A CULINARY JOURNEY
Berlin, January 15, 2013 – Hotel restaurants have come a long way from being faceless rooms full of tired, grumpy or overexcited tourists. In the case of these six Design Hotels™ member properties, they are gourmet adventures that will definitely leave you craving for more. And the fact that the hotels themselves are worth the visit alone, is just the icing on top. www.designhotels.com/gourmet_
The two-starred restaurant in Trier’s Becker’s Hotel & Restaurant exudes an air of contemporary elegance, both in a culinary and architectural sense. Head Chef Wolfgang Becker serves sophisticated yet unfussy dishes. Il Comandante, on the tenth floor of the Romeo Hotel in Naples, was recently awarded its first Michelin star, and for good reason. Guests dine on regionally-inspired dishes while enjoying the superlative views of the city and sea. Thessaloniki’s culinary scene is raving about the two restaurants in The Met. With a focus on mixing influences, Avenue 48 serves modern Greek-fusion cuisine, while the Chan Restaurant is Asian-inspired. One of Madeira’s finest dining options is Uva at The Vine. The exquisite dishes prepared by the French chef Antoine Westermann are not the only thing to be enjoyed: the views over Funchal are simply spectacular. Guests can experience a fresh take on the classic Roman trattoria in Gramercy Park Hotel’s Maialino in New York, belonging to the prize-winning Danny Meyer’s Union Square Hospitality Group. In the informal yet sophisticated PG’s Restaurant & Bar in PalazzinaG in Venice, the views of the open show kitchen and of the Grand Canal are not to be missed.
Bauhaus on your Plate
The Moselle River in Germany is known for its pastoral landscapes, rustic taverns and traditional cuisine. Becker’s Hotel & Restaurant is a refreshing change to this scene. The hotel is elegantly modern – its architecture a nod to the Bauhaus style. This focus on unembellished modernist design fits in perfectly with the motto of owner and head chef Wolfgang Becker: “Only that which is meaningful makes it to the table.” The restaurant was awarded with two Michelin stars in 2009 for its unique blend of contrasting tastes. Each evening, guests can choose between five or eight course menus, with delicacies such as goose liver with braised rhubarb, vanilla and coffee, pink roasted duck breast with creamy savoy cabbage and potato patties, on the menu. To complement the cuisine, the restaurant manager and sommelier Christine Becker recommends carefully selected wines, often from their own vineyards.
Finding Flair in Naples
Located on the tenth floor of the Romeo Hotel, the Il Comandante restaurant offers stunning views over the city of Naples and Mount Vesuvius. Not long after executive chef Salvatore Bianco joined the restaurant, Il Comandante was awarded its first Michelin star. Chef Bianco’s a la carte dishes are infused with the flavors and aromas of the region, such as caciocavallo risotto with citrus, grilled ricciola fish, lamb parmesan with grilled tomatoes and mozzarella with sweet-sour garlic, almonds and onion cream. Or just leave it to the chef, every evening Bianco serves a seven-course menu made from fresh seasonal ingredients.
Double Your Pleasure
The ‘Battle of What to Eat’ is always a stalemate. Thankfully, The Met Hotel in Thessaloniki makes it easy to find a truce with two restaurants. Avenue 48, an elegant restaurant featuring modern Greek cuisine, is led by Executive Chef Dimitrios Tsananas, while CHAN serves up a Pan-Asian menu by star restaurateur Oliver Peyton in a dark, masculine space designed by Andy Martin. For patrons who are still torn between the two, the hotel has a special offer this winter: under the motto ‘double your pleasure, double your fun’, the restaurants come together. Guests at Avenue 48 can choose from the Chan menu and vice versa.
Dinner With Expectations
Patrons of Uva Restaurant at The Vine will not only experience an exquisite gourmet menu, they get breathtaking views of Funchal’s harbor. In the kitchen, renowned chef Antoine Westermann combines French savoir faire with the finest regional produce. The restaurant offers three and four course menus ranging from fish carpaccio freshly marinated with olive oil, Granny Smith apples with fresh coriander and soft avocado cream, to steamed black scabbard fish with basil, tomato chutney vinaigrette, risotto, tomato confit and arugula salad. Guests who would like to reserve an intimate space can book a private gourmet room, with room for up to 10 people.
Rome in New York
Located in the Gramercy Park Hotel, the Maialino Restaurant has successfully captured the warmth and feel of a traditional Roman trattoria. The décor is also influenced by this theme, from oak tables and tiled floors to checkered table cloths. Broad windows allow guests to have a fantastic view of the Gramercy Park. Maialino is a “Dream come true” for award winning restaurateur Danny Meyer and belongs to the Union Square Hospitality Group. The executive chef, Nick Anderer, draws his inspiration from classic Roman dishes, using fresh seasonal ingredients sourced from the Greenmarket and local farms. Guests can choose from a wide range of appetizers, such as ham, cheese or antipasti, before moving to typical southern Italian dishes like octopus carpaccio and classic pasta dishes such as spaghetti alle vongole (pasta with mussels), garganelli al sugo di coniglio (pasta with rabbit) or coda alla vaccinara (oxtail with tomatoes and celery). All the dishes can be paired with a great choice of Italian wines.
Not only is the PalazzinaG one of the best hotels in Venice, but its PG’s Club, Restaurant & Bar has gained the reputation of being the best restaurant in the port city. Located directly on the Grand Canal, the restaurant offers outstanding Italian cuisine in the elegant surroundings of a 16th century palace. The renowned chef Paolo Businaro cooks in a large show kitchen, where guests can follow his preparations by the counter. Or, for guests who would like to take their dining experience to another dimension, diners can accompany the chef through the whole preparation and cooking process, from carefully selecting food at the local market to cooking and tasting the four course menu.
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