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Gut essen in Wien - Das Hotel Sacher | WDR Reisen

/ Gut essen in Wien - Das Hotel Sacher | WDR Reisen
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Video subtitles: Gut essen in Wien - Das Hotel Sacher | WDR Reisen

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The day begins in the famous Hotel Sacher like every morning with a meeting.
00:19
Director Rainer Heilmann has his Department head around him.
00:23
"So, today we have some arrivals other we have the delegation, the
00:30
will arrive at noon. The flag I think so
00:33
be hoisted ... "Rainer Heilmann has been the director here for 24 years,
00:38
He comes from Melle in Lower Saxony. A Piefke leads perhaps the most Austrian
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of all hotels - how could that happen? "Well, that's a good question. In the first one
00:46
Moment you think, it's a contradiction in itself - but it is not
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I must say. At that time I like to Hotel director was determined
00:55
was it really the case that hardly, at least here in Vienna, there was a German
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the leading position in the luxury hotel. Of course, at the beginning a few times
01:06
asked by guests that I have not yet knew
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who wanted to know where I came from. Said they do not come right out
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Vienna...? That was a very nice description,
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but it was never a problem at all. " He commands over 330 employees in the
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Hotel. One for European conditions sumptuous number, with 149 rooms and suites.
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Also the housekeepers and keeper are Employees and not outgesourct, like
01:34
elsewhere. The Sacher employs people from 27 nations.
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She's only recently with it: Helen Busch from Erlangen. Trainees in the
01:49
first year of apprenticeship in the Sacherkuche. You were already allowed to make Wiener schnitzel? Yes. And difficult? When you get the hang of it ... there really is one
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beautiful rocking movement for the pan, so that the lard and
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the fat spreads nicely over the schnitzel and it's baking nicely. But it has to
02:07
really much fat in? Big mess right much fat.
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Let's see what awaits them today. Even her boss has someone else about her:
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Alexandra Winkler. Her family has owned the hotel since 1934.
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We have here ... There is a decision to: new uniforms for the Wagenmeister,
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park the guest cars. Can the second as a summer with a vest, too
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is very nice. Then we'll do it that way. Must also be a Grand Hotel Director in be saddled with fashionable things?
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Certainly not in fashionable things, but there I have Frau Winkler.
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No, but I think it's already on essential part is that you too in
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every detail is involved. Be it here in the design - and we are very
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loving detail and also the family is very loving detail, but I think that does
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also something out if you are a private lead guided house. The man in
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every detail involved and that is Ultimately, what the guest sees and
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observed. Helen Busch, the apprentice in the basement kitchen, is now to take the
03:36
Vacuum Puntarella, a bitter chicory species. "Do they already have that?
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Austrian kitchen vocabulary all on it? Carrot, Melanzane ...
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But you know what cassava is: cauliflower. Is very confusing. I have been to supermarkets
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and asked for the cauliflower and then they stood in silence for five minutes
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and did not know what the other one meant. Good thing Puntarella also in Austria
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Puntarella means asparagus chicory
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Did you learn this? Yes ... What's wrong, what happened? That's wrong vacuumed ...
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I'm just a beginner in vacuuming.
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That is relatively feasible - so that's alright ... The cooking point is even.
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In the meantime, your boss is probably going to his favorite course, to the confiserie next door.
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Because he is not just hotel, but also pie director. Now even the director is waiting patiently here
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because the guests have priority. The guests and the customers always have
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Priority, then we like to wait here. The advice is still important.
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There is not much to advise on the product, everyone knows that, Sacher-Torte. The original Sachertorte
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you know, but many just want to over the sizes know who
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Durability know how they work Packed is how you can ship them.
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So there are some questions. Yearly The Sacher sells 360,000 units.
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One is waiting for Helen Busch Challenge: with Zander for 30
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She has never had anything to do with people. Is it unusual for a trainee to roast a fish in his first year of apprenticeship?
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Exceptionally it depends, ever after what you apprentice then
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trusts. This is here once for one Afternoon celebration, this is the fish
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fried, first on the skin side and with salt and lemon pepper. Then
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he is placed there on the surface, with Butter, so he does not burn, just before
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we put it on the plate again hot push off. And if she's the ten servings now in the sand
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put, what then? Then the Felix has to debark the fish again ...
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After fish is still her boss in the morning Not. Rather after cake. Found for over 100 years
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the production in the basement of the hotel instead of. For this, the place and long ago missing
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the 40 employees bake in the Suburb. With real eggs from the shell
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and not from the tetra pack,
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with muscle power and without vending machines. Why is this done by hand, do not they have machines for it?
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No, not aware because we have
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You want to work like this ... do not worry!
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Because air is our natural instinctual agent.
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We work without preservatives and work without baking powder etc.
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That means, you have to be here by hand carefully the egg yolk mass under the
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Stir egg whites, otherwise you would air relatively quickly
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knock out and the cake would not go up and the cake would not be
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airy. Did they hear with you when they did this would not do by hand, that would be
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Air out ... Exactly! The recipe is after one
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decades of litigation. Since then, only these pies are called "Original
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Sachertorten ". Cake manufactory and hotel are
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economically separate companies under the roof of the brand Sacher. Both
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benefit from each other and the pies carry the name of the hotel all over the world.
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Meanwhile, Helen Busch still has it with the fish. What does they say now, if the fish
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good is? The feeling, the eyes, the fingers, the nose? The feeling and eyes would be me
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say. So if I sear fish at home
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then mostly on the Skin side. So that the skin side nice and crisp
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and ultimately here in the Oven is done.
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I roast then briefly on the Meat side and then he is done. Not fish
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Otherwise it will dry up. A job posting had Helen Busch and
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the Sacher merged. You also thought about going to a top restaurant
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go like Palais Coburg, Sylvio Nickol, or Steirereck?
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Yes, of course that was also a consideration and of course you also have a lot of respect
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such localities of course
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known worldwide. The Steirereck is one of the ten best restaurants in the world
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and you're a bit awed dare not really get it and
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that hotel Sacher just had the Job had advertised and came to me
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then more receptive to Applications and all this is very
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had received positive and then got the commitment. The Steirereck
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is located in the city park with its many Musician monuments right behind Johann
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Ostrich to the younger one. Down there cheap classic cuisine with veal escalope
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and Kaiserschmarrn. It goes up something different too.
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That lures every now and then Rainer Heilmann.
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Chef Heinz Reitbauer controls both Restaurants from a kitchen. He, too
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cooks today with Puntarella, they exist to seashells from the Atlantic and saltwater capers,
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if you have not been before eating full. May I tempt you to some bread?
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And we would have white bread with lavender and ... salt, olive parade, parisian bread,
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dark, leavened white bread, similar to a pain in France, organic forest shrub single-grain bread,
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Rye spelled, pumpkin and sunflower seeds, pumpkin seed carrot,
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classic sourdough crust bread, then Smoke from ..., dark rye malty, or one
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... wells, homemade. What was that honey with ... lavender, wonderful. The Steirereck
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is known for the extensive Abandonment of precious products like caviar,
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Lobster or goose liver. Here there are very different stuff, but it must be the same
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Tench with cauliflower? The question does not arise with us.
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We try something and if it harmonizes well, that's okay.
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Whether that's any rules subject is ...
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I hardly know where you even get tench for dinner.
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Therefore, it is for me a special fish in principle once and in this quality anyway.
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His products are no less exclusive. On the contrary: for example
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the imperial citrus fruits. The Orangerie, originally by Empress Maria Theresia
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because she loved lemonade and at the courts of Europe
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Tradition was that you had an orangery, was the custom in Vienna and enjoy it.
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Very nice thank you! We will take a closer look at that.
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A piece of Vienna lies in Wollzeile. A Greissler, as it is called here, a kind of noble-mom-and-pop shop, almost
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all has. And even many Viennese do not know: here is an exciting
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Back room. Helen Busch likes to come here to talk to Erwin Jung.
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The autodidact cooks every lunch as well fresh as original. Street food the
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today he has the rare Pearlfish on the menu. I am the
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Only one who processes this fish can, because nobody else
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that gets. So, good appetite! Thank you.
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There are a lot of culinary offers in Vienna. What draws you here, of all places?
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First, the originality, then the conscious food, so as Erwin already said
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with the pearlfish, that's of course a big one
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Feature. Which, of course, only here and the hospitality is very easy.
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You are recognized here, you go here to get to know each other, so here
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I already have a lot of great people met, already true Viennese greats.
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Incidentally, the pearlfish is by-catch gone to the net.
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Rainer Heilmann returns to the Job. He has been trained for 24 years
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Cook already director in the hotel Sacher.
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Despite many structural changes, the happened under his direction, acts
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the house like from another Century. Over 1000 sculptures and
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Original paintings contribute to this. The largest shows a North Sea port. On
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Piece of home for the director Lower Saxony.
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Here we come now to the history of House.
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And that began in 1832, when Franz Sacher with 16 years the Sachertorte invented. His
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Son Eduard, a successful restaurateur, bought the hotel at the Opera in 1876 and
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renamed it Sacher. Then he met Anna Sacher, Metzger's daughter from the second
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District. At 21 she became the wife of Eduard. A beauty at a young age.
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Later hardworking cigar smoker and Networker at court and in the
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Art scene. The place for all that celebrity guests from 140 years
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Hotel history is getting tight. A new wall would be needed soon.
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Or you have to discard some, Boris Becker, for example. That would be a pity, to be honest.
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Because we do not scrape them off. For example, Jamie Lee Curtis,
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Tina Turner, I would not even think of hanging her.
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There is no reason for that either. Franz Beckenbauer for example? We have that
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but not. Is not a guest of us.
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After the Sachers came the Gurtlers. We meet the third generation in the red bar.
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Here is the pure tradition on the Plates and on the walls. lovingly
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the plush ensemble of Alexandra Gurtler-Winkler and husband
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Matthias. Is that a heavy legacy, what did you do? It's a beautiful legacy
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it is a responsible heritage and It's an honor to keep going
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allowed. Remember the heritage,
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that you will leave once? Of course. I believe as
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Family business you think in Generations.
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That makes us different from the others big corporations, from the chains.
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That if we have a big investment have that we are certainly different there
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approach as if you were only in three or five-year margins think.
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We remember what we will become ours Hand over to children once?
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Her director also comes from one Hotelier family. But after a few
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Years ago in Vienna Rainer Heilmann was for Melle and the parental small hotel
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lost. Luckily for the Sacher. With regulars
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He makes the last minute check Matter for the boss.
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Yes, put it down there quietly, because the guests I think are there in half an hour. And now
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comes room service and still brings all the chocolates and the whole
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fresh fruit, that still has to come. Now I'm curious if you have something here
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Find. The hair in the soup in the room. So I always find something and hate that
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also many employees. For example here it is very clear, there is the blackout
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much wider than because it is not right is drawn. So in the bathroom will be
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looked exactly like that.
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The seam, you should not if possible see. The detail is by far that where
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The guest then says: That's it been.
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So here, for example, should be the pillow not be that here
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Zipper is, but should be down. That is actually too
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so learned, but learning does not mean always so applied.
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Yes, these are little things. Are you too Home a dreaded pingel? If you mean mine
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Woman would ask that would do that to answer very clearly yes. Yes, that's the way it is.
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Otherwise you would not have the job. Faithful Sacher guests love such attention to detail
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and pay between 535 and 6100 Euro per night. Karl-Heinz Wolf for
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Example. A living near Salzburg German wine merchant, gourmet
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and music fan. Yes, we stay one whole night, that's why we have so much luggage.
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All night, yes, exactly. It's good. He came to Vienna for an opera premiere.
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Of course the Sacher is ideal. Be right back. Why do you like to live in the Sacher?
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Because it's just beautiful and because it's one Private hotel is. I love private hotels.
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What is the difference? Can you feel it? Individual and the people are all
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already 100 years, already many years here and when you arrive here,
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one thinks, one comes home. You will be very friendly and very individually welcomed.
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If I go in right now, into the red bar, the head waiter know
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Me too for 35 years and that's easy Great.
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That's why you like to come here at least once a month.
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That would have liked Anna Sacher certainly good.
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Helen Busch, the young trainee, leaves the cellar kitchen behind for today
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and enjoy the wintry Viennese Sun.
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She wants to show us some of her favorite addresses.
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For example, there are in the Palais Ferstel a paradise for ham-friends.
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The products are from the Eastern Styria of happy pigs
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with spout, open stables and cereal feeding. Their hams ripen up to
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72 months at higher temperatures than usually. Mrs. Busch, for a 21-year-old is
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this is an unusual place. Or do not you think so?
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I'm funny with such places
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grew up. That's why it's for me nothing unusual, good quality
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to eat. And these ham mountains behind To you, does that stimulate your appetite?
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Insane. Does that awaken the cook in you? Can I immediately think of what recipes
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can do it. It is really nice. Because you know where it comes from and you have
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the local people who really are themselves take care that it is regional and
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high quality products are.
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She has her own ham here already hanging, a gift from her parents.
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We learn a completely different product in Know Schonbrunn. The lemonade girlfriend
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Maria Theresa had stayed here eighteenth century an orangery
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let build. Today will be there however, stored in palms. Also the
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spectacular glass palace of the Habsburgs does not necessarily house the largest
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botanical treasure of the castle park. He is in some rather
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inconspicuous greenhouses on the edge. Heinz Reitbauer pulls it regularly
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here. Does Mr. Karner have things you get nowhere else? I say
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Mr. Karner only has things that you can not get anywhere else gets, except for a few exceptions
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Naturally. But especially in one Diversity and quality, like it
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probably no second in Europe.
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Heimo Karner has a few here over 150 years old trees. Among those is
21:04
maybe Empress Sissi has already changed hands. Even under Buddha's hand.
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Are you more of a Keeper, Mr. Karner? Keep what centuries ago
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was already here? Yes, that's first Line the task that one
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builds and preserves historical varieties and look that one back somewhere
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gets in That they are not lost.
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Mr. Reitbauer, were you surprised at everything there is here?
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I could not believe that Beginning. So there are, too
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Here live, where the orangery stands in full bloom.
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You go to your knees happily.
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That's how beautiful it is and of course for a cook, this variety is important
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Acidity in the first place unbelievable more important because it does
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such a new spectrum in the kitchen and has a lot in our kitchen
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great importance. Through the kitchen of Heinz Reitbauer
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become the almost forgotten treasures known to the estate of the Habsburgs and
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Keep it alive. Twice a week comes the world famous
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Cook or one of his staff here over for shopping. Also other chefs
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the glass doors open, but none is so enthusiastic about the rare
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Fruits like Heinz Reitbauer.
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Helen Busch stays at her free Afternoon in the city center so to speak
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Training.
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Hard to say in which drawer one Babette's could get stuck.
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What is it here? Gewurzhandlung, bookstore, cafe, restaurant ...?
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All in one: spice shop and lunch we offer also something to eat. There are curries we can do with it
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we cook with our spice blends. We always have ragouts, cakes, coffee ...
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All in one.
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Not only vanilla is in the air.
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This gives the many cookbooks a very own aroma.
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Every time I take a bag home with me, oh God, now I have to go back
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run and buy the spices. So a selling point for the
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Books, not against it? In any case for the books, so even if you have one
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goes specifically to the Asian area, are the girls crazy here
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informed. They say you want to be cook this dish or which one
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Spice suits best, for example you do not like cumin, what could you
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Instead, they are always ready any counter-arguments
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bring or say, you can use that instead. They are real
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very top. So, what I always hear is always great.
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How long does the smell last in the books? on? I do not really have it yet
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Tested, I have to say quite honestly. The smell then mixes with mine
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other cookbooks that already are present, the after
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smell everything. For hours, the 21-year-old is staying here.
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In search of new ideas, after Inspiration, for relaxation.
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Vienna is the only capital in Europe with significant viticulture. Some wines
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from up here are really good. So some mixed sentence, for example. For a
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Rainer Heilmann comes here early for dinner.
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More specifically, on the edge of the Potzleinsdorfer castle park, only a few
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Minutes drive from the city center. He knows the Steyrerstockl because he
24:47
lived for years around the corner and that is not alone in Vienna.
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I have seen in the parking lot only Vienna license plate. That's actually different Guests not so well known. First
25:01
Line are only locals. Yes. And we...
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This used to be a refuge until Peter Goach came from Styria and
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it is a cozy piece of jewelry made. Even in the afternoon is hardly here
25:16
to get a seat. served She prefers to be a pig.
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And what do you do with the pig? Everything is processed, as it used to be
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the case has been. It is important to us that here with these creatures no
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Schindluder operate and is for us important to us, as well as it
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has always been with us at home.
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Then once a month has been tapped
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and then this pig is absolute been processed.
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You can see it in the photo.
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This is our home. That's the grandfather.
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Rainer Heilmann's young colleague shows us one more of her culinary
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Favorite places: the full board. A first few months old mix of Cafe and
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Restaurant. Baked and cooked here after Grandma's recipes, without
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Baking mixes, from the grandmas themselves, hourly depending on performance.
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First, the whole thing was just a pop-up, as temporary social project
26:24
planned. Now it is almost complete normal gastronomic operation.
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What do you say as a cook to the concept here? Great concept, so I heard it
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by word of mouth. It immediately convinced me, it is super nice that young
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People
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older gentlemen, so predominantly Ladies baking cakes, such a one
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Chance to give. Again in the Age to say: okay, I'm starting now
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through again and do something and can my secret cake recipes or dumpling recipes
27:02
pass on. Being addressed feels, it seems,
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especially young female guests. today have an actress and an OP
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Sister cake service. Both are over 50. You only see benefits.
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Communicate, communicate,
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to be used, so to speak, also the Older. Not just so stamped too
27:29
but we are there, we still have something on it.
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For the most original concept of the year There was just a price of one
27:39
respected trade magazine.
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the culinary and musical Vienna lie close to each other.
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In the case of the opera very tight. So many one quickly quenches his hunger
27:54
before the performance. This benefits that Sacher, surrounding
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Restaurants and also this one Establishment in an outstanding location.
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The most famous sausage stall of the City.
28:08
Refresh restaurant in Hotel Sacher Twice this evening. The
28:12
Opera thank you. The calculus of Anna Sacher has been going on for over 100 years.
28:17
Much to the delight of Rainer Heilmann, as usual for the details
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Interested. How is it going tonight? Well booked tonight and also after
28:32
the opera premiere are some reservations. Exactly Hansel and Gretel will be given.
28:37
So it's getting late here today. But there's restaurant manager
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Johannes Mayer has long since become accustomed to 30 years of Sacher.
28:45
We often have opera premieres, yes there The guests come relatively late. The
28:49
is then always nice for us, there Of course, they also come
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Singer to us and that is always a great experience.
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But they have to work longer, the kitchen has to work longer. Others would moan.
29:02
But then there is also free time.
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It is expected of them.
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The guests expect it and then stay in peace.
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Stay until midnight or longer and end the evening.
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So that goes without saying for us.
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The day begins in the famous Hotel Sacher like every morning with a meeting.
00:19
Director Rainer Heilmann has his Department head around him.
00:23
"So, today we have some arrivals other we have the delegation, the
00:30
will arrive at noon. The flag I think so
00:33
be hoisted ... "Rainer Heilmann has been the director here for 24 years,
00:38
He comes from Melle in Lower Saxony. A Piefke leads perhaps the most Austrian
00:42
of all hotels - how could that happen? "Well, that's a good question. In the first one
00:46
Moment you think, it's a contradiction in itself - but it is not
00:51
I must say. At that time I like to Hotel director was determined
00:55
was it really the case that hardly, at least here in Vienna, there was a German
01:01
the leading position in the luxury hotel. Of course, at the beginning a few times
01:06
asked by guests that I have not yet knew
01:08
who wanted to know where I came from. Said they do not come right out
01:12
Vienna...? That was a very nice description,
01:14
but it was never a problem at all. " He commands over 330 employees in the
01:21
Hotel. One for European conditions sumptuous number, with 149 rooms and suites.
01:30
Also the housekeepers and keeper are Employees and not outgesourct, like
01:34
elsewhere. The Sacher employs people from 27 nations.
01:43
She's only recently with it: Helen Busch from Erlangen. Trainees in the
01:49
first year of apprenticeship in the Sacherkuche. You were already allowed to make Wiener schnitzel? Yes. And difficult? When you get the hang of it ... there really is one
01:59
beautiful rocking movement for the pan, so that the lard and
02:03
the fat spreads nicely over the schnitzel and it's baking nicely. But it has to
02:07
really much fat in? Big mess right much fat.
02:14
Let's see what awaits them today. Even her boss has someone else about her:
02:21
Alexandra Winkler. Her family has owned the hotel since 1934.
02:26
We have here ... There is a decision to: new uniforms for the Wagenmeister,
02:37
park the guest cars. Can the second as a summer with a vest, too
02:46
is very nice. Then we'll do it that way. Must also be a Grand Hotel Director in be saddled with fashionable things?
02:59
Certainly not in fashionable things, but there I have Frau Winkler.
03:05
No, but I think it's already on essential part is that you too in
03:10
every detail is involved. Be it here in the design - and we are very
03:15
loving detail and also the family is very loving detail, but I think that does
03:20
also something out if you are a private lead guided house. The man in
03:25
every detail involved and that is Ultimately, what the guest sees and
03:29
observed. Helen Busch, the apprentice in the basement kitchen, is now to take the
03:36
Vacuum Puntarella, a bitter chicory species. "Do they already have that?
03:41
Austrian kitchen vocabulary all on it? Carrot, Melanzane ...
03:48
But you know what cassava is: cauliflower. Is very confusing. I have been to supermarkets
03:53
and asked for the cauliflower and then they stood in silence for five minutes
03:57
and did not know what the other one meant. Good thing Puntarella also in Austria
04:04
Puntarella means asparagus chicory
04:09
Did you learn this? Yes ... What's wrong, what happened? That's wrong vacuumed ...
04:23
I'm just a beginner in vacuuming.
04:36
That is relatively feasible - so that's alright ... The cooking point is even.
04:51
In the meantime, your boss is probably going to his favorite course, to the confiserie next door.
04:56
Because he is not just hotel, but also pie director. Now even the director is waiting patiently here
05:02
because the guests have priority. The guests and the customers always have
05:05
Priority, then we like to wait here. The advice is still important.
05:12
There is not much to advise on the product, everyone knows that, Sacher-Torte. The original Sachertorte
05:20
you know, but many just want to over the sizes know who
05:25
Durability know how they work Packed is how you can ship them.
05:30
So there are some questions. Yearly The Sacher sells 360,000 units.
05:35
One is waiting for Helen Busch Challenge: with Zander for 30
05:39
She has never had anything to do with people. Is it unusual for a trainee to roast a fish in his first year of apprenticeship?
05:49
Exceptionally it depends, ever after what you apprentice then
05:52
trusts. This is here once for one Afternoon celebration, this is the fish
06:01
fried, first on the skin side and with salt and lemon pepper. Then
06:07
he is placed there on the surface, with Butter, so he does not burn, just before
06:13
we put it on the plate again hot push off. And if she's the ten servings now in the sand
06:18
put, what then? Then the Felix has to debark the fish again ...
06:29
After fish is still her boss in the morning Not. Rather after cake. Found for over 100 years
06:35
the production in the basement of the hotel instead of. For this, the place and long ago missing
06:39
the 40 employees bake in the Suburb. With real eggs from the shell
06:44
and not from the tetra pack,
06:50
with muscle power and without vending machines. Why is this done by hand, do not they have machines for it?
06:57
No, not aware because we have
07:06
You want to work like this ... do not worry!
07:14
Because air is our natural instinctual agent.
07:22
We work without preservatives and work without baking powder etc.
07:26
That means, you have to be here by hand carefully the egg yolk mass under the
07:33
Stir egg whites, otherwise you would air relatively quickly
07:38
knock out and the cake would not go up and the cake would not be
07:42
airy. Did they hear with you when they did this would not do by hand, that would be
07:47
Air out ... Exactly! The recipe is after one
07:52
decades of litigation. Since then, only these pies are called "Original
07:57
Sachertorten ". Cake manufactory and hotel are
08:00
economically separate companies under the roof of the brand Sacher. Both
08:05
benefit from each other and the pies carry the name of the hotel all over the world.
08:10
Meanwhile, Helen Busch still has it with the fish. What does they say now, if the fish
08:15
good is? The feeling, the eyes, the fingers, the nose? The feeling and eyes would be me
08:21
say. So if I sear fish at home
08:23
then mostly on the Skin side. So that the skin side nice and crisp
08:27
and ultimately here in the Oven is done.
08:32
I roast then briefly on the Meat side and then he is done. Not fish
08:37
Otherwise it will dry up. A job posting had Helen Busch and
08:43
the Sacher merged. You also thought about going to a top restaurant
08:48
go like Palais Coburg, Sylvio Nickol, or Steirereck?
08:56
Yes, of course that was also a consideration and of course you also have a lot of respect
09:00
such localities of course
09:03
known worldwide. The Steirereck is one of the ten best restaurants in the world
09:08
and you're a bit awed dare not really get it and
09:14
that hotel Sacher just had the Job had advertised and came to me
09:19
then more receptive to Applications and all this is very
09:26
had received positive and then got the commitment. The Steirereck
09:31
is located in the city park with its many Musician monuments right behind Johann
09:35
Ostrich to the younger one. Down there cheap classic cuisine with veal escalope
09:41
and Kaiserschmarrn. It goes up something different too.
