Martist Services Launches ‘Martist Creative Trails’ for Hospitality & Travel Sector

       The initiative brings together hospitality brands, destinations & selected creative practitioners to develop campaigns inspired by the character of a place.

·       Under the Creative Trails framework, an artist or creative practitioner experiences a hotel & its surrounding destination, interprets what they discover through their own medium, & that interpretation informs the campaign narrative, visual language & content direction.

·       The collaborator is positioned as a creative contributor rather than an influencer or endorser, with Martist curating the overall collaboration & campaign architecture.

·       Depending on the destination & brief, collaborators may include artists, photographers, filmmakers, writers, designers, craft practitioners, musicians, chefs or other creative professionals.

Pune, Maharashtra, October 2026: Martist Services Pvt. Ltd., a brand marketing firm working closely with experiential sector has announced the launch of “Martist Creative Trails”, a new creative initiative for the hospitality and travel sector.

Built around the thought, “Every place has a story. Every creative sees it differently,” the initiative brings together hospitality brands, destinations and selected creative practitioners to develop campaigns inspired by the character of a place. 

Under the Creative Trails framework, an artist or creative practitioner experiences a hotel and its surrounding destination, interprets what they discover through their own medium, and that interpretation informs the campaign narrative, visual language and content direction. 

The collaborator is positioned as a creative contributor rather than an influencer or endorser, with Martist curating the overall collaboration and campaign architecture.

Commenting on the launch, Madhulika Joshi, CEO & Chief Creative Officer, Martist Services Pvt. Ltd., said: “Hospitality communication often begins with what a property offers. With Creative Trails, we wanted to explore how a place can instead become the inspiration for creativity. The idea is for the creative interpretation to inform the campaign itself.”

Depending on the destination and brief, collaborators may include artists, photographers, filmmakers, writers, designers, craft practitioners, musicians, chefs or other creative professionals.

Campaign outputs may extend across social-first content, films, photography, illustration, editorial storytelling, original artworks, creative maps and selected on-property experiences

The initiative is structured around four elements, Place, Creative Voice, Story and Experience with each edition shaped around the individual character of the destination.

Following the launch, Martist is now exploring select pilot collaborations with hospitality and destination-led brands and is also building a curated network of artists and creative practitioners across India. 

YA:LA, a New Destination for Levantine Social Dining

Pull up a chair. Pass the stories around.

Pune, October 2026: The Ritz-Carlton, Pune announces the opening of YA:LA, a new Levantine social dining destination at Business Bay, opening on [date] October 2026. Celebrating the rich culinary traditions of the Levant, a region along the Eastern Mediterranean, YA:LA introduces a dining experience shaped by shared plates, live-fire cooking, inventive cocktails and a vibrant setting designed for gathering.

Derived from the Arabic expression meaning “let's go,” YA:LA draws inspiration from the journeys that have shaped the Levant and its neighboring regions. Its story reaches back to the ancient Mediterranean, where Phoenician traders connected distant shores, carrying goods, ingredients and cultural influences between civilisations. With every journey came an exchange of cultures, traditions and stories, each finding new meaning as they travelled from one place to another.

It is this culture of exchange that lives on at YA:LA through “Stories Travel Here.” Just as stories once travelled with people across the Mediterranean, they now find their way to YA:LA through the food, music and people who gather around its tables. The restaurant celebrates the stories we bring with us and the new ones created along the way.

A Culinary Journey Across Borders

At the helm of YA:LA's kitchen is Lebanese Head Chef Mohamad Hammady, whose menu draws from the culinary traditions of the Levant while exploring their connections with neighboring regions. Rooted in familiar flavours and techniques, the dishes bring together traditional preparations and contemporary interpretations, with an emphasis on food meant to be shared.

Among the highlights is Pistachio Muhammara, a reinterpretation of the roasted red pepper and walnut dip associated with Aleppo, while Black Garlic Moutabel lends a contemporary depth to the smoky aubergine preparation. Roasted Beet and Labneh Cloud presents a familiar regional pairing in a new form.

