At the heart of Experimental
RESTAURANTS
A subtle choreography, the symphonic hum from day to night. A space where food and cocktails are just as important as the ambiance, the design and everything in between. In the kitchen and behind the bar, a team imbued with passion. On the floor, a rhythm of generosity flowing through service. A nod to the seasons, a meal shared, a cocktail sipped.
L'Aiglon
A journey through the Savoie, a restaurant featuring the region’s finest cheeses. A cosy meal comes to life through raclette, tartiflette and fondue. A moment shared over jewel-toned wine, a pause to reminisce about the day just gone. Dishes crafted in honour of the mountain, a celebration the French Alps in all their glory, from farm to plate.
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Elemento Atlantico
Alameda da Praia do Pego, 7570-783, Grândola, Setúbal
+351 93 309 64 90
Off the beaten track, a beachside restaurant overlooks the sea. On the coast of Comporta, a restaurant emerges from the white sand dunes as if a mirage. Beneath blue skies and the warmth of summer breeze, step through the doors of Elemento Atlantico, where renowned Brazilian chef Manu Buffara is at the helm.
A space to discover, to remember
A study of seasonal produce, a measure of fine dining where each restaurant embraces its own unique world from beachside haunts to city escapes and mountain refuges to countryside hideaways.
An Experimental table
Candle light flickers, another service begins. Behind each meal, teams humbly led by chefs selected for their nuanced expertise and connection to each place. Jackson Boxer takes the helm in London and the Cotswolds. Gregory Marchand takes a playful twist on food in Paris and Biarritz. In Venice, Denis Begiqi leads the kitchen, and in New York Eric Bolyard's dishes are a whimsical interpretation of fine dining. And finally, Giovanni Passerini explores French and Italian classics in Rome and Paris.
