Green - The Luxury Golf Magazine III int.

AUTUMN/WINTER 2013
A modern tale from 1001 nights
Dubai is an El Dorado for tourists
St. Andrews 2015 is my goal
Martin Kaymer in an interview with GREEN
The Grandmaster
Chef Harald Wohlfahrt in Portrait

CONTENTS
Golf
Travel
Gourmet
6
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

CONTENTS
GREEN
AUTUMN/WINTER
2013
6 Contents
8 Imprint
9 Editorial
10 If I could choose a single Major title, I would choose a victory at St. Andrews in 2015
Martin Kaymer talks about his ambitious goals and his life as a professional golfer,
exclusively with GREEN – The Luxury Magazine.
22 Tradition holes in
In the GREEN – The Luxury Magazine putter test, two traditional brands take the lead and two
smaller brands surprise.
36 The “Y” helps on the green
Our columnist Tim Milford gives valuable tips on putting.
38 A round of golf with Willy Bogner
The Munich family-business owner plays golf almost exclusively during holidays – but he makes
the most of it.
46 In the heart of Maremma
We present to you the Terme di Saturnia golf course hole by hole.
60 A modern fairytale from 1001 nights
The emirate by the Arabic Sea is an El Dorado for tourists.
70 Lush green in the middle of the desert
Dubai houses seven golf courses. GREEN – The Luxury Magazine paid each one a visit.
82 More luxury is hardly imaginable
People wanting to put up in a hotel will be spoilt for choice. Few cities can offer so
many luxury options.
90 Beneath the wings of falcons
These birds of prey are a part of The Emirates’ traditional culture.
94 Reaching for the sky
The Burj Khalifa - at 828 meters - is the tallest building in the world.
100 The cutlet enthusiast
Pierre Gagnaire excels through occasional excesses and has so far collected twelve Michelin Stars.
106 Pierre Gagnaire’s recipes
110 The grandmaster
Harald Wohlfahrt presents contemporary cuisine at the highest level.
116 Harald Wohlfahrt’s recipes
124 Luxury Gadgets
127 Between adoration and near rejection
German whiskeys flare tempers
130 The 19th hole
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
7

IMPRINT
GREEN
The Luxury Golf Magazine
Chief editor:
Golf:
Travel:
Food:
Correspondence departments D:
United Kingdom:
Correspondence departments USA:
Johannes Zumbusch (V.i.S.d.P.)
Johannes Zumbusch (Ltg.), Magnus Pym
Klaus Klesse (Ltg.), Dieter Schwegler
Elke Ehlers (Ltg.), Jessica Fender
Johannes Zumbusch jun., 35037 Marburg, Deutschland
Tim Milford, Swanley BR8 8PP
Brad Spiller, 82308 Orlando, Florida, USA
All editorial department members are available via the London editorial office.
Art directorate:
Design:
Administration:
Editorial management:
Advertising management:
Davud Hajdarevic
Davud Hajdarevic, Mario Peric
Richard Grant
Mario Peric
Albert Adenauer
GREEN The Luxury Golf Magazine, 30th Floor, 40 Bank Street, Canary Wharf, London, E14 5NR, United Kingdom
Switchboard: +44 (0) 20 81 231 331, Fax: +44 (0) 203 3185 833, E-mail: info@green-magazine.de
© B2B Conceptions London Ltd. All rights reserved.
Printing or digital distributions - including excerpts - are only allowed with clear, written permission
of the publisher. The articles in the publication express the opinions of the respective authors and do
not explicitly represent the views of B2B Conceptions Ltd. All information was carefully examined and
investigated. The publisher and the editors do not take responsibility for incidental mistakes in the
articles. Printed and published by: B2B Conceptions London Ltd, 30th Floor, 40 Bank Street, Canary
Wharf, London, E14 5NR. Publisher: Johannes Zumbusch, Thomas Kobsch and Mario Peric
Cover:
Content:
Editorial:
Kaymer-Interview:
Tradition holes in:
The “Y” helps on the green:
A round of golf with:
In the heart of Maremma:
A modern fairytale:
Lush green in the middle of a desert:
More luxury is hardly possible:
Beneath the wings of falcons:
Reaching for the sky:
The cutlet enthusiast:
Gagnaire-recipes:
The grandmaster:
Wohlfahrt-recipes:
Kleeberg recipes:
Luxury gifts:
Between adoration:
Shutterstock
Dubai Creek Golf & Yacht Club, Burj al Arab, Traube Tonbach
Burj Khalifa
Mike Meyer // Hugo Boss
Mizuno, Odyssey,Sallivan, Swisswinner, Ping, Wilson, Yes!
Elke Ehlers
Willy Bogner AG
Terme di Saturnia
Dubai Tourism Headquarters Frankfurt
Arabian Ranches Golf Club, Emirates Golf Club, The Els Golf Club,
The Montgomerie, Jebel Ali Golf Resort & Spa,
Dubai Creek Golf & Yacht Club, Al Badia Golf Club.
Burj Al-Arab, Armani-Hotel, The Address Downtown, Al Maha Desert Resort &
Spa, Atlantis The Palm, Grosvenor House, Park Hyatt Dubai, One&Only Royal
Mirage, Royal Meridien Beach Resort & Spa
Dubai Tourism Headquarters Frankfurt
Dubai Tourism Headquarters Frankfurt
Jacques Gavard
Beno Kurevija
Traube Tonbach
Traube Tonbach
Wiese Genusskommunikation, Luzia Ellert / Collection Rolf Heyne
Aldiana, Swisswinner, Loringhoven, Baur WohnFaszination,
Slyrs
8
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

EDITORIAL
The Golf season slowly draws to a close. All that remains is the Race to
Dubai, which traditionally ends with the Dubai World Championship
at the Jumeirah Golf Estates. We have taken the occasion to give
you a detailed presentation of Dubai as a golf destination. Dive with us
into a fascinating world a blend of Arabic tradition and gigantic modern
constructions. We present to you the exceedingly impressive golf courses
of the Emirates and tell you the story of the tallest building in the world. We
will take you into the world of the falcon and divulge, where you can find the
most tasteful and luxurious accommodation in the city by the Arabic Sea.
For the last edition of the year we have made an all-out effort and been
rewarded with two enviable interviews: Martin Kaymer, Germany‘s top golfer,
was available for a long, relaxed conversation and family-business owner
Willy Bogner explained to us how he brings his many talents together. In our
putter test, we will show you clubs that deserve to be on your Christmas list.
We will present two more top figures in the Gourmet section: Pierre Gagnaire
and Harald Wohlfahrt. As you already know, every chef that we profile
presents two of his recipes. This was not an easy task with Gagnaire though
he has been refusing to write recipes, let alone publish them, for decades. I
met Harald Wohlfahrt, the grandmaster of German cuisine, in late summer in
the relaxed atmosphere of the Gourmet Summit organized
by the Aldiana Club.
In this spirit: enjoy reading this issue.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
9

G O L F
Martin Kaymer
If I could choose a single Major title,
I would choose a victory at
St. Andrews in 2015
Martin Kaymer talks about his ambitious goals and his life as a
professional golfer, exclusively with GREEN – The Luxury Magazine.
10
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
Mr. Kaymer, what are your thoughts on the 2013 golf season?
For me, this year is not over yet; I have several more chances!
The Majors are, of course, the most important for all of us, but there are also
other great tournaments. Right now, after the Fed Ex Cup, the next destination
is Europe with rather important tournaments lasting untill the end of November.
This is a really exciting period a good time to collect World Ranking points and
gather self-confidence. At the moment, I have a strong desire to perform. I
would be happy to look back at this year in December or January.
You have undoubtedly talked about this a thousand times. But could you
please, once more, describe your victory putt at the Ryder Cup in Medinah.
The circumstances in Medinah were unbelievable. It was an absolutely
exceptional situation and I had never experienced such pressure before. But
I took a glance at the line and told myself: “This is a putt you have made a
thousand times before.” Uphill, a bit right to left and it is in. I never thought
about hesitating. Only after I saw the DVD did I really realize how loud it was
before my last putt on the 18th green. This was something I did not notice at
all at that moment. The putt means a lot for my future. No other putt will be
as important as this one and, above all, if I should encounter a similar situation
again, I know that I have already stood up to such pressure in the past.
What was then going on among your teammates?
My putt dropped – I felt a great relief. What was left were great joy and a big
collective party!
In 2015, as you once said, you want to win the Open in St. Andrews.
What are your goals for next year?
That is right, if I could choose a Major title, I would choose a victory
at St. Andrews in 2015. When it comes to next season I cannot say much.
My mind is concentrated on present tasks. There are still many tournaments
where I have a chance. Naturally, I would like to defend my title at the Nedbank
Challenge that takes place in South Africa at the end of the year.
How important is a good caddie for you?
He is really, really important. The caddie should, of course, be an expert in his
field, but the personal relationship should also be adequate – that is, at least,
equally important to me. This is the case with me and Craig. We blend equally
well both on and off the course.
One does not hear much about your private life. People know very little
about Martin Kaymer as a person. Why is that so?
I do fell that nowadays I am more open. I tell a couple more stories vabout the
Tour than was the case earlier, yet I do not really want to completely expose my
private life. I want to be noted for my golfing skills and my successes above all.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
11

Your life takes place between Scottsdale and Düsseldorf.
What does this look like in reality?
I normally play two to three tournaments a month. In busy stretches, like now
with the Fed Ex Cup, there can even be four tournaments. That is the reason
why I rarely stay in one place for a long time. Despite all this, I am still trying
to go to Scottsdale as often as I can in order to live and train in a familiar
environment. Sadly, I hardly managed to go to Düsseldorf this year, but I can tell
you one thing: coming back home is still the most wonderful thing for me. This
is why I, for the first time in many years, want to spend Christmas in Germany
with my family.
You spoke about your professional career for the first time this year
prior to the BMW Open in Munich. How did that happen?
Actually, it‘s pretty simple: as a golf professional I spend the whole year travelling
and can rarely speak with journalists from Germany, and they, on the other side,
cannot travel to see tournaments in the USA. This is why I wanted to use the
opportunity in Munich and inform journalists about the latest news.
Back then, you called it a review but many saw it as a cry for help.
Which of the two is correct?
A review. I am a happy, satisfied man and, as always, glad to have
become a golf pro.
Self-confidence on one side and doubt on the other. How do you
balance between the two?
I try to concentrate on the positive. It is, of course, hard to build up confidence
when you miss the cut two or three times in a row, but doubt does not really
help either.
What defines Martin Kaymer as a person?
I do not like judging myself. Yet I believe that I am an outgoing person and I can
communicate with everyone.
What is important for you in life?
Just the basics: health, family, friends and respect for others.
How great is the cultural difference between life in the USA and
Germany?
The differences can definitely be felt. I like the American lifestyle, it‘s really
relaxed. Yet it‘s completely different from what I‘m used to. I, as a German, am
completely organized, planned out, disciplined. That is something
I still need to get used to.
12
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
13

Our product «BlockBox ® » contains nine proportional elements made of recycled cardboard,
delivered in a compact case of 11kg weight only. Interested?
www.blockbox.org
Are you a shop-owner, interiour designer and/or booth builder?
It would be a pleasure having you on our website and … contacting us.

GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
15

G O L F
Do you maintain contact with other European/non-American
players the US Tour?
Yes, definitely. One meets people throughout the whole year, and friendships
naturally form. For example, I am good friends with Henrik Stenson, Rory
McIlroy, Adam Scott and Camillo Villegas.
Do you have a close friendship with any colleagues, with whom you
can speak about things than apart from golf?
Alvaro Quiros is one of my closest friends on the Tour. He is really funny,
easygoing and someone you can have fun with. Of course, we talk a lot
about golf, but we also speak about completely different things.
Do you live alone in the USA?
Yes.
The last weeks were again positive for you. You had two truly
respectable results at the Open and the PGA Championship and
many other good tournament results. Are you back on the way to
the top?
I am really satisfied with my game at the moment and believe that I could
make it to the very top. Tournaments such as Majors, WGC‘s or the recent
Playoffs are the ones that are amazingly exciting because you always play
against the best in the world for a lot of World Ranking List points.
When it comes to overall progress in recent years, could one say
that you are now a better golfer than you were when
you won the Major?
I was in incredibly great shape back then. Everything was right, yet I knew
I could do even more. Golf is a constant process and in 2010 I had the
potential to improve my skills. I am still improving, but I can say that my
game at the moment is multifaceted and I am now able to play all strokes.
All I have to do now is stay patient and the successes will come again.
What is your relationship with the other German international golf
star, Bernhard Langer, like?
Bernhard Langer is an absolute role model for me and will always be the
first German golf pro who managed to win a Major tournament and the
Ryder Cup, and become number 1 in the world. He has done a lot for the
sport of golf in Germany. I, of course, gladly talk with him and
get tips from him.
When will the Ryder Cup come to Germany?
If that was up to me it would be as soon as possible! But the plan must be
appropriate and support and enthusiasm from various spheres has to exist.
Only then can we hope for it to happen.
16
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

Art on Porcelain
White gold, as valuable as diamonds.
Unique items which display pure luxury.
Personal designs available on request.
www.lh-design.ch | lh-design@bluewin.ch

G O L F
Mr. Kaymer, let us finally talk about a serious topic, 1. FC Cologne.
Being born in Cologne and a fan of this club for decades, I am glad
that you too are cheering with the Billy Goats. When was the last
time you visited Müngersdorfer Stadium?
Frankly, it was a really long time ago. My tournament schedule does
not allow time to go. But I would like to watch a game again as soon as
possible. The best case scenario would be a Bundesliga match with FC.
You grew up in Mettmann, in the vicinity of Düsseldorf. It would
have been reasonable for you to become a Fortuna fan. What
prompted you to choose 1. FC?
I am an FC follower since my first visit to the stadium where I was able to
experience the great atmosphere. The city and the fans live for and love
their team - that has always been something special for me.
Is there a professional colleague with whom you can speak
generally about football and specifically about the Bundesliga?
I occasionally talk with Marcel Siem about football, the Bundesliga and,
of course, specifically about FC.
Could you have imagined yourself being a footballer instead of a
golf pro when you were young?
I dreamt of becoming a football player for a long time. But at a certain
point, weekly golf and football trainings were too much for me and I
had to choose one of them, decided for golfing. It was simply a hunch,
and I followed my heart. Despite this, I still sometimes play a game of
football with colleagues or friends. For example, I played a match with my
European colleagues against
the US boys just recently.
How do you keep track of the 2. league?
I regularly keep track of the 1. and 2. league over the internet. I keep
informed on match days, regardless of where I might be.
Where will the FC. land at the end of the season?
In the promotion zone hopefully!
18
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

STRASSBURGER
EMPIRE
Pure elegance
in 925 sterling silver
or 180g Royal
silver-plated.
Treasures
for
eternity
Wilkens – the silver manufacturer:
Over 200 years of craftsmanship
and passion
Since 1810 Wilkens represents the finest silver work and
artful designed cutlery as well as table accessories and silvermade
gift articles. In 2010 Wilkens & Söhne GmbH celebrated
its bicentennial anniversary – thereby it is the most traditional
silver manufacturer in Germany and the oldest silver brand in
the world.
And even today the artisanal precision and expressive designs
are the company’s main focus. Wilkens´ cutlery products enclose
an exquisite touch to every culinary creation – for example the
cutlery design Straßburger Empire made of 925 sterling silver.
The design, originated in 1870, claims the highest demands to
the artisanal skills regarding its impressive ornamentation. Front
and back of this cutlery is characterised by its filigree crafted
pattern. Combined with its artistic form, it inspires with its harmonious
overall impression of beautiful details. Straßburger
Empire is available in 925 sterling silver as well as 180g ROYAL
silver-plated. Wilkens offers this particularly high-class silvering
exclusively.
Within the range of dinner table and home accessories Wilkens
is as well setting standards: Nobly bowls and vases are part of
the Wilkens portfolio as well as gallant champagne flutes, candlesticks,
letter opener and silver jewelry. Not only for their own
dinner table but also in search of exquisite gifts, aesthetes with
sense for extravagance make a find.
AMBASSADOR
Candlestick in
silver-plated.
For further information and online-shop visit www.wilkens-silber.de

G O L F
20
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
The golfer Martin Kaymer
The German professional golfer Martin Kaymer was born on the 28th of December, 1984 in Düsseldorf. He started his amateur
career at the age of ten, first in the Mettmann golf club and later in the Bergisch golf club Land in Wuppertal. This is where he
celebrated his greatest achievements as a golf amateur and was considered to be a great talent at the age of fifteen. He achieved
a handicap of 0 already at this early age. He names the South African Ernie Els as his role model. He is coached by Günther
Kessler. Martin Kaymer lives in Mettmann and Scottsdale, Arizona.
He received international acclaim at the age of 24, when he won two tournaments on the European Tour. He turned pro at the
end of 2005 with a handicap of +4.8. At the end of his first professional year he was ranked 4th in the annual ranking and was
therefore eligible to enter the 2007 PGA European Tour. He was chosen as the “Player of the Year 2006” by the German section of
the PGA.
In his first tournament in 2008, the Abu Dhabi Golf Championship, Martin Kaymer scored his first victory on the European Tour
and entered into the top 50 of the World Ranking List for the first time. He was thereby crowned the youngest German winner
of a European Tour tournament ahead of Bernhard Langer, who was 14 days older when he won his first tournament. After he
finished in second place at the Dubai Desert Classic, Kaymer was ranked 21 in the World Ranking List and received the European
Tour Golfer of the Month award for January 2008. He was the first German, and youngest professional golfer ever, to win the
BMW International Open, a tournament at which Bernhard Langer was Five times the runner up. With a shared second place at
the Volvo Masters, he concluded the season by assuming eighth place in the Order of Merit (Prize money: 1,794,500 Euros).
At the beginning of the 2010 season he managed to win the Abu Dhabi Championship again and enter the Top Ten at sixth
place in the World Ranking List for the first time. The greatest achievement of his still young career was the victory at the 2010
PGA Championship. He provided a display of first class golfing from the second round onwards and was able to take sole lead in
the last round. After Bubba Watson closed in on him, he was able to keep the lead in the 3-hole-playoff. Owing to this victory he
progressed from13th to 5th place in the World Ranking List and secured himself a spot in the 2010 Ryder Cup. With this victory
he became one of only two German golfers to win a Major tournament.
At the end of the 2010 season, Martin Kaymer won the Race to Dubai (former Order of Merit) of the European Tour as the second
German, after Bernhard Langer, and was awarded the “2010 Race to Dubai European Tour Golfer of the Year” together with
Greame Mcdowell. This was the first time in Tour history that the award was given to two golfers at the same time. In addition to
that, fellow tour players on the European Tour awarded him “The European Tour Players’ Player of the Year for 2010”. After his ninth
victory at the European Tour in Abu Dhabi with an advantage of 8 strokes, he passed Tiger Woods for second place in the World
Ranking List on the 23rd of January, 2011. A month later, he succeeded in ascending to first place via a semifinal victory against
Bubba Watson and an entrance to the finals of the WGC Accenture Match Play Championships. He is, after Bernhard Langer, the
second German who managed to accomplish this. He lost his Nr.1 status in April to Westwood. Kaymer was nominated for the
European Ryder Cup Team in 2012. With the score tied 13:13, Kaymer won his single-match against Steve Stricker with 1 up and
secured the decisive 14th point with which Europe remained in possession of the Ryder Cup. The match was decided only at the
18th hole. Kaymer had two putts to take the victory. He played the first putt from an eleven meter distance and the ball went
behind the flag. His second putt then brought final victory for Europe.
In 2013, besides the European Tour, Martin Kaymer is for the first time participating in the PGA Tour. Owing to his victory at the
PGA Championship he is eligible for participation until 2015.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
21

