{"id":184475,"date":"2024-08-20T11:03:58","date_gmt":"2024-08-20T09:03:58","guid":{"rendered":"https:\/\/www.oliviacentre.com\/uncategorized\/olivia-gastro-park-through-the-stomach-to-the-heart-of-the-residents\/"},"modified":"2024-08-20T11:38:27","modified_gmt":"2024-08-20T09:38:27","slug":"olivia-gastro-park-through-the-stomach-to-the-heart-of-the-residents","status":"publish","type":"post","link":"https:\/\/www.oliviacentre.com\/en\/uncategorized\/olivia-gastro-park-through-the-stomach-to-the-heart-of-the-residents\/","title":{"rendered":"Olivia Gastro Park.\nThrough the stomach to the heart of the residents"},"content":{"rendered":"

The awarding of two restaurants from the Olivia Centre with the prestigious laurels of the Michelin culinary guide was widely publicized in the media all over the country.
\nThe star, which is the highest distinction in the world of gastronomy, was won by the Arco by Paco Perez restaurant,<\/a> and the Treinta y Tres<\/a> restaurant won the Bib Gourmand distinction.
\nBoth restaurants are located on the 33rd floor of Olivia Star and are run by internationally renowned chefs \u2013 the Spaniard Paco Perez and the Italian Antonio Arcieri. <\/strong><\/p>\n

 <\/p>\n

However, managing gastronomy in a business center is a challenge that poses an even higher degree of challenge to managers on a daily basis than running a fine-dining restaurant.
\nSuch restaurants provide the necessary prestige for such a place and are perfect for celebrating special celebrations, both corporate and private.
\nThe key to culinary success in a business center where as many as 15 thousand people work.
\nThe employees seem to be not only of high quality, but also diversity, allowing them to escape from everyday monotony and repetitiveness, which is why there are as many as 12 restaurants and smaller catering outlets operating<\/strong> in Olivia Centre. <\/p>\n

 <\/p>\n

At the heart of such a wide range of food and beverage products is the belief that its quality is one of the factors influencing the assessment of the workplace.
\nWhat’s more, good, quality nutrition and a varied diet are the basis of well-being and translate into work efficiency.
\nCertainly, providing this to 15,000 employees is not an easy challenge, but such a number of potential guests is a considerable market potential, and the example of Olivia Centre shows that it can be done well. <\/p>\n

 <\/p>\n

– We are fully aware that the vast majority of Olivia’s employees regularly use the offer of catering facilities that await in our centre, which is why this is one of the areas that we are trying to take care of.
\nEven if not on an ongoing basis, at least at the stage of selecting culinary concepts, we want to ensure the greatest possible variety and quality <\/em> \u2013 says Maciej Kotarski<\/strong> from Olivia Centre.
\n– We are aware that tastes are very diverse, but they can also be changeable, which is why we try to ensure that the proposals available in Olivia allow us to provide interesting culinary options not only in terms of dishes, but also the forms and times of the day in which they are offered.
\nWe have managed to provide original breakfast, lunch and evening concepts, as well as a variety of formulas: from casual bars, confectioneries and classic cafes to prestigious restaurants awarded by the Michelin guide. <\/em><\/p>\n

 <\/p>\n

 <\/p>\n