Daguisa Hotels | Web Oficial | Andorra
en
Press room
Press room

Book here

Book now

BOOK AT THE BEST PRICE

  • Hotel Font d'Argent Pas de la Casa
    HOTEL FONT D’ARGENT PAS DE LA CASA 4*
    Pas de la Casa (Grandvalira)
  • Hotel Font d'Argent Canillo
    HOTEL FONT D’ARGENT CANILLO 4*
    Canillo (Grandvalira)
  • Hotel Tulip Inn Andorra Delfos 4*
    HOTEL TULIP INN ANDORRA DELFOS 4*
    Escaldes-Engordany
  • Hotel Euroski
    HOTEL EUROSKI MOUNTAIN RESORT 4*
    Vall d’Incles (Grandvalira)
  • Golden Tulip Andorra Fenix Hotel
    GOLDEN TULIP ANDORRA FÈNIX 4*
    Escaldes-Engordany
-
Night
Select
  • Room 1
Do you need help with your booking?
Call us : +34 873 499 883

PRESS ROOM

Welcome to the Daguisa Hotels press room. Here you will find the most outstanding online and written press appearances of our hotels.
Daguisa reinforces its bet with BC MoraBanc Andorra

Daguisa reinforces its bet with BC MoraBanc Andorra

2022-06-30
Press release BCA - DAGUISA HOTELS
Daguisa Hotels will continue with BC MoraBanc Andorra for the next two seasons.
 
Although there was already an agreement to continue together, Daguisa, one of the largest chains in Andorra, wanted to strengthen its relationship with the club, betting on a project that has set a clear objective.
 
After the first year of sponsorship, both parties want to give a further boost to the Official Hotel and take advantage of the visibility opened up by the new competition. Therefore, Daguisa will be present on the back of the playing shorts, specifically on the left leg.
 
This morning, on the terrace The RoofTop Van located on the sixth floor of the Golden Tulip Andorra Fénix Hotel, Gorka Aixàs, president of the Basketball Club MoraBanc Andorra (BCA), and Jordi Daban, CEO of Daguisa Hotels, have shown the new collaboration agreement.
 
According to Gorka Aixàs, president of BC MoraBanc Andorra, "this reinforcement shown by Daguisa is a clear example that they believe in the project and that the best way to achieve the objectives is to do it together".
 
For his part, Jordi Daban, CEO of Daguisa Hotels, explained that "it is a privilege to continue working hand in hand with BC MoraBanc Andorra. After a season of alliance, it is clear that our commitment has been the right one".
 
Therefore, the collaboration agreement between BC MoraBanc Andorra and Daguisa Hotels will continue for two more seasons.

Read more

Read less

If we don't solve the problem of the convertible cap company, we will find personal

If we don't solve the problem of the convertible cap company, we will find personal

2022–05-29
Diari d'Andorra
The hotelier maintains that the challenge for the sector is to keep workers and achieve a stable workforce
 
The Daguisa group celebrates its sixty-fifth anniversary. The tourism sector and the hotel industry have changed since Nicolau Daban, the grandfather of the current CEO of the group, Jordi Daban, opened the first hotel. The challenges of the sector, the adaptation to new times and the effects of the pandemic are the main concern of hoteliers.
 
How has the industry changed since your grandfather opened the first hotel 65 years ago?
It has gone from being completely family run to much smaller hotels with the owner very involved. Some of these hotels persist, but in our case what we have done is industrialize ourselves. We maintain the family essence because we are still very involved but everything is structured, as larger chains work to optimize resources.
 
What forms have changed?
Right now most of our reservations are received through booking. This also causes our competition to be much greater, we compete against everyone. Customer habits have also changed and therefore we must change. It's adapt or die.
 
How have the tourists who come to Andorra changed?
The tourist is global. It is not exclusive to a certain destination. The client is not so loyal, there are but they are much less. As the offer has expanded and the market has internationalized, we must adapt. However, the client we have is usually more loyal, they know that the offer is very specific in mountain sports and it is a differential point that we have.
 
How to adapt hotels to the diversity of tourists?
You must go to look for a specific type of tourist for each establishment in order to adapt the services and prices. When my grandfather started it was not necessary, but now the client does not admit it to you.
 
Does the future go through hyperspecialization?
The more specific the offer of a hotel, the more specialized the clientele will be and the more loyal they will be. For example, the hotel in which we are doing this interview is designed for people between 30 and 45 years old. We adapt to your needs and we know that it is a space where you will feel comfortable and will want to return.
 
How do you work to favor the seasonal adjustment of the sector?
We have marked the winter and summer seasons as high and two low ones that are autumn and spring. We are going to look for a type of client that comes by concept of country and company and make sure that we have weekend clients all year round. We always need a complementary offer that attracts people to the country. Many efforts are being made to provide alternatives in low season. Events like Andoflora and the Spring Festival attract a lot of people and we appreciate it.
 
What pandemic adaptations and learnings are here to stay?
All the communication with the client that we had on paper, especially with regard to letters and room information, have become a QR code. We have introduced applications to open the door from the phone, to be able to check-in online, the circuits within the hotel. The sector has been adapted so that the customer can move around the establishment without the guidance of an employee. It has created some habits with customers who are going to stay.
 
What do you think of the tourist tax?
It exists everywhere, I understand the measure. All we ask is that, as stipulated by law, what the customer will end up overpaying goes back to promoting tourism.
 
How has the extension helped temporary workers?
It has helped us a lot. There is enormous difficulty in finding labor. It is a difficulty found in many popular destinations. We have been able to attract non-community labor, especially from South America. They are people who are willing to continue the employment relationship for different reasons. We had problems finding staff and this resulted in poor service. Having the facility to maintain the contracts that we already had in winter all summer was a demand that we had had for years. Temporary staff is more expensive than permanent staff and therefore we hire them to cover a great need.
 
What is the situation regarding the housing of your temporary workers?
The housing problem is horrific. A solution must be found or people will stop coming to work in Andorra. People must have adequate living conditions, not just work. If we don't solve it with rental housing, no company will find staff. We provide accommodation for staff but we know of cases of other companies that do not have that possibility. As usual, the workers are not willing to accept poor living conditions to work here, nobody wants to live in a patera flat. Good housing conditions must be offered if we don't want to run out of people.
 
 

Read more

Read less

Jordi Daban: "The fruit of an idea that my grandfather started 65 years ago, today has become a very interesting business project"

Jordi Daban: "The fruit of an idea that my grandfather started 65 years ago, today has become a very interesting business project"

2022–05-06
Dona Secret
Maintaining the family essence and defending the work philosophy instilled by its founder has allowed Daguisa Hotels to reach its 65th anniversary this year, but also to reach the second position as the most important hotel chain in the country. Jordi Daban Alsina, CEO of the company's business, reviews the history of the hotel establishment as well as a balance of recent years of management.
 
Nicolau Daban was in charge of laying the first stone in 1957, with the opening of the La Terrassa hotel, the first in Escaldes-Engordany. You are now part of the third generation running the family business. What does it mean to you to be part of that story?
For me it is very important because this attests that there has been continuity in the family business. I am the visible head, but behind me is a whole family that continues to contribute its grain of sand to the business and hotel fabric of Andorra. The fruit of an idea that my grandfather started 65 years ago, today it has become a very interesting and very important business project.
 
After 65 years and three generations, what have been the values that have allowed the evolution of your group?
One of the core values is perseverance. Also teamwork, customer service, innovation and being aware of what is happening in the world to be able to apply it within our business, I believe that this is one of our differential elements. Our family business is based on service, therefore, for us, service and customer care is essential.
 
After so many years, where there have surely been different thoughts and company philosophies, has this evolution been very complicated or has it marked a path that everyone has followed seamlessly?
All evolutions are complicated. Adapting to the new times, both us and the rest of the hotel companies, is always difficult. The problem with our business is that we are intensive in personnel, human resources, and that has endured over time. In our business, staff cannot be replaced by technology, machinery or anything else, because the core business of our establishments is customer service.
 
How is the concept of Daguisa Hotels different from the rest of the hotel chains?
We take great care of the client and maintain the family essence. We must always strike a balance between the concept of a large company and a family business, which is sometimes very complex, but this is what allows us to distinguish ourselves from other hotel companies.
 
"The main values of Daguisa Hotels are perseverance and teamwork"
 
Since 2008, you are the CEO of the family business that your grandfather created. Taking into account that several years have passed, if you had to mention, in broad strokes, what have been the improvements that have been implemented since you have been in charge of management, which ones would you highlight?
I wouldn't say improvements. Since I have been managing Daguisa, we have adapted to new times, new technologies and new forms of management, both hotel and business. Still, we have a lot to adapt and improve. My work has focused on maintaining the values and adapting them to the new times, but we know that there is still a long way to go, and a lot of work to do, because we must bear in mind that the hotel world evolves much faster every day, with new concepts. and products that were not revalued before, everything is in constant movement.
 
Have you met many obstacles along the way? Is there someone who has strengthened you, despite the difficulties to face them?
Yes, you always come across obstacles along the way, and when you overcome them, they all make you stronger. Fighting against adversity is part of life and I don't think things have happened to me that are very different from other businessmen. On a positive level, I have been marked by the people who have worked with us for many years and have spent a large part of their lives giving a great service to the company. I think you learn a lot from these people and it strengthens you.
 
Since 2014 it has owned two hotels, in Escaldes-Engordany, which operate under the international brands of the Louvre Hotels Group, the Golden Tulip Andorra Fénix 4* and Tulip Inn Andorra Delfos 4*. Currently, the hotel group is positioned as the second most important in the country, a milestone that few can boast of. Would your goal be to reach the first position of this ranking?
I believe that it is not a question of being first, second, or third, because the important thing is to be well regarded and have a reputation that really precedes you, regardless of whether you are the first or second most important hotel chain, in number of rooms, or the last. Reputation is the most relevant, because this makes people end up choosing the service you offer. This year, the lifting of sanitary measures has caused the country to once again have employment figures like those before the pandemic.
 
Has this been the case of Daguisa Hotels? What balance could you make of this winter season?
This season has been very good and has allowed us to recover emotionally from all the problems we have had. Tourism is recovering and I think we should not miss this opportunity to position ourselves, not only ourselves but also Andorra, as a first-class destination. We must become a reference country in Europe and maintain it. I think that Daguisa has a very important role in this sense to be able to reference Andorra in the international arena. The fact that we are champions of an international brand gives you the opportunity to open up on a global scale and show the work well done that is being done in the country. As far as the balance of the season is concerned, it has been very positive, the pre-pandemic figures are recovering and that is very good.
 
“We are here thanks to the work that a family started 65 years ago, and also thanks to the work of many people who are working with us”
 
In the financial field, how long will it take to recover from the crisis?
What is lost can no longer be recovered. There is a saying in hospitality that a room not sold is a room lost. A room that is not sold today is already lost, because the same room must be sold 365 days a year. It is impossible to recover losses, this is irrecoverable. There are other products or businesses that can recover it, but not in our case, our product expires after 24 hours.
 
