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Vip Tours | 1 | 2 | 3 | 4 | 5 | 6
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| Riga,
Latvia receives |
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Extraordinary - Society
October - 2005 |
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5 Stars
& 6 Stripes
Hotel & Service |
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The Ultimate
Award:
Seven Stars and Stripes™ |
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| It was only a quick city-hop from Berlin to Riga's
brand new looking international airport. A fresh crisp glorious fall day
awaited us. Upon entering the terminal we noted that there is a first class
service non-stop from JFK New York City with Uzbekistan Airways, which we are
intending to review when we return on our next trip. As a good luck gesture, I
rubbed the nose of the Bremen donkey… well, we'll get to that later. Riga
International definitely has a metropolitan, cosmic feeling somehow.
Established in its present location in '74, the airport remained relatively
unknown to the world until September '91 when Riga finally became the capital
of the independent country Latvia that it is today. Kasper, our uniformed
driver expected us, holding up a professionally designed sign announcing the
arrival of Thorsten Buehrmann (Piosczyk) and my photographer Arno Goudschaal of
Seven Stars and Stripes. |
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| Kasper handled the recent
edition of VW with great skills, maneuvering us with ease within fifteen
minutes from the airport to the heart of historic Riga, the largest city of the
Baltic States, home to close to a million people. A fascinating place is this
blend of old Russia and the new Europe. Napoleon Bonaparte described
Riga’s then close tie to England as "A suburb of London.” Considering
the country's recent history, its affiliation with the European Union must feel
like a very deep breath of fresh air. We gasped breathless looking up to one of
the most significant and beautiful intact Gothic steeples world-wide: St.
Peters. |
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Please take a closer look |
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As we got out of the car, we stepped on cobblestones
dating back to the 15th century, insane. Our destination hotel the ‘Grand
Palace’ is located right in the historic district, the heart, the
pulse. Flags from all over the world decorated the facade of the historic hotel
building, signaling an international welcome. As we opened the extensive
entrance doors the aroma of freshly cut flowers pulled us in. We felt welcomed
and honored by this house's character and the hospitable staff. I adored the
craftsmanship of the wall tapestries and the harmony of the colors of the
draperies and furniture. We entered the reception room with its mahogany desks
and to our surprise the obligatory computer screen was not dominating the usual
table-top picture. Check-in was most efficient and casual, the reservationist
adapted immediately to the language of the county of our departure, since she
assumed that this is the langue we might prefer. Check in time, 2 pm.
We
passed through honey & vanilla colored hallways, we sank in lush carpets.
Our luggage had already arrived.
My
suite was decorated in beautiful shades of blue. The bathroom displayed an
awesome 'warm' black and white checkerboard tile floor. A great designer
thought of that. The queen sized bed with non-allergic comforters and elegant
satin sheets matched the colors of the damask wallpaper. I placed my Samsung
laptop on the period desk where I was able to connect wireless. Let me assure
you that you may expect any amenity. |
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Please take a closer look |
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| I unpacked rather carelessly after I got in contact
with my office in New York. At this point let me admit that I missed my wife
not only because she would have put my (our) wardrobe nicely into the right
places of the comfortable, elegant walk-in closet; oh well. After a quick
shower ( there was also a rather large, inviting bath tub for two) I met with
Arno and Ms. Vija Lapa. We were scheduled for a historical tour of this inner
city. Thanks to Simone, who had packed a warmer jacket for me, I was
comfortable, it was already rather chilly in the early afternoon hours; as it
was Arno got a little cold ;). We didn’t have to go far to
Old
Riga, we were there. Old Riga is the historical and geographical center of
Riga, located on the right banks of the Daugava River. Old Riga comprises of a
fairly small interior fortification system area (built during XIII-XVIII
centuries), and is where unique middle-aged architectural monuments are to be
found. |
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Please take a closer
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We started our tour of with
St. Peter's Cathedral, a fascinating national monument created somewhere in the
XIII - XX centuries. This magnificent church used to be the key cathedral
