar resimleriyle donanmış, nadir plak ve vintage gitar satan mağazaları ve canlı müzik barlarıyla bilinen Exarcheia mahallesinde iki yıl önce açılan Pharaoh, kısa sürede popüler olmuş bir restoran ve şarap barı. Aynı zamanda vinil plakların çaldığı hayli enerjik bir mekan! Şef Manolis Papoutsakis’in hazırladığı geleneksel yemeklerden mutlaka dolmadakia ve arpalı kızarmış dana etini deneyin! 400'den fazla doğal şaraptan oluşan listeye de mutlaka göz atın, harika şaraplar var! Instagram @pharaohathens LINOU SOUMPASIS & SIA Psiri’de yer alan bu yeni nesil taverna eski bir mum dükkânında yer alıyor ve mekan kiliselerde bulunan ince balmumu mumlarla aydınlatılıyor. Restoranın leziz mutfağı şef Lukas Mailer liderliğinde. Balık çorbasını mutlaka tatmalısınız! Instagram @lsandsia OKIO Cool ve casual bir ambiyansa sahip Okio’da geleneksel Akdeniz tariflerine cesur Asya dokunuşları yapılıyor. Restoranda balık ve kabuklu deniz ürünleri ön planda. Instagram @okio.restaurant TUDOR HALL Syntagma Meydanı'nın yanındaki King George Hotel'in yedinci katındaki Tudor Hall elbette öncelikle Akropolis manzarasıyla dikkat çekiyor. Eğer romantik bir akşam yemeği istiyorsanız burası tam size göre. Menü de yormuyor. Kısa bir alakart ve bir tadım menüsü etrafında inşa edilen menüde Yunan mutfağına modern bir yaklaşım var. Instagram @tudorhallrestaurant NOLAN Syntagma Meydanı'na birkaç adım mesafedeki bu modern bistronun mutfağında coğrafi kısıtlamalar yok. Kendilerini herhangi bir mutfak kategorisiyle sınırlandırmıyorlar. Yan tarafta bir de pastaneleri var, Sweet Nolan. Restoran yaz aylarında tüm ekibiyle birlikte Mykonos’taki yerlerine taşınıyor. Instagram @nolanrestaurant OIKEIO İki farklı katta, dışarda masaları olan, ev yemeği tarzı yemekler yapan küçük bir restoran. Menüsü taze malzemelerle hazırlanıyor. Sardalya, musakka ve sirkeli ahtapot gibi yemekler var. Instagram @oikeio_restaurant COOKOOVAYA Kendini “yorulmak bilmeyen bir gezgin” olarak tanımlayan Korfu doğumlu şef Periklis Koskinas’ın tamamen açık mutfağa sahip modern restoranında balık özellikle çok lezzetli! Instagram @cookoovaya TANPOPO Nolan ve Proveleggios’u açan şef Sotiris Kontzias’ın 2023’te açtığı ramen restoranı Tanpopo (Japonca'da karahindiba anlamına gelen taraxacum bitkisi), mütevazı bir tasarıma, üç masaya sahip ama yemekler enfes. Önce bir Tanpopo negroni söyleyin, sonra da kızarmış domuz eti ve enokili bir shoyu ramen sipariş edin. Restoranın cumartesi hariç her gün saat 18.30'da kapandığını hatırlatalım. Instagram @tanpopo.athens LINE Eski bir sanat galerisi içinde açılan Line, bu yılki The World’s 50 Best Bars listesine altıncı sıradan girdi. Global üne sahip The Clumsies’in kurucuları Vasilis Kyritsis ve Nikos Bakoulis ile Three Cents Artisanal Beverages’ın kurucu ortağı Dimitris Dafopoulos’un beraber açtığı Line’da malzemeler sadece karıştırılıp kokteyl olarak servis edilmiyor, aynı zamanda çoğu malzeme mekanın içinde yapılıyor. Öyle ki Line, kendi meyve şaraplarını, biralarını ve artizan ekmeklerini dahi üretiyor. Instagram @line.athens HYTRA Şef George Felemegkas tarafından hazırlanan Hytra menüsü, geleneksel Yunan lezzetlerinin modern bir yorumundan oluşuyor. Instagram @hytra_restaurant IODIO Zurbaran, Gatsby gibi restoranlara danışmanlık da veren Michelin yıldızlı şef Georgianna Hiliadaki’nin yeni restoranı. Instagram @iodio_athens HERVE Hervé’nin üç ortağı Herve Pronzato (Restorana adını veren Fransa doğumlu şef), George Efthimopoulos ve Grigoris Kikis’in cesur, yenilikçi, teşvik edici ve ilerici yemek deneyimine buyurun! Menüleri yılın her döneminde en iyi yerel malzemeleri yansıtacak şekilde mevsimsel olarak değişiyor. “Herhangi bir mutfak kategorisine girmiyoruz” diyorlar, “Ancak birçok mutfaktan, yerel sokak yemeklerinden ve pazarlardan, modern bir yaklaşımla sunulan geleneksel eski usul unutulmuş tekniklerden etkileniyoruz”. Merkezden biraz uzakta yer alan bu modern restoran için Fransız, Asya ve İtalyan mutfağından etkilenen füzyon yemekler içeriyor diyebiliriz. Instagram @herverestaurant JERAR Jerár, şehrin turistik merkezinden uzakta, ama iyi yemek söz konusu oldu mu mesafeler önemsizdir değil mi? Jerar’ın şefi Charis Nikolouzos, Yunan köklerini Fransız ve İtalyan mutfak detaylarıyla birleştiren global yemekler yapıyor. Özellikle “Mikrolimano Karidesi”ne dikkat! Instagram @jerar_athens DELTA İki Michelin yıldızlı Delta, Yunanistan Ulusal Kütüphanesi ve Yunan Ulusal Operası'na da ev sahipliği yapan Stavros Niarchos Vakfı Kültür Merkezi'nin (SNFCC) içinde yer alıyor. Binanın beşinci katındaki bu restoranın etkileyici iç tasarımı kadar her ikisi de Avrupa'nın en iyi restoranlarında eğitim almış şeflerine dikkat çekmek isteriz: George Papazacharias ve Thanos Feskos. İki şef de sürdürülebilirliği mutfaklarının merkezine koyuyor. Instagram @delta_restaurant SEYCHELLES 2014’te Metaxourgeio semtinde açılan popüler Yunan restoranı Seychelles’e gitmeden olmaz! Yüksek tavanlı bu davetkâr restoranda şarapta pişmiş ahtapot, ızgara dana dil ve kabak ve domatesli köfte tavsiye! Instagram @seychellesrestaurant TAVERNA TON FILON Seychelles’in başarısından sonra şef Yiannis Mousios 2023 sonlarında Kolonos'ta bu yeni mekanı açtı. Ürünlerini Kimolos, Evia ve Girit'teki çiftliklerden temin eden restoranın menüsünden ıspanaklı ve Rethymno Galomyzithra peynirli Gigantes tavsiye! Instagram @tavernatonfilon GORLOMI