Throughout the property, industrial-inspired furnishings and decor coexist with traditional Thai accents to create a unique juxtaposition of old and new.

Blackened-steel furniture with sleek bronze rivets and upcycled mining artefacts–which more than 90 per cent were custom-made; are paired with the likes of tropical timber of traditional Thai décor in the private pool villas, Rebar lounge’s traditional wooden-beamed roof, as well as the impressive wicker structure that hangs from a giant banyan tree that houses the resort’s award-winning Coqoon Spa.

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Guests can indulge in exquisite Thai cuisine at the in-house restaurant Black Ginger, where fresh herbs and produce from The Slate’s gardens and on-site farm take centre stage.

Moreover, the resort’s dedication to responsible waste management and conservation is evident in its initiatives, from rainwater harvesting for irrigation to food recycling programs in the staff canteen or nearby schools.

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In the heart of Quito, Ecuador, where the echoes of history intertwine with the vibrant pulse of modernity, Carlota within a turn-of-the-century building that once belonged to co-owner Renato Solines’ grandmother, after whom the hotel is named and fashioned.

Together with co-owner and interior designer of VIVA Arquitectura Veronica Reed, the four-year restoration process resulted in the recovery of 90 per cent of the building, with the home’s original furniture salvaged to complement new pieces built from wood reclaimed from other construction sites.

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A symphony of vibrant colours and geometric patterns adorned each of the 12 rooms, drawing inspiration from the kaleidoscope of hues found in Quito’s avian residents, particularly the Mirlo (Great Thrush), which its lively, flirty and joie de vivre spirit reminded the owners of Solines’ grandmother.

The colourful, modern interior design correlates with the historical shell of subtle architectural intervention: from the well-preserved stone staircase with a beautiful planted backdrop inspired by the traditional Spanish gardens of Quito, the central courtyard that serves as an open lobby/reception area, and the rooftop terrace with panoramic views of the historic UNESCO-listed quarters.

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Nestled along the pristine 900-metre stretch of the Mayan Riviera, Papaya Playa Project stands as more than just a beach retreat; it’s a sanctuary where sustainability and hospitality converge to create a harmonious haven for guests and nature alike. 

Spearheaded by owner Emilio Heredia, who doubles as the visionary behind the resort’s architecture and design, Papaya Playa’s 53 thatch-roofed cabañas employs the ancient chukum technique, using locally sourced materials such as palapa roofing, wood/plaster composite walls, and bamboo window coverings.

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Meanwhile, elevated facilities tread lightly on the land, preserving 93 per cent of the original jungle habitat while offering guests an immersive experience amidst nature’s splendour; including food served using produce sourced locally and purchased from fairtrade Mexican manufacturers.

With an aim to become a zero-carbon-footprint property in the near future, the property treats its own water with an aerobic process treatment plant, avoiding the equivalent transportation of over 200 truckloads of garbage per month.

On top of the absence of electrical outlets, Papaya Playa installed the infrastructure required to join Mexico’s Federal Electricity Commission grid, which offset more than 1.1 million tons of carbon dioxide production per year; when much of Tulum is powered by highly polluting diesel generators.

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Amidst the juxtaposition of Tbilisi’s architectural landscape, the visionary minds at Adjara Arch Group’s Collective Development breathed new life into the Soviet-era publishing house while honouring its industrial heritage, seamlessly blending Brutalist aesthetics with contemporary and sustainable design principles.

Stamba Hotel is a realm where the original structure and façade are retained, while repurposed, reclaimed and vintage elements converge to form an ambience of timeless elegance. 

Large warehouse windows flood the interiors with natural light, blurring the boundaries between indoor and outdoor spaces, while internal steel balconies offer vantage views of the hotel’s five-storey greenhouse-inspired atrium with print-drying beam that acts as the hotel’s “jungle lobby.”

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At Stamba Chocolaterie & Roastery, the collision of vintage charm and modern sophistication is palpable. Soviet-era pendant lamps cast a warm glow over vintage booths and a contemporary pink bar counter, where high-quality coffee roasted on-site is served alongside handmade artisan chocolate crafted from the finest cocoa beans sourced worldwide.

Stamba Hotel is also a pioneer in sustainable agriculture, housing Georgia’s first vertical farm, Space Farm. Spanning 200 sqm, the farm utilises 75 per cent less water than traditional farming, and yields organic microgreens, edible flowers and herbs—which makes up for most of the produce used in the hotel’s restaurant.

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Currants emerged as Greece’s prized export after Ottoman rule in the 19th century. Later, when demand for the fruit waned later, distilleries and wineries were built on the water so that wine made from unsold currants was pumped directly onto ships.

Just a stone’s throw from the Ionian Sea, the abandoned wine factory with two wine tanks on Kourouta Beach was part of the storied past; and it is here where the deferential architecture of Dexamenes took place. 

Designed by Dimitris and Konstantinos Karampatakis K-Studio, the hotel’s 35 rooms and restaurant are housed within two parallel rows of concrete blocks accented by a steel-frame extension against the backdrop of the minimally restored wine tanks.

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Inside, the patina of exposed concrete walls contrasts with sleek glass partitions and polished terrazzo floors, while timber adds warmth to upcycled materials—the reclaimed brick floors of the restaurant and courtyard, and the old water pipelines repurposed as handrails.

Embracing bioclimatic principles, Dexamenes harnesses the natural cooling effects of the nearby lake, while producing almost 90 per cent of electrical needs in-house and providing heated water to guests through energy consumed for the air conditioning.

The hotel also landscapes the area with local, drought-resistant plants, including local grape varieties that will gradually make their contribution to the microclimate and productivity of the hotel.

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