Art Deco Hotel Montana. Lucerne, Switzerland.
Right in the middle with all your senses
Right in the middle with all your senses
In the Montana's KitchenClub, given a 15 rating by Gault-Millau, customers expect experience cuisine staged with finesse. Thanks to smart kitchen technology, the four-star high-end establishment manages the balancing act between hotel and show kitchen.
The four-star high-end establishment is located directly above the lakeside promenade with a breathtaking view. The high light-flooded room of the Scala Restaurant and the spacious terrace with a wonderful panoramic view of the lake and mountains set the stage for culinary experiences.
Hotel director Fritz Erni completely renovated and restored the six-storey hotel building between 1997 and 2002 to bring back the original ambience. And so an experience kitchen opened in May 2015, called the Montana. At the KitchenTable in the middle of the hotel kitchen, customers can watch their menu being created live. The philosophy is about being in the middle of it rather than in the next room. An escalator leads into the heart of the hotel kitchen, which is the link to the restaurant area. The completely renovated kitchen area is impressive with the various experience sections, which invite you to taste, listen and watch. Up to 350 meals are prepared at peak times and you can still hear every single word at any time. This is primarily due to the electronic process which documents the entire kitchen operation. The hotel kitchen has flat screens displaying the incoming orders, preparation times and completion status of the dishes in three colours.
The Chef, Johan Breedijk, spent three years on the kitchen refurbishment and has seen many hotel kitchens on the inside. Thanks to the camera system, the escalator and a lift, everything can now be portrayed on one floor. From the perspective of sustainability, kitchen processes had to be made more efficient with the refurbishment, which means: space requirements, water and energy consumption as well as resources and time were reduced or optimised, and at the same time maximum flexibility was created. Multifunctionality and energy-efficiency are the most important issues today when designing a professional kitchen. The SelfCookingCenter® and VarioCookingCenter®, which can grill, bake, steam, stew, blanch or poach on less than one square meter, will help you with this. Boiling, frying, deep-frying and overnight cooking in one unit, up to 4 times faster and with 40% less power consumption. Mr Breedijk's kitchen team is on average 22 years young. Thanks to the comprehensive training offered by RATIONAL, anyone can operate all the appliances, which is very important for the chef.