- Tours & Activities
- Special Offers
- Cruise Vacations
Classic Trendsetter - Epicurean Hotels & Resorts
Whether you prefer in-room dining or an ocean-side dinner, an on-the-go breakfast, or a casual drink in the evening - Classic’s Epicurean Trendsetters ensure that every meal, every cocktail is as memorable as the setting. Join us for what is sure to be a sophisticated culinary adventure.
Indulge in uniquely crafted local products from land and sea, prepared by renowned, award-winning chefs, with dishes ranging from tapas and small plates to wok-seared creations that feature the bounty of the region. In the morning, a leisurely breakfasting and pleasant conversation over meals, made-to-order. For lunch, enjoy fresh, local farm-to-table cuisine. Then afternoon tea accompanied by a selection of delicious finger sandwiches, scones and delicate pastries. For dinner, savor a meal where modern classics come together with live music, romantic sunsets and fire pit lounges for a truly sumptuous experience.
Scroll down to view a variety of distinctive settings, each offering a unique dining experience.
The Capella Pedregal culinary team is not only dedicated to bringing guests a constantly evolving menu derived from the freshest local ingredients available, but they are also passionate about impacting and shaping Baja cuisine. The hotel’s culinary team is comprised of Food & Beverage Director Marco Bustamante and Executive Chef Yvan Mucharraz (both trained under legendary Chef Thomas Keller), and Wine Director Juan Carlos Flores. Capella Pedregal’s three distinctive dining establishments feature refined Mexican dishes which evoke a true Baja feel. The signature Don Manuel’s restaurant is named after the hotel owner’s family patriarch and is located at the heart of the resort. Cuisine at Don Manuel’s uses local organic ingredients grown specifically for the resort, prepared using modern interpretations of old world techniques. El Farallón, Spanish for “a rock that comes out of the ocean,” is a sophisticated restaurant where fresh fish specialties are served in an alfresco setting suspended over the ocean. This casual seafood venue features a “catch of the day” menu enabling guests to choose from fresh fish caught from local waters. Guests looking for lighter fare can experience Crudo Bar, Spanish for “Raw Bar,” underneath a large poolside palapa. Whether it is fresh oysters, sushi or sashimi with a Mexican twist, Crudo Bar is the perfect place to enjoy a meal or a snack while lounging poolside. The Beach Club is an informal, poolside dining venue serving Baja coastal favorites.
Cascading the lush tropical mountains of the Sierra Madre, Garza Blanca Preserve Resort & Spa is located just south of Puerto Vallarta on Mexico’s Pacific Coast. With two of the destination’s most distinguished restaurants on-site, it is no wonder that Garza Blanca stands at the leading edge of gastronomy. With its enigmatic, flame-lit panoramic view of Banderas Bay, Blanca Blue offers the very finest gourmet dining experience that goes beyond the pleasures of the taste buds. In addition to an exquisite original menu that blends traditional recipes from the Mexican repertoire with sophisticated international flavors, wine lovers will delight in more than 230 of the finest labels from around the world housed in Blanca Blue’s award-winning wine cellar. An ultra-chic contemporary steakhouse with a spectacular 180 degree bird’s eye view of the bay, BocaDos STK is just the place to delight in a modern twist on classic foods and cocktails in a refined atmosphere. The cutting edge bites and meats menu showcases an international fusion between Latin and Asian cuisine and the finest imported meats through a variety of small bites or “bocados”. A fresh take on shared dishes features items such as Pibil pork tamales, octopus tiraditos, soft shell crab, salmon cubes and plum duck dumplings.
Enter a world of tranquil luxury and opulent beauty at Grand Velas Riviera Maya, where the gourmet experience is the perfect complement to the stunning natural surroundings. The resort’s signature restaurant Cocina de Autor features Spanish and Basque cuisine with molecular touches by Chef Xavier Pérez Stone, named Best Chef in Mexico in 2012. The restaurant is located oceanfront, and was recognized by Food and Wine Magazine as one of the ‘100 Best New Food and Drink Experiences,’ for dishes such as ‘the very fresh tuna’ and ‘cylindrical conclusion.’ Maître Cuisinier de France Chef Michel Mustiere serves classic French cuisine with a twist at Piaf restaurant, amidst curtains of red Swarovski crystals. The culinary tour continues at AAA Four Diamond restaurant Frida, with gourmet masterpieces of Mexican cuisine such as crispy tacos of cochinita pibil cooked in banana leaves. Visitors enjoy fresh pastas and succulent Mediterranean seafood dishes at Lucca, while Sen Lin offers you exotic pan-Asian cuisine in the Mayan jungle. During the day, enjoy casual dining overlooking azure waters or the lush tropical jungle at your choice of Azul or Chaká restaurants. Taste the essence of the Yucatan peninsula, from fresh exotic fruits scented with lime to delicately spiced authentic grill specialties. You’ll find a wide variety of creative fare for a relaxing breakfast or lunch. Grand Velas Riviera Maya offers all-suite accommodations distributed over three unique ambiances edging over 1,600 feet of pristine white sand beach.
