CORINTHIA HOTEL BUDAPEST
2016 Yearbook
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2016 YEARBOOK
Welcome to the Corinthia! 120 years of tradition and service
2016
marks a very special year for the Corinthia Hotel Budapest and for me personally. Its predecessor, the Grand Hotel Royal first opened its doors 120 years ago on April 30, 1896, while on that same day 20 years ago, I joined Corinthia Hotels International. This year is about celebrating the anniversary of this majestic building, remembering all the beginnings, and continuing to dream, work and plan for those who will follow in our footsteps. If these walls could speak, they would talk of incredible gala events, revolutionary movie premiers, the tragedies of both world wars and the reopening ceremonies. Over the decades, the structure of the hotel has changed, governments have come and gone, as have fashions, but the Grand Hotel Royal has stood the test of time. The grand ballroom with its strong cinematic heritage, the majestic spa and the gorgeous façade are all a testament to this longevity. Since reopening in 2003, our goal has been to develop and improve in every field. Last year alone, we refurbished four suites, as well as the executive lounge, and opened a dedicated meetings and conference area. This year we will offer ten additional luxury, executive one-bedroom suites. The advantage of lodging with us is that Corinthia Hotels stem from a family business, which has always put the customer first. Authenticity, precision, understanding and passion: These are the virtues that make up ‘The Craftsmanship of Care’, the unique philosophy of Corinthia Hotels.
Jean Pierre Mifsud
In the case of our Budapest property, our strength is truly in our past. It has taught us to respect and value what we have inherited and what we must continue to cherish. It is a huge responsibility, but a great honor as well. On behalf of all the staff at the Corinthia Hotel Budapest I wish you a very pleasant stay, not only in our hotel but also in what is one of the most beautiful cities in Europe. Jean Pierre Mifsud General Manager
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Contents OUR HISTORY 120 years of the Royal The heart of social life Our legacy: An Interview with Tibor Meskál
4-10 11–17 18–20
OUR HOTEL A tour with concierge Zoltán Fekete The Royal Spa
22–31 32–37
A CULINARY TOUR Royal gastronomy A taste of the present Banquets and catering
38–39 40–47 48–49
OUR VIPS Catering to very special guests
52–55
OUR FUTURE Refurbishments and technological developments
56–57
IN THE SPIRIT OF CORINTHIA HOTELS Our international family Looking forward to 2016
58–61 62
AWARDS Thank you!
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Our history
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he owner of Maltese Corinthia Group, Alfred Pisani had a vision. When he first set eyes on the Grand Hotel Royal in 1996, it was in a terribly dilapidated state. Yet he immediately saw its great potential, much to the dismay of his financial advisor. Soon after, Corinthia Group acquired the Royal and thus began a multi-million dollar renovation project – the largest hotel refurbishment in Hungarian history – that required the gutting of the building to make way for a 60,000 square-metre reconstruction. The façade, which was a protected monument had to be preserved while the 19th-century classical ballroom at the core of the building was also meticulously refurbished. The hotel was officially opened to the public on April 30, 2003, exactly 107 years to the day after the Grand Hotel Royal’s original opening in 1896. The ceremony was presided over by then President of Hungary Ferenc Mádl, with Guido de Marco, former president of Malta in attendance.
Chief architect Miklós Marosi oversaw the project which entailed the rebuilding of the five-storey structure and the planning and construction of 439 rooms, 2,695 square metres of conference space with 31 breakout rooms, an exhibition centre, 26 luxury residences, a multi-storey garage with space for 250 cars and seven coaches, three dining and drinking outlets, a beautiful spa, and glass-enclosed atriums. The Corinthia Hotel Budapest has since won numerous awards, among them ‘Best Hotel Architecture in Europe’, ‘Best Hotel Conference Facilities’ and ‘Best East Asian Restaurant’ in Budapest for its Pan-Asian restaurant Rickshaw. But what makes this hotel so extraordinary is the history that stands behind it, a history that few other hotels in the city can match. It is our hope that the following pages will shed light on the rich narrative, which is a testament to the resilience of this grand building.
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120 years of the Royal
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he Grand Hotel Royal, today the Corinthia Hotel Budapest, first opened its doors in 1896. This year marks the 120th anniversary of this iconic building, an architectural and cultural landmark that has led the way for over a century. The hotel’s vibrant and sometimes turbulent history reflects the many changes and developments that have taken place in Budapest in the last 120 years. By the main entrance of the hotel, the two corridors on either side are lined with a beautiful illustrative history of the establishment, marking key events in the hotel’s timeline beginning with the millennial celebration, which also took place in 1896. The timing is no coincidence. In preparation for the large-scale celebration that marked the Hungarian conquest of the
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Carpathian Basin, monumental developments were being carried out in the capital at breakneck speed. These included the building of the Hungarian Parliament and the Palace of Justice, new bridges to connect Buda and Pest, the expansion of Castle Hill, and the construction of continental Europe’s first underground railway. But what was missing from the mix was a hotel large enough to accommodate the many diplomats and tourists that were to visit the capital during the celebrations.
