7 € • Holiday issue 2019- 2020 Nueve Noventa 99

www.spend-in.com LA ESENCIA DE LO ESENCIAL SpendInSMaxTable.indd 1 JOAQUÍN SELMAT.965729570 [email protected] DELEGACIÓN B&B ITALIAESPAÑA,PORTUGALY ANDORRA WWW.MAXALTO.IT MAXALTO ESUNAMARCA DEB&BITALIA. COLECCIÓNCOORDINADAPORANTONIO CITTERIO.

24/11/17 11:44

p.c. studio - photo tommaso sartori NOVELTIES AUGMENTED PAPER MONTBLANC

At first glance it looks like just another Montblanc notebook. write on paper, then save all your handwritten notes and sket- So what is the difference? The answer lies in the button on the ches with the digitizer included in the leather case, and transfer right. This is the fundamental detail that activates an entire me- these notes to a mobile device via Bluetooth with the Montblanc chanism to allow written texts on these sheets of paper to be Hub app. There, you can consult, edit and organise them on any transferred to an electronic device. It’s simple. Montblanc Aug- Apple or Android device. The set includes a lined paper note- mented Paper means that the traditional art of handwriting can book and a Montblanc StarWalker pen, both in Italian leather be taken to the digital sphere. It effectively means that you can with flap closure, in a variety of colours, styles and prints.

Text by MELINA ABACHE

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www.spend-in.com SPEND IN• 3 Editorial DREAMS the approaching warmth of the season of to confront any challenge in life or work. Among the togetherness, making wishes and setting wisdom on offer is that of our interviewee John Vergo- resolutions, I would like to share with tti, from his long career as Patek Philippe’s director for you a call, a demand – a cry, even – that Spain, Portugal and Andorra and upholder of the essen- Inis certain not to be included on the agenda of any poli- ce of a watchmaker that has provided a mechanism for tical party: the right to dream. Like many of you, I’ve the dreams of countless collectors. reached a point in life where I no longer believe in ma- As I do every season, I look forward immensely to you gical solutions, nor even for any public body to provide taking a quiet moment to open this issue and embark on me with anything at all. I rely on my work, effort and a voyage to an unknown destination, full of reminders of talents, and those of my team, for that. What I cannot all that the world has to offer if we choose to experience allow, however, is to be robbed of my dreams, my pro- it intensely and without restriction. We have brought foundly non-conformist tendency to look to the future you a mosaic that is the best antidote to pessimism and with the passionate vision of one who believes that the the galloping horsemen of depression. A tonic that I am best is yet to come. As I follow the news, lately I get the sure will encourage you to tread your chosen path with feeling that there is a conspiracy to obliterate any trace more conviction, shunning the miserable, the pessimis- of optimism or spark of hope. The message seems to be tic or the unhealthy adherents of stifling, melancholy clear: “Give up, conform, and concentrate on surviving realism. unnoticed.” Well, I refuse to follow the dream-crushing For the coming year, I wish you defiance, happiness, path of uniformity. genuine emotion and experiences that are worth talking This issue is an ode to those who say no to despondency, about. Whatever the gloom-mongers say, the future will to all those who pursue their dreams without asking per- always belong to those who refuse to admit leaden defeat mission or fearing the clutches of failure. The interviews and who colour every day with our efforts and infinite and reports we have created for you are a hymn to this optimism. The world is ours, I have no doubt about it, spirit, the uncontainable force that resists definition which is why SPEND IN will always be there to tell and drives men and women to achieve the extraordinary, the stories of the legion of heroes who turn their lives to break down the walls of mediocrity without stopping into a refined art, the expression of a way of living that to think. As the Hermès creative director Pierre-Alexis unites all those who feel that magical urge to follow our Dumas asserted with his latest campaign, it all starts dreams. with a dream. And there are as many facets of the ba- Don’t let them steal our dreams! sic idea as there are people, because we all carry that wonderful spark somewhere, where the axis of the heart crosses that of the mind. The form it takes is by the by. It could be a beautiful portrait, a one-of-a-kind watch, a marketing campaign or a disruptive design. Whatever shape a dream may take, its creator has dared to imagine something beyond the conventional, predictable or safe. Crossing the red lines, believing and fighting to realise an idea that was once just a dream, that is the challenge. A cast of characters have breathed life into pages that RICARDO GIMENO reflect a philosophy, offering masterful insights on how Executive Publisher

4 • SPEND IN www.spend-in.com Sabrina Ripke Larisa Koshkina

"The spring of spirit, blooms in “The day the Lord created hope was winter" (Antonio Porchia) probably the same day he created Spring.” (Bern Williams)

Erick Mayorga JohannesPlenio

“A man says a lot of things in “Autumn is the mellower season, summer he doesn't mean in winter.” and what we lose in flowers we more (Patricia Briggs) than gain in fruits.” (Samuel Butler)

Published by: GLOBAL LUXURY COMMUNICATIONS. Pº de la Castellana, 171 - 4º Izda. (28046) Madrid. Tel.: +34 91 598 02 27. Manager: Ignacio López. Executive Publisher: Ricardo Gimeno. Assistant Director: Alicia Gil. Editorial Coordinator: Rafa Montal. Editor in Chief: Isabel Sauras. Editorial: Melina Abache, Beatriz Allueva, Nayive Armas, Blanca Asensio, João Castelo, Zoila Checa, Antonio Álvarez-Cienfuegos, Gabriel Álvarez, Pilar Arribas, Nicolás Balaguer, Leonor Carnicer, Martín del Castillo, Armando Cerra, Julio Cristellys, Adriana Del Val Ruiz, François-Xavier Duplá, Itxaso Elorduy, Ignacio Estarán, Leyre Ferrando, Natalia Garcés, María González, Carole Grove, A. Guillén, Pedro Lamazares, Chio M. Rocafort, Seishi Macdonald, Enrique Marco, Zee Marie, J. Márquez, José Martínez Ferreira, María Molina, Javier Nicolás, Carlos Pereira, Paul Pilcher, Hugo Pinha, Andrés Puch, Ricardo Rodera, Inés Romero, Martina Rossi, Jaime Vidal. Chief Layout and Design: David Gaya. Layout and Design: María Lacasa. Translation supervisada por Rachael West. Photography Luis Javier Adiego, Roberto Arnaiz, Olivia Arnedo, Fernando Bañuelos, Erika Barahona, María Calafat, Jaume Capellá, Montse Castillo, Tomeu Coll, Gonzalo Deval, Igor Diez, Daniel Duart, Aitor Esparza, Frameyou (Pedro Corrêa da Silva, Manuel Antunes, e Filipe Faleiro Cruz), Florencia Galarza, Celeste García, Román García Aguilera, Tony García, Pilar Gómez Salvador, José Luis González, Miguel Herreros, Jorge Hierro, David Jiménez, Celia Lucía López, Rodrigo Medina, Mela, Pedro Melo, Andrea Najera, María Natali, Joaquim Norte de Sousa, Pär Olssen, Ana Osés, Anna Panic, Josué Pérez, Perlines, Mayte Piera, Juan Quesada, Jorge Ramírez, Cristina Sarmentero, Alfonso Suárez, Javier Tomás, Adrián Vázquez, Gabriel Vázquez, Sandra Vázquez, Chelo Vélez, Jaime Verd.

GLOBAL LUXURY COMMUNICATIONS S.L. does not necessarily share the views expressed in the content of the articles, nor the opinions of their collaborators. It is strictly forbidden to reproduce any content, either totally or partially, without prior authorization from the publishers. D.L.M.-38.073-2003 // ISSN 1696-8158.

www.spend-in.com www.spend-in.com SPEND IN• 5 HOLIDAY ISSUE

034.... FAR BEYOND SPICES. . Arte & Cultura

040.... TIME IS DIFFERENT. Entrevista

044.... IGNACIO GOITIA. Entrevista

048.... EL CAMINO DE LOS ALTOS. Know-how

Pag. 112. Bruno Oteiza 050.... TIERRA Y CIELO. Gourmet

Pag. 80. The magic mirror 052.... BOXCALF STYLE. Shooting

058.... SUCEDE. Gourmet

060.... LES GRANDS BUFFETS. Gourmet

062.... HOTEL SACHER. Fun

064.... SILVIO NICKOL. Gourmet

066.... WALK IN VIENA. Fun

Pag. 34. Far 070.... ALFONSO XIII. Fun beyond spices Pag. 40. time is different 072.... THE FLORES Y FLOREROS. Novelties Pag. 92. The endless possibilities of an Ojalá. 074.... WOOLRICH. Know-how

076.... DAVID JIMÉNEZ. Entrevista

080.... THE MAGIC MIRROR. Arte y cultura Pag. 108. Dreams 086.... ANDY SOUCEK. Entrevista

086.... ECCENTRIC. Decodesign Pag. 52. Boxcalf Style 090....LUMINAIRE. Advice

092.... THE ENDLESS POSSIBILITIES OF AN OJALA. Architecture

096.... HERDADE DA MALHADINHA NOVA. Decodesign

100.... IN LOVE WITH DESIGN. Decodesign

102.... VILA FOZ HOTEL & SPA. Architecture ON THE FRONT PAGE‘ `This hall of columns´´ , one of the most representative 106.... PERPETUAL PLANET. Essence Works os the collection of Bilbao artista Ignacio Goitia, is the cover of our Winter edition. Goitia reflects, in a very personal style, issues such as 108.... DREAMS. inmigration and globalization. 114... EVENTS

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www.spend-in.com SPEND IN• 7 INTERVIEW

Text by ADRIANA DEL VAL Carlos Cuervo Photography ALFONSO SUÁREZ Carlos Cuervo produces one of the most exclusive Cabrales cheeses we can find. It is only available in certain restaurants and at very select events where it is presented in pairing with other spectacular flavours.

Meticulously ensuring it sur- passes the parameters set by the Regulatory Council In a place between mountains, one of the best cheeses in the world is born: Cabrales Carlos Cuervo. Among the green of the Cabrales Designation of Origin, Carlos Cuervo's mountains, steep lanes and rivers that meander at whim, is a tremendously special and characteristic area not only for its landsca- cheese surprises us with its pes and its people, but also for a delicacy that won’t suit just any palate. It is only for those who know how to identify the finest sublime, refined taste, that of this earthly world. This is Cabrales Cheese, recognisable for its intense and penetrating taste and smell, but at the same time seeks perpetual excellence in every piece. with a fine balance that can only be achieved by an expert cheese maturer and tuner. One of these is Carlos Cuervo, who has been linked to the world of Cabrales cheese and its valley for more than 30 years. At his cheese facilities, where part of his family works, he produces a premium cheese that is in a class of its own and can only be tasted in the most exquisite restaurants in Spain - and not in large quantities. It is a cheese that was born to be artisan and pampered in every stage of production in accordance with the regulatory council of the Protected Designation of Origin of Cabrales. After processing the cheeses, which can be produced with two or three varieties of milk (sheep, cow and goat or goat and cow), they are taken to the cave where after about four or five months of maturation, they end up being finely tuned by Carlos. Simply by the way he talks about this part of the process, you can perceive just how important it is to know how to understand if the cheese is how it should be or needs an extra expert ‘touch’ to it. You can feels in his way of describing the product that he respects and admires it in equal parts. “Its traditional production method, the quality of the milk from the Picos de Europa, the maturation in the caves, all following the necessary steps, that make this cheese so very special.”But this master cheese connoisseur is not only dedicated to conjuring up one of the most unique cheeses in the world, because on special occasions, we can also find him working his magic at different events, dazzling his audiences with his expert Pairing and Cheese Cuts. Here, he presents his cheese with contrasting ingredients such as jams and other products that bring out all the cheese’s properties and produce an explosion of taste on diners’ palates.

8 • SPEND IN www.spend-in.com NOVELTIES #MolteniGroup

SOFA GREGOR— VINCENT VAN DUYSEN MESITAS HUBERT— VINCENT VAN DUYSEN MESITA ATTICO— NICOLA GALLIZIA MESITA PANNA COTTA— RON GILAD ALFOMBRA STRIPE— VINCENT VAN DUYSEN

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Spend in E_s GRE_019 MD.indd 1 15/11/19 18:13 GOURMET OSTRANOR

Text by JUAN MONEO Ostranor is a Japanese oyster farm set up over twenty years ago with a firm commitment to traditional methods of cultivating the shellfish. The natural conditions of the inlet where they grow and the long experience of this family business make these oysters a true delicacy.

ince the 19th century, the experience that delivers the essence of These oysters estuary of San Vicente de la the sea to the palate. This is the re- have an unri- S Barquera has led the world in sult of the care and skill of the fami- oyster farming thanks to the superb ly-run business as well as the natural valled texture conditions provided by its surroun- methods by which this jewel of the and a distinctive ding marshlands. Belonging to the Cantabrian – full of protein, vitamins taste with a rich Oyambre Natural Park, the area is and minerals – is cultivated over the interplay of fla- an exceptionally rich natural and years it takes to acquire optimal qua- vour notes environment. lity and size. Pollution-free and protected from the fierce pummelling of the Cantabrian Sea, fresh- and sea water coexist to provide the perfect conditions for the delicious, top-quality product that is Ostranor. Luis Miguel Serrano, a de- votee of the culinary arts as much as the sea, started the company in 1994 to grow the Japanese Crassostrea gi- gas oyster, also known as the Pacific or Miyagi oyster. This variety has an unrivalled texture and a rich interplay of flavour notes - to taste it is a transcendent gourmet

10• SPEND IN www.spend-in.com NOVELTIES

MINI SHOP Madrid · FULHAM Madrid · ALFARO Madrid · PANOCHA Madrid · SPEZIAL Madrid · BOTO&CO Barcelona / Vielha / Baqueira NOTENOM Barcelona · MARIONA Barcelona · TOMATES FRITOS Barcelona · M69 Barcelona · NINO ALVAREZ Barcelona · ATIPICO Málaga LA PUENTE Sevilla · DROP Almería · D'ESPIRAL Girona · CHARME Vigo · SANJO CONCEPT A Coruña · GARYSOM Lugo · POLLYANNA Andorra www.spend-in.com SPEND IN• 11 GOURMET

LA MALLORQUINA

Text by LEYRE FERRANDO

Their creations have long captivated writers, artists and other celebrities and 125 years later, they continue to do so. La Ma- llorquina arrived to make life a little sweeter in Madrid and now it forms an integral part of the capital city’s history.

Before dawn, when the city of Madrid is still selection available today with more than 200 waking up, the ovens at La Mallorquina are different products. In is a true display of ba- already getting warm and their pastry chefs king excellence, their offer is adapted to each begin their magic. This same routine has been season and their customers’ proposals, but maintained since 1894 when they opened the the longstanding favourites are always there. doors of their first store on Calle Jacometre- Cream and chocolate Neapolitans, tea cakes, zo which was eventually moved to the Puerta cream bombs ...These flavours are a classic at del Sol. There, elegant waiters dressed in tails number 8 of the famous Puerta del Sol, where would attend customers such as Pío Baroja their first bakery is still open. This year marks or Juan Ramón Jiménez. No one could re- their 125th anniversary, which they chose to sist sampling their creations.Their windows celebrate by opening two new bakeries. One and displays captured the eyes of curious on- on Calle Hermosilla and the other in El Ras- lookers who discovered sweet delicacies such tro, which only opens on Sundays. The offer as ensaimadas or the typical Epiphany Roscón varies slightly from one to the other but the de Reyes -until then unknown in the capital, philosophy that has taken them so far is always which have slowly increased to form the wide the same: to remain faithful to tradition.

12• SPEND IN www.spend-in.com NOVELTIES ph. Alessandro Di Giugno

nero piccoli gesti, grandi storie sovrastampa

bianco ridotto

maniglie italiane da 100 anni

pantone 5483 Milano Antonio Citterio 2019 - www.olivari.it - [email protected] - T 960611062 www.spend-in.com SPEND IN• 13

004_Olivari SPEND 221x281_2019.indd 2 13/05/19 09:45

62 9 20 27 INTERVIEW FOODVAC Text by ARMANDO CERRA “We cook slowly so you can serve quickly.” This is the company motto at FOODVAC, where convenience food is elevated to haute cuisine status thanks to the unhurried sous-vide method

From confit hake to white In 2007, Miguel Arenas, David Espartero and Alejandro Villanueva were working as chefs for a hotel that was a popu- chocolate brownie via a timbale of beef cheek or a lar venue for banquets and various events. In this sector of the hospitality trade, kitchens rely on the use of vacuum-cooked, potato, ham and black tru- or sous-vide dishes to ensure that diners receive good quality meals on time. As professionals, however, the three believed ffle gratin. All this and more that the quality of those packages could be improved upon. Thus, the idea for the startup FOODVAC was born and their can be found within the FOODVAC culinary universe culinary adventure began. As the founders explain, the initial challenge was to find the right formula for their products, a task in which enthusiasm compensated for their limited investment funds. In the end, they achieved their goal. The resulting method involves vacuum-packing ingredients for cooking in a warm water bath at a low temperature. A slow process that, depending on the product, can take up to 36 hours when cooking at 75 degrees. Beyond the technical specifications, the most interesting part of the process is the final product, which takes on a notable juiciness, texture and flavour, especially when used by top chefs. Initially aimed at catering professionals, FOODVAC started out by offering meat and fish dishes before expanding the range to include desserts and side dishes. All of these are designed to provide the restaurant or hotel cook with the most neutral and useful product of the highest quality, allowing them to add their own personal touch after just a few minutes of “regeneration.” The aim is to eliminate the slowest, most labour-intensive work to provide the chef with the best materials with which to express their creativity and know-how. Armed with the experience and well-earned prestige of its trade operation, FOODVAC has also recently launched its retail offering. Its sous-vide dishes are now available in gourmet shops and selected supermarkets, giving everyone the opportunity to enjoy top-quality haute cuisine dining using the finest ingredients.

14• SPEND IN www.spend-in.com NOVELTIES loaangreen Instagram

Discover the world of LOVAT&GREEN at www.lovatandgreen.com www.spend-in.com SPEND IN• 15 GOURMET CINCO JOTAS BY

Text by CHIO M. ROCAFORT

Cinco Jotas, the renowned Jabugo ham brand, is laun- ching the second edition of Cinco Jotas By, a culinary experience borne out of a desire to bring creations by acclaimed chefs to gas- tro-enthusiasts.