Tradition
holes in
In the GREEN – The Luxury Magazine putter test, two traditional
brands take the lead - two smaller brands surprise.
Which golf club do you use the most during your round of golf? That’s right, the putter. In the overall score of
a round, the game on the green constitutes at least 50 percent of the average player’s strokes. This is why
many golf trainers preach about spending more time on training on the green. Putting, for the uninformed, seems
like the easiest of all golf strokes. Yet one should keep in mind that even PGA professionals, at a distance of one
club length, sink only eighty percent of shots. Putting is a golf stroke that can easily be practiced even at home
on a carpet, or a training green. This form can be practiced especially now, in the cold and wet period of the year
when many golfers cease playing.
22
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
Since this is our last edition of the year we decided to do a putter-test.
Three head-forms dominate the reviewed putters
The Blade Putter
This type of putter has a narrow club-head. This design is a classic look that dates back to the beginnings of the sport of golf.
This design is now constantly being refined, over and over again. In the early days, the weight was in the back of the club; in the
meantime, it has shifted to the outer sides of the club-head. Blade putters are suited for good to really good players, who swing
the club head in a slight curve, where the blade opens in the back-swing and closes in the follow-through.
The Mallet Putter
Mallet putters most often have a semi-round or oval club head. They are usually heavier than blade putters. They are very
compact in the hand. A Mallet often has an aiming line and is therefore easier to maneuver. This can be of great help for
beginners. Mallets are best-suited for players who prefer a straight motion in back-swing and follow-through while putting.
The aiming is done according to the rear/front sight pattern.
The High MOI Putter
These types of putters usually have the most peculiar models and often need some getting used to. This fact does not diminish
their popularity. MOI stands for Moment of Inertia, which means that they have a high moment of inertia. It is used to eliminate
the twisting of the putter when balls are not hit centrally. These models also have aiming aids in form of lines on their surface -
these are often even more distinctive than on the mallets. The MOI putters also require a straight swing through the ball.
We have clubs from all three types in our test. We deliberately wanted to differentiate ourselves from the competitors, who are
testing 20, 30 or even more clubs. For us, less is more. Our expert team intentionally decided to test clubs from brands Odyssey
(Callaway), Ping, Mizuno, Wilson, Yes! and Swisswinner. We have also added a total newcomer, the German company Salivan.
This, obviously subjective, selection guarantees the reader that he will only be introduced to selected clubs. Presenting you the
entire putter market and then rating it makes little sense to us. We have picked what we think are the best putters out there and
gave them to our experts for an assessment. In the end, the opinions of our experts and of the editorial office turned out to be
the same. Both think the Odyssey White Hot Pro 7 and the Ping Scottsdale TR Shea are the best. The editors, though, added the
i4-Tech Callie by Yes! to the list of the best.
Our test team
Tim Milford, PGA-Pro and Head coach at
Pedham Golf Centre is the team leader.
As one would expect from a real pro and
longstanding European Tour player, Tim
Milford has a handicap of 0. Because of his
long experience as a trainer Tim has the
ability to pinpoint the right club for
every player.
Supporting Tim are Stephen Pelling, who
has a handicap of 16, and Andy Hawkins
(handicap 5), both members of the
Pedham Golf Club.
The test
We are testing Mizuno’s K02, V02 and M02, all from the Line 90-Series. Also
present was the Staff Vizor Level from Wilson. Ping was also in the race with its
Scottsdale TR Shea, the Nome 500 and the Serene Craz-e Too. Among others
we tested were the i4-Tech Callie and the Sandy 12 from Yes!. Odyssey was with
us with their Protype Tour Series 2-Ball Putter, the Versa #9 Black/White/Black
and the White Hot Pro #7. Our putter-test was completed by the 32 BA Blade
and 97 BA Half mallet and by Salivan’s Cyclops Eye.
The questionnaires required the testers to evaluate the five categories of
appearance, handling, impression while addressing the ball, swing-sensation/
sound, length and performance. In order to get an objective impression from
the tested units, each tester had to hit as many balls as was needed to
reach a verdict.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
23

Mizuno Line90 K02, V02 and M02
The Line 90-Series is named for its unique alignment system. Opposite to
traditional putter alignment, the Line 90’ system uses a sequence of lines
that run parallel to the putter face. The sequence is carefully positioned
using a stainless steel (SUS304) medallion above the blade. Tests showed
the Line 90 system to be easier for amateur golfers to visualize than
traditional ‘straight-back’ alignment. The system also visually encourages
acceleration through impact to keep the putter square to target. Further
testing also showed that amateur golfers strike a more consistent straight
line with a greater swing weight characteristic feature of the Line 90 Series.
A precise CNC-milling of the club face provides a smooth roll.
Evaluation: The K02 had the best aim. The M02 distinguished itself by how
it fits in the hand, but aiming turned out to be much more difficult. The
forgiveness of the K02 and the V02 was good. Both clubs allow you to play
a consistent length. The design of the club head is more beneficial for the
alignment than the vertical line on it. All in all, pretty good putters.
Skill level: high handicaps
Price: 119 Euro apiece
Odyssey White Hot Pro #7 (picture Hot Pro)
The White Hot Pro #7 putter is a heel/toe weighted flanged mallet with a
crank-neck hosel and full-shaft offset. The White Hot Pro line offers tried and
true Tour models a Gun Metal PVD finish and the most consistent, bestfeeling
White Hot Insert with an excellent feel for the ball. With more wins,
top-10s and usage across the world’s Tours, inserts have become an iconic
part of the game. Through consistent testing with the best players in the
world, Odyssey’s engineers have developed a new and improved White Hot
insert that is more consistent in sound, feel and performance across the
entire striking surface.
Evaluation: The aiming is made easier by the white lines. It was an overall
favorite of all testers. The putter fits the hand well and has a good weight,
which comes in handy with longer, slower pendulum strokes. No one had
any complaints about this club.
Skill level: medium to lower handicaps
Price: 199 Euro
24
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

PURE PERFECTION 100 N ®
G O L F
The Perfection of Beauty
What defines true beauty? Flawlessness? Elegance? Symmetry? There will never be an
general answer for this question, because everyone must define beauty by his or her own.
For all, who see in smoother, more vital and wrinkle-free skin the true beauty,
PURE PERFECTION 100 N ® is the right answer. Incomparable drug formulations and high quality
standards are the foundation of this high-end skin care. These anti-aging products of the
German premium manufacturer MBR have only one mission: The creation of beautiful skin.
Skin care at the frontier of medicine, made in Germany
MBR Medical Beauty Research ® GmbH . Anton-Günther-Straße 19 . D-08301 Bad Schlema
Fon: +49 (0) 3772 395 28-0
Fax: +49 (0) 3772 395 28-19
Mail: info@m-b-r.de
Web: www.mbr-cosmetics.com
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
25

Odyssey Versa #9 Black
The Versa #9 Black Putter has a toe-weighted, heel-shafted, flanged blade
with a long hosel and half-shaft offset. 1° off-line can mean the difference
between success and failure, claims Odyssey. The Versa putters offer a
visionary high-contrast alignment technology which highlights the proper
face angle from start to impact, allowing you to align the putter throughout
the stroke. The black and white contrast allows players to align their eyes in
one line with the putter. The face angle is accentuated all the way through
the impact.
Evaluation: Testers liked the color-contrasts, as they indeed improve the
aim and alignment. The putter offers good and muffled sensation at the
moment of impact.
Skill level: all handicaps
Price: 179 Euro
Odyssey ProType Tour Series 2-Ball
The ProType Series was created out of unique putters developed for the
best players in the world. The ProWorks Team collected feedback from
thousands of Tour-professionals and developed putters that improve the
feel during the stroke and provide a design that pleases the eyes. The
ProType has performance characteristics similar to stainless steel but with
a softer feel. The feedback of the Tour professionals offered valuable ideas
for the putter’s development. In this way, the ProWorks Team was able
to develop the best putters Odyssey ever created. Tour-tuned weights in
the soles optimize the putter head with the shaft-length. It was designed
to meet requirements of Tour players who wanted a modern version of
the classic look. The grip is made from patented 3GEN material produced
by Lamkin. It is a soft synthetic rubber compound that reduces vibration
without dulling the feel of the putt.
Evaluation: Feels really good. It seems to be a bit smaller than its
predecessor but this could be an optical illusion. Its stance on
the ground is good, but the team had doubts about whether
it is easy to aim with the two balls.
The testers predominantly favored the White Hot Pro 7.
Skill level: low handicaps
Price: 329 Euro
26
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
27

Made in Taunus – ein wahrer Weg zum
Möbel
Unsere Objekte brauchen
kein De.Sign - sie haben Ausstrahlung
Sie sind nicht Zeit.los – sie sammeln
Erfahrung
Sie verbinden Wissen von Damals und
Heute
Be.Trachten Sie die Philosophie von
Made in Taunus im Internet.
www.madeintaunus.de

G O L F
Ping Scottsdale TR Shea
During the development of the Ping Scottsdale TR putter series and the
Ping Scottsdale TR Shea putter a great deal of importance was attached
to the optimized Groove design. The grooves are deepest in the middle
and become flatter at the edge. They secure a balanced ball speed for
excellent length control by putts that are hit at the heel or at the top. Shafts
that can be adjusted length-wise lead to optimized performance. Another
characteristic of the Ping Scottsdale TR Shea is the 6061 aluminum insert
which provides excellent feedback.
Evaluation: The adjustment of the hilt length is really easy. When it comes
to the fell, the rolling behavior of the ball and the forgiveness – the putter
performs as advertised. The Shea enables long putts even when they are
not on the sweetspot. All testers put it towards the top of the list.
Skill level: medium to lower handicaps.
Price: RRP 169 Euro
Ping Nome 500
One of the outstanding features of the Nome family is the black alignment
line and the contrasting white sight line on the upper side of the club
head, which makes aiming easy. The Nome is face-balanced and suitable
for golfers who prefer a straight putt-motion. It is precisely milled from
high-end aluminum used in the aircraft industry and the finish is a durable
nano-nickel coating. The lightweight frame contains wolfram weights in the
sole which optimize the center of gravity and increase the MOI. This results
in the Nome being a highly forgiving putter. The Nome is delivered with a
standard AVS 2-piece grip. The Ping Nome 500 Gramm “long” putter offers
an adjustable shaft which allows golfers to set the shaft-length variably from
44.5 o to 54.5 o using the Ping key. The USGA/R&A approved shafts consist of
a steel lower section and a graphite upper section, a lightweight premium
steel locking ring and adjustment tools. Golfers can optimize the shaft
length by unfastening the shaft in order to adjust it to their body shape,
putt motion and stance.
Evaluation: No one from the team had ever used a belly putter before.
However, everyone was delighted by the height-adjustability. This means
that the putter does not have to be fitted and can be adapted to the height
of every player. These putters really help to assist the pendulum effect of
the putt. The team thinks that it requires time to get used to but also that it
performed really well.
Skill level: all handicaps
Price: RRP 379 Euro
30
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
Ping Serene Craz-e Too
The Ping Serene Craz-e Too Golf putter for left-handed female golfers
provides consistent putts. This is ensured by the varyingly deep grooves.
Unlike ordinary steel putters, the 6061 aircraft-aluminum club head gives a
crisp feeling and a great sound at the moment of impact. The grooves are
deepest in the center and become shallower toward the edges of the insert.
This way the length of the putt is constant and precise even when the ball is
not hit optimally in the center.
Evaluation: It is really easy on the hand. Well balanced. Brilliantly
suited for women.
Skill level: a special women’s model for all skill levels
Price: RRP 175 Euro
Sallivan Cyclops Eye
The putter’s aim is based on the notch and bead (gun sight) principle. This
makes it easier for players to make a straight and precise putt. The putter
is forgiving and gives a clear response. The design is laid out in a way that
does not affect the game. Thanks to the unique form, the center of gravity
is exactly in the center of the shaft. The hole on the backside additionally
improves the balance. The heaviest part of the putter pushes forward during
the swing. In this way, players do not need to apply as much force and
receive more precise feedback at the same time. The putter has a club face
angle of 3°. This prevents the ball from jumping during the putt.
Evaluation: A newcomer among the putter producers. Classic and round
design. The club fits the hand well. A high end half-mallet.
Skill level: medium-to-high handicaps
Price: 550 Euro
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
31

G O L F
Swisswinner 32 BA Blade and 97 BA Half Mallet
The putters from Swisswinner are like a Lego kit. Thus, they can have various
configurations. On these clubs, everything can be changed: the lie, the loft,
the overall weight, the club face (different metals from soft to hard, metal
or plastic, with or without profile). The player can even add weights to both
ends of the face in order to minimize the warping of the club. Exchangeable
club faces serve the purpose of adjusting the putter to various speeds of the
green. The sweetspot, being 15 square centimeters is considerably larger
than most others. The height of the impact area is 32 mm which means that
strikes with the upper edge or the frame are to be avoided. The clubs are
only sold fitted.
Evaluation: Both putters were a conversation topic within the team. The
half mallet is easy to align and feels great in the hands. The depth of the
club is a little bit unusual. In Tim’s opinion this is an advantage since it
makes the ball seem smaller and the hole bigger. The Blade has exceptional
balance and the balls roll really well. According to our team a completely
fitted Swisswinner should bring about even better results.
Skill level: 32 BA Blade: lower to medium handicaps,
97 BA: all handicaps
Price: 32 BA Blade 749 Euro, 97 BA half mallet 849 Euro
Yes! i4-TECH Callie
Callie is a classic 304 stainless steel Heel-Toe-Down putter. This model is
ideal for players with a natural putting stroke, characterized by the body
angle at the approach, and supports this motion with its balance. The Heel-
Toe weighting is recommended by Callie as an all-round model for players
of all skills. The half-moon grooves in the club face are supposed to prevent
the ball from slipping. Tungsten weights in the heel and the top of the soles
increase the MOI and provide more swing stability.
Evaluation: The putter conveys a sensational feeling. The ball seems to
roll away smoother from the club, than was the case with the other clubs
we tested. This allows the putts to be played a bit more aggressively. The
ball is flat and fast on the green. Two of our testers had some difficulty with
aiming. Yet, just like our team leader Tim, we would like to have this
putter in our bag.
Skill level: medium-to-low handicap
Price: 159 Euro
32
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

Swiss art of grilling.
dEsIGN aNdREas REICHlIN
patENtEd
WWW.FEUERRING.CH

G O L F
Your turn to steel the show.
Creative, unusual metal business cards
BABA Visitenkarten
service@baba-visitenkarten.de
www.baba-visitenkarten.de
34
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
Yes! Sandy12 (Pictures Sandy)
The Sandy12 putter has collected several victories on the PGA and
Champions Tours. The high MOI putter has a high moment of inertia with
attractive curved lines. The aiming lines seem to frame the ball and make
aiming easier. The polymer gives the putter a soft gaming sensation which
is rarely felt in other putters.
Evaluation: Everyone was attracted to the design of the Sandy. The club
is easy to align. The sound of the club was a conversation topic. The sound
bothered Stephen and Tim a bit, while Andy liked it. It is an excellent putter
for golfers who have difficulties with alignment.
Skill level: all handicaps
Price: 119 Euro
Wilson Staff Vizor Level2 (picture Vizor)
A consistent eye position ensures more consistent putts. The VPD
technology of the new Vizor putter “forces” the eyes into the perfect
position and eliminates push- and pull-setups which occur because of
incorrect eyeball alignment. The I-Lock technology improves alignment
by positioning the eyes directly over the putt-line. An aluminum body
provides a soft feel while the stainless steel on the edges provides inertia
and stability. A soft urethane insert alleviates the hardness of the ball. It also
has a face balanced design with a double-bend shaft.
Evaluation: The jury was split in this case. Everyone liked the looks but
not everyone liked the feeling and the sound. The alignment of the club is
really simple, yet Tim felt distracted by the design of the club and could not
maintain a consistent game.
Skill level: Medium-to-lower handicap
Price: 149 Euro
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
35

G O L F
The “Y” helps on
the green
Our columnist Tim Milford gives some
valuable tips on putting.
Basics first:
Hold the putter more in the palms than in the fingers of your hands. The grip should go through the lifelines of your hands, and
the fingers point to the ground. The position of the thumbs depends on the grip pressure, however, they should point to the
putter head. Whether your thumbs will diverge more or less remains up to you. My thumbs are both on the grip, one over the
other.
My eyes are directly over
the ball, the elbows are
drawn towards the end
of my ribcage and my
arms and the shaft form
a straight line.
Observing from the front, you can see that
the ball is positioned slightly to the right of
the target. This guarantees that I will hit the
ball in the upper part and thereby avoid the
bouncing of the ball. My eyes look at the
back side of the ball and my arms and the
club form a “Y”.
The stroke itself is executed with the major
muscle groups of the upper body. It feels like a
gentle shaking of shoulders. The length of the
stroke is determined by the length of the swing.
Never change your rhythm and never hit the ball.
Hint: Do not focus entirely on the technique. Your feeling is much more important.
Technique can only help a player, technique does not make you a player.
In order to develop a feeling for length, putt approximately three meters away from
the middle of the green. The next putt should go longer than the first one. The game
ends when a putt is shorter than the first one or when it goes over the green.
36
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

www.wagnerwagner.de
Made in Deutschland
www.pils-rasur.de/shop

G O L F
A round of golf with
Willy Bogner
The Munich familybusiness
owner plays golf
almost exclusively during
holidays – but he makes
the most of it.
38
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
Mr. Bogner, you were a ski racer for the national team. You are one of
the most successful family-business owners in Germany, in a branch of
industry that is almost extinct in Germany. You made over 35 movies, in
which you have done some risky stunts. In those movies, you were often
a screenplay writer, director, cameraman and producer all at once. One
should not forget that you also worked on four James Bond movies. How
many hours „are“ there in your day?
… Obviously too few sometimes…
How do you still find the time to play golf?
Just like the majority of working people I play on weekends and holidays. One
simply needs time and the necessary quiet to enjoy the sport properly.
When and how were you infected by the sport?
Fairly early. I took shots for our golf collection in the early seventies and at a
certain moment I wanted to see how it feels to swing a club. I have played as
often as I could from that moment on.
What does golf mean to you?
One spends time outdoors, in the nature, forgets the stress, calms down – that is
important to me. It is a perfect substitute for skiing in the summer.
Is there a goal that you want to attain as a hobby golfer?
I would like to keep my handicap one-digit.
How high is your handicap?
It is 8.7 at the moment.
How often do you play in a week?
Sadly, not every week, but I do it every day when I am on holidays!
Which clubs do you use?
Ping irons and Callaway woods.
Is there a golfer that you revere, with whom you would like to play a
round?
I have known and admired Bernhard Langer for a long time now. He made the
sport popular in Germany! I just played the ProAm tournament of the Berenberg
Masters together with him. It is always fun and a great honor.
You are a successful businessman, renowned skier, filmmaker,
photographer and fashion designer. Which of these do you like the most?
Actually, all of them, because I am lucky enough to be in a profession that can bring
all of them together. Fashion should arouse emotions and I, therefore, need to set
the stage properly. That is where the motion picture comes naturally into play!
You are the owner of a famous brand. How difficult is it for you to develop
it and keep it constantly up-to-date?
If you go through life with your eyes open you notice a lot of things. You get
inspiration from all directions – different countries, cultures, peculiarities.
Transferring these into the collections is naturally not always easy, but it becomes
a lot easier if you live the brand, if you identify yourself with it.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
39

G O L F
Has Bogner spread across the globe – or are there any white spots, or emerging markets?
Our collections are available in 30 countries at the moment, but there is always potential for more. We are now addressing
China, for example – and there are a lot of white…snowcapped…spots;)
Where is the biggest market for Bogner?
The most important markets are still Germany, Austria and Switzerland – but our American, Russian and Eastern-European
customers like us too.
Do you design the collections by yourself?
No, of course not – it is the job of our design-team which does an excellent job. However, I am present from the very
beginning and often contribute with a lot of ideas.
What is the share of the golf section in total turnover?
It could be said that the share is constantly rising – but there is still potential for improvement.
Is there a film project or an idea that you would like to realize at the moment?
Yes, I am working on a screenplay for a new motion picture. But I cannot say anything more at this moment.
Will Bogner still be a family business in, let‘s say 20 years?
We will see…
40
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
Mr. Bogner, thank you for the conversation.