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IN HONOUR OF THE GRAND DEVELOPMENTS, MANY SHOPS IN THE VICINITY ADOPTED THE NAME ‘ROYAL’ IN SOME FORM OR ANOTHER.” The Grand Hotel Royal Limited Company was formed in 1894 and led by entrepreneur Frigyes Glück with registered capital of HUF 1.2 million. The group, which also counted the hotel’s own architect, Swiss-born Rezső Ray, among its members, purchased what at the time was the largest site on the Erzsébet körút (boulevard) in an area that was undergoing remarkable developments. The Grand Hotel Royal took one and a half years to build and opened on April
30, 1896 – just one day before the millennium exhibition. It spanned five floors and featured 350 rooms, 100 of which had private baths. Lifts, electric lighting and a telephone exchange provided the infrastructure, while palm trees, a hairdresser, salons and a café offered style and comfort. The hotel could accommodate 400 guests, which were catered to by 200 staff, making the Royal one of the largest hotels in Europe and certainly one of the most luxurious.
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In honour of the grand developments, many shops in the vicinity adopted the name ‘Royal’ in some form or another, including the Royal Orpheum, a popular venue that hosted such celebrities as Josephine Baker. Over the course of its history, the Royal had many, albeit unwitting, political affiliations. In 1909, for example, it became the headquarters of the Party of 1848, which had Count AndrĂĄssy as a member. Their aim was to gain independence from the union with Austria under the Austro-Hungarian Empire. Following World War I, the number of rooms was reduced in favour of more bathrooms and the network of foreign travel agencies was expanded in an attempt to lure in more visitors from around the world. The hotel
was partially destroyed during World War II and temporarily closed. By 1953, 170 rooms operated on two floors and more than half of the hotel was transformed into offices. The biggest blow, however, came during the 1956 Revolution. It so happened that a core group of organisers behind the Revolution were stationed at the hotel. Armed with this knowledge, Soviet tanks circled the building on November 4, 1956 and essentially bombed it to bits. Ambitious plans were announced in 1957 by the Hungarian communist party to restore the hotel to its former glory but the project was delayed several times until finally on August 20, 1961, it was reopened.
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The modern, socialist-realist hotel contained 367 rooms, 23 apartments, air conditioning, telephones, radios and televisions available on request. The renovations reportedly cost the state HUF 140 million and helped the Royal resume its role as the most noteworthy hospitality establishment in Hungary. In 1963, legend has it that the hotel and all 800 guests were put under quarantine for 21 days. Fearing the worst, the guests organised balls to forget their predicament – until a medical error was spotted and the quarantine lifted. Interestingly, this story was foreshadowed in 1939 when Hungarian writer Jenő Rejtő published the detective story ‘Quarantine in the Grand Hotel’, although his narrative was set near Bali. During its 30 years of service as a state-owned enterprise, the Royal hosted
IN 1963, LEGEND HAS IT THAT THE HOTEL AND ALL 800 GUESTS WERE PUT UNDER QUARANTINE FOR 21 DAYS. FEARING THE WORST, THE GUESTS ORGANISED BALLS TO FORGET THEIR PREDICAMENT.” concerts, conferences and celebrations, including the world chess championships and a congress for the World Health Organisation. By the mid to late ’80s, however, the hotel began to show signs of wear and tear and a number of attempts were made to sell
it, but no deal was reached. The hotel was finally closed in October 1991 and with it, an important chapter in Budapest’s history. That is until an adventurous Maltese entrepreneur set his eyes on the property.
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The heart of social life
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ithin months of opening, the Royal had become a key venue in the capital’s social life. It was favoured by artists, writers and actors who would while away their days in the hotel’s coffee house, while locals who preferred to mingle with out-of-town guests could do so in one of the Royal’s many venues. It was the novelty that drew them in and the lively atmosphere that kept them coming back. The growing number of theatres in the hotel’s immediate vicinity made the Royal a popular destination as theatregoers flocked to the hotel’s Palm Court restaurant post show. It was the hotel doorman’s task, and a difficult one at that, to limit the number of patrons who could enter the building. The Royal Ballroom was also the site of many balls and concerts including performances by Hungarian composer Béla Bartók and French cabaret artist Yvette Guilbert whose Parisian performances were immortalized by her contemporary Toulouse Lautrec.
Hungarian aristocrats also became a fixture at the hotel during the winter months when they would temporarily relocate from their palatial homes, which were more costly to maintain in the winter, in favour of life at the hotel. Myriad social activities and impeccable service always accompanied such an existence. A few short weeks after the hotel’s ceremonious opening, the films of the French Lumière Brothers began screening in the hotel’s parlour, and later at the hotel’s Apollo cinema. These screenings quickly became a very popular event that would inspire a burgeoning Hungarian film industry. The hotel’s five o’clock tea was also iconic and would later be adopted as a national institution. It was here that the hotel’s confectioners were said to have created one of the most delicious Dobos tortes in the world.
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Off to the ball
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he Grand Ballroom, now 120 years old, is one of the Corinthia Hotel’s most remarkable features not only because of perfectly preserved neobaroque details but also because it is the only part of the building that survived, largely intact, the bombs of WWII and artillery fire during the 1956 Revolution. In the ballroom’s heyday, Budapest was also at the height of its power as twin capital of the AustroHungarian Empire. This venue, beautifully decorated with gilded gold, hosted its first soiree in 1896. In the years that followed it would become the site of many concerts by noteworthy musicians of the period as well as highsociety balls where diplomats and magnates would glide across the dancefloor with their consorts. The country’s greatest modern composer Béla Bartók as well as his contemporary, Hungarian composer and pianist Ernő Dohnányi, were among those who entertained the ballroom’s venerable guests. To ensure their comfort, huge metal containers on casters were loaded with big blocks of ice in the summer to cool the ballroom through an ingenious ventilation system while in winter, red-hot bricks provided rising heat in the same fashion. The present day ballroom still contains all the glamour of its fin-de-siècle predecessor. In fact very little of the original structure has changed. It still stands at nearly 11 metres high and 31 metres long, and was lovingly restored to its original Habsburg era form, including real gold embellishments and myriad portraits of illustrious Hungarians, along with a new member of the family, the Corinthia Group proprietor Alfred Pisani. Today, the Grand Ballroom hosts gala nights, weddings, charity evenings and society functions, for up to 300 guests, 400 in theatre formation. The gallery, formerly the cinema balcony, is also able to accommodate 40 to 70 in a banquet or reception setting. Serving as a flexible event space equipped with state-of-the art technology, it is the perfect marriage of modern elegance and historic grandeur.
