Posts Tagged ‘luxury’

Home Mallorca Luxury Bedding & Towels for Homes, Hotels, Spas & Yachts.

Tuesday, March 9th, 2010

Getting ready for the summer rentals? Home Mallorca has a great range of bedding and super soft, absorbent towels to suit all budgets. 10% discount to all abcMallorca club members. Just enter this code abc0903 at the check out on our web site www.home-mallorca.eu for the instant 10% discount.

 

From Top Quality Easy Care bedding to 100% Egyptian Cotton Bedding in hotel style Satin Stripe or Plain, ivory & white and from 200 – 1000 Thread Counts. Perfect to make your summer guest feel at home. All at realistic & affordable prices.

We also have a stunning range of bespoke bedding from Schlossberg of Switzerland.

 

Visit our new internet shop and buy on-line at www.home-mallorca.eu or call us and we will come to you.

Email style@home-mallorca.eu

Call +34 697 914 233

 

 

 

Gourmet experience with Eckart Witzigmann

Tuesday, September 1st, 2009

 witzigmann mallorca

Extraordinary gourmet experience at The St. Regis Mardavall Mallorca Resort with guest „chef of the century“ Eckart Witzigmann

Tuesday , 13. October 2009 until Thursday, 15. October 2009

Enjoy an unforgettable weekend in the exclusive atmosphere of the St. Regis Mardavall Mallorca Resort and let yourself be guided through this experience by the two gourmet cuisine experts and their numerous culinary highlights.

Eckart Witzigmann has pampered with big success the German gourmets at the restaurant Tantris in Munich a long time ago. In 1978 Eckart Witzigmann opened his own restaurant, the legendary “Aubergine” in Munich , a place of gourmet legends and the reference of fine dining in Germany. One year later he already received the most demanded three Michelin Stars. No other chef has received as many awards as Eckart Witzigmann and none has carried as many new Michelin Star chefs as he did. The highlight of his career was in 1994 the Gault Millau award “Cook of the century”.

He is accompanied by host executive chef Thomas Kahl, who is responsible for the restaurant „Es Fum“ at the St. Regis Mardavall Mallorca Resort. He uses only handpicked ingredients of highest quality for his creations highlighting traditional gastronomy,  interpreted in an artistic and unique fashion. His “world cuisine” is influenced by his journeys through Austria, Germany, France and the U.S.

Both will execute on the highest level throughout the weekend and will let you enjoy with all your senses.

Our bespoke arrangement includes:

  • Individual limousine transfer from and to the airport in a Mercedes S-Class
  • 2 nights in a Junior Suite including gourmet breakfast buffet
  • Exclusive welcome cocktail in our Diamond Suite followed a 7 course Gala Dinner in the restaurant “Es Fum” with executive chef Thomas Kahl inclusive corresponding wines, mineral water and coffee.
  • Visit of the traditional Spanish market „Mercat de Olivar“ in the heart of Palma with both executive chefs Thomas Kahl and Eckart Witzigmann to immerse in the variety of local specialties.
  • Driving pleasure in fun-class cars trough the vineyards of Binissalem to the mallorquin Finca „Casa Joss“ in the hills of Alaró.
  • Cooking school with Eckart Witzigmann at Finca followed by a 4 course menu including wines, mineral water and coffee.
  • Conclusion at the bar “Es Vent” with cigars & Malt Whisky and corresponding chocolate creations for our Aficionados.

Arrangement price per Junior Suite per night € 1.220 double use and € 670 single use.
Total package price per Junior Suite € 2.440 double use and € 1.340 single use.

Prices include 7% VAT. Taxes are subject to change without prior notification. The package is subject to availability. Services included in this package are not refundable. The hotel will not be liable for services not offered due to circumstances beyond its reasonable control. Additional nights upon request.

