Enjoy the spirit of Januar | hauntingly beautiful memories

Hotel Irma will be opening its sunny, holiday oasis on 30th. March 2006 with tasteful flower arrangements and the red carpet rolled out to welcome our first guests. We will have spent the winter months making sure that everything is ready for the new season. We'll have done some restoration and rebuilding work The spa department and relaxation area will have been enlarged to give it a lighter, warmer atmosphere with wooden flooring, cosy rugs, comfortable sofas, candles and sumptuous curtains. And, a real treat for springtime - a  delicate perfume wafting over the air from our very own, private rose garden with some four hundred colourful bushes which our gardener has so lovingly planted for you to admire. Please don't hesitate to contact us at any time from Monday to Friday 8.00 - 12.00 and 14.00 to 18.30, public holidays excluded.

The way to a man's heart is through his stomach!

Good food and wine, healthy ingredients and well-planned menus all designed to make you feel and look good. This is what we want you to remember when you think of Hotel Irma. The herbs used in our kitchen come from our newly-laid out herb garden and our fresh vegetables and crisp salad ingredients are home-grown, too. We would be delighted to show you our kitchen garden. We know you'll be most impressed!

Spaghetti with Scampi and Bouillabaisse Sauce
Ingredients for 4 people
320 gr. spaghetti
24 scampi
Bouillabaisse sauce
250gr. mixed fish heads etc. for stock (turbot, sole, plaice etc.) from your fishshop
150gr. scampi shells
150 ml. white wine
200 gr. ripe tomatoes
200 gr. vegetables (fennel, celery, mushrooms, spring onions
thyme, estragon, parsley leaves
1 bunch lemon grass
1 pinch saffron threads
20 gr. cold butter
little olive oil
dash of Pernod
 
To prepare the scampi
Take the scampi by the head and the tail and twist sharply. Cut along the underside of the tail part with kitchen scissors and loosen the flesh from the shell using your fingers. Carefully pull out the protruding end of the intestines. Wash the shell and head well and put aside.

To prepare the sauce
Wash the fish bones well in cold water and leave to dry. Cut them into small pieces and brown lightly in hot oil. Add the chopped vegetables and tomatoes and cook for approx. 3 minutes. Cover with cold water and bring to boil, remove the scum which forms on the surface, add the garlic, lemon grass and fresh herbs and cook for further 35 min. Strain the liquid with care and boil again to reduce the broth to about 300 ml. Add the white wine, saffron, cold butter and olive oil and season to taste with salt, pepper, lemon juice and a dash of Pernod.
 
Cook the spaghetti in a pan full of boiling, salted water, strain well, then add a drop of olive oil and cook gently over a low flame together with a little rosemary and thyme. Serve the Bouillabaisse sauce, spaghetti and scampi on a warmed plate and carry it to the table.
 
Tip: drizzle a little home-made basil-flavoured oil over the pasta right at the last moment! (Add 100 gm. basil leaves to 100ml. pure olive oil, warm a little then allow to cool and stand before use). As a garnish, we recommend Baguette Chips (slice a French bread stick very finely, fry until golden brown in olive oil to which a clove of garlic has been added. Leave to dry on kitchen paper before serving! Enjoy your meal!.