Marriott International has welcomed three new bars and restaurants across its Bonvoy portfolio this summer.

Restaurant Muse, Le Méridien Beach Plaza, Monaco

Perched between a pine forest and a private beach overlooking the Mediterranean Sea, Le Méridien Beach Plaza has launched a new restaurant on the hotel’s sea view terrace. Designed in harmony with the beautiful natural surroundings, Muse features inflections of blue that draw on the hotel’s Mediterranean vistas alongside an emerald green canopy taking influence from the adjacent green pine forest. Led by Chef Laurent Colin, the menu showcases a selection of Mediterranean dishes using ingredients from local sources. The bar meanwhile offers cocktails served in cucumber shots, and rare variations of spirits such as olive gin.

NOXE, W Barcelona

W Barcelona has just opened its doors to NOXE, a new space on the hotel’s top floor designed by British studio Blacksheep. Overlooking the Barcelona cityscape, NOXE features a shiny new cocktail bar, an Omakase Japanese restaurant and a nightclub where guests can enjoy handcrafted, experimental cocktails and Japanese food. Japanese Head Chef Azuma Song has curated an impressive menu of Omakase-style food which are made with local ingredients and are prepared in the restaurant’s open kitchen. For those looking to continue into the night, NOXE’s nightclub hosts a diverse line-up of national and international DJs that rotate every week.

Paparazzo Bar & Rooftop, Le Méridien Visconti Rome

Le Méridien Visconti Rome has launched Paparazzo, an idyllic new rooftop bar. Designed by Roman architectural firm Studio Strato, the interiors incorporate large panoramic moveable windows that allow the space to be enjoyed all year round. The overarching style of the bar is modelled on the roaring ‘60s – Rome’s golden era of haute glamour, fashion, culture and design. Playful cocktails created by Head Barman Edoardo Arcesi include Say Cheese, featuring Tanqueray gin, blueberry, lemon and cheesecake, served together with a Polaroid camera. Other highlights include the signature Paparazzo featuring the flavours of mezcal, three citrus sherbets, orange bitter and orange liquor. Creative aperitifs are complemented by delicious Mediterranean dishes from Executive Chef, Giuseppe Gaglione. From fresh swordfish carpaccio with fennel and orange, tuna tataki with artichoke salad to pumpkin stuffed ravioli and signature meatballs in tomato sauce, Palazzo presents a feast for the senses.