Bread, central to the region's dining traditions, occupies a special place on the menu. Za'atar and Olive Manakish celebrates the simplicity of Levantine flatbreads, while boat-shaped Turkish Pide, including a smoked duck and potato interpretation, reflects the culinary influences that extend beyond the Levant.

Bringing together the flavours of Lebanese mezzes and Turkish grills, YA:LA celebrates the region's rich culinary traditions through shared plates and open-fire cooking. Outdoors, the aromas and theatre of the grills come alive in a courtyard framed by olive trees and fountains.

A Space Where Stories Come Together

YA:LA's interiors evoke the warmth and character of a Levantine gathering place, where old-world influences meet contemporary design. Warm lighting falls across clay-toned surfaces, handcrafted ceramics and geometric details inspired by the restaurant's flooring and jaali walls.

An earthy palette of terracotta, chocolate brown, timber and slate black is complemented by brushed brass, olive green and woven textures. Layered with tapestries, beads and handcrafted details, the space draws subtle inspiration from the objects and traditions collected along journeys across the region.

At its heart is a spirit of connection. The Travellers Table, expressed through distinctive S-shaped seating indoors and a long communal table outdoors, invites guests to gather, share a meal and strike up conversations. Designed for those who enjoy the social side of dining, it brings to life the idea that a shared table can turn strangers into friends.

From the Mediterranean Kitchen to the Cocktail Glass

The journey continues at the bar, where the flavours of the Mediterranean inspire a cocktail programme built around herbs, citrus, spice and unexpected combinations.

Familiar ingredients take on new expressions: tomato finds its way into a Martini, harissa meets tequila, and dates come together with coffee. The result is a selection that draws from the region's kitchens, gardens and gathering places, with each cocktail offering its own interpretation of these influences.

Guiding guests through the menu is “Find Your Pour,” an intuitive way to discover cocktails according to individual preferences. Four flavour profiles — Bright and Juicy, Light and Lively, Savoury and Salty, and Rich and Slow — allow guests to explore the selection, with strength indicators making it easier to find a drink that suits the occasion.

The celebratory spirit continues with the YA:LA Round, a spirited tableside ritual that brings together a round of shots, a playful exchange of “YA:LA?” as the question and “Let's go!” as the answer, and the rhythmic beats of the darbuka, turning a simple toast into a shared celebration.

From Golden Hour to Stories After Ten

“Golden Hour” sets the stage for cocktails and conversation, before the restaurant moves into its dinner experience. The aromas of the kitchen, the warmth of shared tables and contemporary Arabic music create an atmosphere that is both inviting and energetic.

After 10 PM, “Stories After Ten” takes the energy up a notch. Afro-Arabic rhythms become more prominent, accompanied by inventive cocktails and desserts. At the heart of the experience is the YA:LA Ritual, an unmissable celebration that brings guests together through music, rhythm and a spirited moment of shared revelry. 

Through these experiences, YA:LA moves effortlessly between spirited dinners and lively late evenings, while remaining rooted in its celebration of food, culture and connection.

“With YA:LA, we wanted to introduce a dining experience that brings a new energy to The Ritz-Carlton, Pune one rooted in the generosity of Levantine hospitality, yet interpreted through a contemporary and highly social lens. The shared table is at the heart of the experience, creating a natural sense of connection, discovery and togetherness. It adds a distinctive new dimension to our culinary offering, while creating a destination that feels relevant to Pune and distinctly its own,” says Ishwinder Gill, General Manager, The Ritz-Carlton, Pune. 

For Pune, YA:LA brings an experience unlike anything the city has seen before, where the traditions of the Levant find a contemporary expression. From shared plates and open-fire cooking to inventive cocktails and evenings that invite guests to stay a little longer, YA:LA celebrates the stories that travel with us and the new ones that begin when people come together.