G O L F
EXTRAVAGANT, SUPERSOFT & STYLISH
www.henryundmagda.com
made in italy
GREEN MAGAZINE / JULI 2013 / www.green-magazine.de
41

G O L F
Stingray CD Limited Edition
Mod. 1970
42
Roamer of Switzerland AG, 4503 Solothurn, info@roamer.ch - T: +41 32 625 51 11
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
Willy Bogner was born in Munich on January 23, 1942, the son of
entrepreneur Willy Bogner and his wife Maria.
After finishing school he studied business management and textile technology in
Hohenstein. After he finished his education, he worked in his parents‘ company
which, among other things, produced ski fashions. Yet skiing and film allured
him equalty. He put a lot of effort into his sports career and advanced to become
one of the best skiers in the world during the first half of the 1960s. He was a
member of the German national team in 1960 and 1964. He was successful in his
other passion too, videography. He was known as one of the best ski-cameramen
worldwide.
In 1960 he excited the public with his amateur film about the Winter Olympic
Games in Squaw Valley. His international breakthrough came with his 1964 movie
“Ski Fascination”. He married Sonia, a Brazilian, in 1972. They have two children,
Florinda and Bernhard. When Bogner‘s father died in 1977, he took over his parents‘
company. He later created the fashion label “Fire & Ice”. He founded the subsidiary
“Bogner of America” in the U.S. state of Vermont.
He was a ski-cameraman for Claude Lelouch‘s movie about the 1968 Winter
Olympics in Grenoble.
His task was to film racers as they descended the slopes. His other ski-films
include titles such as: “Crystal Dreams” (1982), “Fire&Ice” (1986), “Olympic Dreams”
as an official application film of Berchtesgaden for the Winter Olympics 1992,
“Fire, Ice &Dynamite” (1990) and “White Magic” (1994). Other movie titles were
“Tumbler“ (1969/70), “Benjamin“ (1971), “Tuamotu“, a documentary about the
South Sea Islands from 1980, and “The Way to B“ (1998). Bogner also collaborated
on several James Bond movies. He made spectacular action scenes in four Bond
films, “On Her Majesty‘s Secret Service“, “In Your Eyes“, “The Spy Who Loved Me“
and, “In the face of death“.
He created a television series entitled “Cool trend, Willy Bogner Snow Show“ in
1998 and made the film “Ski to the Max“ in 2000. In his fashion enterprise, Bogner
designed ski wear, tennis apparel, cross-country fashion, bathing and leather
clothing, ladies and men‘s fashion and accessories. Bogner‘s fashions include a
rainbow or a “B” on the zipper. He has also developed a cosmetics line. Bogner‘s
awards include the Bayer Movie Award, which was presented to him in 1986,
and the Munich Fashion Award (1994) which he and his wife shared. Bogner was
awarded with the Federal Cross of Merit in 1996.
The 60-year-old Willy Bogner once again put on a show on the 3rd of October
2002 by rappelling down the Brandenburg Gate during its unveiling.
In May 2013, Willy Bogner was awarded with the Golden Sports Pyramid.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
43

Founder and CEO of Rimac Automobili, Mate Rimac says: “Pioneers have always been at the forefront of the technological advancement of mankind.
Rimac Automobili has challenged the status-quo by having the vision to revolutionize and reinvent the sportscar with its unique technology. Today we
are excited to offer customers the opportunity to use our technology and know-how to create new and exciting products. Our biggest advantage is
that we deliver the full service – powertrain, batteries, design, chassis, moulds, body-work, infotainment systems and many other aspects of the vehicle. We
can lead the entire process from conception to the finished product under one roof, which enables us to act fast and be efficient. Being a car manufacturer,
we know what it takes to develop a car and how hard it can be to integrate systems from various suppliers. Now it is possible to source everything from one
address.”
Rimac Automobili’s CTO, Igor Pongrac, explains that Rimac Automobili drivetrain systems deliver unmatched performance combined with very high levels of
energy and efficient packaging. The high level of integration makes these systems the ideal choice for high-performance applications. Every component is
matched perfectly to the entire system, which results in the most power-dense systems on the market. It is also important to mention that Rimac Automobili
powertrain and battery systems are designed to suit a variety of applications – not just automotive. The modular design of these components enables
them to be adapted in a fast and cost effective way according to the wishes of every customer. Motors and Transmissions, Battery Systems and BMS, Power
Distribution and Management, Infotainment Systems, Low Voltage Electric Systems and a variety of Auxiliary systems are only some of the system offered, as
Rimac Automobili constantly develops new products.
Rimac Automobili produces the world’s fastest and most exciting electric supercars. The Company came into public focus in September 2011 after
presenting its first model, the Concept_One, at the Frankfurt Motor Show. The Concept_One is an exceptional supercar with a new propulsion concept.
With a curb weight of 1650 kg, and 1088 HP, the Concept_One can reach 100 km/h from a standstill in 2.8 seconds and continue to accelerate to a limit of
305 km/h. 92kWh of energy in the Battery Modules deliver enough juice“for up to 600 km of range.
www.rimac-automobili.com

www.greyp-bikes.com
The Greyp G12 was designed from the ground up to combine
the best of both worlds – motorcycles and bicycles. It is a
bicycle when you want it to be, or a motorcycle when you
need it. With stunning performance for an electric bike - 65 km/h
top speed and a range of up to 120km without pedalling you will
enjoy riding with Greyp. It can easily be recharged from 0 to 100
percent in only 80 minutes – from a standard 220V outlet.
The G12 has a special mode to comply with regulations for road
vehicles – which limits its speed and power. Still, the top-speed is
just a tap on the touch-screen away when you need it. One more
special feature is that you don’t have to worry about the key, the
G12 is fingerprint activated. You can choose which finger starts the
bike in which mode. Your thumb can lead you to Street Mode, while
your middle-finger will activate the Speed Mode.
A state-of-the-art battery-pack, designed and manufactured by
Rimac Automobili, provides 1,3 kWh of juice for the G12. The G12 is
equipped with Lithium-Nanophosphate battery cells manufactured
by A123 Systems. These cells are considered the best highperformance
battery cells in existence.
The idea of Greyp came to life when Zvonimir Sučić, a well-known
designer of high-performance electric bicycles and motorcycles,
joined Rimac Automobili as a mechanical engineer in 2010.
Zvonimir developed and built electric bikes since 2001 in his garage
as a hobby with the help of a couple of friends. His first productionbike,
the Greyborg, was delivered to 27 countries but bike-making
still remained an after-work hobby for Zvonimir. Mate Rimac liked
Zvonimir’s creations, but he didn’t like the technology under the
skin so he decided to design a bike after his standards and present
the idea to Adriano – the man that designed the Concept_One.
With the help of 6 Rimac Automobili engineers Zvonimir, Mate and
Adriano started to design the first Greyp from the
ground up – this was the
12th bike in Zvonimir’s
bike- designing career.
The G12.
You can pedal if you want, assist the motor or drive the G12 like a
motorcycle. It will reach 65 km/h without any assistance from the
rider. You never need to sweat riding up a hill again and when you
go downhill, the motor can recharge the battery with up to 2 kW
of power while braking. Most of the time you won’t even need the
mechanical brakes – regen braking will do all the work.

Golf course of the month
In the heart of
Maremma
In the center of southern Tuscany, embedded in the hilly landscape, which was 2000 years ago a summer resting
place of the Romans, lies a golf course that we want to introduce to you. The golf course, Terme di Saturnia,
lies adjacent to a Luxury Spa-hotel with the same name about 150 kilometers north of Rome. The estate, a
Par 72 with 18 holes that is 6,136 meters long, is slightly billowy and rich in obstacles and bunkers that protect
wide and long greens. The 30,000 square meter driving range offers, thanks to the double tee spot, different
views of the environment: the castle of Saturnia and the gentle Maremma hills. Owing to the mild climate and
the warm thermal springs, Terme di Saturnia is playable throughout the year. The course was designed by the
renowned architect Ronald Beam of California, who designed many internationally famous golf courses. During
its construction, the surrounding natural environment was taken into consideration and the course therefore
strives to preserve the environmental protection award given to it by the Italian Golf Federation. The founding
philosophy of this project is that well-being is borne of pleasure. The course will challenge expert golfers, while
being enjoyable for those who have not played for a while, as it omits tiring gradients and prohibitive shots. The
mild course, the respect for the preservation of natural resources and water springs, the small natural streams
beside the fairways, the primordial vegetation, the romantic views, the beauty and the historic background of
Saturnia, Montemerano and Poggio Murella and the Monte Amiata in the background: all of these makes
Terme di Saturnia an ideal place for all fans of the green.
46
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
47

G O L F
Hole
1
PAR 5
Strokesaver
©2008 S.I.M.A.G (CH) Trademark
31
0
291
RUN OUT
265
224
TOP OF
MOUND
153
79
46
0
1 Par 5
HOLE 527
18 19
Par 5
510
Par 5
475
Par 5
417
N
Par 5
417
61
100
118
138
153
175
194
220
238
O.B.
270
Unusually for a Championship Course,
this one starts off with a Par 5. A long
undulating fairway awaits you after the
drive. A water obstacle stretches on the
left side all the way to the green with a
dogleg left. In the first landing zone, at 260
meters, there is a bunker to the right. Two
additional bunkers lie in the second landing
zone at 453 meters. The green itself is also
protected by two bunkers. After the drive,
you should choose a 3-wood or a 2-iron
for the second stroke. A sand or pitchingwedge
is preferable for the third stroke.
Hole
2
PAR 3
Strokesaver
©2008 S.I.M.A.G (CH) Trademark
172
91
84
28
6
0
2
HOLE
Par 3
195
Par 3
182
O.B.
.
42
29
21
11
0
N
Par 3 Par 3 Par 3
161 151 95
A demanding Par 3, which has a water
obstacle between the tee and the green.
The green is additionally framed by two
bunkers. Behind the green is a mound. One
should choose the 2 or 3-iron for this hole.
Hole
3
PAR 5
Strokesaver
©2008 S.I.M.A.G (CH) Trademark
284
245
3 Par 5
HOLE 548
123
O.B.
79
36
28
0
Par 5
526
Par 5
485
27
16
0
Par 5
443
44
69
84
107
150
177
231
264
N
324
Par 5
406
One has to overcome a water obstacle if
you want to reach the fairway on this long
and straight Par 5. The entire left side is
fenced by rough and a hill. The first two
landing zones have bunkers. The rather
long and wide green is enveloped by three
bunkers. A 3-iron, rather than a wood,
should be chosen for the second stroke.
48
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
The greatest obstacle on this hole with a
slight dogleg left, are two bunkers, left and
right, near the first landing zone, 230 meters
from the tee. Long hitters should try and
come as close as possible to the green with
a driver and then go on with a sand-wedge.
Strokesaver
©2008 S.I.M.A.G (CH) Trademark
289
269
249
220
O.B.
101
77
52
23
0
4
HOLE
Par 4
339
Par 4
316
Par 4
287
N
39
0
40
56
75
92
103
118
133
Par 4
264
Par 4
245
Hole
4
PAR 3
This difficult hole has a dogleg left and then
a dogleg right. A water hazard divides the
fairway up to the first landing zone. The
second part of the fairway descends all the
way to the green. The green is rimmed by
two bunkers. Players should use a 3-wood
and try to play near the bridge over the
water obstacle. The second stroke should
be executed with a 6-iron. A sand-wedge
can then be used for the approaching
stroke.
A short Par 4 with a special feature a stream
in front of the green. Golfers can play it safe
with a 2-iron on the left side of the fairway.
The green is thereafter visible and can easily
be reached with a pitching wedge.
©2008 S.I.M.A.G (CH) Trademark Strokesaver
©2008 S.I.M.A.G (CH) Trademark Strokesaver
287
252
230
211
90
56
33
25
14
0
5 Par 5
HOLE 439
O.B.
258
234
178
93
73
52
40
16
0
6
OB
O.B.
HOLE
Par 4
311
Par 5
421
Par 4
302
Par 5
364
Par 4
281
N
29
19
0
38
57
72
132
159
178
START OF
HOLLOW
195
220
244
Par 5
20
0
337
Par 4
270
N
35
50
69
90
109
TOP OF
MOUND
133
154
TOP OF
MOUND
Par 5
337
Par 4
230
Hole
5
PAR 4 PAR 4
Hole
6
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
49

G O L F
Hole
7
7 Par 3
HOLE 188
176
O.B.
Par 3
176
Par 3
149
Par 3
129
34
24
0
Par 3
117
The green of this Par 3 is long but not very
wide and is best approached with a 5 or
6-iron. A 4-iron is recommended if the wind
is blowing from right to left.
73
Strokesaver
58
PAR 3
©2008 S.I.M.A.G (CH) Trademark
39
13
0
N
Hole
8
PAR 4
Strokesaver
©2008 S.I.M.A.G (CH) Trademark
O.B.
271
233
215
109
40
27
11
0
8
HOLE
Par 4
380
Par 4
367
Par 4
348
32
16
0
54
67
89
104
122
147
165
180
MOUND
NOSE
N
Par 4
329
Par 4
269
Trees seam this track on both sides. The
stream should be easy to cross from the
tee. The fairway with a light dogleg right, is
really narrow. The green is visible only after
the first stroke. Manager Procolo Sabbatino
recommends a driver on the left part of the
fairway and a 6-iron for the second stroke.
Hole
9
9 Par 4
HOLE 313
282
255
229
171
O.B.
Par 4
286
Par 4
248
Par 4
225
26
0
29
62
79
90
114
127
145
Par 4
222
This is a straight hole with two bunkers
to the left and right of the landing zone
and a big sand obstacle before the green.
The drive should be played as centrally as
possible so that the green can be reached
with one wedge.
Strokesaver
99
90
PAR 4
©2008 S.I.M.A.G (CH) Trademark
54
31
0
N
50
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

Zeitgeist redefined
www.spoerry1866.ch

G O L F
The only level track on the course with
a dogleg left. Two big bunkers are in the
middle of the first landing zone and a
stream divides the fairway shortly before
the second landing zone. There are two
big, long and deep bunkers around the
green. Sabbatino recommends a drive in
the direction of the tree in the first landing
zone and then a stroke with a 3-wood in
the direction of the bunker to the left of
the green. The green can then be directly
played with a wedge.
Strokesaver
©2008 S.I.M.A.G (CH) Trademark
287
247
220
187
98
37
13 0
10
HOLE
Par 5
502
Par 5
490
Par 5
449
47
0
N
Par 5
397
41
59
86
137
165
183
217
TOP OF
MOUND
232
249
Par 5
403
Hole
10
PAR 5
The short track at the foot of the
hill requires a very precise stroke
because the green is short and
protected by two bunkers.
N
137
11 Par 3
HOLE 148
O.B.
Par 3
122
Par 3
104
Par 3
94
30
11
0
Par 3
94
Hole
11
Strokesaver
41
A long, straight Par 4. Behind the two
bunkers that narrow the first landing
zone, two trees block both the view and
the way to the green. The green is slightly
to the right and is protected by two
bunkers. The first stroke should be aimed
at the area to the right of the left bunker.
The second stroke must be precise if the
bunkers are to be avoided.
©2008 S.I.M.A.G (CH) Trademark Strokesaver
©2008 S.I.M.A.G (CH) Trademark
23
0
293
272
159
102
78
45
23
0
12
HOLE
Par 4
433
Par 4
410
25
0
Par 4
380
57
TOP OF
MOUND
91
104
139
157
168
184
214
N
Par 4
374
Par 4
303
PAR 4 PAR 3
Hole
12
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
53

