Grand Hotel Wien - News

FK Austria Wien catering contract renewed

Thu, 19 Apr 2012 14:53:00 GMT

The Viennese football club FK Austria Wien and the Grand Hotel Wien have signed a new contract to renew their cooperation for four more years until June 2016. Thus, the Grand Hotel Wien will continue to take care of the gastronomic well-being of all visitors to the GENERALI-arena. Furthermore, the five star hotel will resume to be the official team hotel before home matches and the venue for many other events of the violets.

The contract was signed at the Vienna city derby last weekend by the Austria Wien chairmen Thomas Parits and Markus Kraetschmer, by Thomas Schwarz, CEO Gastro Ltd., and by Andrea King, JJW Hotel & Resorts and CEO of Grand Hotel Ltd. This new contract prolongs the successful partnership of the last three years.

The Grand Hotel Wien, part of the international chain JJW Hotels & Resorts, will cater all the home matches of the team. In the different VIP-areas (Business VIP, Premium VIP, Classic VIP, Players Lounge) the Grand Catering team will welcome up to 800 guests per match. All the kiosks in the stadium will be cared for by Grand Catering as well and thus benefit from the high quality of the five star catering.

FK Austria chairman Markus Kraetschmer is delighted about the renewal of the contract: "It is especially rewarding to be able to continue our cooperation with such a great and reliable partner. Since the beginning of the partnership in 2008 we have been more than happy with service, quality and the great teamwork. We are very much looking forward to working with the Grand Hotel in the coming years."

Andrea King, CEO of the Grand Hotel Wien, adds: "We are thrilled to be continuing our partnership with FK Austria Wien for the next four years. The club's outstanding reputation across the world, along with its rich Austrian history, afford us the ideal platform to branch out from our own heritage of community, culture and economy; and into the exciting world of sport."

"The challenge for our catering team during the matches is to serve a lot of people in a very short period of time and with the quality and the service you would expect from a Grand Hotel", says Siegfried Pucher, Food & Beverage Director of the Grand Hotel Wien. "We strive to offer the best quality with regards to food, beverages, and service not only in the VIP Areas but for all the fans and visitors at the kiosks as well."

The football club Austria Wien was founded in 1911. It is one of the most successful football clubs in Austria. The team became cup master for 27 times and Austrian master for 23 times already.

JJW Hotels & Resorts
Since it was founded in the late 1980s, JJW Hotels has built a strong portfolio of hotel brands from economy through to mid-range and luxury. Unlike many other hotel operators, all JJW hotels are wholly owned assets.

Today JJW is seeking to focus on expansion of the luxury 5-star hotel portfolio in Europe. The group owns properties like the 'Grand Hotel Wien' and 'The Ring' in Vienna, Hotel La Tremoille in Paris and The Scotsman Hotel and Spa in Edinburgh. In the Algarve, the group owns the famous San Lorenzo golf course and Dona Filipa Hotel. Pinheiros Altos private golf course, also in the Algarve is a haven to Europe's rich and famous and the Amarante Formosa Park Hotel has built up a loyal clientele since it opened in 2004.

Le Ciel Lunch: Lucky Thirteen

Thu, 12 Apr 2012 12:47:00 GMT

For centuries, thirteen has been considered a cursed, unlucky number.

Thirteen is one of the least likely numbers to be drawn in a lottery.
The thirteenth day of the month is considered unlucky in Western tradition, especially when it falls on a Friday.
In Tarot, thirteen is attributed to Death (La Mort).
"The Thirteenth" is a synonym for the Devil, and thirteen is also referred to as a "devil's dozen." In the fairy tale Sleeping Beauty, the thirteenth wise woman in the country, who was not invited to Sleeping Beauty's birthday party, pronounced a curse on the young princess. In that story, the thirteenth is the evil fairy who didn't fit in with the twelve good ones. (Source: Wikipedia)

All that superstition is a thing of the past. From now on, thirteen stands for the ultimate culinary experience. From Monday to Saturday lunch, the award-winning restaurant Le Ciel on the 7^th floor of the Grand Hotel Wien has a special offer revolving around the number thirteen:

13 euros for an appetizer, 13 euros for a soup, 13 euros for a fish dish, 13 euros for a meat dish, 13 euros for a dessert. Plus, there is no cover charge!

So each course at lunch costs only 13 euros, and you can choose to suit your appetite and fancy. Maybe you just want a main course, or maybe you prefer two appetizers, or - like the author of this article - three sweet desserts.

Gone are the days when you had to take a full lunch menu. Now you can mix and match courses entirely to your liking. The possible combinations are virtually endless. Whether you order one dish or thirteen, let yourself be inspired by your cravings, your appetite, and the amount of time you have for lunch.

One thing you can be sure about, our cooking, or to be more precise, the cooking of chef de cuisine Jacqueline Pfeiffer, will be superb. After all, the renowned S.Pellegrino Culinary Selection just nominated Pfeiffer as Austria's Cook of the Year 2012. A look at the current thirteen-themed lunch menu will give you a good idea why: "carpaccio of beef with Barilotto bufala cheese and avocado" (13 euros); "wild herb risotto with oven-baked tomatoes" (13 euros); "veal émincé with morels and petit potato pancakes" (13 euros); and "crème de Bresse with raspberries, meringue, and artisan vanilla ice cream" (13 euros) are just a few examples.

The unique Le Ciel at the Grand Hotel Wien looks forward to your visit - thirteen times and more.

www.leciel.at

Jacqueline Pfeiffer (Le Ciel): Chef of the Year 2012

Wed, 15 Feb 2012 16:12:00 GMT

Jacqueline Pfeiffer, head chef at Le Ciel, is Austria's Chef of the Year 2012. The coveted S.Pellegrino Culinary Selection award was presented to the young star chef this February at a festive gala in Munich. More than sixty top chefs with a combined total of about one hundred stars were present at the award ceremony.

The S.Pellegrino Culinary Selection consolidates the results from the best restaurant guides in Austria and Germany, offering epicureans a well-informed overview of the countries' best destinations for haute cuisine. Leading personalities from the upscale gastronomy sector in Germany and Austria gathered at this year's gala for the 13^th edition of the S.Pellegrino Culinary Selection in Munich to celebrate the best chefs and restaurants in both countries.

Jacqueline Pfeiffer of Le Ciel at the Grand Hotel Wien won the title of Austria's Chef of the Year in the Acqua Panna Special Prizes category. "As a chef, there is nothing I value more than the daily feedback and 'awards' I receive from my guests. But of course this kind of professional award as best chef of the year 2012 is a great pleasure for me. It's both a confirmation and a strong incentive. The fact that I can consider myself part of the league of great chefs who received the prize before me is an especially meaningful honor."

Jacqueline Pfeiffer completed her training at Le Ciel on the 7^th floor of the Grand Hotel Wien in 1995. After successfully completing her apprenticeship, her career took her to Germany, Switzerland, and France, until she finally returned to the Grand Hotel Wien, where she treats guests to her signature creations at the two-toque ranking Le Ciel. Le Ciel is one of the few truly classic traditional restaurants remaining in Vienna, and features a sophisticated ambience, piano music, and flawless service. Jacqueline Pfeiffer's creative cooking style ranges from refined elegance to unusual flavor combinations distinguished by exciting contrasts and perfect complements.

www.leciel.at

New sake sommelier at Unkai

Thu, 17 Nov 2011 9:31:00 GMT

Rice wine is actually a misleading translation of sake, says Jelena Harms-Tisma, sommelier at the Japanese gourmet restaurant Unkai. "Sake is brewed, not made from pressed juice. So the process is much more similar to beer making than wine production."

