Stenhus restaurant not only boasts an exceptional
menu, sourcing all of its ingredients from high-quality
local suppliers, but the accomplished head chef Tonis
Siigur has been accredited with designing a range
of seasonal menus that promise the diner a truly
authentic taste of Estonian cuisine.
Not content to rest on its laurels, the restaurant is
always seeking to enhance its dining experience, and
to this end has recently introduced its ‘Bordeaux Book’
offering connoisseurs the option of selecting from
some of the finest Bordeaux wines to complement the
dining experience.
And after dinner the smoking lounge is a must,
offering deep cosy sofas and upholstered leather
chairs, where, amidst a wooden-beamed setting, the
guest can choose from a wide range of cigars, housed
in a large humidor, to accompany the post prandial
port or brandy.
Its immense character, comfort and opulence are
obviously in their abundance, but what does the hotel
management do that sets it aside from the rest of the
pack? Kay Bischoff, manager of the Schlössle Hotel,
explains; ‘Our vision is that each of our visitors arrives
at the hotel with an empty cup, and we, the staff, see it
as our role to fill that cup to the brim with all of their
highest expectations.’
It all starts even before the guest arrives at the hotel,
each client receiving an introductory email containing
acknowledgement of their booking, details of sights and
attractions, and a weather forecast for the duration of
their stay. During their stay, it is the objective of the staff
to ensure that their guests want of nothing.
By means of an example, the hotel is unique in
offering a breakfast served until six in the evening!
Bishoff says, ‘Visitors to Estonia often take advantage
of the long summer evenings to fully enjoy the
colourful nightlife, so it stands to reason that we
should offer them breakfast when they wake up, no
matter what time of day that may be.’
Typical visitors to the Schlössle Hotel include
German holidaymakers, who come to trace their
roots, as well as Russians, coming to revisit one
of the historical areas that was once under Soviet
control for the best part of half a century. The hotel
also attracts a large number of tourists from the
nearby Nordic region and, further a field, the UK is
also starting to appreciate its charm.
As with the restaurant, innovation is a key
feature of the management style. Bischoff says, ‘It
is important that, in spite of the current economic
climate, we ensure that we maintain our lofty
standards by continually investing in the hotel. We
will continue to invest in redecoration and innovation
so that when the recession comes to an end we will
be ideally situated to provide our customers with a
unparalleled levels of service and quality.’
The real driving force behind the hotels success,
however, is the pride, passion and belief of the
management team. Bischoff says, ‘We work hard
every day to provide our guests with the standard
of service that we believe they deserve. It is a desire
that every member of the team strives for. I for one
believe that a guest can tell a true smile when they
see one, and can see through it if it is fake.’ �
BUSINESS DESTINATIONS JUNE-JULY 2009 47
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