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Moving pictures W
hen the music stopped in the Grand Ballroom, and Hungarian men were sent to the front during World War I, the hotel management cancelled the balls and installed a 1,000-seat cinema, dubbed the Royal Apollo. The Apollo was Hungary’s first cinema preceded only by screenings of the films of the French Lumière Brothers, which took place in the hotel’s parlour – only the third such location after Paris and London to introduce the new medium. This monumental weekly event was an instant success despite its relatively high admission fee. Over the course of its year-long run, parlour screenings attracted over 10,000 film enthusiasts to the hotel. During the First World War, newsreels from the front attracted a mainly female audience: Mothers, wives and sisters desperate for news of their loved ones. In the evenings Hollywood entertainment offered a diversion from the often devastating wartime stories.
The first Hungarian talkie ‘Kék bálvány’ (‘A Blue Idol’) screened at the Apollo in 1931. And although the hotel barely survived the bombs of World War II, the cinema did, given its protected position at the core of the structure. Shortly after the 1956 Revolution and multiple hits delivered to the outer walls of the hotel by Russian tanks, the Apollo was renamed the Red Star Cinema in 1959. Near the hotel’s concierge desk lies a precious artefact, kept under glass for all to see. Opened at an autographed photograph (‘Budapest 1928’) of Josephine Baker, the item is a guest book collated by Éva and István Fejer. The children of then hotel manager Leo, collected many signatures from the stars of stage and screen who stayed at the Grand Hotel Royal. A controversial figure in her day known for her scantily clad cabaret-style performances, Josephine rose to fame as the first African American woman to star in a major motion picture. She and her manager were guests of the hotel in the
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roaring ’20 when Josephine was the lead in the Paris revue theatre Folies Bergère in Budapest. Film directors also stayed at the Royal including renowned American film director John Frankenheimer who rented 25 rooms in 1968 during the filming of ‘The Fixer’. This was the first American film to be shot entirely in a communist country, and the director recounted the many difficulties he faced in the process during an interview with film critic Charles Champlin. Although the Corinthia is no longer home to a cinema, the link to the movie business remains strong to this day. Budapest has become a favoured location for shooting modern-day movies – ‘Evita’, ‘Astérix’, ‘War Z’, and ‘Die Hard 5’ – and Corinthia the hotel of choice for the stars who feature in them. Not to mention, the recent ‘Grand Budapest Hotel’ was filmed in Germany but inspired by a certain hotel not so far away…
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Our legacy
An interview with Tibor Meskรกl
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hen it comes to being well versed in the ways of old-world service, Corinthia Hotel Budapest’s Senior Duty Manager, Tibor Meskál, reigns supreme. He began his career at the hotel in 1961 as a trainee waiter and room-service attendant, when it was still the Grand Hotel Royal. He was only 18 but determined to become the best in his field. The timing could not have been better, since many of the trainers and staff engaged for the reopening where members of the old guard, from the pre-war era. ‘I was lucky to work with those hoteliers who were dedicated to a topnotch and very refined level of service,’ explains Mr Meskál.
The Grand Hotel Royal may have been at the epicenter of Budapest’s social life, but it was also a renowned institute where young professional could receive exceptional on-the-job training. It is that same knowledge and sentiment that Mr Meskál, who has received numerous awards for his dedication to the hospitality industry, is so keen to pass on to the younger generation. ‘What I try to impart to our young staff members is that everyone must pay attention to the needs of the guests, regardless of where they come from,’ says Mr Meskál. Underpinning such a statement, he recalls his time as a young trainee. ‘In the 1960s, the Palm Court hosted the most renowned afternoon tea in the city. Girls from the local yarn factory and boys from the
metalworking factory would mix seamlessly with out-oftown guests and even Austrian princesses in the elegant garden… Everyone was valued just the same’. In the second half of the 1960s Mr Meskál set off on an extended journey that would take him to Rome, Sydney, London, and as far afield as the South Pacific and even Bermuda. But on the ceremonious reopening of the Corinthia Hotel Budapest in 2003, Mr Meskál found himself back at home. ‘To have the opportunity to return to the place where I began and do what I love, brings together the past, present and the future perfectly. This place symbolizes my life and career,’ Mr Meskál enthuses. Now 73, he could easily retire, but instead he prefers to remain in service. Not only is this a boon to guests, but it is very rewarding for Mr Meskál to know that he can keep up with his young colleagues. ‘The most important thing is to be alert and aware but if I’m to excel at this profession I also need to be the first to know what’s going on in the world.’ Knowledge is indeed Mr. Meskál strong suit. And having served at two of the hotel’s reopenings, he has plenty of stories to tell, some of which he may even share during his twice-weekly tours of the premises. There is likely no other guide better suited to the task.
