‘ POP ’ CULTURE Offering deals for just a limited time often boosts their appeal , which may help explain why “ pop-up ” spaces in hotels — often up and running for just a couple weeks — are such a hot trend .
The concept can even be applied to an entire hotel . Open only through October , Design Hotels ’ San Giorgio Mykonos offers 34
rooms designed by Michael Schickinger and Annabell Kutucu that aim to evoke “ the summer home of your coolest friend .” With the spotlight on origin and craftsmanship , carefully chosen accessories include traditional Greek woven-top stools , cotton matelassé quilts and polished cement counters . The 30-seat Cantina Restaurant and Bar ,
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meanwhile , serves homestyle fare at long , roughhewn tables .
Even more common is the pop-up restaurant . This past spring , the Sheraton Park Tower , a Luxury Collection Hotel , Knightsbridge hosted a temporary version of acclaimed Indian restaurant Bukhara , whose permanent home is at ITC Maurya , New Delhi . The Plaza Athénée ’ s
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first foray into pop-up restaurants — Les Bancs d ’ Hiver , which was located in the courtyard space where the Paris hotel ’ s iceskating rink sits and that served seasonal delicacies like mulled wine and cream of chestnut soup at long wooden tables — was so successful for its 10-day run last winter that the property plans to bring |
back the concept this coming December .
“ Our guests are always looking for exclusive , beautiful and unique experiences ,” says Plaza Athénée Bar Manager Thierry Hernandez . “ The concept of pop-up restaurants also allows us to surprise our guests , demonstrating the hotel ’ s cutting-edge and innovative efforts .”
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