ANA Hotels is pleased to announce a new Executive Chef of the Crowne Plaza Bucharest Hotel – Giovanni Diana, who stages a modern, reinterpreted version of Mediterranean cuisine.
Giovanni Diana brings to Crowne Plaza Bucharest a 34 year experience in various 4* and 5* hotels and resorts all over Europe, both as Executive Chef (Grand Hotel Rogaška, Slovenia, Pugnochiuso Resort, Italy, Domina Hotels in Rotterdam, the Netherlands, Tiberio Palace Hotel & Conference Center, Italy) and as Consultant (at Lighthouse Golf & SPA Resort Balchik, Bulgaria, Kronwell Hotel Braşov, Romania).
During his career, Giovanni has specialized mainly in French (fine dining) and Italian (both traditional and contemporary) cuisines. Given this background and special interests, Giovanni loves bringing show, color and orchestration to his dishes.
The new interpretation that Giovanni Diana brings to the classical Mediterranean cuisine presents the well-known delicious ingredients in a gastronomic architecture show that delights all the senses. The simple but charming tastes of childhood, the taste of the dearest family-time moments are transposed with playful fantasy in a modern, stylized décor.
A new menu at the Citronelle Restaurant
Starting in September, you can try Giovanni Diana’s new dishes both at the Crowne Plaza conference center and at Citronelle Restaurant. Lovers of Mediterranean cuisine will gladly discover high-quality gourmet appetizers such as Carpaccio of prawns with ricotta and herbs, Cinnamon flavored baked octopus served with cauliflower hummus, or Stilton Pannacotta “Colston Bassett” served with andive salad with spicy pears, or traditional Italian recipes such as Aubergines in tomato sauce, served with parmesan.
In the Paste & Risotto chapter, Giovanni offers three innovative variants for each category, seasoned with noble ingredients such as red wine of Barbera, chicory, truffle or parmesan cream.
The selection of main dishes is rich in healthy, fish-based dishes (salmon, tuna, sea bass), organic chicken or “noble” beef, accompanied by sauces full of personality (“Marsala sauce” “Porto winesauce”,”saucevierge”etc.)
