Located on the Four Seasons' private island Île aux Chats, Acquapazza greets diners with an entryway flanked by fire-lit torches. The restaurant's name means "crazy water," which is a traditional Neapolitan dish of fish poached in water and olive oil. Chef Alessandro Fontanesi and his team prepare their own version of the dish: fillet of sacre chien (a kind of snapper) cooked in parchment with potatoes and seasonal vegetables. Other offerings on Acquapazza’s contemporary Italian menu include ravioli-like such as culurgiones with scallops and black truffle and vincisgrassia, a tomato-less lasagna with layers of Parma ham, porcini, and black truffles, adapted from a 15th-century recipe. An array of specialty ‘liquid desserts’ are also available, such as cappuccino torinese, a combination of vodka, Baileys, milk, Nutella, and vanilla ice cream.
Adour joins the trifecta of Alain Ducasse restaurants that have made The Daily Meal’s list of 101 Best Hotel Restaurants Around the World, a testament to the Michelin-starred chef’s classic French cuisine. The décor expresses Ducasse’s fondness for wine, with crisp linen tabletops and red wine- colored accents in a space designed by David Rockwell. The dining room features a five panel mural in gold gesso, lavender, and in-laid mother of pearl by Nancy Lorenz that tells the story of the Adour river. Forgo the à la carte menu, and choose one of the restaurant's tasting menus to really get a sense of the finesse expressed by chef Julien Jouhannaud. The traditional tasting menu offers plates like roasted duck breast with black mission figs and farm fresh egg cocotte with Comté and Parisian ham, while on the vegetarian tasting menu, guests can feast on such things as stuffed zucchini blossoms and chilled garden pea soup.
From the moment guests arrive and are whisked in a gold-plated elevator from the upper lobby of the Burj Al Arab to the subterranean Al Mahara, the tone is set for a lavish, impressive lunch or dinner. Al Mahara, Arabic for "oyster shell," is lit by the glow of floor-to-ceiling seawater aquariums that surround the circular 74-seat dining room where diners feast on signature dishes designed by executive chef Maxime Luvara. Popular appetizers include Obsiblue shrimp tartare from Caledonia with octopus carpaccio, blue lobster from Brittany in orange and red wine sauce, and caramelized hazelnut dacquoise (milk Gianduja chocolate mousse and bourbon ice cream). Guests can also opt to order from a caviar menu that includes the Burj Al Arabs private label caviar.
Since re-opening in 2000, Alain Ducasse au Plaza Athénée at Plaza Athénée Hotel in Paris has garnered the renowned Alain Ducasse three more Michelin stars to add to his list of culinary honors. Beneath a chandelier starburst of 10,000 dangling, illuminated crystal pendants is a space designed by Patrick Jouin that evokes fine dining in opulent Louis XIV style. The restaurant serves the finest seasonal contemporary French on tableware by Pierre Tachon and Shinishiro Ogata. The haute cuisine includes guinea-fowl tourte, John Dory with artichokes and arugula, sweetbreads with olives and asparagus, and fresh sheep's milk cheese with caramel and pepper. "We must let the flavors express their strength and their delicacy," said Ducasse. "The technique is there to reveal the natural taste."
At Altitude, diners are literally taken to new heights. Floor-to-ceiling windows line the 36th-floor restaurant, allowing guests sweeping aerial views of Sydney Harbor. Executive chef Steven Krasicki takes Australian ingredients and prepares them with European culinary techniques, serving up dishes like river trout ballotine with kohlrabi and pickled grey ghost mushroom; mosaic of suckling pig terrine with borlotti beans, chorizo, and crispy pork skin salad; poached hapuka (a kind of grouper) with pea-quinoa risotto and cuttlefish; Thirlmere duck breast with black pepper spätzle, fennel, and Pedro Ximenez-sultana jus; and caramelized banana with banoffee mousse with peanut brittle and vanilla ice cream.
Anne-Sophie Pic's father and grandfather both earned three Michelin stars for their family restaurant in Valence, and she continues their culinary tradition with two stars of her own and maybe another one to come. Situated within the exquisite 150-year-old Beau-Rivage Palace, the light and airy 52-seat restaurant has a view of the Alps and a terrace set within a 10-acre garden. Signature dishes include recipes from Pic’s father, like sea bass with Aquitane caviar, a dish he created in 1971. Other mains featuring Pic’s light style of cooking and presentation include line-caught sea bass with caviar, lake crayfish slowly roasted in butter with spring turnip, and classic Simmental beef tournedos with duck foie gras and gnocchi in mild spices.
Created by renowned Washington D.C.-based chef José Andrés, The Bazaar is one of two of the Spanish master’s restaurants on our 101 Best Hotel Restaurants Around the World list (see number tk for the other). Its four bars and eateries — Bar Centro, Rojo y Blanca, Patisserie, and SAAM — are delineated with distinct color palettes and décor designed by Philippe Starck that seamlessly weaves together this quartet of dining experiences to create a gastronomic fête extraordinaire. At Rojo y Blanca, chefs create an assortment of small plates that include traditional and modern tapas, conservas served in cans (like Mediterranean mussels en escabeche), and and a Jamón y Queso bar. At Bar Centro, herbs, fruits, vegetables, and liquors are combined with cutting edge techniques utilizing liquid nitrogen and organic emulsifiers.to recreate Manhattans with liquid cherries, margaritas with salt air, and the Ultimate Gin & Tonic in which guests can customize their drink with a choice of Bombay Sapphire, Tanqueray, Oxley or Hendrick’s gins and Fever Tree and Stirrings tonic waters. SAAM is an exclusive chef’s tasting room, open Thursday to Saturday, where guests are guided through a tasting menu of 20 or more dishes that feature some of the favorite flavors found in The Bazaar along with new creations and inspired presentations crafted solely for SAAM. The European-style Patisserie serves sweet treats in an equally sweet space decorated in bright pink. An open kitchen and roaming carts are lined with confections like bon bons, chocolates, candies, cookies and cakes which can be shared at intimate tables or ordered to take out.
The contemporary North Asian Bei features a sleek, modern design by Neri & Hu. The menu concept was conceived by chef David Laris, and Bei’s executive chef, Xavier Mauerhofer, carries on the tradition of fusing Northern Chinese, Japanese, and Korean dishes with modern cooking techniques yielding a menu of innovative Asian fare. The tasting menu includes a Dungeness crab salad with red pepper, cucumber, shiso jelly, Fuji apple, and mustard foam and a tube of five-spice foie gras mousse with dried nori, pine nuts, wolfberries and dried apricot accompanied with bamboo charcoal bread.
Blue by Eric Ripert is the only AAA Five Diamond award-winning restaurant on the island of Grand Cayman. Continuing the seafood tradition of Ripert's renowned three-Michelin star place Le Bernardin in New York City, Blue by Eric Ripert's menu focuses on local seafood sourced from third and fourth generation Caymanian fishermen. Le Bernardin’s signature tuna foie gras is present on the menu here, though it is prepared with local tuna. On the first Saturday of every month, Blue's chef de cuisine Luis Lujan offers guests an exclusive lunch and cooking demonstration in the restaurant. Blue by Eric Ripert will close for the season on August 26, 2012 while the dining room undergoes a renovation, the results of which will be revealed when the restaurant reopens on Dec. 4.
In October of 2009, President Barack Obama and his wife Michelle celebrated their 17th wedding anniversary at the Blue Duck Tavern, which features an open kitchen, a wood-burning oven, and Washington, D.C.'s first commercial Molteni range — in blue lacquer, no less. Chef Sebastien Archambault, who has worked with Alain Ducasse and Guy Savoy, among others, and chef de cuisine John Melfi put it to good use by slow roasting about three-quarters of the dishes on their menu. Roasted bone marrow with truffle crust; Muscovy duck breast and duck leg ragout with apricot marmalade; and Wagyu culotte of beef with red wine braised shallots are among the offerings, and there is first-rate apple pie among the desserts.
Don’t judge. While its location in a seedy section of Tijuana may seem off-putting to some, it was at Caesar’s Restaurant at the 50-room Hotel Caesar’s on Avenida Revolución that the Caesar salad was invented, by immigrant Italian chef Caesar Cardini, in the 1920s, and the place is still very much worth visiting today. The décor is old-school — dark wood paneling, ancient espresso machines at the bar, photos of a bygone era — but the restaurant (not the hotel) has recently been taken over by Javier Plascencia, the innovative chef- restaurateur who is revitalizing Tijuana's dining scene, and the Mexican and continental cuisine (including you-know-what, tossed tableside) is first-rate.