I imagine that, in order to deal with the consequences of the pandemic, the group has had to reinvent itself and also implement new strategies to attract not only tourists but also local customers. In 2021, The Lobby bar is a clear example of this evolution, since it was renovated to offer an even more attractive and closer hotel and gastronomic experience, is that right?
We have become aware of a circumstance, which is a worldwide trend, and it is the approach of the common areas of the hotel to the local population. For a long time, most hotels, not all, have turned their faces to the local public. We believe that the country's public goes from being a consumer of the product to being a prescriber. Because, if you have a person who lives in Andorra and values that you eat well in our establishments, that they are a pleasant and friendly place, this same client will recommend a friend or family member to visit our hotels. Although they may not have enjoyed the sleeping experience, they will have been able to enjoy the dining experience, which makes it all work.
 
What role does gastronomy play in the service you offer?
We are an international chain that is part of a gastronomic concept called 'Club des Chefs'. The club has seven chefs who share experiences and knowledge, but also try to raise hotel gastronomy to the highest level. The gastronomic offer has the will to be good, differential and of quality. We are working so that within our establishments we have zero kilometer gastronomy and that it differentiates itself from the rest. We have a gastronomic advisor who is a Michelin star, who is in charge of ensuring that the gastronomic experience is truly differential.
 
What prospects do you have for the arrival of summer?
The prospects are not bad, we believe that this summer will be very good, in terms of employment and price. We work a lot with local tourism, which is what can really make up for all the shortcomings we have on an international scale. First, because of Covid-19, and second, because of the war that, unfortunately, exists between Russia and Ukraine. All this makes us focus on local tourism, with a highly rationalized balance between French and Spanish tourism.
 
We said before that you are part of the third generation of Daguisa Hotels. As the CEO of the family business, you would like your children to follow in your footsteps. Do you think they also carry the DNA of the hotel world?
From my point of view, I think that the big mistake of the family business is wanting their children to continue the family business. In the end, family businesses are made for people who are capable of managing them, independently, whether they are from the family or from outside. Thinking or wanting to maintain a company so that your children run the business, when their intentions, interests or objectives are others, is a mistake. If it comes out it's fantastic, because you're building all the time, but what you can't do is build a legacy for your descendants to carry. This is built and if someone is qualified and wants to continue it, that's fine; but if not, there are many outsiders who can also carry on the family legacy.
 
Last year a collaboration agreement was signed, until 2024, with MoraBanc Andorra so that Andorra Fènix is the team's official hotel. Was this a clear commitment to national sport?
It is a clear commitment to support the actions carried out in the country. It is an honor that MoraBanc allows us to accompany you on your journey. It is also an honor that they trust us, because it strengthens us in the idea that we do a very good job. Being able to be with the elderly is a pleasure for us.
 
What are your future projects?
We must consolidate the work done so far and continue working along these lines. We are here, thanks to the work that a family started 65 years ago, and also thanks to the work of many people who are working with us. We recognize the work of the family and that of all our workers, without them we would not be what we are. Everyone here is important.
 

Read more

Read less

Argentine workers to the rescue of snow tourism in Andorra

Argentine workers to the rescue of snow tourism in Andorra

2022–02-09
Despite its peculiarities as a sovereign microstate, Andorra is no exception. The evil that afflicts the tourism sector globally is the same as that suffered by businessmen in the ski paradise in the middle of the winter season: the lack of qualified labor in hotels and restaurants. The sixth smallest country in Europe is looking for Argentine workers without the need for a European passport. The Principality, which lives from snow tourism, grants vacancies to companies so that they hire foreign personnel in the winter season.
 
In Andorra there are no work visas, but a permit known as the "green card" that grants the right to work and reside in the country for the period of validity of the employment contract. The employer will be in charge of requesting a permit for their workers. The contracts, which cover a period between the months of November and April, during the European winter, are offered in hotels, ski resorts, restaurants and shops, so a wide variety of job offers are available to cover.
 
A problem that is not exclusive to Andorra
"The problem of the lack of qualified personnel is endemic to our sector", in fact, "there are many hotels, restaurants and other establishments and we do not train enough professionals to be able to cover the demand that the sector needs", and this is added to that “after Covid-19, the most affected sector is ours”, explains Jordi Daban, CEO of Daguisa Hotels, the second largest hotel chain in Andorra, in statements to MERCA2.
 
Tourism entrepreneurs “have been forced to close establishments for a long time, in many cases to apply an ERTE to workers and even layoffs have been carried out” in certain companies.
 
"This situation, in some cases, and especially in those people who are restless and want to work, has produced a change in the sector." Faced with the permanent uncertainty to which the tourism sector has been subjected, these professionals "have discovered new jobs, have been trained and have adapted to the requirements of other profiles, have relaxed the workload or rather the time lag in the restaurant sector," says Daban, stressing that "wages are basically the same or, if in some cases, are lower, it compensates for the quality of life."
 
This, somehow and "in a very understandable way" has caused the lack of those professionals that the sector had. In addition, especially in Spain, "the periods of ERTE have been lengthened", something that "has significantly harmed the return to activity," Daban considers.
 
Continuous training
For the head of the second hotel chain in Andorra, the solutions to this problem of lack of labor are "very complex and difficult to execute." In this sense, "we should bet on greater training for workers in our sector, both before joining the world of work and good continuous training within companies," says the CEO of Daguisa Hotels.
 
But in the short term, acknowledges the hotel representative, "the only solution is the incorporation of non-EU personnel, from countries with labor difficulties." Daban refers to a specific professional group that has training and cannot find a job in their countries of origin that covers their basic life needs.
 
In this context, the solution is "complicated" for European countries, "since quite significant migratory flows are generated, which are incorporated into our system, from a social, health and educational point of view, and can stress it" .
 
Precisely for this reason, it should be noted that "hotels and restaurants are not attractive jobs for our young people, they are simply considered a first and easy option to access the world of work and, once inside, it is easy and attractive for them to find another place of work. », in addition, «the salary factor is not always decisive», in these decisions.
 
Lack of qualified personnel in Spain
The comeback of the tourism sector is advancing in fits and starts, with the permission of the shocks due to the successive variants of Covid-19. After going through all the possible phases that range from zero tourism to the incipient recovery, the umpteenth of the obstacles faced by the most important industry in Spain, as is the case in Andorra, is the lack of qualified labor, which could even slow recovery.
 
The lack of labor in the tourism sector is a reality that threatens to complicate the long-awaited return to normality. Specifically, we would be talking about almost 100,000 workers, according to the latest report from the World Travel and Tourism Council (WTTC), which states that the shortage of 93,000 workers by the end of 2021 has meant a significant deficit in the sector.
 
According to WTTC data, one in eleven jobs in the sector has been left unfilled in Spain. As it is one of the sectors hardest hit by the health crisis resulting from the pandemic, a large part of the staff in the tourism sector -and also linked to the hotel industry- was forced to relocate to other sectors. With the gradual reopening of the sector, it has meant serious difficulties in filling vacant positions. The problem is in the risk that the recovery of the sector runs without enough workers to carry it forward.
 
The president of the Spanish Confederation of Hotels and Tourist Accommodation (CEHAT) Jorge Marichal, confirms that this lack in the templates is registered "in all strata of the value chain of the accommodation service", where the lack of qualified personnel occurs in many cases by workers who "have decided to return to their places of origin out of respect for or fear of the pandemic or the economic situations that have arisen from it."
 
Once the problem is on the table, it's time to look to the future: "what we have to take into account now is that this is a temporary situation that will gradually normalize, but what we have to do, and we are very focused on CEHAT, is to reinforce qualifications and provide the sector with a qualification card that makes people feel part of a thriving sector, valuable for our economy and, why not?, that all of us who work in tourism we feel proud to work in the most competitive sector of the Spanish economy worldwide».
 
 
 

Read more

Read less

The swerve of Andorra: in search of the 'premium' tourist

The swerve of Andorra: in search of the 'premium' tourist

2021-12-20
merca2
The high season in Andorra arrives one more year marked by uncertainty about the behavior of winter tourism. For now, the demand generated around skiing is working, although the Principality lives with an eye on each side of its borders, north and south, very aware of the evolution of the pandemic in France and Spain.
 
The true fact amid so much confusion is that the sovereign microstate is at the point of no return where it is time to redefine its tourism model: more exclusive, not overcrowded and with an increasingly diversified offer that combines sport and nature with hydrotherapy, shopping and gastronomy. The pandemic leaves a before and after and also a clear challenge: reduce excessive dependence on tourism and reformulate the sector towards a premium concept.
Tourism will never be the same in Andorra after the outbreak of covid-19. And not only because the way of traveling has changed for tourists. The authorities are committed to a shift towards an economic model more focused on attracting new residents: SMEs and startups. While the measures focused on digitization, transformation and innovative entrepreneurship promoted by the Andorran Ministry of Economy with the connivance of the Andorran Chamber of Commerce, Industry and Services (CCIS) arrive, tourism continues to be the main industry. The winter calendar, in the middle of the campaign, leaves good employment data, especially due to "the high level of vaccination in Spain, France and also in Andorra" and, consequently, "with good expectations, since from the Administration and the sector All efforts have been made, all sanitary measures have been put in place, and customers leave satisfied," Jordi Daban, CEO of Daguisa Hotels, Andorra's second-largest hotel chain, explained to MERCA2.
 
 
Andorra's dependence on tourism
 
The purpose of evolving towards an increasingly diversified and independent model is the ideal of any economy, although there are unavoidable factors and characteristics at the country level that do not always make this goal feasible. Andorra is a small country in its extension that "cannot accommodate certain sectors" and, however, offers an attractive option for "activities that can be carried out electronically and that do not require large infrastructures for their development, or companies interested in set up its headquarters, without the need to have its factories nearby, in Andorra, for example”, says Daban.
 
In any case, and as long as the level of travelers and visitors continues to condition the economic health of the Principality, "the tourism model must be regularized and dimensioned according to the country's capacity to absorb tourists", in line with "the tourist offer and hotel throughout the year and not only focused on large capacity in times of great influx, "claims the director of Daguisa Hotels.
 
The person in charge of the second hotel chain in Andorra emphasizes that "for some time now, Andorra has received a type of tourist with a higher purchasing power that is benefiting the sector", in such a way that an offer is increasingly emerging "very attractive" in which the price of accommodation and services are increasingly in line with the visitor's profile.
 
Mass tourism gives way to visitors who spend more money on their trips and take more care of the destination experience, with a more intense stay, not necessarily longer, but aimed at optimizing the benefits of the place to the maximum, in safe conditions, without agglomerations and with a wide range of proposals linked to active nature tourism.
 
