Hotelier Issue No. 7 - 2018 by Business Publishing Services Kft.

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ISSUE NO. 7 - 2018

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HOTELIER INTERNATIONAL HUNGARIAN EDITION PUBLISHER: BUSINESS PUBLISHING SERVICES KFT. 1075 BUDAPEST, MADÁCH IMRE ÚT 13–14. TEL: +36 (1) 398-0344 PUBLISHER: THOMAS BOTKA CONTENT: VANDA VEDRES vanda.vedres@bbj.hu ADVERTISING: AMS SERVICES KFT. CEO: BALÁZS ROMÁN CONTACT: ERIKA TÖRSÖK erika.torsok@bbj.hu DISTRIBUTION: SZILVIA IMRE szilvia.imre@bbj.hu PHOTO: ÁRPÁD PINTÉR, GÁBOR ERDÉLYI LAYOUT: ZSOLT PATAKI HOTELIER INTERNATIONAL INTERNATIONAL PUBLISHER INTERNATIONAL MEDIA GROUP CONTRIBUTING WRITERS: CHRISTIAN KESZTHELYI, VERONIKA GULYÁS, ROBIN MARSHALL, SARAH ANDREWS, BOYD FARROW, SUZANNE WALES, NICK DALL COVER IMAGE: CONTINENTAL HOTEL BUDAPEST ISSN: 2416-2949 The opinions expressed in this magazine are those of the authors and/or persons interviewed and do not necessarily reflect the views of the Publisher. Advertisers or their representatives assume full responsibility for the content of their advertisements, and for ensuring that this content corresponds with the laws and other normative acts of the European Union and the country where the magazine is being published. All rights reserved. No part of this magazine may be reproduced in any form without the written permission of the publisher.

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INSIDE

ISSUE NO.7 THE FOOD & BEVERAGE ISSUE – 2018

LETTER FROM THE PUBLISHER ................................................................................. 9 CONCIERGE A HOTELIER’S HELP DESK .................................................................. 10 THE QUESTION ......................................................................................................... 24 PIONEER OF QUALITY Q&A with LAJOS BÍRÓ chef and restaurateur .............................................................. 26 Q&A WITH DESIGNER MARCEL VANDERS ........................................................... 38 VOICE OF THE DANUBE Interview with Dunavox owner GÁBOR HAMKÓ .......................................................... 48 EVENT WITH A VIEW Q&A with ATTILA HESZ of Domus Living Solution ........................................................ 52 Q&A WITH PÉTER TARNÓY Founder and Charman of Elektromotive Hungaria ........................................................ 56 FLYING BUSINESS CLASS ....................................................................................... 62 TALKING WITH WOLFGANG LINDLBAUER ............................................................ 70 THE BEST RESTAURANT OPENINGS ..................................................................... 78 THE BEST COFFEE EXPERIENCES ........................................................................ 88 THE BEST HISTORICAL BARS ................................................................................ 96 MEXICO'S CHABLÉ RESORT & SPA ..................................................................... 106 LAST LOOK .............................................................................................................. 112 NEXT ISSUE ............................................................................................................. 114

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LETTER FROM THE PUBLISHER

2018: A new year and new opportunities. The key topic of this year’s first issue is gastronomy. Many service providers have joined us and stood by the profession in talking about its challenges and opportunities. Kudos for their cooperation. We’re proud of the start we have made together, and are keen to carry on this year in the same frame of mind. The Concierge section in this issue includes the recently refurbished and beautiful suites of the Sofitel and Continental hotels, as well as details about a newly opened hotel. Top experts of the profession give us their views of what challenges linger in the field of gastronomy in Hungary. If there’s one person from this field who it is not necessary to introduce in Hungary, that is Lajos Bíró. We spent some time talking with this legend of a man: Listening to him, tasting his dishes and catching the atmosphere around him is more than enough entertainment for a day.

Enter Marcel Wanders, and let there be light. The Dutch interior designer uses fantastic techniques and colours. We’re proud that he spent half a day with us when he was in Hungary and gave us an exclusive interview. In a new column, we would like to invite you to see why it is worth buying a business class ticket for your next flight, and that neatly takes us to the international content. New restaurants galore have opened, and we look at some of the best and we also take a coffee or two, because that is just part of everyday life. As always, our aim is to share the most innovative ideas, to inspire and to provide content that pleases the beholder, but also appeases the inquisitive mind.

FA I T H F U L LY Y O U R S ,

THOMAS BOTKA – PUBLISHER

CONCIERGE ISSUE NO.7 2018 A HOTELIER’S HELP DESK

SOFITEL BUDAPEST CHAIN BRIDGE WELCOMES NEW OWNER

Starwood Capital Group, a leading global private investment firm, announced that it has entered, through a controlled affiliate, into a sale and management back transaction to acquire the Sofitel Budapest Chain Bridge Hotel from Orbis Hotel Group, the leading hotel operator in Eastern Europe. Sofitel Budapest is a landmark hotel with 357 rooms located at an iconic address in the heart of the city. The hotel enjoys spectacular views of the famous Chain Bridge, historical monuments and the Danube River. The hotel is being acquired for EUR 75 million, subject to the approval of the European Union Merger Control Office. The hotel will undergo an extensive restoration and renovation plan, equipping it with the modern luxury design of the Sofitel brand.

The transaction unlocks an attractive partnership with Accor and Orbis in the rapidly developing CEE region. Budapest is set to be the fastest growing urban hotel market across Europe in 2018, and benefits from a balanced mix of international leisure and corporate demand. The city has become a sought after European tourist destination, as well as an attractive cross-border real estate investment market. “We are delighted to be acquiring this iconic European hotel in this high demand hospitality market, while partnering with Accor and Orbis on this transaction,” said Keith Evans, vice president, European Hotels at Starwood Capital Group. “With its irreplaceable location and strong cash flow, the hotel has attractive growth and

significant repositioning potential. We look forward to investing in this property and leveraging Starwood Capital Group’s hospitality expertise to help drive future growth together with our partners at Accor and Orbis.” Gilles Clavie, president and CEO of Orbis Hotel Group, commented: “We are very pleased to enter into this transaction with Starwood Capital, a leading global private investment firm. This project opens a partnership for potential cooperation in the future. In line with Orbis Hotel Groups’ portfolio strategy, the aim of the sale and management back transaction of Sofitel Budapest Chain Bridge is gaining financing for further development in the region and increasing the return on capital invested, reinforcing our sustainable growth.”

CONCIERGE

RENOVATED HOTEL TALISA RECEIVES NEW BRAND Laurus Corporation, a private real estate investment and development firm, has announced the grand opening of Hotel Talisa, Vail. The 285-room luxury hotel, formerly the Vail Cascade Resort and Spa, underwent a more than USD 60 million renovation and rebrand. Hotel Talisa will remain under the management of Two Roads Hospitality, the largest owner and operator of independent hotels, resorts and residences in the United States. This autumn, Hotel Talisa will be the first ski destination property in North America to join The Luxury Collection’s® portfolio of world-renowned hotels and resorts. “We have an unparalleled setting and location and through this extensive renovation, have reimagined the property into one of the elite destination ski resorts in North America. The amount of detail and thought put into every corner of the resort will wow even the most discerning guest,” said Andres Szita, chairman of Laurus Corporation.

TEMPLE HOUSE, DELANO SOUTH BEACH TEAM UP The Temple House South Beach is pleased to announce that it has partnered with The Delano South Beach Hotel, an sbe property, in a reciprocal agreement offering the full array of Delano's hotel services combined with The Temple House meeting, venue, wedding, and assembly space for larger events. “We could not have found a better partner with The Delano,” stated Daniel Davidson, founder and owner of The Temple House. Chris Sariego, vice president and general manager, Delano South Beach, added: “The Temple House and Delano are perfectly aligned in terms of a special signature look and feel of expansive unobstructed space and dramatic visual appeal.”

PLANET HOLLYWOOD CELEBRATES TEN YEARS Planet Hollywood Resort & Casino has completed a USD 100 million room renovation, pairing dynamic entertainment and dining offerings with 2,496 contemporary new guest rooms and suites. The renovation comes as the resort celebrates ten years at the centre of the Las Vegas Strip. Planet Hollywood is considered the place to play for celebrities and A-listers alike. The resort is the first in Caesars Entertainment’s Las Vegas portfolio to have all guest rooms completely renovated as part of a 23,000 Las Vegas hotel room renovation programme that will be more than 50% complete by the end of 2017.

CONCIERGE

REVAMPED FUTURE FOR THE CONTINENTAL HOTEL IN BUDAPEST

You may have come across an interesting fact of science: over a period of seven years, every cell in the human body is replaced. The same could be said of Continental Hotel Budapest. Having opened just over seven years ago, the time has come for the interior decor to get a facelift. The custodians have therefore began planning an extensive redevelopment programme. The first phase focused on the main reception area where guests transition from the outside environment to the interior settings. The designers decided to cover certain facets with exclusive handmade Italian mosaic provided by SICIS, the luxury mosaic art factory. This mosaic is prevalent throughout the building, combining warm shades of gold and burnt sienna brown. This is also a reminder of the building’s rich history, dating back to the early 19th century.

The revamp is not limited to fixtures and fittings, however. Continental commissioned prominent Hungarian fashion designer Beáta Király, founder of the Analisa brand to provide exclusive new uniforms for the staff. The second, upcoming phase of the refurbishment, and arguably the greater challenge, is to update 100 of the 272 guest rooms while maintaining comfort and convenience. Not an easy task, since fully booked days are commonplace and the 100 rooms cover the full spectrum of room types. The hotel is nevertheless determined to approach this task with the same dedication to detail applied to the project thus far. Continental Hotel in Budapest is therefore looking forward to welcoming guests into its exciting vision of its future.

Fashion. Home. Design

Fur that’s forever Furever by Csányi is a furrier and fur-making workshop with 30 years’ experience that has become renowned on the international as well as the Hungarian fur market. Find the widest variety of quality natural handmade furs at Furever. Besides the several thousand ready-made pieces, Furever’s mission is to uniquely fabricate tailor-made coats for customers. Furever also offers a full and exclusive package of adjustment, cleaning and storage.

Furever Store Products such as handmade carpets, cushions, blankets and furry toys for the smallest ones bring a touch of luxury to your home. The shop, opened in September 2017, is located on Budapest’s luxury shopping high street Andrássy út. The luxurious store offers an assortment of Hungarian chinchilla, fox, and rex rabbit, as well as sable, mink and raccoon fur. Furry accessories include shoes, hats, jewels, and the world-famous Pécs-made gloves. All pieces are handmade Hungarian products.

Furever Fashion Store • 1061 Budapest, Andrássy street 31. • Phone +36 70 984 5368 • fureverbycsanyi.com

CONCIERGE

GUITAR-SHAPED HOTEL AT SEMINOLE HARD ROCK In the spirit of the Sydney Opera House, Paris’ Eiffel Tower, the St. Louis Gateway Arch and even the Washington Monument, the iconic guitar hotel tower under construction at Seminole Hard Rock Hotel & Casino, Hollywood is soon to become one of the world’s most recognized landmarks. Designed to resemble back-to-back guitars, with guitar faces, necks and brightly lit guitar strings that reach 450 feet into the sky on both sides, the iconic Hard Rock guitar tower is under construction as part of a USD 1.5 billion expansion of Seminole Hard Rock Hotel & Casino, Hollywood. It is the flagship destination of the Hard Rock International empire owned by the Seminole Tribe of Florida.