The Rameshwaram Cafe Reimagines Mumbai’s Iconic Bun Maska with a Nostalgic Badam Milk Twist

MUMBAI, India : The Rameshwaram Cafe has announced the Mumbai launch of its viral culinary sensation: freshly baked Bun Maska served with piping-hot Badam Milk poured right over it. Developed in collaboration with Thirtha, a pure-vegetarian North Indian brand from Bangalore by The Rameshwaram Cafe team, the new pairing pays homage to Mumbai’s classic tea-time culture while introducing an indulgent, nostalgic twist.
The concept originated at Thirtha, where master bakers craft daily batches of pillowy, golden-crusted buns spread generously with rich, velvety maska using top-tier ingredients. Honouring Mumbai's deep connection to the classic bun maska, The Rameshwaram Cafe elevated the ritual by soaking the butter-laden bun in aromatic, slow-simmered Badam Milk infused with real nuts and warm spices. The result is an opulent melt-in-the-mouth treat that combines the comfort of old-school bakery traditions with the rich flavours of a classic Indian sweet milk recipe
"Mumbai’s love affair with Bun Maska is legendary, and we wanted to celebrate that timeless bond while offering something uniquely memorable," said the leadership team at The Rameshwaram Cafe. "Thirtha brought the foundation of exceptional in-house baking and premium maska, and together we introduced the warm Badam Milk pour. It captures pure nostalgia while delivering a fresh culinary experience that food lovers of all generations can enjoy.
"Now serving in Mumbai, this indulgent creation invites patrons to rediscover a city favorite reimagined through warmth, butter, and rich badam milk. Drop by to experience the comforting pour firsthand and taste how nostalgia meets modern indulgence in every bitea

The Westin Hyderabad Mindspace ushers in the festive season with a Cake Mixing Brunch

October , 2026, Hyderabad – The festive season begins with the familiar joy of gathering around a table, stirring together fragrant ingredients and creating something to look forward to. This November, The Westin Hyderabad Mindspace brings this spirit to life with a Cake Mixing Brunch, combining the tradition of Christmas cake mixing with a leisurely Sunday brunch.

Taking place on 1st November 2026, the celebration begins with a lively live cake-mixing ceremony, where guests can come together and take part in a festive tradition that signals the arrival of the season. The ritual brings together an assortment of fruits, nuts and festive ingredients, creating a rich mixture that forms the heart of the Christmas cake tradition.

The afternoon then unfolds into a generous brunch spread, with seasonal delicacies, Christmas-inspired desserts, mulled beverages and celebratory cocktails setting the tone for the festivities ahead. The menu brings together familiar brunch favourites with touches of the season, offering something to linger over as the afternoon progresses.

More than a culinary ritual, cake mixing has become a cherished part of the festive season, one that brings people together through participation, anticipation and the simple pleasure of creating something collectively. At The Westin Hyderabad Mindspace, the tradition takes on a relaxed, family-friendly format, giving guests a chance to get involved before settling in for an indulgent Sunday afternoon.

With the festive spirit extending from the cake-mixing table to the brunch spread, the celebration offers an early taste of the season, bringing together good food, shared traditions and the anticipation of Christmas in one afternoon.

Experience Details

Cake Mixing Brunch
Date: 1st November 2026
Day: Sunday
Time: 12:30 PM – 4:00 PM
Venue: Seasonal Tastes, The Westin Hyderabad Mindspace, Hyderabad
Brunch Pricing: ₹3,700+ onwards (Non-Alcoholic) | ₹4,500+ onwards (Alcoholic) | ₹1,800+ onwards (Kids)

Greek Yogurt, Done the Greek Way: 4° Opens Its First Bengaluru Outlet at Mark Square

The Chennai-born brand opens a kiosk at Mark Square on St Mark Road, serving slow-churned, preservative-free, 100% vegetarian Greek yogurt

Bengaluru, October 2026: Somewhere between the ice cream parlour on every corner and the smoothie bar that never quite satisfies, there is a gap, and 4° has built a studio to fill it. On 25th October, the indulgent Greek yogurt brand that started in Chennai in 2023 opens its first Bengaluru kiosk at No. 61, Mark Square, St Mark Road, and invites the city to taste what Greek yogurt can be when it is treated like a dessert and not an afterthought.

