We find the hottest hospitality launches of the past month
Juvia, Miami Beach, US 1111 Lincoln Road, South Beach, Miami; Tel: 305.763 8272, http://www.juviamiami.com
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Black Hills Wine Experience Centre, British Columbia, Canada 4318, Black Sage Road, Oliver, BC; Tel: 1.250 498 0666; www.blackhillswinery.com
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(Image credit: TBC)
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25hours Hotel Zürich West, Zürich, Switzerland Pfingstweidstrasse 102, Zürich, Switzerland; Tel: 41.44 577 2255; http://www.designhotels.com
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Baystone Boutique Hotel & Spa, Grand Baie, Mauritius X Club Road, Pointe Aux Canonniers, Grand Baie, Mauritius; Tel: 23.0 263 1300; http://www.baystone.mu
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Gail's Kitchen, Bloomsbury, London 11-13 Bayley Street, Bedford Square, London, WC1B 3HD; Tel: 020 7323 9694, http://www.gailskitchen.co.uk
(Image credit: TBC)
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Höst restaurant, Copenhagen, Denmark Nørre Farimagsgade 41, 1349 Kbh.K, Denmark; Tel: 45.8 993 8409; http://www.cofoco.dk/hoest
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Little Italy, Jerusalem, Israel 38 Keren Hayessod Street, Jerusalem, Israel; Tel: 97.2 2561 7638
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Macalister Mansion, George Town, Penang, Malaysia 228 Macalister Road, 10400 George Town, Penang, Malaysia; Tel: 604. 2283 888; http://www.macalistermansion.com
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Restaurant Numéro 7, Fez, Morocco 7 Zkak Rouah, Fez, Morocco; Tel: 212.679 442 522; http://www.restaurantnumero7.com
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Newman Street Tavern, London, UK 48 Newman Street, London, UK; Tel: 44.20 3667 1445; http://www.newmanstreettavern.co.uk
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Twelve at Hengshan, Shanghai, China 12 Hengshan Road, Shanghai, China; Tel: 86.21 333 83888; http://www.luxurycollection.com/12hengshan
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(Image credit: TBC)
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Opium Cocktail & Dim Sum Parlour, London, UK
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TAM Airlines
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Sal Curioso, Hong Kong
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Spiler, Budapest, Hungary
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The Shed, London, UK
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Vi Cool, Hong Kong, China
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Workshop Kitchen + Bar, Palm Springs, USA
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Viviane Sassen considers fine art, fashion photography and fragility in ItalyViviane Sassen’s exhibition, 'This Body Made of Stardus' at Collezione Maramotti, spans two decades off Sassen's career
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Ghanaian cuisine has a story to tell at Washington, DC restaurant ElminaThe new restaurant is chef Eric Adjepong’s colourful ode to the recipes he grew up loving
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Pedro y Juana's take on architecture: 'We want to level the playing field’Mexico City-based architects Padro y Juana bring their transdisciplinary, participatory approach to the Mexico pavilion at the Venice Architecture Biennale 2025; find out more