Our hotel
A tour with Zoltรกn Fekete
Zoltรกn Fekete
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ho better than Zoltán Fekete to take us on a tour of the Corinthia Hotel Budapest? Every top hotel has a concierge, its public face, someone to advise, recommend and reserve for their guests. The Corinthia Hotel Budapest has five and they’re all regularly and rigorously trained. Concierge here since 2007, Zoltán has witnessed on a day-by-day basis how rapidly the hotel has developed in such a relatively short time – and not least in 2015. From the Royal Lounge to the refurbished saunas, the new turndown service to the four recently opened one-bedroom Executive Suites, 2015 has been an exciting year for concierge and guest alike at the Corinthia Hotel. Even aestheticians and receptionists at the Royal Spa now have new uniforms. As of 2015, the Corinthia Hotel Budapest is also part of the Global Hotel Alliance, the world’s largest association of independent hotel groups for four- and five-star establishments. With its three levels of loyalty programmes –gold, platinum and black – the GHA is based on recognition and international awareness. ‘Since I started here eight years ago, there have been a number of ambitious projects,’ began Zoltán. ‘From a new lounge and suites to the modern technology that simplifies everything for everybody. Even the iPads at reception.’ But for all the ease of online check-in and the soft refurbishment of 100 guestrooms in 2015 alone, Zoltán feels that the real value of the Corinthia Hotel Budapest is in its staff.
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THE NAME ROYAL AND THE QUALITY ASSOCIATED WITH IT SPEAK FOR THEMSELVES. THIS IS THE SENTIMENT WE MOST WANT TO PASS ON TO EACH GUEST. ”
HERE FOR YOU ‘There are a number of beautiful hotels in Budapest, and all over the world, in fact. But since Corinthia isn’t such a large collection of hotels, although it is expanding, there’s a real sense of family here and everyone really puts themselves into their work. In some ways we feel as if this was ours – though of course, we aren’t the owners! Here the plus factor comes from individual employees and their commitment to their jobs.’ Zoltán begins our tour in the hotel’s historic lobby. Indicating a large letter ‘R’ elegantly scribed at his feet, he explains its significance dating back 120 years: ‘When I first came here, this was still the Grand Hotel Royal. Now, as we all know, its name is the Corinthia Hotel Budapest, but the history of the building is the same. The name Royal and the quality associated with it speak for themselves. This is the sentiment we most want to pass on to each guest. No matter where they come from, we want them to receive the same level of service as they would have enjoyed 120 years ago when this was the Royal.’ Our guide cites a particular example. ‘At the concierge desk, we try to meet all requirements and fulfil all requests as best we can. I always say that there is no such thing as impossible. A couple wished to dine at the lake at Hévíz and they wanted to get there by helicopter. I made all the necessary arrangements and they were back in Budapest by nightfall.’
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CORINTHIA SUITES Back at the Corinthia Hotel Budapest, our tour continues with some of the more exciting developments of the last couple of years. Zoltán turns our attention to the hotel’s premium suites, taking us up to the fifth floor. ‘Here is where you find our Signature and Presidential suites,’ he says, proudly. ‘Film stars, pop singers and, yes, presidents, have all stayed here. Each is named after a famous Hungarian composer. The most noteworthy is the Presidential Suite named after composer Franz Liszt. At 240 square metres in size, it is larger than almost any flat in all of Budapest.’ Explaining that the suite runs across the entire width of the top floor of the hotel’s central section, Zoltán walks us around it, its separate bedrooms, jacuzzi, marble bathrooms and fully equipped kitchen. The panoramic view opens onto the rooftops of Budapest, way across to the Citadella and the heights of Gellért Hill. No wonder people hire this out for
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the fireworks display on Hungary’s St Stephen’s day, held August 20. From here, Zoltán guides us to the luxury suites, completely renovated in 2015. ‘Here is a perfect example of the Corinthia Hotel Budapest complementing comfort with technology,’ he points out. ‘Timber floors and mirror walls feature contemporary design with natural light colours around a huge, harmonious living space. Meanwhile, two 40-inch LCD TVs interact with the in-room media hub to allow guests to use them as a laptop or tablet screen.’ ‘The overall aim,’ states Zoltán, ‘is to evoke a home-from-home atmosphere for sophisticated guests who may be a long way from home.’
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IN THE DETAILS
FIT FOR CONFERENCES
‘Each of the 439 guest rooms has its own bathtub and shower. These include a mix of 31 suites, all with complimentary Wi-Fi and interactive flat-screen TVs. Even the junior suites measure 63 square metres, deluxe ones 69, all with marble bathrooms and top-of-the-range audio systems.’ In the lobby, Zoltán gestures to the special lift dedicated to whisking guests down to the Royal Spa from each floor, allowing them to change into their dressing gown and slippers in comfort and privacy. ‘In addition,’ continues Zoltán, ‘26 luxury serviced apartments are contained in their own separate building but linked to the main hotel. All have a well-equipped kitchen, dining table, LCD HD TVs with an infotainment system, a DVD player, Wi-Fi and even a washing machine. Naturally, there is complimentary access to the Royal Spa.’ ‘These residences come in four types. Superior has a comfortable king-sized bed and spacious living room. Deluxe has two large bedrooms and two bathrooms. Grand has its second bedroom set out as a twin for families. And, at 130 square metres, Signature comprises three spacious bedrooms and two large bathrooms.’
