The 5-star hotel with 503 rooms opened in 1991, and in 2011 a new annex was added containing 63 suites offering a new Lifestyle-Residential concept. All guests in the suites can make use of the comprehensive hotel service. In order to meet these demands, the Swissȏtel was completely refurbished and modernised in two planning and building phases between 2012 and 2015. Because of the large number of guests from Japan (due to the Japanese owner) the renovated restaurant serves daily Asian cuisine as well as international and Turkish food.
Kitchen Areas
Level 05, Level 07
Capacity
À la carte Restaurant (Phase 1): approx. 224 seats
BoH Kitchen Areas (Phase 2) for 3 Ballrooms
(1600/400/420 PAX) und 6 Meeting rooms
Capital Investment for Commercial Kitchen Equipment
EUR 1,1 million (Phase 1)
EUR 1,6 million (Phase 2)
Performances
Concept
Consulting
Planning
Tender
Award of Contract
Site Management
Kitchen Design: Flatow&Drews Consulting
Responsible Project Manager: Ian Grubb
Client
FiBA Holding
Interior Designer
KCA International (Khuan Chew), London/Hong Kong
Start of Construction
12/2012
Opening Date
06/2015