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| Two novelties when it comes to hotels in Brazil - Villa Mandi Jeri and Flor da Lua/Pipa - design, charm and gastronomy in northeastern Brazil. |
 Londra Palace - Venice, Italy Discover Venetian gastronomy The Do Leoni restaurant at Londra Palace is currently available for private events, weddings and celebrations. Its "pop up" version, Bistrot by Do Leoni, is now open: a simple, innovative and complete proposal, based on the search for seasonal, local and fresh raw materials, preserving our values and the quality that characterizes Do Leoni. For almost ten years, Chef Loris has been able to surprise Do Leoni's most demanding customers by offering them unforgettable menus. Originally from Friuli, he is fascinated by the flavors of the lagoon and its traditions. He puts all his talent into reinterpreting these flavors in a creative way, without losing sight of their authenticity. |
 Borgo Pignano - Tuscany, Italy Exquisite cuisine made with fresh, local produce At a time when moments of relaxation are precious, lunch at Borgo Pignano will be filled with a sense of nature and well-being. It all starts with ingredients grown near the region and special care is taken when harvesting vegetables and fruit. In the bakery, the breads are made with yeast, while the pastries and fresh pasta come from an excellent selection of wheat flours produced with grains grown on the estate. The free-range pigs and chickens in Pignano provide eggs and meat for the restaurant, while the bees produce honey and the olive groves and vineyards produce olive oil and wine. |
 Crillon Le Brave - Provence, France Discover the flavors of Provence At Crillon le Brave, Provençal cuisine can be enjoyed in a gourmet version at La Madeleine or bistronomically at La Table du Ventoux, thanks to the talent of Adrien Brunet. For the chef at Crillon le Brave, culinary excellence necessarily begins with exceptional products. Adrien Brunet, the new chef, has the philosophy that "the essence of a recipe is not to transform the product, but to accompany it, to sublimate it in what is most noble about it: its original flavor". |
 Lou Pinet - Saint Tropez, France Enjoy the best meat at Beefbar Created in Monaco in 2005 by Riccardo Giraudi, Beefbar moved to the Hotel Lou Pinet in Saint-Tropez after Hong Kong (Michelin star since 2017), Mexico City, Tulum, Dubai, Mykonos, Budapest and Paris. This antithesis of the steakhouse owes its success to a menu with the best meats in the world, prepared from grilled meats and street food. While American Black Angus Prime, Australian Wagyu WX and Japanese certified Kobe beef remain the stars of the restaurant's menu, other fresh and sunny inspirations enrich it: ceviche, carpaccio, risotto, salad, grilled fish ... Between elegant simplicity, excellence and modernity, the restaurant at the Hotel Lou Pinet offers many dishes to share for a pleasant vacation. |
 Blue Deer, Holy Deer, White Deer San Lorenzo Lodges, Italy Enjoy a private chef in each Lodge If there's one thing Giorgia and Stefano Barbini agree on, it's that a true chef can be recognized by a simple dish of spaghetti with tomato sauce. And perhaps this is the very essence of their vision. Driven and destined for excellence, the Barbini are in constant search of the best products and the best craftsmen for their Lodges. They never tire of this meticulous research, because they are firmly convinced of the uniqueness of Italian style and the skill of small craftsmen. Olive oil, Parmigiano Reggiano, blown glass or handmade fabrics: these are the kinds of riches they want to share with their international clientele. |
