Cipriani

Cipriani

Progetto: Cipriani
Categoria: Restaurant
Dove: Istanbul, Turkey
Linea: System 850
Partner: Istanbul Makpa A.S.

 
There were many factors that made the Cipriani Istanbul a challenging but very special project.
Launched in October 2022 with a capacity of 110 seats, this beautiful restaurant is the result of collaboration between two world-famous chefs: Nusret Gökçe, an innovative chef and an unstoppable entrepreneur, also known as “Salt Bae”, the meat artist and Giuseppe Cipriani, third generation member of the family that owns the homonymous brand of luxurious Italian restaurants all over the world.
The iconic Maçka Palas building, built by Italian-born architect Giulio Mongeri in 1922 hosts the 5-star Park Hyatt Istanbul which is home for both the Cipriani and Nusr-et steak house.


The requirement

  • Given the high-profile brands behind the project, the expectations of quality, functionality and efficiency in the restaurant kitchen were extremely high.
  • The location and historical significance of the building together with the structural limitations, presented many obstacles regarding access to the building and kitchen area requiring absolute precision in the development of design solutions and in the choice of equipment.
  • The customer needed two continuous cooking islands: a larger one, about 5 meters long, to be used for first and second courses, including a bain-marie, pasta cooker and gas burners. The other smaller island was used for the preparation, appetizers and side dishes; it therefore had to include fryers, gas burners and a griddle.
    In addition, ovens and refrigeration equipment were needed to complete the kitchen.

The solution

  • For such a demanding project, Ambach and Istanbul kitchen contractor Makpa A.S. were chosen. The two partners already had numerous collaborations together and were chosen for their experience and expertise, to study solutions most suitable to exceed customer’s expectations.
  • Thanks to the flexibility of the Ambach System 850 line, the integration of various gas and electrical appliances into the same cooking suite, it was possible to manage the limited electrical supply of the building.
  • To overcome the logistical difficulties, the larger cooking block was produced in two separate modules, which were then assembled on site.
  • Within three months, all the kitchen equipment was complete. Installed, commissioned and staff trained. The programme was a significant challenge which required a commendable effort from the design and build teams, particularly considering the difficulties being experienced in the global supply of materials and components.

Voi

Voi

Project: Voi
Category: Restaurant
Where: Hannover, Germany
Line: System 850
Partner: Chefs Culinar

 

Modern, Italian, urban – the VOI in Hanover is located in the heart of the city, between the opera and the main train station, between the shopping mile and the grounds of EXPO 2000, the first world exhibition in Germany.

The new hot spot at “Thielenplatz” for connoisseurs of modern Italian cuisine offers its guests a combination of traditional Italian classics and dishes from all over the world – from pasta to fine dining followed by a cocktail at the bar. On the menu, for example, are beef strips fried in fruity olive oil on avocado cream or lamb fillet from New Zealand next to octopus on sweet potato puree and truffle ravioli in butter-sage sauce.

The requirement

  •  The client’s main requirement was for a double-cooking island with maximum hygiene.
  • For the back-to-back suite, a modular but hygienic solution had to be found that did not consist of a one-piece top.
  • To deliver the wide range of dishes on the menu, a variety of powerful appliances were necessary: for searing and cooking meat, frying pasta cooking.
  • The kitchen is visible from the dining room, so the design of the cooking island should match the style of the restaurant interior.

The solution

  • The cooking block was composed of two blocks of the System 850 line.
  • Maximum hygiene is ensured by the seamless and unique “True Hygienic Connection” system, in combination with H3 base substructures: The perfect solution.
  • The double cooking island is equipped with a powerful lava stone grill, a griddle, two pasta cookers with 8 kW heating capacity each, deep fryer (High Power Version), a four-burner gas range and two induction ranges with four cooking zones each.
  • A black control panel with the control knobs in stainless steel provides the desired look.
  • For the design and construction of the kitchens, Ambach worked together with the company Chefs Culinar.