Xanty Elias y José Pizarro

anty Elías, holder of a Michelin star, and from Extremadura, José Pizarra has spent the past José Pizarro, chef and one of the ‘100 20 years living in London and is considered to Xmost influential Spaniards in the world’, be the ambassador of Spanish gastronomy in the are the key figures behind the second edition of UK. He is also famous for featuring on the list of Cinco Jotas By. Both are keen proponents of Spa- the ‘100 most influential Spaniards in the world.’ nish cuisine and epitomise the essence of Cinco For this occasion, Pizarro has created a Solomillo Jotas. With their culinary creations, the two men de cerdo ibérico Cinco Jotas con peras y avella- showcase the essence of Cinco Jotas; the jewel in the nas (Sirloin of Cinco Jotas Iberian ham with pear crown of Spanish heritage which is only found in and hazelnut), plus a new dish, Ajillo con puerros the world’s most demanding markets.Xanty Elías acompañado con uvas a la brasa y Jamón de Be- and José Pizarro have contributed two of the most llota 100% Ibérico (Leeks in a garlic sauce with classic dishes from their culinary repertoires. Both grilled grapes and 100% Iberian bellota ham). dishes are tributes to products of the highest quality, Both chefs’ dishes will be available on the menus and will be available for the first time outside of their of the restaurants Cinco Jotas Madrid (Jorge Juan) restaurants.Huelva-born Xanty Elías has chosen one and Cinco Jotas Sevilla (Arfe). of the most popular dishes among his followers, Tartar de Jamón Ibérico Cinco Jotas y mostaza he- lada (Tartar of Cinco Jotas Iberian Ham with frozen Cinco Jotas By mustard), which will now be available in restaurants was created in ce- of the brand throughout Spain. A surprise new dish, lebration of Spain’s made specifically for this occasion, is his Aguacate a la brasa, tomates confitados y virutas de caña de most exquisite de- lomo Cinco Jotas (Grilled avocado, confit tomatoes licacy: 100% Ibe- and shavings of Cinco Jotas pork loin). Originally rian bellota ham

16• SPEND IN www.spend-in.com NOVELTIES [email protected] - Mov: +34 665 957183

www.spend-in.com SPEND IN• 17 COCKTAIL INSPIRATION

SALMON GURU From the moment Salmon Guru opened back in 2016 an entire mission was sealed behind its doors, driven by the desire to pro- Madrid pel the business forward to lead the ranks as Calle de Echegaray, 21 a culinary benchmark. Three years later, and www.salmonguru.es the mission has been well and truly accom- The district of Barrio de las Letras, plished, one signal being the customers and Madrid’s literary and artistic soul is home tourists who flock here every night. But the to Salmon Guru, one of ‘The 50 Best Bars true proof lies in it landing a place on that in the World’, and the only one in the city holy grail - first in 2018 when it was the first awarded this highly distinguished ranking. bar in Madrid to earn a place on the list of 'The 50 Best Bars in the World', and again

Text by NAYIVE ARMAS this year, this time climbing 28 places from 47th to 19th place in the ranking, winning them the prize for the greatest climber of 2019. Behind Salmon Guru is the master Ar- Diego Cabrera gentinian barman Diego Cabrera, one of the best and most important in Spain. So what’s their secret? Beyond sheer determination, are than 15 thousand bars in the city. But this hours of experimentation and creation of uni- isn’t all. Its unique environment makes it a que cocktails. The indecisive or curious can peculiar place in itself as it is divided into simply be advised by the experts at Salmon three distinct areas: the tropical range from Guru who will prescribe the right cocktail for the 50s, the comic room and the Shanghai each occasion. The selection is almost infinite, brothel. The colourful and awe-inspiring from their very own concoctions to limited drinks all impeccably presented, such as editions, and a special menu created to suit the Guaracha #2, the Little Hell Boy or the each guest. Here techniques are cutting edge Monster Joy, enjoyed with a food menu to and the use of unusual ingredients in the field share, will awaken your senses and without a of mixology stand them out among the more doubt, will stimulate the conversation.

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www.man1924.com Photography: Ángel Robles

BILBAO Ercilla, 21, 48009

MADRID Claudio Coello, 23, 28001

PORTUGAL Rio Do Prado · R. das Poças (Lagoa de Óbidos) 2510-191 Óbidos

www.spend-in.com SPEND IN• 19 GOURMET AMBAR TERRAE

Text by NICOLÁS BALAGUER

AMBAR TERRAE is the eleventh new launch by Ambiciosas Ambar, the most independent range of beers from Ambar. Small batches are made with a passion for upholding the brand’s more than 199 years of know-how combined with a constant search for innovation - a bold approach to brewing that has so far received 16 international awards at various brewing events since 2016.

MBAR TERRAE is made from hops grown on age-old fields with a supporting cast of A four cereals – barley, oats, wheat and rye – that provide its incredible silkiness. Grown on land that previously nourished an ancient vineyard before being used for hops, the beer takes on the unique personality of this earth, worked by the roots of crops and the growers who have tended them and a climate that leaves its mark on the DNA of this beer. “You could say that agriculture depletes the land, but it can also change it for the better when it’s used sensibly,” explains Antonio Fumanal, master brewer at Ambar. It’s precisely this good sense that best characterises the Ambar Terrae production process, where a res- pect for raw ingredients demands the use of dry hop flowers, milled at a low temperature to preserve all the flavour notes acquired from the Olite fields. The result is a silky mouthfeel and, on the nose, a lively, complex, earthy flavour profile able to transport us back to the origins of the beer. The experts recommend serving Ambar Terrae in a glass at between 6ºC and 10ºC and it is the ideal accompaniment for sautéed mushrooms, asparagus with foie gras, hare à la royale, fresh pulses, arti- chokes with and without clams, baked horse-mac- kerel, lamb stew or wild boar hotpot. It also goes a dream with a cured beef rib or marinated pigeon.

20• SPEND IN www.spend-in.com NOVELTIES CHEANEY.CO.UK [email protected] - Mov: +34 665 957183

www.spend-in.com SPEND IN• 21 GOURMET

PACO MERALGO Barcelona C/ Muntaner, 171 www.restaurantpacomeralgo.com

Serving simple yet top-quality dishes for almost two decades, Alta Taberna Paco Meralgo is an irreplaceable fixture on the Barcelona tapas and aperitif scene

Text by: ALEX ROYO

At Alta Taberna Paco Meralgo in Barcelo- na’s Eixample district, the classic aperitif is done a little differently. Located since 2002 on the site previously occupied by L’Olivé restaurant, this bar has created a Tapas are stars of convivial, informal atmosphere in which one of the set menus to enjoy tapas and larger raciones. of la Taberna de With a deceptively simple menu, the Paco Meralgo experience is on a par with that Paco Meralgo of the Catalan capital’s most highly-re- garded restaurants. Here, diners can graze on their choice of speciali- ty dishes or tuck into an à la carte tapas menu of around 34 Euros. Sitting down at one of its tables means being almost instantly surprised by the originality and quality of the tapas, half raciones or montaditos [bread topped with tasty morsels], all freshly made and served to order. The menu features salads and pulses such as red Tolosa beans and plates of seafood from grilled Palamós prawns to baked scallops and fresh langoustine. Meat and charcuterie dishes include Milanese-style kid ribs, fillet steak with black pepper and longaniza sausage from Vic. Baby squid in garlic and razor clams from Finisterre are among the other highlights served at the bar, which also offers four set menus for groups of 10 to 16 priced from 44.50 to 61.50 Euros.

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Sensation Apartments SAGRADA FAMILIA

Texto by ROCÍO MARTÍNEZ

Opposite the Sagrada Familia are best located apartments in Barcelona. Sensation Apartments offer guests spectacular views of Gaudí’s masterpiece from their living room, terrace or bed.

mid the buzz of Barcelona and opposite the city’s most instantly With pictu- A recognisable building – the basili- re-postcard views ca of the Sagrada Familia – we find Sensa- of the Sagrada tion Apartments. With unrivalled views and Familia, Sensa- a unique location, the apartments are the tion Apartments perfect place to immerse oneself in the Ca- more than live up talan capital and enjoy Gaudí’s architectural marvel in luxurious style. to their name Consisting of 32 clean, modern apartments, the Sensations building has been recently refurbished for a lucky few to enjoy. The friendly, attentive service makes guests feel all the usual appliances, there is no need for right at home and there’s a Finnish sauna, a restaurant at Sensation Apartments, and full gym and chill-out areas that overlook with rental by the day, visitors can make this the Sagrada Familia, as do the sun terrace their base for long Barcelona breaks or flying and pool. The one-bedroom apartments are visits alike. perfect for couples while the two-, three- and These apartments create a sensation and a even four-bedroom options – all with views spectacle. Waking up with the Sagrada Fa- of the Sagrada Familia – are ideal for fami- milia at the foot of one’s bed or raising a lies or groups of friends seeking maximum moonlight glass of champagne against the enjoyment on their weekend away. Because backdrop of the basilica is one of the super- every flat has a fully-equipped kitchen with lative experiences Barcelona has to offer.

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WELLIES The Wellies restaurant is coming to the ronment where art or music also play a heart of Madrid and it brings with it all key role. The finishing touch to his dé- the hallmarks it has become renowned cor includes a collection of work by the Madrid for: a warm and friendly service and at- French artist Eva Jospin, famous for her Plaza de la Independencia, 6 tention to every detail in a classy interior cardboard sculptures evoking dreamlike www.wellies.es to impress customers, and dishes made forests. Mallorca’s Wellies Puerto Portals res- from the freshest and most natural lo- Wellies has already accumulated a mul- taurant is now coming to Madrid. It cally sourced ingredients in the region. titude of followers in Mallorca and from will be opening its doors on the Plaza Here gastronomic creation is limitless, around the world. Now it's Madrid's de la Independencia, overlooking the from tasty handmade sauces and the turn. Since opening in Mallorca in Puerta de Alcalá, to conquer diners’ sumptuous desserts, to its famous We- 1986, the restaurant has enjoyed a star palates in the capital with its gourmet Mediterranean cuisine. llies Burger, elaborate cocktails and an position on the Mallorcan gastronomic unbeatable selection of wines. This all scene while standing out from the first makes Wellies an ideal place to go and day for its incredible and privileged lo- Text by IGNACIO ESTARÁN soak up the warm and relaxed atmosphe- cation with unparalleled views of the re. The interior has been designed and harbour. In 2016, Wellies was relaun- decorated by the prestigious Parisian in- ched under the Cappuccino Group with terior designer Jacques Grange who set a new image, and a culinary offering that out to delight all five senses in an envi- is the delight of foodies everywhere.

This restau- rant immerses diners in an ambiance that simply exudes culture and gastronomic know-how

24• SPEND IN www.spend-in.com El mejor aceite el mejor diseño

Un placer para los sentidos

Premios AOVE Mezquita de Córdoba (VI Concurso Ibérico a la Calidad de los aceites de oliva virgen extra)

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ANUNCIO_221x281.indd 1 20/6/19 19:51 GOURMET

MARISCOS MariscosAnamar.com are here to help you to Today it is possible to choose the best products, fished straight from the have the freshest pro- ANAMAR.com sea to your table. duct fished straight from Standing on the port of Pedreña is a striking, www.mariscosanamar.com cosy, white building. This is the Asador Itxaski sea delivered to your Grill, for many years now a benchmark of Basque kitchen. Cantabrian Having the best product from the Can- cuisine. The basement is home to MariscosAna- company Mariscos Ana- tabrian Sea delivered to your kitchen in mar.com, a company focused on the premium less than 24 hours is now possible, and it mar.com deliver it fresh doesn’t matter whether you are in Pedreña fish market since 1960 which also owns two -fi or cooked wherever you or anywhere else on the Peninsula: The shmongers at the Esperanza market selling their are. A true luxury! owners of Asador Itxaski bring us the fres- ‘treasures from the sea’ at ‘Tesoros del Mar’ and hest freshly fished produce and the best ‘Tesoros de Isabel’.Those who know this family service at MariscosAnamar.com and their great vision for business know that the

Text by LOLA RUIZ product they are buying is of the highest quality. Photography by ROMÁN GARCÍA AGUILERA Over the years they have made a name for them- selves becoming distinguished by their way of working directly focused on satisfying their cus- tomers.In an aim to reach a wider audience with their product every day, some time ago now they launched their online store. This offers customers the possibility of having their exquisite products delivered in less than 48 hours straight to the kitchen. It is ideal for lovers of good seafood, knowing that only the best product selected by experts will arrive at a click.

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Finca El Cónsul is just six kilometres out FINCA from the centre of the capital of La Rioja. EL CÓNSUL Yet the sheer tranquillity of this rural ma- nor house feels a whole world apart from Varea (La Rioja) Logroño’s vibrant Portales Street in the heart of the city around the Co-Cathe- Camino del Cónsul, 2 dral of Santa María la Redonda. www.fincaelconsul.com The Finca El Cónsul looks exactly as is used Surrounded by typical Riojan vine- to; an old stone farmhouse built among the yards, the Ebro River and a stone’s fertile farmland between two rivers, the throw from the regional capital, Ebro and one of its branches, the Iregua. Finca El Cónsul is a rustic retreat for a family getaway and also offers Today the surrounding countryside re- an ideal setup for the celebration of mains identical, and views from the house social and business events windows overlook the beautiful farm envi- ronment, particularly the vineyards, which always make a trip to La Rioja all the more Text by ARMANDO CERRA authentic. But the old farmhouse has been wonder- fully restored to the immaculate house it is today, set in landscaped gardens. Both floors have been completely renovated to transform it into a five bedroom retreat, with several living rooms and a kitchen, all installed with the latest modern comforts. It retains every ounce of its cosy charm with exquisite rustic décor and period furniture.

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A must-visit for guests is the neighbouring winery-château de Marqués de Vargas, whose wines are made with the most famous grape varieties of La Rioja. And of course tasting is included in the visit.

Riding through the lanes surrounded by grapevines on the bikes available at the house is one of the best memories to take back from Finca El Cónsul

The house has the capacity for total of renowned wineries. Some interesting best reasons to choose Finca El Cónsul ten people, plus one more if necessary. local sightseeing around the Rioja area is precisely its setting in nine hectares of Guests can simply luxuriate in all that is also up for grabs with places such as pure tranquillity all the way down to the it offers as there really is no need to go Haro, Briones, the Cameros mountain banks of the Ebro River. It is an ideal anywhere, but it does act as an excellent range and the monuments of San Millán retreat to spend a few days with family base from which to visit not only nei- de la Cogolla, where the Spanish lan- or a group of friends in the countryside ghbouring Logroño but also the area’s guage was born.But perhaps one of the where children can run free, a place to dine al fresco during the mild summer months and enjoy long afternoons with delicious barbecues flavoured by the lo- cal firewood, while taking a few dips in the property’s relaxing swimming pool. Precisely one of the advantages of Finca El Cónsul over other rural houses is its extensive grounds which can be rented for celebrations and events for a capa- city of up to 150 guests. This makes it ideal for family ceremonies but also for a range of business events such as product presentations or team building activi- ties. The house will provide all the re- quired garden furniture and marquees and offer advice on the best catering options, because the owners have one single objective: to ensure the experien- ce is memorable.

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Francisco del Piñal Text by ADRIANA DEL VAL Photography by MARTA GORO Cirujano

The story of Francisco del Piñal is one of art becoming science, precision, and a desire to point the way for the world of medicine.

ture drove me towards medicine.” “The twists and turns of life will ara aquellos que no conocen su andadura en el mundo choose the direction for you. de la medicina, ¿Qué le llevó a ser médico? Later in your career, what led you towards hand, wrist and mi- P For those who are not yet aware of your career in medicine, how crosurgery? did you end up becoming a doctor? “I ended up in this type of surgery by accident. I don’t think that we are “What led me to become a doctor is the fact that I couldn’t be an archi- pre-destined to particular things, it’s all random. Being in the right place tect, because God didn’t give me any drawing skills. These were required, at the right time with the ability to see opportunities. And when you find and I’m hopeless… As there were doctors in my family and my brother, what you like, doing it well. You gladly make the sacrifice and the effort.” who is two years older than me, was already studying it, I decided: why If you didn’t work in microsurgery, is there another field that you not? Civil engineering was another possibility. I could have done all would have liked to have specialised in? kinds of things, but not being able to study my passion of architec- “I would always choose microsurgery. When I finished my specialist tra-

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ining, I went to Australia, which I knew I wanted to do. I was there for a I have been able to demonstrate this in front of more than 3,000 people year, working with a doctor and an excellent team. I had wanted to focus at the EU recently. I have raised the question in their minds, so that next on heads, but I when I started working with hands I discovered that I time they see someone with that condition, they will think for a moment could also apply what I knew there, too.” before diagnosing them” When it comes to microsurgery, how much is down to experience and How do you feel when your operations change the lives or quality of life how much is innate? of your patients? “A lot of it is technique. I connect veins “When everything goes well, one feels huge that are just a millimetre in diameter, pu- “We are all obsessed satisfaction. Seeing a person being able to re- tting in up to nine stitches. It sounds like turn to work when they had been struggling science fiction, but this is something I can with statistics and I for a long time… You feel exactly that, satisfac- do easily now through practice.” think that we have for- tion. And if, for whatever reason, an operation You seem like a restless professional gotten how to observe. isn’t the solution for a patient, you need to stop who never stops learning, like any We need to spend more and put everything into ensuring that the next good specialist, of course. What’s time looking at our pa- one is right.” your next challenge? tients in order to see the Who is Dr. Piñal outside of work? What are “My current challenge, which I am al- your tastes and interests? What enthuses you, ready immersed in, is to disprove the patterns in them outside your profession? existence of Sudeck’s atrophy (reflex sym- “I love what I do. I don’t see it as work, but as a pathetic dystrophy syndrome). I firmly pastime. I’m sure that golfers don’t think about believe that it is an invention of doctors based on technology that was playing tennis, for example. I would like to have more free time, but even around 150 years ago. Nowadays, lots of patients who could be treated when I’m not working, my head is always in surgery. It’s complicated for and cured are put into that box. My challenge is to end that practice and me anyway. I would love to go tuna fishing, but I would need a whole day help all of those patients to have a better life. In fact, thanks to my career, off, and in my situation that would be very complicated.”