The secret is in the name. Greek yogurt does not need to be frozen to feel indulgent. It only needs to be served at exactly the right temperature: cold enough to hold its shape and warm enough to stay silky. The result is a thick, velvety texture and a rich, creamy mouthfeel that coats the spoon and lingers, smooth in every bite and never icy. The “4°” is also a quiet wink at the letter Y, for yogurt. It is made the traditional Greek way, slow-churned, with no preservatives and no added colour, and every scoop carries 6 to 8 grams of protein.Everything on the menu is 100% vegetarian, which makes it the kind of treat you can enjoy without a second thought.

The menu reads like a series of small temptations. There is Blueberry Oracle, Jackfruit FC and a flavour boldly named Wicked Cherry, along with Chocolate That’s It, which leaves little room for argument. Beyond the scoops, the smoothie bowls arrive piled with Alphonso mango, fresh berries, chia and crunchy granola, and the Blue Sky Bowl gets its colour from blue spirulina and custard apple. Every bowl can be made your own, with extra toppings to add as you please.There are smoothies with names like Ambrosia and Olympus, plant-based picks for those who skip dairy, and a coffee bar for anyone who wants their dessert with a flat white.

Felix Victor, Co-Founder of 4°, says the brand runs on one simple rule. “We only serve what we would happily eat ourselves. That standard decides our ingredients, our flavours and how we treat every customer. Bengaluru is a city that values good food and honest ingredients, and we are excited to show it what Greek yogurt can taste like.”

“Ice cream is on every corner, and the only thing left to compete on is flavour or looks,” said Abhinandan B, Partner at 4°. “We wanted to build something different: a studio devoted to real Greek yogurt, made the traditional way, with nothing to hide. Bringing that to Bengaluru feels like the natural next step.”

The kiosk opens every day from 12 noon to 10pm, which means a late-night craving, a post-work reward or a midday bowl that actually keeps you full all have somewhere to go. 4° is made for people who want to indulge and still feel good about it, including busy professionals, fitness enthusiasts, working parents and anyone who believes dessert and mindful eating can share a spoon.

Behind the studio are two people with very different journeys and one shared obsession. Abhinandan B has spent more than a decade in food retail, and it was his push to build a Greek yogurt dessert studio, rather than simply distribute a product, that shaped the brand. Felix Victor, an entrepreneur and brand builder from the coffee and FMCG worlds, helped scale Raw Pressery across Tamil Nadu and now brings that same drive to crafting a premium brand around ingredient quality, exceptional taste and mindful indulgence.

For 4°, Bengaluru is the start of a new chapter. What began as a small bet that people would choose real Greek yogurt over the usual scoop has grown into a studio with a following, and the founders believe this city, with its appetite for new ideas and honest flavours, is the right place to take it further. The invitation is simple: come in, pick a flavour, and find out why the best way to enjoy Greek yogurt is neither frozen nor fussy, only perfectly chilled.

Yauatcha India Presents ‘One Night in Kowloon’, A Culinary Tribute to the Lost Recipes of 1960s Hong Kong

Yauatcha India brings the flavours and stories of old Hong Kong to the table with One Night in Kowloon, a special menu inspired by the street-food traditions, forgotten recipes and close-knit communities of 1960s Kowloon. Drawing from the culinary heritage of the historic Kowloon Walled City and its surrounding neighbourhoods, the menu revisits dishes that once defined everyday life, reinterpreting them through premium ingredients, refined techniques and Yauatcha’s distinctive approach to Cantonese cuisine.

Inspired by a time when neighbours shared meals, recipes and communal cooking pots amid the bustling streets and narrow corridors of Kowloon’s tenements, the concept celebrates the role of food in bringing communities together. It draws on the ingenuity of traditional Hong Kong cooking, revisiting humble street-side fare and neighbourhood favourites while preserving the stories and traditions behind them.

The menu brings together a range of preparations, from Crispy Glass Noodles Spring Roll, Crispy Pumpkin Tossed with Nori, Salt and Pepper to Poached Garden Greens with Shitake Mushroom in Superior Broth. One of the highlights is the Pear with Avocado Fruit Bao, inspired by the fruit-shaped baos popular in Hong Kong teahouses, conceals a luscious avocado and pear filling within its delicate exterior. Another is the Sautéed Chicken with Shimeji Mushroom served in Crispy Rice Crust pairs tender chicken and earthy mushrooms with a crisp rice base, while Typhoon Shelter Prawns in Spicy Crispy Garlic pays homage to Hong Kong’s famed typhoon-shelter seafood preparations with its bold, garlic-forward flavours. Completing the savoury selection are Stuffed Chicken Wings with Glutinous Rice, Wok-Fried Noodles with Shredded Chicken in Supreme Soy Sauce and Truffle Seafood Shui Mai, followed by a Creamy Custard Tart for a sweet finish.

