The Glasshouse Brasserie

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Yazmín Bohon

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Aug 3, 2024, 4:23:12 PM8/3/24

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Here, we serve up thoughtfully prepared food and drink in a brasserie setting. Our cuisine is a celebration of simplicity done brilliantly, the Scottish seasons and the very best that nature has to offer.

Executive Head Chef Darin Campbell and his team prepare wild and wonderful Scottish produce from our open kitchen, taking inspiration from our surroundings to create a landscape of flavour, colour and texture on every plate.

A passionate advocate for using locally sourced produce and only the finest ingredients, Darin carefully manages our chefs, gardeners and artisan suppliers, working with the seasons to bring the finest Scottish produce to every plate.

The Atrium & Brasserie is suitable for smaller informal celebrations. For daytime events we can offer exclusivity in the Atrium, we use screens to separate the two rooms offering the flexible option of privacy. Unfortunately, we cannot offer exclusivity in the Brasserie and we do not host evening events in the clubhouse. All evening events are hosted in The Glass House which has a minimum guest requirement of 80. Please see the website www.theglasshousestaining.co.uk.

We host baby showers and sip and see events with afternoon tea in the Atrium and Brasserie from 3:15pm. We can offer exclusive use of the Atrium for a small hire fee, please contact us for more information.

Once a glasshouse, now a gourmet restaurant. The Glasshouse, surrounded by the greenery of the Parkhotel Laurin, welcomes its guests to the new ConTanima restaurant. Located in the heart of Bolzano, it is inspired by the hotel's history of encounters between cultures, worlds and flavours, which over the years have made it a true meeting point for socialites, a salon frequented by celebrities from the worlds of politics, economics and culture.

Since 1400, prominent merchants from the Bishopric Principality of Trento, the Republic of Venice and Florence moved to Bolzano. The fact that the region belonged to the Austro-Hungarian Empire until 1919 influenced its cuisine, architecture and culture.

The protagonist of this gastronomic culture is the culinary style of executive chef Matteo Taccini, based on fresh, seasonal ingredients selected from attentive local producers and small businesses in South Tyrol, Tuscany, Veneto and Austria. Innovation and tradition come together in the cooking techniques and preservation methods, with particular attention paid to respect for the environment. The menu always offers different dishes that follow the course of the seasons.

Situated in the stately Frankendael Park lies restaurant De Kas; an old municipal nursery greenhouse transformed into a fine dining experience with annex nursery where local produce and the enjoyment of honest fresh food is key. Appointed by renowned former Michelin-star chef Gert-Jan Hageman in 2001 to help him realize his dream of a glasshouse restaurant that evolves around its own farmland, we set out to create a contemporary restaurant design that would rebuild and restore an old municipal nursery greenhouse back to its former glory and give it new purpose.

The quiet furniture set up and variation in seating arrangements provide De Kas with a subtle dynamic. In addition to connect the interior design to the restaurants surroundings and exterior design, we opted to create a large terrace to function as an extension of the restaurant and entice guests to explore the gardens as well as visitors passing by to enter De Kas.

At Studio Piet Boon we always put tireless effort into getting to know our clients. It allows us to deliver the most relevant designs and exceed expectations. As we delve into the wishes and the purpose of a project, each Studio Piet Boon design is tailor made.

We offer an exciting range of European dishes, from salads, soups and risottos to steaks, pasta and pizzas, plus a large selection of fish dishes and vegetarian options, all in a fun and relaxed environment.

Quarterly we have a family meal, taking turns in choosing where to eat. Our turn we took a risk and chose the glasshouse. So very glad we did. Lovely unhurried restaurant, pleasant ambiance and fantastic food. Our waiter made the evening, understated dry and funny. All in all a great night out.

Fantastic Italian food with the best quality ingredients. Starters; muscles were huge and the Burrata was amazingly creamy. Mains; Lamb shank was perfectly rendered and tender, seafood (scallop, crab and prawn) linguine was perfectly Al dente. All in all a perfect meal worth every penny.