09:46
That lures every now and then Rainer Heilmann.
10:02
Chef Heinz Reitbauer controls both Restaurants from a kitchen. He, too
10:06
cooks today with Puntarella, they exist to seashells from the Atlantic and saltwater capers,
10:10
if you have not been before eating full. May I tempt you to some bread?
10:17
And we would have white bread with lavender and ... salt, olive parade, parisian bread,
10:26
dark, leavened white bread, similar to a pain in France, organic forest shrub single-grain bread,
10:32
Rye spelled, pumpkin and sunflower seeds, pumpkin seed carrot,
10:40
classic sourdough crust bread, then Smoke from ..., dark rye malty, or one
10:48
... wells, homemade. What was that honey with ... lavender, wonderful. The Steirereck
10:55
is known for the extensive Abandonment of precious products like caviar,
10:59
Lobster or goose liver. Here there are very different stuff, but it must be the same
11:03
Tench with cauliflower? The question does not arise with us.
11:08
We try something and if it harmonizes well, that's okay.
11:14
Whether that's any rules subject is ...
11:20
I hardly know where you even get tench for dinner.
11:24
Therefore, it is for me a special fish in principle once and in this quality anyway.
11:30
His products are no less exclusive. On the contrary: for example
11:35
the imperial citrus fruits. The Orangerie, originally by Empress Maria Theresia
11:39
because she loved lemonade and at the courts of Europe
11:44
Tradition was that you had an orangery, was the custom in Vienna and enjoy it.
11:51
Very nice thank you! We will take a closer look at that.
11:58
A piece of Vienna lies in Wollzeile. A Greissler, as it is called here, a kind of noble-mom-and-pop shop, almost
12:04
all has. And even many Viennese do not know: here is an exciting
12:09
Back room. Helen Busch likes to come here to talk to Erwin Jung.
12:14
The autodidact cooks every lunch as well fresh as original. Street food the
12:19
today he has the rare Pearlfish on the menu. I am the
12:24
Only one who processes this fish can, because nobody else
12:27
that gets. So, good appetite! Thank you.
12:32
There are a lot of culinary offers in Vienna. What draws you here, of all places?
12:37
First, the originality, then the conscious food, so as Erwin already said
12:43
with the pearlfish, that's of course a big one
12:47
Feature. Which, of course, only here and the hospitality is very easy.
12:53
You are recognized here, you go here to get to know each other, so here
12:58
I already have a lot of great people met, already true Viennese greats.
13:02
Incidentally, the pearlfish is by-catch gone to the net.
13:07
Rainer Heilmann returns to the Job. He has been trained for 24 years
13:12
Cook already director in the hotel Sacher.
13:15
Despite many structural changes, the happened under his direction, acts
13:19
the house like from another Century. Over 1000 sculptures and
13:24
Original paintings contribute to this. The largest shows a North Sea port. On
13:30
Piece of home for the director Lower Saxony.
13:36
Here we come now to the history of House.
13:39
And that began in 1832, when Franz Sacher with 16 years the Sachertorte invented. His
13:46
Son Eduard, a successful restaurateur, bought the hotel at the Opera in 1876 and
13:52
renamed it Sacher. Then he met Anna Sacher, Metzger's daughter from the second
13:58
District. At 21 she became the wife of Eduard. A beauty at a young age.
14:05
Later hardworking cigar smoker and Networker at court and in the
14:09
Art scene. The place for all that celebrity guests from 140 years
14:17
Hotel history is getting tight. A new wall would be needed soon.
14:22
Or you have to discard some, Boris Becker, for example. That would be a pity, to be honest.
14:29
Because we do not scrape them off. For example, Jamie Lee Curtis,
14:33
Tina Turner, I would not even think of hanging her.
14:36
There is no reason for that either. Franz Beckenbauer for example? We have that
14:40
but not. Is not a guest of us.
14:50
After the Sachers came the Gurtlers. We meet the third generation in the red bar.
14:56
Here is the pure tradition on the Plates and on the walls. lovingly
15:03
the plush ensemble of Alexandra Gurtler-Winkler and husband
15:07
Matthias. Is that a heavy legacy, what did you do? It's a beautiful legacy
15:12
it is a responsible heritage and It's an honor to keep going
15:17
allowed. Remember the heritage,
15:20
that you will leave once? Of course. I believe as
15:24
Family business you think in Generations.
15:26
That makes us different from the others big corporations, from the chains.
15:30
That if we have a big investment have that we are certainly different there
15:34
approach as if you were only in three or five-year margins think.
15:39
We remember what we will become ours Hand over to children once?
15:42
Her director also comes from one Hotelier family. But after a few
15:46
Years ago in Vienna Rainer Heilmann was for Melle and the parental small hotel
15:51
lost. Luckily for the Sacher. With regulars
15:54
He makes the last minute check Matter for the boss.
15:56
Yes, put it down there quietly, because the guests I think are there in half an hour. And now
16:04
comes room service and still brings all the chocolates and the whole
16:11
fresh fruit, that still has to come. Now I'm curious if you have something here
16:14
Find. The hair in the soup in the room. So I always find something and hate that
16:22
also many employees. For example here it is very clear, there is the blackout
16:27
much wider than because it is not right is drawn. So in the bathroom will be
16:33
looked exactly like that.
16:37
The seam, you should not if possible see. The detail is by far that where
16:46
The guest then says: That's it been.
16:48
So here, for example, should be the pillow not be that here
16:53
Zipper is, but should be down. That is actually too
16:57
so learned, but learning does not mean always so applied.
17:00
Yes, these are little things. Are you too Home a dreaded pingel? If you mean mine
17:07
Woman would ask that would do that to answer very clearly yes. Yes, that's the way it is.
17:16
Otherwise you would not have the job. Faithful Sacher guests love such attention to detail
17:21
and pay between 535 and 6100 Euro per night. Karl-Heinz Wolf for
17:28
Example. A living near Salzburg German wine merchant, gourmet
17:32
and music fan. Yes, we stay one whole night, that's why we have so much luggage.
17:36
All night, yes, exactly. It's good. He came to Vienna for an opera premiere.
17:45
Of course the Sacher is ideal. Be right back. Why do you like to live in the Sacher?
17:54
Because it's just beautiful and because it's one Private hotel is. I love private hotels.
18:00
What is the difference? Can you feel it? Individual and the people are all
18:05
already 100 years, already many years here and when you arrive here,
18:13
one thinks, one comes home. You will be very friendly and very individually welcomed.
18:19
If I go in right now, into the red bar, the head waiter know
18:25
Me too for 35 years and that's easy Great.
18:28
That's why you like to come here at least once a month.
18:32
That would have liked Anna Sacher certainly good.
18:40
Helen Busch, the young trainee, leaves the cellar kitchen behind for today
18:45
and enjoy the wintry Viennese Sun.
19:03
She wants to show us some of her favorite addresses.
19:07
For example, there are in the Palais Ferstel a paradise for ham-friends.
19:12
The products are from the Eastern Styria of happy pigs
19:16
with spout, open stables and cereal feeding. Their hams ripen up to
19:21
72 months at higher temperatures than usually. Mrs. Busch, for a 21-year-old is
19:26
this is an unusual place. Or do not you think so?
19:30
I'm funny with such places
19:33
grew up. That's why it's for me nothing unusual, good quality
19:37
to eat. And these ham mountains behind To you, does that stimulate your appetite?
19:43
Insane. Does that awaken the cook in you? Can I immediately think of what recipes
19:48
can do it. It is really nice. Because you know where it comes from and you have
19:54
the local people who really are themselves take care that it is regional and
19:58
high quality products are.
20:04
She has her own ham here already hanging, a gift from her parents.
20:13
We learn a completely different product in Know Schonbrunn. The lemonade girlfriend
20:19
Maria Theresa had stayed here eighteenth century an orangery
20:23
let build. Today will be there however, stored in palms. Also the
20:27
spectacular glass palace of the Habsburgs does not necessarily house the largest
20:32
botanical treasure of the castle park. He is in some rather
20:35
inconspicuous greenhouses on the edge. Heinz Reitbauer pulls it regularly
20:40
here. Does Mr. Karner have things you get nowhere else? I say
20:45
Mr. Karner only has things that you can not get anywhere else gets, except for a few exceptions
20:49
Naturally. But especially in one Diversity and quality, like it
20:53
probably no second in Europe.
20:56
Heimo Karner has a few here over 150 years old trees. Among those is
21:04
maybe Empress Sissi has already changed hands. Even under Buddha's hand.
21:10
Are you more of a Keeper, Mr. Karner? Keep what centuries ago
21:15
was already here? Yes, that's first Line the task that one
21:19
builds and preserves historical varieties and look that one back somewhere
21:24
gets in That they are not lost.
21:28
Mr. Reitbauer, were you surprised at everything there is here?
21:33
I could not believe that Beginning. So there are, too
21:37
Here live, where the orangery stands in full bloom.
21:41
You go to your knees happily.
21:45
That's how beautiful it is and of course for a cook, this variety is important
21:50
Acidity in the first place unbelievable more important because it does
21:55
such a new spectrum in the kitchen and has a lot in our kitchen
21:59
great importance. Through the kitchen of Heinz Reitbauer
22:02
become the almost forgotten treasures known to the estate of the Habsburgs and
22:07
Keep it alive. Twice a week comes the world famous
22:11
Cook or one of his staff here over for shopping. Also other chefs
22:16
the glass doors open, but none is so enthusiastic about the rare
22:20
Fruits like Heinz Reitbauer.
22:25
Helen Busch stays at her free Afternoon in the city center so to speak
22:30
Training.
22:35
Hard to say in which drawer one Babette's could get stuck.
22:40
What is it here? Gewurzhandlung, bookstore, cafe, restaurant ...?
22:47
All in one: spice shop and lunch we offer also something to eat. There are curries we can do with it
22:52
we cook with our spice blends. We always have ragouts, cakes, coffee ...
22:57
All in one.
23:01
Not only vanilla is in the air.
23:07
This gives the many cookbooks a very own aroma.
23:13
Every time I take a bag home with me, oh God, now I have to go back
23:17
run and buy the spices. So a selling point for the
23:22
Books, not against it? In any case for the books, so even if you have one
23:27
goes specifically to the Asian area, are the girls crazy here
23:31
informed. They say you want to be cook this dish or which one
23:36
Spice suits best, for example you do not like cumin, what could you
23:40
Instead, they are always ready any counter-arguments
23:43
bring or say, you can use that instead. They are real
23:47
very top. So, what I always hear is always great.
23:51
How long does the smell last in the books? on? I do not really have it yet
23:58
Tested, I have to say quite honestly. The smell then mixes with mine
24:02
other cookbooks that already are present, the after
24:05
smell everything. For hours, the 21-year-old is staying here.
24:12
In search of new ideas, after Inspiration, for relaxation.
24:18
Vienna is the only capital in Europe with significant viticulture. Some wines
24:26
from up here are really good. So some mixed sentence, for example. For a
24:33
Rainer Heilmann comes here early for dinner.
24:36
More specifically, on the edge of the Potzleinsdorfer castle park, only a few
24:41
Minutes drive from the city center. He knows the Steyrerstockl because he
24:47
lived for years around the corner and that is not alone in Vienna.
24:53
I have seen in the parking lot only Vienna license plate. That's actually different Guests not so well known. First
25:01
Line are only locals. Yes. And we...
25:07
This used to be a refuge until Peter Goach came from Styria and
25:12
it is a cozy piece of jewelry made. Even in the afternoon is hardly here
25:16
to get a seat. served She prefers to be a pig.
25:20
And what do you do with the pig? Everything is processed, as it used to be
25:28
the case has been. It is important to us that here with these creatures no
25:31
Schindluder operate and is for us important to us, as well as it
25:36
has always been with us at home.
25:40
Then once a month has been tapped
25:43
and then this pig is absolute been processed.
25:47
You can see it in the photo.
25:52
This is our home. That's the grandfather.
25:56
Rainer Heilmann's young colleague shows us one more of her culinary
26:00
Favorite places: the full board. A first few months old mix of Cafe and
26:07
Restaurant. Baked and cooked here after Grandma's recipes, without
26:11
Baking mixes, from the grandmas themselves, hourly depending on performance.
26:19
First, the whole thing was just a pop-up, as temporary social project
26:24
planned. Now it is almost complete normal gastronomic operation.
26:30
What do you say as a cook to the concept here? Great concept, so I heard it
26:36
by word of mouth. It immediately convinced me, it is super nice that young
26:42
People
26:47
older gentlemen, so predominantly Ladies baking cakes, such a one
26:52
Chance to give. Again in the Age to say: okay, I'm starting now
26:57
through again and do something and can my secret cake recipes or dumpling recipes
27:02
pass on. Being addressed feels, it seems,
27:08
especially young female guests. today have an actress and an OP
27:13
Sister cake service. Both are over 50. You only see benefits.
27:21
Communicate, communicate,
27:24
to be used, so to speak, also the Older. Not just so stamped too
27:29
but we are there, we still have something on it.
27:35
For the most original concept of the year There was just a price of one
27:39
respected trade magazine.
27:45
the culinary and musical Vienna lie close to each other.
27:49
In the case of the opera very tight. So many one quickly quenches his hunger
27:54
before the performance. This benefits that Sacher, surrounding
27:59
Restaurants and also this one Establishment in an outstanding location.
28:04
The most famous sausage stall of the City.
28:08
Refresh restaurant in Hotel Sacher Twice this evening. The
28:12
Opera thank you. The calculus of Anna Sacher has been going on for over 100 years.
28:17
Much to the delight of Rainer Heilmann, as usual for the details
28:23
Interested. How is it going tonight? Well booked tonight and also after
28:32
the opera premiere are some reservations. Exactly Hansel and Gretel will be given.
28:37
So it's getting late here today. But there's restaurant manager
28:41
Johannes Mayer has long since become accustomed to 30 years of Sacher.
28:45
We often have opera premieres, yes there The guests come relatively late. The
28:49
is then always nice for us, there Of course, they also come
28:52
Singer to us and that is always a great experience.
28:57
But they have to work longer, the kitchen has to work longer. Others would moan.
29:02
But then there is also free time.
29:07
It is expected of them.
29:11
The guests expect it and then stay in peace.
29:17
Stay until midnight or longer and end the evening.
29:20
So that goes without saying for us.
29:25
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The day begins in the famous Hotel Sacher like every morning with a meeting.
00:19
Director Rainer Heilmann has his Department head around him.
00:23
"So, today we have some arrivals other we have the delegation, the
00:30
will arrive at noon. The flag I think so
00:33
be hoisted ... "Rainer Heilmann has been the director here for 24 years,
00:38
He comes from Melle in Lower Saxony. A Piefke leads perhaps the most Austrian
00:42
of all hotels - how could that happen? "Well, that's a good question. In the first one
00:46
Moment you think, it's a contradiction in itself - but it is not
00:51
I must say. At that time I like to Hotel director was determined
00:55
was it really the case that hardly, at least here in Vienna, there was a German
01:01
the leading position in the luxury hotel. Of course, at the beginning a few times
01:06
asked by guests that I have not yet knew
01:08
who wanted to know where I came from. Said they do not come right out
01:12
Vienna...? That was a very nice description,
01:14
but it was never a problem at all. " He commands over 330 employees in the
01:21
Hotel. One for European conditions sumptuous number, with 149 rooms and suites.
01:30
Also the housekeepers and keeper are Employees and not outgesourct, like
01:34
elsewhere. The Sacher employs people from 27 nations.
01:43
She's only recently with it: Helen Busch from Erlangen. Trainees in the
01:49
first year of apprenticeship in the Sacherkuche. You were already allowed to make Wiener schnitzel? Yes. And difficult? When you get the hang of it ... there really is one
01:59
beautiful rocking movement for the pan, so that the lard and
02:03
the fat spreads nicely over the schnitzel and it's baking nicely. But it has to
02:07
really much fat in? Big mess right much fat.
02:14
Let's see what awaits them today. Even her boss has someone else about her:
02:21
Alexandra Winkler. Her family has owned the hotel since 1934.
02:26
We have here ... There is a decision to: new uniforms for the Wagenmeister,
02:37
park the guest cars. Can the second as a summer with a vest, too
02:46
is very nice. Then we'll do it that way. Must also be a Grand Hotel Director in be saddled with fashionable things?
02:59
Certainly not in fashionable things, but there I have Frau Winkler.
03:05
No, but I think it's already on essential part is that you too in
03:10
every detail is involved. Be it here in the design - and we are very
03:15
loving detail and also the family is very loving detail, but I think that does
03:20
also something out if you are a private lead guided house. The man in
03:25
every detail involved and that is Ultimately, what the guest sees and
03:29
observed. Helen Busch, the apprentice in the basement kitchen, is now to take the
03:36
Vacuum Puntarella, a bitter chicory species. "Do they already have that?
03:41
Austrian kitchen vocabulary all on it? Carrot, Melanzane ...
03:48
But you know what cassava is: cauliflower. Is very confusing. I have been to supermarkets
03:53
and asked for the cauliflower and then they stood in silence for five minutes
03:57
and did not know what the other one meant. Good thing Puntarella also in Austria
04:04
Puntarella means asparagus chicory
04:09
Did you learn this? Yes ... What's wrong, what happened? That's wrong vacuumed ...
04:23
I'm just a beginner in vacuuming.
04:36
That is relatively feasible - so that's alright ... The cooking point is even.
04:51
In the meantime, your boss is probably going to his favorite course, to the confiserie next door.
04:56
Because he is not just hotel, but also pie director. Now even the director is waiting patiently here
05:02
because the guests have priority. The guests and the customers always have
05:05
Priority, then we like to wait here. The advice is still important.
05:12
There is not much to advise on the product, everyone knows that, Sacher-Torte. The original Sachertorte
05:20
you know, but many just want to over the sizes know who
05:25
Durability know how they work Packed is how you can ship them.
05:30
So there are some questions. Yearly The Sacher sells 360,000 units.
05:35
One is waiting for Helen Busch Challenge: with Zander for 30
05:39
She has never had anything to do with people. Is it unusual for a trainee to roast a fish in his first year of apprenticeship?
05:49
Exceptionally it depends, ever after what you apprentice then
05:52
trusts. This is here once for one Afternoon celebration, this is the fish
06:01
fried, first on the skin side and with salt and lemon pepper. Then
06:07
he is placed there on the surface, with Butter, so he does not burn, just before
06:13
we put it on the plate again hot push off. And if she's the ten servings now in the sand
06:18
put, what then? Then the Felix has to debark the fish again ...
06:29
After fish is still her boss in the morning Not. Rather after cake. Found for over 100 years
06:35
the production in the basement of the hotel instead of. For this, the place and long ago missing
06:39
the 40 employees bake in the Suburb. With real eggs from the shell
06:44
and not from the tetra pack,
06:50
with muscle power and without vending machines. Why is this done by hand, do not they have machines for it?
06:57
No, not aware because we have
07:06
You want to work like this ... do not worry!
07:14
Because air is our natural instinctual agent.
07:22
We work without preservatives and work without baking powder etc.
07:26
That means, you have to be here by hand carefully the egg yolk mass under the
07:33
Stir egg whites, otherwise you would air relatively quickly
07:38
knock out and the cake would not go up and the cake would not be
07:42
airy. Did they hear with you when they did this would not do by hand, that would be
07:47
Air out ... Exactly! The recipe is after one
07:52
decades of litigation. Since then, only these pies are called "Original
07:57
Sachertorten ". Cake manufactory and hotel are
08:00
economically separate companies under the roof of the brand Sacher. Both
08:05
benefit from each other and the pies carry the name of the hotel all over the world.
08:10
Meanwhile, Helen Busch still has it with the fish. What does they say now, if the fish
08:15
good is? The feeling, the eyes, the fingers, the nose? The feeling and eyes would be me
08:21
say. So if I sear fish at home
08:23
then mostly on the Skin side. So that the skin side nice and crisp
08:27
and ultimately here in the Oven is done.
08:32
I roast then briefly on the Meat side and then he is done. Not fish
08:37
Otherwise it will dry up. A job posting had Helen Busch and
08:43
the Sacher merged. You also thought about going to a top restaurant
08:48
go like Palais Coburg, Sylvio Nickol, or Steirereck?
08:56
Yes, of course that was also a consideration and of course you also have a lot of respect
09:00
such localities of course
09:03
known worldwide. The Steirereck is one of the ten best restaurants in the world
09:08
and you're a bit awed dare not really get it and
09:14
that hotel Sacher just had the Job had advertised and came to me
09:19
then more receptive to Applications and all this is very
09:26
had received positive and then got the commitment. The Steirereck
09:31
is located in the city park with its many Musician monuments right behind Johann
09:35
Ostrich to the younger one. Down there cheap classic cuisine with veal escalope
09:41
and Kaiserschmarrn. It goes up something different too.
09:46
That lures every now and then Rainer Heilmann.
10:02
Chef Heinz Reitbauer controls both Restaurants from a kitchen. He, too
10:06
cooks today with Puntarella, they exist to seashells from the Atlantic and saltwater capers,
10:10
if you have not been before eating full. May I tempt you to some bread?
10:17
And we would have white bread with lavender and ... salt, olive parade, parisian bread,
10:26
dark, leavened white bread, similar to a pain in France, organic forest shrub single-grain bread,
10:32
Rye spelled, pumpkin and sunflower seeds, pumpkin seed carrot,
10:40
classic sourdough crust bread, then Smoke from ..., dark rye malty, or one
10:48
... wells, homemade. What was that honey with ... lavender, wonderful. The Steirereck
10:55
is known for the extensive Abandonment of precious products like caviar,
10:59
Lobster or goose liver. Here there are very different stuff, but it must be the same
11:03
Tench with cauliflower? The question does not arise with us.
11:08
We try something and if it harmonizes well, that's okay.
11:14
Whether that's any rules subject is ...
11:20
I hardly know where you even get tench for dinner.
11:24
Therefore, it is for me a special fish in principle once and in this quality anyway.
11:30
His products are no less exclusive. On the contrary: for example
11:35
the imperial citrus fruits. The Orangerie, originally by Empress Maria Theresia
11:39
because she loved lemonade and at the courts of Europe
11:44
Tradition was that you had an orangery, was the custom in Vienna and enjoy it.
11:51
Very nice thank you! We will take a closer look at that.
11:58
A piece of Vienna lies in Wollzeile. A Greissler, as it is called here, a kind of noble-mom-and-pop shop, almost
12:04
all has. And even many Viennese do not know: here is an exciting
12:09
Back room. Helen Busch likes to come here to talk to Erwin Jung.
12:14
The autodidact cooks every lunch as well fresh as original. Street food the
12:19
today he has the rare Pearlfish on the menu. I am the
12:24
Only one who processes this fish can, because nobody else
12:27
that gets. So, good appetite! Thank you.
12:32
There are a lot of culinary offers in Vienna. What draws you here, of all places?
12:37
First, the originality, then the conscious food, so as Erwin already said
12:43
with the pearlfish, that's of course a big one
12:47
Feature. Which, of course, only here and the hospitality is very easy.
12:53
You are recognized here, you go here to get to know each other, so here
12:58
I already have a lot of great people met, already true Viennese greats.
13:02
Incidentally, the pearlfish is by-catch gone to the net.
13:07
Rainer Heilmann returns to the Job. He has been trained for 24 years
13:12
Cook already director in the hotel Sacher.
13:15
Despite many structural changes, the happened under his direction, acts
13:19
the house like from another Century. Over 1000 sculptures and
13:24
Original paintings contribute to this. The largest shows a North Sea port. On
13:30
Piece of home for the director Lower Saxony.
13:36
Here we come now to the history of House.
13:39
And that began in 1832, when Franz Sacher with 16 years the Sachertorte invented. His
13:46
Son Eduard, a successful restaurateur, bought the hotel at the Opera in 1876 and
13:52
renamed it Sacher. Then he met Anna Sacher, Metzger's daughter from the second
13:58
District. At 21 she became the wife of Eduard. A beauty at a young age.
14:05
Later hardworking cigar smoker and Networker at court and in the
14:09
Art scene. The place for all that celebrity guests from 140 years
14:17
Hotel history is getting tight. A new wall would be needed soon.
14:22
Or you have to discard some, Boris Becker, for example. That would be a pity, to be honest.
14:29
Because we do not scrape them off. For example, Jamie Lee Curtis,
14:33
Tina Turner, I would not even think of hanging her.
14:36
There is no reason for that either. Franz Beckenbauer for example? We have that
14:40
but not. Is not a guest of us.
14:50
After the Sachers came the Gurtlers. We meet the third generation in the red bar.
14:56
Here is the pure tradition on the Plates and on the walls. lovingly
15:03
the plush ensemble of Alexandra Gurtler-Winkler and husband
15:07
Matthias. Is that a heavy legacy, what did you do? It's a beautiful legacy
15:12
it is a responsible heritage and It's an honor to keep going
15:17
allowed. Remember the heritage,
15:20
that you will leave once? Of course. I believe as
15:24
Family business you think in Generations.
