Cavalli Club Dubai, first club in the world to be distinguished with a GastroMoon
The prestigious Cavalli Club Restaurant & Lounge Dubai has become the first venue in the world that has been distinguished with a GastroMoon, having recently passed the inspection to obtain it.
Cavalli Club Restaurant & Lounge Dubai demonstrates that yet another time Pragma Group has incorporated state-of-the-art technology and stylish design elements to push the boundaries of the restaurant and nightlife industry not only Dubai but throughout the world. The club's Executive Chef, Luca Napoleone, serves a menu of refined Italian cuisine and also recently created a new à la carte that goes the extra mile with Augmented Reality, allowing for clients to see a hologram of the dish right on their table while ordering from iPads. Not to mention, the sophisticated lounge offers expertly mixed drinks, premium beverages and an extensive list of the finest vintages.
The GastroMoon distinction was presented last week in a press conference held in Madrid. Said distinction was born as a result of joining the International Nightlife Association, WorldChefs a global network of over 100 chefs associations representing chefs at all levels and across all specialties worldwide and Linkers a hospitality consulting agency, with the goal of promoting unique gastronomic experiences, in a first-class nightlife enviornment.
What does it take to get a Gastromoon?
Depending on the requirements that are met, the premises may be awarded one, two or even three GastroMoons and, for this, a professional inspection will be responsible for assessing the different spaces and aspects:
• Quality of service, and coordination between kitchen and dining room.
• Sustainability and the use of resources and food.
• Innovation, which brings a distinguishing personality to their service and kitchen.
• The organization, with a solid and efficient structure that makes the customer perceive the best possible experience at all times.
• The atmosphere and the comfort after dinner, as well as the transition of the gastronomic experience to the nighttime one.
• The variety of gastronomic offer, the combination of flavors, presentation of dishes, pairing and freshness of the products used, among other culinary aspects.
• The "mise en place", variety of drinks and cocktails, preparation, presentation and customer service.
• Condition of the facilities, their cleanliness and distribution, as well as certain aspects related to safety.
• Sustainability and the use of resources and food.
• Innovation, which brings a distinguishing personality to their service and kitchen.
• The organization, with a solid and efficient structure that makes the customer perceive the best possible experience at all times.
• The atmosphere and the comfort after dinner, as well as the transition of the gastronomic experience to the nighttime one.
• The variety of gastronomic offer, the combination of flavors, presentation of dishes, pairing and freshness of the products used, among other culinary aspects.
• The "mise en place", variety of drinks and cocktails, preparation, presentation and customer service.
• Condition of the facilities, their cleanliness and distribution, as well as certain aspects related to safety.
