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Check out five newly renovated restaurants at the JW Marriott in Baku
When it comes to cuisine, the design of the restaurant is nearly as important as the flavors on the plate. From the composition of each dish, to the lighting fixtures and wall finishes, dining gratifies more senses than just taste.
The JW Marriott Absheron Baku features five restaurants and bars that offer a tempting range of menus and every dining venue has been renovated during the past year.
Considering the hotel just opened in 2012, the updates speak to the property’s commitment to the guest experience. And, true to its reputation as one of the top luxury hotels in Baku, the property retained London designer Henry Chebaane from Blue Sky Hospitality to revamp each restaurant.
ZEST Lifestyle Café reopened on May 1, 2014, two years to the day after the hotel opened. Because its healthy, organic salads and sandwiches take their cue from the Mediterranean, the restaurant’s décor was built around the striking, citrus-inspired lighting installation that features 101 globes and 2,500 rods of translucent yellow, orange and lime.
OroNero Bar & Ristorante takes a turn for the opulent. Inspired by Azerbaijan’s mineral wealth and the glamour of Italy’s luxury industries, black and gold unfold throughout the dining space, walk-in wine cellar and the “open” kitchen, which is enclosed by translucent gold screens. The showpiece of this Italian restaurant, however, is the “Golden Beluga”: a sturgeon sculpture crafted from carbon fiber, 24-carat gold-plated steel and titanium F1 car parts.
With glowing metal rods and translucent bricks interlaid to create a setting of light and shadow, Fireworks Urban Kitchen is equally thematic, serving its steaks and fine wines in an atmosphere “born of fire.
Razzmatazz Cocktail Bar & Lounge carries the country’s ancient love affair with weaving into a new dimension with digital pomegranate images projected onto the walls and the Tea Lounge transforms the ancient ritual of tea into modern theater with a tea altar hemmed in by four floor-to-ceiling glass “cellars” of tea.