Kolonaki’de yer alan bu şık İtalyan restoranın tasarımı Bobotis+Bobotis Architects’e ait. Şef Luca Piscazzi tarafından hazırlanan menü ise ev yapımı makarna, risotto ve haşlanmış balıkla parlıyor. Instagram @gorlomiathens BOTRINI’S Botrini's güzel bir bahçeye sahip eski bir ilkokul binasında yer alıyor. Restoranın ilhamı bizzat şeflerinin, yani Ettore Botrini ve Nikos Billis’in büyüdüğü yerler. Ettore Botrini’nin ilham kaynakları Korfu ve Toskana, Nikos Billis'in ise Pelion Dağı. Botrini’s iki özel tadım menüsüne sahip: Peripatos (Yavaş bir yürüyüş) ve Taksidi (Yolculuk). Bu menülerde deniz suyunda marine edilmiş kılıç balığı ve Yunan tsipouradika kültürünün lezzetlerini kutlayan yemekler gibi yenilikçi kombinasyonlar var. Instagram @botrinisrestaurant.official ASŌTOS Şehrin en yeni restoranlarından biri olan Asōtos, Pangrati bölgesinde, Aminta Caddesi'nde açıldı. Modern bir Yunan mutfağı deneyimi sunan Asōtos, yerel üreticilerden tedarik edilen yüksek kaliteli malzemelere odaklanıyor. Şef Micheal Merzenis’in mottosunu hatırlatalım: Sadelik ve mükemmel malzeme! Instagram @aswtos_

August 4, 2025 | VOL 16 SWIM, DINE, RESTORE, REPEAT Living by the ANTIPAROS flow words Onur Basturk photos Courtesy of The Rooster If you’ve been to Paros in high season, you’ll know the feeling—when the crowds, the chaos, and the nightly cocktail circuit at Medusa start to wear a little thin. That’s when you know it’s time for a breather. And the best escape? Antiparos, of course. Just a stone’s throw away, but with a whole different vibe: quieter, cooler, and beautifully bohemian. Just a short hop away, but with a more refined, bohemian energy. After all, the island holds the memories of backpacking hippies who danced wildly at Disco La Luna and The Doors in the 1970s. FIRST STOP: A LONG LUNCH AT BEACH HOUSE The moment you arrive in Antiparos, the plan’s obvious: head straight to Beach House on Apantima Beach. Set on one of the island’s most sheltered coves, it’s an easygoing, barefoot kind of place. The menu is a celebration—seabreams, groupers, amberjacks, dry-aged beef, wild mushrooms... And one line that sums it all up: “Nose-to-tail, Root-to-stalk… Recipes with apheresis at their core.” NEXT UP: THE ROOSTER AT GOLDEN HOUR After Beach House, make your way to The Rooster. Hidden between open fields and mystical caves, and facing a protected beach, it’s one of the best spots on the island to catch the sunset. The Rooster is a soulful kind of place—tailor-made for today’s traveler. With its House of Healing, where energy-clearing rituals reconnect you with Mother Earth, and a three-bedroom organic farmhouse, it’s a destination with real depth. The vision belongs to Athanasia Comninos, who comes from a prominent Greek shipping family. The story of The Rooster began one summer, when founder Athanasia Comninos arrived on the island with her young daughter and a close friend. She rented a house; that summer, she fell in love with the island—and that’s when the story of The Rooster began. THE SOUNDTRACK: RUSTLING BAMBOO AND GOAT BELLS With just 17 suites in various sizes, each one offering sweeping views of the Aegean and its own private garden, The Rooster is all about space, calm, and seclusion. At the heart of it is the House of Healing, a restorative sanctuary where every session begins with a one-on-one consultation designed to understand your lifestyle and wellness goals. Just 1.5 km away lies The Farmhouse, where many of the hotel’s organic ingredients are grown. It shares the same easy rhythm: the rustle of bamboo, the soft clink of goat bells, and the sleepy chorus of cicadas. FEELING SOCIAL? HEAD TO BARDÓT And if all that serenity has you craving a little buzz, head to Bardót. This effortlessly stylish bar-restaurant was created by hospitality veterans Thanasis Panourgias and Harry Spyrou—of Athens, Mykonos, and New York—together with LA- and London-based hotelier Leon Economidi. Across the street, the same team runs Maison Bardót, a multidisciplinary gallery space. And before the night turns into a dance floor? Start with dinner at Kalokeri, a village gem made for easy, delicious evenings. for more NEW / Print VOL XVI - AEGEAN & MEDITERRANEAN 2025 20,00€ Price Add to Cart

October 9, 2025 | Product the ANACHRON TROLLEY at EDIT NAPOLI 2025 words Alp Tekin photos Sinan Çırak, Portrait Photo Yeşim Özügeldi Studio Lugo reinterprets Anatolian heritage through a modern ritual of design At EDIT Napoli 2025, Istanbul-based Studio Lugo unveils the Anachron Trolley — a sculptural, compact piece that transforms the warmth of Anatolian tradition into a contemporary gesture. Designed by Doruk Kubilay, it continues Lugo’s Anachron story, where memory and modernity coexist through texture, craft, and quiet emotion. First introduced at Alcova Milano, the Trolley embodies a simple yet universal idea: gathering. It recalls long Anatolian evenings — where sharing food, drink, and conversation is less an event, more a way of belonging. Designed for the pace of urban life, it turns small spaces into places of connection. A RITUAL OF TOGETHERNESS Circular forms, lacewood veneer, Gaziantep’s kutnu silk, and hand-brushed horsehair define its tactile language. A hand-sewn curtain, crafted with traditional folding techniques, conceals and reveals — balancing function with intimacy. Every curve and stitch carries the mark of the hand, reflecting Studio Lugo’s dedication to craftsmanship and slow design. Available in silky matte finishes and customizable tones, the Anachron Trolley adapts effortlessly — as a serving companion, a sculptural accent, or a quiet centrepiece for daily rituals. FROM ISTANBUL TO NAPLES Founded by Doruk Kubilay, Studio Lugo creates collectible objects that bridge Anatolian heritage and contemporary living. Rooted in Istanbul’s layered identity, the studio’s work celebrates tactility, emotion, and craftsmanship as timeless connectors.