15:26
That makes us different from the others big corporations, from the chains.
15:30
That if we have a big investment have that we are certainly different there
15:34
approach as if you were only in three or five-year margins think. [SUBTITLES_PART2] => 15:39
We remember what we will become ours Hand over to children once?
15:42
Her director also comes from one Hotelier family. But after a few
15:46
Years ago in Vienna Rainer Heilmann was for Melle and the parental small hotel
15:51
lost. Luckily for the Sacher. With regulars
15:54
He makes the last minute check Matter for the boss.
15:56
Yes, put it down there quietly, because the guests I think are there in half an hour. And now
16:04
comes room service and still brings all the chocolates and the whole
16:11
fresh fruit, that still has to come. Now I'm curious if you have something here
16:14
Find. The hair in the soup in the room. So I always find something and hate that
16:22
also many employees. For example here it is very clear, there is the blackout
16:27
much wider than because it is not right is drawn. So in the bathroom will be
16:33
looked exactly like that.
16:37
The seam, you should not if possible see. The detail is by far that where
16:46
The guest then says: That's it been.
16:48
So here, for example, should be the pillow not be that here
16:53
Zipper is, but should be down. That is actually too
16:57
so learned, but learning does not mean always so applied.
17:00
Yes, these are little things. Are you too Home a dreaded pingel? If you mean mine
17:07
Woman would ask that would do that to answer very clearly yes. Yes, that's the way it is.
17:16
Otherwise you would not have the job. Faithful Sacher guests love such attention to detail
17:21
and pay between 535 and 6100 Euro per night. Karl-Heinz Wolf for
17:28
Example. A living near Salzburg German wine merchant, gourmet
17:32
and music fan. Yes, we stay one whole night, that's why we have so much luggage.
17:36
All night, yes, exactly. It's good. He came to Vienna for an opera premiere.
17:45
Of course the Sacher is ideal. Be right back. Why do you like to live in the Sacher?
17:54
Because it's just beautiful and because it's one Private hotel is. I love private hotels.
18:00
What is the difference? Can you feel it? Individual and the people are all
18:05
already 100 years, already many years here and when you arrive here,
18:13
one thinks, one comes home. You will be very friendly and very individually welcomed.
18:19
If I go in right now, into the red bar, the head waiter know
18:25
Me too for 35 years and that's easy Great.
18:28
That's why you like to come here at least once a month.
18:32
That would have liked Anna Sacher certainly good.
18:40
Helen Busch, the young trainee, leaves the cellar kitchen behind for today
18:45
and enjoy the wintry Viennese Sun.
19:03
She wants to show us some of her favorite addresses.
19:07
For example, there are in the Palais Ferstel a paradise for ham-friends.
19:12
The products are from the Eastern Styria of happy pigs
19:16
with spout, open stables and cereal feeding. Their hams ripen up to
19:21
72 months at higher temperatures than usually. Mrs. Busch, for a 21-year-old is
19:26
this is an unusual place. Or do not you think so?
19:30
I'm funny with such places
19:33
grew up. That's why it's for me nothing unusual, good quality
19:37
to eat. And these ham mountains behind To you, does that stimulate your appetite?
19:43
Insane. Does that awaken the cook in you? Can I immediately think of what recipes
19:48
can do it. It is really nice. Because you know where it comes from and you have
19:54
the local people who really are themselves take care that it is regional and
19:58
high quality products are.
20:04
She has her own ham here already hanging, a gift from her parents.
20:13
We learn a completely different product in Know Schonbrunn. The lemonade girlfriend
20:19
Maria Theresa had stayed here eighteenth century an orangery
20:23
let build. Today will be there however, stored in palms. Also the
20:27
spectacular glass palace of the Habsburgs does not necessarily house the largest
20:32
botanical treasure of the castle park. He is in some rather
20:35
inconspicuous greenhouses on the edge. Heinz Reitbauer pulls it regularly
20:40
here. Does Mr. Karner have things you get nowhere else? I say
20:45
Mr. Karner only has things that you can not get anywhere else gets, except for a few exceptions
20:49
Naturally. But especially in one Diversity and quality, like it
20:53
probably no second in Europe.
20:56
Heimo Karner has a few here over 150 years old trees. Among those is
21:04
maybe Empress Sissi has already changed hands. Even under Buddha's hand.
21:10
Are you more of a Keeper, Mr. Karner? Keep what centuries ago
21:15
was already here? Yes, that's first Line the task that one
21:19
builds and preserves historical varieties and look that one back somewhere
21:24
gets in That they are not lost.
21:28
Mr. Reitbauer, were you surprised at everything there is here?
21:33
I could not believe that Beginning. So there are, too
21:37
Here live, where the orangery stands in full bloom.
21:41
You go to your knees happily.
21:45
That's how beautiful it is and of course for a cook, this variety is important
21:50
Acidity in the first place unbelievable more important because it does
21:55
such a new spectrum in the kitchen and has a lot in our kitchen
21:59
great importance. Through the kitchen of Heinz Reitbauer
22:02
become the almost forgotten treasures known to the estate of the Habsburgs and
22:07
Keep it alive. Twice a week comes the world famous
22:11
Cook or one of his staff here over for shopping. Also other chefs
22:16
the glass doors open, but none is so enthusiastic about the rare
22:20
Fruits like Heinz Reitbauer.
22:25
Helen Busch stays at her free Afternoon in the city center so to speak
22:30
Training.
22:35
Hard to say in which drawer one Babette's could get stuck.
22:40
What is it here? Gewurzhandlung, bookstore, cafe, restaurant ...?
22:47
All in one: spice shop and lunch we offer also something to eat. There are curries we can do with it
22:52
we cook with our spice blends. We always have ragouts, cakes, coffee ...
22:57
All in one.
23:01
Not only vanilla is in the air.
23:07
This gives the many cookbooks a very own aroma.
23:13
Every time I take a bag home with me, oh God, now I have to go back
23:17
run and buy the spices. So a selling point for the
23:22
Books, not against it? In any case for the books, so even if you have one
23:27
goes specifically to the Asian area, are the girls crazy here
23:31
informed. They say you want to be cook this dish or which one
23:36
Spice suits best, for example you do not like cumin, what could you
23:40
Instead, they are always ready any counter-arguments
23:43
bring or say, you can use that instead. They are real
23:47
very top. So, what I always hear is always great.
23:51
How long does the smell last in the books? on? I do not really have it yet
23:58
Tested, I have to say quite honestly. The smell then mixes with mine
24:02
other cookbooks that already are present, the after
24:05
smell everything. For hours, the 21-year-old is staying here.
24:12
In search of new ideas, after Inspiration, for relaxation.
24:18
Vienna is the only capital in Europe with significant viticulture. Some wines
24:26
from up here are really good. So some mixed sentence, for example. For a
24:33
Rainer Heilmann comes here early for dinner.
24:36
More specifically, on the edge of the Potzleinsdorfer castle park, only a few
24:41
Minutes drive from the city center. He knows the Steyrerstockl because he
24:47
lived for years around the corner and that is not alone in Vienna.
24:53
I have seen in the parking lot only Vienna license plate. That's actually different Guests not so well known. First
25:01
Line are only locals. Yes. And we...
25:07
This used to be a refuge until Peter Goach came from Styria and
25:12
it is a cozy piece of jewelry made. Even in the afternoon is hardly here
25:16
to get a seat. served She prefers to be a pig.
25:20
And what do you do with the pig? Everything is processed, as it used to be
25:28
the case has been. It is important to us that here with these creatures no
25:31
Schindluder operate and is for us important to us, as well as it
25:36
has always been with us at home.
25:40
Then once a month has been tapped
25:43
and then this pig is absolute been processed.
25:47
You can see it in the photo.
25:52
This is our home. That's the grandfather.
25:56
Rainer Heilmann's young colleague shows us one more of her culinary
26:00
Favorite places: the full board. A first few months old mix of Cafe and
26:07
Restaurant. Baked and cooked here after Grandma's recipes, without
26:11
Baking mixes, from the grandmas themselves, hourly depending on performance.
26:19
First, the whole thing was just a pop-up, as temporary social project
26:24
planned. Now it is almost complete normal gastronomic operation.
26:30
What do you say as a cook to the concept here? Great concept, so I heard it
26:36
by word of mouth. It immediately convinced me, it is super nice that young
26:42
People
26:47
older gentlemen, so predominantly Ladies baking cakes, such a one
26:52
Chance to give. Again in the Age to say: okay, I'm starting now
26:57
through again and do something and can my secret cake recipes or dumpling recipes
27:02
pass on. Being addressed feels, it seems,
27:08
especially young female guests. today have an actress and an OP
27:13
Sister cake service. Both are over 50. You only see benefits.
27:21
Communicate, communicate,
27:24
to be used, so to speak, also the Older. Not just so stamped too
27:29
but we are there, we still have something on it.
27:35
For the most original concept of the year There was just a price of one
27:39
respected trade magazine.
27:45
the culinary and musical Vienna lie close to each other.
27:49
In the case of the opera very tight. So many one quickly quenches his hunger
27:54
before the performance. This benefits that Sacher, surrounding
27:59
Restaurants and also this one Establishment in an outstanding location.
28:04
The most famous sausage stall of the City.
28:08
Refresh restaurant in Hotel Sacher Twice this evening. The
28:12
Opera thank you. The calculus of Anna Sacher has been going on for over 100 years.
28:17
Much to the delight of Rainer Heilmann, as usual for the details
28:23
Interested. How is it going tonight? Well booked tonight and also after
28:32
the opera premiere are some reservations. Exactly Hansel and Gretel will be given.
28:37
So it's getting late here today. But there's restaurant manager
28:41
Johannes Mayer has long since become accustomed to 30 years of Sacher.
28:45
We often have opera premieres, yes there The guests come relatively late. The
28:49
is then always nice for us, there Of course, they also come
28:52
Singer to us and that is always a great experience.
28:57
But they have to work longer, the kitchen has to work longer. Others would moan.
29:02
But then there is also free time.
29:07
It is expected of them.
29:11
The guests expect it and then stay in peace.
29:17
Stay until midnight or longer and end the evening.
29:20
So that goes without saying for us.
29:25
Also this day ends at the Hotel Sacher as always in the middle of the night. [LINKED] => Array ( [NAME] => video [ELEMENTS] => Array ( [0] => Array ( [ID] => 3052 [~ID] => 3052 [NAME] => VIENNA - Luxury Travel Guide by Alux.com [~NAME] => VIENNA - Luxury Travel Guide by Alux.com [DETAIL_PAGE_URL] => /video/vienna-luxury-travel-guide-by-alux-com/ [~DETAIL_PAGE_URL] => /video/vienna-luxury-travel-guide-by-alux-com/ [DETAIL_TEXT] => 00:03
We're in VIENNA!
00:30
We travel, to find more of ourselves..
00:33
Let's see what we can uncover in the most livable place on Earth!
00:37
But first, the basics!
00:40
And by basic, I mean a Sachertorte
00:43
an apple strudel
00:44
and a Viennese coffee.
00:50
Speaking of coffee
00:51
The Austrians claim that the Italians stole the Cappuccino from them
00:54
here, they call it a Melange.
00:59
the Sachertorte is the most popular Viennese desert
01:02
and you'll find it everywhere.
01:04
As for these two
01:05
We just got them because we needed some color in the shot.
01:14
Nonetheless we enjoyed our quick stop
01:16
time to go.
01:31
St. Stephen's marks the city center
01:36
This is basically their symbol of freedom
01:38
during the war, the entire thing got bombed
01:41
especially the rooftop was completely gone as it went up in flames
01:45
Because people love it so much,
01:46
donations started flooding in
01:48
Austrians aren't afraid to show their love for the city with their wallets
01:52
The place got rebuilt immediately!
02:02
The interior has a similar feel to other European cathedrals
02:11
the view from the top is pretty decent
02:13
but to be honest, the climb isn't worth it.
02:16
This is not an easy climb guys,
02:18
stop hitting the wieners
02:20
down there, the beer..
02:54
Greatness comes from withstanding the tests of time
02:57
and the Empire, well..
02:58
they built for greatness.
03:07
Austrians take great pride in their palaces
03:09
the most important one is the Schonbrunn
03:12
this place is big!
03:13
it has its own garden, its own zoo, a maze and a labyrinth
03:17
and over 1000 rooms
03:21
This is where Austria's most beloved couple, Franz and Sisi lived
03:26
When they were not fooling around in the gardens,
03:28
they were here.
03:30
This is the Hofburg palace
03:32
home to one of the most powerful families to ever rule in Europe
03:36
the imperial family spent their winters here and the summers at Schonbrunn
03:40
part of the Hofburg
03:41
is also the majestic Spanish Riding School
03:58
Before we move on to another objective
04:00
let's take a snack break!
04:05
Apparently, this Trzesniewski place is the Viennese version of fast-food
04:18
The open sandwiches have a cult-like following
04:20
and they are usually joined by a tiny beer called a Pfiff
04:40
Anywhere you look in Vienna
04:41
the buildings tell their own stories.
04:55
Architecture, is a lot like music
05:00
and this place combines them both.
05:11
We're inside the Vienna State Opera
05:13
and the interior is breathtaking.
05:15
When the building was finished, people hated it so much that eventually both architects killed themselves.
05:20
Today, it's one of the most iconic buildings in the world.
05:57
Ever since we arrived in Vienna
06:00
We've been waiting to dive in their cuisine
06:02
and that time is now!
06:03
Although we got a lot of love for Jamie Oliver
06:05
you don't eat italian when you're in Vienna
06:08
you want to try traditional Austrian dishes
06:11
that's why we're going to this place.
06:14
Plachutta is an institution.
06:16
A synonym for Viennese cuisine.
06:19
they still serve the Emperor's favorite dish:
06:21
the world famous Tafelspitz
06:23
it's one of the best cuts of beef served in a clear soup
06:27
we also got the salted ox tongue and the Viennese schnitzel
06:32
There's a proper way to serve the Tafelspitz
06:35
First, you enjoy the beef broth in your bowl
06:38
Then you spread the marrow onto a slice of toast
06:41
to be enjoyed with just salt and pepper
06:43
then you move on to the second course and start putting together your plate
06:48
take the beef and the tongue
06:50
add the vegetables, add the sauce and enjoy.
06:52
pair it with a local read wine and you're in for a treat.
07:10
The wine at Plachutta made us thirsty for more
07:13
and we know just the right place.
07:19
How about a tour of the second largest wine collection in Europe?!
07:25
It's underneath this place:
07:27
Coburg Palace
07:37
Deep in the caverns of Palais Coburg's cellar
07:40
rests a collection of about 60,000 bottles
07:43
valued at over 21 million dollars
07:47
This is as close to heaven as wine lovers can get
07:52
Guides and Wine Tastings,
07:54
led by professional sommeliers, guide you through the 6 cellars
07:58
each with its own theme:
07:59
France
08:00
New World
08:01
Old world
08:02
YQUEM
08:03
Champagne
08:04
and Rare Wines
08:08
the collection has been lauded as one of the best in the world
08:13
you don't have to be a wine connoisseur to enjoy this
08:17
it's a sensory experience which will elevate your trip to Vienna
08:43
the most expensive bottle they sold was a 6-Liter Latour Imperial
08:48
for over 200,000 dollars
08:51
The restoration of the Palace was completed in 2003
08:55
and now, apart from this amazing wine collection,
08:58
it boasts 34 Luxury Suites
09:00
and a two Michelin Star Restaurant
09:02
making it a "Must" for any sophisticated traveler.
09:21
As for this bottle of vintage Dom
09:23
they've been offered 20,000 EUR and refused to sell.
09:27
All in all, it felt more like an Art Gallery than anything else.
09:31
time to call it a day.
10:28
You guys always ask us where to stay when traveling
10:31
this time, we chose The Guest House
10:36
It feels like home, it has all the right vibes
10:38
and you kinda feel like a rock-star when in it
10:41
plus, it's in the heart of Vienna
10:55
You know how most hotels feel the same?
10:57
well.. this one's different.
10:58
it feels sexy and informal.
11:01
It's more like your millionaire friend left you the keys to his Vienna apartment
11:05
We love it.
11:14
There's so much more to see in this city!
11:21
You can ride the famous Ferris Wheel at Prater Park
11:25
or.. spend the day admiring the largest Klimt collection at Belvedere Palace
11:31
If you're visiting during the holidays like we did
11:34
you can't miss the Christmas markets
11:36
we recommend the one at the top of The Ritz hotel
11:40
If you don't feel like it
11:41
you could always spend the day shopping in the Goldenes Quartier
11:50
Vienna, is one of those amazing cities
11:52
where you will enjoy getting lost
11:56
and every time you come back
11:57
you'll uncover something different which you somehow missed before
12:02
Thanks for watching our second travel video!
12:04
If you're new here, click over there to Subscribe
12:06
If you haven't seen the first one, click over there
12:08
and let us know, in the comments, where we should go next!
12:16
Can you believe you can buy MOET Bottles at a Hot-Dog Stand?
12:19
Cheers! [~DETAIL_TEXT] => 00:03
We're in VIENNA!
00:30
We travel, to find more of ourselves..
00:33
Let's see what we can uncover in the most livable place on Earth!
00:37
But first, the basics!
00:40
And by basic, I mean a Sachertorte
00:43
an apple strudel
00:44
and a Viennese coffee.
00:50
Speaking of coffee
00:51
The Austrians claim that the Italians stole the Cappuccino from them
00:54
here, they call it a Melange.
00:59
the Sachertorte is the most popular Viennese desert
01:02
and you'll find it everywhere.
01:04
As for these two
01:05
We just got them because we needed some color in the shot.
01:14
Nonetheless we enjoyed our quick stop
01:16
time to go.
01:31
St. Stephen's marks the city center
01:36
This is basically their symbol of freedom
01:38
during the war, the entire thing got bombed
01:41
especially the rooftop was completely gone as it went up in flames
01:45
Because people love it so much,
01:46
donations started flooding in
01:48
Austrians aren't afraid to show their love for the city with their wallets
01:52
The place got rebuilt immediately!
02:02
The interior has a similar feel to other European cathedrals
02:11
the view from the top is pretty decent
02:13
but to be honest, the climb isn't worth it.
02:16
This is not an easy climb guys,
02:18
stop hitting the wieners
02:20
down there, the beer..
02:54
Greatness comes from withstanding the tests of time
02:57
and the Empire, well..
02:58
they built for greatness.
03:07
Austrians take great pride in their palaces
03:09
the most important one is the Schonbrunn
03:12
this place is big!
03:13
it has its own garden, its own zoo, a maze and a labyrinth
03:17
and over 1000 rooms
03:21
This is where Austria's most beloved couple, Franz and Sisi lived
03:26
When they were not fooling around in the gardens,
03:28
they were here.
03:30
This is the Hofburg palace
03:32
home to one of the most powerful families to ever rule in Europe
03:36
the imperial family spent their winters here and the summers at Schonbrunn
03:40
part of the Hofburg
03:41
is also the majestic Spanish Riding School
03:58
Before we move on to another objective
04:00
let's take a snack break!
04:05
Apparently, this Trzesniewski place is the Viennese version of fast-food
04:18
The open sandwiches have a cult-like following
04:20
and they are usually joined by a tiny beer called a Pfiff
04:40
Anywhere you look in Vienna
04:41
the buildings tell their own stories.
04:55
Architecture, is a lot like music
05:00
and this place combines them both.
05:11
We're inside the Vienna State Opera
05:13
and the interior is breathtaking.
05:15
When the building was finished, people hated it so much that eventually both architects killed themselves.
05:20
Today, it's one of the most iconic buildings in the world.
05:57
Ever since we arrived in Vienna
06:00
We've been waiting to dive in their cuisine
06:02
and that time is now!
06:03
Although we got a lot of love for Jamie Oliver
06:05
you don't eat italian when you're in Vienna
06:08
you want to try traditional Austrian dishes
06:11
that's why we're going to this place.
06:14
Plachutta is an institution.
06:16
A synonym for Viennese cuisine.
06:19
they still serve the Emperor's favorite dish:
06:21
the world famous Tafelspitz
06:23
it's one of the best cuts of beef served in a clear soup
06:27
we also got the salted ox tongue and the Viennese schnitzel
06:32
There's a proper way to serve the Tafelspitz
06:35
First, you enjoy the beef broth in your bowl
06:38
Then you spread the marrow onto a slice of toast
06:41
to be enjoyed with just salt and pepper
06:43
then you move on to the second course and start putting together your plate
06:48
take the beef and the tongue
06:50
add the vegetables, add the sauce and enjoy.
06:52
pair it with a local read wine and you're in for a treat.
07:10
The wine at Plachutta made us thirsty for more
07:13
and we know just the right place.
07:19
How about a tour of the second largest wine collection in Europe?!
07:25
It's underneath this place:
07:27
Coburg Palace
07:37
Deep in the caverns of Palais Coburg's cellar
07:40
rests a collection of about 60,000 bottles
07:43
valued at over 21 million dollars
07:47
This is as close to heaven as wine lovers can get
07:52
Guides and Wine Tastings,
07:54
led by professional sommeliers, guide you through the 6 cellars
07:58
each with its own theme:
07:59
France
08:00
New World
08:01
Old world
08:02
YQUEM
08:03
Champagne
08:04
and Rare Wines
08:08
the collection has been lauded as one of the best in the world
08:13
you don't have to be a wine connoisseur to enjoy this
08:17
it's a sensory experience which will elevate your trip to Vienna
08:43
the most expensive bottle they sold was a 6-Liter Latour Imperial
08:48
for over 200,000 dollars
08:51
The restoration of the Palace was completed in 2003
08:55
and now, apart from this amazing wine collection,
08:58
it boasts 34 Luxury Suites
09:00
and a two Michelin Star Restaurant
09:02
making it a "Must" for any sophisticated traveler.
09:21
As for this bottle of vintage Dom
09:23
they've been offered 20,000 EUR and refused to sell.
09:27
All in all, it felt more like an Art Gallery than anything else.
09:31
time to call it a day.
10:28
You guys always ask us where to stay when traveling
10:31
this time, we chose The Guest House
10:36
It feels like home, it has all the right vibes
10:38
and you kinda feel like a rock-star when in it
10:41
plus, it's in the heart of Vienna
10:55
You know how most hotels feel the same?
10:57
well.. this one's different.
10:58
it feels sexy and informal.
11:01
It's more like your millionaire friend left you the keys to his Vienna apartment
11:05
We love it.
11:14
There's so much more to see in this city!
11:21
You can ride the famous Ferris Wheel at Prater Park
11:25
or.. spend the day admiring the largest Klimt collection at Belvedere Palace
11:31
If you're visiting during the holidays like we did
11:34
you can't miss the Christmas markets
11:36
we recommend the one at the top of The Ritz hotel
11:40
If you don't feel like it
11:41
you could always spend the day shopping in the Goldenes Quartier
11:50
Vienna, is one of those amazing cities
11:52
where you will enjoy getting lost
11:56
and every time you come back
11:57
you'll uncover something different which you somehow missed before
12:02
Thanks for watching our second travel video!
12:04
If you're new here, click over there to Subscribe
12:06
If you haven't seen the first one, click over there
12:08
and let us know, in the comments, where we should go next!
12:16
Can you believe you can buy MOET Bottles at a Hot-Dog Stand?
