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 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

NOBU HOTEL PORTMAN SQUARE

NOBU HOTEL
LONDON
PORTMAN SQUARE

Project: Nobu Hotel London Portman Square  
Category: Restaurant & Hotel
Where: London – UK
Line: System 850 
Partner: Design Consultant – Graham Barrie Design.
Kitchen Contractor – Berkeley Projects Ltd  

Located in the chic Marylebone district of central London, Nobu Hotel, London Portman Square is the most recent European opening for the iconic global brand synonymous with luxury and elegance.
The hotel has 249 contemporary rooms and suites whilst the exceptional menus, pioneered by Chef Nobu Matsuhisa, are offered from a choice of venues including the Nobu Restaurant, Bar, Terrace and Lounge.

The requirement

  • The kitchen is located on the first floor and had to achieve the international ‘brand’ standard that distinguishes Nobu restaurants around the world.
  • To meet the demanding requirements of the kitchens, the equipment had to be robust, high performance and flexible to respond to the range of menus offered throughout the venue.
  • There are 200 seats in the restaurant, 70 in the bar and terrace and a further 80 seats available in The Lounge.
  • Various limitations imposed by the available space and services in the kitchen necessitated customised configuration of suited gas and electric equipment.
  • In addition, the kitchen pass is open and therefore aesthetics were an important element of the proposal, in line with the elegance and design of the restaurant.

The solution

  • The Ambach System 850 line was the right choice to best satisfy Nobu’s requirements.  Modularity, performance and ease of cleaning thanks to the hygienic joining system, full H3 bases and the cooking suites designed to seamlessly incorporate the structural limits of the building.
  • The solution included:
    • Main kitchen: open burners, grill, oven, fryers, pasta cooker, grill, plancha and salamander
    • Satellite kitchen: open burners, oven, fryer, plancha and salamander
    • Suited banqueting equipment: tilting gas bratt pans, static gas kettles, open burners, gas fryers, grill and plancha
  • Ambach worked in partnership with design consultant Graham Barrie and the project management team at Berkeley Projects, ensuring the project was delivered on schedule and within budget.
  • “Ambach supplies a wide range of gas and electric equipment suitable for both banquet kitchens and those offering a la carte catering.  System 850 was the perfect choice for Portman Square. They supported me in all phases of the project and the end result is fantastic and represents excellent value for money”, says Graham Barrie – Graham Barrie Design.
  • “Ambach offer an unmatched quality of finish and an ideal combination of functionality and elegance which made the installation a pleasure” adds Oliver Tuff from Berkeley Projects Ltd. “Nothing was too much trouble for Toby Magness and his aftersales team”.
  • “Ambach equipment is versatile, robust and simple to use; we have full control of the kitchen and they are also easy to clean, ”says Michael Paul – Executive Chef, Nobu Hotel, London Portman Square.

 

www.grahambarriedesign.com
www.berkeleyprojects.co.uk
https://london-portman.nobuhotels.com/

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.

U TLUSTÝCH

U TLUSTÝCH

Project: U Tlustých 
Category: Restaurant
Where: Lednice – Valtice – Czech Republic
Line: System 850
Partner: Goz Gastro s.r.o.

Various historic buildings, parks and gardens make up the nature-culture complex of Lednice-Valtice that is one of the largest UNESCO World Heritage sites in Europe.  U Tlustých is a well-known restaurant in Lednice, only a few steps away from “Chateau Lednice“, in the beautiful wine growing region South Moravia, Czech Republic.   The restaurant, which opened in 2009, offers typical regional dishes as well as specialties of European cuisine.

The Requirement

  • The Tlustý family, owners of the restaurant, decided to renovate the kitchen to be more functional and efficient in order to guarantee a high level of quality that underpins the restaurant’s reputation.
  • Average meals: 400-600 per day with peaks of 800 during peak hours.
  • The old kitchen was squeezed into a very small space, equipped with appliances and tabling from various different manufactures without any operational criteria.
  • Electric power and storage space was limited.


The solution

  • Goz Gatro s.r.o. assisted the restaurant owners in finding the solution that best suited the needs of the restaurant. The choice fell on the Ambach System 850 line.
  • A combination of Electric and gas appliances were incorporated into the design – deep fryer, gas range with two cooking zones, electric pasta cooker, bain-marie and multi bratt-pan.
  • Various open bases were incorporated into the island for storing for plates & pots and spreader tables were suited to maximise the work-top areas.  Water columns were integrated into the potrack to free-up additional space.
  • Kitchen design and specification took a total of two months, while the kitchen installation took just a day!
  • The work team:
    • Goz Gastro under the management of Pavel Doležal, responsible for production
    • Marek Horák and Aleš Hrad: technical office
    • Arch Anna Fajkus – design

HOTEL GASTHOF STEINEGGER

HOTEL GASTHOF STEINEGGER

Project: Hotel – Gasthof Steinegger 
Category: Hotel & Restaurant
Where: Appiano – South Tirol – Italy
Line: System 850 & System 900
Partner: Niederbacher 

The hotel – Gasthof Steinegger *** is an ideal destination for a totally relaxing holiday and is in the perfect position to explore the beautiful, natural surroundings of the local countryside.   Located in Appiano on the Wine Road, one of the most important wine area in South Tyrol, it offers an exclusive panorama from the terracing at an altitude of 600 meters.

