Tucked away in the heart of Beverly Hills, L’Ermitage Beverly Hills has long been a timeless icon. This season, the hotel is embracing a new chapter with the debut of two dining venues—Costa Covo Osteria and Alcova—redefining what it means to experience modern luxury. Helmed by Executive Chef Todd Matthews and brought to life by New York-based studio Champalimaud Design, these new spaces elevate the art of holiday dining this festive season and beyond.
Costa Covo Osteria offers a refined yet approachable take on coastal Italian cuisine with a menu that feels both familiar and exciting. Drawing from the Mediterranean’s shared culinary traditions, the menu showcases seasonally inspired dishes with bold flavors and elegant presentation. Chef Matthews brings handmade pastas and seasonally inspired ingredients to the forefront of the menu, all complimented by inventive cocktails and a curated wine list.
Across the lobby lies the hotel’s new lounge experience, Alcova, featuring green velvet sofas inspired by Jean-Michel Frank, 1940s walnut and leather armchairs and walnut flooring. By day, it’s a serene spot to settle in with a coffee or host a casual meeting. By night, it transforms into a candlelit escape, where a signature cocktail menu is centered on a custom Negroni trolley and creative reimagination of classic drinks. With just 16 seats, Alcova feels like an insider’s secret—a perfect hideaway in the middle of it all.
As the holidays approach, L’Ermitage sets the stage for a season of indulgence. The hotel’s partnership with luxury jeweler Messika has brought a dazzling touch to its seasonal décor, with custom-made ornaments adorning the Christmas tree and lobby. At Costa Covo Osteria guests are invited to celebrate with specially curated menus for Christmas Eve, Christmas Day and New Year’s Eve, showcasing the best of the season alongside exquisite desserts crafted by Pastry Chef Stephanie Boswell.
Complementing these events is a collection of holiday cocktails and mocktails curated by Moët Hennessy, including the signature Sir Davis Egg Nog and Notte Dolce, a festive blend of Volcan Tohana Blanco Tequila, pear purée, honey and warming spices cinnamon and nutmeg.
The hotel’s property-wide enhancements will conclude in early 2025 with the completion of the stunning rooftop including a new pool experience and brand new bar and restaurant, Poza. This will mark the first time in the hotel’s history that the public will have the opportunity to access the hotel’s rooftop.
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