COMO Metropolitan London, the iconic design hotel has gone through a refurbishing design process. And it looks like brand new again. They offers experiences for the curious traveler with a passion for a life lived fully. A hotel that delivers a carefully calibrated balance between work and relaxation. COMO Metropolitan London anticipates every need you may have of luxury boutique hotels. Let´s meet PR & Communications Manager Kate Richards and hear about how they have created an urban century for the global traveler.

The Kameha Grand Zürich is a spectacular example of architect Sebastian Knorr and designer Marcel Wanders creative minds. It´s a international lifestyle hotel with an impressive architecture and extraordinary interior design. Here you can be surprised and inspired by the extraordinary overall concept. In a charmingly fairytale way Marcel Wanders celebrates the rich heritage of Switzerland in the interior design of the hotel, all the way to the small details. The philosophy is to create memorable experiences for the guests. This is not a ”home away from home” but a place to remember and make in to your new “Lieblingsplatz” away from home. Let´s meet founder and CEO Carsten Rath and hear how they used design to create a memorable stay.

The Dylan on Keizersgracht in Amsterdam, dating back to 1632, was originally a theatre and home for the old and poor. But in 1998 it was turned into a luxury boutique hotel designed by Anouska Hempel. Being the very first boutique hotel in the Benelux; the Dylan is recognized for its contemporary-meets-classic design. The 40 rooms are a clever design mix of glamour and minimalist feel. The one Michelin-starred restaurant Vinkeles situated in the former bakery has a contemporary cuisine prepared by Executive Chef, Dennis Kuipers. Staying at Dylan is an experience on its own. The discreet, exclusive atmosphere and the smart, engaging staff all contribute to the mood of low-key chic and the magic of its pure and novel esthetics.Let´s meet René Bornmann and his team and hear what they have to say about contemporary-meets-classic design at The Dylan.

Bloom in the Park is a “No Menu” restaurant. There is no menu, no winelist. The concept allows chef Titti Qvarnström to serve the best ingredients according to availability, day and mood. At the one Michelin star restaurant Bloom In The Park you can expect the unexpected in a luxurious but relaxed setting. As guests you are expected to sit back and go with the flow. And you can be sure you are in the good hands of the colourful restaurateur Igi Vidal and the artistic head chef Titti Qvarnström. Front-of-house, the team is headed by Maitre d’hôte, Igi Vidal. His extensive culinary knowledge and hospitality leaves no one untouched. The of award-winning chef, Titti Qvarnström mixes tastes, textures and forms in a imaginative, refined culinary style. She creates spectacular compositions that are as pleasing to the eye as they are to the palate. Let´s meet chef Titti Qvarnström and hear what she has to say about theire playful way of serving the unexpected.

Aquavit, the Two Michelin-starred and New York Times Three-starred restauant in New York Mid town. Located on 65´th street between Park and Madison. Aquavit is a pioneer of Nordic cuisine since the opening in 1987 and remains the only world-class modern Scandinavian restaurant in the USA. Executive Chef Emma Bengtsson, took over as executive chef in spring 2014. She and her team builds contrasts of color and shape that underscores flavor and texture. Each highly refined and often ambitious dish is presented as a clever and focused expression of her vision. With respect to tradition the team is is cooking modern Scandinavian cuisine with a twist of new techniques and local produce. Let´s meet Chef Emma and her team and hear what she has to say about her new way of taking care of the cornerstones of Sweden’s 500-year-old culinary traditions.

Atera, the Two Michelin-starred restaurant in New York City; down town Manhattan in Tribeca. On 77 Worth Street between Church and Broadway. Here the much-praised Danish Executive Chef Ronny Emborg serves a combination of elemental flavors, impeccable produce, and first-class technique in multi course experience. Atera is a Basque word that translates to: “To go out.” They offer a highly seasonal and continuously sensory experience. Our senses guides us through color, feeling, smell, and taste. Nothing makes the senses feel more alive at Atera and nothing makes more sense than sit down, relax and enjoy. From this feeling the sensory kitchen of Ronny Emborg and his team is born. Let´s meet Ronny and his team hand hear what he has to say about his Sensory Kitchen and beyond.