Take a Look at the New Kitchen – from Our New Breakfast Buffet

The Hotel Albris has a new kitchen. Last spring it was completely renovated and has been shining in fresh splendour and green ever since. "We not only painted the walls, but also brought everything up to date, replaced outdated kitchen appliances and purchased additional ones, such as a third oven and a multifunctional cooking system that combines a deep fryer, pressure cooker, bain-marie and swivel kettle in one device," explains Stephanie Kochendörfer. Head chef Claudio Della Pedrina is also satisfied: "Cooking in this kitchen is a lot of fun. The areas for half board and à la carte are now clearly separated. Many things run more smoothly and the hygiene standards have also been increased again."

An important improvement is the addition of additional refrigerators and freezer drawers directly under the work surfaces. "This means we can prepare and produce more efficiently. The food never sits around for long, but disappears immediately into the cool, where it belongs and stays fresh," says the head chef. Previously, the cooks had to run back and forth a lot to get to the large refrigerator. Now there is less traffic in the kitchen. The scullery, known in technical jargon as the "office," has also been upgraded. The new dishwasher cleans with water that is up to 90°C, which ensures the highest level of hygiene.

Clear view into the kitchen

The seven-person kitchen brigade quickly got used to the new processes in the kitchen. The biggest change was that hotel guests suddenly had a clear view of the kitchen while they helped themselves to the newly designed breakfast buffet. This is no longer located centrally in the large pine hall, but in a separate area with a direct connection to the kitchen. Here, guests can order egg dishes such as fried eggs, scrambled eggs or crêpes directly from the chefs and watch them prepare them.

Inspiring exchange

"The reorganization of the breakfast buffet has proven successful. We can arrange and present our rich and fresh offerings more clearly. And the contact with the kitchen is inspiring for both sides," says Stephanie Kochendörfer. At the new free-Flow-Buffet, guests can help themselves to coffee and tea. You can also order your cappuccino as usual from the service staff, who will be happy to bring the desired drink to your table. Whatever you prefer.