Passeig Calvià s/n, Costa d’en Blanes 07181, Mallorca, Spain. 0034 971 629 629. info.mardavall@stregis.com, www.starwoodhotels.com/stregis/


Gourmet Experience with Karlheinz Hauser

Tuesday, September 1st, 2009

 

hauser

Extraordinary gourmet experience at The St. Regis Mardavall Mallorca Resort

With guest-Michelin-Star chef Karlheinz Hauser and Thomas Kahl

Friday, 23. October until Monday, 26. October 2009

Enjoy an unforgettable weekend in the exclusive atmosphere of the St. Regis Mardavall Mallorca Resort and let yourself be guided through this experience by the two gourmet cuisine experts and their numerous culinary highlights.

Karlheinz Hauser, director at the Süllberg in Hamburg is awarded with one Michelin Star for his restaurant „Seven Seas“. At the age of 6 he discovered his affection to the gastronomy and let his passion become his mission, followed by the highest awards.

He is accompanied by host executive chef Thomas Kahl, who is responsible for the restaurant „Es Fum“ at the St. Regis Mardavall Mallorca Resort. He uses only handpicked ingredients of highest quality for his creations highlighting traditional gastronomy, interpreted in an artistic and unique fashion. His “world cuisine” is influenced by his journeys through Austria, Germany, France and the U.S.

Both will cook on the highest level throughout the weekend and will let you enjoy with all your senses.

Our bespoke arrangement includes:

  • Individual limousine transfer from and to the airport in a Mercedes S Class
  • 3 nights in a Junior Suite including gourmet breakfast buffet
  • Exclusive welcome cocktail in our Diamond Suite followed by a 5 course menu in the restaurant AQUA with executive chef Thomas Kahl inclusive corresponding wines, mineral water and coffee.
  • Visit of the traditional Spanish market „Mercat de Olivar“ in the heart of Palma with both executive chefs Thomas Kahl and Karlheinz Hauser to immerse in the variety of local specialties.
  • Driving pleasure in fun-class cars trough the vineyards of Binissalem to the mallorquin Finca „Casa Joss“ in the hills of Alaró.
  • Cooking workshop with Karlheinz Hauser at the Finca followed by a 4 course menu including wines, mineral water and coffee.
  • Optional visit of the Bodega Macia Batlé with personal guided tour of the owner Ramon Servalls with wine tasting.
  • The crowning finale, a 7 course Gala Dinner in the restaurant “Es Fum” inclusive corresponding wines, mineral water and coffee.
  • Conclusion at the bar “Es Vent” with cigars & Malt Whisky and corresponding chocolate creations for our Aficionados.

Arrangement price per Junior Suite per night € 1.160 double use and € 635 single use
Total package price per Junior Suite € 3.480 double use and € 1.905 single use Prices include 7% VAT.

Taxes are subject to change without prior notification. The package is subject to availability. Services included in this package are not refundable. The hotel will not be liable for services not offered due to circumstances beyond its reasonable control. Additional nights upon request.

 Passeig Calvià s/n, Costa d’en Blanes 07181, Mallorca, Spain. 0034 971 629 629. info.mardavall@stregis.com, www.starwoodhotels.com/stregis/

arabella

 

 


Es Fum Restaurant at the Mardavall Hotel

Monday, April 20th, 2009

 es fum restaurant mallorca

Thomas Kahl (33) is quite an impatient person. The young Austrian became chef of celebrated hotel St. Regis Mardavall in Costa d´en Blanes only two months ago, yet is candid about his intention to obtain a coveted Michelin star: “This is the goal of our gourmet restaurant ‘Es Fum’ and we’re trying to achieve it in 2009.”

