interior & inspiration



Italian artist Fabrizio Plessi has made one of his dreams come true on the sunny island of Mallorca, Spain, in the form of his summer retreat, Finca Sa Pedra.

The renovated and converted house is made of large, rough, yellow sandstone blocks and is surrounded by cornfields and olive trees. The stone also informs the flair of the light-flooded rooms, complemented by white walls and a minimalist interior design concept.

At Sa Pedra nature is an integral part of the architecture and enters into dialog with modern design elements. In the former barn, exposed stones on the floor lead to the seating, in what is now a lounge area. Through the old wooden door in the bathroom one can see a modern Corian washbasin and in the kitchen the 7.2 m long stainless-steel ‘Convivium’ island, by Italian kitchen manufacturer Arclinea contrasts starkly with the rough sandstone outer walls. Here, nature and technology harmonize.




photos © Nicolas Matheus



food & inspiration



Malibu Farm offers sweeping views of the ocean in both directions (and even of Catalina Island on a clear day). You can watch surfers and stand-up paddle boarders on iconic Surfrider Beach, plus their white sangria is perfectly refreshing on a hot day. Enjoying a zucchini pizza on their porch while you watch the sun set is pretty much as California as it gets.

Malibu Farm
23000 Pacific Coast Hwy, Malibu




interior & inspiration




This beautiful 16th century house, is a four-room sanctuary set right across from the historical Convent of San Bernardino de Siena in the colorful colonial town of Valladolid.

The former home of Coqui Coqui founders, Nicolas Malleville and Francesca Bonato, Mesón de Malleville lovingly opens its doors to guests in the spirit of warmth and family. The couple renovated this beautiful colonial house yet maintained the original moorish tile floors, walls and high ceilings with wooden beams from the 1600’s. Here Malleville and Bonato raised their two children and received friends and family from all over the world. It was a well-lived house always full of joy and love. With this mind, the couple decided it was time for their home to be open to the public and thus Mesón de Malleville was born.

It features Oficios Artesanos in a stunning boutique, an outdoor café serving freshly brewed coffee and tea and an indoor patio where guests can relax as if they were in the privacy of their own homes. Every room is decorated in the distinct Coqui Coqui style yet each with its own personality, showcasing the couple’s furniture from family heirlooms to those gathered from their travels.





Minnies on Clinton


Bread Pudding


1 brioche
2 cups heavy cream
2 cups milk
160 g sugar
2 tsp cinnamon
1 tsp vanilla
4 eggs
336 g white chocolate, chopped
4 oz whiskey

Make it:

Line a deep pan with buttered parchment paper. Cut brioche into 1” cubes and mix well with chopped white chocolate. Place bread/ chocolate mixture in the pan. Mix together heavy cream, milk, eggs, vanilla, whisky, and cinnamon. Pour mixture over the bread/ chocolate mixture and press the bread down lightly to saturate and absorb the custard mix. Let stand at room temperature for 1 hour. Cook in a 160 degree oven for 20 minutes rotate pan and cook for another 20 minutes. Let stand and settle for a few hours or overnight. Cut into even squares. Heat and serve with salted caramel sauce and a scoop of vanilla ice cream.

Salted Caramel Sauce


1 ½ cups sugar
½ cup water
½ cup heavy cream
1 ½ tbsp sea salt

Make it:

Place sugar and water in a saucepot and boil rapidly on high heat. Once mixture begins to boil, do not stir. Brush the sides of the pot with a pastry brush and hot water to wash down any sugar that sticks to the side preventing sauce from crystalizing. Once sauce gets a deep dark brown pull off the heat. Very carefully pour in heavy cream and whisk vigorously until smooth. Be very careful to not get liquid on skin due to the heat and be careful of the steam that is created when creme is added! After cream has been whisked in and sauce is smooth, add salt and mix well. Store at room temperature.