More than anything, the 10 restaurants recognized by HOTELS panel of international judges show attention to detail: not just in how the dishes are made, but in the selection of the ingredients — often as local as possible. Whatever the cuisine and wherever the chef, the focus is on exquisite taste and precise preparation.
The restaurants on this year’s list take a similar approach with service and décor — no matter the locale around the world, a memorable, and delicious, meal will be part of the experience. Enjoy!
Executive chef: Bill Fu
Menu: Cantonese; 1 Michelin star
Signature dish: Barbecued Iberico pork in honey sauce
Average dinner check: US$160
How the restaurant reflects its location: On the 51st floor of the Ritz-Carlton Macau, the restaurant evokes the area’s Chinese and Portuguese colonial past. The main dining room is decorated with classic Chinese vessels, and its walls are embellished with motifs crafted from pieces of Azulejo ceramic tiles.
How the restaurant will evolve: “Macau is known for intense competition in the hospitality business, with new hotels launching regularly, from local hoteliers to international branded hotel groups. However, with Chef Bill’s culinary expertise and growing specialism in exceptional Cantonese fare, Lai Heen will continue to appeal to gourmands from around the world with its beautiful décor and award-winning culinary creations.”—Gabriel Kwok, assistant director of marketing communications
Executive chef: Alessio Biangini
Menu: Northern Italian with local influences
Signature dish: Spaghetti with lobster, tomato and chilli
Average dinner check: US$40
How the restaurant reflects its location: Venetian feel contrasts with stripped-back architecture. Art Deco-inspired chandeliers hang against exposed concrete walls, with Italian velvet and leather banquettes in claret on striped marble floors.
How the restaurant will evolve: “Every season we can change the menu. We find amazing products and meet amazing people that are passionate about their products. After so many years away from Italy, it feels like I am back at home.”—Alessio Biangini
Executive chef: Daniele Turco
Menu: Local Venetian with exotic touches; seasonal ingredients from area producers
Signature dish: Ravioli of the land with black truffle, Monte Veronese cheese and mountain farm butter
Average dinner check: US$95
How the restaurant reflects its location: Set in a 15th-century Venetian palazzo, its terrace on the city’s Grand Canal faces local landmarks. Its warm interior atmosphere reflects touches of hand-made Venetian craftsmanship.
How the restaurant will evolve: “We will continue to elevate our offering to the highest standards, focusing on a fine dining experience that is entertaining rather that overly formal, and which will exist next to a more relaxed dining proposal to be enjoyed during the daytime hours.”—Paolo Lorenzoni, GM, The Gritti Palace
Chef de cuisine: Sylvain Assié
Menu: Seasonally changing bistro classics and contemporary dishes in the French tradition
Signature dish: Poulet a la Broche, rotisserie chicken with potatoes and watercress salad
Average dinner check: About US$70
How the restaurant reflects its location: Envisioned by designer Martin Brudnizki, the vintage-inspired ambiance is highlighted by a comfortable lounge and wraparound banquettes, a dining bar counter, and a semi-private room.
How the restaurant will evolve: “You stay fresh through the relationships you build with your clients. Maintaining a strong and welcoming attitude makes new guests feel that the restaurant is ‘fresh.’ Giving them a world-class experience the first time is the key. Then you have to make the personalized connection that leads to a lasting impression… Assié works closely with the Dinex Group (Daniel Boulud’s restaurant company) to evolve the menu.”—Jeremy Geyer, general manager, Café Boulud Toronto
Executive chef: Calum Franklin
Menu: “Comforting yet contemporary” British
Signature dish: Curried mutton pie with slow-cooked mutton shoulder and mango salsa
Average dinner check: US$80
How the restaurant reflects its location: Tweed details on red leather upholstery complement the building’s historic features. Chandeliers, reclaimed oak furnishings and antique mirrors complete a relaxed but sophisticated atmosphere.
How the restaurant will evolve: In March, Franklin opened The Pie Room, dedicated to one of Britain’s most iconic dishes. Twice a year, the restaurant rotates its seasonal pop-up terrace concept, including cocktail and food menu. “This provides guests with an ever-changing environment to discover, remaining relevant and fresh all year round.”—Michael Bonsor, MD, Rosewood London
Executive chef: Chris Simpson
Menu: Classical cooking style with a modern interpretation of seasonal ingredients
Signature dish: Veal sweetbread with pickled mushrooms and sourdough crumb
Average dinner check: Three-course a la carte, US$165
How the restaurant reflects its location: Simpson aims to take advantage of the area’s best produce and seasonal ingredients, often focusing on one ingredient as the inspiration for an entire dish.