 
The post-pandemic era: fewer tourists, more quality
 
"Andorra is a great unknown," says Daban, referring to all that part of the microstate that people previously did not bother to discover despite all its attractions. Post-pandemic tourists are eager to discover new things, shop, enjoy thermal baths, go trekking, eat in excellent restaurants and enjoy an increasingly wide range of entertainment, such as the Andorra Mountain Music, held in Andorra la Vella last summer, with artists of the stature of David Guetta”, says Daban.
 
In Andorra "many efforts have been made by the Administrations, the companies in the sector and the hotels to adapt to the demands of the visitor", creating a destination that in December also offers a unique environment. At this time "a special Christmas atmosphere stands out, with its little villages and snowy mountain landscapes, the animation in the streets of Andorra la Vella and a very diversified product offer," concludes the businessman.
 
Regarding the hotel sector, Daban recalls that "it has also adapted, increasingly with an international brand, which contributes to a standardization of service that we did not have before, and which is open to the arrival of a more demanding tourist with more power. acquisitive," he concludes.
 
Andorra is in the midst of a transformation process in which it has to review and rethink its model, in order to be able to adapt to the "new experiential tourist chip" which, in the case of the Spanish and French traveler, finds a very different proposal but within a short distance , in a destination with great potential and an offer based on shopping, skiing and nature -which accounts for 90% of its territory-.
 
In addition, just under three hours from an international airport like Barcelona, Andorra also boasts of being one of the safest states in Europe.
 
 
 

Read more

Read less

Finding accommodation, a major problem for seasonal workers

Finding accommodation, a major problem for seasonal workers

2021-11-10
https://www.andorradifusio.ad/
One of the main obstacles for seasonal workers for some time now, especially for those coming from distant countries, has been finding accommodation.
 
While the ski resorts try to support their employees and look for solutions, others, for example in the catering industry, feel that the problem has worsened, either because of the high rent prices or the fact that they have to pay several monthly payments at once as a guarantee. The search is causing them anxiety and anguish.
 
This is the case of Martín Pérez. He is a chef and came with a pre-contract. "This is my second season here. The company offers accommodation in the hotels it has in Andorra la Vella, but not in the one in Canillo where I work and I can't keep an eye on travel and transport because I have to be at the establishment's disposal at all times", he explains.
 
This seasonal worker points out that nowadays it is even more difficult to find a place to live. "Before, you wrote to the group that you were looking for a room in Canillo and they responded to many people offering various options. Now no one replies at all".
 
Patricio Rodríguez is a receptionist at the Hotel Fénix and, unlike many others, he is "lucky that the company offers accommodation and food". He considers himself "privileged" in this sense "because when the seasonal workers come here they have problems finding accommodation that is affordable for the season".
 
Gonzalo Celis, a waiter at the Hotel Fénix, says he was looking forward to this season and did not expect to arrive so soon, but says that many are rethinking it because of the difficulty of finding a flat.

Read more

Read less

Contemporaneity in the centre

Contemporaneity in the centre

2021-09-01
http://www.artdeviure.com/
The Lobby bar is the name given to this new gastronomic space located in the same hall of the Golden Tulip Andorra Fènix hotel, located in the middle of the Escaldes Engordany commercial area, near the Caldea Thermoludic Center. The guidelines given by the hotel management were the partial intervention of the lobby, relocating the new reception, to take advantage of the existing space that until now was occupied by the bar counter.
 
The new reception is designed to receive the client independently in the middle of the lobby. The material that is incorporated is the iron plate, and the wood is maintained, to visibly respect the materials already existing in the space.
 
All the coverings of the reserved parts, which are not visible on the client, are modified to adapt them to the new functionality that the space will have. In the visible part of the bar, in order not to damage the existing floor covering that makes up the entire lobby, it was decided to intervene above it, in order to better integrate it.
 
The existing reception, which is converted into a bar, is clad in iron plate glued on rakes, to harmonize the space and give the materials a more contemporary look, being backlit by shots of LEDs. On the inside, stainless steel equipment is incorporated to give it functionality.
 
The wall that separates the kitchen from the bar is covered with a porcelain cladding, and the bottle racks at the top are designed with perforated sheet metal and iron tubes. Inside this linear a sign made with neon light is incorporated with the new corporate image of the new gastronomic space.
 
The kitchen is equipped with custom stainless steel furniture, with the necessary equipment to give it functionality. Part of the furniture in the hall has been renovated to give it a more modern and welcoming look.
 
The central piece is a piece of furniture that divides the space, in which a steam fireplace is integrated that gives warmth and comfort to the room. It is designed and manufactured to measure, using a structure of iron tubes that give it stability, leaving open spaces to communicate both rooms.
 
These cubes are closed with wooden panels to integrate them with the rest of the materials that coexist, also incorporating the perforated iron plate to give transparency and link them with the materials that have been used in the intervention of the bar furniture. Small details, such as the placement of curtains, change of color on walls and ceilings, application of wallpapers on the walls and new lighting that help to give a new air to the environment without the need to make large investments.
 
THE ROOF TOP VAN
Until our intervention, the hotel's existing terrace served the hotel's water and spa area for clients and also functioned as a solarium.
 
Following this idea and concept, a second gastronomic point is opened within the hotel, providing a terrace service, both for customers and the general public. The existing flooring platform is respected, and the space is equipped with new specific outdoor furniture, with the incorporation of tables of different heights, armchairs and stools.
 
This distribution of spaces is linked to specific lighting for exteriors, this being one more decorative element. Awnings have also been incorporated to give comfort to diners, since it is a terrace that works both day and night.
 
With the lighting and the introduction of new gardening, the space is made pleasant and functional, to be able to enjoy evenings outdoors and have informal meals, accompanied by live music.
 
The new central element of the space is the food track, fully equipped to provide service. "With the furniture, the awnings, the lighting and the gardening, the terrace is made pleasant and functional"

Read more

Read less

Golden Tulip Fénix new official hotel of MoraBanc Andorra

Golden Tulip Fénix new official hotel of MoraBanc Andorra

2021-07-08
Liga Endesa
MoraBanc Andorra has signed an agreement for three seasons with Daguisa Hotels, making the Golden Tulip Fénix the official hotel of the team.
 
Daguisa Hotels, one of the most important chains in Andorra, which manages the Golden Tulip brand of the Louvre Hotels Group in the Principality, resumes its commitment to sport in the Principality and joins the BC MoraBanc Andorra family as official sponsor and hotel. This morning, on The RoofTop Van terrace located on the sixth floor of the Golden Tulip Andorra Fènix Hotel, Gorka Aixàs, president of BC MoraBanc Andorra (BCA), and Jordi Daban, CEO of Daguisa Hotels, presented to the media the collaboration agreement by which Golden Tulip by Daguisa Hotels will promote its activity by sponsoring the first team of BCA, which this year will play in the ACB league (Endesa League) and Eurocup.
 
For Gorka Aixàs, president of BC MoraBanc Andorra, this agreement means "associating our Club with an Andorran company as deeply rooted in our country as Daguisa Hotels, which at the same time has the international projection provided by managing the Golden Tulip brand, recognised all over the world for its high quality standards".
 
For his part, Jordi Daban, CEO of Daguisa Hotels, explained that "it is a privilege to be present in one of the best European basketball leagues and to do so hand in hand with a team like the BCA". For the manager of one of the most important chains in the Principality, which has always been firmly committed to sponsoring Andorran sport, "this new agreement is part of our internationalisation strategy and represents a great opportunity to reach potential customers".
 
One agreement, three seasons
The collaboration agreement between BC MoraBanc Andorra and Golden Tulip by Daguisa Hotels has a duration of three sporting seasons (2021/2022, 2022/2023 and 2023/2024) and means that the hotel chain has several image considerations for BCA matches, including two canvases placed on the video scoreboards, as well as the right to carry out exclusive promotions for BCA members and that the Golden Tulip Andorra Fénix is the official and exclusive hotel of BC MoraBanc Andorra.

Read more

Read less

Morabanc Andorra delighted with new Eurocup format

Morabanc Andorra delighted with new Eurocup format

2021-07-06
Radio Ser Andorra
On the other hand, today the team announced that Bandja Sy will not continue at Morabanc Andorra.
 
Eurocup changes its format and this year 20 participating teams will be divided into two groups of 10 and will play against each other in the league. The opponents of the team coached by Ibon Navarro will know their rivals this coming Friday.
 
The club's president, Gorka Aixàs, has spoken about this new format and considers that it is much more attractive, as it gives more options to smaller teams.
 
Aixàs made these statements at the presentation of the agreement signed with Daguisa Hotels, where the Golden Tulip will offer its facilities as the club's official hotel so that rival teams can stay when they visit the Polideportivo.
 
For his part, Bandja Sy will not continue at Morabanc Andorra. According to several specialised media, Morabanc's objective is to replace him with Amine Noua, who is 24 years old and plays for ASVEL Villeurbanne.

Read more

Read less

The RoofTop Van, the trendy terrace in Andorra

The RoofTop Van, the trendy terrace in Andorra

2021-07-01
www.nexotour.com
The RoofTop Van is located on the sixth floor of the Hotel Golden Tulip Andorra Fénix of Daguisa Hotels.
 
The RoofTop Van, located on the sixth floor of the Hotel Golden Tulip Andorra Fénix of Daguisa Hotels, is set to become the trendiest terrace in Andorra this summer. Open to both guests and visitors, it is the ideal place to have an aperitif at midday on weekends, have a snack or an after-work drink, while enjoying the best atmosphere and panoramic views.
 
The main attraction of this 800 m2 terrace is its food truck customised with the international brand Golden Tulip of the Louvre Hotels Group -which gives its name to this establishment- in front of which tables and chairs of different sizes are arranged to create different atmospheres. All of them are protected by a windbreak with vinyls where, taking advantage of the 360º panoramic view, the main tourist attractions of Escaldes-Engordany are marked.
 
In this gastronomic foodtruck you can choose from salads, hamburgers, sandwiches, bowls and platters of cold meats and cheeses from Andorra. From its varied menu, the salads 'The RoofTop Van by DaguisaHotels', with lettuce, canonical, avocado, blueberries, hazelnuts, goat cheese, corn and honey vinaigrette; or the 'Chicken confit with sweet and sour pineapple, spinach, apple and walnuts' stand out. Among its hamburgers, the 'Fenix', with beef, bacon, tomato, cheese, lettuce and onion; or the 'Louvre', with vegetables, fresh spinach, cucumber, dried tomato and romesco.
 
It is also possible to order sandwiches, such as 'El Pepito de Andorra' with beef, green pepper, ruca, onion and mustard or the 'Choripán', with sausage, chimichurri, tomato, onion and guacamole; as well as food truck bowls of prawns, salmon, chicken or tuna.
 