Café Boulud is the sister restaurant to Boulud’s Manhattan restaurant of the same name. Executive chef Jim Leiken, a seasoned veteran of Boulud's New York establishments, has composed a menu of Boulud favorites in different categories: La Tradition (classic French dishes), La Saison (seasonal dishes), Le Potager (items from the vegetable garden), and Le Voyage (Boulud’s interpretation of world cuisines). Try the three-course prix-fixe dinner menu, which comes with options like hand-cut steak tartare with house-made cornichons, quail egg, and toasted sourdough; Swiss chard ravioli with tomato confit and basil emulsion; and spicy mango crème brûlée. Located steps from Worth Avenue, Café Boulud features a terrace, private dining rooms, and a cellar focusing on French and American wines.
This 118-seat establishment is named after 16th-century Portuguese poet Luis Vaz de Camões, a mural of whom graces one wall of the blue-and-white-tiled restaurant. All ingredients and wines on Camões' menu are imported from Portugal. Signature dishes include Bairrada-style roasted suckling pig served with potato chips and orange; cream of tomato soup topped with poached egg ‘Alentejo’ style; and pasteis de nata (egg tarts), which are baked à la minute.
At the Capitol Grille (not to be confused with the Capital Grille steakhouse chain), executive chef Tyler Brown prepares seasonal, farm-to-table Southern cuisine. The menu includes appetizers like braised pork belly with corn bread purée, vegetable succotash, and ginger glaze and mains like beef striploin with okra jam, braised greens, cranberry beans, and pot likker emulsion.
Floating on a lotus pond, the majestic Thai pavillon and open-air terrace serve as a serene space to sample Celadon’s menu, which boasts an extensive collection of Thai specialties prepared by executive chef Antony Scholtmeyer and chef Chamlong Pewthaisong. Diners can choose crispy soft shell crab with Thai aromatic herb salad; spicy river prawn soup with lemongrass, lime juice and garden chiles; roasted duck in red curry; and traditional fried rice noodles with tamarind, bean sprouts, garlic chives, crab meat and grilled prawn.
CityZen restaurant at the Mandarin Oriental in Washington, D.C. is the only AAA Five Diamond-rated restaurant in the city. Eric Ziebold, the restaurant's James Beard Award-winning executive chef, gets the diner's attention right away with his Parker House rolls, a puff of melt-in-your-mouth buttery dough, baked fresh during every dinner service. Highlights from the Ziebold's tasting menus include coriander-dusted Broken Arrow Ranch white quail with duck foie gras ravioli, butter-pickled English cucumber, and dried apricot tea; and rouelle of green asparagus with tofu mousse, spring garlic, and sauce au poivre. For dessert, sample a sweet treat from executive pastry chef Matthew Petterson, who was voted "Fan Favorite" on the second season of "Top Chef: Just Desserts." His sweet treats include pine nut semifreddo with champagne vinegar caramel, sugared beignet, and whipped lemonade, and Valrhona chocolate brioche with Jivara chocolate cream and salted pretzel ice cream.
To celebrate Clio’s 15th anniversary, original designer Peter Niemitz redesigned the restaurant at the beginning of 2012. A new all-glass entrance welcomes diners to the updated, walnut-topped bar, which has doubled in size. The once formal dining room has been relaxed with a taupe hue, banquettes in cream leather, and the addition of two settees in the center of the room. Ken Oringer’s cuisine revolves around a marriage of French, American, and Asian flavors with European techniques. Expect to find such fare as cassolette of sea urchin and lobster with parsnip milk, crispy shallots, and candied lemon, the dish that awarded chef Oringer victory over chef Cat Cora on Food Network's Iron Chef America.
New Zealand chef Peter Gordon, who also owns Bellota elsewhere in Skycity and The Providores and Tapa Room and Kopapa in London, creates his signature fusion fare here. The menu includes Asian, Pacific, and classic European flavors. Head- hef Nick Hazard and his team prepare the likes of seared yellowfin tuna with toasted nori and balsamic marinated cucumber, pickled radish, and anchovy caviar; prawn- and panko-crusted hapuka, wok-fried greens, wood ear fungus, and urenika potato with red lentil pandan coconut broth and crisp curry leaves; five-spice roast Cambridge duck breast with smoked kumara (sweet potato) mash, bok choy, pickled shiitake mushroom spring roll, and fig and orange chutney; limoncello and feijoa granite; 90-day grain- fed Wakanui Angus beef fillet with soft black olive polenta, buttered spinach, crisp braised oxtail dumpling, and roast capsicum salsa; and coconut tapioca with mango and passion fruit, avocado yuzu sorbet, and macadamia tuile.
é by José Andrés is an exclusive, intimate “restaurant within a restaurant tucked in a private room adjacent to chef Andrés' Jaleo bar and paella grill at this buzzy Vegas hostelry. Those fortunate enough to snag a reservation at the steel-topped, eight-seat bar that surrounds a small kitchen set against a red glass wall and red velvet curtain are treated to an evening of inspired cooking as performance. Try the signature secreto of Iberico pork with squid, which can only be ordered as part of a set tasting menu.
Described by The Daily Meal’s Colman Andrews as “the cradle of modern Catalan cuisine,” El Motel Restaurant, under the direction of chef Jaume Subirós has, continued in the footsteps of its late founder, Josep Mercader, who founded Motel Empordà in 1961. The menu is always filled with both simply cooked items, locally sourced and at peak season (morels in cream sauce, baby squid grilled en brochette) and innovations based on Catalan tradition. Signature starters include broad bean salad with shavings of Guijuelo ham and potatoes parmentier with truffles, and main dishes include grilled codfish in garlic mousseline and tender beef cheek in red wine sauce. The widely imitated gelat de crema catalana, a burnt-cream ice cream, is a must for dessert.
Located in a boutique hotel in the fashionable Paulista Gardens district, Emiliano Restaurant serves contemporary, locally-sourced, seasonal cuisine crafted by executive chef José Barattino and pastry chef Arnor Porto. In addition to breakfast, brunch, lunch, and dinner menus, Emiliano Restaurant has a six-course tasting menu that presents diners with dishes like guinea fowl ravioli with smoked game broth and chives and roasted rack of goat with red rice and cured cheese emulsion. Desserts include Sicilian lemon mille feuille with dehydrated strawberries and warm banana torte with Amazonian honey ice cream and açai coulis.
Designed by renowned French designer Philippe Starck, Felix boasts sweeping views of Victoria Harbour, Hong Kong Island, and Kowloon. The menu of modern European cuisine, crafted by chef Yoshiharu Kaji, a veteran of the Michelin two-star Les Jardins De L’Opera in Toulouse, prepares such dishes as marinated Tasmanian salmon with guacamole; medium- poached snapper slices with foie gras confit, simmered winter melon, and chile–bean dressing; and grilled red tuna with braised bell pepper, tomato, caramelized pineapple, and soy vinaigrette.
Fontaine’s menu is as contemporary as its tables, set on platforms atop the Fontaine Pond. The Australian menu is inspired by locally-sourced produce and the kitchen prepares dishes like Ibérico ham with foie gras butter, ginger bread, and pear elderflower puree; Morton Bay bugs (slipper lobsters) with smoked bone marrow, merlot shallots, garlic, and chervil; and Tajima Wagyu sirloin with onion gorganzola puree, rutabagas, and soy beans.
Curved around the hotel's semi-circular rooftop garden filled with planters of ficus trees, the Garden Court Restaurant has been designed as an urban conservatory. The white Carrara marble floor with antiqued edges, the mirrored walls and pineapple-themed wallpaper, and the contemporary café furnishings complement chef Boris Cuzon’s French-inspired bistro fare. Ssample saffron potato gnocchi with asparagus, peas, butter beans, and sage beurre noisette; coq au vin; and line-caught snapper with fennel purée, asparagus, and foamed orange. The restaurant also offers a cheese buffet carefully curated in consultation with acclaimed cheese expert Will Studd, featuing a rotating collection of 14 cheeses from Australia, France, Italy, and Spain.
Based on a farm-to-table philosophy, gaZette is a restaurant constantly evolving and developing new ways of fusing traditional ingredients into its Quebec-style cuisine. Chef Paul Little interprets that as meaning things like rare duck magret and mâche salad with confit gizzards, cherries, Chèvre Noir goat's milk cheddar, and pistachio vinaigrette; soup of roasted tomatoes with goat cheese ravioli, pancetta, and toasted pine nuts; or duo of braised beef ribs and poached lobster. GaZette's signature cocktail, the Épice Urbaine, combines vodka, Clamato, Worcestershire sauce, Tabasco, Raifort, and port, garnished with a spiced bean. Guests can also order an array of small plates off the restaurant's tapas menu, which offers savory bites like mini angus sliders with cheddar cheese and sweet potato fries, beef carpaccio, and oysters with pineapple salsa.
