exclusive living

An artfully set table tells more than the menu. For Björn Kroner, the table is not just a place to eat, but the center of life. With his new book Blumen, Glanz und Tafelfreuden (Flowers, Splendor, and Table Delights), he calls for a rethinking of table settings—as a stage for stories, design, and emotions. What the hotel and restaurant industry can learn from this.

With “Dreams,” Miele is launching the first outdoor kitchen in 2026 that brings indoor perfection to the outdoors. Modular in design, weatherproof, and equipped with intelligent high-end grills, this world first sets new standards – from 900 degrees of steak power to app-controlled temperature regulation.

Not color, not non-color—but a way of life. White is lightness, light, clarity. Monochrome color concepts are making a comeback—and white leads the style charts with timeless naturalness. Hardly any other shade has such a calming, clear, and yet versatile effect. It’s my favorite when it comes to design pieces that enhance rooms without being obtrusive – which is precisely why I’m showcasing selected highlights in this issue that radiate understated elegance: porcelain vases that seem to be shaped from light itself. A kitchen that shines with its simplicity. And lighting designs that calm the eye – but make the heart dance.

Forget lobby flowers and off-the-shelf wall decorations. Hotels and restaurants are rediscovering art – not as decoration, but as an experience that lasts. From optical illusions in Palermo to culinary art on canvas: if you’re not curating now, you’re losing out.

Salt is one of the most important ingredients in cooking, but increased salt consumption can have serious health consequences. Kirin Holdings has now developed a revolutionary gadget: the Electric Salt Spoon, which uses electricity to enhance the taste of food. But what is behind it? And could this device even become a game changer in the restaurant industry?

How a design object from Umbria is redefining the enjoyment of wine at Fera Palma – and why a Spanish sommelier with sake visions is setting new trends.