12:19
Cheers! [LANG_DIR] => / [~LANG_DIR] => / [CODE] => vienna-luxury-travel-guide-by-alux-com [~CODE] => vienna-luxury-travel-guide-by-alux-com [EXTERNAL_ID] => 3052 [~EXTERNAL_ID] => 3052 [IBLOCK_SECTION_ID] => [~IBLOCK_SECTION_ID] => [IBLOCK_TYPE_ID] => clubs [~IBLOCK_TYPE_ID] => clubs [IBLOCK_ID] => 5 [~IBLOCK_ID] => 5 [IBLOCK_CODE] => video [~IBLOCK_CODE] => video [IBLOCK_EXTERNAL_ID] => [~IBLOCK_EXTERNAL_ID] => [LID] => s1 [~LID] => s1 [DETAIL_TEXT_TYPE] => html [~DETAIL_TEXT_TYPE] => html [PREVIEW_TEXT] => We're in VIENNA! We travel, to find more of ourselves.. Let's see what we can uncover in the most livable place on Earth!... ) [1] => Array ( [ID] => 3151 [~ID] => 3151 [NAME] => ASMR Relaxing Hotel Check In [~NAME] => ASMR Relaxing Hotel Check In [DETAIL_PAGE_URL] => /video/asmr-relaxing-hotel-check-in/ [~DETAIL_PAGE_URL] => /video/asmr-relaxing-hotel-check-in/ [DETAIL_TEXT] => 00:05
hello and welcome to elite spa hotel
00:13
what can I do for you today
00:17
okay you would like to book a hotel room
00:21
no problem for how many days do great
00:28
do you have any preference when it comes
00:31
to which type of room you would like to
00:34
stay in no ok let me just check which
00:40
types of rooms we have a paper pool
00:43
ok great let's see to night all right
01:06
I use the air that we have the economy
01:11
grew which is just a single bed then we
01:14
have my DLX rooms which is a queen-size
01:17
bed I have this superior room which is a
01:20
king-size bed and then we have the of
01:23
course the Suites what's kind of really
01:27
know which type every would you like to
01:29
book alright that's a perfect choice
01:34
would you like to have a card in you or
01:37
I see view the sea Mew is 50 euros extra
01:41
per night but I can assure you that it's
01:44
totally worth it okay absolutely
01:50
we'll go for that option then I wonder
01:55
is it the first time you're missing
01:58
you'll need spa hotel oh it is well
02:04
welcome I'm sure that you will like the
02:08
hotel yes
02:11
well in order for me to this way I
02:15
would love to get your passport so I can
02:19
used see your name my last name good
02:23
okay thank you wow this is a really nice
02:31
Passport why are you from
02:37
do you like it there you do I bet you I
02:43
would like to visit that place sometime
02:46
okay thank you business so let me see
02:53
would you just repeat your first name
02:55
for me wonderful your last name how do
03:05
you spell that
03:09
mm-hmm great thing is the two nights
03:17
right tonight let me see your date of
03:24
birth and what here great and your phone
03:37
number in case of an emergency
03:41
mm-hmm Sarah or - okay sir - great so
03:56
that was the details everything looks
04:00
good would you like to pay with cash or
04:03
card okay well it can do that when you
04:08
shake out in two days so there's no need
04:12
to worry about that right now okay good
04:18
well
04:21
here's your passport I'm just gonna
04:25
check you on this card yes that for you
04:35
two nights fine one two great okay so
04:49
you won't be staying in room five one
04:52
two I mean it's gonna sign my signature
04:55
you so you know who you bake the room
04:57
through so here's your card
05:15
the real nice color right to access your
05:21
room you use this card and just slide it
05:25
in the door take it out and the door
05:27
will open itself as I say the terrain
05:31
will be if I want to sign my signature
05:34
for you there so in case of any
05:37
emergency or questions you know who to
05:41
turn to okay and if you need me thanks
05:45
doc card then you can use come to me
05:48
okay good so here it is I just want to
05:57
inform you about some technicalities
06:01
regarding breakfast on weekdays it was a
06:07
break for it though because done right
06:09
first breakfast from 6:30 to 9 a.m. um
06:16
weekend is that rec fost from let me
06:21
sick
06:22
7:30 to 12 to noon basically you can't
06:28
find that information
06:30
lack of the card just make it clear for
06:39
you they're great
06:41
there you go there's the card Oh or in
06:49
the breakfast is served
06:50
well it's the end of this home and of
06:54
course you can answer that any time
06:56
during breakfast hours oh you can also
07:01
opt for room service uh breakfasts up to
07:06
your room
07:06
would you like that is that you would no
07:12
problem
07:13
I'll help you with that okay so we have
07:20
this amazing menu but we fill in for you
07:25
and then he is to hang it on the doorway
07:28
Howie well I sort of hear the breakfast
07:32
whenever you want okay good so the
07:38
options you have it's there's a lot of
07:42
things so you better keep up okay you
07:44
better have the attention on me not
07:46
somewhere else
07:48
good so we have all right okay now we'll
07:54
go through the drinks first
07:55
okay so we have orange juice apple juice
08:04
coffee decaffeinated coffee okay
08:24
I see what did you say the second thing
08:30
some oranges okay and some milk
08:35
absolutely I'll fix that for you and
08:40
when it comes to food
09:21
one scramble things and then you said
09:25
sometimes we butter normal aid would you
09:31
like something else okay great
09:36
what time would you like do you have the
09:39
breakfast you can opt for either 7 a.m.
09:43
until 10:30 basically 9:00 okay so room
09:53
number 5 112 today is that sick of April
10:00
2019
10:01
where is it the 7th no it's the CICC
10:07
number of person is what well you never
10:12
know so just put this outside of your
10:19
room
10:23
okay gorgeous as you can see we have the
10:35
e here which stands for Haley so good
10:42
I'm just gonna write that down so we
10:45
don't forget you know you seem like such
10:50
a nice and sweet person I don't want to
10:53
forget your breakfast oh I almost forgot
11:12
if you buy anything in the minibar
11:16
unfortunately it's not included in the
11:18
price
11:19
then yes fill in this little form how
11:23
many now how many items you've taken and
11:28
what mineral water or soft drink
11:34
champagne
11:35
white wine all that kind of stuff so
11:37
we'll give you this thing you'll figure
11:39
the rest out by yourself
11:47
anything else
11:52
hmm is he a spa
11:56
well as he knew we are a spa hotel
12:00
that's my theory that that might be the
12:04
reason why you're here right hmm I see
12:09
well regarding this ball let's talk
12:12
about that oh you can sit down because
12:15
this will take some time get all free
12:18
any anything to drink some water
12:23
absolutely I'll fix every
12:39
one of these so you don't like the water
12:44
I'll put it here for you so in karting
12:50
baseball you might see it's very nice
12:56
this is a picture taken in sight it's
13:06
really nice so let me see what it says
13:17
here in the information so there's a few
13:24
different things to keep in mind when
13:26
picking this ball if you just would like
13:29
a normal spa day without any treatment
13:33
then that would be forty nine point five
13:36
years for one day
13:38
okay then we have different treatments
13:42
if you would like the hammam ritual
13:45
included and that would be seven to nine
13:48
point five euros next if we would like
13:53
just a classic spa and that's a complete
13:59
package including many of our classical
14:01
treatments
14:02
I need includes massage pedicure and a
14:06
facial then that would be three hundred
14:09
and nineteen euros oh you could use a
14:16
dual treatments or he energy spa
14:19
treatment or whatever you like so it's
14:22
basic lab to you
14:28
do you like what I recommend well I
14:35
would recommend they her mom's Bar
14:37
ritual you lay on a bench basically
14:43
which is hora where someone pours hot
14:45
water of you with fo and it's basically
14:51
a cleansing ritual where they clean your
14:53
hair your face and your body okay so
15:01
that would be something really good and
15:03
of course that's only seven to nine
15:05
point five euros Tommy's gonna see if we
15:09
have any appointments for tomorrow's
15:11
which are they also that means check at
15:33
ok I can see that tomorrow we have the
15:37
spa treatment use the normal spa
15:42
treatment with massage and we have a
15:44
Hema ritual so this poor treatment with
15:47
massage is it 9:00 a.m. and I see that
15:50
you order breakfast that time so that
15:52
might not be appropriate and they have
15:54
mom my chole it it's at 11:00 a.m. so
15:57
that might be better
15:59
do you want me to book that appointment
16:03
okay so what was your first and last
16:07
name again
16:12
he's doing fine well good sir but that
16:17
now for you and of course the only thing
16:22
you need to worry about is speed aren't
16:24
I it's a miss boys that direct and you
16:28
just telling your name they will come
16:30
and pick you up okay I'm just gonna go
16:35
mark is something important stuff from
16:37
this one saying it can't wait at the
16:40
hotel room if there's anything else you
16:42
would like to if there's anything else
16:46
that you would like to include okay just
17:30
to repeat what this party includes
17:32
afterwards it's a baby thing you know
17:37
29-degree pool you could see steam room
17:42
in sauna Jane my fitness training uses a
17:46
path through the cow subtle purse and
17:50
also some expensive body sounds good
18:00
great at this part tomorrow closes at
18:07
10:00 p.m. so here's this one
18:18
and also if you would like to become a
18:22
member
18:23
I'll send you some information about
18:25
that as well is there anything else I
18:31
can help you with
18:32
oh oh I see
18:38
I can help you with that no need to be
18:41
worried what kind of dinner how you
18:44
going to dinner well then I see that
18:51
kind of a hurry so see what I can do
19:00
of course you need some laundry to fix
19:04
that problem can you see the shirts that
19:08
are affected by the terms I know will
19:11
help you that how many shirts I was
19:13
talking about - no problem
19:48
[Applause]
20:18
[Applause]
20:43
if I Swedish sex up we're talking about
20:47
eight yours here
20:50
yeah you won't receive it at 6:00 p.m.
20:53
tonight is that okay teri said 7:00 so
20:58
no problem great well I think we have
21:15
everything under control
21:17
I'm done the jacket we have done some
21:20
earlier mom's pirate Charles I
21:23
am giving you some information about
21:25
that member exclusive offer so we have
21:28
this ball of keeping your water I'm not
21:31
taking care of it that long as I said
21:34
the only thing now is for you to relax I
21:40
love a wonderful experience here at the
21:43
EMA spa in the hotel and if there's any
21:50
questions then you can come down here to
21:53
the reception we're open every day 24/7
21:59
okay have a good day and a fantastic
22:05
experience LT is him [~DETAIL_TEXT] => 00:05
hello and welcome to elite spa hotel
00:13
what can I do for you today
00:17
okay you would like to book a hotel room
00:21
no problem for how many days do great
00:28
do you have any preference when it comes
00:31
to which type of room you would like to
00:34
stay in no ok let me just check which
00:40
types of rooms we have a paper pool
00:43
ok great let's see to night all right
01:06
I use the air that we have the economy
01:11
grew which is just a single bed then we
01:14
have my DLX rooms which is a queen-size
01:17
bed I have this superior room which is a
01:20
king-size bed and then we have the of
01:23
course the Suites what's kind of really
01:27
know which type every would you like to
01:29
book alright that's a perfect choice
01:34
would you like to have a card in you or
01:37
I see view the sea Mew is 50 euros extra
01:41
per night but I can assure you that it's
01:44
totally worth it okay absolutely
01:50
we'll go for that option then I wonder
01:55
is it the first time you're missing
01:58
you'll need spa hotel oh it is well
02:04
welcome I'm sure that you will like the
02:08
hotel yes
02:11
well in order for me to this way I
02:15
would love to get your passport so I can
02:19
used see your name my last name good
02:23
okay thank you wow this is a really nice
02:31
Passport why are you from
02:37
do you like it there you do I bet you I
02:43
would like to visit that place sometime
02:46
okay thank you business so let me see
02:53
would you just repeat your first name
02:55
for me wonderful your last name how do
03:05
you spell that
03:09
mm-hmm great thing is the two nights
03:17
right tonight let me see your date of
03:24
birth and what here great and your phone
03:37
number in case of an emergency
03:41
mm-hmm Sarah or - okay sir - great so
03:56
that was the details everything looks
04:00
good would you like to pay with cash or
04:03
card okay well it can do that when you
04:08
shake out in two days so there's no need
04:12
to worry about that right now okay good
04:18
well
04:21
here's your passport I'm just gonna
04:25
check you on this card yes that for you
04:35
two nights fine one two great okay so
04:49
you won't be staying in room five one
04:52
two I mean it's gonna sign my signature
04:55
you so you know who you bake the room
04:57
through so here's your card
05:15
the real nice color right to access your
05:21
room you use this card and just slide it
05:25
in the door take it out and the door
05:27
will open itself as I say the terrain
05:31
will be if I want to sign my signature
05:34
for you there so in case of any
05:37
emergency or questions you know who to
05:41
turn to okay and if you need me thanks
05:45
doc card then you can use come to me
05:48
okay good so here it is I just want to
05:57
inform you about some technicalities
06:01
regarding breakfast on weekdays it was a
06:07
break for it though because done right
06:09
first breakfast from 6:30 to 9 a.m. um
06:16
weekend is that rec fost from let me
06:21
sick
06:22
7:30 to 12 to noon basically you can't
06:28
find that information
06:30
lack of the card just make it clear for
06:39
you they're great
06:41
there you go there's the card Oh or in
06:49
the breakfast is served
06:50
well it's the end of this home and of
06:54
course you can answer that any time
06:56
during breakfast hours oh you can also
07:01
opt for room service uh breakfasts up to
07:06
your room
07:06
would you like that is that you would no
07:12
problem
07:13
I'll help you with that okay so we have
07:20
this amazing menu but we fill in for you
07:25
and then he is to hang it on the doorway
07:28
Howie well I sort of hear the breakfast
07:32
whenever you want okay good so the
07:38
options you have it's there's a lot of
07:42
things so you better keep up okay you
07:44
better have the attention on me not
07:46
somewhere else
07:48
good so we have all right okay now we'll
07:54
go through the drinks first
07:55
okay so we have orange juice apple juice
08:04
coffee decaffeinated coffee okay
08:24
I see what did you say the second thing
08:30
some oranges okay and some milk
08:35
absolutely I'll fix that for you and
08:40
when it comes to food
09:21
one scramble things and then you said
09:25
sometimes we butter normal aid would you
09:31
like something else okay great
09:36
what time would you like do you have the
09:39
breakfast you can opt for either 7 a.m.
09:43
until 10:30 basically 9:00 okay so room
09:53
number 5 112 today is that sick of April
10:00
2019
10:01
where is it the 7th no it's the CICC
10:07
number of person is what well you never
10:12
know so just put this outside of your
10:19
room
10:23
okay gorgeous as you can see we have the
10:35
e here which stands for Haley so good
10:42
I'm just gonna write that down so we
10:45
don't forget you know you seem like such
10:50
a nice and sweet person I don't want to
10:53
forget your breakfast oh I almost forgot
11:12
if you buy anything in the minibar
11:16
unfortunately it's not included in the
11:18
price
11:19
then yes fill in this little form how
11:23
many now how many items you've taken and
11:28
what mineral water or soft drink
11:34
champagne
11:35
white wine all that kind of stuff so
11:37
we'll give you this thing you'll figure
11:39
the rest out by yourself
11:47
anything else
11:52
hmm is he a spa
11:56
well as he knew we are a spa hotel
12:00
that's my theory that that might be the
12:04
reason why you're here right hmm I see
12:09
well regarding this ball let's talk
12:12
about that oh you can sit down because
12:15
this will take some time get all free
12:18
any anything to drink some water
12:23
absolutely I'll fix every
12:39
one of these so you don't like the water
12:44
I'll put it here for you so in karting
12:50
baseball you might see it's very nice
12:56
this is a picture taken in sight it's
13:06
really nice so let me see what it says
13:17
here in the information so there's a few
13:24
different things to keep in mind when
13:26
picking this ball if you just would like
13:29
a normal spa day without any treatment
13:33
then that would be forty nine point five
13:36
years for one day
13:38
okay then we have different treatments
13:42
if you would like the hammam ritual
13:45
included and that would be seven to nine
13:48
point five euros next if we would like
13:53
just a classic spa and that's a complete
13:59
package including many of our classical
14:01
treatments
14:02
I need includes massage pedicure and a
14:06
facial then that would be three hundred
14:09
and nineteen euros oh you could use a
14:16
dual treatments or he energy spa
14:19
treatment or whatever you like so it's
14:22
basic lab to you
14:28
do you like what I recommend well I
14:35
would recommend they her mom's Bar
14:37
ritual you lay on a bench basically
14:43
which is hora where someone pours hot
14:45
water of you with fo and it's basically
14:51
a cleansing ritual where they clean your
14:53
hair your face and your body okay so
15:01
that would be something really good and
15:03
of course that's only seven to nine
15:05
point five euros Tommy's gonna see if we
15:09
have any appointments for tomorrow's
15:11
which are they also that means check at
15:33
ok I can see that tomorrow we have the
15:37
spa treatment use the normal spa
15:42
treatment with massage and we have a
15:44
Hema ritual so this poor treatment with
15:47
massage is it 9:00 a.m. and I see that
15:50
you order breakfast that time so that
15:52
might not be appropriate and they have
15:54
mom my chole it it's at 11:00 a.m. so
15:57
that might be better
15:59
do you want me to book that appointment
16:03
okay so what was your first and last
16:07
name again
16:12
he's doing fine well good sir but that
16:17
now for you and of course the only thing
16:22
you need to worry about is speed aren't
16:24
I it's a miss boys that direct and you
16:28
just telling your name they will come
16:30
and pick you up okay I'm just gonna go
16:35
mark is something important stuff from
16:37
this one saying it can't wait at the
16:40
hotel room if there's anything else you
16:42
would like to if there's anything else
16:46
that you would like to include okay just
17:30
to repeat what this party includes
17:32
afterwards it's a baby thing you know
17:37
29-degree pool you could see steam room
17:42
in sauna Jane my fitness training uses a
17:46
path through the cow subtle purse and
17:50
also some expensive body sounds good
18:00
great at this part tomorrow closes at
18:07
10:00 p.m. so here's this one
18:18
and also if you would like to become a
18:22
member
18:23
I'll send you some information about
18:25
that as well is there anything else I
18:31
can help you with
18:32
oh oh I see
18:38
I can help you with that no need to be
18:41
worried what kind of dinner how you
18:44
going to dinner well then I see that
18:51
kind of a hurry so see what I can do
19:00
of course you need some laundry to fix
19:04
that problem can you see the shirts that
19:08
are affected by the terms I know will
19:11
help you that how many shirts I was
19:13
talking about - no problem
19:48
[Applause]
20:18
[Applause]
20:43
if I Swedish sex up we're talking about
20:47
eight yours here
20:50
yeah you won't receive it at 6:00 p.m.
20:53
tonight is that okay teri said 7:00 so
20:58
no problem great well I think we have
21:15
everything under control
21:17
I'm done the jacket we have done some
21:20
earlier mom's pirate Charles I
21:23
am giving you some information about
21:25
that member exclusive offer so we have
21:28
this ball of keeping your water I'm not
21:31
taking care of it that long as I said
21:34
the only thing now is for you to relax I
21:40
love a wonderful experience here at the
21:43
EMA spa in the hotel and if there's any
21:50
questions then you can come down here to
21:53
the reception we're open every day 24/7
21:59
okay have a good day and a fantastic
22:05
experience LT is him [LANG_DIR] => / [~LANG_DIR] => / [CODE] => asmr-relaxing-hotel-check-in [~CODE] => asmr-relaxing-hotel-check-in [EXTERNAL_ID] => 3151 [~EXTERNAL_ID] => 3151 [IBLOCK_SECTION_ID] => [~IBLOCK_SECTION_ID] => [IBLOCK_TYPE_ID] => clubs [~IBLOCK_TYPE_ID] => clubs [IBLOCK_ID] => 5 [~IBLOCK_ID] => 5 [IBLOCK_CODE] => video [~IBLOCK_CODE] => video [IBLOCK_EXTERNAL_ID] => [~IBLOCK_EXTERNAL_ID] => [LID] => s1 [~LID] => s1 [DETAIL_TEXT_TYPE] => html [~DETAIL_TEXT_TYPE] => html [PREVIEW_TEXT] => hello and welcome to elite spa hotel what can I do for you today okay you would like to book a hotel room... ) [2] => Array ( [ID] => 3150 [~ID] => 3150 [NAME] => Seven Stars Travel TV-Show - Hotel Adlon Kempinski Berlin [~NAME] => Seven Stars Travel TV-Show - Hotel Adlon Kempinski Berlin [DETAIL_PAGE_URL] => /video/seven-stars-travel-tv-show-hotel-adlon-kempinski-berlin/ [~DETAIL_PAGE_URL] => /video/seven-stars-travel-tv-show-hotel-adlon-kempinski-berlin/ [DETAIL_TEXT] => 00:13
Berlin there a unified capital of
00:16
Germany today is a thriving city were
00:19
historic and modern architecture meet
00:21
it's a hub of music art and culture at
00:25
the center of it all is the Adlon hotel
00:27
located next to the historic Brandenburg
00:30
Gate the ad lon is one of the best-known
00:33
luxury hotels in Europe the hotel
00:36
miraculously survived the Allied
00:38
bombings of world war ii only to be
00:41
burned down by soviet soldiers a few
00:43
days after the war but the hotel was
00:46
rebuilt in 1997 after German
00:49
reunification to rival its past glory
00:51
and stands today as one of the most
00:54
elegant places to stay in Europe the ad
00:57
lon offers 304 luxurious guest rooms 78
01:02
exquisite suites world-class dining in
01:06
two restaurants a magnificent spa and
01:09
pool and an unrivaled staff to cater to
01:12
your every need the hotel is located at
01:15
Pariser Platz in the heart of Berlin's
01:17
historic district next to the
01:20
centuries-old Brandenburg Gate and
01:21
convenient to all of the cultural
01:24
opportunities which make visiting Berlin
01:26
so rewarding at the Hotel Adlon endless
01:30
culinary possibilities await you
01:32
including a Michelin two-star fine
01:35
dining restaurant Lorenz Adlam esamoo
01:39
and the amenities don't stop there
01:42
during our visit the Adlon received a
01:45
seven stars and stripes award for
01:47
attaining world-class
01:48
perfection of its restaurants in the
01:51
second damn 110 Dominica satella of Tata
01:56
patha
01:56
keen isn't in wound ocean zone on the
01:59
Ganga ramp and pocket or mid the entire
02:01
caffeine simply outstanding being here
02:09
at the Adler Presidential Suite and
02:11
ordering something from the room service
02:13
and expecting such outstanding service
02:18
okay mr. Burman enjoy your wine this is
02:21
like the old days very rare to find
02:24
service at the attached having your own
02:27
private little restaurant inside your
02:29
owns we enjoy beautiful company the
02:33
Adlon base the basic philosophy on the
02:36
five elements of the Chinese medicine
02:38
subscribe please I know what kind of
02:41
that's you did to me on
03:01
welcome I was almost ready to say
03:04
welcome to the American Dream show so
03:07
you guys all know me I'm the host of the
03:09
American Dream show doing today the
03:11
seven stars Travel Show a fabulous show
03:15
about the most unique and most luxurious
03:19
places all over the world and you
03:23
wouldn't believe it guys but I happen to
03:24
be at a very very special place and when
03:28
the camera is actually getting a little
03:30
bit of my backdrop you will know that I
03:33
am in Berlin at a location to die for
03:37
the optimal spot to be at the Adlon
03:40
hotel my guest today is nobody less than
03:44
Oliver Ella the man who made it all
03:46
happen the general manager of this
03:48
fantastic beautiful hotel and the
03:51
Brandenburg Gate the place to be it
03:53
can't get any closer than that Oliver
03:55
right can't get better than that
03:57
thank you very much I am delighted to
03:58
have you on my show grating good we both
04:01
are sweating here a little bit it's a
04:02
long but we got to do what we got to do
04:05
Oliver absolutely first of all Oliver
04:08
tell us about your life with pleasure
04:10
but first of all thank you very much for
04:12
being here giving me giving the
04:14
applicant Pinsky Hotel the chance to be
04:17
you know available for for you viewers
04:20
Berlin is an truly international City
04:22
and we're very excited to be here with
04:24
Kempinski in such a property with such a
04:26
history and trust me the New York Harris
04:29
trust me they want to know about you
04:31
because New York loves to travel but
04:34
Oliver we want to know about you at
04:36
first how do I get you first of all I
04:39
arrived in Berlin and taking over the
04:41
optin competing skee-ball want to have
04:43
years ago so I'm pretty new to town but
04:45
I have worked many many years before in
04:47
Berlin and several different positions
04:48
before maybe two to start with it all my
04:52
my career started back in western
04:54
Germany city close to Hannover I used to
04:57
travel a lot with my father whenever he
04:59
had a business trip he took me RISM I
05:01
was staying in beautiful hotels I was
05:03
waiting for him was my soda at the bar
05:06
in the evening and I found it extremely
05:08
fancy what did you dad do
05:10
my dad was selling furniture oh so you
05:14
travel
05:14
all over Europe and ever had holidays in
05:16
school I was able to come with him we
05:17
both enjoyed it I enjoyed the hotels the
05:19
luxury the pools the bars as I said so I
05:22
saw to tell business extremely fancy so
05:24
when I started my apprenticeship so you
05:26
might know in Germany it's it's a
05:27
professional you start to learn for 3
05:29
years we saw hotels school once a week
05:31
and four days in a in a hotel in every
05:34
position so you work as a cook you work
05:35
in the stewarding department in the
05:37
restaurants you're working rooms
05:38
division so you have a very great
05:40
overview over the business alone really
05:42
every detail as well as you get your
05:45
school diploma and after three years you
05:46
certified Hotel II and what I did after
05:49
my apprenticeship I wanted to go to
05:50
Berlin at that time Westbourne still
05:52
divided city extremely interesting for a
05:55
young gentleman and I started here at
05:57
the reception of the Intercontinental
05:59
Hotel in West Berlin extremely
06:02
interesting time still east-west you had
06:04
to cross a ball or the wall was there so
06:06
I experienced it all first time was
06:08
there a lot of money to be spent it was
06:11
divided and actually for the eastern
06:12
Germans wasn't possible to cross the
06:14
border into West Berlin yeah so West
06:16
Berlin was only reachable by car through
06:18
the customs do the gates or obviously by
06:21
airplane it was an international city
06:24
but like an island maybe that describes
06:26
his best the big island you didn't see
06:28
