Edel by Dennis - Explore The Unimagined

Tucked away at the nexus of two canals in an absolute Dutch neighbourhood and minutes away from the Museumplein, this off the beaten tourist track restaurant dining is something that you will be ashamed to miss out whilst you’re visiting Amsterdam. mylifestylenews writes.

What cuisine would you expect in Amsterdam we asked ourselves especially when the trendy city went through the gastronomic revolution with new implementations over the past decades? The Dutch may not have been exactly at the forefront of cutting edge cuisine before but being one of the gastronomic melting pots in Europe thanks to its dynamic immigrants who brought in their individual unique culture blending with excitement of diverse ingredients being introduced and exploited, the time has changed now and so it was that we approached Edel by Dennis with some curious expectations and getting ready to explore the unimagined. We decided to walk from our hotel next to the Vondelpark and around the Museumkwartier to Edel by Dennis, as everything is flat and a pleasant 20-30 minute walk while exploring the real Dutch suburban neighbourhood with the navigation of Google maps to track our progress. When we arrived at an old stand out red brick building, we happened to see the sign, which was not exactly obvious, but presumably the locals know this place quite well, as it has been there for some decades. The building faces a canal and while the weather wasn’t cold and windy, you could see its potential for summer outdoor events and activities.

Helmed by Dennis Huwaë, right after his completion in culinary school and subsequently went to numerous culinary apprenticeships and internships in Okura’s Ciel Bleu and London’s Fat Duck, the 34 years old Huwaë returned to the Netherlands with his talent recognized by 3-Michelin star chef Moshik Roth who he battled gloriously with in the culinary field for eight years and finally set his footmark by creating a more relaxed experience and without the solemn atmosphere and rigid service often found at those haute restaurants. Huwaë wanted his diners to dine at ease and omit the unbending stereotype hospitality which is a more low key and accessible yet with high level of quality food brought to the table. Right after he found Restaurant Daalder, where he has been the chef and co-owner since 2016 and won numerous accredited awards including the Gault & Millau Award ‘Talented Chef of the Year 2018”, Edel by Dennis bistro and wine bar is another new playground he is now to spend time on and venture into a different path.

On entering, you have a small bar on the left adorned with catchy wordings written on the red walls that gives a little sassiness to the entire ambience especially when you arrive after dark. This lounge bar setup is decorated with low sofas and stools adjacent to a large doorway and opening to your right which leads into the restaurant proper. Inside was a cavernous space with the entry and one wall of small windows, top to bottom, facing the canal.

Graffiti artist Elle Streetart’s giant visage modern pop spray painted artwork can’t be missed upon entering the vast industrial like dining area. The striking visual is vivid and provides a burst of colour in an otherwise black and dark brown dining room and it is all very chic. It expresses a strong character to the entire style of the theme, reflecting the culinary style to be expected of Huwaë’s cooking for its quirky motif together with chic furniture designed with a nod to retro Danish in wood and leather as well as banquette seating along the wall under the pop artwork. It is vigorously aesthetic!

Retro cum industrial architecture lighting fixtures are hung around the very high ceiling of this old red brick factory’s transformation which used to house students of gem making and is another highlight throughout from its legacy. There is a raised dining section by the windows looking out at the canal which gives a little more depth and interest to the whole dining room. A floor to ceiling wine rack is another eye-catching drawcard at the other end of the dining room behind the main dispensing counter bar, covering the entrance to the kitchen.

While Edel is translated as gem or noble in Dutch, so is the décor and Huwaë’s culinary creation – a true gem. Our host Rosemary made us feel right at home the moment she came to our table. Her sense of humour and immense product knowledge of food and beverage appealed to us. We had an option of a Menu Innovative (3-6 course prix fixe tasting menu) or a-la-carte and we let Rosemary know that we wanted to taste a good cross section of the menu, so a-la-carte seemed best and we were off and away, along with wine pairings which, as it turned out, Rosemary had an unerring sense about and paired the perfect and unknown grapes with our food. She prepped us by telling us we were to expect classic cuisine with a nod to the French, but every dish has a wink to Asian cuisine and sometimes even to South America.

Anticipation was killing us and our dining sojourn at Edel by Denis began with an Amuse Bouche – A bao with dill cream, marinated salmon and a dash of ponzu. This mouth full bite size airy Asian conversion bao gave us some cause for anticipation about what was to follow, as it was delicious.