Resting on the golden sands of the Mexican Pacific, Grand Velas Riviera Nayarit has revolutionized the all-inclusive concept with fine dining on par with the world’s finest restaurants. The enchanting luxury gourmet experience begins upon arrival at the resort, where guests are greeted with a hibiscus infusion in the resort’s majestic lobby. Upon arrival in your suite, you will discover a lavishly stocked mini bar and suite service menu for private dining overlooking the ocean. Breakfast, lunch and dinner are served a la carte or buffet at the ocean front restaurant Azul, serving local and international specialties as well as fresh grilled meat and seafood. Selva del Mar offers delicious snacks and beverages served by the Pool Concierge to guests relaxing in the warm Mexican sun. Evenings are grand culinary affairs to look forward to at the resort’s three fine dining restaurants, each of which has received the Four Diamond Award from the AAA. At Frida, every dish alludes to the rich culinary traditions of Mexico, and vibrant artwork adorns each wall. Each plate features brushstrokes of flavor and passion, with specialties like black aguachile of tuna and prawns marinated in adobo. Piaf restaurant features a fusion of the elegance of traditional French cuisine with modern techniques, to delight even the most sophisticated of palates. Menu offerings include escargots á la bourguignonne with crispy lemon honey and desserts like mini chocolate, hazelnut or Grand Marnier soufflés. Lucca transports diners to the Mediterranean, with fresh ingredients that epitomize the enchanting cuisine of Italy. The chef recommends the lamb chop with walnuts or the shrimp ravioli with goat cheese. Delight in a festival of flavors in paradise at Grand Velas Riviera Nayarit.
With extensive expertise in the cuisine of Mexico, Chef Loza blends a passion for authentic and local flavors with a desire to preserve the rich traditions of Mexican culture. He brings his philosophy to Maroma Resort’s restaurants, working with the area’s finest local suppliers to integrate the freshest local flavors and ingredients. “Food is an important part of Mexican culture with family recipes being passed on from generation to generation,” said Loza. “I’m grateful for the opportunity to be part of the family at Maroma, providing our guests with a culinary experience that celebrates the traditions of the Yucatan and complements the luxury and elegance of the resort.” Previously, Chef Loza distinguished himself at several of Mexico City’s most acclaimed restaurants, including Le Cirque, Ciboulette and L’Olivier. In 2005, he was awarded first place in “Best Mexican Young Chef”—a national contest of traditional and contemporary Mexican cuisine. Chef Loza’s culinary style blends classic Mexican preparations with the casual street food of Mexico City, creating elegant dishes with true authentic essence. Signature recipes include lobster enchilada with homemade mole sauce, smoked salmon pizzeta with guacamole and dry tomatoes and, a local Yucatan inspired dish, soft shell crab Tikin Xic with achiote, habanero, avocado and citrus salad.
The Royal Hideaway features a wide range of restaurants and menus with flavors from around the world. Poolside specialty sandwiches, burgers, sweet potato-pink peppercorn fries and ceviches with fresh seafood are offered, and you will be pleasantly surprised to find raw food vegan and other healthy up-to-date trends on our lunch menu. Six a la carte restaurants offer distinct foods to satisfy the palates of meat-lovers and vegans alike. On any given day, you will find the acclaimed Executive Chef Eugenio Villafaña making his rounds to guarantee guest satisfaction, giving extra attention to those guests with special requirements such as allergies, gluten- or lactose-intolerance, kosher needs, vegetarian, vegan, raw vegan, etc., making with this the most pleasant culinary experience for all of our Guests. Chef Villafaña shares his world wide experience of more than fifteen years in the culinary scene, bringing the best of nature to your table. Integrating sustainability, while supporting local farmers and producers, is a very important part of the decisions he makes while creating these artistic and healthy balanced menus. Furthermore, the Royal Hideaway Playacar has an in-kitchen state-of-the-art Chef’s Table where you will have a private dining experience offered personally by Chef Villafaña. The experience is like no other: it begins with a meeting with the chef to personalize your menu, as every night has a unique menu. The best of local ingredients are used alongside the most innovative culinary techniques for your twelve-course dinner, paired with top wines chosen by the hotel's sommelier.
Exquisite dining experiences begin in The Club Grill, a AAA Five Diamond restaurant where guests savor international specialties and a superb selection of wines. In Fantino, also a AAA Five Diamond Award winner, creative European cuisine is served beneath hand-painted ceiling frescos. The Caribe Bar & Grill provides indoor and outdoor settings for enjoying Mexican, American and Caribbean fare. In El Café Mexicano, weekly theme dinners such as the Mexican Fiesta and the Lobster and Seafood Night enliven a casual menu of international favorites. Casitas, the only restaurant in Cancun situated on the beach, features a menu of grilled prime cuts, seafood and salads. The Lobby Lounge offers four distinct environments where guests may choose to savor light meals at the Sushi and Seafood bar, indulge in tropical cocktails and much more. The Culinary Center presents interactive cooking experiences conducted in a magnificent residential-style kitchen overlooking the Caribbean Sea. At each two-hour session, an expert chef de cuisine shares professional techniques and innovative recipes with no more than 14 guests to ensure personal attention. Dishes created with ultra-premium Viking equipment are paired with the perfect wines. In addition to the classes, nightly wine and tequila tasting provide insights into beverage culture and how it is linked to culinary traditions. And for a limited time, The Ritz-Carlton, Cancún is offering “Sabor Mexicano: A Mexican Culinary Experience,” a package including accommodation for two in an Ocean View guestroom, one escorted tour for two to the colorful Market 23 (including transportation to and from the market), and one authentic culinary class for two in the Culinary Center (including gratuity).