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The Metropolitan Museum of New York celebrates 150 To mark the 500th anniversary years and to mark this ce- since the death of Leonardo da 2 lebration has organised the Vinci, the Louvre museum in exhibition ‘In Pursuit of Fashion’. The Paris has organised the most exhibit is a compilation of the trea- spectacular exhibition ever sures of the haute couture collector 1shown on the Italian genius. It has taken and American fashion historian Sandy 10 years to prepare it and will include pie- Schreier and will be on display until 17 ces such as the Mona Lisa and the Virgin Maywww.metmuseum.org of the Rocks. It can be visited until 24 Fe- bruary.. www.louvre.fr

LEONOR CARNICER By 3 For the first time in Spain, Madrid’s Thyssen Mu- seum will be hosting an exhibition dedicated exclu- The Berlin International Film Festival sively to Rembrandt’s talent as a portrait painter, a - The Cristina Masaveu Peterson Foun- ‘Berlinale’ will be held this year from 20 genre he perfected to absolute mastery. Together dation recently opened in Madrid will be February to 1 March. To mark its 70th with about twenty of his portraits, a total of 80 pain- exhibiting its collection throughout 2020 4 anniversary the event paid tribute to the tings and 16 prints will be on display from 18 Fe- 5of 117 works by 19th-century Spanish American producer, director and screenwriter King bruary to 24 May. www.museothyssen.org painters such as Goya, Fortuny, Catalá and Soro- Vidor, with a retrospective that honours the work lla. This Asturian philanthropist set up the founda- of this key figure of American cinema during the tion that bears her name in 2006 with the aim of golden age of Hollywood.www.berlinale.de disseminating Spanish Historical Heritage, music and art in general. www.fundacioncristinamasaveu.com 7

The Bastille Opera House in Paris will pay tribute to Russian teacher and cho- 8reographer Georges Balanchine from 3 February to 1 April. The dancers’ bodies will La Bohème vuelve a la Royal Opera House de Lon- pulsate like instruments from a great orches- dres del 10 de enero al 27 de mayo de 2020 para tra to the sound of music, evoking the Rus- deleite de los amantes de Puccini. Una vez más pon- sian heritage of Tchaikovsky, Balanchine's drán en escena la legendaria historia de Rodolfo y teacher, and recreating the romantic atmos- Mimí, dos jóvenes bohemios que se conocen en el phere of Fokine's Sylphs. www.operadeparis.fr Barrio Latino de París hacia 1840 y cuyo amor, cómo no, es trágicamente imposible. www.roh.org.uk 6 Space 5.1 at Madrid’s IFEMA fair will be showing The New National Theatre in work from the exhibition “Tutankhamon: The Tokyo will be hosting several re- Tomb and its Treasures” until April 19. This is nowned opera productions from a journey through time to discover the mysteries January onwards. La Bohème of this legendary pharaoh, just as Howard Carter 9 de Puccini between 24 January found them in 1922. After being exhibited in Zu- and 2 February, The Barber of Seville by rich, Munich, Budapest, Dublin, Brussels, Paris Rossini, between 6 and 16 February; and or Seoul, they are now coming to Madrid. Mozart’s The Marriage of Figaro, from 28 www.tutankhamon.espacio5punto1.es February to 1 March. www.nntt.jac.go.jp

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PLANISFÉRIO DE CANTINO, 1502. Estense Library, Modena. Far Beyond Spices The Carreira da Índia and Asian Treasures

Text by HUGO MIGUEL CRESPO

The successor to the historic Asian luxury trade routes which brought spi- ces, diamonds and valuable silk textiles to ancient Rome via the famous Silk Road (either its more well-known land route, or by sea), is the Cape Route, and with it, the Carreira da Índia which was established by the Por- tuguese, and had a profound impact on European access to prestigious goods in an increasingly global way.

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Izquierda: DRINKING CONCH, India, Guzarate, 16th century (second half) and early 17th century (montage). Antiquarian AR-PAB, Álvaro Roquette and Pedro Aguiar-Branco, Lisbon-Paris. Derecha: VESSEL, China, Jingdezhen and probably Iran (montage), ca. 1572-1620, Ming dynasty, Wanli period, and 17th century (montages). Antiquarian AR-PAB, Álvaro Roquette and Pedro Aguiar-Branco.

lthough trade on a global scale, in particu- Carreira da Índia with its annual communication system that lar the more luxurious objects we are most linked Asian markets with European trading markets, is expo- interested in addressing here cannot be con- nentially greater than what it had been up until then. sidered to have Far beyond the highly apprecia- begun with the ted spices that had predominated opening of the In addition to spices, in earlier land routes dominated seaA route to India via Africa along Europe now receives primarily by Muslim traders up to the Cape of Good Hope (Cape then, now Europe was receiving re- Route), such as valuable furniture porcelain, Persian car- cord quantities of not only Chine- made from exotic woods, ivory or pets, Asian textiles, se porcelain, but also Persian rugs turtle, precious metal hardware of- jewellery and furniture, and other Iranian fabrics, textiles, ten more associated with the golds- in record figures jewellery and Indian furniture, la- mith sector given its material value, cquered furniture from present-day the goldsmith and jewellery (and Myanmar, China, Japan and the precious stones) trades, ceramics (such as porcelain) and valua- Ryukyu Islands, carved ivory from present-day Sri Lanka, and ble silk textiles enriched with gold, or cotton richly decorated countless Asian gems being traded via Goa, bringing diamonds in colours, the fact is that the number and variety of goods that and larger rubies to Europe, along with sapphires and valuable reached Europe from the early sixteenth century through the pearls fished in the Persian Gulf and the Gulf of Mannar, be-

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tween southern India and Sri Lanka. Although the Cape Route first connected Kochi and then Goa Although the Cape Route to Lisbon, in fact both of these cities (under Portuguese rule) connected Kochi and Goa received much of Asia's intraregional trade, of which one of to Lisbon, much of Asia's in- the most important trade ports for the redistribution of goods traregional trade flowed to would undoubtedly be Malacca, under Portuguese control since these cities, then under Por- 1511. As a port where transcontinental trade routes converged, tuguese rule. Malacca was an important trade centre in Asia and a gateway to Zion (the current Thailand), the Moluccas Islands, China and Japan. Malacca had become an important and consolidated cen- tre of the Portuguese trade network in Southeast Asia, further and twisted silk to Malacca in bulk and in balls, large quanti- reinforced by the Portuguese occupation of Macao from 1557. ties of gold thread, taffeta, apricots, velvet and satin, and lots of Out of all the goods that arrived there, around 1593-1603, Ja- gold, pearls and alum, sugar, china root plant (Smilax glabra) cques de Coutre (1577-1640), Flemish soldier and merchant and porcelain, a multitude of rich tapestries, quilts, bed curtains, (especially of precious gems), wrote that about thirty-five or for- beds, lacquered and golden beds, chairs and many other very ty Chinese sailing ships (junks) used to dock in Malacca, from valuable and curious items. Goa, Kochi, Chaul, Rather than being used as Negapatan, Meliapor collectors’ items for their and the entire Coro- artistic merit or rarity as mandel coast, as well would be the case in the rest as the kingdoms of of contemporary Europe, Bengal and Pegu (pre- delicate Chinese porcelain sent-day Myanmar), was acquired in sixteen- crammed with fabrics th-century Portugal in lar- from Khambhat and ge quantities for everyday Sinde. Other dyed use in aristocratic and pa- fabrics were brought trician homes. Such Asian from the Coroman- novelties had become so del coast (the famous widespread here that their pintes or chintz), exotic or rare nature had and sumptuous Ben- lost much of its impact in gal bed canopies and the late sixteenth century. bedspreads. Coutre, By this time almost everyo- who travelled throu- ne in Lisbon had a relative ghout Asia, tells us or friend in Portuguese In- that four or five ships dia, from officers, soldiers, would come from sailors, merchants, artisans Goa, then head for to day labourers, all acting China and Japan, as agents and endeavouring while Chinese ships to make a fortune and easy used to bring large profit from the private tra- quantities of raw silk STRIP OF FABRIC, China, probably Guangzhou, 16th century (end). Antiquarian AR-PAB, de of Asian portable goods. Álvaro Roquette and Pedro Aguiar-Branco, Lisbon-Paris. Many of these articles would be much less expen- sive than their European versions. Given that Italian silks were Rather than collectors’ accessible only to the richest and subject to restrictive luxury items or for artistic merit or goods laws, precious Asian-made silk textiles, as well as gold fur- rarity, the delicate Chinese niture exported at competitive prices could be bought second hand at daily auctions that took place in major markets in Lis- porcelain that accumulated bon, such as Rossio, similar to the auctions that took place at the in sixteenth century Portu- time in Florence or Venice. gal was for everyday use. It was not the appeal of the exotic and the distant origin that

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Up: TABLE CHEST, exotic wood, turtle shell and ivory; Silver metallic pieces, Ceylon (Sri Lanka), 16th century (late). AR-PAB antique dealer, Álvaro Roquette and Pedro Aguiar-Branco, Lisbon-Paris. Down. CHEST, ivory, turtle shell, exotic wood, paper and gold leaf; Silver metal pieces, Ceylon, 17th century. AR-PAB antique dealer, Álvaro Roquette and Pedro Aguiar-Branco, Lisbon-Paris.

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CASH DESK, Philippines, 17th century (first half). Antiquarian AR-PAB, Álvaro Roquette and Pedro Aguiar-Branco, Lisbon-Paris.

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Newly identified in- were based on insider knowledge of the exact geographical ventories have helped origins of the products listed, something that could only be possible in Lisbon during the Renaissance. This new docu- refute old prejudices mentary evidence of the values attributed to the objects re- about the consumption corded in these inventories proves that not all of these Asian of Asian goods in do- objects were necessarily luxurious and expensive. mestic environments in The inventories provide much more information than the 16th-century Lisbon occasional references found in travellers' accounts, such as the one already cited by Jacques de Coutre, or Itinerario (1596), by Jan Huyghen van Linschoten (1563-1611), and historiography is no longer limited to the few real Por- tuguese inventories that made these Asian objects somehow, for decades desirable and valuable, but clouded our perception their materials, such as silk of the wider consump- or gold. Fundamentally it tion of these Asian ob- was the material that matte- jects in Portugal in the red in the Renaissance when late Renaissance. Such the best quality at the lowest rich documentary evi- cost was sought. As a result, dence clearly points this kind of Asian Treasure to an accumulation of could be privately acquired prestigious exotic goods and used by the rising mi- and merchandise, along ddle class not only to furni- with other valuable Eu- sh their homes at a mode- ropean objects, and not rate cost -albeit in a highly necessarily to well-or- decorative and efficient ganised collections, ba- manner- but also to climb sed on any aesthetic or the social ladders dictated cultural merits, which by the status quo. would help us to re- Newly identified post mor- solve many questions tem inventories kept in that have still remained Portuguese archives have unanswered, even in re- since been closely studied cent studies, such as the and include a valuation of type of objects accumu- each item, helping to refute lated (those not collec- longstanding beliefs and pre- ted), the tastes revealed judices on the consumption in their acquisition, and of Asian goods, their mone- JESUS CHILD NAVIGATOR, Philippines, Manila, 17th century (beginnings). the forms of their public tary value in Lisbon market, Antiquarian AR-PAB, Álvaro Roquette and Pedro Aguiar-Branco, Lisbon-Paris. and private display. and their context and use in the domestic spaces of the capital in the sixteenth century. The- se invaluable documentary sources make it clear that when attributing monetary value to these oriental goods (such as Chinese porcelain), the official appraisers responsible for Documentary evidence preparing these inventories needed to be fully aware of their points to the accumu- quality and the daily values these objects reached in the markets, while paying attention to all their aesthetic merits, lation of exotic goods therefore acting as true connoisseurs. and commodities ra- Unlike Italian or German sources, such as the Medici and Habs- ther than well-organi- burg inventories, where the term “Indian” was used indiscrimi- sed collections based nately to record all exotic objects, our inventories were written on aesthetic merits by official appraisers appointed by the Portuguese courts and

www.spend-in.com SPEND IN• 39 PEOPLE Time is different John Vergotti, Managing Director of Patek Philippe in Spain, Portugal, and Andorra

John J. Vergotti is the managing director at Patek Philippe in the Iberian Penin- sula. A methodical professional and vocational perfectionist, he has been at the helm of consolidating the brand of the Calatrava Cross for the past 14 years in Spain and Portugal as one of the preferred brands for collectors and the general public. His experience and deep knowledge of the watch industry make him one of the key figures to explain the secrets of the complex world of haute horlogerie.

Text by R. GIMENO • Photography by MARTA GORO

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John Vergotti has been the Managing Director at Patek Philippe in the Iberian Pe- ninsula for fourteen years. As head of the prestigious Swiss firm in Spain, Portugal, and Andorra, he has witnessed a period of considerable growth both in economic terms and in brand prestige, as one of the preferred watches of collectors, art lovers, enthusiasts of artisa- nal craftsmanship and exquisite mechanics.

Grandmaster Chime 47mm (€28 million). In this sense, Vergotti f we wanted to talk about the growth of Patek Philippe believes that, “it is very difficult to know what each collector is in the Iberian Peninsula we would have to talk about the looking for and differentiate the different paths explored by those firm’s managing director for Spain, Portugal and Andorra, who are looking for a piece that fascinates them: from their perso- John J. Vergotti. Since he landed at the brand in 2006, nal history to the technical development of the watch, its decora- he has been -beyond a manager in the strictest sense- the tion, the way it is produced, or the complexity of its movement. Igreat ambassador of this Geneva-based Our challenge is to know how to interpret all firm, which has established itself as one these parameters to ensure today’s customers of the most highly sought-after brands on “Each of our and those of the future are satisfied with their the market. His professional activity is a watches watch.” This dimension is cemented into in faithful reflection of the values and style each launch made by Patek Philippe and is that defines Patek Philippe as a company: is a work of one of the most recurring aspects of their ad- discreet elegance, a requirement he does art in itself” vertising campaigns in which the emotional not consider impossible, and a contagious aspects are combined in a natural way with passion for work excellence. A recipe that a refined sense of beauty. This all amounts from his point of view, has been essential “The essence of to an aesthetic philosophy, and a firm com- in recent times to ensure the course of the the essential in life mitment to the virtuosity of artisanal work, brand has remained steady, rising above which is something that is held in esteem the turbulence of a constantly evolving is simplicity even above the commercial considerations market. “We have maintained our qua- and humility” of the brand, and that Vergotti says is clo- lity and credibility,” he explains, “which sely linked to the independence that family reinforces the continuity of our principles run companies have: “Family management, and coherence, and our clients reward that with their loyalty.” This in this case by the Stern family, completely influences the culture idiosyncrasy, this coherence, is one of the differential factors that that Patek Philippe has built around his way of understanding the gives Geneva manufacturing the edge for collectors worldwide, watchmaking world. In our firm, it is essential that our product is as has been proven by the high auction prices reached by unique infallible; these are watches designed to be passed on to the next models such as the one auctioned last November in Geneva - the generations and that means everything revolves around that goal,

www.spend-in.com SPEND IN• 41 PEOPLE

Entradas en centrobotin.org way above commercial or economic considerations, which “In my legacy I would like to are obviously important, but are not our primary motiva- leave behind a job well done tion. This is generally an advantage of a family business, with great credibility, and of because it is not subjected to shareholder pressure and im- course, to be able to say that I mediate results; time is different.” The skilled management of time and patience to achieve the desi- have not failed anyone” red result is one of the characteristics in the research and develop- ment process that is concealed behind every Patek Philippe design, from its movements and complications to the artisan work that well done with great credibility and of course, to say that I have not finishes every detail of its dials. “There is a culture in the company failed anyone.” that has been instilled by the owners which enables things to be Looking to the future, Vergotti is optimistic about the challen- done differently. Patience is encouraged to favour the development ges posed by new technologies, the redefinition of watches as of the skills and creativity of our artisans and watchmakers to the elements of communication, and the change in mentality of the highest level. Certain mas- new generations: “I think terpieces can only be refined that watchmaking like Pa- with time, with the experien- tek Philippe’s will always ce that is accumulated throu- have a place. Modern smart gh being a professional who watches are an excellent is fully dedicated to their communication tool, in fact work. It is a winning formu- thirty-two million pieces are la because the satisfaction of produced a year, however I a job well done encourages don't see them as compe- that professional to seek new tition to us. It is a totally challenges, to surpass and different field. Each of our improve their performance,” pieces is a work of watch- he explains with conviction. making art.” These are di- During the conversation, fferent concepts that make words like values, excellence Vergotti once again insist on or emotion are repeated like the importance of durabili- mantras that elevate profes- ty and credibility which is sional activity to a level be- what makes customers trust yond financial results, and that the Patek Philippe they connect with an entire way buy will be able to be passed of understanding life. “My on to the next generation fourteen years in the com- with all its mechanical and pany have been the most in- aesthetic features intact. Pa- teresting of my career. I am tek Philippe makes a com- part of a team that inspires you to perfect yourself as a professional, mitment to their clients that their watch will last. “Our com- work patiently to continually improve. This brings unparalleled mitment to customer service excellence forms an integral part of satisfaction. It is important for someone as detailed as me to work our activities. It is our mission is to guarantee the maintenance, in this way, with a sincere and honest product that you know will repair or restoration of any Patek Philippe watch, whatever its not fail your client. In my legacy I would like to leave behind a job age. Each of our watches is a work of art in itself.” The confidence in what the Calatrava Cross represents, the en- dorsement of a centennial inheritance in which the knowledge of several generations of watchmakers is intertwined, has a direct “Timelessness is a impact on the security Vergotti feels when he speaks of each one complex concept in of their models: “In one way or another, each of our watches Exposición Retratos: Esencia y Expresión. Centro Botín. Vista de sala. Leonor Serrano Rivas. El sueño sigue la boca (de aquel que lo interpreta), 2018. Anri Sala. Ravel Ravel, 2013. Dos canales de video y 16 canales de sonido. Duración: 20 min. 45 sec. which ethics, love for has a unique personality. Specifically from my own experience, I cannot think of any model that does not have a specific vir- what you do and deep RETRATOS: COLECCIONANDO PROCESOS ANRI SALA tue. Perhaps I am able to find that differential factor precisely ESENCIA Y EXPRESIÓN 25 AÑOS DE ITINERARIOS AS YOU GO (Châteaux en Espagne) emotions like the abi- because I have had to analyse them thoroughly due to my work, Una selección de obras Obras de la colección Una experiencia inmersiva lity to feel excitement but I believe that in a Patek Philippe you will always find the maestras del siglo XX. de la Fundación Botín. de alto impacto sensorial. are all interlinked” unquestionable value of an original creation.” PERMANENTE 12 OCTUBRE, 2019 - 8 NOVIEMBRE, 2020 14 DICIEMBRE, 2019 - 3 MAYO, 2020

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Exposición Retratos: Esencia y Expresión. Centro Botín. Vista de sala. Leonor Serrano Rivas. El sueño sigue la boca (de aquel que lo interpreta), 2018. Anri Sala. Ravel Ravel, 2013. Dos canales de video y 16 canales de sonido. Duración: 20 min. 45 sec.

