GAL-JUN '16-Tuscany.Lyn GAL June '09-NY...

R E A D B Y T H E W O R L D ’ S T O P T R A V E L L E R S I N 4 2 C O U N T R I E S , S I N C E 1 9 9 1 .

GALLIVANTER’SGUIDE

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IN THIS ISSUEFour Seasons Hotel Firenze. . Castello di Casole. Page 4. Rosewood Castiglion del Bosco. Page 8.

Hotel Savoy, Firenze. Page 10. Gallivanter’s Gossip. Page 12.

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JUN 2016. VOL.26. No.6 S E T T I N G T H E B E N C H M A R K F O R H I G H - E N D T R AV E L L E R S

ver the years, Florence and theTuscan countryside have gen-erated a variety of hotels to

help us relish this remarkable region ofItaly, but the options, apart from one ortwo, have never been entirely perfect. Ifthe service was good, the cuisine wasnot. If both were good, the accommoda-tion was poor, and so on and so on.Now, however, I truly believe that you

can experience all the diverse flavours ofTuscany in a glorious circle of four hotelsthat encompass history, modernity, relax-ation, sightseeing, shopping, golf and, inevery case, Tuscany’s remarkable cuisine.

Four Seasons Hotel Firenze.

I was not surprised that Four SeasonsFirenze had 100% occupancy when we

stayed this Spring, as its attention to detailand uniquely verdant setting make it notonly the best address in Florence, butalso one of the world’s top hotels.

When I talk of attention to detail, whatI really mean is thoughtfulness; perhapsbest expressed by Restaurant Manager,Gabriele Fedeli’s unique non-alcoholicwine and juice pairing carte, which in-cludes an extraordinary Merlot and a more-

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A historic Gallery Suite, #118, with its original wallcovering, at Four Seasons Hotel Firenze.

Four faces of Tuscany.

GAL-JUN '16-Tuscany.Lyn_GAL June '09-NY 12pp 01/06/2016 17:38 Page 1

ish white Golden Delicious Reserve from2009. I have never seen anything like thisanywhere! I have also never seen such aclever and amusing hotel video, whichdetails, in whimsical fashion, General Man-ager, Patrizio Cipollini’s favourite Floren-tine haunts. I rarely watch hotel videosmore than once. This, I watched three times.I have also never received a welcome notefrom the GM, hand written in calligraphy

on fine cream parchment, tied with satinribbon and wax-sealed with the Four Sea-sons’ crest. Even six centuries of history,lavishly restored, does not prepare you forsuch a Royal welcome. Altogether, you areentranced, even before you unpack.

This Florentine treasure trove, that datesfrom the 15th Century, when BartolomeoScala lived here and lavished his attentionsupon its unique gardens, today encom-passes 11 stunning, art-filled acres, so thatyou feel a million miles away from the bus-tle of Florence; yet the Duomo is so close,it looks as though you could touch it.

I never feel any desire to leave this place,with its 15th Century courtyards, its Bar-oque art, the heraldry of Scala, Medici andDella Gherardesca, the chandeliers of Mur-ano and the deft touch of Vito Mollica inhis Michelin-starred kitchen. This is Florencefor the sybarite, where the addition of acluster of tiny, bijou boutiques makes iteven more impossible to leave, with Erm-anno Scervino in the Spa boutique andStefano Ricci off the lobby.

However, if you do intend to shop, thenthe 16th Century La Villa (which used to benamed Conventino) has its own privatedoor, which is just five minute’s walk fromthe retail lure beyond. This splendid Villain the grounds of the hotel would not suiteveryone, as it is relatively isolated, but if

you value privacy, its 36 rooms and suites

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2 Gallivanter’s Ratings. ✔✔✔✔✔✔ One in a million ✔✔✔✔✔ Extraordinary ✔✔✔✔ Highly recommended

Entrance to Four Seasons Hotel Firenze.

Executive Chef, Vito Mollica, in Michelin-starred restaurant, Il Palagio, at Four Seasons Hotel Firenze.

A flower-filled Lobby greets you at Four Seasons Hotel Firenze.

