Damiana Mariani


Complete Bliss

Our current six favourite restaurants

No plans this evening? Then we know what you can do. You do have plans? No problem, this is better! We will show you our current favourite restaurants in Zurich and surroundings.

Maison Manesse

Feel like a little lavender-mascarpone crème with blueberry ice cream? Preceding that for example gnocchi with mushrooms and spruce shoots or mangalica pork chops or cod with Jerusalem artichokes, saffron pear, chanterelle mushrooms and sesame. You will be spoilt for choice. The wise connoisseur orders the Maison Experience consisting of six courses with the accompanying alcoholic beverage and can leave the Michelin extolled restaurant hours later with a warm stomach and the comforting knowledge of not having missed anything.

Maison Manesse
Hopfenstrasse 2, 8045 Zürich
+41 44 462 01 01
15 Gault-Millau-Points
1 Michelin-Star


”Sharing is caring“ is the motto in Bauernschänke in Niederdorf. On the menu: pork belly gröstel (fried potatoes with meat) with Shiso radish and lettuce, aubergine Tatar with herb salad and crisp bread or braised meat ravioli with sage butter and parmesan and other delicious dishes from the head chef and linker of senses, Nenad Mlinarevic. The dishes are made to share, of course it could be the case that you, once you have tried it, are no longer in the mood to share.

Restaurant Bauernschänke
Rindermarkt 24, 8001 Zürich
+41 44 262 41 30
15 Gault-Millau-Points


Huusbeiz is located between Lochergut and Albisriederplatz on Badenerstrasse. It is a stylish and extremely comfortable local pub with honest, good Swiss cuisine. Metzgete (traditional hearty dish with warm blood and liver sausage and boiled pork) is on offer in Huusbeiz from 12th until 14th November in line with the „Nose to Tail“ philosophy. It is served in the form of an elegant 5-course menu and promises – to quote those making the dishes – a big mess. The whole menu costs 94 Swiss francs; if the accompanying wine is served, there is a supplement of 49 Swiss francs.

Badenerstrasse 310, 8004 Zürich
+41 43 931 77 90


Gamper restaurant welcomes its guests from Wednesday until Saturday. You cannot book a table, just call in spontaneously. In general, a table opens up after a short waiting time (at the wine bar) and Gamper is always worth the wait. The dishes by Marius Frehner are seasonal and strongly reduced to the basics like everything in Gamper. There is no menu; instead a sensational 5-course surprise menu is served.

Nietengasse 1, 8004 Zürich
+41 44 221 11 77
15 Gault-Millau-Points

Trube Zollikon

Trube in Zollikon, directly beside a small cheese shop, captivates with an inviting atmosphere and tasteful furnishings. You actually feel at home here before you have even sat down. The gourmet cuisine by Claudio Obrecht then ensures that you will want to stay seated for as long as possible. Such is life: You sometimes get what you expect – you often do not – and in rare cases you get much more. Then you order ricotta gnocchi and think to yourself, the restaurant has 14 Gault Millau points so they will be really good gnocchi, but then, then they are the best you have ever had in your life.

Trube Zollikon
Alte Landstrasse 94, 8702 Zollikon
+41 44 390 11 60
14 Gault-Millau-Points


When you enter Fedt (Danish: cool), you immediately comprehend: Those responsible here are passionate about what they do. The concept is aimed towards vegetarian and vegan cuisine that surprises and delights. The Churros on caramel for example are simply a poem, however in no way outshine the other dishes. The pop-up is open until 18th December – and will then hopefully remain forever. And if it is the case, that the joy you give to others comes back to you, then the head chef and innovator, Alain Pinto, must be a very happy man, because his dishes promise pure joy.

Brauerstrasse 37, 8004 Zürich
+41 44 888 88 08

Photos Copyrights: Maison Manesse, Bauernschänke, Fedt, Bauernschänke, Depositphotos, Huusbeiz, Gamper, Trube Zollikon, Fest

Daniel Craig – The best Bond ever

In “No Time to Die” Daniel Craig once again saves the world. It is his last performance as James Bond – and hopefully just the beginning of our ADAM THE MAGAZINE cover heroe.

