This hotel is known for its excellent cuisine; it is time to meet the new man behind the kitchen team.

A proficient personality with a blend of culinary expertise and management skills coupled with a background of award-winning menu preparations, Roland Gössler, the new executive chef at Ramada Hotel Bahrain boasts extensive experience in food inventory, planning and procurement.

A master of cuisines from Asia and the Middle East, Roland sports a love for the food from his hometown in Austria. Influenced by European cookery, he insists on using the finest ingredients, which are often cooked in the simplest of methods. The freshness and variety in the flavours and spices promises a dining experience like no other. Creating marvels in the kitchen since 1988, he has worked with international hotel chains and convention centres, private clubs and resorts, and for royal families and other crème de la crème of the society.

The chef’s special
You cannot dine at this chef’s restaurant without trying his wild garlic hollandaise sauce; he recalls the tale behind its creation.

“While cycling around Ireland on an off day, I caught a distinct aroma which I followed to discover an abundance of fresh wild garlic in the woods. This has since resulted in a sauce which food lovers have cherished everywhere I’ve presented it,” he says.
When cooking with a sense of adventure, his choice is a Japanese speciality made with veal tenderloin, fermented soya beans paste and green tea marinated overnight to infuse the flavour of the meat and to tenderise its texture. Evidently, his menus are innovative and have a delicious fusion of many cuisines that will tempt any palate.

Call 17 742-000.