GAL-JUN '16-Tuscany.Lyn_GAL June '09-NY 12pp 01/06/2016 17:38

feel like a boutique hotel, and perks in-clude butler service and the sort of extrasthat you normally get with Club Floor sta-tus. A Four Seasons Double, such as #801,feels like a junior suite and has incrediblegarden views, but if you require plenty ofhistoric features, then the 1-3 bedroomPresidential, #701, has the views plus a raftof original frescoes. Numerous connectingoptions also make La Villa a good familychoice.

There is a growing trend for standalonesuites and cottages within hotel confines andat Four Seasons Firenze, this is ably catered

to with The Garden Suite, #600. However,it is looking quite dated, so I was not sur-prised to learn that, by next year, it will beupgraded and may even offer a secondbedroom and private plunge pool.

Personally, I like to be in the thick ofthings, so the main Palazzo is more to mytaste. A Junior Suite, such as #115, repletewith balcony, would be a good, spaciouschoice, or even a Junior in the eaves, suchas #311, which has less space, but is noth-ing but romantic. I also like Executive Suite,#420, which is set in the eaves and has aperfect view of the Duomo from its atticwindow. There are so many variations ofrooms and suites, with a world of guestswaiting to book them, that choosing isoften more of a matter of what is available.The Royal Suite is, of course, the height ofsplendour, yet is remarkably comfortable

and the perfect space for entertaining, withits full-sized dining room.

We, meanwhile, were in one of the his-toric Gallery Suites,#118, which wasrecently refurbishedin lighter tones, asthe antique wall cov-erings are somewhatdark. A traditionaliron stove sits in thecorner and the ceil-ings are so high that when you lie in bed,it is like gazing at the chandeliered stars.However, this would not normally be my

The Atrium Bar at Four Seasons Hotel Firenze is the perfect spot for lunch, either indoors or on the terrace.

At Four Seasons Hotel Firenze, breakfast at Il Palagio combines an excellent buffet with cook-to-order.

✔✔✔ An acceptable choice ✔✔ Good in parts ✔ Go if you must 3

GM, Patrizio Cipollini.

Entrance to La Villa, at Four Seasons Hotel Firenze.


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preference, as there are no views to speakof; just the narrow Borgo Pinti street and itswalled Giardino del Borgo. Rather nicerwould be a frescoed Renaissance Suite inthe Palazzo, such as #124, which has agreat bathroom and magical garden views.There are three of these; all on the pianonobile floor; configured like junior suites,but very large, so that they feel like smallapartments.

Vito Mollica’s cuisine is, of course, amajor attraction, but now you can not onlydine to perfection in Il Palagio and on its

fragrant summer terrace, or snack to yourheart’s content in the Atrium Bar, but alsototally personalise your dining experience.How about a dinner for two on the Pal-azzo’s rooftop L’Altana, with a 360° view ofFlorence? Closer to the ground, you canalso dine with friends or family beneath

the boughs of anancient tree; butif you really wantto push the boatout, then opt forFour Seasons’guest-exclusivedining venue, ontop of Ponte Vec-chio bridge, ab-ove the DanteCardini jewelleryboutique.

They say that Florentines have the cre-ative gene and I think that this idea proba-bly proves it.

In the summer months, the beautiful Trat-

toria Al Fresco opens by the pool; a prop-er Art Nouveau style tented structure ontwo levels, with its own wood burningoven for pizza, together with a temptingmenu of simple Mediterranean dishes.

The Spa is much better than when I lastsaw it, now with smart steam and saunacabins and plenty of intriguing retail. Theyhave recently introduced an exclusive skin-care range by Arangara, named Il Giardino,which is remarkably free of chemicals com-pared to Italy’s usual fare.

In the pipeline is a proper indoor pool,which would make Four Seasons Firenzeeven more popular in the chillier months;but meanwhile, apart from the somewhatirritating muzak in the Atrium and Lobby, itis hard to fault this place, with its staff-to-guest ratio of over 3 to 1, whilst the rest ofFlorence gets by on 0.96 to 1, or there-abouts. From its doormen and concierges,to its housekeepers, front desk and culi-nary magicians, this continues to be a re-markable hotel, under the legendary direc-tion of Patrizio Cipollini and his team. Doreturn.

www.fourseasons.com/florenceGallivanter’s Rating: ✔✔✔✔✔+

Castello di Casole.