Complementing the menu is a selection of cocktails that draws inspiration from Kowloon’s vibrant streets and after-hours culture. From The Neon Street, with gin, melon liqueur, pineapple and yuzu, to Patrick Edward Flower Market, featuring tequila reposado, Fernet Branca, passion fruit and honey, the drinks bring together distinctive flavour combinations. Kawloon Banana Club, Dirty Chai and Typhoon Highball add further character to the selection, while the zero-proof selection features Spicy Gunner and Hongkong Street, alongside kombucha in mango-passion, berry basil and hibiscus rose flavours.

Bringing together forgotten recipes, evocative flavours and the enduring spirit of community, One Night in Kowloon offers a glimpse into the culinary world of old Hong Kong through Yauatcha’s distinctive lens. It is an invitation to rediscover a piece of Hong Kong’s culinary past, where humble beginnings, shared tables and neighbourhood traditions continue to inspire the way food is experienced today.

Availability: 1st November – 15th December 2026

Location: Mumbai, Bengaluru & Kolkata

Time: 12 PM - 10:30 PM

Instagram Link: https://www.instagram.com/yauatcha_india/?hl=en

Sobo 20 welcomes Praça Prazeres for a two-day culinary collaboration in Mumbai

Two coastal kitchens shaped by European culinary traditions, come together with signature dishes unveiled at SoBo 20.

Mumbai, October 2026: On 30 and 31 October 2026, SoBo 20 at InterContinental Marine Drive will welcome Praça Prazeres, the intimate European restaurant from São Tomé, Panjim, Goa, for a two-day culinary collaboration that brings their distinct approaches to the table. Across three services, guests can expect a menu of small plates, mains and desserts that moves between the signatures of both restaurants, with collaborative creations developed especially for the occasion.

Founded by Panchali Mahendra, CEO of Atelier House Hospitality, SoBo 20 draws inspiration from French cuisine and the American South, bringing the flavours of Louisiana and the Creole-Cajun repertoire to Mumbai through its own distinctive lens. Praça Prazeres, helmed by chef-owner Ralph Prazeres, draws on culinary influences from Portugal, Spain, London and Lisbon, interpreted through Goan produce and a relaxed neighbourhood sensibility. While their journeys differ, both kitchens share an affinity for seafood, thoughtfully prepared sauces, pasta and uncomplicated, ingredient-led cooking.

The experience begins with small plates designed to bring a range of flavours and textures to the table. Beetroot Carpaccio, layered with balsamic glaze, mushroom pâté, pesto dressing and goat cheese, offers a fresh, earthy start, while Louisiana Curry Puffs with chilli-cheese dip bring a more indulgent, spice-led bite. As the meal progresses, the mains draw on both kitchens’ affinity for comforting preparations and considered flavour combinations. Gnocchi with Pumpkin Purée and Goat Cheese, finished with brown butter and sage, brings together the richness of the purée with the warmth of the butter, while Fumé Prawns pair Ambad prawn pickle and coconut velouté, served with a choice of 48-hour-proofed flatbread or brown onion pilaf. 

The collaboration also introduces a series of dishes created jointly by the two kitchens. Gambas and Chips joins three wafer-thin pizzettes developed exclusively for the occasion: a vegetarian version topped with burrata, mango jam and chilli oil; a non-vegetarian rendition featuring sloppy joe chicken, tomato sauce and mustard cream pickles; and a sweet take on the format with date cake crumble, salted caramel and cream cheese. These creations bring a playful dimension to the menu, moving between savoury and sweet while reflecting the shared creativity of both teams. 

