Mövenpick celebrates 70 years of culinary innovation

ISTANBUL

To mark the company’s 70th anniversary, its Food & Beverage Director Europe, Thomas Hollenstein, and his team of chefs, have unveiled a menu of seven dishes that marry the old with the new – popular classics and guest favorites reimagined for the modern palate, inspired by cuisines and gastronomy trends from around the world.

The “70 years of culinary excellence” promotion, available in restaurants at all Mövenpick properties globally from March 10 to April 20, introduces seven inventive dishes that pay tribute to Ueli Prager, who when founding the Mövenpick brand in 1948.

These dishes not only take inspiration from Prager’s visionary approach to cuisine, but his original idea for a new restaurant concept: a sophisticated yet relaxed place where guests could sample dishes at affordable prices – the name for which came when he least expected.

As he strolled the shores of Lake Zurich with a friend and considered the possibilities, a seagull (or Möwe in German), swooped down to skillfully pick up food mid-flight. That one elegant movement encapsulated his idea and so ‘Mövenpick’ (Möwe pick) was born.

Prager’s first restaurant, Claridenhof, opened in Zurich in July 1948, offering simple dishes that could be ordered à la carte - a refreshing alternative to conventional set menus and the first of many Mövenpick innovations.

Twenty-five years later, in 1973, Prager capitalized on the brand’s reputation for quality food, affordability, staff training standards and innovation by opening the company’s first two hotels.

To savor refined flavors from Mövenpick’s 70 years of culinary experience, call Mövenpick Hotel Istanbul, İzmir, Ankara and Golden Horn for reservations.