Restaurant Giorgia & Restaurant Coccodrillo

Giorgia &

Coccodrillo

Project: Big Squadra, Big Mama Group
Category: Restaurant
Where: Munich & Berlin – Germany
Line: System 850
Partner: MC Küchen & Gastronomie GmbH, Marcel Cortenraad

 

Under the name Big Squadra, the founders of the Big Mamma Group, Victor Lugger and Tigrane Seydoux, together with their team, import the hospitable atmosphere of traditional Italian trattorias, with one hundred percent homemade, authentic Italian cuisine incorporating ingredients from artisan producers all over Italy. Giorgia in Munich and The Coccodrillo in Berlin are the latest two venues to open for the group, which currently totals 19 locations throughout Europe. Each opening has it’s own style but the common characteristic of every restaurant is the extraordinary and equally spectacular décor.

On the menu are delicious dishes such as fried cicilian arancini filled with caciocavallo cheese, creamy truffle pasta Mafaldine and of course wonderfully crispy pizza, topped with San Marzano tomatoes, Nduja salami and fior di latte. However, fish and meat are also served – all completely fresh and prepared in-house.

The requirement

  • The demands on the kitchens is high: Across the group, all dishes are freshly prepared every day – to maximise production, various appliances and flexible solutions were necessary.
  • For over 200 seats and homemade dishes every day, the restaurants definitely needed very powerful and versatile equipment.
  • To manage the high volume of Tempura cooking – fried vegetables, fish, and calamari – a very high quality fryer was required.
  • The cooking islands needed to provide sufficient working tables for food preparation with a continuous one piece top, and be easy to clean

The solution

  • Ambach System 850 island suite was designed and installed with all desired appliances.
  • The one-piece top with rounded corners and H3 substructures ensure perfect hygiene is simple to achieve.
  • For tempura, the fryer was specified with an electronic control system which precisely measures temperature fluctuations – This provides exceptional cooking results, rapid response, higher productivity and less oil consumption whilst being easy to clean down after service.
  • Also in the foreground was a round coil induction range with continuously adjustable power control, electronic pan size recognition and easy accessible, protected/ventilated electronic components.
  • No Italian restaurant is complete without pasta – the cooking island was specified with duel, high-power pasta cookers. The channel at the front keeps the water in the basin when the basket is removed and the drainage pipe is made of stainless steel for long-term durability.
  • The chargrill is electric – equipped with lava stone and water bath for exceptional contact grill cooking and also features a second griddle lift device for letting the food rest.Manufactured using cast iron, low smoke grids, continuously adjustable power control, tilting heating elements and large – water fillable – fat collecting pan.
  • Aesthetics were also carefully considered as the kitchen can be viewed from the restaurant and therefore needed to in keeping with the remarkable interior detailing.

Country House

Country House

Project: Country House
Category: Private villa
Where: Polland
Line: System 700 e System 850
Partner: Gastromax Polska

A prestigious private client in Poland was looking for an exclusive solution for their kitchen, with a refined and elegant design in line with that of the rest of his villa.

The requirement

  • Together with partner Gastromax Polska, Ambach supplied a kitchen from the System 850 line consisting of an island monoblock with custom finishes and refined details, including knobs and door frames with brushed brass finish to compliment the interior design.
  • The great versatility of System 700 and System 850 product lines enabled the creation of a bespoke solution to meet the client’s expectations within the available footprint. The island therefore was designed combining appliances from both ranges into one suite: One side utilising the Ambach System 850 line and the other side used Ambach System 700.
  • The client requested a mix of gas and electric appliances, gas ranges, lava stone grill, pasta cooker and griddles. It was also necessary to integrate two refrigerated benches into the island and include an electric oven, hot cabinet and warming drawers; all in line with the overall design required for the project.

The solution

  • Final positioning the island required careful consideration as it was necessary to handle the suite through a window, utilising specialist lifting equipment. Weighing nearly 1.6 tons, the island was lifted horizontally and moved with a 25-meter long arm into the kitchen space via a window where the tolerance was only 100mm.
  • The installation lasted 5 days and was followed by a training phase on the use of the equipment.
  • The project in its complexity lasted almost two years with the initial design starting in 2020.
  • The head of the Gastromax Polska team is project leader Przemek Cajbel

The Well Spa Resort

The Well Spa Resort

Project: The Well Spa Resort – Restaurant Mori
Category: Restaurant
Where: Oslo – Norway
Line: System 850
Partner: Metos AS

The Well Spa and Bathhouse Resort in Kolbotn is a sanctuary for the soul a few kilometers outside Oslo. At 10,500 Sq M it is the largest Spa resort in the Nordic countries comprising of 11 swimming pools and ice baths, 15 saunas and Turkish baths, 7 shower experiences, a Japanese style Onsen hot springs bath and an oriental Hammam.  Complemented by relaxation rooms, a beautiful restaurant and several bars in idyllic surroundings this makes The Well a genuine paradise for mind and body.