the wall every minute of your life but
06:30
sure it was a very special situation but
06:33
still a blooming city interesting good
06:35
business and for a young gentleman at
06:37
that time sure the place to be in
06:39
Germany maybe in the heart of Europe
06:49
parties celebrities VIPs shoe everything
06:54
party's not so much I was more
06:55
interested into the culture part yes if
06:57
I remember correctly I'm not so sure
06:59
about that who do the place to be it is
07:03
truly the place to be right here the Sun
07:07
is coming out
07:08
overlooking this amazing historic
07:11
Brandenburg Gate however it's all about
07:14
education a major part of your education
07:17
you've got in the United States
07:19
absolutely right you know so after my my
07:21
diploma here back in Germany and before
07:23
the high school had the opportunity to
07:26
work in Miami for InterContinental
07:27
Hotels moved on to Obama's iris for a
07:30
year and a half then I had the chance
07:32
which we'll never forget because it was
07:34
grace that great time and great
07:35
education I went to Cornell University
07:37
upstate New York I concentrated their
07:40
own sales and marketing mainly so the
07:42
last five and a half years I spent in
07:43
Moscow before Berlin I opened there the
07:46
ritz-carlton Moscow right on the red
07:47
square what an opportunity because you
07:50
know the relationship between Moscow
07:51
Russia and Germany very close only two
07:53
and a half hours flight with a lot of
07:55
Russian business in Berlin as well that
07:58
helped me getting here to Berlin taking
08:00
over the art one and then he said you
08:03
know concentrate on this property which
08:04
has a fabulous history and with new
08:06
management skills with a young team
08:08
selecting the right people in the a
08:10
endowment and we're trying to create
08:12
experiences we're not selling a location
08:14
or product sure that many places in
08:16
Berlin where you can sleep well where
08:18
you can you know have a decent meal and
08:21
they might not have the location but at
08:24
the end of the day it all comes together
08:25
even that location was a bad service
08:27
would not be a nice experience and I
08:29
believe truly in the power of our ladies
08:31
and gentlemen creating an experience for
08:33
every guest which is memorable which is
08:35
exciting which is you're gonna
08:37
communicate about afterwards that has to
08:39
be that Wow and when you create that Wow
08:42
and that every day was every customer I
08:43
think you can really change the world
08:45
you have a wonderful wonderful spa here
08:48
very luxurious very intimate at the same
08:51
time I felt very cozy any time you can
08:55
have a treatment as well and that is
08:58
very important now building this Spa is
09:01
that something what has been
09:03
done recently did it come under your
09:06
umbrella tell us about it it was right
09:08
from the beginning when this hotel was
09:10
reconstructed after unification in
09:12
Berlin and was rebuilt on the original
09:14
spot of the Papillon convinced kilter
09:16
before that is where where the gold was
09:19
acid it was historically to build the
09:21
very best hotel in the world and sure
09:24
enough in a city location even so it's
09:26
mainly a business hotel you want to
09:28
offer a spa which is out of this world
09:30
and with the art on day spa from the
09:32
architecture from the whole atmosphere
09:34
that is it's a spa in the city
09:38
it is truly carrying you away and that
09:41
is what a lot of our customers enjoy you
09:43
have the option it's not a must but you
09:45
have that option and that is really what
09:46
a world class hotel should offer I saw
09:49
downstairs in the lobby there was a big
09:50
sign foreign ministry Allyson
09:53
ministerium I can say that yeah foreign
09:57
ministry means you meet a lot of very
09:59
influential people here sure this is a
10:02
home to be in Berlin the German
10:05
government as well as a lot of
10:06
international governments use the
10:08
article Pinsky as their home of choice
10:10
when they travel to the capital of
10:12
Germany it's our honor having these
10:14
guests here lots of state visit the US
10:16
president stayed at the artwork and
10:18
Pinsky many others you will please
10:20
understand and appreciate also as your
10:22
viewers we cannot really talk about our
10:25
guests but you liked our president very
10:27
much enjoyed and jointly before also in
10:29
Russia so it's it's a great visit it's
10:32
it's an great experience to have a state
10:34
visit like that you also had quite a few
10:37
personalities here what was it like to
10:39
have them here rather demanding I can
10:43
imagine probably difficult people to be
10:45
around I wouldn't call it difficult I
10:47
would call it challenging and that's
10:48
what we like that's our profession too
10:50
to having the most challenging customer
10:52
and guests to satisfy I can proudly say
10:56
that the Artem Kempinski is prepared for
10:58
that as we have so many celebratory so
11:00
many state visits people who really have
11:02
very special requests we're prepared for
11:04
that
11:04
I have a team of eight concierge if you
11:07
need a helicopter in 20 minutes we're
11:08
gonna have a heavy but this is about
11:11
seven stars you received last night you
11:15
a team you and you
11:16
the most distinguished hospitality award
11:19
what was it like tell me you see you see
11:21
it in my eyes I'm sure you don't much
11:23
like what what can be better than to get
11:25
such a prestigious award which is
11:27
recognizing the hard work of our ladies
11:30
and gentlemen every day because all of
11:32
them together create that feeling which
11:34
is then reflecting in an award like that
11:36
so we're very proud very happy we
11:38
celebrated today all together as a team
11:40
because as I said it's it's another
11:43
confirmation that we on the right track
11:45
that we do something maybe a little bit
11:47
better than others that makes me very
11:49
proud to have this hotel with this award
11:51
is a very special feature what I loved
12:03
is of course meeting your artist he
12:06
helped me out with us they literally
12:08
just me I looked up all his art on the
12:11
website and and we want you all to know
12:14
that you were displaying his art here
12:16
all over the hotel though it is a rather
12:20
elegant style it pops up the whole
12:23
dining room and makes it a lot of fun I
12:26
thought we are very proud um I want to
12:28
work with somebody like mr. Chesney he's
12:30
a very famous artist he resides at the
12:33
Cote d'Azur he's a lot of traveling all
12:35
over Europe very well-known great art
12:38
when I saw the art is it is exhibited
12:40
now in our restaurant we suppose all the
12:42
bright colors I thought Spring has
12:44
arrived in Berlin because definitely
12:47
it's its energy its colors really
12:49
something which is adding to our benefit
12:52
of having this location having these
12:54
guests here at the artwork and Pinsky
12:55
which you can also enjoy the art and
12:57
maybe more interesting than a museum
12:59
visit and it was pleasure great pleasure
13:02
for me to see our very own Walter Stipe
13:06
sir Walter's type known to many of us in
13:09
the States from his TV show a taste of
13:12
history three Emmys this guy has he is
13:15
something very special on the seven
13:18
stars advisory board and was the one
13:20
actually presenting the cuisine award
13:22
absolutely
13:23
I'm chef Waldo Steve I'm here with seven
13:26
stars and stripes to review the world
13:29
famous hotel adlon right here in Berlin
13:34
water is not only very well known in the
13:37
u.s. water is sure a star in Europe as
13:40
an ambassador of European cuisine in the
13:42
US he is well known it's an honor for us
13:44
for a culinary team to have him here
13:46
work with him exchange knowledge I can
13:49
tell you how cool you know dream is
13:50
totally excited to have some expert like
13:52
water here actually cooking with them in
13:55
the kitchen we can only learn we can
13:56
only benefit and I think that's the
13:59
synergies we are always looking for very
14:01
exciting this is the kitchen of the $1
14:09
billion Germany and we gonna beat chef
14:11
Sebastien the video and you're gonna
14:13
show me one of your favorite dishes
14:14
right yeah today I think we make the
14:17
fresh jean-jacques fun of Italian yeah
14:19
this is a special zone in Berlin Italy
14:24
Italy is beautiful very nice tasting no
14:29
not to her when you're tasting every
14:31
English it's perfect for sauce and also
14:34
for fresh scallops so it's not so it's
14:36
not overpowering like somebody oils if
14:38
you take only three
14:41
and now we have time yeah I think it's
14:44
the two between minutes and we can
14:45
marinate the finer this time with a
14:48
fresh fennel bulb down and make this
14:51
another ice water
14:52
mm-hmm Lynnette cut this so it stays
14:54
crispy you know so it's really nice in
14:56
country chef's you're gonna cook the
14:57
meat your way I would assume wet yes so
14:59
it's nice and pink on the inside
15:00
yeah perfect then put it out of the
15:03
water
15:04
so basically it's the base where the the
15:06
cookies on Shaco on top correct yes
15:08
then can I make a little bit of olive
15:09
oil mm-hmm little bit of sea salt black
15:13
pepper mm-hmm does this form orange
15:17
juice which use you say just orange or
15:19
making sure from Germany yeah where
15:21
would it go yes just look over the
15:29
fennel perfect
15:30
anybody clean on the final uh-huh yep
15:33
lastly pushing trim young commander nice
15:41
Sebastian lebara he is so much richer
15:44
and different in flavor then we have in
15:47
the States
15:47
I mean I had a course all this morning I
15:49
should see the difference you know yeah
15:51
it's something about it yeah there's a
15:56
little work so we let it sit up for a
15:59
little bit on the side so it doesn't
16:00
cook too much and now you're gonna make
16:01
the sauce you know that's a boil again
16:03
yeah shallots
16:07
today's our segment we're here can you
16:11
vis me the control
16:17
then the orange juice please okay nice
16:21
okay this is a the orange zest yeah we
16:25
cook it in a in sugar and sugar and
16:29
water
16:29
yeah all right it's the flavor okay
16:38
Oh high-five
16:48
no beautiful color this is a Roma German
16:52
garden quest a little bit spicy like
16:56
black pepper
17:03
Phillipa dog obsess on the top and then
17:08
bloody bitsy sauce on the top you're
17:10
facing those are the cookies on shock
17:13
allah sebastian right here in the a
17:15
blonde hotel in berlin I'm gonna try his
17:17
creation because it sounds very
17:18
interesting especially I have never
17:20
heard before that there are mentions
17:22
corn in Germany let me try this here Wow
17:26
here be the best clean combination of
17:29
flavors and I like to cut a sea salt in
17:32
the end brings it up and I like fennel
17:34
to begin with so it's beautiful it's
17:35
very good dish
17:38
I am looking forward dining tonight with
17:43
you and you are our special seven stars
17:45
team in a nest summer it's actually the
17:49
name is the Lawrence Appling the founder
17:51
of the article Pinsky hotel eczema which
17:54
is a translation of dining room we're
17:56
very proud of this restaurant it's a
17:58
small petite arrest wrong which are
17:59
beautiful you know dining room
18:01
atmosphere overlooking also the
18:03
Brandenburg Gate
18:04
it has two Michelin stars it's a young
18:06
chef Hendrik Otto who works for since
18:09
years now and is bringing it every year
18:11
step by step more forward to highly most
18:14
highly decorated restaurant in Berlin
18:16
it's gonna be an experience and I'm
18:19
definitely looking forward tonight
18:20
hosting you thank you history we cannot
18:25
forget to talk about the history of this
18:28
amazing place see our American history
18:31
is merely three hundred years old so we
18:34
are relatively young in comparison to
18:37
you guys here in Germany yep okay Pinsky
18:40
was originally opened on the 23rd of
18:41
October 1907 by a gentleman called
18:44
Lorenz Appling his dream his vision was
18:47
to open the very best product hotel in
18:51
Europe he built for two years spent a
18:53
hundred million gold mark at that time
18:56
that was then already a lot that was
18:58
then already Lonnie but most exciting it
19:00
was a first hotel with electric power it
19:04
was a first hotel was hot and cold
19:05
running water a lot of a lot of guests
19:09
and all over society were excited about
19:11
this building in this location and their
19:14
modernity the the possibilities the
19:17
building had the first guest was
19:18
actually the german emperor at that time
19:20
kaiser villain ii i am impressed
19:23
what a feat but then also as we might
19:26
know in the 1920s Berlin was the most
19:28
trendiest city in Europe everybody came
19:30
here we had from Charlie Chaplin overall
19:33
famous people at that time staying here
19:35
was us where the Russians are residing
19:37
at the art floor convinced so it was
19:39
really the place to be it was always
19:42
updated unfortunately destroyed during
19:44
the Second World War
19:45
Oliver is that true that the Adlon was
19:47
destroyed just the last few days
19:50
of the world Second World War in what
19:53
1945 very unlucky the hotel was really
19:57
one of the last buildings that got
19:58
destroyed in Berlin but what to do what
20:03
could be done we are very very positive
20:07
and happy about that we found the right
20:09
people who believed in that history and
20:11
we built this famous building this
20:14
famous icon of hotel industry back in
20:16
Berlin after unification and today again
20:19
there is the loans at one hotel run by
20:22
convinced key and we're very very proud
20:24
to be here you certainly may be proud of
20:26
that Oliver and for the fact that you
20:29
came along just under two years ago took
20:32
over the other had lost a little bit of
20:35
its glamour and could we say that I
20:40
think you know challenging times
20:42
obviously at the financial crisis Berlin
20:44
was maybe not not being as much fancy
20:47
anymore
20:47
not only the Africa Pinsky came back all
20:50
to the city came back and then as I
20:52
truly believe the right team makes it
20:54
happen laughs there's no no reason you
20:56
know to to think oh is the art and I'm
20:58
not allowed I cannot look you know this
21:01
is a place we should feel home and I
21:03
invite all of your guests your viewers
21:05
you know when you're in Berlin stay with
21:08
us if you don't stay with us coming on
21:10
at least for a cup of coffee or drink
21:12
experience it you can touch it you can
21:17
see it it's a very very special place
21:18
and you won't miss something coming to
21:20
Europe not being in Berlin at the Apple
21:22
capisco well you certainly see a lot of
21:24
very distinctive people some very
21:27
interesting people and there's a lot of
21:29
art and you can tell that this is the
21:32
place to be Oliver I have to say goodbye
21:36
thank you for inviting me thank you very
21:38
much it's a great pleasure thank you for
21:40
being on the seven stars travel show
21:43
until next time around from another
21:45
incredible place around the world
21:48
I'm truly yes
21:54
you [~DETAIL_TEXT] => 00:13
Berlin there a unified capital of
00:16
Germany today is a thriving city were
00:19
historic and modern architecture meet
00:21
it's a hub of music art and culture at
00:25
the center of it all is the Adlon hotel
00:27
located next to the historic Brandenburg
00:30
Gate the ad lon is one of the best-known
00:33
luxury hotels in Europe the hotel
00:36
miraculously survived the Allied
00:38
bombings of world war ii only to be
00:41
burned down by soviet soldiers a few
00:43
days after the war but the hotel was
00:46
rebuilt in 1997 after German
00:49
reunification to rival its past glory
00:51
and stands today as one of the most
00:54
elegant places to stay in Europe the ad
00:57
lon offers 304 luxurious guest rooms 78
01:02
exquisite suites world-class dining in
01:06
two restaurants a magnificent spa and
01:09
pool and an unrivaled staff to cater to
01:12
your every need the hotel is located at
01:15
Pariser Platz in the heart of Berlin's
01:17
historic district next to the
01:20
centuries-old Brandenburg Gate and
01:21
convenient to all of the cultural
01:24
opportunities which make visiting Berlin
01:26
so rewarding at the Hotel Adlon endless
01:30
culinary possibilities await you
01:32
including a Michelin two-star fine
01:35
dining restaurant Lorenz Adlam esamoo
01:39
and the amenities don't stop there
01:42
during our visit the Adlon received a
01:45
seven stars and stripes award for
01:47
attaining world-class
01:48
perfection of its restaurants in the
01:51
second damn 110 Dominica satella of Tata
01:56
patha
01:56
keen isn't in wound ocean zone on the
01:59
Ganga ramp and pocket or mid the entire
02:01
caffeine simply outstanding being here
02:09
at the Adler Presidential Suite and
02:11
ordering something from the room service
02:13
and expecting such outstanding service
02:18
okay mr. Burman enjoy your wine this is
02:21
like the old days very rare to find
02:24
service at the attached having your own
02:27
private little restaurant inside your
02:29
owns we enjoy beautiful company the
02:33
Adlon base the basic philosophy on the
02:36
five elements of the Chinese medicine
02:38
subscribe please I know what kind of
02:41
that's you did to me on
03:01
welcome I was almost ready to say
03:04
welcome to the American Dream show so
03:07
you guys all know me I'm the host of the
03:09
American Dream show doing today the
03:11
seven stars Travel Show a fabulous show
03:15
about the most unique and most luxurious
03:19
places all over the world and you
03:23
wouldn't believe it guys but I happen to
03:24
be at a very very special place and when
03:28
the camera is actually getting a little
03:30
bit of my backdrop you will know that I
03:33
am in Berlin at a location to die for
03:37
the optimal spot to be at the Adlon
03:40
hotel my guest today is nobody less than
03:44
Oliver Ella the man who made it all
03:46
happen the general manager of this
03:48
fantastic beautiful hotel and the
03:51
Brandenburg Gate the place to be it
03:53
can't get any closer than that Oliver
03:55
right can't get better than that
03:57
thank you very much I am delighted to
03:58
have you on my show grating good we both
04:01
are sweating here a little bit it's a
04:02
long but we got to do what we got to do
04:05
Oliver absolutely first of all Oliver
04:08
tell us about your life with pleasure
04:10
but first of all thank you very much for
04:12
being here giving me giving the
04:14
applicant Pinsky Hotel the chance to be
04:17
you know available for for you viewers
04:20
Berlin is an truly international City
04:22
and we're very excited to be here with
04:24
Kempinski in such a property with such a
04:26
history and trust me the New York Harris
04:29
trust me they want to know about you
04:31
because New York loves to travel but
04:34
Oliver we want to know about you at
04:36
first how do I get you first of all I
04:39
arrived in Berlin and taking over the
04:41
optin competing skee-ball want to have
04:43
years ago so I'm pretty new to town but
04:45
I have worked many many years before in
04:47
Berlin and several different positions
04:48
before maybe two to start with it all my
04:52
my career started back in western
04:54
Germany city close to Hannover I used to
04:57
travel a lot with my father whenever he
04:59
had a business trip he took me RISM I
05:01
was staying in beautiful hotels I was
05:03
waiting for him was my soda at the bar
05:06
in the evening and I found it extremely
05:08
fancy what did you dad do
05:10
my dad was selling furniture oh so you
05:14
travel
05:14
all over Europe and ever had holidays in
05:16
school I was able to come with him we
05:17
both enjoyed it I enjoyed the hotels the
05:19
luxury the pools the bars as I said so I
05:22
saw to tell business extremely fancy so
05:24
when I started my apprenticeship so you
05:26
might know in Germany it's it's a
05:27
professional you start to learn for 3
05:29
years we saw hotels school once a week
05:31
and four days in a in a hotel in every
05:34
position so you work as a cook you work
05:35
in the stewarding department in the
05:37
restaurants you're working rooms
05:38
division so you have a very great
05:40
overview over the business alone really
05:42
every detail as well as you get your
05:45
school diploma and after three years you
05:46
certified Hotel II and what I did after
05:49
my apprenticeship I wanted to go to
05:50
Berlin at that time Westbourne still
05:52
divided city extremely interesting for a
05:55
young gentleman and I started here at
05:57
the reception of the Intercontinental
05:59
Hotel in West Berlin extremely
06:02
interesting time still east-west you had
06:04
to cross a ball or the wall was there so
06:06
I experienced it all first time was
06:08
there a lot of money to be spent it was
06:11
divided and actually for the eastern
06:12
Germans wasn't possible to cross the
06:14
border into West Berlin yeah so West
06:16
Berlin was only reachable by car through
06:18
the customs do the gates or obviously by
06:21
airplane it was an international city
06:24
but like an island maybe that describes
06:26
his best the big island you didn't see
06:28
the wall every minute of your life but
06:30
sure it was a very special situation but
06:33
still a blooming city interesting good
06:35
business and for a young gentleman at
06:37
that time sure the place to be in
06:39
Germany maybe in the heart of Europe
06:49
parties celebrities VIPs shoe everything
06:54
party's not so much I was more
06:55
interested into the culture part yes if
06:57
I remember correctly I'm not so sure
06:59
about that who do the place to be it is
07:03
truly the place to be right here the Sun
07:07
is coming out
07:08
overlooking this amazing historic
07:11
Brandenburg Gate however it's all about
07:14
education a major part of your education
07:17
you've got in the United States
07:19
absolutely right you know so after my my
07:21
diploma here back in Germany and before
07:23
the high school had the opportunity to
07:26
work in Miami for InterContinental
07:27
Hotels moved on to Obama's iris for a
07:30
year and a half then I had the chance
07:32
which we'll never forget because it was
07:34
grace that great time and great
07:35
education I went to Cornell University
07:37
upstate New York I concentrated their
07:40
own sales and marketing mainly so the
07:42
last five and a half years I spent in
07:43
Moscow before Berlin I opened there the
07:46
ritz-carlton Moscow right on the red
07:47
square what an opportunity because you
07:50
know the relationship between Moscow
07:51
Russia and Germany very close only two
07:53
and a half hours flight with a lot of
07:55
Russian business in Berlin as well that
07:58
helped me getting here to Berlin taking
08:00
over the art one and then he said you
08:03
know concentrate on this property which
08:04
has a fabulous history and with new
08:06
management skills with a young team
08:08
selecting the right people in the a
08:10
endowment and we're trying to create
08:12
experiences we're not selling a location
08:14
or product sure that many places in
08:16
Berlin where you can sleep well where
08:18
you can you know have a decent meal and
08:21
they might not have the location but at
08:24
the end of the day it all comes together
08:25
even that location was a bad service
08:27
would not be a nice experience and I
08:29
believe truly in the power of our ladies
08:31
and gentlemen creating an experience for
08:33
every guest which is memorable which is
08:35
exciting which is you're gonna
08:37
communicate about afterwards that has to
08:39
be that Wow and when you create that Wow
08:42
and that every day was every customer I
08:43
think you can really change the world
08:45
you have a wonderful wonderful spa here
08:48
very luxurious very intimate at the same
08:51
time I felt very cozy any time you can
08:55
have a treatment as well and that is
08:58
very important now building this Spa is
09:01
that something what has been
09:03
done recently did it come under your
09:06
umbrella tell us about it it was right
09:08
from the beginning when this hotel was
09:10
reconstructed after unification in
09:12
Berlin and was rebuilt on the original
09:14
spot of the Papillon convinced kilter
09:16
before that is where where the gold was
09:19
acid it was historically to build the
09:21
very best hotel in the world and sure
09:24
enough in a city location even so it's
09:26
mainly a business hotel you want to
09:28
offer a spa which is out of this world
09:30
and with the art on day spa from the
09:32
architecture from the whole atmosphere
09:34
that is it's a spa in the city
09:38
it is truly carrying you away and that
09:41
is what a lot of our customers enjoy you
09:43
have the option it's not a must but you
09:45
have that option and that is really what
09:46
a world class hotel should offer I saw
09:49
downstairs in the lobby there was a big
09:50
sign foreign ministry Allyson
09:53
ministerium I can say that yeah foreign
09:57
ministry means you meet a lot of very
09:59
influential people here sure this is a
10:02
home to be in Berlin the German
10:05
government as well as a lot of
10:06
international governments use the
10:08
article Pinsky as their home of choice
10:10
when they travel to the capital of
10:12
Germany it's our honor having these
10:14
guests here lots of state visit the US
10:16
president stayed at the artwork and
10:18
Pinsky many others you will please
10:20
understand and appreciate also as your
10:22
viewers we cannot really talk about our
10:25
guests but you liked our president very
10:27
much enjoyed and jointly before also in
10:29
Russia so it's it's a great visit it's
10:32
it's an great experience to have a state
10:34
visit like that you also had quite a few
10:37
personalities here what was it like to
10:39
have them here rather demanding I can
10:43
imagine probably difficult people to be
10:45
around I wouldn't call it difficult I
10:47
would call it challenging and that's
10:48
what we like that's our profession too
10:50
to having the most challenging customer
10:52
and guests to satisfy I can proudly say
10:56
that the Artem Kempinski is prepared for
10:58
that as we have so many celebratory so
11:00
many state visits people who really have
11:02
very special requests we're prepared for
11:04
that
11:04
I have a team of eight concierge if you
11:07
need a helicopter in 20 minutes we're
11:08
gonna have a heavy but this is about
11:11
seven stars you received last night you
11:15
a team you and you
11:16
the most distinguished hospitality award
11:19
what was it like tell me you see you see
11:21
it in my eyes I'm sure you don't much
11:23
like what what can be better than to get
11:25
such a prestigious award which is
11:27
recognizing the hard work of our ladies
11:30
and gentlemen every day because all of
11:32
them together create that feeling which
11:34
is then reflecting in an award like that
11:36
so we're very proud very happy we
11:38
celebrated today all together as a team
11:40
because as I said it's it's another
11:43
confirmation that we on the right track
11:45
that we do something maybe a little bit
11:47
better than others that makes me very
11:49
proud to have this hotel with this award
11:51
is a very special feature what I loved
12:03
is of course meeting your artist he
12:06
helped me out with us they literally
12:08