Another of the terrace's gastronomic proposals is its 'Vermut de Altura', with five appetizers prepared for the occasion, such as: 'Potato and sweet potato chips', 'Banderillas', 'Peppered bacon bits', 'Ventresca with piquillo', or the legendary 'RoofTop Van Croquettes'. All accompanied by a vermouth, a glass of beer or a glass of cava. On the terrace, you can also order different typical aperitif products from the legendary Espinaler house, such as olives, cockles or razor clams.

Read more

Read less

The RoofTop Van, much more than the fashionable terrace in Andorra

The RoofTop Van, much more than the fashionable terrace in Andorra

2021-06-29
https://www.revistagranhotel.com/
The RoofTop Van, located on the sixth floor of the Daguisa Hotels Golden Tulip Andorra Fénix Hotel, is set to become this summer the fashionable terrace of Andorra. Open to both guests and visitors, it is the ideal place to have an aperitif at midday on the weekend, have a casual snack or have an afterwork, while enjoying the best atmosphere and panoramic views.
 
The main attraction of this 800-square-meter terrace is its food truck customized with the international brand Golden Tulip of the Louvre Hotels Group - which gives its name to this establishment - in front of which tables and chairs of different sizes are distributed organized to create different environments . All of them protected by a vinyl windshield where, taking advantage of the 360º panoramic view, the main tourist attractions of Escaldes-Engordany are marked.
 
In this gastroneta you can choose salads, hamburgers, sandwiches, bowls and tables of sausages and cheeses from Andorra. From its varied menu, the salads The RoofTop Van by DaguisaHotels stand out, with lettuce, canon, avocado, blueberries, hazelnuts, goat cheese, corn and honey vinaigrette; or Confit chicken with sweet and sour pineapple, spinach, apple and walnuts. Among its hamburgers, the Fenix, with beef, bacon, tomato, cheese, lettuce and onion; or the Louvre, with legumes, fresh spinach, cucumber, dried tomato and romesco.
 
It is also possible to order sandwiches, such as El Pepito de Andorra with beef, green pepper, ruca, onion and mustard or Choripán, with sausage, chimichurri, tomato, onion and guacamole; as well as food truck bowls of shrimp, salmon, chicken or tuna.
 
A casual menu perfect for an informal lunch or dinner, which can be accompanied with glasses or bottles from its varied wine cellar of red and white wines, as well as Brut Reserva or Seco Nocturne Sleeve champagnes from Taittinger, which has a corner with a backlit bar. In addition, the cocktails on the fashionable terrace of Andorra are from the brand that has revolutionized this sector, Nio Cocktails, among whose proposals are the Milano Torino, the Manhattan or the Tommy's Margarita.
 
The ideal setting for a tall Vermouth
Another of the gastronomic proposals on the terrace is its Vermouth de Altura, with five appetizers prepared for the occasion, such as: Potato chips and sweet potato, Banderillas, Bacon pieces with pepper, Ventresca with piquillo, or the mythical RoofTop Van Croquettes. . All this accompanied by a vermouth, a beer or a glass of cava. On the terrace, you can also order different typical aperitif products, from the mythical Espinaler house, such as olives, cockles or razor clams.

Read more

Read less

Hotel occupancy was 68% over the weekend

Hotel occupancy was 68% over the weekend

2021-05-25
https://www.diariandorra.ad/
During the past week, 25 hotel establishments opened
 
Andorra is recovering the pulse of tourism as the vaccination process progresses both in the Principality and in neighboring states. Thus, coinciding with the second Easter bridge, which is a holiday in various towns in Catalonia, tourists once again filled the commercial hub and the hotel establishments of the central parishes during the three days. "We have had a good job, which has been higher than 70%", indicated the CEO of Daguisa Hotels, Jordi Daban. One premise, that of a good influx in terms of overnight stays, which were confirmed by NH Hotels.
 
Hotel occupancy of 68% on the weekend
 
According to last week's employment statement made by the Andorra Hotel Union, during the week of May 17-24, there were 25 establishments open and some on weekends. In total, 68.07% hotel employment was collected during the weekend and 41.97% of the weekly employment was recorded. The director of the UHA, Jordi Pujol, adds that "these are very correct figures for the time we are in, although they are data with less than 30 establishments open. In central parishes the few that have not opened today will most likely do so on the first week of June ". In higher parishes, the UHA expects that the openings will be around mid-June, coinciding with those of the mountain parks of the stations and the activities planned for those dates. However, the pandemic has affected how reservations are made and the type of client. In this sense, Daban explained that "the vast majority of the reservations we have had are last minute and all without cancellation costs." "We must think that with everything that has happened in the last year, the client is very sensitive to these situations and wants to have flexibility in case anything happens," he added. Another feature that occurred during the bridge was that the people who had come to spend the long weekend in the Principality were there every day. This was confirmed by several hotel establishments consulted by the Diari.
 
“We have seen that when they have been able to move and there have been a few days of festivities, people have come. You want to go out, ”Daban said.
 
Not only the hotel sector performed well for the bridge, and the tourist apartments also registered good employment data. “We are quite satisfied. It is the first weekend that we have had clients who have come more than one night ”, highlighted the president of the Tourist Apartments Association, Àlex Ruix. By areas, he reports that it was in El Tarter where there was more influx, with figures of about 90%, while he regretted the reluctance that still exists in Pas de la Casa.
 
Few bags
The arrival of tourists, despite entailing an increase in sales, did not end up representing a proportional increase. This was explained by those responsible for an electronics and technology store in the central axis, who commented that “it is true that we have seen and had more customers than on previous weekends. But the increase in people that has been seen on the streets has not ended up reflecting the same proportion of sales ”. Even worse was the reality that was experienced in Pas de la Casa compared to the perspectives previously generated. The president of the Pas de la Casa Neighbors and Merchants Association, Òscar Ramon, indicated that “it has been a pretty lazy weekend. We thought we would have more work but we have not worked much, rather little ”. "We think that the restrictions still make people think about it before coming and stay in France, or if they decide to go out they march to the beach," added Ramon. On how they face the summer, he commented that "in June we expect it to be rather weak", but added that "in July we do expect a good influx, especially considering that there will be the start of the Tour de France from the Pas".
 
30,000 vehicles enter
Another of the data that reflected the entry of tourists into the Principality through the second Easter bridge was the entry of vehicles through the two border points. Thus, as confirmed by the director of the Mobility department, Jaume Bonell, up to 30,000 cars and motorcycles crossed the border crossings. However, it should be noted that the situation was uneven if we talk about the River Runer or the Baladrà. In the case of the Spanish-Andorran border, the number of vehicles that crossed it rose to 21,000 over the three holidays, with heavy traffic at various times. By contrast, only about 9,000 entered France.

Read more

Read less

Daguisa Hotels selects Noemí Ribal as new catering manager

Daguisa Hotels selects Noemí Ribal as new catering manager

2021-04-18
www.rhpress.com
Daguisa Hotels, the second largest hotel group in Andorra, has announced the appointment of Noemí Ribal Vivar as the new head of catering.
 
Ribal holds a degree in Tourism and a postgraduate degree in hotel business management from the University of Barcelona and an MBA from the Rovira i Virgili University (Tarragona). She has also completed a master's degree in web analytics and another in online marketing and e-commerce.
 
With more than twenty years of experience, the new catering manager has previously held various positions as catering manager and as owner and manager of her family's hotel, for three and nineteen years, respectively. She has also worked for more than a decade as a digital analyst.
 
Thanks to her career, she has acquired and consolidated extensive knowledge of the sector, mainly in the management of the operations and teams in the catering area.

Read more

Read less

The role of hotels during the pandemic

The role of hotels during the pandemic

2021-03-19
www.andorradifusio.ad
The CEO of Daguisa Hotels, Jordi Daban, tells us about the role of the hotels during the pandemic and the confinement and how they experienced the conversion into a residence to take in elderly people and prevent contagion.

The communications consultant at Undatia Comunicació Andorra, Rosario Santa-María, tells us how the initiative "Messages with a heart" was born, a solidarity programme of messages of hope for "grandparents" that managed to get 152 messages to them in seven weeks.
 
 
WATCH VIDEO (in Catalan)

Read more

Read less

From the nursing home to the hotel: a chronology of the relocation of health care facilities in the wake of the outbreak of the pandemic

From the nursing home to the hotel: a chronology of the relocation of health care facilities in the wake of the outbreak of the pandemic

2021-03-19
www.andorradifusio.ad
A year ago, when the coronavirus had begun to enter social and healthcare centres, one of the solutions to cut off the transmission of the disease was to move healthy residents to hotels, taking advantage of the fact that they were empty. In Rotonda we have recalled those moments that were both key and emotional.
 
"Civil protection called me at around 12 noon. Hey, could we use the hotel as a residence for the grandparents,'" recalls the CEO of Hotel Fénix, Jordi Daban. "There were no protocols, they had to be designed very quickly and from then on, one and all acted very efficiently," explains the head of Clinical Documentation at SAAS,
 
Sílvia Bonet. It was 19 March 2020 when the Golden Tulip Andorra Fénix hotel became one of the isolation hotels for grandparents who were taken out of the Cedro to prevent them from becoming infected as a result of an outbreak that had arisen. Silvia Bonet was in charge of the transformation of the equipment, taking into account the type of client that was arriving. t was necessary to change from a tourist model to a residential sponsor, with pathologies, health problems, cognitive problems, some with disabilities? "It had to be taken into account when distributing the spaces, adapting the diets, etc.", he recalls. Thirty-six sponsors were accommodated on three floors of the hotel, assisted by shifts of six people, including SAAS, nursing school and Red Cross volunteers. On each floor there was an operations centre. Many of the sponsors found themselves in a new and at the same time uncertain situation that distressed more than one of them.
 
So soon the corridors and other spaces became improvised bowling alleys, reading corners and other workshops. And among the initiatives, it still moves them to think of the great effect that the messages with a heart had on everyone, as the director of the Red Cross, Jordi Fernández, recalls.
 
The fear of contagion appeared at the Hotel Céntric. There they experienced another moment that demonstrates the dedication of the health staff and volunteers.
 
Two months later, the grandparents returned to the residences, but in the hotels they left the memory of a job well done.

Read more

Read less

"I would like entrepreneurs to believe in our country'

2021-03-19
https://www.andorradifusio.ad/
Jordi Daban, CEO of Daguisa Hotels, takes the 'test' of the programme 'A l'alça'. In the test of the programme 'A l'alça' we put the country's main economic, social and business players to the test with the aim of getting to know them a little better. In the latest episode we have taken the pulse of Jordi Daban, CEO of Daguisa Hotels.
 
Daban defined the country with the word 'safety', "in few places can you leave your daughters in the city centre, go away for a few hours, and find them in one piece when you return", he said. All the interviewees were asked what they would want for the Principality if they could make a wish. In response to this question, the head of the hotel chain expressed the wish "that our tourists would return, and that Andorra's businessmen would believe in the country".
 
