Spectacular 8 - Hands Dinner at Alhambra Boutique Hotel, powered by Gault&Millau Croatia

22/07/2021

Alhambra Boutique Hotel
Publicité

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.

Chef Michael Gollenz, Alfred Keller 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.

Chef Stefan Heilemann, The Widder Restaurant, Zurich

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&Millaus 4 toques, and the two Michelin stars.


Chef Sebastian Zier

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.

Chef Christian Kuchler

8-Hands Dinner Tasting Menu

Chefs Meet & Greet: Champagne Billecart Rose` en Magnun Caviar & Oyster Station

 

Dinner

 

Michael Gollenz

Alfred Keller, Lošinj

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

The Widder Restaurant, Zurich

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

Einstein Gourmet, St Gallen

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

Alfred Keller, Lošinj

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

https://www.losinj-hotels.com/en/hotels-and-villas/hotel-alhambra-and-villa-augusta/offers/summer-epicurean-extravaganza-vacation-package/