Honored with prestigious AAA Five Diamond Award, Carolina features a mosaic of culinary styles from France along with accents of Mexico and Punta Mita’s own distinctive flavors. This epicurean destination captures the Resort’s uncompromised style and promises a memorable experience for even the most discerning palate. Signature dishes include The Saddle of Lamb, pan-roasted with scented chipotle dauphine potato, olive salsa and lamb jus; and the Canelón, a stuffed artichoke with lobster, foie gras and truffle, jabugo ham foam. With breathtaking views, an inviting bar and a romantic outdoor terrace, the restaurant provides a perfect variety of settings for cocktails as well. Exquisite in every detail, the restaurant's design is both inviting and comfortable. The polished decor emphasizes lush black and white velvety textures with silver accents. Handcrafted lamps throughout Carolina are covered in small, round pieces of Mother of Pearl. In addition to casting a soft luminous glow, the precious pearls create a peaceful sound as soft breezes rustle the lamps. Guests may also reserve a private dining room in the restaurant. Each dining experience at Carolina is underscored by the flawless bespoke service that defines The St. Regis Punta Mita Resort's every amenity.
Add the unparalleled culinary and dining experiences, the chef’s expertise and imagination that will excite even the most sophisticated palates, and you have an unbeatable combination for an unforgettable journey to paradise. Chef Jetzabel Rojas Barragan has been on a mission to take traditional Mexican cuisine to the next level at Viceroy Riviera Maya. She is attempting to change the thinking about Mexican food by embracing tradition while at the same time unleashing innovation and incorporating new ideas and techniques. Her favorite pirouette is to borrow dishes from leading international cuisines and make them Mexican. For example, an Italian risotto is prepared with Yucatan cheese, sweet potatoes and corn; a Black Paella is transformed from a traditional Spanish dish to one with a Mexican twist by using Epazote leaf, Mexican chili peppers, turkey and smoked sausage and black huitlacoche mushrooms. A thick pork chop is prepared using French techniques, but the sauce bursts with Mexican flavor blending poblano chili, tomatoes and huitlacoche. A truly global cuisine with local flavors.
Your Gourmet vacation starts the moment you enter one of our Mexico all inclusive honeymoon or vacation resorts in Cancun. You are greeted with a smile, a refreshing towel and a welcome cocktail. The décor and overall atmosphere of the resorts provide for a relaxed yet upscale environment with lush landscaping, beaches lined with beach beds and multiple pools with swim-up bars. You will be pampered with Gourmet services and amenities such as beach butlers, concierge, turn-down, 24-hour room service, premium beverages and Gourmet cuisine. The latter, which is the foundation for Gourmet Inclusive, has been lauded “Superb,” “Best in class,” “Decadent” and “Outstanding.” To us it simply means creating delicious meals in pleasant environments by our star chefs. Here, you will be indulged with Gourmet hospitality every moment of your stay.
Nestled away amidst the rolling greens of the Marina Vallarta golf course, Casa Velas is a true oasis with an exclusive private Ocean Club. Each visitor is a guest of honor at this serene retreat, and the culinary experience begins in luxurious suites with every imaginable amenity, from fresh gourmet coffee to a generously stocked mini bar. Private in-suite dining may be ordered from a varied menu of delights ranging from fresh squeezed juices to fine cuts of meat. Casa Velas’ restaurant Emiliano is well known as one of the best eating establishments in Puerto Vallarta. The restaurant received the Star Diamond Award from the American Academy of Hospitality Sciences in 2011 and was recognized by the AAA in both 2011 and 2012. Emiliano’s celebrated chefs prepare a creative menu of regional and international dishes using only the freshest ingredients, including produce from the onsite botanical garden. Seasonal specialties include Mexican corn soup with Lion’s paw sea scallop, Duck in red fruit and Port mole, and a trio of ceviches. The hotel’s private Ocean Club offers the ultimate seaside dining experience, with Asian-inspired specialties, fresh seafood and a full menu of exotic cocktails and premium liquors. Enhancing the experience of luxury and tranquility, guests enjoy a complete culinary experience with exclusive wine and tequila tastings, gourmet cooking lessons and more. One of its most sought-after events is the Sensory Workshop held in the botanical garden. Here you will be treated to a tasting menu of exquisite dishes complemented by Tres Generaciones tequila and natural aromatic essences from the hotel’s boutique spa.
Live Aqua Cancun pleases all your senses as we seduce, enchant and delight your palate through the culinary creations of our celebrity chef Eric De Maeyer. This talented chef gives his artistic touches to the national and international meals served at the hotel’s Azur, Siete and MB restaurants, as well as the In Laa’kech Lobster & Grill, Sea Corner, Sushi Station and Café Deli Boutique. With its seven restaurants, the hotel offers a wide range of culinary experiences and dining atmospheres that turn any meal into a special occasion. Enjoy moonlight dinners on MB’s deck, and enchant yourself with its contemporary, elegant ambiance and open kitchen concept. In Azur, indulge in the rich, robust flavors of the Mediterranean, Mexico, and Asia, combined with the freshest seafood that the destination has to offer. Taste the exquisiteness of Siete restaurant, which takes its name from the seven columns decorated with pop-art, showing seven of the most important Mexican icons of popular culture. Or, create romantic moments you will remember for a lifetime at Inlaa’kech Lobster & Grill, with menu highlights that include fine steaks, lobster, kebabs, fresh salads and seafood, along with homemade sauces and marinades that make each dish a masterpiece. The shoreline restaurant, Sea Corner, features unlimited ceviche, chips, tacos and fresh tropical cocktails, and Sushi Station’s subtle, eclectic eatery offers precise executions of Japanese sushi specialties by Chef Armando Blanco. And while you reflect on the day, enjoy the view from the open-air terrace at the Café Deli Boutique, where you can order up a fresh cup of coffee or tea and choose a scrumptious pastry or dessert to enjoy there or take with you. And remember; enjoy it all you want, because it’s all included.