HYATT OPENS HOTEL IN DÜSSELDORF Hyatt announced the opening of Hyatt House Düsseldorf/Andreas Quartier, marking the entry of the Hyatt House brand into the European market, and the fourth Hyatt House branded hotel to open outside the U.S. in 2017. The Hyatt House brand offers casual, authentic hospitality and purposeful service in a smartly designed, high-tech and contemporary environment. It allows guests to feel at home, whether they are staying for one night or a month. The design is rooted in extensive consumer insights that indicate that guests seek stylish, comfortable and seamless experiences that accommodate their lifestyles and familiar routines.

GUADELOUPE, MARTINIQUE OPEN FOR BUSINESS AND LEISURE Following the Caribbean’s severe hurricane season, the Martinique Tourism Authority and the Tourism Board of the Islands of Guadeloupe were and are thankful to report that both destinations emerged totally unscathed from these powerful storms. Both French Caribbean islands were able to welcome visitors right after the storms with all businesses up-and-running, including hotels, B&Bs and villas, as well as restaurants and tourist sites. With more flights and departure cities from the United States, festive events and happenings, Martinique and the Guadeloupe Islands will welcome with open arms the growing number of American visitors.

PRESSZÓ ÉS MOKKA

COFFEE WITH SERVICE THE COFFEE: Mokambo: a variety of quality Italian-brew coffees from Abruzzo. Arabica and Robusta coffee, this range isn’t available in hypermarkets. The newest 100% Arabica types are Fairtrade and Talento, both premium products. THE MACHINES: Vintage or modern display coffee machines, semi-automatic or automatic by makers such as Romania’s renowned MCE or Italy’s LaFaimac. Presszó és Mokka has access to spare parts and service know-how. THE SERVICE: Delivery of the coffee machine, installation and adjustments including tasting to reach an optimal taste. Also includes teaching baristas how to reach an optimal taste and texture. THE CLIENT: Classic cafés, bars, restaurants with their own baristas are the optimal clients, preferably those who intend to target customers with a taste for great coffee. Not sour, not bitter but a chocolatycreamy taste for the gourmet. THE COMPANY: The family-run firm was established 14 years ago, and will surely remain available whenever there’s a problem with the machines, preferring long-term relationships with clients rather than a one-off sale.

THIS HUNGARIAN FAMILY-RUN COMPANY OFFERS A RANGE OF QUALITY VELVETY COFFEE TRACEABLE FROM THE HARVEST THROUGH ROASTING BY AN ITALIAN FAMILY-RUN COMPANY. IT ALSO OFFERS THE RENTAL OF A HIGH-END COFFEE MAKER WITH DELIVERY, SERVICE AND TRAINING FOR THE BARISTA. FULL SERVICE.

CONCIERGE

HOTEL CLARK WILL OPEN IN A CENTRAL LOCATION

Continental Group will open its newest four-star branch in downtown Budapest in March 2018. Hotel Clark will open in a central location on the bank of the Danube, adjacent to the landmark Chain Bridge, one of the most emblematic sights of the city. Guests will have easy access to all the city’s popular tourist attractions of the city from the hotel, as well as to well-known thermal spas on the Buda side. What’s more, the station of the Buda Castle funicular, running since it was built in 1870, is next to the hotel entrance. Hotel Clark offers 86 rooms in four different categories. Most of the rooms have a breath-taking panorama of the Chain Bridge, the River Danube and St. Stephen’s Basilica, while some of them also feature a private terrace and a panoramic bathroom. All the rooms are equipped with designer furniture, free high-speed Wi-Fi, en-suite bathrooms with a shower or a bathtub, anti-allergenic bedding, flat-screen television, air-conditioning, blackout curtains and room service throughout the day. It is not just the rooms that will attract the eye; the lobby and the restaurant are also set to make a mark. Four-star luxury elegance awaits guests with a front desk team ready to assist 24/7 to enhance guests’ stay in the city. Amenities also include a spacious, panoramic fitness room overlooking the Danube, a Finnish dry sauna, an à la carte restaurant for all meals and a private garage on site. For small meetings, guests may take advantage of the hotel’s private boardroom, suitable for six to eight people. Good coffee and a lovely breakfast to kick off a day exploring Budapest, an afternoon of relaxation in the hotel’s wellness centre, and the comfort of rooms for rest at night are just the recipe for a perfect city getaway. More information: www.continentalgroup.hu

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SIRHA BUDAPEST THE REGIONAL EVENT OF THE HOTEL INDUSTRY At the beginning of 2018, Sirha Budapest awaits professionals for the third time at HUNGEXPO Budapest Fair Centre. The biennial trade fair has become one of the leaders of the hospitality, food industry, bakery and pastry, packaging industry and gastronomy events of the CEE region in the past few years. One of the most recognisable features of the exhibition is the wide range of conferences and professional programmes in the two pavilions. Therefore, between 7-9 February 2018, visitors are awaited at such programmes as the summary of the Hotel and Restaurant design competition, where the best will present their concepts and means of creation. Also, several world class events will take place, like the Bocuse dâ&#x20AC;&#x2122;Or Hungarian Selection,

Omnivore Budapest, International Catering Cup Hungarian Selection and the Sirha Budapest Dessert Competition. A great emphasis is placed on novelties by the Innovation Product Competition, where products and services of the exhibitorsâ&#x20AC;&#x2122;, introduced to the market between the two exhibitions, will be highlighted. As a trade fair, Sirha Budapest serves as a forum to found new or maintain current relationships, which will be fostered by the Enterprise Europe Network and PRIMOM foundation with B2B meetings. For more information please visit the www.sirha-budapest.com website. The special trade partner of the event is METRO, trade partner is Agricultural Marketing Centrum and special media partner is Trade Magazin.

Sirha Budapest the International HoReCa and Retail Show.

www.sirha-budapest.com

CONCIERGE

XTI BOOKS MORE THAN 60 ORDERS FOR VTO PLANE Responding to invitations from the superyacht community, XTI Aircraft Company (XTI) exhibited the revolutionary TriFan 600 at the Ft. Lauderdale International Boat Show, 1-5 November 2017, the world’s largest boat show. Following the show, XTI announced it has received more than 60 orders from customers under its pre-sales programme, in addition to several other large investors. “Owners and builders of yachts with landing pads, as well as this entire community, have embraced the TriFan,” said Robert LaBelle, CEO of XTI. “At the Ft. Lauderdale show and in the days following, we’ve now surpassed 60 orders for the aircraft.”

NATIONAL GEOGRAPHIC IN RIVER CRUISE PARTNERSHIP National Geographic Expeditions and award-winning operator Scenic Luxury Cruises & Tours have teamed up to launch a new line of National Geographic River Cruises. These new offerings will combine Scenic’s truly allinclusive luxury river cruise experience with National Geographic’s 129-year legacy of science, conservation and exploration to create an unforgettable experience for travellers. Each sailing will be accompanied by a National Geographic expert who will enrich the experience through educational presentations and informal discussions throughout the trip.

ACCLAIMED CHEFS FIND MAUI HOME AT HOTEL WAILEA Two of Hawaii’s most celebrated chefs, Anthony Rush and Chris Kajioka, have chosen Hotel Wailea as the home of their next breakout restaurant named Ondine through a collaboration with hotel owner Jonathan McManus. Chefs Rush and Kajioka opened Senia, their first Honolulu restaurant in December 2016 to international acclaim, garnering James Beard Award nominations and the title “Hawaii’s hottest new restaurant” from Food & Wine Magazine. Ondine, the new restaurant concept, will spotlight three distinct restaurant features: a private yet interactive chef’s kitchen with a tasting counter for small groups of six to 20 people; a garden terrace with a view overlooking the kitchen; and a treehouse private dining experience for intimate groups of eight.

CONCIERGE

BUDAPEST’S KEMPINSKI HOTEL TO RECEIVE FACELIFT

The World-renowned Kempinski Corvinus Budapest continues its comprehensive reimagining and renovation with the refurbishing of its rooms and suites. The first phase of the renovation programme started on floors five-to-seven in November 2017, and is planned to be finished by the end of March 2018. The 27 Premium Grand Deluxe rooms will be remodelled top to bottom, based on the plans of British designer Alex Kravetz. The hotel management says the new accommodation will provide a place to rest and recharge from work or exploration of

CUSTOM COOKING

Already available in Hungary Come and visit us in Sirha Budapest 7-9. February 2018 Pavilon A stand B41

the city, while also offering contemporary organic design that connects with Budapest’s energy, as well as thoughtful amenities that indulge guests’ affection for the finer accoutrements of life. Featuring a soft colour palette of elegant gold, reserved platina and muted grey, as well as warm dark brown wood, the redesigned spaces aim to represent more than just rooms, the hotel says. They seek to reflect the aesthetics of the contemporary and design-savvy sensibility of the modern traveller, who expects a sensory experience and a place of comfort within the hotel.

Refreshed inside out, these spacious rooms invite guests to stay and enjoy the interior vibe with a comfortable seating area, abundant natural light, and a light-enhanced separation of functions within the room. Shades will be upgraded with blackout blinds, while smart TV sets guarantee better connectivity to guests’ devices. On the mentioned floors, the decor of 126 Premium Superior and Deluxe rooms will also get a refresh from carpets to curtains, to create a more refined atmosphere. The colour scheme features comforting pastels.

CONCIERGE

TRAVELLER.COM: BEST CONCIERGE OF THE WORLD Tamás Takács is vice president of Clefs d’Or Hungary and a member of the executive board of the Hungarian Clefs d’Or, while also representing the association in Hungary and all over the world at international events. As head concierge at Kempinski Corvinus, he oversees the team that ensures that any and all personal requests of the hotel’s guests are met, and more often than not, exceeded. Through his extensive network of local and international contacts, Takács relishes the opportunity to secure lastminute admission to events, arrange reservations in a fully booked restaurant, or organise after-hour tours. While the concierges are busy offering insider tips, recommending the best of the art scene, and making travel arrangements, such as reservations, car hire and arranging private chauffeurs, there is always a special challenge to be solved. Takács and his team once helped a guest find his childhood home in the countryside, based on one single remaining photograph. They searched for and located another guest’s grandparents’ tomb in a Jewish cemetery, and found a towing specialist when a guest’s Ferrari broke down on the motorway.

DECADES OF WINE MAKING BEARS FRUIT FOR PIONEER A seasoned oenologist, Mátyás Szőke won the Hungarian Winemaker of the Year award in 2017. Setting up his own winery in the 1970s, Szőke belongs to the pioneer generation of his trade in Hungary, and has done a lot to spread word of Hungarian wines abroad. He has been active in the Mátra region, Hungary’s highest mountain range, for 27 years and has lately been avidly supporting the younger

generations of his profession. Besides good wine, another thing needed to make a successful winery is excellent design, he believes. Upon receiving the award, he compared it to a sportsman winning the Olympic gold medal, although he had not reckoned he would win. “There’s no greater acknowledgement of one’s work in winemaking than this award,” he said after the ceremony.

