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Luca Bovone

@lucabovone

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Founder @habytglobal @atipicohotels
Notes on building in hospitality

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Your next stay in Vienna ❤️‍🔥 Habyt Vienna is open @habytglobal

Yesterday we welcomed our first clients in our Vienna property, featuring 319 apartments, available for nightly as well as longer stays.

Habyt Vienna has a fully equipped gym with @rogueeurope equipment, a 10+ people sauna and a soon to be opened restaurant and cafe, as well as coworking space with bookable meeting rooms

Vienna is an amazing city, lots of food and wine to explore so stay at Habyt Vienna and hit many of the spots, here @cucina_itameshi_vienna and @zumschwarzenkameel

Reception

Lobby

Quick stop at the nearby @cucina_itameshi_vienna

Our care package for the first clients

The bedroom

Our 10 people sauna

Professional gym with @rogueeurope equipment

Finishing the day at the iconic @zumschwarzenkameel

Kick off the day with the delicious bakery from @josephbrot while our cafe is still not opened! by @lucabovone

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3 months ago

Il Centro, Priocca @ristoranteilcentro
1 star @michelinguide

Some restaurants are built for celebrations. An old room, young staff, food that is simple but executed to the highest level, with thin sheets of pasta covered by glossy butter and showered by white truffle.

The host Enrico welcomes you with smiles and banter, an old school host who has been at it for the last 50 years. His son Giuseppe is in the dining room curating what is one of the most complete Italian wine lists and collection anywhere.

A special night, a celebration, and yes… a small bet with Enrico. Which means we’ll be back soon.

Jacques Selosse Les Carelles @domainejacquesselosse
Bartolo Mascarello Barolo 2015 @bartolomascarello

#italyfood #piemontefood #piemonte #michelinguide #michelinstar #restaurantrecommendation #italiandestinations #italianwine #winelover #sommlife #truffleseason #whitetruffle #tartufo #pastalover #foodtraveller #foodjourney #gourmettravel #worldsbestrestaurants #foodstagram #luxurytravel #chefstable #eater #finewine #selosse #barololovers #barolowine #bartolomascarello #foodandwine taken in Ristorante Il Centro Priocca by @lucabovone

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10 months ago

October is in the books
We launched @atipicohotels
Malaga Oceanika is on its way @habytglobal
Habyt Milan is back on track for 2026 opening
We ate and we drank @losmarinosjoserestaurante @confine_milano @esplanadamarisqueira @restaurantecanalha @rovello_ariberto taken in Atipico Madrid by @lucabovone

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a year ago

Casa Marcial, Asturias @casamarcial_
3 stars @michelinguide

Our sixth stop through Spain with @thehungrytourist took us to one of the most beautiful restaurants I’ve ever visited.

Hospitality and inspiration can truly be found anywhere. Esther and Nacho Manzano @nachomanzano_casamarcial have transformed their family home into one of Spain’s leading gastronomic destinations. There’s something inspiring about a place that has evolved so dramatically while remaining so deeply connected to its origins.

Every dish is deeply rooted in Asturian traditions and ingredients, with flavours and textures that will stay with me for a long time. Favas and lapas, Merluza with mushrooms and beans and Pitu, a local rooster you can see running around the mountain.

Everything was accompanied by local sidra, traditionally enjoyed with local seafood, alongside other expressions of Spanish terroir: Galician Albariño, aged white Rioja and, to finish, Raúl Pérez’s interpretation of Gredos Grenache.

The story here is one of a family turning the house where they grew up into something extraordinary.

Hospitality takes many forms: from preserving the best local seafood and shipping it around the world, to transforming a small mountain village of just 80 people into one of the country’s highest expressions of gastronomy.

The Hungry Tourist · Chapter 06
#TheHungryTourist #CasaMarcial #Asturias taken in Casa Marcial by @lucabovone

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29 minutes ago

Bodega El Capricho @bodegaelcapricho

The third stop of our journey through Spain with @thehungrytourist brought us to the tiny village of Jiménez de Jamuz, into the extraordinary world of José Gordón.

We came for the beef. What stayed with me was the man behind it and his obsession.

José has dedicated his life to understanding, raising and celebrating mature oxen. Years spent caring for his animals, cecina slowly curing in underground caves, and an almost obsessive pursuit of perfection.

And he never stops. Still digging new caves, experimenting with new products and finding ways to expand the world he has created.

What fascinated me most was the opportunity to spend hours with José, discussing everything from the economics of raising oxen to the sacrifices, challenges and ultimately the legacy of dedicating an entire life to a craft.

The journey concluded at La Cúpula, his remarkable underground dining space, where all those years of dedication finally come together around the table.

More than a gastronomic experience, it was an invitation into the world of someone whose life and work have become inseparable.

Perhaps that’s what makes certain hospitality experiences truly unforgettable. Not necessarily what’s on the plate, but the people, convictions and stories behind it.

A remarkable man and a privilege to have spent the day in his world.

The Hungry Tourist · Chapter 03
#TheHungryTourist #BodegaElCapricho #JoseGordon taken in Bodega El Capricho by @lucabovone

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3 days ago

D’Berto, O Grove @dbertorestaurante
#2 on @oadtop100 casual restaurants

The second stop on our journey through Spain with @thehungrytourist, and another extraordinary expression of Galician hospitality.

Great hospitality doesn’t need to be elaborate.

At D’Berto, everything starts with the product. Berto personally selects some of the finest seafood the Galician Atlantic has to offer, from spectacular shellfish to enormous crustaceans and exceptional fish.

His sister Marisol takes care of the kitchen, preparing these extraordinary ingredients with remarkable simplicity, allowing the quality of the product to speak for itself.

