The Gran Hotel Bahía del Duque is turning into an impressive casino to bid farewell to 2015 and bring in 2016, amongst card games, roulettes and betting tables.
THE GRAN HOTEL BAHÍA DEL DUQUE IS TURNING INTO AN IMPRESSIVE CASINO TO BID FAREWELL TO 2015 AND BRING IN 2016, AMONGST CARD GAMES, ROULETTES AND BETTING TABLES.
The Basque restaurant SUA, led by the Chef Lúcas Ordoñez, and impending inauguration, will be one of the gastronomic flagships of the Hotel this Christmas.
Santa Cruz of Tenerife, November 2015.- The Gran Hotel Bahía del Duque, property of the Grupo CIO, is ready! Its facilities are turning into an impressive casino this year, recalling the typical aesthetics with their red interiors and surprising designs, and the cosmopolitan air that seeped through the doors by the hands of some of the most famous members of the international high society. The Gran Hotel Bahía del Duque will fly, for one night only, from Las Vegas to Monaco, in order to recreate the atmosphere of games, betting, entertainment, dancing and celebration, to bid farewell to the year 2015 and greet 2016 in the way it deserves.
Raúl de la Rosa, Guest Experience Manager of the Gran Hotel Bahía del Duque has revealed that they have created “new areas for evening entertainment and family shows, all designed under the same theme, using characteristics elements such as dice, cards or roulettes, evoking in our guests the glamorous lifestyle of the 60’s, which together with the harmonization of the music, will make our guests feel like they’re immersed in the ambiance of Gran Casino”.
The team of the Hotel Bahía del Duque aims to create a unique environment in which to enjoy the last few days of the year, with a special emphasis on its gastronomic proposals, led by the renowned chefs, Braulio Simancas and Pierre Resimont, who will be joined this year by Lucas Ordoñez with a new culinary offer, launching the new gastronomic space SUA, dedicated to traditional Basque cuisine, and which will open its doors in late November.
On the one hand, the Belgium chef Pierre Resimont, awarded with two Michelin stars, will be responsible for preparing the Christmas Eve Dinner in the restaurant La Brasserie, which will include a variety of dishes such as “squab, celery, truffles and cabbage false risotto” or some “lobster, vegetable and basil ravioli”; on the other hand the culinary proposals for New Years Eve come from the hand of chef Braulio Simancas and Juan Miguel Cabrera, the authors of two exclusive options for the Restaurant Las Aguas and the Salón Europa respectively: a special New Years Eve menu which will include, amongst others, the “velouté of sweet potato and Iberian pancetta with carved truffle and a quails egg” or “loin of wild sea bass, cream of crab broth, pumpkin marinade and lyophilized flowers”, where the guests will be met with Iranian caviar, foie gras and Taittinger champagne, opting to such signature dishes such as “cream of black potatoes with fresh truffles and winter mushrooms sautéed with thyme” or “loin of hake, white shrimp glazed in lime oil and micro vegetables”.
For those who would prefer a quieter option, the team of the Spa Bahía del Duque ispreparing, for this Christmas season, one of its special treatments in collaboration with the high end cosmetics brand Natura Bissé: the Diamond Rose Ritual is an experience through the senses, with aromas and energizing textures, which consists of an exfoliation based on Damask Rose and diamond dust which will create smooth skin for the festivities.
On the 2nd of January, the Gran Hotel Bahía del Duque will celebrate its traditional Christmas Barbecue, which on this occasion will be inspired in the fantastic world of the Orient and which will finish with a grand fireworks show.