during the Middle Ages for the inhabitants of Riga. Today there is an elevator
in the tower, which allows visitors access to the second gallery, so they may
enjoy the city's breathtaking panoramic views from 237 feet above. Next: the
Riga Dome (or St. Mary's Cathedral), another important national monument,
created within the same period, which was a monastery for Riga's Order of
Monks. Then Riga Castle, an irreplaceable national monument, created in the
XIV-XX centuries and is the symbol and home of Latvia's secular authority. This
was followed by St. George's Cathedral (or White Stone Castle), another
national monument created in the XIII-XVI centuries. It was built from white
Dolomite around 1207 to become the castle for the Master of the Knights of
Sword Order. The citizens of Riga who were struggling against the Order in 1297
destroyed it. Later we visited St. John's Cathedral, another great national
tribute dating to the XIII-XX centuries. |
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| Living history, awesome! In 1234 Bishop Nicholas
transferred the ownership of the bishop’s castle, which was located in the
oldest part of the city, as well as several portions of land to the Dominican
Monastery. The House of Blackheads dating to XIV-XX. This important centre for
public life, which was first mentioned in 1334 as the New House of the Large
Guild, is located near the Town Hall Square. The House of Dannenstern is one of
the most impressive examples of the baroque style architecture. It consists of
three mutually connected blocks – the main block at the street and two
others bending at the courtyard, all connected by a driving passage. Finally
the “Three
Brothers” a complex of residential buildings, the oldest existing
buildings in Riga from the late 15th century, when Riga had established good
trade relations with merchants from the Netherlands. Our heads were spinning, a
kaleidoscope of national monuments, and a fascinating historic world. The City
of Riga officials have added their own ‘good luck’ tale to the
original fabel of the
Bremen
Town Musicians (by the Grimm brothers) - remember: four animals - a donkey,
a hound, a cat, and cock - all facing old age and certain death, joined
together on a trek to Bremen to become the town musicians? Well, a 2nd smaller
version of the original bronze was given by the City of Bremen as gift to the
City of Riga and that is now displayed in Historic Old Riga. When one
rubs
the nose of the donkey, one will for sure return to this great city. I
did. |
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| Back at the hotel we were
scheduled to meet with
GM
Bernard Loew, an award-winning hospitality pro, a native of Austria. Mr.
Loew, who is fluent in English, German and Russian; studied at discriminating
intuitions like Cornell University. He has earned a bachelors degree in
Hospitality Management from the Hotel College of Vienna, Austria. By
definition, hotel GMs wear many hats regardless of what area they emerge from.
Having worked in upper management positions all over the world, the Grand
Palace seems to be the flagship of this multi-interest and multi-cultural, most
'innovative' man who is also the regional director of this exclusive hotel
chain. Bernard Loew is a pilot, flew fighter jets (SU-27 (Flanker)), loves sky
diving and is married to a lovely Russian lady. He is a
passionate
hunter and even in Malaysia he is recognized as one of the best in this
field. Since Loew is literally always present and takes personally care on his
guests needs, why don't you ask him about the story of the 'basket of
strawberries'? |
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Thorsten Buehrmann Piosczyk
& GM Bernhard Loew |
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“By definition hotel GMs wear many hats, regardless of what area
they emerge from.
Loew is one of the most creative GMs. There are not many
who understand public relations the way he does.” ~ TBP |
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| The Grand Palace is part of the distinctive
Schlössle Group, representing a few selected, luxurious hotels of highest
standards with great locations in the Baltic region. This hotel is uniquely
designed and decorated in its own style and supported by the culture and
history of its perfect location. I am looking forward to discover one by one
the others. We were starving … |
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| Restaurant Seasons |
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| Riga,
Latvia receives |
|
Extraordinary - Society
October - 2005 |
|
5 Stars
& 6 Stripes
Cuisine & Service |
|
The Ultimate
Award:
Seven Stars and Stripes™ |
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“Autumn is a second spring where every leaf is a
flower”, so the local folklore says. Our experience in Riga coincided with
“Velu Laiks”, the Latvian spirit time of early fall during which
appropriately, the flowers of summer’s harvest are presented in splendid
fashion on the tables of the Seasons Restaurant at the Hotel Grand Palace.
