Eat, Drink & More | First Edition | Marbella by Eat, Drink & More Magazine

EAT, DRINK &MORE LIFESTYLE MAGAZINE

LAS TABLAS DEL REY EXCLUSIVE DINING EXPERIENCE WHITE CAVIAR â&#x20AC;&#x201C; COVID-19 WHAT WE CAN LEARN FROM CHINA RIDE THE FUTURE ELECTRIC MOTORCYCLES NEWS COSTA DEL SOL #1 SUMMER 2020

The most exclusive restaurants & shops in this area! EAT, DRINK &MORE

Floryval

Pe rs o n a l C h e f

Florijn Henau | ValĂŠrie Willems | www.floryvalpersonalchef.com | info@floryvalpersonalchef.com Facebook: Floryval Personal Chef, Kroket | Instagram: Floryval Personal Chef Marbella 2 2

EAT,DRINK DRINK&MORE &MORETel: 0034 652 090 111 | 0032 473 37 97 37 EAT,

‘An absolutely perfect and delightful experience. Valérie and Flo are the perfect hosts at any dinner! We had the best dinners for a long time and the most perfect brunches ever! The food was high quality, tasteful and plentiful. The serving was elegant, professional and yet friendly. We are definitely going to hire them again, when we return to the Costa del Sol!’ Peter Claesen, Denmark EAT, DRINK &MORE

GLACIAL MORE THAN JUST A BOTTLE Be part of the solution, not the pollution. Every minute one million plastic bottles are bought around the globe. The Swedish brand makes one of the most sustainable drink bottles on the market. Join them and thousands of others on their journey to reduce plastic waste. Glacial brings together fashion and function to create the perfect sustainable RVS drink bottle that you are sure to use over and over again. One that is equally safe as it is sophisticated. A condensation-free beauty with brains, committed to keep your cold drink chilled for 24 hours and your hot drink warm for 12 hours. Made of stainless steel, GLACIAL bottles are available in a wide range of colors and patterns. Think green camo prints, sparkly glitter embellishments and classic marble motifs. For each sold bottle, GLACIAL also donates â&#x201A;Ź1 to WWF.

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www.antracite.com

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LOVELIES CELEBRATES ALL THINGS SUMMER Nothing says ‘Summer’ quite like a pair of Lovelies. With a collection that injects color into your wardrobe and styles that bring great comfort to your feet, the Scandinavian sandals brand successfully channels that light and lovely holiday feeling we are all craving. Surround yourself with color, immerse yourself in cheery summer vibes. When sun-shiny days are upon us, we just want to feel the warmth on our skin. And that’s where Lovelies comes in. Drawing inspiration from the Indian sandals, the Scandinavian brand brings together ease and elegance. Offering sandals that are equally as comfortable as cute, each pair features a butter-soft insole with either jute or suede. They are further defined by woven cotton straps in different patterns and colors for an understated, relaxed summer look. Lovelies seeks to contribute to the world’s beaches by making a yearly donation to the “1% for the planet” organization. So make sure to put a pair of Lovelies on rotation this season. They are good for your feet and for the planet.

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ELEVATE YOUR SKIN CARE ROUTINE WITH ALEXANDER SPREKENHUS

Inspired by nature. Alexander Sprekenhus elevates both your skin and your interior. The Norwegian minimalist beauty brand offers a carefully selected line-up of skincare products, all made with natural ingredients. And argan oil is taking the lead. In addition to toiletries, Sprekenhus also added perfumes, home fragrance diffusers, and scented candles into the mix. The brand draws inspiration from the island community of Vega in Northern Norway, where the interaction between humans and nature has given Vega status as a UNESCO World Heritage Site. Sprekenhus mirrors the natural beauty of Vega through the use of botanical ingredients and minimalist packaging design, making coveted beauty products that stand out for their restorative effects and their looks. Simplicity is the ultimate sophistication

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LIFE IS BETTER IN RE:DESIGNED LEATHER

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www.antracite.com

All eyes on accessories. Danish brand RE:DESIGNED brings everything you need to complete your outfit from head to toe. The finishing touches. The icing on the cake. Reminiscent of the Scandinavian design tradition, the label successfully balances function and elegance to create high-quality accessories for everyday use. Handcrafted from high-quality materials, RE:DESIGNED brings together a super-versatile collection of sophisticated accessories that every woman needs in her wardrobe. Think bags and boots, but also sneakers and belts. The collection includes all the major styles from oversized totes and fanny packs to western boots and breezy sandals, striking a perfect balance between essential pieces and on-trend items. The brand works with high-quality leathers, ranging from characteristic with an authentic look and custom vintage styles to elegantly soft and a heavy buff quality. Go wild, stay humble. Elevate an ensemble or tone it down. The choice is yours.

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INDEX

SUMMER 2020 Roy Dijs Publisher

Vienna & Mark Jonkheer Publisher (license) Costa Blanca North

Patrick van Tolhuyzen Publisher (license) Marbella

WINING & DINING Las Tablas del Rey

Tablaos Flamencos

32 & 33

Michelin Stars Andalucia

22 & 23

Savor

Floryval Personal Chef

Best beach clubs

74 & 75

Rooftop bars

64 & 65

El Patio

Dmitriy Kuznetsov

Seafood barbecue

00 & 00

LIFESTYLE & LEISURE Flexflight

Casa Rural A-ti Eva Lopez Publisher (license) White Caviar Marbella V E R Y E A S Y • P R E P T I M E O N LY 3 0 M I N U T E S

SEAFOOD BARBECUE

MARISCADA

Annetje Riel Publisher (license) Malaga / Nerja

FINE DINING AMONG THE STARS

MICHELIN STARS 1 8 A N D A L U S I A N R E S TA U R A N T S W I T H

Pedro Angeles Editor

ws for Andalucia, as three s have got an extra star in the helin Guide. Bardal in Ronda to two stars, as has Noor in and Skina in Marbella. There two new stars with Dama aén and Mantua in Jerez, both tar.

ante Abantal Julio Fernandez, Seville

ante El Lago Diego Del Río, Marbella

ante Choco Kisko García, Córdoba

ante José Carlos García Málaga

aurante Skina s Marcos Granda, 14 oshioka and gdengolas,

  Restaurante Noor With chef Paco Morales Cordoba

 Restaurante Sollo With chef Diego Gallegos Fuenguirola (Malaga)  Restaurante Messina With chef Mauricio Giovanini Marbella (Malaga)  Restaurante Acanthum With chef Xanty Elías Huelva  Restaurante Lú Cocina Y Alma With chef Juan Luis Fernández Jerez de la Frontera (Novedad)

 Restaurante Bagá With chef Pedro Sánchez Jaén Bagá, Jaén 86-Eat Drink More-Seafood-summer2020-OK.indd 1-2

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 Restaurante Alevante Chiclana de la Frontera

Dolphin spotting

92 & 93

Waterfalls Andalucia

88 & 89

Lexson

Pedro Angeles Editor

AH Photography Clinica Metodo Rail All Stars Marbella

104 110 INGREDIENTS • All the seafood you34 like

• • • • •

(350 g per p langoustine (cigala), snow crab (centollo (buey de mar), shrimp (gambas), octopu goose barnacles (percebe), oysters (ostra), (almeja), mussels (mejillon), heart clams (b Lemons, halved and salted Extra virgin olive oil Sea salt and black pepper Fresh parsley 100 g rice per person

METHOD • • • • • • • • • •

Cook the rice. The crab needs 20 minutes to grill. Oil it a Cut the lobster and langoustine in half and Leave the mussels unopened. They will po Open the oysters and keep the ﬂuid in the Oil the seafood and lemons and grill them 2 to 4 minutes, ﬂipping them now and th the shorter the grill time. Lobster and lango Add sea salt and ground black pepper on a Arrange rice and seafood on platters. Splash with olive oil and sprinkle some fre Serve with brown bread, garlic sauce, toma

Finger licking good!

INTRO

MT - Interiors

114

Societal

118

Panissié

124

Gentlemen Driving Club

130

The corona virus has the world in its grasp,

Beetlejuiced

138

disrupting what we take for granted, chal-

Electric Motorcycles News

144

lenging all of us. But it has a silver lining too.

The roaring twenties - Digital Summer edition

It gives us the opportunity to reconnect, to

COLOFON

re-evaluate, and to appreciate the things that

Title: © Eat, Drink & More

really matter in life such as socialising with our

Edition: Costa del Sol

friends and family, talking a walk by the sea or

Publisher: Roy Dijs 1989 Netherlands

going out to wine and dine. So let’s celebrate

Eva Lôpez + 34 655 507 959

Summer and the Costa del Sol. We hope to

Patrick Van Tolhuyzen +34 685 149 018

inspire you with fresh, new and wonderful

Office: Malaga

wining, dining and shopping experiences that

Design: Dare to Design - Rotterdam

can be enjoyed at Costa del Sol.

Editorials: Helen Richardson, Peter Engels

EFIL AES GNIHCTAW DNA GNITTOP

SNIHPLO

www.eatdrinkmore.es

Enjoy reading

patrick@eatdrinkmore.es

E E S O T S N O I TA C O L Eat, Drink & More

eva@eatdrinkmore.es © Nothing in this publication may be reproduced

Bringing the best of

without the explicit authorization of the auditor.

the Costa del Sol to you!

TSEB S’NIAPS

Eva & Patrick

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nish Fashion t o h av e i n y o u r wa r d r o b e

Pedro Angeles Editor

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competitor in women wear rand has used oss and Cara paigns. Great eather classic cated leather

her Inditex rs cool and olourful jeans,

Football player Diego Calvo fronts Desigual summer 2020 campaign

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What was your greatest motivation for opening Las Tablas Del Rey in 2015? ‘My main motivation was “the challenge” to carry out my personal project. I have always wanted to do my own crazy things in the kitchen. I think I needed to express my professional concerns and my dream since childhood. A restaurant like Las Tablas del Rey didn’t exist in Fuengirola, I designed it myself and built it with the help of my partner, Ana, and then a small loan and help from friends and family made the project possible.’ Las Tablas Del Rey has won numerous awards, including the Lux Restaurant & Bar award 2019 for the finest

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contemporary Mediterranean Restau rant. What does this level of success mean to you? ‘Something incredible, impossible and unthinkable... Much pride and gratitude that they granted us this recognition. It is also brings satisfaction that your work, effort, perseverance and love for your passion is so much appreciated. Cooking is my life. I dream, think, speak, sweat, cry, and breathe the hospitality industry to the bone. This recognition means that we do not fall asleep, that we continue to work hard every day to be better and make our clients happy.’

In providing an exclusive dining experience for gourmets and food enthusiasts, what are you chief aims? ‘The main objective is for them to enjoy the experience and for a moment to remember forgotten flavours from their childhood. Like a fried egg, but... no egg and no fried oil. It is our table appetizer for customers just sitting down. The first impact is right there, their experience starts there.’ You are, in your own words, ‘located in a privileged place on the shores of the Mediterranean sea. A paradise where you can live unforgettable moments and taste the best flavour of our dishes.’ This almost makes you want to eat it up! ‘I live very close and I can walk to work. It´s a tranquil place surrounded by mountains, with sea views, and different forms of access nearby. I love the people of Fuengirola. its culture, its climate and the Mediterranean sea.’ Your menu ‘Las Tablas del Rey’ includes ‘from orchard’, ‘to share’ and ‘deli’. In your ‘deli’ selection, what is your ‘spoon dish?’ ‘Cod tripe….an incredible experience!’

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Your menu continues to offer ‘our meats’, ‘from sea’ and ‘gourmet hamburgers’, including a vegetarian hamburger. How varied is your menu? ‘Our menu is very complete. Our clients can enjoy very varied and different meats, fish and vegetarian dishes.’ You have decided to add vegetarian options. Do you envisage this advancing any further? ‘Our clients demand new trends. We incorporate avant-garde cuisine. My wife, Ana, is our gastronomic advisor in this type of market - vegetarian, vegan, raw etc.’ You specialise in meat, fine dining and

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innovative flavours. How seasonal is this and how far can you plan ahead with your scrumptious ideas, whilst focussing on what´s freshly available? ‘It is very difficult to come up with a dish ... It takes many hours of study and knowledge of the product, its multiple cooking choices and its seasonality. We always work with quality fresh produce and world famous suppliers, which makes everything easier for us.’ Each dish is a constant work in progress. Are you and your team always striving for perfection, as well as introducing new dishes all the time?

‘Being demanding is highly recom mended in our work because it makes you innovate, create and learn. I am very demanding with myself and that is why I make many recipes for the same dish. We can be talking about 6 months of work for a low temperature millefeuille of sea bass with crispy skin on a lettuce bud cream. The stress of our work, said, not only by me but by many world-class cooks, is a huge sacrifice in both our personal and family lives. You have to be both physically and mentally prepared. That’s why I always turn to my other half, Ana. She helps me keep fit physically and mentally, keeps my feet on the ground and helps organise our staff.’ ‘Dishes of the King’ - What is your personal favourite? Tantalise our tastebuds!

‘I really enjoy all our dishes from our Russian salad with truffled mayonnaise and seaweed spherifications, to our low-temperature cod on a bed of chorizo pepper ratatouille and false pilpil cream, or our lamb glazed on a base of poor potatoes and cream of the same reduced juice. But I really enjoy cooking our T-BONE STEAK OLD COW MATURED 40 DAYS: 1kg of meat, matured for 40 days in the chamber, intermingle juicy fat infiltrated. Marked on cast iron plates on its fat until it generates a kick ass crispy. Finished in the oven with its coarse salt, potatoes and Padrón peppers. .... yes! It´s utter madness and a mind blowing experience!’ You also have ‘Decorations of the King’. Does presentation play a big part? ‘I think that the first impression on a plate is mainly the sight and smell.

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Television has created a model of gastronomy that is very consistent with the view and presentation of the dishes.’ What are the most popular items on your menu? ‘Mainly our Russian salad which is very famous and people usually ask for a takeaway. Also: Our old cow chops matured 40 days. Our sirloin croquettes. Our Galician octopus on truffled potato and Padron pepper cream. Our chateaubriand on potatoes with béarnaise sauce marked on a cast iron plate. I could highlight many, but I think these are very representative.’ How have you achieved good ambience? ‘Working with humility, helping each other in such delicate moments, like we are going through with the coronavirus, which is causing many people to lose their loved ones and not have the opportunity to say goodbye.’ The brand, DavidalRey operates as an executive hotel consultant, launching new business models with optimal results. Tell us more! ‘My other passion is optimising resources and streamlining ways of working so that they are operational, constructive and synergies arise between different departments. Projects from our brand www.davidalrey.com serve both Pymes

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(small businesses) and larger projects. We have carried out projects in Malaga, Fuengirola, Benalmadena and Marbella. The idea is to start moving through different sectors of all kinds in Spain.’ Post the current crisis, how eager and enthusiastic are you and your team to start experimenting with new dishes and serving happy customers once again? ‘It will be a reunion for everyone, with eagerness and enthusiasm, like the first day of school but clearly with restrictions of all kinds. It will be tough but we are used to the heat of the battle. We will be happy to see our customers again and eager to demonstrate the new beginning. We all know what is happening in the world and we must be aware of all this, learn, evolve and come out stronger, with the hope of having overcome this tough battle together.’

Paeso Maritimo Rey de EspaĂąa, 142 Fuengirola Reservas: 952 637 380 reservas@tablasdelrey.com www.lastablasdelrey.com

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FINE DINING AMONG THE STARS

MICHELIN STARS 1 8 A N D A L U S I A N R E S TA U R A N T S W I T H

Pedro Angeles Editor

Great news for Andalucia, as three restaurants have got an extra star in the 2020 Michelin Guide. Bardal in Ronda has risen to two stars, as has Noor in Cordoba and Skina in Marbella. There are also two new stars with Dama Juana in Jaén and Mantua in Jerez, both getting a star.

