Curated Culinary Experiences

The Restaurant

Carefully curated menus incorporate locally sourced ingredients into exquisite dishes that reflect the locals and the world around them.

Fine dining experiences

Indulge Your Senses and Discover New Flavors

WITH AN IDEAL BEACHFRONT LOCATION, THE HOSTEL OWNERSHIP WAS CONCERNED WHY REVENUES AND PROFITS WERE NOT REACHING EXPECTATIONS. THE HOSTEL HAS RECENTLY CHANGED MANAGEMENT COMPANIES AND WAS MISSING THE HOSTEL VIBE WHICH BACKPACKERS LOOK FOR.

AN AUDIT WAS CONDUCTED OF THE PROPERTY AND OPERATION AND THEN SOLUTIONS WERE PRESENTED ON HOW WE CAN ACHIEVE THE OWNER’S DESIRED RESULTS.

A CONSERVATIVE BUDGET AND TIMELINE FOR RENOVATION WAS LAID OUT WITH THE PRIORITY TO RAISE THE GUEST REVIEWS TO START DRIVING HIGHER OCCUPANCIES.

AMBIANCE WAS COMPLETELY MISSING FROM THE HOSTEL” list_icon_subtitle=”VERY FEW SOCIAL INTERACTIONS WERE HAPPENING BETWEEN THE STAFF AND GUESTS.”

SECURITY WAS NOT A PRIORITY” list_icon_subtitle=”ROOMS WERE MISSING DOOR LOCKS AND OUTSIDE GUESTS WERE HANGING OUT AT THE HOSTEL.

“FACILITIES WERE OUTDATED AND WORN OUT” list_icon_subtitle=”BUNKS WERE RUSTING FROM THE SALT AIR AND COMMON AREAS WERE NOT INVITING.”

MINIMAL BRANDING WAS BEING DONE TO ATTRACT MORE GUESTS” list_icon_subtitle=”AN OUTDATED WEBSITE AND LAST ON CONTENT WAS BEING CREATED TO SPREAD THE WORD ABOUT THE HOSTEL.

A PLAN WAS ORGANIZED AND IMPLEMENTED FOCUSING ON THE TOP PRIORITIES.[

A FUN A SOCIAL AMBIANCE WAS CREATED” list_icon_subtitle=”DAILY ACTIVITIES WERE DESIGNED TO BREAK THE ICE AND BRING GUESTS TOGETHER. STAFF LEAD ACTIVITIES WERE USED TO SHOWCASE THE LOCAL CULTURE OF THE NEIGHBORHOOD ALLOWING TRAVELERS TO CONNECT AND BUILD FRIENDSHIPS.

SAFETY & SECURITY MEASURES WERE PUT IN PLACE” list_icon_subtitle=”ELECTRONIC DOOR LOCKS WERE ADDED TO ALL GUESTS ROOMS AND RFID WRISTBANDS WERE IMPLEMENTED FOR ALL HOSTEL GUESTS. THE STAFF WERE TRAINED ON HOW TO HANDLE REMOVING OUTSIDE GUESTS.

FACILITY RENOVATIONS BEGIN” list_icon_subtitle=”A FULL PROPERTY AUDIT WAS COMPLETED PROVIDING THE MANAGEMENT TEAM WITH AN ORGANIZED AND DETAILED REPORT OF WHERE TO BEGIN WITH RENOVATIONS. STARTING WITH THE PRIVATE ROOMS, OUR TEAM MADE THE NECESSARY RENOVATIONS TO BRING THE HOSTEL UP TO A STANDARD GUESTS WOULD APPRECIATE. ALL ROOMS WERE RENOVATED AND EQUIPPED WITH COMFORTABLE AMENITIES TO IMPROVE THE GUEST EXPERIENCE.

REBRAND THE IMAGE AND BEGIN PROMOTING” list_icon_subtitle=”AFTER THE PROPERTY HAS BEEN RENOVATED, NEW PHOTOS, VIDEOS AND BRANDING PACKAGE WAS MADE TO SHOWCASE THE RENOVATED HOSTEL.

GUEST RATINGS ON HOSTELWORLD IMMEDIATELY STARTED TO ROSE FROM A 71% TO A 92% OVER THE COURSE OF 24 MONTHS.  WITH A RENOVATED HOSTEL AND POSITIVE REPUTATION, THE HOSTEL’S PROFITS DOUBLED THE FIRST YEAR AND GREW BY 40% THE SECOND YEAR.

A GREAT HOSTEL VIBE WAS CREATED AND GUEST REVIEWS WENT UP” list_icon_subtitle=”A GREAT HOSTEL MUST PROVIDE TRAVELERS WITH THE PROPER VIBE THAT SPARKS ADVENTURE AND EXPERIENCES.”


LESS AND LESS SHADY PEOPLE WERE AT THE HOSTEL” list_icon_subtitle=”HOSTELS OFFER SHARED SPACES SO IT IS CRUCIAL THAT GUESTS FEEL SAFE AND SECURE.” 

THE FACILITY BECAME A COMFORTABLE PLACE TO RELAX” list_icon_subtitle=”ADDED SEATING AND EXPANDED COMMON AREAS CREATED A WELCOMING AND COZY ATMOSPHERE.” 

MORE TRAVELERS STARTED TO FIND THE HOSTEL ONLINE” list_icon_subtitle=”ATTRACTIVE & CONTEXTUAL PHOTOS AND VIDEOS WERE CAPTURED TO TARGET THE RIGHT GUESTS AT THE RIGHT TIME” 

LET’S FIND SOLUTIONS FOR YOUR HOSTEL” 

CALL US AT THIS NUMBER” 

Information
  • Phone: +41 22 345 67 88
  • Email: dining@cozystay.com
  • Dress Code: Elegant
Opening Hours
  • Lunch: Daily 11:30 till 18:00
  • Dinner: Daily 18:00 till 22:00
Reservation By Phone

+41 22 345 67 88

Check Our Top Rated Dishes

Selected Menus

STARTERS
Purple Corn Tostada
$36

Ricotta, goat cheese, beetroot and datterini.

Bruno's Scribble
$30

Culatello, Spalla Cotta, Mortadella, Culacciona.

Fresh Oysters Dozen
$59

Our selection of fresh oysters, limes.

Wild Mushroom Arancini
$18

Porcini purée, parmesan, basil.

MAIN DISHES
Crispy Skin Chicken
$33

Ricotta, radicchio, prosciutto salad, cabernet.

Flank Steak
$35

Served medium rare, salad, mushroom sauce.

Ebony Fillet Steak
$58

Truffle mash, pepper sauce.

Fish & Chips
$33

Atlantic cod fillet, chips, salad, tartare, lemon.

DESSERTS
Salted Caramel Tart
$16

Salted caramel custard tart, vanilla ice-cream.

Warm Apple Cake
$18

Apple, sorbet, brown butter, puff pastry.

Basque Cheesecake
$17

Puff pastry, poached rhubarb.

Classic Tiramisù
$15

Espresso-soaked ladyfingers, whipped cream.

Meet Our Fine Dining Chef
“Come and taste the surprising and seemingly endless flavours and spend an unforgettable evening at a Michelin restaurant. Experience our authentic delicacies and exquisite cocktails, as well as our warm and wholehearted hospitality.”

Alexander Petilo – Executive Chef

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