CONCIERGE

NEW SUITES, BALLROOM, MEETING ROOMS IN HILTON BUDAPEST

In 2017, Hilton Budapest, the flagship hotel of Danubius Hotels Group owned by CP Holdings Ltd, has unveiled its brand new suites, ballroom and meeting rooms. This renovation was the third phase of a complete refurbishment project including enhancements to all guestrooms and meeting space. The hotel now offers four types of modern suites, one of which is the Two-Bedroom Suite, a newly built split-level suite spread across 125 sqm. This real home away from home features two bedrooms upstairs, while downstairs houses a living room with a 55-inch HDTV, a fully-equipped kitchen with oven, stove, refrigerator, dishwasher, microwave and washing machine, plus a dining table for six people. The perfect choice for families, the unique Loft Suites are also set over two levels and boast a separate living room with a sofa bed, a dining area and a bedroom. The Loft Suites are available

in two variations, either with a kitchenette or with an extra bathroom downstairs. Hilton Budapest is famous for its magnificent views and the panorama from the Danube Suites do it justice. Located on the south-east corner of the buildings the Danube Suites offer breathtaking views of the Danube, Margaret Island, the Parliament building, the Chain bridge and the Matthias Church. The renovations at Hilton Budapest were completed with the involvement of renowned interior designers, ensuring that all design elements reflect the harmony between the hotelâ&#x20AC;&#x2122;s historic features and modern elegance. We are convinced that this Buda Castle gem deservedly attracted recognition two years ago, when it was one of the gold winners of the London Design Awards, and in November this year, when it won the title LUXURY BUSINESS HOTEL OF THE YEAR â&#x20AC;&#x201C; HUNGARY from Luxury Travel Guide.

CONCIERGE

RITZ-CARLTON BUDAPEST APPOINTS NEW GM The Ritz-Carlton, Budapest has appointed Rahim Abu Omar as its new general manager, responsible for the hotel’s overall performance and operations. Bringing more than three decades of experience in the hospitality sector, Omar is expected to continue to grow the hotel’s prominent position within the local, regional and international markets. Omar, a well-known Jordanian professional and a highlyqualified hotelier, has worked in locations including the United Arab Emirates, the United Kingdom and Lebanon. Before joining The Ritz-Carlton, Budapest, he worked for market leading hotels such as the Metropolitan Hotel Dubai and the Metropolitan Beach Resort & Club as general manager, and at Habtoor Hotels as CEO. “I’m very proud to join the ladies and gentlemen of The RitzCarlton, Budapest, and I am looking forward to contributing to the success of the hotel in this beautiful Central European capital. I am going to work with pleasure with the talented team to take the hotel to the next level, by delivering unforgettable Ritz-Carlton memories,” Omar said.

IBIS STYLES BUDAPEST AIRPORT The first hotel in Hungary with direct terminal access at Budapest Ferenc Liszt International Airport opened in early January. Ibis Styles Budapest Airport Hotel was developed by Wing in cooperation with Budapest Airport and is managed by Orbis Hotel Group, a strategic partner of AccorHotels (a worldleading travel and lifestyle group) in Eastern Europe and the sole licensor of all AccorHotels brands (including Adagio, the number one brand of apartment hotels in Europe) in the region. The five-storey hotel, constructed in front of Terminal 2, reflects the atmosphere of the airport and the trends of contemporary interior design and, thanks to its unique location, is capable of meeting the special needs of guests. It offers a total of 145 rooms, a restaurant with a capacity of 135 guests and a connecting wine bar, a conference hall for 150 people that can be divided into two separate rooms, as well as smaller seminar rooms for business travellers. A children’s corner, comfortable spaces that are conducive to a relaxed atmosphere and socializing, as well as a private above-ground car park are all also available for hotel guests.

Ibis Styles Budapest Airport also welcomes and awaits guests not planning on spending a night but looking for a place to refresh or to have a delicious meal or drink before departure or after arrival. “The Hungarian capital is a very important market in our region and we are committed to its development by further expanding our existing network under AccorHotels’ brands,” commented Gilles Clavie, President & CEO of Orbis. “I’m convinced that this hotel under the well-known ibis Styles brand, being directly connected to Budapest Ferenc Liszt International Airport will further strengthen the city’s international image and will be a key contributor to the quality of hospitality in Budapest, bringing a new hotel experience to the guests,” he added. Ibis Styles is AccorHotels’ economy brand, offering a unique design and atmosphere, plus a relaxed, friendly service and welcome, where guest can feel the conviviality and the local touch of the city. Creativity and good humour are the hallmarks of these comfortable, designer hotels, having a network of almost 400 properties worldwide.

HOTEL INVESTMENT CONFERENCE CENTRAL AND EASTERN EUROPE & CAUCASUS BUDAPEST 29-30 JAN 2018 KEMPINSKI HOTEL

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MINGLE WITH THE WHO IS WHO IN HOTEL INVESTMENT AND MEET THE NEWSMAKERS AT HOTCO Speakers, CEOs and top executives from: Starwood Capital Group, Google, Expedia, Erste Bank, Room Mate Hotels, Skift, Hyatt, Accor, Orbis, Marriott, Hilton, Vienna House, IHG, Wyndham, FHB, UniCredit, Raiffeisen, Budapest Airport, Deutsche Hospitality, Mellow Mood Group and many more

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CONCIERGE

THE QUESTION

WHAT IS THE GREATEST CHALLENGE FACING HUNGARIAN GASTRONOMY IN 2018?

CSAPODY BALÁZS, OWNER OF KISTÜCSÖK RESTAURANT, BALATONSZEMES I’m really hoping to see Hungarian gastronomic products, such as wines and cooking ingredients, succeed in upcoming international fairs next year. We’re still in talks with organisers, therefore I can’t go into details but Hungary and its produce will likely be represented in some major events next year. SZILÁRD DUDÁS, CHEF AND OWNER AT ANYUKÁM MONDTA, ENCS For us, keeping up the standard and increasing it gradually, step by step based on our guests’ responses is the real challenge. This is a challenge for all participants of the Hungarian gastronomy scene, too, I believe. Hungary must also fare well at international competitions, which would in turn attract foreign guests. ESZTER SZIKORA, MANAGING DIRECTOR OF ROSINANTE RESTAURANT, SZIGETMONOSTOR There are many challenges, one would be a steady supply of quality ingredients. There are great producers now

in our 100-kilometre vicinity, but their products are mostly taken up by locals and there’s not enough to supply us, a restaurant, all the time. But it’s great to see the rising demand for quality dining and gastronomy, and the fact that people are becoming more interested in novelties and ready to tr y fascinating new dishes. ATTILA MOLNÁR, OWNER OF ARANY KAVIÁR RESTAURANT, BUDAPEST The VAT rate will be cut to 5% from the current 18% in 2018 for restaurant dining. Some expect price cuts for meals but that’s the wrong idea, since we’re also in the European Union, spending just as much on ingredients as any of our competitors in the region. Instead, any savings should be used to increase staff wages. Keeping good employees or even attracting them back home would be crucial. HAMVAS ZOLTÁN, CHAIRMAN OF THE HUNGARIAN BOCUSE D'OR ACADEMY The greatest challenge is to organise the Hungarian final of the Bocuse d'Or well and send the best possible Hungarian contestant to the European round in Torino in 2018. But it’s also exciting to see whether there will be any new Michelinstar restaurants in Hungary or whether many more restaurants are awarded a Bib Gourmand.

WOLF ANDRÁS, EXECUTIVE CHEF AT SALON RESTAURANT AND NEW YORK CAFÉ I see the greatest challenge in solving the pressing issue of a lack of workforce in the restaurant sector. The problem isn’t only about wages, more about the education and training of the new generation. Right now, gastronomy isn’t an attractive career option for students and state education isn’t high quality at all. The entry level is low, and so are the requirements. I’m hoping this will gradually change here in Hungary. VOMBERG FRIGYES, CHEF AND EDUCATOR Certainly, the greatest challenge for me will be the 2018 Bocuse d’Or competition; we must perform very well there. Prior to that, there are two contests in November: one for the next generation such as the commis, and one is the semi-final for chefs, where the five or six participants for the Hungarian final in February 2018 will be chosen. The winner there will represent Hungary in the European competition of the Bocuse d'Or in Italy in June. That’s a huge event, and I’d like the Hungarian team to achieve a high rank. TAMÁS SZÉLL, EXECUTIVE CHEF AT STAND25, BUDAPEST AND WINNER OF THE 2016 EUROPEAN ROUND OF THE BOCUSE D’OR COMPETITION It’s an important question whether Hungarian gastronomy can stay on the path and proceed

further where it has taken some steps over the past few years. Whether there’ll be any development regarding local ingredients, more quality raw materials and whether there will be more restaurants that consider their usage essential. These make Hungarian gastronomy even more appealing. For me personally, the opening of a new restaurant will be the single greatest challenge in 2018. GIANNI ANNONI, GASTRONOMY EXPERT AND OWNER OF THE POMO D'ORO RESTAURANT, BUDAPEST One of the greatest challenges is the work morale, a somewhat false perception in gastronomy, where people should have a guest-centred approach. Instead, many consider themselves stars and hop jobs all the time, or go abroad for years. On one hand, this makes it difficult to set up a good reliable team at a restaurant. On the other hand, Hungarians should understand that it’s not “better” in London or Italy, there are issues abroad too. LAJOS TAKÁCS, CHEF AT NEM KACSA RESTAURANT, BALATONFÜRED The challenge in 2018 will be the same as it has been for the past 20 years: To source decent ingredients at decent prices. Hungary has come a long way but certain products are still an issue to acquire, especially in the winter. The potatoes that we're using are sometimes Hungarian, but sometimes French, and there's no quality cabbage available when I want to buy a certain quantity. Meat products are getting there, especially chicken; that's a good thing.

PIONEER OF QUALITY Q&A WITH LAJOS BÍRÓ CHEF AND RESTAURATEUR AN INTERVIEW BY: VERONIKA GULYÁS

Q&A BÍRÓ LAJOS

The first bistro in Budapest, the first quality ingredients, a range of restaurants and buffets of the highest standard in Hungary are linked to his name. He has no bucket list, but studies two hours a day. Lajos Bíró, chef and restaurateur tells Hotelier International what makes him get up every day. Hotelier International: How did your career as a chef start? Lajos Bíró: I worked at embassies as a cook. The first restaurant I was a chef at was Vörös Sárkány, which opened in 1981. Múzeum Café and Bistro was the first where I was also the owner, together with my now ex-wife, and a friend. HI: You run many places but always with a partner. How come? LB: I got married four times, therefore got divorced a lot: no chance I’d manage to gather enough money for an investment of my own. Therefore, I always have a partner. I generally do everything by myself, they’re just investors. In Bock Bistro there’s József Bock, my

professional partner and there are two investors, both economists. Like KisBíró, which is the same company. HI: What would you do if you won the lottery? LB: Then I’d buy KisBíró and give it over to the current team of 20-30 people at very favourable rental conditions and let them run it without me. I’d be really curious about what they could do. There have been some chefs or deputy chefs who, after parting with me, really did something marvellous. But others didn’t. Some, after cooperating with me for several years and then escaping from working under my pressure, could spread their wings and fly. HI: Why would anyone want to escape from you? LB: I’m a bad teacher, I can’t hand over my knowledge easily. I only tolerate people who I can fabricate into a similar fool to me, who I can fanaticise, who think alike, dress alike. My expectations are very high. This must be very pressurizing. My whole life was about fighting for everything. But the thing is, I love such fights. This is my habitat, where I wallow.