<Norway Lobster>
The lobster was slightly pan-grilled with a crunch of tempura texture. The beautiful flavours transpired along with a stunning presentation. Every bite is clean and fresh and you taste the sea enhanced by the natural sweetness from the carrot and coconut, plus the citrus palate of the Philippine Kalamansi was a master touch. Perfectly paired with the 2018 Knebel Riesling that offers an attractive nose made of lemongrass, yellow plum, earthy spices, fine creamy elements with a hint of licorice and smoke. Smooth yet playful and with a surprisingly intense palate that leaves a juicy and creamy feel of ripe fruits, minty elements and licorice in the herbal and delicately intense finish.

<Steak Tartare>

Steak Tartare with cream of watercress, shitake, soya and parmesan cheese topped with a dash of nori as garnish. This was definitely a different take on Steak Tartare and we loved it! It also had a nice peppery kick on the palate. It was difficult to detect the flavor of soy, which we were expecting to stand out more, but a well-executed dish that we would want to order on the next visit.

<Dorade Thai Style>

Dorade is a sweet water white fish and this was a superb rendition of how fish should be cooked and what skill has been shown in every facet of this dish, it was perfectly grilled. The side salad chili Som Tum is without any compromise from its original Thai version and gave the right kick of heat and yet the refined julienned papaya was well tossed and most importantly not watery, topped with a thinly sliced crispy coriander chip. Even the accompanying fried rice is another accomplishment for this set combination, every mouthful was so enjoyable. With such mastery of Asian ingredients and taste – some Asian chefs shall have learnt a lesson from this exotic and authenticity in flavours that creates harmony with complex ingredients. A must order! Paired with the fruity 2018 Vieilles Vignes Mâcon-Péronne of its pear, apple, mineral and a hint of grass, this medium white wine was a perfect match with the fish and a palate cleanser to the salad.

<Beef From The BBQ>

This Angus flat iron steak was aged for 280 days and was absolutely sensational. The ageing definitely pays dividends, but it is all about how the chef and his culinary team have cooked the beef. Glazed with black garlic and topped with golden roasted sesame seed with a side of minuscule potato fondant which is simply divine. Paired with 2017 J.J. Adeneuer red wine with dark currants, cherries on palate, another beautiful medium body and smooth wine for the beef. We had two orders of side dishes to go with our main courses: French Fries with Onion Compote, Aioli and Parmesan Cheese and a Seasonal Salad with Jerusalem Artichokes and all were hearty and delicious.

With the amount of food we sampled, unfortunately we did not leave any room for desserts, but we were sorely tempted. For now it is a small menu which allows the kitchen to deliver consistency and surprises with every dish. Every item from the circumspect crafted menu has been given the same love and attention to detail, no matter how big or small. You can’t devour but to enjoy every morsel mindfully to pay respect to this master creation. Despite there was a leaning towards more seafood than other options, this is the Dutch preference and we were still spoilt for choice and not to mention that the portion sizes are quite generous. The restaurant exudes humour in a number of ways for you to explore and the front of house team are a key part of this enjoyment! It is also great to see the local patronage and is a breath of fresh air to have the luxury of space, feel unhurried in your eating and the service takes time to engage you – Rosemary is a another gem –  a total “edel” which makes Edel by Dennis an absolute winner.

Tried & Tested:

Location: 4/5

Design & Decor: 4/5

Food & Beverage: 4.5/5

Service: 5/5

Value For Money: 5/5

Experience: 4.5/5

Edel by Dennis

Postjesweg 1,
1057 DT Amsterdam
Netherlands

Tel: +31 20 799 5000

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

Jaeger-LeCoultre Introduces New Reverso One

 Almost 90 years ago, Jaeger-LeCoultre launched a wristwatch that was destined to become a classic of 20th-century design: the Reverso. As an object that so deftly synthesised form and function, it has become one of the most immediately recognisable watches of all time, looking as fresh and modern today as when it first appeared. For 2020, La Grande Maison introduces new aesthetic interpretations of its most admired models for women, the Reverso One. Distinguished, like all Reverso models, by the strength and purity of line derived from the original Art Deco design, and identified by the three straight-line gadroons that define both the upper and lower edges of the case, the new Reverso One introduces fresh colour and new refinement to the collection. With its elongated case – a design inspired by the very first Reverso Lady model of 1931 – and a row of grain-set diamonds defining the gadroons at the upper and lower edges of the case, Reverso One interprets femininity in classically refined style. Finely drawn lines define the four corners of the dial, where the light and airy Arabic numerals look almost as if they have been hand-sketched.

