Bangkok (Thailand) – January 31, 2020 (travelindex.com) – Innovation, concept, profit: a powerful combination that guarantees the success of a restaurant. No one masters this art better than lebua Hotels & Resorts and its forward-thinking CEO, Deepak Ohri. As pioneers in innovation, the openings of Sirocco – a Mediterranean open-air restaurant – the floating day club – a world first – and now Mezzaluna – a return to black and white in the digital age – demonstrate a pioneering spirit and, above all, an unwavering commitment to putting the guest experience first.

It only takes a moment to create memories – that's the philosophy of the lebua Hotels & Resorts brand. Here, the focus is on creating unique and special experiences, such as those offered at the two-Michelin-starred Mezzaluna. A truly exceptional innovation, it is the world's first restaurant to combine French culinary techniques with Japanese ingredients, creating an extraordinary cuisine – a hallmark that clearly distinguishes itself from other Michelin-starred restaurants. The rarity and availability of the ingredients, as well as the complexity of their preparation in the traditional French style, underscore the immense expertise of this establishment. Despite this conceptual departure from the norm, Mezzaluna serves exclusively authentic French cuisine.

Such an exceptional offering demands an ambiance that lives up to the high expectations placed on its cuisine. With the rise of social media, a trend has emerged to dedicate breathtakingly beautiful plates solely to aesthetics; the glaring discrepancy results in dishes that are more Instagrammable than enjoyable – comparable to a fake Louis Vuitton, which may look impressive but quickly loses its refinement. At Mezzaluna, however, meticulous attention to detail extends to the entire experience – ambiance, details, cuisine – and so the key to redesigning the interior lay in focusing on the essentials. The reduction to a black-and-white palette, the classic and timeless juxtaposition, reflects the essence of the dishes served and contributes to heightening the emotional experience for guests.

Tim Kobe – the legendary designer who created the first Apple Stores – and Ohri have combined light and the spectacular surroundings to create a space that enhances the Mezzaluna experience; a place entered through ornate iron gates, a place where one dramatically ascends a sweeping staircase, a place where one can look up and observe the gentle reflection of the Chao Phraya River as the moonlit mirror illuminates the space (cleverly, 30% of the light in Mezzaluna comes from this river)... Magical.

Sitting in the restaurant in its current form, I'm thrilled to have this exclusive first look at a refreshing restaurant design that promises guests a truly exceptional culinary experience. Mezzaluna is undergoing renovations from June 1st to 30th and will reopen its doors on July 1st after a remarkable 30 days. Personally, I can't wait to relive the timelessly stylish black-and-white era when Kodak still held cult status; I'm sure I'll experience that moment at Mezzaluna.

Whether colorful or monochrome, in every restaurant, the food takes center stage. And as in history, some figures achieve legendary status, while others, even those with significant cultural and culinary contributions, fade into mere footnotes. Ansel Adams' black-and-white photographs set a new standard for black-and-white photography. Will the new, monochrome Mezzaluna usher in a new era of luxury?

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