The target is challenging and some luck is required to be able to fulfil it, but the odds are promising. Apart from the Castillo Hotel Son Vida, the Mardavall is probably the best five-star hotel in Mallorca. We have already witnessed how gifted the new chef is, at the successful abcBusiness Lunch in January, at which a spectacular gourmet menu was served.

thomas kahl

Thomas Kahl stands for exquisite cuisine. Gourmet tourists coming to Mallorca should consider ‘Es Fum’ (it means “smoke” in Catalan) along with all the Michelin star restaurants, like Tristán, Read´s Hotel or Plat d´Or at Arabella Sheraton Hotel. Thomas Kahl proves to be a meticulous preparer and a perfectly trained expert. After a short period of acclimatization, the collaboration with his team of 40 members is surprisingly efficient already, despite Kahl being thrown in at the deep end. The charming, lusty and humorous man from the Alps´ republic had to sort out many things immediately – a lot of work was waiting for him. His “two girls” – his partner and his daughter – joined him some weeks later on the island.

It´s the first time he’s worked in Spain and thus he still has to improve his language skills: “This is no problem. I already speak French and soak-up Spanish and Catalan words from my team-mates while cooking.” This man does have a healthy assertiveness.

restaurant mardavall

Amongst Mallorca´s gourmet chefs, Thomas Kahl occupies a special role. In gastronomic terms, he is almost a stereotype of the natural idyll of his homeland. Thomas grew up on a farm and, as a teenager, he learned from his mother to cook rustic local delicacies such as Schweinebraten, Vienna-style Schnitzel and potato pancake. The heritage of this in his cuisine is the “authenticity of formulation and no-frills cooking”. However, Kahl didn´t stick to his romantic home roots, as some of his career steps show: two-Michelin-star-restaurant “Tantris” in Munich (1997), and “Danube” in New York City. While in the USA, Kahl also prepared a meal for ex-president Bill Clinton. He moved to France and collaborated with three-Michelin-star chef Pierre Gagnaire for two years, then became head of the gourmet cooking school at German restaurant ‘Le Val d´Or’ (one Michelin star) until December 2008.

For our review he served a delicately prepared seven-course gala dinner. The parade of delicious dishes lasted more than three hours and every minute was memorable.

dinner mallorca

We got off to a sparkling start with Champagne from the noble house Piper Heidsieck, combined with fine crèmes and a basket of well-assorted breads. But this was not yet the official “welcome salutation”. This honour is dedicated to scallop in several guises. Chef Thomas Kahl, Swabian sous chef Gero Schweizer and the fabulous waiters Marco and Martin presented us with a scallop trilogy consisting of one plate and two glasses. The chef explains the right sequence. At first we sampled a Cava glass filled with mango, passion fruit and coffee bean brittle. The glass is covered with a skewered scallop. The next step of the indulgence is a small Cognac glass, filled with scallop tartar and potato foam, followed by the core of this course: Tempura of scallop with truffle and celery. The glass noodles in the dish have a light, delicious hot taste.

The starter comes in the form of a Foie Gras domino with almond, mini orange slices and a piece of Brioche bread. The foie gras domino is the eye-catcher of the whole meal, with its amazing airbrushed chocolate painting. One almost doesn´t dare to destroy this work of art with a mere fork. But doing it we experience the mixture of sweet and tart tastes, bathed in the mouth with rosé Champagne. Delightful!

restaurant mallorca

After that, white wine is served, a Miquel Gelabert Chardonnay 2007, which deservedly won the ‘Bacchus de Oro’ award in 2008. The wine perfectly complements course number three: Boletus sauce with baked praline of veal in honey vinegar and a slice of smoked trout fillet pinned on top. The flavour of mushroom is intensive and the beef is tender.

es fum restaurant mallorca

Like an aeroplane, the fourth course lands in front of us: a pair of spiny lobsters with a fine slice of brittle, draped on smoked mash sweet potato. It’s a crisp and spicy taste experience. Fish continues as the protagonist as course number five arrives: sea bass (“loup de mer”) with salt and lemon, laid on kohlrabi gratin and watercress sauce.

restaurant mardavall hotel mallorca

It soon becomes clear why red wine is now being served and, by the way, it´s an excellent local product: Pagos de María 2004 from Macia Batle. Flavour and bouquet are profound and well-balanced – it’s a fitting partner for Argentine beef. The dish offers fillet and cheek of Angus beef, with artichoke and French inverted potato cake “Tarte Tatin”. The medium-fried meat is the best quality and absolutely tender. Kahl explains how to achieve the result: “I prefer sous vide refining (under vacuum), which means stewing the meat at about 55 degrees Celsius for at least 12 hours.” Such low temperatures avoid any shrinkage of top-quality meat.

