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Gourmet experience at Alminar Restaurant

In cooperation with the Tourism Office of the Black Forest and the Tourist Board of the Costa del Sol, Kempinski Hotel Bahia is organising an exclusive Black Forest Highlands Gourmet Festival.

Black Forest Highlands GermanyIn cooperation with the Tourism Office of the Black Forest and the Tourist Board of the Costa del Sol, Kempinski Hotel Bahia is organising an exclusive Black Forest Highlands Gourmet Festival.

April 2013 - On 15, 16 and 17 April the five-star beach property, Kempinski Hotel Bahia, will welcome three excellent chefs from the Black Forest Highlands region, in Germany. Bernhard König, Markus Heger and Thomas Sauter will together create three different and spectacular five-course gourmet menus with specialities from the Black Forest region.

In April 2013, the tourism ambassadors of the Black Forest in Germany visit Spain for the first time and will present their culture and gastronomy at the Kempinski Hotel Bahia, in Marbella - Estepona. In September 2009, the Tourism Office of the Black Forest took responsibility for the management of the resort region in Germany. Since then, they have received awards for their sustainable tourism concepts and innovative product development. The exclusive Black Forest Highlands Gourmet Festival at the Kempinski Hotel Bahia is just one of their innovative promotional acts.

The three German chefs, Bernhard König, Markus Heger and Thomas Sauter, will delight the guests on three nights with exquisite five-course menus at the hotel’s Alminar Restaurant.

Bernhard König is Executive Chef at the five-star Parkhotel Adler in Hinterzarten, a family-owned luxury hotel which has been in operation since 1446. Equally rich in luxury and traditions is the Hotel Bären at Titisee, where Thomas Sauter manages the kitchen. The third German chef, Markus Heger, is a true hotelier and the Executive Chef at the Parkhotel Flora at Schluchsee, also a family-owned luxury hotel.

The three different menus display typical Black Forest dishes, such as venison terrine with apple and pear chutney, organic beef tenderloin with Spätburgunderjus and potato soufflé and beans cassoulet, all of which will be available on the first evening. The second dinner features Black Forest trout confit on pumpernickel with cucumber relish and braised veal with vegetables on truffled celery mashed potatoes. The last dinner includes Baden wedding soup, glazed veal shank and young veal back in red wine sauce with cut vegetables and German potato-noodles known as Schupfnudeln.

The Kempinski Hotel is proud to organise the Black Forest Highlands Gourmet Festival in its Alminar Restaurant and to have the opportunity to give its guests a taste of German Black Forest cuisine.

 

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Media contact:

Marta Solis · Director of Public Relations · Kempinski Hotel Bahía

Ctra. de Cádiz, Km. 159 · 29680 Estepona/Marbella · Spain

Tel +34 952 809 500 · Fax +34 952 809 570

marta.solis@kempinski.com · www.kempinski.com/marbella