 Restaurante Sollo With chef Diego Gallegos Fuenguirola (Malaga)

 Restaurante Abantal With chef Julio Fernandez, Seville

 Restaurante Messina With chef Mauricio Giovanini Marbella (Malaga)

 Restaurante El Lago With chef Diego Del Río, Marbella (Málaga)

 Restaurante Acanthum With chef Xanty Elías Huelva

 Restaurante Choco With chef Kisko García, Córdoba

 Restaurante Lú Cocina Y Alma With chef Juan Luis Fernández Jerez de la Frontera (Novedad)

 Restaurante José Carlos García In port of Málaga   Restaurante Skina With chefs Marcos Granda, Hideaki Yoshioka and Jaume Puigdengolas, Marbella (Málaga)

  Restaurante Noor With chef Paco Morales Cordoba

 Restaurante Bagá With chef Pedro Sánchez Jaén Bagá, Jaén  Restaurante Alevante Chiclana de la Frontera Novo Sancti Petri (Cádiz)

   Restaurante Aponiente With chef Ángel León El Puerto de Santa María (Cádiz)

 Restaurante Bardal With chef Benito Gómez Ronda (Málaga)

 Restaurante La Costa El Ejido (Almería)

 Restaurante Dama Juana Jaén

 Restaurante Alejandro With chef Alejandro Roquetas de Mar (Almería)

 Restaurante Mantua Jerez de la Frontera

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Audacious is the word for the bold experimentation of leading Spanish chef Angel León, whose seafoodbiased nueva cocina has won a cavalcade of awards, transforming Aponiente into Andalucía’s ﬁrst triple-Michelin-starred restaurant. EAT, DRINK &MORE

SAVOR Savor is a gastronomic restaurant in San Pedro de Alcantara where you deliver all sorts of tastes and aromas in an elegant fashion which you call innovative tradition. Please explain more. ‘Innovative tradition is updated global cuisine, based on traditional recipes - Spanish, Asian, Cuban etc. With our Goval menu, we offer traditional dishes with recognisable flavours, made with avant-garde techniques and therefore the “innovative tradition.”’ You merge your Malaga roots with other parts of the world including Asia and Central America and your experience as an executive chef in one of the best and most exclusive hotels in Cuba. What are your most popular Cuban style dishes? ‘Well, the Cuban Ropa Vieja that my mother-in-law prepares left me marked.

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We make the “Taco Ropa Vieja” with slowly stewed veal shank, crumbled and fried with onion, peppers, garlic and bay leaf, we add a little tomato and flavour it with cumin, coriander and lime. We also use many vegetables, tubers and fruits that are used in Cuba. In our appetizers we use Cuban recipes including a well known one called “Arroz Congri.” We transform it into an onebite snack from rice with black beans to crispy white rice with a hummus of a black bean stew, with a little coriander.’ The Mediterranean/Malaga style will always be the base of your dishes. Which ones bring the strongest messages and smiles? ‘Our “Creamy Coquettes of Iberico Bellota Shoulder,” our “Patatas bravas” and our famous “Niguiri-kimchi croquettes with tuna tartar and wasabi

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guacamole” that was one of the best tapas in Malaga 2017 in a provincial contest with over 50 establishments. Savor offers something for all tastes to bring excellence to the whole dining experience.’ Some items from your menu have won prizes. Choose 3 you most enjoy preparing because of this. ‘Clearly, the “Niguiri-kimchi croquettes,” the “Pan con tunaka” (a glass bread with tuna sashimi and tomato textures) and for a dessert, our “Torrija Thai” has many fans and the award of total acceptance. This is a brioche bread soaked in coconut milk and marinated with Thai aromas for 12 hours, fried and caramelized, accompanied by a lemongrass ice cream and homemade kafir lime leaf and, at the table, the waiters finish it with some kumquat and saffron bubbles.’ Why do you have high tables for more informal dining? ‘Clients like to eat more informally sometimes and can enjoy our tapas or opt for our tasting menus.’ Since opening in 2017, how have your tapas evolved? ‘At first we wanted to make tapas in a haute cuisine format but then we introduced our tasting menus, which is a more successful way to give our clients

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a global experience of the best dishes on our menu. We start with the “Al son cubano” appetizers and end with the petit four “Sweet Locuritas with AOVE jam”. Initially we had high gastronomic aspirations for Savor and its evolution has been remarkable both in cuisine and in sauce.’ Your dishes are very important to you and so is feedback from clients. Describe why. ‘I have many classic dishes that have been gaining more and more strength and have been improving over time, as wine does. Without forgetting the seasonal suggestions that we have always made, I am fascinated by cooking all of them. I have no favourites. My dishes are like children: lovely when they are born and adoring them as they grow older. Our clients generally give us very positive feedback and they express this on social networks and internet platforms. We are number 3, more or

less, of 200 restaurants in San Pedro de Alcantara and that says a lot!’ Without your partners, your dream would not have come true. What roles do they play? ‘My first cousin, Alvaro Hercas, is a great foodie. He works as a pilot and lives in Qatar but we meet and update him every month. My other partners are Curro Rodriguez and Julia Giraudo (Gusto Catering Marbella). We meet regularly and they are always available to help me make decisions and coordinate any changes.’ You have worked with 2* Michelin chefs at the 5* Kempinski and 5* Westin La Quinta hotels. You also come from a family of cooks. Who influences you today? ‘I do an updated interpretation of my grandmother Teresa´s “Lomo en manteca colorá” in Savor. Since my career began more then 20 years ago, I have learned from many of my

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SAVOR Calle Andalucía, 6, local 4, 29670 San Pedro Alcántara +34 951 531 777 | www.restaurantesavor.com

colleagues as well as relying a lot on dishes from my grandmother and my uncle Carlos Castillo. My executive chef in Cuba taught me a lot, not only about cooking but also about job management.’ Where do get local supplies? It must be important to get quality produce. ‘I get cheese from cheese factories such as Hortelana de Coín and Sierra Crestellina de Casares, that bring it to me personally, and goats cheese from Casares. Our organic vegetables from Dehigosaperas are from an orchard in Estepona. Every week I pick up local, quality organic produce like hermimac flowers, and fruit and vegetables in San Pedro.’

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Your menu is very seasonal. What typically might be top of the menu in summer when you serve dinner to the ten tables in your charming dining room or on the outside terrace? ‘In summer the protagonist of our restaurant is undoubtedly the terrace so I encourage you to visit us! Cold gazpacho soups, porras, and white garlic predominate, all creative and with a lot of “Savor”. Tickle our tastebuds with more classic offerings! ‘“Artichokes with Andalusian bearnaise, smoked eel and foie gras”, “Tom Yum sea tripe with octopus”, “Smoked white garlic, tree figs and sardine in the spit”, “Gambita Massaman from Huelva with

garlic” and a dessert that we have now started making, “Bienmesabe Andalusí hot almond cake with cinnamon ice cream.”’ You have a well-selected wine list. Who is your in-house expert? ‘Miguel Angel Perez Retamero manages our wine list due to his experience as a sommelier. Also, Didi Cardenas, the second maître. On our part, there has always been a clear intention from the beginning to have a room service at the height of the kitchen and today we have achieved this.’ Who is in charge at home? ‘My wife, Cindy, tends to the house and cooks for our children, Pablo and Leo, when I am not at home. We like to go to my mothers ´s house on Sundays or eat out at an attractive restaurant.’ Once people are able to dine out again, are you confident you can provide the pampering they need after the tight restrictions of the Spanish lockdown? ‘As soon as we are clear how and when we can open with the new restrictions, we will communicate this via our social networks. I keep motivated by cooking a lot, publishing my recipes on my professional Instagram profile @ lacocinadepablocastillo and the profile of Savor @savorrestauranteytapas. We are seriously considering the takeaway and delivery market also. EAT, DRINK &MORE

S AVO R | CA L L E A N DA L U C Í A , 6, LO CA L 4, 29670 S A N P E D RO A LCÁ N TA RA +34 951 531 777 | W W W.R E S TA U RA N T E S AVO R.CO M

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R E C I P E TACO TA PA B Y S AVO R

INGREDIENTS

Shredded beef 3 kg approx (45 gr per Taco) • knuckle of veal 1.8 kg • onion 1 kg • red pepper 800g • green pepper 800g • garlic 70g • crushed tomato sauce 400g • cumin 20g • Fino wine 200 ml • sunflower oil 150 ml • coriander 30g • lime 150 ml Guacamole (for 20 portions/ 20 gr per portion) • Avocado 400g Red • • •

onion and lime gel red onion lime coriander

Pickled onion • red onion 1 • lime juice • salt Red onion • 1/2 red onion

ALLERGENS: cereals containing gluten, egg, crustaceans, mollusc, fish, peanut, soy, milk/lactose, nuts, celery, mustard, sesame, lupines, sulphur dioxide and sulphites.

PREPARATION

Make a searing with the sunflower oil, the garlic in brunoise, bay leaf and add the red and green bell peppers cut into julienne strips. Once it is sauted, add the Fino wine and evaporate. Add the crushed tomato and reduce. Incorporate the cooking broth from the veal shank reduced to the maximum and add salt, black pepper, coriander, cumin and lime juice. For the guacamole, blend the avocado well until there are no lumps. For the red onion and lime gel, pickle the onion with the lime juice and coriander for two days. When it reaches a bright pink color, turbine with xanthan gum and pass through the fine strainer. For the pickled onion, just mix the the red onion with the lime juice and salt for a few minutes. For the 1/2 red onion, cut into julienne strips and cool with water and ice for a few minutes. Remove and dry with kitchen paper.

P LAT E P R E S E N TAT I O N C R E AT I V E LY P LAT E D O N A TACO

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EXPERIENCE THE TYPICAL ANDALUSIAN DANCE

TABLAOS FLAMENCOS O N

M E M O R A B L E

N I G H T

O U T

Pedro Angeles Editor

Flamenco is the flamboyant dance of fluidity, passion and drama, and one of Spain’s great cultural hallmarks. There are many great places, called ‘tablaos’ where you can experience flamenco. Here are some of the best.

SEVILLA Los Gallos on Plaza de Santa Cruz, which first opened in 1966. Ten artists make an appearance here each night in two one-hour-thirty-minute shows. La Casa del Flamenco is also worth seeking out, with shows held in the 15th-century palace’s courtyard. El Arenal is considered one of the finest spaces, combining flamenco with excellent tapas. El Patio is a flamenco landmark and has a great art decor. The Andalucian Palace has been chosen by Televisión Española to represent and promote flamenco abroad. Lola de los Reyes is very famous among locals, especially for its family atmosphere. CORDOBA Tablao Flamenco El Cardenal is among the most famous places to catch a show, with courtyards of the 18th century manor becoming the setting for vibrant performances. Each June, Cordoba’s passion for the tradition culminates in La Noche Blanca del Flamenco. It is a full night of flamenco revelry taking place across Cordoba. JEREZ DE LA FRONTERA Tabanco El Pasaje hosts intimate performances among the bar’s sherry barrels. The 32

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event of the year in Jerez de la Frontera is the city’s annual Flamenco festival in March.

MALAGA Liceo Flamenco is located in the heart of Malaga on Beatas Street. Young dancers, good wine. Pepe Lopez is an interesting place providing a unique, quality experience. GRANADA Cueva de la Rocío with great views over the Alhambra, good food. Canastera Mary Zambra received countless awards and hosted royalties and celebs. Tarantos offers great dancing, good dishes of Andalucian cuisine and flamenco classes. La Alboreá has a VIP area and several private boxes, where you can enjoy dinner during the show. Venta El Gallo is among the atmospheric venues that are built into the Sacromonte caves, with whitewashed walls and rustic décor giving it a particularly authentic feel. MADRID The historic tablao Corral de la Moreria is famous across the globe, having hosted some of the world’s most prominent flamenco dancers and with performances unfolding each night in atmospheric surroundings. Visit Restaurant La Pacheca for a more spontaneous experience. BARCELONA Tablao Flamenco Cordobes established in 1970, features many great flamenco artists.

There are many great places, called ‘tablaos’ where you can experience ﬂamenco.

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Text: Helen Richardson

As President, your priority is to make Marbella the gastronomic destination of Southern Spain for its exquisite food and high gastronomy. What progress have you made? ‘Marbella All Stars has given the numerous gastronomic restaurants in the area a loudspeaker and also given visibility to the most important new faces in the sector. In 5 years, we have managed to make Marbella and the entire Costa del Sol the benchmark in Southern Europe for high gastronomy. What event inspired you? ‘Feed the World in Milan in 2015 was a true universal exposition that revolved

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around food and countries and had their own pavilions. We were struck by the importance and care of gourmet brands and products.’ Marbella is seasonal. Is this one of your challenges? ‘This was clear from the beginning. Our mission is to have unique culinary events throughout the year. Our Spring summit showcases Marbella as one of the most important international catwalks in the world. We have the Gourmet Bull Egg Tomato Festival, throughout August, introducing the star product of the Guadalhorce Valley in the main gastronomic kitchens. Autumn is the

time for the A Todo Queso. The POP or Prime Oleum Premium Party makes Marbella the international capital for presenting gourmet winter trends.’ Is Marbella actively addressing new food trends on its top restaurant menus? ‘We are committed to green products. Marbella is committed to vegetarian and vegan culture. This eco and vegetarian culture is also rapidly moving to the gastronomic restaurants of the Costa del Sol. In Cocina del Retorno, in all the Celebration Menus that the restaurants are preparing, they must include a vegetarian dish. Explain Cocina del Retorno. ‘Cocina del Retorno is the first initiative to promote the strategic hospitality sector, especially in tourist destinations such as the Costa del Sol, after the coronavirus crisis. It brings together

General Director María Asenjo

the main independent restaurants in the province of Malaga, which have been joined by locals from Cádiz and Granada, with the Celebration Menu, with which the establishments will open their doors after quarantine.’ How international is Marbella All Stars? ‘The spirit of Marbella All Stars is international. A lot of our partners and collaborators come from outside Spain. It´s about creating synergies between related businesses, supporting

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collaboration formulas between prestigious hotels, high-level restaurants, beach clubs, distributors of quality products, exclusive shops, and exclusive and gourmet product firms.’ You kickstarted the concept of takeaway and pick up on May 4th. Is it here to stay? ‘The takeaway option will always be here. Little by little the new normality will arrive and with it the return of customers to restaurants.’ How is technology helping you and everyone in the restaurant industry keep the faith? ‘When the state of alarm was declared, we prepared the first virtual meetings. It was the time when the sector needed messages of support. That is why the response and the appearance of Cocina del Retorno has been so instantaneous. We were working on it from the very beginning.

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How do you move forward post Covid-19? ‘This is not the time to lament, but to reinvent ourselves. We have to readjust to new standards and take advantage of opportunities that can and do arise after a crisis. Focus those ideas to attract tourism, because the demand will continue to exist.’ Waiters… How do you see their roles changing? ‘Certain aspects should be changed and improved: • LACK OF ASSESSMENT of the role, which leads to hiring unskilled, lowpaid workers forced to do marathon hours. • LACK OF SOCIAL RECOGNITION, discouraging young people. • LACK OF INITIAL & CONTINUOUS TRAINING for those that have not gone through hospitality school.

• LACK OF ORGANIZATIONAL CULTURE, which prevents workers in lower positions from contributing. • LACK OF MOTIVATION which affects stressed and often poorly paid workers. Name one of your international brands. Why is it essential to go to your summits? ‘Vista Alegre, the most internationally recognized luxury tableware firm. This international vocation started from our networking. These are debate forums where the problem of high gastronomy and luxury tourism is studied. It is essential to go to our summits or to our POP Party to discover where food trends are going.’

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Does gourmet cuisine go with catwalk fashion? ‘The main objective in high hospitality is to create a unique gastronomic experience. The client wants to feel the culinary experience through all the senses: a good place, impeccable service and a uniformity in perfect harmony with the environment. During our last summit we incorporated a catwalk where we can discover the latest trends and novelties in terms of design, also referred to in the gourmet field.’ What’s A Todo Queso? ‘A Todo Queso is the Marbella International Artisan Cheese Festival which celebrated its first year last year and transformed Marbella into the cheese

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capital. More than 30 artisan cheese factories from all over Spain allowed visitors to enjoy authentic gourmet cheeses. The festival started with a technical conference, directed by Jose Luis Martin, from Qava Afindor, and Paco Garcia, Director of El Lago, who gave a master’s degree in knowledge to the main professionals of the High Gastronomy of Andalusia. There were three days of total success and this will continue in the future.’ Marbella All Stars motto is #JuntosBrillamosMas (together we shine brighter) Smiles… ‘#JuntosBrillamosMas transmits that we are all necessary and equally important to make the Costa del Sol shine and

become the great reference of high gastronomy and luxury tourism in Southern Europe. The key is to work as a team. This could be seen during the gastronomic staging of Marbella, the destination of the 1,001 flavors, in the last edition of Fitur. Executive chefs such as Juanjo Carmona worked side by side, at that time in El Lago, Victor Carracedo, from Gran Melia Don Pepe, Miguel Angel Chavez, from Don Carlos, and Antonio Fernández from Goyo Catering. They were joined by Jamones de Leyenda, with a choice of the best Iberian ham, A Todo Queso, and by the tuner, José Luis Martín. Also firms such as Vista Alegre tableware, Eladio, Los Norteños, Dromedario, Morales and

Godoy fruits and vegetables and Revilla anchovies, among others.’ What is your anticipated programme of events in the coming months? ‘We are immersed in the organization of Cocina del Retorno, the first new normal gastronomic festival. We have started organising our V Summit. This normally takes place in spring, but this year, we have delayed it until the last Monday in July. Our V Summit will be at the Finca de La Concepción, one of the most beautiful outdoor spaces in the world and an icon of excellence on the Costa del Sol.’

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D OM P E R IG NON .C OM 40

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Enjoy!