MOSERMOSERMOSERMOSERMOSERMOSERMOSERM
ADVERTORIAL

MOSER
ICON OF DESIGN
Mr. Richard Ullisch,
Marketing and Sales Director of Moser, and
Mr. Lukáš Jabůrek,
Art Director of Moser
Moser is among the oldest manufacturers in Europe. Its reputation is based on the perfect mastering of the manual production
process, original design and the extraordinary quality of the products. The drinking collections, interior accessories and artistic engraving
of Moser in distinctive colours and original contours are among the best works in the field of handcrafted luxurious crystal production in
the world. With its timeless artistic and functional value, Moser crystal creates a unique lifestyle and is also a good investment opportunity.
We speak with Moser’s Sales and Marketing Director, Richard
Ullisch, about the latest news with Moser Glassworks.
A few days ago, this year’s 15th annual “Designblok”, one of the most
important exhibitions of contemporary design in central Europe,
closed its doors, and Moser was again one of the exhibitors. How did
you like this year’s theme “Icons of Design”?
It was as if the theme was “tailor made” for Moser Glassworks. For more
than one hundred fifty five years of existence, a number of artistic
solitary pieces, as well as entire collections of genius design, quality
glass and a high degree of artistic craftsmanship and manufacturing,
have, in fact, become icons. We can also perceive the creators of these
works, the legendary glass blowers and glass designers, as icons.
What types of products did the Glassworks
exhibit at Designblok?
Glassworks presented the collection “Design Moser 2013”, which has
already enjoyed major success at prestigious international fairs in Paris,
Frankfurt, New York and Atlanta. The visitors were captivated at first
glance by the pleasant combination of Moser’s crystal clear colour and
lightness and the optical effects of the individual objects. A collection
of solid “Pear” vases, for which the creator, Moser Artistic Director
Lukáš Jabůrek, received the Czech Grand Design Award in the People’s
Choice category, was included among the most successful exhibits.
The elegant lines of the 85 cm tall solitary piece “Feature”, composed of
four functional vases and five optical blocks, also captured attention. A
collection of unique pieces inspired by patterns from Moser’s historical
templates, where all of the masterful glass techniques come together,
was admired as well.
Who was involved in the creation of your successful collections aside
from Lukáš Jabůrek?
Seven glass artists of different generations were involved in the
formation of a unique collection. For example, a set of two original
vases, “Blues” and “Kristalino”, was created according to the design of
Czech glassmaking legend René Roubíček, who celebrated his 90th
birthday last year. The, sets of imaginative decorative vases were, on
the contrary, created by the youngest artists, the winners of the 2nd
annual competition for talented students of Fine Arts schools, which is
called the “Ludwig Moser Award.”
At the beginning of October 2013 the results of this year’s 3rd annual
competition were published. Where do you see the greatest benefit for
young designers?
Future designers gain irreplaceable practical experience from the
“Ludwig Moser Award” competition. Their first experience is creating
their own design proposal alone for a specific product ordered
by a company, namely Moser. The winner receives a fellowship at
Glassworks, practical pattern design at Glassworks and consultations
with glass professionals. The winning designs are produced by
Glassworks and presented at international fairs where visitors,
including experts and potential customers, judge the pieces, which
is another excellent experience for the young designers. The most
successful works are included in the Glassworks production program
and the young creators gather their first experience in the important
relationship between designer, manufacturer and customer.
In October 2013 Moser also presented something new in Taiwan.
What was it?
It was a spectacular exhibition. A nearly four-week presentation in the
capital of Taiwan, Taipei, of works from Moser Glassworks called “The
Immortal Brilliance under Blazing Flame”. Taiwanese customers are
passionate collectors of Moser Glassworks’ works of art and traditionally
admire the hand-engraved solitary pieces in particular. It’s a pleasure
for them to watch a live engraving presentation and expand their
art collection with more engraved collector’s items. This time Master
Engraver Milan Holubek demonstrated the art of engraving. The
year 2014 in the Chinese calendar is the year of the Horse and Milan
Holubek has created a collection of works specifically with horse motifs
on this occasion, which attracted the deserved attention of the visitors.
Thank you for the interview and we wish you much further success
at home and abroad.
For information, please contact Mr. Ullisch at:
ullisch@moser-glass.com
DISCOVER THE WORLD OF MOSER CRYSTAL
MOSER SALES GALLERIE GLASS MUSEUM EXCURSION
Karlovy Vary
Kpt. Jaroše 46/19, tel.: +420 353 416 136
Tržiště 7, tel.: +420 353 235 303

G O L F
Hole
13
Strokesaver
N
275
RUN
OUT
243
211
173
89
13 Par 4
HOLE 389
Par 4
367
Par 4
347
32
15
0
Par 4
297
67
103
139
Par 4
302
TOP OF
173 MOUND
188
207
219
The track is divided into three sections. First
comes a broad fairway with a landing zone
at 260 meters. Two small fairways divided
by a stream follow thereafter. The green is
protected by two bunkers and completely
framed by trees. A 3-wood is recommended
for the first stroke and a 7-iron for the
following one.
PAR 4
©2008 S.I.M.A.G (CH) Trademark
43
20
0
Hole
14
Strokesaver
172
65
N
29
20
0
This track is traversed by a stream. Directly
in front of the flag position is a large sand
obstacle. The manager of the course
recommends a 5-iron.
PAR 3
©2008 S.I.M.A.G (CH) Trademark
34
14
0
14
HOLE
Par 3
178
Par 3
164
Par 3
153
Par 3
113
Par 3
113
Hole
15
PAR 4
Strokesaver
©2008 S.I.M.A.G (CH) Trademark
290
263
231
205
113
75
49
22
0
15 Par 4
HOLE 380
Par 4
360
Par 4
342
O.B.
Par 4
N
327
37
0
29
58
89
113
129
156
Par 4
277
This Par 4 with a dogleg right is
characterized by a row of bunkers that
stretch on the right side from the first
landing zone to the green. The drive should
go slightly to the left to avoid the bushes
and the rough. The second stroke should be
played with an 8 or 9-iron.
56
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
The first ideal landing point of this hole is
at 262 meters between the two bunkers
before a dogleg to the left. A straight drive
to the center of the fairway between the
two bunkers creates ideal conditions for
a direct approach to the green with a
52°-wedge.
Strokesaver
©2008 S.I.M.A.G (CH) Trademark
276
250
231
178
85
61
44
28
O.B.
0
16
HOLE
Par 4
331
Par 4
303
21
0
N
Par 4
313
55
63
80
92
109
125
140
Par 4 Par 4
297 245
Hole
16
PAR 4
This is a difficult Par 4 with high rough to
the left and water obstacles to the right.
The hole has a dogleg right and a bunker
directly in front of the green. The right
bunker should be passed with a drive.
A 52°-wedge is recommended for the
second stroke.
Strokesaver
N
251
232
220
184
103
17 Par 4
HOLE 312
O.B.
Par 4
270
Par 4
250
Par 4
240
O.B.
39
21
0
50
91
80
103
128
141
Par 4
240
Hole
17
The tee is the highest point on the course,
from which the entire valley can be seen.
There is a stream on the right side for the
whole length of the hole. On the left side
is a bunker. The fairway has a slope to the
left in the first section. The flag position is
at the lowest point of the two-level green.
The drive should go to the right of the tree
near the bunker in order for the green to be
attacked with a 7 or 9-iron.
©2008 S.I.M.A.G (CH) Trademark Strokesaver
©2008 S.I.M.A.G (CH) Trademark
71
63
48
0
O.B.
279
254
205
103
57
29
24
0
18
Par 4
HOLE 381
Par 4
361
Par 4
357
38
27
0
51
62
85
TOP OF
RIDGE
99
119
136
152
173
201
CONTROL
BOX
Par 4
334
Par 4
292
PAR 4 PAR 4
Hole
18
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
57

ADVERTORIAL
A delicate investment at the highest niveau
In the idyll of the Swiss Alps, on the Mutthorn in Bernese Oberland, at a height of 3200 meters, a very special
treasure is stored. Here lie 300 limousine oak barrels in an old military adit at the edge of a glacier. The contents:
the finest vinegar, finest vinegar, extracted from the top-quality Swiss cider, bottled and flown to the hill.
The optimal climate conditions on the hill and skilled storage allow the natural product to ripen into a highly
aromatic delicacy. The balm crystals that come into being during the process are sought-after and accordingly
valuable as a delicious ingredient in premium gastronomy.
Vinegar, a noble taste…..
Behind this unusual idea is the young
Swiss company Baerg Marti which
produces vinegar of the highest quality.
Noble vinegars are produced from topquality
natural products with passion
and an eye for detail. The Swiss factory
creates delicious balm and herbal
vinegars, all of the highest quality and
exclusively with Swiss-cultivated and
controlled ingredients. Among the
various balm vinegar types, like cherry
or raspberry, there are even more
unusual types like apricot and raspberry.
Herbal vinegars include flavors such as
lemon grass, tarragon and basilica. All
these delicacies are carefully carried,
bottled and labeled by hand and are
available at, chosen delicatessen shops
all over Europe including, for example,
Harrods in London or at the company’s
online shop at www.baergmarti.ch.
… and at innovative form of
investment
Most of the exquisite Baerg Marti
vinegars are only intended for sale –
that is not the case with the balsamic
stored on Mutthorn. These are more
than just valuable delicacies; they
are also an unusual and innovative
capital investment. Private investors
can purchase these noble drops as
investment products. Thanks to the
unique ripening process and the balm
crystals that form out of it, the value of
the product continually rises within the
five year storage period. The company
founder Stephan Marti explains what
lies behind this unusual innovation in
our interview.
Mr. Marti how did this extraordinary
idea of storing your already valuable
vinegar in an old army adit at 3200
meters altitude develop?
Stephan Marti: To be honest with you:
it was just instinctive! I grew up in the
hotel industry, completed my classic
training as a chef and developed a
passion for experimenting with food.
My goal has always been to create an
authentic Swiss product which would
58
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

epresent an exceptional culinary flavor.
We are the only company in the world
that lets it vinegar ripen at such a height
– which is the only way to produce the
treasured balsamic vinegar crystals that
are sought after by chefs worldwide.
You have combined these crystals,
and the value-increase of your barrels
that is associated with them, into a
lucrative investment model which is at
least as extraordinary as your vinegar.
What is it all about?
Stephan Marti: I acquired some
experience in the finance sector while
working with Marti & Partners and
came up with the idea to combine
indulgence with investment. I wanted to
actualize a profitable capital investment
– similarly to vine growers and their
top class vines. We are offering a secure
financial investment with a personal
touch: you receive your own and, at
your wish, individualized oak barrel with
an engraved name, emblem or logo.
A tasting of the delicious contents is
of course included. No share can top
that! Balsamic vinegar crystals, which
at this moment have a greater market
value than beluga caviar, are formed
on the inner side of the barrels by
the evaporation of water. One liter of
vinegar can cost around 3000 Swiss
francs at the end of the ripening
process on the hill. This corresponds
to an increase in value from 200 to 300
percent over five years.
This all sounds very promising, but are
there any risks?
Stephan Marti: The only risk is the
natural forces which, of course, cannot
be predicted in the Swiss Alps and
which can affect the quality of the
vinegar. That is the reason why insure
every barrel, including appreciation, at
Lloyds.
You have thought of everything, this is
where the Swiss thoroughness comes
into light! What are your plans for the
future? What should we expect from
Baerg Marti next?
Stephan Marti: After our success with
the balsamic vinegar we will further
expand the brand “Top of Europe”. We
also have big plans for a unique ham
from alpine pasture pigs that will be
stored from 36 to 48 months at an
altitude of over 3000 meters. I cannot
say anything more at this moment, but
this much is certain: It will be a delight!
An investment with potential and
character
The next unusual project by Baerg
Marti is therefore already in sight.
Potential investors, can already invest
in the company’s high-quality vinegar
in order to profit from the significant
appreciation but also to ensure a unique
pleasure. For 11,500 Swiss francs you
become the owner of one of the oak
barrels and receive an individually
prepared certificate which contracts
the capital investment. After five years,
the investor can decide whether to
store his personal gourmet-vinegar
for an additional five years or to have
it auctioned by a renowned auction
house. Auctions on the Mutthorn
organized by Baerg Marti are unique
and unforgettable. The valuable vinegar
can of course be used personally or sold
privately. During the five-year waiting
period, the investor can examine his
investment: a helicopter flies you
to the hill for a degustation of the
noble vinegar where – apart from the
degustation – a tour of the tunnel and
the stored barrels is included.
The Swiss vinegar manufacturer
Baerg Marti offers both gourmets and
investors something really special. The
former enjoy the wide assortment of
herb and balsamic vinegar, while the
latter make a unique investment with
their own, personal barrel of the finest
cider vinegar. Epicures can find out
more about this extraordinary offer at
www.baergmarti.ch.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
59

T R A V E L
A modern fairytale
from 1001 nights
The emirate by the Arabic Sea is an El Dorado for tourists.
No metropolis has developed from scratch so quickly. Some 50 years ago, Dubai was
only a small patch on the Arabian Gulf, a small village on a natural inlet. The first
oil findings in the sixties sounded the starting gun for breathtaking development.
Today, Dubai is 45 km in diameter and has nearly two million inhabitants. It is one of the
most glamorous cities in the world and a one-of-a-kind tourist magnet.
60
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
61

T R A V E L
However making a desert flourish is no easy task. The city leaders need millions of liters of water daily, which is produced in
huge desalinization facilities that are situated around the city. However, Dubai’s reputation is not merely based on its ability
to create an oasis in the desert. The city on the Arabian Gulf is more famous for its gigantic projects – for the Burj Khalifa, the
tallest building in the world and the Palm-Jumeirah, the Palm-Deira and the Palm Jebel-Ali, the first artificial-island projects
of the Emirates. Dubai is also represented by a project standing on the brink The World – 270 islands arranged in the form
of a world map and representing continents and countries of the Earth. The islands which will be sold to the wealthy and
to companies will range from 23000 m² to 87000 m². They can only be reached by boat or helicopter. This project is the
second biggest artificial-island project in the world. Dubai also stands for urban, modern architecture which is reflected in
breath-taking skyscrapers. The original 60 kilometer coastline of the city was extended to over 1500 kilometers by numerous
artificially constructed island landscapes.
The city naturally owes its wealth predominantly to an abundant flow of oil. However, extremely liberal economic policies
certainly play a major role. The autocratic rulers had to realize that oil reserves would not last forever. That is why the rulers
of the Emirate diversified early. Tourism, trade, real-estate and financial services are nowadays a part of Dubai’s economic
footing. Dubai’s constitutional monarch, Sheik Mohammed bin Rashid Al Maktoum, wants to attract 15 million tourists a year
to the Arabian Gulf before 2015.
62
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
www.novum-art-tec.com
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
63
First Class stairs

Treat yourself to the best-
Private Clinic Alta Aesthetica
in Rheinfelden Switzerland
Competence Centre for aesthetical-plastic
surgery and aesthetical dental medicine.
Free consultation
T +41 61 835 0 835
www.altaaesthetica.ch
Alta Aesthetica AG
Roberstenstrasse 33
CH-4310 Rheinfelden
info@altaaesthetica.ch

T R A V E L
The city is an important hub for business travelers. A third of world’s
population can reach the Emirate within four hours of flight, the rest of the
world within eight. Its central location makes the city a preferred place for
international meetings. Companies establish their headquarters here and
hotels organize meetings for up to 1000 persons. More hotels will come. An
end to the construction boom is not in sight.
Observed from the sky, Dubai looks like a human space station on a planet
with a life-threatening atmosphere: artificial islands in the sea, skyscraper
monolith shells, no pedestrians on the street, even at night when it is so hot
that no one leaves air-conditioned rooms. Beyond the city is nothing but
desert. In its center, the 830-meter lean and shiny silver Burj Khalifa rises like
an extraterrestrial antenna.
Visitors who want to experience and discover all facets of the Arabian world
are in the right place in sunny Dubai. The Emirate offers everything in one
place: sun, sand and beach, historic tours or vast shopping centers. The
hotels and clubs of the city offer wellness and relaxation, traditional and
innovative sports, a great golfing experience or even a desert safari – nothing
is impossible in the city on the creek.
The adjacent desert draws visitors with its spell and offers many extraordinary
activities. The surroundings of the Emirate can be explored on a quad, a sand
buggy or on camelback. The more daring can try a dune descent on sand
skis. People who want to explore the desert more peacefully and individually
can do it with a hot air balloon. The highpoint of every desert visit is the
sunsets. The colors go from brown tones to red, orange and ochre until the
black of the night takes over. Thereafter,
barbecue dinners in the numerous
Bedouin tents are popular. Guests can
enjoy the traditional hospitability of
locals over local coffee, fresh fruits from
the oasis and crisp meat-skewers.
Tourists can experience a completely
different world while shopping.
Shopping lovers who want to test
Dubai’s image of a shopping paradise will
be awed. The first shopping experience is
already waiting at the airport: The world’s
largest 150,000 square-meter duty free
zone. However, this is just the start of the
shopping hopping. Dubai has an almost
infinite number of shopping malls.
A highlight is the Dubai Mall, which
opened in 2008. It offers 520,000 square
meters of shopping pleasure. More than
1200 stores and some 160 restaurants
serve visitors of this shopping mile,
which is one of the biggest worldwide.
The flagship stores of Dunhill, Prada,
Chanel, Cartier, Armani and Louis
Vuitton are all here. But the mall offers
more than just shopping. It also has
the Aquarium & Discovery Centre with
33,000 sea-species of all sorts, the Dubai
Ice Rink with an ice surface of Olympic
dimensions, a four-story waterfall and
pearls and diamonds next to the finest
gold jewelry in Golden Souk.
The other malls have a hard time
topping this. The Mercato Mall, the first
themed shopping center in the Emirates
is built completely in an Italian style. The
Wafi Shopping Mall is considered to be
among the most elegant. It is built in the
style of a pyramid, and has an atrium roof.
Besides the Cleopatra Spa and Medi Spa,
among its highlights is also the highest
climbing wall in the United Arab Emirates.
The hotel Raffles Dubai is directly
connected to the mall and boasts several
awards as a five-star hotel.
The combination of a five-star luxury
hotel, in this case the Kempinski with
over 900 beds, and a shopping mile is
also offered by the Mall of the Emirates.
The mall includes 400 stores of all types,
at least from the luxury segment. Both
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
65