For 2020, this beautifully understated composition receives a jolt of bold colour, with a vivid new red-wine dial. The rich glow is achieved by applying multiple layers of lacquer over a subtle sunray guilloché pattern and is complemented by white numerals and the cool shine of the polished steel case. As a final flourish, the new red-wine colour of the shiny alligator strap ensures that it perfectly matches the dial. The solid steel caseback of Reverso One is like a blank canvas, inviting the owner to have the watch personalised with any engraving she may wish – a special message, a significant date or even a bespoke design. The possibilities are as infinite as the skills of the designers and engravers at the Jaeger-LeCoultre Manufacture. Celebrating the colour of love and positive energy, the new red-wine Reverso One brings a youthful and extroverted expression of femininity to the Reverso collection.

SHANG PALACE PARIS - Starred Cantonese Dining

When you crave for authentic Cantonese food in Paris and wish to go for an up market dining experience, there aren’t too many options to choose from, Shang Palace at the Shangri-La Paris may well be the authentic choice to satisfy your demanding palate. mylifestylenews writes.

Specializing in the preparation and presentation of the most sophisticated Cantonese cuisine known worldwide and done with skill and grace, Shang Palace at Shangri-La Hotel Paris, the one and only one Michelin-starred Chinese restaurant is nearly flawless. <Xiang Gong> makes up the name Shang Palace in Chinese characters and also means “aromatic scent” and “haven for royalty”. Shang Palace at Shangri-La Hotel Paris is the first in Europe and offers authentic Chinese food inspired by the cuisine of two regions in South East China (Canton and Huaiyang) while the restaurant brand is all about authenticity in flavours, hospitality and immaculate service is another powerful thing that won them much recognition. With the evocation of a touch of the orchid floral arrangements and set on a plush carpet with subtle and auspicious Chinese style motifs, all of which creates a luxurious and sophisticated dining ambience yet alleviated with friendly and unpretentious comfort together with a subdued soundtrack of traditional Chinese music in the background, you are set for a grand experience.

Walking into any luxury ‘palace’ hotel in Paris is a sight to behold and the lobby is where the anticipation begins. Shang Palace at Shangri-La Hotel Paris has a classic ambience that is consistent with all of the Shangri-La’s around the world. Entering the restaurant by passing through a crafted high wooden Chinese motif see through screens adorned with two giant Chinoiserie doors on the well polished white marble floors, the contemporary Asian main dining room is divided up into semi-private spaces with backlit jade columns with inlay of jade panels representing peony flowers separating some of the tables settings, spaced far apart from each table for the luxury of space, contrasting the ubiquitous crystal chandeliers reflecting in the rich gold ceiling treatment.

Helmed by the young and talented Executive Chef Samuel Lee who joined the team in March, 2015, originally from Hong Kong and having worked in various gourmand cities in China, Chef Lee strives to excite your palate while generously sharing his most authentic flavours of his gastronomy. Shang Palace at Shangri-La Hotel Paris is not only dedicated exclusively to Cantonese style Chinese cuisine, but  now with an extra add-on to Sichuan delight by his starred kitchen. While Cantonese cuisine is considered as one of the most refined cuisines in the world, Chef Lee brought Cantonese and Huiyang regions’ best secret recipes to his diners’ table with subtleties of traditional yet elevated Chinese flavours.

Cantonese cuisine is presented in a family style manner with dishes served at the center of the table for everyone to share. Sharing is caring, it is also current that some are savoured with fingers for that licking good effect and not wasting any drops of the palatable flavours from every dish presented. It all begins with appetizers, which this evening was black fungus marinated in rice wine with sour plum sauce on slices of cucumber and carrot to pique the taste buds. Ludicrous for your health but so charming and delicious….and you only live once!

<Deep Fried Gillardeau No.2 Oyster Topped with Caviar>

We kicked off the evening by selecting one dish from the Chef’s recommendation menu. The Gillardeau No.2 Oyster was deep-fried to a light and fluffy texture without any trace of excess oil which required an eminent skill to achieve that, yet remain juicy inside. The oyster was further elevated with a topping of caviar and gold leafs, carefully placed on a round white plate with the shell and a bed of refined rocks reminiscent of the beach by the sea, garnished with condiments and spices such as bay leaf and star anise. A beautifully executed dish and it was unexpectedly exquisite with a memorable texture and taste of the oyster.