Champagne & Caviar

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Flo r y va l Pe rs on al Ch ef What´s for dinner? What is your goal as a personal chef and what are the 2 most important points to discuss with a client? ‘Our goal is to offer our clients an unforgettable experience in the intimacy of their own (rental) home. We offer a full service and take care of all tasks, including: • grocery shopping for the best products • preparing delicious meals on location • setting the table

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• serving food and beverages • cleaning the kitchen area and leaving it tidy The 2 most important points to discuss with a new client are: 1. Taking some time to get to know each other and listen to their wishes and expectations. 2. Discussing the menu options and any possible food restrictions. We are always most pedantic when it comes to food restrictions like allergies and religious choices.’

Your dreams brought you, Florijn and Valérie - Floryval, to Mijas in 2018. ‘Florijn: My dream and passion is to cook and plate food, developed during my business management degree. I graduated in 2016 as a head chef in Belgium. Valérie: I left Belgium to work abroad. I have lived in Mallorca and Austria and worked as a hostess in many restaurants and bars. We met in 2013 and have been inseparable ever since. In January 2018, we moved to the Costa del Sol and started Floryval Personal Chef Marbella.’ There are 5 different menu options. ‘The 5 options are standard packages. We offer breakfast, barbecues, paella

menus, tapas menus and a selection of a la carte dishes. The standard packages are designed and based on fresh and popular products. Clients who don’t want to spend time customizing their own menu, can easily select a standard package.’ How flexible or comprehensive are your catering services? ‘We offer an exclusive villa service which can be as comprehensive as needed- one meal, one day or for an entire holiday. There is no need to worry about cooking, cleaning and spending hours in the kitchen. We are also happy to receive last minute requests, as long as we can ensure the quality and high standard of our services.’

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Is it possible to have a personalised menu for all types of international tastes? What about themed events? ‘We can literally provide any cuisine and can be as diverse as people like. We can organise a themed event. We can provide tents, furniture, singers, bands, special acts etc… all to make an event perfect and unforgettable! We will take special care of children by preparing tasty meals that even the pickiest children would not be able to resist.’ How does your shopping service work? ‘We email the client the shopping list in advance, they choose and add the items they want and we make sure their fridge and cupboards are fully

supplied when they arrive at their holiday destination. We can also take care of their daily shopping during the rest of their stay.’ Breakfast choices are continental or a luxury breakfast menu. What might be included for breakfast or a lazy brunch? • fresh orange juice • croissants • loads of fresh fruits • cold platters • eggs in all varieties etc… ‘With the luxury package there are extras, such as:’ • Champagne • chocolate dipped strawberries • smoked salmon and much more….

www.floryvalpersonalchef.com | info@floryvalpersonalchef.com Facebook: Floryval Personal Chef, Kroket Instagram: Floryval Personal Chef Marbella Tel: 0034 652 090 111 | 0032 473 37 97 37 Florijn Henau | Valérie Willems

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Is it possible for groups to request a BBQ for their family and guests? ‘Florijn: I love to select the best pieces of meat, marinate them and grill them in front of our clients. I believe BBQs bring people together, especially on a hot day with a cold beer! Who would say no to that?’ What about your paellas? ‘People who are travelling to Spain, obviously want to experience some of the typical dishes this beautiful country has to offer. Being a chef who moved to Spain, I felt it was only logical to immerse myself into the local cuisine and specialties. I remember the first months after our move in 2018 as if it was yesterday. We tried many dishes at even more different restaurants, bars and chiringuitos, to get a good understanding about the ingredients and flavours. I also prepared several typical Spanish dishes, together with an elderly woman who is living in our neighbourhood. I can guarantee that there’s no better way to learn. We take great pride in our paellas. We prepare them all from scratch, on site, in front of the clients, whether it´s a small group or a hundred people. We offer a seafood paella with the best delicacies the Mediterranean has to offer, a mixed paella with seafood and meat or a meat only paella.

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People who really want to spoil themselves choose our luxury paella with lobster, carabineros and more exclusive seafood!’ What tapas can you provide? ‘We offer Spanish or international tapas, and luxury tapas which are more fine dining style. An extensive tapas lunch with friends and family might go on all afternoon, paired with lovely Spanish wines selected by our sommelier. A few quick, classic Spanish tapas include patatas bravas, gazpacho, tortilla, grilled chorizo and a fine selection of Spanish meats and cheeses. We have brought more than one group back to life with a healthy lunch or some hangover killing burgers for the daredevils!’ Your specialities include traditional handmade croquettes. ‘Croquettes are a popular snack in Belgium and Spain. We love mixing

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them into our tapas menus but people can also order them (deep frozen) the whole year around. We offer well known flavours like the classic Spanish jamón or new flavours we have developed, like tikka masala and paella. A lot of our Belgian and Dutch clients, living on the Costa del Sol, like to order our homemade croquettes, with Belgian/Dutch North sea shrimps, cheese, vol-au-vents or Flemish stew.’ Has your clientele included any celebrities or well known people? Spill the beans! ‘Marbella attracts the rich and famous from all over the world. It’s a very important part of the job to respect a client’s privacy but some clients are happy to share their experiences and have their picture taken with us: • Anthony Joshua (Super heavy weight boxing world champion x 2 and gold medal Olympian) • Manchester United and Chelsea

footballers (Tammy Abraham, Axel Tuanzebe, Kurt Zouma and many more….) • BBC presenter and former English football player, Jermaine Jenas. • Christof, the famous Belgian singer and Klubbb3 member We also serve a lot of clients who have their second home in/around Marbella.’ You speak many languages - English, Spanish, Dutch, German and French. How much does this help you? ‘This helps a lot. We feel that it’s really important to communicate as clearly as possible. During the Spanish lockdown, Valérie has started to learn Swedish as we serve quite a lot of Swedish clients.’ Do you feel there will be a surge for more personal catering once the crisis is over as people relish being able to kick back and enjoy themselves again? ‘At this moment we think it’s too early to predict the outcome but we are confident that people will be in desperate need of a relaxing holiday and some full service hospitality. As soon as this day arrives, Floryval will be ready to serve them!’

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SEAFOOD BARBECUE V E R Y E A S Y â&#x20AC;¢ P R E P T I M E O N LY 3 0 M I N U T E S

MARISCADA Pedro Angeles Editor

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INGREDIENTS

• All the seafood you like (350 g per person): lobster (bogavante), langoustine (cigala), snow crab (centollo), blue crab (nécora), crab (buey de mar), shrimp (gambas), octopus (pulpo), squid (calamar), goose barnacles (percebe), oysters (ostra), razor clams (navaja), clams (almeja), mussels (mejillon), heart clams (berberecho), scallops,... • Lemons, halved and salted • Extra virgin olive oil • Sea salt and black pepper • Fresh parsley • 100 g rice per person

METHOD • • • • • • • • • •

Cook the rice. The crab needs 20 minutes to grill. Oil it and put it on the grill first. Cut the lobster and langoustine in half and oil them. Leave the mussels unopened. They will pop open on the grill. Open the oysters and keep the fluid in the shell to poach them. Oil the seafood and lemons and grill them on the barbecue at 300°C for 2 to 4 minutes, flipping them now and then. The smaller the seafood, the shorter the grill time. Lobster and langoustine need 5 to 7 minutes. Add sea salt and ground black pepper on all your seafood. Arrange rice and seafood on platters. Splash with olive oil and sprinkle some fresh parsley. Serve with brown bread, garlic sauce, tomato ketchup and ginger sauce

Finger licking good!

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EL PATIO GASTROBAR E

l Patio Gastrobar is no ordinary restaurant. The contemporary venue, in a side alley of Plaza Los Chinorros in Fuengirola, is a reconverted old townhouse that features a sunny and cosy inner patio. The restaurant opened its doors in 2017. Jesús, the Hall Director, explains to us that El Patio Gastrobar is a family-run business where Mari Ángeles, his wife, is the Executive Chef and Director of the kitchen, another family member is the marketing director, HR and Beverages, Ham & Cheese Manager. Jesus’s brother and his wife are part of the kitchen team and a nephew works in the waiters team.

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Mari Ángeles on their culinary experience: ‘Our philosophy is simple. We offer a fusion between traditional and contemporary dishes, never neglecting our Mediterranean roots, we are Malagueños! We use mainly local products sourced from suppliers that deliver high quality. We always aim to improve our concept with menu

changes twice a year by putting special attention to customer feedback. I firmly believe that simple, mediterranean food and grandmother recipes adapted to our modern times can become an explosion of flavours simply by using fresh, quality ingredients and lots of love. Apart from our outstanding meats and fish (our red tuna comes from the region of Barbate in Cadiz, which is renowned for its excellent quality and taste), we offer a great variety of dishes to share, tapas, because it is a part of our culture and foreign guests love the idea of sharing dishes. As a matter of fact, the first part of our menu is all about sharing.’ ‘El Patio is a Gastro Bar rather than a fine dining restaurant, therefore no formal etiquette is required, only positive energy. Obviously we put special attention on how we present the dish on the table. The dish to share that has a great approval among our clients are the homemade Pil-Pil croquettes.’

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What about your Jamón? ‘Well, the ham we offer to our clients is said to be the best in the world: Jamones Joselito. The main reason we chose this special type among many other ‘ibéricos’ is because it is a typical Andalusian product.’ As you have an excellent wine list, what can you tell us about your choice of wines? ‘In our well-selected wine cellar, we offer a wide range of 150 different national and international wines. I’ll tell you a secret: Try to pair a tapa of jamon

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ibérico with Fino or Manzanilla instead of a lovely red wine. You’ll be surprised. They are excellent companions due to the salinity of the grape.’ ‘Together with the eno-gastronomic part, i attribute our success to its warm atmosphere and pleasant feel thanks to an enthusiastic and brilliant team that offers outstanding service and its decor, its design and our occasional live music.’

Jesús on the live music: ‘I am also a singer. I recently came back from a one month tour in Canada. My manager keeps me busy indeed. We offer little concerts on special occasions such as Valentine’s and the Feria de Fuengirola in October, or our Christmas songs called Zambombá Malagueña which are basically flamenco songs with Christmas lyrics. When clients celebrate their birthday, I usually surprise them by singing Happy Birthday in lyric style opera. I mainly sing Flamenco, Rumba and Sevilanas because they are happy styles of music and everybody likes to dance while listening. We usually sing after lunch service.

El Patio Gastrobar Calle Troncón 11 29640 Fuengirola T 951 90 33 56 elpatiofuengirola.com Photography by Andrea Hsani Text by Eva López

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FortiFied Wine FroM JereZ

sherrY G r e at w i t h a L L K i n d S o F F o o d

Pedro Angeles Editor

Sherry, or ‘Jerez‘ has an old tradition that goes back to the 8th century when the Moors introduced the technology required to fortify wine. the names ‘Sherry’ and ‘Jerez’ both come from the arabic transliteration ‘Sherish‘, the Spanish town where the drink was first produced. Today the name ‘Sherry’ is exclusively reserved to fortified wines produced between Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María, in the Cádiz province. ‘FortiFied Wine’ means that it has a stronger alcohol content than regular wine. The basis for Sherry is wine produced by the fermentation of white grapes, sugar and yeast, which create alcohol. Then the wine is blended with a grape brandy called destilado to achieve an alcohol level between 35-60%. Aging has to be done in wood barrels that are never completely emptied to keep the aging process going. Fino is one of the driest sherries. Pairings: almonds, olives, Spanish jamón, and seafood. ManZaniLLa is a type of fino that can only be produced in the town of Sanlucar de Barrameda. Pairings: almonds, olives, Spanish jamón, seafood, and fried fish. aMontiLLado starts its life as a 54

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fino. But later in life, the yeast is killed off, and it does age oxidatively. Notes of almond and hazelnut. Pairings: chicken, meatballs, chicken pot pie, roasted turkey, roasted vegetables. oLoroSo takes on lovely notes of dried fruit and spice. Dark, golden color. Pairings: red meats, game meats, aged cheeses, mushrooms, braised meats. PaLo Cortado is a rare style of sherry that is supposed to occur by accident. Historically, it was wine that began as a fino, but then developed more like an oloroso. Pairings: nuts, blue cheese, vegetables, game meats. Pedro XiMeneZ is intensely sweet while the grapes have been dried in the sun to increase sugar content. Pairings: blue cheese, vanilla ice cream, almond tart. MoSCateL sherries are made using at least 85% of moscatel grapes. They are also allowed to dry in the sun to increase sugar content. Pairings: lemon tart, fruit tart, pies, ice creams. CreaM sherries come in a variety of sweetness levels. There is “pale cream,” which is sweetened fino. There’s also “medium,” which is usually sweetened amontillado. And there’s “cream” which is sweetened oloroso. Pairings: nuts, blue cheese, foie gras, fruit desserts.

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DMITRIY KUZNETSOV A mixologist is a bartender who spe cialises in making cocktails. What qual ities are necessary to become a leading mixologist? ‘Any restaurant or bar is a theatre and a stand is a stage in the theatre. You are the main actor in the scene. Playing the role of the hospitable host is sometimes very difficult, but you can do it if you love both people and drinks!’ What inspired young Dmitriy to take this path? ‘A white shirt and the ability to have money in my pocket every day, not just once a month. You start to like this very quickly, but money alone will not bring you joy and happiness. Love.’

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Why did you establish the Odessa school of bartenders? ‘A novice bartender must lay the first stone in the foundation of the craft, otherwise you will not become a professional without sufficiently broadening your knowledge.’ Does this make you proud? ‘Pride is a positively coloured emotion reflecting a positive self-esteem. In Orthodox Christianity, pride is considered the first sin that appeared in the universe, the root cause of all sins.’ As founder of the consulting firm OPENREST, working in the bar industry markets in Europe and Asia, what are the biggest challenges you face?

‘The problems are the same everywhere! Young people tend to become bartenders just to get through university. Restauranteurs do not understand that they need to work solely with experienced professionals in their particular field to guarantee success.’ As a consultant for bars and restaurants, what are the most common changes you want to make? ‘Completely demolish the restaurant, rebuild it and rebrand it.’ How important is it to you to have a smart team? ‘Your team is one of the main aspects of your brand. Without a team, it is practically impossible to build more than one business, company, or empire. My team are my family, and together we are strong!’ Do you feel that you have a good work/ life balance? ‘You always have to have be in balance. Rest and work go hand in hand. We are fine with this!’ What do you consider your greatest professional achievement? ‘Building my own bar in Berlin. Entering foreign markets is already a great achievement for a citizen of the former USSR.’

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What is your driving force to enable you to pursue your passions? ‘My beloved spouse and daughter.’ Describe a typical week ‘We rise at 8:00am, pray, shower and breakfast. We go to the bar until 23:00. There are many different work tasks meetings, phone calls, correspondence, dealing with guests and customers, suppliers and partners. Monday and Tuesday are days off, but i am constantly in touch 24/7.’ Food pairing - why? ‘Each product has similar molecules in aroma, and therefore in taste. Ordinary people cannot grasp this because our nose is developed differently from the nose of a cat or a dog. But you must understand the locality. You can´t cook in Spain what most Ukrainians love, and vice versa.’

How do you spend your leisure time? ‘I love to relax with my family. My ambition is to open my own hotel with a restaurant on the oceanfront and relax there.’ You live in Odessa. What´s it like? ‘This is the city of the sun and a beautiful city on the Black Sea coast. I have been living here for more than 20 years. As one Jew said, “If you have lived in Odessa for more than 5 years, then you already will be from Odessa!”. ‘ What are the most popular cocktails within different age groups? ‘30-40s love everything that I offer! #marvelcocktails 40-50s love more stronger alcohol in its pure form 50-60+ drink wine or do not drink at all, at least not in my country. They drink a little red wine, that´s all.’

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Tattoos. How many do you have and what do they mean? ‘8. - Two portraits of my wife and a portrait of my daughter and also Jesus Christ (a religious drawing of my God), old school marine tattoos which indicate the power of God, and some personal tattoos signifying my perception of this world and who I am in this world by nature (in the style of hordecheekbones).’ What is your personal favourite cocktail? ‘Avocados and condensed milk, simply blended together.’ Straws and plastic waste - any views? ‘I work without plastic and have already made the switch to non-waste production.’ What´s the best advice would you offer a would-be bartender? ‘Do what you love, love people and ensure your guests feel loved. Through endurance, you will become the most outstanding barman.’ What deliciously devilish cocktail would you make for me based on these 5 likes - champagne, rum, raspberries, cherries and cucumber? ‘This would be a strong drink! I would exclude the rum and make a low ABV style soft drink based on Maraschino cherries, fresh raspberries from which i would make a sorbet, cucumber cordial (fresh cucumber, lemon salt and sugar) and a good sparkling wine from the Prosecco family. I would mix the cucumber cordial with the Prosecco, garnish with a raspberry sorbet brain with a Maraschino cherry from Luxardo.’

