Air Partner Magazine Spring Summer 2025 UK - Magazine - Page 85
S/S 2025
Gourmet desserts
in Rome.
Virgilio Martínez and
Pia León at restaurant
La Pergola, Lima.
D I N N E R I N J A PA N
Historically, sushi bars had no menus. Those
in the know still request omokase. Meaning
“I trust you”, it’s unrivalled for epicurean
interactivity. Expect to be presented with
whatever the chef decides is most seasonal,
delectable and in tune with their philosophy
– as well as your response to each dish.
It’s an exhilarating way to dine, but if you
would prefer to know what’s coming, the
more high-end kaiseki would deliver a
tasting experience without the reckless
abandon. The most authentic setting has
to be a traditional ryokan, with impeccable
hospitality and on-site onsen hot springs.
Try the gorgeous Ryokan Kurashiki.
Fly into the waterfront Okayama Airport
(OKJ) and in under 45 minutes by road you’ll
be in storybook Kurashiki, in a crook of the
historic quarter’s willow-lined canal.
D E S S E R T I N I TA LY
Trend-watchers site gelato 昀氀ights as the
treat of 2025. Tempting new blends continue
to emerge, like cardamom and sa昀昀ron, or
a昀昀ogato laced with whisky or caramel.
Where better to end the day then, than Italy?
Eat, Pray, Love put Il Gelato di San Crispino
on Rome’s must-try map, though it was
already famous for its raspberry lampone
and honied crema al miele. Too rich? Heinz
Beck at the city’s only 3-Michelin-starred
restaurant, La Pergola, has concocted Sweet
Dreams: a lighter-than-air pillow of white
chocolate, chamomile and lemon verbena,
artfully - and metabolically - balanced for the
perfect night’s sleep.
For these and more gastronomic adventures,
speak to our Private Jets team who will be
delighted to prepare your bespoke itinerary.
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