Open year-round for breakfast, lunch and dinner, the rooftop restaurant perched above Constitution Square offers sweeping views of the Acropolis, Lycabettus Hill, Parliament, and Kalimarmaro Stadium, the venue of the first stadium-held Olympic Games. Michelin star chef Asterios Koustoudis emphasizes the quality of his raw materials and prefers slow-cooking methods, bringing to his menu items like kozani saffron risotto with shrimp and zucchini; roast salmon with endive and cinnamon sauce with orange; and baba with quince chutney and cinnamon flavored chantilly.
In a building that dates to 1778 when the resort was a sugar plantation, The Great House overlooks the resort’s Avenue of Palms, leading to a private white sand beach. Guests can enjoy dinner on the screened-in verandah or indoors in an island plantation-style dining room awash in candlelight and appointed with wooden tables draped in fine linens. The Caribbean-inspired menu designed by executive chef Antonio F. Piani II changes daily and infuses fresh local seafood, meats, fruits, and vegetables with international flavors. Grilled mahi mahi fillet is a guest favorite as is the Caribbean lobster.
The first outpost of the only Michelin-rated Chinese restaurant in the U.K., Hakkasan was designed using feng shui principles and is accented with lanterns, carved latticework screen, and silk pendant lampshades. Its million-dollar Chinese-style kitchen, complete with wok and steamer stations and an imported oven for cooking Peking duck, is headed by chef de cuisine Jian Heng Loo, who expertly prepares Cantonese dishes like roasted silver cod in Chinese honey and champagne; black pepper beef tenderloin; and savory jasmine tea-smoked ribs. The wine list, designed to encourage exploration of wines from around the world, is arranged by themes, such as “Purity,” “Terroir,” and “Curious Vines.” Traditional dim sum is served during lunch on Saturdays and Sundays.
Chef/owner David Hawksworth was the recipient of seven Vancouver Magazine restaurant awards in 2012, including Restaurant of the Year and Chef of the Year. A native Vancouverite, Hawksworth spent a decade honing his talents in Europe at Michelin-starred kitchens including Le Manoir aux Qaut’Saisons in Oxfordshire. Guests at his establishment are seated in one of four distinct dining rooms and served a menu which changes almost daily and showcases contemporary Canadian cuisine. Notable dishes include yellowfin tuna ceviche with avocado, crispy amaranth, pecan, and cilantro; Canadian strip loin with smoked oxtail, potato rissole, chioggia beet, and natural jus; and Lois Lake steelhead with olive oil sabayon, Parisienne gnocchi, asparagus, and chile.
Huang Ting offers gourmet Cantonese cuisine in a subterranean 140-seat dining room with gray brick walls sourced from demolition crews in Beijing (whose once ubiquitous courtyard homes are being torn down to make way for modern buildings), slate floor, aged pine floorboards and beams from a traditional house in Suzhou, and a collection of Chinese antiques. Signature dishes on the menu include sweet and spicy crispy beef, fried sesame tossed chicken, steamed king crab with Chinese yellow wine sauce, and braised shark's fin with crabmeat. The kitchen also serves the capital’s celebrated Peking duck, which comes on a trolley and is presented and carved by the chef.
Nestled among the glens and mountains of the West Highlands, the Michelin one-starred Inverlochy Restaurant is housed in a 19th century castle. The dining rooms are furnished with accoutrements given to the hotel by the King of Norway. The six-course tasting menu created by executive head chef Philip Carnegie includes curry-dusted veal sweetbreads with pickled nectarine and rosemary; crispy wild sea bass with zucchini flower, Isle of Barra crab mousse, and sauce vierge; loin of Perthshire lamb with tapenade gnocchi; souffl of cranachan (a traditional Scottish dessert involving whipped cream, whisky, honey, raspberries, and oatmeal) with raspberry sorbet.
The intimate, 40-seat Jaan is named after the Sanskrit word for “bowl,” but the chandelier spanning the entire ceiling is made of Murano crystal and silver. Chef de cuisine Julien Royer, who worked under Michel Bras in Laguiole, in central France, prepares artisanal French dishes guided by the seasons and based on the principles of terroir. Signature dishes include the 55º smoked organic egg with whole and puréed garden peas, Ibérico de bellota and porcini nougat crumbs; and trumbetta zucchini with sweet heirloom tomatoes, artisanal burrata, olive pearls, and fresh herbs.
With direction from consulting chef Allen Susser of Miami, executive chef Jonathan Dearden serves a contemporary menu at Jade Cuisine that marries the flavors of the Caribbean, Latin America, the Pacific Rim, and the Mediterranean at this adults-only retreat with views of the Pitons and Caribbean. Dearden and his team source ingredients like cocoa, turmeric, cashews, almonds, avocados, oranges, tangerines, yams, and sweet potatoes from Jade Mountain’s own tropical plantation, Anse Mamin, and lettuce, tropical vegetables, herbs, vanilla beans, bay leaf, nutmeg, cinnamon, mangos, sour oranges, limes and plantains from rain forest farm Emerald Estates. They combine these ingredients with local seafood, such as yellowtail snapper, grouper, cobia, wahoo, stone crab, conch, shrimp, and lobster and imported meats to create a diverse menu that includes Szechuan pepper-seared scallops with braised pork belly, kimchee, and yuzu vinaigrette; dry-aged filet mignon with purple potato cake and grilled pumpkin; and Rougie foie gras with caramelized pear and Marcona almond crust.
Designed by the award-winning Adam D. Tihany, Jade on 36, offers 36th-floor views of Shanghai’s iconic Bund and contemporary French dining created by chef de cuisine Franckelie Laloum. Specialties include cold crab cannelloni with herb salad and shellfish bisque mayonnaise; roast rack of lamb on truffle polenta with black garlic-scented juice and summer vegetables; and deep fried, herb crusted frog's legs with sweet garlic purée.
With three Michelin stars, several James Beard accolades, a four-star rating from The New York Times, and a AAA Five-Diamond restaurant award, Jean Georges delivers nothing short of excellence in its a bright yet intimate dining room, appointed with white leather chairs, crisp fine linen tablecloths, and bespoke tableware. Under the direction of renowned chef Jean-Georges Vongerichten, whose other award-winning restaurants in New York City include Mercer Kitchen, Spice Market, and Perry Street, this flagship features the flavors of French, American, and Southeast Asian cuisine. Signature dishes include Vongerichten's egg caviar; young garlic soup with sautéed frog legs; broiled squab with onion compote, corn pancake, and foie gras; and sea scallops with caramelized cauliflower and a caper-raisin emulsion. On the prix fixe menu, diners can choose three courses from a list of options, including yellowfin tuna ribbons with avocado, spicy radish, and ginger marinade; crispy crab with pink peppercorn mustard and exotic fruits; and crunchy rabbit with citrus-chile paste and soybean purée.
The arrival of the legendary French chef Joël Robuchon on the Las Vegas Strip raised the overall quality of what was already a terrific dining scene. The intimate 60-seat restaurant, graced with three Michelin stars, offers knockout (and pricey) tasting menus, including a 16-course dégustation $425 — all prepared by executive chef Claude Tohic and pastry chef Kamel Guechida. The dégustation menu begins with L’Orange Sanguine, an emulsion of blood orange on a wild berry gelée. Other fanciful courses include Le Caviar (green asparagus with lemon balm, chilled corn velouté with croutons, and salmon tartar with shiso sprouts), Les Crustacés (truffled langoustine ravioli, grilled spiny lobster in green curry with coriander, and chaud-froid of sea urchin on fennel potato puree with anise citrus), and Le Mikado (caramel chocolate mousse with poppy seeds crumble, Sicilian pistachios dome). Some critics consider this the best French restaurant in America.
At La Marea Restaurant, executive chef Jetzabel Rojas Barragán has moved beyond ubiquitous tacos and enchiladas and instead focuses on infusing popular international dishes with a tableaux of subtle Mexican spices and flavors. A bouillabaisse is reconfigured with dried chile, local fish and seafood are transformed into a Mexican seafood stew, a thick pork chop is seasoned with poblano chiles, tomatoes, and huitlacoche, and gazpacho is flavored with hibiscus. Huitlacoche appears again in Barragán's take on paella, which also includes epazote, chiles, turkey, and smoked sausage. La Marea is situated in a palapa-roofed loft with rattan furniture, overlooking overlooking the Caribbean.