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What is your most

d e n w o n re ocktail? c

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Rebel way Hulk The rebel spirit of the Hulk 150ML RECIPE

•40 ML Larios Gin

•20 ML Sake

•20 ML Amaro Montenegro

•15 ML fresh lemon juice

•20 ML Strawberry pure Monin

•Garnish with raspberry brain, 1 pc, 53 gr

PREPARATION Pour all ingredients into a shaker and pour ice (measured with a serving glass), beat and pour into a HULK glass filled with ice. Raspberry brain garnish:

• raspberry s/m 995 gram

• sugar syrup 300 ml

• lemon juice 60 ml

• make mashed potatoes

• pour mashed potatoes in the form of a ‘brain’. Put in the cold garnish with the brain and pour 5 ml of pomegranate syrup so that it flows like blood from the brain.

• Yield: 1670 gram

SERVING GLASS: HULK

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Fiesta & siesta With a VieW

rooFtop bars SeLeCted by the rooFtoP Guide

Pedro Angeles Editor

here is the list of the best rooftop bars in Spain, made by the experts on rooftop bars, the rooftop guide. 1. TERRAT AT MANDARIN ORIENTAL, BarCeLona. Situated atop the 5-star Mandarin Oriental hotel. Stylish, comfy lounge chairs. Extravagant pool right next to the bar. Peruvian restaurant with a Michlen star. Great cocktails. 2. B-HEAVEN AT HOTEL CARMEN, granada. Stylish and sophisticated. 360-degree rooftop terrace. Snack bar and restaurant Lounge sofas, dining

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furniture and plenty of greenery create a rooftop jungle vibes. 3. SINGULAR ROOFTOP TERRACE, PaLMa. The luxury vibes that come from Sant Francesc Hotel Singular are attracting lovers of quality views and crafty drinks from all over Palma. Comfy lounge furniture. 4. 360º ROOFTOP BAR AT RIU PLAZA ESPANA, Madrid. On the 26th and 27th ﬂoor of the newly renovated Hotel Riu Plaza España, you ﬁnd both 360º Rooftop Bar and the sky bar ‘De Madrid al Cielo’. The panoramics over Madrid are amazing. Terrace with glass walkway

5. AZOTEA DEL CIRCULO, Madrid. Leader in all rooftop guides, and local’s favorite spot to enjoy tapas and a weekend chilled-out brunch, Azotea is perhaps the rooftop bar with the best view in the Spanish capital. Worth every minute.

9. ROOFTOP BAR & RESTAURANT AT ROBINSON CLUB JANDIA PLAYA, Canary iSLandS. View over Morro Jable and the Atlantic Ocean. Rooftop inﬁnity pool, comfy daybeds. Sophisticated and chic, live DJs and a selection of tapas.

6. ATICO AT AC HOTEL MALAGA PALACIO, MaLaga. Despite being one of the oldest rooftop bars in Malaga, ATICO Bar and Restaurant at AC Hotel Malaga Palacio still holds down to its fame. Stylish and sleek. Live music and regular ﬂamenco shows.

10. PICOS PARDOS SKY LOUNGE AT BLESS HOTEL, Madrid. Whilst the hotel building underneath still has its 19th century vibes in the Salamanca district of Madrid, the rooftop bar atop is an instant teleport to another world. Rooftop pool, sunbeds. Bar with premium drinks, craft cocktails and an excellent wine menu. Try any of the snacks, crafted by 10-time Michelin-awarded chef Martin Berasategui.

7. RADIO ME IBIZA ROOFTOP BAR, iBiZa. “Must visit” spot while on a holiday. Ocean view. Rooftop pool, Bali beds, tapas and seafood, cocktails. 8. LA DOLCE VITAE AT MAJESTIC HOTEL, BarCeLona. Quality, view of la Sagrada Familia and Montjuic, rooftop pool. Michelin-star chef. “Majestic Sunset Sessions” with international DJs.

11. OD SKY BAR AT OD TALAMANCA, iBiZa. Distinguished retro-glam style, great views. Sea strip is just a few steps away, following the path to several exclusive marinas, the old city and the hottest night venues in close distance.

Photo: Terrat at Mandarin Oriental, Barcelona

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BEING NAUGHTY MAKES LIFE A LOT MORE FUN.

Go Ahead To u c h -it

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taste

I would love to

you

vincolores.com

EXCUSE ME WHY ARE YOU SO SEXY?

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Photo: Andrea Hsani

FLEXFLIGHT® is a worldwide operator and worldwide broker, providing the very best in all aspects of aviation. You summarise yourselves as offering flexibility, privacy and simply more freedom. ‘We like to say that: Your time, is our schedule. The fundamentals of this business require that travellers can decide their own schedule and preferences, even at a very short notice, as our name, FLEXFLIGHT® suggests.

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We do not compromise on flexibility. It can be an unusual time of departure, a hideaway destination, a cargo with high value or a certain type of meal to meet the customers request. We will find a way to fulfill the needs. Discretion is also a basic requirement and all customers` personal information and privacy is strictly confidential, unless otherwise agreed.’ How extensive is your fleet? ‘We use the most popular and efficient jets. Our fleet is a wide range of

regional and transcontinental jet aircrafts, from light to heavy, making us able to provide the right plane for all kinds of flights.It can be a family ski trip to a small airport in a mountainous environment; a business trip overseas; a humanitarian flight to the middle of the African desert: we have the tools and the crew, not to mention the interior! The passenger wants an office at 45000 feet? Or a good night’s sleep after a day full of meetings and negotiations? The bed is made. A group of 10 heading for bachelor(ette) party? The champagne is cooled.’ Your fleet includes the Learjet 45. Why is this so popular? ‘The Learjet 45 is well known as a highquality midsized private jet with great

cruise performance and fuel economy. It has a range of approximately 1800nm. Accommodates 8 passengers in a double club seating and offers great cabin comfort. This aircraft is a pioneer of the industry, a classic business jet, ideal for all the nostalgic aviation lovers.’ What about the super midsize Gulfstream G200? ‘Great range capability, speed and cabin size; the Gulfstream G200 has everything that a super-midsize jet should have and is ideal for long-range trans -continental and transoceanic routes with its range of 3400nm. This aircraft presents the operating cost of a midsize jet but provides a large-jet cabin. It accommodates up to 9 passengers and is crewed by two pilots and a flight

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attendant. It has ample cabin space, stand-up height, galley and lavatory. It is very popular due to the spacious cabin and high capacity in terms of both cargo and number of passengers.’ How about the Bombardier CL604? ‘This business jet has been designed for long range flights - can fly a maximum range of 3800nm which equals a nonstop flight from London to Chicago or Riyadh to Paris. The Challenger 604 sets the standard for comfort, has a generous stand-up height in the cabin, a low cabin noise level, can comfortably accommodate 11 passengers. It has a fully equipped galley, a lavatory in the back, and first class club seats plus divan seats that can be converted into two double beds and two single beds.’

Photo: Andrea Hsani 70

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Why might both pilots and passengers like the Citation Sovereign? ‘The Sovereign is a super-midsize business jet with high range capability of 3.000nm. The cabin provides ample space for a full refreshment center and double-club seating ideal for inflight meetings, and large baggage space which is generally much appreciated by the passengers. Due to its powerful PW300 engines, it can fly long routes with the same speed as a heavy business jet. The aircraft can accommodate up to 9 passengers or 8 if a flight attendant is requested.’ For someone wanting access to smaller airports, how does the Citation Bravo fit the bill?

‘Thanks to the design of the wings, the Citation Bravo as well as the Citation CJ2+ are ideal for European flights. Both of these jets have excellent short runway capabilities, allowing accessibility to Europe’s many smaller airports. They have a longer range than most other light jets at 1.500 nautical miles. Are cost-efficient and require a minimum service on the ground. Thus they can guarantee a fast and efficient service even in less equipped airports. They accommodate 6-7 passengers in comfortable, swivel chairs which can track into the aisle and away from the sidewalls for greater comfort.’

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Ran Piontek

Rasmus Wilsom

What are the most popular requests? ‘We usually receive requests from business owners who have subsidiaries around the world and need to reach these on a regular basis. They appreciate that we know their routings and their preferences. A schedule is made based on their needs and we also offer special pricing plans for continuous bookings. Longer flights are also a frequent request lately and with the aircraft in our fleet we are able to provide this service too. All catering needs are attended to - kosher, halal, vegan, gluten free or all chocolate sugarpuff - Not an issue!’ Which destinations are popular? ‘During the summer season, Palma de Mallorca, Ibiza and the Canary Islands are great hits. During the wintertime, the Swiss Alps, the mountains of Scandinavia, or exotic destinations like the Maldives, the Caribbean or Dubai. Business wise: London, Paris, New York and Washington.’ Your management services are comprehensive. Please outline these.

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Christian Honoré

‘The core strength in FLEXFLIGHT® - and the reason behind our continuing and growing success, lies in the stability of the management team remaining the same from its foundation 17 years ago. We are a dedicated, consistent and professional team. Our model removes the risk of the variable costs from the owner and places them with FLEXFLIGHT®. We are focused on ensuring that the aircraft is properly maintained, pilots and flight attendants are trained and up to date with checks and ensure that security is fully supervised. We would also like to mention: Ambulance Services, Aircraft Assessment, Importation and Registration and Part-NCC Solution.’ Christian Honore is the CEO and one of the founders of FLEXFLIGHT®, along with Rasmus Wilsom (NP Ground Operations) and Ran Piontek (NP Flight Ops and NP Training). How extensive is their experience and combined knowledge of the aviation industry? ‘All our founders are pilots themselves

and have spent decades in the aviation industry. Christian Honoré is a Boeing 737 Captain. He has great knowledge of the General Aviation industry and as he is highly innovative, and constantly working for developing and improving FLEXFLIGHT®. Rasmus Wilsom is a licensed pilot of Citation 550. He is responsible for producing and reporting accurate flight statements and calculations to our management clients, and making our whole operation run smoothly. Ran Piontek is an experienced pilot on numerous types of aircraft including Airbus 330 and Boeing 757 and various turboprops. One of his main tasks is to keep operations running at the highest level of safety and efficiency.’

What action are you taking to protect passengers, colleagues and crew against Covid-19? ‘We have introduced enhanced cleaning procedures and carry precautionary kits on all our aircraft. This is to ensure the highest level of safety and make sure we all stay healthy. Our pilots and flight attendants have the bare minimum contact with passengers and the aircraft is fully sanitized after each flight.

Photo: Andrea Hsani

www.flexflight.dk |info@flexflight.dk +45 45 80 70 60 | 24/7 operation

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best beach clUbs in spain & on the islands Pedro angeles editor

There are many exclusive beach clubs in Spain. Online you will find the best in your neighbourhood. Here is a selection of some of the most exclusive beach clubs along the coast of the main land and the islands. Nikki Beach Marbella - Restaurant & Beach club Carr. de Cádiz, km 192 Ocean Club Marbella, Av. de Lola Flores Amare Beach Club Marbella, Breakfast · Outdoor seating · Great cocktails, Paseo Alfonso Cañas Nogueras Purobeach Marbella Beach Club, In Laguna Village Autovía del Mediterráneo, Km 159 La Cabane Beach Club, Outdoor seating · Cosy · Good for kids, Calle Jabalí, Marbella 74

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Don Carlos Beach Club Av. Zurita, Marbella Beach Club Estrella del Mar C. 340, km 190.7 Urbanización Estrella del Mar, desvío Urbanización Golden Beach, Marbella Claro Restaurant & Beach Club Outdoor seating · Cosy · Casual Laguna Village - Carretera Cadiz, Km 159, estepona Bunker Beach Club, Outdoor seating · Cosy · Casual Playa de Guadalquitón, Paseo del Parque, Sotogrande The Beach - La Reserva Club Sotogrande Avenida La Reserva

CDM Beach Clubs, Night club Outdoor seating · Great cocktails · Cosy Passeig del Taulat, 81, barcelona

Oceans Beach Club Outdoor seating · Great cocktails · Cosy General García Ruiz, Nº1 Loc.1, Calvià, Mallorca

Salt Restaurant & Beach Club Outdoor seating · Cosy · Casual Passeig del Mare Nostrum 19, barcelona

Mhares Sea Club Carrer de l’Oronella, Mallorca

Beach Club Gran Folies, Breakfast · Outdoor seating · Cosy, Port d’Andratx, Mallorca Nikki Beach Mallorca Av. Notari Alemany, 1, Calvià, Mallorca Purobeach Illetas - Beach Club Passeig Illetes, 58B, ses Illetesses Illetes, Mallorca Outdoor seating · Great cocktails · Cosy

Balneario Illetas - Beach Club Breakfast · Outdoor seating · Cosy Paseo Illetas, 52A, Calvià, Mallorca Gecko Hotel & Beach Club Hotel with direct beach access Ca Mari, Playa Migjorn, Formentera Kaluna Beach Club, Centro Costa Local, 79, Costa Adeje, Santa Cruz, tenerife

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Casa Rural a-ti In 2015, something sparked you to change your lives. How easy was it to become part of the Spanish village of Valderrey? ‘Our summer holiday 2015 was the first time that we both did not look forward to going home. Jeffry started looking for a B&B for sale and 6 months later we moved to Spain. Becoming part of Valderrey was very easy. The people immediately welcomed us and were

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very supportive and sincere from day one.’ Casa Rural A-ti is your peaceful haven in a historical part of Northern Spain. Whereabouts is this and how much do you enjoy sharing your lovely home? ‘Our village is located in the comunidad “Castilla y León”, in the province of León, 8 kms from Astorga. We are surrounded by historic cities such as León, Zamora and Salamanca, and

astonishing nature. The location in the middle of many Spanish wine regions, fits in perfectly with our concept: wine and gastronomy. Sharing our dream with our guests is what we love most. Lindsy always wanted to connect people and I wanted to do something with food and wine.’ You describe it as a rural bed and breakfast but it is so much more than this! ‘The previous owners started from scratch and completely renovated the old farm (it´s more than 250 years old) to a very beautiful bed and breakfast. Each room is modernly decorated, while retaining authentic elements. On the patio you can enjoy intimate quietness and the garden offers wide and expansive views.’ What fresh food and products do you provide on a regular basis? ‘We start the day with freshly baked bread, fresh fruit, homemade jam and salads. Lunch is optional. Every night we serve a 4 course menu. One night we take our guests to Astorga to enjoy a typical Spanish dinner together.’ Do reveal a few of your most popular evening menus! ‘Tapa: Cecina carpaccio, or puff pastry with brie, honey and pistache, or melon with jamón ibérico. First course: Vitello tomato, or marinated shrimps with

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homemade mango curry and fresh salsa with mango, cucumber, lime, chili and coriander, or mi-cuit of salmon, herbs omelette with smoked salmon and cream cheese, combined with sweet and sour cucumber, dried onions and wasabi mayonaise. Homemade sorbets: Mojito sorbet,or pineapple mint sorbet, or red fruit sorbet. Main dish: Risotto with green asparagus and peas, served with fresh salmon and sun dried tomatoes, or chicken rolls with bacon, served with ‘pomme fondant’, mixed mushrooms, roasted tomatoes and fresh homemade béarnaise with mustard, or pasta pesto with grilled vegetables and marinated shrimps. Dessert: Carpaccio of kiwi with white chocolate mousse, roasted almonds and yoghurt dressing with basil, or crème brulee, or vanilla ice with grilled pineapple. We always end the menu with a “chupito”, a typical small nightcap.’ This year is your 5th anniversary. What big plans do you have once everyone can move around freely again? ‘For our 5th anniversary we have put together a theme week which we will focus on celebrating together. We are now also thinking of planning a big guest reunion in Belgium at the end of November, which guests of the past 5 seasons can attend.’ 78

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For the wine connoisseurs amongst us, what range of wines are readily available at your B&B? ‘We serve some Bierzo wines as this is the nearest wine region. We serve young, easy to drink wines and wines that are more than 100 years old. Besides Bierzo, we have Tierra de León, Rueda, Albacete, Almansa, Bullas…’ Why did you decide to export wines, especially for your native Belgian market? ‘Many guests were asking if they could buy them back in Belgium or the Netherlands. We had to think of ways to provide an extra service. We now represent 8 Spanish bodegas for the

Belgian market. We also work with restaurants, wine shops and organise 2 tastings a year in Belgium ourselves.’ How do you bring the best of Spain into people´s living rooms? ‘As it’s very expensive to send wines directly from Spain, we joined forces with Antwerp Jungle antwerpjungle.com. They arrange all imports, excise and distribution and we assist on the commercial side.’ Which vineyards are close by? ‘The Bierzo region is the closest region (50 km) where we work together with bodega Estefania and Prada a Tope. They organise wine tours for our guests where they can visit the bodega and

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learn about the process of wine making and taste the delicious wines. At Prada a Tope you can tour through the vineyard and at the top, there is an astonishing view over the Bierzo valley. You can also visit Ribera del Duero, Rueda, Torro and even some Galician wine regions such as Ribera Sacra. All of these are within 150 km of our B&B.’ Beer. What Special Beers have you imported from Belgium to Spain? ‘In León we have some delicious artisan brewed beers but for some things we go back to our roots, and beer is one of them! The beers are from a very small artisan brewery in Schelle (Antwerp Belgium), called Ganzenhof.’ Describe the ‘gastronomic’ and ‘wine weeks’ you organise. ‘During the wine weeks we visit 4 bodegas in 3 different wine regions. In Ribera del Duero we tour through

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the vineyard with an electrical bicycle and end with a picnic between the vines. In Ribeira Sacra we take a boat trip on the river which is located at the foot of the vineyard. http://www.ati.org/NEDERLANDS/ARRANGEMENTEN/ WIJNWEKEN/ For the gastronomic week we are blessed to be located only 15 kms from El Capricho - the best meat restaurant in the world, according to the documentary ‘Steak (R)evolution’. Guests from all over the world come to stay with us because they want to go and eat there. During our gastronomic week we have dinner here. We also have a gastronomic lunch in León and visit a bodega and cheese factory.’

