In this modern and flexible atmosphere, with varying lighting depending on the time of day and with designer furniture, one is offered the possibility to listen to music, surf the Internet, read and watch television, as well as eating. The most surprising things are the culinary offerings, with a selection of homemade and simple dishes of traditional Spanish cookery, which create the unique feeling that the client feels at home.
The nhube menu starts with the natural vegetable and fruit juices, and contains hot filled baguettes (Iberic sobrasada with manchego cheese, pork jowl, onion and brie cheese) and cold ones (green peppers with tuna and black olives, chicken with York ham and cream cheese), as well as solid plates like spaghetti carbonara, fried market fish Andalusian-style, the endivias of Roquefort cheese, rabbit salmorejo or fried eggs with chips and Iberic ham. The light and original desserts complete the attractive and appetizing offer.
NH Hoteles opens its first “Fast Good” , an innovating cuisine concept that offers top-quality fast food that is the result of an in-depth study of the hotel and catering trade carried out by Ferran Adria and NH Hotels with the aim of offering an alternative proposal between normal fast food and the menus of quality restaurants. ?? After getting, with Nhube (his first creation for NH Hoteles) guests to feel” at home” at lunch-time, by offering simple meals with ingredients selected from the best places in the country as a guarantee of quality, Ferran Adria now goes a step further and has created a fast-food restaurant for NH Hoteles.
The Essay on Wholemeal Bread And Dessert Vegetarian Food Offers
The Vegetarian. 1. Introduction. The Vegetarian is a restaurant that offers a type of food ovo - I suckle vegetarian, that it is food prepared on the basis of vegetables, cereals, lacteal and eggs, excluding the meats The company was founded eighteen years ago by a local only one in the street Y'i 1334, and since then he (she) has accompanied the trend of eaten frivolous (lewd) and healthy, and ...
The famous Spanish chef, whose aim is that in the near future it will be possible to eat well at any level, has designed a menu of hamburgers, sandwiches, salads and juices. ?? “Fast-Good”‘s gastronomic offer is simple and highly innovative as the ingredients it uses for making traditional fast-food meals have until now only been used in haute-cuisine.
Thus, at the NH Hoteles chain’s new premises we can eat hamburgers made using beef as usual, but garnished with trocadero lettuce, tapenade sauce, or with rucula and gorgonzola, for example; the panini combine ham, asparagus or cheese with sage, pine nuts, crystallised spring onions or even foie; as for salads, we find combinations as exclusive as green beans with fingers of pate de canard, leek with crystallised chicken and spices, or wild rice with cous-cous, rounded off with a wide selection of lettuces and fruit, always dressed with home-made sauces. Some meals come with non-frozen French fries made at once using olive oil.
And we can complement them with recently made natural juices of litchis, raspberry or red peaches, the section of pastries and salads prepared by “Fast-Good” every day and a wide range of coffees and infusions. ?? The first “FAST-GOOD” which gives on to the calle Padre Damian, is on the corner of the NH Eurobuilding hotel in Madrid, one of the chain’s most emblematic hotels. The team of NH Hoteles and Ferran Adria have designed a space for customers with little time at their disposal, but who are looking for quality and a place to have breakfast, an aperitive, lunch, tea and dinner.
The atmosphere at “FAST-GOOD” is light-hearted as a result of the acid tonalities: apple green on the windows, fuchsia pink behind the counter and sharp blue on the hanging lamps. A colour mix we find throughout the premises: on the” lollipop” system used to identify meals, with which customers receive their orders at their table; on the logo on the containers and on the comfortable, avant-garde seats and armchairs. “Fast Good” also achieves an elegant, sophisticated look thanks to the dark wood on the tables the dark grey stone floor and the soft pearl-grey walls. ?? “Fast Good” provides a number of areas which make the whole set-up functional and dynamic. The area is made up of areas with high bars for customers in a hurry, areas with tables for one, two or more people, who can eat together and an area with arm chairs for slightly longer, more relaxed meals. Furthermore, there are screens on the walls with non-stop travel and fashion programmes, that can be seen from all the areas.
The Essay on Custom Made Things
Todays popularity of custom made things, the things that are unique in their nature and appearance causes many companies to expand their activities in various segments of global markets. The lately growing demand for the housing commodities and constructions (due to the increasing private and governmental spending) allows the retail companies like to Wal-Mart, Office Depot, and Home Depot to ...
This makes for shorter, more pleasant waiting. ?? A limited albeit variable offer, a fast payment system and fast service mean that this restaurant is a complete, innovative area. For its customers’ convenience, “Fast Good” is open from 8:00 am to 11:30 pm non-stop, Mondays to Sundays. Its prices average around €15. ?? Ferran Adria says that” we have come up with the idea of Fast Good after analysing the markets in different countries around the world.
Business customers do not have a lot of time for eating but are increasingly interested in living well and quality eating. This is why we think that this new idea will be a success”. ?? Gabriele Burgio, the managing director of NH Hoteles, is convinced that” this new product of the chain, unprecedented anywhere in the world, is going to innovate the eating habits of customers who have little time at their disposal but do not want to forgo quality and health”. ??
NH Hotels and the chef Ferran Adria expect “Fast Good” to become a successful business model not only in Spain, but also elsewhere in Europe and in the Latin American markets, where it is also going to be installed. This initiative comes on top of the success achieved by another concept created by the chef and NH Hoteles: “nhube”, which is already open at two hotels and another 25 are being built. Estado Puro: A reinterpretation of the most traditional Spanish cuisine from an avant-garde kitchen.