RETRATOS: COLECCIONANDO PROCESOS ANRI SALA ESENCIA Y EXPRESIÓN 25 AÑOS DE ITINERARIOS AS YOU GO (Châteaux en Espagne) Una selección de obras Obras de la colección Una experiencia inmersiva maestras del siglo XX. de la Fundación Botín. de alto impacto sensorial.

PERMANENTE 12 OCTUBRE, 2019 - 8 NOVIEMBRE, 2020 14 DICIEMBRE, 2019 - 3 MAYO, 2020

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Ignacio GoitiaText by ARMANDO CERRA Artist Photography by ROBERTO ARNAIZ

It’s a home match for Ignacio Goitia this time. In Bilbao where he lives and wor- ks, the Sala Rekalde is hosting one of his most personal exhibitions: Fifty works of art completed over the last three decades will be on display until 26 January 2020. For those with the desire to completely immerse themselves in the entire creative universe of this internationally renowned painter, now is your chance.

gnacio Goitia himself has curated this exhibition, a kind of retrospective look at his thirty-year career. He searched for his paintings which were distributed by private or public collections and has managed to gather them for a sceno- graphic display that he too designed himself. But this is not all, because over the three months the exhibition is Idisplayed, between 25 October 2019 until 26 January, Goitia has also scheduled several days in which he will act as guide for visitors. These are, 14 and 28 November, 12 December, and 9 and 23 January. Obviously Goitia is the best candidate to define his own work du- ring those scheduled visits, but as spectators we can also describe his creations. To do so, we would need two essential words: colour and exuberance. His work is powerful and striking, although that does make it empty. There is always an undercurrent behind so much visual power. It portrays how the painter sees the world. A world in which he tra- vels constantly, learning and reflecting on key contemporary issues such as globalisation and immigration. In fact, he is a little itinerant himself, continually straddling between Bilbao and Miami. The exhibition begins with the display in the Rekalde Hall, where one of his paintings becomes three-dimensional and invites us to walk through it, and at the same time reflect on the illusory -and even false- aspect of contemporary art. This provides for a theatrical beginning that continues in the hall, transformed into a baroque stage - another key word to define the style of Goitia, and that prepares visitors to enter inside the exhibit itself. As an introduction, it reveals a recent piece of work - the oil has only just had time to dry, as this is his Alegoría del Esfuerzo from Autorretrato

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In 2020, the Basque artist plans an inten- se schedule of exhibi- tions in Seville, Milan, Rome and Lisbon

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2019, a portrayal of the work and the long road he has travelled to get to where he is. A path that materialises in the display of his work exhibited in chronological order. A parade of images awaits us from here on, each more surprising than the last. From the great giraffes in elegant palaces from his beginnings, to the recreation of his 2019 wall murals in the Châ- teau del Loire -such a quintessentially French place- which tells the family history of the new owners, which have links to India. Between both extremes in time, several creative phases and in- fluences follow one another, which witnessed the so-called Folsom Memories alluding to the fetishism of the San Francisco leather festival, or inspired by the elegant gallant halls evoking the Roco- co art of the 18th century, which he translates to contemporary ways of life and behaviours. His passion for the representation of urban environments is not forgotten either, in which he unveils so many keys on politics and power. Meanwhile, obvious mes- sages about emigration arise in his work with dromedaries and elephants dressed in rich clothes. Ultimately, the visual experience of standing before a work by Over three sessions, for Ignacio Goitia requires a little time to unravel its symbols and the first time, in the Re- meanings. As with all good artistic expression, these pieces go be- kalde visitors can view yond delight, and provide the author’s own vision of the world, who like all creators so often portray universal and timeless issues: the series of video-crea- power, love, religion or the identity of individuals and people. tions made by Goitia sin- ce 2006 in Paris

www.spend-in.com SPEND IN• 47 KNOW-HOW EL CAMINO DE LOS ALTOS

Text by JUAN MONEO

El Camino de los Altos preserves and transmits the art of weaving on a backstrap loom, an ancient form of handicraft among Mayan women. Textiles, embroidery and colourful hand-sewn details are the fruit of this collaboration between French artists and Chiapanecan weavers.

reating a textile collection that that contributes to a better quality of is unique, sophisticated and full life for them and their families, with C of life by combining contempo- opportunities for personal development. rary design and Mayan tradition, while In 1996, textile designer Véronique preserving the history of this people; Tesseraud created El Camino, a French for over 20 years, this has been the sha- non-profit association, together with a red objective among the designers from group of friends and professionals from French association El Camino and the the textile sector, along with graphic de- 130 weavers that form part of its Mexi- signers and artists. In January 2009, at can association El Camino de los Altos. the request of the weavers, El Camino Together they have managed to create a created the Mexican association El Ca- space in Mexico for teaching, enhancing mino de los Altos (ECLA) in San Cristó- and spreading the ancient art of backs- bal de las Casas, in the state of Chiapas. trap loom weaving. At the same time, it The centre opened its doors in March is a place where Mayan women can turn the same year to collaborate with 130 this activity into a profession and deve- women from Tzotzil and Tzeltal com- lop their creative and marketing skills, munities with a clear mission: to create fostering an environment of solidarity a professional system based on backs-

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The association’s aim is to create a space that fosters solidarity, profes- sionalism and res- pect for the parti- cular know-how of each weaver trap loom weaving.The state of Chiapas, re their talent, skills and knowledge to which borders with Guatemala, is one of build a collaborative project that ensu- the richest in terms of textile tradition in res they have autonomy and freedom in Mexico, but its indigenous population is the process, always guaranteeing that the one of the poorest and most marginalised weavers receive fair and consistent re- in the country. The weavers from ECLA muneration for their work. The French live and work in the different towns in artists’ contemporary take on traditional the mountains surrounding San Cris- Chiapanecan art, the refined colour ga- tóbal de Las Casas: Chamula, San An- mut and the quality of materials allow drés Larráinzar, Pantelhó, Oxchuc and them to position their products in an Zinacantán, and they all have extensive ethical market of contemporary design at knowledge of this ancient pre-Hispanic the highest level. In this way, they have art. With the association’s support, they created a textile collection based on the want to create a real educational, social knowledge of this industry’s culture and and economic alternative for them and on Mayan heritage, dedicating themsel- their families.The relationship between ves to preserving traditional techniques the weavers and the designers is based on and objectives such as using natural dyes, solidarity and mutual trust. They sha- while offering a modern design.

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Marta Zepeda and Kievf Rueda Courrech

TIERRA From delicious Ocosingo cheese, shaped inspiration from the region’s traditional like a ball, to chumul – a fish dish made dishes and reviving its standout flavours Y CIELO from turbot wrapped in banana leaves means championing local products, so – to blue maize, wild chipilín leaves or the restaurant has formed a network of San Cristóbal de mole coleto sauce, and not forgetting the partnerships with food producers in the Izapa rum, or tascalate - an indigenous state. As a result, the loop is closed and Las Casas (México) drink made from maize, chocolate, cin- the Chiapas economy benefits in a sus- Benito Juárez 1, Zona Centro namon and annatto. One place, endless tainable way. Quality local products, de- www.tierraycielo.com.mx flavours to discover.These are all part of votion to the land and tradition, and a the essence of Chiapas cuisine and, as a spectacular dining experience are the in- Tierra y Cielo serves the tastiest and most authentic Chiapas result, are signature items on the Tierra y gredients for every dish at this restaurant. cuisine, taking diners on a Cielo menu. The restaurant was opened memorable sensory journey in San Cristóbal de las Casas in 2007 by through the Mexican region. chef Marta Zepeda, a passionate advocate of her homeland and its rich culinary tra- ditions.Tierra y Cielo, which she foun- Text by PAUL PILCHER ded alongside her husband and fellow chef Kievf Rueda Courrech, is a project that has bubbled away over time, like many of the dishes that leave its kitchen. The restaurant’s mission is to serve and celebrate the regional cuisine of Chiapas, which oozes with distinctive, unique re- cipes. These are unique among the Mexi- can states and are a reason in their own right to pay a visit to San Cristóbal de las Casas and its surrounding area. Tierra y Cielo wants to do more than put Chia- pas on the tourist map, however. Taking

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Text by R. GIMENO • Photography by MARÍA SÁNCHEZ STYLE

BOXCALF MADRID · Calle de Jorge Juan, 14 · Tel.: 914 35 34 29 BOXCALF BILBAO · Calle Elcano, 11 · Tel.: 944 15 63 05 www.boxcalf.es

oxcalf is another word for trends, zeit- geist, style, quality and, ultimately, originality. Boxcalf is also synony- mous with Vella González, the heart and soul of a company that has carved Bout a niche of its own on the European fashion scene. As the shop windows of our cities become increasingly uniform, predictable and repetitive, a trip to Boxcalf means gaining a new insight into the ever-changing, constantly moving world of fashion, one that is able to bring new surprises every season. Its leather goods, dresses and accessories have a creative vitality that na- turally reinterprets the classics, giving women a new means of self-expression through materials, textures and volume. This vitality reflects Vella González her- self and her contagious passion for a fashion ethos that is closely linked to art: “The relationship between fas- hion and art, architecture and interior design is very interesting. Someone who appreciates these kinds of creative expression tends to have an appreciation for dressing well and valuing the design of a dress or the craftsmanship that has gone into a bag,” she explains. This creative work is connected to a demanding pro- duction process, from the curing of the leather accor- ding to secular Arab traditions to the pattern-making

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Boxcalf is synonymous with trends, the zeitgeist, style, quality and, ultimately, originality. A com- pany that has carved out its own niche on the European fashion scene

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Its pieces have a creative vitality that natura- lly reinterprets the classics, giving women a new means of self-expression through mate- rials, textures and volume

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This creative freshness has helped esta- blish Boxcalf’s timeless status among the Iberian peninsula fashion stores

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Boxcalf’s collections are produced in Majorca, Minorca and Italy, using silks from Como in Italy, linens from Portugal and various Euro- pean cottons as well as top-quality leather

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that ensures every accessory or item of clothing endu- houses. Always at the forefront/cutting edge, Vella res as a staple of any client’s wardrobe. believes that fashion is entering a new phase in which Boxcalf’s collections are produced in Majorca, Mi- personalisation and differentiation bring it closer to norca and Italy, using silks art than ever “We’re entering from Como in Italy, linens a new era in which personali- from Portugal and various sation and differentiation are European cottons as well as Fashion is entering a bringing art and fashion ever top-quality leather. This ar- new era in which per- closer together. When someo- tisanal process brings to life ne gets dressed, they create the ideas uncovered by Ve- sonalisation and diffe- their own interpretation with lla over her extensive travels rentiation are bringing as much detail as a master- and personal experience. “I it ever closer to art piece. When seeing the latest don't get ideas from the ca- collections, I reflect on the twalk. When I’m invited to a asexuality of the styling and fashion show, I pay more at- the gender fluidity in the de- tention to the guests than the sign. Nowadays, the objective models. On the street, in restaurants, at exhibitions, of getting dressed is to put your own personal touch museums, events… that’s where I find inspiration.” on what you wear, which means, in practice, a new This creative freshness has helped establish Boxcalf’s creation. It’s a very beautiful concept, I like this crea- timeless status among the Iberian peninsula fashion tive outlet that depends on your personality.”

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Sucede restaurant is unique. The SUCEDE dishes and ingredients reflect old Valencia’s own gastronomic history; Valencia Chef and founder Miguel Ángel Ma- Carrer de l'Almirall, 14 yor has brought back culinary tradi- www.sucede.com tions from Christian, Arab and Ro- Sucede restaurant takes you on a gas- man civilisations, all of which passed tronomic journey through the ingredients through the Valencian capital. The and flavours of the Christian, Roman and restaurant stands out for the thou- Arabic civilisations which passed through ght and research that goes into each Valencia since before the birth of Christ. dish; every little detail is carefully Chef Miguel Angel Mayor planned out, resulting in extraordi- nary flavour combinations and per- Text by CHIO M. ROCAFORT fectly-balanced ingredients to suit any diner’s palate. The mission to The fusion of cui- recover gastronomic traditions dee- sines from three ply rooted in the local history and adapt it to the 21st century has been different culture spectacularly accomplished. creates a perfect- The restaurant boasts a privileged ly designed taste location on Calle de l’Almirall, 14 in explosion the Xerea area, just 200 metres from

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the Valencia Cathedral. The entran- ce to the restaurant is to the side of Hotel Caro, with some of the most unique décor in the world. Its walls incorporate part of a 12th century wall that dates back to the Arab Va- lencia, together with original gothic arches from that era. It is an unusual environment that combines modern and minimalist; the archaeological remains that house the dining area are the oldest structures in the city. Miguel Ángel Mayor, one of the most renowned chefs in all of Spain, received his first Michelin star for Sucede in less than a year. Now he is aiming for the second. Having wor- ked in world-class restaurants such as El Bulli, Mugaritz and Arola, he pes and culinary techniques used by Sucede is a culi- set himself the challenge to win over the Ancient Romans, Christians and and delight his customers’ refined Arabs. nary project with palate. In embodying Valencia’s own This fusion of three cultures and extra magic, ob- history, the dishes offer something cuisines leaves no visitor indifferent. taining its first special, but with a modern and ori- Miguel’s menu can definitely be Michelin star in ginal take. The chef decided to go considered daring, but with fine-tu- less than a year back to his roots and work side by ned techniques that combine texture side with historians at the Univer- and bold flavour for an unforgetta- sity of Valencia to retrieve the reci- ble experience.

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LES grands French cuisine was declared a ‘world in- into an essential part of any visit to the tangible heritage’ by UNESCO In 2010 Occitan city. buffets - for its wealth of flavoursome recipes, of The owner and alma mater of the project course, but also the social and ritual as- - Louis Privat - isn’t one to rest on his Narbona (Francia) pects to be enjoyed at a banquet of our laurels, however, offering an ever more Rond Point de la Liberté Gallic neighbours’ standards. Family ties ambitious, delicious and lavish dining www.lesgrandsbuffets.com and friendships are strengthened at these experience over the years that would be- wonderful occasions, where equal impor- For Louis Privat, generosity is the guiding tance is given to the recipes chosen as to principle of Les Grand Buffets, the Narbon- There are up to 70 the cutlery, the presentation of each dish, ne restaurant he founded in 1989. For his wine varieties to choo- customers, the resulting experience is one and the wine served alongside them. of delicious abundance To put on a true feast, one must pay at- se from, always at the tention to all these details and more. And same price as their it’s certainly inspired the runaway success wineries of origin Text by ARMANDO CERRA of Les Grandes Buffets, a restaurant in the southern French town of Narbonne, within striking distance of the Pyrenees and a stone’s throw from the Mediterra- nean. From its outset, Les Grandes Buffets was conceived as a homage to fine dining. For a single fixed price, this buffet serves some of the most iconic dishes to be drea- med up by France’s chefs, and only those worthy of gracing the very best tables. Little wonder, then, that word-of-mou- th success quickly turned this restaurant

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The latest addition is the Tente d’Appa- rat room, whose atmosphere evokes the Baroque heights of the Sun King’s pa- laces and gardens

come the phenomenon he presides over These are prepared by a team of six pas- cutlery, cotton tablecloths and embroide- today. Les Grandes Buffets is France’s try chefs who represent a small part of red napkins. Everything runs as it would biggest restaurant, no less. Last year, it the restaurant’s 120-strong army, all of at one of the historically lavish French served over 342,000 diners, all of whom whom have a specialist role – from char- banquets that created the template for guaranteed to have left with their hunger cutier to sauce cook, oyster server to wine this restaurant, where every visit is a dizz- satisfied and tastes fulfilled. waiter. Other members of staff are in ying culinary celebration of the unrestra- The repertoire of dishes from wouldn’t charge of setting tables, always with silver ined joy of indulgence. look out of place at any palatial banquet, and if you’re reading this on an empty stomach, get ready to salivate. From the infinite delicatessen counters arranged around Les Grandes Buffets, you could select a plateau royal of lobster and all the fresh seafood you could imagine. Or take a slice from one of the various types of foie gras, savour a stew made from wild boar or frog’s legs, or sample lesser-known recipes such as tasty tripe cooked in a traditional style. Or, if you prefer, the chefs can carve some meat from a suckling pig or Pyrenean lamb. All that, and we haven’t even started the cheese – all 110 varieties of it, arranged on a 30 metre-long board. If you’re still hungry, there are over 50 desserts made every day to satisfy even the most insati- able diner.

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A light chocolate sponge, delicious apricot personal touch. Along with its prime loca- Hotel Sacher jam, and silky smooth chocolate icing to tion opposite the Vienna State Opera, the top it off. The story behind this legendary comfort, attention to detail, and resplendent Viena luxury hotel dates back to the invention of decoration with splashes of colour make the Philharmoniker Str. 4, 1010 the famous dessert in 1832, now a Viennese hotel a key aspect of the history of one of www.sacher.com/hotel-sacher-wien symbol that is known around the world. Europe’s most important capitals. The story behind Hotel Sacher, located Hotel Sacher and the Sachertorte thus share When Eduard Sacher, whose father Franz in the heart of the Austrian capital, the same lineage and an inextricable connec- Sacher created the legendary torte for Prin- contains both sweet and historical tion. The former even safeguards the original ce von Metternich, opened the doors of the elements. And yes, it has everything to recipe of this exquisite dessert, which is ex- hotel in 1876, there was no doubt that it with the famous Sachertorte. clusively served in the hotel. would become a hot spot and meeting point Hotel Sacher has a unique history based on for important figures such as John F. Ken- Text by ZOILA CHECA years of commitment and strong family va- nedy, Indira Gandhi, and Queen Elizabeth lues, with a focus on quality, warmth and a II. More recently, the hotel’s guests have in- cluded Hollywood actors such as Tom Crui- se, Hugh Grant and Helen Mirren, who all feature in the Sacher Gallery. The glamorous hotel has won countless awards over the years, masterfully combining classic features with the modern comforts and high technology that are demanded by the modern traveller –ingredients which are as es- sential as those used in the famous Viennese dessert. With an elaborate décor that inclu- des silk throws, rich emerald greens and deep reds, along with carefully chosen artwork and impressive antiques, it is no surprise that the hotel has been used as a set for films such as

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Hotel Sacher Vienna features on the list The Leading Hotels of the World, a collection of exceptional world-class luxury hotels. Moreo- ver, it is the only hotel in its cate- gory that continues to be private property and family-run in Vienna. Founded by Eduard Sacher himself in 1876, it was later managed by his wife Anna, who took it to new levels of excellence before she pas- sed in 1930. A new era began in 1934, and at present the hotel is operated by the Gürtler and Winkler families.

