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| · November 3, 2003 · |
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· Tel Aviv's Dan Hotel Marks Golden Anniversary With Face-Lift, Hi-Tech Conveniences And Israel's Finest Cuisine NEW YORK (October 31, 2003) - When it opened in 1953, Tel Aviv's Dan Hotel was an architectural marvel, the most modern and luxurious hotel not merely in Israel, but in the entire Middle East. 50 years later, the Dan remains Tel Aviv's number one hotel address. The "Dan Tel Aviv" - as it is known, along with its older sister in Jerusalem, the legendary King David Hotel, are the "jewels in the crown" of Israel's hotels, and of the Dan Hotel Corporation, the country's largest and longest established luxury hotel chain.
Long recognized by its rainbow-colored frontage facing the Mediterranean Sea designed by Israeli-French artist, Yaacov Agam, virtually each of the Dan Tel Aviv's 286 rooms has been entirely renovated in the last three years. The most recent addition to the hotel is a completely face-lifted lobby, whose design combines the sleek and geometric lines of the early 1950's with post-modern touches befitting the 21st century's hippest "boutique" hotels. THE DANS ELIMINATE E-MAIL NIGHTMARES Virtually every business traveler has had costly and nightmarish experiences accessing e-mail from hotel rooms. But not at any of the Dan chain hotels. Each guest-room at the twelve Dan Hotels has a phone socket marked "@" adjacent to the desk, that links to the hotel's ultra-fast DSL computer lines. A few clicks of the guest's laptop - and the link is set-up. And the cost? Just $10 for 24-hours unlimited access. ISRAEL'S FINEST CUISINE ADJACENT TO DAN TEL AVIV Raphael Resto-Bistro, arguably Tel Aviv (and Israel's) finest restaurant, is located adjacent to the Dan Tel Aviv. Its 27-year-old star chef, Rafi Cohen, trained at Paris' 3-Star Arpege and with Marco Pierre White at London's Oak Room. At the ripe old age of 23, he was named Executive Chef of the King David's La Regence restaurant in Jerusalem. Cohen has a love affair with Mediterranean ingredients, and his restaurant that faces the Mediterranean is known for his creativity. Raphael's 2003 menu includes signature dishes such as: * Red Beets roasted in a Brick Oven with Pomegranate Juice and Manchego Cheese * Coal-seared Eggplant with Sheep's Yoghurt and Garden Cress * Slow-roasted Leg of Lamb with Ras-al-Hanout spices. To reserve at Raphael, call (972) 03-522-6464. To know more about the Dan Tel Aviv, the King David Hotel and all twelve Dan Hotels, visit www.danhotels.com or call 212-752-6120. Media Contact: WEILL 212-288-1144 jrodgers@geoffreyweill.com |
| Produced by Judi Janofsky, Rich Steck and the Golf Press Association |