Neu-Isenburg, 26 October 2015 – Kempinski Hotel Frankfurt Gravenbruch has seen many galas in its history, but this one was one of a kind: the publisher Busche announced the five-star superior hotel as hotel of the year 2016. Around 400 guests came to celebrate this award in the ballroom “Central Park” together with general manager Karina Ansos and her team. “The harmonic re-design with the charm of a country house, the atmosphere of a green oasis, the exclusive cuisine and the first-class service are the reasons that Kempinski Hotel Frankfurt Gravenbruch deservedly received this award,” said the publisher Busche. Mick Knauff, stock market expert, TV-correspondent and a big fan of the hotel, held the laudation. He sees the award as a reward for the efforts and strains made during the renovation period in the past two and a half years.
All areas of the hotel have been renovated or rebuilt, including the rooms, suites, lobby, restaurants and bar, function rooms and ballrooms. The new luxury spa, which is currently under construction, will reopen in Q1 2016. “The hotel reinvented itself,” said Karina Ansos. The award is primarily for her team as she joined the hotel just two months ago. “With this award, we look highly motivated onto the upcoming year and will meet the claim which is expected by this award.”
The reorientation of the F&B area is part of the repositioning of the hotel. The kitchen and service team of the Euro-Asian crossover restaurant Sra Bua by Juan Amador received their first Michelin star after only 11 months of operation. The restaurants EssTisch and Torschänke prepare their creations with the “best from the region”. 60% of the products used come from a maximum radius of 200km (124.3 mi). “The appointment of hotel of the year is a useful selling and argumentation support for all target groups,” said Karina Ansos. “This award is an orientation guide for everyone who does not know our hotel so far.
The after-show-party revealed that Kempinski Hotel Frankfurt Gravenbruch is an appropriate location for big conventions. Guests tasted various creations from the EssTisch kitchen, including marinated salmon with soy and wakame, sea bass with caponata and marinated fennel as well as prime boiled beef with parsnip and Brussels sprouts. Tom kah gai and green papaya salad delivered insights into the Sra Bua by Juan Amador kitchen.