T R A V E L
Arabian and western retail store chains
are present. In addition, there are over 65
restaurants in the characteristic food courts,
individual coffee shops as well as a big
supermarket. Apart from the stores, there is
also a cinema complex with forty screens, a
gaming area for children and a theater. The
main attraction however is the adjacent Ski
Dubai hall. It is separated from the mall by
only a window that spans several stories. The
Mall of Dubai has also had its own station of
the Dubai Metro since September 2009.
The shopping high seasons takes place
in January and February during the onemonth
Dubai Shopping Festival. It is one of
the biggest and most popular events in the
Emirate. Many tourists come to the desert
metropolis only because of this festival since
the prices are really favorable. This event
has taken place annually since 1996. It lasts
for a month and several million visitors
come during this period. The exact date is
determined by Ramadan. There are many
events and opportunities to win luxury cars
or gold bars.
The festival ends in a spectacular fireworks
show. All of the big shopping malls in Dubai
participate in this event and lower their
prices during this period. Discounts of up to
90 percent are no exception. Tourists can get
decent bargains, but they should however think
about the customs. The date of this festival is
well known to German customs officials.
However, there is much more to Dubai
than just shopping. The Arabian culture is
reflected all over the city. The Creek divides
the Emirate into two districts: Deira and Bur
Dubai. Traditional markets, the Souks, are
lined on both sides of the river. It takes only
one moment in Dubai to leave the modern
world and arrive in the world of Aladdin and
the 1001 Nights. The world seems to stand
still here. The souks represent the life and
trade of natives as it was a hundred years
ago. The spice-souk with spices from all over
the world is especially recommendable as
is the gold-souk which shines with Arabian
gold jewelry. The gold souk also exhibits the
Najmat Taiba, supposedly the largest ring
in the world. It weighs over 63 kilograms, is
made out of 21-carat gold and ornamented
with 10 pounds of precious stones.
66
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
Yet, even the souks are starting to move with the times. Tourists can now visit a market with consumer electronics.
Everything that the heart desires can be found here: from MP3 players to mobile phones, digital cameras and even
laptops. The Emirate has also started making a name for itself in the world of sport. No one will ever forget the tennis
match between Roger Federer and Steffi Graf’s husband Andre Agassi that took place on top of the Burj Al Arab hotel on
the helipad that been converted into a tennis court. The tennis tour of the ATP makes an annual stop in Dubai, a city that
also enjoys an excellent reputation in the golf sport. Since 2009, the traditional money list, the European Tour Order of
Merit, was replaced by The Race to Dubai. It is a $ 7,5 million prize pool tournament series consisting of all European Tour
tournaments relevant to the money list. It ends with the Dubai World Championship in Jumeriah Golf Estates in Dubai
where the best 60 on the money list are eligible. It is also the most endowed golf tournament with a prize pool of 7,5
million US dollars. The top 15 of the season ranking share the bonus prize pool. The number 1 on the ranking list gets 1,5
million USD, the second 1.125 Million USD and the third 0.75 million USD. The 15th on the ranking list gets 187,000 USD.
Martin Kaymer won this tournament in 2010.
Falconry (see special article) and horse racing are of special importance. The highest endowed horse race, the Dubai World
Cup, has taken place annually since 1996. The whole sheikh family are horse enthusiasts. They are also regarded as being
among the most important horse-breeders in the world. The season lasts between November and April, the Dubai World
Cup marks the end of every season.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
67

T R A V E L
Lush green in the
middle of the desert
Dubai houses seven golf courses.
GREEN – The Luxury Magazine paid each one a visit.
Dubai is a forerunner of the sport of golf in the Middle East. It meets the demands
of both the established players with Championship standard golf courses designed
by masters such as Colin Montgomerie, Greg Norman, Ernie Els and Jack Niklas,
and hobby golfers with comfortable courses and practice areas. All in all, the Emirate
is a heaven for golfers.
70
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
71

T R A V E L
Dubai is at the forefront of the golf sport on the Middle East.
It meets the demands of both the established players with
Championship standard golf courses designed by masters
such as Colin Montgomerie, Greg Norman, Ernie Els and
Jack Niklas, and hobby golfers with comfortable courses and
practice areas. All in all, the Emirate is a heaven for golfers.
The facilities in the clubhouses are breathtaking; even nongolfers
visiting the Emirates should probably not miss out on
a visit to the Dubai-clubhouses. The spectacular architecture
turns clubs, like the Dubai Creek Golf and Yacht Club, into
real landmarks of the city. The greening and the landscaping
are real wonders in and of themselves.
All of the top names in the sport are regularly present at
the annual Europe Tournament of the PGA (Professional
Golf Association), the Dubai Classic. The first Dubai World
Championship of the European Tour took place in November
2009 at the Jumeirah Golf Estates. The actual Order of Merit
of the European Tour was renamed to Race to Dubai and has
the biggest prize pool in the world.
While most clubs require a handicap of 28 or lower for men
and 45 or less for ladies, this is not the case with the Resort
golf courses. All players need to possess basic knowledge
about golf-etiquette, dress codes and rules. Most clubs use a
pay as you play model, which is ideal for visitors.
The first step of the great change that Dubai is still
undergoing happened in the eighties. The first courses
with grass on the teeing ground, the fairway and the
green appeared only 30 years ago. Golfing has become
increasingly important and the sons of the desert who
came home after studying abroad provided additional
impetus to the sport. Foreigners living in Dubai did not
want to give up on golfing either.
The top professionals in the world were followed by
numerous tourist golfers. Guest golfers are welcome on
every course; a reservation is necessary at least on Fridays
and Saturdays (Arabian weekend). A Dubai Golf Pass which
includes at least three greenfees for 18-holes is also offered.
These can be used by guest golfers on different courses.
72
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
Arabian Ranches Golf Club – Pure golfing experience – Designed by golf legends
This desert course was first opened in 2004 in Jumeirah on
Dubai Creek as an alternative to the already established golf
courses. A European golfer is bound to have a unique golfing
experience here. A renowned golf course architect team
created this project in the middle of the desert and with
unusual features according to the design of the famous golfer
Ian Baker and Jack Nicklaus Design.
The natural substrate was used without any landscape
forming, with exception of water obstacles. However, tee off
zones, fairways and greens have outstandingly manicured
lawns. The lawns are watered by a complex and sophisticated
system. There is only one giant bunker outside the fairway: a
natural sand desert.
The 18-hole course with Par 72 is 7092 yards long, which is
6485 meters. GPS navigation devices on golf carts give precise
information on the distance to the middle of the green, a
great and innovative help for golfers of all skill levels.
Such a perfect golf course in Dubai also requires perfect and
extraordinary infrastructure. Built in the Spanish colonial style,
the clubhouse is a truly splendid building with an excellent
overview of the 9th and 18th greens.
A total of eleven deluxe-suites also offer spectacular views of
the golf course and the lake in the middle of the desert. The
high-class and sophisticated furnishing of the suites makes
them a fabulous holiday residence for ambitious golfers and
horse race enthusiasts, since the neighboring Equestrian
Center offers riding opportunities to horse lovers.
The Desert Golf Course Academy, known for its excellently
educated golf trainers, offers guests the opportunity to learn
to play golf, and more advanced players to improve their
technique and handicap. A golf swing training room a floodlit
practice facility with a driving range, a short-game training
area with chipping and putting holes are all available to
guests. The training facility is completed by a 3-hole pitch and
putt mini course.
All guests are welcome on the wonderful desert-course of the
Arabian Ranch, a reservation is required. Tee-offs start in ten
minute intervals, and a group can have a maximum of four
persons.
All guest players must credibly prove their handicaps. The
required minimum handicap for men is 28 and 36 for women.
Only players can access the course; accompanying persons
are not permitted. Typical golf shorts or long trousers are
prescribed for clothing, outerwear must have a collar and
sleeveless ladies‘ golf blouses are not allowed. Similarly, metal
spikes on golf shoes are prohibited; only golf shoes with
soft spikes or sports shoes without spikes with flat, heel-free
footing are allowed.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
73

T R A V E L
Emirates Golf Club - Golfers Paradise
This 70,000 square meter, green golf oasis with two demanding 18-hole courses (Par 72 and Par 73)
is situated on the edge of Dubai, a couple of minutes away from Jumeirah Beach. Both 18-hole courses
are very demanding but playable for players of all levels.
The Majilis was a grass-course pioneer in the region and is a Par 72. The Faldo is played as a Par 73.
Golfers play in spectacular landscape gardening on a Wadi-course in a dried out river bed, similar to
a canyon. The Wadi-course with its numerous water hazards and bunkers presents a challenge even
for experienced golfers. An artificial stream goes through the center of the course. Apart from the
two splendid and scenically magnificent golf courses and a Golf Academy with two driving ranges
and a 3-hole practicing course, group and individual lessons by PGA-certified trainers are also offered.
The Golf swing video analysis and theoretical lessons part take place in fully air-conditioned
rooms. Men can tee off from a handicap of 28 and the maximum handicap for women is 36. Typical
golf attire is required, golf shorts are permitted and the outerwear must include a collar. Metal spikes
on the shoes are not permitted.
The seven clubhouses represent the seven Emirates and are distinguished by gigantic, high glassfronts
which are reminiscent of manorial Bedouin tents. A top class five-star restaurant with international
cuisine offers meals and refreshments as you would expect from a gourmet-temple. A wellstocked
Pro Shop is also located on the club grounds. The club also offers numerous other sporting
activities: swimming pool, fitness center and squash, lawn tennis and soccer courts and much more.
74
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
The Els Golf Club - the world’s best newcomer among the Championship Courses
There are many superlatives in the sport of golf but nothing
can match this achievement of the South African Ernie Els:
a fully-fledged championship course on the Emirates Road
between the Dubai international airport and Jumeirah. The
golf world was and still is thrilled. This is why the golf course
became the best newcomer among the championship
courses when it was finished in 2008.
The Els Golf Club is also the undisputed jewel of Victory
Heights, a unique and exemplary living facility for elite athletes
in the heart of Dubai Sports City. Ernie Els not only designed
a challenging course, he also brought the perhaps best golf
coach in the world to Dubai, the American star coach Claude
Harmon III, who coached among others, Trevor Immelman,
the U.S. Masters champion of 2008. The Butch Harmon School
of Golf is also available for small groups; otherwise the golf
school is specialized in individual and pro training. The golfswing
analysis is three-dimensional and uses the best and
latest recording technology and measurement instruments. A
modern club-fitting by the clubsmith is also available to guest
golfers.
The Par 72 desert course with Par 72 winds around two
artificial lakes on a stretched area of 7538 Yards (6893
meters). The almost snow-white sand bunkers and the lush
green fairways starkly contrast with the sand dunes in the
surroundings. A skillful combination of distance and accuracy
is required here. For example, hole 9 – a Par 4 with a length
of 507 yards – has forced many a golfer over par. Designed
as a desert links course, the usual 18-hole round ends on the
longest hole (619 yards) directly in front of the clubhouse.
Every golfer starts his game at the well-equipped pro-shop,
led to the dressing room by a golf-butler. Golf-butlers are
standing ready at the bag-drop and take care of loading
and locking sports equipment to the cart. Golf butlers are
also there to exchange the forbidden metal spikes with soft
spikes. There is also a restaurant and a bar. Golfers interested
in a club membership can register themselves on a waiting
list. Membership at The Els Golf Club, however, is heavily
oversubscribed.
Guest golfers are welcome to The Els Golf Club with a
reservation. Only lawn-friendly soft spikes are allowed on
the course. The dress code is typical for golf, outerwear must
have a collar, golf shorts or longer trousers are allowed, jeans
are not allowed. There is very little shade and appropriate
headgear is therefore highly recommended.
76
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O U R M E T
Sprenger Möbel AG І Comercialstrasse 23 І CH-7000 Chur
Telefon 0041(0)81 252 63 66 І mail@sprengermoebel.ch І www.sprengermoebel.ch

T R A V E L
The Montgomerie
The Montgomerie, Dubai‘s championship
course, was designed by Colin Montgomerie
in collaboration with Desmond
Muirhead. The course stretches over 107
ha, including 49 ha of peat, 20 ha of artificial
lakes (a total of 14 lakes) and 38 ha of
landscaped gardens. 81 bunkers dot the
course.
The fairways are characteristic links and
offer golfers generous landing zones
which attract and challenge players of all
handicaps. Although the greens are big,
they can often deceive, especially as they
move through to nearly 3 meters. The
contours of rich greens can lead to very
difficult putts.
One of the most memorable holes is the
fourth, a Par 5, which is also known as
the snake hole. The undulating fairway
that bends towards the green in a dogleg
while two bunkers behind it form
the snake‘s eyes. The ninth hole, a Par 5,
which is protected by water on the left
side, presents a demanding finale. The
13th hole, a Par 3, has not only been designed
in the form of the UAE, but also
has a 360° tee off area around the fairway
and the green. In this way you can play
a different hole every time. However, a
more classic challenge is posed by the
18th hole which is a Par 5. With an incredible
length of almost 600 meters and
water which protects the beginning of
the green, it prevents even the best player
from reaching the green in only two
strokes.
78
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
Jebel Ali Golf Resort & Spa – 5-star-golf on the edge of Dubai
The Jebel Ali Golf Resort & Spa is located about 30 kilometers outside of
Dubai on the way to Abu Dhabi. The luxurious 5-star golf resort offers
golfers and their family members a full range of leisure activities: beach
volleyball, variously tempered swimming pools, a 900 square-meter
spa area, several restaurants, tennis courts, squash courts, badminton,
petanque (a Boules sport), cricket courts and numerous opportunities for
sunbathing or relaxing.
The excellent nine-hole course, (Par 36), stretches over 3201 Yards (2927
meters). It is surrounded by tropic and exotic trees, palms and shrubs.
There is even more: the area around Jebel Ali is known for its exotic wild
birds that also reside on the premises. Multiple standpoints provide
panoramic views of the Arabian Golf that are legitimate postcard material.
The Jebel Ali Golf Resort & Spa Golf Course was completed in 1998. It is a
creation of the Swiss golf course architect Peter Harradine and has already
served PGA professionals as a backdrop for the Dubai Desert Classic
tournament, the first annual event of the European PGA tour. A saltwater
lake borders not fewer than five holes. Nine or eighteen holes can be
played. The course is suitable for beginners, but it is also not trivial for the
low-handicapper.
Four tee off zones per hole with different
distances to the green are offered.
Every golfer with a proven handicap can tee
off for a green fee. Beginners can use several
training and practice areas. Spikeless shoes are
required and the usual golf apparel expected.
A reservation is also required. The Jebel Ali Golf
Resort allows one non-playing person in the
cart during the weekends, but this must be
previously arranged with the starter.
The driving range has an extensive short game
practice area under floodlights. Professional
and PGA-certified golf instructors teach both
individuals or groups. Modern golf swing video
analysis with the option to specifially work
on chronic slices or hooks helps golfers to
improve.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
79

T R A V E L
Dubai Creek Golf & Yacht Club - Golfing at the marina
This club was opened in January 1993, in the middle of an 80 acre sports and leisure facility with its own marina for 140 boats.
The Dubai Creek Golf & Yacht Club is situated in the immediate vicinity of the international airport of Dubai, directly along the
banks of the Dubai Creek in the Deira district. The Dubai Desert Classic tournament was played at this course in 1999 and 2000.
The Park Hyatt Dubai is a luxury hotel available for golfers here.
A full 18-hole Par 71 course with a total length of 6857 yards (6270 m) awaits golfers. The manicured fairways of the course that
sits in gentle hills are lined with coconut and date palms which give the place an exotic tropical ambience. A nine hole Par 3
facility with an illuminated driving range and numerous training areas to perfect the short game complete the offer for golfers.
Experienced caddies can be booked to assist with the choice of clubs or help with reading the green.
Guests are permitted to play with payment of a green fee. A handicap certificate of 28 for men and 45 for women is mandatory.
Typical golf dress code is required. Metal spikes on golf shoes are prohibited.
The widely visible clubhouse of the Dubai Creek & Yacht Club is a 45 meter-high magnificent building in the form of an inflating
sail; an architectural exclamation mark and a symbol of the club, which is supposed to remind visitors of typically Arabian fishing
boats. The clubhouse facilities include a modern fitness club with a studio.
80
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
Al Badia Golf Club – Golfing directly on the Dubai Creek
Resembling an oasis, the Al Badia golf course is situated directly on the
Dubai Creek on a six-and-a-half sqware kilometer area. Al Badia is the
centerpiece of the Dubai Festival City Golf community, which includes
the five-star Inter-Continental and the Crowne Plaza Hotels.
The impressive design concept of sand-streams skillfully integrates the
shoreline of the Dubai Creek into the Dubai Festival City. Al Badia is an
important part of this gigantic project, which, in addition to residences
and a variety of sport activities, also provides world-class shopping. One
needs just ten minutes to get from the parking lot to the clubhouse or, to
the international airport in Dubai and the Diera City center.
The 7303 yard (6678 meter) 18-hole golf course (Par 72) offers an international
tournament standard. The estate was designed by Have Robert
Trent Jones II. Eleven artificial lakes and numerous ponds have turned
the desert into a sophisticated course for the ambitious golfer. Since it is
completely passable with golf carts, Al Badia is also playable for older or
golfers used to comfort. Players can enjoy the stunning backdrop of the
skyline from numerous places on the estate.
In addition to the well-stocked pro shop, the Al Badia is the only golf
course in the Middle East to offer a TaylorMade Performance Lab, with the
latest MATT-analysis golf swing technology, but also a high quality Science
and Motion putting laboratory (SAM Putt Lab) for the improvement
of putting. All of this is naturally completed with professional club-fitting,
in which the variable parameters of the club are adjusted to the individual
needs of every golfer.
The golf school offers both individual and group lessons by PGA certified
golf instructors. The illuminated driving range is available as a training
ground even after nightfall; this also applies to the extensive practice
areas for chipping and putting.
Guests are allowed to play at Al Badia upon payment of a green fee, but
pre-booking is essential. Male golfers must prove a handicap of 28 or
less, while for female golfers the maximum handicap is 36. Typical golf
clothing is desirable, golf shoes must be fitted with soft spikes or constructionally
designed (spikeless) for golfing on natural grass.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
81

T R A V E L
More luxury is
hardly imaginable
People wanting to put up in a hotel will be spoilt for choice.
Few cities can offer so many luxury options.
Burj Al-Arab, Armani-Hotel, The Address Downtown – the list of first
class hotels in Dubai could go on forever. There is hardly a city in
the hemisphere that can offer so many hotels. The visitor is spoilt
for choice. GREEN has reviewed the offer and presents accommodations for
different needs.
82
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
GREEN MAGAZINE / HERBST/WINTER 2013 / www.green-magazine.de
83

