To mark its opening, Celest organized a drone show above the Erasmus Bridge in Rotterdam. Approximately 400 drones, launched from the Kop van Zuid near Hotel New York, formed images including a hot-air balloon, the outline of the Netherlands, a planet, and a representation of the Zalmhaventoren. The ten-minute show was produced by the Amsterdam-based company Drone Stories, which has also created drone displays for events such as Coachella, Burning Man, and the Amsterdam Dance Event.[4] Celest was temporarily closed due to damage that occurred during scheduled maintenance in the Zalmhaventoren. Water released during the work affected both the technical installations and parts of the restaurant. The reopening date has not yet been announced.[7]
Concept and storytelling
The name Celest is derived from the Latin word for heavenly (caelestis, from caelum (“heaven, sky”) + -estris). The restaurant incorporates storytelling as part of its concept and interior design, a relatively recent trend in the hospitality industry in which guests are invited to experience the underlying narrative. The inspiration for Celest stems from The Unparalleled Adventure of One Hans Pfaall (1835), a story by Edgar Allan Poe about a Rotterdam native who travels to the moon in a self-built hot-air balloon. This early science fiction tale served as the basis for the interior design created by the architectural firm Doepel Strijkers.
Several design elements reference this theme, including a prominent 2.5-metre digital moon globe and intimate dining spaces referred to as ‘moon pods’. Celest’s logo combines nineteenth-century stylistic references, such as the hot-air balloon, with contemporary typography, reflecting the thematic interplay between historical imagination and modern experience.[8][9]
Cuisine
Celest is led by head chef Lars Drost, who previously worked at the two-Michelin-starred restaurant Ciel Bleu in Amsterdam. The restaurant offers a seasonal menu developed in collaboration with local suppliers. Drost bases the dishes on the availability of regional products, such as fish and vegetables, and combines these with international cooking techniques.[9][8] Celest employs sous-chefs Frank van Rijsbergen, previously of Allure and FG and named Rotterdam Culinary Talent in 2014, and Leonardo Sussi, formerly of Fitzgerald.[10]
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