Review of the past year
Chef de Cuisine Remco Jansen has been working at Coperto Restobar and Pillows Grand Hotel ter Borch for over 2 years, as the foreman in the kitchen. “It was difficult to start something that did not yet exist and for which no concrete description could be found,” the chef refers to the restobar concept that has been rolled out in Zwolle for two years. What exactly is a resto bar, what do the people from Zwolle need and how can we achieve what we want from Coperto to achieve?
A NEW CONCEPT
“You can go in all directions in principle, the only thing you have as a guide is a written concept and your own identity as a chef. You start somewhere and then you knead until you feel you are heading in the right direction,” the chef explains. According to him, 2019 was a defining year in this and can proudly be called a very successful year. In this blog Remco looks back at the beginning of Coperto and the year 2019.
THE RED THREAD
Coperto Restobar has been on the rise since the opening in 2017. Of course, one period was more successful than the other, but the sounds that buzzed in and around Zwolle, both about the hotel and Coperto, were above all positive. “In the first year, however, we continued to look for the right way, the right ways to cook and it was important to get to know our guests,” Remco continues. “You can create a profile of your target group in advance, but it still became clear whether this also corresponds to reality in practice.” In 2018, Remco deliberately maintained the original concept. “In 2019 we finally did some things differently,” the chef said. “Although the common thread of the restobar concept is still being maintained, which has proved extremely successful,” he adds.
THE SUBSTANTIAL DIFFERENCE IN 2019
“2019 was enlightening!” Remco is firm. “Logical, you have more information, more statistics and more experience. What was important in 2019 is that we did many things for a second or third time. Think of the holidays or special events. We also have a better picture of what guests come to Coperto for. ”2019 started well because there was a nice and well-coordinated team in all departments. The direction was clear and there was enough information to determine the course for the year.
THE SUCCESSES OF THE YEAR
“It was a year full of gas,” Remco says laughing. “I am very proud of the whole team, because a lot of great things have been achieved.” At the start of the year, Coperto immediately received a great review from the Dagblad van het Noorden. “Super cool!” It also turned out to be Coperto’s Friday, with the Tabe duo providing an evening of jazz while dining. “Our guests like to come to this evening.” Coperto also introduced the Coperto’s Courtesy Car where guests are picked up in a luxury car for dinner and, of course, also returned. “That concept is still new, but in the first few months it was already a great success in Zwolle.” Let us not forget the events such as the WijnSpijs Walk and ‘Blend’ in the Grote Kerk in Zwolle, because Coperto Restobar was one of them. welcome restaurant.
Coperto has made a great step online. “We grew to the fifth place on TripAdvisor in Zwolle and we occupy tenth place when it comes to best restaurants in Overijssel.
We are talking about more than 1400 restaurants, isn’t it,” says Remco proudly. As a blow to the proverbial flare, Coperto Restobar was awarded a Michelin Bib Gourmand for the year 2020! “How wonderful is that!? A fantastic reward for our hard work and above all filled with satisfaction how our guests experience it when they visit us. That is what we ultimately do it for!“
Coperto has made a great step online. “We have now risen to place five on best TripAdvisor in Zwolle and we occupy tenth place when it comes to best restaurants in Overijssel. We are talking about more than 1400 restaurants, isn’t it, ”says Remco proudly. As a blow to the proverbial flare, Coperto Restobar was awarded a Michelin Bib Gourmand for the year 2020! “How wonderful is that !? A fantastic reward for our hard work and above all filled with satisfaction how our guests experience it when they visit us. That is what we ultimately do it for! ”
WHAT WILL CHANGE IN 2020?
A new year will bring new plans. “Something always changes,” the chef smiles. “I am not so keen on expressing plans and ambitions in public, because at Coperto Restobar we like to do what we like and optimize that.” For Remco, the experience and appreciation of the guest is always paramount. “We are not aiming for a Michelin star, we are not going to do crazy things and most of all we want to remain affordable, tasteful and casual.” There is an ambitious and creative team in the kitchen and on the floor of the restaurant, which is always looking for improvement, connection and perfect blend for an unforgettable visit. “We have been through a lot in recent years, worked hard and made many steps. And very cliché, we continue to learn every day.” In 2019, Remco and his brigade played a lot with the dishes, the flavours and the composition layout. “We will continue to do this in 2020 to find the best approach to the Coperto feeling,” says Remco. “That is a challenge, but we are close! So, things will certainly change, but we will leave that to the imagination, “he continues.
BIB BIB HURRAY…
The biggest success that Coperto Restobar was able to celebrate last year is undoubtedly the Michelin Bib Gourmand. “I had to laugh when I saw the headline of the article at Indebuurt Zwolle. Very creative, “says the Chef. In the previous blog about the Bib Gourmand, Remco talked about surprise to celebrate that the restaurant may use the Bib in 2020. The chef has obviously not forgotten that. “We want to thank our guests for their confidence in our restobar and so we come up with the ‘Coperto’s favorites’ menu at the beginning of 2020 for a very attractive price.” have been on the map for years. “Thanks to Zwolle,” Remco says with a smile.
EXPERIENCE COPERTO RESTOBAR IN ZWOLLE
Want to experience for yourself which dishes Remco Jansen and his brigade prepare? Then come along for lunch or dinner. Reserve a table and keep an eye on social media for the upcoming Bib Gourmand promotion.