August 15, 2025 | TRAVEL TR BELOW the MAN in SUITE 8065 words Onur Basturk Fifteen years ago, I took my very first cruise—also as a media guest—and quite literally walked into a film shoot happening on board. Now, years later, I’m back at sea. This time, there’s no director yelling “Cut!”, yet I can’t shake the feeling I’m in the middle of a movie. Maybe it’s the inevitable pull of the most famous ship in pop culture, the Titanic, planting that thought in my head. Or maybe the real magic lies in the fact that hundreds of people can spend days, weeks—even an entire month—on what is essentially a floating luxury mansion, barely stepping ashore except for organised excursions. And what does that mean? New friendships. Sudden romances. And yes… the occasional discreet intrigue. THE SHIP: EXPLORA I. THE SUITE: 43-SQUARE-METRE 8065 This particular journey is aboard Explora I, one of the newest additions to the MSC Group fleet—the third-largest cruise brand in the world. We set sail from Istanbul, and as I type, we’re gliding toward the island of Lesbos. Explora doesn’t look anything like your average passenger ship. For starters, there are only 461 suites, all with ocean views. Fewer people, more space—always a good thing. The ship’s sleek, superyacht-inspired design comes courtesy of British designer and architect Martin Francis, alongside long-time MSC collaborators SMC Design, AD Associates, and De Jorio Luxury and Yacht Projects. But I didn’t fully appreciate what sets Explora apart until I walked into Suite 8065. The space feels indulgent—43 square metres, I later discovered (with some suites reaching 70). There’s a living area, a separate walk-in wardrobe, and a bedroom cleverly divided by a partition. The best surprise? A large private balcony. At night, I’d sit out there, hypnotised by the rhythm of the waves in the open sea, half expecting a scene from Ruth Ware’s bestselling The Woman in Cabin 10 (soon to land on Netflix) to unfold. Luckily, unlike the travel-writer heroine of Ware’s novel, no one was thrown—or decided to throw themselves—off the balcony next door. And no, Ware’s plot has nothing to do with the real-life mystery of Dilek Ertek, the Turkish businesswoman thought to have fallen from a cruise ship near French Polynesia in 2022. That’s a whole other enigma—one that may yet get its own series or documentary. HOW DO YOU SPEND TIME AT SEA? The question I get the most: how do you fill your days on a cruise, especially when there’s nothing but water on the horizon? For me, during the 48-hour stretch sailing straight from Paros to Palermo, boredom never had a chance to make an appearance. Up on the very top deck, there’s an open-air track where I walked and ran (mostly to justify what came next). Then I gave in to the inevitable: eating and drinking my way through the voyage. Explora has six distinct restaurants—Japanese, French, Italian, a steakhouse, and more—plus the all-day Emporium Marketplace. Think buffet, but elevated and waste-conscious. How? Every station has an attendant who serves you—even if all you want is a single slice of cheese. At first, I found this slightly fussy. But then I remembered the mountain of untouched food I’ve seen piled high on buffet plates elsewhere, and the logic made perfect sense. One of my favourite spots was the Sky Lounge at the ship’s aft—the ultimate sunset perch for a glass (or several) of champagne, the horizon ahead, and a fleeting moment to wonder: Where is this ship—and my life—actually heading? OTHER NOTES FROM THE VOYAGE - The crew insists there’s “no plastic on board,” though I did see a passenger haul in a box of bottled water back in Paros. Technically, that shouldn’t have been allowed. - Explora’s RINA Dolphin Certification is a genuine highlight—the ship’s noise-reduction system means it disturbs dolphins far less than most vessels. Did I spot any? Absolutely—right as we were leaving Lesbos. - Your passport is collected when you board; your room key doubles as ID during shore excursions. Which means no passport weighing down your pocket on land. - And if you miss the ship’s departure time? It will leave without you. Rules are rules—and the sea, as they say, waits for no one. For information about Explora cruises https://explorajourneys.com 8065 NUMARALI KABİNDEKİ ADAM 15 yıl önce ilk cruise seyahatimi -yine medya davetlisi olarak- yapmış ve geminin içinde bir film çekimine denk gelmiştim. Şimdi yıllar sonra yeniden bir cruise seyahatindeyim. Bu kez film çeken yok, ama sanki bir filmin içindeymişim gibi hissediyorum! Cruise’ların böyle hissettiriyor oluşu popüler kültürün en bilindik ikonu Titanic yüzünden olabilir mi? Seyahat sırasında sıkça bu soru aklıma düştü. Belki de bu hissin altında yatan en büyük gizem, yüzlerce