just me I looked up all his art on the
12:11
website and and we want you all to know
12:14
that you were displaying his art here
12:16
all over the hotel though it is a rather
12:20
elegant style it pops up the whole
12:23
dining room and makes it a lot of fun I
12:26
thought we are very proud um I want to
12:28
work with somebody like mr. Chesney he's
12:30
a very famous artist he resides at the
12:33
Cote d'Azur he's a lot of traveling all
12:35
over Europe very well-known great art
12:38
when I saw the art is it is exhibited
12:40
now in our restaurant we suppose all the
12:42
bright colors I thought Spring has
12:44
arrived in Berlin because definitely
12:47
it's its energy its colors really
12:49
something which is adding to our benefit
12:52
of having this location having these
12:54
guests here at the artwork and Pinsky
12:55
which you can also enjoy the art and
12:57
maybe more interesting than a museum
12:59
visit and it was pleasure great pleasure
13:02
for me to see our very own Walter Stipe
13:06
sir Walter's type known to many of us in
13:09
the States from his TV show a taste of
13:12
history three Emmys this guy has he is
13:15
something very special on the seven
13:18
stars advisory board and was the one
13:20
actually presenting the cuisine award
13:22
absolutely
13:23
I'm chef Waldo Steve I'm here with seven
13:26
stars and stripes to review the world
13:29
famous hotel adlon right here in Berlin
13:34
water is not only very well known in the
13:37
u.s. water is sure a star in Europe as
13:40
an ambassador of European cuisine in the
13:42
US he is well known it's an honor for us
13:44
for a culinary team to have him here
13:46
work with him exchange knowledge I can
13:49
tell you how cool you know dream is
13:50
totally excited to have some expert like
13:52
water here actually cooking with them in
13:55
the kitchen we can only learn we can
13:56
only benefit and I think that's the
13:59
synergies we are always looking for very
14:01
exciting this is the kitchen of the $1
14:09
billion Germany and we gonna beat chef
14:11
Sebastien the video and you're gonna
14:13
show me one of your favorite dishes
14:14
right yeah today I think we make the
14:17
fresh jean-jacques fun of Italian yeah
14:19
this is a special zone in Berlin Italy
14:24
Italy is beautiful very nice tasting no
14:29
not to her when you're tasting every
14:31
English it's perfect for sauce and also
14:34
for fresh scallops so it's not so it's
14:36
not overpowering like somebody oils if
14:38
you take only three
14:41
and now we have time yeah I think it's
14:44
the two between minutes and we can
14:45
marinate the finer this time with a
14:48
fresh fennel bulb down and make this
14:51
another ice water
14:52
mm-hmm Lynnette cut this so it stays
14:54
crispy you know so it's really nice in
14:56
country chef's you're gonna cook the
14:57
meat your way I would assume wet yes so
14:59
it's nice and pink on the inside
15:00
yeah perfect then put it out of the
15:03
water
15:04
so basically it's the base where the the
15:06
cookies on Shaco on top correct yes
15:08
then can I make a little bit of olive
15:09
oil mm-hmm little bit of sea salt black
15:13
pepper mm-hmm does this form orange
15:17
juice which use you say just orange or
15:19
making sure from Germany yeah where
15:21
would it go yes just look over the
15:29
fennel perfect
15:30
anybody clean on the final uh-huh yep
15:33
lastly pushing trim young commander nice
15:41
Sebastian lebara he is so much richer
15:44
and different in flavor then we have in
15:47
the States
15:47
I mean I had a course all this morning I
15:49
should see the difference you know yeah
15:51
it's something about it yeah there's a
15:56
little work so we let it sit up for a
15:59
little bit on the side so it doesn't
16:00
cook too much and now you're gonna make
16:01
the sauce you know that's a boil again
16:03
yeah shallots
16:07
today's our segment we're here can you
16:11
vis me the control
16:17
then the orange juice please okay nice
16:21
okay this is a the orange zest yeah we
16:25
cook it in a in sugar and sugar and
16:29
water
16:29
yeah all right it's the flavor okay
16:38
Oh high-five
16:48
no beautiful color this is a Roma German
16:52
garden quest a little bit spicy like
16:56
black pepper
17:03
Phillipa dog obsess on the top and then
17:08
bloody bitsy sauce on the top you're
17:10
facing those are the cookies on shock
17:13
allah sebastian right here in the a
17:15
blonde hotel in berlin I'm gonna try his
17:17
creation because it sounds very
17:18
interesting especially I have never
17:20
heard before that there are mentions
17:22
corn in Germany let me try this here Wow
17:26
here be the best clean combination of
17:29
flavors and I like to cut a sea salt in
17:32
the end brings it up and I like fennel
17:34
to begin with so it's beautiful it's
17:35
very good dish
17:38
I am looking forward dining tonight with
17:43
you and you are our special seven stars
17:45
team in a nest summer it's actually the
17:49
name is the Lawrence Appling the founder
17:51
of the article Pinsky hotel eczema which
17:54
is a translation of dining room we're
17:56
very proud of this restaurant it's a
17:58
small petite arrest wrong which are
17:59
beautiful you know dining room
18:01
atmosphere overlooking also the
18:03
Brandenburg Gate
18:04
it has two Michelin stars it's a young
18:06
chef Hendrik Otto who works for since
18:09
years now and is bringing it every year
18:11
step by step more forward to highly most
18:14
highly decorated restaurant in Berlin
18:16
it's gonna be an experience and I'm
18:19
definitely looking forward tonight
18:20
hosting you thank you history we cannot
18:25
forget to talk about the history of this
18:28
amazing place see our American history
18:31
is merely three hundred years old so we
18:34
are relatively young in comparison to
18:37
you guys here in Germany yep okay Pinsky
18:40
was originally opened on the 23rd of
18:41
October 1907 by a gentleman called
18:44
Lorenz Appling his dream his vision was
18:47
to open the very best product hotel in
18:51
Europe he built for two years spent a
18:53
hundred million gold mark at that time
18:56
that was then already a lot that was
18:58
then already Lonnie but most exciting it
19:00
was a first hotel with electric power it
19:04
was a first hotel was hot and cold
19:05
running water a lot of a lot of guests
19:09
and all over society were excited about
19:11
this building in this location and their
19:14
modernity the the possibilities the
19:17
building had the first guest was
19:18
actually the german emperor at that time
19:20
kaiser villain ii i am impressed
19:23
what a feat but then also as we might
19:26
know in the 1920s Berlin was the most
19:28
trendiest city in Europe everybody came
19:30
here we had from Charlie Chaplin overall
19:33
famous people at that time staying here
19:35
was us where the Russians are residing
19:37
at the art floor convinced so it was
19:39
really the place to be it was always
19:42
updated unfortunately destroyed during
19:44
the Second World War
19:45
Oliver is that true that the Adlon was
19:47
destroyed just the last few days
19:50
of the world Second World War in what
19:53
1945 very unlucky the hotel was really
19:57
one of the last buildings that got
19:58
destroyed in Berlin but what to do what
20:03
could be done we are very very positive
20:07
and happy about that we found the right
20:09
people who believed in that history and
20:11
we built this famous building this
20:14
famous icon of hotel industry back in
20:16
Berlin after unification and today again
20:19
there is the loans at one hotel run by
20:22
convinced key and we're very very proud
20:24
to be here you certainly may be proud of
20:26
that Oliver and for the fact that you
20:29
came along just under two years ago took
20:32
over the other had lost a little bit of
20:35
its glamour and could we say that I
20:40
think you know challenging times
20:42
obviously at the financial crisis Berlin
20:44
was maybe not not being as much fancy
20:47
anymore
20:47
not only the Africa Pinsky came back all
20:50
to the city came back and then as I
20:52
truly believe the right team makes it
20:54
happen laughs there's no no reason you
20:56
know to to think oh is the art and I'm
20:58
not allowed I cannot look you know this
21:01
is a place we should feel home and I
21:03
invite all of your guests your viewers
21:05
you know when you're in Berlin stay with
21:08
us if you don't stay with us coming on
21:10
at least for a cup of coffee or drink
21:12
experience it you can touch it you can
21:17
see it it's a very very special place
21:18
and you won't miss something coming to
21:20
Europe not being in Berlin at the Apple
21:22
capisco well you certainly see a lot of
21:24
very distinctive people some very
21:27
interesting people and there's a lot of
21:29
art and you can tell that this is the
21:32
place to be Oliver I have to say goodbye
21:36
thank you for inviting me thank you very
21:38
much it's a great pleasure thank you for
21:40
being on the seven stars travel show
21:43
until next time around from another
21:45
incredible place around the world
21:48
I'm truly yes
21:54
you [LANG_DIR] => / [~LANG_DIR] => / [CODE] => seven-stars-travel-tv-show-hotel-adlon-kempinski-berlin [~CODE] => seven-stars-travel-tv-show-hotel-adlon-kempinski-berlin [EXTERNAL_ID] => 3150 [~EXTERNAL_ID] => 3150 [IBLOCK_SECTION_ID] => [~IBLOCK_SECTION_ID] => [IBLOCK_TYPE_ID] => clubs [~IBLOCK_TYPE_ID] => clubs [IBLOCK_ID] => 5 [~IBLOCK_ID] => 5 [IBLOCK_CODE] => video [~IBLOCK_CODE] => video [IBLOCK_EXTERNAL_ID] => [~IBLOCK_EXTERNAL_ID] => [LID] => s1 [~LID] => s1 [DETAIL_TEXT_TYPE] => html [~DETAIL_TEXT_TYPE] => html [PREVIEW_TEXT] => Berlin there a unified capital of Germany today is a thriving city were historic and modern architecture meet... ) [3] => Array ( [ID] => 3149 [~ID] => 3149 [NAME] => Adlon Kempinski Hotel, Berlin, Germany [~NAME] => Adlon Kempinski Hotel, Berlin, Germany [DETAIL_PAGE_URL] => /video/adlon-kempinski-hotel-berlin-germany/ [~DETAIL_PAGE_URL] => /video/adlon-kempinski-hotel-berlin-germany/ [DETAIL_TEXT] => 00:00
so welcome to Berlin Germany welcome to
00:05
Berlin Deutschland and there welcome to
00:08
the the Reichstag building Reichstag
00:11
building capital of Germany German
00:15
Bundestag yep I'm staying at the the ad
00:19
line and I could bring ski hotel here
00:20
it's just a five minute walk through the
00:23
gardens so take for a walk down to my
00:28
hotel from the German parliament
00:31
that's this yeah no thanks no thanks no
00:40
thanks
00:41
yeah yeah there's so many stuff okay
00:46
the Reichstag dome Bundestag the
00:48
Parliament there's a clear message on
00:51
the front which is M Beauchamp vodka
00:58
all right the English translation is
01:01
very clear damn deutschen volka okay
01:06
folks my Adlon Kempinski
01:12
yeah I'm gonna Germany welcome to Berlin
01:15
got my Ferrari share on because I'm a
01:17
Sebastian Vettel fan here
01:18
it's what's my Hatala Adlon Kempinski
01:20
she's down here look so the gardens
01:24
under the Brandenburg Gate and yeah your
01:32
own Parliament 1894 I think 1894 they
01:36
started work there
01:38
I think 1933 had some issues 1933 that
01:43
some issues and then fell into disrepair
01:46
then i renovated after reunification was
01:50
it where eastern west germany 1990 it's
01:54
a norman foster design building it's a
01:56
nice time on the roof right now for
01:58
coffee and stuff they're known for to
01:59
design 1990s
02:03
go back to good use okay let's cross the
02:05
street here
02:08
just walk to my hotel the Adlon
02:10
Kempinski then across the street you
02:12
look left directly in Europe
02:21
no vehicles a gift shop there
02:24
so you look right Thank You Johnny
02:27
Brandenburg Gate straight ahead and I
02:29
get two poets of klutz
02:32
a lot of tourists around that
02:43
cat snitch bill common
02:47
lengthen Germany cats Lakeville comment
02:50
ya got me a Ferrari a variety shed on
02:53
Sebastian Vettel Michael Schumacher
02:59
famous German drivers are won with
03:01
Ferrari it's nice concise straight walk
03:07
- developer gaetan types of plants just
03:11
there even or tourists about to plant
03:14
earlier their toes right on the front
03:17
yeah luckily I've got a courtyard view
03:19
sweet - what a sweet there that's
03:21
courtyard view
03:22
[Applause]
03:24
entertainers are on the place
03:29
I'm dodging bulker gasoline pretzels
03:38
I gotta blame balloons itself
03:45
jazz playing bubbles hood Sofia people
03:48
saying that taking credits as well
03:51
sorry it appears the Brandenburg Gate
03:54
these problems
03:57
the November's morning mid-november
03:59
wraps
04:04
we straight into our pride splattered
04:06
across the street it's a green metal
04:08
walk straight across if not we'll stop
04:27
[Music]
04:37
the Muni and the streets rather handsome
04:39
to the lender for enmity the part of
04:43
Berlin
04:45
under the linden price if that's sweat
04:47
ahead then we'll stop the video - across
04:50
the street or carry out the other side
04:52
to show you how to street very nice
04:55
Boulevard right up the middle of Berlin
04:57
to see the gardens that were standing it
05:03
since they're very nice treat
05:12
Brandenburg Gate my hotel is that
05:15
building is there the ad lon
05:20
just see
05:28
so tell everyone there yeah so across
05:33
the street we'll figure for the other
05:34
side
05:50
the street that I was talking about
05:52
Boulevard right to the damage
06:06
Brandenburg Gate
06:09
yeah keep crushing King 1790s Wakanda
06:14
next door is the u.s. embassy with the
06:18
Holocaust Memorial is just weather up
06:23
welcome to Brandenburg Gate
06:30
if you draw through all my videos on
06:31
YouTube is one of me running under here
06:33
in the Marathon Berlin Marathon all
06:35
right under here all right find it
06:46
right stocking
06:53
you're from Germany
07:06
thundering it's a shame why I'd love
07:09
that blonde Kempinski it's the hotel
07:25
to convince Quijote really nice inside
07:29
[Music]
07:30
all righty spats Blatz find a quiet spot
07:33
and I'll talk to you at the US Embassy
07:38
the British Embassy is just behind the
07:40
intelligence for the French wonders
07:42
there
07:46
there's three nuclear weapon stakes yeah
07:48
all right next to each other self
07:50
declared nuclear weapon States renegades
08:01
[Music]
08:03
yeah I run the method under there
08:05
thousands of people lining the street
08:07
more than the right here lining the
08:09
streets giving high-fives gonna be
08:27
silly walk towards the hotel gravitate
08:30
in that direction all these tourists
08:32
around yes that's the French Embassy
08:35
it's a French flag at the front
08:44
that's nice quiet spot Brandenburg Gate
08:51
u.s. embassy three u.s. black
09:04
till a drum
09:07
it's more expensive to get a room facing
09:09
onto them the new at the front same time
09:12
it's more noisy but a courtyard room
09:15
very quiet
09:26
practicing her routine
09:35
[Music]
09:45
my room is just behind that glass or
09:48
something
09:49
straight behind that glass from building
09:51
inside that's right across
10:06
it's the front of place
10:25
it seems like
11:05
inside the
11:10
beautiful place
11:14
really nice
11:16
[Music]
11:29
these elephants
12:07
good morning same here
12:17
we are good
12:27
yeah
12:33
[Music]
12:41
that's a cart of as an Asian bar at that
12:43
the other end - yeah lip lobby
12:49
[Music]
12:51
a lot Kempinski great
13:00
no sense
13:03
stay upstairs and get a better view the
13:05
moistness
13:13
that's why the restaurant is upstairs
13:16
so you up here
13:22
there's nobody courtyards around the
13:24
place
13:35
it's a beautiful hotel
13:47
just over here
13:49
see the main entrance
13:59
upstairs
14:03
okay take up spice for me it's messing
14:08
up my left or x2 exciting thing sports
14:15
fans
14:15
I thought Kempinski get off my floor
14:19
Ferrari top
14:31
I'll go to my floor third floor these
14:35
are lovely courtyards lovely courtyards
14:38
all around the hotel dad lon
14:46
many many courtyards that that's very
14:54
benign injure girl's mother courtyard
15:02
just here I get better view from by this
15:08
100 yards look closely that looks like
15:13
the Union Jack up there the British
15:16
Embassy is next door link well it is
15:20
public or yards
15:31
beautiful time
15:36
funny else breakfast how's breakfast
15:39
downstairs there I'll show you my room
15:42
in the daytime which we didn't do last
15:44
night all right
15:46
see shaver so I'll talk to my flow from
15:53
the third floor of the Penske and take a
16:01
walk around my room
16:02
superb motel here in Berlin Paul is on
16:09
this level as it's a spa the paintings
16:14
on the wall yeah absolutely
16:23
thus far is this way and understanding
16:30
then the gray dog 385 that's the key
16:34
part here but I'll add Lankan Pinsky
16:37
Berlin could I an executive suite got an
16:43
executive suite number three eight five
16:47
place so I woke up inside tell the king
16:52
cards and welcome to my suite yep said
16:55
dinner delivered that's very nice close
16:58
the door alright welcome in Hotel Adlon
17:01
Kempinski this the place you can turn
17:04
around yeah listen room people is the X
17:06
it's an executive suite here so you get
17:08
separate living area kitchen the food
17:15
smells lovely
17:16
yeah checked in barn area of the plane
17:20
what's the most you the food the bedroom
17:23
through here yeah better is through here
17:27
then you get a bathroom just through
17:30
here customs like this boys and girls I
17:33
don't convince key that lead would put a
17:36
spot on TV their football German people
17:40
love their football skates ratings for
17:42
Milan shed yeah Hotel Adlon Kempinski
17:50
Berlin Brandenburg Gate is just outside
17:52
as you saw yep five someone I'd like
17:55
here rightly so just walk around for
17:58
loop it's me again some girls go back at
18:01
the front so we're yeah executive suite
18:06
at Adlon Kempinski Berlin
18:08
alright I'll walk around a bit more
18:11
detail at night so firstly we'll start
18:13
the Passat this side so I've started
18:15
something I got off a plane from my
18:16
niece it's in Monaco so Johnson made
18:20
dinner here so this is a currywurst
18:23
perversities german sausages with chips
18:25
and with that they give you some bread
18:30
they don't wanna catch up and use the
18:33
comb sausages I think yeah that's what
18:37
it is if it's not some sauce then some
18:39
vegetable curry with Lois rice flowers
18:46
and some ice that's what I said and I
18:51
had my dinner in a tick places video 10
18:55
minutes and then you also get some yeah
18:59
Black Forest in Germany yeah that's the
19:01
place to see Oh teas and coffees
19:03
espresso machine sorry yeah minibar is
19:07
down here beers and cokes and whatnot
19:11
this is German beer is it Oh Jonah white
19:14
razor spice well kracken German beer
19:22
I ran the Berlin Marathon I've actually
19:24
run the Berlin Marathon there's a video
19:25
on YouTube do you watch it I posted
19:29
there when I finished the marathon and
19:30
the guy says you can hear their
19:32
commentary and it says so how many beers
19:35
did you drink them the other guy says
19:36
that hundred beers
19:37
okay don't people let their beers the
19:40
point I'm trying to make my buddies in
19:42
here crisps Adlon Kempinski branded
19:58
vodka more vodka
20:01
yeah well it's a French wine spotted
20:04
moderate French bit and then now the
20:09
living room is just oh sure the view out
20:10
the window there's that it's a courtyard
20:12
view so it's a courtyard view and I
20:15
checked in earlier couple hours ago an
20:17
hour a bit yeah she said if you want a
20:19
room that overlooks the front a suite
20:23
you can I'll give it to you
20:34
I show this tomorrow that's where at the
20:37
back of the hotel basically but it's not
20:40
it's like a square shape right in the
20:42
middle of their Germany so this table so
20:53
when you check it yes my drink with the
20:55
towel get each chocolates strong boy
20:58
chocolates like that yes Adlon Kempinski
21:05
branded their chocolates as well lovely
21:09
yeah yeah that's a lovely chocolate huh
21:20
very nice well my formula one Mercedes
21:23
should come in Germany and it's also one
21:26
of these leading hotels of the world so
21:30
that's us it's haven't left from diesel
21:33
not Haran that's a Brandenburg Gate
21:34
stuff said so when I checked in the
21:36
suite she said you said he can have one
21:38
that looks at unto the London which is
21:40
the Brandenburg Gate pairs of Platts
21:42
fighter dealers extra it's much bigger
21:45
room cuz I checked in so late I said
21:47
it's alright oh my god look at it myself
21:50
that's why I ran the marathon under
21:52
there
21:52
yeah dancers hard on three bids watch
21:54
the video I'm gonna watch it back yeah
21:57
Sweeney yeah Hotel Adlon Kempinski
21:59
that's not spelling mistake it's Adlon
22:00
Kempinski Berlin German Reichstag is I
22:04
start the front as well yeah so dealing
22:06
hotels of the world
22:08
we're in yeah that's the table lovely
22:12
paintings of bad flowers on the wall
22:19
everything has a reason here Google Maps
22:21
Google Maps just missing out their email
22:25
that's where we are Hotel Adlon
22:27
Kempinski right next to the other
22:29
British embassies here so my room is
22:31
here she'd be thing of the hotel this
22:34
way we think of the hotel so that's the
22:37
front entrance
22:38
we're here to suite
22:41
as the courtyard he just saw calling us
22:43
some China Club of Berlin yeah you know
22:46
you live in Singapore mate you're a
22:49
British citizen British Embassy all
22:50
right we'll give you a room there right
22:52
how's that for a deal you ought to
22:53
Linden SMI in front bit
22:55
parties the Platts Brandenburg Gate for
23:00
the German Reichstag is just there the
23:04
right start the Bundestag parliament but
23:07
the the US Embassy the US Embassy is
23:09
this building here it's right next door
23:11
yeah this is the memorial for the
23:13
Holocaust basically yeah just outside my
23:16
room my room was there what of course
23:18
for the Holocaust memorial Hitler's
23:22
bunker is just over here Hitler's bunker
23:25
yeah it's Berlin yep it's the realest
23:30
free Tempelhof Airport yep and quite a
23:37
long way east so I cleaned from nice
23:39
today nice in the South of France Monaco
23:41
fly out the Alps I realize bernal's so
23:44
far east all right so yeah Valene yeah I
23:48
reckon remaining so I just wanted that
23:50
you saw the food there so I thought the
23:58
currywurst price is very reasonable
24:00
yeah 12 euro so that is fine in a
24:03
five-star hotel and the vegetable
24:05
curries up there somewhere as well it's
24:08
on that change
24:09
yeah yeah choices so I know dates off
24:12
pizzas and stuff yep regular City so spa
24:14
just down the road and this corridor I
24:17
slow clock glasses come up to our 10
24:18
o'clock 9:40 twenty to ten and that time
24:22
drama less this time difference between
24:23
there the other place in here yeah in a
24:27
bookshelf and I say the sound system
24:29
could find the light switch for the
24:31
bookshelf yeah there's no Nietzsche
24:33
no Nietzsche a German philosopher 19th
24:36
century German philosopher
24:38
there's no neat you here it's not need
24:46
she's it
24:48
my income maybe not at an hour I've read
24:51
mine come for might not be to everyone's
24:53
taste it's a good book there it's very
24:56
internet illogical the internal logic
24:59
makes sense you understand what I mean
25:01
it's elected to power all right so
25:04
that's the living room
25:05
yeah bookshelf study table paintings
25:14
yeah we've covered this room my food
25:18
it's getting cold I think big but it's
25:21
fine
25:23
yeah boss don't you the class okay
25:26
bedrooms through here
25:33
I've tried not to disturb anything else
25:35
elected as it is when I checked in see
25:36
now we're hearing for I'll mess it up
25:37
later don't worry got plenty of time
25:39
here you get this bag it's the Red Boy I
25:44
think you'll fit yeah then you can make
25:47
use for that and Becca get Red Boy yet
25:52
nor do babe that stuff your bedrooms
25:53
lots of switches everywhere bed on the
25:56
painting there's lots of switches you're
26:01
at Kyle's place where they have pencils
26:02
yeah I don't convince key all these
26:07
buttons needs to control to control
26:11
everything
26:13
yeah bedroom / football on TV nice spot
26:20
for the red boy they say the view is the
26:22
same out this window it's curtains here
26:24
same you ugly yeah through it's night
26:33
McFly it up from beneath it's a good
26:35
flight ready minutes yeah sound a bit
26:39
jet-lagged
26:40
alright bathroom bathroom is here it's
26:47
all very well get out
26:50
commence table hotels the state that is
26:52
the second camp in ski I'm staying at on
26:55
this nine-day trip trip through Europe
26:57
that the convinced Keaton Venice as well
26:59
that's very nice on its own private
27:01
island yeah do it sports fans greetings
27:08
sports events meetings boys and girls
27:10
welcome to the Adlon Kempinski Hotel in
27:13
Berlin I wear my Mercedes Formula one
27:16
shot back because were in Berlin I say
27:18
these being a German team sports fans
27:22
Twitter trees are seen this before
27:25
somewhere here for bread only meant so
27:30
much
27:31
[Music]
27:36
yeah it's very good it's a very showy
27:38
have already get standard they're
27:41
upstairs sideways and so on that's one
27:48
of the complaints guilt or thing
27:49
challenge on I didn't use that oh you
27:51
said don't know what you know a Mercedes
27:56
and we're all champions Antalya
27:58
yeah so it's gonna clear the thinking
28:00
you know the number of clubs I've stayed
28:02
in hotels number of times I've stayed in
28:04
nice hotels yeah you know the shower
28:06
door yeah for this when you close when
28:08
you open and close the shower door but
28:10
our needs are not disturbed yeah it's
28:13
good innit yeah it's called a smart
28:15
thing you put a step there it's very
28:17
little design modification you put a
28:19
step there and the towel doesn't get
28:21
this load to New York in the door that's
28:23
how you make incremental gains in a
28:24
Formula One car it's got the making this
28:28
about by the way sports and screenings
28:33
soap every way let me tell apologies for
28:36
this man incremental games on a food
28:38
won't cut through the season like get
28:40
all that step I mean make that step
28:42
there and success the town doesn't move
28:45
the car girls foster bit of extra
28:48
downforce a few extra four stars on the
28:50
engine and mr. K will wear a Mercedes
28:54
for middle one shirt here in Germany
28:57
alright the shower
29:00
alright food when have some food so I
29:03
think's watching the tool we'll see that
29:04
in the pool in the morning I've ever
29:07
stood in the morning I think it's at
29:08
6:30 or something the pool opens first
29:10
didn't ever swim and yeah will care
29:15
about the tour from there right bedroom
29:23
and the view again
29:27
so the China Club is just back where
29:30
British Embassy is that way I think the
29:33
absolute now shows in the morning
29:39
see at night hurry we shall see you
29:44
tomorrow people right
29:53
mine comes alright
29:57
Nietzsche Nietzsche yeah Nietzsche is
29:59
more socially acceptable alright job
30:01
through the morning
30:17
yeah so just come down from the room for
30:20
a walk it's got a me I can't see all
30:24
this stuff in Jeff in Berlin it's no
30:26
tell the ad lon
30:27
at Lancome Pinsky say what the u.s.