How fantastic is it when your B&B is full of happy guests? ‘Having happy guests is one of the most valuable moments to experience. We do everything ourselves which is hard work but we are blessed to meet many different people who share their stories with us.’ Last year you were chosen as the 2nd best B&B in the South of Europe by the readers of ‘Logeren bij Belgen’, you have a yearly Gold medal on Zoover and were rewarded with a Certiﬁcate of Excellence by Tripadvisor. ‘This is overwhelming and beyond expectation! We are very proud that we were rewarded with 3 forks, which is the maximum score, by the readers and guests of “Logeren Bij Belgen”. There are only two in Spain with this reward.’

You are offering 2 special promotions for our readers. Speak up! Make our readers smile! PROMOTION 1 ‘If readers make a reservation for 6 nights, they get 1 extra night for free. Mention ‘6+1 Eat, Drink & More promotion’ with your reservation. PROMOTION 2 Readers also have the chance to win 3 free nights when they participate in the Facebook promotion. At the end of this month we will draw one lucky winner who will receive a voucher for a free stay of 3 nights at our B&B in room Besadas (including breakfast and a welcome drink).’

Plaza España 9 - 23793 Valderrey (León) T +34 630 653 018 a-ti@a-ti.org www.a-ti.org

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What we can learn from China on

COVID-19

Bridging the cultural boundaries between East and West to inspire people and businesses in these difficult times. EDM talks with Jan Van Loon, Commercial insight strategy consultant - CEO and founder of White Caviar

You have lived in China since 2004 and you are the founder and CEO of White Caviar. You are a keynote speaker on issues including Covid-19. How do you stay on the ball? ‘We look at the changes that take place over an extended period of time through the eyes of how the Chinese experience change. We follow official news channels, social media and look at what is trending. The strategic insight comes when we start to connect the dots.’ How wide are the cultural boundaries between East and West in 2020? ‘Chinese brands have caught up and are equally, if not more inspirational, to Chinese people today. China has made rapid progress over the past decade.

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It is important for Chinese people that their needs are understood and met. Chinese brands are now better placed to do this.’ How much can we learn from China about living with Covid-19? ‘A lot! Look at the use of technology and apps. China’s use of AI, robotics, cloud computing, smart algorithms can easily be applied elsewhere, as it is instrumental in understanding spreading patterns, efficient allocation of critical resources (human resources as well as medical equipment), enabling the reduction of infections in highly contagious areas through e.g. use of robots in ICUs in hospitals aiding the distribution of medicine.’ China is a resilient nation in times of

crisis. Why did Europe lag behind? ‘China has the capacity and scalability to react quickly and adopt aggressive measures through its central governing system. Chinese people know that if we do not stay indoors, things may get worse. In stark contrast, the Western cultures put personal ideals and freedom over the common good. There was indecisiveness around cancellation of sport events, differences in how countries closed down or were handling some of the supposedly harsher measures like quarantine and e-learning.’ How has China ensured the safety of its front line staff? ‘The use of technology was one of the big enablers. Robots were assisting hospital staff in highly contagious areas, reducing staff exposures in high risk zones; cloud computing enabled work with fewer staff in the makeshift hospitals and it enabled diagnosis and treatment to be made remotely by experts in other hospitals. China used its national resources to mobilize and allocate critical medical supplies to the epicentre. There was a rapid engagement early in February to ensure extra capacity for the production of protective equipment such as masks.’

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Movement was successfully controlled by processing big data from China´s 1,6bn smartphones. Would this work in the Western world? ‘No! Regulations surround data protection, people are unwilling to let a third party use their data, and there are many different operators you have to connect with across Europe. In China, the 3 telecom providers worked together on the premise that personal data would be safeguarded. This enabled tracking of any possible contacts we had with possible infected persons when e.g. taking a taxi, train or flight. Scanning a QR code allowed us to check the risk and potential exposure. Through the health platforms Alipay and WeChat, people were tracked by their location and time spent to assess their possible contact with infected people. These health platforms rapidly expanded to more cities and enabled safe access to shopping malls, public transport and businesses.’ Why is China so far ahead of their Western counterparts regarding digital and data and online culture? ‘China has been focussing on this for many years. Through the years, the digitalization has built total ecosystems that are driven by data and transactions, addressing clear consumer needs, driving efficiencies in life, starting from

digital payments, health apps, online shopping, public transportation… and now also teleworking and livestreaming. The applications are bound to people’s social media, making it easy to use and expand.’ Social media has given the population of China their own voice. Has this changed people´s lives? ‘Dramatically! I look at this as the second opening up of China. In the case of COVID-19, it also triggered the investigations into the handling of the early notices around the outbreak. Social media in China is a real user oriented ecosystem of interactions and transactions, not just domestically but also internationally.’

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How do expats in China view the fake Western media? ‘February and March saw a number of expats living in China strongly rebuke the reporting around China’s response in the Western media. This is the first time we have seen this, driven by an unprecedented level of sharing information and data.’ Staff in China have turned into vloggers. Why? ‘Vlogging was one way to reduce the economic losses. Stores are reopening but sales through the newly established channels will continue to

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compliment them.’ Is China´s automotive industry back on track? ‘In March we saw a very high resumption rate and by the end of March, all had resumed production. This was an important milestone to reach within a short period of time, especially since it affected Hubei province which was the hardest hit by the outbreak.’ You help brands and businesses get ahead of the changes taking place today. How? ‘We always think ahead about what the future can bring to them and contrast

this with the status quo of today. Our priority is to understand what the real questions to be answered are. We dare to ask direct questions in a way that brings out stronger opinions towards the topics we investigate.’ China is already prepared for another outbreak. What about Europe? ‘When Europe emerges from the pandemic, it needs to start putting things in place to be better prepared. China is already upgrading its health policies and planning improvements to the healthcare system to ensure it can respond better and faster.’ How have Chinese restaurants adapted to the social distancing rules? ‘Less people are sitting at a table, some restaurants offer extra sets of serving chopsticks that differ in length and colour to take the food from the plates,

and some offer portions for one to adhere to social distancing. It´s more normal now and we expect further normalization but food preparation in kitchens will see lasting changes around hygiene and safety.’ Will coronavirus vaccinations become compulsory? Do share your thoughts. ‘If the virus develops further and a vaccine is safe and effective. a vaccination may or may not be mandatory as different countries have different rules. We are still at the early stages of understanding this. In some ways it feels we are being accelerated now into a preview of what life will bring in 2030. I do hope that the polarization and geopolitical tensions we observe now will give way to greater cooperation and universal aid between countries.’

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spectacUlar & aMaZing a

WATER FALLS Pedro angeles editor

■ CASCADA GRANDE DE MARO, NERJA (MÁLAGA) See the waterfalls from the water and take a kayak tour. ■ CASCADA CUEVA DEL GATO, MÁLAGA Great for hiking and wild swimming. ■ LAS CORTINAS DE CAÑOS DE MECA (CÁDIZ) One of the wildest in Andalusia. Great hiking. ■ CASCADA LOS CHORROS, (HUELVA) Highest waterfall in the Sierra de Aracena in Huelva is Los Chorros. ■ CASCADA DEL RÍO DE LA MIEL (CÁDIZ) Beautiful waterfall at the Alcornocales Natural Park. Great force and a deafening noise. 88

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■ CASCADAS DEL RÍO CHILLAR, NERJA (MÁLAGA) The route along the River Chillar is one of the most acclaimed in Málaga province for its beauty. Take a refreshing dip in the beneﬁcial waters. This is deﬁnitely an experience that is well worth the effort and that you won’t forget. ■ CASCADA DE BARRANCO BLANCO, COÍN (MÁLAGA) Have a swim in silence and forget all about your mundane problems. ■ CASCADA DE CIMBARRA (JAÉN) Ideal and spacious place where you can relax and take spectacular photos.

■ CASCADA MÍTANO, GRAZALEMA At the bottom of a beautiful small valley surrounded by vegetation. A lower and an upper part. We recommend you visit this area and have a swim. ■ CASCADA DE SANTA ANA LA REAL, (HUELVA) Amidst ancient chestnut trees in the Sierra de Aracena Natural Park and Picos de Aroche in Huelva. ■ SIMA DEL DIABLO (MÁLAGA) One of the most out-of-the-way waterfalls in the whole of Málaga. Great for canyoning. ■ SALTO DE LA REJÍA (MÁLAGA) The highest in Málaga. Impressive views. Take the tour at Balneario de Tolox.

■ CASCADA DE PICAPEDREROS (MÁLAGA) Spectacular due to its size. Short hike to the waterfalls of Montes de Málaga. ■ CASCADA DEL HUESNA (SEVILLE) In the Spanish municipality of San Nicolás del Puerto in Sierra Norte de Sevilla Natural Park. Succession of waterfalls. Can be accessed via the Vía Verde de la Sierra Norte, an old railway route that passes through villages such as Constantina and Cazalla, and that has been conditioned to be used on foot or by bicycle. ■ CASCADA DE LOS ÁRBOLES PETRIFICADOS (GRANADA) In the past the loggers transported the trunks that cut through the course of the Verde River. EAT, DRINK &MORE

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R I VA YAC HT

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SPOTTING AND WATCHING SEA LIFE

DOLPHINS S PA I N ’ S B E S T L O C AT I O N S T O S E E

Pedro Angeles Editor

Several species of dolphins can be spotted in deep Spanish coastal waters. With some luck you can observe Common Dolphins, Striped Dolphins (or Blue-white Dolphins), Bottlenose Dolphins and Pilot Whales. Occasionally Orcas, Sperm Whales or Fin Whales are to be seen as well. Best time of the year is during spring and summer. Swimming with the dolphins seems to be a great experience. However, Spain restricts the interaction between humans

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and dolphins. People are not allowed to swim with dolphins, chase or in any way harass them. There are many organizations that arrange sea excursions. The best locations to spot dolphins are: • The Gibralter Strait and Tarifa • South-East Coast (Cabo de Palos - Cabo de Gata) (edge of Alboran sea) • Bay of Biscay • South east coast of Tenerife

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LEX SO N Text: Helen Richardson

You set up LEXSON after a successful track record in sales and marketing. Was this always part of your big plan? ‘I’ve always liked design, sports, health and fashion. After 8 years of working for multinationals like Masterfoods and Coca-Cola, I developed a strong desire for freedom. My long captured dream became a reality when I started my own fashion business. Over the years I have developed a strong urge to help brands and people unlock their full potential. I like creating beautiful things. But mostly I want to make people happy.’ LEXSON represents and distributes an exciting mix of highly acclaimed

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fashion brands and upcoming labels and believe a brand should add something to your current portfolio. Explain more… ‘The company behind the brand is just as important. Our customers come from all over the country, so we really want to make the trip to our showroom worthwhile by offering a complete range of clothes, accessories, and lifestyle products. We’re always looking for partners that share the same values and passion as the LEXSONS. To build a brand, we all have to pull together. Plus, it makes our jobs way more fun.’

Do you always go the extra mile? ‘We do everything within our power to grow brand awareness, increase product visibility and boost sales. Creating partnerships does not exclusively apply to the brands we work with. We are looking to establish durable partnerships with retailers as well.’ In the Netherlands and Belgium, you have over 500 selling points. To be a good retailer, do you need to be a good entrepreneur? ‘Yes. You have to make things happen and understand your industry like the back of your hand. It means knowing your customers, constantly creating new opportunities, thinking outside of the box and giving it all you’ve got.’ Law of the Sea is sea inspired clothing and Lovelies is beach footwear. What does the sea signify for you? ‘The highest definition of freedom. The Oosterschelde, where I grew up, is the cleanest open water in Europe. I like brands connected to the sea.’

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Glacial is a Swedish brand that offers a stylish stainless steel bottle that keeps drinks cold for 24 hours or hot for 12 hours. Do customers expect more environmentally conscious choices? ‘Definitely! They are better informed and more aware of the environmental impact of the industry.’ You represent and distribute brands like Re:Designed (genuine leather fashion accessories) and Sprekenhus (hair, body care and lotions). Why? ‘As an agency we carry a lot of brands from Denmark, Sweden and Norway which are known for their minimalistic style, functionality and the best quality.’ How does your B2B portal work? ‘It allows for a very clear view of our stock. Retail partners place their reorders literally within minutes and

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they can submit returns through the same portal.’ How important are the social networks? ‘Instagram, in particular, is becoming more important. In fashion, you cannot ignore social networks. I do think, however, that just having an online presence isn’t going to cut it anymore.’ What sort of brands are you looking to represent? ‘We lean towards brands that have gained some sort of a following and are among the best of their kind. ELVINE is the queen of jackets, SAINT STEVE delivers the ultimate knitwear pieces and PLAIN brings the perfect pants into your wardrobe. We are trying to add brands that focus on sustainability and use eco-friendly practices.’

LEXSON | info@lexson.com | +31 (0)76 5223186 Haagweg 444 4813 XG Breda | The Netherlands

How do you kick off your week? ‘We have a team meeting to bring everyone up to speed, with lots of coffee and ginger tea. Right now we are just focussing on the future, so we can maintain our positive flow. Once you have reached that, you can achieve anything.’ You have a young team. Does teamwork really make the dream work? ‘Certainly! I just hired two super talents. One is only 19, but already on fire.’ You describe your staff, the LEXSONS, each in 5 positive and quirky ways but your own 5-word description is more reserved. What other description might

your team add? (smiles) ‘Sporty Billy, because I probably spend more time in the gym or in the ring than in my own bed. Maybe ‘Pietje Precies’ which is a common Dutch expression for someone who is a stickler. Some might say demanding. Ha ha! I’m a sucker for details.’ Describe the impact of Covid-19. ‘The first week was total panic. I am working 7 days and more than 80 hours a week non-stop since the crisis started. It’s very challenging but we are more on fire than ever. Save and boost LEXSON has become our motto. We will beat this together!’

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www.antracite.com

MENSWEAR BRAND ‘LAW OF THE SEA’ TAKES INSPIRATION FROM THE UNTAMED WAVES AND WATERS

Surfboards embroidery, vertical sailor stripes, and endless sea hues. Dutch menswear brand LAW OF THE SEA brings the ultimate day-to-day lineup with an oceanic approach. The label’s collection features many coastal references and is designed for all men who like spending time by the ocean. ‘We are united by the waters on our planet. Driven by the currents at sea. Grateful for every swell, ride, and inspiration of the mysterious ocean’. Law of the Sea’s brand slogan is clearly a love letter to the ocean. Law of the Sea’s compact collection can be described as eclectic and feels both unique and universal. It features a mix of clean Scandinavian styles and slightly bolder streetwear staples, ensuring an aesthetic that is equally minimalistic and playful.

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CHRISTIANLOUBOUTIN.COM 100

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HAUTE COUTURE

W W W . S T E P H A N B A D A L . C O M EAT, DRINK &MORE

101

leading clothing brands

spanish Fashion w o rt h t o h av e i n y o u r wa r d r o b e

Pedro Angeles Editor

Spanish clothing brands are in every high street all around the world. From heavy hitters to newer names that are getting the fashion pack excited. Zara: The biggest of Spanish brands from Spanish clothing giant Inditex, which owns fellow Spanish brands Pull&Bear, Stradivarius and Bershka, to name some. Zara sells clothes, as well as its popular homewares under the name Zara Home. The fashion is a mixture of the latest styles right off the catwalk, and classic designs and cuts ideal for the office or lazing about at the weekend. Mango: Zara’s main competitor in Spain is Mango. Stylish women wear and go-to classics. The brand has used British models Kate Moss and Cara Delevigne for its ad campaigns. Great place to find affordable leather classic biker jackets to sophisticated leather boots. StradivariuS: Another Inditex brand, Stradivarius offers cool and young season’s styles. Colourful jeans, printed scarves and classic belted trenches are their classics. oySho: This Inditex-owned high-street store specialises in women’s underwear, nightwear, swimwear and gym gear. Stores in 40 countries. MaSSiMo dutti: might sound Italian, but the brand is as Spanish as it gets. Owned by Inditex, well-priced, quality knitwear in muted, very wearable colours.