insanın günler ve haftalarca (bazen bir ay boyunca seyahat eden de olabiliyormuş) lüks bir malikâneyi andıran gemiden -kara turları hariç- hiç ayrılmamasıdır. Bu da ne anlama geliyor? Yeni arkadaşlıklar, aşklar ve hatta küçük entrikalar…. GEMİNİN ADI, EXPLORA I. SÜİTİM 43 METREKARELİK 8065 Bulunduğum cruise, dünyanın üçüncü büyük cruise markası olan MSC Grubu'nun yeni gemilerinden Explora 1. Kalkış limanımız İstanbul’du ve şu anda bu satırları yazarken Midilli Adası’na gelmek üzereyiz. Explora, geleneksel bir yolcu gemisinden görünüş olarak oldukça farklı. Öncelikle tamamı deniz manzaralı toplam 461 süiti var. Bu nedenle diğer yolcu gemilerine insan sayısı daha az, ki bu da bence iyi bir şey! Explora 1’in süper yatı andıran tasarımında İngiliz tasarımcı ve mimar Martin Francis’le çalışılmış. Diğer tasarımcılar ise uzun yıllardır MSC ile çalışan SMC Design, AD Associates ve De Jorio Luxury and Yacht Projects. Ama Explora’nın esas farkını 8065 numaralı süitime girdiğimde anlıyorum: Metrekare oldukça geniş (Sonradan öğreniyorum, meğer benim süit 43 metrekareymiş, 70 metrekarelik olan süitler de varmış). Otuma odası, kıyafetlerimi koyabileceğim gömme dolaplı ayrı bir alan ve seperatörle ayrılan yatak odası süitime dahil. Ama en büyük sürpriz, geniş bir balkonumun olması! Elbette geceleri balkonumdan açık denizdeki dalgaları hipnotize olmuş şekilde seyrederken Ruth Ware’in -yakında Netflix’te de gösterilecek- çok satan romanı “The Woman in 10 Cabin” aklıma geliyor. Neyse ki, romanın baş karakteri olan seyahat yazarının tanık olduğu gibi yan balkonumdan kimse aniden aşağı atlamıyor ya da atılmıyor! Ve hayır, Ware’in romanının 2022’de Fransız Polinezyası açıklarındaki cruise seyahati sırasında balkondan atladığı düşünülen Dilek Ertek’le ilgisi yok. O mesele zaten bir başka muamma. Belki yakında onun da dizisi, filmi ya da belgeseli çekilir… CRUISE’DA ZAMAN NASIL GEÇİYOR? Gelelim en çok merak edilen sorulara… Cruise’da zaman -özellikle de hiç kara görülmeyen günlerde- nasıl geçiyor? Doğrusu, Paros’tan ayrılıp Palermo’ya (Sicilya) doğru sadece denizde ilerlediğimiz 48 saatlik zaman diliminde sıkılmaya hiç vaktim olmadı. Mesela: Explora’nın en tepesinde bir açık hava parkuru var, orada yürüyüp koştum. Daha sonra kendimi yeme-içmeye verdim! Gemide altı farklı restoran var. Japon restoranından Fransız mutfağına, İtalyan restoranından steakhouse’a kadar uzanan bir çeşitlilik söz konusu. Bir de her öğle ve akşam açık Emporium Marketplace var. Burası bildiğimiz açık büfelerin daha konforlu ve israfı önleyen versiyonu. Nasıl mı? Her yiyecek istasyonunun başında bir görevli var. Bir dilim peyniri bile tabağınıza o servis ediyor. İlk başta bu oldukça yorucu gelmişti, ama sonra açık büfelerden tıka basa doldurulan ama asla tam olarak bitirilmeyen yemekleri düşününce bu sisteme hak verdim. Explora’da en çok vakit geçirdiğim yerlerden biri ise Sky Lounge’du. Geminin arka tarafındaki bu bar hem gün batımı izleyip “Bu gemi ve hayatım nereye gidiyor?” diye düşüncelere dalmak hem de bir kadeh (ya da çok kadeh!) şampanya yudumlamak için kesinlikle ideal bir noktaydı. GEMİDEN ÖNEMLİ BAŞKA DETAYLAR - “Gemide plastik kullanılmaz” dediler ama ben Paros’tan bir koli pet şişeyi gemiye sokan yolcu gördüm. Bence almamaları gerekiyordu. - Explora’nın en hoş yanı, RINA Yunus Sertifikası olması. Bu ne anlama geliyor? Su altı gürültüsünü azaltan sistemi sayesinde geminin yunusları daha az rahatsız ediyor olması… Peki yunus gördüm mü? Elbette, tam Midilli’den ayrıldığımız saatlerde… - Pasaportunuzu gemiye girdiğinizde teslim ediyorsunuz. Gemiden ayrılıp kara turuna çıktığınızda oda kartınız aynı zamanda kimliğiniz oluyor! Yani pasaportunuz bu turlar sırasında yanınızda olmuyor. - Peki ya geminin kalkış saatini kaçırırsanız? Tabii ki gemi sizi beklemiyor ve gidiyor! Çünkü: Hem kurallar hem de malum, yol beklemez! Daha fazla bilgi için https://explorajourneys.com

July 2024 | Travel TURKISH BELOW MAGNIFICENT SERENITY on the edge of the CLIFF words Laura Cottrell T he view from Alila Villas Uluwatu, perched atop the limestone cliffs overlooking the ocean on Bali's Buket Peninsula, can be briefly described as follows: A perfect picture! Each of Alila's 65 villas overlooks the Indian Ocean. Designed by Singaporean architects WOHA, the villas have a natural feel with materials such as wood, stone and rattan. The wood is recycled from railroad ties and telephone poles. The bamboo ceilings and rattan in the modern interiors are locally sourced, and the roof of each villa is made from local lava rock. One of the most popular spots at Alila Villas Uluwatu is the Sunset Cabana Bar. At the Sunset Cabana Bar, where you can watch the sunset from the ocean view, it is possible to go to another dimension with the sound of the waves coming from below and a cocktail to sip! One of Alila Villas' standout features is its restaurants. The Mediterranean-inspired Cire, with its focus on fresh vegetables, fruits, legumes, fish and olive oil, and the Warung, serving healthy traditional Balinese dishes, are sanctuaries for foodies. www.alilavillasuluwatujourney.com UÇURUM kenarındaki ŞAHANE DİNGİNLİK B ali’nin Buket Yarımadası’nda, okyanusa doğru uzanan kireçtaşı kayalıklarının üzerindeki uçurumda konumlanan Alila Villas Uluwatu’nun manzarasını kısaca şöyle tanımlamak mümkün: Kusursuz bir resim! Alila’daki 65 villanın her