Daban also revealed during the section that his first job was "as a receptionist in a hotel" and that more than a salary, he remembers the first tip he was given. "It was a lady who gave me 25 pesetas, but with one peseta coins! She should break the piggy bank to give it to me". In the 'The quiz' section, they are also asked what advice they would give themselves if they could travel back in time.
 
The CEO of Daguisa Hotels said that he would say: "Be patient and have vision, you always have to go one step further; think not of the tourists you are accommodating today, but of those you can accommodate tomorrow". Finally, he took the opportunity to express his admiration for Bomosa, which "is positioning itself very well and is doing a very interesting solidarity action".

Read more

Read less

Patrícia Palou, reception manager at the Fènix hotel: "It was a total challenge for everyone"

Patrícia Palou, reception manager at the Fènix hotel: "It was a total challenge for everyone"

2021-03-05
www.bondia.ad
It is not that they received the news from one day to the next, it is that they received it from one morning to one afternoon. This is how Patricia Palou, who was and is head of reception at the Hotel Fénix in Escaldes, explains it. And she remembers it as if it were yesterday. It was 19 March and she was with her colleague Celeste in the hotel tidying up to close the doors so that "everything was under control" and the manager came and said: "look, don't close the doors, Patri, the older people from Cedre are coming today". On receiving the news "we stood still", she explains. It was the moment "of the boom, a bit out of control, we didn't know what to do". But they got down to work and began to organise.

The Red Cross, Civil Protection and SAAS staff soon arrived to explain exactly what they needed, "because it was a big change from being a hotel to a residence". Palou conveys confidence, she is 26 years old, has been in the hotel business for a few years and is used to coordinating teams. And we are curious. How did the rest of the hotel staff take it? Well, she says, although she admits that "we were nervous and upset".

And so it was time to get down to work. Let's imagine that the furniture had to be rearranged and the spaces adapted. "This was around 12 noon. They started to bring in materials. In his case, he was in charge of dividing up the rooms. To do this, they explained to him what needs each person had in order to be able to give them the best room, "because it was not the same if the person was in a wheelchair or had reduced mobility". In these cases, they were offered the largest rooms. It was the SAAS staff who finished fitting out the rooms. And at around 6 p.m., the "grandparents" began to arrive.

We have already said that she remembers that day point by point, it is a moment she will never forget: the time, the faces, the surprise? The users of the Cedre were all frightened: "some were happy with what was there but others were not, some complained that they didn't want to come". And she thought "my God, these people are going to be difficult". She understands perfectly well because "it was all of a sudden and they didn't expect it either". The first questions? "Will my children be able to come? Will I be able to talk to my children? Some of them complained about the rooms, "they were like another client", she remarks. So the beginning was "complicated", but when they had to leave "they didn't want to leave, they wanted to stay there longer", he explains with satisfaction.

With some of the newcomers they had a very good understanding. "I became fond of almost all of them, but I made friends with a woman called Rosa who was adorable. I also made friends with the father of a minister who often said to her: "bring me the newspaper, it's for my son". And also Poulete and Marina, who were like the Dynamic Duo: "when one didn't do something, the other did it".

As the days went by, the relationship grew closer. At first they were in the room, as they were supposed to be, but then they could move around the corridors and do activities. Of course, meals were always in the room and prepared according to each one's needs. He remembers when they played bingo or when they went out on the terrace to sunbathe and do some physical exercise. It is clear that the terrace of the Fénix was one of their favourite places. And as they shared plans for the future, there were those who wanted to sign up to enjoy it in the summer.  

Palou considers that the SAAS team managed everything very well. And he is full of praise for the Red Cross volunteers: "they were really great, they were very young people, without being paid anything, and the esteem they were given was impressive". And he continues: "we were very lucky with the team we made, we understood each other very well and they collaborated a lot, and with the grandparents they were excellent".

They only had one case of a couple who tested positive. They were taken to the hospital and the whole team tested negative. When they recovered, they brought them back here to the hotel. The situation "was very well controlled," he says. Now, after almost a year, he describes the experience as "super good, a luxury, a total challenge for everyone".

And that is the summary he leaves us with: "the coronavirus changed our lives and also, suddenly having to close the hotel in two days, everything was very strange, and that 34 "grandparents" came here.... At first it was a shock. There were colleagues who were more scared because they didn't know how to act, but then as time went on we became like a family. 
 
 
 
 

Read more

Read less

In the absence of Catalonia, Daguisa Hotels appeals to Andorran tourists

In the absence of Catalonia, Daguisa Hotels appeals to Andorran tourists

2021-02-22
www.msn.es
The closure of Catalonia has had a disastrous impact on the Andorran economy, with a high dependence on its neighboring territories, although France's more flexible mobility restrictions have behaved more leniently with the Principality's accounts. In this context, the second hotel chain in Andorra, Grupo Daguisa, is overcoming a closure of the Catalan borders with new promotions and campaigns that, in the absence of Catalan visitors, appeal to the local public, without forgetting the French proximity tourist.
 
Founded by businessman Nicolau Daban i Riba in 1957, Daguisa Hotels has established itself as one of the main references in the tourism sector in Andorra and, despite the adverse environment, focuses its offer on local demand. Enjoy more nights for less, the thermal spa, and attractions such as skiing, nature and gastronomy are the highlights of the Hotel Group.
 
Among the proposals most focused on the Andorran public, the Fat E-Bike Food Program stands out above the others, a unique experience by bicycle through the most emblematic places of Escaldes-Engordany, La Massana and Ordino and a menu of three tapas to choose from, with dessert and a glass of wine or beer. From 10am to 3pm approximately and for 65 euros per person. In addition to gastronomy, Andorra can boast of being a true paradise for bicycle lovers.
 
"We believe that tourism will begin to reactivate in summer", explained to MERCA2 the CEO of Daguisa Hotels, Jordi Daban, who also holds the position of Vice President of Tourism Services at the Andorran Chamber of Commerce, Industry and Services.
 
As a director of Daguisa, he comments that the chain keeps the four-star Hotel Tulip Inn Andorra Delfos open and that "visitors, to date, are of French origin", he adds attentively "to everything that happens in Spain" and More specifically, "in Catalonia" so far without mobility between regions. And, although in other areas of Spain the restrictions have been relaxed, "they are further away" at a time when proximity is almost an indispensable condition for traveling.
 
Likewise, Daban insists that Andorra is a "safe destination" in every sense. Hotels that are kept open comply with all safety regulations. In this sense, Daguisa Hotels has a Covid insurance that guarantees health coverage in Andorra. "For the tourism sector, one of the most affected globally, this crisis will not be temporary" in the sense that it will lead to changes that will have to be faced. In Daban's criteria, “we should all focus in the same direction”, which refers to “safer environments”, since “the way of living and traveling is going to change”.
 
The CEO of Daguisa Hoteles foresees a new tourist interested in “rediscovering forgotten destinations, because they are close” and, in general terms, he speaks of “a recovery that will be exponential” and that will not return to 2019 levels until mid-2022, for business tourism "that can endure", qualifies "because it is a matter of the economic lung," he concludes.
 
For now, the situation in Catalonia remains as it is. The latest communication from those responsible for Health and the Interior of the Generalitat dictates that everything remains the same until March 1, except for a slight relaxation in the measures that affect extracurricular activities.
 
From Monday to Friday, only shops of up to 400 square meters can open; On weekends, only essential establishments, such as supermarkets and pharmacies, are allowed. Mobility is still restricted at the regional level, and night confinement is still established between 10pm and 6am.
 
SECOND HOTEL GROUP OF ANDORRA
Daguisa has 596 rooms distributed in five four-star hotels, all of them located in strategic enclaves. Two of them, owned by the chain, are located in the urban area of Escaldes-Engordany (Hotel Golden Tulip Andorra Fènix and Hotel Tulip Inn Andorra Delfos) and, under management, three establishments at the foot of the mountain, next to the best ski slopes. skiing (Hotel EuroSki Mountain Resort, Hotel Font d'Argent Canillo and Hotel Font d'Argent Pas de la Casa).
 
In addition, the hotel chain has an exclusive agreement with Louvre Hoteles Group to implement the brands of this French hotel group in Andorra.
 
DAGUISA HOTELS IS RENEWED
Other novelties that Daguisa Hotels has presented in recent months has been the inauguration by the Group of a more modern reception, with tables and chairs that create different atmospheres and a new gastronomic space, The Lobby Bar, on the ground floor from the Hotel Golden Tulip Andorra Fènix. In August 2020, the terrace The Roof Top Van was inaugurated in this same hotel, with a food truck with informal meals, cocktails and a champagne corner, becoming the ideal place to have an aperitif or an afterwork, before dinner. , while enjoying the panoramic views of all Escaldes-Engordany.
DOWNLOAD PDF (spanish version)

Read more

Read less

None
From this summer, Andorra will host the first Radisson brand hotel in the Principality: the current four-star Hotel Tulip Inn Andorra Delfos will be converted into the new Radisson Andorra Hotel, with the same category, in order to offer its customers the recognised quality of the establishments of this hotel brand.

"Signing this international agreement with the Radisson Hotels chain means a significant increase in the quality we offer to our guests and the confirmation of our commitment to position our hotels in a differentiated way within the Andorran market and, at the same time, to introduce the Principality to the world", explained the CEO of Daguisa Hotels, Jordi Daban, who also added that, to achieve this objective, "a very ambitious remodelling process of the facilities will have to be carried out, to bring the current Hotel Tulip Inn Andorra Delfos up to American standards".

More than a well-established chain

Radisson Hotel Group is a well established brand that belongs, since the summer of 2018, to the Chinese group Jin Jiang International, the second largest hotel chain in the world, with more than ten thousand hotels and resorts, with more than one million rooms, throughout more than one hundred countries and regions. The Group is structured around three main activities (hotel management and investment, tourism, transport and logistics) and includes other brands such as Louvre Hotels Group -which also manages Daguisa Hotels in Andorra-, Plateno, Vienna Hotels and Radisson Hotels & Resorts itself, which is coming to Andorra for the first time.
Radisson Hotel Group is one of the largest hotel groups in the world, with nine distinctive hotel brands and more than one thousand four hundred hotels in operation and under development in one hundred and twenty countries. Its service philosophy "Every Moment Matters" is characterised by offering its guests exceptional experiences in its facilities, through its elegant designs and styles in its decoration and its innovation, as they project a modern vision of accommodation.


More news at Daguisa Hotels

This is not the only new development at Daguisa Hotels in the last seven months. Recently, the Group has inaugurated a more modern reception, with tables and chairs that create different atmospheres, and a new gastronomic space, The Lobby Bar, on the ground floor of the four-star Hotel Golden Tulip Andorra Fénix. In August 2020, The Roof Top Van terrace was inaugurated in the same hotel, with a foodtruck with informal meals, cocktails and a champagne corner, making it the ideal place for an aperitif or an afterwork before dinner, while enjoying the panoramic views of the whole of Escaldes-Engordany.