With a budget of 250 million US dollars, ”No Time to Die“ is the most expensive Bond film to date and Daniel Craig’s last. For 14 years the 52-year-old was the official secret agent 007 – and in many people’s opinion the best of all. That could not have been predicted. During filming for “Casino Royale” in 2006 outraged fans took to the streets and called for a boycott. They demanded a new, better casting of their favourite agent. Craig, according to widespread prejudice at the time was too ugly to play Bond. His face was allegedly too broad, his mouth too thin, his nose too bulbous – and in general, he was too blond. Craig, in turn, refused to dye his hair black and pacified the sceptics with simulated calm that they should wait for the result and then judge. “I had given 110 percent from the outset, claimed Craig, and then that became 115.” The decision for the part preceded unsettling discord: “I was afraid I would ruin my career.” But then he forced himself on, out of fear that he would otherwise end up in a pub drunk asking himself the most tormenting of all questions: What would have been if… and if only I had.

Daniel Craig with his gas flame blue eyes reinvented James Bond; he gave him a soul. For the first time in history Bond had a back story wound, a trauma, a past, this Bond loves, cries and almost dies. That makes him vulnerable and as such more attractive than all his predecessors. Craig’s Bond is broken and still stronger than every Bond before him. The British actor gave up smoking for the role – a battle! – and put on 20 pounds of muscles. We marvelled at him for the first time in “Casino Royale”, getting out of the water in short, blue swimming shorts. A balancing act that could have virtually deteriorated from super cool to ridiculous, but then Daniel Craig would not be Daniel Craig. Nevertheless, he did feel like a performing monkey: “Acting is at its best when you don’t have to be concerned with your outward appearance – that’s not possible with Bond.”

Daniel Craig first grew up in Liverpool, later in Hoylake with his mother and his stepfather in an artist’s environment. As early as the age of six he was interested in acting. He learnt his trade at the Guildhall School of Music & Drama in London. He was a waiter and helped in restaurant kitchens to makes ends meet. He had his first commercial success in 2004 in “Layer Cake”, in which he played a drug dealer. One year later he played in Steven Spielberg‘s five times Oscar nominated work “Munich” about the Olympic assassination attempt in Munich in the seventies. Then came “Casino Royale”. When he heard that he had been accepted for the part, he immediately went out in search of a bar and had the barman mix him his first pull through Martini. In 2008, two years later, the sequel “Quantum of Solace” by Marc Forster was released in cinemas, but it did not manage to continue the success of its predecessor. In the same year, Craig appeared in “Defiance”, which caused contention among critics. His performance in the American Stieg Larsson adaption “The Girl with the Dragon Tattoo” was remarkable as the investigative journalist Mikael Blomkvist alongside the equally wonderful Rooney Mara as the justice-seeking hacker, who is the driving force here and virtually occupies the “Bond part”. Ultimately she is the one who breaks the baddie’s neck as well as all those who get in her way in the meantime.

The slightly greying Craig finds he is too old to play the current Bond. He took it easier during filming, partly for the sake of his wife, Rachel Weisz, who refers to the Bond set as a boxing ring. He has had too many wounds already. Fittingly, Bond is in retirement in “No Time to Die” and enjoying the sweetness of not doing anything on Jamaica, when an old friend from the CIA asks him for help. A kidnapped scientist has to be rescued. Bond obliges. It is the famous “last job”, which is larger and more dangerous than anything before. Producer, Barbara Broccoli, does not want to answer the question of how the story around James Bond should continue: «It’s horrible to even think about it.» But everyone knows too well, Daniel Craig has raised the bar incredibly high.

Brief filmography – an excerpt:

“The power of One” (1992) by John G. Avildsen
“Elizabeth” (1998) by Shekhar Kapur
“Lara Croft: Tomb Raider” (2001) by Simon West
“Road to Perdition” (2002) by Sam Mendes
“Layer Cake” (2004) by Matthew Vaughn
“The Jacket” (2005) by John Maybury
“Munich” (2005) by Steven Spielberg
“James Bond 007: Casino Royale” (2006) by Martin Campbell,* BAFTA award nomination
“The Golden Compass” (2007) by Chris Weitz
“James Bond 007: Quantum of Solace” by Marc Forster
“Defiance” (2008) by Edward Zwick