biri Hint Okyanusu manzaralı. Singapurlu mimarlık ofisi WOHA tarafından tasarlanan villalar ahşap, taş ve rattan gibi malzemeler sayesinde doğal dokunuşlara sahip. Ahşap malzemeler demiryolu traversleri ve telefon direklerinden geri dönüştürülerek elde edilmiş. Modern stildeki iç mekanlarda yer alan bambu tavanlar ve rattanlar ise lokal üretim. Her villanın çatısında lokal lav kayaları kullanılmış. Alila Villas Uluwatu’nun en gözde noktalarından biri Sunset Cabana Bar. Günbatımının okyanus manzarasına bakarak görkemli bir şekilde izlenebildiği Sunset Cabana Bar’da, aşağıdan gelen dalgaların sesi ve yudumlanacak kokteyl eşliğinde başka bir boyuta geçmek gayet mümkün! Alila Villas’ın güçlü yanlarından biri de restoranları. Akdeniz'den ilham alan ve taze sebze, meyve, baklagiller, balık ve zeytinyağı odaklı Cire ile sağlıklı geleneksel Bali yemekleri sunan The Warung; yemek meraklıları için kutsal birer mabed niteliğinde. www.alilavillasuluwatujourney.com

October 9, 2025 | DESIGN & INTERIORS ISERN SERRA MEDITERRANEAN STILLNESS words Onur Basturk, photos Salva Lopez The first thing I felt when I came across Isern Serra’s work was: this is exactly YUZU. Why? Because there was no excess, no decoration—everything was pared back, clear, and at times sculptural. There were no loud colors either, just a soft, neutral palette. And most importantly, the atmosphere wasn’t cold; it carried a warm sophistication. It felt human—like something you’d want to touch and feel. That’s precisely why Isern Serra, whose interior design studio is based in Barcelona, is featured in this Aegean & Mediterranean-themed issue. His work is rooted in a distinctly Mediterranean form, one he has carefully cultivated over the years. Now, it’s time to get to know him and his projects up close. How would you describe your studio’s design philosophy in just three words? Serenity, essentiality, emotionality. How do the light, textures, and rhythm of Barcelona influence your design approach? I believe Mediterranean culture has had a profound influence on my work—reflected not only in the use of light, textures, and architectural volumes, but also in its vernacular traditions, artisanal construction methods, the respect for time in the creative process, and the appreciation for imperfection and the human trace. One of the most significant influences can be found in the work of José Antonio Coderch, a prominent Catalan architect active during the 1970s. At a time when the architectural landscape was dominated by rapid, large-scale concrete construction, Coderch made a deliberate shift away from these prevailing norms. He advocated for a more measured, human-centered approach to architecture, grounded in the use of traditional, locally sourced building techniques. His work represents a conscious effort to reclaim the cultural and material values embedded in Mediterranean architectural heritage, positioning tradition not as a constraint but as a meaningful foundation for contemporary design. How do you see Mediterranean identity evolving in contemporary architecture and interior design—and what role do you see your studio playing in that shift? I do not believe it is solely the concept of Mediterranean culture that connects us; rather, it is the concept of essentiality that unites us all. When applied across different cultures, this concept gives rise to creations that most of us recognize and find appealing. While I represent this idea through my own culture, given its proximity, I am confident that it could also resonate in places such as Mexico or Japan. I BELIEVE THAT MY PROJECTS EMPLOY A MINIMAL NUMBER OF ELEMENTS —EACH ELEMENT IS INTENTIONAL—NOTHING IS MISSING, AND NOTHING IS EXCESSIVE Your projects often feature a calm, tactile minimalism. What draws you to this aesthetic, and how does it connect with sustainability and craft? I believe that my projects employ a minimal number of elements—each element is intentional—nothing is missing, and nothing is excessive. The use of local artisans and nearby materials also enhances their sustainability. These spaces, which are not overly embellished and foster a stronger connection with individuals, tend to be more timeless—a characteristic that is intrinsically linked to sustainability. I consider the enduring quality of a project to be a crucial factor that interior designers and architects must always prioritize. ESTUDIO CASA: A STUDIO THAT FEELS LIKE HOME In the design of your own studio, Estudio Casa, what emotions or functions were most important to you? Does this space shape how you create? Indeed, this is undoubtedly the most personal of our projects. In this space, we have applied our expertise, moving beyond the traditional concept of an office—we designed a space that feels more like a home, surrounding ourselves exclusively with pieces that resonate with us. It is a stimulating environment, not only for work but also for moments of pause, cooking, sharing, conversing, and drawing inspiration. Embodying the core values of the studio, the design combines a functional, dynamic, and collaborative framework with an atmosphere akin to a gallery, where unique works—many created by friends—are showcased. Moreover, it is open to the city, to creativity, and to the dissemination of ideas. Acting as both a platform and a meeting point, it hosts