Chef at the table
Every client who visits one of the hotels in the Discovery universe, regardless of whether they are Design Collection, Hotels & Resorts or Villas & Apartments, will undoubtedly have a unique experience in every property. All our units work with genuine products and local DNA. We are a restaurant with a hotel and not a hotel with a restaurant, starting with a home-made breakfast, freshly caught seafood, first-rate cured meats, and vegetables from our own kitchen garden, among other aspects.
Is there a common strategy or is each unit completely distinct?
There is a common strategy for all the units, i.e. working to satisfy clients and to always provide memories and gastronomic experiences. Not only that, we strive to ensure that clients always feel the desire to return. After all, we work for our clients.
The À TERRA restaurants have been very well received. What is the secret of this success?
Yes, that's true. Our À TERRA restaurants really have been very well received and it is all due to the strict standards we implemented right from the outset in terms of choosing all the products, favoring local produce and storing them properly. We collect recipes from each region, prepare them and introduce them to our menus, treating each ingredient with respect and making the most of every one of them, working in a simple, traditional and rustic but sophisticated manner.
Despite strong local ties, the cuisine served at À TERRA mainly has a Mediterranean flavor, with new approaches to rustic and traditional fare. Are there any plans to explore other paths or create another restaurant brand?
When you have a strong brand in the market like the one we currently have, we naturally look to improve it even further, with dedication and a desire to create new ways of satisfying our clients, such as by creating points of reference in each unit, sharing experiences with our local producers, sharing know-how and knowledge, always looking for novelties which are capable of surprising. The impression that hotel restaurants are only open to hotel guests still persists? What do you do to encourage clients who are not hotel guests to visit the restaurants?
Yes, it's true that impression still persists, but increasingly less so. We have worked very hard to publicize what we do, what we have to offer and to show that the hotel is for anyone who wishes to enter. One of our priorities, whenever possible, is to have an entrance door for the restaurant which is independent of the hotel reception.
What can you tell us about restaurant and cuisine trends in coming years? Anything new?
Restaurants are a very different world, one which is constantly changing. We are always creating and seeking new methods and techniques since everything changes very swiftly in the world of cuisine. Today we might think this is the best way of cooking one product or another and tomorrow a new technique could emerge which shows us that the same product can be different and much better. The question to ask is, "How did we cook in the past, how do we cook nowadays and how will we cook in the future?". We have to reinvent ourselves every day since we are in a profession in which we are judged all the time and what we feel is presented on the plate placed in front of our customers.