I’m out to impress by experimenting with different flavors, colors, textures and shapes. The esthetic aspect plays an important part in the creation of a dish, but it is vital to tickle those taste buds by working with quality ingredients and keeping flavor and taste at the heart of the dish. The aim is to enhance different products by reworking them, while still retaining their flavor.
Menus 42 EUR (lunch) - Carte 12-39 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
The Jiva Hill Resort has chosen to use artificial turf for all the greens and tees on its golf course. While most courses need to keep their greens in pristine condition, and consume vast amounts of water and “feed and weed” products in doing so, synthetic turf can eliminate these problems at a stroke.
Despite the move being unconventional, the resort has succeeded in making it a differentiator—with the faster pace of the synthetic surfaces offering a challenge, even for more experienced players. What’s more, artificial turf enables golf to be played all year round, avoiding the inconvenience of waterlogging and the risk of damage that players can create during frost.
Jiva Hill’s broader vision is to democratize golf, sometimes seen as an elitist sport. Its course has a thriving permanent membership, operates a golf school for over 100 young people, and regularly hosts taster days to introduce primary children to the sport. It’s a project where leisure and good environmental sense go hand in hand.