dinners, events, presentations, and exhibitions for a diverse community within the realms of art and design. DESIGNING EMOTION: FROM CONCEPT STORES TO RESTAURANTS With projects like Yerse and the Moco Concept Store, there’s a recurring sense of softness and domesticity—even in retail environments. Why is that sense of ‘home’ important in your commercial work? For me, the concept of feeling at home is of utmost importance in all types of projects. The home is not only the space that provides us with the greatest sense of peace and comfort, but it also serves as a sanctuary where we can reconnect with ourselves. It is a space that shapes our well-being and offers a sense of security and belonging, making it crucial to translate this essence into every project we undertake. Moco, a project developed in collaboration with my friend Ezequiel Pini from Six N. Five, was an endeavor in which we aimed to fully manifest a dreamlike concept into a tangible reality. This project was an extraordinary challenge that allowed us to push the boundaries between art and functionality, resulting in a design that is as visually captivating as it is functional. The process of bringing this vision to life was deeply fulfilling, as it embodied our shared commitment to creating spaces that inspire and engage, while remaining rooted in a strong conceptual foundation. Fiskebar in Barcelona stands out for its raw materials and warm restraint. How did the local context guide your design process for this restaurant? Fiskebar is a project that I am particularly fond of, not only for its design but also for its exceptional location. Situated in one of the most privileged spots in Barcelona, it occupies a unique position at the port, offering panoramic views of both the Mediterranean Sea and the city’s skyline. The concept is inspired by Northern European culture—specifically, the traditional Fiskebar, a type of harbor-side seafood restaurant commonly found in Copenhagen. With this project, we aimed to reinterpret that spirit within the context of Barcelona, creating a space that feels authentic and rooted in its local context, while subtly nodding to its Nordic inspiration. Do you focus mainly on office and hospitality projects, or are there other types of spaces you’re eager to explore in the future? We engage in a wide range of projects, from designing a window display for Cartier to creating museums, residential spaces, and exhibition stands for the Milan Design Fair. This diversity not only keeps our work dynamic and exciting but also challenges us to explore new creative possibilities. It ensures that we remain inspired and engaged, as each project presents unique opportunities and requires us to adapt our approach, preventing any sense of monotony or repetition. What or who are some of your ongoing sources of inspiration—whether from architecture, nature, or beyond? José Antonio Coderch, César Manrique, Luis Barragán, but also James Turrell, Anish Kapoor, and ancient traditions. Can you share some of your favorite design spots or spaces in Barcelona—places that spark ideas or reflect the spirit of the city? Vasto Gallery in Poblenou, Studio Ricardo Bofill, Palau de la Música, a library called Terranova, a shop called “Curated by,” a discotheque called La Paloma, the restaurant La Font del Gat, and a cocktail bar called La Focacha—designed by us. for more NEW / Print VOL XVI - AEGEAN & MEDITERRANEAN 2025 20,00€ Price Add to Cart

October 4, 2025 | VOL 16 the VOCMOS SPIRIT: SMALL, PERSONAL, and FULL of SOUL words Laura Cottrell Some people work in hospitality. Others live it. For Frederik Kubierschky and Catharina Lütjen, founders of Vocabolo Moscatelli, it’s the latter. Their story started in the heart of Swiss five-star hospitality, where they met, learned the ropes, and dreamt up a vision for something more personal—an intimate retreat in Umbria, Italy, where hospitality is about genuine care, thoughtful details, and a sense of belonging. We sat down with Frederik and Catharina to talk about what it means to build a place that feels like home, why Vocabolo Moscatelli is more than a boutique hotel, and how they’re redefining modern hospitality—one thoughtful stay at a time. You both come from strong backgrounds in hospitality. How have your experiences shaped the vision behind Vocabolo Moscatelli? Our story began years ago in the world of Swiss five-star hospitality, where our paths first crossed. Frederik brought his deep experience as a Clef d'Or Chef Concierge, and I had focused on guest relations, sales, and marketing. It didn’t take long for us to realize we made a strong team. We were both lucky to have received top-notch training in the industry, which shaped how we think about service, guest care, and teamwork. Over time, we learned that true hospitality isn’t just about luxury—it’s about creating a sense of belonging, crafting unforgettable experiences, and doing it all with passion and integrity. Today, as we lead our own little boutique hotel, Vocabolo Moscatelli, we know exactly the kind of hospitality we want to create—not just for our guests, but also for our team. We believe a happy team is the foundation of great hospitality. In short, the years we spent in some of the most luxurious and demanding settings have shaped how we approach hospitality in 2025. As we shape the