At Minos Beach Art Hotel in Crete, XENEX undertook the design and equipment of the new kitchen for La Bouillabaisse, aiming to create a space that meets the restaurant’s high operational demands while effectively supporting the team’s day-to-day work.
The design of the La Bouillabaisse kitchen was based on the space’s requirements and the staff’s workflow, with particular emphasis on ergonomics, safety, and the efficient use of every available area.
At the heart of the kitchen was the custom cooking suite by Marrone, designed around the specific requirements of the space and the restaurant. Its high level of customisation made it possible to integrate different functions into a single composition, contributing to a more efficient organisation of the workstations and a better use of the available space.
For live-fire preparations, a Mibrasa charcoal oven was selected, combining the authentic character of charcoal cooking with the precision and control required in a high-specification kitchen. A custom Phoenix parrilla was also installed, specifically designed according to the requirements of the menu and the space. Its height-adjustable grates, operated by a wheel mechanism, enabled the chefs to control the distance from the fire and the intensity of the cooking process with greater precision.
The main equipment also included a Convotherm combi oven, combining steam, hot air and different cooking methods within a single system. This solution increased flexibility across a range of preparations while contributing to a more efficient use of the available space. In the preparation area, a JIPA multifunctional unit enhanced the team’s flexibility and supported better organisation and workflow.
The kitchen equipment was completed with Meiko professional dishwashing and pot-washing systems, which met the cleaning requirements of the operation with lower water and energy consumption, while also supporting the environmental practices of Minos Beach Art Hotel.
At La Bouillabaisse, XENEX brought together solutions from Marrone, Mibrasa, Convotherm, Phoenix, JIPA and Meiko, creating a kitchen tailored to the requirements of both the restaurant and its team, with a strong focus on functionality, ergonomics and the efficient use of space.