 

The requirement

 

  • Metos installed a 4.5m long Ambach System 850 line in the main kitchen 2020. The next phase of the development was the design and installation of an open kitchen for the 8th floor Restaurant Mori, an Asian themed restaurant with references to the traditional Japanese Kaiseki style. Situated in the 8th floor the Asian specialties can be enjoyed with a spectacular view over the nearby countryside.
  • The kitchen had to meet the requirements for this specific type of cuisine and being open to the guests, needed to have a clean, aesthetic design, in keeping with the restaurant. Located at the top of the building, the cooking island also needed to have a compact design to both simplify access and to save space in a compact kitchen.

 

The solution

 

  • A cooking island of System 850 appliances with a 1-piece hygienic top was chosen, in order to have powerful equipment in a modern design.
  • The cooking suite includes 6 induction cooking zones and 1 induction wok for maximum flexibility and power, designed with the restaurant menu in mind.
  • For ease of installation, Ambach pre-wired the suite at the factory and included an MCB Board in order to have only 1 single electrical connection and isolators for each machine integrated within the cooking island.
  • The MCB Board was integrated at the back of the suite in order to maintain a clean design at the front. The top and the sides of the cooking block are welded in 1-piece for maximum hygiene.
  • Away from the main cooking block is an Ambach Electric Lava Stone grill. A fantastic alternative to Charcoal grills, especially in places where solid fuel cooking is not allowed due to local regulations.

 

Progress

PROGRESS Headquarter

Project: PROGRESS Headquarters
Category: Company canteen
Where: Bressanone – Italy
Line: System 900
Partner: Niederbacher GmbH

PROGRESS is the market leader in the production of precast and reinforced concrete elements and is a provider of efficient and sustainable turnkey building solutions.  Their new headquarters in Bressanone was designed and built utilising the latest scientific research into workplace environmental studies.  Both the shape of the building and the arrangement of the interiors follow these principles to create a high-quality workplaces for the employees.  The movement flows between the individual work areas, meeting rooms and connecting areas.  The impressive 29.99 meter high main façade was also designed to take internal movement sequences into account and incorporates a regular sequence of windows and precast concrete walls. The prefabricated façade was refined with Lasa marble aggregates using a PROGRESS system specially developed for this requirement. Like the flush windows, it is intended to reflect the surroundings and look like a white grid framing the dark windows. The headquarters of PROGRESS has 8 above-ground floors and a volume of 24,500 m3, designed entirely in BIM. From planning to completion, over 80 companies were involved in the construction of the building.

The requirement

  • For its headquarters in Brixen, the company has designed a meeting place for its employees that is different from the classic canteen; a real restaurant with high-quality catering and a wide selection of dishes. A relaxing place to consume the lunch break surrounded by an ambience of refined design.
  • About 160 seats and 500 meals – the restaurant undoubtedly needed a high-performance catering equipment.
  • In keeping with the architectural principles, a solution was sought that combined all cooking processes in one suite, with a continuous surface.

The solution

  • Taking into account the form and architectural elements of the structure, an individual solution was developed: A single cooking island that integrated all cooking appliances (including bulk and traditional cooking appliances) as well as two Ambach IQ (Touch-screen controlled, Electric, tilting, pressure bratt-pans).
  • The work-top was manufactured as a continuous, one-piece hygienic top. The high-performance Ambach System 900 product line for the most demanding environments was chosen, suited into an appealing, minimalistic design.
  • Cement, a material closely linked to the core business of PROGRESS, was utilised for special elements in the kitchen alongside more traditional materials such as stainless steel in the kitchen along with marble and wood finishes in the buffet area.
  • The positioning and installation of such a large and heavy cooking suite was well thought out and executed perfectly, combining precise functional requirements with an appealing design during the construction process. This was made possible by the close collaboration between Ambach, Niederbacher (Thomas Krismer, Armin Romen), PROGRESS and the architectural firm Dearstudio (Arch. Manuel Gschnell).

