Spectacular 8 - Hands Dinner at Alhambra Boutique Hotel, powered by Gault&Millau Croatia
Three top Swiss chefs from 4 toques restaurants awarded by Gault&Millau, will join forces with their host, chef at the luxurious Alhambra Boutique Hotel on Croatian Island of Lošinj, for a unique Mid Summer Epicurean Extravaganza on 7 of August. Undoubtedly, highlight of the an unforgettable evening will be 8 hands multi - course dinner, composed of sensational bites from each of the chefs, paired with great wines from Istria and Tuscany.
See the chefs, together with some of their signature dishes, and check the 8 - Hands Dinner Tasting Menu that they created for the stellar night at the Island of Lošinj.
Michael Gollenz
Alfred Keller, Lošinj, Gault&Millau Croatia, 2 toques
Austrian-born chef Michael Gollenz who oversees Alfred Keller, signature restaurant of Boutique Hotel Alhambra is undisputedly a force to be reckoned with. A stellar young talent who has worked alongside Michelin-starred culinary masters such as Christian Scharrer and Stefan Heilemann, at renowned restaurants including Ecco, Widder Bar & Kitchen in Zurich and Restaurant Aphrodite at Hotel Giardino, Ascona, Michael was hand-picked by Christian Kuchler who collaborates with CEO Peter Schoch of Jadranka turizam, owner and operator of Hotel Alhambra to take Alfred Keller to new heights with a fresh dining concept. The restaurant has won raving reviews and extremely high ratings for the remarkable culinary skills and impressive gastronomic offerings Michael has managed to showcase in just a few months after taking over the helms of the coveted restaurant.
Stefan Heilemann
The Widder Restaurant, Zurich, 2 Michelin **, Chef of the Year 2021 by Gault&Millau, 4 toques
The native German chef Stefan Heilemann runs the restaurant Widder in the Widder Hotel in Zurich, Switzerland, where he combines his great experience in classic French techniques with top-quality ingredients and Asian flavours. He places a great focus on regionality and a logical fusion of flavours into a wholesome unity, insisting on the high quality of every element on the plate. What makes Chef Heilemann stand out is his belief in ethics towards nature, drawing inspiration from the natural energy he finds on the farms and vineyards that the restaurant Widder works with. The title Chef Of The Year 2021. by Gault&Millau, alongside 18 points and four toques , as the previous two Michelin stars that ECCO gourmet restaurant with chef Heilemann gained in 2016, stand as a further proof of his talent and potential. Focusing on acidity – with knowledge and great measure, and seasoning the dishes with pickled and fermented elements, chef Heilemann opens up new dimensions of flavour to his guests, inviting them back to the Widder restaurant over and over again.
Sebastian Zier
Einstein Gourmet, St Gallen, 2 Michelin **, Gault&Millau 4 toques
The career of the german-born chef Sebastian Zier can be described as a truly dynamic one. By working in numerous European restaurants, chef Zier managed to bring together the classic French techniques he mastered during his work in restaurant Le Cerf, just before returning to his homeland to work under the master chef Harald Wohlfahrt in the critically acclaimed Schwarzwaldstube Restaurant, from where his love of South German food comes from. He earned his first Michelin star with his Schlossstern Restaurant in Austria in 2007, than later again, as chef of La Mer, at superior resort A - Rosa Sylt, he gained 2 Michelin stars. The use of exclusive and rare produce is what set him on the map for restaurant critics, making him one of the most perspective young chefs and winning him many awards for his work. Today, chef Zier’s fusion of high-end French cuisine with an avant - garde approach impress dinners from all around the world, and has made the Swiss Einstein Gourmet restaurant in St. Gallen, proud owner of Gault&Millau’s 4 toques, and the two Michelin stars.
Christian Kuchler
Taverne zum Schäfli, Wigoltingen, 2 Michelin **, Gault&Millau 4 toques
Chef Christian Kuchler has a passion for cooking from a young age and learnt his craft from the best teacher - his dad, the legendary Swiss chef Wolfgang Kuchler. After honing his skills at some of the most renowned restaurants throughout Europe including Alain Ducasse’s three-Michelin-starred Plaza Athenee in Paris, Christian returned to his roots in Thurgau, Switzerland. He took over the highly acclaimed Taverne zum Schäfli from his parents 6 years ago. Drawing on his wealth of experience and mastery of culinary techniques, the restaurant earned a second Michelin Star, 18 Gault-Millau points soon after, and elevated to one of the top must-go dining institutions admired by gourmands all over Europe. Motivated to push the limits of traditional cuisine with his innovative and boundless creativity, Christian has earned himself a stellar reputation and loyal following both at home and abroad.
8-Hands Dinner Tasting Menu
Chefs Meet & Greet: Champagne Billecart Rose` en Magnun Caviar & Oyster Station
Dinner
Michael Gollenz
CastelGiocondo 2013, Frescobaldi, Italy
Teran Anno Domini Teran 2013, Benvenuti, Croatia
Scallop / Pineapple / Hazelnuts
-o-
Vitello Tonnato
-o-
Duck Chip / Soy / Cabbage
-o-
Goose Liver / Smoked Eel
Stefan Heilemann
Montesodi 2011, Frescobaldi, Italy
Teran Anno Domini 2011, Benvenuti, Croatia
Bao Bun
-o-
Ceviche / Passion Fruit / Sweet Potato
-o-
Onion Oyster Caviar
-o-
Black Angus Cannelloni
-o-
Scampi / Pak Choy / Tom Yam Gung
-o-
Scallops / Fennel / Kulen
Sebastian Zier
CastelGiocondo 2011, Frescobaldi, Italy
Teran Anno Domini 2011, Benvenuti, Croatia
Carabinero/ Tomato / Strawberry / Quinoa
-o-
Cous Cous /Saffron / Ratatouille / Zucchini
-o-
Hamachi / Basil /Cucumber/ Sorrel
-o-
Veal Porridge / Truffle / Celery /Parsley
-o-
Octopus /Chorizo /Corn / Olive
-o-
Tuna / Beans/ Paprika / Lemon
Christian Kuchler
Taverne zum Schäfli, Wigoltingen
CastelGiocondo 2008, Frescobaldi, Italy
Teran Anno Domini 2008, Benvenuti, Croatia
Ravioli / Oxtail / Duck Liver
-o-
Turbot / Green Vegetable / Herbs
-o-
Red Mullet / Tomato / Bouillabaisse
-o-
Braised Beef / Consommé / Horse Radish
-o-
Beef Fillet / BBQ / Roast Beef with Onion
-o-
Cres Lamb / Gremolata / Parmigiano
Michael Gollenz
Strawberry / Basil / Skuta
-o-
Banana / Sesame / Grand Cru Chocolate
-o-
Cassis / Sour cream / White Chocolate
After Party
Château d’Esclans Whispering Angel Rose` 2020
Gin Mare Capri - 1724 Tonic