Paradisus Resorts, Meliá Hotels International’s luxurious all-inclusive brand, expanding its portfolio with two new Mexican properties, Paradisus Playa del Carmen La Perla and Paradisus Playa del Carmen La Esmeralda, announces its brand-wide partnership with six-star Michelin Chef Martin Berasategui. The alliance will introduce a unique concept by Chef Berasategui, whose eponymous restaurant in Lasarte-Oria, Spain is the recipient of three Michelin stars, to every Paradisus property starting with Playa del Carmen, where Passion by Martin Berasategui opened its doors on December 15, 2011. The collaboration is part of the brand’s mission to continue offering guests an uncompromised level of quality and service in every aspect of its all-inclusive experience. “By partnering with a chef of prestigious caliber such as Martin Berasategui, we are elevating the Paradisus brand and guest experience to a very unique level, one that is traditionally not associated with all-inclusive resort properties,” said Bernard Wyss, Managing Director of Paradisus Playa del Carmen and Area Vice President for Paradisus Resorts. “This agreement also allows us to train and develop our kitchen and service staff at Berasategui’s Lasarte restaurant under his direct supervision. We believe that this partnership reinforces Paradisus’ commitment to providing our guests with an extraordinary food and beverage experience, one which exceeds what other properties in the region are offering.” Passion by Martin Berasategui is a fine dining restaurant that juxtaposes Chef Berasategui’s philosophy and style with the remarkable local ingredients of the Mexican Caribbean. One of the world’s most accomplished chefs, Chef Berasategui started cooking in his teens, helping his mother and aunt in their family-owned eatery in San Sebastian, Spain. Training in France in addition to other unique culinary countries and cultures, influenced Chef Berasategui’s approach to service and techniques. Today, Chef Berasategui leads the culinary direction at Lasarte y Loidi at the Hotel Condes in Barcelona, the MB Restaurant at the Abama Resort in Tenerife, the Santo by Martin Berasategui at the Eme Hotel in Seville, the DOMA at the Silken Gran Domine Hotel in Bilbao and the Martin restaurant in Shanghai. Passion by Martin Berasategui is his first restaurant in the Americas. Located in the prestigious Playa del Carmen enclave on Mexico’s eastern Caribbean shore, the resorts, La Perla for adults-only and La Esmeralda for everyone, are poised to become the area’s finest all-inclusive properties and will also become the only all-inclusive hotels in the Americas to boast cuisine by a Michelin-starred chef.
An innovator of Basque cuisine, Chef Berasategui is known for utilizing molecular gastronomy and fresh seafood in his cuisine, which is light, extremely imaginative and crafted with masterful technique. He brings to Paradisus Playa del Carmen a concept that elevates guest experiences and exceeds expectations by showcasing unprecedented flavor profiles to guest’s palates. The dishes and tasting menu at Passion by Martin Berasategui, where local seafood plays a starring role, is designed for pairings featuring the resort’s most exquisite wines. Guests can choose pairings from three separate wine lists that have been created exclusively for the restaurant. Passion by Martin Berasategui is an adults-only gastronomic experience, serving dinner nightly. Guests of Paradisus Playa del Carmen are welcome to experience the superb cuisine for a surcharge, giving them access to the restaurant’s a la carte menu or its tasting menu. Passion by Martin Berasategui is also accessible to local residents and visitors. “With this new venture, my first in North America, I wanted to create an elegant restaurant incorporating Caribbean flavors into my signature cuisine in addition to a showroom for my team’s service standards,” said Chef Martin Berasategui. “I am extremely proud to open Passion by Martin Berasategui in Mexico introducing my cuisine to a country, culture, and heritage I have the deepest respect for; it is a privilege.” Located in the prestigious Playa del Carmen enclave on Mexico’s eastern Caribbean shore, the resorts, La Perla for adults-only and La Esmeralda for everyone, are poised to become the area’s finest all-inclusive properties and will also become the only all-inclusive hotels in the Americas to boast cuisine by a Michelin-starred chef.
A Private Palazzo, a Noble Residence, a Museum, a Luxury Hotel and much more… all this is Ca’ Sagredo. Leaning majestically on the banks of the Canal Grande, between Ca’ D’Oro and the Rialto Bridge, the 15th century Palace has been declared a National Monument and still preserves the untouched beauty of an ancient noble Residence. Find a haven of comfort in any one of the hotel’s 42 magnificently appointed rooms and suites with stunning views. Treat yourself to a unique experience at L’Alcova Restaurant with its splendid panoramic terrace on water front. The beautiful interiors look out onto the glorious Canal Grande and the Rialto Market right opposite. The magical location has inspired Chef Michele Potenza’s approach: The absolute protagonist is a cuisine made of fresh ingredients and characterized by a strong “Back to Nature” concept. Local delicacies are enhanced in his menus through the daily attentive personal selection from the Rialto Market: a “Natural Flavours Philosophy” providing a fresh twist on the authentic Venetian cuisine. His vision can be savored on his refined plates, characterized by rich tastes and great personality. Since 2010, Michele Potenza is one of the official Chef of the Culinary Italian TV program “La Prova del Cuoco”(Talent Show).