 

The Londoner

THE LONDONER

Project:  The Londoner
Category: Hotel
Where: Leicester Square – London – UK
Line: System 700, 850 & 900
Partner: Berkeley Projects Ltd

Located in the heart of London’s West End, The Londoner is a major new development on the World renowned Leicester Square.  Maximising the value of the location whilst complying with strict planning laws required innovative design solutions and resulted in a spectacular development with the deepest habitable grade commercial grade basement in London.  Amongst the deepest in the world, there are 6 levels below ground totalling some 30 meters in depth and with 9 levels above, housing 350 rooms, 35 suites, an underground pool & spa, cinema and a ballroom capable of seating 850 guests.  As you would expect there is also a variety of restaurant and bar options to choose from in this luxurious “super-boutique” 5 star hotel.
Inaugurated in September 2021, The Londoner has attracted great interest from the outset, hosting many well-known events, including London Fashion Week.

The requirement

  • It was necessary to make the best use of available space and maximize production through high-performance and flexible solutions with both gas and electric equipment.
  • The design needed to incorporate one-piece top suites, modular back to back islands and also included counter-top appliances for the finishing kitchens.

The solution

  • Thanks to the great flexibility of across the Ambach range, design consultant Humble Arnold Associates developed a solution that ensured compliance with the highest hygiene standards and that harmoniously incorporates the structural columns within the cooking areas of the building.
  • The selected equipment from the Ambach System 700, 850 and 900 lines supplied by the kitchen contractor Berkeley Projects is installed over 5 floors and includes the banqueting and staff kitchen, fine dining front of house as well as satellite kitchens, each with their own unique requirements for bulk cooking, a la carte and finishing.
  • ” Ambach have been nothing but consistent, from design intent, through to design development & delivery. A robust, honest, transparent approach from concept through to completion, inclusive of client handover. An absolute joy & credit to the Berkeley team” – Phil Denne, Managing Director – Berkeley Projects.
  • “Ambach were a pleasure to work with, the attention to detail and approach to coordination were fantastic, the quality of the suites were brilliant. Very hard wearing and easy to use. The chefs are over the moon” – Connor White, Lead Project Manager – Berkeley Projects

 

One & Only Portonovi

ONE & ONLY PORTONOVI

Project : One&Only Portonovi
Category : Hotel
Where : Montenegro
Line : Chef 850
Partner : Gastro-Tim

In May 2021 Kerzner International Group opened in Montenegro, the first European super luxury resort of One&Only Portonovi. Positioned at the entrance of Boka Bay, a fjord-like idyll on Montenegro’s Adriatic Sea, One&Only Portonovi is the jewel of Europe’s most fashionable new riviera. In addition to the hotel complex consisting of 113 rooms, suites and swimming pools, the resort has also a residential district of sumptuous villas, each with a private beach and pool. Perfectly in balance with the chic, waterfront location, World-class dining is offered by the à la carte restaurant ‘Sabia’, which bears the signature of Giorgio Locatelli, offering a refined and contemporary menu. In addition, the guest has opportunities to appraise the choices offered by ‘Tapasake Club’, Japanese restaurant, and ‘La Veranda’ with its authentic Montenegrin cuisine.

The requirement

  • High-performance kitchens were needed to meet the needs of the various restaurants: 116 indoor and 84 outdoor seats for ‘La Veranda’, 81 indoor, 64 outdoor and another 100 covered by the pool for ‘Tapasake Club’. Finally, another 15 seats inside and 28 outside for the bar.
  • Versatility – It was essential to combine the needs of very different kitchens by integrating multipurpose equipment.