future of our boutique hotel, we keep asking ourselves: What does modern hospitality look like? We’re not just following trends; we want to stay ahead of the curve—creating a place that embraces today’s traveler’s desire for authenticity, connection, and meaningful experiences, while also caring deeply for the well-being of both our guests and our team. IT FELT LIKE WE DIDN’T CHOOSE UMBRIA; UMBRIA CHOOSE US! When did the idea of opening your own hotel first come up—and why Umbria? It’s hard to pin down the exact moment, but we both remember a scene like it was yesterday. We were working at a luxury hotel when a guest was checking out. She smiled at us and said, “You two... If you ever open your own hotel, let me know. I’ll be there.” Those simple words left a big impression—and sparked a dream. That dream is now Vocabolo Moscatelli. We were also incredibly lucky to cross paths with an investor who believed in us and our vision. That support gave us the chance to create something truly special. As for Umbria, it was an opportunity—and we fell in love with this unique region of Italy instantly. It felt like we didn’t choose Umbria; Umbria chose us! Vocabolo Moscatelli is a restored 12th-century monastery. What drew you to this place? Its energy—and its timeless beauty! How was the restoration process? Restoring Vocabolo Moscatelli wasn’t just about preserving a building—it was about breathing new life into a place full of history and character, and creating an atmosphere that feels both timeless and fresh. Our approach was shaped by a deep respect for the region’s heritage, combined with a vision for what modern hospitality should feel like in 2025. From the start, we knew we wanted to preserve the elements that make the building so unique—like the stone walls and wooden beams. Of course, bringing modern comforts into such a historic space came with its challenges. It required careful planning and close collaboration with talented artisans and our architect. Jacopo Venerosi Pesciolini from the Florence-based studio Archiloop and his team designed spaces that transform the atmosphere of this ancient monastery into a warm, timeless experience. The use of local craftsmanship added a special layer of character to the interiors. Some of our rooms and suites even have black outdoor bathtubs for two, placed on private terraces. Each room and suite also features its own color concept. UNLIKE BIGGER, MORE ANONYMOUS PROPERTIES, OUR SMALL SCALE ALLOWS US TO CREATE AN INCREDIBLY PERSONAL AND GUEST-FOCUSED EXPERIENCE How does the small scale of your hotel shape the way you welcome and connect with guests? Unlike bigger, more anonymous properties, our small scale allows us to create an incredibly personal and guest-focused experience. We truly pay attention to the needs and preferences of each individual guest. Our team knows guests by name—and they know us, too. We take the time to build genuine relationships with the people who stay with us. Many of our guests return not just for the beauty of the place, but because they feel connected to the team, the other guests, and the unique “VocMos” vibe. That sense of belonging and community is a big part of what makes our hotel special. How does the region’s nature and culture shape the identity of Vocabolo? The natural beauty of the region is an essential part of who we are. Vocabolo is a place where guests can step away from the chaos of daily life and reconnect with nature. The peaceful, rural atmosphere is woven into the overall experience of the hotel. Everything we do, from art to architecture, is inspired by the cultural heritage of the region. We also celebrate local festivals and traditions, weaving them into the guest experience—like our “Passata” event in August, where we make tomato sauce together for three days, or our special ceramic workshops with local artisans like Elena (Endiadi) in our chapel or garden. The slower rhythm of life here is at the heart of the Vocabolo Moscatelli experience. What are some of the standout features of the hotel? - Our Cotto Etrusco tiles. Every room has its own color story, and all the tiles—especially those in the bathrooms—are handmade for us in Umbria, just 20 minutes from Vocabolo Moscatelli. - The Bamboo Dome. - Double outdoor bathtubs on the terraces. - Our hemp-linen textiles! They’re sustainable, breathable, and durable—hemp has a long tradition in Umbria, historically used for rope, fabric, and household items. - The fire pit: Every evening, Frederik lights a fire in the garden, creating a warm, cozy atmosphere. After dinner, we invite both hotel guests and restaurant diners to gather around the fire, sharing a glass of our homemade limoncello. for more NEW / Print VOL XVI - AEGEAN & MEDITERRANEAN 2025 20,00€ Price Add to Cart

