One more time, Giuseppe Cipriani opened the doors of his farm “Gin Tonic” in La Barra, for one of the most unforgettable parties on the east coast. Celebrities, businessmen, artists and locals gathered this Monday night for a starlit dinner in the wooded garden of the house that the host acquired in 1994.
Valeria Mazza and Alejandro Gravier
Some of the figures who attended were: Valeria Mazza, Carolina Ardohain and Martín Pepa, Emilia Attias, Nicolás Furtado, Sebastián Ortega and Valentina Zenere, inter alia. Among Persian carpets and Moroccan-style tents, the select guests drank Bellini, the house’s emblematic creation, and tasted the unparalleled Italian delicacies served in all Cipriani restaurants around the world: Mediterranean delicacies, Italian pastas and colorful and fresh salads.
Pampita
At the end of dinner, the party broke out with Vanjeefamous electronic music DJ and close friend of the host. The guests danced to the rhythm of the DJ set until the early hours of the morning and toasted with their glasses raised to the last big night of the season.
Daniela Urzi
With this meeting, the brand celebrates the progress of its real estate project Cipriani Resort Residences & Casinoa state-of-the-art resort located along the shores of the Atlantic Ocean, in the serene coastal city.
Sebastian Ortega
The resort represents a timeless vision of classic European coastal living. Designed by renowned architect Rafael Viñoly In collaboration with Cipriani, this transformative development will breathe new life into the site of the historic Hotel San Rafael. It will be completed with three towers and currently the first tower is in the excavation stage, where a total of 65 apartments are planned.
Emilia Attias
According to those in charge of the project, residents will enjoy a life of effortless elegance with access to a variety of experiences that the resort has to offer. Conceived by renowned interior architect Hassen Balut, The sophisticated interiors are designed to enhance the picturesque views of Punta del Este and beyond. Featuring custom kitchens designed specifically for Cipriani and marble floors imported from Italy, each residence offers expansive ocean views of Playa Brava or Playa Mansa and soaring 12-foot ceilings, with private terraces reserved for half- and full-floor homes.
Sofia Zamolo
Considered the largest luxury resort in South America, the space promises a lifestyle where elegance meets luxury, with extraordinary amenities spread across 17,000 square meters. Guests can enjoy on-site dining at several restaurants served by Cipriani, followed by a relaxing afternoon at the indoor and outdoor pools, or perfect their swing on the state-of-the-art golf simulator.
Nicolas Furtado
It was May 13, 1931, when Giuseppe Cipriani opened Harry’s Bar on the first floor of an abandoned rope warehouse in a cul-de-sac in Piazza San Marco, Venice. At 50 square meters, it looked like a typical “cosy” Venetian restaurant, but with the careful attention to detail and perfectly proportioned furniture, glasses and cutlery, Harry’s Bar was anything but typical.
Mia Marcuzzi, Pamela Saguier and Catherine Roemmers
Unchanged since 1931 and now considered a National Monument, its famous relaxed atmosphere, excellent food and warm service have catered to a very eclectic clientele that has over the years included Hollywood legends, royalty, artists and people from all over the world.
Giuseppe Cipriani and Esther Cañadas
In the 92 years since then and with three generations of Cipriani family members leading the growth, Arrigo, Giuseppe and their sons Ignazio and Maggio, the family has become a leading international hotel brand, with restaurants, spaces for flagship events, residential, luxury hotels and private membership clubs around the world.
Dolores Trull
Venice, Milan, New York, Miami, Mexico City, Dubai, Abu Dhabi, Hong Kong, Monte Carlo, Ibiza, Marbella, Riyadh, Las Vegas, Istanbul, Doha, Bahrain, Los Angeles and nearby, Punta del Este and Georgia are the luxury standards of the Cipriani Family, as valid today as they were in 1931.
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