Q&A BÍRÓ LAJOS

HI: What makes you open one place after another? LB: I can’t make do with tranquillity. As soon as something is set, I’m off to the next project. Someone can either tolerate this speed or not. But it can’t be that bad. One chef has been working with me for 20 years, another for 18. The golden age is coming for them though, since I’m gradually backing off and handing over stuff. Someone asked me when I will stop. I said when l lie six feet under. Those who stop, die. This was my life. It still is, but I can afford to look back. What I need is some three-to-four years to see my son get on his own two feet. My daughter is alright.

HI: A kitchen is always kind of noisy, isn’t it? LB: I’m not sure a noisy kitchen is a must. I once visited Michel Richard’s kitchen, a two-Michelin star chef and owner of Citronelle in Washington, D.C. The volume was lower in his kitchen than at this interview. Nevertheless, everything was on time; there was discipline but nothing spectacular. No tantrums, no high voice whatsoever. They even said bye with a slight bow, to show their respect. We then gradually took over this style at Múzeum Café. First the team made fun of it, then it started to take root and finally we applied about 80% of what I experienced there.

HI: How is that “backing-off” happening? LB: I’m starting to learn how a company is run: not the economic side, but how to build up a leadership structure. Earlier, when I went to a kitchen and found something wrong I threw a tantrum. But that was in my era as a hick. Now if I enter and find something wrong, I don’t say a word, maybe take a picture and tell the chef about it later. I also don’t solve the issue myself anymore but let them solve it.

HI: What are your plans for the future? LB: I have no bucket list. I’ve received everything from this profession. Money, love, culture, travelling, pastime, everything that’s life. I’m not a hick anymore, I’ve developed a lot. I had all the hobbies I craved for such as horse riding, motorcycling, sailing, tennis, you name it. Two things I’m uninterested in: golf and hunting. That’s why I’m asking myself: what on earth would I do if I don’t do this.

Q&A BÍRÓ LAJOS

HI: Is your range of interests still so wide? LB: To this day I study almost every day, two-to-three hours. I go through gastronomy magazines and books. But I have tunnel vision now, I’m sorry to admit. Ten-to-fifteen years ago, I went to the theatre at least six times a month, and read at least 30 books a year. Now I still buy the books but never get to read them, and I go to the theatre six times a year. Now I watch chef movies, chef programmes on TV and read recipes. HI: You opened a buffet in the summer at Palatinus open-air baths; how did that come about? LB: At the market at Séf Utcája restaurant my partner is Zoltán Forgács, who is 20 years younger than me. He really has his finger on the pulse of the current 40-50 age group, and their preferences. He’s everywhere and can see the trends, unlike me. He said we should open at Palatinus. Then the owner of Pointer Pub said we should open a place there together, they’d do the drinks and I’d do the meals.

HI: How did you decide on the menu there? LB: They gave me a list of typical open-air bath foods that should be available: grilled chicken, fried sausages, French fries, sandwiches, Italian-style pasta, waffle and the likes. We didn’t make classical grilled chicken, instead a partly free-range, partly sweetcorn-fed chicken marinated in a yoghurt-whey mixture. We’ve got sausages at the marketplace too, that wasn’t a problem. Fries, we had to work on. Zoli [Zoltán Forgács, his partner] is a man of technical orientation; he said engineers are great in a company since they see and try to solve a problem in different way than ordinary people would. He contacted Burger King and McDonalds to see what kind of deep fryer they use. We bought one of those that cost about HUF 2 million – there are probably no other fools like us who’d buy such a fryer for a buffet. In the end, we made unbelievably great fries, which even I said were fine. The pasta was an olives, caviar, tomato, pasta salad. Waffles were a great stumbling block; I only agreed to make waffles if they’re sold in a secluded area that seems to be separate from us. I generally find all waffles too heavy,

Q&A BÍRÓ LAJOS

so I started increasing the dosage of baking powder but I missed the crispiness. In the end we used baker’s ammonia, which gave a heavenly crispiness to a very light dough. HI: How did the guests react to such an unlikely buffet? LB: Three types of positive responses came from guests: One was that they could finally give their children decent meals to eat at the baths. The second was about the cleanliness and overall appearance of the place. The third was the freshness of the ingredients: we made all sandwiches upon ordering and change the vegetable oil for the cutlets every 90 minutes. This might all sound curious, but I think it works, sooner or later. HI: Do you have any plans abroad? LB: We’ll open a breaded cutlet fryer in Singapore, it’s all set.

The partner is the owner of a branch with 28 units. His cooks visited us for training, we taught them how to make the cutlets, pork lungs and fishermen’s soup. We haven’t found the best venue yet. My partner Zoltán would prefer a breaded cutlet chain in the United States. in a franchise system. We’re now testing our deep fryer for breaded cutlets to fry them perfectly. If that works out then we can start that out, but we need a partner for that. HI: How do you usually find new partners? LB: People find me, I don’t try to find them. Right now, there are not more than ten chefs in this country who, when opening a new restaurant, attract a rush of people. This is why I go out of the kitchen to talk to guests: I believe in social capital. I build relations that may or may not result in cooperation later on. Chances would occur, one can use them or not.

Q&A BÍRÓ LAJOS

I HAVE NO BUCKET LIST. I’VE RECEIVED EVERYTHING FROM THIS PROFESSION. MONEY, LOVE, CULTURE, TRAVELLING, PASTIME, EVERYTHING THAT’S LIFE. THAT’S WHY I’M ASKING MYSELF: WHAT ON EARTH WOULD I DO IF I DON’T DO THIS.

BEST ADVICE NESTLÉ CHEF LIQUID CONCENTRATES TRIED BY CHEF ATTILA TANÁCS AND TESTED BY CSABA HORVÁTH, CHEF AT HILTON BUDAPEST HOTEL

NESTLÉ CHEF LIQUID CONCENTRATES CONTAIN NO CHEMICALS WHATSOEVER

Hotelier International: Why would a chef at a five-star hotel restaurant use convenience products? Csaba Horváth: I don’t usually go for anything processed in my kitchen. I did make an exception this time with the CHEF Liquid Concentrates since they contain no chemicals whatsoever. This, and the fact that they are gluten-free, persuaded me. HI: What is the range of use? CSH: The concentrates are created based on French cuisine that operates with chicken, vegetable and beef stock; their usage is therefore straightforward with gravy, marinades, reductions or soups. HI: Why should a restaurant kitchen keep one on the shelves? CSH: The concentrates come in handy especially when a large group is being served. I also frequently use it for staff meals. Today we’ll prepare vegetable soup Mexican style for the staff, and gravy to go with a striploin for a group of guests. HI: Is there anything special concerning use? CSH: The usage is easy and fits all the requirements of the contemporary kitchen, the only thing that needs extra care is the extent of diluting the product. These are very thick liquids, their density is between 48-60%. This reflects that the product is good value for money. I would therefore also recommend applying the Nestlé CHEF products in institutional catering. The fat-to-protein ratio is also ideal.

The meals depicted below were crafted and created by Attila Tanács. Poultry bar covered in amaranth with carrot textures (CHEF Liquid Concentrate - Chicken), Gluten-, egg-, dairy- and sugarfree. I used the poultry stock when preparing the molecular technology carrot beads and the foam. Diffuses promptly, is silky and harmonises perfectly with the carrot. Bean cream soup with vegetables, gluten free tortellini filled with smoked trotters, warm sour cream carpet (CHEF Liquid Concentrate - Vegetable) Gluten- and lactose-free. I used the vegetable stock when preparing the carpet. It tastes great, and remains perfectly clear and reflecting. Beef steak roasted in spice crust, steamed quinoa, vegetable beads and Hungarian ratatouille/lecsó sauce (CHEF Liquid Concentrate - Beef and MAGGI Tomato Sauce) Gluten-, egg-, dairy- and sugar-free. I used the poultry stock when preparing the quinoa and steaming the vegetable beads. The Hungarian ratatouille/lecsó sauce is served without any additions, puréed. Beetroot chocolate mousse with honey-vegetable camomile syrup and pesto beads (CHEF Liquid Concentrate - Vegetable) Gluten-, dairy- and egg-free. I used the vegetable stock on several occasions. It remained crystal clear in the camomile syrup; a few drops were enough. It was also used in the pesto beads and the beetroot, where it showed how well it harmonises with desserts.

HI: How long does it take to use a bottle? CSH: I have introduced the liquids to my kitchen, and now the colleagues are also getting used to it. One bottle takes about a week to use, and I can imagine a smaller restaurant would use it all up in two weeks. This size is ideal. HI: Does its use need special training? CSH: Not at all. We tested the product with beef cheek and those who tasted it were content. My colleagues are getting used to using it too, it just takes some time.

Hotelier International: Why did you agree to be the developer chef for this product range? Attila Tanács: I teach “free-from” cooking partly because I’ve got several types of food allergies. I accepted the challenge of working

out recipes and testing the concentrates because they were free from all things harmful to me. I thought I’d be the best guinea pig when tasting the meals, I create, since I’d immediately know from the responses of my body whether they were indeed “free-from”. And it worked well and I had no issues whatsoever, all three concentrates passed my personal test with perfect results. HI: What are they free from? AT: All preservatives, colouring, additives, and flavour enhancers. Nevertheless, it can be used for up to four months after opening a bottle when kept in the refrigerator. But one litre of this concentrate would surely be used within four months. They also meet all European Union food safety standards. HI: These are liquid products versus other similar kitchen convenience products. Is there any difference in usage?