Mission Impossible and Woman in Gold. ning Rote Bar, and Café Sacher Wien, The series of delights on offer at this his- where guests can try the Sachertorte just Today, the original torical establishment includes elegant as it was first made almost 200 years ago. Sacher home is rooms, views facing the opera house or It is clear that Franz Sacher poured a huge run by Georg and the Albertina museum, a boutique spa amount of passion into his creation, concea- Alexandra Gürt- and concierge service, plus a status as a led between layers of chocolate cake. Today, pet-friendly establishment. In addition, it this love is reflected in the warmth and fami- ler, children of boasts a series of cafes, bars and gourmet ly atmosphere that Hotel Sacher Vienna em- Elisabeth Gürtler, restaurants, such as the Blaue Bar, which bodies. And just like the famous Sachertorte, together with Mat- is perfect for an aperitif, the award-win- the result is a thing of exceptional taste. thias Winker

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Food is not something to be played with. Or SILVIO NICKOL is it? Only if you know how to create gour- met dishes with an endless dose of creativity, Viena which is just what Silvio Nickol manages to Palais Coburg. Coburgbastei 4 achieve, and is what makes him one of Aus- www.palais-coburg.com tria’s top chefs. Passion, hard work and luck are the Nickol discovered his love for food at just three pillars of chef Silvio Nickol’s seven years old, as he prepared a homema- career, who already boasts two MI- de dish for his younger brother in his native CHELIN stars for his restaurant at the town of Hoyerswerda, in Germany. From luxurious Palais Coburg in Vienna. then on, there was no doubt that cooking was his passion, one which developed over time,

Texto por ZOILA CHECA eventually resulting in him opening his res- taurant in Palais Coburg in Vienna. It is here that he leads his team with a cheerful spirit sections which dates back to the 16th cen- and a strong focus on collaboration. This en- tury. Since 2003, the palace has operated as viable bond is one of the keys to the success of a hotel, one of the most glorified in the Aus- his Restaurant Silvio Nickol; even the diners trian capital. In addition to being immersed themselves have noticed it, as it shines throu- in six centuries of Viennese history, hotel gh in the attentive service and attention to guests can taste the exquisite cuisine on offer detail shown in each dish. As the saying goes, in a space that is as modern as it is elegant. everything here is made with love. Silvio Nickol’s restaurant pays special atten- This is also true for the restaurant’s location, tion to architecture and interior design, using the historical Palais Coburg, a distinguished a combination of wood, glass and leather to palace built by Ferdinand von Sachsen-Co- create a space that blends seamlessly with the burg-Gotha between 1840 and 1845 on the classic architecture of the palace itself. Braunbastei, an ancient bastion with fortified At present, the restaurant boasts two Mi-

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Silvio Nickol

The collaboration between the ten members that make up Silvio Nickol’s team comes through in the exquisite, modern and unique dishes, all presented with the utmost care and attention to detail. The creativity, colours and highest-quality local ingredients shine through – these are the real jewels to be discovered in this historical Viennese palace.

Since 2011, Silvio Nickol has been at the helm of this gourmet restaurant in Palais Coburg, af- ter being entrusted by Peter Pühringer, to whom he is eter- nally grateful

chelin stars and four Toques Gault Millau. Nuart Lamb with cherry, parsley and ginger, The extensive selection includes hidden gems This is no coincidence. The establishment or Vorarlberger cheese with apple wasabi, from all over the world, amounting to five embodies exquisite aspects of contemporary truffles, and skyr – a typical dairy product thousand varieties. Guests may not know gastronomy, offering both creative reinter- originating from Iceland. Without a doubt, where to start, so it is advisable to follow the pretations of the classics and completely Nickol’s personality, talent and team come recommendations given by the sommeliers, new innovations. Their mission is to offer together to bring these delicious dishes to led by Wolfgang Kneidinger. From a 1992 “the highest level of fun for culinary adven- life, elevating them to works of art. Herein F.X. Pichler Sauvignon Blanc Smaragd to turers”. Be prepared to be playful, savour lies one of the key aspects of the restaurant’s a 1727 Rüdesheimer Apostelwein – the ol- new tastes, and satiate your curiosity. The success – the art of surprising.To enjoy the dest drinkable wine in the world, there’s no menu allows your imagination to run wild experience to the fullest, guests can choose contesting that every bite of Silvio Nickol’s by describing only the essential aspects of from between 5 and 9 dishes, which can be creations deserve a toast, plus a thousand each dish. These include Vieira, a dish made combined with one of the world-class wines more visits. So on that note, we say, until with cabbage, beurre blanc and mandarin, stored in any of the palace’s six wine cellars. next time, Vienna.

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Hofburg Palace (Sisi Museum)

WALK IN VIENA

Text by: PAUL PILCHER

Vienna’s distinctive atmosphere hums with the splendour of its imperial past. With its political might long forgotten, the great legacy of that age is an es- teem for the arts. A passion for music, painting, and the finest craftsmanship, all of which – and more – can be enjoyed on a weekend in Vienna. Spanish Riding School

A visit to the Schönbrunn Palace and its Where should visitors to Vienna even be- artistic treasures reveals the downfall of gin? There’s so much to see and enjoy! On the Austro-Hungarian Empire the banks of the eternally blue Danube? At the foot of the giant Prater ferris wheel? Following in Klimt’s footsteps around the the imperial family’s most famous mem- city? The sights of Austria’s capital city ber have been preserved. A woman steeped are dripping in famous names – let’s not in ostentation, fame and luxury, as well as forget Strauss, St. Stephen’s Cathedral and more unhappiness than we could imagine. the contemporary architecture by Hunder- Also located inside the Hofburg Palace – twasser. But only one person – Sissi, the although with a separate entrance – is the Empress Elisabeth – could personify the Spanish Riding School. For more than city at its most elegant and imperial, so four centuries, this institution has been our Viennese tour begins at her museum. dedicated to breaking in the beautiful Li- The Sissi Museum occupies part of the pizzaner horses that perform in the eques- spectacular Hofburg Palace, where the trian shows held in the same building. halls and bedchambers that once housed On leaving the Spanish Riding School, Demel

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Schwarzen Kameel Rudolf Scheer

we take a last look at the Hofburg from Michaelerplatz, and after taking the obli- gatory photos, it’s just a few steps to De- mel, one of Austria’s most famous patisse- ries and makers of Viennese pastries since 1786. Stepping inside to choose one of the Austrian National Library tantalising cakes behind the glass is a must, Palais Dorotheum and we recommend the apple strudel. If the batteries need recharging with so- mething savoury, however, you’ll need to walk a little further. Just a few metres away is Schwarzes Kameel, where diners tuck into sandwiches in Art Nouveau su- rroundings. Filled with roast beef, ham and all kinds of cured meat, they’re as delicious as they are substantial! In this area, history is everywhere to be seen. Almost all of the businesses that A E Köchert www.spend-in.com SPEND IN• 67 FUN

line our route have a long and prestigious history, from the shoe shop of Rudolf Scheer, artisan producers of leather goods since 1816, to the jewellers A. E. Köchert, whose earrings, bracelets and watches are candidates for the big purchase of the trip. For antiques lovers, the Palais ­Dorotheum is not to be missed – an auction house with hundreds of items on display and sale, often with the unlikeliest origins. The Dorotheum building is just one of the stately homes to be found on these streets. As we wander among the Lo- Cafe Sacher Wien bkowitz, Pálffy and Pallavicini mansions, we happen upon the Austrian National­ Library almost by accident. Behind the building’s impressive exterior is the brea- sweetness of the famous cake or the quali- th-taking Imperial Room, with thou- ty of the coffee, but for the surroundings sands of books on its shelves and display and the sense of stepping back in time cases of ancient papyrus. they create. Without a doubt, there’s no Next, it’s time to try some ­Sachertorte, better place to breathe in the heady scent and where better than the café of the of Viennese culture and ready ourselves same name? Perhaps the most highly-an- for the next stop on the tour: the one and ticipated part of any trip to Vienna, this only State Opera. is a sublime moment. Not just for the Without music, Vienna would be incon-

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WALK IN VIENA www.wien.info/es

A E KÖCHERT Neuer Markt,15 +43 1 5125828 www.koechert.com

AUSTRIAN NATIONAL LIBRARY Josefsplatz, 1 www.onb.ac.at

Schönbrunn Palace State Opera CAFE SACHER WIEN Philharmoniker Str., 4 +43 1 51456661 www.sacher.com

DEMEL For those who prefer a different kind of Kohlmarkt, 14 +43 1 5351717 art form, the Opera is almost next door www.demel.com to the Museum Quarter, home to the PANISH RIDING SCHOOL Natural History Museum, the Leopold Michaelerplatz, 1 +43 1 5339031 Museum of modern art, the Zoom Kin- www.srs.at dermuseum and Mumok, with its contem- KUNSTHISTORICHES MUSEUM porary, cutting-edge exhibits. There’s also Maria-Theresien-Platz +43 1 525240 the Kunsthistorisches Museum, whose www.khm.at

collection of paintings by Vermeer, Ru- STATE OPERA bens, Caravaggio, Velázquez, Durero, Ra- Opernring, 2 Kunsthistorisches Museum www.wiener-staatsoper.at phael and others is among the biggest in HOFBURG PALACE the world, as well as impressive galleries Michaelerkuppel +43 1 5337570 of ancient art from the sarcophaguses of www.hofburg-wien.at ceivable. The sound of violins or oboes the Egyptian Pharos to the sculptures of PALAIS DOROTHEUM could ring out at any moment from a ancient Greece. Dorotheergasse, 17 +43 1 515600 doorway or in the streets, squares and This tour of Vienna is certainly an inten- www.dorotheum.com

parks, but the best place to hear classical sive one and could easily merit a trip to RUDOLF SCHEER Bräunerstraße, 4 music is in the various city centre thea- the Austrian capital on its own. But as we +43 1 5329892 tres: Theater an der Wien, the Volks- said at the beginning, there’s still so much www.scheer.at theater, the Philharmonic or, of course, more to see, and we can’t resist mentio- SCHÖNBRUNN PALACE Schönbrunner Schloßstraße, 47 the State Opera. There are guided tours ning one more fascinating place. We star- www.schoenbrunn.at of this building’s exquisite interior, al- ted at our tour at the imperial family’s CAFÉ SCHWARZEN KAMEEL though its splendour is best experienced home of Hofburg Palace and a final de- Bognergasse, 5 +43 1 5338125 by enjoying some of the intense pro- tour to their summer residence, the beau- www.kameel.at gramme of concerts and shows. tiful ­Schönbrunn Palace, is a must.

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Alfonso XIII is the eighth most luxurious hotel in Europe and thirty- third in the world

ALFONSO XIII The name Alfonso XIII simultaneously brings to mind the Spanish monarchy of the nineteenth and early twentieth cen- Sevilla (España) turies, and a grand deluxe hotel located Calle San Fernando, 2, Sevilla in the Andalusian city of Seville. www.hotelalfonso.grandluxuryhotels.com This world-renowned hotel in southern The heart of the city centre boasts Spain was designed to become the gran- -quite literally- the jewel in the dest hotel in Europe, and was opened in crown. This luxury hotel is highly 1928 by King Alfonso XIII himself, hen- admired by all those who visit ce the hotel’s name. This Spanish king Spain, without exception. went down in history for being the first to be proclaimed king since birth. The Text by SOFÍA SALVADOR hotel has also made history -and conti- nues to do so today- as unquestionably the finest luxury hotel on the continent, and has been part of The Luxury Collec- tion group since 1985. The hotel was built by Seville native José Espiau Muñoz, whose name is also as- sociated with Seville’s bullring, the Mo- numental, the Mudejar Pavilion and La Adríatica among others. It took twelve years to complete and was designated as a place of lodging for the Ibero-American Exhibition Committee of 1929. The hotel radiates elegance and tradi- tion, and has undergone several renova-

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The interior holds three restau- rants: the San Fernando, Ena -with a Michelin starred chef- and a third called Taifas Alfonso XIII

Interesting facts: despite its age, the hotel still today fea- tures original elements that have defeated the passage tions, particularly the extensive refurbi- large terrace and one of the turrets that of time such as typical artisanal mosaic tiles, the glass shment in 2011, which closed the hotel corner the hotel, overlooking the skies chandeliers that light the auditoriums, and the coral tree for almost a year when the entire infras- and rooftops of Seville. A space almost that welcomes guests at the hotel entrance. tructure was renovated, and the inte- begging to hold a classy party or event. rior was redecorated by the HBA group Not only lush parties spring to mind. London. Alfonso XIII has succeeded in The room looks like its been designed maintaining its essence throughout the for film stars and celebrities. And it has years, exuding all its characteristic Anda- indeed attracted a whole host of them, lusian Regionalist charm, while always including stars such as Cameron Díaz, adapting to the latest contemporary Brad Pitt, Tom Cruise and Orson We- styles, and keeping that romantic spirit lles, as well as renowned bullfighter of travel in mind.Two rooms stand out Francisco Rivera, and top athletes Bec- above the rest in this stunning Andalu- kham and Zidane, designers Dolce Ga- sian retreat: the Royal Suite and the To- banna and Valentino, singers Julio Igle- rreón Suite. The first is emblematic as sias and Madonna among many others. the place of residence of Lady María de It is often said that so many people las Mercedes of Borbón, mother of King can’t be wrong, and there is no ques- Juan Carlos I in her numerous visits to tion that this hotel has been the epi- the city, and the second stands out for tome of elegance, tradition and luxury its sheer size - a Deluxe room and two since its foundation, having delighted Grand -Deluxe doubles merged into -and continues to delight- the most one, featuring a corridor with access to a exquisite clientele.

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DE FLORES Y FLOREROS

Text by LEONOR CARNICER

Paloma Moreno had devoted her working life to the fashion industry before heeding the call to do her own thing a few years ago. The result is her footwear company ‘De flores y floreros’, producing handma- de shoes that are full of personality and judicious combinations of materials and prints.

Paloma Moreno Rodríguez

rom a young age, Paloma Moreno shoes but the ballet pumps are our bestse- loved to customise her clothes and llers and the bolder, the better.” Fshoes. She went on to work at a mul- The biggest challenge Paloma faced was tinational fashion company for 10 years, to “get things moving when Spain is such but always on the management side, until a challenging place to start a business. The her creative side revealed itself one day and first four years were very difficult on every gave her boost she needed to go solo. “I level but I would encourage anyone to do come from long line of entrepreneurs and the same, you learn a huge amount and it’s have always been attracted by design, so so rewarding.” Because she is doing what she it feels like a huge achievement to run my loves, Paloma’s daily routine doesn’t feel like own successful business. Shoes have always work. For her, there’s no greater satisfaction been my weakness, so they seemed like the than “seeing the response of our clients who missing piece in the puzzle I was looking shop with us season after season, watching to solve.” Defloresyfloreros shoes have an the brand grow and consolidating the team instantly recognisable personality thanks to behind it, which is like a little family.”Over the well-judged combination of materials the next ten years, she sees the company ope- and prints that goes into every pair and ning stores in various cities and continuing the high level of comfort that comes from to dress its clients from the feet up with new, being made by hand. “We have lots of flat colourful designs.

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Text by ADRIANA DEL VAL

Hard work, tradition and research, all make Woolrich a brand that is valued by its custo- mers. Its constant evolution, as well as the search for new fabrics and garments, ensure it remains on the cutting edge of design. This is also enhanced by the different partnerships the brand has with avant-garde designers who continually explore new fields of fashion.

oolrich is synonymous with fashion and history. Founded almost 200 W years ago in Pennsylvania by an English immigrant named John Rich, it is one of the pioneering brands in outdoor clothing, mixing wool, cotton and technical fabrics, and leading the way above the rest in classic urban fashion.Today’s collections are a clear exam- ple of how the brand has not only evolved and continues to do so in each collection, but demonstrate how ‘evolution’ and ‘constant change’ are concepts that are cemented into this brand’s raison d’être. Woolrich clothes leave nobody indifferent; wearing one of their coats or parkas and slipping into their classy footwear is a guarantee of being protected against the elements while at the same time dressing in the latest contemporary styles. Perhaps this should come as no surprise, be- big names including Nike, Zegna, EastPack cause behind each of their spectacular gar- and Vans others, so he brings with him some ments is a well-maintained strategy that has essential know-how to meeting the brand’s been improved by the new CEO: Stefano Global Development Plan, focused primarily Saccone. Of Italian descent but born and rai- on the American market. His experience and sed in the United States, he has worked for knowledge in the sector is set to make Wool- rich continue to grow and find a place in the closets of all outdoor enthusiasts this winter. Woolrich evoluciona As part of this plan, the brand will incorpora- con los tiempos, sabe te the ongoing partnerships is has established over the years with designers such as Aimé CEO estar a la altura y no Leon Doré who was inspired by the Woolrich se queda atrás. No Archive itself and its New York look for the solo se plasma en sus latest collection. It will also continue focusing diseños y prendas on sustainable designs alongside designer Jeff sino también en su Griffin from the neutral carbon design stu- propia estrategia dio based on the Atlantic coast of the United Kingdom.This latest collection features vivid de expansión designs and a vibrant colour palette, with a

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Woolrich x Aimé Leon Dore Woolrichx Stussy

Woolrich evolves clear focus on creating multi-disciplinary items. For example, one of its parkas turns with the times, into a sleeping bag. Griffin meticulously de- knows how to signs garments that combine form, function rise to the cha- and fashion with his passion for everything llenge and does related to technology and sustainability.With not fall behind all these actions and partnerships the com- pany is looking to continue improving its po- Woolrich x Griffin sitioning in the market, especially the domes- tic US market. But, above all, their American roots have enveloped them in the culture’s history, which they aim to share with the ge- nerations to come. They hope to contribute as an example of such important values that they can use to help strengthen young peo- ples’ abilities and passions. After all, if their youngest customers are loyal to them, they already have everything to win. Not only will they continue to evolve as before, but they will continue to be part of the history of fas- hion.In line with their transparency and love for their customers, who are so deeply con- nected to their customs, they want everyone to know about their historic wool mill located in Woolrich and surrounded by a wonderful The famous Woolrich outdoor clo- reservoir. Here they display archives of their thing brand has reason to celebrate this year with the opening of its first products, fabrics and garments, in one of the flagship store in New York. Located places where it all started and that is still the in the cosmopolitan neighbourhood of Soho, it aims to represent the constant heart of the brand today. “Our quality stan- evolution of the brand. This commitment dards date back to 1830. We have almost two to one of the most important regions for them is a display of their intentions and big hundred years of history and we want to con- ambitions. It also represents a great step tinue making premium quality clothes while forward for this coat brand with a great forming part of the lives of our followers and tradition behind them. buyers,” the brand explains.