Under the direction of chef Rachid Agouray, the Le Marocain kitchen cooks up authentic Moroccan cuisine, like b’stilla (pigeon pie), kebabs, tajines, and couscous. Set within a riad, a traditional Moroccan house, in the hotel's gardens, La Marocain is comprised of three floors, with a ground floor terrace and a top floor tea room and bar. Belly dancers perform at intervals, adding to the ambiance. As in all public areas of the hotel, dressy attire is required.
La Pergola’s dining room, the only Michelin three-star restaurant in Rome, is a treasure trove for the senses, offering panoramic views of the Eternal City and from surroundings stocked with Mediterranean antiques, along with a rare Aubusson tapestry, Sèvres porcelain, an 18th-century bronze candelabra, and a collection of hand-blown glass by Emile Gallé. La Pergola has a wine cellar with 53,000 bottles, a water menu featuring 20 choices, a cigar lounge, and a candlelit terrace. And then there's German-born executive chef Heinz Beck's cooking: fagottelli La Pergola, the restaurant’s version of spaghetti carbonara, is small pasta pouches filled with cheese and ham dusted with fresh black pepper. Duck foie gras appears with apple, almond, and amaretti; king prawns in tempura are displayed on purée of fried squid; black cod is perked up with marinated anchovies and chile sauce; lamb is graced with tomato sauce, salty ricotta, and basil.
Over a century old, Le Beaulieu has attracted celebrities, diplomats, and war correspondents to its dining room, which is modeled after the brasseries of Paris with its marble and parquet floors, delicate chandeliers, ceiling fans, and large windows. Chef Denis Groison serves starters like duck and fig pâté en croûte with baby leeks and purple mustard dressing, and braised razor clams with citrus fruits, hazlenuts, and spring onion butter; mains like braised rabbit stuffed with foie gras, bacon, and dried fruits with cauliflower purée and purple mustard sauce, and guinea fowl rolled and stuffed with apple, dried fruits, and vegetable tajine with a fresh herb salad; and desserts like a calisson parfait garnished with marinated citrus fruits with lemon balm, and coriander pineapple soup with ginger sorbet.
Le Cinq’s spacious dining room, awash in soft tones of gold and grey, from the sumptuously appointed fabric walls to the gold embossed velvet armchairs, exudes opulence. Refined French cuisine is served on white Philippe Deshoulières china bearing a reproduction of the emblematic cameo that adorns the top of each of the two-Michelin-starred restaurant’s walls. Executive chef Eric Briffard and his team of 70 cooks create seasonal menus that include such delights as Brittany spider crab with caviar and fennel blanc mange, giant red shrimp with black rice and fava beans, teriyank-grilled Iberian pork loin with ginger-breaded pig's feet and mashed potatoes, and candied pink rhubarb with Fontaineblue cheese and raspberries. Award-winning wine director Eric Beaumard has compiled an impressive wine cellar with 40,000 bottles, nestled almost 50 feet below ground in what used to be an old stone quarry, used in part to build the Arc de Triomphe. Beaumard's oldest bottle is an 1850 Madeira.
Located in the picturesque Relais Saint-GermainHotel in the heart of Paris, Le Comptoir is a tiny bistro featuring the cuisine of "bistronomy" pioneer Yves Camdeborde. His bargain-priced no-choice multi-course evening menu has made a dinner reservation here one of the hardest to get in town. (Recent dishes included shrimp ravioli in basil broth with vinegar pearls; hearts of palm with smoked salmon and Avruga caviar; and Mediterranean bluefin tuna with ginger, vegetables, and Cambodian pepper.) At lunchtime, no reservations are taken and the large à la carte menu offers a wide range of traditional fare, from housemade pâtés and terrines to boudin and entrecôte.
When Alain Ducasse opened Le Louis XV, Prince Rainier III of Monaco set him a challenge: turn the restaurant into the first in the principality to be awarded three Michelin stars, and do it within four years. Ducasse succeeded after only three. This opulent Versailles-inspired dining room, replete with frescos, chandeliers, and velvet accents, one of three Ducasse restaurants to make The Daily Meal’s 101 Best Hotel Restaurants Around the World, is celebrating its 25th anniversary this year with a special menu prepared by chefs Franck Cerutti and Dominique Lory. Included are San Remo gamberoni with delicate rock fish gelée and caviar; a Haute-Provence small spelt, morels, and spring vegetables; snapper and trombetta zucchini with condiments; suckling lamb roasted in the fireplace with peas, spring onions, green garlic and pommes grenaille; a selection of regional goat’s cheese; bitter citrus fruit with lemon jelly and grapefruit/Campari sorbet; and warm Piedmont hazelnut soufflé.
The Michelin two-star dining room in Raymond Blanc’s 32-room Le Manoir aux Quat’Saisons, occupying a 15th-century Chillern manor house in Oxfordshire, offers seasonal menus including a knockout Menu Découverte, nine small courses with a range of flavors and textures like a parfait of duck liver, crumble, rhubarb, and ginger compote; blood orange carpaccio; and salad of Cornish crab, pink grapefruit, and buckler sorrel. Some ingredients for the dishes are sourced from the two-acre organic kitchen garden, which produces 90 types of vegetables and over 70 varieties of herbs and includes a new Malaysian Garden, stocked with herbs and spices like ginger, lemon grass, and turmeric and vegetables like bok choy, soy beans, and purple lab lab beans. When guests are finished dining, they can explore the verdant hotel grounds, which contain a Japanese tea garden, a wild flower meadow, an old apple orchard, and the U.K.'S first ever wild mushroom valley.
Chef Yannick Alléno, who holds the ultimate culinary accolade of three Michelin stars, has left no detail overlooked at Restaurant Le Meurice, from his seasonally changing menus to the Ondes tableware which he has designed himself. Philippe Starck redesigned the interior in 2007, inspired by the Salon de la Paix at the Château de Versailles. Think chandeliers, gilded glass doors, frescos, and stunning views of the Tuileries Gardens. To suit this elegance, Alléno has carefully crafted dishes like langoustine fricassée with zucchini, chanterelle mushrooms, almond milk, and orange blossom and "biscuit" of chicken breast from Bresse poached in champagne broth with a cassolette of dumplings, girolles, and duck foie gras.
Comprised of a cluster of one-table glass houses situated on a terrace amid lemon, apple, pear and plum trees, Le Verger affords views of the Franschhoek Mountains and the surrounding winelands. Order chef Oliver Cattermole's three-course menu, which offers starters like duck bon-bon with parsley root purée or roasted beetroot with whipped goat’s cheese and cured figs, and mains like thyme-roasted venison with milk poached turnips or roast rump of Karoo lamb with minted mash. For dessert, indulge in barrel-smoked chocolate fondant with cognac ice cream and Nutella. Wines from Franschhoek and elsewhere in South Africa, from the extensive wine list, are a good match for the food.
Located, appropriately enough, on the third level of the Aleenta resort this restaurant boasts views of the Andaman Sea. Executive chef Jean-Louis Leon creates a carefully-curated collection of classic and contemporary dishes from around the world. The menu includes appetizers like Andaman Sea swordfish carpaccio with horseradish fromage blanc cream, capers, and baby green leaves, and foie gras donuts enhanced with thyme and served with Greek yogurt and porcini mushrooms, as well as entrées like Australian lamb shank tajine simmered overnight with dried fruits and fresh spices, accompanied by a moist polenta cake perfumed with truffle oil, and pan-seared king scallops with micro greens salad, and gingerbread sandwich with fennel, star anise, and olive oil marmalade.
The Lichfield Café, named after British photographer Lord Patrick Lichfield, displays a collection of 80 of his most acclaimed black-and-white images. An portrait of Blondie's Debbie Harry serves as the backdrop of the bar and photos of Michael Caine, Audrey Hepburn, Joan Collins, and Mick and Bianca Jagger on their wedding day line the walls. Under the leadership of executive chef Miroslav Grusz, Lichfield offers a modern European brasserie menu made with seasonal ingredients, from oysters and salade niçoise to lobster salad and Aberdeen Angus steak with pommes frites. There is also a selection of Czech-Bohemian dishes such as beef goulash with potato dumplings and a signature ox cheek braised in the hotel’s own St. Thomas beer.
The Livingstone Room is a nod to Zimbabwe’s colonial days, with a strictly enforced dress code. With majestic views Victoria Falls from the terrace, guests can enjoy formal British afternoon tea complete with scones, sandwiches, cakes, and tea. The 120-seat Livingstone Room also has à la carte and seven-course dégustation menus; the latter includes thyme chicken rillettes accompanied by bacon and tarragon with cauliflower piccalilli and pecan bread; a selection of Mozambican and South African cheeses served with raisin, chutney, celery, and fruit bread; and avocado ice cream with chocolate sauce and pistachio nuts.
