Grand Hôtel de Cala Rossa
While some grand hotels allow their well-heeled if not necessarily well-born guests to emulate the experience of very old money, to pretend to their dukedoms beneath chandeliers dripping exquisite light, canopied four-poster beds, carved candlesticks, faux heirlooms in every corner, the Cala Rossa seems instead to have been designed for those who wish to escape the oppressive luxuries of the past. The Cala Rossa aesthetic is Perfectionism, owing nothing to any movement or style, owing everything to its knowledge of what will be most pleasing and functional to its deep-pocketed guests. It is one of those places where no one seems to be paying you the slightest mind but at the very moment you need something—a beach umbrella, a vodka tonic, a ride into town—it’s as if one of the staff had been standing there all along. From the terra-cotta-and-turquoise patterned floor tiles, to the big gleaming doors with lacquered driftwood handles, to the little bowls filled with floppy white orchids, to the oxblood leather armchairs, strategically placed in the event you should become fatigued during the walk from the day spa back to your room, the Cala Rossa is one of those places that makes you wish you’d booked for a month rather than just a few days, though, to be fair, it is also the home of the $18 mixed salad, the $30 dessert, and the $100 catch of the day.
Congratulations to Mei Lin, winner of Top Chef Season 12.