Zoltán escorts us to the recently opened Meetings, Incentives, Conferences and Events (MICE) Lounge, purpose-built and a first for Hungary. ‘The Royal Lounge is dedicated to the exclusive use of organisers of conference events,’ he explains. ‘Meetings, conferences and exhibitions are a growing market for international tourism. Hotels need to be geared to accommodate meticulously planned international meetings that require a particularly high standard of organisation and hospitality.’ Furnished in club style, the offices, boardrooms and rest sections of the Royal Lounge are fitted with the latest equipment to facilitate daily work and ensure all the necessary comforts for relaxation. Clients can be received and negotiations conducted in private, in meeting rooms fully equipped with digital technology and smart screens.
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ULTIMATELY OUR MISSION IS TO OFFER THE BEST OF EVERYTHING.”
BEHIND THE SCENES Whether the guest is a busy executive, a president, a superstar, or a first-time traveller, the level of service at the Corinthia remains the same. ‘Perhaps that is why there is no template by which we work,’ Zoltán outlines. ‘There are as many guests as there are requests and there’s no stock answer for the myriad questions we receive. As a concierge, there are so many unexpected situations, new challenges and unusual wishes that we need to address.’ Arranging city tours, recommending the best and freshest restaurant or booking train tickets, the concierge acts as the public face of the Corinthia Hotel. And, outlasting even the legendary Lajos Büchmayer, first concierge at the Royal in the post for nearly 40 years, and still greeting guests today is Senior Duty Manager Tibor Meskál. A fresh-faced 18 year old when he started at the Hotel Royal in 1961, Mr Meskál still has a vital role to play at today’s Corinthia Hotel Budapest. Twice a week, on Tuesdays and Thursdays, Mr Meskál takes guests on a unique behind the scenes tour of the establishment, giving them a glimpse into the secrets of its 120-year-long history. ‘Ultimately,’ concludes Zoltán, ‘our mission is to offer the best of everything. We’re always improving. We need to be on top of the latest developments, whether at the hotel or around the city. It’s what keeps us ahead of the game.’
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The Royal SPA
Sheer indulgence
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or all its contemporary treatments and cutting-edge facilities, the ornate Royal Spa that graces the Corinthia Hotel Budapest today is no modern creation. In fact, the original spa predated its then partner hotel, also the Royal, by a whole decade, opening in 1886. The Royal Spa of the Golden Era was as unique and original for its time as its 21st-century counterpart. While wrapped in the grandeur conceived by architect Vilmos Freund, this precursor of Budapest’s classic fin-de-siècle spas featured a wave machine, steam and pneumatic chambers and electric
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Judit Táborosi
treatments for ailments as diverse as gout and insomnia. The location of the Grand Hotel Royal was in fact part of a bigger plan. Though separate from each other – with direct access opened in 1903 – spa and hotel have always been intrinsically linked. The spa was already a landmark destination for the moneyed classes when the Glück Brothers and architect Rezsö Ray were devising the adjacent Grand Hotel Royal on the city’s main boulevard. Many would come in from all parts of the Empire just to luxuriate in one and take coffee in the other. The two went hand in hand. In 1923, the heirs of Vilmos Freund sold the spa to the hotel. By 1944 it was no more. In fact, it would have disappeared altogether if someone hadn’t discovered its ghostly remains when a multi-storey car park was being planned in its place. The motto that underlined Corinthia’s modern-day revival of the luxury Royal of yore, ‘A Legend Reborn’, could equally be applied to its now in-house spa, the Royal. Reopened in 2006, a full 120 years after its initial unveiling, the Royal Spa offers the best of both worlds, cutting-edge treatments combined with Habsburg-era grandeur. Its
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THE MOTTO THAT UNDERLINED CORINTHIA’S MODERNDAY REVIVAL OF THE LUXURY ROYAL OF YORE, ‘A LEGEND REBORN’, COULD EQUALLY BE APPLIED TO ITS INHOUSE SPA, THE ROYAL.”
two levels are wrapped around a renovated 15-metre pool, the largest of Budapest’s luxury hotels, itself framed by sets of massive marble columns and offset by an art-deco, stained-glass ceiling. Accessible through the hotel and from the Erzsébet körút outside, thus convenient for guest and general public alike, the Royal Spa extends over a vast 1,000 square metres. Those staying at the Corinthia Hotel Budapest may even change in their own guestroom, descending to spa level in a dressing gown and slippers in a lift designated for Royal Spa users. As well as its two jacuzzis, two Finnish saunas, large steam room and full fitness room with Technogym cardio machines and free weights, the Royal Spa contains secluded spaces and quiet corners for complete and lengthy relaxation. One such area, set upstairs, even features three waterbeds. But the Royal Spa offers far more than an upscale gym, swim and soak. ‘The Royal Spa has been fortunate enough to be able provide the services of UK skincare experts ESPA,’ explains Royal Spa manager Judit Táborosi, who has considerable experience working at spas in the UK. Before flying out to nearly 500 high-end spas in more than 50 countries around the world, the professionals at the Surrey-based operation undergo a rigorous training programme, allowing them to offer specific and personalised care treatments. The Royal Spa also has its own in-house ESPA trainer.
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Just as the Royal Spa has always been a leader in its field, in a city known for being a spa destination since the Golden Age, so the link with ESPA opens up the full range of the latest treatments and consultations for hotel guests and customers. ‘We use natural ESPA products for both fullbody and facial treatments that can really help reduce the signs aging,’ says Ms Táborosi. ‘The SkinVision Lamp uses long-wave UV light to indicate and analyse areas of concern not visible to the naked eye,’ she adds. The two-hour back, face and scalp treatment, using hot stones, targets these three areas of stress. Oils and facial skincare products, and the pressure and speed of treatment, are selected according to the customer’s needs – and how they wish to feel afterwards. Specific problems related to sleep and stress can all be addressed. Pre- and post-natal pampering is another speciality. These massages, from aromatherapy to hot stone, and treatments from Thai to Indian Ayurvedic, are carried out in six pool-side spaces. They not only treat men and women, but couples together, providing a relaxing and warming shared experience.
