This bar brings guests to a world of unobtrusive connections and tastes. He was hailed as the best in the world.
Dandelyan is part of the luxurious Mondrian Hotel, located on the banks of the River Thames. Behind his concept is the award-winning cocktail impresario Ryan Chetiyawardan, known as Mr Lyan, who previously worked in the most pioneering bars in London.
In the eleventh edition of the Tales of the Cocktail Spirited Awards, an international industry competition, Dandelyan was on the podium of World’s Best Coctail Bar for the first time.
To zresztą jeden z kilku tytułów, którymi może się poszczycić to miejsce – Dandelyan jest obecnie także najlepszym na świecie barem hotelowym oraz ma najlepszą barową załogę i obsługę. A to tylko tytuły tegoroczne. Czym zawdzięcza te laury?
First and immediately impressed Dandelyan guests are impressed – charming, luxurious and formal at the same time.
Behind the design and detail of the decor is the same Tom Dixon, which was designed to create a modern version of the classic hotel bar.
Dominant are the forms that directly relate to this climate – azure marbles, green marbles, gold and copper details, dark wood, and geometric shapes and fashionable pink roses and chairs in the millennial pink . Guests are also welcome to enjoy stunning views of the River Thames and the city.
The timeless links in the Dandelyan design also reflect the character of the bar, whose style is referred to as ‘modern botany’. Botanical flavors are currently the dominant motif in the changing cocktail card, so their compositions should not be surprised by ingredients such as dandelion hat and carbon bitters.
Everything that gave nature and what could build the taste of innovative alcoholic creations of local bartenders will certainly be on the Dandelyan menu.
Outside, the bar also serves refined interpretations of classics, excellent non-alcoholic cocktails and an upgraded version of classic afternoon teas.
Dandelyan is an interesting place for a modern bar scene, which has long been nothing but a cocktail but a whole culture of taste. The attention to details of the composition, the refined form of serving drinks and the quality of service are not solely due to the hotel’s surroundings.
All elements fit in a perfect combination, which in an interesting way restores the concept of hotel bars to a wider audience.