Executive Chef Andis Aldersons together with Restaurant Manager Dagne Licite
live by an old Latvian Proverb “A smiling face is half the meal”, to
provide that each guest is pleasantly satisfied beyond their
expectations.
It is not easy to tell someone that they should go to Riga
for vacation or a short business trip, as it is perceived as a sort of
“outpost” of the former Soviet Union. The truth of the matter is that
even in those dark times the Soviet upper echelon ‘burocrats’ and
aristocratic ‘oligarchs’ knew that Riga was their hopeful destination
to get away from the drudgery of their dull lives. Today Seasons Restaurant
provides the much-needed world-class gastronomic pleasure, which could not be
found anywhere within that realm. As we entered, we detected the feeling of an
emerging phoenix from the ashes of the past occupation and the connection to
the future with the acceptance into the European Union. Riga has now
transformed to become the destination for the cognoscenti from the rest of the
free world and Seasons is positioned in just the right place. |
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| Our reservation confirmed we
couldn’t wait to experience the awesome sensation of dining in the midst
of a setting steeped in profound historical significance. Our entrance was
punctuated by glimpses of textured silk wallpaper enveloping a classical
intimate setting of dignified but powerful grace. Restaurant Manager Dagne
Licite who gave further details about the history of the Seasons Restaurant led
us to our table. She noted that during a recent renovation a wall was
discovered in the basement that was part of the one that once encircled the
entire city of Riga during the Middle Ages. With live piano music wafting in
the background, an exclusive classical atmosphere began to emerge as we were
handed the menus and began the process of decision making while we scrutinized
the selections. |
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Andis Aldersons & Thorsten
Buehrmann (Piosczyk) |
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Our server Toms made us feel at ease with his
congeniality despite a somehow awkward service style as he approached the table
with an assortment of earthy whole grain breads and fresh whipped butter. At
once our menus were removed to allow for a bottle of Moët Chandon Brut
Imperial to arrive in two fluted glasses. As we lifted our slender glasses in
salute, I couldn’t help but detect the distinct aroma of fresh lime,
powerful yet sublime. The discrete finish allowed us to contemplate our
imagined first course because at this time our fate was in the hands of
Executive Chef Alderson and his team. Dinner tonight was to be impromptu, as
the Chef threw caution to the wind and improvised with only his imagination as
his limitation.
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First up was Marinated
Grilled Eel, Seaweed – Rambutan Salad with Rice Vinegar and Plum Wine
Dressing. This three-dimensional sensation offered the exotic taste of
“the wild hairy thing in the forest” or what rambutan is known as in
Indonesia. A distinctively agreeable flavor reminiscent of sweet Thompson
seedless grapes and chestnuts offered the perfect complement to the meatiness
of the grilled eel. A bottle of 2003 Salomon Undhof Riesling Steinterassen,
Kremstal Austria was decantered stimulating our appreciation of the elegant
stone fruit aromas balancing acidity as a typical Riesling should. |
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This was quickly followed by Peppered Buffalo
Carpaccio Marinated in Whisky with Grilled Shiitake, Asparagus, Red Onion and
Pistachio Salad with Fresh Berry Dressing. This locally grown buffalo was
deliciously accented with the faint scent of whisky, sliced wafer thin and
arranged in concentric circles almost as if it were meant to challenge the
visual affect as a sort of culinary M.C.Escher. Together with the 1998 Cabo
de Hornos Cabernet Sauvignon, Chile there couldn’t have been a more
perfectly paired combination. The pleasingly smooth tannins were supported by
the dark cherry, plum and black current core amidst a well-balanced medium
body. This restrained wine remained light, soft and clean while complimenting
the garnet red peppery but fragile carpaccio.