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A culinary tour Royal gastronomy
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hen the Grand Hotel Royal – the predecessor to the Corinthia Hotel Budapest – opened 120 years ago on May 1, 1896, it was preceded three days prior by an inaugural dinner. This ceremonial feast comprised eight courses styled around French and Hungarian cuisines. Although this sort of fusion is more commonplace today, at the time, it was really quite
revolutionary, as were some of the more exotic ingredients presented on the menu. The dinner featured such dishes as beef filet with Yorkshire ham braised in sherry, as well as artichokes with mousseline sauce and baked salmon. Courses where paired with wines from Bordeaux, the Rhine valley and Tokaj in Hungary, including a fine Aszú from 1848, as well as
Champagne from Moet & Chandon and Mumm. Clearly, no expense was spared for this momentous occasion. The ‘Royal Palm Court’ (Royál Pálmakert) restaurant, in which the dinner was held, was located in one of the hotel’s French courts and the kitchen was considered state-of-the-art at the time. Sophisticated tools facilitated the chef’s carefully crafted meals, which were served to the hotel’s many high society guests.
Shortly after World War I, renowned restaurateur Károly Gundel took over the management of the Palm Court. He was instrumental in transforming it into one of the most esteemed restaurants on the continent, and in bolstering the hotel’s reputation well beyond Hungary’s borders. The Royal was not only one of the most luxurious hotels in Europe, it was also a culinary destination in its own right.
When the hotel reopened in 1961, it took on a modern, simplified look and the kitchen also served modern meals including American-style hamburgers and milkshakes. ‘Line-ups for these iconic treats stretch around the block,’ says Senior Duty Manager Tibor Meskál, who was a trainee waiter at the time. People came to get what they couldn’t find elsewhere. Though not as refined as its grand predecessor, it was popular nonetheless.
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A TASTE OF THE PRESENT Since the hotel’s reopening in 2003, its food and beverage outlets have grown to represent a remarkable culinary diversity. Peter Bolyki, the Corinthia Hotel Budapest’s Executive Chef, returned to capital by way of Vienna in 2008 to begin his tenure at the hotel. He carries on the Royal tradition by serving cosmopolitan dishes alongside more
traditional Hungarian fare with an undertone of French influences at the hotel’s main outlet, Brasserie & Atrium. The overarching theme of the hotel’s restaurants, however, is far more expansive than it was in the previous century. There’s no need for guests to even leave the hotel if they want to experience cuisines from around the world. The Pan-Asian Rickshaw serves Chinese, Japanese, Thai, Indian and
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Executive Chef Peter Bolyki
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THERE’S NO NEED FOR GUESTS TO EVEN LEAVE THE HOTEL IF THEY WANT TO EXPERIENCE CUISINES FROM AROUND THE WORLD.”
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Indonesian food in an authentically Asian atmosphere, while Le Bar is just the ticket for a morning cappuccino, gourmet tea or post-work cocktail accompanied by outstanding burgers and desserts. And of course there is the hotel’s room service, available around the clock. One of Peter’s greatest challenges is to deliver meals of consistent quality regardless of when they are ordered. ‘In a hotel setting we need to cater to guests 24 hours a day, seven days a week. In a regular restaurant, a chef has two to three hours to impress guests. But both scenarios have their advantages and disadvantages,’ he explains. ‘The executive’s chef’s role is much more expansive than you might think. We need to focus on a lot of things at once but we also need to keep up with changing culinary trends,’ says Peter who tries to find placements at other hotels every year for one to two weeks to develop his skills and knowledge. ‘This enables me to recharge and get a fresh perspective.’