T R A V E L
Almost everyone who has ever read or heard something about
Dubai also knows the Burj Al Arab, a seven star hotel in the shape of a
billowing sail. Its unusual architecture is supposed to symbolize both
Dubai’s past as a sea trading center as well as its orientation toward to
the future. The hotel has been a symbol of the city for almost ten years
now. No hotel in the Middle East is likely to be more expensive and
extravagant than the Burj Al Arab. One of the most luxurious hotels in
the world it rises from the sea. The hotel is remembered as the site of
the tennis match between Andre Agassi nad Roger Federer, and the
tee-off of Rory McIlroy, on the heli-pad at dizzying heights. The Burj
Al Arab, which translates into “the tower of the Arabians”, is a part of
the “Jumeirah International” hotelchain. It is currently one of the most
expensive hotels and the second largest hotel-only building in the
world. The inside consists of 202 suites on 28 floors, built around the
world’s largest hotel atrium. The 202 suites are inspired by the country,
its people and their culture, and is decorated in the colors of the
elements of earth, fire, water and air. The ground floor of each suite
includes a guest bathroom, living room, a dining area and a bar. The
upper floor consists of a bedroom, a luxury bathroom with Jacuzzi, a
separate shower, and a dressing room. Even the hotel lobby is hard
to top when it comes to pomp and bombast. Catholic churchgoers
will immediately recognize the scent that runs through the halls:
incense. All the wealth of the region seems to merge here. Sparkling
chandeliers, carpets, in which the visitors seem to sink, and ceilings
that glitter and sparkle from the gold gloss. While such gold luster
elsewhere only appears to be gold, in Burj Al Arab gold is still gold. It is
said that the interior architects have applied over 2,000 square meters
of gold leaf.
84
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
Equally fascinating and breathtaking is the new The Address Downtown Dubai, the tallest hotel in the middle of the city. This
hotel is just a stone’s throw from Burj Al-Khalifa. The close proximity to the Dubai Fountain and great shopping centers makes
the establishment a fashionable meeting place in Dubai.
The Al Maha Desert Resort & Spa is perfect for people who like peace and tranquility. This exclusive estate in a Bedouin style,
built in 1996, is situated in a unique desert landscape about 45 minutes away from Dubai, away from all the commotion. Since
it can only be reached by four-wheel-drive vehicles, this hotel guarantees peace and seclusion. It has a magnificent view of
the adjacent nature reserve and its gazelles, antelopes, ostriches and foxes. Each of the Bedouin style suites is spacious (75
square meters), extremely comfortable and individually decorated. They feature a bedroom with a sitting area and bathroom
with bathtub and shower. Each suite has a private plunge pool and a terrace. The two 175-square-meter royal suites have a
living room, two bedrooms and bathroom and a private pool with sun deck. The so-called “owner’s suite” is 375sqm and offers
another living room with kitchen and dining area and private accommodation for staff of the guests. Each suite is exclusively
attended by three employees.
On The Palm Jumeirah is the Atlantis The Palm. This hotel sets new standards for recreational sports and family offers in Dubai.
The 17-acre amusement park “Aquaventure”, is alone worth a visit. 60,000 fish and marine animals, including dolphins and
sharks, were put into approximately 25,000 cubic meters of water. Glass tunnel slides that go through the water tanks allow
visitors to see sharks up close. Swimming with dolphins is also a part of the experience as are the adventure tunnels like the
“Lost Chambers”.
The location itself is unique: the hotel is built at the far end of The Palm, Jumeirah, the artificial palm-shaped peninsula.
1539 spacious suites equipped with the latest technology provide comfortable accommodation. The family offer includes,
among other things, a climbing wall and a club exclusively for children. Spacious gardens for sunbathing and relaxing and a
1,500-meter-long beach are also available.
A new, absolute highlight in the Dubai hotel scene is the Armani Hotel in Burj Al-Khalifa. The Milan fashion guru is one of the
main tenants of the new tower and, besides the 160 hotel rooms on floors 1-8 and 38-39, 144 condominiums the so-called
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
85

GRAND HOTEL
FASANO
Wellness & Relax Hotel Lake Garda
This is how elegant perfect relaxation can be:
the sophisticated Grand Hotel in Gardone Riviera lies
on one of the finest sites in the region. Standing on
the shores of Lake Garda, it pampers its guests with
unforgettable moments of enjoyment.
n its fabulous setting on
picturesque Lago di Garda,
the luxurious hotel jewel is the
perfect place from which to explore
the picturesque landscape of the
lakes of upper Italy. Embedded in a
12,000-square-metre park landscape
with palms and banana trees, this oasis
of relaxation radiates an exotic flair.
The rooms and suites of the five-star
hotel impress with tasteful grandezza,
the interior with its cream hues creates
an elegant lightness that encourages
wellbeing. Tradition and modernity are
combined harmoniously. The history
of the Grand Hotel Fasano stretches
back to the 19th century. At that time
the splendid residence was a hunting
lodge of the Austrian royal family, the
pheasantry giving the estate its name.
The Villa Principe, located in the hotel
park, also offers accommodation of
the highest standard. The boutique
hotel is part of the Grand Hotel Fasano,
with guests at the villa enjoying all
of the benefits of a renowned hotel.
Located directly on the lake, villa and
hotel both offer numerous options for
active enjoyment. Water sports of all
kinds as well as walking and cycling are
particularly enjoyable in this breathtaking
setting. Golfing enthusiasts will
also find ideal conditions here. The
nearby, first-class golf courses offer
a challenge for every playing level.
Exploring the charming surroundings
in a wonderful car is both exciting and
stylish in equal measure. Guests of the
hotel can rent a Ferrari California and

delight in both the landscape and the
gently flowing lines of this extraordinary
sports car. A voyage of discovery on
water is equally exciting. Lake Garda
shows its finest side in a top-of-therange
designer day cruiser. In brief:
all holiday wishes come true in this
charming region with its year-round
mild climate.
Complete relaxation is easily achieved
at the Grand Hotel Fasano. This view
is also shared by the readers of VIP
INTERNATIONAL TRAVELLER, who
designated the charming refuge Best
Wellness Resort with the READERS
TRAVEL AWARD 2012. The elegant
domicile not only offers its guests a
grandiose setting, select interior and
first-class service, it also boasts an
exclusive wellness centre, the opulent
elegance of which is reminiscent of
outdoor areas, saunas, steam baths,
Kneipp facility, adventure showers, quiet
zones, fitness room and solarium. Beauty
treatments and massages in the beauty
farm deliver care with products from
AVEDA, renowned for their natural and
high-quality ingredients. Spa visitors
can choose from numerous select
treatments.
AQVA PARC is the name of the new
open air wellness area. Two pools have
been added and connected to the AQVA
SPA inside area. A heated infinity pool
with relaxing atmosphere and a sport
pool with cooler temperature and a kids
area with a long waterslide. Herewith
the wellness area has been extended
to a surface of more than 3.500 square
meters and the spa is now one of the
largest and finest in Italy.
extremely talented chef was born and
grew up by Lake Garda. Here he was
taught the secrets of traditional Italian
cuisine as a child, secrets that he now
shares with his guests. Matteo Felter
gathered experience at the leading
gourmet temples of northern Italy. His
imaginative creations have their origins
in typical regional recipes – yet at the
same time are modern and innovative.
Light dishes such as salads, homemade
pasta, fish or meat from the barbecue
are served at midday at La Terrazza, by
the lake. Gourmet delights are also to
be found at LA DARSENA. Dinner in the
gourmet restaurant IL FAGIANO is always
a highlight, but a very special treat is
to sit on the terrace by candlelight,
accompanied by the glittering lights on
the lake shore and the soft ripple
of the waves.
the thermal baths of ancient Rome.
Body and soul can wallow in glorious
relaxation at the AQVA SPA. On a floor
area of 1,500 square metres guests can
enjoy a select bathing landscape with
indoor pool, Jacuzzis in indoor and
The palate, too, is deliciously pampered
at this elegant Grand Hotel. Each of the
four hotel restaurants is a meeting point
for gourmets. Chef de cuisine Matteo
Felter is responsible for the excellent
culinary offerings. The young and
Grand Hotel Fasano & Villa Principe
Corso Giuseppe Zanardelli 190
25083 Gardone Riviera (BS), Italy
Fon: +39 0365 290220
Fax: +39 0365 290221
E-mail: info@ghf.it
www.ghf.it
Wellness & Relax Hotel Lake Garda

T R A V E L
Armani Residences can be found on floors 9-16.
The sold-out apartments are hard to beat when
it comes to style – with their muted colors and
black-white contrasts, accentuated by finelytuned
halogen and LED lighting. The experienced
German hotel tester Heinz Horrmann is enthused.
“The hotel is-in terms of its design and the interplay
of warm earth and stone colors, but without
glaring tones a true revelation.” The spaciousness of
the interior design is also worthy of mention. Even
the smallest of the 160 guest rooms and suites are
more than 45 square meters. All halls are made
from camaru-wood, which even frames the pool.
All equipment and design elements are elegant.
Washbasins, mirrors and accessories all come from
the Armani bathroom series. The beautiful views
from the windows, which extend up to the ceiling
on one wall, are the most beautiful decorations.
The suites have partially complete kitchens and
separate dining rooms. The fragrance hotel is very
pleasant. Whiffs of green tea, dark wood and brass
are everywhere and curtains in beige and brown
dominate the look. The units are priced in four
categories: Classic Room, Deluxe, Premier and
Fontain Suite. Internet access is available for free.
“It is what everyone would expect with these
prices,” said Horrmanns casually.
A weak point in this luxury hotel, according to the
hotel tester, is the gastronomic offer. The breakfast
buffet is average, the standard of the restaurants
rather modest, except of course the well managed
“Atmosphere” in 122 floor. The Food, service and
wine are in order there. The selection of national
cuisines is diverse. There is a choice of restaurants
serving Italian, Indian, Japanese and Arabic cuisine.
A highlight of the luxury hotel group Jumeirah, is
the Madinat Jumeirah hotel. It is an autonomous
city in traditional Arab architecture. Almost 4 km
of waterways traverse the sprawling complex with
two top hotels, 290 rooms in freestanding villas
with patios, a shopping complex in the souk-style,
a large wellness center and a conference and event
center. Adjacent to the resort lies the Wild Wadi
water park. Two-story apartments face directly at
the sea or inwards at the hotel complex. These
freestanding “summer houses” with a total of 293
stylish rooms and suites, have their own pool
within the Madinat Jumeirah.
88
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
The modern 45-storey Grosvenor
House, a tower hotel that is part of
the Starwood Luxury Collection is
located on the newly built Dubai
Marina, close to Jumeirah beach.
After its completion, the curving
waterfront will contain both a large
marina and numerous restaurants,
cafes and shops. The attractive
Jumeirah Beach “The Walk”, with cafes
and shops can be reached in a few
minutes. Access to the beach area
of the sister hotel, Le Royal Meridien
Beach Resort & Spa, is free.
The luxurious Park Hyatt Dubai on
Dubai Creek is reminiscent of a green
oasis in the city and is adjacent to
the famous Dubai Creek Golf and
Yacht Club. The beautifully laid out
and landscaped area is dominated
by birdsong and gentle ripples of
the many rivers and fountains. Just
minutes away is the city center with
its numerous shopping malls and
business districts. The airport is a
ten minute car ride away. As part
of the “One & Only Royal Mirage”,
the “Arabian Court” awaits with a
mix of modern design and oriental
architecture. The facility has many
excellent restaurants that enjoy great
popularity with the locals. A large
pool, shady palm trees and a firstclass
spa area invite you to relax.
The Royal Meridien Beach Resort &
Spa is located on the white sandy
beach of Jumeirah. The promenade
“The Walk” and the Dubai marina
with numerous cafes, restaurants
and shopping opportunities,
is within walking distance. The
Emirates Golf club is, a few minutes
away by car.
The list could easily continue.
Luxury hotels are continuing to
spring up in Dubai, where standstill
is a foreign word.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
89

T R A V E L
Beneath the
wings of falcons
These birds of prey are a part of The Emirates’ traditional culture.
A
European business traveler might need some time to get used to a sight like this:
a falcon with its own seat in a business jet. Yet this happens on a regular basis in the
United Arab Emirates. In the Arabian Desert and in the cities, falcons are a part of
everyday life. This is quite different in Europe: the falconry there has always been a sport that
the crowned heads of the nobility enjoyed as a hobby. Falconry and breeding in Europe,
has a centuries-long history. Friedrich II von Hohenstaufen, for example, wrote a book on
ornithology and falconry called, the “De arte venandi cum avibus”, from 1241 to 1248. Falconry
and hunting were sports for aristocracy – exclusive and expensive, as is polo nowadays in
European royal and noble families. Falcons cannot be held in terraced house gardens. They
need a relatively large hunting ground.
90
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
Things are quite different in the Arab Gulf States: The Falcons
travel with their owners as if they were part of the family.
However, they are not pets. The seat on the plane next to
his owner displays the status bestowed on these elegant
animals. Many of the birds even have their own passports with
information about their origin, date of birth, current owner,
a 13 digit microchip number in their breast, and digits on a
ring on their right foot. Around 5000 new falcon-passports are
issued each year in the UAE.
Experts estimate the number of falcons in the UAE to more
than 20,000. Being a falconer in the Emirates obviously has
little to do with wealth and status. Falcon owners come from
all socioeconomic classes. Before oil was discovered, the
animals were used for hunting, to expand the sparse dinner
table. The falcon helped bring a rabbit or some other small
animal to the table. Falconry was, therefore, vital, but this is
no longer the case. In the desert, as locals know, falconry
has nonetheless hardly changed over the past centuries, if at
all. There, the tradition lives on. Falconry is quite a profitable
business. These are precious animals - worth an average of
30,000 euros. By the way, the females are more valuable. They
are much more persistent in hunting prey – the males, also
called tierce, quickly run out of steam. The breeding animals
are mainly from Germany and Austria and the Balkans. It has
been prohibited to catch and keep falcons from the wild
since 2002.
A breeding station in Dubai was opened in 2002. The Avian
Reproduction Research Centre is home to more than a
hundred falcons. The main goal is to produce, through import,
breeding and research, valuable falcons that will be used
mostly for hunting. The Center has an excellent reputation.
Customers know that the centre keeps birds with first-class
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
91

T R A V E L
bloodlines. The demand for falcons is always much greater
than the supply. Many reserve falcons even before they
arrive or hatch at the Avian Centre. Falcons are hunting birds.
“They are real working birds, not for the show”, says Müller,
full of admiration. Margit Müller is an expert in her field. As
chief physician, she has been heading the biggest falcon
hospital in the world, located in the vicinity of Abu Dhabi, for
eleven years now. Every falconer in the Emirates knows her.
The Government of the Emirate of Abu Dhabi founded the
falcon hospital to support falconry. Falcons are regarded as
brave birds. They are fast in the air. Thus, female falcons, which
are bigger than the males, can kill animals five times their
weight. Bustards are popular and traditional game animals.
These gruiformes have been nearly eradicated by the Falcons.
The Emiratis use four types of falcons: the peregrine falcon,
the Shaheen, the Saker falcon Saqr and for some years the
gyrfalcon. The Shaheen is best suited for hunting birds in
the air. The Saqr, which can fly low and is therefore suitable
for bustard hunting, is the most popular Falcon species in
the Middle East. It even dares to attack gazelles. It is also the
symbol of the United Arab Emirates. In addition, he adorns
the aircrafts of Etihad. The gyrfalcon has not really established
itself because the hot climate in the Gulf affects’ it negatively.
Yet the tradition of falconry seems to be endangered. For this
reason and at the instigation of the United Arab Emirates,
UNESCO recognized falconry as immaterial cultural heritage
in November 2010. The organization’s aim is to preserve and
promote cultural heritage, which is threatened by modern
development. “This recognition provides an impetus for
falconers, and changes the public perception of falconry,”
states the satisfied hawk-doctor Müller.
92
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

ADV Santi+Santi
Bacco e Tabacco
Location: Four Seasons Hotel Firenze
www.agresti.com

Reaching for
the sky
The Burj Khalifa - at 828 meters - is the tallest
building in the world.
This building is a single peak. This building holds records
like no other. The Burj Khalifa at 828 meters and with 160
floors is, the tallest building in the world, the tallest freestanding
structure. It has the most floors, the highest occupied
apartment, the longest elevator, the highest restaurant and
the largest fountain complex in the world. Designed by the
American architect Adrian Smith, this building houses more
than a thousand homes and offices as well as the Armani
luxury hotel. This slim, shimmering tower, which consumed
330,000 cubic meters of concrete and 21,400 tons of steel,
can be seen from as far as one hundred kilometers in good
weather. It surpassed the former highest tower, the
Tower 101 in Taipei, Taiwan, by 300 meters.
94
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

T R A V E L
As construction engineer Bill Baker from the Chicago architectural office
Skidmore, Owings and Merrill reports, the initial goal was just to break the
record of the 508 meter “Taipei 101” . But the clients demanded that we go
higher and higher. “We have learnt a lot from the ‘Burj Khalifa’” states the
engineer. He expects that humans will soon be able to build a tower even
higher than one thousand meters.
The tower has the form of an inverted letter Y it gets narrower as it rises
and is crowned by a gigantic steel structure at the top. The three-piece
base provides stability - even in wind. “The tower is more stable than other
skyscrapers that are significantly smaller,” according to the owners of the
building. Even violent storms cannot felt in the residential and office tower.
The wind is the giant’s worst enemy. Strong winds are frequent in the desert,
hence the staircase-formed facade. This structure is supposed to break the
wind. Anyone who has stood on the observation deck of a skyscraper knows
how much these giants sways only. The top of the new Dubai landmark,
however, sway to a maximum of 1.20 meters. The builders also had to make
provisions for a fire emergency: fireproof rooms were designed to withstand
flames for at least three hours.
850 piles, driven up to 55 meters deep into the desert floor, sustain the tallest
tower in the world, which according to the Department of Tourism and
Commerce Marketing in Dubai consist of a total of 330,000 cubic meters of
concrete, 39,000 tons of reinforcing steel and 142,000 m² of glass. 22 million
working hours were required for its construction. The reported construction
cost amounted to a stunning 2,85 billion euros.
Many things had to be considered anew since man had never built so
high before. The German world market leader in concrete pumping had to
develop a completely new high performance pump in order to pump liquid
concrete to such dizzy heights. A German chemical company invented
a substance that would prevent the concrete from drying out during its
long travel. In general, many German companies were involved in the
construction. From the toilet to the hinges, from the flooring to the sunprotection
glass, many elements on the Burj Al-Arab bear the label “Made in
Germany”.
Mohamed Alabbar, chairman of the developer Emaar Properties, said at
the opening in January 2010, that the world, after the announcement of
the final height of Burj Khalifa, now has a new benchmark when it comes
to the construction of skyscrapers: “Burj Khalifa is an example of global
collaboration and the enormous positive energy that can arise when people
from all over the world come together in order to achieve a common goal.
Thousands of professionals and skilled workers from around the world have
participated in this unique project.”
The latest developments in wind engineering and structural engineering
as well as the latest building systems, building materials and construction
methods were used for the construction of the Burj Khalifa. The creative
design of the tower took into account the 12,000 people that will live and
work here. The skyscraper is an attraction for tourists from all over the world
since its opening. 4,000 guests visit the observation deck “At the Top” on the
124th floor daily. With a speed of ten meters per second, the elevator takes
visitors up to 452 meters. Those who want to go even higher have to order
tickets for a visit to the Burj Khalifa over the internet in advance and pay
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
95