Inventive and authentic, stylish but relaxed, Il Palagio restaurant, awarded with a Michelin star since 2011, offers one of the most memorable dining experiences and settings of all the restaurants in Florence. Loved by visitors and locals alike, the Hotel’s fine dining restaurant Il Palagio is a favorite among Florence restaurants for its traditional regional fare with a modern twist. Executive Chef Vito Mollica and his team have earned international acclaim for thoughtful preparation of the freshest local ingredients, in dishes such as the signature Cavatelli pasta Cacio e Pepe with red prawns and marinated baby squids – Dish of the Year in the 2013 edition of the influential Italian restaurant guide Guida Ristoranti Espresso 2013. Named Chef of the Year in 2012 by Il Sole 24 Ore, one of Italy’s most renowned dining guides, Chef Vito and his brigade use the most exceptional local offerings, food that’s meant to be savored with our equally outstanding wine list – more than 400 exquisite wines, including 50 served by the glass. Executive Chef Vito Mollica and his team source the finest local offerings prepared in unique dishes; Vito’s creations marry the comfort and tradition of centuries of Italian cuisine with a fresh, contemporary flare. At breakfast and Sunday brunch, Il Palagio offers freshly-baked breads and pastries, house specialties and a “kid’s corner.” By evening, the room is one of the most romantic in all of Florence, a spectacular venue for intimate special occasions with several options for private dining. In the summer season, the plein-air Trattoria Al Fresco is open daily from morning until night, when it offers a warm and fun-filled atmosphere, perfect for the entire family. Traditional Italian and regional specialties - revisited as always from Chef Vito Mollica’s creative touch - can be enjoyed in the company of friends in the shade of the garden’s century-old holm oak trees and by the green Spa pool. Fresh drinks such as the Hotel's latest summer creations, the Happiness and Atrium Moijto cocktails, will be served either at the Atrium Bar terrace with comfortable sofas or at the bar by the pool, a hub that livens up the Hotel’s nightlife for the entire summer.
Just as the Aegean Sea subtly changes colour, from moment to moment in the Cycladic light, the Kivotos welcomes you to an exquisite elegance, which continually enhances your senses. Dining & Wining is always a unique experience at the two restaurants and bars of Kivotos. In a most charming and elegant atmosphere, “La Meduse” gourmet dinner restaurant, provides the most authentic and delicious creative dishes, accompanied by a splendid selective wine list. “Le Pirate” poolside restaurant with its swim up cocktail bar “Del Mar,” specializes in Mediterranean Art cuisine, featuring outstanding flavors, enhanced by the most exquisite fresh local ingredients.
Catalan chef Carme Ruscalleda is the only woman in the world to be awarded a total of six Michelin stars. Self-taught, she opened her first restaurant Sant Pau in the Catalan seaside town of Sant Pol de Mar together with her husband Toni Balam in 1988. The restaurant has held three Michelin stars since 2005. Ruscalleda also runs an outpost of her Sant Pau restaurant in Tokyo which opened in 2004, and which has one Michelin star. Ruscalleda’s career has also brought her several other awards, including the National Gastronomy Prize and the Sant Jordi Cross, the highest Catalan honor, which she was awarded in 2004. Renowned chef Carme Ruscalleda, holder of six Michelin stars, is the director of Mandarin Oriental, Barcelona’s signature restaurant Moments, while the kitchen is headed by Ruscalleda’s son, Raül Balam, who has worked with the chef for years. The restaurant was awarded its second Michelin star during the hotel’s third anniversary. Moments offers neo-traditional Catalan cuisine based on top-quality ingredients, presented in an innovative way. Products from the Maresme area form the basis of the dishes and they shine for themselves together with a precise presentation and attention to detail. In a nutshell: star cuisine. Located on the hotel’s mezzanine level and designed by Spanish designer Patricia Urquiola, Moments seats 45 for lunch and dinner. Private dining at the chef’s table, for up to 10 guests, behind a sheer curtain, presents an intimate view over the kitchen. To complement the à la carte service, Moments offers different tasting menu options, such as its Weekday Menu, the innovative Anti-aging Menu or the Lunch Menu, a faster option for Monday to Friday lunchtime.
Lovingly converted from a 12th century castle, now a 5-star luxury hotel member of the Leading Hotels of the World, Castello del Nero Hotel & Spa is located in Tavarnelle Val di Pesa, in the heart of the famous Chianti Wine Region in Tuscany, immersed in the gentle sloping Florentine hills. Restaurant La Torre, located in the former stables of the castle, offers a unique gastronomic experience where guests are pampered by attentive and discreet service while savouring the signature dishes of Executive Chef Giovanni Luca di Pirro, all based on typical Tuscan flavours. Most fresh ingredients are from the region and from the hotel’s vegetable and herb garden. In 2012, La Torre Restaurant was named by the Guida L’Espresso as I Ristoranti d’Italia 2013 and listed as one of the best restaurants in Tuscany. The Restaurant Guide Gambero Rosso awarded a high ranking of 2 forks (out of 3). The original 12th century wine cellar is an ideal setting for a private dinner and holds 360 labels of the most excellent Tuscan wines. During the summer, guests may sit outside and enjoy a barbecue lunch by the pool, with a breathtaking view over the Tuscan countryside.
Dining at Domes of Elounda - Dining at one of the three restaurants at Domes of Elounda is a culinary experience in itself. Whether you are looking for a casual beach-side setting, Cretan Gourmet light meal, or intimate romantic dining for two, the resort caters to all requests and desires. Wine Tasting at Domes of Elounda - Crete is developing a reputation for wine with an ever-growing listing of greatly drinkable native grape varieties. At Domes of Elounda, you will get the chance to taste one or more of the local wine producers' versatile wines and be initiated in the course of "oinogeusia." For the ultimate wine experience, reserve a seat at one of our special wine events and let our passionate wine connoisseurs treat your palate to a sublime vinous tour. In Suite/Villa Dining Service - Of course, our guests’ dining experience will not stop in our restaurants! Guests can enjoy our tastes in the most private environment, right inside their suite, villa or residence. Should this meal be a romantic private moment, a family reunion or simply spending quality time with friends, guests can choose from our exclusive menus and let our talented chefs cater to their special requests whilst they enjoy our high-end services and breathtaking views.
