The Mount Lavinia Hotel is a legacy of Sri Lanka 's Colonial Heritage. It stands as a monument to the forbidden love of a Governor General and a local mestizo dancer who cast a spell on his heart.

Time stands still in the corridors of this grand old building that whisper legends of love and adventure.

Step back in time to experience old Ceylon and enjoy grandeur and mystery, her intoxicating beaches and most of all the enchantment of her people at this premier heritage hotel, 12 kilometres from the Colombo city centre and 10 minutes from Ratmalana domestic airport.

Das Mount Lavinia Hotel gilt als eine Hinterlassenschaft der Kolonialzeit Sri Lankas. Erbaut als Monument einer verbotenen Liebe zwischen einem General - Gouverneur und einer Mestize – Tänzerin, von der man sagt Sie hätte sein Herz verzaubert.

In den Fluren des Gebäudes weht noch heute ein Wind dieser Liebes - Legende. Unternehmen Sie eine Reise in die Vergangenheit und entdecken Sie das alte Ceylon mit all seiner Pracht, Geheimnissen und seinen atemberaubenden Stränden. Verfallen Sie dem Zauber dieses Hotels.

Nur 12 Kilometer bis ins Stadtinnere der Hauptstadt Colombo und fünf Minuten bis zum örtlichen Flughafen Ratmalana. Grundriss des Mount Lavinia Hotels

NEUIGKEITEN & EREIGNISSE Für Bilder des 200-jährigen Jubiläums hier klicken

ZIMMER & SUITES * Gouverneurs Suite * Gouverneurs Flügel * Meeresbucht Flügel * Meer & Garten Flügel ON-LINE-BUCHUNGEN

Neue Email Addresse: mount.lavinia@mtlavinia.com

Mount Lavinia - the Governor's Palace, a lavishly illustrated coffee table edition, a definitive of Mount Lavinia Hotel's 200 year history and heritage is now available for sale at the Barefoot Gallery, Odel and the Mount Lavinia Hotel Front Office Cashier at Rs. 3500 nett

The year was 1806
Old Ceylon was under the rule of the British crown. Sir Thomas Maitland was leaving the shores of a country he had called home for over six years. He was also leaving behind the woman he loved. Social convention and duty to his King was taking him away from her.


But what he did not know, was that he was leaving behind a legacy to their love that would be immortalized.

The Mount Lavinia Hotel is built up around the original residence of Sir Thomas Maitland who was the Governor General of Ceylon from 1805-1811. It was at a welcoming party held in his honour on his arrival in the island that he set his eyes upon Lovina whose father was the Headman of the troupe.

Sir Thomas was smitten by her smile and charms and soon found himself obsessed by her and taking any measures possible to see more of her.

And thus was built, what is now, the Mount Lavinia Hotel. As it was highly unconventional for an unmarried British Officer to be seen associating with a local dancing girl Sir Thomas and his lover met in secret. She was smuggled into his mansion through a secret tunnel that led from her fathers well into a wine cellar in the house.

Thomas Maitland ultimately left the country (in 1811) for Malta where he lived and died as a bachelor. The tunnel was eventually sealed up in 1920 and the Gypsy village that surrounded the Governor’s mansion developed into a modern bustling city that took it name from the beautiful Lovina. But the Governor’s home which he named Mount Lavinia House and his monument to his only love has been preserved within the walls and high ceilings of the Mount Lavinia Hotel, where its staff and management alike take pride and glory in its rich history.

Chef Publis wins Presidential Award

COUNTRIES where Mount Lavinia Hotel held Food Festivals

The Mount Lavinia takes the privilege of introducing Lankan Cuisine to the International Market via Master Chef Dr. T. Publis Silva

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Dr. T. Publis Silva the most well known Chef for Sri Lankan cuisine today, joined the Mount Lavinia Hotel in 1957 and was promoted to the post of cook in 1960 after an extensive training in all the sections. Dr. Publis Silva has been the cook for the late Sir Oliver Goonatileke, the then Ex-Governor General of Ceylon , and the late Sir John Kotalawala, one time Prime Minister of Ceylon.

During the period that the Mount Lavinia Hotel was managed by the Hyatt Corporation of USA , he underwent training under foreign cookery experts and was promoted as Assistant Chef at Mount Lavinia Hyatt in 1972. In 1974 he served in the capacity of executive chef at the Beach Cabana and La Lagousterie Restaurant. He served as the executive Chef at the Kuramathi Tourist Island Resort in the Maldives in the year 1983. He returned to the Mount Lavinia Hotel in 1984. At present he serves as the adviser to the Embadu Resort, Kam Hotel and Summer Island Hotel in the Maldives in addition to being the Director Culinary Affairs and Promotions of Mount Lavinia Hotel.

He organized the cookery competition “Food and Travel Mart” held in Sri Lanka for the first time in 1986. He was also the main technical co-ordinator of “Bak Maha Asiriya” food exhibition 1992 and 1993 held at the BMICH, which had the participation of over 16,500 persons on the two occasions.

Dr. Publis Silva organized several International Food Festivals in Collaboration with cookery experts of Canada , Germany , Singapore , China and India . He has traveled to several countries of the world to host Sri Lankan food festivals in world-renowned hotels in Switzerland , Holland , England , Sweden , France , Germany , Belgium , China , Japan , Singapore , Malaysia , Pakistan , Maldives , India , Dubai and Bahrain .

Chef Publis was invited to Japan to introduce Sri Lankan Cuisine to some of the well-known Japanese Chefs.

