Grand Hotel Kempinski High Tatras has won a number of awards in the TREND Top 2016
Bratislava, March 11, 2016 – Grand Hotel Kempinski High Tatras has defended last year's title. Again, this year it was the best Slovak hotel – according to the TREND Top 2016 ratings. It earned 18.5 points out of a maximum score of 20. The hotel's Grand Restaurant ranked among the top-ten best restaurants. Among the best chefs in Slovakia, according to the TREND Top awards, is chef Thomas Tejbus from our restaurant. Equally successful was our sommelier Matúš Hamara, who was included in the top-ten Slovak sommeliers.
"We really appreciate this prestigious award from TREND Top 2016. It is a professional assessment of our work this year. We continue to offer a five-star service of the highest quality. However, we always try to bring something extra and we believe this is why our guests are happy to keep coming back," said Kathrin Noll, General Manager of Grand Hotel Kempinski High Tatras. Our great attractions also include gourmet experiences. They are provided by our chef Tomáš Tejbus in the hotel’s Grand Restaurant. "It is an honour for me to be ranked among the best chefs in Slovakia. We have been preparing seasonal and local specialities for our guests, so that a visit to the Grand Restaurant is a great culinary experience. At the moment, for example, we have been preparing a unique Tatra spring menu," he announced.
Equally, Matúš Hamara, the sommelier of Grand Hotel Kempinski High Tatras, was ranked among the best Slovak sommeliers. "Grand Hotel Kempinski gives me the opportunity to work with the best wines, and the wine list I created for the hotel is unique. I created it with my heart and soul, and through perception and mentality, with my own personal choices. Besides the award, which is proof of thorough efforts in this area, it has also been widely appreciated by the guests. They happily come back to taste something new – something to make them smile and tickle their senses," he said.
Last year, TREND made a significant change to this year's system for awarding points, making the system simpler. The 200-point scale was replaced by a 20-point scale, which is used, for example, by the second-best-known guide in the world, the French Gault Millau. The criteria for restaurants were not changed: the emphasis is still on the quality of food, service and the environment and the quality-to-price ratio. With hotels, the emphasis is on service, equipment, furnishings and, again, the quality-to-price ratio.
The TREND evaluators visited the hotels and restaurants between June 2015 and March 2016, and, as in the previous years, the rating was done by mystery shoppers/diners, i.e. anonymous visits. In total, around 220 restaurants and hotels were rated.