The BOLERO Restaurante is centrally located in the beautiful Lucerne and sees itself as a Spanish restaurant with a wide range of typical specialties of Hispanic culture with tapas, paellas and vinos.
The LIGNO in-Raum AG developed a unique design concept that underlines the Spanish flair that is lived in »Restaurante Bolero« and invites the guests to embark on a journey to the south.
Discreetly and playfully, elements, patterns and shapes from Spanish culture and local tradition are woven into the modern interior design. The core of the restaurant is formed by the bar and buffet with the integrated front cooking station, which is held up by an oversized fan on the ceiling of the room. The dining area is divided into three zones. The lounge with its carpeted floor and large corner sofa offers a cosy and uncomplicated atmosphere. At the half-height tables, the preparation of one's own paella can be experienced with a view of the front cooking station. The rear part of the restaurant with the benches set into niches can be visually separated by sliding Paravent elements, creating a quiet dining area.
- CategoryRestaurant
- LocationLucerne, Switzerland
- EquipmentDining, Bar
- Planning officeLIGNO in-Raum AG
- PhotographyAURA Foto Film Verlag GmbH
KFF offers wonderful seating comfort for the high-dining and dining area with MAVERICK CASUAL bar stools with backrest and MAVERICK CASUAL chairs by designer Birgit Hoffmann. In these upholstered, very comfortable seating and the Spanish specialties, the stay at the Bolero will be a pleasure.
Bolero Restaurante
Bundesplatz 18,
6003 Lucerne, Switzerland
BOLERO Recipe
Ingredients
Paella pan about 40 cm in diameter
½ dl of olive oil extra virgin
8 medium whole giant shrimps
240 g of chicken wings
80 g of rabbit pieces
100 g of chili peppers mixed and finely chopped
½ medium onion finely chopped
1 medium clove of garlic minced
200 g of ripe tomatoes peeled and cut into small cubes
1 dl of Spanish white wine
1 liter of water
100 g white beans precooked
400 g mussels
150 g calamari rings
360 g round grain rice redondo or bomba
120 g blanched beans
60 g blanched peas
8 medium shrimp tails peeled
6 lemon wedges
Saffron, salt, paprika
A little piri-piri if desired
1 Dry the whole shrimps well with kitchen paper so that the oil does not splash when frying. Heat half of the olive oil and slowly fry the shrimps with their shells in it. Lightly salt the shrimps on both sides. When they are fried, remove them and keep them warm.
2 Now fry the meat (chicken and rabbit) with the remaining olive oil and add salt to the pan. Fry for a few minutes, then add the pepperoni and onions. After another 3 minutes, add the garlic and roast even slightly (do not let it burn). Then add diced tomatoes and cook slightly (alternatively possible with tomato sauce).
3 Deglaze with one deciliter of Spanish white wine and let it boil away until there is almost no liquid left. Fill up with water (alternatively use ready-made chicken stock). Add white beans. Add saffron to give color and typical taste. Season with a little paprika, salt and piri-piri if desired.
4 Add the mussels. In winter, fresh mussels can be used, in summer the frozen alternative works, here 200g will be enough. When the mussels have risen, remove and keep warm. Add the calamari rings as well and cook. Add the rice, green beans and two thirds of the peas to the liquid (keep the remaining peas as a garnish at the end).
5 After about 10 minutes, add the peeled shrimp tails. When the rice is "al dente" (about 15 minutes) remove from heat. Garnish with the whole shrimp, mussels, remaining peas and lemon wedges. Before serving, cover the paella with aluminum foil and let it rest for 5 minutes.
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