PARKHUUS
PARK HYATT ZURICH
YEAR OPENED :
2004
MEALS SERVED :
LUNCH AND DINNER
SEATS :
135 INSIDE WITH AN ADDITIONAL 50 ON THE OUTDOOR TERRACE
AVERAGE DINNER CHECK :
US $ 80-US $ 90
CHEF / CULINARY TEAM : Executive Chef Frank Widmer , Chef de Cuisine Steffan Heerdt
MENU FOCUS : The menu is adjusted four times a year , according to the season , and focuses on the finest regional ingredients such as cheese and smoked meats from the Swiss Alps or freshwater fish from Lake Zurich .
SIGNATURE DISHES : Local free-range chicken , oven-roasted veal chop , seasonal vegetables prepared in a woodburning oven
STANDOUT DESIGN FEATURES : Set within floor-to-ceiling glass on three sides , the heart of Parkhuus is a show kitchen where guests can see the chefs at work . Equally visible is a two-story wine library that houses 3,000 bottles of wine and has its own spiral staircase for access .
WHAT MAKES IT GREAT : Dishes combine the best of regional Swiss and international dishes while the open show kitchen and wine display create a sense of theatre and add to the overall ambience .
RESTAURANTE FASANO
FASANO SÃO PAULO
YEAR OPENED :
2003
MEALS SERVED :
DINNER
SEATS :
80
AVERAGE DINNER CHECK :
US $ 161
CHEF / CULINARY TEAM : Chef Luca Gozzani
MENU FOCUS : Traditional Italian cuisine is given creative and contemporary reinterpretations .
SIGNATURE DISHES : Gnocchi stuffed with ossobuco and served with gremolata , braised lamb with roasted potatoes and artichokes , tuna medallion with Sicilian lemon sauce
STANDOUT DESIGN FEATURES : Designed by Brazilian architects Isay Weinfeld and Marcio Kogan , the restaurant offers a richly textured and varied ambiance .
WHAT MAKES IT GREAT : Restaurante Fasano is an elegant yet calming respite in the middle of busy São Paulo . The upscale regional Italian menu is complemented by a professional yet welcoming staff that conveys Brazil ’ s laid-back culture .
42 HOTELS September 2013 www . hotelsmag . com