„Cowboys & Aliens“ (2011) von Jon Favreau
„The Girl with the Dragon Tattoo“ (2011) von David Fincher
„James Bond 007: Skyfall“ (2012) von Sam Mendes
„James Bond 007: Spectre“ (2015) von Sam Mendes
„Star Wars: The Force Awakens“ (2015) von J. J. Abrams
„Knives Out“ (2019) von Rian Johnson, *Golden-Globe-Nominierung
„James Bond 007: No Time to Die“ (2021) von Cary Joji Fukunaga


Resurrection of a Legend

La Réserve Eden au Lac Zurich

One would expect a feeling of peace, of having arrived, but in La Réserve Eden au Lac Zurich it feels different. The 5-star hotel in Philippe Starck Design oozes a spirit of adventure and the urge to discover. And there are certainly plenty of exciting things to discover behind the historical walls.

In a prominent location, directly on the shore of Lake Zurich the former traditional house Eden au Lac now shines in new splendour. And bears a new name: La Réserve. Star designer, Philippe Starck, has given the 5-star luxury hotel a new face. The pretty façade with the lion’s heads and historic sculptures have remained in their entirety. The major change took place on the interior. Here you are met by red, planed wood like on a ship’s hull, oars, lying around as if they have been forgotten after a regatta, a collection of ship’s keels set in resin, bronze fórcole and oar forks from Venetian gondolas. The entire interior has been recreated like an elegant yacht club and emits an ambiance of thrilling sophistication. One has the feeling of having been invited to an adventure, of which you are not certain where it is leading, but you are certain that you want to experience it.

There are forty rooms and suites, which are divided into eight categories. Starck designed the rooms in the upper stories like ship’s cabins for seafarers on shore leave. Only, the stylish luxury version. There are two restaurants ensuring splendid culinary experiences. The owners of Eden Kitchen & Bar hope that it will soon become the Zurich “In Place», a lively meeting point. In the open kitchen, Marco Ortolani and his team conjure up veritable culinary pleasures, delicacies from all over the world and of course also local specialities such as Züri-Gschnätzlets with Rösti. The glass lift leads to La Muña. On the sixth storey, you have a 360-degree panorama view of the historic Zurich city centre, the lake and the distant Alps. On the replanted rooftops, you can listen to the rhythmic breaking of the waves and inhale the fresh breeze from the lake. Japanese-Peruvian specialities are served by the chef, Miya Gunji, under huge awnings. There is a choice between raw (crudo) and warm (caliente) dishes, such as tuna-ceviche or beef-entrecôte on truffle-teriyaki sauce. Inside the restaurant there are comfortable sofas in light leather on Persian style carpets. Now and then your eye meets a secret object that fills you with the urge to travel. The actual secret is however in the preparation of the fabulous dishes and cocktails. They will remain in your memory, like absolutely everything else here, for a long time to come.

La Réserve Eden au Lac Zurich, Utoquai 45, 8008 Zürich, +41 44 266 25 25,,

Photos Copyrights: La Réserve Eden au Lac Zurich

Autumn Reading Pleasure

Six favourite books

Touching, enriching books are vehicles for the imagination; it is not majorly significant where the books transport the reader: they can thrill us with a journey around the world or straight through life and at best, they always penetrate our very core a little. These are our six favourite books in the past few months …

1. Der Junge, der Maulwurf, der Fuchs und das Pferd

A boy, alone and with a head full of questions, meets a mole that is always avidly looking for cake, is small, but fearless and achieves great things, a fox that is deliberately quiet, because life has hurt him, and a horse with wings. They journey together through the wilderness and overcome the storm, which like every storm had to come sooner or later. The work was written and illustrated by Charlie Mackesy and marks the fulfilment of his dream. It is a work that has the capacity to obliterate even the most stubborn cloud of worry, leaving the reader in tears of joy.

List Hardcover, 128 Pages
by Charlie Mackesy,

2. Draußen gehen

Thoughts are thieves. But not these thoughts. These thoughts are at one with nature. Instead of sitting in a closed room staring at a screen and intensely forcing inspiration, Christian Sauer – Author and Coach for creativity – animates his readers to follow the title of his latest book and simply: to go outside and not only get good ideas in the process but also to find themselves. „Draussen gehen“ is possibly the first book of its kind that you have read, one more reason to go out and buy it.