Speaking about the collaboration, Panchali Mahendra, CEO of Atelier House Hospitality, says, “At SoBo 20, we enjoy exploring how different culinary influences can come together while retaining their own character. Praça Prazeres brings a perspective shaped by its European influences and Goan roots, which makes this collaboration an exciting opportunity to exchange ideas, work with familiar ingredients in different ways and create something special for our guests in Mumbai.”

Ralph Prazeres, chef-owner of Praça Prazeres, adds, “At Praça Prazeres, our approach to European cooking is closely tied to the produce around us and the influences we’ve gathered along the way. Collaborating with SoBo 20 allows us to bring that perspective to a different table, learn from another kitchen and explore the connections between our styles of cooking. We’re looking forward to bringing a little of Praça Prazeres to Mumbai.”

The dessert selection continues this interplay of familiar favourites and inventive combinations. SoBo Chocolate Pâté, made with 70% dark Valrhona chocolate, bourbon whiskey and key lime crème fraîche, offers a rich finish balanced by citrus, while Deep-Fried Banana Pies, served with Moira banana, butterscotch ice cream and caramel, bring together warm, comforting flavours. The experience will also feature Padaria Prazeres’ European-inspired bakes, including its celebrated pastéis de nata, adding a taste of the Goa-based bakery-café to the collaboration. 

Taking place over one Friday dinner service and two Saturday services, the collaboration offers guests an opportunity to experience the culinary identities of two restaurants at a single table, with signature dishes and new creations bringing their respective influences into conversation.

Event Details

Event: SoBo 20 × Praça Prazeres
Dates: 30 and 31 October 2026
Venue: SoBo 20, InterContinental Marine Drive, 135 Marine Drive, Churchgate, Mumbai
Timings: Friday, 30 October — Dinner, 7 pm onwards; Saturday, 31 October — Lunch, 1 pm onwards | Dinner, 7 pm onwards
Reservations: Tickets available on District

Vietnam Golf Coast Serves Up an Autumn to Savour

New dining concepts, seasonal menus and major golf events add flavour to the fairways

DANANG, VIETNAM (Oct. , 2026) – Vietnam Golf Coast (VGC) clubs are whetting the appetites of visiting golfers this autumn, pairing world-class golf with fresh culinary experiences as Central Vietnam continues to strengthen its appeal both on and off the course.

Leading the charge is Montgomerie Links, which is preparing to unveil The 19th Coffee & Beer, a completely refreshed dining destination overlooking the driving range and first tee. The new concept will combine contemporary design with indoor seating and a spacious outdoor terrace, providing an inviting setting for golfers before or after their round.

The menu will straddle East and West, combining contemporary Western dishes with authentic Vietnamese flavours and locally sourced ingredients. The opening complements Birdies Restaurant, overlooking the 18th green, as Montgomerie Links continues to develop the experience surrounding its championship layout.

“Great golf is still at the heart of everything we do, but the experience doesn’t begin and end on the course,” said Le Vo Hoang Van, Club Manager at Montgomerie Links. “The 19th gives golfers somewhere they can settle in before a round or linger afterwards, with good food, a relaxed atmosphere and views that keep them connected to the course.”

Ba Na Hills Golf Club is also sharpening its culinary offering for September and October with a new clubhouse menu mixing Vietnamese and international favourites. New signatures include beef short-rib phở, truffle creamy rigatoni with crispy chicken, Korean sundubu jjigae and crispy Vietnamese pancakes.

Seasonal specials further reflect the diversity of visitors to Central Vietnam, ranging from Phu Quoc-style bún quậy (seafood noodle soup) and Hoi An-inspired herbal tea to Korean kimchi jjigae. Mooncakes and Korean songpyeon will mark the autumn festival season, while new cocktails add another reason to linger at the clubhouse after golf.

“Food has become an increasingly important part of the golf experience in Central Vietnam,” said Andrew McGregor, General Manager at Ba Na Hills Golf Club. “Our golfers come from across Asia and around the world, so we want the clubhouse to reflect that diversity while retaining a strong sense of place through Vietnamese dishes and ingredients.”

The culinary activity coincides with a busy period on the fairways. Ba Na Hills will host the IMG Trophy 2026, bringing another major competitive occasion to the Luke Donald-designed course.