But how exactly is the rice transformed into a high proof Japanese beverage? For sake production, brown rice is first polished to prepare it for the fermentation process. In the polishing stage, the outer layers of each grain of rice are removed. For the highest grade and most expensive types of sake, this can be up to 50 percent of the original volume. Afterwards, the rice is washed and soaked in water. Once the rice has been prepared in this manner, a yeast starter is added and the roughly 25-day fermentation process begins. In the next stage, sake often matures for up to twelve more months in tanks. "Another difference between sake and wine is that sake does not improve through long storage," explains Jelena Harms-Tisma. "But," she adds, "as with wine, with sake the quality and flavor depend on a number of different factors. The quality of the water, for instance, plays a major role, as do the climate and location of the rice field."

By the way, despite these brief instructions on sake brewing, don't try to make it yourself using the kind of rice you can buy in the store. Sake calls for a special type of rice, called sakamai.

New sake list at the Unkai

Maybe you want to know why we took you on this little journey to the world of sake production? It's simple: Jelena Harms-Tisma, who has been responsible for the wine selection at the Japanese gourmet restaurant Unkai on the 7^th floor of the Grand Hotel Wien for some time, just completed her training as a sake sommelier and has developed a special sake list for the Unkai.

"I made an effort to put together an exciting cross-section from the eclectic world of sake. The list includes both exquisite premium sake as well as popular brands and the latest trends. For instance, I highly recommend the Rihaku Dreamy Clouds Junmai (0.3-liter bottle for €58.00). It's a truly delicious sake - slightly cloudy because it is unfiltered, with a fruity and nutty flavor. Another one, Tabata Shuzo Rashomon Junmai Ginjo (0.72-liter bottle for €220.00), is a real star among sakes and has been decorated with a total of twenty-two medals."

Other sakes worth tasting have what the sake sommelier grinningly describes as a "pink perfume." Hana Awake Ozeki (0.25-liter bottle for €16.80), for example, is a sparkling and pleasing sake, reminiscent of a sparkling wine, that can also be served as an aperitif with raspberry purée. "Currently there is also a trend in Japan to add fruits during the brewing process. For instance, we have the Nanbu Bijn Ume Rose on the list, a pink colored sake liqueur that contains the Japanese ume plum."

The art of drinking sake

At the Unkai, you not only get advice about the types of sake, but also how to best serve them. Sake is either drunk hot, or at body temperature, or at room temperature. "It depends on the type, but usually the cheaper types tend to be heated, less so the premium sakes," explains Jelena Harms-Tisma.

In addition, in the Land of the Rising Sun, sake is traditionally served in a small wooden box that for Europeans is a little unwieldy. "But upscale restaurants in Japan have already started serving sake in a glass," says Harms-Tisma. "And in fact we really couldn't use the traditional Japanese 'beer mugs' made of wood anyway, because in our climate the wood would distort the flavor of the sake."

If you've read enough and are ready to taste the real thing, the Unkai has a special sake tasting set waiting for you. Four types of sake are served with a selection of Japanese appetizers (€65.00 per person). And of course with all of the other traditional menus at the Unkai, you can choose between wine or sake accompaniment. Whatever you prefer, a trip to the 7^th floor of the Grand Hotel Wien is more than worth your while.

www.unkai.at

Grand Hotel Wien Gift Vouchers

Mon, 19 Dec 2011 14:27:00 GMT

Be it a 5-course dinner in an exclusive restaurant or a delicious Grand Guglhupf cake; be it a luxurious stay at our 5-star luxury hotel or a Klimt holiday in Vienna - with the Grand Hotel Wien vouchers you are above all giving one thing: pleasurable memories.

As an exclusive gift idea for any occasion a broad variety of vouchers are available at the Grand Hotel Wien.

For further information or in order to purchase a gift voucher for one of our restaurants or for a stay at the hotel please come to the Grand Hotel Wien reception desk (daily 7-22h) or contact Ms Sonja Chadim (Mo-Fr 8-15h) at +43 1 515 80 1950.

Click here (PDF, 70 kB) for a list of the available restaurant vouchers.

Christmas Time at the Grand Hotel Wien

Tue, 02 Nov 2010 12:32:00 GMT

Vienna during the holiday season is something truly special. Idyllic Christmas markets, music, the city is sparkling with lights, culinary treats all over - all you can wish for an enchanting holiday during the most beautiful time of the year can be experienced here.

But it's not just the city of Vienna that has a lot to offer in the winter months. At the Grand Hotel Wien, we do our utmost to ensure that our guests enjoy this unforgettably atmospheric time of the year. Next to a custom-made package offer for a short stay at the traditional hotel at the boulevard Ringstraße we also spoil our guests with exciting culinary offers. During the holidays, our gourmet restaurants Le Ciel and Unkai outdo themselves to pamper their guests with opulent, multi-course meals. On New Year's Eve the exquisite setting of the subterranean Quadrille Ballroom at the Grand Hotel Wien makes the wait for midnight more scintillating than ever. Live music and a buffet provide entertainment until the famous Pummerin bell at St. Stephen's Cathedral tolls at the stroke of midnight and the first bars of the Blue Danube Waltz usher in the New Year.

Find out more about our culinary offers for the holidays.
Find out more about our 'Christmas in Vienna' package offer.

New Year’s Eve gala at the Quadrille

Wed, 07 Dec 2011 9:00:00 GMT

Enjoy an unforgettable New Year's Eve in the elegant atmosphere of the Grand Hotel Wien. The tradition-rich 5-star deluxe hotel offers an entertaining program until dawn. The three different restaurants are serving delicious menus, live music bands are playing on different floors, and guests are dancing in the luxuriant lobby.

But above all it is the exquisite setting of the subterranean Quadrille Ballroom at the Grand Hotel Wien that makes the wait for midnight more scintillating than ever. Live music and a buffet at the Quadrille gala night provide entertainment until the famous Pummerin bell at St. Stephen's Cathedral tolls at the stroke of midnight and the first bars of the Blue Danube Waltz usher in the New Year.

Gala night at the ballroom Quadrille, per person € 260,-.

For reservations please contact Ms Sonja Chadim at schadim@jjwhotels.com or dial +43 1 515 80 1850 (Mo-Fr from 8 to 15h).

Grand Hotel Wien supports the Global Social Business Summit 2011

Wed, 16 Nov 2011 15:12:00 GMT

The Global Social Business Summit was initiated in 2009 by Professor Muhammad Yunus, Nobel Peace Prize winner and founder of Grameen Bank, together with his creative consultant Hans Reitz and with the support of the Autostadt theme park in Wolfsburg.

Each year, the Global Social Business Summit brings together pioneers from the worldwide social business movement active in the entrepreneurial, political, NGO, and academic sectors. This year's summit will take place in Vienna from November 10 to 12, 2011. The event offers a unique opportunity to network with others about social business and gain deeper understanding of the subject.

The concept of social business has established itself as a new model for overcoming social and economic challenges, both among opinion leaders and decision makers, and has been inspiring people all over the world. The event is a creative opportunity for many initiatives, projects, and companies that have been launched in the context of the summit. The energy it generates helps participants establish basic conditions, multiply best practices, and learn from past experiences. With the UN initiative YY Millennium Tour, social business is also making a strategic contribution towards the achievement of the UN Millennium targets.

Looking back on five years of the Peace Prize, Prof. Yunus champions the solution of social challenges through social business and wants to inspire young people in particular to shape their own future. In his role as MDG advocate, he will initiate the YY Millennium Tour at this year's Summit together with UN representatives in order to give young people around the world the opportunity to achieve the UN Millennium targets in their respective countries by establishing social businesses.

