Cone Club: Unplugged cuisine by Tohru Nakamura meets Sardinian tradition

On July 22nd the Cone Club opens in the 7Pines Resort Sardinia officially for guests after the soft opening phase. Behind the project are the Munich Tasteful Concepts GmbH and the 12.18. group of companies. Guests can look forward to a food concept by two-star chef Tohru Nakamura, which includes traditional products and specialties from the Mediterranean island.

“I initiated the Cone Club Sardinia project in 2018 with my deceased partner Kai Richter. His vision of this special place is now becoming a reality and Kai would be proud that the Cone Club is finally being filled with life,” says Jörg Lindnermanaging partner of 12.18. group of companies. Marc Uebelherr adds: “I made Kai Richter a promise to establish the Cone Club Sardinia as the flagship of the 7Pines Resort and I’m glad that I have a great partner at my side in Jörg Lindner, who passionately pushed the project forward despite all the challenges Has.”

In addition to nature directly on the Mediterranean Sea, the guests of the beach club should be particularly enthusiastic about the culinary delights. responsible for it Tohru Nakamurawhose Munich restaurant “Tohru in der Schreiberei” was awarded two Michelin stars in the spring.

Unplugged kitchen

The German-Japanese top chef accompanies this Project Cone Club already for two years. “We can draw from a rich treasure trove of local ingredients on the island. In the past few months we have established a large network of artisan producers – from the tomato farmer, who grows more than 40 varieties, to the mussel and oyster farm, to the winery, which is just a stone’s throw from Cone Club.”

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The quality of the products should be on the Cone Club menu with a Unplugged kitchen be shown – for example with the signature dish, the summery tartare variations of oyster, gambaretti or bue rosso beef.

Respect and humility for the culinary tradition of Sardinia and its specialties are essential for the “Chef of the Year 2020”. “It’s about the multi-sensory atmosphere of the island and its very special spirit into dishes,” explains Nakamura. “That means: using the ingredients that grow everywhere here – rosemary, fennel, pine nuts – to capture the unforgettable experience of a walk on the beach, a drive across the island with the window open and the mild breeze from the sea on salty skin.”

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