Linenband, 176 Pages
by Christian Sauer,

3. Die Parade

This story takes place in an anonymous country torn apart by civil war and is about two nameless construction workers about which the reader will never discover a great deal. Their mission: to level a road within twelve days, on which a parade is to take place, and in so doing connect the poor south with the rich north. While one of the protagonists is meticulously committed to the job in hand to ensure that he can return home as quickly as possible, the other is in search of adventure and easy sex. In „The Parade“ Dave Eggers once again shows that he is one of the most influential authors of our time.

192 Pages
by Dave Eggers,

4. Baedeker’s Handbuch für Schnellreisende

Did you know that it was once was common – or at least recommended – to have sixty bottles of French red wine in your luggage on a journey to Egypt? And that tourists in India should not travel without their own washbasin? Or that it was discouraged to drink cow’s milk in Switzerland without mixing Cognac into it? These and numerous other strange, highly amusing travel insights from the historic Baedeker travel guides have now been compiled in one work: „Baederker’s Handbuch für Schnellreisende“.

384 Pages
by Christian Koch und Hasso Spode,

5. Wir sind das Klima

In his bestseller „Eating animals“ the American author, Jonathan Safran Foer, caused a sensation on a worldwide scale and motivated countless people to become vegetarian. The reprehensibility of mass livestock farming is now also the central theme of his latest work, which is dedicated to climate change. Foer reminds us of the power and necessity of joint action and instances a number of clear, successful examples which should be our motivation and are easily implemented

336 Pages
by Jonathan Safran Foer,

6. Ein Rundgang durch die Wunderkammer der deutschen Sprache

Tones of desire, begetting mother, assassinating buffer – there is actually nothing disreputable about this strange Germanization by the poet Philipp von Zesen, what is really meant is simply: Music, Nature and Pistols. This and other bizarre rarities can be found in „Ein Rundgang durch die Wunderkammer der deutschen Sprache“ and you will become aware that the German language is more diverse than almost any other. This book truly revels in its beauty, strangeness and wonderful manifestations. From anagrams and palindromes to visual baroque poems through to the present. An entertaining read for word wizards with a love for the German language

Hardcover, 320 Pages
by Thomas Böhm und Carsten Pfeiffer,

Photos Copyrights: Ullstein Verlag, Verlag Hermann Schmidt, Amélie Cordier, DuMont Reiseverlag/Karl Baedeker Verlag, Verlag Kiepenheuer & Witsch, Verlag das kulturelle Gedächtnis

Paradise in the “Canton of the Grisons”

The “Bündner Herrschaft” is the Burgundy of Switzerland

Golden larches, blue mountain lakes, white peaks and the canton’s typical delicacies and exquisite wines: There are 42 different type of grape in the Canton of the Grisons along the Rhine, from Glänsch to Malans. Blauburgunder and Pinot Noir are particularly popular. In recent years, the Pinot Noir world championship title went no less than six times to the Canton of the Grisons. Enough reason to take a closer look…

The Donatsch Winery

In Malans, the most southerly village in the Canton of the Grisons with the oldest vineyards, the Donatsch have been pressing exquisite wines, which have long been featuring on the wine lists in the best restaurants, for five generations. Thomas Donatsch planted Chardonnay and Pinot Blanc vines as early as the seventies, getting him into trouble with the authorities. Today his son, Martin Donatsch, twice Pinot Noir world champion, takes care of the superb wines, which can be relished in the in-house wine tavern, Zum Ochsen. Accompanied by Alpine Cheese, Salsiz (air-cured raw sausage) and local barley soup with 19 Gault Millau points.

The Gantenbein Winery

On the edge of the wine-growing village of Fläsch in the Canton of the Grisons, Martha and Daniel Gantenbein make wine that sells on a worldwide scale. One bottle costs over 100 francs. And because they produce in small amounts, it is generally sold out. Quality is more important than quantity and to attain the best quality they make no compromises. For example, the Pinot Noir is no longer filtered or pumped but flows based on the force of gravity. The Pinot Noir claims the largest area in the vineyard, five hectares, Chardonnay is grown on one hectare and Riesling on 0.5 acres. In the modern reception room à table there is only cooking on request, but then to the specific wishes of the customer and to a high standard.

Giani Boner Wine Producer

In the former monastery dome, directly beside the village church, Giani Boner is in the third generation of producers of red and white wines and in particular the speciality Completer. The vines of this indigenous grape variety are over one hundred years old. Golden yellow in the glass and with an opulent bouquet, Completer reveals a veritable firework of flavours. Maturity is between 5 and 25 years.

