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Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi Receives Four Awards at Time Out Abu Dhabi Restaurants Award 2013

Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi was successful once again at the Time Out Abu Dhabi Restaurant Awards 2013 held on 8 October 2013, receiving four major accolades for its two restaurants, Bord Eau and Pearls & Caviar.

Bord Eau, the hotel’s French fine dining restaurant, received a “Highly Commended” award in the Best Romantic category, as well as receiving two major accolades – the “Best Contemporary European Restaurant” award and the most coveted “Restaurant of the Year” award.

With the setting of a chic dining room featuring opulent fabrics and furniture, Bord Eau offers an exquisite à la carte menu and the popular blind tasting set menu in which Chef Cyril Calmet surprises guests with his unique creations off the regular menu. Bord Eau has won Time Out Abu Dhabi’s “Restaurant of the Year” in 2010, 2012 and now 2013, receiving a total of 25 awards since its opening in 2007.

Pearls and Caviar, the hotel’s stylish and eclectic seafood restaurant by the water recently launched its autumn menu with a highlight on new sharing dishes. The restaurant, received the “Best Brunch” award. With a different take on the Friday dining tradition, “Brunner” is a contemporary brunch experience that offers an extensive selection of seafood, including fresh oysters, sushi and other international favourites. Guests enjoy a variety of specialty cocktails lined up on the bar, while the resident DJ plays hip tunes in a child-free brunch venue. Pearls & Caviar has won “Best Brunch” for two consecutive years, with a total of eight awards since its opening in 2008.

“It gives me great pride and joy that we have received four trophies for Bord Eau and Pearls & Caviar in the recent Time Out Abu Dhabi Restaurant Awards. With the major awards won two years in a row in addition to the rest since the hotel opened, this is a true testament that we continuously uphold our reputation as the market leader for culinary excellence, demonstrated by recognition among food critics and residents of the capital,” said Arbind K. Shrestha, the hotel’s general manager.


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