Miscellaneous

🍴 Chef Medeu in Almaty, Kazakhstan, opened in the foothills near the high-altitude skating rink. The 112 sq m restaurant seats 32 guests and features a 2.6m ceramic fireplace by Svetlana Plotnikova. The menu, inspired by an 1881 cookbook, includes air-dried meats, pelmeni, and a contemporary oxtail dish. Signature dishes include a truffle burger and Kazakh tea. The restaurant is located at 582/3 Kerey-Zhanibek Khandar Street.

🍴 L’ETO Restaurant, renovated by YODEZEEN, debuts in Abu Dhabi as an all-day dining venue with a DJ station. The 8,912 sq ft space includes a 4,240 sq ft terrace and 936 sq ft kitchen. Key design features include a woven structure wrapping columns and a long bar counter as the central axis. The design combines Japanese weaving techniques with natural materials, adapting to Abu Dhabi's climate, creating a seamless experience from breakfast to evening.

🏠 Moss, located in the 88-story 520 Fifth Avenue tower in Manhattan, spans five floors designed by Kohn Pedersen Fox. Founded by sisters Colleen and Hailey Brooks, its focus is community and wellness. The 20,000 sq ft Bedrock Aquatics & Athletics, designed by Charles & Co, occupies two basement levels, featuring plunge pools, thermal spaces, and fitness studios. Key spaces include a central double-height marble bar and various dining and lounge areas fostering connection and relaxation.

🍴 Sticks’n’Sushi, a Danish-Japanese restaurant group, reported £104.8 million in revenue for 2025, a 6% increase, while achieving £8.2 million in adjusted EBITDA. The company opened its first Scottish restaurant in Glasgow, marking its 31st location. Expansion continues in 2026 with a new restaurant in Manchester, totaling 32 locations, and plans to open in Prague, Birmingham, and Leeds. UK B2B and catering grew by 21%. The team comprises 1,400 employees across Denmark, Germany, and the UK.

🏖 Four Seasons Hotel Hampshire offers diverse summer experiences. Bar at Wild Carrot, open 11:00 am to midnight, serves Surinder Virk’s unique cocktails like the 14-day Damson Negroni. La Terrazza features Italian cuisine Wednesday to Sunday, noon to 2:30 pm and 5:00 pm to 10:00 pm. Wildlife exploration on 500 acres utilizes SWAROVSKI OPTIK binoculars. Private birdwatching costs GBP 175 for two hours. Summer pod dining and Pool Bar, open 11:00 am to 5:00 pm, extend tranquility until September 30.

💸 In the 21st century, luxury is shifting from ostentatious displays to discreet, meaningful experiences. Gen Z demands sustainability and authenticity, while India and Perth emerge as new luxury markets, emphasizing refinement over bling. With high-net-worth individuals, Perth favors fine dining and bespoke homes. The focus is now on intimate, exclusive experiences, such as Crown Towers Perth, emphasizing simplicity, elegance, and service. The redefined luxury is about values, transformation, and unique personal journeys.

🍴 Chef Stuart Ralston opened Lyla in Edinburgh, a Michelin-starred venue, in 2014. Since April 2026, Lyla includes four coastal plant-themed bedrooms. Located on Royal Terrace, Edinburgh, it highlights Scottish seafood through its 10-course tasting menu. Guests experience dishes like squid ramen and sorrel sorbet. Dinner costs £185 per person, and overnight stays with dinner start at £715. Room-only rates begin at £345, including breakfast. The Georgian townhouse setting enhances the luxurious yet intimate atmosphere.

🎡 Architect Anne Fourcade conceived Mirapolis in 1980, opening on May 20, 1987, in Courdimanche, France. Despite initial expectations of 2.5 million visitors annually, only 600,000 visited in the first year, leading to a 20 million franc deficit. The park closed on October 20, 1991, after 5 seasons, with losses of 300 million francs. Future projects, including Uxco Group's 2023 proposal, face environmental reviews and community relocation challenges. The Île-de-France authority flagged issues in July 2024.

🍴 In Atlanta's Westside, Füm restaurant merges dining with performance through an open wood-fired kitchen, inspired by Italian piazzas. Designed with Arcturis | square feet studio, HAND, and Grassfed Culture Hospitality, the interior features zones like a pasta-making room and cocktail bar. Curved architectural elements by Grant Blakeslee enhance intimacy. A palette of paprika red and pistachio green emphasizes culinary themes, while local artistry and craftsmanship underline a dedication to craft and sensory experience.