The hotel – Gasthof Steinegger *** is much more than a hotel. The owneing family Eisenstecken delights guests with typical dishes of South Tyrolean cuisine combined with a wide choice of appetizers from Italian culinary culture.  The delicacies are offered inside the restaurant and on the panoramic terrace, in the “Bauernstube” and finally in the shade of the portico during the summer months.

The requirement

  • The property needed to renovate and expand the old kitchen with more innovative and high performance equipment.
  • The union between the old building and the new structure was particularly sensitive and needed to be designed and executed with particular care.
  • A custom designed kitchen was therefore necessary to accommodate the numerous structural constraints of the project.


The solution

  • The customer selected Niederbacher as the kitchen design and build contractor and Ambach as the catering equipment manufacturer. The company’s detailed design proposals and use of technology immediately convinced the Eisenstecken family.
  • A cooking suite from the System 850 modular line was chosen, equipped with both electric and appliances.
  • The main island is equipped with induction hobs, pasta cookers and solid tops from the System 900 line, featuring larger cooking surfaces. The pasta cooker was specially designed to incorporate a Sous-vide setting to offer an alternative cooking method.
  • Thanks to greater flexibility and the high performance guaranteed by Ambach, the new kitchen can now serve up to 400 meals a day, 250 seats and 90 hotel guests.
  • The electrical equipment has been connected via an energy optimization system that can offer potential savings of up to 30% in energy use.
  • Whilst the entire renovation project lasted a year, the installation of the cooking system took place quickly and smoothly over a period of just 10 days! Following the commissioning and handover process, the experts at Niederbacher undertook the training of the chef team the prior to the reopening.
  • The consultant team included Hannes Hofer (Niederbacher) and the designer Markus Sölva (Niederbacher).

Millenium Hilton Bangkok Flow

MILLENNIUM HILTON BANGKOK – FLOW

Project: Millennium Hilton Bangkok – Flow 
Category: Restaurant
Where: Bangkok – Thailand
Line: System 850
Partner: Allied Metals (Thailand) Co., Ltd 

FLOW is the main restaurant of the Millennium Hilton Bangkok; open all day from breakfast to dinner.
It offers refined dishes resulting from the skilful mix of Southeast Asian flavours – Blazing wok dishes, simple sliced sushi and Mediterranean delicacies, all whilst overlooking the tranquil waters of Chao Phraya. 

The requirement

  • The decor of the hotel and restaurant looked rather dated and had In fact remained unchanged since the opening in 2006.
  • The buffet area was poorly equipped with refrigeration and food storage and the open kitchens were completely inadequate for modern service and the varied food offer.
  • The use of the terrace overlooking Chao Phraya was limited as it lacked adequate sheltered areas to protect guests during the rainy season.
  • It was therefore necessary to re-design and re-configure the restaurants both back and front of house. In detail, the objectives were:
    • optimize the layout and use of the buffet
    • move the bar area
    • increase the number of seats inside the restaurant
    • increase the number of seats on the terrace area utilising a special cover
    • renew the main cooking island
    • renew and increase the capacity of refrigeration.

The solution

  • The dining area has been renovated with flexibility in mind and incorporating a smart, modern design to make it more appealing to guests and practical for the dining room staff.
  • The new concept revolves around the offer of a unique and authentic dining experience in a dynamic setting, where you can choose between à la carte and buffet menus. Everything has been designed using natural materials and surface coatings that are both hardwearing and easy to maintain.
  • The open kitchen is the heart of the new restaurant and Ambach System 850 was selected. The modular approach of the System 850 line proved to be the best choice, allowing for delivery of the suite in two separate parts and assembled on site, incorporating a pasta cooker, griddle, bain marie and fryers, perfect for cooking both Western and Asian dishes.
  • The suite needed to be capable of meeting the increased demand as outlined in the brief.  The interior space was set out to accommodate a greater number of seats (260) and the outdoor area has also been better exploited through the installation of an arbour that can accommodate up to 160 seats and a maximum of 300 guests for events.
  • The buffet consists of 4 areas separated into hot and cold areas.  Air curtains help to define these zones and keep the dishes at the optimum temperature using forced air. The hot dishes are freshly prepared utilising wok stations and tandoori ovens for Thai cuisine.
  • The project was six months in design (September 2019 – February 2020) and took nine months to execute, finally reopening in December 2020.