But what makes the experience special goes beyond the food. The generosity of the portions, the theatre of presenting the catch, the warmth of the service and a serious wine list celebrating Galicia and beyond.

Five hours at the table, in what felt like a celebration of the sea and the people who dedicate their lives to it.

A reminder that true luxury doesn’t always come from sophistication. Sometimes, it’s simply the finest ingredients, prepared with respect, served with generosity and enjoyed without looking at the clock.

The Hungry Tourist · Chapter 02
#TheHungryTourist #DBerto GalicianGastronomy taken in DBerto Restaurante by @lucabovone

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4 days ago

Atrio, Cáceres, Spain 🇪🇸
@atrio.caceres @relaischateaux

🔑🔑🔑 Michelin Keys

After writing about the restaurant, the hotel deserves a post of its own.

Atrio is one of just 13 hotels in the world to hold the highest distinction of Three Michelin Keys, while also being home to a Three Michelin Star restaurant. It is currently the only property in Spain to hold both.

The original hotel comprises just 14 rooms centred around a quiet courtyard, rooftop pool and the restaurant itself. More recently, the beautifully restored Palacio Paredes-Saavedra added 11 remarkable suites, together with a private gym and hammam. Just around the corner, Torre de Sande offers a more relaxed take on the Atrio experience.

Designed by @tunon_albornoz—who also designed the nearby @museohelgadealvear—the architecture is restrained, timeless and perfectly at home within the medieval fabric of Cáceres.

What makes Atrio unforgettable, however, isn’t the building. It’s the people.

From the moment you arrive, you’re looked after by José Polo and chef Toño Pérez, whose presence is felt throughout every detail of the stay. Dinner finishes close to midnight, yet a few hours later Toño is there serving breakfast with the same warmth and generosity. Travelling with our two-month-old daughter, the team even washed and sterilised every one of her baby bottles.

Luxury is often associated with grand buildings or extravagant amenities. Atrio is a reminder that the greatest luxury is exceptional hospitality.

For me, Atrio sets the benchmark for what high-end boutique hospitality should be. taken in Hotel Atrio Caceres by @lucabovone

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2 months ago

Cañabota, Sevilla @canabota
1 star @michelinguide

Fish deserves to be treated like meat. That is the bold vision behind Cañabota.

The meal is a journey through the creatures of the sea, from carabinero from Huelva to a 20kg corvina, served through its different cuts — lomo alto and lomo bajo — in two separate preparations.

They source most of their produce directly from the coast of Huelva, complemented by a few carefully selected products from Galicia, including lobster and clams.

The wine list has 300+ references. I chose:

@larmandier.bernier Latitude to start
@muchadaleclapart Élixir 2024, 100% Moscatel
@oxerarnuak Suzzane, 100% Garnacha, to finish

The group has now four restaurants that benefit from this vertical supply chain — so much dedication to the craft and the product taken in Cañabota by @lucabovone

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2 months ago

Atrio, Cáceres, Spain 🇪🇸
@atrio.caceres @atriotono

⭐️⭐️⭐️ Michelin

More than 20 courses, each exploring pork in one form or another—the animal that has shaped the cuisine and identity of Extremadura.

I love restaurants with a clear point of view, and Atrio has one. The savouriness and umami of pork, and particularly its fat, run through the menu like a common thread. Yet the meal never feels heavy. It starts with remarkable freshness before building steadily in intensity.

The menu is exceptional throughout, but it’s the final savoury courses that elevate it into truly memorable territory. The 70-hour pig’s cheek, cooked until it reaches an almost pudding-like texture and finished with caviar, is one of those dishes that stays with you long after you’ve left the table.

The cellar is equally extraordinary. With around 45,000 bottles, it ranks among Spain’s great wine collections. I chose a 2019 Bernard-Bonin Meursault, which paired beautifully with the menu. The restaurant’s own pairing, while impeccably selected, felt relatively classic, while still bringing a mix of established names and smaller producers.

Atrio is one of those rare restaurants where the cuisine, the wine, the setting and the hospitality all operate at the very highest level. A remarkable achievement by Toño Pérez, José Polo and the entire team. taken in Atrio Restaurante Hotel by @lucabovone

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2 months ago

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2 months ago

First weekend of @casaaberta_lisboa at the upcoming @atipicohotels in Lisbon

We took over operations some months ago, and as we clean up the spaces and renovate it step by step, we thought to reactivate the rooftop for the summer, even if the works downstairs have just started

Casa Aberta is a concept that will permeate the whole hotel, with a coffee shop, a sit down closed restaurant on the ground floor, this rooftop and an event space on the -1.

The concept is to invite chefs for residences - can be a weekend or a season - to offer something new to our clients on a continuous basis. All rooted in culture, music and great food and wines.

For the first weekend you can already see some sparks

Short but mighty wine list by @vigner.on — nice to drink some ice cold Scarzello on a rooftop

Food curation by @furia.lisboa @jamagalhaescorreia and drinks by @fredericofalcone

Hundreds of propels came by so we’re happy
But very excited to see what’s next . taken in Atipico Madrid by @lucabovone

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3 months ago

🇩🇪🌍 @habytglobal is landing in Munich

Munich has always been one of the most rational hospitality markets in Europe — dense, well connected, and quietly sophisticated.

Habyt Flex is coming to Munich.

148 rooms. Shared spaces as the social core. A building aiming for energy neutrality with geothermal and photovoltaic façades.

What matters to me most is that the development isn’t treated as an isolated asset, but as a connector — café, gym, sauna, places where residents and the wider community actually meet.

Coming 2028.

#habyt #flex taken in Munich, Germany by @lucabovone

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9 months ago