FREE FROM ALL PRESERVATIVES, COLOURING, ADDITIVES, AND FLAVOUR ENHANCERS

AT: It allows easier handling and instant dissolution disregarding the circumstances: be it cold, hot or a cooled-down liquid. That’s why they’re also perfect with cold appetisers. HI: In what ways do these concentrates help chefs? AT: Well, what are chefs’ key approaches at work? Economising is first, creative usage of ingredients to avoid producing redundancy is second. Making vegetable stock means you need one more helper in the kitchen who starts work earlier. But using this concentrate means you’ll save on human resource and time. It’s no panacea, it’s not about working solely with these products. But having them around means you’ll always have a fall-back option. It gives a certain feeling of safety. HI: What if the workforce is available? AT: Many chefs complain about the workforce; the quality is often a concern here. Sometimes colleagues who help out at the kitchen are not perfectly prepared. Some don’t recognise the ingredients, can’t reach the same flavouring every time, or simply can’t perform what they are expected to. This concentrate will help the chef in a situation like that, since the flavour will be the same every time. HI: What can they can be used for? AT: CHEF Liquid Concentrates can be used for hot and cold appetisers, marinating, and the sous-vide technology. The chicken stock concentrate is great to counter the sometimes fish-like taste that some chickens get when they’re fed with a certain type of feed. It can also fit into the matrix of molecular gastronomy, thanks to the velvety texture and very clear solution. The preparation of caviar, for instance, which is basic to molecular gastronomy, is very easy to make.

Q&A WITH

DESIGNER STORIES UNFOLD AS INTERIOR DESIGN AND ART IS WOVEN TOGETHER IN MARCEL WANDERS’ WORK. THE MAN BEHIND THE LABELS TELLS HOTELIER INTERNATIONAL HOW STATE-OF-THE-ART DESIGNS ARE BORN. AN INTERVIEW BY: VERONIKA GULYÁS

Q&A MARCEL WANDERS

tar designer Marcel Wanders has two weeks before the grand opening of The Mondrian Doha luxury hotel in Qatar, leads a design team, runs a company, a hotel and three start-ups around the world. He flies at least two times a week and sleeps about five hours a day. Still, he loves what he’s doing and considers himself a free man.

idea. Once you have one, you follow it, you stay focused. Just like when you are sculpting, you have a piece of marble and carve away what’s not needed. You’ll have the sculpture as a result. However, if you follow this procedure with interior design, your outcome will be very boring. Interiors need not one but one thousand ideas. They are like an opera or like writing a book… You need the Monday mornings and the Friday evenings alike. That’s why I like them both so much.

Hotelier International: How does your life look at the moment? Marcel Wanders: Pretty hectic. I do a lot but I’m not a good manager. But I find good managers and then try to manage them. (Laughs.) It’s great fun to do all these different things. I enjoy getting involved in new activities. I could have stopped a long time ago. But my life is not about stopping; it’s about engaging.

HI: How does your design tell a story? MW: When I design, I use metaphors, archetypes to take you on a journey. I tell you a story and I want you to be there with me. At the end of the story there’s a click, a positive surprise, an extra idea. Overall, I think design is a positive thing. You create a world that people trust and believe.

HI: How is your creative process? MW: We do interior design and product design; the creative processes are similar and yet very different. For the latter, you really need a good

HI: How do you work with size in your designs? MW: We do enlarge things to make them more powerful. For the past 100 years the world of product design was

Q&A MARCEL WANDERS

dominated by industrialisation. If you wanted to sell a product around the world, say a lamp, you needed to fit that lamp into a box to ship it worldwide. And you had to find a way to fit it into a lot of houses, so the size was standard. But we’re now working on projects where they don’t want to hang 15 lamps in a given space, they want to hang just one; a big one. We still work a lot on “normal” products, although it’s interesting how the world is less dominated by industrial design as communication has spread worldwide. To take the earlier example, nowadays you don’t have to sell 100,000 lamps. You can sell one lamp to one guy in Taipei. The world has changed this much and created new possibilities in design. HI: How does this change the creative process? MW: If you know where exactly something belongs, the creative process can be pretty specific. If not, you have to create something that adapts more easily, that’s more international. If you make something that goes into this room, this city, this

country, it’s a knowledge that will have an effect on your design. But in the end, in both cases, you want to create value, new ideas that excite you and the world. HI: Your signature hotel interiors are sometimes like fairy tale sets. What are the influences that affect your design? MW: If I work on a hotel, there are 1,000 influences, not just one. Therefore, a hotel design is not just one design but 1,000 designs. There’s another exciting thing about doing hotel interiors around the world: if the hotel is in Amsterdam, you don’t want to feel like you’re in Taipei, and that’s the big challenge in interior design. You want to create a space that feels in place, that hasn’t been done before, that is new but still feels authentic. A place that is free of the world but still part of it. International, but connected to its surroundings. That’s complex. Hotels are interesting places; you don’t make a hotel for locals, but for people from somewhere else who’ll want to go there. This way, we’re a kind of ambassadors.

Q&A MARCEL WANDERS

HI: How is the actual design process like with hotel interiors? MW: When the project gets serious, we send our team to the location to do research. They stay there for two weeks: They go to the museums, restaurants, talk to the locals and tourists, see what’s happening there, all of this to understand where are we going to be. We have to see what’s so great about that city, why people want to go there. How can we be different? HI: What effect would you like to have on the audience when they enter a lobby that you designed? MW: I want them to step into a lobby and say “Oh my God, this is going to be amazing! I’m going to have such a great time here, this is so exciting! I have to show this to my friends.” I want them to go “Wow!”. The entrance of the place is interesting because it determines how you feel upon and after entering. You have to set the stage for a great experience. You want to give them a little part of a great life, you want to tell them: “I’ll take care of you.”

HI: Where do you get your inspiration from? MW: What is inspiration, I wonder? Is it the question or the answer? I think it’s the question. What I have to create is inspiring me and it makes me see things in a different way. If I’m not interested in the world, then inspiration doesn’t happen. When designing, I have a very clear agenda. The question burns within me and ignites everything in my life; that’s why it’s obvious that I’ll find answers wherever I go. Inside sits the inspiration. Outside is the answer. HI: Is there anything on your bucket list of design? MW: Opera. Not today, it’s too much work and I’d need a bit more quietness in my life. I started to compare interior design works with an opera set. There are so many similar elements: The audience, the costumes, the light, everything is manicured. Life happens and everything is chaotic but in opera you have an ultimate control of everything. There you can embrace your audience completely, and take them on a journey.

VOICE OF THE DANUBE INTERVIEW WITH DUNAVOX OWNER GÁBOR HAMKÓ

Gรกbor Hamkรณ had travelled a long way to arrive at the point where he started making and selling high-end professional wine refrigerators. His connections to faraway countries have helped him spread sales to a stunning 35 countries from Hungary. Making Dunavox a luxury label within this niche

market and setting foot in Australia and Singapore are his aims. For now. Hotelier International: How did this business start out? Gรกbor Hamkรณ: It started out with a telecommunications equipment company and refrigerators just

happened, so to say. In 2006, we saw an increasing demand for wine fridges and the Italian company whose products we were selling at the time went bankrupt. We started making our own line with the Dunavox label, which to some may refer to the voice of the Danube, this Central European river. Our centre is in

Budapest, Hungary and we distribute to all our European partners from here. HI: What is your target group? GH: We’ve got a range of around 50 models, about half for individuals, and the other half for the hospitality sector such as bars or hotels. Our products are high value for the money, we’re very flexible, offer free technical help at installation and also prompt maintenance. I’m not going into any price competition that

would erode quality and exclusiveness. We’ve got partners such as Izabella Zwack or Bortársaság in Hungary and our fridges are there in the President’s reception hall. HI: What are the models like? GH: The sizes range from six to 200 bottles of wine. In terms of installation there’s no upper limit: a restaurant or club may have several fridges next to one another. We sell builtin, stand-alone, under-the-bar fridges and

those that can be inserted into walls. There are products that have separate sections for red and white wines and models with glass doors. There’s really a very wide variety. HI: How many units are you selling now and what are your plans? GH: We’re planning to sell more than 10,000 fridges this year, and I expect growth of about 30-40% in both unit and revenue terms. And demand is still far away from topping out. In the meantime,

HI: How does your distribution channel work? GH: The storage for the European sales is in Budapest, as is the distribution and the maintenance centre. We run a very serious administration panel for our distributors in other countries to shorten response time. We also educate and train our partners on installation and troubleshooting so that all Dunavox owners feel like theyâ&#x20AC;&#x2122;re well cared for.

weâ&#x20AC;&#x2122;re constantly spreading to new markets and innovating our products, very quickly responding to client requests or new trends such as minimalist style and no handles. HI: How long does it take to react to demand? GH: We have about 2,000 units of the full line in stock, and receive new shipments each month. I can say we can be pretty fast: The team in Budapest is very small but effective.

EVENT WITH A VIEW Q&A WITH ATTILA HESZ BUSINESS DEVELOPMENT DIRECTOR OF DOMUS LIVING SOLUTIONS

Q&A ATTILA HESZ

An interview with Attila Hesz business development director and country manager of Hungary/Europe at Domus Living Solutions. Everyone has a dream location for their planned event, be it a company dinner or a wedding. However, dreams can sometimes seem like too much hassle to bring to life and locations can’t always become venues; Attila Hesz knows better… Hotelier International: What’s new about your domes for an event organiser?

Attila Hesz: There are so many conventional event venues in a city: restaurants, hotels, conference centres. But sometimes people want something out of the ordinary, and that’s when we come into the picture. The Geodesic Domes we own are basically large semi-spherical structures made of small galvanised steel triangles, covered (or not) with PVC. Sizes vary, from the smallest that is six metres in diameter, or about 30 square metres, to a huge one that’s 30 metres in diameter. They can be built literally anywhere, in all conditions since setting up needs no drilling. In

Hungary, we have mostly had domes in Budapest and the Lake Balaton region, but we’re open to take on event venues anywhere in the country or even further. HI: Have there been any requests that were particularly difficult to accomplish? AH: What is a headache for some is an exciting challenge for us. My colleagues and I just love new and interesting requests. We’ve set up domes in places such as hillside vineyards, mountain tops, in sand, on a city square, even on a lake. One of our most spectacular jobs was a

Q&A ATTILA HESZ

dome on the helicopter landing pad of the Hotel President in the city centre; you can imagine the view from there. We’ve got our own people and equipment for assembling and dismantling, and these tasks we don’t let out of our hands. Other than that, the client has an array of choices regarding the exterior and interior design, lighting, the technical background, and so forth. We can provide everything in a package from catering to furniture, but there’s no pressure to do so.

HI: Are these domes available for onetime use? AH: Sure, but since they’re quite sustainable and can be used for a very wide scale of purposes, they’re perfect for multiple use, or for the longer run. They can be rented or bought, too. An event hall for a wedding, a hall at a music festival or an exclusive convention hall are just a few of the uses they are suitable for. We try to find places where “normal” people don’t do events: we love the extremes. And by extreme, we mean difficult

weather conditions and even hillsides with an incline. We’ve got solutions for that, too. HI: What happens once the dome structure is standing? AH: The frames are covered in white PVC, the translucency depending on the client’s request from the non- to the almost-translucent. Part of the cover is fully see-through to provide a view. The cover can then be “painted” with unique lighting effects, or can be custommade featuring a logo or a theme. Our team

Q&A ATTILA HESZ

then climate-controls, and the technical background is set up alongside placing furniture or whatever else the client requests. HI: Do you have any regular clients? AH: We’re proud to have been cooperating with Sziget, MOL, Magyar Telekom and Lidl. We’ve provided equipment for government events such as the opening of road sections, and private clients such as weddings. Besides respecting our regular clients with a professional attitude and 24-hour

availability, we intend to widen our clientele and attend fairs such as wedding or travel fairs, and highly value every inquiry. The best marketing we can do, however, is simply by assembling a dome: People start taking selfies and take an instant interest in these spectacular structures. That is how we managed to reach about 1.5 million people only this summer at festivals. HI: You’ve come a long way. What are your plans going forward?