The sweet crowning glory of this illustrious menu is ricotta sugar cannelloni with blackberry-peach-ragout and cocoa bean ice cream. We agreed it was one of the best desserts ever tasted.

es fum restaurant

Our appraisal of Thomas Kahl and Es Fum is that they deserve the Michelin star already, after such a monumental dinner. Service and ambience were also outstanding.

The Mardavall hotel houses two restaurants (open all day), which are both supervised by Thomas Kahl: Aqua and Es Fum. The philosophy of Aqua is Mediterranean cuisine; the menu of Aqua on the ground level is lower-priced than the gourmet temple Es Fum. Aqua has space for some 250 guests; Es Fum, on the upper level, offers 35 seats, including the tables on the terrace with marvellous views over the swimming pool. The new chef has given Es Fum a “French-Mallorcan” cuisine philosophy.

A four-course lunch or dinner at Aqua costs 62 euros (half board) or 69 euros (chef tasting). At Es Fum, the six-course dinner “degustación” with home-made petits fours costs 112 euros; the meal with eight courses costs 128 euros. All the prices include VAT (IVA), but exclude drinks.

In spring and summer 2009, the Mardavall hotel will tempt clients with several gourmet events. Every Saturday in summer there’ll be an Asian buffet and gourmet pool parties with a barbecue; every Thursday is to be fish & seafood day. In addition, there’ll be a Red Pata Negra Night and a Sweet Sparkling Night with candle-light dinner.

Photos: Thomas Baar
 


Property Market Update: Luxury Property Mallorca

Tuesday, March 10th, 2009

 luxury property mallorca

Owners who need to sell properties may have to resign themselves to lower prices – though some could benefit from a weak Pound Sterling, says Peter Cluskey.

What price is luxury? That’s the question both buyers and sellers of property in Mallorca are going to have to decide in the next few months. Sellers are holding out for the market to improve. Buyers are sitting still, watching as prices continue to fall. It’s a battle of nerves.

Governments around the world have taken desperate measures to restore confidence in the war-torn banking system, the financial markets and the real-estate industry. But even so there’s little optimism that 2009 will see any improvement in consumer confidence. The prospect of recession has created a bunker mentality.

So for those who need to sell as quickly as possible, it’s time to get real and resign themselves to bringing their asking prices down. They say April is “the cruellest month” – and when the property market opens this Easter, that could once again be proved right.
“There’s no doubt about it, property owners need to be realistic if they wish to sell in the current climate”, Michael Cunnington of estate agents, MJC Associates, who work in association with Savills, told abcMallorca.

“Although it’s probably less true in Mallorca than in other parts of the world, what was a sensible price three months ago is likely to have been on the high side at the time – so that today it probably looks way over the top.

“Of course there are many owners who can afford to wait it out until property prices are restored to their former glory. But the reality is that those who are keen to sell should take a deep breath and sharpen their pencils …”

Cunnington is right. You only have to cast an eye over the market on the Spanish mainland to see the extent of the crisis. For instance, the latest property developer to go to the financial wall is Metrovacesa, which, ironically, is being bailed out by the banks.

It has secured a debt-for-equity agreement which will see its creditor banks – among them Santander, BBVA, Caja Madrid, La Caixa, Banco Popular and Banco Popular Espanol – take a 54.75 percent stake in the business to settle a debt of €2.1 billion. Each of those banks has also undertaken to then buy a further 1.78 percent from other unhappy shareholders, bringing their total holdings to 65.4 percent.

