Bedframes, sofas, bars and nightstands are rounded, following the art deco/pleasure craft design vernacular.
The bygone nautical design aesthetic is rigorously adhered to. The internationally renowned architecture and design firm Arquitectonica, in conjunction with the Martin Brudnizki Design Studio, have created an adult playground that makes guests feel in-the-know, and part of a rarefied lifestyle of cruise ships, racing boats, and Bellinis. The façade is a celebration of portholes and wood-clad decks. Dramatic action photos of regattas are ubiquitous in the public spaces and the guest rooms.
Glance at the furnishings and you’ll find few hard angles. Bed frames, sofas, bars, and nightstands are rounded, following the Art Deco meets pleasure craft design vernacular. The rich polished woods that the Brudnizki studio utilizes should be familiar to anyone who’s enjoyed a day on a yacht where no expense has been spared. “Everyone comments on the millwork,” says Hotel Manager, Mirela Dragoi. The leather-upholstered beds—the bed walls feature plush vertical channels—are standouts. The tiles are made to be noticed. On the balconies and decks they evoke stylized waves in shades of teal and blue; on the bathroom walls the tiles nod to the bowties that are a Mr. C signature. The ceiling fixtures bring to mind those of an elegant Mid Century ship; the tubular bedside reading lamps manage at once to be light, sculptural, and playful. There’s even a bit of rattan to be found in the armchairs.
Of course, the double-height Presidential Suite is the hotel's crown jewel. It includes a custom-made full-size kitchen, a dining room, two outdoor terraces, and two king-size bedrooms, each with its own bathroom. And this prime accommodation boasts some mighty impressive porthole windows, set within high-gloss wood frames.
Naturally, Mr. C’s big draw is the dining experience, and Bellini, located on the top-floor pool level, really shines with its Miami interpretation of the Cipriani favorites. The Baked Polenta “al cucchiaio” with stracchino cheese and crispy mushrooms; and the branzino with tomato concasse, black olives, and parsnip puree are reminders of what put Cipriani’s gastronomy on the global map in the first place.