The Count of Lonate Pozzolo, betterknown as the film director, Luchino Vis-conti, lived here back in the 1960s and his

A striking historic bathroom in Renaissance Suite, #124, at Four Seasons Hotel Firenze.

New sauna & steam in the Four Seasons’ Spa.

Even the corridors are splendid at Four Seasons.

Four Seasons’ garden art.


3-bedroom, bi-level private apartment canstill be had, although these days it isknown as The Penthouse. However, if yourmemory needs refreshing, then just glideinto Bar Visconti and scan the walls oflouche black and white photographs of thegreat man. Remember ‘Death in Venice’?

Castello di Casole is a very happy placeto be and is not, as one would suspect,merely a castle, but encompasses an entirehilltop village and 4,200-acre working estate,which unfolds across the rolling Tuscanhills as far as the eye can see and includes100 acres of organic vineyards and 30 acresof olive groves; the fruit thereof reservedfor us guests.

The castle dates back to the 10th Cen-tury and was renovated during the 19thand 20th Centuries by the Bargagli familyof nearby Siena, and is easily the most per-

fect Tuscan location for visiting Siena andthe 14 surreal tower-houses of the Medie-val hilltop town of San Gimignano; both

locations being little more than 15 minutesdrive away.

Given the size of the estate, you wouldexpect a large hotel, but in fact, there are

just 39 suites, dotted throughoutthe castle itself, the village andacross the estate.

Back in 2005, North Americandevelopers, Timbers Resorts, whospecialise in creating Private Res-idence Clubs, acquired the estate.Very astutely, they brought in anall Italian team, so rest assuredthat the finished result is nothingbut authentic, save, thankfully, forthe North American beds whichare blissfully comfortable.

There are 6 categories of Suitesand Villas in the village and, inthe grounds, 28 magnificent farm-houses, where you can ‘rent aMama’ to shop and cook for you.

We stayed in the second oldest buildingin the village, Tinaia, dating from 1,500AD; originally used to store the wine bar-

rels. Magnifica Suite, #23, was very com-fortable and had views of the castle lawnsfrom both the bedroom, small sitting roomand bathroom. Although rustic in feel, we

lacked for nothing here, save an espressomachine; but then, Italians take their coffeevery seriously, so this is to be expected.

A spacious, airy bathroom sported twin

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The sunny courtyard at Castello di Casole is the heart of the resort.

A village street, at Castello di Casole.

Bar Visconti, at Castello di Casole, also serves excellent lunches and dinners.

Daniele Sera’s superb, inventive cuisine, in fine dining Ristorante Tosca, at Castello di Casole.


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vanities, free-standing tub and a good mar-bled walk-in shower. Generosity of spiritwas decidedly evident, with a chilled bot-tle of Prosecco, some of the estate’s own

olive oil and honey, fruit and homemadealmond biscuits.

Across the hallway is Magnifica Suite,#21, which is in the same category as ours,

but, as with every suite here, differentlydecorated. Frankly, I would have great dif-ficulty choosing between any of the suites.Even the smallest category is to be covet-

ed; Classic Suite, #15, in themain house, resembling a vastjunior suite.

Although I did not get tosee it, the castle tower, whichdates from 850 AD, contains abi-level Penthouse; but to behonest, I suspect that the ac-commodation you will mostappreciate is one of the Villas,such as the three, 2- 3- and 4-

bedroom Villas Scuola, formed from thevillage’s old schoolhouse. These are obvi-ously designed for longer stays than a cou-ple of nights, but frankly, I would never

want to leave, as the design and attentionto detail are extraordinary. The smallest,#2, with its garden, terrace and jacuzzi is adelight. A little further from the village cen-tre is 3-bedroom Villa San Antonio, which

shares a full size pool with its neighbours.This is a huge house with marvellous bath-rooms and large light-filled rooms on twolevels, where local antiques merge nicely

with 21st Century comforts.I know that some of you much prefer

contemporary design, so fear not, for thereis something here for you, too. Back in the1970s, the renowned designer and architect,Alessandro Mendini built nine, very privateOliveto Suites, not far from the main castle.I was expecting to dislike them, but in fact,

The bedroom of Magnifica Suite, #23, at Castello di Casole.