Beyond the clubs, food is an increasingly compelling part of Central Vietnam’s appeal. Danang’s dining scene spans local seafood and street-food favourites to restaurants recognised by the MICHELIN Guide, while nearby Hoi An remains one of Vietnam’s great culinary destinations, renowned for specialities such as cao lầu and cơm gà.

For visiting golfers, the combination adds another dimension to a region already celebrated for its championship courses, beaches, luxury resorts and UNESCO-listed heritage.

“Central Vietnam has always offered much more than golf,” Van added. “The quality and variety of dining is another part of what makes the destination so rewarding. A great round followed by a memorable meal is a combination that’s difficult to beat.”

EDITION Expands Its Global Footprint with a Landmark Debut in Cape Town

 Framed by Table Mountain and the Atlantic Ocean, Cape Town is defined by the interplay of nature and urban life, heritage and artistic spirit, and local identity and global influence. EDITION marks its African debut with The Cape Town EDITION – a gathering place poised to become a social nexus and a gateway to discover the city.

Cape Town joins EDITION's global portfolio of hotels in some of the world's most sought-after destinations ranging from Lake Como and Tokyo to London, New York, Riviera Maya and beyond, where thoughtful design, carefully curated culinary experiences and a strong sense of cultural relevance come together in a way that is distinctly EDITION.

“Cape Town has a distinctive energy shaped by extraordinary landscapes, diverse influences and an exceptional culinary scene,” said George Fleck, Senior Vice President and Global Brand Leader, EDITION. “As one of the world’s most compelling cultural capitals, it is a natural home for EDITION. This opening marks an important milestone for the brand as we continue to grow in destinations that sit at the intersection of culture, creativity and global influence.”

Opening at Quay 7 on the V&A Waterfront, The Cape Town EDITION occupies a coveted position within Cape Town’s historic working harbor, a gateway that has connected cultures for centuries. Overlooking the V&A Waterfront’s new superyacht marina and facing Table Mountain, the hotel sits at the intersection of the city’s maritime heritage and vibrant cultural scene, surrounded by leading museums, art galleries, acclaimed restaurants, elevated retail and the dynamic atmosphere of the Waterfront neighborhood.

“The opening of The Cape Town EDITION is an important milestone in the V&A Waterfront’s continued evolution and a strong expression of confidence in Cape Town as a globally competitive tourism and investment destination,” said Graham Wood, Chief Executive Officer of the V&A Waterfront. “At Quay 7, the EDITION brings an exceptional international hospitality brand into a working harbor and connects it to the wider Waterfront neighborhood through new dining, cultural and public-facing experiences. It also signals the next chapter for Granger Bay: a well-connected waterfront district that creates long-term value for Cape Town, our visitors, and the communities we serve.”

Where Minimalistic Design Meets Maritime Heritage

Designed by Neri&Hu in collaboration with Cape Town-based architects and professional firms, The Cape Town EDITION draws on the industrial maritime character of Quay 7. The architecture references the warehouse structures that previously occupied the site through a long, low-slung form, pitched rooflines and a material language inspired by the working harbor. More than six million bricks were laid by hand in shifting patterns that bring texture to the façade, transforming a humble material through meticulous craftsmanship and creating a distinctive architectural identity rooted in place.

At the center of the hotel is The Drum, a soaring cylindrical space open to the elements above. Here, Cape Town's shifting light and sea air are welcomed in. A spiraling staircase ascends to an outdoor viewing platform, gradually revealing the city: the harbor, Table Mountain, the Atlantic and the rhythm of the Waterfront below. Part arrival experience, part public lookout, The Drum invites guests, visitors and locals alike to discover Cape Town from a new vantage point.

The hotel's 142 guestrooms and suites balance refined comfort with a distinctly residential sensibility. Bespoke furniture, natural finishes and cleverly integrated joinery inspired by 19th-century travel trunks create warm, layered interiors designed to feel both intuitive and deeply comfortable, while large windows frame sweeping views. Custom furnishings and rugs woven by KwaZulu-Natal-based Shuttleworth Weaving layer local craft into the experience. The 240-square-meter Penthouse and 112-square-meter Harbour Suite crown the hotel, with generous living spaces and panoramic outlooks.

