Well, don’t forget to visit the new gastronomic space that chef Alberto Chicote has just opened in El Corte Inglés in Puerta del Sol. Puertalsol Tavern.
Together with the collaboration of the TV chef, Pilsadesigned and fully equipped the kitchen of this new project, which has turned out to be a real success.
This concludes the 2nd project carried out with the famous chef after our previous collaboration in the restaurant Yakitoro by Chicote, inaugurated last February.
Here are some photos of both projects.
As always Alberto Chicote, it’s a pleasure to work with you.
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As long as you are coming over Madrid or planning to stop over, please head to TabernaPuertalsolbyChicote managed by Alberto Chicote, based on El Corte Inglés. We are sure you will be delighted with the kitchen equipments designed, manufactured and fitted byPilsa. Hope to see you around shortly.
AfterYakitororestaurantproject, which finished last February, it has been our last project with the famous chef.
The renowned chef and Pilsa were very pleased with the result.
It was a pleasure to work hand-in-hand with Alberto Chicote, who is a great professional in this sector.
Another project added to Pilsa’s portfolio. Last May concluded the refurbishment of what until recently has been the Hotel Resort PGA Girona, now called PGA Camiral Hotel. For those of you who don’t know it, it has been chosen as the best golf course in Spain, and the truth is that its facilities are not for less. But besides being one of the best golf courses in Europe, it is also a luxurious Resort.http://es.pgacatalunya.com/hotel/
On this occasion, Pilsa has contributed to the refurbishment of this Resort together with Tricon Foodservices Consultants UK. Together with them and their technical specifications, Pilsa has developed an economic offer that shortly after, was carried out.
Among the reforms carried out, we can start with the kitchen (Main Kitchen), which has been completely adapted to the needs of the hotel, and where Pilsa has developed and installed a central refrigeration unit. In the restaurant, the buffet has been completely refurbished, which now has a more modern and innovative line, as can be seen in the following photograph.
The buffet is composed of an innovative system of hot and cold tracks, as well as a wine cellar, fully integrated into the buffet, which in turn provides a wonderful view in the restaurant itself. As for the Lobby Bar, it is a complete installation carried out by the aforementioned consultants, who have managed to combine in a significant way both the needs of the hotel and its specifications.
Last but not least, there is the Pool Bar, with an integrated kitchen fully prepared by Pilsa.
In early October of this year, the Banquet kitchen is scheduled to be expanded to serve as a fully integrated celebration area.
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Another Project has been joined to Pilsa portfolio. Last May finished the reform of PGA hotel, which calls PGA Camiral Hotel since then.
For those who don’t know about this hotel, it has been recognized as one of the best golf clubs in Spain, as evidenced by its excellent facilities. Besides being one of the best golf clubs in Europe, it is a luxurious hotel resort as well.
On this occasion, Pilsa has worked hand-to-hand with Tricon Foodservices Consultants Uk in order to unite economic and technical efforts in this amazing project. Among the reforms carried out we can highlight the main kitchen where Pilsa has elaborated and installed a control compressor rack. In the restaurant place we have entirely remodeled the buffet area. Now it shows more modern and innovative lines, as you can see in the photos bellow.
This buffet contains some developments such as hot and refrigerated plates as well as a wine cellar which is totally integrated in the restaurant. This, in turn, offers an excellent sight of the restaurant itself. Regarding the lobby bar, it is a complete installation of Tricon Foodservice Consultants Uk who has known how to join the needs and the requirements of the hotel.
Last but not least, we can find the Pool Bar which has a kitchen entirely made by Pilsa completely.
By the beginning of October, the hotel plans to expand its facilities with a Banquet kitchen, which will contain an integrated kitchen and where different events will take place.
Last December we completed one of the most original projects, thematically speaking, that we have carried out in Pilsa in recent years. This is Dani Garcia’s restaurant, located in the Hotel Puente Romano, Marbella.
The 340 m2 restaurant is an open concept space, without physical barriers between the kitchen and the dining room, so that the visual contact between cooks and diners is constant. This is a detail that we are applying more and more in our projects. Dani García was very clear that the spectacular space where the kitchen is located should be the light of the whole place, contrasting with the colors and elements of the rest of the restaurant.
