EssentialRestaurants
One concept, four restaurants
CHARMING HOTELS WANTS TO INCREASE MOVEMENT BETWEEN THE RESTAURANTS FROM ITS ESTATES AND SO HAS CREATED THE DINE AROUND
A CHARMING HOTELS QUER AUMENTAR A MOBILIDADE ENTRE OS RESTAURANTES DAS SUAS QUINTAS E POR ISSO CRIOU O DINE AROUND
TEXT PAULO SANTOS PHOTOS MIGUEL NÓBREGA
Some of these palace-like houses with gardens, which used to belong to the richest families in Madeira, are today small hotels that maintain a bit of that tradition with comfort, quality and modernity. The Charming Hotels group has four of
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these estates, and has developed a restaurant concept in three of them in which the offer is complemented by the opportunity to sample various types of food. Each restaurant was developed according to the characteristics of the estate where it was located. The name Dine Around was attributed to the concept and the idea is for clients, who may or may not be hotel guests, to be invited to try the restaurants of the other estates. Despite the differences between each
restaurant, there are two common factors in the menus created by the Head Chef
www.essential-portugal.com 72
he quintas are one of the most genuine products in Madeira.
casas apalaçadas, com jardim, que pertenceram à mais ricas famílias da Madeira são hoje pequenas unidades hoteleiras, que guardam um pouco dessa tradição e associam-lhe conforto, qualidade e modernidade. O grupo Charming Hotels agrupa quatro
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dessas quintas e em três delas desenvolveu um conceito de restauração em que a oferta se complementa criando a oportunidade de contacto com vários tipos de comida. Cada restaurante foi desenvolvido em função das características da quinta onde estava inserido. Ao conceito foi atribuído o nome Dine Around e a ideia é convidar os clientes, sejam hóspedes ou não, a experimentar os restaurantes das outras quintas. Apesar das diferentes de cada restaurante,
há dois denominadores comun nos menus criados pelo Chef Executivo Carlos Magno:
s quintas são um dos mais genuínos produtos madeirenses. Parte dessas
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