With a décor of dark teak extending from the walls to the elaborate screens to the chairs and plush red carpet and silk embroidered table runners, and with musical performances nightly on a yangqing (a 145-string Chinese hammered dulcimer), the sophisticated surroundings at Li Yen set the tone for a memorable feast. Chef Tan Tiong Guan's menu features such delicacies as abalone cubes and sliced cucumber marinated with minced garlic; chilled octopus with jellyfish; and deep-fried silver fish with salt and pepper; and roast chicken with fermented red beancurd sauce (with 24 hours advance notice).
Nestled in a 16th-century villa, The Loggia Restaurant offers sumptuous Tuscan cuisine against a backdrop of stunning Florentine views. The airy arched terrace and a duo of dining rooms, Chiostro and Cenacolo, are historic settings for chef Attilio di Fabrizio’s regional cuisine. Hors d'oeuvres include a Caterina de’ Medici salad with parmigiano, walnuts, and capers dressed with herb sauce; warm blue lobster fillet with goose liver and herb sauce; and red lentil soup served with goose fillets. Among the pastas are homemade green noodles with wild asparagus and fried basil and ravioli with eggplant and goat cheese in fresh thyme sauce. Mains include baked sea bass with fresh tomato and basil, served with sautéed vegetables in season, and traditional Thyrrenian soup of fish fillets, served with ginger flavored polenta. A selection of Italian cheeses and sweets like iced parfait with raspberries and limoncello and traditional sabayon with Marsala round out the offerings.
The first Chinese restaurant to be awarded three Michelin stars is perched on the fourth floor of the Four Seasons, overlooking Victoria Harbor. The Cantonese restaurant, whose name means "dragon's view" is decorated with a hand-embroidered seven-foot-high silk and glass screen, and the 128-seat dining room is punctuated with Chinese antiques. Executive chef Chan Yan Tak’s menu emphasizes dim sum and seafood. Signature dishes include wok-fried prawns with dried chile and shallots; braised goose liver in abalone sauce and fish maw; and crispy taro dumplings with herb mayonnaise.
Danny Meyer’s Maialino embodies the essence of an Italian neighborhood trattoria, complete with checkered tablecloths, to-go coffee in the morning, late night walk-in dining, and weekend brunches. Besides the restaurant’s signature maialino al forno (roasted suckling pig), dishes to try include antipasti like carciofini fritti (fried artichokes and anchovy sauce) and trippa alla trasteverina (spicy tripe and pecorino); primi like bucatini all’amatriciana (spicy tomato and guanciale) and garganelli al sugo di coniglio (rabbit ragù and olives); entrées like scottadita (lamb chops and eggplant agrodolce) and pollo alla diavola (peppered chicken, potatoes, and pickled chiles). To draw in a late-night crowd, Maialino has begun offering nightly pizza specials that begin at 9 p.m.
The panoramic view of Victoria Harbor and the Hong Kong cityscape from the 25th floor of Man Wah is as impressive today as it was when the restaurant and hotel first opened in 1963. Equally impressive is the Cantonese restaurant’s Michelin star, awarded this year for its seasonal menu and dim sum prepared by executive chef Man-Sing Lee. Local rosewood, lacquered enamel, gold-plated birdcage ceiling lamps, and original silk paintings by artist David Wong fill the dining room. To celebrate his Michelin star, chef Lee is serving a special eight-course meal that includes marinated fresh abalone with jellyfish; barbecued pork with honey and crispy mushroom julienne; stir fried lobster, egg white, and scallop mousse; and a choice of steamed minced chicken pudding, seafood, and bird’s nest or hot and sour soup along with deep fried Japanese sea cucumber in abalone sauce; wok-fried Wagyu beef with black pepper sauce; and braised rice casserole, with assorted fungus and matsutake mushroom. Sweets include red bean soup with lotus seed, mochi, and sweet crispy dough and Chinese petit fours. The meal may be accompanied by four wines or three Chinese teas.
Named for its legendary founder, the late Masataki Kobayashi, MASA’s continues to serve Michelin-starred California French cuisine a quarter of a century after opening, though it has become more of a casual restaurant in the last decade. A hammered-bronze sculpture by Albert Guibar, a depicting figures clutching artichokes, asparagus, and grape,s serves as the centerpiece of the 65-seat dining room. Executive chef Gregory Short and master sommelier Alan Murray present nightly five- and nine-course seasonal tasting menus, which includes delights like apricot and asparagus with mascarpone, black pepper, and lemon balm; walleye pike with sweet white corn, ceps, green garlic, ruby crescent potatoes, and cep emulsion; and chocolate torchon with cassis sorbet, chocolate wafer, and salted caramel. Don’t let MASA’s post-prandial candy cart pass by without sampling a truffle or lollipop.
Swedish chef Mathais Dahlgren’s Michelin two-starred Matsalen serves internationally-inspired Swedish cuisine in a bright, modern minimalist setting appointed with burnished wood, velvet, and brass. The seasonal menu changes daily and includes two eight-course tasting menus: The Natural Cuisine, which changes with the seasons, and A Theme in Focus, which highlights something the kitchen finds interesting at the moment. The menus can be paired with wine, sake, beer, or other drinks. Typical Dahlgren specialties include salmon with whitefish roe, artichoke purée, and asparagus tips; langoustines wrapped in pork fat with lovage–pea purée; pumpkin porridge with Parmesan cheese, black truffles, and pumpkin seeds; and saddle of lamb with sweetbreads. Matbaren, an adjacent bistro bar that serves medium-size dishes and wine by the glass is worth trying if you can’t book a table at Matsalen.
Open for breakfast, lunch, and dinner, the 280-seat Mesh is a comfortable bistro with an open kitchen that turns out an impressive buffet of salads, oysters, prawns, steak, and desserts, as well as menus offering choices like tandoori Caesar salad with poached egg and Parmesan crisps; Tasmanian smoked salmon, mixed leaves, salted capers, and rémoulade sauce; Yarra Valley chicken breast saltimbocca with chive crushed potato, green beans, and thyme jus; pan-seared barramundi fillet with saffron potato, orange tomato, and mint salsa; lemon passion fruit tart with Persian fairy floss; and baked apple and blueberry crumble with vanilla bean ice cream.
Michael Mina, the Michelin-starred, James Beard award-winning chef from Egypt, has carefully crafted a menu with Japanese ingredients prepared with French influence at his namesake restaurant here. Mina's executive chef, Benjamin Jenkins, proposes à la carte options like fluke crudo with yuzu dressing, umeboshi, and hearts of palms; veal loin with rainbow chard, glazed sweetbreads, and truffle sauce; and a "three seas" tasting of Japanese fish with bamboo rice and ginger vinaigrette. Thetasting menu features dishes like ahi tuna tartare, lobster potpie, Snake River Farms American Wagyu ribeye, caviar parfait, and hot mulled apple cider prepared tableside by the chef.
The Mohgul Room greets guests with its grand arches, rose petals, and a spice display within a former hunting lodge turned luxury hotel a short stroll from the Pyramid of Cheops. Diners are serenaded by a three-piece Indian band (tabla drums, sitar, and harmonium) while savoring the most exquisite Indian cuisine in Cairo. Classic Indian dishes include murgh tikka makhani, a tomato chicken curry; laal maas, a traditional Rajasthani lamb curry; kulfi, pistachio and cardamom flavored ice cream; and gulab jamun, fried milk balls.
In 2006, Moo Restaurant received a Michelin star for its outstanding Catalan cuisine. The Roca brothers of Cellar de Can Roca in Girona serve as consultants to the restaurant, with chef Felip Llufriu and sommelier Xavier Ayala running the place from day to day. Diners can choose from an array of menus expertly paired with wines, including a seasonal choice, a vegetarian menu, and a multi-course tasting menu. Notable dishes include lamb shoulder with baked garlic purée and manchego cheese, smoked pigeon carpaccio with juniper ice cream, and sea bass with yogurt, soy, and cumin. Diners can order customized menus with half portions.
Located inside a 110-room boutique hotel in Beijing’s foreigner-friendly Sanlitun bar district, Morio Sakayori's namesake Morio serves a blend of traditional Japanese cuisine and innovative Japanese fusion made with organic ingredients. The ultra-modern restaurant has a sushi bar from which classic and signature rolls are prepared. An à la carte menu along with a five-course tasting menu and a prix-fixe multi-course lunch menu are also available as well as an extensive sake selection. Signature dishes include fresh flounder with balsamic rice and green tea crème brûlée.