 
 
DOWNLOAD PDF (spanish version)
 

Read more

Read less

The hotel company Radisson will land in Andorra this summer

The hotel company Radisson will land in Andorra this summer

2021-02-04
www.merca2.es
Starting this summer, Andorra will have the first hotel of the Radisson brand in the Principality: the current four-star Hotel Tulip Inn Andorra Delfosm, will have been conditioned to give life to the new 4 * Radisson Andorra Hotel, to offer its customers the recognized quality of the establishments of this hotel brand.
 
And, as if that were not enough, the group foresees a recovery “faster and better” than that of its peers: “We have a prudently optimistic vision of a horizon closer to 2022”, Federico González Tejera recently explained in statements to MERCA2, CEO of Radisson Hotel Group.
 
”Signing this international agreement with the Radisson Hotels chain represents a significant increase in the quality that we offer to our clients and the confirmation of our commitment to position our hotels in a differentiated way within the Andorran market and, at the same time, to place the Principality in the world ”, explained the CEO of Daguisa Hoteles, Jordi Daban.
 
The manager also added that, to achieve this objective, "a very ambitious remodeling process of the facilities will have to be carried out, to adjust the current Hotel Tulip Inn Andorra Delfos to American standards".
 
A CONSOLIDATED CHAIN
Radisson Hotel Group is a consolidated brand that belongs, since the summer of 2018, to the Chinese group Jin Jiang International, the second most important hotel chain in the world, with more than ten thousand hotels and resorts, totaling more than one million rooms. , in more than one hundred countries and regions.
 
The Group is organized around three main activities (hotel management and investment, tourism, transport and logistics) and includes other brands such as Louvre Hotels Group –whose establishment in Andorra is also managed by Daguisa Hotels–, Plateno, Vienna Hotels and Radisson Hotels & Resorts itself. arriving for the first time in the Principality.
 
For its part, Radisson Hotel Group is one of the largest hotel groups in the world, with nine distinctive hotel brands and more than 1,400 hotels in operation and under development, in 120 countries.
 
Its service philosophy is' Every Moment Matters' (Every Moment Matters') and is characterized by offering its customers exceptional experiences in its facilities, through its elegant designs and styles in its decoration and its innovation, since they project a modern vision of accommodation.
 
DAGUISA HOTELS IS RENEWED
This is not the only news from Daguisa Hotels in the last seven months. Recently, the Group has inaugurated a more modern reception, with tables and chairs that create different atmospheres and a new gastronomic space, The Lobby Bar, on the ground floor of the Hotel Golden Tulip Andorra Fènix.
Last August 2020, The Roof Top Van terrace was inaugurated in this same hotel, with a food truck with informal meals, cocktails and a champagne corner, becoming the ideal place to have an aperitif or an after-work, before for dinner, while enjoying the panoramic views of the entire Escaldes-Engordany.
 
PROJECTS IN SPAIN
Projects in Spain are progressing at a good pace. In Bilbao, the new Radisson Collection will occupy an emblematic building on Gran Vía. In Seville, the hotel will be located in Plaza de la Magdalena. Both openings are expected to take place between spring and summer 2021, and "in both cases they will mark a turning point in the world of hospitality," says González Tejera.
With these two hotels, Radisson Hotel Group acquires a commitment to growth in Spain through its luxury brand. Furthermore, “in 2021 we will bring the Radisson RED brand to Spain with the opening of a hotel in the heart of Madrid”. Radisson RED offers lifestyle hotels with "a select service, a bold design and a fun touch compared to more conventional hotels", as described by the chain's CEO.
DOWNLOAD PDF (spanish version)

Read more

Read less

Daguisa Hotels will introduce the Radisson brand in Andorra in July

Daguisa Hotels will introduce the Radisson brand in Andorra in July

2021-02-04
www.europapress.es
Daguisa Hotels will introduce the Radisson brand in Andorra next July. The four-star 'Hotel Tulip Inn Andorra Delfos' will become the first establishment of this international chain in the Principality.

To achieve this change, the facilities will have to be remodelled to bring the current 'Hotel Tulip Inn Andorra Delfos' up to American standards and become the new 'Hotel Radisson Andorra'.

Radisson Hotel Group belongs, since summer 2018, to the Chinese group Jin Jiang International, with more than ten thousand hotels and resorts, totalling more than one million rooms, in more than one hundred countries and regions.

The group is organised around three main activities (hotel management and investment, tourism, transport and logistics) and includes other brands such as Louvre Hotels Group -whose implementation in Andorra is also managed by Daguisa Hotels-, Plateno, Vienna Hotels and Radisson Hotels & Resorts itself, which is coming to the Principality for the first time.
DOWNLOAD PDF (spanish version)

Read more

Read less

New gastronomic proposal at Daguisa Hotels

New gastronomic proposal at Daguisa Hotels

2021-01-19
www.nexotur.com
Grupo Daguisa Hoteles continues its commitment to gastronomy and, six months after opening its terrace, it opens The Lobby Bar, on the ground floor of the four-star Hotel Golden Tulip Andorra Fénix. It also offers take-away and delivery services.
This new gastronomic space is also destined to become the new fashionable meeting point in Andorra, both for guests staying at the hotel and for those in the Principality. Its menu is based on classic tapas ("Our bravas", the "Tigres" or the "Squid croquettes in its ink") and current ones ("Tomato tartare with anchovy from Escala and black olive sphere" and "Hummus beetroot with vegetable dips ").
It is also called to become the new fashion meeting point in Andorra.
In addition, it offers tables of sausages, tastings of York Premium ham cut at the moment by its master cutter and varied desserts. A casual menu that can be accompanied by bottles of Taittinger wine, cava or champagne, as well as Nio Cocktails brand cocktails. A meeting point to feel at home "The Lobby Bar is the ideal place to eat in a casual way with the family, snack with friends, have informal meetings with clients or an after-work with colleagues", has explained the CEO of Daguisa Hotels, Jordi Daban, who stressed that it is located next to the reception of the Hotel Golden Tulip Andorra Fénix, which has also been renovated to make it just as current and welcoming.
The reception desk has been changed so that clients have a more comfortable and comfortable experience, at the entrance of the hotel, where there are also several sofas, chairs and tables that create different environments, both for eating and resting. "At the back of the hall is where the bar of The Lobby Bar has been installed, which, with its illuminated drinks counter and, together with the design's water fireplace, are the undisputed protagonists of the reception", as highlighted by the CEO of Daguisa Hotels.
Also with take away service
Another novelty of The Lobby Bar is that it offers its customers the possibility of taking or having them take them wherever they want, different dishes from its menu (along with the proposals from the The Rooftop Van). Thus, you can choose tapas, seasonal salads, hamburgers, sandwiches, cold cuts and Andorran cheese boards, Espinaler aperitif products, Haagen-Dazs ice creams and accompanying drinks.
DOWNLOAD PDF (spanish version)

Read more

Read less

The Lobby Bar, the new urban meeting-point in Andorra

The Lobby Bar, the new urban meeting-point in Andorra

2021-01-10
www.hosteltur.com
Located on the ground floor of the Hotel Golden Tulip Andorra Fénix 4 *
The Lobby Bar,
the new urban meeting-point of Andorra
Specializing in tapas, it is the ideal place to eat in a casual way, have informal meetings or an after-work
Grupo Daguisa Hoteles continues its commitment to gastronomy and, six months after opening its terrace, it opens The Lobby Bar, on the ground floor of the Hotel Golden Tulip Andorra Fénix 4 *.
This new gastronomic space is also destined to become the new fashionable meeting point in Andorra, both for guests staying at the hotel and for those in the Principality. Its menu is based on classic tapas ("Our bravas", the "Tigres" or the "Squid croquettes in its ink") and current ones ("Tomato tartare with anchovy from Escala and black olive sphere" and "Hummus beetroot with vegetable dips ").
In addition, it offers tables of sausages, tastings of York Premium ham cut at the moment by its master cutter and varied desserts. A casual menu that can be accompanied by bottles of Taittinger wine, cava or champagne, as well as Nio Cocktails brand cocktails, such as "Milano Torino", "Manhattan" or "Tomy's Margarita".
A meeting point to feel at home
"The Lobby Bar is the ideal place to eat in a casual way with the family, snack with friends, have informal meetings with clients or an after-work with co-workers", explained the CEO of Daguisa Hotels, Jordi Daban , who has highlighted that it is located next to the reception of the Hotel Golden Tulip Andorra Fénix, which has also been renovated to make it just as modern and welcoming.
The reception desk has been changed so that clients have a more comfortable and comfortable experience, at the entrance of the hotel, where there are also several sofas, chairs and tables that create different environments, both for eating and resting. "At the end of the hall is where the bar of The Lobby Bar has been installed, which, with its illuminated drinks counter and, together with the design's water fireplace, are the undisputed stars of the reception", as highlighted by the CEO of Daguisa Hotels.
Also with take away service
Another novelty of The Lobby Bar is that it offers its customers the possibility of taking or having them take them wherever they want, different dishes from its menu (along with the proposals from the The Rooftop Van). Thus, you can choose tapas, seasonal salads, hamburgers, sandwiches, cold cuts and Andorran cheese boards, Espinaler aperitif products, Haagen-Dazs ice creams and accompanying drinks.
The Lobby Bar:
Ground floor of the Hotel Golden Tulip Andorra Fénix 4 *
c / del Prat Gran, AD700 Escaldes-Engordany (Andorra)
Average price to eat from € 25 per person
Open from Monday to Sunday, from 9 a.m. to 11 p.m.
Delivery and take-away service, from Tuesday to Sunday, from 1:00 p.m. to 3:00 p.m. and from 8:00 p.m. to 10:30 p.m.
(PHOTOS BY DONA SECRET)
DOWNLOAD PDF (spanish version)