How the restaurant will evolve: “Chris (who joined the restaurant this year) is relishing the opportunity to put his own stamp on the restaurant, placing emphasis on the very best ingredients at the heart of each dish, with striking colors and clarity throughout the menu, and we hope to bring a progressive and exciting new era to the kitchen of Gidleigh Park.”—Paul Shanahan, GM, Gidleigh Park
Chef de cuisine: Aaron Burns
Menu: California coastal
Signature dish: Tortiglione Bolognese, with hearty veal and pork sauce and pecorino cheese; wood-roasted strawberries with butter-crumble topping, balsamic glaze and cheesecake ice cream
Average dinner check: US$42
How the restaurant reflects its location: Overlooking the 18th hole of the resort’s golf course, outdoor fire tables have a view of Stillwater Cove; communal bar seating and a casual indoor, glass-enclosed conservatory dining room connect guests with the open-concept wood-fired oven.
How the restaurant will evolve: “We pride ourselves at The Bench on using the freshest ingredients with minimal supply chains needed… Our biggest challenge is to remain loyal to our dedication in creative seasonal offerings.—Cody Plott, president of sales and marketing, Pebble Beach Resorts
Executive chef: Filipe Da Assunçao
Menu: Traditional brunch fare with Middle Eastern and other influences; pastries by Pierre Hermé Paris
Signature dish: Spring salad of spinach, rocket, green beans, green and snow peas, green asparagus, faca beans, green zebra tomatoes and Granny Smith apples, with pistachio vinaigrette
Average brunch/breakfast check: US$51-$215
How the restaurant reflects its location: Cuisine is inspired by the seasons and local events such as Fashion Week, Christmas and the French Open. The city-center venue “attracts the hippest Parisian crowd.”
How the restaurant will evolve: “We are always thinking about new, out-of-the-ordinary ideas and creative recipes to surprise our clients, and I think it is this constant creativity and energy which continually motivates the team. Our objective is to be more and more creative… The challenge is to maintain our reputation to offer the best brunch in Paris.”—Filipe Da Assunçao
Executive chef: Kyle Connaughton
Menu: Sonoma wine country farm-to-table; 2 Michelin stars
Signature dish: As a first course, up to 13 small dishes are served that reflect “that moment on the farm.”
Average dinner check: 11-course tasting menu, US$295
How the restaurant reflects its location: The menu is inspired by the daily harvest at the Northern California farm.
How the restaurant will evolve: “Our restaurant evolves around the constantly changing produce from our farm. Farming is always change, and it is what inspires us in the kitchen. We are always excited to develop new dishes and menus from what comes from our farm.”—Kyle and Katina Connaughton, proprietors
Executive chef: Barak Aharoni
Menu: Modern Israeli/Mediterranean, with a focus on raw ingredients and seasonal, local produce
Signature dish: Aubergine tortellini with ricotta cheese, oregano butter, asparagus and local dried za’atar
Average dinner check: About US$80
How the restaurant reflects its location: The strict design ethos of 1920s Bauhaus gives Alena a luxurious, historical feel while the menu reiterates the harmonious contradictions — historical, cultural, culinary — of Tel Aviv.
How the restaurant will evolve: “Because the menu is directly affected by the seasons and the suppliers, in some ways it is in a state of constant evolution. We need to stay fresh by listening to the guests, expanding the business lunch offering and continuing to work in partnership with an innovative events team that brings exciting art screenings and other events to Alena.”—Gil Atlan, manager
Criteria
Impressive: The judges look for hotel restaurants that impress guests — not “the best,” but truly great.
Operational: The restaurants must be open for at least a year, and operated by the hotel or with minimal assistance from a consultant or celebrity chef.
Intent: The restaurants must achieve their missions — busy with local as well as guest diners; meeting standards in service, food and drink, décor and ambiance; offer value; and be financially successful.
Judges
Frank Ansel/Argentina
International F&B consultant, vineyard owner
Stephane Bellon/Switzerland
Concept creator, developer at
Studionomie F&B
Elizabeth Blau/USA
Restaurateur, CEO of Las Vegas-based
Blau & Associates
Olivia Chopin/U.K.
Millennial foodie, techie; heads on-demand TV consultancy
Catalin Cighi/UAE
Catalyst of global invitation-only
50 Chefs gastronomy club
Jean-Luc Fourrier/UAE
Consultant with years of Hilton experience
Andre Fu/Hong Kong
Designer and inspiration behind AFSO
Oleg Kafarov/Russia
Multi-faceted connoisseur straddling marketing and PR
Bob Puccini/USA and U.K.
Restaurant concept creator and operator
Guy Rigby/Canada
After 30 years with Four Seasons,
runs Octopus consultancy
Patrick Willis/France
An A-plus palate, founder of Innovative Restaurant Concepts
Francis Zimmermann/Thailand
Global hospitality leader who now specializes in kitchen sub-culture via #ZimmZaBar
Mary Gostelow also contributed to this piece.