30:35
embassy
30:38
and the Brandenburg Gate famous
30:41
Brandenburg Gate
30:42
it's brilliant being it Brandenburg 8:00
30:47
at night parts of plants
30:51
[Music]
30:57
a little gang all the way down to tower
30:59
you can see their berlin TV tower in the
31:01
distance
31:06
that's why
31:09
all right directory what's in the
31:11
morning now for a swim in the pool oink
31:16
de LAN LAN
31:18
into the linden and
31:24
Brandenburg Gate
31:28
beautiful
31:40
you know I head out to the pool
31:42
laughter assume it's in their basement
31:50
[Music]
32:00
you convinced me
32:09
just a mile in Singapore my legs one for
32:12
each 10 million people
32:15
mother father myself elapsed
32:34
just a couple breakfast
32:38
[Music]
32:44
studying at breakfast here at Hadlock
32:51
they can sausages right
32:55
the Komets omelets breakfast tip to add
33:04
long as we're ice
33:12
so I back up from breakfast a simple and
33:17
breakfast show the place
33:19
sweet 385 I'll show the place the
33:26
daytime there's breakfast yeah got some
33:30
mad fruit some food or breakfast yeah
33:33
that's good yeah I couldn't be there
33:36
properly in the pool some other people
33:38
in the pools are probably in there but
33:39
it's a lovely simple as well I sort of
33:43
Greek traditional like a Roman bath
33:47
should we say yeah all right it's a
33:49
place director at la Kempinski that Rex
33:53
is good very good breakfast they're rare
33:55
let's never had fried rice for breakfast
33:57
let's time for fried rice for breakfast
33:59
in Europe which is this week sir eight
34:02
days of traveling so far first first
34:04
morning of fried rice for breakfast yeah
34:06
okay why that stuff okay
34:08
the place in the air yeah we didn't see
34:11
that courtyard beauty they wouldn't that
34:12
the doors open the bedroom it's been of
34:15
you it's a courtyard yeah it's not quite
34:20
quite night sleep back at the hotel
34:22
yeah that's been minute hard gallery
34:30
that's not the flag of near the European
34:34
Union nor Germany I be either Brandon
34:38
back on my show don't think it's the
34:41
Kempinski flag either hey yes nice
34:46
bookshops
34:48
what's a Nietzsche
34:52
yeah I think I'll wear my sebastian
34:54
vettel I think I'll wear my Ferrari top
34:55
I think I'll wear my Ferrari top today
34:59
it's the best in retinas German Michael
35:01
Schumacher German so we're both Ferrari
35:05
boys something I wear my ear Ferrari top
35:08
today des place it's all about glad
35:11
gonna got the tower TV tower Germany's
35:15
highest building usually the bedroom and
35:18
then I think we're through seen
35:19
everything yeah there's it's the
35:24
courtyard better view from here
35:34
because after reunification after
35:38
reunification in the mid-1990s
35:40
to enlarge Western East Germany
35:44
first of all day we got the right start
35:46
at the front there the Parliament and
35:49
then they did up the retarted hotel
35:50
having opened late 1990s something like
35:52
that the gardens across it oh yeah
36:04
so the bathroom which has been used
36:06
sports fans very good why don't you all
36:08
at germany deutschland heads like will
36:11
comment and wasn't girls welcome yep
36:17
already that's the room very nice
36:32
okay this your Schumacher and Monsieur
36:38
better hair hair Schumacher hair battle
36:45
find out what the flag is fear
36:56
the baronet
37:10
welcome to emit a class unter den Linden
37:14
in Berlin
37:16
Mahadeva Tania's Mahakali Adelaide
37:19
long-delayed lon
37:21
convinced me and there were parts of
37:24
blacks famous Brandenburg Gate in
37:31
Germany Berlin well in the marathon I
37:36
ran under there with thousands of people
37:38
lining the streets yet
37:39
that's great feeling there front of our
37:42
gates
37:42
mr. bad bad max Torah starting to build
37:45
up
37:54
I hope the Rex luck
38:04
so I'm just coming outside to the
38:07
the Holocaust memorials to Memorial add
38:15
more to stuff
38:23
the hotel it's very good locations just
38:26
beyond their building attacks blast the
38:29
u.s. embassy
38:35
asking to have a look it's gonna walk
38:38
around Berlin
38:58
in the Brandenburg Gate the German
39:03
Reichstag
39:08
no time
39:34
ready thanks watching the tour
39:37
it's watching tutorial
39:40
place got outdoor cafe here
39:42
throw the shot
39:46
at learn FA
39:50
that's on the Shops at the site
39:53
subway stations right
39:55
already have the troll of the Omega
39:59
watching to be a drunken think Skinner
40:01
town there in Darlene
40:11
along convinced a great place Tony I
40:14
enjoyed the stay with Selena [~DETAIL_TEXT] => 00:00
so welcome to Berlin Germany welcome to
00:05
Berlin Deutschland and there welcome to
00:08
the the Reichstag building Reichstag
00:11
building capital of Germany German
00:15
Bundestag yep I'm staying at the the ad
00:19
line and I could bring ski hotel here
00:20
it's just a five minute walk through the
00:23
gardens so take for a walk down to my
00:28
hotel from the German parliament
00:31
that's this yeah no thanks no thanks no
00:40
thanks
00:41
yeah yeah there's so many stuff okay
00:46
the Reichstag dome Bundestag the
00:48
Parliament there's a clear message on
00:51
the front which is M Beauchamp vodka
00:58
all right the English translation is
01:01
very clear damn deutschen volka okay
01:06
folks my Adlon Kempinski
01:12
yeah I'm gonna Germany welcome to Berlin
01:15
got my Ferrari share on because I'm a
01:17
Sebastian Vettel fan here
01:18
it's what's my Hatala Adlon Kempinski
01:20
she's down here look so the gardens
01:24
under the Brandenburg Gate and yeah your
01:32
own Parliament 1894 I think 1894 they
01:36
started work there
01:38
I think 1933 had some issues 1933 that
01:43
some issues and then fell into disrepair
01:46
then i renovated after reunification was
01:50
it where eastern west germany 1990 it's
01:54
a norman foster design building it's a
01:56
nice time on the roof right now for
01:58
coffee and stuff they're known for to
01:59
design 1990s
02:03
go back to good use okay let's cross the
02:05
street here
02:08
just walk to my hotel the Adlon
02:10
Kempinski then across the street you
02:12
look left directly in Europe
02:21
no vehicles a gift shop there
02:24
so you look right Thank You Johnny
02:27
Brandenburg Gate straight ahead and I
02:29
get two poets of klutz
02:32
a lot of tourists around that
02:43
cat snitch bill common
02:47
lengthen Germany cats Lakeville comment
02:50
ya got me a Ferrari a variety shed on
02:53
Sebastian Vettel Michael Schumacher
02:59
famous German drivers are won with
03:01
Ferrari it's nice concise straight walk
03:07
- developer gaetan types of plants just
03:11
there even or tourists about to plant
03:14
earlier their toes right on the front
03:17
yeah luckily I've got a courtyard view
03:19
sweet - what a sweet there that's
03:21
courtyard view
03:22
[Applause]
03:24
entertainers are on the place
03:29
I'm dodging bulker gasoline pretzels
03:38
I gotta blame balloons itself
03:45
jazz playing bubbles hood Sofia people
03:48
saying that taking credits as well
03:51
sorry it appears the Brandenburg Gate
03:54
these problems
03:57
the November's morning mid-november
03:59
wraps
04:04
we straight into our pride splattered
04:06
across the street it's a green metal
04:08
walk straight across if not we'll stop
04:27
[Music]
04:37
the Muni and the streets rather handsome
04:39
to the lender for enmity the part of
04:43
Berlin
04:45
under the linden price if that's sweat
04:47
ahead then we'll stop the video - across
04:50
the street or carry out the other side
04:52
to show you how to street very nice
04:55
Boulevard right up the middle of Berlin
04:57
to see the gardens that were standing it
05:03
since they're very nice treat
05:12
Brandenburg Gate my hotel is that
05:15
building is there the ad lon
05:20
just see
05:28
so tell everyone there yeah so across
05:33
the street we'll figure for the other
05:34
side
05:50
the street that I was talking about
05:52
Boulevard right to the damage
06:06
Brandenburg Gate
06:09
yeah keep crushing King 1790s Wakanda
06:14
next door is the u.s. embassy with the
06:18
Holocaust Memorial is just weather up
06:23
welcome to Brandenburg Gate
06:30
if you draw through all my videos on
06:31
YouTube is one of me running under here
06:33
in the Marathon Berlin Marathon all
06:35
right under here all right find it
06:46
right stocking
06:53
you're from Germany
07:06
thundering it's a shame why I'd love
07:09
that blonde Kempinski it's the hotel
07:25
to convince Quijote really nice inside
07:29
[Music]
07:30
all righty spats Blatz find a quiet spot
07:33
and I'll talk to you at the US Embassy
07:38
the British Embassy is just behind the
07:40
intelligence for the French wonders
07:42
there
07:46
there's three nuclear weapon stakes yeah
07:48
all right next to each other self
07:50
declared nuclear weapon States renegades
08:01
[Music]
08:03
yeah I run the method under there
08:05
thousands of people lining the street
08:07
more than the right here lining the
08:09
streets giving high-fives gonna be
08:27
silly walk towards the hotel gravitate
08:30
in that direction all these tourists
08:32
around yes that's the French Embassy
08:35
it's a French flag at the front
08:44
that's nice quiet spot Brandenburg Gate
08:51
u.s. embassy three u.s. black
09:04
till a drum
09:07
it's more expensive to get a room facing
09:09
onto them the new at the front same time
09:12
it's more noisy but a courtyard room
09:15
very quiet
09:26
practicing her routine
09:35
[Music]
09:45
my room is just behind that glass or
09:48
something
09:49
straight behind that glass from building
09:51
inside that's right across
10:06
it's the front of place
10:25
it seems like
11:05
inside the
11:10
beautiful place
11:14
really nice
11:16
[Music]
11:29
these elephants
12:07
good morning same here
12:17
we are good
12:27
yeah
12:33
[Music]
12:41
that's a cart of as an Asian bar at that
12:43
the other end - yeah lip lobby
12:49
[Music]
12:51
a lot Kempinski great
13:00
no sense
13:03
stay upstairs and get a better view the
13:05
moistness
13:13
that's why the restaurant is upstairs
13:16
so you up here
13:22
there's nobody courtyards around the
13:24
place
13:35
it's a beautiful hotel
13:47
just over here
13:49
see the main entrance
13:59
upstairs
14:03
okay take up spice for me it's messing
14:08
up my left or x2 exciting thing sports
14:15
fans
14:15
I thought Kempinski get off my floor
14:19
Ferrari top
14:31
I'll go to my floor third floor these
14:35
are lovely courtyards lovely courtyards
14:38
all around the hotel dad lon
14:46
many many courtyards that that's very
14:54
benign injure girl's mother courtyard
15:02
just here I get better view from by this
15:08
100 yards look closely that looks like
15:13
the Union Jack up there the British
15:16
Embassy is next door link well it is
15:20
public or yards
15:31
beautiful time
15:36
funny else breakfast how's breakfast
15:39
downstairs there I'll show you my room
15:42
in the daytime which we didn't do last
15:44
night all right
15:46
see shaver so I'll talk to my flow from
15:53
the third floor of the Penske and take a
16:01
walk around my room
16:02
superb motel here in Berlin Paul is on
16:09
this level as it's a spa the paintings
16:14
on the wall yeah absolutely
16:23
thus far is this way and understanding
16:30
then the gray dog 385 that's the key
16:34
part here but I'll add Lankan Pinsky
16:37
Berlin could I an executive suite got an
16:43
executive suite number three eight five
16:47
place so I woke up inside tell the king
16:52
cards and welcome to my suite yep said
16:55
dinner delivered that's very nice close
16:58
the door alright welcome in Hotel Adlon
17:01
Kempinski this the place you can turn
17:04
around yeah listen room people is the X
17:06
it's an executive suite here so you get
17:08
separate living area kitchen the food
17:15
smells lovely
17:16
yeah checked in barn area of the plane
17:20
what's the most you the food the bedroom
17:23
through here yeah better is through here
17:27
then you get a bathroom just through
17:30
here customs like this boys and girls I
17:33
don't convince key that lead would put a
17:36
spot on TV their football German people
17:40
love their football skates ratings for
17:42
Milan shed yeah Hotel Adlon Kempinski
17:50
Berlin Brandenburg Gate is just outside
17:52
as you saw yep five someone I'd like
17:55
here rightly so just walk around for
17:58
loop it's me again some girls go back at
18:01
the front so we're yeah executive suite
18:06
at Adlon Kempinski Berlin
18:08
alright I'll walk around a bit more
18:11
detail at night so firstly we'll start
18:13
the Passat this side so I've started
18:15
something I got off a plane from my
18:16
niece it's in Monaco so Johnson made
18:20
dinner here so this is a currywurst
18:23
perversities german sausages with chips
18:25
and with that they give you some bread
18:30
they don't wanna catch up and use the
18:33
comb sausages I think yeah that's what
18:37
it is if it's not some sauce then some
18:39
vegetable curry with Lois rice flowers
18:46
and some ice that's what I said and I
18:51
had my dinner in a tick places video 10
18:55
minutes and then you also get some yeah
18:59
Black Forest in Germany yeah that's the
19:01
place to see Oh teas and coffees
19:03
espresso machine sorry yeah minibar is
19:07
down here beers and cokes and whatnot
19:11
this is German beer is it Oh Jonah white
19:14
razor spice well kracken German beer
19:22
I ran the Berlin Marathon I've actually
19:24
run the Berlin Marathon there's a video
19:25
on YouTube do you watch it I posted
19:29
there when I finished the marathon and
19:30
the guy says you can hear their
19:32
commentary and it says so how many beers
19:35
did you drink them the other guy says
19:36
that hundred beers
19:37
okay don't people let their beers the
19:40
point I'm trying to make my buddies in
19:42
here crisps Adlon Kempinski branded
19:58
vodka more vodka
20:01
yeah well it's a French wine spotted
20:04
moderate French bit and then now the
20:09
living room is just oh sure the view out
20:10
the window there's that it's a courtyard
20:12
view so it's a courtyard view and I
20:15
checked in earlier couple hours ago an
20:17
hour a bit yeah she said if you want a
20:19
room that overlooks the front a suite
20:23
you can I'll give it to you
20:34
I show this tomorrow that's where at the
20:37
back of the hotel basically but it's not
20:40
it's like a square shape right in the
20:42
middle of their Germany so this table so
20:53
when you check it yes my drink with the
20:55
towel get each chocolates strong boy
20:58
chocolates like that yes Adlon Kempinski
21:05
branded their chocolates as well lovely
21:09
yeah yeah that's a lovely chocolate huh
21:20
very nice well my formula one Mercedes
21:23
should come in Germany and it's also one
21:26
of these leading hotels of the world so
21:30
that's us it's haven't left from diesel
21:33
not Haran that's a Brandenburg Gate
21:34
stuff said so when I checked in the
21:36
suite she said you said he can have one
21:38
that looks at unto the London which is
21:40
the Brandenburg Gate pairs of Platts
21:42
fighter dealers extra it's much bigger
21:45
room cuz I checked in so late I said
21:47
it's alright oh my god look at it myself
21:50
that's why I ran the marathon under
21:52
there
21:52
yeah dancers hard on three bids watch
21:54
the video I'm gonna watch it back yeah
21:57
Sweeney yeah Hotel Adlon Kempinski
21:59
that's not spelling mistake it's Adlon
22:00
Kempinski Berlin German Reichstag is I
22:04
start the front as well yeah so dealing
22:06
hotels of the world
22:08
we're in yeah that's the table lovely
22:12
paintings of bad flowers on the wall
22:19
everything has a reason here Google Maps
22:21
Google Maps just missing out their email
22:25
that's where we are Hotel Adlon
22:27
Kempinski right next to the other
22:29
British embassies here so my room is
22:31
here she'd be thing of the hotel this
22:34
way we think of the hotel so that's the
22:37
front entrance
22:38
we're here to suite
22:41
as the courtyard he just saw calling us
22:43
some China Club of Berlin yeah you know
22:46
you live in Singapore mate you're a
22:49
British citizen British Embassy all
22:50
right we'll give you a room there right
22:52
how's that for a deal you ought to
22:53
Linden SMI in front bit
22:55
parties the Platts Brandenburg Gate for
23:00
the German Reichstag is just there the
23:04
right start the Bundestag parliament but
23:07
the the US Embassy the US Embassy is
23:09
this building here it's right next door
23:11
yeah this is the memorial for the
23:13
Holocaust basically yeah just outside my
23:16
room my room was there what of course
23:18
for the Holocaust memorial Hitler's
23:22
bunker is just over here Hitler's bunker
23:25
yeah it's Berlin yep it's the realest
23:30
free Tempelhof Airport yep and quite a
23:37
long way east so I cleaned from nice
23:39
today nice in the South of France Monaco
23:41
fly out the Alps I realize bernal's so
23:44
far east all right so yeah Valene yeah I
23:48
reckon remaining so I just wanted that
23:50
you saw the food there so I thought the
23:58
currywurst price is very reasonable
24:00
yeah 12 euro so that is fine in a
24:03
five-star hotel and the vegetable
24:05
curries up there somewhere as well it's
24:08
on that change
24:09
yeah yeah choices so I know dates off
24:12
pizzas and stuff yep regular City so spa
24:14
just down the road and this corridor I
24:17
slow clock glasses come up to our 10
24:18
o'clock 9:40 twenty to ten and that time
24:22
drama less this time difference between
24:23
there the other place in here yeah in a
24:27
bookshelf and I say the sound system
24:29
could find the light switch for the
24:31
bookshelf yeah there's no Nietzsche
24:33
no Nietzsche a German philosopher 19th
24:36
century German philosopher
24:38
there's no neat you here it's not need
24:46
she's it
24:48
my income maybe not at an hour I've read
24:51
mine come for might not be to everyone's
24:53
taste it's a good book there it's very
24:56
internet illogical the internal logic
24:59
makes sense you understand what I mean
25:01
it's elected to power all right so
25:04
that's the living room
25:05
yeah bookshelf study table paintings
25:14
yeah we've covered this room my food
25:18
it's getting cold I think big but it's
25:21
fine
25:23
yeah boss don't you the class okay
25:26
bedrooms through here
25:33
I've tried not to disturb anything else
25:35
elected as it is when I checked in see
25:36
now we're hearing for I'll mess it up
25:37
later don't worry got plenty of time
25:39
here you get this bag it's the Red Boy I
25:44
think you'll fit yeah then you can make
25:47
use for that and Becca get Red Boy yet
25:52
nor do babe that stuff your bedrooms
25:53
lots of switches everywhere bed on the
25:56
painting there's lots of switches you're
26:01
at Kyle's place where they have pencils
26:02
yeah I don't convince key all these
26:07
buttons needs to control to control
26:11
everything
26:13
yeah bedroom / football on TV nice spot
26:20
for the red boy they say the view is the
26:22
same out this window it's curtains here
26:24
same you ugly yeah through it's night
26:33
McFly it up from beneath it's a good
26:35
flight ready minutes yeah sound a bit
26:39
jet-lagged
26:40
alright bathroom bathroom is here it's
26:47
all very well get out
26:50
commence table hotels the state that is
26:52
the second camp in ski I'm staying at on
26:55
this nine-day trip trip through Europe
26:57
that the convinced Keaton Venice as well
26:59
that's very nice on its own private
27:01
island yeah do it sports fans greetings
27:08
sports events meetings boys and girls
27:10
welcome to the Adlon Kempinski Hotel in
27:13
Berlin I wear my Mercedes Formula one
27:16
shot back because were in Berlin I say
27:18
these being a German team sports fans
27:22
Twitter trees are seen this before
27:25
somewhere here for bread only meant so
27:30
much
27:31
[Music]
27:36
yeah it's very good it's a very showy
27:38
have already get standard they're
27:41
upstairs sideways and so on that's one
27:48
of the complaints guilt or thing
27:49
challenge on I didn't use that oh you
27:51
said don't know what you know a Mercedes
27:56
and we're all champions Antalya
27:58
yeah so it's gonna clear the thinking
28:00
you know the number of clubs I've stayed
28:02
in hotels number of times I've stayed in
28:04
nice hotels yeah you know the shower
28:06
door yeah for this when you close when
28:08
you open and close the shower door but
28:10
our needs are not disturbed yeah it's
28:13
good innit yeah it's called a smart
28:15
thing you put a step there it's very
28:17
little design modification you put a
28:19
step there and the towel doesn't get
28:21
this load to New York in the door that's
28:23
how you make incremental gains in a
28:24
Formula One car it's got the making this
28:28
about by the way sports and screenings
28:33
soap every way let me tell apologies for
28:36
this man incremental games on a food
28:38
won't cut through the season like get
28:40
all that step I mean make that step
28:42
there and success the town doesn't move
28:45
the car girls foster bit of extra
28:48
downforce a few extra four stars on the
28:50
engine and mr. K will wear a Mercedes
28:54
for middle one shirt here in Germany
28:57
alright the shower
29:00
alright food when have some food so I
29:03
think's watching the tool we'll see that
29:04
in the pool in the morning I've ever
29:07
stood in the morning I think it's at
29:08
6:30 or something the pool opens first
29:10
didn't ever swim and yeah will care
29:15
about the tour from there right bedroom
29:23
and the view again
29:27
so the China Club is just back where
29:30
British Embassy is that way I think the
29:33
absolute now shows in the morning
29:39
see at night hurry we shall see you
29:44
tomorrow people right
29:53
mine comes alright
29:57
Nietzsche Nietzsche yeah Nietzsche is
29:59
more socially acceptable alright job
30:01
through the morning
30:17
yeah so just come down from the room for
30:20
a walk it's got a me I can't see all
30:24
this stuff in Jeff in Berlin it's no
30:26
tell the ad lon
30:27
at Lancome Pinsky say what the u.s.
