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Forte Village, Sardinia -
Italy |
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Park-Hotel Sonnenhof, Vaduz -
Liechtenstein |
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Restaurant Belvedere, Sardinia -
Italy |
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Restaurant Sonnenhof, Vaduz -
Liechtenstein |
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Boulevard Magazine |
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Next: INDIA: "The Oberoi" &
"Kairali" |
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| Villa del Parco &
Spa |
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| Sardinia,
Itlay |
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| 6 Stars and 7 Stripes |
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| We
entered the 'Garden
of Dreams' resort through a solid secured stone gate surrounded by palm
trees and exotic blooming plants, reminding us of an entrance to a luscious
oasis. Soon we were welcomed at the 'Villa del Parco' from where we where
escorted to our final destination 'The Cala del Forte', and my elegant suite: #
2010. Most soothing were the earthy colors and feel of my traditionally
decorated domicile and my personal butler Fabrizio Usala, who was in two words:
"a gem". Fabrizio welcomed me with a delicious glass of Vino Spumante - Torbato
and lots of fresh fruits. |
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The
views or my exquisite accommodations where of a tropical strip (a mile!) of a
private sandy, white beach, evergreen palms, old growth trees and colorful
plants, surrounded by turquoise crystal clear, warm water and sunsets to get
lost in. ... Later that day after we had the pleasure of meeting
Managing
Director Lorenzo Giannuzzi, the patron, an interesting well-travelled
gentleman who has lived and worked all over the world. Giannuzzi's exceptional
management skills have made Forte Village to an incessant, international
success. ...
Soon we were on the way to the Thalasso spa where six seawater
thermal baths of varied temperatures replenish the body with essential
minerals. Through the relatively high natural sea salt concentration, I kept on
floating in the impressive large tubs. |
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| Congratulations to all, from your Guests and from Seven Stars and
Stripes: |
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- For your visible commitment to excellence.
- For your willingness to be recognized for your latest
innovations.
- For your devotion to your staff and company.
- For your ability to receive.
- For your decision to raise the bar.
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Restaurant
Belvedere
Sardinia, Itlay
Chef de Cuisine:
Antonello
Arrus |
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| 5 Stars and 4
Stripes |
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| Chef Antonello was decidedly in charge of our dining experience as
most of the menu items featured on the tasting menu are his own individual
creations, influenced by his cultural apprenticeship as a youth growing up in
Sardinia. Our delightful tasting menu presented some outstanding selections
from deep within the inspired mind of Chef Antonello. Of particular interest to
us was the Citrus Tuna Tartar with "Cifraxiu" Bread Croutons and Ginger Chips,
made with a typical bread of bran baked in very old ovens and tempered with the
sharp flavor of ginger both adding character to the soft tender texture of tuna
tartar. An appropriate bottle of Sardinian vermentino varietal in the form of
Tuvaoes Cherchi 2006 featured surprising ... |
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| Another standout was the Toasted Fregola Pasta with Aspargina and
Lobster Cassoletta essentially made with Sardinia's version of cous cous, which
clearly illustrates the Arab influence on Sardinian cusine. The wine of choice
was Santa Maria La Palma Chardonnay displaying an elegant velvety texture with
straw-yellow color and soft bouquet reminiscent of golden apples and fresh
mint. A fillet of fish offering proved unequaled as Chef Antonello presented
the little known but tasty John Dory in Lemon Sauce over a 'Sfogliata' of
sliced Potatoes and 'Calamaretti Croccanti'. ... |
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| Seven
Stars and Stripes Awards for: |
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| Our
Seven Stars and Stripes™ book - 2003 to 2006 world-edition, is
still available. Over 300 pages - featuring only the finest
establishments and fascinating cuisine art images from around the world. All
beautifully compiled in this full-color collector's edition.