Metrovacesa was not just important in Spanish terms. It was once the biggest developers in the eurozone, with assets across the EU worth some € 12 billion. Yet this is what it’s come to: before Christmas it sold its largest single asset, the 45-story Canary Wharf headquarters of HSBC in London, back to the bank for £838 million – roughly £250 million less than it bought it for.

“The banks had no choice but to become shareholders to prevent the company’s largest investors seeking protection from creditors”, observes Juan José Figares, Chief Analyst at Link Securities in Madrid. “They would have created very major problems for Metrovacesa.”

Yet there’s not much sympathy at the top for troubled developers such as Metrovacesa, who’ve been given the cold shoulder in comments by Economy Minister, Pedro Solbes.

“We are all aware that we experienced a period of bonanza, perhaps even excess, in the construction sector – and now we are experiencing a return to normality”, he declared.

“Companies made a bet – not in bad faith – that things would continue to move in the same direction, and so they took financial risks. As a result, we’re seeing difficult situations arising …”

Yet amid all the gloom there’s also cause for optimism, argues Michael Cunnington, who points out that the American and European governments and the US Federal Reserve and the European Central Bank have already taken substantial steps to support the international banking system and reassure depositors. “These measures will obviously not filter through with much effect for some months – but nevertheless they are positive moves.”

He also points out that there is already something of a bright side for property-owners selling in euros and planning to repatriate the funds to a sterling area. “In that case the fall in the value of the pound against the euro has already made a profit for you, so you should take this into account in your pricing”, he advises.

“Not so long ago, a property priced at €1 million was returning £680,000 – today that return will be more than £850,000. That’s a cool increase of £170,000, not bad in the current climate.”

Of course, luxury costs – and luxury properties are one thing there’s no shortage of in Mallorca.

You only have to take a look at the largest database of properties on the island, at www.abc-property.com, to see the extraordinary range of multi-million-euro palaces in which you can live a life of unabashed indulgence – if you’re among the handfull of buyers lucky enough to be “liquid” in the current economic climate.

The ABC treasure trove has no fewer than 2,032 properties on the market in the €1 million-plus bracket, 137 at €5 million-plus, and some 23 at €10 million-plus – a remarkable illustration of the type of high-end property market Mallorca has become.

One of the most dramatic mansions for sale at the moment is the quite-spectacular Asian-inspired masterpiece, Zen Vida, which has panoramic views over the ocean at Son Vida. On the books at MJC Associates, it’s price on application (POA) – though if you don’t have in the region of a cool €16.75 million in your pocket, you could be disappointed.

To describe this as an 800-square-metre five-bedroom front-line villa would be seriously understate the uniqueness of this property, which melds the calm of granite and marble throughout with, to give just one example, an eleborate home office feauring all the latest communications technology. On top of which it’s south-facing, is just a few minutes drive from two five-star hotels, and has 24-hour security.

Zen Vida has already attracted hundreds of website hits and has generated more than 900 genuine enquiries, though “some admittedly for lesser-value properties”, says Michael Cunnington of MJC. Still though, it gives us all a message hope for 2009 – the luxury market is alive and kicking!

 


Yes we can! We can all aspire to genuine luxury

Monday, March 9th, 2009

 luxury majorca

It’s time to laugh in the face of recession and dedicate ourselves to what makes life worth living – true luxury, exhorts Adrienne Cullen.

Inspired by the oratory of Barack Obama, I was about to preach a sermon this month about how a little bit of luxury would do us all good in this climate of financial fear and loathing. And then something made me think again – about the very nature of luxury, no less.

What prompted this double-take was a visit to a usually fascinating little website that specializes in promoting luxury goods, www.luxurylifestyle.com. What I saw there made my heart freeze with horror … and may lead me to rethink my entire value system.

Now I’m not a gal who overreacts: okay, I may be a bit flighty at times, but basically I’m sober and serious. Research for this column occasionally involves a bit of shopping and a dash of high living. That’s the price you pay – and par for the course here on Mallorca.

But what I saw on that website rocked me on my not-inconsiderable heels.

