We met Ramin when he was here for Michelberger Music, alongside Vincent Moon and his crew of filmmakers. A couple of weeks ago Ramin told us about a special project he has been working on… One year ago I sailed on a sail boat around the South Pacific and when our boat broke, I was stranded on a small Island. I ended up staying for 6 months, living in villages (…)
Thank you friends, partners and colleagues for coming to celebrate our new restaurant with us on Sunday. Our favourite photo from the night is the first one here of our veggie and herb farmer Roberto and his kids waiting patiently for the next tasty morsel at Alan’s chef’s table.
Thank you Bo and Lasse of I’m a KOMBO, and their helpers Ditte and Mie, for bringing your re-imagined Döner Shop to the hotel. With sugar salted chicken, lobster salad, grilled asparagus and pickled onions, it was unlike any Döner we’ve had before! And who doesn’t love toasting their dessert on a stick afterwards!?
Starting tomorrow (4th May) and for the next 6 weeks only we’re turning our restaurant upside down. Firstly we’re refurbishing our kitchen to bring it up to the level of the cooking. Secondly, whilst doing so, we decided to have some fun along the way: We’ll stay open for dinner with our pop-up Bangkok street-style courtyard kitchen, Pacific Rim. Alan and his team will throw volcanic fire rocks onto the menu (…)
On Saturday 7th May, we’ll welcome Alfredo Fiorito to the hotel. Alfredo is a DJ from Ibiza with a 40 year career behind him. At the age of 63, he is widely regarded as the Father of Balearic Beat. In the mid 80s Alfredo started a party at what was then the relatively small and underground club called Amnesia, being one of the first to bring Chicago House and German (…)
Next Thursday 5th May, Lasse Askov and Bo Lindegaard of I’m a KOMBO will be joining us once more from Copenhagen, and bringing with them their Döner Shop. Lasse and Bo are chefs, and they prepare food for folks to eat. However the approach they take and the way they think about the possibilities of how this can be done is what makes them so interesting. It’s a bit hard to describe exactly what (…)
On Easter Friday our restaurant is open for breakfast and dinner with an emphasis on fresh fish for the specials. On Easter Sunday & Monday we’ll be serving breakfast a little longer than normal, until 2pm. There’ll be a special Easter menu for dinner on both those nights, which will cost €45 for three courses or €35 for two. Please email us at: firstname.lastname@example.org should you wish to make a booking, (…)
On the 28th of March it’s Piano Day. It was created by our friend Nils Frahm and the first one was last year so it’s a relatively new event but one that’s gaining momentum. Piano Day is a worldwide celebration and different from usual concerts and events in that it welcomes anyone who wants to take part. On this day every kind of piano lover – young and old, amateur and pro, of any musical direction (…)
We’ve just put some new clothes in our lobby shop. Inspired by visions of a secret garden with wild flowers, abstract imagery, natural structures and textures, it’s a collection of trans-seasonal casuals that includes a silk blouse, a boxy-fit top, an A-line skirt, a maxicoat and a jacket for men, all with a fluid, relaxed tailoring. The artwork is digital print and the materials are premium silk crêpe de Chine and cotton. Try (…)
This Friday (19th Feb) our Bar Food Friday is back and this time we’re doing Buffalo & Whiskey. The idea is that we bring the restaurant to the bar for a night and serve up some killer dishes based on an ingredient theme and made with the very best produce available then paired with some great craft booze from the bar. This time we’re showcasing the products of our excellent buffalo farmers Bobalis. The animals there are bred (…)