Accompanying customers from the idea to the event… For us, this means thinking about everything, planning everything optimally, preparing everything perfectly and still being primed for everything. Above all, however, it means helping customers to develop an idea and a concept from the idea.
If the idea is called “Orient”; then an Orient Express is created with us, which takes the guests to a souq, an Arab market, where colorful colors shine, oriental spices smell, Arab jugglers cause amazement and various pleasures seduce the senses. If your topic is “water”, then you will learn which pleasures can be hidden in transparent liquids, which forms and colours water can take on in the various states of matter, and how a daring wishful thinking creates a wondrous world of water for all the senses.
Our concepts are just as individual as our support. Every customer has their own point of contact – right from the start and, of course, also on site. Our event managers accompany you from the first request, through concept creation and calculation to implementation. They accompany you in the selection of food, drinks, decoration, music or even artists. They provide dynamic, friendly and competent staff – and together we make sure that your event is a unique experience.
Wenn ich es schaffe, Gast und Gastgeber nur in Verlegenheit zu bringen, weil sie nicht wissen, was sie zuerst probieren sollen, dann habe ich mein Ziel als Küchenchef erreicht..
Chef Vincenzo Neri and his team are responsible for our culinary creations. Through an exclusive and harmonious product selection, an almost romantic way of preparation and not least through passionate and honest cooking, the team elicits the best from every component of its compositions.
What is important to us: we want to keep our kitchen honest. That’s why, wherever possible, we rely on regional and seasonal products, fresh from the field to the kitchen and from there to the plates of our guests – without unnecessary paths, without tricks and without compromises. Honest food for every occasion: whether “like at mum’s” or as in a gourmet temple.
Our “live cooking” concepts make it possible to experience our way of cooking. For example, with a ravioli station, where our cook turns the homemade pasta dough live through the noodle machine, while fresh beef fillets sizzle on a special stove with edge extraction (prevents too strong a spread of odor). In addition, the salad bar offers colorful variations in cocktail glasses – with freshly mixed (and non-alcoholic) caipirinha, pina colada, swimming pool or bloody Mary dressings directly from the shaker. All fresh and prepared in front of the guests.