Le Royal Monceau - Raffles Paris has been awarded its first two Michelin stars: one for its French restaurant La Cuisine, the other for its Italian restaurant, Il Carpaccio - the only Italian restaurant in Paris to have a Michelin star. La Cuisine offers a contemporary take on traditional French cuisine. Guests are able to watch the Chef’s open kitchen, as light and flavourful notes are incorporated into sophisticated, generous cuisine, using seasonal and regional products. Il Carpaccio gives its guests a very personal interpretation of Italian cuisine, taking constant inspiration from traditional family recipes which have been created by generations across Italy. The food showcases the full flavours of fresh, regional Italian produce. À la carte dishes in both restaurants are beautifully complemented by Pastry Chef Pierre Hermé’s creations. His delicious pastries, macarons and chocolates are also available throughout the hotel at anytime of the day. Staying at Royal Monceau - Raffles Paris also offers you the opportunity to taste unique “Coupe Glacée,” a delicious ice-cream and tailor-made napoleons, specially created for the hotel by Pierre Hermé Paris. And if you would like to learn all the Chef’s secrets, we can organize a food lesson with our Chef Laurent André as well as a wine-tasting with our Head Sommelier, Manuel Peyrondet, Best Craftsman of France and best French Sommelier.
Park Hyatt Paris-Vendôme, 5* Palace hotel, has a beautiful contemporary interior housed in a classic Parisian building located on rue de la Paix, elegant and refined luxury in one of the city’s most prestigious areas. The crème de la crème of French cuisine is featured at Park Hyatt Paris-Vendôme’s restaurants, where guests will mingle with the high-heeled locals. Executive Chef Jean-François Rouquette continually comes up with menus created around seasonal specialties and travel diaries. Guests are offered a host of wonderful dining experiences. The hotel boasts beautiful culinary areas with bars and some of the finest restaurants in Paris, including Le Pur', proud holder of a Michelin star, The Chef's Table, Les Orchidées, Le Bar and La Terrasse. Les Orchidées serves breakfast and lunch, La Cheminée is the perfect place for a convivial moment over a business lunch or to enjoy a drink around the fireplace, while the pretty outdoor La Terrasse in the heart of the hotel and shaded by olive trees is the perfect spot to relax with a drink and a lunch during the summer months. The contemporary setting of Le Pur’ restaurant, with its open kitchen, offers an innovative gastronomic style. Overlooking the spectacular open kitchen of Le Pur', the Chef's Table can host from two to eight people, who will follow an astounding realisation of dinner in Paris by Jean-François Rouquette. The customised discreet service is a genuine contribution to the general atmosphere, and helps the chefs’ haute cuisine become a truly exquisite experience.
Brown’s Hotel offers an array of dining experiences, and prides itself on its culinary excellence. From the award-winning Afternoon Tea in The English Tea Room which has become famous for the quality and diversity of its prestige teas, delicate finger sandwiches, scones and seasonal pastries, as well as its more innovative offerings such as the Tea-Tox, a healthy version of traditional afternoon tea, including low calorie canapes instead of sandwiches, fruit skewers instead of scones and sugar-free pastries. One of the most impressive features of Brown’s is the best of British cuisine on offer at the highly acclaimed HIX Mayfair. Specialising in the finest quality British cooking, Executive Chef, Lee Streeton, and Director of Food and celebrity chef, Mark Hix, have created an outstanding menu. Featuring great British classics alongside many lighter fish dishes, all using carefully sourced, local and seasonal ingredients, the restaurant’s lunchtime carving trolley serves traditional roasts including Hay-baked salt marsh leg of lamb. Those looking for a light pre- theatre supper can sample the set menu, drop by for a drink and a few oysters, or sample ‘snax’ at the restaurant bar and enjoy the buzz of the restaurant floor. The fashionable Donovan Bar, a destination bar, pays homage to the celebrated British photographer, Terence Donovan, and is lined with over 50 of his iconic black and white prints. Live jazz is performed Monday to Saturday from 9pm to midnight, while the drinks menu, created by the team of talented mixologists, draws on the incredible history of the hotel. For those who want to relax and share a delicious selection of Hix dishes, without leaving the comfort the cool bar, The Donovan Bar presents 8 AFTER 8. After 8pm, enjoy 8 tapas style Hix dishes and half a bottle of wine for just £40.00.
For Mayfair dining, Metropolitan by COMO is a landmark address. Our restaurants immerse you in London’s energy, whether you are enjoying the Met Bar’s music or the precision of Nobu’s Japanese-Peruvian menu. At Nobu, Executive Chef Mark Edwards heads up one of the most innovative kitchens in the capital. Among Park Lane restaurants, Nobu is an essential experience for any serious food lover. The distinctive, Michelin-starred Japanese-Peruvian cuisine derives from the freshest of ingredients, with specialities such as black cod with miso, sashimi salad with Matsuhisa soy sauce dressing, Hamachi sashimi with jalapenos, and squid ‘pasta’ with light garlic sauce. The recently re-launched Met Bar remains a key meeting place by day and night. Featuring an expanded and innovative cocktail menu, the bar also offers fresh lunch and dinner menus featuring seasonal British classic cuisine, as well as our Brit Rocks and Tea Pots Afternoon Tea. Tables are back-painted glass with golden highlights reflecting the natural light that floods through the glass wall. The evening brings a change of mood with the glass magically becoming etched, obscuring the vision from outside in.