Alter Torkel – Huus vom Bündner Wii

Fine Dining is a common term that can be found on every website, in Jenins, however, you can experience Fine Wineing. Here in the Alten Torkel, where top chefs are regular patrons, the wine determines the meal and not vice versa. The guest initially selects the flavour of the wine from the menu, then what the head chef, David Esser, recommends with it. This could be a light Rhine Riesling with beef Carpaccio, truffle crème and rocket. Followed by a velvety Completer with mushroom ravioli, a Pinot Noir Unique with Acquerello saffron risotto and scallops, fennel and parmesan and finally a Sauvignon Noble with peaches and white chocolate. There may be other ways to relish life, but this one is hard to beat.

Restaurant Schlüssel

In Restaurant Schlüssel in Mels you have the pleasure of experiencing hearty and at the same time light star cuisine. The king of veal cheeks, Seppi Kalberer, cooked for decades in the historical Patrizierhaus, now his youngest son, Roger Kalberer, has taken his place. The guests dine in the Nidberg room with pine-green wooden panelled walls, tastefully decorated in Biedermeier style. Specialities a la carte or 3 to 7 course menus are served, distinguished with 17 Gault Millau points and a Michelin star.

Restaurant Adler

Restaurant Adler is in the wine-growing village of Fläsch, has 15 Gault Millau points and was voted by the Guide Michelin as one of the most beautiful locations. In autumn there are local game specialities on the menu. Fresh from the hunt. Top chef, Siggi Tschurtschenthaler’s motto: Take 40 percent pleasure, add 30 percent dreams, spice it up with 10 percent exuberance and taste it with 30 percent gratitude. All that makes a wonderful dish – prepared with 110 percent zest for life and passion.

Photos Copyrights: Graubünden Ferien, Obrist und Partner Grafikerinnen & Grafiker, Weingut Donatsch, Weingut Gantenbein, Alter Torkel, Restaurant Adler, Graubünden Tourismus

Chef Flynn

On the fast track to making it big

When his father was on detox, he sought refuge and found it in cookery books. At the age of 15 he opened his first pop-up-restaurant. Today at the age of twenty the only thing missing is a michelin star. Flynn McGarry is New York’s youngest prodigy cook.

Since it opened a year ago, everyone has been talking about the New York restaurant Gem. Back then, shortly before his 19th birthday, Flynn McGarry had the contract in his hands, however his sister had to sign it because you do not get an alcohol license in the USA at the age of 19. Since then every step he takes is followed with eagle eyes. „Everybody expected that I would fail.“, said McGarry in a documentary. And one of his chefs agrees with him: „They don’t want us to be this good, but we are anyway.“ Gastronomy is a hard business and in particular the New York market is highly competitive. Nowhere else do you find so many star chefs in one place. If you want to survive here you cannot afford to make mistakes. McGarry feels the pressure but says that nothing great has been achieved without pressure. A sentence that is characteristic for him.

McGarry works painstakingly, 16 to 18 hours a day. He blocks out any thoughts about enviers or hate mail. Some hold it against him that at the age of twenty he has achieved what others begin dreaming of at twenty. But they forget how long Flynn has been practicing his culinary skills.

When his parents divorced, his father went into detox. Flynn was lonely and quickly fed up with ready-made meals from the supermarket. He experimented his way through cookery books that were lying around the house. And all of a sudden he can’t think of anything else. Famous chefs become rock stars, who he adores. His obsession went so far that his parents built a kitchen in his bedroom on his insistence. And so it began, a tender ten years young, flambéing and caramelizing. His most expensive item was a 300 dollar sous-vide cooker, for which the entire family pooled together.

At the age of twelve McGarry began his career as a professional chef. While his school mates arranged to go to baseball games, the freckled redhead worked meticulously on recipes. He hosted dinners for family and friends, served several exquisite courses with ingredients that his peers could not even spell. As his mother then cannot afford to lug home heaps of food so her boy can perfect his skills, Flynn launches official pop-up dinners.

Boy wonder at work

When he was only 15, The New York Times Magazine celebrated him as the discovery in gastronomy. The cover shows the boy wonder at work, highly concentrated. At the same time he opened his first pop-up restaurant, Eureka, in West Village. After one visit, journalist Christopher Noxon wrote for the New Yorker about moments when he thought: Damn, I have never had anything better than this in my mouth!