Podium discussions with high-ranking representatives from business and politics on the potential of social business stimulate topical exchange during the focus groups and working forums. Interactive formats, creative environments, and inspiring participants make the Global Social Business Summit one of the leading platforms for innovative social models. Social Business joint ventures like Grameen Danone, an enterprise that produces the well-known Shokti Doi yoghurt to combat malnutrition in Bangladesh, will present themselves and invite a meaningful exchange of ideas. The Summit also serves as a platform for the experimental ideas and creative solutions required to combat the most urgent social problems and offers opportunities to make a first step to resolve these problems.

Those who want to hear Prof. Yunus's inspiring words in person can attend his public talk on November 10, 2011, at 8:30 p.m. For additional information on the 2011 Global Social Business Summit, visit www.gsbs2011.com.

The Grand Hotel Wien is proud to be a hotel partner of the Global Social Business Summit 2011.

Gault Millau 2012: Grand Hotel Wien celebrates four toques

Wed, 24 Nov 2010 10:27:00 GMT

The most important Austrian gourmet guide Gault Millau has awarded two toques each to the Grand Hotel Wien Gourmet Restaurants Unkai and Le Ciel. With these ratings in the 2012 issue of the guide the two restaurants have once again reasserted their positions among the best restaurants in town.

"We are truly excited about this honour that we consider a recognition of our many years of high level performance. I want to extent my warmest congratulations to my two chefs Jacqueline Pfeiffer and Hiroshi Sakai and their teams," states Siegfried Pucher, F&B Director of the Grand Hotel Wien. "But however exciting and flattering this recognition may be, our daily effort does not aim at awards but on the day to day satisfaction of our guests. And for that we will continue to even further improve ourselves next year."

Le Ciel with chef de cuisine Jacqueline Pfeiffer

Le Ciel on the 17^th floor of the Grand Hotel Wien is not only legendary for its breathtaking view, but also for its impeccable service and magnificent cuisine. It is styled in warm traditional colors; the china and silver were all specially created for this celebrated restaurant. Chef de Cuisine Jacqueline Pfeiffer, awarded with two toques by the definitive gourmet guide Gault Millau, is famous for her creative yet elegant culinary art. In the summertime, guests can enjoy the culinary highlights on a beautiful outside terrace.
www.leciel.at

Unkai with chef de cuisine Hiroshi Sakai

Unkai, meaning "sea of clouds," hints at the restaurant's 7^th-floor location at the Grand Hotel Wien. Head chef Hiroshi Sakai creates authentic Japanese cuisine in its purest form. The highly awarded restaurant welcomes its guests in a contemporary but traditional Japanese interior, original tatami rooms and teppanyaki tables. The sophisticated culinary offerings amongst others include a monthly changing traditional Kaiseki menu, sushi that is widely considered the best of town and a popular sushi brunch on the weekends.
www.unkai.at

30 new Superior Rooms at the Grand Hotel Wien

Wed, 06 Jul 2011 12:45:00 GMT

New Superior Rooms at the Grand Hotel Wien

Listen closely when you step into your Superior Room. It will speak to you. At least Bernhard Rzehorska is convinced it will. And he should know. He and his company Sign Design conducted the renovation and refurbishment of thirty Superior category rooms at the Grand Hotel Wien. "When we renovated these rooms together with the Grand Hotel Wien, our goal was to let them sing, make a statement. So the color red was a natural choice, of course, because there is hardly another hue that unites as many connotations."

But let's go back to the beginning. Measuring up to thirty-five square meters, the Superior category rooms at the Grand Hotel Wien have already been offering their occupants warmth, comfort, and luxury for many years. "Even though the rooms were in good condition and were popular with guests, we decided to completely revamp the first thirty rooms in the Superior category this year," says Elisabeth Zimmermann, Director of the Rooms department. "We always take the approach of acting before there is a real need. This ensures that we consistently offer our guests the highest standards that will last decades."

These are some of the considerations that inspired the Grand Hotel Wien to join forces with Sign Design, one of the world's leading designers of luxury hotels, to develop a concept and then implement it. In the course of several weeks of work, the thirty rooms were redesigned with parquet floors, chandeliers, and high quality materials. "The Venetian window dressings, the chandeliers, and above all the use of red in the textiles are all elements that were considered must-haves for sophisticated living in late nineteenth-century Vienna," explains Bernhard Rzehorska of Sign Design. This was precisely the era when the legendary Grand Hotel Wien was built and opened on Vienna's prestigious Ringstrasse boulevard. "Needless to say, we used high quality materials that more than satisfy even the most discerning modern standards, but you can still sense the allusions to that magnificent historic period."

Artfully combining tasteful refinement with cozy ambience, the thirty new Superior category rooms transport guests across one hundred forty years of the Grand Hotel Wien's history without ever having to step out of the present. This feat was achieved by remaining true to the hotel's classic architectural style in every aspect of the renovation. "For me, classic is by definition something that will always appeal to people for many generations to come," says Rzehorska. "It's a quality that creates a sense of well-being."

He concedes that a design hotel can be exciting for a certain amount of time and appeal to specific fans. "But classic hotels like the Grand Hotel Wien have a timeless beauty, and there are only a handful that can make that claim anywhere in the world."

www.sign-design.at

Schanigarten Season in Vienna

Mon, 11 Apr 2011 13:04:00 GMT

The city's outdoor cafés

Vienna's Schanigarten restaurants look back on a tradition that dates back to the 18^th century. The first was probably established in 1750, when the Italian-born Johann 'Gianni' Jakob Tarone received permission to expand his coffeehouse by placing tables and chairs on the sidewalk of Vienna´s lively street Graben. 'Gianni's Garden' quickly morphed into 'Schani's Garden' in local parlance, and Vienna´s Schanigarten was born.

To this day, outdoor restaurants are enormously popular in Vienna. Nearly two thousand open up each year when the season begins in mid-March. Some of the nicest gardens in the best locations are in the immediate vicinity of the Grand Hotel Wien and The Ring Hotel. Each year, the nicest outdoor restaurant in the city is selected as the winner of the Golden Schani. In 2010 the Grand Hotel Wien was among the top three in the tradition category.

The Traditional

The 'Schanigarten' of the Grand Hotel Wien at the famed boulevard Ringstraße looks back on a great tradition. About 100 years ago the terrace in front of the hotel has already been one of the hotspots of the city during summertime. To sit in the sun, see and be seen, and enjoy one's favorite coffee was then and is today one of the most popular leisure activities.

The best view

Sitting here brings you a little closer to the sky - not only the culinary creations are heavenly on the terrace of the gourmet restaurant Le Ciel on the 7th floor of the Grand Hotel Wien but also the breathtaking views over the city of Vienna.

The Japanese

Unkai Sushi on the ground floor of the Grand Hotel Wien in no time came to be a favorite meeting place among all fans of Japanese culinary art. Unkai Sushi's 'garden' ideally matches the best of the Viennese 'Schanigarten-tradition' with the tradition of Japanese Sushi-art in its highest form.

The Chic

Casual Luxury - This promise made by The Ring hotel is also kept by its two 'Schanigärten'. Nowhere on the famed boulevard Ringstraße is it possible to relax classier than it is in the new 'gardens' of the restaurant at eight and the bar Drings.

New Grand Fragrance

Thu, 21 Apr 2011 15:40:00 GMT

We all know how much the experience of smell affects our sense of well-being. With this in mind, we are now scenting the hallways and public areas in the Grand Hotel Wien with a room fragrance specially created for the hotel.

When we came up with the idea to develop a signature Grand scent, we decided to hire the Graz-based fragrance designers Sensarama for the job. And sure enough, their expertise in the mysterious world of smell turns out to have been just right. "The idea to stimulate the senses with scent and create a pleasant atmosphere is older than you might think," explains Sensarama's managing director Mario Pirzl. "Scent culture has goes back as far as Mesopotamia and Egypt, where the first perfumes, ointments, and incense were composed using essential oils."