30:35
embassy
30:38
and the Brandenburg Gate famous
30:41
Brandenburg Gate
30:42
it's brilliant being it Brandenburg 8:00
30:47
at night parts of plants
30:51
[Music]
30:57
a little gang all the way down to tower
30:59
you can see their berlin TV tower in the
31:01
distance
31:06
that's why
31:09
all right directory what's in the
31:11
morning now for a swim in the pool oink
31:16
de LAN LAN
31:18
into the linden and
31:24
Brandenburg Gate
31:28
beautiful
31:40
you know I head out to the pool
31:42
laughter assume it's in their basement
31:50
[Music]
32:00
you convinced me
32:09
just a mile in Singapore my legs one for
32:12
each 10 million people
32:15
mother father myself elapsed
32:34
just a couple breakfast
32:38
[Music]
32:44
studying at breakfast here at Hadlock
32:51
they can sausages right
32:55
the Komets omelets breakfast tip to add
33:04
long as we're ice
33:12
so I back up from breakfast a simple and
33:17
breakfast show the place
33:19
sweet 385 I'll show the place the
33:26
daytime there's breakfast yeah got some
33:30
mad fruit some food or breakfast yeah
33:33
that's good yeah I couldn't be there
33:36
properly in the pool some other people
33:38
in the pools are probably in there but
33:39
it's a lovely simple as well I sort of
33:43
Greek traditional like a Roman bath
33:47
should we say yeah all right it's a
33:49
place director at la Kempinski that Rex
33:53
is good very good breakfast they're rare
33:55
let's never had fried rice for breakfast
33:57
let's time for fried rice for breakfast
33:59
in Europe which is this week sir eight
34:02
days of traveling so far first first
34:04
morning of fried rice for breakfast yeah
34:06
okay why that stuff okay
34:08
the place in the air yeah we didn't see
34:11
that courtyard beauty they wouldn't that
34:12
the doors open the bedroom it's been of
34:15
you it's a courtyard yeah it's not quite
34:20
quite night sleep back at the hotel
34:22
yeah that's been minute hard gallery
34:30
that's not the flag of near the European
34:34
Union nor Germany I be either Brandon
34:38
back on my show don't think it's the
34:41
Kempinski flag either hey yes nice
34:46
bookshops
34:48
what's a Nietzsche
34:52
yeah I think I'll wear my sebastian
34:54
vettel I think I'll wear my Ferrari top
34:55
I think I'll wear my Ferrari top today
34:59
it's the best in retinas German Michael
35:01
Schumacher German so we're both Ferrari
35:05
boys something I wear my ear Ferrari top
35:08
today des place it's all about glad
35:11
gonna got the tower TV tower Germany's
35:15
highest building usually the bedroom and
35:18
then I think we're through seen
35:19
everything yeah there's it's the
35:24
courtyard better view from here
35:34
because after reunification after
35:38
reunification in the mid-1990s
35:40
to enlarge Western East Germany
35:44
first of all day we got the right start
35:46
at the front there the Parliament and
35:49
then they did up the retarted hotel
35:50
having opened late 1990s something like
35:52
that the gardens across it oh yeah
36:04
so the bathroom which has been used
36:06
sports fans very good why don't you all
36:08
at germany deutschland heads like will
36:11
comment and wasn't girls welcome yep
36:17
already that's the room very nice
36:32
okay this your Schumacher and Monsieur
36:38
better hair hair Schumacher hair battle
36:45
find out what the flag is fear
36:56
the baronet
37:10
welcome to emit a class unter den Linden
37:14
in Berlin
37:16
Mahadeva Tania's Mahakali Adelaide
37:19
long-delayed lon
37:21
convinced me and there were parts of
37:24
blacks famous Brandenburg Gate in
37:31
Germany Berlin well in the marathon I
37:36
ran under there with thousands of people
37:38
lining the streets yet
37:39
that's great feeling there front of our
37:42
gates
37:42
mr. bad bad max Torah starting to build
37:45
up
37:54
I hope the Rex luck
38:04
so I'm just coming outside to the
38:07
the Holocaust memorials to Memorial add
38:15
more to stuff
38:23
the hotel it's very good locations just
38:26
beyond their building attacks blast the
38:29
u.s. embassy
38:35
asking to have a look it's gonna walk
38:38
around Berlin
38:58
in the Brandenburg Gate the German
39:03
Reichstag
39:08
no time
39:34
ready thanks watching the tour
39:37
it's watching tutorial
39:40
place got outdoor cafe here
39:42
throw the shot
39:46
at learn FA
39:50
that's on the Shops at the site
39:53
subway stations right
39:55
already have the troll of the Omega
39:59
watching to be a drunken think Skinner
40:01
town there in Darlene
40:11
along convinced a great place Tony I
40:14
enjoyed the stay with Selena [LANG_DIR] => / [~LANG_DIR] => / [CODE] => adlon-kempinski-hotel-berlin-germany [~CODE] => adlon-kempinski-hotel-berlin-germany [EXTERNAL_ID] => 3149 [~EXTERNAL_ID] => 3149 [IBLOCK_SECTION_ID] => [~IBLOCK_SECTION_ID] => [IBLOCK_TYPE_ID] => clubs [~IBLOCK_TYPE_ID] => clubs [IBLOCK_ID] => 5 [~IBLOCK_ID] => 5 [IBLOCK_CODE] => video [~IBLOCK_CODE] => video [IBLOCK_EXTERNAL_ID] => [~IBLOCK_EXTERNAL_ID] => [LID] => s1 [~LID] => s1 [DETAIL_TEXT_TYPE] => html [~DETAIL_TEXT_TYPE] => html [PREVIEW_TEXT] => so welcome to Berlin Germany welcome to Berlin Deutschland and there welcome to the the Reichstag building Reichstag... ) ) ) )

Video subtitles: Gut essen in Wien - Das Hotel Sacher | WDR Reisen

00:13
The day begins in the famous Hotel Sacher like every morning with a meeting.
00:19
Director Rainer Heilmann has his Department head around him.
00:23
"So, today we have some arrivals other we have the delegation, the
00:30
will arrive at noon. The flag I think so
00:33
be hoisted ... "Rainer Heilmann has been the director here for 24 years,
00:38
He comes from Melle in Lower Saxony. A Piefke leads perhaps the most Austrian
00:42
of all hotels - how could that happen? "Well, that's a good question. In the first one
00:46
Moment you think, it's a contradiction in itself - but it is not
00:51
I must say. At that time I like to Hotel director was determined
00:55
was it really the case that hardly, at least here in Vienna, there was a German
01:01
the leading position in the luxury hotel. Of course, at the beginning a few times
01:06
asked by guests that I have not yet knew
01:08
who wanted to know where I came from. Said they do not come right out
01:12
Vienna...? That was a very nice description,
01:14
but it was never a problem at all. " He commands over 330 employees in the
01:21
Hotel. One for European conditions sumptuous number, with 149 rooms and suites.
01:30
Also the housekeepers and keeper are Employees and not outgesourct, like
01:34
elsewhere. The Sacher employs people from 27 nations.
01:43
She's only recently with it: Helen Busch from Erlangen. Trainees in the
01:49
first year of apprenticeship in the Sacherkuche. You were already allowed to make Wiener schnitzel? Yes. And difficult? When you get the hang of it ... there really is one
01:59
beautiful rocking movement for the pan, so that the lard and
02:03
the fat spreads nicely over the schnitzel and it's baking nicely. But it has to
02:07
really much fat in? Big mess right much fat.
02:14
Let's see what awaits them today. Even her boss has someone else about her:
02:21
Alexandra Winkler. Her family has owned the hotel since 1934.
02:26
We have here ... There is a decision to: new uniforms for the Wagenmeister,
02:37
park the guest cars. Can the second as a summer with a vest, too
02:46
is very nice. Then we'll do it that way. Must also be a Grand Hotel Director in be saddled with fashionable things?
02:59
Certainly not in fashionable things, but there I have Frau Winkler.
03:05
No, but I think it's already on essential part is that you too in
03:10
every detail is involved. Be it here in the design - and we are very
03:15
loving detail and also the family is very loving detail, but I think that does
03:20
also something out if you are a private lead guided house. The man in
03:25
every detail involved and that is Ultimately, what the guest sees and
03:29
observed. Helen Busch, the apprentice in the basement kitchen, is now to take the
03:36
Vacuum Puntarella, a bitter chicory species. "Do they already have that?
03:41
Austrian kitchen vocabulary all on it? Carrot, Melanzane ...
03:48
But you know what cassava is: cauliflower. Is very confusing. I have been to supermarkets
03:53
and asked for the cauliflower and then they stood in silence for five minutes
03:57
and did not know what the other one meant. Good thing Puntarella also in Austria
04:04
Puntarella means asparagus chicory
04:09
Did you learn this? Yes ... What's wrong, what happened? That's wrong vacuumed ...
04:23
I'm just a beginner in vacuuming.
04:36
That is relatively feasible - so that's alright ... The cooking point is even.
04:51
In the meantime, your boss is probably going to his favorite course, to the confiserie next door.
04:56
Because he is not just hotel, but also pie director. Now even the director is waiting patiently here
05:02
because the guests have priority. The guests and the customers always have
05:05
Priority, then we like to wait here. The advice is still important.
05:12
There is not much to advise on the product, everyone knows that, Sacher-Torte. The original Sachertorte
05:20
you know, but many just want to over the sizes know who
05:25
Durability know how they work Packed is how you can ship them.
05:30
So there are some questions. Yearly The Sacher sells 360,000 units.
05:35
One is waiting for Helen Busch Challenge: with Zander for 30
05:39
She has never had anything to do with people. Is it unusual for a trainee to roast a fish in his first year of apprenticeship?
05:49
Exceptionally it depends, ever after what you apprentice then
05:52
trusts. This is here once for one Afternoon celebration, this is the fish
06:01
fried, first on the skin side and with salt and lemon pepper. Then
06:07
he is placed there on the surface, with Butter, so he does not burn, just before
06:13
we put it on the plate again hot push off. And if she's the ten servings now in the sand
06:18
put, what then? Then the Felix has to debark the fish again ...
06:29
After fish is still her boss in the morning Not. Rather after cake. Found for over 100 years
06:35
the production in the basement of the hotel instead of. For this, the place and long ago missing
06:39
the 40 employees bake in the Suburb. With real eggs from the shell
06:44
and not from the tetra pack,
06:50
with muscle power and without vending machines. Why is this done by hand, do not they have machines for it?
06:57
No, not aware because we have
07:06
You want to work like this ... do not worry!
07:14
Because air is our natural instinctual agent.
07:22
We work without preservatives and work without baking powder etc.
07:26
That means, you have to be here by hand carefully the egg yolk mass under the
07:33
Stir egg whites, otherwise you would air relatively quickly
07:38
knock out and the cake would not go up and the cake would not be
07:42
airy. Did they hear with you when they did this would not do by hand, that would be
07:47
Air out ... Exactly! The recipe is after one
07:52
decades of litigation. Since then, only these pies are called "Original
07:57
Sachertorten ". Cake manufactory and hotel are
08:00
economically separate companies under the roof of the brand Sacher. Both
08:05
benefit from each other and the pies carry the name of the hotel all over the world.
08:10
Meanwhile, Helen Busch still has it with the fish. What does they say now, if the fish
08:15
good is? The feeling, the eyes, the fingers, the nose? The feeling and eyes would be me
08:21
say. So if I sear fish at home
08:23
then mostly on the Skin side. So that the skin side nice and crisp
08:27
and ultimately here in the Oven is done.
08:32
I roast then briefly on the Meat side and then he is done. Not fish
08:37
Otherwise it will dry up. A job posting had Helen Busch and
08:43
the Sacher merged. You also thought about going to a top restaurant
08:48
go like Palais Coburg, Sylvio Nickol, or Steirereck?
08:56
Yes, of course that was also a consideration and of course you also have a lot of respect
09:00
such localities of course
09:03
known worldwide. The Steirereck is one of the ten best restaurants in the world
09:08
and you're a bit awed dare not really get it and
09:14
that hotel Sacher just had the Job had advertised and came to me
09:19
then more receptive to Applications and all this is very
09:26
had received positive and then got the commitment. The Steirereck
09:31
is located in the city park with its many Musician monuments right behind Johann
09:35
Ostrich to the younger one. Down there cheap classic cuisine with veal escalope
09:41
and Kaiserschmarrn. It goes up something different too.
09:46
That lures every now and then Rainer Heilmann.
10:02
Chef Heinz Reitbauer controls both Restaurants from a kitchen. He, too
10:06
cooks today with Puntarella, they exist to seashells from the Atlantic and saltwater capers,
10:10
if you have not been before eating full. May I tempt you to some bread?
10:17
And we would have white bread with lavender and ... salt, olive parade, parisian bread,
10:26
dark, leavened white bread, similar to a pain in France, organic forest shrub single-grain bread,
10:32
Rye spelled, pumpkin and sunflower seeds, pumpkin seed carrot,
10:40
classic sourdough crust bread, then Smoke from ..., dark rye malty, or one
10:48
... wells, homemade. What was that honey with ... lavender, wonderful. The Steirereck
10:55
is known for the extensive Abandonment of precious products like caviar,
10:59
Lobster or goose liver. Here there are very different stuff, but it must be the same
11:03
Tench with cauliflower? The question does not arise with us.
11:08
We try something and if it harmonizes well, that's okay.
11:14
Whether that's any rules subject is ...
11:20
I hardly know where you even get tench for dinner.
11:24
Therefore, it is for me a special fish in principle once and in this quality anyway.
11:30
His products are no less exclusive. On the contrary: for example
11:35
the imperial citrus fruits. The Orangerie, originally by Empress Maria Theresia
11:39
because she loved lemonade and at the courts of Europe
11:44
Tradition was that you had an orangery, was the custom in Vienna and enjoy it.
11:51
Very nice thank you! We will take a closer look at that.
11:58
A piece of Vienna lies in Wollzeile. A Greissler, as it is called here, a kind of noble-mom-and-pop shop, almost
12:04
all has. And even many Viennese do not know: here is an exciting
12:09
Back room. Helen Busch likes to come here to talk to Erwin Jung.
12:14
The autodidact cooks every lunch as well fresh as original. Street food the
12:19
today he has the rare Pearlfish on the menu. I am the
12:24
Only one who processes this fish can, because nobody else
12:27
that gets. So, good appetite! Thank you.
12:32
There are a lot of culinary offers in Vienna. What draws you here, of all places?
12:37
First, the originality, then the conscious food, so as Erwin already said
12:43
with the pearlfish, that's of course a big one
12:47
Feature. Which, of course, only here and the hospitality is very easy.
12:53
You are recognized here, you go here to get to know each other, so here
12:58
I already have a lot of great people met, already true Viennese greats.
13:02
Incidentally, the pearlfish is by-catch gone to the net.
13:07
Rainer Heilmann returns to the Job. He has been trained for 24 years
13:12
Cook already director in the hotel Sacher.
13:15
Despite many structural changes, the happened under his direction, acts
13:19
the house like from another Century. Over 1000 sculptures and
13:24
Original paintings contribute to this. The largest shows a North Sea port. On
13:30
Piece of home for the director Lower Saxony.
13:36
Here we come now to the history of House.
13:39
And that began in 1832, when Franz Sacher with 16 years the Sachertorte invented. His
13:46
Son Eduard, a successful restaurateur, bought the hotel at the Opera in 1876 and
13:52
renamed it Sacher. Then he met Anna Sacher, Metzger's daughter from the second
13:58
District. At 21 she became the wife of Eduard. A beauty at a young age.
14:05
Later hardworking cigar smoker and Networker at court and in the
14:09
Art scene. The place for all that celebrity guests from 140 years
14:17
Hotel history is getting tight. A new wall would be needed soon.
14:22
Or you have to discard some, Boris Becker, for example. That would be a pity, to be honest.
14:29
Because we do not scrape them off. For example, Jamie Lee Curtis,
14:33
Tina Turner, I would not even think of hanging her.
14:36
There is no reason for that either. Franz Beckenbauer for example? We have that
14:40
but not. Is not a guest of us.
14:50
After the Sachers came the Gurtlers. We meet the third generation in the red bar.
14:56
Here is the pure tradition on the Plates and on the walls. lovingly
15:03
the plush ensemble of Alexandra Gurtler-Winkler and husband
15:07
Matthias. Is that a heavy legacy, what did you do? It's a beautiful legacy
15:12
it is a responsible heritage and It's an honor to keep going
15:17
allowed. Remember the heritage,
15:20
that you will leave once? Of course. I believe as
15:24
Family business you think in Generations.
15:26
That makes us different from the others big corporations, from the chains.
15:30
That if we have a big investment have that we are certainly different there
15:34
approach as if you were only in three or five-year margins think.
15:39
We remember what we will become ours Hand over to children once?
15:42
Her director also comes from one Hotelier family. But after a few
15:46
Years ago in Vienna Rainer Heilmann was for Melle and the parental small hotel
15:51
lost. Luckily for the Sacher. With regulars
15:54
He makes the last minute check Matter for the boss.
15:56
Yes, put it down there quietly, because the guests I think are there in half an hour. And now
16:04
comes room service and still brings all the chocolates and the whole
16:11
fresh fruit, that still has to come. Now I'm curious if you have something here
16:14
Find. The hair in the soup in the room. So I always find something and hate that
16:22
also many employees. For example here it is very clear, there is the blackout
16:27
much wider than because it is not right is drawn. So in the bathroom will be
16:33
looked exactly like that.
16:37
The seam, you should not if possible see. The detail is by far that where
16:46
The guest then says: That's it been.
16:48
So here, for example, should be the pillow not be that here
16:53
Zipper is, but should be down. That is actually too
16:57
so learned, but learning does not mean always so applied.
17:00
Yes, these are little things. Are you too Home a dreaded pingel? If you mean mine
17:07
Woman would ask that would do that to answer very clearly yes. Yes, that's the way it is.
17:16
Otherwise you would not have the job. Faithful Sacher guests love such attention to detail
17:21
and pay between 535 and 6100 Euro per night. Karl-Heinz Wolf for
17:28
Example. A living near Salzburg German wine merchant, gourmet
17:32
and music fan. Yes, we stay one whole night, that's why we have so much luggage.
17:36
All night, yes, exactly. It's good. He came to Vienna for an opera premiere.
17:45
Of course the Sacher is ideal. Be right back. Why do you like to live in the Sacher?
17:54
Because it's just beautiful and because it's one Private hotel is. I love private hotels.
18:00
What is the difference? Can you feel it? Individual and the people are all
18:05
already 100 years, already many years here and when you arrive here,
18:13
one thinks, one comes home. You will be very friendly and very individually welcomed.
18:19
If I go in right now, into the red bar, the head waiter know
18:25
Me too for 35 years and that's easy Great.
18:28
That's why you like to come here at least once a month.
18:32
That would have liked Anna Sacher certainly good.
18:40
Helen Busch, the young trainee, leaves the cellar kitchen behind for today
18:45
and enjoy the wintry Viennese Sun.
19:03
She wants to show us some of her favorite addresses.
19:07
For example, there are in the Palais Ferstel a paradise for ham-friends.
19:12
The products are from the Eastern Styria of happy pigs
19:16
with spout, open stables and cereal feeding. Their hams ripen up to
19:21
72 months at higher temperatures than usually. Mrs. Busch, for a 21-year-old is
19:26
this is an unusual place. Or do not you think so?
19:30
I'm funny with such places
19:33
grew up. That's why it's for me nothing unusual, good quality
19:37
to eat. And these ham mountains behind To you, does that stimulate your appetite?
19:43
Insane. Does that awaken the cook in you? Can I immediately think of what recipes
19:48
can do it. It is really nice. Because you know where it comes from and you have
19:54
the local people who really are themselves take care that it is regional and
19:58
high quality products are.
20:04
She has her own ham here already hanging, a gift from her parents.
20:13
We learn a completely different product in Know Schonbrunn. The lemonade girlfriend
20:19
Maria Theresa had stayed here eighteenth century an orangery
20:23
let build. Today will be there however, stored in palms. Also the
20:27
spectacular glass palace of the Habsburgs does not necessarily house the largest
20:32
botanical treasure of the castle park. He is in some rather
20:35
inconspicuous greenhouses on the edge. Heinz Reitbauer pulls it regularly
20:40
here. Does Mr. Karner have things you get nowhere else? I say
20:45
Mr. Karner only has things that you can not get anywhere else gets, except for a few exceptions
20:49
Naturally. But especially in one Diversity and quality, like it
20:53
probably no second in Europe.
20:56
Heimo Karner has a few here over 150 years old trees. Among those is
21:04
maybe Empress Sissi has already changed hands. Even under Buddha's hand.
21:10
Are you more of a Keeper, Mr. Karner? Keep what centuries ago
21:15
was already here? Yes, that's first Line the task that one
21:19
builds and preserves historical varieties and look that one back somewhere
21:24
gets in That they are not lost.
21:28
Mr. Reitbauer, were you surprised at everything there is here?
21:33
I could not believe that Beginning. So there are, too
21:37
Here live, where the orangery stands in full bloom.
21:41
You go to your knees happily.
21:45
That's how beautiful it is and of course for a cook, this variety is important
21:50
Acidity in the first place unbelievable more important because it does
21:55
such a new spectrum in the kitchen and has a lot in our kitchen
21:59
great importance. Through the kitchen of Heinz Reitbauer
22:02
become the almost forgotten treasures known to the estate of the Habsburgs and
22:07
Keep it alive. Twice a week comes the world famous
22:11
Cook or one of his staff here over for shopping. Also other chefs
22:16
the glass doors open, but none is so enthusiastic about the rare
22:20
Fruits like Heinz Reitbauer.
22:25
Helen Busch stays at her free Afternoon in the city center so to speak
22:30
Training.
22:35
Hard to say in which drawer one Babette's could get stuck.
22:40
What is it here? Gewurzhandlung, bookstore, cafe, restaurant ...?
22:47
All in one: spice shop and lunch we offer also something to eat. There are curries we can do with it
22:52
we cook with our spice blends. We always have ragouts, cakes, coffee ...
22:57
All in one.
23:01
Not only vanilla is in the air.
23:07
This gives the many cookbooks a very own aroma.
23:13
Every time I take a bag home with me, oh God, now I have to go back
23:17
run and buy the spices. So a selling point for the
23:22
Books, not against it? In any case for the books, so even if you have one
23:27
goes specifically to the Asian area, are the girls crazy here
23:31
informed. They say you want to be cook this dish or which one
23:36
Spice suits best, for example you do not like cumin, what could you
23:40
Instead, they are always ready any counter-arguments
23:43
bring or say, you can use that instead. They are real
23:47
very top. So, what I always hear is always great.
23:51
How long does the smell last in the books? on? I do not really have it yet
23:58
Tested, I have to say quite honestly. The smell then mixes with mine
24:02
other cookbooks that already are present, the after
24:05
smell everything. For hours, the 21-year-old is staying here.
24:12
In search of new ideas, after Inspiration, for relaxation.
24:18
Vienna is the only capital in Europe with significant viticulture. Some wines
24:26
from up here are really good. So some mixed sentence, for example. For a
24:33
Rainer Heilmann comes here early for dinner.
24:36
More specifically, on the edge of the Potzleinsdorfer castle park, only a few
24:41
Minutes drive from the city center. He knows the Steyrerstockl because he
24:47
lived for years around the corner and that is not alone in Vienna.
24:53
I have seen in the parking lot only Vienna license plate. That's actually different Guests not so well known. First
25:01
Line are only locals. Yes. And we...
25:07
This used to be a refuge until Peter Goach came from Styria and
25:12
it is a cozy piece of jewelry made. Even in the afternoon is hardly here
25:16
to get a seat. served She prefers to be a pig.
25:20
And what do you do with the pig? Everything is processed, as it used to be
25:28
the case has been. It is important to us that here with these creatures no
25:31
Schindluder operate and is for us important to us, as well as it
25:36
has always been with us at home.
25:40
Then once a month has been tapped
25:43
and then this pig is absolute been processed.
25:47
You can see it in the photo.
25:52
This is our home. That's the grandfather.
25:56
Rainer Heilmann's young colleague shows us one more of her culinary
26:00
Favorite places: the full board. A first few months old mix of Cafe and
26:07
Restaurant. Baked and cooked here after Grandma's recipes, without
26:11
Baking mixes, from the grandmas themselves, hourly depending on performance.
26:19
First, the whole thing was just a pop-up, as temporary social project
26:24
planned. Now it is almost complete normal gastronomic operation.
26:30
What do you say as a cook to the concept here? Great concept, so I heard it
26:36
by word of mouth. It immediately convinced me, it is super nice that young
26:42
People
26:47
older gentlemen, so predominantly Ladies baking cakes, such a one
26:52
Chance to give. Again in the Age to say: okay, I'm starting now
26:57
through again and do something and can my secret cake recipes or dumpling recipes
27:02
pass on. Being addressed feels, it seems,
27:08
especially young female guests. today have an actress and an OP
27:13
Sister cake service. Both are over 50. You only see benefits.
27:21
Communicate, communicate,
27:24
to be used, so to speak, also the Older. Not just so stamped too
27:29
but we are there, we still have something on it.
27:35
For the most original concept of the year There was just a price of one
27:39
respected trade magazine.
27:45
the culinary and musical Vienna lie close to each other.
27:49
In the case of the opera very tight. So many one quickly quenches his hunger
27:54
before the performance. This benefits that Sacher, surrounding
27:59
Restaurants and also this one Establishment in an outstanding location.
28:04
The most famous sausage stall of the City.
28:08
Refresh restaurant in Hotel Sacher Twice this evening. The
28:12
Opera thank you. The calculus of Anna Sacher has been going on for over 100 years.
28:17
Much to the delight of Rainer Heilmann, as usual for the details
28:23
Interested. How is it going tonight? Well booked tonight and also after
28:32
the opera premiere are some reservations. Exactly Hansel and Gretel will be given.
28:37
So it's getting late here today. But there's restaurant manager
28:41
Johannes Mayer has long since become accustomed to 30 years of Sacher.
28:45
We often have opera premieres, yes there The guests come relatively late. The
28:49
is then always nice for us, there Of course, they also come
28:52
Singer to us and that is always a great experience.
28:57
But they have to work longer, the kitchen has to work longer. Others would moan.
29:02
But then there is also free time.
29:07
It is expected of them.
29:11
The guests expect it and then stay in peace.
29:17
Stay until midnight or longer and end the evening.
29:20
So that goes without saying for us.
29:25
Also this day ends at the Hotel Sacher as always in the middle of the night.

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