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Text byDavid CAMINO IVARS • Photography by MARÍA NATALI Jiménez Journalist

A correspondent and war reporter for more than two decades, he quite unexpectedly found him- self in the post of director of El Mundo (Spanish newspaper) in 2015. In this book, the journalist delves into the secrets and intrigues of the press a year after starting his position

avid Jiménez was aware that the publication of this book was going to rouse a certain amount of controversy, but he did not know to what extent. In his mind, writing ‘El Director’ was necessary. Publi- Dshed at the beginning of 2019 by the K.O. Books publishing house, the work delves into all the ins and outs, secrets and in- trigues of the inner working of the media, after having begun working as director of El Mundo in 2015. In just a few months, it was already on its sixth edition with over 45,000 copies sold. “That came as a big surprise to me. I thought it would interest people in the sector but not that it would be so successful among the ge- neral public,” admits Jiménez, who empha- sises, “there were many people wanting to know how the press really works.” The journalist learnt on the job covering wars and disasters for almost two decades before being appointed director of El Mun- do. However, he explains, what began as an exciting challenge -specifically to direct the newspaper where he had started his career on an internship at the age of just 23 - ended up becoming one of the toughest battles of his life. “It was easier to work on the more romantic side of journalism. I went from raising awa- reness for victims of major world conflicts

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“You don't write a book like ‘El pect the media to send you flowers. I knew it was going to bother a lot of people but Director’ and expect the me- I had to do it.” In his eyes, the media’s re- dia to send you flowers. I knew action is nothing more than a symptom of it was going to bother a lot of the fear for the truth being let out.This is because ‘El Director’ includes names of po- people but I liticians, businesspeople and personalities had to do it” that Jiménez does not hesitate to point out, since, he explains, his book is not about ‘El to plunging into the ugliest side of the pro- Mundo, but about journalism in general. fession,” explains Jiménez, who witnessed “What happened in my writing happens in corruption, manipulation and all kinds of all writing. I tried to generalise my charac- irregularities. “I suffered a severe disillusion ters -some of whom were hidden behind a that lasted more than two years after being nickname because they still work there- and dismissed, however, I realised that I did not use them to explain the real functioning of want those who had compromised the inte- the media and the power games that exist,” grity of the newspaper to win,” he says. he admits.Today he recognises that one of As the author, the publication of 'El Direc- the first realities he encountered when he tor' after such an intense experience was a took up the new position was that everyone win for the journalism profession: “In many wanted to get along well with the director of ways it allows me to rediscover the initial va- ‘El Mundo’. Of course, in order to explain lue that represents the profession I had cho- the weaknesses of this trade, Jiménez also sen, to reveal certain things that are really needed to explain his own, in an attempt to relevant for people, and that is what it was.” “write a brutally honest book […] I needed But one wonders how, exactly, this position to be self-critical, look at myself and recog- landed in his hands. Why would they offer nise the mistakes I too had made,” he says. this post to a journalist who has been a co- This series of weaknesses, he admits, make rrespondent in Asia for 20 years and away the main character in ‘El Director’ more from the country for so long? In his opinion, human.In a context of crisis, which also ex- they were simply looking for someone who tends to journalism, the author believes that would be easy to mould. “Honestly, I felt the media have, in many cases, turned into more comfortable covering a war than taking a kind of tool to boost power, and they were over in that office. At least you know where initially promised control. “The country’s the bullets are coming from,” he jokes. big businessmen became far too comforta- After the controversy surrounding this book ble because they had the press exactly where was sparked, today he admits that the attac- ks by his own colleagues in the trade and press publishers, and all the stir it caused, was a risk he was well aware of: “You do Published at not write a book like 'El Director' and ex- the beginning of the year by Libros del K.O. publishers, after just a few months it was already on its sixth edition with over 45,000 copies sold

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“You don't write a book like ‘El Direc- they wanted for too long and have protected tor’ and expect the media to send you them. I believed this was something I had to break with, and I did so despite risking put- flowers. I knew it was going to bother ting my work in the spotlight,” he explains. a lot of people but I ha to do it” It is a kind of ‘shared guilt’ between those who exert this pressure and those who allow it. “In terms of the crisis running through the profession, marked by precariousness the arrival of the internet and digital media, and dependence on favours, we can add the was to offer content totally free of charge, damage that we have done ourselves by put- and this will have to change if we want to ting our work in the hands of the interests of regain the reins of this business. However, it power,” he claims.He believes that the little is a huge challenge in a country like Spain, credibility journalism has today is only part where there is no such appreciation of the of the consequence that this bad practice has value of the press like there is in other coun- ght me has not been sales or recognition, but entailed. “We need to return to the model in tries. “The most important value of a news- the personal satisfaction of having put the which the reader’s interests are at the helm. paper is its content but we need to return the truth on the table when it comes to revealing We have to convince them that the work we necessary quality and credibility,” he says. all the ins and outs of the press,” he says. It do is important, and we therefore need their Since its publication, ‘El Director’ has done is a reality that has been silenced for a long help to get back to a sustainable business nothing but bring him joy. It has recently time and it had to be let out. “It makes me model, just as is already beginning to ha- been announced that the book will be tele- pleased to have done my job because at the ppen,” he says.That is why he believes that vised thanks to British producer Fremantle. end of the day, I am a journalist and I had to one of the ‘stupidest’ decisions made with “The greatest satisfaction the book has brou- follow my instinct,” he concludes.

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Look closely: the story of a large-sca- le visual illusion is coming, one filled with impossible stairs, relative pers- pectives and masterful reflections that cannot be deciphered a priori. With The Magic Mirror of M.C. Es- cher, Bruno Ernst's book for Taschen, we review Escher's illustrations, re- plete with optical illusions that are closer to reality than one might think.

RROR Text by ZOILA CHECA Photography by WWW.TASCHEN.COM M. C. Escher THE MAGIC MI

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t’s amazing how much we can enjoy games that play with our mind; whe- ther a simple riddle that begins “What goes both up and down…”, or an optical illusion that hypnotises us with static circles that seem to move in an endless swirl. More than anything we love to decipher and unravel these puzzles. On a much more complex level, this kind of satisfaction is provided by Dutch artist Maurits Cornelis Escher, known as M.C. Escher, in one of the many graphic works he produced until his death in 1972. Enigmatic opti- cal illusions, mathematical problems, plays on perspective, and an overwhelmingly surrealist creativity run through all of Escher’s illustrations, who came to be one of the most famous graphic artists in the world. From day one, he had a recognisable style that can be seen in his imost eminent works, including Metamorphosis, Relativity, Ascending and Descending, and Waterfall. His illustrations were so transcendent that many of them were later used by ma- thematician Bruno Ernst in his book The Magic Mirror of M.C. Escher, edited by Taschen, in which they are presented along with an insightful analysis of the concept and artistry behind each one. This information is worth its weight in gold, even today, when Escher’s drawings and plays on perspective provoke endless questions to be analy- Mathematician Bruno Er- sed from different angles: psychological, human, aesthetic, nst visited Escher over the scientific and architectural. In the book, Ernst manages to offer course of one year to talk various answers, including explanations to mathematical pro- methodically about his blems, and biographical information about Escher himself. It is illustrations, their meaning mentioned, for example, that Escher was left-handed, and that and intentions, for the pur- he began his career studying architecture, until he realised just a week later that his real passion was for graphic art. pose of publishing The Ma- Escher’s genius is such that even in the 21st century his illustra- gic Mirror of M.C. Escher tions have been echoed to create an award-winning video game, Monument Valley, in which the player travels through mazes, optical illusions and impossible objects based on Escher’s world. Ahead of his time, and trips to Alhambra, in Granada, Spain, in without the need for the technology we have today, Escher roamed and drew on the 1922 and 1936, after which he produced third dimension with ease, something which came to him as naturally as breathing. He some of his key works. One of his most fa- also shunned public life, preferring to move in circles away from the spotlight, and in mous, Ascending and Descending, drawn the company of acquaintances such as mathematician Sir Roger Penrose, creator of the in 1960, shows an impossible structure Penrose triangle. that makes reference to our own exis- He took ample inspiration from his time spent in Italy, and in particular from his tence. It’s one of his most well-known metaphorical Trompe l'oeil, featuring a never-ending stairway that both ascends and descends, and is based on the Penrose Escher began his career triangle. Climbing futilely up and down studying architecture, the staircase are numerous monks; two of them have escaped and stand at a distance, seemingly trying to until one week later he understand the problem. Another of Escher’s major works, Wa- realised that his passion terfall, created in 1961, presents a paradox of perspective, using was for graphic art implausible geometry to confuse the human eye, and also draws inspiration from Penrose. In this drawing, two towers take cen- tre stage; they are witness to how the water flows beneath on an apparent slope and continues its course until it reaches the edge of the waterfall, and the cycle continues.

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What can we take away from Escher’s The essential is invisible to the naked intelligent illustrations? They present in- eye, and M.C. Escher’s Trompe l'oeils credible optical illusions, where graphic expression invites us to reflect, criticise, are visual proof of this, including Wa- freely interpret and explore beyond what terfall and Ascending and Descending we see at first. These concepts can be translated to the plane of reality. After all, life itself presents us with a plethora of optical illusions that can mould our The essential is often invisible thoughts, desires and actions. Things that appear to be, but are not, things that we to the naked eye, and it’s vitally do not see directly, lies disguised as tru- important to adopt a critical ths, or delusions of grandeur that don’t eye to shine light on what has let us see what is actually important and been overshadowed essential. At present, for example, there is no shor- tage of media outlets that subtly, or so- metimes not so subtly, try to sell us a unique sugar-coated perspective multinational textile companies or famous department with the aim to benefit certain individuals, political parties, entities or stores that pay for subtle propaganda disguised as edi- ideologies. Whether for self-interest or profit, this “optical illusion” is torials. Meanwhile, in the shadows, thousands of small equivalent to taking a high-range telescope and only pointing it at the businesses make up a vital part of the fabric of society star that the holder considers to be the brightest. The problem lies in the and its progress, yet are rarely given a voice. The same fact that thousands more are watching through this singular perspective, happens with certain sporting idols, who are no longer via the screen of a television, smartphone, or tablet. On-demand optical valued for their efforts, but more attention is given to illusions. And that’s not all; it’s not unusual to see a well-known produ- how much money they spent on their latest car. cer of the most famous fizzy drink in the world selling itself on TV as a The point is that infinite realities exist in one place, just leader in sustainability, while it simultaneously leads the ranking of the as there are essential things that are not seen a priori and most polluting companies in the world. Or how oil and other interests illusions that distract us from the essential. So why don't are the main drive for the biggest companies out there. we try to decipher these as well? The essential is someti- The list of illusions goes on and on, but some of mes invisible to the naked eye, and it is vitally important them are simpler and not so obscure. Some can to adopt a critical eye in order to shine light on what has even appear comical and respond to the desire to been overshadowed. It is only fitting therefore, to pre- enhance someone, or something, or to feed into a sent this report with one of Escher’s most distinctive and myth. Among other things, a Russian salad isn’t surreal but comparatively more allegorical illustrations. Russian, and Van Gogh didn’t cut off his own ear This is none other than Eye, which Escher created in in a fit of madness, but actually during a dispute 1946 and features the image of his own eye reflected in with his friend Gauguin, who cut part of his ear- a mirror, while in front of him, there is only death. With lobe. This is just a minor example of how simple this he invited the viewer to reflect, a reminder that dea- facts can be based on mere fiction. It’s not un- th awaits all of us. Escher’s eye looks death squarely in usual for the focus to be on the big players; the the face, and in the same manner, we propose looking at the truth and the essentials head-on. Let's learn to look beyond, to question things, to see what is important in this world, what sustains us, what unites us and what Escher’s illustrations, reple- makes us grow. Let’s see the essence of the essential, as te with optical illusions and we persistently try to express in SPEND IN Magazine. plays on perspective, invite Escher observed everything around him and combined it with his own imagination. He shows us how, even to- the viewer to reflect on what day, reality is a wonderful, fascinating and comprehensi- we don’t see on a day-to-day ble thing, even if not at first sight. “My work is a game, basis, on the illusions of life a very serious game,” he stated. Now it’s our turn, it’s time to get to work and analyse with a critical eye, with an essential eye. The game has already begun.

www.spend-in.com SPEND IN• 85 PEOPLE Andy Soucek Text by JAIME VIDAL • Photography by DREW GIBSON Bentley Team

Andy Soucek is the official driver for Bentley, the prestigious English brand of luxury cars. The Spanish driver’s perseverance and talent have led him to success in the demanding world of motor racing. Both brand and driver look to forward to a promising future.

rom a very young age, Andy Sou- cek has been linked to racing. At f just nine years old, he began com- peting, and now at 34, he has the same passion as when he started. He recalls how he started racing pocket bikes until he first tried a go-kart and fell in love. He asked his father, an ex-racing car driver, to buy him one. Eventually his wish was granted. “I come from a family of modest means and the racing world is very expen- sive; it was more like a fifth-hand go-kart than a second hand one, but for me it was as good as a Bentley is now.” After a successful start at go-karting, he switched to single-seater race cars, achie- ving great results in Formula 3, the Renault World Series, GP2 and Formula 2. He was also the reserve driver for the Virgin team in Formula 1. Since 2012, he moved on to GT racing, first competing at the wheel of a McLaren, then an Aston Martin, and since 2015, a Bentley. Andy expresses his love for the Bentley Continental GT3 that was developed for the race, one of the most aggressive and heaviest on the starting grid. “The brand has managed to reinvent itself; based on the ongoing tradition of being a leading com- pany, and the technology and design of the car are incredible.” He is no less content with his team. “We spend a lot of time together and have formed a great bond. I believe that you have to treat your team well, give them security and trust, and it has to be mutual because we all depend on each other.” His 25 years of experience have shown

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One of the Ma- drid-born driver’s him that each race is different, and that it his passion, not his job, and he has transmi- goals is to compete in is necessary to adapt: “Every time, I find tted that passion to me.” the 24 Hours of Le myself in new situations that I had never His work and achievements have put him experienced before.” He confirms that the among the top racing drivers today in ter- Mans endurance race key to success is a lot of hard work, because ms of resistance tests, and allow him to be sheer talent is a given among the drivers. optimistic about his promising future, one “If you don’t have a good work method, which entails ambitious sporting challen- great organisation and you don’t put in the ges. The first goal is to win the 24 Hours of hours, it’s difficult to be the best.” Spa endurance event, in which he has come His competition schedule keeps him away close a few times, and then to try and take from home, his wife and daughter, who part in the legendary 24 Hours of Le Mans can’t watch him racing as much as he’d race. Andy Soucek is speeding towards his like. The person who is always there, howe- future, but he has also learned how to slow ver, is his father, who has been a decisive down and take stock of what’s important influence in his career. “In 25 years, my in life. “It’s important to value the small father never pressured me, he has only ever things, and to be aware of how lucky you supported me and been a source of positi- are. Everything happens in a flash, so it’s vity. He was also a racing driver, though he essential to put things in perspective. Life is never made it to the professional leagues. a gift; it’s not about just living the moment, He was an amateur, so for him it was just it’s about enjoying the moment.”

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Eccentric Text by MARTINA ROSSI

The Italian company Olivari supplies elegant door handles to buildings all over the world. Its book, Eccentric, provides an insight into the research and creativity behind its work. 2

OLIVARI has been part of the door handle industry for over a century, creating handles for all kinds of doors. Since 1911 it has produced, created and inno- vated with hundreds of different models, in partners- hip with renowned designers and architects. It is clear that this is their business, and one at which they excel as one of the sector’s most prestigious brands. Althou- gh far from needing a new project on which to work, they launched themselves into a new one: a research project which later become a book. It is an interesting reflection on creative design, industrial design and ma- nufacturing. An eccentricity? Perhaps that’s the reason for the book’s title, Eccentric. Initially, the intention was to create a record of how a project begins and grows. The idea was to record the

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inception and development of a new production line for a project that was both novel and audacious: the production of Guilloché-type handles. This was the not unambitious task of transferring an artisan tech- 6 nique to an industrial process. The origins of this te- 4 chnique lie in eighteenth-century watchmaking, and 1. Red ceramic bowl found during the excavation of Northern Dongola 7 it was later used by watchmakers and jewellers such as Reach, near Kawa, Sudan. Abraham-Louis Breguet and Fabergé. 2. "Beauty Scars", the back of a Nubian girl photographed by Horst It was an exciting creative process, the result of inten- Luz during an expedition to Sudan. 3. Charles Lindbergh poses with the Spirit of St. Louis, the plane on sive research into the textures, types of surface, the ex- which he made the first non-stop transatlantic flight, in 1927. pression of the objects, their volume, their shape and 4. Luigi Caccia Dominioni, masonry cladding in fiberglass reinforced their integration into a decorative context. And after concrete, in the Ventidue building at the Milan polytechnic campus in this came the final reflection, perhaps the most interes- Via Golgi, 1996. 5. Model produced by Abraham-Louis Breguet in 1791 and preserved ting from an industrial point of view: the links between in the British Museum collection. One of the first automatic quarter a project and its production phase. repeating watches. In essence, it is a book that shows the reader what 6. Antoine-Henri Rodanet, Patek Philippe watch, 1890 (circa). creativity is, when applied to industry. It is, without Les Arts Décoratifs Collection in Paris, inventory number: 30586. 7. Two-tone gold mounted perfume bottle. Made between 1899 and a doubt, an astonishing insight into the enormous 1903 by Michael Perchin, master guillocheur in St. Petersburg. amount of work that lies behind great designs; even 8. Fifty Markkaa note from the series issued in 1986 by seemingly day-to-day items such as door handles. the Bank of Finland. 9. Armour attributed to Kolman Helmschmid of Augsburg, dated 1525, from the Wallace Collection in London. Throughout the fifteenth, sixteenth and seventeenth centuries. 9 10. Cartier lighter with Côtes de Genève motif.

