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Wednesday, 19 April 2017

Hotel Review: Hotel At Six, Stockholm, Sweden



According to the hotel:
Brunkebergstorg, Stockholm. A 19th century haven for socialites. And that’s where it all begins. A rebirth. A reimagining. A hotel to be seen. En vogue elegance in a new home. Where contemporary art meets design. Where dining revels in breathtaking views. Where sleep is nurtured by comfort. Where spacious comes as standard. Where detail intrigues with a twist. Where surprise is no surprise. 
The place, At Six. Sleep. Dine. Mingle. Surprise.
Welcome inside.

The first thing that comes to our attention is the amazing feeling of details. The hotel creates an atmosphere that embodies your senses and innovates your mind. It gives you a sensation to experience design, art and food in one and you can feel the touch of Petter Stordalen in many aspects of this hotel. This is a newly opened design and luxury hotel by Nordic Choice Group.

We stayed at a junior suite for one night and tried to maximize all facilities. The only location we could not use was the gym that was still under construction.

Room
The junior suite on the highest floor was superb. Although the room felt more like a large executive room than a junior suite did not matter. The room had a fantastic view over Stockholm and the city hall from a fantastic balcony that stretches all over the room.
The details in the interior design was superb. Everything from the bed to selected furnitures such as the green marble working desk to the bathroom articles was done with precision and finesse. We loved the details that even the copper floor drain had the logo of the hotel.
In the room the minibar selection is not the standard wine and alcohol. It is local produced juices, sodas and other beverages. It also offers a full bar function with a shaker, high end crystal glasses, martini glasses and snacks. I love the fact that they also had “Happy Socks” and “Bed and Boxers” products you could purchase in room.

Food
Breakfast was fantastic with a great selection of the classics and more modern and fresh complements such as freshly made ginger/apple juice. A remark is that coffee that is not standard brewery costs extra, that is something I would expect in a high end hotel. If I would like to have a Cappuccino or a Latte then I think an high end hotel like At Six should offer it complementary (if you compare with other 5 star or similar hotels around the world).
The hotel offers three evening restaurants; TAK, Dining Room and Blanche & Hierta. TAK is a fantastic Swedish and Japanese fusion restaurant on top of the hotel with an amazing 1000 sqm terrace. The amazing Chef Frida Ronge is a dynamic and creative chef that amazes us with great satisfaction.
The Dining Room offers an all-day dining experience and the food is superb. The Chef is Andreas Askling and provides food that looks like art and taste divine in your palate. One critique is that they charge you for stilled water and did not mention it was bottled. In my belief is that when the water is as fantastic as it is in the Nordics, people will expect it to be complementary and not charged, especially when the service is not mentioning the fact.
Blanche & Hierta was not fully functioned and could not offer more than a wine bar at the moment.

Service
The staff at this hotel is very service minded. They offer you guided tours and display and information about the art and design in this hotel. The restaurant is fantastic and the in room service offers great service that you would expect in this kind of hotel. You never feel that you are asking too much when it comes to service or demands which is a great sign.

Gym
We could not use the gym however the staff offered to try their next door hotel gym instead until the gym finished its construction. We skipped this part however one very nice feature is that the hotel have a “no clothes, no excuse” policy. This is the first hotel that I have visited were they offer high end training clothes from J.Lindeberg, for free, to train if you happen to forget your training gear.

We enjoyed this hotel in many aspects and I must say that the rooms are fantastic. We loved the service and the detailed design in this facility and would definitely recommend this to our network.


Final Grade: 4,5 out of 5



Written by Alexander Yü and Sofie Yü















Wednesday, 12 April 2017

Hotel Review: Gran Ventana Beach Resort, Puerto Plata, Dominican Republic



According to the hotel website: The Best All-Inclusive Puerto Plata Destination Playa Dorada, a gated oceanfront community on the northern coast of the Dominican Republic, is home to Gran Ventana Beach Resort, one of the country’s friendliest, most welcoming hotels. Located directly on the beach, our Puerto Plata beach resort boasts three pools, a kids club and an airy, cool and fresh lobby. We also offer a superb, all-inclusive value for families, couples and group vacations.

We at Western Taste had the pleasure to try this hotel and all its facilities for 2 weeks.

Room
We had 2 rooms to review. One beach front Superior Room and one beach front Suite.
Both rooms was functional and had everything you needed and would expect in a 4 star hotel. The interior in the rooms was rather old fashioned and the quality in furniture and decor was rather old. The bathroom in both rooms was old with shower without handle function which is never seen anymore in modern hotels. It would be much better with a rainfall shower and updated bathroom interiors. We also had problems in our suite with warm water function that did not work for almost half of the time during our stay. Both rooms had great balconies overlooking the ocean. The suite had a better view since it was higher up and totally private without insight.

Food & Beverage
I am sorry to say that the food is not impressive. Some of the restaurants delivered with good standards however it was not a fine dining experience or an innovative food and beverage selection. The wine list was very short and exactly the same in all three of the restaurants. They offered an Italian, Ocean Grill, Caribbean Cuisine and an all-day dining buffet restaurant. The starters and the main courses was ok however it seems as if the style of cooking had stopped since the 90s and not changed. I miss the lack of seafood innovation with fresh fish, grilled prawns or other interesting aspects that could be infused in this hotel. The dessert in all the restaurants was very bad, especially the Italian and the Caribbean. All of the desserts was made in beforehand and not to order which means it stood for a long period of time in the heat and tasted very bad such as the crème brulee which was just a piece of dough in the end.