It was a series of dissolving images allegedly illustrating the best the luxury lifestyle has to offer. And what did I see first? An ostentatious white stretch limousine with six blacked-out windows on each side – far from the epitome of luxury, the very epitome, I would suggest, of lamentably bad taste.

luxury majorca

What came next was equally predictable: a man’s watch – no brand name visible, thank goodness – which exactly matched the car in its enormous size and utter lack of taste and discretion.

I wouldn’t have been at all surprised if the next image had been an enormous black plasma screen designed to cover an entire living room wall – but I didn’t wait to find out. I was just too depressed.
My first thought was: Is this the best we can do?

My second thought was: These poor people don’t understand the meaning of the word “luxury”. And having just watched President Obama’s inauguration, and still feeling a little bit evangelical, my third thought was really more a declaration: Can we do better? Yes we can! Yes we can! The road will be long! But change can come!

The root of the problem, it seems to me, is that we’ve confused – and even replaced – real luxury with bling.

To make myself clearer, I should probably define the two. Bling is fun, disposable and intentionally garish. Luxury is serious, timeless and utterly discreet. There’s a time and a place for each – but for goodness sake never again confuse the two!

So rather than spend the rest of 2009 counting the pennies and hoping to survive the worst global economic crisis in a generation, if not of all time, let’s set our sights a little higher and dedicate ourselves to the revival of genuine luxury.
And to illustrate what I mean by luxury, let me list my five favourite luxuries:

1. My nine bottles of 1948 premier cru Château d’Yquem, which I caress regularly but never drink. When I think that each vine produces only a single glass of wine per harvest, it makes me want to cry. When I want bling, I think – and drink – Cristal.
2. A quiet meal at Arzak, an unassuming little restaurant in San Sebastian with three well-deserved Michelin stars. It regularly ranks among the ten best restaurants in the world, and in my opinion it’s number one. When I want bling, I think Gordon Ramsay.
3. My blue and gold portrait of the Russian poet, Anna Akhmatova, painted in 1915 by Nathan Altman, and recently included in the “From Russia” exhibition at the Royal Academy. When I want bling, I think Damian Hirst – though I wouldn’t buy him even if I could afford him, of course.
4. My tiny pied à terre just a few steps from the historic opera house of La Fenice in the centre of Venice. I keep thinking smugly about how much I’m saving by not having to buy tickets to see the actual operas. When I want bling, I think a villa in Marbella.
5. Sunset over the Bay of Alcudia. This is a particular favourite of my cat, Doris, who travels everywhere with me. A European-Persian cross – very cross – she squeezes her eyes shut in sheer contentment as the sun sinks into the sea. And when Doris is happy, I’m happy. What luxury. When I want bling, I think … Marbella without the villa!

luxury majorca

That’s not to say that bling’s not fun. Of course it is. I love it. But we’re talking about luxury. And in my opinion the difference between luxury and bling is as clear-cut as my old aunt’s three cardinal rules for success in life – with each of which she invariably included an explanatory sentence, exactly the same, word for word, every time …

Never wear a garment with its label visible. “You’ve bought the clothing. Isn’t that enough? You don’t have to advertise their businesses for them as well!”
Never drive a Mercedes saloon car. “You don’t want to be mistaken for a taxi. And of course you’ll have all those people stepping out in front of you, waving their hands …”
Never trust a man who uses the telephone. “He obviously has someone else to pay attention to – and he shouldn’t have. Typical!”

The thing about my old aunt’s advice is that it’s still remarkably fresh. It holds as true today as it did when she was a girl. It’s stood me in good stead in many a dicey situation. And the great thing is that it has the ring of authority about it. I’ve never needed to second-guess it and make my own decisions. What luxury!

Perhaps that’s what luxury is about after all: the idea that something is so special and unique – not necessarily in a financial sense – that it enhances our lives and imparts a feeling of comfort, a little bit of heaven. At least, it always looks to me that that’s how Doris feels about it!