RIU embraces avant-garde cuisine

The RIU chain has begun to introduce its new line of haute cuisine called “Krystal”, which offers avant-garde cuisine on deluxe dishware, in its luxury hotels. The "Krystal" line uses ultra-sophisticated culinary techniques and cutting-edge technology to integrate the modern concepts of Fusion Food (the combination of flavors) and Crossover Cuisine (the combination of ingredients from diverse countries).

This original concept blends the finest in classic cuisine with the newest innovations in contemporary cuisine, to which its chefs devote their most refined creativity.
This fresh gastronomical concept - designed by elite chefs - has already been introduced at three establishments: the Riu Grand Palace Maspalomas Oasis in Gran Canaria, the renovated Riu Palace Tres Islas in Fuerteventura and the Riu Palace Aruba in the Caribbean.
RIU’s new gastronomical concept consolidates its history of on-going improvement based on quality ingredients and a diverse range of dishes.
In the past three years, RIU has inaugurated theme restaurants that generally specialise in international, native, Eastern, classic French,and Italian cuisines, as well as Brazilian-style rodizio grilled meats, at its most upscale establishments.
The "Krystal" new restaurants have been created at time when the chain is in full global expansion, with a presence in 17 countries, over one hundred establishments, 19, 000 employees and guests from the world’s major origin markets.
Before the summer of 2008, the chain plans to phase in its "Krystal" restaurants at the Riu Palace Meloneras and Riu Palace Maspalomas (in Gran Canaria), Riu Palace Punta Cana (in the  Dominican Republic) and the Riu Palace Las Américas, Riu Palace Riviera Maya, Riu Palace Mexico and Riu Palace Cabo San Lucas (in Mexico).