In addition to all of the above, Pilsa had one more challenge to achieve… and that was to make the newDani Garcíase restaurantbecome a unique experience for everyone who walks through its front door, making them feel like the protagonist of a real “children’s story”. Therefore, fantasy and children’s decor had to permeate every corner of the restaurant. Precisely the uniqueness of this project is to have created a true fantasy and fairytale environment, playing with the contrast of colors and materials used in the design.
Pilsa was in charge of the kitchen, which was clad in Dekton, a material with unique characteristics in the market and with infinite possibilities. From an operational point of view, the Dektona surface givesthe countertops and walls of the restaurant’s impressive kitchen a series of unique technical characteristics. The first is the safety and hygiene offered by this material in contact with food, which was a determining factor in the choice of Dektona for this project. The kitchen or “the light” of the restaurant, as the Malaga chef himself defines it, illuminates the rest of the premises thanks to this material. This pure white contrasts perfectly with the green of the natural plants that cover the walls as a vertical garden and with the dark, industrial-looking color of the floor.
The renowned Chef, as well as Pilsa, were very satisfied with the result obtained. It was a real pleasure to work hand in hand with a professional like Dani Garcia, and luckily we can tell you that soon you will know new facilities in which we are immersed with this great chef.
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Last December we finished one of our most original and creative projects in the last years. It involved a restaurant which has been designed for famous chef Dani Garcia, in Puente Romano Hotel, Marbella (Malaga).
340 square meters of open space without physical barriers between the kitchen and dining room were built where there is visual contact between chef and customers. This idea is increasingly been applied in our projects. Dani Garcia was very clear about having the cuisine as the source light of this spectacular space by contrasting the colors and the elements of the restaurant. The kitchen was built in Dekton, white material which perfectly combine not only with nature plants on the wall, but also with the floor.
In addition, Pilsa had another challenge, turning the restaurant into a unique experience to everybody who comes into it. The main idea was to make the client into the protagonist of a children’s book. Therefore, there should be fantasy and children decoration in each corner of the space.
From an operational point of view, Dekton material offers unique characteristics, such as safety and hygiene, essential characteristics to choose this material.
The renowned chef and Pilsa were very pleased with the result. It was a pleasure to work hand-in-hand with Dani Garcia who is a great professional in this sector. Soon you will be able to know more about Pilsa and Dani Garcia joint projects.
AAHAR India, an international food fair focusing on food, packaging and refrigeration machinery, as well as hotel and restaurant equipment and supplies, is held annually in New Delhi.
It is an excellent platform to learn about the latest developments in food processing and hospitality, as it is the largest trade fair of its kind in South Asia, bringing together both domestic and international visitors from up to 22 countries, as well as manufacturers, importers and distributors, and is open to the general public.
On this occasion Pilsa travelled to India, on behalf of one of our sales representatives responsible for the Arab Emirates area, Fernando Moreno in collaboration with our local partner, Supershine Kitchen System Pvt LTD. It was the first time that Pilsa has attended a fair in this country, and the sensations have been very positive.
From March 15 to 19, we were able to enjoy the great acceptance of the product with which we traveled there, a champagne cooler made of Corian material, which delighted many of our visitors.
This and many of our products can be made to our customers’ taste in material, size and measurement, following one of our maxims;“customization to the customer’s taste”.
We are very pleased with the results obtained at AAHAR 2016 and look forward to attending again in future editions.
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Every year AAHAR India Fair is held in New Delhi. This is an international food fair which is focused on refrigeration, wrapping machinery and hotel equipment. It is a great platform to get to know last trends in food processing and hospitality solutions, because it is the largest fair in South Asia. Visitors from 22 countries as well as manufacturers, importers and suppliers came to visit this exhibition.
On this occasion, our business development director EMEA, Fernando Moreno on behalf of Pilsa, travelled to India and shared stand with our local partner, Supershine Kitchen System Pvt LTD. This is the first time Pilsa has attended an exhibition in India and the experience has been positive.
From15thto19thMarch, we could enjoy the great acceptance of our costum made bottle display. Said product is made of Corian, but other materials, shapes and sizes are available for the purpose of“customizing projects to our clients”.
We are very happy of the results achieved in AAHAR 2016, and we hope to attend again in the next editions.
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