Located on the first floor of the lavish Grand Riad, Morjana serves traditional Moroccan and Lebanese cuisine. Live music and belly dancers complement the experience, giving diners a true feast for all senses. Open Thursday through Saturday only, the best time to experience the full flavor of Morjana is in the late evening. The menu focuses on simple comfort foods like tajines, seafood pastillas, kebabs, and couscous.
The Mount Burgess Dining Room, located inside the more than 100-year-old Emerald Lake Lodge in Yoho National Park,has a breathtaking view of the turquoise Emerald Lake and the Rocky Mountains. The menu is based on Canadian Rocky Mountain fare, as developed by chef Alistair Barnes and executed by chef Valerie Morrison. Morrison’s seasonal menu features free-range elk, bison, and caribou served with vegetables and fruits indigenous to the Rocky Mountain area. Try the ranch elk strip loin with leek goat cheese terrine and red currant game reduction or the braised buffalo short ribs with crushed roast potatoes and spinach, served with mushroom herb confit and juniper berry jus.
Chef Daniel Humm’s newly opened NoMad is a culinary carnival comprised of six mini restaurants and bars in one space, each offering distinct décor and menus. Humm is one of the best chefs in Manhattan, as he proves at his 11 Madison Park; here his food is simpler, but no less wonderful (think strawberry gazpacho with duck prosciutto, or whole roasted chicken with foie gras, black truffles, and brioche crumbs.) Taking its inspiration from classic European courtyards, Atrium’s pyramid glass roof drenches the dining room with sunlight during the day and moonlight at night, while bespoke cocktails and snacks are served at the bar in the Library. The more intimate Parlour, which resembles a Victorian sitting room with its dark wood and velvet chairs trimmed with gold, has an open hearth from which fresh breads emerge. Mixologist Leo Robitschek shakes up extraordinary cocktails at a 24-foot mahogany bar. Guests can enjoy a cozy dinner near the imported fireplace reclaimed from a French château. Open only in the summer, the Rooftop serves the most formal cuisine, a five-course tasting menu.
Among the dishes prepared here by executive chef Ryan LaRoche, the former executive sous chef at L'Atelier de Joël Robuchon in Las Vegas, are uni avocado toast with Mangalica ham, capers, and scallions; pan-seared sturgeon with flageolet beans; and NoMI kitchen risotto with spicy lamb sausage and rock shrimp. The restaurant also features an Ocean Bar, which serves up a large seafood selection of oysters, shellfish, ceviches, and sushi. In addition, there is an Ocean Platter on the menu and aslo a "From the Cave" selection of cheeses and artisanal cured meats with grilled bread. Sip one of NoMI at the Park Hyatt's signature cocktails, such as its Part & Parcel, shaken with Tito's Handmade Vodka, lime, grapefruit, and St. Germain liqueur.
Known as the “founding father of New World cuisines,” chef Norman van Aken serves his signature fusion of Latin, Caribbean, and Asian flavors using traditional European techniques. Guests can choose to dine in the restaurant’s outdoor terrace overlooking the hotel’s lake, Greg Norman-designed 18-hole golf course, and lush gardens. The six-course tasting menu includes baby heirloom tomato salad with ciliegine mozzarella; honeydew seed-crusted scallop with honeydew Midori coulis, jicama slaw, and guava glaze; Lake Meadow natural poussin with boniato gnocchi, lemon verbena pesto, and confit poussin leg; lamb with roasted carrot purée, black eyed peas, and blackberry port reduction; an artisanal assortment of Manchego, Morbier, and Valdeón cheeses; and kenafeh with pistachio ice cream and macerated cherries.
When Corinthia Hotel London opened in 2011, Michelin-star chef Garry Hollihead was appointed head chef for The Northall, a showcase for his modern but tradition-based British cuisine. The seasonal menu is comprised of dishes made with locally-sourced ingredients. The three-course Glorious Twelfth Menu (named in honor of the start of grouse season each August 12th) includes pressed terrine of grouse and Scottish girolle mushrooms with pickled red cabbage; traditional roast grouse with buttered savoy cabbage, dry cured bacon, and dauphinoise potatoes in roasting juices; and a choice of custard tart with English raspberries and citrus yogurt with light chocolate cream or a selection of British artisanal cheese with fruit jelly, celery, grapes, and crackers.
Chef Jean-Paul Bondoux's chocolate- and white-hued Noso serves a seasonal terroir-driven menu, combining French, Mediterranean, and South American flavors, executed by chef Sergio Gonzalez. The intimate 25-seat restaurant features a wooden chef’s table with a front row view of the kitchen. Dishes include Patagonian lamb with eggplant cous cous and duck foie gras with spiced honey sauce and leek truffle cream. Pastry chef Nicolas Walsh offers sweets like chocolate lava cake and floating island.
Under executive chef Jeff Bland, number one boasts a Michelin star for its inventive Scottish take on French cuisine. The reservation-only restaurant serves such dishes as smoked and cure foie gras roulade with air-dried duck and squash purée; Perthshire venison loin with pomme croquette, red cabbage, and salsify; and banana crème brûlée with chocolate brownie and malted banana ice cream.
Top Chef Canada head judge Mark McEwan’s hip ONE restaurant is a feast for the eyes as much as the palate. Designed by Yabu Pushelberg, it features a blue-dyed cowhide wall, another wall made of crushed Indonesian sea shells, and a portrait of Penelope Cruz by Ellen Von Unwerth behind the bar. The seasonal menu showcases Canadian fare (think smoked salmon rösti with scrambled eggs; lobster spoons poached in butter and vermouth; and sea-buckthorn sorbet).
The Orient Express at the Taj Palace pays homage to the opulent train travel its namesake afforded passengers during the Belle Époque. The dining room is modeled after the dining car on that legendary train, and the bar that replicates a railway station platform. The kitchen, led by D.N. Sharma, executive chef since the restaurant opened in 1983, and David Tilly is European, offering such dishes as roulade of Scottish smoked salmon with lake trout tartare and wild dill; pistachio-stuffed quail casserole with cauliflower florets and pomegranate; celery root cannelloni with Périgord truffle dressing and parsley verjus; and apple and almond frangipane tarte fine with salted butter caramel.
For over 90 years, Panorama at the Art-Nouveau-style Gellért Hotel has served traditional Hungarian cuisine on its charming terrace overlooking the Danube. During dinner guests, are regaled with the traditional music of Béla Berki Jr. and his gypsy orchestra. The menu includes the most popular dishes since the restaurant’s inception, like truffle and goose liver pâté with Tokaj grapes and home-made milk loaf; Hungarian fish soup with noodles; duck liver marinated in wine with apple-celery purée; apple crêpe with Somlói wine-cream; and chocolate chestnut cake with rum-chantilly.
The Baur au Lac opened on the banks of Lake Zurich in 1844, and has been known as one of the world's greatest hotels ever since, drawing a celebrated international clientele for more than a century-and-a-half. The hotel's Pavillon dining room was completely remodeled in 2009, with Parisian interior designer Pierre-Yves Rochon, who placed his stamp on the Four Seasons Hotel George V in Paris and the Hotel Hermitage in Monte Carlo, updating the room with a palette of white and platinum tones and populating the space with lilac and mint art déco furniture. Head chef Laurent Eperon presents a 21st-century interpretation of classic haute cuisine. Signature dishes include pan-fried fillet of wild sea bass flavored with butter and sweet lemon and served with caramelized leeks and venere rice; and veal knuckle slow cooked for seven hours and served off the bone with Madagascar wild black pepper and Agria potato purée. The 49-page wine menu includes selections from the hotel’s century-old 700,000-bottles cellar.
With a décor the hotel describes as "Brazilian beach chic," this beachfront restaurant also boasts a private island that may be booked for a private dinner for two. Guests can feast on the seasonal daily menus prepared by executive chef Luis Salvajoli, whose Brazilian cuisine is influenced by traditional French and Italian cooking. The menu, which changes daily, incorporates produce from the Ponta Dos Gauchos' organic garden and fresh oysters from the surrounding fisherman's village. Samples dishes include stuffed vegetables with quinoa and crab, grilled salmon fillet with steamed vegetables and dill-scented olive oil, and coconut panna cotta with plum and apricot sauce.
