crossroads of culture | baku, azerbaijan

When Rimowa, the LVMH-owned leader in grooved aluminium luggage, decides to collaborate, they don’t mess around. They’ve joined forces with Robbe & Berking, a fifth-generation family silversmith from Flensburg so esteemed their handcrafted work is found on over half of the world’s 200 largest private yachts. This is a brand so obsessed with timeless craft, they even started their own shipyard in 2008 just to build classic wooden yachts.

Together, the two German titans have created the Rimowa X Robbe & Berking Cocktail Case, a limited-edition object of pure, functional luxury with a price tag of €4750.

The exterior is pure, unmistakable Rimowa: a durable, anodised and ribbed aluminium shell, crafted in the brand’s historic Cologne factory. Those iconic grooves, by the way, aren’t just for show; they were inspired by the corrugated metal skin of pioneering 1920s aircraft to add strength while keeping the case light. The case is finished with the signature leather handle, security lock and mirror-polished applications.

But it’s what’s inside that truly elevates it. A custom-made insert holds a trove of 90g silver-plated treasures, all meticulously handmade by Robbe & Berking’s artisans. The set includes a pair of heavy Belvedere tumblers, a cocktail shaker in a design only available in this set, a measuring cup and exclusively designed coasters. Even the Belvedere bar spoon and the two drinking straws were developed in special sizes, just for this project. A silver-care set is, naturally, also included.

This collaboration is a perfect alignment of two brands obsessed with “precision, material authenticity and timelessness.” 

This extremely limited object is available now at all Robbe & Berking stores and online, with a small number also available at Rimowa stores worldwide.

photography. courtesy of Rimowa
words. Gennaro Costanzo

Rhythms in Bali seem to hum beneath everything, whether it’s the sound of the ocean at the Seminyak shore, the crackle of incense. At Desa Potato Head, those rhythms become something tasteful. More than just a beach club, Potato Head is a living ecosystem and creative laboratory of art, music, design and sustainability. A local village where every detail, from the furniture to the cocktails, tells a story about Indonesia’s soul.

Tucked within this community sits Akademi, a small cocktail bar that feels more like an artist’s lab than a lounge. Where glassware is rescued and reborn, herbs are fermented and distilled, and each drink becomes a tasteful exploration of biodiversity.

At the helm is Bina Nuraga, a Balinese born mixologist who started behind a modest bar in Kuta and rose to lead Potato Head’s beverage R&D program. Bina’s philosophy is simple but profound: “Understand every single ingredient, and you’ll learn to love the cocktail itself.” He’s part scientist, part storyteller, a craftsman translating local fruits, ancient tonics and island traditions into contemporary experiences. From arak and jamu to exotic ingredients like salak and mace, his creations celebrate Indonesia’s complexity in its own way, always rooted in respect for the land and its people.

You’re running one of the most popular bars in Bali. How did your journey begin?
My career actually started in the kitchen. I was surrounded by loud, rough chefs and quickly realized this isn’t my world. I asked to move behind the bar, even though I didn’t know anything, just making juices at first. One day, someone asked me if I knew where Potato Head was. Back then, in 2011, there were only two beach clubs. I didn’t know it, so I Googled it, applied and not long after, I joined the team. The rest is history and I’m still here today.

What’s the most valuable lesson you’ve learned so far?
To really know the beverages. To make cocktails that speak to guests. When you mix flavors, spices, and stories in a glass and see someone sip until the last drop with a smile, that’s the best feeling.

You’ve mentioned storytelling through cocktails. How do you bring that to life?
When I joined the Akademi program, one of my first cocktails used soursop, a fruit not many people know or use. I mixed it with jackfruit and orange to create what became ‘Dream Sour.’ When I serve it, I tell guests it’s inspired by my dream of serving people at the bar and introducing them to our tropical fruits. It’s not just a drink, but it’s a piece of our culture.

Akademi collaborates with local producers. How important is that relationship?
It’s everything. We work closely with our own farm and visit often to see what’s growing. Outside of that, we partner only with organic suppliers. It keeps us connected to nature and reminds us that everything starts from the soil.

You often highlight arak and jamu on your menus. What makes these drinks so special to you?
Jamu feels like a blessing, it’s deeply rooted in our culture. It’s thick and bitter, and not everyone loves it in its original form, so we modernize it. We make herb and spice waters with cinnamon, cardamom, and lemongrass to balance it out. It’s all about trial and error and respecting tradition while giving it a new life.

Are there local ingredients you think deserve more global recognition?
Definitely. Mace is one – very aromatic, used mostly in medicine, but it has so much potential in cocktails. Then there’s salak or snakeskin fruit. Some guests think the “snakeskin” is real! It’s actually a crisp, tangy fruit that gives a beautiful layer of flavor. And mangosteen. I make bitters from its dried skin mixed with rosemary and salt, then add it to a margarita. I call it the Mangorita. Sweet, salty and true to Indonesia.

Where do you draw inspiration from outside the bar?
Everywhere. Nature, colors, happy accidents. Sometimes I decide to make a cocktail that’s all white, like the Cloudscape. I observe how people react to drinks, both guests and my team. My colleagues love reading fermentation and cocktail books from around the world, and we experiment together. It’s a cycle of learning and sharing.

How do you mentor young bartenders at Akademi?
We start with the classics where everyone must know the basics first. Then, I challenge them to create something new. But to break the rules, you have to know them well. We focus on hands-on learning rather than too much theory. The ingredients always change, and so do we. 

Nowadays, many mixologists build their presence on social media. How do you balance craft and self-promotion?
For me it’s about being present in real life. I’d rather people know me because of the cocktails I make and the experience they have here. That’s more meaningful.

What do you hope guests remember after having one of your cocktails at Potato Head?
I always want to leave something behind. Sometimes it’s a small cultural element, such as a wristband tied around the glass. It’s a little piece of Bali that goes home with them and a reminder that every drink here tells a story.

Discover more here.

photography. courtesy of Ola O. Smit
words. Dave Lantinga

Turkish Airlines is taking business-class travel to a new level with its Crystal Business Class Suite, unveiled at the Farnborough Airshow. Designed with passenger feedback in mind, the suite focuses on privacy, comfort, and thoughtful details rather than flashy features.

The cabin feels bright and welcoming. Each suite has a sliding door and an adjustable divider for middle seats, creating a private space for every passenger. The seats are wide and comfortable, with direct aisle access and generous legroom. Window seats offer unobstructed views, while marble-style tables with wireless charging and subtle rose-gold accents add a touch of elegance.

Every detail is designed for comfort: ergonomic cushions, ambient and reading lights, noise-reducing audio, and hidden storage. Materials, fabrics, and leathers are all sourced from Türkiye, giving the suite a sense of craftsmanship and local authenticity. Turkish Airlines is also planning to bring free, unlimited Wi-Fi to all passengers by late 2025, making it easier to work, stream, or stay connected during long flights.

Beyond the cabin, the airline is expanding its network. Flights to the Seychelles resume in October, offering a direct connection from Istanbul to Mahé, while Turin becomes the airline’s ninth destination in Italy, linking northern Italy to Istanbul and beyond with daily flights.

The Crystal Suite, combined with expanded routes and better connectivity, reflects Turkish Airlines’ focus on providing a comfortable, private, and modern travel experience for business-class passengers.

Learn more about Turkish Airlines Business Class offerings at turkishairlines.com.