With our curiosity
sufficiently optimized, our intellect became challenged to venture a guess as
to what was to be presented as the next course. Somewhere out there, contrary
to conventional thinking entered Spicy Coconut Pumpkin Cream Soup with
Crispy Bacon, Lumaconi Pasta filled with Onion Marmalade and Black Caviar
as testament to the originality of Chef Aldersons himself. The radiant fall
colors of the pumpkin formed a foundation for a glimmering layer of roasted
pumpkin seed oil topped with crisp smoky bacon and black caviar. Since ancient
times, black caviar has been celebrated as the best, most delicious, delicate
and nutritious portion of the Sturgeon fish and this was no exception. Suddenly
a very nice bottle of 2004 Wolf Blass Chardonnay, Adelaide Hills,
Australia appeared and made its way to our eager lips. Its smooth complex
creamy texture and feel worked well with the exotic flavors of the soup while
delivering aromas of grapefruit and nectarines. |
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| And now for the main event, a
most delightful preparation described as Marinated Swordfish Tandoori style
with Raisin Caponata, Rice Noodle Polenta and spicy Kumquat Sauce was
placed in front of me along with a glass of 2003 Chablis Allain Geoffroy,
France. The Chablis offered a clean, elegant and well balanced wine,
full-bodied with generous mineral notes over aromas and flavors of citrus,
apples and vanilla. It was an attractive pairing for the tender, juicy
Swordfish steak cooked ostensibly in a special clay oven at high temperature to
preserve flavor and texture. |
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| I couldn’t help but notice the look on Arno, our
photographer’s face when he received his entrée of Fried Duck
Breast covered with Pistachio, served with Asparagus, Sweet Peas, Orange &
Carrot Ragout and Maltese Sauce. The intense full flavor of the duck breast
mixed well with the somewhat subtle tasting pistachios and combined with the
sweet-tart orange and carrot ragout, he agreed we had a winner. This called for
a cultured discreet wine to handle the Maltese sauce which is a hollandaise
sauce blended with orange juice and grated orange rind. Our server Toms
recommended that we resort back to the Cabo de Hornos Cabernet
Sauvignon, which appropriately highlighted the gentle garden vegetable
flavors while allowing the wildness of the duck breast to shine without
becoming overpoweringly gamey. |
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Throughout our entire meal we
were very impressed with the well-designed, classic Hutschenreuther dinnerware,
which seemed to elegantly highlight and support the chef’s creations
without overshadowing. Quickly our table was cleared and napkins replaced along
with additional silverware for the final course. A brief discussion as to what
we thought was to come ended only in curious looks between Arno and myself.
Shortly thereafter our answer came in the form of a mouth-watering dessert
sampler of Raspberry-Date Crème Brule, Guava-Aloe Sorbet and Panna
Cotta al Caffee delicately paired with 2003 Heger Eiswein,
Austria. |
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It was no secrete that these eclectic desserts
demanded a wine of character and finesse and the Heger Eiswein displayed a
color of dark straw, with enchanting green tints. This ripe, floral almost
raisin-like wine had appealing hints of spiciness and tropical fruits
coexisting marvelously with the contrasting fundamental nature of the trio of
confections.