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BiMBa y LoLa: was founded by sisters Uxia and Maria Dominguez. All about funny, loud patterns, bright colours and playful pieces. The brand is named after their pet dogs. Bimba y Lola has become a firm favourite in fashion circles, enjoying glowing write-ups in the likes of Vogue magazine. deSiguaL: The distinctive patchwork and asymmetrical designs of this Barcelona brand give it a fun, vibrant and eye-catching aesthetic. It sells women’s, men’s and children’s clothing, as well as accessories and women’s shoes. It collaborated with French designer Christian Lacroix in 2011. The same year, the store hit the headlines for its provocative ad campaign “come in undressed and go out dressed” for free. PuLL&Bear: Another Inditex group member, Pull&Bear brings an urban edge to the latest styles, mixing grungy looks with classic, comfy and laid-back. adoLFo doMingueZ: This Spanish designer took over his father’s tailor shop in Ourense, northern Spain and made his own minimalist, sophisticated and classic designs. Stores around the world. tendaM: formerly The Cortefiel Group is one of Europe’s leading fashion retailers operating in the specialised chain segment. The Group is present in 79 countries with 2,056 points of sale. Brands like Cortefiel, Springfield, Women’Secret, Intropia, Pedro del Hierro and outlet chain Fifty Factory.

Football player Diego Calvo fronts Desigual summer 2020 campaign

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AH PHOTOGR APHY You describe AH Photography as a stylish fashion consultant/ photographer for women over 40. Why over 40? ‘I am passionate about photographing everything! I think that 40+ women is the “niche” with which I can most identify and the area where I can make the greatest personal contribution. Women over 40 have volumes of life experience, and ooze confidence or may be a little coy, making it both a thrill and a challenge for me as a super enthusiastic female photographer.’ How do you boost the confidence of a 40+ lady who is a little nervous in front of camera?

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‘Comfort is essential. I start by saying, “Let’s just take a few minutes…” The nerves dilute and that’s when things get moving, little by little, and my clients start to make the best of themselves. Their inner model slowly emerges.’ How do you encourage women to embrace their inner beauty? ‘I like to talk about personality, attitude, character, body language, class and decorum. It is up to me to light up their positivity for everyone to see and appreciate.’ Settings and light are important to any photographer. What really matters? ‘Everything matters! How you look is the priority, then the clothing but the light,

the backgrounds and the accessories are just as important.’ You consider yourself a fashionista… ‘Absolutely! I have been in the fashion industry myself. If you look good, your self esteem is reinforced and this enhances your attitude in front of the camera. I am up-to-date with fashion brands, so when I help my clients buy their clothes or shoes, we visit several stores. Every woman has a brand or style which suits them best.’ Should women celebrate their imperfections? ‘Imperfections are mere details!... Maturity brings power, security and freedom. I try to show my models that a wrinkle is in fact beautiful. They love it!’ Are passion and enjoyment key to you becoming great at your craft? ‘I adore my work! I am very committed to my craft and a perfectionist at heart! When you are passionate about what you do, your work becomes a pleasure.’ How much do you thrive on challenges and strive to exceed expectations? ‘There are always new challenges to overcome and new things to learn. I am professional and meticulous, always open to changes and I adapt easily.’

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Photography and social media. What are your thoughts? ‘Social media is a great bridge of connection with the world. I take the utmost care to ensure my clients look fantastic, whilst still being their true and wonderful selves. Pre-shooting is very important and helps avoid any photoshop errors.’ Are you constantly alert and seeking photographic opportunities, or, are you able to enjoy down time? ‘I have spent a lot of time away from home, so I enjoy being with my family and at home whenever I can. Our home is just a few steps from the Mediterranean sea. I have even started getting interested in golf, though I have to run behind golfers a lot, when I am photographing tournaments! As a keen photographer, my mind is always alert and I am constantly looking for inspiration from glossy magazines and new locations.’ Where has your main job as flight assistant for Flexflight, a private aviation company, taken you? ‘Countless places around the worldRussia, India, the United Arab Emirates, Africa, and Europe. It has also enabled

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AH Photography | Andrea Hsani +34 628 81 72 77 andrea.hsani@me.com

me to have all sorts of people from all sorts of backgrounds in front of my camera - women, men, couples and children.’ Explain shooting gifts ‘I always like to present new ideas. I have been fortunate enough to photograph many couples. It´s a formidable and fun experience and leaves them with a wonderful memory of a unique moment in their lives.’ If you could take 3 photos of famous women 40+, which 3 women would you choose and what camera and lens would you use? • Diane Keaton (actress): you can’t have more style and personality when choosing your looks. • Tina Turner (singer): energetic, fighting and extremely feminine attitude.

• Annie Leibovitz (photographer): intuitive, creative, impeccable in all her works. ‘I would use my Canon with a 55mm and a 75-300mm lens, the ones that I normally use, and it would surely be outdoors.’ You are an amazing photographer and speak with pictures! ‘I tend to procrastinate… Photos are “my thing!”’ Post Covid-19, do you think that there will be a rush for salon treatments, or, will this change how women perceive themselves? ‘Many women will have attended to their hair and manicure at home but may have given their skin a breather. Maybe women will be more confident to be more ‘au natural’, and value this.’

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W W W . M A R C - C A I N . C O M 108

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Photo: Andrea Hsani

METODORAIL Rail Method offer various treatments, applied by expert hands, with years of experience and at the forefront of techniques and materials for unbeatable results. Dr. Manuel Sanchez is the creator of Rail Method. He practices medicine, his true vocation, and is passionate about maintaining a healthy lifestyle. Every morning, you and your team gather for a short meditation. Has this helped? ‘Meditation enables us to enter a more real dimension. It opens the door for us to show ourselves as pure beings. The state we enter creates more harmonious and open relationships, heart to heart, with

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the person in front of you. Meditation opens a space. When we feel like we are going out or away from it, we can again take a moment to reconnect. I feel that the communication got deeper when we started the meditation sessions.’ You have 17+ years experience as a qualified surgeon. Why did you feel the holistic path was the right one for you? ‘My holistic journey began after great changes that occurred in my life. I felt professionally that I wanted to do medicine with more personal contact from the heart. I have always been attentive to other ways of thinking, feeling and understanding. I began to understand that there is only one way. As a doctor, I must use my ability

to discern, feel from my heart what I see happening and not settle for what is established. In this moment of confinement due to the pandemic, it is good to open your eyes and understand what the true message is behind all this. I see it as an opportunity to grow in love to open up to our multi-dimensional reality that is far above being infected by any outside energy. If we have a complete spiritual body we are always protected. That is good immunity.â&#x20AC;&#x2122; Dr Sanchez and his team offer consultations for people to improve their faces and raise a smile. Features can be projected and skin quality can be improved by the application of a set

of synergistic techniques to achieve rejuvenation and harmonization of the face and neck. Rail Method can apply to anyone - male or female, young or senior. Rhinomodeling is the most popular technique because in a few minutes patients have the nose they desire and a finer appearance. Revoluminization is the treatment which returns the facial volumes that are lost due to the passage of time. Triangulation of the face and chin can also be improved. Peeling and Mesotherapy is a treatment for tissue regeneration and cellular nutrition and renewal, without any visible peeling and no signs of damage. Botulinum toxin (botox) concentrates on three

Photo: Andrea Hsani

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Photo: Andrea Hsani

main areas - periocular (around the eyes), frontal and glabellar (between the eyebrows). This reduces the exaggerated or untimely contraction of a muscle, and the Rail Method treatment style prevents any paralysis in any area, promoting a natural appearance. The usual treatment is two annual sessions and another two, without charge, to maintain constant effects. Botulinum toxin does not fill. Tension threads enable the return of a defined and wrinkle-free face. This is less invasive. Eye bags can be corrected in a natural way too. Small wrinkles around the lips and a falling of the corners of the mouth can remedied and volume can be added to the lips to recontour them in a sensual way. Attention can also paid

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to the ear lobe area, including closing earring holes. At Rail Method, it is always explained to patients what is involved with any treatment or technique. Everything is clearly spelt out. How do you want to be recognised? ‘I prefer to be recognised and to recognise each being as a particle of infinity. We believe that we exist and then there is everything else around us. Usually we have an instinct to defend ourselves from the external. We usually compete with what surrounds us and we forget that everything is within us. We are a drop from the ocean of existence. Maharishi Majesh Yogi said, “I am not in the universe, the universe is in me”. There is only one existence. We are a fraction of it. We are THAT. YOU.’

Dr. Sanchez believes in complete balance through pure and simple sensations that harmonize our physical, psychological and energetic planes and the understanding of the outside world, from the knowledge of the inside of oneself. ‘I applaud the consequence of sharing maximum happiness, expressed with a smile, a big hug and a thank you from the bottom of our hearts. In the end, DNA, our genetic material, where our emotions are written, encodes the expression of happy proteins, an antidote to diseases and illnesses.’

Metodo Rail | Marbella - Sevilla metodorail.com | +34 607 872 105 hola@metodorail.com

Photo: Andrea Hsani

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MT I N T E R I O RS Craftsmanship and a listening ear are key to realising a customer´s project, down to the last detail. Please explain. ‘Most of our customers have a second home here in Spain and live elsewhere. Often they give us their keys and won´t see the house before the complete renovation has been carried out. They give us their trust to successfully complete the renovation. In return, we listen extra carefully to their wishes in order to achieve the desired result. Our aim is to always exceed expectations.’ You offer quirky and exclusive interior decoration and high quality

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customisation with a warranty. How exclusive? ‘All of our projects are unique. Everything we create is custom made for the client, so no project is the same. We will add some of our magic to create a design that can be enjoyed for years. We do not follow trends because trends are short lived. We create! ’ You coordinate between planners, producers, suppliers and contractors to ensure a smooth process. How? ‘We work in a region known for its ‘mañana’ mentality. Our team largely consists of Spaniards but we always

work with strict planning. A construction process is full of surprises and yet we usually manage to deliver our projects within the stipulated time period.’ Who is the main point of contact? What different languages does your team speak? ‘Me! Tim, the business manager. I speak English, Spanish and Dutch. Our interior architect is Dutch and she speaks perfect English and Dutch. Contact between subcontractors, suppliers and employees is through me.’ You use lots of natural wood, and whites and blacks. Is this a common theme? ‘Trends are perishable. We mainly try to work with natural materials. Whites and blacks bring peace to an interior.’ As well as interior styling and rebuilding, you carry out complete property renovations What´s your latest renovation project? ‘We start with drawing the design followed by demolition and reconstruction work after which we finish with the interior design and styling. We are currently renovating a house that is literally glued to the beach in Estepona. These customers have entrusted us with their keys and will come back to Spain when their entire home has undergone a complete

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transformation, down to the very last detail. They just have to unpack their bags and enjoy their new home.’ You consider yourself lucky in life to have chosen wood as a craftsmanship. How did this match made in heaven start and where has it taken you today? ‘Woodwork fascinated me as a child. I worked for several renowned Belgian companies for a few years and then we started our own business, which was a success from day 1. We moved that business to Spain after 10 years.’ Which part of the market is MT Interiors trying to capture? How do you cope with very demanding clients? ‘We focus on the upper segment, which can be challenging but we have no problem with a demanding set of requirements. That is the customer’s right when trying to build their dream

MT-Interiors | Exclusive Interior Design +34 687 586 138 | tim@mt-interiors.com Calle del Alcalde Guillermo Rein, 112 29006 Málaga

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home. And it would get boring quickly if everything was simple and the same.’ How do you assess an interior and understand, as a professional, how you can make this work for your client? ‘There are customers who give us carte blanche, customers with numerous requirements, and customers who already know exactly what they want us to do. But no matter what type of customer they are, we always want to get to know them better before we start drawing.’ In the realisations section of your website, you present an extensive, but not exhaustive, overview of the various interior styles MT Interiors has already made happen. ‘Our website shows a limited number of photos compared to all the work we have done so far. We hope that by seeing

these qualitative designs we encourage people to contact us and want to start building a new design together.’ What are the 3 main rooms or areas most clients focus on? ‘Due to the pleasant climate here in the south of Spain, the main focus is on the outdoor area. As far as the interior is concerned, kitchens and bathrooms are very important.’ Your office is in Malaga and you also have a studio. Do clients meet you there or at their property? ‘That’s right, our office is located in Malaga and in our studio you can find an infinite number of samples of various materials. With these samples we can give our customers a clear picture of the

chosen materials and the final design. We prefer to have our initial interview on location in order for us to get to know them better and to see where the new project will take place.’ You have been with MT Interiors since 2015. Are you confident that the market will restart with a bang once the crisis is over? ‘We consider ourselves lucky to be able to continue working during this period, although with stricter safety measures of course. As far as I am concerned we are not talking about a crisis, rather a pause button. People won´t stop dreaming. So when someone will press the play button again we will be ready to start building dreams.’

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S oci e t al B e s ho r t , B e sim p le , Be Human E DM Tal k s to Mike S utclif fe C rea ti ve Di re ctor

It’s been over 35 years since you started out as a copywriter in London in 1983. Back in the days of the yuppie, did you have any aspirations to be global? ‘In 1983, global didn’t even really exist as a term. I don’t think we were even really aware that great work was being done all over the world, except those who went to Cannes, and junior copywriters didn’t get invited to places like that.’ Do you feel that Singapore is your stopping point with your boutique

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creative agency, Societal PTE? ‘I like to think I’ve still got plenty of miles on the clock, and I certainly haven’t lost my enthusiasm for coming up with ideas or for writing. Singapore has been a very generous host to me for the past 25 years, and Societal is a great place to work. But never say never.’ ‘Be short, be simple, be human,’ is your mantra because attention spans are short, the best ideas are simple, and people want to be treated like people, not spoken to like consumers.

‘I think that little mantra is a great distillation of what a lot of clients and marketing managers are currently thinking. Our 6-word approach resonates with them. Most of our campaigns feature real people. We’re already speaking to the same people they want to.’ What gives Societal the edge? ‘We have a great mix of truly global experience (the three most senior team members have amassed over 80 years in the business), youthful enthusiasm, great speed-to-market and a desire to always find great solutions within budget.’ Name a few of your most memorable brands and why you look back with a smile. ‘Kellogg’s, Rolex, Coca-Cola, IBM, Disney, Castrol, Huggies, British Telecom, Toyota, Lexus, American Express..I could go on and on! There are many stories that make me smile; working with a gorilla for British Telecom, going to Mauritania (which not many people do) to conduct an interview for Rolex, flying around the fjords of Norway in a seaplane to make a cider commercial, getting into terrible trouble in Bangkok for an ad we did featuring Boris Yeltsin, working with a famous puppet bear in L.A. But what I bore the juniors at

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Kevin Geeves Founder and Creative Director

the agency with most is a bigger story - I grew up in advertising when it was still a craft industry. Commercials were edited on massive machines with two huge rolls of film—cut with razorblades and stuck back together with tape. A typographer would call you round to their office to get rid of two characters in a line to balance out a paragraph. The true craft of advertising disappeared

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when a computer appeared on everyone’s desk.’ You have run successful training programmes all over the world. What was your most difficult audience? ‘I have conducted one-day workshops throughout Asia and also in Moscow, Madrid, London, Dubai, Paris, Frankfurt and Amsterdam. It was a bit like being on tour with a rock band (minus the sex, drugs and rock ‘n roll!) Most difficult audience? Moscow. The programme was in its infancy and one of the exercises was about encouraging people to sketch. Visiting one table, I saw one participant had sketched a rather doomy-looking scene of a grave.

“Oh, what’s going on here, then?” “This is you” she said, without cracking even the faintest smile.’ You spent 2 years venturing into the digital side of music with BandLab. ‘I’d never worked with a tech start-up and as a drummer, who hangs out with musicians quite a bit, it was a dream job. BandLab is a truly global social music platform, hugely popular in the US. Societal has a successful partnership with Unilever. ‘Kevin Geeves, our CEO, founder and ECD, has had a long and successful partnership with them. Unilever were one of Societal’s foundation clients. Societal has been able to build strong working relationships consistently. We see how strong these are when clients return to us for new campaigns without

a pitch.’ What´s Unilever´s Sunlight project? ‘Sunlight has a very simple point of difference: it rinses away quicker, so women need to spend less time doing the washing up. Sunlight is the champion for women all over Asia who are looking to do more with their time.’ How did you approach this? ‘We worked with our network of fixers to find real women with real stories to tell. It’s amazing how many incredibly inspirational women there are in SouthEast Asia. Our most recent iteration of the campaign, highlights the strength and ambitions of women in Indonesia, Thailand and Vietnam.’ Explain the immersive cube for the Toyota Supra and your campaign for the Toyota Corolla Altis.