But despite all their experience, creating just the right fragrance for the Grand Hotel Wien was a special challenge for the Graz perfumers. "We had to take a lot of factors into account to find the perfect combination for an institution like this. Among other things, we considered the different origins of the guests, Viennese tradition and culture in general, and of course the 140-year history and brand values of the hotel itself," Pirzl says.

It was a lengthy process, but the result is really worth smelling: For the heart or base note of the Grand fragrance, they selected frankincense, a noble aroma that underscores dignified elegance and has an air of tradition. The complex frankincense aromas convey a luxurious character without being overbearing. As a counterpoint, the masters of smell introduced delicate notes of pepper to the heart or base zone as the second central focus. The slightly spicy aromas create a sophisticate ambience and symbolize modern minimalism with a very special touch. The head note was enhanced with nuances of bergamot, giving the Grand Hotel corporate aroma a subtle effervescence and freshness that rounds out the overall spectrum of the Grand fragrance.

www.sensarama.at

A Kimono Full of Stones

Tue, 12 Apr 2011 15:43:00 GMT

In the sixteenth century, it was common practice among Zen monks in Japan to put warm stones in the folds of their kimonos in phases of intensive meditation. The heat from the rocks was soothing to the stomach and effectively staved off hunger pangs. What little food the monks consumed was considered highly valuable and was prepared with mindfulness and reverence for nature. This background information explains the less-than-obvious connection between Kaiseki cuisine, one of the highest forms of the Japanese art of cookery, and the seemingly austere spiritual practice of Zen meditation.

Kai means kimono pocket and seki means stone. Sounds logical enough. When combined, the two words have come to refer to a sequence of Japanese dishes distinguished by exquisite quality and highest perfection, both in culinary and visual terms. In its early days, Kaiseki cuisine was a light meal served to accompany the Japanese tea ceremony. Prepared in accordance with Buddhist principles, it was originally purely vegetarian and was made exclusively with seasonal ingredients. Over the centuries, it evolved into a multicourse repertoire with a precisely defined sequence of dishes based on four fundamental factors: Seasonality, highest quality ingredients, preparation in harmony with nature, and utmost attention to aesthetics.

Nature and aesthetics in Japanese cuisine

Nature and cuisine form an inseparable unit in Japan. The seasons, even the individual months of the year, are reflected in what comes to the table and how it is served. The yearly cycle of the Kaiseki menu traditionally starts in November, since this is when the first tea is harvested - a fact that echoes the historic connection between this cuisine and the tea ceremony. November, then, stands for new beginnings, with all of the other months following themes that are appropriate for the respective times of year. Each individual element of a course is coordinated to the particular season - from the ingredients to the color of the plates and tableware, the method of cooking, and the form of presentation. A dish featuring spring vegetables, for instance, might be served on a plate in spring-like colors decorated with cherry blossoms.

December: Cold & fresh
January: Hope, new life
February: Expansion
March: Orderliness (moon of femininity)
April: Spring, cherry blossoms
May: Courage (moon of masculinity)
June: Peace & harmony
July: Heat & restlessness
August: Repentance, regret
September: Reverence, mystery
October: Nostalgia, impermanence, reflection

As many as fourteen different courses are served as part of a Kaiseki menu. Each individual course is an artwork unto itself. No shortcuts are tolerated when it comes to the freshness of the products. In the course of the centuries, techniques of preparation have evolved that are meant to emphasize the essential nature of the ingredients. While Western cuisine attempts to bring out central ingredients by adding certain elements, Japanese cooking liberates them from everything remotely extraneous.

www.unkai.at

Unkai shines in new splendor

Wed, 08 Sep 2010 15:03:00 GMT

Old strong points clad in a new Kimono - that's how the changes of new Unkai are summed up at best. When the then owners of the Grand Hotel Wien, the Japanese Airline All Nippon Airways (ANA), opened the Japanese Gourmet Restaurant Unkai (= sea of clouds) fifteen years ago, they introduced a hardly known, new culinary world to Vienna. Since then the Unkai on the 7^th floor of the Grand Hotel Wien has built up and kept a reputation as the most authentic and best Japanese restaurants in Austria.

In 2010 Unkai and its head chef Hiroshi Sakai were awarded two toques by the most important Austrian Gourmet Guide Gault Millau and restaurant manager Fumiko Kato and her team operate the restaurant according to all laws of Japanese hospitality.

"The restaurant's reputation has always been undisputed with regards to our cuisine," explains the Food & Beverage Director of the Grand Hotel Wien, Siegfried Pucher. "But the interior and the furnishing definitely grew old and it became clear to us that there was a need for action. So we decided to level the old furnishing with the high standards of cuisine and service."

A contemporary, Japanese Design for Unkai

In order to achieve this goal, friends of Japanese cuisine in August 2010 had to make do with the Sushi Bar on the ground floor of the Grand Hotel Wien. In the meantime, the Viennese architects office Baumann und Partner, responsible for the new concept, implemented the rebuilding on the top floor.

"Our starting point was classic Japanese design from the end of the 80ies, dominated by the covering of most of the roof windows and a rather intricate architecture. We wanted to transform that into a contemporary, open and light flooded restaurant, as they are standard in Japan these days as well." explains Ralf Baumann his concept.

The new restaurant first and foremost is now characterized by lightness and openness. Because of the exposure of the roof windows Unkai now lives up to its name 'sea of clouds' and is grander and friendlier. With regards to furniture and interior design Ralf Baumann stayed true to the materials that had already been used for the original Unkai, wood and stone, and combined them with a new floor plan and an innovative light concept. The restaurant now offers various different seating qualities: from withdrawn tables that offer more privacy to an area in the middle of the room with tables for a quick business lunch. The popular Teppanyaki tables right next to the entrance and the traditional Tatami rooms in the back of the restaurant are also still available. Perfected is the new concept by especially designed lamps for the walls and the ceiling, Bonsai trees, two Japanese gardens and a water installation at the entrance.

Sake-Sommeliere and a vegetarian Kaiseki Zui-Un menu

Next to the new interior design, Unkai currently also features exiting new culinary highlights. The traditional 'Kaiseki Zui-Un'-Menu for the first time is also available in a purely vegetarian sequence of courses. 'Kaiseki' means 'stone in the stomach' and originated from the 16th century when Zen priests put hot stones in their kimonos to reduce the feeling of hunger during their hours of prayer. Today the term is a synonym for the highest culinary art of Japanese cooking. A "Kaiseki Menu" consists of several courses, all of which are prepared differently: pickled, raw, grilled and roasted delicacies are combined with a special focus on seasonal specialties.

Starting from the middle of October, Unkai will furthermore feature a new selection of sake specialties served by a sake sommelier. The new sommelier will assist the guests at Unkai to choose from the vast selection of sake, among them rare and delicious sorts like cherry blossom sake. And for those who would like try many different tastes, a special degustation menu is available.

Those who would like to enjoy a great deal of different sushi should definitely try the famous and popular Unkai Sushi-Brunch on Saturdays and Sundays. And if one would like to not only eat sushi but also learn where they come from and how they are prepared, the cooking course at Unkai is the place to be.

www.unkai.at
www.baumannundpartner.at

The hotel ‘gardens’ have opened

Thu, 01 Apr 2010 16:06:00 GMT

From March until October the so-called 'Schanigarten-tradition' plays an essential role in everyday life in Vienna. Tables are set up on the sidewalks and people rejoice in sitting in these 'gardens' in front of the cafés and coffeehouses and enjoy small snacks and drinks.

The term 'Schanigarten' probably originates from an apprentice boy to a waiter, called 'Schani', being told to "Put up the garden!" as soon as spring arrived. He then dutifully obeyed the order by carrying chairs, tables and flower boxes outside.

Grand Hotel Wien and The Ring, Vienna's Casual Luxury Hotel, have opened a total of seven 'Schanigärten' in Vienna. This overview shall be of assistance to you to choose your favorite one for your personal culinary sunbath.