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Another way of keeping things fresh is to renew the culinary offering. To do so, Peter gathers his experts around him: Chefs, sous-chefs and Corinthia Hotel Budapest General Manager Jean Pierre Mifsud, are all involved in the sampling of new dishes, garnishes and sauces being proposed. ‘Food testing is vital to the whole process,’ outlines Peter. ‘And it’s a real team effort to get it right.’ Sourcing quality ingredients is also an integral part of a chef’s job, and Corinthia is working toward a solution to this age-old problem. ‘We started a program about one and a half years ago called Artisan Market, which involves finding producers, preferably family-owned businesses, from the region that can provide organic and handmade goods in small quantities,’ says Peter. Although there are technically six outlets in the building, Peter is only responsible for the running of three, in additional to room service. The
main outlet Brasserie & Atrium serves many purposes. ‘From breakfast to lunch to Sunday brunch, extravagant dinners, or even a cocktail party, live concerts, and company parties, this outlet and its menu are continuously evolving, even seasonally,’ explains Peter. Signature dishes, however, tend to be more steadfast. ‘One of our more popular dishes is an Australian sirloin that has been marinated for two weeks and left to dry age for an additional two weeks before it is prepared,’ says Peter. Leaving Europe behind, in a culinary sense at least, Rickshaw brings together the many exotic flavours of the Far East. Peking duck is a longstanding speciality, while their Rendang Buaya Katak also deserves special mention. This Indonesian dish
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consists of a pan-fried crocodile steak served with a spicy chilli coconut sauce scented with ginger and kefir lime leaves. For a more casual atmosphere, Le Bar serves more than just standard bar far. Their juicy burger topped with foie gras features alongside beef Carpaccio with arugula and parmesan chips, but all would not be complete without a sumptuous dessert, also available here. Take it all in to the accompaniment of the resident pianist and occasional live jazz band. Afternoon teas also get a new lease on life with Le Bar’s London-trained tea sommelier, Eszter Kálmán, responsible for brewing the 16 types of teas to perfection. Taking place in the Brasserie & Atrium restaurant, Sunday brunches remain Corinthia’s strong suit. Family-friendly Sundays are big business in Budapest, and competition is strong at the best hotels for a slice of the weekend market. ‘Interestingly, upwards of 90% of brunch patrons aren’t even guests of the hotel but in fact live in Budapest,’ explains Peter. The lava-stone grill and pancake station are complemented by weekly changing themes. ‘We’ve had a Big Ben day during which we served English dishes and an Atlantic day where we served fish. We’ve even had a Hunter’s Brunch when we offered wild game,’ Peter enthuses. Although not under the charge of the executive chef, Lajos Bíró’s Bock Bisztró is a key culinary destination. Stocked in large part with wines of Hungarian Winemaker of the Year, József Bock, this Michelin Guide recognized establishment mixes contemporary bistro culture with Hungarian classics – Hortobágyi-style catfish, veal paprikás – to create something unique and sought after by epicureans in the know. The neighbouring Orfeum club evokes the cabaret glamour of Habsburg era Budapest and in particular the days when the Grand Hotel Royal was bubbling with social activity. Show times vary, and admission is free for hotel guests.
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BANQUETS & CATERING Renowned for its gastronomic prowess at six outlets operating under one roof, the Corinthia Hotel Budapest does not limit its culinary artistry to these venues alone. Today, high-end customised catering is a major area for expansion both in-house and out. With its Royal Catering service, the Corinthia takes care of every aspect of hospitality, from delivery to waitstaff, and from furniture to entertainment.
Corinthia’s breathtaking, Baroquestyle Grand Ballroom is an ideal inhouse venue and can also be converted into the setting of a fairytale wedding. Its high ceilings, elegant cornicing and sense of living history all add to the opulence and magic of this stunning space. The spacious Atrium, its soaring glass roof flooding it with natural light, makes the perfect backdrop for any event.
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Our VIPs Catering to very special guests
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he historic Grand Hotel Royal welcomed the world’s leading personalities in its day, just as the Corinthia Hotel Budapest continues to do. The biggest names from the worlds of stage, screen and sport, as well as diplomats and aristocrats resided here at one time or another and it is their stories that enrich the history of this grand establishment. In it’s early days, the Royal was a favourite haunt of artists, writers
and film types. It hosted Hungary’s first screening of the Lumière Brothers revolutionary film, the third such screening following Paris and London. Not long after, the hotel opened Hungary’s first cinema, the Royal Apollo. During the Silver Age, the hotel was frequented by movie stars and entertainers from Hungary and abroad. American performer Josephine Baker stayed at the Royal in 1928 and signed
the visitors’ book with a familiar flourish. Hungarian-born silent film actress Vilma Bánky, who played opposite Rudolph Valentino in his last two films, also stayed here in 1933, shortly before her retirement from the world of acting. Following the Royal’s reopening in 1961, celebrities continued to come – jazz singers, politicians, TV personalities and even the London Symphony orchestra who once dined at the hotel’s restaurant following a performance. More recently, Donald Sutherland, Gerárd Depardieu, Sean Connery and Isabella Rossellini were guests as were, singers José Carreras and George Benson and composer Andrew Lloyd Webber. As the cult of celebrity grew, however, so did the requirements of tending to these VIPs.
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Amerigo Tot
Jack Dieval, Agnes Sarkis
Nicolai Gedda
Lindberg
Bobby McFerrin
Paul Gardos
DeepPurple
Richard Roberts
Franco Nero
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Today security and discretion are of paramount importance at the Corinthia Hotel Budapest. The hotel’s Senior Duty Manager Tibor Meskál has been ensuring the comfort of the biggest stars in the business since he began his career in the hospitality business in the early 1960s. Frank Sinatra, Marlene Dietrich, Tom Jones, they’ve all been served by this master of decorum and propriety. The hotel’s accommodation has also been swift to adapt to changing demands and now includes a substantial 240-square-metre Presidential Suite, which comes with a personal butler. With a view of the statue of Lady Liberty atop Gellért Hill, this is the largest suite of its kind in Hungary. In addition to the many luxurious amenities on offer, stars on tour have come to appreciate the personal touch they receive from the staff at the Corinthia. This more than makes up for their being far away from home. In fact, they thrive from the kind of genuine hospitality that the Corinthia has in spades. Today’s stars arrive and leave the hotel by their own separate entrance but, once inside the warmth of the hotel, they know they are in good hands. The proof is in the pudding, of course. The VIP visitors’ book, a beautifully bound testament to high-end hospitality, contains pages upon pages of thoughtful comments left by renowned figures and celebrities over the decades.