The solution

  • Ambach proposed the Chef 850 line, capable of combining the demand for high performance
    and customization with exclusive finishes and unique details.
  • As required, to meet the different needs, Ambach integrated some special equipment: from pasta cookers to induction ranges, from multifunction bratt-pan to griddles and fryers, to name just a few.
  • In the kitchens of restaurant ‘Tapasake’, the modules of both islands are connected utilising the exclusive Ambach junction system, providing a waterproof junction between appliances and work-tables.
  • The unique solid and robust hygienic tops are able to withstand sudden changes in temperature and adapt perfectly to any type of configuration.
  • Thanks to the smooth surfaces, rounded edges and neutral bases in full H3 standards, Ambach kitchens have also proved to be the optimal choice in terms of ease of cleaning and hygiene

  • For the design and construction of the kitchens, Ambach worked together with the consulting company Gastro-Tim. Work began in 2019 and ended at the beginning of 2021. The total area occupied by the kitchens is more than 2000 square meters and also includes open kitchens with live cooking stations.

  • The communication between the partners involved was excellent. The overall result met the required delivery times and achieved the high level of customer expectations in terms of the quality and performance of both the Ambach product and the punctuality in the installation.

Mandarin Oriental Bosphorus

MANDARIN ORIENTAL BOSPHORUS

Project : Mandarin Oriental Bosphorus
Category : Hotel
Where : Istanbul – Turkey
Line : System 700, System 850 & System 900
Partner : Makpa

The 5-star luxury hotel, Mandarin Oriental Bosphorus is located in a strategic position for visiting lively Istanbul and at the same time represents an urban oasis in which to relax among swimming pools and spas, surrounded by the lush greenery of gardens and parks. Only two external floors are above ground, with seven others located below sea level, offering a decidedly unique stay experience.
The two restaurants within the hotel, Novikov and Hakkasan, are among the most well known, popular gastronomic destinations in the city.

The requirement

  • The hotel kitchens had to be extremely high performance and robust to meet the demands of the restaurants and large scale event catering.
  • High quality equipment was therefore required to compliment the prestigious hotel and match the level of its culinary offers.

The solution

  • For this reason, the consulting company MAKPA has successfully proposed the Ambach range of appliances. System 700, 850 and 900 lines were selected throughout the hotel and was carefully designed to meet the different needs of each area.
  • The flexibility and modularity of the vertical and horizontal components, configured together with the special Ambach joining system made this project a real success with total customer satisfaction.
  • MAKPA has been working on this project for about 2 years. General manager Hakan Küçüker together with his deputy Barkın Yeşilova led the design team in close synergy with Ambach.
https://www.makpa.com/
https://www.mandarinoriental.com/istanbul/bosphorus/luxury-hotel

MPS AmaLucia & MPS AmaSiena

MPS AMALUCIA
& MPS AMASIENA

Project: MPS AmaLucia & MPS AmaSiena 
Category: River ships
Line: System 850 & Chef 850
Partner: Ahorn Grootkeukentechniek B.V. 

The AmaLucia and AmaSiena river cruise ships launched this year to join the celebrated European fleet of AmaWaterways, enhancing the offer for which the American company is renowned, offering exceptional standards of comfort and luxury in river cruising.  These include double balcony cabins, connecting cabins and a range of dining options from the delicious cuisine of the Chef’s Table restaurant.

Sister ships of the award-winning AmaLea and AmaKristina, the elegant AmaLucia and AmaSiena travel the cruise routes along the Rhine between Basel and Amsterdam with a capacity of 168 passengers each.

The requirement

  • For the two new ships, AmaWaterways needed extremely reliable, high-performance kitchen equipment suitable for non-stop use, throughout the day from breakfast to dinner.
  • The available space was very limited and the galley was located at the ground floor of the ship.
  • The equipment also had to be extremely flexible and easy to work on to allow for any maintenance whilst cruising.


The solution

  • Together with their partner company Ahorn Grootkeukentechniek B.V., AmaWaterways chose the reliability, flexibility and performance of the Ambach appliances from the System 850 and Chef 850 lines.
  • Thanks to the special joining system developed by Ambach, the appliances guarantee a robust, hygienic seal.
  • Post installation, the chefs on board were fully trained in the use of the equipment whilst the on-board engineering team instructed on how best to deal with any servicing requirements.
  • The working group led by Frank Verschure had about three months to install the kitchen complete with stainless steel cladding, extraction and cooking appliances.