The Traditional

The best view

The Japanese

The Chic

The Cultural

Here, nature, history, architecture, and art blend together into one fascinating whole - while coffee blends are being served in the gardens. The two 'Schanigärten' in the beautiful Castle Belvedere invite to linger and enjoy after a walk through the baroque gardens or a visit in the art gallery.

K Hotels International presented

Mon, 29 Mar 2010 16:44:00 GMT

Starting in 2010, a new, seminal cooperation will enrich the hotel market: The Austrian subsidiary of JJW Hotels & Resorts, owner and operator of Grand Hotel Wien and Hotel The Ring, and the American hotel representation company K Hotels are kicking off the strong partnership "K Hotels International".

K Hotels International is opening an office in Vienna

K Hotels, an international representation company of more than 50 hotels in 16 nations that is based in Los Angeles and JJW Hotels & Resorts, a collection of more than 60 luxury hotels in Europe and the Middle East, will join forces from spring 2010. The joint venture "K Hotels International" will open a sales office in Vienna in order to extend the system of sales and marketing support for the more than 110 hotels involved worldwide. The joint venture is aiming towards an exponential increase in overall sales and a larger outreach on the US and European market. Another strong focus lies on the acquisition of new member hotels that are not yet part of a marketing platform and match the "K Hotels International" portfolio.

"This strong relationship between the two groups will provide various new opportunities and improve the fruitful cooperation between our hotels throughout the world", says the founder and chairman of JJW Hotels & Resorts, Sheikh Mohamed Bin Issa Al Jaber. "K Hotels brings a wealth of experience in sales and marketing especially on the US market and is therefore the perfect addition to our past activities for our properties in Europe and the Middle East."

"We are thrilled and proud to announce this long-term partnership with the exclusive group JJW Hotels & Resorts," emphasizes Michael Palmer, CEO, K Hotels. "The creation of K Hotels International is an important step to increase K Hotels" worldwide presence and create new relationships in Europe and the Middle East."

"This new strategic partnership creates a win-win situation for both groups," states Karim Jalloul, Austrian Representative of Sheikh Al Jaber and Managing Director of JJW Hotels & Resorts Austria and Eastern Europe. "Tourism is a worldwide business and with the exchange of our know-how and our respective advantages in the European and the US market, we will create a strong and worldwide network with mutual benefits for the more than 110 hotels."

Find further information on www.k-hotels.com and www.jjwhotels.com.

Guglhupf designed by Gustav Klimt

Tue, 19 Jan 2010 13:30:00 GMT

Guglhupf is one of Austria's most traditional and best liked pastries. The Viennese enjoy the sweet delicacy for breakfast, as a dessert or as part of a coffee or tea break during the day. The cake in its distinct round shape has been known for quite some time. Already the Romans used to bake cakes in forms similar to those used for today's Guglhupf. At the time of the Austrian Monarchy Guglhupf was known as a dish for the common people until Emperor Franz Joseph chose it to be his favorite pastry and had a piece a day.

Secret Recipe

At the Grand Guglhupf is being baked after a secret recipe that gives it a delicious moist and fresh taste. For the Grand Guglhupf, no artificial additives or flavors and only the best ingredients are being used. And this can be tasted!

Gustav Klimt Limited Edition

For a short period of time, the Grand Hotel Wien Guglhupf is now available in combination with "The Kiss", the famous painting of the Austrian artist Gustav Klimt. In cooperation with the Austrian Gallery Belvedere a special "Klimt-Box" has been created for the delicious cake. This way the Grand Guglhupf can still give you joy long after it was enjoyed to the last crumb.

The "Klimt Guglhupf" can be ordered at info@grandguglhupf.com, one box including a Guglhupf of 380 gramms costs € 16,-.

www.grandguglhupf.com

World Travel Awards 2009

Thu, 19 Nov 2009 16:31:00 GMT

Grand Hotel Wien named "Leading Hotel in Austria" at World Travel Awards 2009

The Grand Hotel Wien has been awarded the "travel industry's equivalent to the Oscars" (© Wall Street Journal), the World Travel Award 2009, as Austria's Leading Hotel. Established in 1993, the World Travel Awards annually acknowledge and celebrate excellence in all sectors of the travel industry.

This year 183,000 travel agents und industry professionals took part in the world wide voting process. Some of the inherent principles under which all nominations are judged are consistent overall performance and success, understanding visitor needs and expectations for a supreme customer experience, high level of customer satisfaction, and fostering innovation and creativity.

The Grand Hotel Wien on the world famous Ringstraße was voted Austria's Leading Hotel. "We are very proud about the award," states Carl-Peter Echtermeijer, Assistant General Manger of the Grand Hotel Wien. "The Grand Hotel Wien looks back at 140 years of history and one thing that makes it so special is the fact that the Hotel managed to keep up its great tradition in combination with state-of-the art service."

World Travel Awards 2009 Winners

Gault Millau 2010 places the restaurants of the Grand Hotel Wien among the best ones in Austria

Mon, 09 Nov 2009 9:15:00 GMT

The Grand Hotel Wien celebrates four toques

The restaurants of the Grand Hotel Wien, Le Ciel and Unkai, were ranked among best restaurants in Austria by the famous gourmet guide Gault Millau. The culinary figureheads of the Hotel were each awarded with two toques.
"We are taking great pride in the excellent ranking of our restaurants in the Gault Millau 2010", states Siegfried Pucher, F&B Director of the Grand Hotel Wien and The Ring Hotel, his delight about the awards. "The fact that we were able to further strengthen our position among the best restaurants in Austria is due to the hard work, the creativity and the never-ending dedication of your teams. My congratulations to all staff members and colleagues, especially to our chefs Jacqueline Pfeiffer and Hiroshi Sakai. This award will be our motivation to improve ourselves even more for our guest next year."

Jacqueline Pfeiffer at Le Ciel - two toques are acknowledging the continuingly high quality

"Attentive, kind and well trained - simply perfect service, beautifully set tables and interesting sounding dishes [...] Jacqueline Pfeiffer keeps up the classical, french-inspired cuisine but doesn't forget to occasionally use local products."© Gault Millau 2010

16 points by the Gault Millau reinforce the extremely high level and the creative variety with which head chef Jacqueline Pfeiffer has been pampering her guest for so many years now. The dedicated kitchen and service teams have transformed the Le Ciel on the top floor of the Grand Hotel Wien into a culinary must-be place in Vienna.

Hiroshi Sakai at Unkai - two toques for the best Asia address in Vienna

"The service-team, especially the team leader, scores with friendliness [...] the kitchen with an incredible fish-competence. [...]" © Gault Millau 2010

The Unkai with chef Hiroshi Sakai with 15 points and two toques confirms its position as the best and most authentic Japanese restaurant in Austria. "Unkai" means "sea of clouds": The name refers to the location on the 7th floor of the Grand Hotel Wien with an wonderful view over the roofs of the inner city. Head chef Hiroshi Sakai offers sushi, sashimi and traditional Japanese dishes like the fantastic Kaiseki menu in their highest perfection and turned the restaurant into a hotspot for friends of Asian cuisine.

Catering contract with FK Austria Wien

Tue, 18 Aug 2009 10:32:00 GMT

The football club FK Austria Wien has appointed the catering department of the Grand Hotel Wien, "Grand Catering" with the catering of all home matches at the Horr Stadium for the next three years. The contract was signed on July 14th, 2009 at the Grand Hotel Wien by Thomas Parits, Corporate Management Sports, Markus Kraetschmer, Corporate Management Finance and Carl-Peter Echtermeijer, Assistant General Manager of the Grand Hotel Wien.