AH: We started this business here in Hungary two years ago, from zero, and now we’ve got 18 domes and the heavy construction cranes needed for assembly. I’ve got six colleagues now and are hoping to employ more, although recruitment is difficult. I’d like to expand beyond Hungary’s borders to countries to the east and south such as Slovenia or the Balkans. I think our pricing is favourable, as we already get international queries.

Q&A PÉTER TARNÓY

Q&A WITH

PÉTER TARNÓY FOUNDER AND CHAIRMAN, ELEKTROMOTIVE HUNGARIA AN INTERVIEW BY: HOTELIER INTERNATIONAL

SUSTAINABILITY TODAY ELECTRIC CAR CHARGING STATION FOR EVERY HOTEL

Q&A PÉTER TARNÓY

Hungary, the Central European region and indeed the whole world is watching with awe the start of a new era for e-mobility. The spread of electric drive vehicles is gathering speed and so is that of electric charging stations. Elektromotive Hungaria Kft. wants to be there for you when you realise you and your hotel want to join the bandwagon. Hotelier International: What is the electric drive vehicle market like today? Péter Tarnóy: Electric transport is on a development path similar to that of mobile phones. One day you had the briefcase-size phone, then the monochrome screen, then suddenly it’s smarter than you. Electric transport is right at the beginning of this evolution. There’s an increasing number of purely electric and plug-in hybrid vehicles in Europe. State incentives and a new and upcoming regulatory

background is pushing drivers toward this solution going forward. Some cities, such as Paris, have already set deadlines for banning all fossil-fuel vehicles from their streets. All these project a boom that we need to be part of. HI: How is Elektromotive Hungary taking part? PT: Electric and hybrid vehicles are just one element of the story. Charging stations and energy storage are likewise important, and there is a great innovation process going on in these areas too. In partnership with Hungarian state-owned energy firm Magyar Villamos Művek (MVM) Zrt., we’re now promoting ongoing e-transport development by offering a full-service pack including pre-assessment of the required chargers and network capacity, taking care of the permitting process if necessary, as well as installing the charging station. This is just the beginning of any cooperation,

Q&A PÉTER TARNÓY

however: We offer full maintenance of both the equipment and the software, as well as follow-up with new technologies. HI: How can a hotel benefit from an electric charging station? PT: The need for recharging is rising in parallel with the increasing number of electric cars. A hotel with an electric charger can attract an additional clientele: the owners of purely electric or hybrid vehicles. Nowadays this counts as an additional service: An extra that allows a hotel to stand out from among its competitors. Trends indicate that this will change and the service will become essential; therefore, those who fail to participate now will miss out on it. There won’t be a hotel that could afford to have no chargers. Consulting the hotel’s management, we compile a package that would suit the hotel’s clientele, possibilities and policy. While electricity used from charging stations is not significant compared

Q&A PÉTER TARNÓY

to a hotel’s total consumption, network and storage requirements may require additional development: that’s where our experience in the permitting process comes in handy. HI: Why should a hotelier choose Elektromotive to set up its charging station? PT: We’re the market leaders in Hungary and Central Europe, with the longest (seven years’) experience among our competitors. We’ve set up chargers at shopping centres and towns across Hungary, and so far, we’ve installed the highest number of rapid chargers in the country. We’ve got the most experienced team, and in cooperation with the Budapest Technical University, ongoing research and development projects as well. We install the electric chargers of Europe’s largest manufacturer, France-based DBTCEV. We recommend installing either a fast charger that refills in

up to two hours, suitable for a hotel guest staying overnight or for a conference. There’s another, rapid charger that takes only up to half an hour depending on the vehicle; that’s the one for a downtown hotel with a signature restaurant. HI: What are your plans? PT: As I said, we’re constantly innovating, which is a must in such a quickly evolving market. We’re about to launch a charger that’s also an online outdoors advertising platform, called InfoCharger. Eventually, we’d like to install the most possible rapid chargers in Hungary and in the region. That’s the best type of charger now – and that’s what we’re the best at. We keep our finger on the pulse, our colleagues are trained to the highest professional standards. Any hotel that trusts us with installing their chargers may rest assured that it’s in good hands with an optimal solution, also in the long run.

Q&A PÉTER TARNÓY

FLYING BUSINESS CLASS Flying has become the first choice for a business trip even to relatively close destinations. Comfort, the opportunity to get work done on the way and eat well all contribute to the popularity. Airlines are keen to attract this business crowd by offering cosy lounges, priority treatment at the airport and an overall pleasant environment for travelling, well above economy class but still affordable for a company. The following compilation aims to give an overall idea of what to expect from some of the best-known airlines when a business journey is imminent.

THIS COMPILATION AIMS TO GIVE AN OVERALL IDEA OF WHAT TO EXPECT ON A BUSINESS JOURNEY.

BUSINESS CLASS @ LUFTHANSA The airline Lufthansa Group airlines link 321 destinations in 103 countries on four continents via hubs in Frankfurt, Munich, Zurich, Vienna and Brussels. At the airport Lounge Travellers may read magazines and current newspapers, enjoy a buffet selection, and take a shower in the bathroom area with fresh towels and a hair dryer. Check-in Passengers may check in at the priority check-in counter at the airport. They have access to priority

boarding on all European flights docked at a gate position. Two pieces of carry-on baggage are included and two suitcases up to 32 kilograms each can be checked in as free baggage. On-board Seat In Business Class the middle seat is always kept empty for personal space on board. Seat configuration and the colour scheme create a feeling of spaciousness. Sleeping The seat transforms into an almost 2-metre-long, fully flat bed.

Dining Menus on board change every two months and offer seasonal cuisine. Lufthansa’s meals are served on highquality china tableware. A selection of exclusive wines is compiled by the “Master of Wine” Markus Del Monego. Work Lufthansa offers plenty of space to work, as well as access to Lufthansa FlyNet®. This includes the latest news, fast and secure surfing, access to the Lufthansa Travel Guide, the ability to send emails with file attachments without a time delay, and access to one’s company Virtual Private Network (VPN).

BUSINESS CLASS @ AIR FRANCE The airline Air France operates flights to more than 320 destinations in 118 countries from its hubs at Paris-Charles de Gaulle and Paris-Orly airports. It is a member of the SkyTeam alliance and has several hundred transatlantic flights each day. At the airport Lounge Its business lounge offers refreshments, office equipment and Wi-Fi for work, newspapers, and a rest area with free Clarins spa treatment. Check-in SkyPriority is your red carpet through the airport. Air France offers an exclusive check-in area for its

On-board Seat The seat moulds to the shape of the body, its shell design conserves personal space and ensures privacy.

Dining On flights departing from Paris, dishes crafted by Michelinstarred chefs compete to wow you throughout your trip. Enjoy a wide selection of ‘à la carte’ meals from Asian inspirations to fresh seafood. In the Business cabin, the culinary voyage begins with a glass of champagne and passengers can discover classic wines from every region of France on the wine list.

Sleeping The seat transforms into a two-meterlong and 68 cm-wide fully flat bed by using the seat controls. Passengers receive a hypoallergenic feather pillow, a duvet and a “comfort and well-being” kit.

Work The business cabin provides a power outlet to plug in laptops or other electronic devices, a reading lamp and noise-cancelling headphones.

business travellers, who may opt for an airline team member to escort them through the airport. Clients also receive priority access throughout the journey, from exclusive boarding to baggage reclaim. Business travellers are entitled to take two 32 kg cases.

PUTTING YOU AT THE CENTER OF OUR WORLD Welcome to our Business Class, where your comfort is our priority.

AIRFRANCE.HU

Q&A

TALKING WITH WOLFGANG LINDLBAUER

IF ANYONE CAN PREDICT THE NEXT BIG F&B TRENDS IT IS WOLFGANG LINDLBAUER; NOW THE CEO OF HOSPITALITY AT LOBSTER INK, AS A GLOBAL MANAGER AT MARRIOTT INTERNATIONAL, HE WAS RESPONSIBLE FOR JUGGLING HALF A MILLION PLATES.

Q&A WOLFGANG LINDLBAUER

Prior to taking up his new position, Wolfgang Lindlbauer was the chief discipline leader at Marriott Inter national. In this role, the 38-year hospitality veteran, who started off as a bellboy in his native Munich, oversaw all key global operation disciplines, including food & beverage, event management, engineering, spa, and sustainability. Lindlbauer previously served as the senior VP, food & beverage design & development, where he led a team whose work touched all of Marriott’s 18 brands in 68 countries. Hotelier International: Like other big U.S. chains, Marriott built its reputation by creating consistent products that ensure guests have a predictable experience anywhere in the world. Now Millennials

want to discover new things and embrace authenticity when they travel, how do you turn this supertanker around? Wolfgang Lindlbauer: The supertanker is a good analogy. For 25 years, hotels – particularly in the F&B area – have been focused on consistency, and there are still customers who crave that reassurance. But we’re aware that Millennials could make up as many as half of our guests by 2020. The challenge facing big hospitality brands is not necessarily developing new concepts, but about implementing them quickly, and operating generally in a far more nimble way. Hotels have to change the way they train their staff and they must give them the right tools to drive this change. Traditionally, staff were trained in a very systematic way in regards

to their roles and particular spaces in their hotel. Yet a hotel’s staff are the ones who engage with guests, learn what they want, and also what is happening around the hotel. It’s about breaking down walls, figuratively and literally. HI: But with guests expecting to be offered new things all the time, how hard is it to determine what is an actual trend and what is merely a fad? In other words, how do you know which concepts to invest in? WL: This is what I mean when I say we have to give our staff far more freedom to innovate. For starters, in F&B, you need to incentivise people who actually love food, who are enthusiastic, and who are good with

Q&A WOLFGANG LINDLBAUER

people. Exciting ideas will follow. Then you hire a locally relevant designer to see if the idea can translate into a physical space. Then you invest in social media and everything else to see if it catches fire. It is like a wheel on a wagon with many spokes. Only when everything is working together in harmony do you know you have a good plan. HI: Explain your Canvas initiative, under which you introduced change to a few key locations.

world – from Shanghai to Budapest; from Dubai to London –where small teams could experiment with new concepts. This way we could behave like a startup. We invited hotel employees and local entrepreneurs to focus on ideas for their particular hotel’s food and beverage services. The idea was to develop new concepts for fun hotel restaurants and bars. Teams that came up with winning concepts would get up to USD 50,000 and six months to turn their vision into a reality. HI: How different were the ideas?