Throughout the hotel, art and design serve as a reflection of Africa's creative landscape, connecting guests to the people, stories and traditions that shape the destination. Design Network Africa sourced progressive pieces from makers across the continent, including Zulu ukhamba vessels and mouth-blown recycled glass from Eswatini, a landlocked country in Southern Africa. Cape Town’s Southern Guild curated an art collection of established and emerging African voices, including Zanele Muholi’s black-and-white photographic portraits in Punch Room, EDITION’s contemporary take on the traditional punch house; Usha Seejarim’s Fading Dish Cloth, assembled from hundreds of wooden clothes pegs, appears in the spa; and Chuma Maweni’s smoke-fired ceramics lend a sculptural presence to the lobby and dining spaces.

The Cape Gathered Around the Table

With experience spanning Berners Tavern at The London EDITION and some of the Cape's leading restaurants, Executive Chef Phil Carmichael and award-winning South African beverage partner George Hunter lead the hotel's food and beverage program across a collection of distinct restaurants and bars, shaping experiences that move seamlessly from morning through late night.

The hotel’s signature restaurant, Shale, brings the Cape to the table through a seasonal menu, drawing on farmers, coastal fisheries, winemakers and independent producers. Meat is dry-aged in-house, while a predominantly South African wine list carries the regional story into the glass. Dishes are recognizable yet quietly unexpected, such as Saldanha Bay mussels in a curry velouté with seaweed salad and braised black rice. On the rooftop, EAVE offers a relaxed, yet refined, setting with broad views. Set beside the heated pool, the indoor-outdoor restaurant and bar moves from leisurely afternoons to sundowners, dinner and curated music programming after dark. The menu pairs refreshing cocktails and a thoughtful wine list with small plates that showcase the flavors of the Winelands and the surrounding coastline. The adjoining Pool Terrace follows the sun, from breakfast and easy midday bites to sunset cocktails and light dinners.

On the ground floor, EDITION’s signature Lobby Bar takes on the warmth and ease of a Cape Town living room, where hotel life and local rhythm meet. Anchored by a striking bar and pool table, the space seamlessly transitions from morning coffee meetings to light bites and evening drinks. Punch Room revives a centuries-old drinking ritual once carried along the trade routes that passed through the Cape. Wood paneling, velvet banquettes and low lighting create an intimate, opulent retreat, where punches are served in generous bowls for sharing. Local character finds expression in Brandewijn, a punch combining brandy, Pinotage, rooibos, pineapple, lemon and winter spice, offering a modern interpretation of the region's rich cultural and culinary heritage.

Moments of Renewal

The spa sits below sea level, cocooned from the energy of the waterfront above. Alongside five treatment rooms and a couples’ suite, the spa features a sauna and steam room, while infrared beds and Therabody recovery boots offer targeted support for rest and recovery. The treatment menu combines skincare, massage, fascia work and aromatherapy with Omorovicza’s mineral-rich formulations. The focus on wellbeing continues with a 24-hour gym and a daily program of yoga, breathwork, sound baths and movement sessions beside the heated rooftop pool and sun deck.

The hotel offers a collection of light-filled areas for meetings, gatherings and celebrations. At its heart is the flexible ballroom with a capacity of up to 200 people, complemented by a boardroom, two meeting studios and a private event terrace. Wellness programming, destination dining and social venues offer a more flexible approach to events, from harborside receptions and rooftop cocktails at EAVE to exclusive gatherings at Vantage, the hotel’s rooftop event space, and dinners at Shale. 

“We want The Cape Town EDITION to feel as relevant to a Capetonian as it does to someone visiting the city for the first time,” said Leonie Andereya, General Manager at The Cape Town EDITION. “Inspired by the warmth and authenticity of South African hospitality, we have created a place where locals and travelers come together through food, culture, creativity and conversation. Sophisticated but never formal, it offers a distinct lens on Cape Town and the feeling that you have discovered a side of the city, and a community within it, that you genuinely want to be part of.”