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Hotel · Solidaridad
"On the candlelit walkway that leads up to its main manor house, the hotel will mount a dramatic three-tiered ofrenda designed by AGO PROJECTS and overflowing with cempasúchiles sculpted by floral designers FDK Florals; traditional touches—copal incense, sugar skulls, food offerings and photographs honoring guests' deceased loved ones—complete the installation. The ofrenda will be unveiled on November 1 with cocktails and live music as part of the hotel's inaugural Fiesta de Todos los Santos weekend, which artistic director Juan Carlos Gutiérrez describes as a soulful yet joyful yearly tradition showcasing Mexican folklore through rituals, design and gastronomy." - David Shortell
Resort hotel · Chocholá
"This Two-Key property, buried deep in the jungle, stages an ephemeral ofrenda for only a few hours on the evening of November 1 to prevent local deer, coatis, raccoons and iguanas from turning the sacred set piece into a feast. This year's theme, “My Root Chablé,” honors the region's heritage with immersive stations on ancient Mayan harvest techniques and the journey ancestors make from the afterlife recreated at the hotel's cenote spa; family-friendly highlights include a piñata exhibition inspired by local animals and a parade of performers in handmade La Catrina skeleton costumes." - David Shortell
Tablaje 642, San Antonio Chablé, 97816 Chocholá, Yuc., Mexico Get directions
Hotel · Roma Norte
"Housed inside the iconic Parián passageway off the main avenue of Mexico City's Roma Norte neighborhood, the hotel will adorn its façade with hundreds of cempasúchil flowers, handcrafted ceramic elements and candles in a non-traditional installation by floral arrangers Artistería in collaboration with Cerveza Victoria, illuminated in the brewery's signature burnt red coloring." - David Shortell
Av. Álvaro Obregón 130, Roma Nte., Cuauhtémoc, 06700 Ciudad de México, CDMX, Mexico Get directions
Resort hotel · Compostela
"The ofrenda at this Three-Key property will be traditional with a modern touch—constructed by staff using recycled materials—and guests will see it as they process through the grounds on November 1 during the hotel's parade of La Catrina skeletons (they can vote for their favorite at the end of the route); on November 2 a special Día de Muertos menu will be offered at the hotel's open-air restaurant, Alma." - David Shortell
Carretera Federal Libre 200 Tepic-Puerto Vallarta Municipio de Compostela El Monteón, 63724 Nayari, Nay., Mexico Get directions
Historical landmark · Gargnano
"On his résumé, Villa Feltrinelli is listed as a Two‑MICHELIN‑Starred stop that contributed to the nearly two decades of Michelin‑level experience he brings to Quince." - Michael He
British restaurant · Belgravia
"Included among his past positions, Dinner by Heston Blumenthal is noted as a Two‑MICHELIN‑Starred restaurant where he honed skills that formed part of his extensive Michelin‑starred background." - Michael He
Haute French restaurant · Mayfair
"Listed on his résumé, Hélène Darroze at The Connaught is cited as a Three‑MICHELIN‑Starred venue that figures into the high‑level, international experience Franco accumulated before joining Quince." - Michael He
Fine dining restaurant · Notting Hill
"Core by Clare Smyth appears on his résumé as a Three‑MICHELIN‑Starred establishment that contributed to the top‑tier restaurant experience he brings to his new role." - Michael He
Italian restaurant · Russian Hill
"Also part of his résumé and identified as a Three‑MICHELIN‑Starred restaurant, Piazza Duomo collaborated with Quince in 2024 on a dinner that sparked new life into Franco’s California calling and helped reignite his goal of moving to San Francisco." - Michael He
Fine dining restaurant · Notting Hill
"Located in Notting Hill, my restaurant Caractère was set up with my husband Diego after we met at Le Gavroche; the restaurant’s journey to earn a MICHELIN Star was captured on Knife Edge and I found that experience incredible. The menu is intentionally playful and instinctive, with dishes grouped by character traits — curious, subtle, delicate or robust — so guests can build their own tasting menu." - Andrew Young