With immediate effect, Grand Catering is in charge of all home matches played by the first team (regular and friendly games), by the ÖFB-Cup, the UEFA Europe League and the Champions League. Two different areas are being catered at the stadium, the Business-VIP and the Classic-VIP-area. About 700 people are being expected at each match.

"We are very proud of taking over the catering for the FK Austria Wien. It is a pleasure to become active with catering in the field of sports now, too, next to economy, society and culture", says Carl-Peter Echtermeijer, Assistant General Manager of the Grand Hotel Wien.

Austrian delicacies and snacks

"The challenge for our catering team during the matches is to serve a lot of people in a very short period of time and with the quality and the service you would expect from a Grand Hotel", says Siegfried Pucher, Food & Beverage Director of the Grand Hotel Wien. "We offer Austrian delicacies and snacks, bearing seasonal specials and the regions of the opposing team in mind. In winter for example we will serve hot wine punch on the tribune, or when the FK Austria plays against a Styrian team we offer a typical Styrian dish."

About the FK Austria Wien

The football club Austria Wien was founded in 1911. It is one of the most successful football clubs in Austria. The team became cup master for 27 times and Austrian master for 23 times already.

The Grand Hotel Wien started with its own catering department in 2008. "Grand Catering" is the right partner, when a classy event is in demand! The clients can book caterings only or full service event organization. Well-known events like the Women World Awards at the Vienna city hall or the Soirée Fantastique at the Austrian Galleries Belvedere were catered by Grand Catering.

For further questions please contact Céline Brigg, PR & Communications Manager: +43 1 515 80-761 or cbrigg@jjwhotels.com.

Emballissimo Award

Wed, 13 May 2009 10:42:00 GMT

At this year´s "Emballissimo" award, the award ceremony of the Austrian paper industry, the Sushi Take Away Box of "Unkai Sushi" restaurant was awarded in the category "folded items".

This premium packaging was specially designed: up to 5 boxes can be arranged in a pile, and thanks to the innovative flap, the boxes can be carried home like a handbag.

"We were inspired by the design of the Sushi Take Away Box from the beginning on", says Siegfried Pucher, Food & Beverage Director of the Grand Hotel Wien. "The agency identity has created an outstanding design and at the same time a product of highest functionality!"

The print office E. Schausberger & Co KG was responsible for the printing process.

"Unkai Sushi" restaurant is a modern Japanese sushi bar and the newest restaurant of the Grand Hotel Wien. Offering the best sushi and sashimi in town, the restaurant represents the equal addition to the Japanese luxury restaurant "Unkai" on the 7th floor of the Grand Hotel Wien. Unkai Sushi offers the same high quality as Unkai, but a smaller menu with the focus on sushi and sashimi. The ambience is modern, the service personal and quick. Strong emphasis lies on the take away business. Beginning of 2009 the agency identity was entrusted with the creation of an innovative packaging, which should be visually appealing and at the same time functional.

Sushi Cooking Courses with Head Chef Hiroshi Sakai

Tue, 10 Feb 2009 13:27:00 GMT

During this cooking course you will learn how to prepare sushi, sashimi and other Japanese dishes!

As of 2009 the popular sushi cooking courses at "Unkai" restaurant at the Grand Hotel Wien will be continued. These hands-on courses are meant for those people, who want to learn how to make sushi, maki and other Japanese dishes themselves.

The courses take place once a month at the famous Japanese restaurant "Unkai" under the special direction of Chef de cuisine Hiroshi Sakai and Grand Hotel Wien Food & Beverage Director Siegfried Pucher.

To start with, the participants get a verbal introduction in Japanese cuisine, become familiar with the ingredients and get a lot of tips where to shop. Afterwards, they learn and practice, while rotating 4 different stations in the kitchen, how to cook sushi rice and miso soup, how to roll sushi and maki and how to prepare Japanese omelet.

As the highlight of the Japanese Cooking Course, all self-made dishes are enjoyed together! You can find the course dates at www.unkai-grandhotel.com.

The price is € 155,-- per person including food tasting, a recipe book and an apron.

For Unkai Japanese Cooking Courses reservations please contact:

Sonja Chadim
Tel: +43 1 515 80-1850
Email: schadim@grandhotelwien.com

www.unkai-grandhotel.com

Grand Hotel Wien goes Art Catering

Wed, 11 Feb 2009 12:57:00 GMT

With great pleasure, the Grand Hotel Wien presents its own catering department "Art Catering by Grand Hotel Wien".

The well-known Viennese company "Art Catering", established by Erich Bauer, was taken over by the Grand Hotel Wien and integrated as a separate catering department. Basically, a win-win-situation for both parties:

The Grand Hotel Wien, known for its premium service and exclusive gastronomy, is pleased to have its own catering department.

Erich Bauer and his team now have all resources for their passion "art cooking", an extraordinary cookery school, at their disposal.

The Grand Hotel Wien is aiming at a top-position in the deluxe catering segment. Events of all kinds will be arranged with high professionalism, esprit and commitment.

"Art Catering by Grand Hotel Wien" offers a high degree of flexibility, culinary diversity and excellent quality, in terms of cuisine as well as in terms of service.

For more information visit www.art-catering.at.

Opening of 'The Ring'

Fri, 01 Aug 2008 15:14:00 GMT

On the evening of November 6, 2007 the new Viennese 5-star hotel “The Ring” was openened personally by its owner, Sheik Mohamed Bin Issa Al Jaber in the presence of numerous prominent guests. 250 guests participated, from Austria as well as from abroad, among others the Director of the Vienna State Opera Ioan Hollender, the president of the Chamber of Commerce Brigitte Jank, Director of Belvedere Museum Agness Husslein, author Elfie Donelly, film producer Karl Spiehs, the pop band “No Angels”, actress Marion Mitterhammer, designer Atil Kutoglu, actress Susanne Wuest and many more. The house-worming party was produced deliberately casual in style of a “Back Stage Party”. Guests were all excited about the new building and its luxurious ambience on Vienna’s Ring-Boulevard.

After a building period of 13 months the hotel “The Ring”, Vienna’s Casual Luxury Hotel was opened on November 6, 2007. 250 opening guests assembled in the open at 19.00 on the “turquoise carpet” in front of the building and awaited the ceremonious opening with a cocktail reception. Exactly at 19.30 two men lowered themselves on a rope from the roof of the building during a spectacular fireworks production and passed the house-key to hotel-owner Sheik Mohamed Bin Issa Al Jaber and the Managing Director Karim Jalloul. Finally the house was being unlocked, lighting turned on and the guests could enter.

At first the groundfloor lobby with its wide fire place as an eyecatcher was presented, followed by the restaurant “at eight” and the bar “Drings”. Artist Hans Dietrich has designed particularly for this evening a somewhat different guest-book. On a large picture, specially designed by him, the contours of the hands of the guests and their signatures were immortalized.

Rooms and suites could be visited on all floors. Some of them allowed a look “Back Stage” into an occupied room.

An X-Ordinary room represented the “Music Room”. A musician played together with a saxophonist according to individual wishes, while guests made themselves comfortable in this room.

A room party particularly to the taste of female guests was celebrated in the “Ladies Room”. A tub filled with ice served as champagne-bar. On the plasma-TV-screen in the room “Sex and the City” could be watched, while top fashion and jewellery were presented to the ladies. Designer Andreas Eberharter, known under his brand name “And I”, presented his collection “Shimmer”, already shown in New York, now available in internationally accredited fashion stores. Fashion expert Edith A’gai, an Austrian-Hungarian designer presented her “a little black dress” collection.

In parallel gents enjoyed themselves with tabletop football at the beer bar and watching sports-TV in the “men’s room”.