Stay + Architect's Diary + Meet the Tastemakers + Partnerships YUZU FILM STAY A POSTVENETIAN DREAM: Inside The Venice Venice Hotel Escape to a Sea-Only Sanctuary on the Turkish Riviera YUZU x Hotel de Louvre YUZU x Ace Hotel Athens YUZU x Villa Lena YUZU x L’AND Vineyards YUZU x Cullinan Belek YUZU x Bayou Villas STAY ARCHITECT’S DIARY ARCHITECT’S DIARY YUZU x Andrea Lupi with Antonio Lupi YUZU x Praxitelis Kondylis with Aimasia Project YUZU x Kemal Serkan Demir YUZU x Erhan Sağır YUZU x Mahmut Kefeli YUZU x Hasan Burak Akyıldız YUZU x Pınar Hacıaifoğlu YUZU x Yeşim Kozanlı YUZU x Melike Altınışık YUZU x Derya Toros YUZU x Cisim Design (Erdem İşler + Emre Özücoşkun) MEET THE TASTEMAKERS YUZU x Gökşen Buğra founder of Gallery Bosfor YUZU x Burak Beşer Momo's Owner MEET THE TASTEMAKERS PARTNERSHIPS SUMMER IN ISTANBUL with VILEBREQUIN VONDOM OPENING BEYMEN ART ROOM with BEYMEN AEGEAN JOY with MOMO BDRM OPEN TABLE with TERRA MADRE MYSTICAL SCOTLAND with BROTHERS ARCHITECTURE & HISTORY & GASTRONOMY with PALOMA FINESSE ART DINNER with Anna Laudel Gallery ART BASEL MIAMI BEACH EVENT with ENNE SHEPARD FAIREY with LG OLED ART COMMUNITY GATHERING with HAMM COMMUNITY DINNER with ISTANBUL MODERN

September 10, 2025 | DESIGN & INTERIORS TUSCAN SPIRIT, GUATEMALAN SOUL words & production Karine Monie photos Topofilia Studio design Elemento In Antigua Guatemala—a UNESCO World Heritage site where cobblestone streets meet centuries-old ruins—an extraordinary home has been reimagined as a retreat that bridges time. The property, dating back to the 17th century, has been transformed into a sanctuary where Spanish Colonial architecture and subtle Moroccan notes meet contemporary elegance. The result is a house that honors history while embracing the rhythms of modern family life. A LIVING LEGACY Set beside the Ruina San Agustin, a 1650s church and convent, the property itself carries a remarkable legacy. Portions of the first-floor walls are believed to date back to the same period. During restoration, the design team uncovered a hidden arch near the pool—once thought to be the entrance to the convent’s stables—revealing yet another layer of narrative. Over the centuries, the house has evolved: the second floor was added in 1994, while carved beams in the living-dining room were repurposed from a 1930s Antiguan hotel, preserving echoes of the city’s past. BLENDING ERAS The vision was to create a house that felt timeless yet current—“the cozy feeling of grandma’s house but with a modern twist,” as Sara Rodriguez of Elemento describes. To achieve this, the designers celebrated original elements like terracotta floors, natural stone walls, and dark wood beams, while introducing contemporary touches through lighting, art, and the interplay of glass with traditional ironwork. Modern amenities—including automated lighting, climate control in bedrooms, and enlarged windows—make the home both functional and luxurious, without compromising its historic fabric. A NATURE-INSPIRED PALETTE Elemento embraced a neutral palette to let the home’s materials speak. Terracotta, olive green, and natural stone anchor the interiors, while Tuscan-inspired shades of green, light blue, and beige define each bedroom, evoking the feel of an Italian countryside retreat. Stucco walls in white and beige provide balance, while dark porcelain floors and a redesigned pool lined with gray tile lend a subtle contemporary contrast. TUSCAN CHARM, GUATEMALAN CRAFT For the owners, the house echoed the spirit of old Tuscan villas—an influence visible in the warm, layered palettes and even the modern kitchen, which draws inspiration from traditional Italian farmhouses. Yet equally central was a celebration of Guatemalan artistry. Custom furniture, lighting, and artworks were commissioned from local artisans, makers, and carpenters. “Both the homeowners and we at Elemento are very proud to be Guatemalan,” says co-founder Daniela de la Riva. This pride resonates in every detail, grounding the Tuscan-inspired vision in the craftsmanship of Guatemala. WEAVING OLD AND NEW Perhaps the most powerful gesture came from the unearthed arch, which became “the heart of the project.” It embodies the spirit of the house itself: a structure that carries the weight of history yet welcomes the energy of the present. By weaving together eras, cultures, and traditions, Elemento has created a home that is both a retreat and a living testament to Antigua’s layered past.

September 22, 2025 | Product KAST EXPANDS ITS CONCRETE UNIVERSE brand KAST photos Courtesy of KAST From its Nottinghamshire base, Kast has spent over two decades perfecting architecturally led concrete design. Acquired by Kohler Co. in 2023, the award-winning brand is globally recognised for its design-forward approach, minimalist DNA, and tactile craftsmanship. At Decorex 2025 (12–15 October), Kast unveils its latest evolution: a collection of handcrafted concrete countertops. Building on the success of its sculptural basins, the new range extends the brand’s universe with surfaces that combine material depth, refined boldness, and clean lines. Available in Kast’s full 28-colour palette, the countertops come in versatile formats — from wall-mounted slabs to double vanity tops, corner solutions, and coordinating shelves — designed for both residential and hospitality settings. “Designers have been asking for options that complement our basins both aesthetically and functionally,” notes Amy Bartlett, Creative Director at Kast. “With countertops, we’re opening up new possibilities for colour play, spatial flow, and personal expression.” Crafted from Kast’s proprietary concrete blend of Derbyshire limestone, fine sands, and high-grade pigments, the pieces adapt effortlessly to a spectrum of interiors — whether industrial or softly layered — offering designers a cohesive, customisable medium that elevates the everyday.