WL: We wanted to try something from the bottom up, asking entrepreneurially-minded individuals who had worked in our hotels or who were part of the local community to come up with new ways to do things. Marriott chose 14 hotel locations around the

WL: Given that these test hotels were spread out around the world, the ideas that emerged ended up being very different. In London, the Marriott restaurant manager Ashley had the idea of using the hotel’s rooftop, which

had never been used before, as a pop-up bar and dinner joint called RoofNic, a play off the words “roof” and “picnic”. The event was a big success, with long queues and good reviews. There wasn’t a Marriott logo anywhere. The whole project was inspired and executed by Ashley. In Phoenix, Arizona, the winning idea was a cheese-and-charcuterie restaurant called Craft+Culture. Staff created a place that will focussed on artisan fare and local craft beer and wine makers. These are all different ideas but in many ways, Millennials are taste makers for the broader culture. HI: How did you go about implementing what you learned from Canvas? WL: We saw how we could do things quickly, and were trying to put the structures

Q&A WOLFGANG LINDLBAUER

in place, giving more staff the right toolbox and looking at under-performing outlets and empty spaces, getting staff to recognise a hot concept and thinking “How do I build a restaurant or bar there?”. Eventually, more Marriott locations around the world will be transformed into incubator labs and eventually the idea will go beyond the hotel’s food and beverage services and Marriott will explore how it can evolve faster and smarter. But in the end, the hope is that these changes penetrate the very core of the Marriott brand and begin to transform every aspect of the hotel experience. HI: Is the hotel experience polarising to the degree that soon we will only

have a choice between high-end luxury experiences and app-controlled pods with limited “grab ’n’ go” F&B options? WL: Up to a point, yes, but even at the lower end you are seeing big changes to consumer expectations – an upgrading of the quality of ingredients used, for example, regardless of price-point. If you’re staying at a Ritz-Carlton you will have heightened expectations of the culinary excellence, or the way a dish is presented. But behaviour is changing; even if you stay in a high-end hotel, you might want a “grab ’n’ go” option too. Hotels at both ends of the spectrum

increasingly need to address many different needs, whether casual or smart. HI: In the Uber and smartphone-concierge eras will F&B always be important to hotels? WL: I do think there will be more tie-ups between hotels and third-party services in future, but when you have a successful hotel, guests will want to eat there and locals will always want to eat there. Whatever the concept, when the concept works, F&B will always drive people to hotels.

Q&A WOLFGANG LINDLBAUER

WHATEVER THE CONCEPT, WHEN THE CONCEPT WORKS, F&B WILL ALWAYS DRIVE PEOPLE TO HOTELS.

THE BEST RESTAURANT OPENINGS

THE BEST RESTAURANT OPENINGS WHAT DO THESE GREAT NEW RESTAURANTS HAVE IN COMMON? DISTINCTIVE PERSONALITIES AND WELL-DEFINED CONCEPTS THAT ARE LIGHT YEARS AWAY FROM THE GENERIC, PLEASE-THEM-ALL MENUS OF PASTA AND GRILLED CHICKEN. MOST URBAN HOTEL GUESTS ARE SPOILED FOR CHOICE WHEN IT COMES TO DINING OPTIONS, AND CONVINCING THEM TO EAT IN-HOUSE ISN’T EASY, EVEN IF A HOTEL’S RESTAURANT IS GOOD. THESE EXAMPLES SHOW THAT A STAND-OUT CONCEPT IS A GREAT WAY TO GET BOTH GUESTS AND NON-GUESTS TO CONSIDER BOOKING A ‘HOTEL RESTAURANT’ FOR DINNER.

THE BEST RESTAURANT OPENINGS

ELEPHANT-CROCODILE-MONKEY CASA BONAY, BARCELONA www.casabonay.com Barcelona is definitely not short on smart boutique hotels set in turn-of-thetwentieth-century townhouses. So why open another? Well for a start it gave young hotelier Inés Miro-Sans an opportunity to gather Catalan makers and creators under one roof. The considered details at the 67-room Casa Bonay are extraordinary, from hand-woven blankets to local craft coffee, bespoke wallpaper and organic amenities made in the region. Miro-Sans’ personal brand of eclecticism extends to the hotel’s restaurant and lobby-bar. The décor in the art-deco-tinged dining room was inspired by Wes Anderson’s hyper-stylized train in the film ‘The Darjeeling Limited’, while the clubby snack food and lounge area, named Libertine, harks back to the Modernista meeting rooms of the building’s foundation. The concept for restaurant’s cuisine, however, is rooted in the new world. Intriguingly named Elephant-Crocodile-Monkey, it is headed by Argentinian chef Estanislao Carenzo, who has created an eastmeets-west fusion menu with strong Vietnamese overtones. At lunchtimes, it has already proved a popular neighbourhood spot for ginger lemonade and a tasty bowl of Pho.

THE BEST RESTAURANT OPENINGS

DINNER BY HESTON BLUMENTHAL CROWN TOWERS HOTEL, MELBOURNE www.crownmelbourne.com.au For his first permanent restaurant outside the UK, über chef, food historian and TV celebrity Heston Blumenthal chose Melbourne. Maybe it was the success of his Fat Duck ‘pop-up’ project here, or perhaps because Melbourne has the strongest tradition of fine dining in Australia (and arguably the southern hemisphere). The 120-seat Dinner by… is situated on the first floor of the Crown Towers Hotel, part of a giant casino and entertainment complex on the banks of the Yarra River. Blumenthal has bought with him his signature, ground-breaking investigation of old-world (predominantly British) recipes and techniques, most of which were formed before Australia even appeared on the map. Yet inside the kitchen, with the exception of historic pulley-operated spits, the scene screams high-tech technology. A six-seat chef’s table allows guests to closely interact with the team. True to Blumenthal’s form, dishes bare names that have stepped from the pages of a history book, such as Rice & Flesh (c.1390) and Frumenty (c.1390). Australian cuisine gets recognition too, with an old-fashioned Lamington Cake (c.1900) for dessert.

THE BEST RESTAURANT OPENINGS

LA CHINE

WALDORF ASTORIA, NEW YORK www.lachinenyc.com “In the world there are really only two great cuisines,” the website of Le Chine announces with confidence, “the Chinese and the French.” This level of swagger will obviously irritate some, but it is perhaps needed in such a gastronomically competitive city as New York. Situated inside the iconic Waldorf Astoria hotel, which has coincidently been taken over by a Chinese insurance firm, the super swish La Chine delves guests deep into China’s culinary traditions, peppered with a touch of French finesse. There is a raw bar for oysters and seafood, and barbecue for duck and pork. There are plans to serve high tea with all the oriental trimmings, and cocktails come with exotic names like ‘Lotus’ and ‘Silk Road.’ Desserts, not always the highlight of Chinese meals, veer more towards French territory with sorbets, ice creams and dark chocolate and Szechuan pepper cake. Each dish bares a level of presentation customary in the best haute cuisine restaurants, and formal service matches New York City’s best dining rooms. La Chine’s décor is no less impressive; the location’s original art deco pillars have been exposed and polished, and tables are set in alcoves surrounded by latticework and walls splayed with cherry blossom motifs. Fine Chinese dining is commonplace in Asia, but a rarity in the West. Le Chine fills this space proudly.

THE BEST RESTAURANT OPENINGS

DALLOWAY TERRACE

BLOOMSBURY HOTEL, LONDON www.doylecollection.com Who was Mrs. Dalloway? As those who have read Virginia Wolf’s famous novel knows, she was the woman who said she “would buy the flowers herself.” Wolf, and very possibly her most famous character, would have felt right at home at the Dalloway Terrace, a new restaurant at the Bloomsbury Hotel, in the heart of London’s literary district. Dining at Dalloway Terrace, in that admirable British way that says ‘sod you’ to the weather, takes place in a glass-covered patio, heated for cooler months and surrounded by flowers all year round. Its all-day dining menu of share plates and urban oasis ambiance (a rare thing central London) entices the city’s chattering classes to take refuge from the heavy traffic on Great Russell Street outside. Dishes such as black truffle and mozzarella and feta crumble with rosemary bread have been created for the menu by Bloomsbury’s head chef Paul O’Brian. For the full Bloomsbury nostalgia trip, afternoon tea is also served, which pays homage to the artists and writers who made this area of London so famous.

THE BEST RESTAURANTS OPENINGS

THE BEST RESTAURANT OPENINGS

JANSZ

PULITZER, AMSTERDAM www.pulitzeramsterdam.com/dining As beautiful as the city of Amsterdam is, it’s not widely regarded for its level of gastronomy. Hoping to help set this straight is Jansz, the restaurant of the chic Pulitzer Amsterdam in the trendy Nine Streets district. The 45-year-old hotel, set in an old canal house, has just received an extensive face lift, brimming in easy-going and quality Dutch design ethics. Open breakfast, lunch and dinner, Jansz’s dining room swirls around a stylish theatre-kitchen. Marble surfaces, moss-green seating and anthracite-coloured wall panels create a mise en scène that is both contemporary and timeless. The locale’s past life as a pharmacy is preserved in original wooden and marble arches and a display of old apothecary bottles. This ethos of elegant simplicity extends to the menu, which has been created by chef Cassidy Hallman. Modern classics is the focus, meaning that diners can caress their gastro memories with dishes such as tuna tartar, New York cheesecake, Dover sole à la Meunière and a Rueben sandwich.

THE BEST RESTAURANT OPENINGS

THE BEST COFFEE EXPERIENCES

THE BEST COFFEE EXPERIENCES THANKFULLY MOST HOTELS HAVE MOVED ON FROM NESCAFE, AND FINDING A HALF-DECENT AMERICANO IS FAIRLY EASILY DONE THESE DAYS. BUT FOR DISCERNING COFFEE DRINKERS, ‘HALF-DECENT’ QUITE SIMPLY DOESN’T CUT IT. SOME VERY SPECIAL RURAL ESTABLISHMENTS PRODUCE THEIR OWN COFFEE (AND THEY’RE USUALLY DELIGHTED TO SHOW GUESTS AROUND), WHILE OTHER INNER-CITY LOCATIONS ARE DEADLY SERIOUS ABOUT SOURCING THE VERY BEST BEANS OR USING CUTTING-EDGE EXTRACTION PROCESSES TO GET THE MOST OUT OF THEIR INGREDIENTS. EITHER WAY, UNFORGETTABLE COFFEE IS THE END RESULT.

THE BEST COFFEE EXPERIENCES

FINCA ROSA BLANCA COFFEE PLANTATION RESORT COSTA RICA www.fincarosablanca.com The 14-room Finca Rosa Blanca is a pioneer of global agritourism, and its iconic coffee tours are one of the cornerstones of a new kind of travel based on respect for the earth and its fruits. The 12-hectare estate grows 12 certified organic coffee bean varieties and is esteemed by aficionados the world over. The coffee is grown under the shade of tall trees, and guests can enjoy their morning cup of coffee while listening to the many songbirds on the estate. Their two-and-a-half-hour coffee tour gives a very thorough introduction to the whole process from bean to cup, and – depending on the season – guests are encouraged to roll up their sleeves and take part in the harvest, roasting or grinding of coffee. Each participant learns about coffee through the ages and Costa Rican coffee history and also becomes skilled at discerning the fine quality of freshly-roasted Finca Rosa Blanca coffee at a catación or cupping session.