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LUMINAIRE Miami 2331 Ponce de Leon Blvd, Coral Gables www.luminaire.com Luminaire Miami is the Kassamali family dream designed to break with traditional barriers of interior decora- tion and reveal the latest trends.

Texto por LOLA RUIZ

If we ask the experts what the mecca of mo- having the equivalent of a church, a place dernist decoration means to them, many of worship, where people could experience will agree: Luminaire Miami. This interior good interior design.” design company is one of the benchmarks Both of them arrived in the United States in for any self-respecting design guru. 1973, and their admiration for the work of The company was created more than 45 talent like Le Corbusier, Mies Van der Rohe, years ago by the Kassamalis, both of whom Alvar Aalto and Arne Jacobsen, along with had a clear philosophy connected with a their greatest wish to share their knowledge desire: to educate in design, the desire for with the world, propelled them to launched unlimited inspiration and to do everything Luminaire. in a detailed and careful way. Nasir Kas- They had a clear objective to break down ba- years filled with passion, they slowly grew samali, who dreamed up and created the rriers and revolutionise the world of interior into the benchmark they are today. Their company with his wife Nargis, describes it design when they opened their first space secret lies in knowing how to make progress clearly, “From a young age I dreamed of dedicated to European Lighting. Following and in having that critical "eye" that knows how to get ahead and anticipate what will be a trend and what won't. In the end, their goal is to bring the best designs from around the world to the American public and make this part of their lives. Undoubtedly, a legacy created from passion and love for furniture, lighting, and a lot of hard work that more often than not leads to success.

Nasir and Nargis Kas- samali arrived in the United States over 45 years ago, and directly from their motto of ‘passion’, Luminaire Miami was born.

90• SPEND IN www.spend-in.com OLI D’OLIVA VALLDEMOSSA, MALLORCA SON MORAGUES VERGE EXTRA

sonmoragues.com ECOLÒGIC [email protected]

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The endless possibilities of an Ojalá

Beatrice Bonzanigo of IB Studio has spent her whole life fulfilling her ‘ojalá’ (a Spanish word that loosely means, ’I wish’). She wanted to dance and tried out ballet and tango; she’s also known how to ride horses, play the piano and write compositions since the age of 12. But she is first and foremost an architect; a creative dreamer of an architect. Her latest dream is Casa Ojalá.

Text by ZEE MARIE

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The architect Beatrice Bonzanigo of IB Studio describes Casa Ojalá as the result of years of contemplation, with the idea for it having come to her after a relaxing, warm bath

described her as a dreamer, and when it comes to creativity, her mind sets no limits. In fact, her night-time dreams are one of her favourite places: “It’s like having another life. It ba- lances my day-to-day life and they are the greatest expression of my imagination,” she days, cheerfully. For her, dreams, memories and sensations have an essential part to play and that is how she tries to reflect them in her de- signs. So much so that the most memorable feedback she has ever received in all her career was not an award, but a comment from iher mother (and business partner at IB Studio since 2014), Isabella Ivernizzi: “Your grandfather would be so proud.” It’s clear that her re- lationship with architecture goes back a long way, having accompanied her parents and grandfather on site visits: “I still remember the scent of dust and fresh paint,” she says. After graduating in 2009, the Italian-born Bonzanigo joined her fa- ther’s studio, bringing with her all that she had learned from big names such as Peter Zumthor, Aires Mateus and Valerio Olgiati, her mentor. “Zumthor taught me about the poetry of a building, the importance of embracing the human being through architecture. Aires Mateus taught Beatrice Bonzanigo www.spend-in.com SPEND IN• 93 ARCHITECTURE

“Its extensive flexibility, contai- ned within such a small space, me how to appreciate natural light and the purity of spaces,” she recalls. which is vibrant and infinite, is Today, in her IB Studio in Milan, she specialises in the renovation of the thing that is missing from old buildings, apartments and farmhouses, which is also one of the the global market,” she says, tal- strengths of her business partner, Ivernizzi. “It’s wonderful to put the life back into an abandoned house and to see it reborn as a result of our king about Casa Ojalá work,” explains Bonzanigo. They have designed projects such as a hotel in Umbria, a house in Australia and a wine cellar in Chianti, which won the American Architecture Prize in 2016. But we should turn our attention to her most unusual work to date: Casa Ojalá. Casa Ojalá by Bonzanigo.I wish I could sleep beneath the stars, with nothing in the way. I wish I could have a warm bath, looking out over the Andes without noticing the passing of time. I wish I could eat by the fire in the middle of the desert, and when I felt like it, take a jac- ket out of the wardrobe and go for a night-time stroll. Sometimes the sheer number of our wishes is overwhelming. ‘Ojalá’ is a word that evokes endless possibilities. Bonzanigo can’t imagine another name for her project: an eco-functional dwelling of 27m2 and over a thousand internal solutions working in unison, without modifying the original structure or shape. It is both simple and wildly indulgent, cocooning you and making you feel at home. Not only is it beautiful; it also boasts a flexible design with a manual mechanical system, can be assembled in

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“I graduated with the architect Valerio Olgiati, who made me cry a lot but also taught me something fundamental: the grandeur of the essential; the power of synthesis.”

situ and is a standalone unit that is eco-friendly too. Made prin- cipally from wood and local materials, Bonzanigo adds that “it includes a water-harvesting system, can be equipped with photo- voltaic panels, and has a small septic tank.” It was while exploring the unspoilt landscapes of Argentina, Chile and Uruguay that she noticed how few accommodation options there were that allowed visitors to enjoy the location fully. “It was a shame to go back to centralised structures — although the hotels were beautiful — after a day spent horse riding or in a jeep, covered in earth and immersed in nature’s wilderness.” Several questions occurred to her: “What could be self-sufficient enough to work in isolated places? What structure could be made to disa- ppear when necessary? How would it be possible to live in nature without infringing on it and without foregoing the relaxation or charms of a hotel?” The answer was simple: by expressing her own particular ‘ojalá’ in her designs, which would go on to win the Gold A' Architecture, Building and Structure Design Award and Competition, and which she is now planning to turn into reality, with the first prototype due to be created in 2020. There is just one thing left to do: “To work hard and be the first person to sleep in one of the real ones.”

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HERDADE DA In a small town in the heart of the buco- MALHADINHA NOVA lic Alentejo Baixo countryside, surroun- ded by fertile fields and vineyards on Albernoa (Portugal) one of the plains that characterise the area, is the spa and country house hotel Herdade da Malhadinha Nova Herdade da Malhadinha Nova. This ho- www.malhadinhanova.pt tel complex, with a welcoming, friendly As well as a solid retail portfolio feel, is a former country estate that was featuring some of the world’s leading refurbished and opened in 1998. Loca- design brands, Smoke Signals also ted in the southern Portuguese village carries out interior design projects. One of Albernoa, its buildings blend design, of the most sublime examples is found in southern Portugal in the shape of comfort, elegance, tradition and moder- Herdade da Malhadinha Nova. nity, appealing to the senses and emo- tions in an environment shaped by the local landscape, nature and wine.Such is the importance of wine that the Mal- Text by MELINA ABACHE hadinha Nova Natural Wine Festival is held here, the latest edition of which, in September, was an opportunity to reveal the estate’s new look, which will

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be officially launched in March 2020. rary architecture, built using concrete Rita Andrade Soares, CEO of Herdade with a pigment of golden hay and mini- da Malhadinha Nova, and Smoke Sig- mal decoration to blend with the natural nals have updated the interiors of this surroundings. Casa da Ribeira, the first luxurious hotel with a design inspired by exclusive villa under the new concept, nature and tradition.With an exceptio- is inspired by Alentejo architecture and nal portfolio, Smoke Signals represents decorated in blue tones that mirror the some of the world’s most prestigious fur- niture, lighting, textiles and homewares brands. These include Living Divani, This renovation Artek, Baobab Collection, Carl Han- by Smoke Signals sen & Son, Knoll and Vitra, companies has explored the whose products have filled the various possibilities of de- accommodation units that make up the coration, taking hotel: Casa da Ribeira, Casa das Artes e inspiration from Ofícios, Casa das Pedras, Casa do An- coradouro and Venda Grande.These are nature and tradi- distributed among various spacious sui- tion to update the tes, of 25, 75, and 100m2 each. Casa das interiors of the lu- Pedras is characterised by its contempo- xury hotel

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Casa das Artes e Ofícios pays homage waters of the Terges river that can be to arts and crafts seen from the estate. as well as the use of As its name suggests, Casa das Artes e clay and other natu- Ofícios pays homage to arts and crafts ral materials as well as the use of clay and other na- tural materials. One of its defining fea- tures is the furniture, which is always for sale, as well as the green tones of its distinctive décor. Last but not least, Casa do Ancoradouro is a replica of the ori- ginal Malhadinha concept and is known as ‘the terracotta house’. The suite lives up to its nickname from the ground up, with flooring made by hand using clay from the surrounding countryside. With its personalised service, Smoke Signals has transformed the look of Herdade da Malhadinha Nova’s in- terior, creating a new aesthetic and functional concept that unites the atmosphere, history and style that have characterised this luxury estate for 21 years.

98• SPEND IN www.spend-in.com Obras maestras de la KUNSTHALLE BREMEN De Delacroix a Beckmann 25/10/2019 >> 16/02/2020

Exposición organizada por la Kunsthalle Bremen y el Museo Guggenheim Bilbao

Imagen: Eva Gonzalès. Muchacha al despertar, 1877/78. Óleo sobre lienzo. 81,1 × 100,1 cm. Kunsthalle Bremen - Der Kunstverein in Bremen www.spend-in.com SPEND IN• 99 DECODESIGN IN LOVE WITH DESIGN Spot a true design fan with these five beloved icons

Some of these pieces have been around for almost a century but they’re still objects of desire for those in the know. Extensively studied, collected and, above all, copied over the years, we reveal the original versions of all five.

Text by ALLENDE GLEZ-LACARRA

ea Trolley 901 makes an impression whether you’re a tea drinker or not. Designed by the Finnish architect Alvar Aalto in T1936, it’s one of his most iconic pieces and now belongs to the permanent collection of MoMA. The company founded by the archi- tect, Artek, continues to manufacture it in three colours. You’ve seen the Wassily chair in offices, museums and consulting rooms but not all that gleams is Knoll. The original model by Mar- cel Breuer dates back to 1925 and is only available from the Ame- rican brand. Designed in 2014 by Michael Anastassiades for Flos, the IC Sus- pension lamp is considered a symbol of minimalism. Made from steel, tin and blown glass, the lamp is available in two sizes and three different finishes. Known as the “master of chairs”, Danish designer Hans J. Wegner created the Wishbone chair in 1945 exclusively for Carl Hansen & Søn, a company that continues to produce its original design com- pletely by hand, despite the many replicas on the market. There is, however, a piece of furniture of which almost every brand has brought out its own version: the Saarinen Oval table by Knoll. Designed by Eero Saarinen in 1957, this model has become a total classic that keeps on rea- ppearing in different sizes and finishes. Which design icon best represents you?

IC Suspension lamp

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Tea Trolley 901 Wassily chair

These exclusive, time- less and iconic models are some of the most widely imitated designs of all time. Discover their history

CH24 Wishbone chair Saarinen Oval table

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A centennial transformation

Text by J. MÁRQUEZ Built more than a century ago, the mansion that now houses the Vila Foz HOTEL & SPA has all the appearance of an Old World gem. Inside, the palatial surroundings have been restored by architect Miguel Cardoso and interior designer Nini Andrade Silva to create a luxu- rious, intimate and contemporary experience

Foz do Douro, Porto’s gran- sed on the historic transformation and dest district, surrounded by evolution of this nineteenth century Inpretty gardens and against building, using its inherent versatility the backdrop of the Atlantic coast, is to adapt it to twentieth century needs, Vila Foz Hotel & Spa, one of the in- effectively turning an Old World state- novative five star properties in the in- ly home into an intimate and contem- ternational Design Hotels portfolio. porary boutique experience. With an Dating back to the end of the 19th cen- excellent location, the mansion’s impo- tury, this stately home has been given a sing exterior reveals an interior that is new lease of life, having been transfor- full of exciting and genuinely exciting med into a hotel that offers travellers details. This mission was accomplished the very highest standards. by the architect Miguel Cardoso who, From the outset, the project has focu- together with his team, was responsible ©Fernando Guerra Nini Andrade Silva

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The project focused on the historic trans- formation and evolu- tion of this nineteen- th century mansion, using the inherent ver- satility of the building to adapt it to twentie- th century needs

for the painstaking restoration as well as the new construction. Key to the concept was preserving the historic essence of the pro- perty, maintaining the original architectural features while complementing them with new details, materials, finishes and textures that emphasise its refined heritage. In essen- ce, the new building is defined by a volume of simple, elegant lines that provide the per- fect counterpoint to the golden-hued histo- ric structures whose singular glamour and flow have been maintained. The other half of the powerful duo behind the hotel is the interior desig- ner Nini Andrade Silva. Her concept combines classic romanticism with her signature minimalism, full of clean, organic shapes in a contemporary con- text. Using a variety of inspiring ma- terials that include hydraulic mosaics, bronze and technical stone, Silva has transformed the mansion into a beacon of warmth and intimacy. The vastness of Vila Foz’s austere spaces is noticea- bly softened by the rich decorative ele- ments and the generous use of patterns,

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warm colours, fluid lines and soft fini- shes. The sense of harmony they create – perhaps unexpectedly – captures both Old World opulence and the spirit of modern Porto. Silva’s creative vision finds its stron- gest expression in the 68 bedrooms and suites, however, resulting in daringly modern spaces with undulating shapes that give a nod to the ocean and a pa- lette of tourmaline greens and earthy browns. From the printed carpets to the bespoke furniture, the rooms are an authentic expression of Silva’s design DNA. Tactile materials such as natural wood and stone contrast with the mirrors

and glass that glimmer under the lighting, designed to give rooms a relaxed yet stately air. In the bathrooms, meanwhile, the se- dimentary rock travertine has been used to eye-catching effect. Completing the experience, Vila Foz Hotel & Spa has created an indulgent world of haute cuisine and wellbeing. The restaurant, located in an exclusi- ve room within the mansion and led by chef Arnaldo Azevedo, serves fresh sea- sonal cooking, while the spa is an island refuge offering a gym, therapies, Turki- sh baths and sauna with an indoor pool and outdoor relaxation area surrounded by beautiful gardens.

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Perpetual Planet

Text by NAYIVE ARMAS

Long committed to preserving nature and keeping the legacy of founder Hans Wilsdorf alive, Ro- lex presents their latest campaign, Perpetual Planet, a project that reinforces the brand’s support for today's explorers on a new mission to map changes in our ecosystems.

1926, Hans Wilsdorf created the world's first waterproof a view to preserving and protecting our environment. Inspired by wristwatch: the Rolex Oyster. Later, in 1931, the firm in- their Explorer and the Oyster Perpetual, the Swiss firm makes clever Introduced the "perpetual" automatic winding mechanism use of their benchmark model to name the motto of this year’s Ro- to create the Oyster Perpetual. In the decades that followed, the lex flagship project and long-term commitment: Perpetual Planet. world's explorers have used this iconic watch and tested it under the To this aim, Rolex has joined forces with distinguished persona- most extreme conditions. Considered a true discovery instrument, lities and institutions to research and investigate solutions to to- this led, years later, to the launch of the Explorer watch in 1953, pre- day’s key environmental challenges, and has based their mission sented to commemorate the first successful ascent up Mount Everest. on three fundamental pillars: the Rolex Awards for Enterprise, With a long history associated with world exploration, research and their partnership with the National Geographic Society and the technological advance to significantly improve watchmaking instru- Mission Blue project by Sylvia Earle. ments, it comes as no surprise that Rolex is once again committed For more than 40 years, the Rolex Awards for Enterprise have been to supporting ventures dedicated to discovering new horizons with supporting individuals with projects that expand human knowled-

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Rolex has joi- ned forces with distinguished personalities and institutions to research and investigate solu- tions to today’s key environmen- tal challenges

ge, preserve our cultural heritage and/or help the conservation of habitats and natural species. The brand’s relationship with Natio- nal Geographic has been ongoing since 1954 and was reinforced two years ago to promote exploration projects linked to saving our planet. Meanwhile, Rolex’s support for marine scientist Syl- via Earle to help unveil the mysteries of the ocean, means that to- gether they can demonstrate the fragility of marine ecosystems to the world. Through Mission Blue, Earle inspires communities and governments to protect marine life that is in danger due to human activity. To do this, she aims to establish hundreds of Marine Pro- tected Areas called Hope Spots to guarantee the protection of 30% of the oceans by 2030. By offering their support in these partnerships, Rolex is committed to helping make our planet a perpetual place, connecting with peo- ple and organisations who are dedicated to this same cause.

www.spend-in.com SPEND IN• 107 DREAMS DREAMS Christmas is coming, that time of the year when we all make a wish list. The perfect opportunity to give -or treat ourselves to- that special gift we have been imagining for some time. Just for the sake of it, because life should be celebrated and shared. And that's why today we want to share our wish list -and dreams- with you for the New Year. Are you ready?