Our dinner completed we were ready to retire to the
confines of the “hunter’s retreat” like atmosphere of the hotel
bar. It was Arno I seem to remember, who thought about how nice a small glass
of unique Riga Black Balsam might taste at this time. This traditional
liquor is based on a well-balanced and unique composition of plants, flowers,
buds, juices, roots, oils and berries. The recipe contains twenty-five
ingredients and has come to be called as the King of Latvian liquors, well so
much for the rest of that night. |
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| "The art of dining at the 'Seasons' is all art, the pleasure needs to
be shared." ~ TBP |
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| One of the things that make
this
hotel
bar stand out is that it has personality. The hunter's passion is felt and
tastefully displayed. The comfortable high chairs, the accentual light, the
international selection of fine spirits and the people we meet, created the
perfect finale for this exclusive dinner experience. A bartender is usually a
person who enjoys the company of others, is a great listener, sympathizes,
laughs, cheers up, and controls the atmosphere at his or her bar. Jurijs was
not only a master of drinks but also a wonderful manager of our diverse moods.
At his GMs request he recently attended a two week seminar in France about fine
wines and exclusive cognacs. |
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Please take a closer look |
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| “Successful hospitality management will encourage continuous
training." ~ TBP |
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My wake-up call was scheduled for 6:30 am and after
the intricate dinner from the night before I'd have rather slept in, but our
massage scheduled before breakfast was a convincer to get up. I slipped into my
fluffy bathrobe and off I went to the spa. The house was still quiet, though
the aroma of freshly brewed coffees was lingering, pulling me,
later…
The nice house spa was ideally located in the lower part of the
hotel building and had a charming layout with updated, mordern equipment and a
well maintained, colorful decor. Their services include a small, but carefully
selected repertoire of what is important: treatments to relax. The one hour
massage I received was not only relaxing but also invigorating at the same
time. Healthy teas, juices and snacks were offered. This was going to be a good
morning. |
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Please take a closer look |
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After I got dressed I met with my photographer Arno
for breakfast at the
sunlight
filled Orangerie. The little crystals dangling from the chandelier were a
conversation piece in itself, spilling their illustrious colors over the
starched white table linens. A wonderful breakfast buffet fit for the
international taste was nicely decorated, we ordered omelets ala carte.
I
must share with you the ingredients of this delicious truffle omelet and
mention that there was an omelet with fresh oysters on the menu, too.
Ingredients: 1 black truffle (about ¼ ounce), 3 eggs, salt and pepper to
taste, ½ ounce melted butter. Beat eggs in mixing bowl with fork - Add
salt and pepper - Cut truffle into wafer-thin pieces - Heat three ounces of
butter in a frying pan - Pour the egg mixture into the heated, greased frying
pan - Cook over fairly high heat until eggs are almost set - Place the truffles
over half the omelet (save some truffles to decorate) - Use a spatula to fold
the omelets in half. Slide onto serving dish - Scatter small pieces of butter
on top of omelet - Decorate with some thin slices of truffle. |
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Right after breakfast we were
scheduled for an excursion to a famous, near-by destination that is located
between the river Lielupe and the Baltic Sea. Just about a half hour ride is
all it takes to get to ‘Jurmala’.
Our wonderful guide Ms. Vija Lapa explained that Jurmala is for the Rigans most
likely what the Hamptons is for city dwellers of New York. Here one finds about
twenty miles of the
finest
sandy beaches, warm waters to swim in the summer, and elegant homes nested
amongst aromatic pine woods. The Riviera of the Baltic, this is. Here one can
find several healing and curative spa facilities supported by a unique
‘micro-climate’. |
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We didn’t realize that Jurmala actually consists
of 15 individual small villages, on average one-and-a-half miles apart. Each
village is easily recognizable through its own character and each has its own
train stop. Vija explained that these fine beaches are the great destination in
the high season between June and September. The micro climate created by the
pine forests kept these early autumn days comfortable warm for us visitors
too.
After a wonderful morning discovering the
‘Bath’
or ‘Kur’ culture on the beaches of the healing Baltic Sea, we
stopped for lunch at Slavu. This relatively modern-style restaurant, accented
with a few interesting pieces like a Russian samovar, served relatively
affordable, local foods. We tried vodka with horseradish; rabbit stew and pork
roast with home fries; which was overall an interesting experience. Indeed. My
personal favorite was a home-brew black beer made of ‘old’ breads.
