End of the year food flavours, courtesy THE DOLDER GRAND, looking down on Zurich and its Lake. The hotel has a new Omakase restaurant, Mikuriya on the fourth floor of the Spa Wing, next to the top suites. Dine there for your choice of, say, King crab & Ikura Salmon Roe; Abalone Shabu Shabu with Wakame, Tomato Shio Koji Sauce, and Wagyu-Tataki. Girlahead would personally choose Nigiri Toro (tuna belly) and perhaps a Tamago (omelette, with Unagi Eel, white Truffle).
Here’s a new one. March 2023 sees the Delhi launch of Inja, a new concept that is, as its name spells out, Indian+Japanese fusion. It’s being opened by canny entrepreneur Manav Thadani, whose wide-ranging portfolio also includes owning hotels that are managed by others, managing hotels that are owned by others, consulting and head-hunting, arranging Hotelinvate conferences and much more. And restaurants. Inja is a partnership with another astute all-rounder, Cairo-born American Ahmass Fakahany. After rising up the ranks of Merrill Lynch to be COO, he set up Altemarea to offer restaurant ideas, which he is doing very satisfactorily across North America, plus Turkey, Dubai and now India.
Someone asked Girlahead what she would want from an experience-full trip to Rome. Stay once again at Dorchester Collection’s HOTEL EDEN? If not, either of Rocco Forte’s two gorgeous places would be super. As well as a guided tour of the 169 Spanish Steps and a glass of something with Gildo Zegna while choosing a tie for her man, the programme could include a tasting of Red Cremereat Terre del Veio Vineyard – and learning the secret of preparing perfect Cacio e Pepe with Pecorino Romano at Armando.
Happy New Year!
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