And now the Gem. Flynn serves most of the dishes in the same way as when he was cooking at home. A relaxed atmosphere is important, you should feel at ease when eating. A typical dinner in Gem consists of 12 to 15 courses, for which you should allow yourself two hours. The cost for the experience is 200 dollars. In New York you can easily spend the same amount on a meal or some other commodity, justified McGarry. When you read reviews from the patrons, you could trip on the superlatives, for example culinary discovery, explosive experiences. At the moment it does not look as if he could possibly fail …

Flynn McGarry is coming to Switzerland for the first time. As part of the Gourmet festival `19 the “culinary wunderkind“ will be cooking from 8th until 9th November 2019 on the Excellence Princess during a river trip from Basel to Strasbourg and back. For more information and tickets go to

Photos Copyrights: Restaurant Gem, Joshua Aronson,, Angela Pham/

Revolution in Tourism

It is a change to fulfill an ideal: to make tourism ecologically justifiable. In her new illustrated book Bon Voyage the french journalist Clara le Fort takes us to the most beautiful sustainable hotels in the world. They promote environmental and species protection as well as school education on site.

Indonesia’s most popular travel domicile is sinking in waste. On a daily basis countless lorries tip much in excess of 1’000 tons of waste onto the Balinese garbage mountain. The waste includes PET bottles, plastic bags, sanitary towels, polystyrene packaging. Most of it comes from hotels. It is the high price of the tourist swarms, as can be seen throughout the entire world: contaminated seas, polluted beaches, dying flora and fauna surrounded by mass tourism. Some areas are suffering to such a degree from the thriving travel sector that the authorities are forced to take drastic action such as access restrictions or total bans.

Bawah Reserve

The antidote to the tourist swarms can be found in the South China Sea, where the Anambas archipelago, an Indonesian group of islands, is situated. Its water is glass clear and sapphire blue, the beaches seem to be untouched. Just a few years ago illegal dynamite fishing threatened to completely destroy the colorful underwater world of the archipelago. Now the Anambas islands are one of the first sea protection areas in Indonesia and the home of the Bawah Reserve. In collaboration with the Bawah Anambas Foundation, the luxury hotel is advocating for the preservation of biodiversity in the archipelago, educating the population with regard to the environment and is a role model for sustainability. For example, the perma-culture system is watered with waste water, there is sea-friendly sunscreen, environmentally-friendly detergent and no use of plastics. All waste is recycled, food is composted. Only electric buggies drive on land and the two boats used are solar-powered. The price for one of the Bamboo Bungalows runs to four figures, but you get something than has become difficult to find: Nature in perfect harmony.

The Bawah Reserve is one of over 50 resorts that made it into Clara le Forts’ Bon Voyage. The almost 300 page illustrated book is devoted to pioneering ecological resorts that are in the process of revolutionizing the travel branch. However, it addresses much more than solar cells and organic gardens, it is about environmental and species protection, as well as the need of the indigenous population for schools and education. According to studies, the tourism branch is responsible for eight percent of greenhouse gas emissions worldwide. And an increasing number of people are reconsidering their lifestyle, which has become unacceptable for our nature. Without doubt, it is better for the environment not to get into an airplane at all, but if you do you can soothe your conscience with gentle tourism.

Omaanda Lodge

Soft tourism can also be found in South Africa. Namibia, with its nature reserves, now ranks as one of the forerunners worldwide for nature conservation. And here, not far from the capital Windhoek, in the middle of a 9’000 hectare nature reserve the Omaanda Lodge welcomes its guests. Omaanda means rhino in Oshiwambo and is a reference to the surrounding protection area for wild animals. In conjunction with the N/a’ankusê Foundation, which was founded in 2006, the luxury lodge is developing guidelines for the protection of its sensitive ecological system and campaigns for responsible tourism.

They also care for abandoned and injured wild animals and assume the medical and social care for the indigenous people of the San. In contrast to conventional wildlife safaris, guests can visit the San and get first hand impressions of animal protection in the Shiloh Wildlife Sanctuary. In the sanctuary rhinos and elephants that have been injured by poachers can recover before they return to the nature protection area.