Read more

Read less

How to launch a solidarity campaign with few resources and great results

How to launch a solidarity campaign with few resources and great results

2021-01-05
www.topcomunicacion.com
THE BEST COMMUNICATION CAMPAIGNS OF 2020 / Undatia Comunicación launched a campaign to support the elderly in a residence for Daguisa Hotels.
OBJECTIVES:
In the middle of last March, about forty elderly people from the El Cedre residence in Andorra la Vella were transferred to the Golden Tulip Andorra Fénix Hotel in Escaldes-Engordany (Andorra), to avoid getting the coronavirus. From Undatia Comunicación we proposed to the management of Daguisa Hoteles to launch the solidarity initiative 'Missatges amb cor' ('Messages with heart'), playing with the word 'Cor' of coronavirus.
It consisted of promoting among people of all ages to send messages of hope (letters, songs, drawings, photos, videos ...) to encourage the elderly, who could not receive visits and, therefore, were isolated, with what this entails : loneliness, sadness, anxiety ...
The initiative immediately had the approval of the CEO of Daguisa Hotels, Jordi Daban, and, also, of the agents involved: those responsible for the Cedre, which depends on the Andorran Health Care Service (SAAS), and the Andorran Red Cross, which coordinated the work of volunteers who cared for the elderly.
STRATEGY:
At a time, when the hotels had ceased their activity, Daguisa Hotels obtained great media coverage and a lot of engagement on their social networks. It thus positioned itself as a hotel chain that was socially responsible for the elderly and that responded in solidarity to a situation of health crisis.
In addition, his experience with the SAAS of Andorra has allowed him to acquire very high standards in safety and hygiene measures that today he can offer to his clients.
ACTIONS STARTED:
We sent a press release to all Andorran media and to some Spaniards (specialized in tourism, hospitality, the elderly and CSR), commenting on the campaign.
Next, we established an editorial calendar on the chain's social networks, with #missatgesambcor. Followers were encouraged to send their 'heartfelt message' to the e-mail of the hotel's reception managers, who were in charge of delivering these messages, to the volunteers. And finally, we send out a special newsletter only dedicated to this solidarity action.
RESULTS:
Thanks to the campaign, we received 152 messages: 70 letters from adults, 31 drawings from children and 51 videos from families.
With the press releases, we obtained a clipping for an economic value of 27,873 euros, with an audience of 4,717,139 people, which is very high for the Andorran market, which has 77,000 inhabitants.
Regarding social networks, in general, we did not increase the number of followers, but with the hotels closed, we did not lose them either.
THE CUSTOMER'S OPINION:
For Jordi Daban, it has been the most comforting CSR action he has carried out so far. In fact, he knew several of the elders of the Cedre who stayed at his facilities (he did not know until they left the establishment). In this way he has been able to collaborate with them, from a material and also psychological point of view, thanks to the messages.
OTHER DATA OF INTEREST:
We realized that this campaign was also decisive for the relatives of the elderly people staying at the hotel. With the campaign, they were able to know that their parents / grandparents were well, since we uploaded different photos of them -with their prior consent- to social networks.
WHAT CAN OUR READERS LEARN?
We understood that the importance of carrying out CSR campaigns like this one is indisputable. Communication allows us to achieve very valuable humanitarian goals, without having to invest large sums of money, sometimes creativity is more important.
DATA SHEET
Responsible agency: Undatia Comunicación
Client: Daguisa Hotels
Campaign date: From April 1 to May 27 included
Agency team: Rosario Santa María
Client contact: Jordi Daban, CEO of Daguisa Hotels
DOWNLOAD PDF (spanish version)

Read more

Read less

None
Pilar Jiménez Bernat aims to position the Group as the benchmark chain in Andorra

Daguisa Hotels has recently appointed Pilar Jiménez Bernat as its new Commercial Director, with the aim of positioning the second largest hotel group in Andorra as the reference chain in the Principality, leading the commercial strategy and coordinating sales and promotions in the national and international market.

"She has previously held various responsibilities in hotel management, International Sales Manager and head of reception".

In addition, she will be responsible for functions such as managing the sales department, segmenting the different markets and types of clients, as well as analysing demand trends and competition. "For me, it is a great challenge to improve the marketing and offline and online positioning of the chain, as well as its e-commerce", explained Pilar Jiménez Bernat. "I am very proud to be part of such a prestigious chain as Daguisa Hotels in Andorra and I am sure that with enthusiasm, hard work and the great team we form together with my colleagues from other departments, we will achieve very good results, despite the difficulties that Covid-19 causes in the sector", she adds.

With more than thirty years of experience, the new Commercial Director has previously held various responsibilities in hotel management, International Sales Manager and Head of Reception -among others-, acquiring a consolidated knowledge in the optimisation of the relationship with guests, as well as in the management of reservations. She will also bring her extensive know-how in establishments with similar characteristics to those of Daguisa Hotels, as she has worked in more than fifteen different hotels; the last four years, in an Andorran hotel chain.

Graduated in Tourism and with different specialisation courses in sales, marketing and advertising, she speaks fluent Spanish, Catalan, English and French; medium level of German and, at the moment, she is studying Chinese.
 
 
 
 

Read more

Read less

Daguisa Hotels appoints a new commercial director

Daguisa Hotels appoints a new commercial director

2020-12-09
https://www.revistagranhotel.com
Daguisa Hotels has appointed Pilar Jiménez Bernat as its new commercial director, with the aim of positioning Andorra's second largest hotel group as the leading chain in the Principality, leading the commercial strategy and coordinating sales and promotions in the national and international markets.

In addition, she will be responsible for functions such as managing the sales department, segmenting the different markets and types of clients, as well as analysing demand trends and competition. "For me, it is a great challenge to improve the marketing and the offline and online positioning of the chain, as well as its e-commerce", explained Pilar Jiménez Bernat, who added that "I am very proud to be part of such a prestigious chain as Daguisa Hotels in Andorra and I am sure that with enthusiasm, hard work and the great team that I form together with my colleagues from other departments, we will achieve very good results, despite the difficulties that Covid-19 causes in the sector".

With more than thirty years of experience, the new Commercial Director has previously held various responsibilities in hotel management, International Sales Manager and head of reception -among others-, acquiring a consolidated knowledge in the optimisation of the relationship with guests, as well as in the management of reservations. She will also bring her extensive know-how in establishments with similar characteristics to those of Daguisa Hotels, as she has worked in more than fifteen different hotels; the last four years, in an Andorran hotel chain.

With a degree in Tourism and different specialisation courses in sales, marketing and advertising, he has a high level of Spanish, Catalan, English and French; medium level of German and, at the moment, he is studying Chinese.

Read more

Read less

Volunteer Doctor

Volunteer Doctor

2020-10-05
www.diariandorra.ad
Leydi Pernia is Venezuelan and arrived in Spain last winter with the aim of validating her medical degree and working in Europe. While she was completing the bureaucratic procedures, she came to Andorra to work. A season that broke the pandemic.


Since leaving Venezuela in 2017 to seek a better future, Leydi Pernia has come a long way. She qualified in her country as a specialist in gynaecology and obstetrics and also has a diploma in occupational health, which is assimilated here to occupational medicine. Chile, Cuba and Peru were some of the destinations "looking for opportunities" and before making the trip to Spain she was working in Aruba, in the Caribbean. There he decided to move to Spain in order to get his university degree recognised and to be able to work in Europe. This was last winter and aware that the process of validation of the degree was long and following the vagabond spirit, she followed the advice of a cousin who told her about Andorra and the possibility of doing a season.

That's how she started working at the Euroski hotel in Canillo, doing something far removed from her profession: chambermaid. The pandemic, like other seasonal workers, left her stranded in the country, although she has words of thanks for Daguisa Hotels, the hotel group she worked for, which has guaranteed them accommodation and food. She decided, however, that she could not do nothing and looked for ways to collaborate in the health crisis. First in the ministry, in the service in charge of informing those who had taken the PCR test if they were positive. But he wanted a more active role, closer to the people. Obviously, "my expectation is to be in a hospital", but without a recognised qualification it was impossible. The Daguisa group itself gave him the opportunity, having converted one of its establishments, the Fénix hotel, into a makeshift residence to stop Covidien's contagions in Cedro. She now lives in the hotel and volunteers on the night shift. Giving medication to the sponsors, taking their temperature every few hours to avoid scares and taking care of everything they need is now her routine. For Leydi it has been like starting from scratch, just as it was for her as a chambermaid. But the volunteer experience has allowed her, she says, "to see so much humanity ...", a cooperation, she continues, "without any kind of interest. If the whole world were like that we would have a better planet".

Landing in Andorra was hard, with a job that was "a total change". Because "it's one thing to do the cleaning work in your house and another to have to do it in 20 rooms", he points out. But then the work environment, the colleagues, helped her to adapt and now she feels that she has had another experience to grow. And in a country that, he says, he has fallen in love with so much that he wouldn't mind if it became his permanent residence. "It's a very peaceful place, very safe, the people are very friendly," he stresses. First, however, her objective is to obtain a validation that has also been affected by the generalised unemployment caused by the pandemic. A procedure which, if successful, would also allow him to work in Andorra as a doctor. Today, in obedience to the Hippocratic oath of doctors, which commits them to look after people's health, he is doing his bit to look after the grandparents who follow the hotel establishment in the hope that the pandemic will also allow them to recover their lost everyday life. 

Read more

Read less

Guests will open the door of their room with their mobile phone and will be able to check in virtually.

Guests will open the door of their room with their mobile phone and will be able to check in virtually.

2020-07-17
www.anaeconomia.ad
The CEO of Daguisa Hotels, Jordi Daban, explains how the chain was refurbished.

Between 20 March and 25 May, the facilities of the Hotel Golden Tulip Andorra Fénix were converted into a residence for the elderly, thus preventing more than thirty grandparents from the Cedre from catching Covidien-19. Almost two months later, the Daguisa establishments reopen their doors to welcome, this time, tourists and Andorrans who want to enjoy the facilities and its gastronomic offer. We spoke to Jordi Daban, CEO of the hotel chain.

From this Friday the hotel will be occupied again. How is the first weekend looking?
We are at 70%, which is a high occupancy rate. All our guests can rest assured that we have the security measures set by the government and the additional measures established by the international brand of the chain. Through technology, for example, guests will be able to open the room door with their mobile phone and check in and check out virtually, without any contact with hotel staff if they don't want to.

They have cured themselves ...
We feel that people are still a bit reluctant to go on holiday, they are afraid, so we have adapted our service to dispel all doubts. Let me give you another example: the breakfast buffet will disappear and, the day before, the client will have to specify what kind of breakfast he wants. He will be able to choose between four different proposals: 'Healthy', 'Continental', 'Andorrà' and 'Infant') and, if he will eat in his room or in the restaurant, where all the workers will wear masks.

For two months, you turned your hotel into a social and health centre.  Has the establishment recovered its usual appearance?
Absolutely. The entire hotel underwent an ozone disinfection process; we had to repair some rooms that were damaged by wheelchairs and others that have been repainted. When we converted the establishment into a residence we dismantled rooms and took out furniture and everything had to be put back in its place. We have had a bit of a hustle and bustle but we were counting on it, we did it because we felt it was our duty.

Do you intend to explain to your guests the work you have done for the country?
Not in principle, but we have in mind to do something in September, but not to explain it to the guests who come. We did it because we had the conviction to do it. This year you have opted for gastronomy as an attraction for visitors, will locals also be able to try it? Of course they will! It is our way of bringing Andorran people closer to the hotel. We wanted to open up our gastronomic offer and the establishment's spaces to the national public. The terrace-solarium will have The Rooftop Van space, with a food truck and a cocktail area. Those who come will be able to have a beer, a glass of wine or champagne, accompanied by a vermouth-type snack, as well as different types of hamburgers, sandwiches, salads and cold meat platters.