Albert Gesellmann, frequently awarded Austrian wine producer, invited guests to a taste-tour through the small but exquisitely equipped wine cellar, where more than 700 fine bottles are being stored. But there where also further prominent Austrian wine producers present: Willy Bruendlmayer offered his outstanding sparkling wine as aperitif and colleaque Martin Pasler poured his excellent white wines.

The real gem of the hotel, the “Ring Suite”, 120 sqms large, was shown, too. Guests were enchanted by the staggering flair of this suite, with its ceiling-stucco (officially protected as part of an historical building), the balcony directly over the Ring Boulevard and the luxurious furniture. During this presentation Whisky-cocktails were offered and singer Jengis entertained the guests.

The spa and wellness area presented a particular highlight. In the sauna with direct view to the beautiful “Karls”-Church guests could foresee their future with the help of a fortune teller. In the treatment room head-, spine- and footreflex massages were offered. In the fitness section an herb-expert served various sorts of teas and snacks and explained the effect of the different plants.

Guests celebrated till late at night with Vodka-drinks in the bar “Drings” and delicacies from the aroma cuisine of the restaurant “at eight”, acompanied by a DJ and saxophone music . The international guests had then the pleasure to spend the first night in the just opened hotel “The Ring”.

Concept and planning of this openening-event were developed by the experienced Viennese agency “pi-five”. Already at the early stage of planning the extraordinary invitation idea attracted attention: The invitation card was embedded together with “The Ring” ties of friendship into a symbolic box of chocolate. On top there was a picture of the Viennese Ring Boulevard on which representatives of the surrounding buildings welcomed with their signatures the new member of the Ring-family. Already weeks before the opening the facade of the hotel was flood-lit in pistacio colour. Cardboards of prominent “tourists” i.e. Johnny Depp as Jack Sparrow or Angelina Jolie as Lara Croft were positioned along the Ring Boulevard, requesting “Show me the way to The Ring” and finally pointing out ”Follow me to The Ring”.

Triad for Vienna

Fri, 01 Aug 2008 14:43:00 GMT

On February 26th, 2007 the long-term partnership between the princely family foundation Schwarzenberg and Sheikh Mohamed Bin Issa Al Jaber, Chairman of the JJW Group, was determined and the contract signed. Sheikh Mohamed Bin Issa Al Jaber, who owns the Grand Hotel Wien and the hotel „The Ring“ in Vienna, was entrusted the right of use of the hotel `Palais Schwarzenberg'.

The reason for the acceptance of Sheikh Mohamed Bin Issa Al Jaber was the strong anchorage of the family Schwarzenberg within the project, the sensible strategy for the historical substance as well as the positioning of the hotel „Palais Schwarzenberg“ within the existing portfolio together with the Grand Hotel Wien and the hotel „The Ring“. Johannes Schwarzenberg, Managing Director of the Palais Schwarzenberg Betriebsgesellschaft m.b.H., added: „We favour doing business with a personally known owner. This has advantages compared to big, anonymous companies.“
„I am pleased to add the wonderful hotel `Palais Schwarzenberg' to our Luxury Collection, I express my thanks to the family Schwarzenberg for their confidence in our work and I look forward to a long-term partnership,” says Sheikh Al Jaber proudly.

Now a big solution for the hotel „Palais Schwarzenberg“ will be realised. Probationary boring for the underground garage will start immediately. If no archaeological risks appear, the extensive reconstruction can start promptly. It was agreed on the construction of an underground garage, the renovation of the palace, the realisation of the winner project of the international architect contest for the development of the glasshouses, from which further rooms will emerge, as well as the construction of a spa area. The reconstruction will be realised in close cooperation with the authority for monument conservation. The re-opening of the palace hotel is planned for 2011.

„We will position the hotel `Palais Schwarzenberg' as high-end-product. It will become the most beautiful hotel in whole Europe!“ says the Representative of the Sheikh and Managing Director Karim Jalloul.

With the new 6-Star-Deluxe-Hotel 120 new, safe and long-term jobs will be provided.

Fundraising Dinner at the Belvedere

Mon, 28 Sep 2009 14:47:00 GMT

On September 11th, more than 500 guests gathered at the Belvedere for a spectacular evening in the splendor of the twenties and for the benefit of the "20er Haus". The "Grand Catering" was in charge of the fulminate catering.

A palm-fringed red carpet led the elegant friends and sponsors of the Belvedere, dressed in the style of Great Gatsby and Co., towards a champagne reception. Bentley vintage cars, ladies with vendor-trays equipped with chocolates and cigarettes, conjurers, poker games, chansons and swing music took the guest straight into the world of the Roaring Twenties. Taking part in the gala diner of the Grand Catering and the ensuing fashion show by the Hungarian star designer Katti Zoób, were among others Ingrid Flick, Franziska Meinl, Gary Keszler, Oliver Voigt, Katja Burkhard and Hans Mahr, Adolf Krischanitz, Thaddaeus Ropac, Hubertus Hohenlohe and Valie Export.

The "20er Haus", built in the 1950ies as the Austrian Pavilion for the world exhibition in Brussels by Karl Schwanzer, is currently being adapted according to plans by the Austrian architect Adolf Krischanitz. From 2011 the "20er Haus" will serve the Belvedere as exhibition space and will also accommodate the collection of the Fritz Wotruba-Foundation and the Austrian federal artothek.

Links:
Grand Catering (www.grandcatering.at)
20er Haus - Belvedere (www.belvedere.at)

Besuchen Sie die Grand Catering Website um Bilder von diesem Event zu sehen.

Unkai Sushi Bar - Now Open

Fri, 01 Aug 2008 15:29:00 GMT

Grand Hotel Wien just opened another restaurant called "Unkai Sushi".

The Grand Hotel Wien just opened another restaurant: "Unkai Sushi". The restaurant, located on the ground floor with a separate entrance from the corner Akademiestraße / Kärntner Ring offers a great view on the famous Viennese boulevard "Ringstraße".

The "Unkai Sushi" is a traditional sushi bar. It offers the best sushi and sashimi in town - an equal extension of the famous Japanese luxury restaurant "Unkai" on the 7th floor of the Grand Hotel Wien. Unkai Sushi is offering the same high quality, but a smaller menu with focus on sushi and sashimi, in a modern ambience and with quick service. That makes it a good location for a fast lunch, too.

On the wine menu you will find white and red wines from the vineyard Salomon. The wines come from the Austrian region Wachau and from Australia. They were tasted and chosen with the owner Berthold Salomon in order to offer those wines, which accompany the dishes best. As the only restaurant in Austria, Unkai Sushi serves Asahi-Bier on tap. For those who prefer the traditional Japanese way, an enormous number of different sake is offered. The Japanese staff is very friendly.

With the Unkai Sushi the Viennese city centre finally has a small, quick restaurant for demanding fans of Japanese specialties. Daily 11.00 a.m. to 11.00 p.m. Dishes also for take-away.

Reservation: +43 1/515 80-9773
www.unkai-sushi.at

140 Years of the Grand Hotel Wien

Wed, 23 Jun 2010 13:11:00 GMT

Vienna's first luxury hotel

When the Grand Hotel Wien opened its doors in 1870, it was Vienna's first luxury hotel and the first of the famous hotels on the prestigious Ringstrasse boulevard.

After four years of construction, originally as a maison meublée based on a design by the architect Carl Tietz, its owner Anton Schneider converted it from a private house to a hotel as soon as it was completed. It was the Habsburg Empire's first hotel to have the word "GRAND" in its name - an attribute it rightly deserved since it set entirely new standards in the then booming city of Vienna.

Offering far more than comfortable beds and wellappointed rooms, it featured restaurants, a coffee house, a bar, salons, an in-house laundry service, a carpentry workshop, and stables for guests' horses. The hotel was also situated in an exclusive location: a year before its opening, the new imperial Opera House, today the Vienna State Opera, opened only 200 meters from the hotel. The nearby Musikverein concert hall was inaugurated in 1870 as well.