<Marinated Organic Chicken with Chili Oil, Peanuts, Spring Onion & Sichuan Pepper>

Another Sichuan appetizer we sampled. Chef Lee may have reserved his benefit of doubt by using or playing around with his Sichuan pepper daringly, at least to numb your lips to begin with. Be it too modest or considering how spicy can the French take in, it was still lacking of soulful palate from the Sichuan pepper spice to make you ‘salivate’. A well hit-and-miss dish!

<Marinated Beef Shank with Leek Pancakes>

This popular Sichuan appetizer served cold or at room temperature was given a twist by Chef Lee. Despite only beef shank and tongue being used instead of the original version where thinly sliced beef and beef offal reminiscent of an “inseparable couple” hence the name fuqi feipian was named after. Common ingredients in the modern version include heart, tongue and tripe, and a generous amount of various spices, including the soul ingredient – Sichuan pepper.  This was a dish that resonated with very tender brisket accompanied by sliced cucumber to cleanse the palate as well as spicy radish on the side and finished with leek pancake which was quite enjoyable.

<Roasted Whole Beijing Duck>

Another Chef’s recommendation dish on the menu and quite irresistible to avoid for not ordering it! This was Chef Lee’s French version of glazed Beijing Duck, as the bird was too skinny and in the Chinese opinion, lacking flesh. The duck is from Ireland as we were reliably informed by Chef Lee when he came out from his busy kitchen for a small chat and he commented that French ducks are too fat for a Beijing Duck dish (just goes to show how Chinese can differ on opinions of food)!  It was sliced according to the veins that won’t destroy or ruin the palate and plated with expertise and with passion on guéridon service by a Frenchman no less, so knowledge is transferred from one culture to another and yes it was delectable with the homemade bean sauce and julienne spring onions and cucumbers.

<Wild Turbot Steamed with Ginger & Spring Onion>

Presentation was a little under whelming, with soy sauce spilled all over the plate and we were expecting a whole fish (head & tail included) steamed but it was filleted into two small slices. The wild turbot was not overly cooked which was a good thing for any steam fish by enjoying its delicate flesh. An authentic way of serving Cantonese steamed fish is best accompanied by a quaint touch of soy sauce and splashed with a big spoon full of boiling hot oil over the fish with refined julienned ginger and spring onion -  a signature component of this dish. A tasty dish nonetheless.

<Wanton Soup>

Superior presentation but the taste is a total let down especially coming from a refined Cantonese restaurant. Despite that the soup was prepared in a traditional Cantonese broth as described on the menu, it was too bland, almost tasteless and just seemed to be lacking something. It was even being empowered by the vegetable that was poached in the broth with the three pieces of firm rather than tender shrimp, pork and black mushroom fillings for the wanton dumplings.

<Cantonese Hot & Sour Seafood Soup>

Do not expect the taste from your regular Sichuan version of hot and sour soup with the real yin and yang as well as the kick from its Sichuan pepper used as Chef Lee’s Cantonese version is less complex in taste, mild and yet with more harmony and redolent on palate. The tofu was delicately sliced to create that ‘wow’ effect on being presented at the table.

<Shang Palace Fried Rice>

Back to the basics and the basic turned out to be one of the best dishes for our evening. The signature Shang Palace Fried Rice with barbecued pork, eggs, shrimps, spring onion and vegetables was absolutely perfect in many ways. The rice was stir-fried to a dry and yet wok-y (from the absolutely high heat in short amount of time with the talented well-trained skill) texture. Well-balanced in taste and with an additional dash of soy sauce from the steam fish, the dish tasted complete and was a hit.

<Mapo Tofu>

A classic Sichuan braised tofu dish with minced meat (mainly pork is used). A genuine comfort food for its nation which is complex in taste from the amount of chili and pepper used to stir up the spicy level. It is a popular dish that is ideal by rounding up with a big bowl of steamed jasmine rice. Yet, once again Chef Lee’s hesitation of pepper ingredients used did not achieve the desired effect on our palate to make this a star dish for the restaurant.