Le Barn Hotel

You can find out how sound sustainability works on a farm in Le Barn, in the French Fôret de Rambouillet. Between oaks, elms and silver birch, surrounded by free-range hares, horses and deer, there is a refuse of joy nestled in idyllic countryside. The estate covers 200 hectares, an area where only nature has something to say. A former mill, several barns and a sheep pen have been converted into a modern hotel for relaxation, which operates both energy efficiently and sustainably. Its guests are free to go riding, hiking, cycling, pick mushrooms and most of all to switch off. Meals are served at the long wooden table under a glass roof. The ingredients for the dishes come from their own organic garden or from local producers.

Photos Copyrights: Le Barn, Leonardo Finotti, Peter Guenzel, Cyrielle Astaing / Rigotang, Eleven Experience, Micheal Turek, Günter Standl, Roman Cho, Bon Voyage, Bawah Reserve, Omaanda Lodge

“Art is life”

Mario Mazzoleni ranks as one of the most renowned gallerists in Italy and the greatest collector of Andy Warhol’s works. But he would still save his family first in a house fire. “I am not materialistic.”, claims Mazzoleni. At what point he considers a picture to be too expensive, what makes Warhol such an exceptional artist and why his passion for art collection does not replace a lack of motherly love.

Mr Mazzoleni, do you remember the first work of art that you purchased?
I remember it very well. It was a beautiful drawing on wood from Gianfranco Ferroni, a prominent Italian painter. I bought it directly from him, with my savings; I was fifteen at the time.

Sotheby’s grossed a record price of 157 million dollars last year for the painting „Nu couché “(to the left) from Amedeo Modigliani. Is that not absurd?
The art market is evolving more and more in this direction. I would not say absurd but certainly exaggerated. As long as there are interested parties willing to pay that sort of money for a painting, there will be prices of this magnitude. I like the fact that there are people who would rather pay these amounts of money for a piece of art than for a yacht.

When does a picture become too expensive?
When the price exceeds the quality. Unfortunately these days art is more about marketing and less about technique. I see an abundance of improvisation, in particular in the case of young artists. Major galleries are encouraging critics, who feel an affinity to works that have little substance. A good balance is important. The quality should justify the price.

Have you ever paid too much for a picture?
No, my foundation is extremely vigilant with regards to price and quality.

Which piece of art shaped your understanding of art in the long term?
I was born in Caravaggio’s country. Even as a child I was fascinated by his sculptures. In my opinion Caravaggio is the greatest artist of all.

Another artist who you hold in high regard: Andy Warhol. What makes his work so special?
Warhol was a genius. Eccentric and talented. I had the pleasure of meeting him on several occasions. His works have become increasingly popular for collectors over the years. More than anyone else he understood how to make marketing work for his creations. But that required a lot of skill. He strongly influenced the contemporary art scene. The idea of the factory was simply brilliant and led to a series of similar projects throughout the whole world. It is unfortunate that he was a one-off. The world needs a thousand Andy Warhols.

Is there still one piece of his art that you simply have to have?
I would claim to already have his most interesting works and relicts. Starting with Michael Jackson‘s guitar, signed by the pop star and Warhol personally, to the invitation sent to Marilyn Monroe for the exhibition at Castelli’s gallery, through to Mao. My last acquisition was a purple coloured electric chair, the 85th from a total of 250 copies. A beautiful, historical work.

Is it objectionable to collect art for purely financial interests, without understanding its beauty?
Yes, absolutely. I cannot understand how someone can view art as merely a commodity. I only purchase and collect art works that thrill me and that tell a story. I would never exhibit a painting in my gallery, which I don’t like or that does not convey a message.

What do you say to Sigmund Freud‘s theory: Collectors are compensating for the deprivation they suffered as a child due to a lack of maternal love?
I admire Sigmund Freud, a great thinker, and of course he was right. For my part I can only say that it is pure passion. I grew up with pictures under my bed. I always lived and breathed art, it has been implanted in me, do you understand? And for this reason my foundation means so much to me, it is about creating my own museum to give the younger generation an understanding of art, to make it available to them free-of-charge.

It has been proven that creative people are less aggressive. If we give young people an understanding of art, can we impel them to create art themselves?
I constantly see so many pieces of art and buildings that have been destroyed by vandals without any respect for our past and culture. Young people are often distracted by the wrong things, they prefer a tablet to a book, would rather go to the shopping centre than to a museum. That’s exactly why museums should be free-of-charge for all those under 21 years of age.