Colin Firth
Richard Dreyfuss
Jean Reno
Árpád Göncz, Sándor Friderikusz
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Real Madrid
Gyula Grosics
Helen Mirren
Andrew Lloyd Webber
Gipsy Kings
Donald Sutherland
José Carreras
Xavér Varnus
Christopher Lee
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Our future
Refurbishments and technological developments
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lways looking for ways to enhance the experience of every guest who walks through its historic doors, the team at the Corinthia Hotel Budapest has a whole raft of new developments coming on-stream in 2016. Many of these are technological, making smooth use of everything the 21st century can provide today’s contemporary high-end hotel. Touch-screen check-ins for customers, media hubs for business-focused guests, digital real-time scheduling for maids, the Corinthia Hotel Budapest has always set the agenda in Hungary as far as user-friendly technological advancement is concerned. And 2016 is a special year for the Corinthia Hotel, with special events and offers tied to celebrating its 120th anniversary – it was in 1896 that its predecessor, the Royal, was unveiled. 2016 also means major events in the wider world, the Olympic Games in Rio de Janeiro and European football championships in France, both allowing the Corinthia Hotel to provide convivial public screenings for its guests.
Other improvements lined up for 2016 surround the development of four Executive Suites and refurbishment of an additional ten Deluxe Suites being transformed into Executive ones. Guest rooms are being treated to new carpets, paintings, mattresses and wallpaper. But it’s not only the guests who are reaping the benefit of the advancements of 2016. New software, Triton Suite, allows both guests and staff to dispatch online requests to various departments around the hotel. Saving time and telephone calls, Triton Suite will target communication more effectively, between the main reception and the spa, maintenance and engineering, IT and housekeeping, guest relations and the florists. 2016 is also the year of digital signage. As guests enter the hotel, more and more live screens will have been installed, placed around the banqueting and conference areas. At the same time, sourcing and inventory software and applications are being migrated to a cloud service – moving
away from the current server-based billing system in the hotel’s bars and restaurants. As for further horizons, looking to the long-term, the team at the Corinthia Hotel Budapest is currently exploring ways to work towards becoming more energyefficient. In terms of more everyday use, the installation of ecologically friendly charging points for guests’ devices is one idea under development. The conversion of the hotel’s entire boiler system is another area in focus. But, looking at the wider picture, the goal would be to create a more developed integration of solar, wind and geo-thermal energies in the overall running of the hotel. As MIS Director at the Corinthia Hotel Budapest, Ákos Nonn, so succinctly concludes: ‘Industry often provides us with inspiration and ideas. We are always looking at all areas of our operation to improve and develop’.
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In the spirit of Corinthia Hotels Our international family
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ast year proved to be a successful one for Corinthia Hotel Budapest... From renovations to the rooms and events facilities at the Budapest and Prague hotels, to record-breaking revenues at Corinthia Hotel St Petersburg and Corinthia Palace Hotel & Spa, to awards won by all hotels across the five-star collection, Corinthia Hotels have continued to push the boundaries and excel in the field of hospitality. ‘The key to our success is that we have remained true to our vision and continue to believe in the brand’s evolution and growth. We are a family-inspired business,
whose timeless family values underpin the Spirit of Corinthia. We like to treat and look after guests as if we were welcoming them back home. We also positively encourage one another – supporting passion, precision and authenticity – so that our hotel teams around the world enjoy their work in an inspired yet warm-spirited fashion,’ said Alfred Pisani, Chairman and Founder of Corinthia Hotels. Corinthia Hotel London, the flagship of the group, has continued to take the London market by storm. Through its annual Artist in Residence programme, focusing on
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Opera for 2016, Corinthia London continues to embrace and support upcoming British talent in the arts. Next year, the hotel will look to get involved with the booming technology and digital industries in London’s Silicone Roundabout. The hotel is also fully committed to following the latest trends in food and wellness, and recently launched an exclusive Medical Massage programme. Corinthia Hotel Lisbon meanwhile continues its push to be the leading green hotel in the world, by building on its extensive sustainability project throughout the hotel, which
today allows the hotel to produce electricity autonomously. The hotel has so far picked up several awards, including Leading Green Hotel of Europe at both the World Travel Awards and World Luxury Hotel Awards 2015. Corinthia Hotels have picked up an impressive string of awards in 2015, both nationally and internationally. The collection of five-star hotels has further launched a reward scheme for guests booking via corinthia.com, promising complimentary room upgrades, extended check outs, and discounts in its restaurants and bars, to reward guest loyalty and attract first-time bookers to corinthia.com.
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LOOKING FORWARD TO 2016 As we look forward, we are keen to grow our collection, using our flagship hotel in London as a model for future projects. There are some exciting destinations in the mix at the moment. Earlier this year, the five-star hotel brand also announced the development of a deluxe six-star hotel in the bustling area of St Julian’s in Malta. Set to be Malta’s first six-star hotel, the project comprises a massive €400 million investment by the Corinthia Group for the construction of a multi-purpose resort on the site currently occupied by Corinthia St George’s Bay, the Corinthia Marina and Radisson Blu hotels. This new luxurious hotel will provide world-
class accommodation and guest facilities that will attract the most discerning tourists to Malta. Corinthia Hotels will further continue to renovate its individual hotels, assuring they are of the highest standard. In 2016, Corinthia Prague will undergo a complete ground-floor renovation, designed by Goddard Littlefair, which will transform guests’ welcome and check-in experience. Corinthia Hotel London is set to launch its exclusive partnership with The Goodwood Estate in Sussex early next year, promising overseas visitors a one-of-a-kind introduction to quintessentially British experiences.
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Thank you!
The Corinthia Hotel Budapest would like to thank everyone for being part of our success – we look forward to your custom and support in 2016.
2015 Hungary's Leading Hotel Residences
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