Fine dining - Full service restaurant - Hotels - Restaurants - thermaline
Amelia
San Sebastian, SpainOn one side, life, light, sea and salt spray. On the other, two Michelin stars, good mornings and a cosy corner where you can enjoy the passing of time.
Education, Leisure & Sports - SkyLine
School complex Kleefeld
Bern-Bümpliz, SwitzerlandA bit of a village and a bit of a trend district: the new school complex is the center of the Bümplizer settlement in Kleefeld.
Fine dining - Full service restaurant - Hotels - Line 6000 - Restaurants - SkyLine
Periplous Seaside Restaurant
Tabakaria, GreecePeriplous Seaside Restaurant stands in the most iconic spot Tabakaria, of the town of Chania in Creta island, right on the historical Halepa.
Full service restaurant - Restaurants - thermaline
Au P’tit Muntz
Muntzenheim, FranceThe restaurant Au P’tit Muntz: a tailor-made stove for traditional homemade cuisine. It offers dishes made with fresh products from local producers.
Bars, Cafés & Wineries - Fine dining - Restaurants
The Marion
Canberra, AustraliaThe Marion is Canberra’s latest and most exclusive destination for weddings, private celebrations and corporate events.
Restaurants - SkyLine
La Terrasse de Neroli
FranceThe Haras de Néroli restaurant is equipped with a professional kitchen for the pleasure of the riders, developed for speed of execution and performance.
Commercial Laundries - Line 6000
Cuido de ti, Self-service Laundry
Madrid, SpainFrom day one, the facilities are equipped with state-of-the-art technology that allows you to control what happens in the premises through a home automation system.
Bars, Cafés & Wineries - Fine dining - Restaurants - thermaline
Belmond Hotel
Mallorca, SpainSheltered by the green mountains of Mallorca's peaceful northwest coast, “La Residencia, a Belmond Hotel “, is one of the most intimate hotels in Mallorca.
Bars, Cafés & Wineries - Fine dining - Restaurants - thermaline
Zula Restaurants
Istanbul, TurkeyÜryan Doğmuş and Cihan Kıpçak, who have brought new approaches to Turkish cuisine in terms of Professional Cuisine and adopted their knowledge, technique and experiences to the concept of street foods.
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