The gorgeous Villa, #2, at Castello di Casole, is the smallest on offer!

Bathroom of Magnifica Suite, #23.

Sitting room of Magnifica Suite, #23.The Lobby Lounge, at Castello di Casole.


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these cleverly refurbished suites are remark-ably welcoming, with excellent bathroomsand plenty of comfortable, more conven-tional hotel style space; but no, they arenot for Tuscan traditionalists!

Of the Farmhouses; all have proper pri-vate pools and are either very close to thehotel, or, if you crave total privacy, 15 min-utes away by car.

In the great Amanresorts’ tradition oftaking ex-chefs and F&B professionals and

turning them into General Managers,Castello di Casole fits right in. The cuisineis remarkable and so is the service, whichis very personable. Here, you will not findthe usual Italian ‘coffee GM’, who turns upin the morning for an espresso, then dis-appears for the rest of the day. Here, thereis the delightful Federico Galligani, whoseF&B background helps make him the per-fect host. Together with Executive Chef,Daniele Sera and a positively joyous teamof real professionals, this humble Tuscanhideaway becomes a world-class find.

Fine dining in the vaulted RistoranteTosca, accompanied by the region’s finestwines, is decidedly worth a Michelin star,such is the quality and originality of thecuisine and its presentation. Bar Visconti,too, serves terrific bistro-style cuisine in abeautiful, moody setting. Then there islunch on the terrace or by the scenicallyset outdoor pool; but for me, one of ourmost original dining experiences was in

Trattoria Pazzia, which roughly translatesas Crazy Trattoria. Here, the castle’s hugeoriginal wood-fired oven, which heats upto a staggering 500°, brings forth a raft ofdelicious pizzas and focaccia, accompa-nied by simple salads, then homemade icecreams and sorbets.

Even breakfast is a delight; a very gener-ous buffet complemented by cook-to-orderdishes such as a great egg frittata withorganic vegetables from the garden.

The next step is to build a CulinaryAcademy, as cooking classes here are al-

ready hugely popular.Spa Essere, set in the original wine cel-

lars of the castle, and showcasing some ofthe estate’s Etruscan finds, is less success-ful. The moody design, with four treatmentrooms, one couple’s suite, steam, saunaand jacuzzi, together with a viewsome gym,is pleasant enough, as are the heated mas-

sage beds, but our massages lacked finesseand training.

My other negative involves the hotel’stechnology. WiFi access is hoop-jumpinglycomplex, as are the in-room telephones,which you need to take a degree in beforeyou can dial room service.

Did I care? Not really. In all other res-pects, this is such a splendid hotel that Iwould return in a heartbeat. Do go.

www.castellodicasole.comGallivanter’s Rating: ✔✔✔✔✔

Sitting room of 3-bedroom Villa San Antonio, at Castello di Casole.

Spa relaxation area, at Castello di Casole.

GM, Federico Galligani and Chef, Daniele Sera.

Trattoria Pazzia’s oven, at Castello di Casole.

The pool at Castello di Casole.


Rosewood Castiglion del Bosco.

Do not think that Tuscany’s landscape isall the same. The further south you jour-ney, the more it becomes manicured andpatrician, as if to herald your arrival in this,the most elevated of Italy’s wine country,

where a rarified bottle of Brunello diMontalcino attracts the highest price.

Upon a distant hill is the town of Mont-alcino, where they filmed Gladiator, and allaround, the vineyards radiate out in perfectsymmetry, as if Nature had become a Flor-entine seamstress.

It is, therefore, no surprise that fashionczar, Massimo Ferragamo, one of the cleversons of the legendary Salvatore, bought4,500 acres of land here, including 140acres of prime vineyards.

