art'otel Battersea Hotel

England

Experience the UK's most exciting regeneration project up close with an art-filled stay that puts you at the heart of London’s architectural scene next to the awe-inspiring Battersea Power Station

The idea of a 'room with a view' doesn't typically include an industrial site. There are noteworthy exceptions, though – especially when the site is as iconic as London’s Grade II listed Battersea Power Station.

Located within Battersea Roof Gardens, art’otel looks out over the impressive brick landmark and its chimneys, right in the heart of this new cultural hub. No longer a wasteland crisscrossed by railway lines, Thames-side Battersea has blossomed into a bustling district of starchitects’ condos, hip restaurants and breweries.

The first UK location for the brand (a second is set to open in Hoxton in March), art’otel Battersea showcases a multitude of sculptures, paintings and photos, and a public gallery space has a rotating schedule of exhibitions. Acclaimed Spanish artist and designer Jaime Hayon is behind most of the interiors and his playful, dreamlike aesthetic reflects the artsy vibe of the neighbourhood in common areas and 164 rooms. Ranging from standard Art Rooms to an uber-chic Masterpiece Suite, they feature original artwork and cool touches like funky spectacle-like mirrors above the bed.

For spectacular skyline views head for the rooftop infinity pool to bask in heated water while taking in the Power Station’s art deco details. The adjacent bar is the best cocktail-in-hand sunset spot. The floor below is the domain of Joia, where chef Henrique Sá Pessoa from two Michelin-starred Alma in Lisbon offers his take on Portuguese staples, from croquetes to bacalhau.

As well as being in prime spot to explore the shops and multiple food options in the redeveloped Power Station, guests can scan more art gems – the Saatchi Gallery and Tate Britain are a quick stroll away.

Doubles from £193. 0333 400 6152, artotellondonbattersea.com

Words by Marina Spironetti.

This review was taken from the February 2024 issue of Food and Travel. To subscribe today, click here.