<Wok-fried Homemade Rice Noodles with Sliced Organic Black Angus Beef in Superior Soy Sauce>

Absolute perfection personified with every ingredient and piquancy on the palate. The noodle is handmade by the culinary team – hand pulled every morning to get the right texture and size. This wok-fried noodle dish in high heat may seem easy but it takes years to master. An absolute spot on in every way, in particular the organic Black Angus beef with Chef Lee Sum’s secret homemade sauce are the heart of the menu pleaser, taking centre stage and is an utterly compelling dish. It is one of the best wok-fried beef noodles we have had in years. Bravo for the team’s effort and passion and it should be boxed in the chef recommendation category. A must-order!

Taste is a personal thing and despite some dishes had been altered for European palates, yet refined ingredients are used with some specific choices to get to the heart of authentic Chinese (Cantonese & Sichuan) flavours and texture with the dishes that we sampled. This is achieved on many fronts and although not meeting our high expectations from its starred recognition in every dish, the evening was a huge success. The highlight was the signature Shang Palace Fried Rice and the Wok-fried Black Angus Beef Noodle that would do any Chinese restaurant proud in any location around the world. The service was impeccable and product knowledge was not to be questioned and was consistent with every member of the F&B team. The supervisor Geoffroy was our table host for the evening and he was a delight with his warm character and his know-how was spot on with every detail and service sequence as well as his team-mate monsieur Henry looking after us in perfect manner and attitude. All in all, it rounds up our Paris dining sojourn with great expectation and memories. Totally worth a visit at Shang Palace at Shangri-La Paris when you are in Paris next to enjoy a heightened Chinese food experience and you will be delighted with what they have to offer, with the right pick from the menu.

Tried & Tested:

Location: 5/5

Design & Decor: 4.5/5

Food & Beverage: 4.5/5

Service: 5/5

Value For Money: 4.5/5

Experience: 5/5

Highlights:

Fried Rice

Beef Noodle

SHANG PALACE PARIS

10 avenue d'léna, 
75116 Paris
France

Tel: +33 1 5367 1992

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated. 

Hermès SS2020 Women’s Ready-To-Wear Collection - mylifestylenews' Top 10's Pick

Beauty is quite a mysterious thing. There was a time when it had to be synonymous with perfection; it was an Ideal. We had almost forgotten that the Ideal could also be altered. And had to be. It never was that fixed, rigid unbending thing; it is the constantly changing horizon. Nowadays perfection takes a backseat to movement. The beautiful silhouettes striding forth, blithely unafraid of paradox, of unexpected alliances on the contrary. Kalós as the Greeks used to say with that same term, they pretended to confound the beautiful and the good. Physical splendour and moral grandeur. The Greeks always had a good sense of humor- of the clairvoyant kind. The metamorphoses have become the new idealism, our only beauty. The organdy and leather dress is light and powerful beautifully stroll under a Bubinga pink sky, into dusk, laisse-moi tranquille.

Look 9

A two-piece, in toile H knit, in blue-black, composed of a racerback tank top and a pair of micro shorts. A giant triangle, in cashmere and silk, in black and white, worn with a bag accessory, in Hunter cowhide, in black and indigo. A belt, in Sombrero calfskin, in black, with buckle, in palladium-finish metal. A pair of sandals, in calfskin, with ribbon straps, in technical fabric, in black. 

Look 12

A wrap dress, in cotton gabardine, in bubinga pink, with storm flap and inserts, in lambskin, in chestnut, and buckle details, in palladium-finish metal, sheathed in calfskin, in chestnut. A racerback tank top, in toile H knit, in chestnut. A pair of cargo trousers, in washed cotton, in bubinga pink, with pocket adorned with a buckle, in palladium-finish metal. A New Drag bag, in Butler calfskin, in sand, with strap, in webbing, in ecru and caramel. A pair of sandals, in calfskin, in natural, with ribbon straps, in technical fabric, in ebony.

Look 15

A short apron, with crossover back, in nubuck calfskin, in chestnut, and topstitching, in off-white. A pair of tapered trousers, in treated lambskin, in chestnut, with pocket adorned with a buckle, in palladium-finish metal, sheathed in calfskin, in chestnut. A belt, in Swift calfskin, in gold, with buckle, in palladium-finish metal. An elongated bag, in H canvas, in ecru and beige, and Swift calfskin, in gold, with strap, in webbing, in gold. A pair of sandals, in calfskin, with ribbon straps, in technical fabric, in ebony.

