Renowned celebrity chef Marcus Samuelsson is set to open a “pop-up” restaurant this summer at the Fairmont Hamilton Princess.

‘Samuelsson at HP’ is set to open its doors on June 3 and will remain open until August 3.

Although open for just two months, it’s intended to preview his previously announced signature restaurant, which will open at the hotel next May.

Mr Samuelsson said: “I’m excited to create new flavours inspired by the rich, vibrant culture and history of Bermuda. From fresh-caught, local fish to an array of Caribbean and Portuguese ingredients and traditions, there is such a wealth of inspiration to bring to the table.”

Born in Ethiopia and raised in Sweden, Mr Samuelsson is the youngest chef ever to receive two three-star ratings from the New York Times and has won numerous awards.

Andrew Green, on behalf of the Green family who own the hotel, said: “To have Chef Samuelsson join us in bringing to life our vision for the signature Gazebo restaurant in truly an honour. We are very excited to introduce the chef and his exceptional and unique cuisine to Bermuda. As plans for the new restaurant unfold, we look forward to sharing those details.”

The hotel also announced that between June 2 and August 2, it will be offering a “Culinary Escape Package” with accommodations in a newly renovated deluxe harbour view room, a signed copy of Mr Samuelsson’s memoir ‘Yes, Chef,’ dinner for two at Samuelsson at HP and breakfast for two each morning.

According to a hotel spokeswoman, the menu will offer dishes in “Samuelsson’s signature, internationally influenced cooking style”.

“Dishes will highlight fresh seafood and local flavours to emphasise the restaurant’s warm, seaside location and the culture of Bermuda,” the spokeswoman said. “There will be several raw options, like Rockfish Crudo with pickled cherry tomato, radishes and jalapeño oil and small plate appetisers like Fish Chowder Croquettes with rum aioli; and Paddlefish Caviar Tacos with wasabi sour cream and red onion.

“Large plates will include Grilled Head on Shrimp with ginger-scallion sauce, sweet soy and cilantro and Mustard-Crusted Lamb Rack with red wine and coffee-caramelised pearl onions.”