This tasteful, little alcohol beer should be available on the international
market.
By now we were all good for a little R&R and went back to the
Grand Palace. We slipped into out sweats and worked out for an hour or so in
the Grand's exercise facility. Afterwards we both used the steam and sauna and
as we left the, we found two glasses of freshly squeezed orange juice waiting
for us with a bowl of olives, pickled garlic and an assortment of nuts. What a
nice and refreshing surprise.
Our driver Artis Dzenis expected us at the
main entrance of the Grand Plaza to get us just in time for the evening
performance at the Riga Opera: That experience at the opera I shall never
forget, especially the rousing performance of Puccini's "La Bohema". The set
was most innovative, the costumes were created with old-world finesse and all
was conducted and directed with great ease. When I remember the performance of
Maija Kovalevska (as Mimi) - I want to go back for more. |
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| “…the performance of Maija Kovalevska (as Mimi) - I want to
go back for more…” ~ TBP |
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”At last I have found a story I am completely in love with. In
one rainy day I’d been brought
to read a work by Henri Murger and I
instantly realized that it was my life, all that had happened to me.
I
found there everything – youth, passion, fun, love, which brings both
happiness and pain.” ~ G. Puccini |
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The supporting winning team:
- Director - Peteris Krilovs
- Conductor - Aleksandrs
Vilumanis
- Set designer - Andris
Freibergs
- Costume designer - Ieva
Kundzina
After the wonderful performance
we had the pleasure of meeting with the artists on the stage. |
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| Bravo! |
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All wired-up through this fantastic experience we
decided to stop for a night-cap at the Skyline Bar, as our driver insisted.
Getting a window seat on the weekends requires either patience or a big wallet.
The birds-eye view over the city from the 26th floor is worth either / or. This
experience reminded me somehow of 'The View' a bar and restaurant on the 48th
floor of the NYC Marriott at Times Square, except that is this 360° view is
complete and not disturbed by other highrises.
I woke up with a feeling of
not knowing where I was, but luckily the memory of the lovely evening came
right back and made me smile again. Besides there is nothing cozier then a warm
bathroom floor under once bare feet on the morning. Ahhh.
For breakfast I
had ‘Matjes’, a raw, sushi-style, salted herring that is - with
Champagne. Did you know that: Herring is a small saltwater fish found mainly in
the North Atlantic and the North Sea, but also in the Pacific Ocean? There are
different herring varieties confined to their own sea areas - the North Sea,
the Baltic Sea, and the Irish Sea etc. A smaller subspecies of the common
herring is the Baltic herring found in the Baltic Sea. It is smaller than the
common herring and contains less fat. Arno shook his head… |
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| 'The morning after' we spent
at the
Rundale
Palace (from 1736), the summer residence of the Duke of Courland Ernst
Johann Biron. (Architect Francesco Bartolomeo Rastrelli) The Rundale Palace is
one of the most outstanding monuments of Baroque and Rococo art in Latvia. The
Italian masters of St. Petersburg, Russia - Francesco Martini and Carlo Zucchi
created the paintings on the ceilings and walls, while the sculptor Johann
Michael Graff of Berlin, Germany - and his team applied superb stucco
decorations. There are 138 rooms on the two floors of the palace. |
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| The Duke's private rooms and the staterooms occupy the
central block of the palace but the entire eastern block is used for
representation: there is the Gilded Hall (the throne room), the White Hall (the
ballroom) and the Grand Gallery (the banquet room). The Duchess and other
members of the ruling family lived in the western block of the
palace. |
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| They intend to restore 43 rooms according to the 18th
century interiors and to furnish these rooms with appropriate 18th century
objects. It is said that many original furniture and other irreplaceable art
objects that once belonged to the palace can now be found in various European
countries. Only a few objects of the palace interior have come back as
donations from the descendants of the Duke's family. |
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The first restored rooms in
the eastern block of the palace were opened to the public in 1981 followed by
the Room of Roses and the first rooms of the Duke's private apartments in 1988,
the central room (the Duke's bedroom) in 1990 and the first room in the western
block (the Duchess` boudoir) in 1998. In 2004 the Shuvalov`s room, Duchess`
bedroom and powder room. The impressive palace complex consists of the palace
with its inner courtyard, semicircular stables with a large household yard and
a formal park surrounded by a canal. There is a hunting park behind the canal.