A site of noble and carefully selected hospitality, The Splendide Royal boasts one of the most elegant “gourmet terraces” in Rome. The Mirabelle is among the best restaurants in town thanks to the class and undisputed professionalism of Bruno Borghesi. The restaurant is a privileged meeting point among the national and international “bel mondo.” It is located at the hotel’s 7th floor, where huge glass terrace doors open onto a view of breathtaking beauty: from the 19th century palaces of Pinciano, Villa Medici, Trinità dei Monti, all the way to Saint Peter’s. Not only eyes but also taste buds receive special treatment coming from the expertise cooking of Stefano Marzetti, Executive Chef, valued both as a person and as a cook. The Mirabelle has all the ingredients to offer a precious sensorial experience: a fine quality ambiance where you can relax, enjoying sublime service and excellent food while admiring an enthralling panorama. The decor is lush, lights are soft; flowers, crystal collections, glass vases and antique porcelain…every detail helps make the experience unique and the best that Italian hospitality has to offer. Hotel Splendide Royal is part of Small Luxury Hotels of the World.
Those interested in discovering authentic Venetian cuisine through the recipes of Executive Chef Daniele Turco will thoroughly enjoy the classes offered at the reborn Gritti Epicurean School - The Gritti Palace’s culinary school in Venice. Located adjacent to the hotel’s remarkable Club del Doge Restaurant with views of a side canal, the school area is reminiscent of a large country kitchen. Shelves stocked with cook books, fine porcelain, pastry molds and copper pots vie for attention with a wall devoted to wine. Here gourmands have the opportunity to immerse themselves in Venetian culinary traditions while discovering how to use seasonal products sourced from the nearby Venetian lagoon and Veneto hinterland. Courses cater to up to eight participants and vary in length, from half-day to more intensive three day Stay & Cook programmes which allow for a more in-depth look at various aspects of food preparation. Classes are hands-on and may include a trip to a local market, a vegetable garden or to watch the locals fishing in the lagoon. Incorporated into the kitchen is an enticing space to dine, where students can savor their culinary efforts after the class. Its intimate atmosphere means the school is also perfect for Chef’s Table-style dinners, wine or food tastings, or simply a gourmet private dinner with a difference for up to 12 persons.
Located in the heart of Lyon’s old town, Les Loges, the gastronomic restaurant at the Cour des Loges hotel in Lyon, gained a star in the 2012 Michelin Guide. This recognition reflects the hotel’s desire to upscale, in keeping with the French art de vivre, following gaining a 5th star which was proudly displayed on the hotel façade last year. Les Loges restaurant, situated in the heart of a Florentine inner courtyard with marble flooring and a spectacular contemporary glass roof, has recently taken on a more intimate atmosphere. Silky fabrics allude to Lyon’s past link to the silk industry, tableware chosen with care from the famous Coquet company and crystal candelabra produce a romantic Venetian atmosphere. This cozy atmosphere and subdued ambience brings out the magic of the place and diners are rapidly transported to 18th century Italy to sample Anthony Bonnet’s cuisine. A menu of sophisticated, traditional French cuisine using quality, local produce offers each day a blend of tradition and imagination. This Gault Millau d’Or 2007 “Talented Young Chef,” is a former disciple of Jean Brouilly and Philippe Gauvreau at La Rotonde. Aged 30, he has presided for over 7 years, supported by a brigade that is motivated and determined to giving its guests a gastronomic experience that lives up to the venue.
Fairmont Pacific Rim guests can experience a culinary journey around the world with three different dining destinations within the hotel – Italian-inspired giovane café + winebar is the place to experience coffee utopia; offering seriously qualified coffee along with bellissamo breakfasts, signature sugar buns, and selection of tempting house-baked pastries, along with perfectly delicious paninis and pizzas. At night, the bustling café transforms into an all-Italian winebar where Sommelier Jill Spoor leads the wine program – living in Italy for over 10 years, Jill has brought in over 60+ sophisticated Italian wines to the list. See and be ‘scene’ next at The Lobby Lounge, as the ambiance and cozy chairs call out to sit down and relax. Popular among guests and locals alike, the lounge’s raw bar is an appetizing complement with its chilled seafood towers, oysters and sashimi. Live music dazzles the crowd 7 days a week. Complete the journey at ORU Cuisine - a vibrant gathering place of celebration or an exclusive intimate dining experience for two; ORU is the perfect spot to savour food of the Pacific Northwest and flavours of the Pacific Rim. A marble and stainless steel open concept kitchen sets the stage upon which the innovative and talented chefs create extraordinary cuisine. The hotel’s culinary operation, led by Executive Chef Darren Brown, is homegrown and internationally travelled. "My philosophy is simple," says Darren. "Use the best product at the best time and let it speak for itself. Our West Coast ingredients are conducive to the Pacific Rim style of cooking and I look forward to showcasing this to our guests.
