LA DOLCE VITA:
CHEF STEFANO CATENACCI REVEALS NEW MENU AT NOBIS HOTEL
Berlin, January 26, 2011 – Stefano Catenacci, head chef of Caina restaurant at the recently opened Design Hotels™ member Nobis Hotel in Stockholm, has just released an exciting new menu with Italian delicacies. At Caina, Catenacci places an emphasis on authentic Italian cuisine with fresh seasonal ingredients from various Italian regions. The restaurant is a new venue in Stockholm’s culinary scene to taste the creations of a chef who is not only from an Italian family of restaurateurs, but also Executive Chef of Sweden’s Royal Court.
The Menu
“Our menu is quite compact in order to easily follow and benefit from the seasons’ varying range of produce and flavors,” says Catenacci. “Many of the ingredients are well known and loved, but what we do differenty is find the very best of them. I also want more people to get to know another side of Italy with products like bottarga, airdried pork cheek and broccoli from Naples.”
A look into the menu promises mouthwatering dishes with antipasti, primi platti, pesci e carni and dolci. Starters include fried eggplant layered with San Marzano tomatoes and 36-month matured Parmigiano-Reggiano cheese, raw marinated lobster tails with multebottarga, and beef carpaccio with black Norcia truffle, Parmigiano-Reggiano cheese and celery rib. For the second course, Catenacci recommends veal ravioli with a sauce of seasonal mushrooms and truffle caviar or Rustichella d'Abruzzo linguine with a spicy seafood sauce made with organic tomatoes from Piedmont.
For the main course, guests can choose between fish or meat dishes such as sauteed seabass with Pachino tomatoes, Pantelleria capers, Taggiasche olives and garlic or rosemary steak with rucola, 36-month matured Parmigiona and traditional 25-year old balsamico vinegar and roasted potatoes. Sweet sensations like Tiramisu and hot chocolate fondant with black Norcia truffle bring the epicurian feast to a perfect close.
The Chef
Stefano Catenacci grew up in a family of restaurateurs and follows in the steps of his father and grandfather. After working in several restaurants in Italy and France, he took over the fine dining restaurant Operakällaren in Stockholm which was awarded with one star and five red couvert symbols in the Guide Michelin in 1998. When it comes to the restaurant and bars at Nobis Hotel, he and his brother Alessandro Catenacci, owner of Nobis Group, don’t make any compromises: “Our group has worked with top class restaurants for centuries, long before we got started in the hotel business some fifteen years ago,” says Stefano Catenacci. “In many hotels, restaurants are quite stale and routine, but our restaurants should serve as attractions in their own right. My brother and I see this as our personal responsibility.”
The Restaurant
The layout of Caina is in true Italian style with a large, open dining room with individual booths. In addition to the menu, the head waiter presents the specials of the day and recommends Italian wines to complement the meal. Caina has a capacity for 90 people and is named after the family’s first restaurant in Stockholm.
For lighter dining options and drinks, guests can visit the 24/7 Bistro, The Gold Bar and The Lounge. The 24/7 Bistro is open round-the-clock for hotel guests and serves Italian delicacies.
The Hotel
Nobis Hotel is located in two historic builings from the 19th century and occupies a prime spot on Norrmalmstorg square in the city’s shopping, entertainment and business district. The hotel was designed by award-winning architects and designers Claesson Koivisto Rune who were inspired by the winter colors of Stockholm.
Contemporary Scandinavian design and subdued colors like light grey, brown, beige and white characterise the 201 rooms. With its 800 square meters of public spaces and its lively atmosphere, Nobis Hotel has quickly become a popular place for locals and visitors alike.
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