21C Museum Hotel in Louisville, Ky., combines luxury accommodation, a contemporary art museum, and gourmet dining under one roof. Proof on Main, headed by executive chef Michael Paley, offers a menu of American Southern-style cooking that showcases a selection of fresh, sustainable ingredients from the Ohio River Valley. Notable dishes include the Proof bison burger with Tillamook Cheddar, applewood-smoked bacon, and Jezebel sauce, and the Marksbury Farm bone-in pork chop with summer melon, buttermilk curd, cucumber, and strawberry curd. The adjoining Proof Bar features a selection of more than 50 Kentucky bourbons, and artenders shake up house cocktails like the Proof Artillery Punch with rye, brandy, Benedictine, gin, lemon, orange juice, and lambrusco.
‘Feed the body, nourish the soul’ is the motto of Relish at the Western Grand. Diners can select s table in the restaurant, on the terrace (in the summer) with a view of Friedrichstrasse, or at the foot of the lobby staircase. In all places, they will enjoy chef Peter Hampl’s German spin on international cuisine — the likes of crispy rabbit with king trumpet mushrooms, peach, and wild herbs; avocado espuma and garden loaf; risotto with pearl barley and garden herbs with crispy char; medallions of Linum veal and pata negra ham with chanterelles, pears, and potato Mikado; and white chocolate mousse with ginger and limes, strawberries, Waldmeister syrup, and oranges.
The Michelin two-star Guy Savoy is the sister restaurant to Savoy's three-star gastonomic shrine in Paris, and according to some critics is just as good and sometimes even better than the original. Signature dishes include Savoy's "Colors of Caviar," and an artichoke and black truffle soup topped with a toasted mushroom brioche and truffle butter, tomato and watermelon salad with tomato gelée, crispy sea bass with "delicate spices," filet mignon with bone marrow, and chocolate fondant with crunchy praline and chicory cream. The bread cart is monumental.
Open for lunch and dinner, Restaurant Le Gaïac serves French fare infused with Creole flavors on its open-air terrace that overlooks the Hôtel Le Toiny’s infinity pool. The restaurant sources 20 different vegetables from its own organic greenhouse. Chef Stéphane Mazières' menu includes starters like preserved duck foie gras with passion fruit, toasted brioche, and iced quince and flaked king crab with curry and green apple foam; mains like sautéed swordfish in parmesan-orange crumble accompanied by polenta ravioli with broad beans; and grilled fillet of turbot studded with lardo di Colonnata with pear tartar; and desserts like saffron-candied pineapple with sweet almond milk ice cream.
The Michelin two-starred Patrick Guilbaud serves petit portions of contemporary French cuisine with Irish accents in a bright, white vaulted dining room replete with cream-colored chairs and tables draped in fine white tablecloths, surrounded by walls hung with contemporary Irish art. The menu, prepared by executive chef Guillaume Lebrun, changes daily and includes two-course and three-course table d'hôte and à la carte options. Starters include light fennel soup with langoustine ravioli and pea tortellini with crispy chicken and truffle dressing; mains include crispy slow cooked pork with pomme purée, lemon star anise, and liqourice; and dessert choices include a French and Irish farmhouse cheese plate and Guanaja chocolate tart with mango sorbet.
Steps from St. Mark’s Square, Restaurant Terrazza Danieli provides a prime view of the Grand Canal from its 120-seat rooftop terrace, which is open May to October, and glass-enclosed dining room. Chef Gian Nicola Colucci, a native of Turin, where he worked at that city's celebrated Ristorante Del Cambio (he also spent time in the kitchen at Felidia Restaurant in NYC), creates a menu of Mediterranean classics and Venetian favorites. Dishes include culatello prosciutto with sweet-and-sour vegetables and goat cheese; lemon tagliolini pasta with lobster, broccoli, and Bengala peppercorns; and deep fried scampi, shrimp, calamari, and mixed small fish with vegetables.
Perched on a hill above La Barra’s Manantiales Beach, Restaurante Zafferano overlooks the 100-room resort’s serene pool and lush tropical gardens. Under chef Alvaro Arbeloa, it serves a fusion of contemporary Mediterranean and Asian cuisine, including cold almond and garlic soup and sliced duck with caramelized apple and sweet potato.
From the décor to the food, Sabaya exudes the quintessential Lebanese dining experience. The chic, comfortable lounge with low chairs, soft lighting, and a lounge separated by mashrabeyas (latticework screens), where diners are taken after dinner for traditional tea and sweets. Under chef Nasser Makhoul, the Sabaya serves a variety of traditional dishes. The set menu for two features a variety of cold and hot mezzas like kebbe nayye (a minced meat dish mixed with bulgar and spices), stuffed vine leaves, hummus, makanik, and cheese manaqish (a Lebanese version of pizza).
Located on Intendance Bay, the all-villa Banyan Tree Seychelles features a plantation-style décor, which extends to its signature Saffron. The cuisine at Saffron is creative with an emphasis on traditional Thai dishes like pla grapong nueng manao (steamed red snapper with chile-lime sauce); goong mungkorn phad med mamuang hin mapan (wok-tossed lobster with cashew nuts, straw mushroom, and roasted chile sauce); and som tum Thai (spicy green papaya salad with soft shell crab, peanuts, and fresh chile).
Located in the basement of Hotel Hesperia, the spacious, elegantly appointed Michelin two-starred Santceloni, opened by the late Catalan chef Santi Santamaria (whose celebrated El Racó de Can Fabes is in the town of Sant Celoni, north of Barcelona) offers a respite from the bustling city. Chef Óscar Velasco, a master at roasting born in Segovia, which is famous for its roast meats, leads the kitchen in preparing an extensive à la carte menu along with two tasting menus. The gastronomic menu includes courses of fish marinated in Arbequina oil, chervil, and citrus; vegetable stew with red prawns and hazelnuts; octopus and pig’s feet with bittersweet red pepper sauce; fish of the day with endives, smoked bacon, and Parmesan cheese; grilled pigeon breast and stewed boneless thighs with macaroni; pear and rum soup with cinnamon ice cream; and chocolate mousse with corn, lemon, and curry.
Led by chef Oren Yerushalmi, Scala serves kosher Mediterranean cuisine prepared using French techniques. Appetizers include veal sweetbreads and pickled lemons with baladi eggplant, hyssop and garlic, white tahini, tomato, chickpeas, and olive oil and short rib beef with toasted bread, charred onion, egg yolk, Dijon mustard, and aïoli. Main courses are such as beef medallions with lentils, root vegetables, and smoked duck breast ragout with roasted eggplant and veal stock.
Located along Cape Town’s waterfront Signal Restaurant offers views of Signal Hill and Table Mountain. The interior is adorned with hand-crafted chandeliers, aged yellowwood furniture, and an immense wall tapestry of Table Bay. The food is traditional Cape cuisine, which means things like spiced ostrich fillet with cinnamon-roasted butternut and almond crumble and tropical fruit ceviche with passion fruit curd, coconut sorbet, and black sesame gel. There is also a dinner buffet featuring locally-sourced cheeses, homemade breads, pickled vegetables, and traditionally preserved fruits.
On the 37th floor of this grand hotel, the Michelin one-star Signature features an open kitchen under the direction of chef Olivier Rodriguez. In addition to the main 77-seat dining area which looks out over Otemachi, the Imperial Palace, and Shinjuku’s striking skyline, there is also a private chef’s table which seats up to 10. Diners feast on creations like rosemary toasted scallops with seared green beans, radicchio, and pine nut sauce and foie gras prepared two ways: poached with papaya and star fruit chutney and pan-fried with lemongrass flavored mango purée.
Located on Shanghai’s iconic Bund, Sir Elly’s boasts unobstructed views of Pudong and the Huangpu River from its 13th floor location. Named after Sir Elly Kadoorie, the founder of The Peninsula Hotels’ parent company, The Hongkong and Shanghai Hotels, Ltd., the Art Deco dining room features Chinese accents in red lacquer and ceramics. French chef Arnaud Berthelier serves modern Mediterranean fare. The diver scallops with seared nori risotto and Jerusalem artichoke, are a must try as is the six-course tasting menu.
Square One offers a combination of Vietnamese and Western fare prepared by a team of chefs who put on a show for diners from open kitchens that are visible from five different dining areas. Square One also has an outdoor terrace an a floor-to-ceiling wine case displaying 1,500 bottles. Diners can order a round of Western-inspired appetizers like Canadian oysters with shallots, vinegar and lemon; creamed truffle cauliflower soup with salt cod croquette; and lobster bisque with seared scallops and lobster tortellini, or Vietnamese starters like flash-fried soft shell crabs with coconut, ginger, and tamarind; and crisp pork belly salad with cucumber and herbs.
