For more information please contact dining@bulgarihotels.fr
One of the most beloved Italian institutions, aperitivo hour, comes to Paris. Each evening from 18h30 to 20h30, the Aperitivo by Bvlgari brings its signature abundance to the Bvlgari Bar, offering guests a taste of tradition that includes small focacce, piatti di crudo, charcuterie, crostini, vegetable bites, salads, and antipasti, to be enjoyed with wine, a cocktail or a non-alcoholic drink. A chance to unwind in the way that Italians have done for generations, it caps the day in conviviality and style, for a chic transition into the nighttime hours.
Located on the waterfront with access to Miami's beautiful beaches, the Bvlgari Hotel Miami Beach will offer stunning ocean views just a few steps from the exciting Miami Art Deco district.
The building that will become Bvlgari Hotel Miami Beach was originally designed as a hotel by Miami architect Albert Anis in the late 1950's, as part of the ...
A new movie starring Bvlgari Global Brand Ambassador Priyanka Chopra Jonas and produced by Atomic Production and directed by Andrea Rovetta, gives viewers an unprecedented view of Bvlgari Hotel Roma, taking them behind the scenes to discover the craftsmanship and culture that inspired the property. Debuting on Amazon Prime Video on June 7, 2024, An ...
Taking a page from London tradition, Bvlgari Hotel Paris and Chef Niko Romito launch the new British Afternoon Tea. A continental twist on the classic, it begins with orange scones served with mascarpone, honey and jam, before offering guests a taste of three savoury bites and five sweet ones. Savouries include the now-iconic bomba with vitello ...
Bvlgari Hotel Tokyo
On 4th April, Bvlgari Hotels & Resorts introduces its newest gem, Bvlgari Hotel Tokyo, the first Bvlgari hotel in Japan and the 8th in the collection. Occupying floors 40 to 45 of an ultra-skyscraper in the Yaesu 2-Chome North District overlooking the iconic red brick Tokyo Station, the Imperial Palace Garden and the city all the way to Mt Fuji. 98 ...