Look 17

An openwork pleated dress, in Héritage calfskin, in heritage brown, with topstitching, in off-white, and buckle details, in palladium-finish metal. A pair of sandals, in calfskin, with ribbon straps, in technical fabric, in ebony.

Look 28

A long cape-style dress, with open back and adjusted with tabs, in wool voile, in black. A large Hermès Réponse necklace, in silver. A pair of sandals, in calfskin, with ribbon straps, in technical fabric, in black.

Look 30

A two-piece, in toile H knit, in black, with contrast bands, in white, composed of a jumper with plastron, open back and tribuckle details, in palladium-finish metal, and a micro skirt. Two wide hinged bracelets, in polished Natura lizard, in black, and palladium-finish metal. A Chaîne d’ancre tote bag, in box calfskin, in black, lined with a pouch, in silk printed with the Manufacture de boucleries Zoom design, in navy blue and Saint-Cyr blue. A pair of sandals, in calfskin, with ribbon straps, in technical fabric, in black.

Look 32

A cape-style playsuit, in washed cotton, in black, adorned with summery straps, in black, with edging, in white, and tribuckle details, in palladium-finish metal A pair of sandals, in calfskin, with ribbon straps, in technical fabric, in black.

Look 33

A plastron playsuit, with rolled sleeves and open back, in washed cotton, in hemp beige, adorned with a summery strap, in mid-beige, with edging, in off-white, and tribuckle details, in palladium-finish metal. A pair of extra-small Hermès Ex-Libris earrings, in silver. An elongated bag, in Evercolor calfskin, in sand, with strap, in webbing, in gold. A pair of sandals, in crocodile, with ribbon straps, in lizard, in nutmeg.

Look 41

A two-piece, in double-face silk knit, in off-white, with contrast bands, in chestnut, composed of a plastron jumper, with open back and tribuckle details, in palladium-finish metal, and a micro skirt. A pair of sandals, in crocodile, with ribbon straps, in lizard, in mocha, and sole, in ebony.

Look 53

An apron, with crossover back, composed of a series of patches, in fine lambskin, embroidered in blanket stitch on silk organza, in black. A skirt, in silk organza, with appliqué panels and belt, in lambskin, in black. A bracelet, in Swift calfskin, in rouge H, and gold plate. A pair of sandals, in crocodile, with ribbon straps, in lizard, in mocha, and sole, in black.

BVLGARI Celebrates Eternal Fatherly Love

This Father's day, BVLGARI celebrate eternal fatherly love with BVLGARI Octo timepieces and B.zero1 jewellery collection that will unfold the vibrant charm of father, and serve as a token of gratitude for his unsung care and selfless contribution.

With its ultra-thin appeal and uncompromisingly forward-thinking mechanics, the new Octo Finissimo Automatic watch in black sandblasted ceramic highlights the discernment of stylish fathers. Well-recognised as the world’s thinnest full ceramic watch, BVLGARI turns a stiff material into a masterpiece of extreme slenderness with an innovative approach, illustrating the Maison’s perfected watchmaking knowhow. Another Octo Finissimo Automatic rendition in titanium case houses the same extra-thin mechanical BVL 138 – Finissimo calibre, decorated by hand with côtes de Genève, chamfering and perlage finishing, while featuring a platinum microrotor and small seconds on the dial. Exuding discreet sophistication while channelling fashionable elegance, both timepieces complement different styles and outfits of father seamlessly.

BVLGARI Octo Finissimo Chronograph GMT watch is equipped with an extra-thin integrated mechanical manufacture movement. Fitted in a sandblasted titanium case with a peripheral rotor, the model is matched with a sandblasted titanium dial and bracelet. A perfect blend of technical sophistication and aesthetic refinement, this world’s slimmest self-winding watch is endowed with a chronograph and GMT function which can show two time zones at once. With its timeless monochromatic appeal and sporty look, the timepiece is the best companion for travelling dad.

Embodying unapologetic dedication to avant-garde creations, B.zero1 accessories bring out the bold personality of modern men. Drawing its inspiration from the Colosseum in Rome, the most renowned amphitheatre of the world, the purity of B.zero1 collection’s distinctive spiral design is a true metaphor for the harmony of past, present and future, reflected in the magnificence of the eternal city and the pioneering spirit of the collection. Injected with black or white ceramic elements, or engraved with the BVLGARI double-logo, the rose gold rings and platinum bands elevate the unique individuality and glamour of father with alluring originality.