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Issue 6
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John Fraser


The Michelin-starred chef has a story to tell you through his cooking

Pundy’s Picks for Conscious Travel


Six tips for considered and conscious travel

Genmaicha Martini Recipe


The classic martini plus the health benefits of green tea

The Spread Love Project by Nicholas Konert


How Nicholas Konert’s rainbow heart design became an international icon

Wade Davis


Anthropology is the antidote to today’s nativism says the scholar and author

Carla Sozzani


The future of retail according to the founder of legendary concept store 10 Corso Como

The Art of Migration


The power of art to inspire empathy and social action

John Pawson


Zen Buddhism and minimalist purity drive the celebrated architect

Amy Duncan


As the CBD line Mowellens expands into skincare, its founder shares the personal story behind her company

Sila Sveta


Moscow’s favorite media studio finds the perfect balance between art and commerce

David de Rothschild


In his calls for environmental awareness, the modern explorer finds harmony between man and nature

Can Fashion Be Sustainable?


Shaping a better world through what you buy – or don’t

Brendon Babenzian


Supreme’s former creative director wants to end the cycle of consumption with his new brand Noah

Lily Kwong


Nature invades the urban jungle in the landscape designer’s expansive projects

House of Yes


Behind the scenes with the Bushwick nightlife collective promoting inclusivity and consent culture

Vivie-Ann Bakos


DJ Extraordinaire

Chez Dede


A medium in which two world-traveling, adventurous spirits absorb the globe’s vast curiosities and share them freely

Jesse Israel


A meditation guide for extraordinarily large groups

Liya Kebede


The Ethopian model, activist, and entrepreneur uses her label Lemlem as a force for change
Saving the World's Oceans
Saving the World's Oceans
Pundy's Picks
Pundy's Picks

Everyone is obsessed with the weird when it comes to food, but an up-and-coming pair in Barcelona are weirdly focused on the normal. After extensive travels together, including stays in Japan and Peru, Chef Sebastian Mazzola and his romantic partner Sussie Villarico are not bringing home poisonous fish to eat, or mushrooms to drink. Instead, Mazzola returned with the desire to spotlight the simple flavors that can be drawn from the potatoes in a side dish, or the onions in a ceviche. And Villarico, who became fascinated with sake pairings on the road, is trying to convince Spaniards that it’s okay to stray from their beloved local wines once in a while. “Sake…it’s really light, and makes you fly. You can keep it fun for a long time without getting too heavy or too drunk,” she says convincingly.

 

The couple met in 2011 while both working at 41°, the Barcelona restaurant run by gastronomic gods Ferran and Albert Adrià. In 2013, Mazzola and Villarico left to found the roving culinary company Cooking in Motion, winning accolades for delivering pop-up food experiences everywhere from the Tate Modern in London to IK Restaurante in Lima, Peru. They have certainly delivered unusual cuisine: at Door 19 Arthouse in Moscow the pair made a sushi-Nordic mashup of salmon infused with beetroot served with burnt cucumber, dill and horseradish.

And now the nomads are bringing it all back to Barcelona again. Mazzola, 34, is originally from Argentina and Villarico, 31, was born in Denmark; but the Catalan capital changed them, and now they want to give back through food. Their 12-seat La Nave de Sake opened in 2017, where dishes are paired only with Japan’s finest sake.

 

This year has the couple overseeing the launch of the restaurant and food and beverage offerings at the new Barcelona EDITION, located next to the famous Santa Caterina market. They aim to bring a playful artiness to the plates at EDITION, and their knowledge of local purveyors to the ingredients, while hiring staff who bring a desire to deliver something special to visitors. “Eating out in hotels is not something that is very usual here,” Mazzola explains. “But if you do things right and you do it with love, then time puts things in their place.” Fortunately for us, that time is this summer, when the Barcelona EDITION officially opens for business