The estate included a hilltop village andcastle in the woods; Castiglion del Bosco,which dates back to the early 12th Century.Today, it is a little slice of finessed Heaven,with 23 Suites and 10 2-6 bedroom Villas,such as the stunning 3-bedroom 12thCentury Villa Castello, with its huge gar-den, infinity pool and mesmeric view. Thefurthest Villa is a 10 minute drive away,whilst the closest is right in the centre ofthe village square; Villa Chiusa, which is

the old police station, now transformed in-to an elegant 4-bedroom house, with its ownpool house, containing a bathroom and evena second kitchen for poolside snacks.

A standard Suite, such as Poggio allaPigna, which can interconnect, is a very

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View from Villa Castello garden at Castiglion del Bosco

Bedroom of Castiglion del Bosco Suite, Della Vigna Alta, with its expansive terrace.

Kitchen of Villa Castello, at Castiglion del Bosco.

A bedroom in the 3-bedroom 12th Century Villa Castello, at Rosewood Castiglion del Bosco.


good choice. All three of these have terra-ces; but if you want something truly grand,then opt for a Castiglion del Bosco Suite,housed in the buildings of the Borgo. These

offer cavernous rooms filled with antiquesand an expansive terrace overlooking thehills. Ours, Della Vigna Alta, offered seriousentertaining space, together with an elegantbedroom, bathroom and terrace.

Rosewood took over the management ofthis property quite recently and their new

General Manager, Davide Bertilaccio wasabout to join when we stayed. Happily, allthe little niggles I had are about to be ad-dressed; almost as if Rosewood had been

reading my mind. For instance, fine diningRistorante Campo del Drago is poorly de-signed compared to the rest of the hotel,with frightful lighting. This will be remod-

elled to better reflect the outstanding cui-sine by talented Executive Chef, Enrico Fig-liuolo. Indeed, the cuisine throughout thehotel is so good that you may need to spendthe intervening hours in the fitness facility.

Bistro style, Osteria la Canonica, servesequally moreish fare; the fresh focaccia pos-itively addictive. Upstairs is the stunning LaCanonica Cooking School, and outside, acharming terrace that overlooks the mainstreet of the village.

Capturing the rolling landscape is thePool and bar, which is serenity personified;the pool heated to 28° C year round; and ifyou are a golfer, then guests enjoy limitedaccess to the Tom Weiskopf 18-hole course,which is the only private golf club in Italy.

The Spa is set within the estate’s formerwine cellars and is overseen by Enrica Bug-nano, who is an exceptional therapist. Un-fortunately for me, the only product avail-

able is La Prairie, so I brought along myown massage oil.

There is a beautiful 14th Century Chapelin the village, with Sienese murals and paint-

ings, reflecting how the medieval pilgrim-age road of Via Francigena once ran throughthis isolated hilltop retreat.

Arriving, you seem to drive for miles,twisting and turning, higher and higher toreach the magical village setting of Castig-

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Even a Standard Suite, such as Poggio alla Pigna, is to be desired, at Rosewood Castiglion del Bosco.

Private pool of Villa Chiusa, at Castiglion del Bosco.

Rustic or rarified, at Castiglion del Bosco.

The terrace of bistro-style Osteria la Canonica, at Rosewood Castiglion del Bosco.

Casual restaurant, Osteria la Canonica, at Rosewood Castiglion del Bosco.


lion del Bosco; the hotel feeling like a des-tination rather than an hotel, right down toits little boutique.

The landscape here is quite different fromnorthern Tuscany, with huge tracts of for-est filled with wild boar and rabbits; trailswinding through the trees for those of youwho love to hike, and so many activities that

the mind boggles. One thing you must do,however, is visit the estate’s own Wineryand sample some of its superlative Brun-ello di Montalcino. Our guide, Guido, pos-sesses a remarkable palate, so it was greatfun to compare the estate’s wines with him.

The attention to detail in the Suites andVillas is glorious, from pristine red suedebags of specialist shoe-cleaning implementsand leather-framed TVs and room safes, to

soft linen-edged towels, reflecting the Ferr-agamo heritage.

