50 Flavors of Spring – Coffee Breaks at the Radisson Blu Hotel, Kyiv

Bright, rich in vitamins, light and delicious – these are just few words to describe the new spring coffee breaks menu for events from Executive Chef Fabrizio Righetti.

Being created within our Brain Food concept, these coffee break options don’t contain heavy meat dishes. Instead, the menus incorporate plenty of fresh fruits and vegetables; as well as ingredients with minimal processing.

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There are several types of menus to choose from, each with its own flavor. For example, fresh apple juice, apple chips and homemade apple pie made following the family recipe of Chef Fabrizio make the basis for our Apple coffee break.

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The main feature of the Orange break is a mini-sandwich with orange duck confit and salad.

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The most popular out of the Spices & Herbs coffee breaks are tortillas – thin bread made of corn or wheat flour – with chicken in curry sauce.

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On a fresh spring day, there is nothing better than citrus water with mint and ginger that will boost your vitality as well as quench your thirst.

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If you like sushi or spring rolls, our chef also offers an Asian-inspired coffee break, served with cold green tea.

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In the new seasonal coffee breaks, chef Fabrizio Righetti offers his interpretation of a popular Gua Bao made of a Taiwanese steamed bread filled with grilled chicken breast in teriyaki sauce.

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And for dessert – sweet mint mousse and tartelettes with fresh fruit and custard cream.

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Wonderful flavors, incredible combinations of ingredients and appetizing appearance of each dish will become a healthy and nutritious addition to your event.

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