Chef Publis presents a number of cookery demonstrations to the public through both electronic and print media. He is invited to train Home Science teachers, students and housewives on Sri Lankan cuisine at many regional seminars. Chef Publis is in the forefront in introducing new Sri Lankan food preparations and works on standardization of Sri Lankan food preparations.

He also researched and presented the traditional meal partaken by the last King of Sri Lanka – Sri Wickrama Rajasinghe and also of Andare the court Jester. He has also introduced a method of preserving Sri Lankan food for a period of over two years without using any preservatives or refrigeration. Chef Publis introduced a dry curry powder containing all curry ingredients required to make a proper Sri Lankan curry, which could be cooked in 20 minutes. Currently this is being promoted in UK , Dubai and Australia .

Chef Publis entered the Guiness Book of records by cooking the largest and longest Kiribath (traditional rice of good omen) with 1020kg of rice and presented it on a 600 ft long table. The accompanying ‘Katta Sambol’ that weighed 240kg was pounded manually by 12 chefs.

Chef Publis has not restricted himself only in cooking; he has also published book in 1992 titled ’Sinhala Bhojana’ and 'Helaratawata Ivumpihum' in 2004 introducing traditional and novel Sri Lankan dishes.

Farewell Ralf and welcome UdoMount Lavinia Hotel bids a fond farewell to Director Kitchens Ralf Vogt and extends a warm welcome to yet another German Chef. Udo Gross is his name.

Chef Udo takes over the kitchens to continue to produce the culinary masterpieces that have become synonymous with Mount Lavinia Hotel over the last decade.

Udo was born in the quiet countryside near Frankfurt in Germany. He apprenticed in a well known family Hotel where the owner was very much from the old school. He then went on to serve in the military for 2 years as corporal only to return to hoteliering.

He spent 4 years in Switzerland honing his skills and absorbing the high standards of Switzerland.

He went onto Southern Sun Hotel in South Africa where he also learnt English. He traveled onto Syria and joined Sheraton as sous chef.

He was the youngest Executive Chef in the Sheraton chain at 28 years old in Abu Dhabi. The Hotel boasts large state banquets, and a very popular seafood dinner, well known in the region. Chef Udo’s record of 623 covers in one night still stands. Here he received 2 presidential awards during his 5 years of service.

Soon after, he moved to Brisbane Sheraton, Australia for 2 years and received yet another Presidential award. Udo felt homesick thereafter and returned to Germany. 5 years later, he once again joined the Sheraton in Yemen. His move to Bahrain Gulf Hotel thereafter for almost 6 years was a highlight in his career. He managed large banquets, 9 restaurants, outdoor catering etc. He then moved onto very similar Sheraton Doha for 2 years again with large banquets, 5 restaurants etc. His next destination was Egypt as corporate chef to transmit his experience to a local company.

Next stop was Pakistan and Avari Hotels, setting Standards in hygiene and service and training the local staff in continental cuisine.

He believes in the old German saying ‘’the guest is the king’’ and his hobbies are reading, chess and swimming.
He likes to focus on solutions and not problems. He considers himself easygoing, flexible and fair.

He helped bring Bahrain October fest from 400 covers to finally 1200, the best and biggest in the Middle East. Udo also lays claim to cooking the biggest rice dish in the world in Bahrain (12.5 ton).

Udo is married to a Sri Lankan lady - a pastry chef who has worked overseas for 17 years.

Chef Udo is proud to be associated with the legendary Mount Lavinia Hotel and pledges to continue and fine tune the high standards and the delectable cuisine that is synonymous with the Mount Lavinia Hotel counting over 200 historical years of experience.
| Culinary | Recipe of the Month |

Culinary Page is the place where you can view a variety of Menus offered by Mount Lavinia Hotel. Our philosophy at Mount Lavinia Hotel is to provide the very highest standards for our guests, and no more so than in the quality of our cuisine. The emphasis is on elegant, contemporary European food combined with elements of the freshest local Sri Lankan ingredients, in a range of innovative dishes from our accomplished kitchen team under Executive Chef Udo.

| EMPLOYEE BENEFITS | TRAINING | APPLICATION FORM | VACANCIES

The Mount Lavinia Hotel, being a legacy of Sri Lanka ’s colonial heritage, derives its strength from a powerful team of dedicated employees. We believe our first responsibility is to our team, the ones that make this company great.

The development of that potential through extensive training and continuous effort to improve the quality of life remains a corner stone of our philosophy.

The ability of each individual to contribute to the team and the multi-cultural aspects are considered essential to our human resource policies and principles.

| Special Events | Beach Parties | Bicentennial Celebration | Press release |

Surrounded by breath-taking beaches and panoramic views, the Mount Lavinia Hotel is a premier location for special events such as product launches, dinner dances, theme parties etc. Our staff will help you design unique menus and services to ensure an extraordinary event for you. Whatever the size of your guest list, we will assist with all of the details every step of the way.

When planning a private celebration, The Mount Lavinia Hotel makes an ideal venue. To assist you, a dedicated events co-ordinator will ensure all your requirements are tastefully accommodated, from an intimate family get-together to a larger birthday or anniversary celebration. Or if you are looking for a more formal affair, then we can arrange a private banquet in one of our banquet halls, with attentive staff and cuisine of the highest standards prepared by our experienced chefs.

Perhaps you are looking to host a cocktail reception? Our flexible and friendly staff will be happy to help you choose the setting and with the expertise of our bar, you can indulge in an exquisite selection of cocktails accompanied by custom-made menus to suit the occasion.

At every stage we are there to help relieve the stress of organizing your event!

THEME PARTIES
Renowned as the most experienced and innovative hotel at organizing theme parties, we go to great lengths to plan every feature perfectly, from the food and decor to the staff attire.