As a counterpoint to Castello di Casole,Rosewood Castiglion del Bosco will giveyou a very different taste of Tuscany.

www.rosewoodhotels.comGallivanter’s Rating: ✔✔✔✔✔

Hotel Savoy, Firenze.

I have always found the Front Desk staffhere to be especially charming and effi-cient and this visit reinforced that. Youreally do feel thoroughly welcome as soonas you step from the car.

Since our last stay, they have refurbishedthe rooms and suites rather nicely, but themain change is the restaurant and bar; pre-viously L’Incontro and now transformedinto Irene, named for Sir Rocco Forte’s

beloved grandmother. Typical of the group,the Tuscan bistro cuisine is homestyle; thesort of fare that a young Italian wouldenjoy from his or her mother’s table. The

dishes were created by Fulvio Pierangeliniand Chef de Cuisine, Giovanni Cosmai andthe entire experience is really rather good,enhanced by the presence of charismaticRestaurant Manager, Paul Feakes, who hailsfrom England, but has lived in Florence forthe past six years or so. The combinationof personalities makes for a very special,somewhat theatrical experience, which Iliked a lot, whether dining within the two-room restaurant, or out on the buzzy ter-race, watching the world go by on Piazzadella Repubblica.

This is the hotel for those of you whowant to be right on the doorstep of theDuomo and the best shops and boutiques.

Although the bathrooms are tiny, due toFlorence’s historic limitations, the roomsand suites are comfortable, light and airy,with charming quirks that echo the shoes

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Terrace of fine dining Ristorante Campo del Drago, at Rosewood Castiglion del Bosco.

The Pool and Bar, at Rosewood Castiglion del Bosco.

Wine tasting at Rosewood Castiglion del Bosco.

Village street at Rosewood Castiglion del Bosco.


and handbag fashion theme of the hotel.We were stopping over for the night be-

fore our flight home, so we took a DeluxeDouble, #212, which was fine for one night;the hotel’s generosity of spirit shown bythe addition of fresh flowers, fruit and, asever, very caring service.

I like the rooms and suites on the sec-ond floor, as they havehigh ceilings; but if youprefer something bijou,an Executive Doubleon the fifth floor, suchas #506, is charming.

Suites are very com-fortable, despite thesmall bathrooms. Again,I prefer the ExecutiveSuites on the second floor, such as #214,although if you crave a balcony, then Ex-ecutive Suite, #414 would be my choice.

Generally, expect comfortable beds withfine linens and, unusually these days, blan-kets rather than duvets, lots of original art-works and pale oak floors.

This is a fairly simple hotel, with just theone restaurant, a small but light-filled gym,

a pavement terrace and, most importantly,very good staff under General Manager,Giancarlo Rizzi.

There is no Spa, but if you crave a treat-

ment and are staying in the Brunalleschi orSignoria Suite, then this can be arrangedin-room.

Would we return? Definitely.www.roccofortehotels.comGallivanter’s Rating: ✔✔✔✔

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The terrace of restaurant, Irene, at Hotel Savoy, is right in the heart of Piazza della Repubblica.

Good homestyle fare at Irene, at Hotel Savoy.

Hotel Savoy is a stone’s throw from the Duomo.

Opt for the high ceilings of the second floor, such as this, #212, at Hotel Savoy.

GM, Giancarlo Rizzi

Entrance to Hotel Savoy, Firenze.

Hotel Savoy bicycles for exploring the locale.


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N 2003, MICHEL REYBIER OPENED HIS FIRST boutique hotel in Geneva; La Réserve, which broke all the rules ofSwiss tradition with a wholly contemporary hideaway on the shore of Lake Geneva. More recently, he

opened the exquisite boutique hotel, La Réserve Paris, and this is when I pricked up my ears and took seriousnote. This fledgling group also includes La Réserve Ramatuelle, near St Tropez, and more, we hear, are in thepipeline. So, who was to lead this unique band of properties that claim to be ‘rethinking luxury’? Who betterthan iconic hotelier, Didier Le Calvez, who opened Four Seasons George V in Paris and completely rethoughtLe Bristol? Last month he joined La Réserve as CEO and I, for one, am now taking this group very seriouslyindeed. Watch this space. www.lareserve.com

N TERMS OF NEW HIGH-END HOTELS, Turkey is certainly not slowing down. Opening next month is CanyonRanch Wellness Resort Kaplankaya, near Bodrum; but even more interesting is a rumour I heard that

Four Seasons could be creating a beach resort at Alaçati on the Aegean coast; a very discreet 14th Century porttown that is much loved by privacy conscious celebrities. Fingers crossed.