And for the most discerning palates?
We will have the gastronomic advice of the Group's chef, Narcís Allué, who is part of the prestigious 'Club des chefs' of the Golden Tulip by Louvre Hotels for the new tapas restaurant The Mezzanine. These are two informal gastronomic proposals, for a relaxed meal in a short time and, therefore, they complement perfectly with the gastronomic restaurant Kronos at the Hotel Golden Tulip Fénix.

Read more

Read less

Daguisa Hotels brings the latest gastronomic trends to Andorra

Daguisa Hotels brings the latest gastronomic trends to Andorra

2020-07-13
www.revistagranhotel.com
Between 20 March and 25 May, the facilities of the four-star Hotel Golden Tulip Andorra Fénix, located in Escaldes-Engordany, were converted into a residence for the elderly, welcoming more than thirty elderly people. After eight weeks of conditioning the establishment and implementing a 'Covid Ready' protocol, the hotel will reopen its doors this Friday 17 July, with a clear commitment to catering.

On the one hand, its terrace-solarium will have the space The RoofTop Van, a food truck, where customers can enjoy different spaces to have a beer, a glass of wine or champagne in the corner that will have Taittinger, and try the new concept of cocktails of the brand Nio. All this accompanied by a vermouth-type snack, with Espinaler products, as well as different types of hamburgers, sandwiches, salads and charcuterie tables. This gastroneta will become the ideal meeting point for an aperitif at midday or a drink before or after dinner (weather permitting), to watch the sunset or the stars, respectively; but always accompanied by the best views of the whole of Escaldes-Engordany, as well as good ambient music and, on certain nights, live music performances.

The establishment will also have a new tapas restaurant, The Mezzanine, a space with direct access from the street (via Avinguda Carlemany in Escaldes-Engordany), which will offer tapas inspired by Mediterranean cuisine and which has the gastronomic advice of the Group's chef, Narcís Allué, who is a member of the prestigious 'Club des chefs' of the Golden Tulip by Louvre Hotels. The new space opens in the evenings with a variety of proposals that adapt to the different seasons of the year, including 'Beef carpaccio with foie shavings', 'Calçots with tempura and romesco' or 'Beetroot hummus with vegetable dips'. Among the desserts, you can choose between 'Bombas de chocolate caliente', 'Tiramisú de Oreo' or 'Lemon Pie'. These tapas can be accompanied by bottles or glasses of white and red wines, as well as water, beer, soft drinks and a varied menu of mixed drinks, gin and tonics, cocktails and brandies.

Gastronomy, a cornerstone for Daguisa Hotels
In this way, Andorra's second largest hotel chain continues its commitment to a varied and quality cuisine to adapt to the demand, both from guests staying at the hotel and from Andorra's external public. "They are two informal gastronomic proposals, to eat in a relaxed way in a short time and, therefore, they complement perfectly with the gastronomic restaurant Kronos of the Hotel Golden Tulip Andorra Fénix 4*", explained the CEO of Daguisa Hotels, Jordi Daban, who added that "we have made an effort to improve and expand our restaurant proposals, to offer new formats and thus adapt to customer expectations and the new trends that exist today in the sector".

With a 'Covid Ready' guarantee
The tables in the Kronos restaurant will be separated by two metres, which will also be maintained in the new restaurant spaces; customers will have to book in advance to guarantee adequate seating capacity and will be able to consult the restaurant menus with a QR code to see in real time the gastronomic offer of the establishments, depending on the season and/or the product. In addition, the breakfast buffet will disappear and, the day before, the customer will have to specify what type of breakfast they want (to choose from four different proposals: 'Healthy', 'Continental', 'Andorran' and 'Children') and, if they will eat it in their room or in the restaurant, where all workers will have masks.
Daguisa Hotels has worked in different hygiene and health commissions to reopen the new catering points and the facilities of the Hotel Golden Tulip Andorra Fénix with the maximum guarantees, following the indications of the Government of Andorra and, also, of Louvre Hotels Group, the second hotel chain in the world, with which Daguisa Hotels has an exclusive collaboration agreement in the Principality of Andorra.

Read more

Read less

The latest gastronomic trends come to Andorra at the hands of Daguisa Hoteles

The latest gastronomic trends come to Andorra at the hands of Daguisa Hoteles

2020-07-13
www.indisa.es
Between 20 March and 25 May, the facilities of the four-star Hotel Golden Tulip Andorra Fénix, located in Escaldes-Engordany, were converted into a residence for the elderly, welcoming more than thirty elderly people. After eight weeks of conditioning the establishment and implementing a 'Covid Ready' protocol, the hotel will reopen its doors this Friday 17 July, with a clear commitment to catering.

On the one hand, its terrace-solarium will have the space The RoofTop Van, a food truck, where customers can enjoy different spaces to have a beer, a glass of wine or champagne in the corner that will have Taittinger, and try the new concept of cocktails of the brand Nio. All this accompanied by a vermouth-type snack, with Espinaler products, as well as different types of hamburgers, sandwiches, salads and charcuterie tables. This gastroneta will become the ideal meeting point for an aperitif at midday or a drink before or after dinner (weather permitting), to watch the sunset or the stars, respectively; but always accompanied by the best views of the whole of Escaldes-Engordany, as well as good ambient music and, on certain nights, live music performances.

The establishment will also have a new tapas restaurant, The Mezzanine, a space with direct access from the street (via Avinguda Carlemany in Escaldes-Engordany), which will offer tapas inspired by Mediterranean cuisine and which has the gastronomic advice of the Group's chef, Narcís Allué, who is a member of the prestigious 'Club des chefs' of the Golden Tulip by Louvre Hotels. The new space opens in the evenings with a variety of proposals that adapt to the different seasons of the year, including 'Beef carpaccio with foie shavings', 'Calçots with tempura and romesco' or 'Beetroot hummus with vegetable dips'. Among the desserts, you can choose between 'Bombas de chocolate caliente', 'Tiramisú de Oreo' or 'Lemon Pie'. These tapas can be accompanied by bottles or glasses of white and red wines, as well as water, beer, soft drinks and a varied menu of mixed drinks, gin and tonics, cocktails and brandies.

Gastronomy, a cornerstone for Daguisa Hotels
In this way, Andorra's second largest hotel chain continues its commitment to a varied and quality cuisine to adapt to the demand, both from guests staying at the hotel and from Andorra's external public. "They are two informal gastronomic proposals, to eat in a relaxed way in a short time and, therefore, they complement perfectly with the gastronomic restaurant Kronos of the Hotel Golden Tulip Andorra Fénix 4*", explained the CEO of Daguisa Hotels, Jordi Daban, who added that "we have made an effort to improve and expand our restaurant proposals, to offer new formats and thus adapt to customer expectations and the new trends that exist today in the sector".

With a 'Covid Ready' guarantee
The tables in the Kronos restaurant will be separated by two metres, which will also be maintained in the new restaurant spaces; customers will have to book in advance to guarantee adequate seating capacity and will be able to consult the restaurant menus with a QR code to see in real time the gastronomic offer of the establishments, depending on the season and/or the product. In addition, the breakfast buffet will disappear and, the day before, the customer will have to specify what type of breakfast they want (to choose from four different proposals: 'Healthy', 'Continental', 'Andorran' and 'Children') and, if they will eat it in their room or in the restaurant, where all workers will have masks.
Daguisa Hotels has worked in different hygiene and health commissions to reopen the new catering points and the facilities of the Hotel Golden Tulip Andorra Fénix with the maximum guarantees, following the indications of the Government of Andorra and, also, of Louvre Hotels Group, the second hotel chain in the world, with which Daguisa Hotels has an exclusive collaboration agreement in the Principality of Andorra.

Read more

Read less

None
With the name of 'Messages with heart', anyone who wishes can send photos, videos, drawings, letters ... of hope
Initiative of Daguisa Hotels and Bomosa, with the collaboration of the Andorran Health Care Service and the Red Cross
 
The management of Daguisa Hoteles and Bomosa has created a solidarity program of messages of hope for the grandparents of the El Cedre residence in Andorra la Vieja who, from the media last March, are staying at the Hotel Golden Tulip Andorra Fénix de Escaldes -Engordany (Andorra), to avoid catching the coronavirus. This new initiative has the approval and supervision of those responsible for the Cedre and the Andorran Health Care Service (SAAS), and with the collaboration of the Red Cross volunteers who are caring for these elderly people.
 
With the name of 'Missatges amb cor' ('Messages with heart'), this new initiative aims for people of all ages to send messages of hope in the format they want (letters, songs, drawings, photos, videos. ..) to encourage the elderly in the Cedre who, due to the coronavirus, cannot receive visits from their relatives and are quite isolated, with all that it entails for their health (anguish, sadness ...).
To alleviate your situation as much as possible, the Daguisa Hoteles management has set up an email to which you can send these messages of hope ( recepciofenix@daguisa.com ). Once they have received them, those responsible for the Hotel Group will make them available to the volunteer staff of the Red Cross that is accompanying these elderly people, so that they can see these messages of encouragement, either printed on paper or on a portable device.
 
In addition, the promoters of Daguisa Hoteles and Bomosa that have launched this initiative have made themselves available to any center that may need these messages of hope to be conveyed to the people they are caring for (whether they are sick, elderly, etc. ), so that this initiative that now begins with the elderly of the Cedre can be extended to anyone who is experiencing an added difficulty due to the coronavirus.
 
Daguisa Hotels and Bomosa, a constant collaboration
 
It is not the first time that Daguisa Hoteles and Bomosa collaborate in solidarity initiatives, since both have organized three yoga sessions to date, with the collaboration of the sports fashion brand Lolë, in favor of programs for young people and people. mayor of Andorra. At this time, in which Daguisa Hoteles has put one of its six hotels at the disposal of the SAAS and that Fundación Bomosa supports the “Young volunteer reader” project whose objective is for students to interact with elderly people from residences - among which El Cedre is found– both have decided to get together again and launch this new program.
 
 
 
 

Read more

Read less

Book here

Book now

BEST PRICE GUARANTEED

  • Hotel Font d'Argent Pas de la Casa
    HOTEL FONT D’ARGENT PAS DE LA CASA 4*
    Pas de la Casa (Grandvalira)
  • Hotel Font d'Argent Canillo
    HOTEL FONT D’ARGENT CANILLO 4*
    Canillo (Grandvalira)
  • Hotel Tulip Inn Andorra Delfos 4*
    HOTEL TULIP INN ANDORRA DELFOS 4*
    Escaldes-Engordany
  • Hotel Euroski
    HOTEL EUROSKI MOUNTAIN RESORT 4*
    Vall d’Incles (Grandvalira)
  • Golden Tulip Andorra Fenix Hotel
    GOLDEN TULIP ANDORRA FÈNIX 4*
    Escaldes-Engordany

Number of Nights: X

Do you need help with your booking?
Call us : +34 873 499 883