T R A V E L
100 dirham per person, or around 19 euros. However, those who spontaneously want to go to the platform pay 75 euros and
have to hope for free places. Visitors have a view of all the city’s attractions from the platform. Equally spectacular is the new
Downtown Dubai district which surrounds the tower. The Dubai Mall with its 1,200 stores, which is connected to the Burj Khalifa
by an underground access.
Dubai divides people - some love the city and its diversity, others hate the excitement and glamor and glitter. One thing,
however, is certain: Dubai does not stop, and continues to develop rapidly. There is no city in the world moving so fast and
offering so many superlatives as the Emirate on the Persian Gulf.
96
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

SAUNABAU
LAUFENBURG
Saunabau Laufenburg bietet Ihnen dank hochwertigen Rohstoffen, modernster Technik und qualifiziertem Personal,
Ihre individuelle Sauna an.
Unsere Produktionstechnologie für Saunabau erlaubt uns, alle Vorstellungen unserer Kunden realisieren zu können. Unsere individuelle
Saunen werden immer nach den Vorstellungen und dem eigenen Stil der Kunden angefertigt.
SAUNABAU Laufenburg GbR, Rappensteinstr. 2, D-79725 Laufenburg
Tel: +49 7763 9277 766 Mobil: +49 152 342 591 60
Mail: kontakt@salzgrotte-laufenburg.de
www.saunaherstellung.de

T R A V E L
As much as the Burj Khalifa might illuminate Dubai now, it almost makes us
forget how troublesome its start was. Originally the building was supposed to
open in 2008. In the beginning, the construction workers started off rapidly
and needed only three days to raise one floor from the ground. The opening
was then postponed several times without explanation. Later it was discovered
that the Dubai for clarity was burdened by a 80-billion dollar debt: The small
patch on the Persian Gulf threatened to bring the world into another financial
crisis in 2009. But good neighbors are there for a reason and in line with the
Rhenish wisdom: “we know each other, we help each other”, Abu Dhabi’s sheik
Khalifa bin Zayed al-Nahayan assisted his neighbors with billions and ensured
that the Burj Dubai –as the building was initially supposed to be named – was
completed. At the opening, the “debt tower” was renamed to Burj Khalifa in
honor of his patronage.
98
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

GREEN MAGAZINE / JULI 2013 / www.green-magazine.de
99

G O U R M E T
The cutlet enthusiast
Pierre Gagnaire excels through occasional
excesses and has so far collected twelve
Michelin Stars.
He loves food and he loves jazz, and he is very happy to talk about both.
The listener, therefore, can easily forget what topic Pierre Gagnaire is
addressing at any given moment. The 63-year-old Frenchman talks
about the temptation of always trying out new things, improvising more
and more openly, and the fear of becoming entangled in scheme and being
unable to break from it. This is his greatest fear, he recently revealed. The star
Parisian chef, with 12 Michelin Stars, says: “If you ask me, a man should eat
out of the ordinary. Products that he knows, but has never experienced in
such a way before”. That is the approach of the Frenchman with the oftentousled
red-blond hair and bright blue eyes. That is also why he accepts the
fact that he might overshoot the mark with the exuberance of his emotions.
He admits occasional excesses. But, is this a reason to repeat proven dishes?
Never. It has to be new, both culinary and geographically. He cannot really
say who and what inspires him: “There is something, but I cannot explain it.
Inspiration is there, but inexplicable”
100
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O U R M E T
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
101

G O U R M E T
The “Picasso of French cuisine”, as he is often described, is a successful owner and
manager of many restaurants all around the world. The legendary “Pierre Gagnaire”
in Parisian Rue Balzac is constantly decorated with three Michelin Stars and nineteen
out of twenty Gault Millau points. His other star-restaurants are “Sketch” in London,
“Colette” in Saint Tropez and “Reflets par Pierre Gagnaire” in Dubai, not to mention
other gourmet paradises in Hong Kong, Tokyo, Seoul, Moscow, Courchevel and Las
Vegas. The Reflets, as Gagnaire admits, was anything but an immediate success. “Dubai
was really difficult in the beginning. We opened in the middle of a crisis and had 3, 5 or
7 reservations per evening. Now we are always fully booked, we have 100 reservations
a day and people say that Reflets is the best restaurant in the Dubai.”
Pierre Gagnaire is one of the most influential chefs in the world and a pioneer of fusion
cuisine. He does not cook, he celebrates: With creativity and a desire to experiment,
the 61-year-old chef overshadows many of his younger colleagues. He only has
one style: namely his own, and it is inimitable. Gagnaire’s style cannot be found in a
cookbook: “I do not work with recipes, I could give you in the hand”. But the people
who work with me know how I work and think, and they adapt. I always support my
people and help them improve. But in the end, you are on your own in the kitchen.
Some can pull it off, some cannot. I can put a key into talented people’s hands but
they still have to cook by themselves.
There is also the limit of system: I cannot have an indefinite amount of restaurants,
because there are not enough chefs that can master my kind of cuisine.” The master
cleverly dodges both questions and criticism that the name on the façade is only
a label. “No, no, no. that is simply not true. I have been in this business for 45 years.
Believe me: I know what I am doing and how it goes. I have people who are truly able
to embody my cuisine in all of my restaurants.”
Gagnaire is present in all of his restaurants, not always, but regularly: “I visit every
restaurant at least three times per year. When I’m there, I’m use all my strength on this
one place. I am, above all, in the kitchen. During lunch and dinner, for 35 years. That is
hard work. That’s right: work, not chatting and holding conferences. Working with me
is an opportunity for chefs. They learn from me and I learn from them. Every day brings
a new story. We reach our level of quality only through our work in the kitchen.”
102
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

our newest creation MATCHA
currently sold at select department stores
beschle.ch

G O U R M E T
His cuisine reflects his life, his feelings and his experiences and thereby produces unique
culinary compositions, all of which bear his signature and please the eye and the palate.
Pierre Gagnaire, improvises and plays with dishes and ingredients like a composer
and his “Opus” is full of contrasts, surprises and counterpoints. Gagnaire has also been
cooking in Berlin since January this year. He developed a concept for the restaurant “Les
Solistes” in the Waldorf Astoria and is also at the stove several times a year.
Gagnaires cuisine-concept is unique, he mixes and combines so much that even
gastro critics are sometimes speechless. Scallops are here combined with turnip,
Korean kimchi newly-interpreted with French cuisine know-how.
The quality of his individual ingredients is quite remarkable, however his artful dishes
as a whole are what amazed the recognized German restaurant critic, Jürgen Dollase.
Gagnaire’s concentrated flavors were, even for him, on the edge of what he could
handle. A cuisine that polarizes – and delights-experts. Pierre Gagnaire is repeatedly
awarded with three stars, Gault Millau awarded him 19 out of 20 points. The Berlin
star-chef Christian Lohse together with the three star and chef Christian Bau from
Rheinland-Palatinate, count Gagnaire’s Parisian restaurant “Pierre Gagnaire” among
their favorite restaurants in the world.
He is very close to the pulse of gastronomy globally: “Gastronomy is currently in
transition. It is constantly creating new things. Previously, attention was focused
exclusively on French cuisine. This is no longer the case. Some very interesting new
trends are emerging in Asia. But I do not like concepts and definitions, because they
keep me from feeling intense. I want to stay focused on myself, on what I can do in
the kitchen on my own.
Gagnaire is a complex and strong-willed person, which is rare among cooks. His books
often include detailed thoughts about cooking. Or better: they sometimes document
a real struggle on the subject. What you almost never get from Gagnaire are “proper”
recipes, the ones with clearly written steps and instructions.
104
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O U R M E T
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
105

G O U R M E T
Saithe-chippings on a bed of
apples with calvados
Preparation time: 20 minutes
Cooking time: 25 minute
For 6 persons
2 eggs
250 ml liquid cream
Salt, freshly ground nutmeg and white pepper
2 apples (reinettes)
Butter for greasing the pan
a splash of Calvados
40 g grated Parmesan cheese
50 g salmon fillets
A small piece of Montpellier butter
Preheat the oven to 180°C
Mix the eggs and the cream and season with salt, pepper, and nutmeg. Peel and halve
the apples, then cut into thin slices. Arrange the apple slices in a buttered baking
dish. Add a splash of Calvados and then the egg and cream mixture. Sprinkle grated
Parmesan cheese over the dish and bake in the oven for 20 minutes.
In the meantime, cut the salmon fillet into thin slices. Sprinkle parchment paper with
oil and arrange the slices of salmon fillets around it. Season with salt and pepper.
Place the parchment paper with the fish on the freshly baked apple-gratin (paper side
up) and remove the paper. Add some Montpellier butter. Put everything back in the
oven for a couple of minutes so that the fish is evenly cooked through. The fish should
look pearly white.
Serve immediately.
106
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O U R M E T
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
107

G O U R M E T
«Bouillon Zezette»
By Pierre Gagnaire
Preparation time: 15 minutes
Rest time: 1 hour
Cooking time: 5 minutes
For 4 persons
25 cl dry white wine
1 kg Paris mushrooms (white cultivated mushrooms), cut into thin slices
1 liter of spring water
10 cl dry white wine
250 g of coconut puree
1 tablespoon soy sauce
1 tablespoon mustard
100 g Butter
30 g of fresh herbs (parsley, chervil, chives, dill)
4 slices of toast
Pepper
Pour the dry white wine in a saucepan and bring it to a boil. Add the Paris mushrooms,
stir everything through and let it simmer. Add the spring water, dry wine, coconut puree
and soy sauce.
Wait until the whole thing boils again, then take the pan off the stove and seal it with
parchment paper. Leave to rest for 1 hour, then pour through a fine sieve. Mince the
mushrooms and season them with the mustard. Set it aside. Pour the broth into a
blender and mix it with butter. Add the fresh herbs.
Serve the Bouillon Zezette while it is hot together with toasted
bread slices and mushrooms.
108
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O U R M E T
Montpellier Butter
By Pierre Gagnaire
Preparation time: 15 minutes
Cooking time: 10 minutes
50 g of finely chopped shallots
50 ml apple cider vinegar
100 ml dry white wine
110 g soft salted butter
White pepper
Put the shallots, vinegar and white wine in a large pot. Boil over low heat and reduce
until no liquid is left. Season with pepper and let it to cool to room temperature. Mix
the softened butter and the cooked shallots in a large bowl. Shape the butter any way
you want. Cool the butter until you need it.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
109

G O U R M E T
The grandmaster
Harald Wohlfahrt presents contemporary cuisine at
the highest level.
He is currently the undisputed number one chef in the Germanspeaking
world.. His cuisine has been crowned with three Michelin
Stars for 21 years. His Schwarzwaldstube in Traube Tonbach is referred
to as “a shine of heute cusine”. The usually extremely critical and harsh Gault
Millau reverently described him as “god-blessed”. And those who decide to
dine at his place have to come to terms with a waiting period no less than
half a year. Hardly anyone has shaped contemporary German gourmetcuisine
as he has. When it comes to the number of Michelin Stars, his three
former students, Christian Bau, Kevin Fehling and Klaus Erfort, have caught
up with him. We are talking - as gourmets have by now recognized – about
Harald Wohlfahrt.
110
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O U R M E T
But Wohlfahrt too, had prominent teachers. After working with Eckart
Witzigmann and Alain Chapel, he took over the kitchen of the “Schwarzwaldstube”
in 1980. The hotel and the restaurant have been his home ever
since and Wohlfahrt has connected with the two in a kind of symbiosis.
Despite of all his successes, the likeable chef has remained very modest
and down to earth. TV cooking shows and talk shows have never been his
forte. Wohlfahrt does his shining in the kitchen. His menus exhibit
excellent harmony and offer guests an incomparable arc of suspense.
A virtuoso of flavors, he creates a cuisine of perfect lightness. Precise and
delicate in execution, intense, round and delicious to the palate.
The self-description that the Traube-Tonbeach publishes simply reads:
“It is said that every epicure is supposed to have dined with Harald
Wohlfahrt. International media have ranked his famous Schwarzwaldstube
among the best restaurants in Europe for 20 years. Each menu is
a subtle interplay of scents and flavors, textures and nuances. A culinary
journey never to be forgotten.” The internet site “Starcookers” posed a
rather serious question: “What is easier to get: an audience with the pope
or a dinner at Harald Wohlfahrt’s Schwarzwaldstube?
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
111

G O U R M E T
You need patience to eat a dinner cooked by Harald Wohlfahrt, one of the best chefs in
Europe, in North Schwarzwald. Therefore, there is a lot of anticipation for the culinary
delight.” Despite the fact that he, unlike many of his colleagues, never left his country for
long, his outstanding talent quickly shined through. He took over the “Schwarzwaldstube”
in 1980 when he was only 25 years old. Until then, it was managed by Wolfgang Staudenmeier
and already had two Michelin-stars. Wohlfahrt was able to top that in 1992 when he
won his third Michelin Star, which he still keeps.
Wohlfahrt completed his apprenticeship as a chef from 1970 to 1973 in “Mönchs Waldhotel”
in Dobel, which was closed in the early 1980s. He worked as a clerk for Willi Schwank
in the former two-star restaurant “Stahlbad” in Baden Baden from 1974 to 1976 and in
the Tantris for Eckart Witzigmann in Munich in 1977. He became a sous-chef in Wolfgang
Staudenmeier’s “Schwarzwaldstube” in “Hotel Traube” in Baiersbronn-Tonbach. He visited
the master school in Baden-Baden in 1980 and completed an internship with Alain Chapel
in Mionnay.
In his biographical book “Art and magic in the kitchen - Little Secrets of a great chef”
(new Umschau Publishing, Neustadt/Weinstr), Wohlfahrt describes his philosophy: “Take
your time with cooking, it is the source of happiness. It is not the wind, but the sails that
determine the course.” Here he describes the long, windy road to where he is today: in the
kitchen Olympus. He tells of the origin of his cuisine, which is found in his childhoods.
On the meadows and fields of his grandparents, he learned to appreciate nature and be
thankful for the products it gives us. He began his apprenticeship as a chef by himself. His
passion for this profession fascinated everyone around him. When he was given an opportunity
to be present at the opening of a future gourmet restaurant, he never missed it.
112
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

Green
subscription
Make sure you receive every edition of GREEN – The Luxury Golf Magazine
really easy with our convenient subscription.
GREEN – The Luxury Golf Magazine yearly
subscription with no obligations
Your advantages:
You won’t miss a single edition
Each edition will be punctually delivered to your address
No minimum term or cancelation period
simply send a mail at Abo@green-magazine.de
22,50€/ 29.00 SFr.(CH) Including VAT / per year
You will receive GREEN – The Luxury Golf Magazine from the very next edition for a price of
only 7,50 EUR (D)/ 9.50 SFr. (CH) per edition (including Vat and shipping).
GREEN – The Luxury Golf Magazine is published three times a year at the moment. You can cancel your subscription
through the GREEN – The Luxury Golf Magazine-customer service at any time. Amounts paid in advance will be returned.
This offer is valid only as long as the stocks last.
www.green-magazine.de

G O U R M E T
Two years later he became the boss. The book provides a
deep insight into the career of a renowned chef and into the
German culinary scene, but also into the daily work and great
commitment that is required in such a unique career.
The book is also clear that Harald Wohlfahrt’s work at the
stove is nowhere near as casual as the work of omnipresent
television chefs, who occasionally put “a dash” of herbs
here and “a couple” of nuts there in their pots. The heat
of the kitchen is very different from the heat that studio
lights radiate. Instead of fun, easy-going and casual
patter, Wohlfahrt’s kitchen demands work, perfection and
concentration – for the sake of keeping his three Michelinstars.
The prospect of losing one of them before his 60th
birthday frightens the master: “The loss of a third Michelin Star
would make me seriously consider a change of career. I would
suddenly be on the defensive.”
Thus, Wohlfahrt would like to pass his experience on to the
younger generation and show that you can achieve anything
if you want it bodly enough. When it comes to his recipes,
Harald Wohlfahrt is rather peculiar and conservative. He
always writes a basic recipe for a dish and stores it in a ring
binder. This is only one aspect of the chef’s waywardness
and perfectionism. One of the most important utensils in his
kitchen is the tweezers. The master chef has a huge collection
of them. Each pair of tweezers is neatly engraved with his name
so everyone in the kitchen knows to whom this equipment
belongs. This is also how one of typical images of the chef came
into being: Harald Wohlfahrt controls – with reading glasses on
the tip of his nose and one of his tweezers in hand – every plate
that leaves the kitchen. A description by Gault Millau illustrates
this picture: “Sometimes he seems so shy, like an altar boy on
his first Holy Mass, when in fact, he cooks like a gift from God.
Every Harald Wohlfahrt dish is to die for. Because he works with
religious strictness, composes with both lively ease and a logical
mind, and arranges with a sensuous expression of diversity – he
is truly the Johann Sebastian Mozart of cooking.” When he finds
a detail that is not where he imagined it to be, he picks up a
particularly long pair of tweezers and puts it where he thinks it
should stand.
Privately, Wohlfahrt likes to eat North-German cuisine,
“preferably fish or beef with horseradish”. He also likes to go
out and eat. “But unfortunately, I often have little time to really
give myself in to the pleasure”, he expresses regretfully.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
115

G O U R M E T
Lacquered duck breast with
lemon thyme, sichuan pepper
and pine honey
By Harald Wohlfahrt
For 4 persons:
Duck breast
2 Barberie ducks
Salt and pepper
50 g clarified butter
Flour
Remove the bones from the duck breast, set it aside.
Salt the duck breast and pepper it. Heat 25 g of clarified butter in a pan. Put the duck breast in the pan on the skin side and let it
fry for six to eight minutes until it’s crisp. Turn it on the other side and fry for another 2 minutes. Take the duck breast out of the pan
and leave it to rest for ten minutes.
Duck stock
Duck bones and legs
100 g Carrot
50 ml sunflower oil
100 g shallots
50 ml Madeira
100 g of celery
50 ml dry sherry
250 ml white wine
2 tablespoons tomato paste
1 bay leaf
2 sprigs of thyme
2 sprigs of rosemary
10 peppercorns
3 cloves of garlic
2 liters chicken stock
Chop the duck bones and legs, give it in a roasting pan with oil and bake in a preheated oven at 220 degrees Celsius until it turns
brown. Add diced carrots, shallots and celery and fry for 10 minutes. Pour sherry, madeira and white wine over it. Stir in the tomato
paste. Add spices and garlic and boil for ten minutes. Pour the chicken stock over it. Cook the liquid for three hours over low heat.
Skim the foam and fat repeatedly. Strain the stock through a sieve.
116
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O U R M E T
Lacquer
2 tablespoons pine honey
2 tablespoons ginger syrup (from the jar)
2 tablespoons soy sauce
5 g each bumped coriander and Szechuan peppercorns
1 teaspoon freshly grated ginger
4 teaspoon lemon thyme leaves
Mix the pine honey, ginger syrup, soy sauce, coriander and Szechuan pepper. Bring to a medium boil. Add the ginger into the syrup.
Let it cool. Stir in the lemon thyme.
Set
400 g cleaned broccoli with stem
100 ml sesame and peanut oil
4 tsp finely diced red chilli
50 g cashew nuts
Fleur de Sel
Black pepper from the mill
3 tablespoons oyster sauce
Chips from 4 young garlic cloves (deep-fried in 500 ml of soybean oil)
2 tablespoons strip of the white part of a raw leek
Slowly cook broccoli florets in sesame and peanut oil. Add chili cubes and cashew nuts just before serving. Season it with fleur de
sel and pepper. Finally, glaze with oyster sauce.
Serving
Heat the duck under a grill in a preheated oven, until it becomes crisp. Glaze it with the prepared lacquer. Cut it in twelve slices. Put
three slices on each of the four preheated plates. Surround them with glazed vegetables. Garnish with raw leek strips and garlic
chips. Add more gravy if desired.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
117

