By Renea BartlettThe only thing small about Holm is the size of the bathroom. Beyond that, everything is BIG — big flavor and bigger plates. During the week, this emerging hot spot in Providencia serves fresh salads and sandwiches as well as signature smoothies and juice blends. On the weekends, however, patrons flock to Holm for one reason only: brunch.
A native of Denmark, Victor Holm has learned a thing or two about creating successful restaurant ventures. Initially working as an agent placing chefs in his home country, he later opened his own seaside restaurant in Goa, India. While that was as exciting and adventurous as it sounds, the downside was the seasonal nature of the revenues. Holm learned that he needed a restaurant in a city that would generate consistent, year-round profits. Knowing that the well-established food scene in western Europe is competitive and requires deep pockets, Holm turned to South America and searched for a city with an emerging food scene. He wanted a place where his efforts could make a significant effort in the local market.