Because if you understand art, you affirm life, at least its beauty?
Exactly. Art is emotion, it is life. It is our duty to love it.


Photos Copyrights: Mario Mazzoleni LDS

The legend – Jean-Michel Basquiat

Nobody wanted to belong to a generation that misjudged another Van Gogh. How Jean-Michel Basquiat took the New York art scene by storm.

He did not win one competition as a child. His drawings were considered chaotic. He once lost against a boy, who submitted an exemplary Spiderman. It did not undermine his self-confidence, Jean-Michel Basquiat knew or believed he knew that he was destined to become an icon, a legend. And he was actually soon to make his breakthrough as the first Afro-American in the New York Art Scene.

Four years to get famous, six to get rich

The majority of Basquiat’s paintings are rich in colours. He has painted over everything that he does not like or that he does like. One layer follows the next and no, that is not chaos, it is richness, has depth. There is a concentrated brute force. The pictures are loud, scream at you. Four years to get famous, six to get rich, that’s how much time Basquiat set himself. At the time it sounded utopian for the boy without competitive acknowledgement and without enough money in his pocket for canvasses, but it wasn’t. Jean-Michel Basquiat was to soon find a visual language and it would take New York by storm.

At the age of six, Jean-Michel was knocked down by a car. When his mother visited him in hospital, she brought him a book about the human anatomy. The accident, his first memory, the book, his first source of inspiration. We still constantly discover scars, organs and skeletons in his works. Initially Basquiat wandered through the streets of New York under the pseudonym SAMO (same old shit) and sprayed everything that wasn’t moving. His aphoristic graffiti soon arouses the interest of gallery owners and one thing lead to another. One day he sold Andy Warhol self painted postcards for less than five dollars. Two years later his pictures cost up to 10,000 dollars. Money is thrust at him, there is not always a contract, sometimes the payment is made in drugs. An extravagant lifestyle that cannot last at this level, runs its course. Expensive parties, caviar and crystal meth. In some weeks Basquiat squanders up to 2000 dollars for drugs alone. A fruitful relationship developed from his encounter with Warhol; however their common work earns little applause, Warhol and his industrious protégée drift apart. When Warhol dies, Basquiat plunges into a crisis. Interviews, which he now gives, are difficult to bear, he stutters, swallows his answers, misunderstands the questions. He goes to detox and the 27-year old comes back with life and vigour again. In his diary Basquiat writes that he would like to buy a saxophone, a short time later he dies of a heroin overdose.

The more I paint, the more I like everything.

Basquiat, the Celebrated

In only eight years Basquiat managed to create an extensive oeuvre and to establish new figurative and expressive elements in the American art of the post-war period. His works rank today as the most sought-after art objects in the 20th century.
In 2017 Sothebys auctioned one of his pictures for 110.5 million dollars. Consequently Basquiat reached the highest price segment on the international art market. Taschen Publishing House has now published an XXL-Monograph, JEAN-MICHEL BASQUIAT, which allows us to study the works of the idiosyncratic artist in its often wild and not always easy to decode overlap of text and picture. A wonderful book, an absolute must for art lovers, which shows that Basquiat’s works have lost none of their power even after over thirty years.

When I paint, I do not think about art, I try to think about life.

Photos Copyrights: Taschen Verlag, © The Estate of Jean-Michel Basquiat. Licensed by Artestar, New York

Cultivated Design

Minimalism is stylish and timeless. The Dutch Interior Brand HKLiving shows that it can also be warm. The two childhood friends Emiel Hetsen and Sander Klaver bring us nordic design with an Asian touch.

Jungle fever in the modern city apartment: The Wall Chart of printed linen-cotton material.

The current collection presents Asian influences in the lamps. These traditional fabric and bamboo lanterns are available in different models.

HKliving places emphasis on natural elements in the kitchen such as wood and tree slices as well as creative glazes on beautiful ceramics.

Sit comfortably so you can spend more time together.

Minimalism stylishly applied – the HKliving living room looks like this. 
The couch can be assembled individually from different elements.

Japanese minimalism and the courage to use unconventional colours make a minor but significant difference.

It’s all in the quantity and of course the style: At HKliving the cushions in different colours and shapes win us over.

Photos Copyrights: HKliving