THE BEST COFFEE EXPERIENCES

THE DORCHESTER LONDON

www.dorchestercollection.com It makes sense that London’s most exclusive address should also purvey some of the capital’s finest coffee. Tucked away next to the ballroom and featuring splendid views of Hyde Park, the Dorchester’s all-new Parcafé represents the acme of London coffee culture. The café features a splendid counter with bronze touches and a La Marzocco FB/80 coffee machine as its focal point. Guests are attended to by charismatic baristas who provide expert knowledge and exceptional precision in the art of delivering the perfect cup of coffee using raw materials from the renowned South London-based roasters, Alchemy Coffee. The café also features an enormous slow-drip cold brew coffee machine that caters for those with more specific tastes. Given its enviable location, Parcafé is extremely popular for takeaway brews, but those in the know make time to sit and savour the experience. .

THE BEST COFFEE EXPERIENCES

MUNDUK MODING PLANTATION BALI

www.mundukmodingplantation.com This 5-hectare property in central Bali was planted with coffee decades ago, but its incredible views and pristine jungle have only been open to tourists since 2007, when a 12-unit luxury hotel and spa was opened. Munduk Moding is a special place, made even more special by its long association with high-altitude Arabica. Guests can learn about planting and maintaining coffee trees, harvesting coffee cherries and processing the dried beans, both in the traditional manner and using more advanced, modern methods like full washing and careful selection of beans, or the use of advanced roasting machines. Munduk Moding is run using environmentally and culturally sustainable practices which empower and enrich the local population while respecting their culture and promoting a better environment. The owners report that the coffee experience has attracted guests from all over the world and has greatly increased sales.

THE BEST COFFEE EXPERIENCES

ARUSHA COFFEE LODGE ARUSHA,TANZANIA

www.elewanacollection.com/arusha-coffee-lodge Situated on the grounds of one of Tanzania’s largest coffee plantations, coffee permeates every fibre of the 30-room Arusha Coffee Lodge. The luxurious suites are surrounded by lush coffee trees; the coffee bean motif is a recurring design element throughout the lodge; and the aroma of freshly brewed coffee is ever-present. One of the highlights for most guests is the 60-minute ‘Bean to Cup’ tour, which weaves in and out of the evergreen coffee bushes and culminates in roasting, grinding and drinking coffee from the estate itself. Because the lodge is located on a large commercial plantation, the tour gives a slightly different perspective of the process. But don’t be fooled by the word ‘commercial’; this verdant oasis of opulence and tranquility on the slopes of Mount Meru is swaggering proof that there is much more to East Africa than the Big 5.

THE BEST HISTORICAL BARS

EVERY HOTEL HAS A BAR, BUT NOT ALL BARS ARE CREATED EQUAL. THE BEST HOTEL BARS CARRY WITH THEM A TRADITION AND A SENSE OF TIMELESS STYLE WHICH CAN NEVER BE REPLICATED BY A MODERN-DAY INTERLOPER. KNOWING THAT YOU’RE DRINKING AT THE SAME BAR HEMINGWAY OR SINATRA DRANK AT CANNOT BE BEATEN. LIKEWISE IT’S IMPOSSIBLE TO PUT A PRICE ON DRINKING A SINGAPORE SLING IN THE VERY SAME PLACE THAT IT WAS INVENTED. THESE FIVE BARS FROM ALL AROUND THE GLOBE ARE PROOF THAT THE PERFECT COCKTAIL IS SO MUCH MORE THAN THE SUM OF ITS PARTS.

THE BEST HISTORICAL BARS

ALVEAR PALACE HOTEL BUENOS AIRES www.alvearpalace.com A true palace and undisputed symbol of the Belle Époque, the Alvear Palace Hotel opened its doors in 1932. Since then the hotel and its iconic Lobby Bar have been at the heart of Argentina’s social, cultural, political and business life. The hotel is decorated in the opulent style of Louis XV, and the Lobby Bar takes after a French brasserie, with original wood paneling; marble bar, floors and walls; and extravagant drapes, light fittings and furniture. The dapper barmen and wait-staff in plush scarlet jackets complete the scene. To have a drink here is to journey back in time and it is little wonder that the local government has decreed it to be “the most notable Bar of the City of Buenos Aires.”

THE BEST HISTORICAL BARS

RAFFLES

SINGAPORE

www.raffles.com/singapore/ Never has a bar been more synonymous with a single drink than the Long Bar at Raffles. The Singapore Sling, invented in 1915 by Hainanese-Chinese barman Ngiam Tong Boon, defines a nation and is now served throughout the region and the world. Sipping on a Sling at the Long Bar is the quintessential Singaporean experience, and over 2000 are served every single day. The deep, rich colours and greenery of the two-story Long Bar are inspired by Malayan plantation life in the 1920s, and the wrap-around verandah features cane and rattan lounge chairs and wooden tables. In keeping with the relaxed atmosphere, guests are invited to brush peanut shells off the tables and bar-top to the floors; itâ&#x20AC;&#x2122;s quite possibly the only place in Singapore where littering is encouraged.

THE BEST HISTORICAL BARS

THE SAVOY LONDON

www.fairmont.com/savoy-london London’s most famous hotel is home to one of the most iconic bars on the planet. The American Bar opened on the River side of The Savoy in the early 1890s and moved to its present location in 1904. The term ‘American Bar’ refers to a bar serving mixed or ‘American-style’ drinks (aka cocktails), which became popular in the UK at the turn of the last century. Its list of celebrity patrons is longer than its menu, but to this day no-one at the Savoy can agree on Sinatra’s favourite tipple. Dry Martini? Or Jack Daniels on the rocks? The bar’s first famous bartender was Ada Coleman, inventor of the Hanky Panky. But her successor Harry Craddock would leave an even bigger mark; his 1930 publication The Savoy Cocktail Book is still in print today and is widely regarded as the bartender’s bible. The American Bar oozes Art Deco panache, and under the leadership of award-winning head barman Erik Lorincz it continues to set the global standard for cocktail bars.

THE BEST HISTORICAL BARS

THE RITZ PARIS

www.ritzparis.com The Ritz is Paris. Coco Chanel famously said “Le Ritz c’est ma maison”, and it’s widely regarded as the grandest hotel in Europe. One of the hotel’s most celebrated guests and drinkers was Ernest Hemingway, who preferred the intimate atmosphere of Le Petit Bar to the main Ritz Bar or the Bar Vendôme. In 1994 Le Petit Bar was renamed Bar Hemingway and decorated with photos taken by Papa himself. A legend within the legend, Bar Hemingway is a place to sip fine vintages or sample the creations of head barman Colin Peter Field, who has twice been voted the world’s best barman by Forbes magazine. The Ritz has been closed since 2014 for unprecedented renovations, but when it reopens in June very little will have changed in the bar — “its DNA has been preserved.” And rightly so.

THE BEST HISTORICAL BARS

HOTEL MONTELEONE NEW ORLEANS www.hotelmonteleone.com For sheer wow factor it’s impossible to beat the legendary Carousel Bar at the Hotel Monteleone. As the name suggests the entire bar revolves 360 degrees, making it the only merry-go-round in the world with a ‘no under-21s’ policy. Installed in 1949, the 25-seat bar turns on 2000 large steel rollers, powered by a one-quarter horsepower motor. Patrons circumnavigate at one revolution every 15 minutes, giving them more than enough time to appreciate the splendid views of Royal Street below. The bar has given rise to two famous cocktails – The Goody and The Vieux Carre – and has been ridden by people as diverse as Hemingway (him again), Faulkner, Rod Stewart and Quentin Tarantino. The current carousel top was added in 1992 and in 2011 additional lighting and a new pewter bar top were installed.

THE BEST HISTORICAL BARS

MEXICO'S CHABLÃ&#x2030; RESORT & SPA A HARMONIOUS BLEND OF HEDONISM AND WELLBEING

Located 25 minutes from the historic city of Mérida on Mexico’s Yucatán Peninsula, Chablé Resort & Spa is a five-star property offering a harmonious blend of hedonism and wellbeing. Completed in late 2016, Chablé features 38 luxurious stand-alone pool casitas, an 8,000 sqft Presidential Suite, an expansive Royal Presidential Suite and a traditional “Hacienda”, restored to reflect the culture of the local area. This unique retreat is spread across 750 acres in the heart of the Mayan forest, providing the utmost in privacy and tranquillity. The Yucatán region is embedded in history and tradition, guaranteeing guests an authentic experience in a stunning yet serene environment.

Chablé’s innovative spa is the first to be built around a “cenote”, natural cave formations commonly associated with the Yucatán Peninsula and considered sacred by the Mayans. The philosophy of the spa draws from this ancient culture to offer a wide range of Mayan-inspired spa treatments, harnessing the powers of the area’s most ancient techniques and ingredients. The resort also offers organic seasonal menus across its three restaurants (Ixi’im, Ki’ol and the spa restaurant), with fresh produce sourced directly from the on-site Maya garden. With an ethos that encourages balance, Chablé also offers an expansive cellar showcasing the world’s largest tequila collection, available at its Ixi’im restaurant, beautifully nestled within the lush jungle grounds.

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LAST LOOK PART OF THE PANNONHALMA ARCHABBEY GETS A FACELIFT AS A MARRIOTT HOTEL The transformation of the Pannonhalma Archabbey Museum and Gallery into a 99-room four-star superior hotel has been launched, according to a press release from Marriott International, Inc. The facilities on offer will include a wellness section based on a herb garden and Kneipp services, a conference room for 220 people, a restaurant and a pub. Exhibition halls, conference halls and the PAUSA Apátsági Confectionery, which are included in the current building, will be partially redesigned and partially preserved for their functions.

The Autograph by Marriott collection has been selected from among the Marriott brands; it represents the upper middle category and gives the opportunity to develop the general Pannonhalma brand as well as indicating the high-quality operation of the hotel, the town authorities said.

Following the 2012 decision to transform the building, related licenses and approvals were issued in 2015 to give the more than 300-year-old building a facelift and new functions. In parallel with this investment, the town of Pannonhalma has been given a new main square next to the building complex.

The oldest monastery in Hungary and the millennium of its institutions convey preserved values that have an ecclesiastical, cultural, educational, tourism and gastronomic orientation, the town says of the aims for the renovated building. One of the monasteries' missions is the reception of guests, the town emphasises. “Even in the age of mass tourism, the ideal has remained: For all converts to the love of Christ, joy and humility to the whole community, which is an ideal that we hope will reflect the spirit of the hotel,” Pannonhalma added in its press release.

The Archabbey announced it will be entering into a long-term partnership with the U.S.-based hotel operator Marriott on renovating and running the building. The agreement was signed by Abbot Asztrik Major Várszegi and Paul Rosenberg, Marriott’s European Development Director, on 13 December in Pannonhalma.

The foundation stone is scheduled to be laid in March 2018, signalling the symbolic launch of the refurbishment works. The investment is expected to wind up in the last quarter of 2019, with a target date of the doors opening to guests for the first time at the suitably ecumenical time of Easter 2020.

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