Service
This is one of the strong points of this hotel. The service was excellent with dedicated workers that tried to take care of all guest with best intentions. Everyone is very friendly and after a few days you basically know every restaurant worker, beach service, cleaning or reception staff by name.

Beach
Amazing beach that stretches for miles. The water is clean and goes a long way out. The beach is very large which means children can play very easily and if you are part of the VIP members service the staff brings you food and beverage to your sunbed/chair. Some sales people are a bit to close and askes to many questions but it is still ok.

Pool Area
The pool is large and has a swim up pool bar. The drinks in the pool bar is ok but not the best. It would be more interesting to go for fresh fruit juices and cocktails as well.
One constant noise of music is pumping in the pool area which is rather annoying and I feel sorry for the people living with balconies towards the pool area.
One very strange aspect is that they have a kid’s pool without sun protection. This means that no children can play in this pool when the sun is gazing in this area. This is something the hotel needs to change asap for kids safety and sun protection. We actually asked and noted this to the hotels Instagram site and the answer we got was that they did not have a kid’s pool which is even stranger since their in room information says clearly: KIDS POOL.






Kids Area
There are a few playgrounds however they are not that good and very limited. The kids access is also rather difficult. There is no easy access for instance to the Vintage Club and the Carribean restaurant which is the bar area for VIPs. There is a large staircase all the way up and if your family has a tram with you it needs to be carried most of the time. This is also something that must be very difficult for handicap or dissabled people.

All in all the hotel was enjoyable. The staff and the beach provided a great experience. Without these factors the hotel is rather old, poor in food and beverage, no real spa and a very smal dirty gym. The rooms are outdated with old bathrooms. The food is ok however also the kitchen staff needs modernization and use its local produce in a much more efficient and innovative way.
We came during spring break period and during our stay we had a party group of teenagers that had a great time partying. We recommend that you book a room with an ocean view away from to pool area during spring time and you will most likely be fine.

I would have loved to see a beach live BBQ with a number of selected seafood, fish and other delights of the ocean. This could be done in the evening at the beach site with ana amazing view and experience. 
Also imagine a fresh juicebar that is opened 24/7 that can serve you cocktails with local fruits and freshly squeezed juices and smoothies.


Final Grade: 3 out of 5

Review by: Alexander Yü and Sofie Yü


























Monday, 6 March 2017

Article: Helma and Semla Review



According to Wikipedia the semla was originally eaten only on Shrove Tuesday as the last festive food before Lent. 

However, with the arrival of the Protestant Reformation, the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlor are available in shops and bakeries every day from shortly after Christmas until Easter. Each Swede consumes on average four to five bakery-produced semlor each year, in addition to any that are homemade.

KinAdolf Frederick of Sweden died of digestion problems on February 12, 1771 after consuming a meal consisting of lobster, caviar, sauerkraut, smoked herring and champagne, which was topped off by fourteen helpings of hetvägg (semla), the king's favorite dessert.

This was the sweet chosen to represent Finland in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.

One of Stockholm’s finest coffee houses calls Wienercafeet designed in a traditional and beautiful Austrian baroque style gives you an ambiance of profoundment.

We love the feeling of sitting in this coffee house and be served with fantastic bakeries and light food.

The bakery is designed with an open glass function and you can see the whole operation in the back.

One of Sweden’s most famous and awarded chef’s calls Peter Nordin and Per Bäckström designed a new twist to the traditional dessert Semla and calls it Hemla. We had the honor to try out both. We could only conclude that both were absolutely fantastic. Some enjoyed the Hemla more and some preferred the traditional dessert Semla instead.

Although the conclusion was that the highest point of this amazing pastry was the almond icing. It provided absolute and fantastic flavors to both of the pastries and stood out from all others that we have tried.

Final Grade Hemla: 4 out of 5
Final Grade Semla: 4,5 out of 5

Written by Alexander Yü
Tasting panel: Sofie Yü, Alexander Yü and Kristian Kull










Restaurant Review: Restaurang Grodan, Stockholm, Sweden



One of Stockholm’s most classical restaurant with an amazing traditional setting. The dining hall provides you with an ambiance of classic luxury and sophistication. During evening and busy periods they also provide seating in their cellar which is with a modern influence with design furniture and décor.

The food is no other than classical and traditional Swedish cuisine. Here you can find some of the best meatballs, seafood and stews Stockholm can offer. However if you get bored with meatballs the restaurant also provides French influences like moule frites, steak minute and steak tartare.

The staff is very professional and the owner greets you almost every day at lunch and some evenings. We adore an owner that puts his heart and soul into hens project.

The steak tartare, in my opinion, is the best in town. It is fantastically balanced and suits a super medium body red wine or a more punchy beer.

We will for sure revisit again!

Written and graded by: Alexander Yü

Final Grade: 4 out of 5