Il Sereno
A game changer to fall in love with
08/01/2024 Reading time: 2 Minutes
A hidden, sloping village street leads to the Sehnsucht terminus. Le Sereno's sister hotel in St. Barth, which opened in August 2016, is so pleasantly different from the time-honored grand hotels in the area: free of patina and antiques, but modern and elegant, furnished with wood, natural stone, the finest materials and exclusively spacious lake view suites.
A style statement by the celebrated interior architect and designer Patricia Urquiola, who was allowed to let off steam to her heart's content at this first new resort directly on the lake in 70 years. The last few meters are over a small bridge: the infinity pool and the boat landing stage on the left, the vertical garden of botanist-punk Patrick Blanc on the right. In the lobby of Il Sereno, there is a dignified living room feeling, crowned by a seemingly floating spiral staircase with a copper pipe "curtain".
The interior comes mainly from local brands such as B&B Italia, Cassina and Molteni. The wooden tables on the terraces of the suites are truly exotic - they are handmade in Botswana. Casual luxury everywhere and a staff that is unusually young. Apart from the director, who is just over 50, all 120 employees are between 19 and 35 years old. At the lavish à la carte breakfast, it can of course happen that the overzealous crew suggest so many exciting appetizers - hazelnut cream pancakes or a "cloud of Como" with apricot jam? - that they then forget the simplest thing, the cappuccino they ordered.
But always attentive: Giovanni, son of a chef from Abano. The waiter serves the US couple a folding table for their iPad without being asked. An electronic toy to accompany the evening tasting menu by star chef Andrea Berton would be a mistake, as his creations are characterized by sophistication down to the tiniest basil leaf. The reward came just one year after opening with the first Michelin star.
The interior comes mainly from local brands such as B&B Italia, Cassina and Molteni. The wooden tables on the terraces of the suites are truly exotic - they are handmade in Botswana. Casual luxury everywhere and a staff that is unusually young. Apart from the director, who is just over 50, all 120 employees are between 19 and 35 years old. At the lavish à la carte breakfast, it can of course happen that the overzealous crew suggest so many exciting appetizers - hazelnut cream pancakes or a "cloud of Como" with apricot jam? - that they then forget the simplest thing, the cappuccino they ordered.
But always attentive: Giovanni, son of a chef from Abano. The waiter serves the US couple a folding table for their iPad without being asked. An electronic toy to accompany the evening tasting menu by star chef Andrea Berton would be a mistake, as his creations are characterized by sophistication down to the tiniest basil leaf. The reward came just one year after opening with the first Michelin star.