ISBN# 1-4259-4267-9 |
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| In Next Gazette: |
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| * The Oberoi, Mumbai - India |
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| * Kairali Resort Palakkad, Kerala - India |
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| In The Press: |
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| * Boulevard Magazine: |
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| Dear Friends
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| happy June - many schools all over the world are soon closing their
doors for a few weeks of well-deserved summer vacation and you might still be
able to catch a couple of weekends before the real busy time begins. Early June
Sardinia celebrates their 'Republic Day', commemorating the establishment of
the Italian Repbulic and then of course Father's Day is celebrated in many
countries throughout the world, though on different days. We may always find a
reason to travel and if not for a holiday but for wanting to discover new
countries, meet new people, taste a different cuisine - to then finally come
home again. Our Seven Stars and Stripes teams travel all over the world and we
have wonderful news and ratings for two truly deserving, spectacular resorts in
Europe. One is the charming Park Hotel Sonnenhof located in one of the smallest
countries of the world, 'Liechtenstein'. The other is 'The Forte Village
Resort' on the island of Sardinia, a charming romantic get-a-way in a
relatively unexplored corner of the world. No matter if you are dreaming of
breathtaking mountain and valley views or turquoise, sparkling ocean and white
sandy beaches, we experienced these resorts already for you and will love to
tell you about it. One of our teams will be traveling to India soon and will be
reviewing and reporting from that part of the world for the next gazette. Until
then, |
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| I am yours truly |
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Thorsten Buehrmann |
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| Watch the Seven Stars and Stripes |
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| Award TV Show on |
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| Hamptons Televisions WVVH World-Wide |
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| Featured here on the set of the Seven Stars and Stripes Award TV
Show are co-hosts Ingrid Lemme and John Lomitola, VP of Seven Stars and
Stripes, Inc. WVVH Hamptons TV is a commercial cable and broadcast TV station
airing NOW also in New Jersey, New York City, Westchester, Long
Island (in the midst are the affluent Hamptons) and on TIME
WARNER `On-Demand´. The station may be viewed world-wide in
real-time via Live-Web-Stream on our website:
http://www.WADTV.com |
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| Park Hotel Sonnenhof |
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| Vaduz,
Liechtenstein |
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| 5 Stars and 6 Stripes |
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| Getting to the Lilliputian nation in this idyllic setting is a mere
one hour drive from Zurich on the autobahn, which tantalizes your senses
through a series of close encounters with alpine lakes, villages and mountains
before arrival at the seamless border across the Rhine. Our experience at
check-in was like wayfarer discovering a hidden gem, both welcoming and
relaxing while professional and efficient. Personnel at Sonnenhof seem to have
a glowing tranquility while going about their work as if part of an extended
family. A family it is of course, who are the proprietors of the
Park
Hotel Sonnenhof since 1952, when the elder statesman Emil Real and his wife
Jutta fell in love with the then private residence and turned it into a
guesthouse. |
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quick glance around the front desk immediately focuses the eye to a photo wall
of fame depicting various famous heads of state, royalty, stage and screen
celebs and other notables posing with members of the family. It is a
testimonial of sorts although more like a silent certification of the benefits
of staying at Sonnenhof. A walk to the suites led us through spotless corridors
decorated with fresh floral arrangements taken from the abundant selection on
the grounds. As a member of the Relais e Chateaux association, Park Hotel
Sonnenhof has maintained a level of quality and creativity that has attracted
guests from all parts of the globe. |
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Restaurant
Sonnenhof
Vaduz - Liechtenstein
Chef de Cuisine:
Hubertus
Real |
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| 6 Stars and 6 Stripes |
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| A
refreshing fluted glass of champagne flavored with a locally harvested and
produced elderberry syrup reminded me of the benefits of using mostly
seasonally available products. While sitting in the fireplace anteroom before
dining, it all seemed to make sense now. One should slow down and enjoy the
simple things in life; let the enjoyment penetrated the very fabric of your
being and appreciate all the talents that are before you. Chef Hubertus was
ready for us now and had prepared a special menu of some of the latest
creations in his repertoire. |
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| A
third mention should be the Duet of Pata-Negra, with caramelized artichokes,
Physalis (ground cherries) and chive potatoes. The Pata Negra pork is raised on
a strict diet of acorns thus imparting a unique flavor profile of a delicate
nutlike taste. Tender morsels of artichokes, sweetened during the cooking
process were arranged next to asparagus tips and citrus-like Physalis going 360
degrees from salty, nutty, citrus to sweet and back to salty again with every
bite. A bottle of Chateau Gloria, St. Juliens Cru Bourgeois 1997 with an
elegant dark fruit nose and lovely texture did the right thing with the
entrée at hand. |
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