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Societal.com.sg +65 6222 2809 kevin@societal.com.sg

‘The Cube for the new Toyota Supra was born out of necessity, as we wanted to build excitement and generate orders for the car before there was even a physical model anywhere in the country! We worked with a local designer, who helped us realise our concept of a cube which was filled with images, sound and movement—that brought the thinking behind the car to life in a really memorable way. For the Altis, we wanted to create a car campaign that didn’t feel like one. So we gave customers some really simple, memorable analogies that allowed them to immediately identify an individual feature of the car: speed, safety, great looks, fuel efficiency.’ What´s the 3 second mantra? ‘This is the ultimate double-edged sword. Consumers are supposed

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to have an attention span of just 3 seconds when confronted by a piece of advertising. That’s less than a goldfish! Many clients use this 3 second rule as a reason to make logos ever larger BUT…it’s a great challenge. If you can communicate a thought, elicit a smile or generate a tear in those 3 seconds, you’ve evidently got an absolutely killer of an idea!’ How do great print ads from the past (I´m feeling very Mad Men now!) still find their way into your presentations today? ‘Both Kevin and I worked in what was still the golden age of advertising. Some of the ads that were created in the 70s and 80s still stand up today as brilliant pieces of communication.’

Is there always a big fish you want to hook? ‘I’m still challenging myself to come up with a new answer to a client’s business problem. It scares the hell out of me but keeps me coming back. The thrill. You always feel a pang of envy when someone else has caught a bigger idea than you.’ How do you think the marketing strategy of the main brands will change post COVID-19? ‘Everyone is expecting change. How

much? I’m already hearing stories out of China of revenge shopping—millions being taken at Hermès stores. It’ll be interesting to see how traditional retail weathers the storm. Will the enforced conversion to online shopping have a lasting effect on consumer behaviour? The brands that do best in a period of uncertainty are those that get recognised for doing and saying the right things. Opportunities still exist for agencies such as ours to help our clients craft those messages.’

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You previously had a very successful sales career in real estate. Why did you decide to move on? ‘Paulina and I, as managing partners, decided to create Panissié Homes Solutions S.L. to offer something new for ourselves and in time structure a way forwards to offer the services people deserve in today’s demanding society. How did this evolve? ‘It all started in 2016 when we were looking to furnish our part-furnished rental and were unable to get what we wanted for a reasonable budget and

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quality. Paulina had contacts from her ex-business and we were introduced to a big furniture supplier in the EU. We were sceptical about the quality, however, when it arrived, we were pleasantly surprised and amazed.’ What is your ambition for the Panissié brand? ‘Having worked in the hospitality trade for 8 years, it is in my blood! The Panissié brand needs to become the brand which people rely on to get furniture that is trending, unique, quality and at prices that are affordable.

Trends and uniqueness tend to have a big price tag, which is not necessary. This is our main message.’ When do you plan to launch your website, in light of the current crisis? ‘I think our website will be online 3-4 weeks after the world fully opens again. Communication with us will be paramount and more important than marketing and a website.’ Where do you hope to get new clients from? ‘We will mostly rely on referrals and social media, plus our contacts in the industry.’ Will you have a shop/show homes? ‘We have furnished two apartments (3 beds) and the clients were very happy with the results and the price they paid. We can use these as show homes.’

What furniture packages can you offer? ‘The idea is to offer packages that are customisable, which is something that does not really exist, unless you pay over the odds! Our website will showcase 3 different style packages at 3 different budgets. All packs will still have a requirements option so that we can discuss any items with the client making sure they get exactly what they desire the colour, the materials - and so much more. Each client will be dealt with on a one to one basis, like if you went to an interior design company, but without

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Panissié Furniture Solutions | info@panissie.com +34 694 473 055 | +34 685 149 018 www.panissiefurnituresolutions.com (coming soon)

the cost! We will also offer tailor made options from scratch.’ How do you see your position in the market? ‘Less expensive quality furniture, that is fully customisable, with the full turnkey service. Our moto is YOUR HOME – YOUR IDEA – OUR SOLUTION.’ Can you provide white goods, TVs and electricals? How about lighting? ‘We can source white goods and electricals sometimes 60% cheaper than retailers. Being a technical geek, this is one of my fortes. Lighting is rarely included in furniture packs. We will offer lighting, decorative services, kitchen and bed/bath packs.’ You may be approached with just floor

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plans and asked to do a site visit. How well equipped are you for this? ‘Both of us will know how this may look as we have visited so many developments! (200+). Floor plans make our design so much easier for measurements and, when needed, 2D and 3D renders. Alternatively, we can take the measurements ourselves.’ Will you be ideally placed to deal with a demand for home refurbishments post lockdown? ‘As a family startup we do have limitations but we should be able to deal with all the enquiries. What styles do people generally like? ‘The market dictates this. For many years, the minimal, light coloured

Scandinavian styles have been very popular. We want to break away from cheap flat packs! With our stock and choices we will be able to offer the very best trends in furniture! Outdoor furniture is also very important, especially for those with 20m2+ to furnish.’ What colours are predominant? ‘The trending colours for 2020 are dark blues and blacks, but we wouldn’t push this. YOUR HOME – YOUR IDEA – OUR SOLUTION.’ You and Paulina, live and work together. How easy is to get a good work/life balance? ‘The partnership is very well balanced, as we are working towards a common

goal. We also kick each other to motivate ourselves. Paulina is more the interior designer, with a keen eye for detail, where as I am more the practical one!’ If I asked you to bling up my 1 bed bijou apartment, what might Paulina advise? (smiles) ‘The space already has its charm with the large mirror in the living room but it is quite dark. All the shelves and furniture would be changed to lighter colours, with a touch of glitter. The main coffee table would be a bright red glittery table to serve your best cava.’

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tWo daY car trip

Mallorca o n t h e L o v e Ly b a L e a r i C i S L a n d

Pedro Angeles Editor

get away to the island of variety, culture, authenticity and charm. Mallorca offers a beautiful coastline, sandy beaches and clear waters. the tramuntana mountains are a unesco World heritage site with citrus and almond trees. hire a car and get a hotel in deià and enjoy a two days visit in charming Mallorca. DAY 1: Start your journey in the mountain town of valldemossa and visit Celda de Chopin, Carrer es Cos, 2. It is the monastery where Frederic Chopin and his lover George Sand spent the winter of 1839. Walk in the garden and enjoy a traditional hot chocolate and coca de patata (potato bun). Then drive to the outskirts of deià to La Casa de Robert Graves, Ctra Sóller, 6. The English poet lived here. Beautiful house and gardens. Follow the road to Port Sóller and go for lunch at Kingﬁsher, Carrer de Santa Apollonia, 2. Great views over the harbour. Then head for the Jardins d’Alfàbia, Ctra Palma-Sóller. Only 15-minutes drive from Port Sóller. Park at the avenue of plane trees and visit the hacienda-style house and gardens. Take a break at the shady café in the grounds. Have an evening walk in deià, descend the hill and dine at the popular Restaurante Sebastián, Carrer Felipe Bauzà. Everything fresh and seasonal. Then have an night cap at Sa Fonda,

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Carrer Arxiduc Luis Salvador, 5. Great cocktails and on Saturday nights, live music. DAY 2: Arrive in alaró around 10am and park at Es Verger restaurant, Camino del Castillo de Alaró. Put on your walking shoes, and head uphill for approximately 1 hour to the ruins of Castell d’Alaró, a 15th-century castle. Magnificent views over the Tramuntana mountains and the sea. Have a coffee in the Guesthouse before taking the easy walk back to Es Verger restaurant. Book ahead, as it is often busy. Then drive to the little village of Consell (only 10 minutes) and visit Bodegas Ribas, Carrer de Muntanya, 2. It is the island’s oldest winery and vineyards. Tours last an hour or more, depending on the package, and should be booked in advance. From Consell, take the road to alcúdia, following signs for Mal Pas-Bon Aire and finally Sa Bassa Blanca, Camino del Collbaix, with its art gallery, rose garden and sculpture park. Park in Port Alcúdia and have dinner at Maca de Castro, Carrer dels Tritons (reservations are essential). The first female chef in Majorca to be awarded a Michelin star, Macarena de Castro prepares dishes with local products from her own garden. Have a nightcap at the Danny’s Gastrobar, Carrer dels Tritons, 2 owned by Macarena’s family.

Mallorca’s capital, Palma, boasts cultural attractions, good food and chic boutiques. And when you want to escape the city, this 2 days trip is a great idea.

alcúdia

Port Sóller deià valldemossa

alaró Consell

Palma

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At Palma de Mallorca airport we rented a great convertible to tour the island

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GENTLEMEN DRIVING CLUB Gentlemen Driving is a membership club for international sports car and racing enthusiasts. Peter Redrin is the President and CEO. ‘Gentleman Driver’ - Where does this name originate from? ‘Well, we are all a bit seasoned, the majority of us between 40 and 65 years old! We love driving our sports cars on road and race tracks. In the LeMans 24 hours series there are 3 drivers per car. It is a rule that one of the drivers must be a ‘non-professional’ driver and this team member is called the ‘Gentleman Driver’.’

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What sort of events do you organise? ‘We are now active in Spain, Germany, France, Italy, Austria, Belgium, Netherlands and soon more countries. In every region we organise track days, weekend drives and more simple meetups.’ The club started in 2014 and you became a member in 2019. Why did you decide to go international in 2019? ‘I was asked by one of the founding members to lead the expansion of the club. The reason for going international is simply because our members are international people and they like to

drive their cars on roads and tracks in different countries.’ You are based in Palma de Mallorca. What does the car park look like when you meet up? ‘Actually, a great mix of cars, sports cars from different eras and also some classical cars. Our members are a mix of car collectors, sports car owners, racing drivers and company owners in industries connected to the sports car & racing world.’ What subscription fees do you levy for each tier of membership? ‘Digital Membership costs €49 per year, Full Membership costs €249 and Sponsor Membership €499. There is not much profit in a club like this, more of a cost covering idea. If we end up with a profit, it will go back to the members in one way or other.’ You offer members a free 30 day trial period. Is this useful for both parties? ‘Yes. The new members like to ‘feel the vibe’ of the club before they pay their first yearly fee, and it is also good for us to get to know a member before they pay.’ With online/Digital Membership, what member features are on offer? Can you upgrade at any time? ‘On our web, you can race other members and measure your skills. You can upgrade to a Full Member whenever you like to join our events.’

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If you opt for Full Membership, you receive a special welcome box with a logo sticker, cap and coffee mug. What events are available to Full Members? ‘In our Events Calendar, you will see 1015 events per month that you can enjoy. Track days, weekend drives, meetups and sponsor events.’ How can members qualify for discount offers? ‘Inside the members area, a paying member will login to reach this with their personal digital membership card. This card has a unique number and a QR code, for identification purposes.’ Define Sponsorship Membership ‘If you have a company, you can choose Sponsorship Membership, which makes you a Full Member and we also put your company up with a sponsor ad on our webpage, plus you can enjoy online and event marketing to all our members.’

www.gentlemendriving.com

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You have developed a good relationship with global business owners and expats? Why Gentlemen Driving now? ‘I have been working with and helping company managers for almost 20 years and have been an expat myself for almost 30 years. I established two international business projects which had millions of members. Now my focus is Gentlemen Driving. I run it as some kind of hobby, since I am retired for health reasons.’ Some of your members were lucky enough to enjoy the last track day outside Ronda at the beautiful Ascari race track and resort (7/3/20). What was the general feeling then? ‘When we do our drives and track days, there is always a very friendly

atmosphere and a lot of ‘camaraderie’ going on. Ascari is one of the best and most exclusive private race tracks in the world, and we are blessed to have it.’ When do you hope to return, all being well? ‘We are back there with a full track day on 28th May, hopefully!’ How was the fantastic 3 day XVI Mallorca Rally Classico, from its usual base in Porto Portals, affected this year? ‘It is always a unique pleasure to see the fantastic classical cars and to meet the interesting and eccentric drivers participating. This year it was heavy affected by the Covid issues but it´s still a fantastic event.’

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This normally has 13 stages all over the island, gravitating to the Tramuntana mountains. How important is this in your company’s events calendar? ‘For our members in Mallorca, this is the most important event of the year as many of our members participate in the rally. We have our own Gentlemen Driving bar area in the port and it is a great event.’ I understand that you had to sit it out, albeit in a folding chair with sandwiches and vintage port! There must have been an eclectic array of cars, What amazing cars did you notice? ‘The majority in the field were Porsches, many of them fabulous. But also more unusual cars like a 1960s Renault

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Gordini, an original Audi Quattro rally edition and Jay Kay from the famous pop group, Jamiroquai, in a very fast rally tuned BMW M3.’ Justify your phrase - ‘Probably the best car club in the world’ to all the petrolheads out there ‘We aim to have the most interesting people, the most interesting cars and the most interesting events on offer to our members. The value of being a member is higher than the yearly fee and we have a state of the art web platform.’ You describe yourself as a ‘retired global entrepreneur caring for my sports cars, lovely wife and family’. Is Nicky surprised she comes second? (smiles)

‘Ha, ha…my wife knows that I love her more than anything else in the world.’ What is your personal favourite car that you own, or would like to own, in an ideal world? ‘I love my Cayman S 2009 model 987.2 that I am adapting as my track car. Once I have done what I can with this car on the tracks, then it will need to be changed for a Cayman GT4. At home I drive my rally inspired Boxster, which is also very close to my heart as my everyday car.’ With the massive shut down, how positive do you feel about reemerging when the crisis is over? ‘We hope we can start our events again in mid or late May, but let’s see. Our

members are dying to drive their cars, so there will be a big surge in interest for our club when our events start again, for sure.’ Will you and your team be confident and ready to restart your schedule of events almost immediately? ‘Yep, as soon as the lockdown is over, we will be in top gear and full speed ahead!’ Why do you prefer big or average minded people? ‘Ah... this is one of my favorite quotes. I don’t like ‘small people’ who are constantly complaining, gossiping and engaging in disputes. I like nice, friendly and intelligent people with positive ideas better. As simple as that.’

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to do this It is more fun with a couple of CLASSIC CAR ROAD TRIP nds 5 day Getaway with your CLaSSiC Car classic car frie

COSTA BRAVA Pedro angeles editor

Route: Circular road trip from Barcelona. DAY 1: Barcelona - Girona (100 km) Leave after breakfast. And only use the little roads. Set your gps to avoid highways. Relax and stop when you see something interesting. Try to arrive in Girona before dinner. This city became famous due to the Games of Thrones, but the medieval old town has a lot more to offer. Great walks, good food. Perfect for your first night in a hotel or B&B where you can safely park your holy cow. DAY 2: Girona - Figueres - Cadaques - Cap de Creus (85 km) Leave after breakfast. Drive out to Figueres where you visit the Salvador Dali museum. Have a light lunch and head to the peninsula. On twisting roads, you’ll finally reach Cadaques, a dreamy fisherman’s village with lovely white houses, tiny eateries and the water surrounding you. Visit Salvador Dali’s home and drive to the tip of the land at Cap de Creus. Great views. Have dinner with a view on your car. Spend the night at one of the seaside villages. DAY 3: Cap de Creus - Empuries - Begur (77 km) After breakfast head back south and try to follow the little coastal roads. On the way, at Empuries, you can visit the archaeological site with Greek and Roman ruins. Lunch lightly and off to Begur for sweeping views of the Costa Brava. Have dinner and spend the night in one of the smaller villages. DAY 4: Begur - Blanes (70 km) After breakfast try to follow the coastline further south. Relax and take it easy. Have lunch, walk a bit, drive some more and arrive before dinner in your hotel or B&B somewhere around Blanes. DAY 5: Blanes - Barcelona (70 km) After a lazy breakfast follow the coastal road to Barcelona. Don’t rush, have lunch, enjoy the views and enjoy the car. 136

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1976 5.7L VW HEMI BUG

About Lucky Gunner Garage With over 20 years experience, they specialise in metal fabrication, custom hot rods, custom bumpers, motorcycle builds and mechanical works. Owned and operated by Marine Corp Veteran Justin “Gus” Johnson, Lucky Gunner Garage was coined based on Gus’s

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time serving in Iraq and Afghanistan as a .50 Cal machine gun operator for the 2/8 Weapons Company. Located in the White mountains in Center Conway, NH, Lucky Gunner Garage services customers across the United States. info@luckygunnergarage.com

1976 Volkswagen Beetle The build started off with the desire to chop a VW Bug, solely due to the challenge, and the fact that they are one of the most difficult vehicles to chop. Initially, this was slated as a quick and cheap budget-build, but as you can clearly see, it escalated very quickly. Six months of labour later, here it is….a5.7 Hemi-powered, full-independent-suspension, big-brake, hand-built monster of a bug. It’s super-fast, handles insanely well, and stops on a dime. The premise of this built was a car that could be driven hard and have fun in, all with the reliability of a modern fuelinjected drivetrain. The 5.7 Hemi is putting out close to 370 hp to the back tyres and the car weighs in at 2450lbs wet.

Owner Branding Greenwell Instagram @branding 314 Facebook @76 hemibug Branding is 31 years old and lives in Hillsboro MO. He’s owned hundreds of old school cool cars, but this one is his favourite so far. The best part about owning these cars is enjoying them with his 2 year old son Emmet Greenwell.

