Juan Amador is responsible for the implementation of the concept at Kempinski Hotel Gravenbruch. Amador is a distinguished chef who has received three Michelin stars and 18 Gault Millau points. The Swabian-born German of Spanish descent also runs his own restaurant in Mannheim, called Amador. At Sra Bua by Juan Amador, Amador is responsible for the restaurant’s culinary concept. “I am looking forward to surprising and delighting guests with a very special interpretation of Asian cuisine,” said Amador. In addition, Amador managed to bring in 31-year-old Dennis Maier as Maître de Cuisine, who has eight years of experience cooking award-winning cuisine.
“Sra Bua” is the Thai term for “lotus blossom pond”. The lotus flower is a symbol of preciousness, purity of heart, perfection and creativity, which perfectly reflects the restaurant’s concept. Sra Bua serves its guests the finest food in an open, bright interior, while delivering the famous cordial Kempinski service.
Stéphane Bellon, Vice President of Corporate Food & Beverage at Kempinski Hotels, is in charge of the development and implementation of the Sra Bua concept. An important part of the concept is the concurrence of creative and technical imagination and ingenuity,” Bellon explains. “We offer a unique experience with a combination of European haute cuisine and Asian culinary culture. Sra Bua allows the chef unlimited freedom to realise his own ideas and dream up unexpected creations.”
Entrée offerings include: marinated and scorched langoustine with wasabi ice cream and Granny Smith apple relish, cucumber and mustard seeds; goose liver with roasted sepia, mirin gel and pickled green pear; Ōra King salmon accompanied by lukewarm cucumbers, rice cream and algae salad; ox cheek curry served with a green pawpaw and mango salad, as well as fragrant Thai rice.
For bookings from 12 December 2013 onward reservations can be made by calling +49 69 38988-660 or via e-mail at email@example.com.
Sra Bua by Juan Amador is open Wednesday to Saturday from 6:30 p.m. to 10:30 p.m. and Sunday from 12:00 noon to 3:00 p.m.