PENING THIS AUTUMN is The Oberoi Al Zorah; a resort hotel, 30 minutes north of Dubai International. Anüber contemporary look is softened by its 247 acres of protected forest and lagoons, edged by long sandy

beaches. Stay in the main complex or, preferably in one of the private Pool Villas. Expect a very pleasant Spa,a good range of restaurants and even 18-hole golf. It could be the perfect winter escape. www.oberoihotels.com

HIS MONTH SEES THE OPENING of Four Seasons Hotel Jakarta, with just 125 suites in what appears to be astriking new hotel. The just-opened Four Seasons Hotel Abu Dhabi at Al Maryah Island looks as

though it could become the top contender here, with 200 airy rooms and suites overlooking the water. Octobersees the opening of Four Seasons Hotel New York Downtown and Four Seasons Hotel Kyoto, which is setin an 800 year old traditional garden. The most interesting new venture, however, is Four Seasons VoavahPrivate Island in the Maldives, with just 7 bedrooms on five acres, plus a handy 62-foot yacht. It opens end2016, ready for your New Year’s Eve party! Meanwhile, the long anticipated Six Senses Zil Pasyon on the 652-acre Félicité Island in the Seychelles opens in October, with 28 1-bed Pool Villas, 2 2-bed Pool Villas and 17Private Residences. Six Senses Fiji is promised for 2017, with 24 spacious Pool Villas and 66 Residential Villason Malolo Island. Great news, too, that ex-Amanresorts Henry Gray will, from this August, be head of ResortOperations for Six Senses, based in Bangkok. What an inspired choice!

NDEPENDENTLY OWNED AND MANAGED HOTELS are taking on the corporate giants, but can they deliver? The 23-suite The Clement Palo Alto Silicon Valley boasts 6-star ‘all-inclusive personalised service’ plus a rooftop

pool and deck. That’s special? www.theclementpaloalto.com In Spain, the B&B concept reaches new heights,with the adult-only Casa Vesta in Zufre, Spain, which, but for its lack of a restaurant could be a winner. Takingthe whole house is probably the answer. www.casa-vesta.com

FTER HEARING that Philippe Perd would be the new GM at Le Bristol Paris, apparently, he was just ‘stand-ing in’ and the Oetker group has brought in Luca Allegri from Monaco. Better.

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The Gallivanter’s Guide is a privately published monthly newsletter which sets the hotel benchmark for high-end travellers. The selection of hotels and resorts included in this Guide is madeon an entirely independent basis, and all opinions expressed are those of the Editor. Neither the Editor nor Publisher can be held responsible for any problems which may arise through thesubscriber or reader’s direct experience of any place, hotel or airline as recommended in this Guide. All information is published in good faith, and the Publishers cannot be held responsiblefor its accuracy. We recommend that you always double check all information with the hotels/authorities concerned.

UK SUBSCRIPTIONS £170 per annum for 12 issues. EUROPE £199 per annum. USA & REST OF THE WORLD £212 per annum.© Copyright 2016 The Gallivanter’s Guide. All rights reserved. Quotation, reproduction or transmission by any means, including electronic,

is prohibited without written permission from the Publisher.

Published monthly by ‘The Gallivanter’s Guide’, Hill Crest, Malmesbury Road, Minety, Malmesbury, Wiltshire SN16 9QX, UK.Fax: +44 (0)1666 860063. Email: [email protected] Website: www.gallivantersguide.com

EDITOR/PUBLISHER LYN MIDDLEHURST. MANAGING DIRECTOR DAVID MASLIN. HOTEL CRITIC PHILIPPE SERVAIS.

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