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Almost everything on this car is hand-built, including the entire frame, the massive lower control arms boasting 1.25” uniball’s and uppers with 5/8 heim’s. They couldn’t decide what type of wheel bearing/ steering knuckle assembly they wanted to use, so they built their own. The front utilises a Z06 Corvette hub assembly with huge 14-1/4” tall rotors and dual-piston aluminium callipers. The rear uses Dodge Charger hub assemblies with a 14” rotors, and again, aluminium dual-piston calipers. The interior is mostly 20-gauge steel, and they may have gone a little over board with the bead rolling. The aluminium door panels were also subject to some custom bead work. The IQ3S digital Street Dash is running solely of the PCM’s CAN bus wires and is totally customisable to your preferences by hooking it up to your laptop.

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• 1976 VW Bug, 6” chop, 7” section and 4” channel • 5.7 Chrysler Hemi backed with a NAG1 5-speed automatic transmission • Locked Getrag independent rear differential • Qa1 adjustable coil overs at all four corners • 14” rotors and aluminium dual piston calipers on all corners • 295/35/18 Mickey Thompson Pro Comp tires on Bravado Performance 18x10 wheels all around • LED lighting in the front, rear and inside the interior • Racepak IQ3S CAN bus digital Street Dash • Custom full-tube chassis and suspension control arms • Professional custom-bent stainless steel exhaust with Magnaflow mufflers • Custom-built aluminium fuel cell • Quick-detach steering wheel • Full-custom interior, including bright-white bead-rolled floorboards, aluminium bead-rolled door panels, bead-rolled dash, aluminium bomber seats and a full roll cage. • Chase Bays Hydro handbrake • Paint is Audi Nardo Grey EAT, DRINK &MORE

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Guy Salens Electric Motorcycles News (EMN) has been bringing news about electric motorbikes and scooters for 3 years. Why did you set up EV - Mobility Consulting (EV/MC) in January 2020? ‘As an entrepreneur, you have to see opportunities. These last 3 years, I have been in contact with a great amount of electric motorcycle manufacturers and start ups. We are all pioneers: they have the product(s), I create a forum to present their products. I respect them and they appreciate what I am doing with EMN. I have invested 3 years in my community, the platform is stable, it’s time for business!’

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What is your main task? ‘Unknown is unloved. You’ll be surprised how many people don’t know that these light electric vehicles exist. So, that’s our task!’ Is this your most important mission to date? ‘We have to stop with fuel! This is our moment to change. I want to bring people together - designers, engineers and investors. EMN wants to be a platform for an electric revolution…’ Where do you currently feel EVs play a useful or fun part? ‘Electric motorcycles and scooters are the ideal means of transport for commuting. They are also suitable

Photo: Bob Van Mol

ELECTRIC MOTORCYCLES NEWS

for logistic solutions in warehouses or plants and for food deliveries and couriers. A lot of off road and adventure parks are popping up. No sound, no smell, no grease, no fuel. The children who ride these small electric bikes are the customers of tomorrow.’ What about the environment? ‘The introduction of Euro 5 emission standards represents a pivotal moment for the European fuel engine market. Some motorcycle brands still have excess stock, so the traditional market will go on for some time. From 2030, only electric vehicles will be allowed in different European cities. London has its Ultra Low Emission Zone already. This only allows motorcycles that meet at least the Euro 3 standard. Madrid city centre has become an APR (Área de Prioridad Residencial). It is no longer accessible, unless for residents or for those with a vignette 0 (electric, plug-in hybrid or hydrogen) or ECO (hybrid, CNG or LPG). This is happening throughout Europe. ‘ Electricity is primarily derived from coal. What are the trends? ‘Although usage has remained almost the same, there are noticeable shifts in the raw materials used to generate power. The share of electricity from coal fell from more than 27 billion kWh in 2018 to more than 17 billion kWh

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last year, a decrease of roughly a third. The generation of electricity from wind, hydropower, sun, heat and biomass rose to almost 22 billion kWh. I hope this trend continues.’ What are the main advantages and disadvantages of EVs? ‘Advantages: • no exhaust systems: reduce of emissions and no noise • maintenance = less frequent and less expensive • tax credits are available • high performance • driving experience = fun • very responsive with good torque • electricity = cheaper than fuel Disadvantages: • price • short range (for travellers) • recharging can take a while • charging stations are inconsistent (systems/cables) • charging stations - mass availability‘ How safe are EVs? ‘Spontaneous fires are very rare. Every manual of any respected brand has their safety rules. Common sense is a must.’ Insurance? ‘Not all insurers understand that a motorcycle can also run on electricity. A frequently asked question by an insurer is: ‘How much CC does the engine have?’ We are not there yet, but I am hopeful.’ Charging points? ‘Charging points and charging stations are popping up everywhere. Unfortunately, it’s not plug and ride. I have contact with many riders and sometimes it’s not easy to charge. Wrong cable, wrong plug, no Mastercard or Visa, you need to register or have a specific credit card etc. This must be simplified!

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Photo: Bob Van Mol

www.electricmotorcycles.news

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Prices? ‘I must admit that electric motorcycles aren’t cheap. Your budget needs to start around €10,000-30,000. It is still a very niche market. There is a growing second hand market but technology is moving fast. If more people switch to electric, prices will fall. I foresee more light electric motorcycles, well designed solutions with a cost between €10,000 -15000.’ Why are prices so high? ‘There is lot of research involved. We are still in an early phase of development and transition. Technology is changing, as we speak. Batteries are getting more sophisticated by the day. We only need to get more light electric vehicles on the road. Prices will then go down, in a period of time.’ Do apps play an essential part? ‘Every brand has its own app with their

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own specific features and gadgets. With the Zero SR/S app you can also share ride data with others. The system records location, speed, incline, power, torque, battery charge condition and energy used / regenerated. You can replay every ride and choose to upload additional content. You also have the option to keep data anonymous.’ How does the new Zero SR/S compare to the naked SR/F? ‘The SR/S is a sport tourer, whilst the SR/F is more a naked bike. I did a 100 km tour with the SR/F and I was ‘blown away’ by its performance. And the silence! You become one with your environment, even more than with traditional motorcycling. Zero Motorcycles has put themselves in a good market position for the future.’ How do you see the EV market today? ‘There is a lot going on. Almost every

day we see new initiatives in different countries. From offroad to superbikes. Some are traditionally designed, some teams are thinking out of the box. I think there is a wide variety, also in price.’ …But who are the front runners? ‘Cake from Sweden with their design models KALK (an offroad motorbike) and Osa (an electric light utility vehicle). The ‘oldest’ players Zero Motorcycles and Energica have launched their sporttourers, superbikes and naked bikes. Energica is very involved in the electric racing motorsport. Harley Davidson is on the road now with the LiveWire. Verge Motorcycles is going to be a game changer. Check EMN please!’ Test driving. Describe the thrills and spills! ‘It’s always exciting! Riding the

Johammer to Paris (Electric Night Ride 3) was one of my best rides. The first 15 minutes were terrible. First I needed to get used to the steering responses with these two separate handlebar halves. In the beginning, it’s a bit wobbly driving but once you get used to it, it’s real fun. And when your speed goes up, it feels natural. And secondly, everybody is staring at you. When you stop, people want to take photos and ask questions.’ How do you relax? ‘At my home, we have a saying: ‘You have to earn your food’ ... My wife and I like to ride offroad bicycles (not electric ones) or take long walks in the woods. It’s very relaxing to cook and enjoy dinner together with Spanish wine, of course, so you can ‘taste’ the sun...’

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EMN LEADER OF THE PACK THE PACK, presented at Electric Motorcycles

At EMN, these new players in the market are

News, is a worldwide overview of electric

all listed in THE PACK with an overview of

motorcycles that can be bought TODAY on

published articles.

the market. Every electric manufacturer that currently offers one or more electric motor-

Guy Salens (EMN): ‘Three years ago, I was a

cycles for sale or pre-order will be listed in

lonely wolf with EMN. Today, it’s our vision

this ever lasting database.

to publish more real working electric motorcycles. Playtime is over. It’s getting serious

No doubt, the switch to electric driving is ac-

now. Less concepts, less prototypes and

celerating and potential customers are look-

teasers, but real e-motorbikes on the road.’

ing for clear information. It’s the first time that such radical changes are taking place in the automotive market. The motorcycle market is always a bit hopping behind and some traditional brands haven’t understand it yet. But there are a lot of start-ups with innovative ideas and solutions.

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www.electricmotorcycles.news

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OX RIDERS T

he Spanish startup OX Riders brings a retro motorbike inspired by Rock & Roll music and with all the benefits of the 21st century: a system that keeps track of the conditions of hardware, an exchangeable battery and compilation of data related to driving habits. The vehicle has other jaw-dropping features like a notifications dash, tracking GPS, battery panel that shows status and percentage, usage statistics, route tracking and an anti-theft system. OX Riders is a startup that creates and develops smart electric motorcycles, customized by the end user and with a retro-futuristic style. The sector in

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which we operate is alternative micromobility. We have 3 differential values, the first and most important, the retro-futuristic or vintage style, unique in Spain in the segment of electric motorcycles. The second, the great variety of customization on the motorcycle, making each customer feel unique.

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Ox Riders Whatsapp +34 654 44 31 99 hello@theoxriders.com www.theoxriders.com

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And finally, smartbox technology, achieving a motorcycle fully connected to the network with great benefits in active and passive safety with AI. All this at an affordable price that starts at € 3,900. The first edition, the OX ONE combines a classic style with cutting-edge technologies. This model has 2 versions equivalent to a traditional 50cc (3KW motor) and 125cc (5KW motor), which has respectively a max speed of 50 kilometers per hour and 120 kilometers per hour, and a range of 100 kilometers. OX RIDERS is already on the road with their test-rides campaign #PIONEERRIDERS, after the lockdown we will launch more events. These

events are announced through their social media, with the aim of approaching their community, testing their final product and improving the whole experience. Pre-sales are open in our website: www.theoxriders.com you can reserve your own OX ONE with an advance deposit of € 40 and have a discount of up to € 500! After all of this, we dream of bluer skies, cleaner and safer cities. Join us in this electric revolution with human centered design. Stay at home, we will have time to experience freedom on two wheels soon!

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Álvaro Redondo, a Spanish businessman, is the General Manager of Ebroh Bikes. Ebroh started in Zaragoza more than three years ago when Álvaro decided to create his own brand. His team have more than 25 years experience in the automotive sector in Europe, South America and Asia. Ebroh is a real company, not virtual, fully managed by their own experienced staff. Ebroh´s strength is commerce, aand they are experts in distribution. There are a few European assemblers, but they largely receive their components from Asia. The same applies to cars, heavy goods and industrial vehicles.

Recently the large multinationals have tried to establish agreements for future trade with China but it’s clear that the best quality alternatives are available in other parts of Asia also. In Spain, Ebroh is keen to promote the advantages of electric bicycles and scooters for urban transport and establish a successful distribution network also in Portugal and other European and South American countries. With the best technical team, Ebroh is an efficient distributor. In Zaragoza, they have a flagship store ON TIME, HQ and logistics centre. Here the Ebroh product is on display and the range of Fantic Italian electric bikes and motorcycles that Ebroh distribute to various countries around the world, can be tested. The company started with a range of urban bikes and mountain bikes. Their “star” is the PASIONE bicycle, a display of technology, with an average autonomy of 50 km. This is perfect for city living

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in places like Madrid and Barcelona. The Spuma Li mopeds and maxi scooter, Strada Max are also reliable products, with low consumption, tax subsidies and an increasing number of charging points.

• Double disc brake and combined braking system • Flat floor and wide space for driver and passenger

ON TIME is a franchise that promotes mobility and offers the buyer a range of products that are capable of adjusting to an individual needs. The client can choose the entire product package, or mold it at their discretion.

It has managed to make its mark as an electric scooter in the Spanish market. Its practicality is that it has all the advantages of the latest generation scooters, with a design that is always in fashion, high-tech and quality. This is the evolution equivalent to a 125 cc

The new Ebroh Spuma Li was launched in 2018: • Italian design and benefits of 125 cc • Double removable Li-Ion battery of 70 V -20 Ah and Bosch brushless motor • 80 km/h top speed and 80 km of autonomy

scooter. Its power of 4,700 W (close to 7 hp), makes the Ebroh Spuma Li suitable for driving with an A1 license from the age of 16 years or with a three year B car license. The quality of the Spuma Li begins with its compact electric motor, manufactured by Bosch, perfectly integrated into the

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scooter’s rear hub, and fed by an efficient set of two removable 70V batteries. This makes charging easy. Its capacity is 20Ah, with a nominal charging current of 5A and it allows a current maximum load of 40 A. Of Italian design, it is perfectly placed for the European market, denoting a “vintage” style, with soft lines and classic-inspired elements, such as the headlight, pilot and rounded mirrors, and chrome elements. It is elegant, modern, functional, and equipped with the best technology, making it clean, noiseless and reliable.

with a large, highly visible LCD screen. Dynamically, the Ebroh Spuma Li 5K surprises with its powerful torque, which, combined with its reduction ratio, allows a maximum speed of 80 km/h to be exceeded and slopes of up to 150 degrees are achievable. It has beautifully designed 12 ” alloy wheels and is offered in white, red, and black. Recommended price 3,790 (including VAT) Available from all Ebroh distributors in Spain.

The designers carefully studied the European driving position to ensure the correct driving posture, handlebar distance and adequate legroom. To satisfy the needs of comfort, a spacious seat was added with an elegant leather type upholstery. The two batteries located under the seat, leave room for personal items, like a small case, keys or documentation. The Spuma Li 5K is spacious, despite its compact size, and with its considerable legroom, it also suits a large driver. The long back has a slimmer silhouette, enhancing its rounded shapes. It has a low seat height of just 740 mm and so it´s easy to get on and off. The complete lighting set is comprised of LED diodes and the instrumentation has been designed

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PURSANG Pursang is an electric motorcycle producer that looks to the future with a respectful nostalgy, an eye for elegance and more than a nod to pure fun. The goal of the compa-

• By 2013, the bike had evolved with Kenny Noyes, the great rider. • In 2014 there were Superprestigio events with Ferran Mas and Ferran Cardus.

ny is to revive the motorcross motorcycle of

• Later in 2015, Joonas Kylmakorpi raced

1967, in line with new technology and an

the Rodi championship and Superprestig-

electric motor.

io, and Ruben Xaus won two heats at the Superprestigio, earning the title, Rookie of

This is the dream of Jim Palau-Ribes, a wide-

the Year.

ly experienced design engineer, who has

• In 2016 Pursang went green, with its elec-

worked with Alfa Romeo, Audi, Lamborghi-

tric Pursang and a 3D model appeared the

ni, Mazda and Seat, and has also been the

very next year.

design director at GasGas Torot. The idea

• Pursang Motorcycle s.l. was created in

originated in 2006 and by 2012, the first

2018 and presented itself at the Mi-

prototype for a dirt track was available and

lano-Eicma.

presented at the Liechtenstein dirt track fair.

• An agreement was struck with Bosch for batteries and Rieju for their highly skilled assembly line in 2019.

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Bosch are part of a strategic alliance for the powertrain on the Pursang motorcycles. The 3rd partner, 3D Factory Incubator, is vital as parts of the Pursang will be developed as 3D printing technology. The electric Pursang was born, with a maximum range of 140km, a top speed of 120km/h and an estimated price of â&#x201A;Ź12,700. This required 11kw power, 3 fixed batteries and a charge time of 6 hours. Its dimensions are 147kg, with a wheelbase of 1437mm, floor height of 235mm and seat height of 815mm. When viewed from the side, the motorcycle has certainly achieved its promise of elegance. The seat is leat trim leather in a smart caramel colour. The batteries are securely fixed beneath the carbon filter bodyparts. At the front is a bold LED headlamp and a HDMI coloured screen. The attention to detail and exclusivity will satisfy even the most demanding clients. The finished project is ideal for both inside and outside the city.

info@pursangmotorcyles.com www.pursangmotorcycles.com

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Silence Scooters Urban eco mobility

Silence presents the S01, its premium electric motorcycle for end users that incorporates fully connectivity through APP and has a removable battery like a trolley. The first model with real features as 125cc class and long ranges. It is possible to make a reservation for testing or to acquire the vehicle through silence.eco website.

The Barcelona based company is now expanding onto the European market with solutions for B2B and B2C for attending the increasing demand for electric mobility and is looking for dealers who share the same mission: improving the life quality in city centers. www.silence.eco

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www.silence.eco

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Tos Kostermans â&#x20AC;&#x153;The Dutch Art Painterâ&#x20AC;?

Tos is an international Art Painter for more than 45 years and exhibits his work all over the world, at the most leading art fairs. To see his latest work you can visit his Facebook or Instagram. Tos does commissioned portraits in scenery, as seen in the painting above.

Contact Studio

: toskostermans@gmail.com 0031 (0)6 2943 0830 : Oude Groenmarkt 12A, 2011 HL Haarlem The Netherlands

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