CENTRAL EUROPEAN EDITION - A HOTELIER’S QUARTERLY INSPIRATION - FOOD AND BEVERAGE ISSUE - HUF 1,590
ISSUE NO. 7 - 2018
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.
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
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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
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.
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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.
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.
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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.
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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.
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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
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
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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
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
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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
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.
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.
WHATEVER THE CONCEPT, WHEN THE CONCEPT WORKS, F&B WILL ALWAYS DRIVE PEOPLE TO HOTELS.
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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.
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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.
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THE BEST COFFEE EXPERIENCES
THE BEST HISTORICAL BARS
THE BEST HISTORICAL BARS
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.
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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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