Personal|12-30-2025

Facil

FACIL at The Mandala Hotel holds two MICHELIN stars and delivers a calm, glass-walled rooftop-garden setting paired with precise, product-driven cooking led by culinary director Michael Kempf and head Chef Joachim Gerner. The current Gourmet Menu is all about elegant contrasts and immaculate technique: Norwegian scallop with quince, Greek mountain tea and pink pepper, red sea bream “Bordelaise” with chard and Lardo di Colonnata, Imperial Berlin Ossetra caviar with pumpkin and Piedmont hazelnut, Faroese langoustino with rowan berries, carrot and yellow Curry, Schlutzkrapfen with black truffle, pointed cabbage and Edelreizker, Carneau pigeon with Jerusalem artichoke, rutabaga and sunflower, veal breast with mushroom and Schabziger clover—then a playful finale of peanut with passionfruit, avocado and mace-blossom ice cream.