By ALLENDE GLEZ-LACARRA

This bracelet is from the Menotes DINH VAN collection. More than four decades after its creation, this collection maintains its modern and contemporary spirit whi- le it has become a symbol of union and strength. www.dinhvan.com

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A limited edition bottle of SON MORAGUES organic extra virgin olive oil. Made in the heart of the Tramontana mountain range (Mallorca), this oil -with hints of grass and almonds- is of exceptional quality. www.sonmoragues.com

Everything in Italian brand CIRCOLO’S latest Au- tumn-Winter men's collection is, as their motto goes, 'easy but not simple,' trousers, jackets, shirts and sweaters have that ‘little something’ that makes the difference. www.circolo1901.it

The new ‘Hardy PM 2’ model by leather goods company par excellence GOYARD. Structured and with extra long handles. This is the design inspired by the emblematic pet transport bag that the firm designed at the end of the 19th century. www.goyard.com

A Comtes de Champag- ne Blanc de Blancs is the most perfect expression of A feather puffa jacket by HERNO will cope with the TAITTINGEr style. Pale ye- low temperatures. Once again the brand shows that llow, light and very bubbly understated style and innovation can go hand in hand with an intense aroma, it is and brings new materials and colours for winter like only made in vintages and this intense grass green. is considered exceptional. www.herno.com www.taittinger.com

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A FUSALP brand ski jacket. In black, brea- A skateboard, a fishing rod or boxing gloves. HERMÈS has set thable, waterproof and out to make all our dreams come true this season by setting up minimalist cut. If you’re their ‘custom-made’ department. This Christmas, make a wish searching for a classy with Hermès. look for the slopes, this www.hermes.com is all you need to glide in style this season. www.fusalp.com

MOON BOOTS from ‘Postal’ is Jonathan An- their Far Side High derson's latest bag for Shear collection. In Loewe. Inspired by the beige suede lined with shape of postcards -hen- lamb’s wool to ensure ce the name- it features walking comfort for an anagram of the Spa- miles without compro- nish firm strategically mising one iota of style placed to look like a pos- when the temperatures tage stamp. Pure design. really plummet. www.loewe.com www.sorel.com

A bottle of Premium gin like this one by NOR- DÉS. With eleven pre- mium quality natural botanicals, Nordés is Ga- licia in its purest form. Fruity, surprising and This Missoni Home rug is from the latest Autumn-Win- totally different from ter collection by Roche Bobois. Hand knotted and 100% other types of gin. The virgin wool from New Zealand, it is perfect for providing occasion begs it. a warm touch of colour in the coldest months of the year. www.nordesgin.com www.roche-bobois.com

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A bottle of 'Privat' cham- This ring from Da- pagne from PERELADA miani’s Eden collec- & CHIVITE. A brand tion. Made of white with a family essence that ceramic, rose gold dates back to 1647 and is and diamonds, is the today a benchmark in the perfect accessory for world of wine. The per- every special evening. fect choice with which to Also available in the bring in the New Year. collection, a bracelet, www.pereladachivite.com pendant and earrings. www.damiani.com

A sustainable ski suit from Any of the sculptures that Hunkemöller’s women's the Volta brand has de- collection. Made from signed exclusively for The high-end leftover fabric, Conran Shop. A series of it reduces the impact that ‘mobiles’ of different si- fabric manufacturing has zes inspired by the work on the environment. And of the American artist it certainly doesn’t fall Alexander Calder. A ti- short on design either. meless luxury. www.hunkemoller.es www.conranshop.co.uk

“The dash of French gla- mor that your American personality lacks,” once the phrase was coined, John F. Kennedy never changed perfumes again. This year give someone or treat your- self to, a bottle of ‘The Ori- ginal’, EIGHT & BOB’S most exclusive fragrance. www.eightandbob.com

MONTBLANC. The latest in the writing scene is Augmen- ted Paper by Montblanc. This German firm’s technology allows you to digitise your no- tes and sketches as if by magic Kaleido trays by HAY are metallic and come in various sizes so you can seamlessly edit and and in different colours. Created by the Swedish designer transfer documents from pa- Clara von Zweigbergk, they offer infinite geometric combi- per to mobile. nations; and can also be fitted together like a puzzle. www.montblanc.com www.hay.dk

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A WOOLRICH coat guarantees you won’t feel the slightest bit cold this winter. This ‘W'S Lu- The first ‘deco’ collection by VIRGIL ABLOH, creative director of Off-White and xury Arctic Parka’ model is perfect for a trip to Louis Vuitton’s men's range. A selection that includes bedding, bathroom acces- the mountains or for city winter breaks. Plus it sories and this minimalist cutlery with blue touches.www.off---white.com comes in eight different colours. www.woolrich.eu

A bottle of HOLY TRINITY Rum from Cuba. This one is made with two stages of aging, it has a bright amber colour and sweetness with slight touches of vanilla and dried almonds. Sure to conquer the most deman- White leather and white laces, the SAINT LAURENT ding palates. men's collection brings us the ‘Andy’ model as a classy op- www.amergourmet.com tion when it’s time to change shoe for trainers. We love this colour, but they also come in black.. www.ysl.com

A Limited Edition CIN- CO JOTAS Grand Tour This backpack with a clip case. As well as contai- on the top and rubberised ning a 100% Iberian leather by British brand Acorn-fed Ham, it is HUNTER. Waterproof, made in Spain by exce- available in three more llent master craftsmen of colours and featuring an luxury and can be reused easily accessible pocket for travel or decoration. on the back for laptops www.cincojotas.es up to 13 inches. www.hunterboots.com

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www.spend-in.com SPEND IN• 113 IN DEFENSE OF OUR MARINE ECOSYSTEM Text by PEPÓN RAMAJO Breitling Iberia have launched their #squadonamission campaign and created their “Chefs Squad” with Quique Dacosta, Mario Sandoval and Macarena de Cas- tro, to bring together fine cuisine, luxury watchmaking, and the environment.

orld-class watchmaking brand Breitling have launched a new campaign to raise awareness for the conservation w of our seas. Under their new hashtag #squadonamission they intend to raise awareness about their concern on the subject. This is nothing new, the brand has been involved with sea con- servation for a long time with their “Ocean Conservancy” and their “Surf Squad” projects. In Spain, they have brought together different chefs totalling seven Michelin stars who are also 100% committed to the environment. Along with the watch brand, with their work in highly renowned cuisine, these chefs seek to embrace sustainability and safeguard the environment. Chef Mario Sandoval, based in an inner city environment in Ma-

114• SPEND IN www.spend-in.com drid, on the recycling and reuse of everything used in his restau- rants, says: “We want COQUE to be sustainable in terms of pac- kaging,”; Maca de Castro, from her restaurant Jardin in Puerto de Alcudia (Mallorca), is committed to the local Posidonia meadows, while Quique Dacosta, Extremadura-born but Valencian adopted, with his restaurants in Valencia -the most acclaimed being the Qui- que Dacosta Restaurant- is involved with the Valencia Oceanogra- fic Foundation in the recovery of sea turtles in Denia, in healing them so that they can return to their natural habitat. Thanks to this “Chefs Squad”, promoted by the Breitling watch brand, a mission was set up as part of their commitment to the conservation of the marine ecosystem, which began in Valencia and ended in Denia (Alicante). Here, they successfully completed the return (‘release’) of BREIT the turtle (number 496), healthy and recovered, to its natural habitat in the Mediterranean. This small specimen returned in optimal conditions and will have the chance to live the long life it deserves. As these are the living image of Breit- ling watches, given their excellent performance, they can also expect to live as long as Breit.

BREITLING SUPEROCEAN OUTERKNOWN AND HERITAGE STRAPS The Breitling Superocean Outerknown, Superocean Heritage and the new collection of Outerknown ECONYL® yarn NATO straps seek to continue their legacy of more than 60 years at the forefront of underwater challenges by helping guarantee that future generations will have the opportunity to enjoy healthy oceans and clean beaches, which are the source of all terrestrial life. The straps are made with ECONYL® yarn NATO produced from recycled nylon waste.

www.spend-in.com SPEND IN• 115 ADVICE JOyas recarlo

Text by CHIO M.ROCAFORT Dazzling heart-shaped diamonds are back as the star pieces of Anniversary Love, the new collection by Italian jeweller Recarlo.

ommitment, love, elegance and femininity are the foundations C of Recarlo’s 50-year reign as an object of desire for Italian women. The Piedmont-based jewellers lead the way when it comes to engagement rings thanks to the family secret that ensures its pieces dazzle brighter than the rest. The Recarlo family’s newly-launched Anniversary Love collection is a series of white gold pieces with the purest se- lection of diamonds that have been de- signed to mark a very special occasion. Anniversary Love, Contrariè ring and bracelet. The concept for the selection is all about highlighting the diamonds, cut in the be without, and for diamonds, it’s a cut shape of a heart to achieve the highest that emphasises the natural brightness of expression of love. the jewel and makes it even more dazzling. Dedicated to love and eternal beauty, the Carlo Re founded Recarlo in 1967 at just Anniversary Love collection aims to pre- 21 years of age. With a passion for dia- serve an important moment in a lifelong monds and lasting love, he turned the romance, from engagement to wedding to company, now run by his sons Giorgio anniversary. The heart is a fundamental and Paolo Re, into an internationally-re- symbol that no jewellery collection should cognised brand of master goldsmiths.

Anniversary Love collection, Contrariè ring.

A favourite symbol for Recarlo, the heart-shaped diamond is an integral part of the Anniversary Love collection Giorgio and Paolo Re, owner and CEO of Recarlo

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STUDIONEVES GOURMET DESIGN

Studioneves believes in the essential purpose of a ceramic plate: to trans- form the dining experience by giving food the starring role.

Text by : ARMANDO CERRA

Gabi Neves and Alex Hell work in the res- taurant and hospitality sector and, like so many of their fellow professionals, aim to produce the best possible dishes every day. Not in a metaphorical or figurative sense, in their case, but a literal one. When creating their ceramic tableware for a restaurant, this duo draws from its menu, overall look, and the preferences of its chefs. The Studioneves mission is to provide res- taurants and cooks with dishes that optimise the pleasure of each culinary creation they hold. This doesn’t just mean producing pla- tes for avowed gourmets (although they do that too) but rather to provide restaurants with the most appropriate tableware, so that it becomes more than a simple vessel and works in harmony with the menu. Of course, aesthetics play an important role in achieving this but perhaps less so than that of the materials. The Studioneves team constantly researches different clays, glazes and production processes to achieve the best results for their clients throughout the culinary world. This is no easy feat – pieces must be delicate and attractive but also durable enough to last Most of Studioneves under restaurant conditions such as high tem- Gourmet Design’s peratures in the dishwasher or microwave. At the same time, the defining element of biggest clients are these plates and dishes is the craftsmanship located in Brazil al- that goes into every piece, giving each one though it also does its own personality, character and idiosyn- business in Austra- crasies - just like the people who will enjoy lia, Spain and Japan. the meals they will be used to serve. www.spend-in.com SPEND IN• 117 NOVELTIES

Perrier-Jouët and the Art of the Silver Screen

Text by J. MÁRQUEZ Once again, Perrier-Jouët played its part in the most important date on Spain’s movie calendar, as official champagne of the San Sebastián Inter- national Film Festival.

ith its signature delicate and captivating floral style, Perrier-Jouët appeared all over W San Sebastian to announce its partnership as official champagne for the city’s Film Festival for the eighth year in a row. Served at the opening and closing parties as well as the pre-screening drinks receptions and the most exclusive private parties, Perrier-Jouët bubbles kept the whole festival in a celebratory mood. Among the artists raising a glass were Penelope Cruz, Javier Bardem, Susan Saran- don, Gael García Bernal, James Franco, Alejandro

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Amenábar and Eduard Fernandez. To kick off the Kicking off the Festival, the French company held Festival, Pe- an exclusive launch party at the renowned Hotel rrier-Jouët held María Cristina, where chef Jesús Caballero created a bespoke menu with a wine pairing chosen by Hervé an exclusive Deschamps, Chef de Caves at the champagne house. dinner paired The result were five dishes to be enjoyed alongsi- with five of de five Perrier-Jouët champagnes: Blanc de Blancs, the company’s Grand Brut, Blason Rosé, Belle Epoque Blanc 2012 champagnes and Belle Epoque Rosé 2010. In addition, and to ensure that the unmistakable fla- vours and art of the 200-year-old brand could be en- joyed by Festival attendees and enthusiasts alike, ca- refully selected bars and restaurants such as Nineu, Victoria Café, Café Oquendo, Casa Urola, Alda- nondo and Vinoteca Lukas also offered their clien- tele a unique opportunity to enjoy Perrier-Jouët.

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YUSTY Madrid Calle de Ayala, 20 www.yusty.es Yusty, the time-honoured tailor and multi-brand fashion house, has reopened its doors with a new luxury menswear outlet featuring the first private tailor with digital hub and multi-brand store

Text by ROCÍO MARTÍNEZ Photography by MARTA GORO Daniel y José Yusty

The multi-brand store Yusty has redefi- tional brands and, above all, to main- ned its business, now run by the third ge- tain the distinguished position of its neration of the Yusty family - the brothers tailoring section. José and César Yusty, together with their The new Yusty outlet covers 600 squa- cousin Daniel, and José Ignacio Martínez. re metres, divided into three sections to Today, the company consists of a total of achieve this desired sense of distinction. thirty employees who continue to put Recalling its origins, the first area is de- their best foot forward as leaders of Ma- dicated to handmade tailoring while ma- drid’s fashion scene. king use of the latest digital tools. The The store has been at the forefront of workshop is still led by the renowned menswear retail in Madrid for decades. in-house tailor, Mario Zafra, and its re- Founded in 1914, Yusty closed its le- design is based on the idea of taking the gendary workshop in Calle Serrano a work of tailoring into the public sphere, few months ago to open its doors at as do the world’s top tailors. In the futu- number 20 on Madrid’s Calle Aya- re, this may become a meeting point in la, offering a new concept of tailor’s which to promote the Yusty brand to in- shop in the style of a private members ternational clients and expand into new club. The motives for the change are countries with Mario Zafra at the helm. to launch of Yusty’s own prêt-à-porter This overhaul has also allowed the line, highlight its selection of interna- brand’s own ready-to-wear range to ex-

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Madrid’s classic tailor, Yusty, has moved from Calle Serrano to a new home at num- ber 20, Calle pand. In doing so, Yusty has partnered Ayalahisot with its providers, whose names appear on the mens’ suit items. When it comes to online sales, the com- pany has maintained its partnership with the world leader in online sales, Farfetch, for a fifth year. All of the biggest names in menswear and the truest reflection of the Yusty look can be found within this multi-brand space, as well as another dedicated to the exclusive management of the Canali flagship store, located inside Yusty store and run by the family itself. The physi- cal store is characterised by its notably homely atmosphere, where clients which clients wander among sofas flanked by the cosy fireplace at the back. With that, Yusty completes its retail strategy in the world of luxury menswear.

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DBA Afterwork Madrid Last October saw a new DBA Afterwork event held in Madrid’s Mood Serrano, organised by Deusto Business Alumni by SPEND IN magazine. The focus was on young people’s concerns and Olivia Manjón, General Director of Perfumes L’Oreal Luxe & Giorgio Armani, was in the spotlight. The director shared with more than 150 listeners the path of her professional life, and which experiences and lessons have marked her the most. She focused on her success stories and, above all, the mistakes she made that have helped her reach the top in the luxury brand sector. She stressed, “there is nothing more innovative than being yourself and the most important thing is to surround yourself with a good team: good diverse and talented people.”

Before the event started, 150 attendees were summoned for an official photo call with the speaker

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Julián García Hernández designed the event’s poster using a combination Equestrian event of the colours from numerous flags and the beige of in Barcelona the course The very best in international equestrian was on show at Barcelona’s Real Club de Polo in celebration of the 108th edition of the CSIO Barcelona. A staggering 108 editions, making it the oldest international sporting event in Spain. And it still keeps improving every year. In fact, it is unanimously acknowledged that 2019 featured the finest selection of competitors in the long history of the event. An impressive nine of the ten best riders in the world were participating: Steve Guerdat, Martin Fuchs, Daniel Deusser, Peder Fredricson, Ben Maher, Pieter Devos, McLain Ward, Christian Ahlmann and Niels Bruynseels.And CSIO Barcelona just keeps getting better, as it has now taken a step forward reaching a new recognition as a sustainable event. Ultimately, it reaches beyond its equestrian essence.

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ILMIODESIGN

The ILMIODESIGN design studio celebrated “10 years of Success” together with Italian founders Michele Corbani and Andrea Spada. The exclusive event took place at The Kave, one of Madrid’s secret bars, very close to the Puerta de Alcalá, and a venue that they themselves designed.Held in October, the event brought together their closest friends to celebrate how they have revolutionised the world of interior design. All in all, it was the perfect combination for an idyllic birthday: book, projects, friends, interiors and design. The firm owes their success to a key philosophy based on their passion and eagerness to transmit their Italian soul to the world. Their professional journey is summarised in a book “10 years of Italian Eclecticism” that reveals the secrets to the essential pillars of their work. The ILMIODESIGN vision believes in authentic craftsmanship, in classic taste, and its principles are based on detail and excellence.

Design studio ILMIODESIGN celebrates ten years of success with an exclusi- ve event at The Kave, Madrid

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Similar to the rest of the exhibitors, Oliva- ri showcased the sector’s projects Olivari for the coming years with disruptive Boutique Rebuild vision Olivari attended Rebuild in Madrid, the boutique event for innovation in the fields of digitalisation and technology, new materials and sustainability, offsite industrialisation and construction to promote and transform new building methods. At this exclusive showroom, Olivari shared not only their latest news, but also a selection of the handles from their stunning portfolio, designed by internationally renowned architects. The spotlight was also on high-performance finishes obtained with PVD technology, available in their entire range. A 100-year summary of the company's history, expressed through one single product: handles.

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Le Voyage, a journey through the Patek Phillipe universe, brought together more than Le Voyage a hundred friends and enthusiasts of the Geneva de Patek Philippe brand Patek Philippe celebrated in style with an exhibition dedicated to World Time and Travel Time watches. Held at the Westin Palace hotel in Madrid last November, it brought together a hundred friends and enthusiasts of the Geneva based brand. Guests were treated to an exclusive display including four rare models: three bracelet watches made between 1937 and 1961 and a pocket watch from 1938 that was delivered in 1940 to Tiffany & Co. jewellers in New York.The guests were also taken on a journey through the most exclusive collection of watches with time adjustment mechanisms for travellers, known as universal time, which display 24 time zones, as well as some of the most stunning historical pieces delivered directly from the Patek Philippe Museum in Geneva.

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Patek Philippe presented four uni- que models: three bracelet watches made between 1937 and 1961 and a pocket watch from 1938

www.spend-in.com SPEND IN• 127 NOVELTIES POTATO CRISPS

SALVADOR BONILLA

A Fine cut, crispy texture and delicious flavour. The Bonilla pota- Their history dates back to 1932 when they began selling churros to crisp brand has managed to seal all this product’s quality into and crisps at fairs in neighbouring towns. From there, they ope- bags and cans to ensure they are delivered to every corner of the ned a store in Ferrol and later another in La Coruña. These modest world in perfect condition. Made in Arteixo, in the province of La beginnings paved the way for the opening of their factory in 1988. Coruña, they are sold in France, United Kingdom, Australia, and The characteristic ship and the waves on the packaging have USA. -where chef José Andrés uses them in his business- and even been there since then, and tradition is still the brand’s strong South Korea.However, before achieving this vast international point – the perfect recipe in which the best potatoes and exce- outreach, the creator Salvador Bonilla marketed them in Galicia. llent olive oil are the secret.

Text by LEYRE FERRANDO

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