The only golf clothing in the world which
will improve your handicap.
With asymmetric muscle support by X-BIONIC®
Mr Stevenson, you travel the world as a professional player. You
know the most difficult courses and the most adverse weather
conditions. What do you think, do you really need this highly
developed golf clothing?
Of course we do. In the past the focus has always been on
developments in hardware. As a titleist player I have followed
the developments over the last few years closely. When you
look at Tiger Woods you can see what a massive effect physical
fitness now plays in the game. Clothing which supports the
body is actually long overdue. There are even players who have
minor back, hip and knee injuries whose only hope of help is
from clothing. Now is the time for clothing technology. I was
really curious to find out whether X-BIONIC® golf clothing really
works.
Mr Stevenson how did you feel during the test?
First I tested it and then I took a closer look at the product. I
wanted to give me body a chance first to deliver my first
impressions. The compression clothing made me feel that I was
fairly restricted. But I must say that if I had not been asked to
concentrated on the clothing I would hardly have noticed it at
all and that‘s surely the point, isn‘t it?
Mr Stevenson, when you say “isn‘t it”, it brings me to my next
question. What do you normally wear?
I have tried wearing everything available on the market.
Mr Stevenson what do you think of the products‘ asymmetry?
The shirt was very impressive. I could feel during my swing I
had good control over my movements. Above all I could guide
my arms with great precision. My strokes were perfect.
Mr Stevenson, were you won over by the detailed construction?
I must say that the so-called 3D Bionic Sphere® system
proved to be extremely good. I did not feel any sweat on my
skin. My sweat was absorbed and I never felt too hot, too
cold or damp. And everybody was asking me, What are you
wearing? Because this system creates a striking design on
the shirt on the chest and back.
Mr Stevenson, how would you sum up the experience?
I am a complete convert.
I love the products and I love the idea.
X-BIONIC® Tester:
Mark Stevenson
Mark Stevenson (47) is
a long-time professional
and gold coach (PGA Golf
Teaching and Playing
Professional), reigning
German PGA Champion in
the “Coach” category and
has more than 30 years
of experience on the most
difficult courses in the
world.
www.mark-stevenson.de
1 st asymmetrical golf wear by X-BIONIC®
To assess its performance during play, X-BIONIC® Golf Wear
was tested on two successive days. This ensured that it was
exposed to different weather conditions.
Quality:
X-BIONIC® products are manufactured in a factory in
Northern Italy. And you can tell. The seams have a clean
finish. The material is soft and hard-wearing. Every zone
has its own texture to go with its own distinct function. The
only minor fault is that the eye-catching design negates the
product‘s chic look.
Fit:
The garments are extremely elastic. Contrary to all
expectations it is not restrictive. The flexible zones between
the compression ribs deliver great freedom of movement.
The player can play his strokes unhindered and with great
precision.
Heat regulation:
Properly functional heat regulation not only affects comfort
but also help to prevent injuries. X-BIONIC® has set a new
standard in this respect. Three-dimension structures keep a
fine film of sweat on. The player‘s skin whilst he continues to
sweat. Sweat evaporates gently and delivers a cooling effect.
Much more importantly, however, as soon as the player is
resting, chamber store warm, insulating air on his body.
This 3D Bionic Sphere® system stops both excessive cooling
and overheating. The shirt is just as suitable for use in 40 °C
heat. In Dubai as the underwear in very low temperatures in
winter.
Asymmetric compression:
This is palpable, visible and comfortable. Not only adjusted to
the one-sided golf stroke, but also suitable for right-handers
and left-handers, asymmetric compression improves precision.

Asymmetric compression – Leading arm
The leading arm in golf helps ensure the perfect
execution of the swing. The strain is different on it than
it is on the trailing arm. X-BIONIC® Effektor Technology
makes up for this difference. Muscle balance is
reestablished, enabling an efficient application of power.
At the same time, this also prevents early onset of fatigue.
Asymmetric compression – Trailing arm
The trailing arm’s muscles perform a greater percentage
of work in a full swing. Since contracted muscles vibrate
strongly and steal precision from the swing, X-BIONIC®
Effektor Technology supports your trailing arm with greater
targeting of the Partialkompression®. It focuses the arm
movement, reduces vibrations, and thus permits precise
and optimal application of power.
Asymmetric Compression – Standing Leg
The standing leg is put under great pressure during
the swing. It has to support nearly 90 % of the
body weight at the end of the swing. The high
Partialkompression® zone supports the muscle,
improvesoxygen and nutrient supply.
Winner of international awards for innovative design,
quality, functionality, ergonomics, material selection
and environmental engineering.
Asymmetric Compression – Balancing Leg
Exactly on the moment when you hit the ball, the
main part of your body weight is shifted to the front
leg. The other leg is responsible for keeping the
balance. Provided with mid compression the
muscles of those leg are stabilized.
1 ST ASYMMETRICAL PRECISION
GOLF WEAR WORLDWIDE.
X-BIONIC® Effektor Golf Power Wear. The only golf wear that takes into
account the asymmetrical demands on the sport
AVAILABLE FOR
LEFT- & RIGHT-HANDED
GOLFERS
110,- €
Scan the QR code and
experience revolutionary
X-BIONIC® Golf Wear.
http://www.x-bionic.com/golf
EFFEKTOR GOLF POWERSHIRT ® 110,– €
EFFEKTOR GOLF POWER PANTS 110,– €
researched and developed by X-Technology Swiss R&D AG, © 2013

G O U R M E T
Anise marinated salmon with flying
fish caviar, cucumber jelly,
Afila-cress and pickled ginger
By Harald Wohlfahrt
For 4 persons:
Salmon
400 g salmon fillet
35 g star anise
1 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon dried fennel seed
1 teaspoon black peppercorns
1 bay leaf
30 grams of brown sugar
35 g Fleur de Sel
2 tablespoons soy oil
Crush star anise, cumin, thyme, fennel, black pepper and bay leaf coarsely in a flash cutter. Mix with brown sugar and Fleur de Sel.
Season the salmon with the spice mixture and put it on a plate. Cover it with foil and pickle it in the refrigerator for 24 hours. Finally,
rinse it with cold water and dry on paper towels.
Croquette
40 g finely chopped salmon cubes (pickled from anise)
1 tablespoon salmon farce
2 coriander leaf
1 teaspoon soy sauce
salt
ground pepper
40 g Asian breadcrumbs
Mix diced salmon with fish stuffing, finely chopped coriander and soy sauce. Season with salt and ground pepper. Form 4 small
balls, roll them in breadcumbs and fry 2 minutes at 160 ° C in hot cooking oil before serving.
Vinaigrette
200 ml sunflower oil
75 ml rice vinegar
1 piece lemon grass
15 g coriander, finely chopped
15 g chives, finely chopped
4 tablespoons oyster sauce
2 teaspoon soy sauce
cayenne pepper
Mix all ingredients and season them with cayenne pepper.
120
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O U R M E T
Cucumber jelly
1 garden cucumber
5 ml candied sushi ginger syrup
10 sheets coriander
10 grams rice vinegar
1 teaspoon green chillies
5 sheets gelatin
Wash the cucumber and mix in a juicer. Collect the outflowing cucumber water. Heat the cucumber water with chili and coriander.
Let it stand for 30 minutes and pour it through a sieve. Dissolve the soaked gelatin in rice vinegar and mix it with the pickle stock.
Season it with fleur de sel and pepper and cool it in the refrigerator. Cut the cucumber jelly into fine dices.
Avocado dip
1 ripe peeled avocado
¼ peeled thai mango
4 tablespoons chili sauce Swat
½ bunch coriander
½ ginger tuber (crystallized)
1 teaspoon butter
½ clove garlic, peeled
1 teaspoon fine cooked parsley
A couple tabasco drops
Puree all ingredients in a flash cutter into a homogeneous mass. Push it through a fine sieve and season with salt,
pepper (cayenne pepper) and tabasco.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
121

STRIKE
WITH
STYLE
A beautiful swing deserves
beautiful attire
www.spoon-golf.com
Do you ever wish you could wear your
favourite tailored pants on the green?
Those tailored pants, however, would
lack all the features of athletic design,
like lightness and a bit of stretch. SPOON
GOLF, the luxury sports brand, stands
for style and value, both on and off the
green. Its distinctive clean and preppy
look comes from a timeless design, which
combines tradition and modernity,
making SPOON so very unique.
The most exclusive Polo is made
from the best cotton worldwide,
the Sea-Island-Cotton. For SPOON
the design always keeps the golfer
in mind. The chinos are made of
the highest quality cotton with
a dirt and water-resistant finish.
Special treatments protect the
colours from fading when worn
in direct sunlight.
In collaboration with traditional
Italian manufacturing, SPOON
created their AIR Cashmere,
which looks heavy knitted but is
light like no other cashmere. The
German-Italian label combines
the highest qualities of materials,
modest colours and modern
cuts in functional yet beautifully
fashionable designs.

G A D G E T S
“All you can Golf“
In Aldiana Alcaidesa
The Premium Club Travel organizer Aldiana has a very special offer for
golfers in spring 2014: the 16th of March until the 10th of April will be “All
you can Golf” time at Aldiana Alcaidesa. Within a seven-day period vocationers
will be able to play as many rounds as they wish on two breathtaking golf
courses: the Alcaidesa Links Course and Alcaidesa Heathland. A free of charge
shuttle bus will ensure that all guests reach both courses within five minutes.
After a day on the green, golfers can relax at the onsite spa center, “Alegría”.
The vitality center which specializes in physiotherapy and naturopathy, offers
a Jacuzzi, steam room and sauna.
Vocationers, should book the seven-day package for 289 Euros at least ten
days prior to arrival. Buggies, trolleys, range balls and other services can be
booked on site at all times.
For more information, please visit www.aldiana.de
Swisswinner – putters for you
PGA pro Ralf Lehman is pretty sure that he saves: approximately 3 putts per
round with the Swisswinner. Length control is made easier because of its
enlarged sweet spot. Long putts are therefore closer to the hole.
The long aiming line helps during short putts and provides the confidence
that breeds success.” With a little luck, dear readers, this is something that
you could experience. GREEN – The Luxury Golf Magazine is giving away
two putters from the test, the 32 BA Blade and the 97 BA half mallet, which
managing director Florian Ziegler, thankfully, left to us for the raffle. The
putters will be fitted to the lucky winner. (Travel expenses to and from the
fitting center are not included in the price.)
124
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G A D G E T S
Loringhoven doesn’t make
Scottish kilts!
We’re off to the Hebrides, the Scottish island group in the North-West, on the
way to Iceland. Soay sheep which defy all sorts of weather and provide us with
extremely durable wool, graze here. The exceptional Harris Tweed is produced here
by traditional hand weaving.
The lambskin specialist, Loringhoven, produces an extraordinary hooded short coat.
Warm lining and detachable possum fur, which act as trim cuffs and a hood, make
the coat additionally winterproof.
This for actually conserves nature. Possums in New Zealand – without natural
enemies – have to be hunted because they present a threat to flora and fauna.
The chubby fur is light as a feather and warm as cashmere.
Perfect home interiors
Quality does not come by chance. Whether it is country
style, classical or modern – BAUR WohnFaszination designs
and manufactures your complete home to perfection. Each
individual design-idea will be transformed into reality with
the customer’s personal signature. Regardless of whether you
like a classically elegant home, or you prefer a room filled with
precious wood, whether you dream of cozy country kitchens
or long for a bath room from another dimension - BAUR
WohnFaszination is always one step ahead of the trend.
A private master craftsman facility guarantees first-class
craftsmanship of exceptional quality. Individual solutions and
furnishing ideas from the hallway to the bedroom are here
turned into gorgeous reality. Exquisite textiles from world
renowned collections, chosen with passion and skillfully crafted
with love accomplished through routine, conjure a unique
ambience. A stylish, unique interior cannot be it requires
experience, passion and honest consultation.
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
125

G O L F
126
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O U R M E T
Between adoration
and near rejection
German whiskeyS FLARE tempers
Questions of faith have always dominated our world - they can unite the
earth’s population or divide it forever. Rhineland or Westphalia, Schleswig
or Holstein are the simple questions; topics of politics, religion or football are
more often controversial.
Bitter confrontations among friends over neat malt and barley distillates have
gone on for centuries. Scottish versus Irish, Bourbon or Canadian? Single malt
versus blend? In the last couple of years a new – not less intensely debated
question has crystallized: can, should and/or is a true connoisseur allowed to
drink German whiskey? Some purists pose an even narrower question: Should
German whiskey be called whiskey at all?
For Florian Stetter there is no such question. The Bayer distiller has been working
on a German whiskey for more than 15 years. In 1990, as he proudly states, he
achieved a breakthrough. Slyrs is the name of his distillate; the name is a pseudo-
Gaelic stylization of Schliers, as the place Schliersee, the home of the distillery, is
called by locats. His Bavarian whiskey has been available for nearly ten years now.
Stetter came up with this peculiar idea in the cradle of whiskey, Scotland. The
descendant of a distiller-dynasty visited the land in the north of the British isle in
1994. Everything there reminded him of his home, including the rather raw but
warm people who are often hard to understand to outsiders. After Stetter heartily
enjoyed the local spirits he decided to do the same thing as the Scots did.
Finally, in 2002, a three-year Slyrs was bottled for the first time – in 1600 bottles,
which were all sold within two weeks. Since 2007, there has been a large whiskey
distillery on the Schliersee. The Stetter family now produces 60,000 bottles (0,7
liters cost 43,90 Euros) a year and making them the industry leader in Germany.
Germany has become a country of whiskey lovers. The Federal Association of the
German Spirits Industry and Importers (BSI) estimates the market to around 39
million liters per year. Although the proportion of German products imbibed has
been rather low, the number of providers keeps rising.
The German whiskey distilleries are, for the most part, small and micro distilleries.
Many of them also produce other spirits or produce whiskey in small amounts
as a niche side business. To name just a few places, there are whiskey distilleries
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de
127

G O U R M E T
in Uckermark on Rügen, in Witten on the Ruhr, in the Harz, in the Westerwald, the
Rhön, in Taunus, in Schwarzwald and in Bavaria. The number of distillers constantly
rises. Experts reckon that Germany will one day catch up with the motherland
of whiskey, Scotland, when it comes to the number of distilleries. Brewers are
astonishingly often seen in the pool with German Whiskey distillers: apart from
the Swabian Rothaus brewery („Tannenzäpfle“), the Dusseldorf dark beer brewery
“Uerige” also offers its own whiskey. The Austrians too are getting increasingly
involved with whiskey. They are mostly distillers who have the spare capacities to
Other testers are much milder in their
critiques. They praise the development and
taste of the German whiskeys: “The product
is delicious, extremely creamy with fruity
sherry and coffee notes.” Many deliberately
do not want to whiskey with their scottish
counterparts. The whiskey-distiller from
Rhineland-Palatinate, Klaus Georg Gemmer is
experiment with water, malt and barley. The experience then, according to expert
assessment, comes during distillation.
It is then up to customers to drink it. But they do not always like everything that is
set before them. The specialized forums on the internet are full of not always flattering
reviews. Thus, Thorsten K’s “experiences with German whiskey were not very
pleasant so far”. He does say that the efforts towards a qualitatively faultless product
should be recognized, but: “when it comes to taste, they did not convince me
despite my lack of bias. The association of fruit brandy never came to me, in which
case I might have even liked it. It reminded me of grain whiskey, which could have
equally have been from Scotland.”
His colleague Bobby took the same line: “distilleries should stick to their craft and
not meddle in other fields.” Strange things are happening in Germany and other
countries at the moment: “Is the distillery that bad, or does everyone think that
– because the whiskey industry is slightly thriving – they have to join in. I was
“forced” to taste some of the “experiments” and I am disgusted that such things can
even be called whiskey. I was considerably shaken several times.”
proud of his product: “We are talking about a
whiskey from Germany. Not about a scotch,
a bourbon or an Irish… but about a whiskey
produced according to a tradition that has
been handed down to us. With the best
ingredients and enough time to ripen. ” He
does not want to produce whiskey from the
recipe from “famous” brands, but to create an
independent product: “In the end, vine is all
around the world and no one would come up
with an idea to accompany its production in
various parts of the world so “polemically” as
the German “whiskey connoisseurs” now and
then do with products that do not come from
Scotland.”
There is nothing left to say.
128
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

G O L F
The 19 th hole
The19 th hole, the Clubhouse of the
golf course, offers an opportunity to
rate, comment, praise or apologize
the previously played round
depending on how successful it
was. We in GREEN – The Luxury Golf
Magazine, want to use this space
to present short, precise, clear and
controversal opinions-our own,
and those of our guest authors and
interviewees.
As Martin Kaymer, in our discussion
on when the Ryder Cup will come
to Germany, said: “If it were up
to me, it would be as quickly as
possible!” The appointed date for
2018 was meesed up by German
politics. Firstly, because neither the
Federal Government nor the state
of Bavaria, where the tournament
was supposed to be held, wanted
to financially support the event.
Secondly, because, apart from
golf-figurehead Bernhard Langer
and the die-hard golf community,
hardly anyone actively promoted
the project. Let us not be mistaken:
although Franz Beckenbauer had
a considerable role in bringing the
football World Cup 2006 to Germany,
without political support, even the
Kaiser (emperor) would have been
helpless. And as long as no German
politician supports events such as
the Ryder Cup and does not put an
effort into bringing such events to
Germany, this venerable competition
will avoid Germany. Maybe someone
should tell the ladies and gentlemen
in Berlin about the positive effects
that such a tournament would have
on the economy and tourism. Only
then would we perhaps see Angela
Merkel, not only in the stands of the
Berlin Olympia Stadium, but also
on the golf course – albeit only as a
spectator.
130
GREEN MAGAZINE / AUTUMN-WINTER 2013 / www.green-magazine.de

www.echtzeit.com
ALL FOODS DESERVE IT:
www.nesmuk.com

The world`s 1 st free
moving diamond
www.1923.gs
information • +49 - 61 81 - 67 30 60