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| Besides the many attractions and exhibitions, the
Rundale
Palace Museum allows banquets, weddings, receptions, balls and concerts to
be held in such exquisite rooms as the Gilded Hall, the White Hall and the
Grand Gallery. We stayed for
lunch
at the Palace’s restaurant which offers a time-period meals from the
Duke's days with roasts prepared in open fire hearths and served by time-period
dressed waiters. One may also order delicious modern day cuisine. I enjoyed the
experience tremendously. After this unusual, and by all means delicious, lunch
we got to see an exhibition designed to explain the enormous work it takes to
restore and refurbish these splendid, historic halls. It was very
attention-grabbing, indeed. |
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| “If walls only could talk” ~ TBP |
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| On the way back, we got to see the striking Riga
skyline and had the great joy of witnessing a spectacular sunset over the
‘Three
Towers’, the perfect backdrop for an unforgettable afternoon. The air
still felt like silk, now a light breeze blowing, we felt so very much a part
of this world. Riga is also famous for its precious
Art
Nouveau buildings. Vija insisted that we should visit one of the many
residential buildings designed by Mikhail Eisenstein (father of the famous film
director Sergei) on the way back to the hotel. The facades alone are a
magnificent
outdoor
exhibition of Art Nouveau style ornamental sculptures. It seems the
creative imagination of this gifted architect knew no boundaries. Vija who has
a wonderful voice shared a couple of tunes of a native folk’s song (please click here and listen - WAV-File) with us so
we’d understand the phenomenal acoustics in these wonderful old buildings.
We arrived back at the Grand Plaza just in time to get ready for the
5th
anniversary celebration. |
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| The Grand Hotel Riga
celebrated it 5th anniversary with a 'big bang' by being showcased by a TV
station. Let's face it, Riga as travel destination alone has taken on a whole
new meaning. But for those fortunate enough to be invited to the Grand's
anniversary party, the world became a bit more 'filling'. Gourmet buffets were
spilling over three halls, all there - 'from soup to nuts' (which means from
oysters to caviars, to pig roasts,
please
see the pictures)! Applause to these excellent chefs. |
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Please take a closer look |
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| "As one of the few luxury hotels in Riga, we have a
responsibility to the traveling world": explained Mr. Loew: "Ever since the 1st
day when we opened our doors, the one comment we often hear from our guests is
‘great service’ and that ladies and gentlemen is a team effort. I
want to thank my mangers and my staff for their dedication. Without YOU nothing
of this would have been possible…" |
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Please take a closer look |
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| The bash was not only prepared in celebration of the
hotel’s
5th
anniversary but it was also a thank-you party for all the guests, business
partners and affiliates who have helped the hotel to get to where it is today.
The party, hosted and MC’d by the GM himself, was full of surprises for
the 200 selected VIPs and reporters from other major medias. It was an elegant
affair. There were a lot of incredibly prepared, delicious, succulent foods, a
lot of good drinks, great music and many well-dressed people. I asked one of
the guests staying at the hotel who came from England how he feels about
Latvia? He said Riga was the place to be, that it has vitality and excitement
and passion and that it has now a fashionable address in the world. I
agree. |
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| “It really was a lovely sight to behold.” ~ TBP |
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by
Thorsten Buehrmann (Piosczyk) & Arno Goudschaal
Editor: Ingrid
Lemme
Editor-in-Chief: John Lomitola
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| © 2005 ~ Seven Stars and Stripes, Inc. |
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