Swiss boutique hotel Gaia was established in 1929 as a family-owned hotel in Basel. Nowadays the hotel is still private held and one of the focus areas is sustainability This 4-star-hotel has a slogan, which means that people should come as a guest, but leave as a friend.
I had the pleasure to discuss more about the hotel management and catering with one of the founders, with Mr Luca Trudu. According to him, the hotel in integrating the sustainability issues into the hotel management as soon as possible.
What does it make for a perfect meal?
One can of course start with the design, but if you think that you are in a restaurant the setting as a whole package, a picture is essential. The colors, structure and layout make the first impression. And after that the taste and ingredients matter.
When I entered the Gaia hotel with the popup Restaurant in Basel, I first noticed the magnificent wood decorations on the wall. The old building could be telling its history.
The starter was fish. Must say that the packsge was very good with vegetables. Some new mexican flavour was ln place and the taste was surprising but good.
The main course and the desert continued the same line. The knowledge and knowhow were superb.The main course was hot chicken, naan-alike bread and rice and the desert was panacotta with chai tea flavor with fig purée and raspberry coulis.
– To make surprising food one need holistic approach with nature and environment. It is a question of different spices, regions and countries , says Jay Kumar one of the master chefs in Basel.
He has been in the business over 30 years, for example in Hilton for years, and has been trained by professionals. His specialty, is progressive indian food with European influences , he will be opening a new restaurant in New York, Brooklyn, this summer. It will focus on local, Indian inspired farm to table food.
Jay has been travelling all his life and this gives him also certainty to mix species and flavors. It is clear that his new restaurant will gather customers that enjoy with the same passion the mixed, local food.