Only open for dinner, Stella is notable for its fine Italian dining. The sumptuously appointed restaurant is a formal affair (children under 10 are not permitted and dressy attire is a must). The menu includes a foie gras terrine with green apple, cinnamon mayonnaise, black tea jelly, and coconut croissant; grilled whole Mediterranean sea-bream with spicy tomato broth, grilled vegetables and mesclun salad in citrus dressing; grilled buffalo tenderloin with truffle sauce, spinach with pancetta and black raisin, and polenta with Taleggio cheese.
Before landing at The Tamarind Tree, executive chef Christophe Blatz trained under Alain Ducasse and worked in a string of Michelin-starred restaurants throughout Europe, including Ducassse's Le Louis XV in Monte Carlo, Les Ambassadeurs at the Hôtel de Crillon in Paris, and the now-shuttered L'Aubergine in Munich. Set in an open-walled plantation-style dining room, the Tamarind Tree overlooks a canopied terrace shaded by — what else? — a tamarind tree. The five-course menu of French cuisine with Caribbean flavors changes daily, including choices like garlic-rosemary marinated grilled lamb chops with roasted garlic and goat cheese pancake and pan-fried Caribbean grouper served on a tropical fruit and tomato relish with papaya chips.
A dramatic open kitchen takes center stage at Tatu Restaurant, which is simply designed in blond wood and leather-appointed banquettes. This American-style steakhouse serves lamb and grain-fed Morendat beef from cattle specially reared for the hotel. The steaks are seasoned with herbs from the hotel’s own garden. A chef's table allows diners to personally interact with the kitchen. After dinner, grab a drink at the hotel’s Lord Delamere Terrace, which has been a popular rendezvous for European settlers and visitors on safari since 1904.
Terrace, presided over by executive chef Daniel Moran, serves breakfast and dinner in both outdoor and indoor settings. The dinner menus present innovative combinations of hearty Italian classics with fresh local seafood like vermillion snapper crudo with avocado, lemon, rucola, and black olives; hand cut papardelle with Bolognese beef ragù; jumbo lump crab pizzetta with ricotta, asparagus, chile, and sweet onions; and swordfish with crisp wild capers, green beans, walnuts, and parsley. Like other properties owned by the same company, Como Hotels, Terrace offers dietary alternatives from its signature COMO Shambhala menu. Developed by Amanda Gale, items on the COMO Shambhala menu are made with organic ingredients and include dairy-free, reduced sodium, and unprocessed foods that provide guests with special dietary needs a stress-free supper.
With stunning views of the Niagara River, the Georgian-style Tiara serves traditional French fare based on ingredients locally sourced from the Niagara region. Executive chef Randy Dupuis serves a five-course tasting menu that includes mulled pear "grilled cheese" with honey-roasted walnuts on pain au lait toast; scallop with saffron-infused cauliflower purée, Pingues pancetta, and maple and grain mustard drizzle; foie gras French toast with truffle flan, black currant jus, and vanilla sea salt; maple Pommery mustard-crusted Australian rack of lamb with Woolwich goat’s cheese mashed potato, buttered Swiss chard, and red wine jus; and a cranberry walnut tart with ginger ice cream.
Set upon a rocky ledge overlooking the waves of the Sir Francis Drake Channel, Tradewinds is designed to recall traditional Caribbean sugar mills, with its stone walls, high vaulted ceilings,and dark wood accents. Executive Chef Lisa Sellars artfully melds both classic and Caribbean-inspired dishes using ingredients ranging from truffle, foie gras, rabbit, port wine and risotto to local finds, such as grouper or snapper, coconut, plantains, sweet potato, house-grown pumpkin and local spices.Try the roasted French veal chops with sautéed wild mushrooms, leeks, and natural roasting jus, or the pan-seared local line-caught grouper with curried coconut and plantain sauce, saffron rice, and crispy plantain chips. The Peter Island Connection is the restaurant's signature cocktail, which is a concoction of strawberry purée, mango purée, Coco Lopez, Myers rum, Malibu, and amaretto. Every Thursday, chef Sellers and the restaurant's sommelier team up to create specialty menus centered around carefully chosen wines from the Tradewinds wine room, which offers more than 300 labels.
Head chef Daniel Galmiche, who once worked at London’s Le Gavroche, and Master Sommelier Yohann Jousselin, winner of the U.K. Sommelier of the Year award, combine their talents at The Vineyard to deliver a French and Mediterranean gastronomic experience in the English countryside.The newly designed dining room in the hall of a 19th-century hunting lodge features a wine vault made of crystal-clear glass that displays over a thousand bottles. Be sure to look down through the glass floor at The Vineyard’s extensive wine cellar, which reveals a portion of its 30,000 bottle collection (a hundred of the wines offered are available by the glass). Each course on the seven-course tasting menu is served with one French and one California wine. One recent menu included pea velouté with tortellini of fresh peas and mint; rabbit and parsley terrine with white bean salad; poached Cornish lobster with sweetheart cabbage and ginger; line-caught pan-roasted turbot with spiced bread and courgette; pan-fried Anjou squab pigeon with potato confit and sherry vinegar jus; poached rhubarb with honey parfait and rhubarb purée; and a dark chocolate ginger cake with Tonka bean.
A torch-lit path leads diners to Baraabaru from the hotel’s catamaran, which whisks visitors between the three Four Seasons properties in the atoll chain. Overlooking the crystal clear Indian Ocean, the airy restaurant is situated beneath timber columns and features an open kitchen with a tandoori bar. Chefs here prepare classic Indian dishes with an emphasis on local seafood like Maldivian fish cakes and onion- and mint-marinated tiger prawns; biryanis are served in clay pots; and there is a special Sunday night Ghar Ka Khana, a buffet of curries, biryanis, chutneys, and kebabs.
Recently revamped for a more contemporary feel, the beachfront Le Réservé is located on the northern half of the French-speaking part of St. Martin. Le Réservé offers open-air dining and sweeping views of the crescent-shaped Baie Longue beach and the sea. In this paradisical setting, executive chef Vincent Wallez serves up such elegant fare as iced avocado velouté with arugula and Parmesan cheese, red tuna carpaccio with mixed citrus, and pan-seared shrimp with Antillean ratatouille, An extensive rum menu sweetens the deal.
Recently refurbished, The Rib Room, long known as Dubai's best steakhouser, has retained its sleek, modern décor and impeccable service. The à la carte menu offers a wide range of seafood and meats, plus vegetarian and diabetic-friendly options. Try the Wagyu beef tartare with barbecue relish and toasted sourdough bread; milk-fed veal ribs with honey-mustard glaze; or Australian beef tomahawk (an oversize bone-in ribeye) with grilled asparagus, potato confit, and Roquefort sauce.
Anne-Sophie Pic's father and grandfather both earned three Michelin stars for their family restaurant in Valence, and she continues their culinary tradition with two stars of her own and maybe another one to come. Situated within the exquisite 150-year-old Beau-Rivage Palace, the light and airy 52-seat restaurant has a view of the Alps and a terrace set within a 10-acre garden. Signature dishes include recipes from Pics father, like sea bass with Aquitane caviar, a dish he created in 1971. Other mains featuring Pics light style of cooking and presentation include line-caught sea bass with caviar, lake crayfish slowly roasted in butter with spring turnip, and classic Simmental beef tournedos with duck foie gras and gnocchi in mild spices.
As its name implies, Duhau Restaurante & Vinoteca places wine at the forefront, greeting guests with an extensive collection of Argentinean and international wines, including a definitive list of Malbecs, part of which is displayed near the restaurant entrance. Chef Federico Heinzmann emphasizes Argentinean dishes, including Ushuaian black hake with smoked creamy cauliflower puree and fennel & dill salad, and Argentinean Wagyu ribeye, tenderloin, or entraña (skirt steak) prepared on the kitchen’s wood-fired grill. The restaurant’s maître fromager assists diners in selecting the best artisanal regional cheeses f and serves them with chutneys, dried fruits, and freshly baked bread, in the cozy Cheese Room, which boasts a fireplace, or in the garden or on the restaurant’s terrace.
At the three Michelin-star Epicure, chef Eric Frechon lives up to his reputation as one of the best chefs in town with dishes like langoustines and caviar with celeriac and Japanese lemon; stuffed macaroni with black truffle, artichoke, foie gras, and grated mature Parmigiano; line-caught whiting fish in a crust of bread with almonds; veal sweetbreads braised with amaretto and red onion confit; and gilded Nyangbo chocolate with liquid cocoa. In wintertime, the restaurant occupies a remodeled interior dining room lit by decadent gold chandeliers; in warmer weather, the action shifts to a salon enclosed with windows giving onto the hotel's French garden.