F&B Concepts Nh
F&B at NH Hotels
Together with well-known chefs Ferrán Adrià and Paco Roncero NH developed new innovative F&B concepts such as nhube, Fast Good and Estado Puro.
Nhube:
This new space, which acts as a restaurant and reading room, living room and a bar-cafeteria at the same time, is perceived to act as a multifunctional space destined to please both business clients as well as infrequent visiting clients not staying in the hotel. In this modern and flexible atmosphere, with varying lighting depending on the time of day and with designer furniture, one is offered the possibility to listen to music, surf the Internet, read and watch television, as well as eating.
The most surprising things are the culinary offerings, with a selection of homemade and simple dishes of traditional Spanish cookery, which create the unique feeling that the client feels at home.
The nhube menu starts with the natural vegetable and fruit juices, and contains hot filled baguettes (Iberic sobrasada with manchego cheese, pork jowl, onion and brie cheese) and cold ones (green peppers with tuna and black olives, chicken with York ham and cream cheese), as well as solid plates like spaghetti carbonara, fried market fish Andalusian-style, the endivias of Roquefort cheese, rabbit salmorejo or fried eggs with chips and Iberic ham. The light and original desserts complete the attractive and appetizing offer.
NH hotels that implemented this concept are located in: Madrid, Seville, Barcelona, Alicante, Leon and Cartagena (all in Spain) as well as the NH in The Hague.
Fast Good:
Madrid, 29 March 2004
NH HOTELES OPENS THE FIRST FAST GOOD, A UNIQUE GASTRONOMIC CONCEPT INVENTED BY FERRAN ADRIÁ
• A new initiative combining fast food with top quality, in an entirely innovative environment of design and services • The famous Spanish chef presents traditional fast food meals prepared using haute-cuisine ingredients • Fast Good opens its doors on the corner of the NH Eurobuilding, in the
Together with well-known chefs Ferrán Adrià and Paco Roncero NH developed new innovative F&B concepts such as nhube, Fast Good and Estado Puro.
Nhube:
This new space, which acts as a restaurant and reading room, living room and a bar-cafeteria at the same time, is perceived to act as a multifunctional space destined to please both business clients as well as infrequent visiting clients not staying in the hotel. In this modern and flexible atmosphere, with varying lighting depending on the time of day and with designer furniture, one is offered the possibility to listen to music, surf the Internet, read and watch television, as well as eating.
The most surprising things are the culinary offerings, with a selection of homemade and simple dishes of traditional Spanish cookery, which create the unique feeling that the client feels at home.
The nhube menu starts with the natural vegetable and fruit juices, and contains hot filled baguettes (Iberic sobrasada with manchego cheese, pork jowl, onion and brie cheese) and cold ones (green peppers with tuna and black olives, chicken with York ham and cream cheese), as well as solid plates like spaghetti carbonara, fried market fish Andalusian-style, the endivias of Roquefort cheese, rabbit salmorejo or fried eggs with chips and Iberic ham. The light and original desserts complete the attractive and appetizing offer.
NH hotels that implemented this concept are located in: Madrid, Seville, Barcelona, Alicante, Leon and Cartagena (all in Spain) as well as the NH in The Hague.
Fast Good:
Madrid, 29 March 2004
NH HOTELES OPENS THE FIRST FAST GOOD, A UNIQUE GASTRONOMIC CONCEPT INVENTED BY FERRAN ADRIÁ
• A new initiative combining fast food with top quality, in an entirely innovative environment of design and services • The famous Spanish chef presents traditional fast food meals prepared using haute-cuisine ingredients • Fast Good opens its doors on the corner of the NH Eurobuilding, in the