Lake´s opens in Pörtschach am Wörthersee

Wed, 07 Jul 2010 9:42:00 GMT

Lake´s - my lake hotel on Lake 'Wörthersee' in Carinthia unites modern luxury with the historic appeal of the Austrian Riviera

On July 8th, JJW Hotels & Resorts opens Lake´s - my lake hotel in 'Pörtschach am Wörthersee', Carinthia (Austria), offering a modern take on the traditional summer resort experience.

Lake´s - my lake hotel, situated on the most beautiful spot on Lake 'Wörthersee', awaits you with refined chic, casual sophistication and a contemporary architecture, that integrates the magnificent landscape and azure blue water of the lake with the interior. It features seventy studios and suites and two penthouses, each characterized by a spacious, open feeling, modern maritime design and state-of-the-art entertainment technology with LCD TVs, complimentary internet access, and iPod docking station. High quality details like a personal espresso machine, an open fireplace and exquisite beauty and wellness products further contribute to a one-of-a-kind holiday experience.

All this is complemented by a full service spa, a state of the art gym, in- and outdoor pools, a Beach Club, Lounge & Bar and a restaurant.

The small but lively town of Pörtschach first became popular in the early 1900s, when Austrian, English, and German aristocrats discovered it as a desirable summer resort destination. Lake´s - my lake hotel is surrounded by enchanting villas, boat- and bathhouses built in the famous Wörthersee style of this era and by the breathtaking vista of Austria's picturesque southern Alps and the azure blue water of the lake.

For more information please visit www.mylakehotel.com

New GRAND Uniforms

Wed, 19 Oct 2011 14:43:00 GMT

Bellboys and doormen are two of the most traditional professions in the world of hotels. It's hardly surprising, then, that they have oft been eulogized in the writings of literary greats. Joseph Roth, for one (1894-1939), who lived at the Grand Hotel for years, immortalized his life at the hotel in some of his most masterly works. His prose sketch "Arrival at the Hotel" is just one example: "Like other men return to home and hearth, wife and child, I come back to light and hall, chamber maids and doormen. (...) The glance with which the doorman greets me is more than a fatherly embrace." Befitting their significant role, the ten bellboys and doormen at the Grand Hotel Wien have donned new attire for their guests. The new uniforms, designed and tailored by the Vienna fashion company Maxa, are characterized by muted elegance in royal Grand blue.

www.gallit.at

Centennial of FK Austria Wien

Wed, 19 Oct 2011 16:03:00 GMT

The Grand Hotel Wien is playing football - or, depending where you come from, soccer. The hotel has teamed up with one of Austria's most successful football clubs, FK Austria Wien. The Grand Hotel team is taking care of all of the catering needs of the venerable club in southern Vienna and is their official hotel for home games. On the occasion of this internationally successful club's one hundredth birthday, the team competed against the all-stars of ex-soccer star Luis Figo's Foundation on June 17^th. For the benefit game, the crème de la crème of international football could be welcomed in Vienna and the Grand Hotel Wien. Louis Figo, Ronaldo, Patrick Vieira, and many others came to play in this friendship match for charity. In the end Luis Figo's all star team was beaten by the Wiener Austria even though they played in a Grand Hotel jersey. This, however, did not detract in the least from the good mood and party atmosphere.

www.fk-austria.at

Grand Hotel Wien voted best hotel in Austria

Thu, 20 Oct 2011 15:31:00 GMT

The readers of the renowned US travel magazine Condé Nast have chosen the Grand Hotel Wien best hotel in Austria. The historical luxury hotel at the famous boulevard Ringstrasse was voted number 1 hotel in Austria and 14^th in northern Europe. The Condé Nast traveler Readers' Choice Awards 2011 reflects the combined opinions of 28,876 Condé Nast Traveler readers rating the cities, islands, and hotels they visited in the past year, and the airlines and cruise ships they traveled with. With 89.8 points the Grand Hotel Wien is ranked first among the hotels in Austria, in total six Austrian hotels were chosen for this ranking.

"We are obviously thrilled and extremely proud about this honor", states the Assistant General Manager of the Grand Hotel Wien, Carl-Peter Echtermeijer. "Guests from all over the world have voted us the best hotel in Austria and find us to be among the best ones in Europe. Their choice is our motivation to become even better - working for this fantastic historic hotel and its guests is a great honor and makes us proud every day."

Grand Hotel Wien: 140 years of glory and glamour

By choice of the readers of Condé Nast magazine, the Grand Hotel Wien is the best hotel in Austria. The 5-star-luxury hotel in the heart of Vienna offers its guests 205 rooms and suites, 3 restaurants (awarded with a total of 4 toques by the famous gourmet guide Gault Millau), 2 bars, and 13 meeting facilities, among them a prestigious ballroom. Furthermore, the Grand Hotel Wien looks back on a fascinating history. When the hotel opened its doors in 1870, it instantly became a sensation throughout Europe due to its luxurious and then modern interior. In the course of the many decades that have passed in the interim events like concerts by the king of waltz, Johann Strauss, the tragedy of Mayerling, guests like Richard Wagner, Josephine Baker, or the Japanese Emperor and many other anecdotes and encounters have contributed to transforming the Grand Hotel Wien into the living legend that it is today.

http://www.concierge.com/images/cnt/pdf/2011-Readers-Choice-Awards.pdf

Eis and the city

Sun, 13 May 2012 22:56:00 GMT

We All Scream for Ice Cream

Once you've tried this ice cream, you'll be amazed by the natural flavor of the various varieties. Pear tastes just like pear (except of course it's cold), and strawberry gives you the sensation of biting into a cool strawberry. Whether vegan varieties or dairy pique your fancy, the cool delicacies from Eis-Greissler are characterized by intense and yet natural flavors. No wonder, because only carefully selected and wholly natural ingredients are used to prepare the artisan ice cream maker's more than 90 different varieties.

"Our employees have names like Anna, Berta, and Mizzi, and they graze on the juicy meadows of the Bucklige Welt region. They're basically part of the family," says Eis-Greissler's Creative Director Andrea Blochberger with a smile. Andrea and Georg Blochberger run a farm with 35 cows in Krumbach, Lower Austria. They have been supplying local kindergartens, schools, and high-end restaurants with their organic milk for years.

In summer 2011 they fulfilled a dream and opened a little ice cream parlor in the center of Vienna. Despite the tiny dimensions of the new Eis-Greissler shop on Rotenturmstrasse, the ice cream was an overnight sensation all over the city. Their success is well-deserved. After all, the Blochbergers exclusively use organic milk from their own cows, organic cream and organic yogurt that they make themselves, fresh fruit from the region, just-picked herbs, and real nuts in their ice creams. No flavor enhancers, artificial additives, artificial aromas, and preservatives to be found. They also make their creations entirely without eggs.

"Ice cream is my passion," says Andrea Blochberger. "I enjoy designing new flavors and I like to invest time and work in the process so I can be proud of the results. The quality and sustainability of the ingredients are important for me. Together with the family atmosphere of our business, I think our quality is what really makes a difference."

"If you try one of the varieties, you immediately understand why this ice cream became a cult within just one year," says Siegfried Pucher, Food & Beverage Director of the Grand Hotel Wien. "I knew right away that we had to share this fantastic flavor with our guests. So I'm truly pleased to welcome ice cream from Eis-Greissler at the Grand Hotel Wien."

In summer 2012, the legendary Eis Greissler ice cream will be available at a little ice cream stand in front of the Grand Hotel Wien next to Unkai Sushi's outdoor seating area. Plus you can enjoy various varieties in ice cream sundaes in the Grand Café.

True to Eis-Greissler's slogan, organic milk makes ice cream a special joy.

www.eis-greissler.at