Fresh. Seasonal. Delicious. Experience the exceptional cuisine by internationally-renowned Chef Daniel Boulud at the flagship Four Seasons Hotel Toronto’s Café Boulud and dbar lounge. A casual, natural light-filled restaurant overlooking Toronto’s fashionable Yorkville Avenue, Café Boulud serves a continuously evolving contemporary French menu guided by the Chef’s four culinary muses: la tradition, classic French fare; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, inspirations from world cuisines. At Café Boulud, guests will enjoy a wine program of 350 selections, including renowned wines from France, Italy and along the Mediterranean, as well as from California and local Ontario vineyards, all expertly curated by Sommelier Drew Walker specifically to pair well with the dynamic cuisine of Café Boulud. Downstairs from the Café is dbar, the lively bar and lounge serving casual, cocktail-friendly fare, including Daniel Boulud’s famous burgers, salads, small plates, house-made charcuterie, and artisanal cheeses. Mixologist Albert Kirby’s inventive list of cocktails highlighting seasonal ingredients and artisanal spirits balance perfectly with the bar’s extensive wine list and wide variety of craft beers available on draft and by the bottle. In the warmer months, guests are sure to enjoy the bar’s spacious, seasonal outdoor patio.
The Ritz-Carlton Montreal recently marked its 100th anniversary and was the only recipient of the prestigious CAA/AAA Five Diamond Award in Quebec. In May 2012, the hotel re-opened after an extensive renovation, which saw the Montreal landmark transformed into a chic and modern space offering 98 rooms and 31 suites. The Ritz-Carlton Montreal is also home to Maison Boulud, Chef Daniel Boulud’s Montreal outpost. Maison Boulud’s menu is inspired by French tradition, yet driven by the seasons and bounty of Québec’s local purveyors. You’ll find specialties from Chef Boulud’s New York City restaurants, including Lyonnaise charcuterie and some casual burgers, as well as dishes created just for Maison Boulud. The result: refined yet soulful contemporary French meals, prepared by Executive Chef Riccardo Bertolino, and expertly paired with a selection of fine wines by Sommelière Isabel Bordeleau. The restaurant, its bar & lounge and two private dining rooms have a vibrant identity all their own, all the while reflecting the hotel's renaissance and its importance in the center of Montreal life. Maison Boulud enjoys a view over the historic hotel garden and year-round glass-enclosed conservatory. The restaurant welcomes diners for breakfast, lunch and dinner, as well as brunch on Sundays.
Experience a life of luxury and flavours at The Ritz-Carlton, Toronto Arrive in the grand foyer of Toronto's only 5-Diamond hotel and be immersed in the flavours of Canada. As Toronto's most centrally located luxury hotel, all 267 elegantly appointed guest rooms and suites feature magnificent views of Canada's most dynamic city and Lake Ontario from floor to ceiling windows. Along with its legendary service and luxury amenities The Ritz-Carlton, Toronto also features Spa My Blend By Clarins, a spacious outdoor terrace at DEQ Lounge, the signature Ritz-Carlton Club Level service (with complimentary culinary offerings and alcoholic beverages) and the impeccable Canadian dining experience of TOCA restaurant. Our AAA Four Diamond Rated Restaurant, TOCA, offers a variety of dining experiences for the ‘foodie’ in you. With a one-of-a-kind Cheese Cave (featuring Canadian cheeses) and Canadian Wine List (promoting Ontario wines from Niagara and Prince Edward Regions) you’ll be sure to experience the best that Canada has to offer! Guests can wine and dine in our Private Dining Room or Chef’s Table where the TOCA Chefs and our Sommelier will delight your party with a personalized menu, wine pairings and private dining experience you won’t soon forget! Relax with friends in DEQ Lounge & Terrace, an urban outdoor oasis, nestled in Toronto’s downtown core with a breathtaking view of the CN Tower. With comfortable furnishings, an expansive outdoor patio and open-air firepit, DEQ offers a light lunch menu as well as all-day dining options with a distinctive menu which focuses on Mediterranean-inspired dishes carefully prepared for a shared dining experience with your guests.
Gastronomic delights at the Château. Food lovers from around the world have enjoyed the art of fine dining at Fairmont Le Château Frontenac. It is a tradition of gastronomy which continually innovates, is original and creative. Light and natural, it evolves around regional and local products, presented in luxurious surroundings. The hotel’s signature restaurant, Le Champlain, is a stately dining room overlooking the St-Lawrence River, recipient of the AAA/CAA 4 Diamond award. Recently, Chef Stéphane Modat was appointed as Restaurant Chef for Le Champlain dining room. Chef Modat brings his personal touch to Le Champlain’s menu until its temporary closure for upcoming renovations. During this time, Modat will work on the elaboration and development of the new restaurant concept and take the reins as Restaurant Chef for the reopening scheduled for late 2013. Originally from southern France and settled in Québec City for over 10 years, Stéphane Modat is one of the great Chefs of his generation. Modat worked for three years alongside Yvan Lebrun at L’Initiale. Subsequently, he became Chef and co-founder of the renowned restaurant Utopie; which positioned itself as the second best restaurant in Canada just one year after its opening. Recently, Stéphane Modat’s cookbook, Papilles pour tous! was awarded "Best food and wine pairing book" in the world at the World Cookbook Award in Paris.
Treat yourself with the diverse culinary experiences unique to Canada. Canada’s cuisine is often referred to as a “smorgasbord of Influences”. With mainly French and British roots, dining in Canada creates a delectable vacation experience, and Hilton Niagara Falls is centrally located to some of Canada’s most delicious eats. For mouth-watering on-site dining, try Brasa Brazilian Steakhouse, offering 12 fire-roasted cuts of all-you-can-eat meat, carved tableside; or experience The Watermark Restaurant, showcasing rooftop Fallsview dining at its best and voted Niagara’s most romantic restaurant. If you prefer wining to dining, enjoy the Niagara on the Lake Winery Tour, or the Hilton Wine and Dinner Tour, both conveniently departing from the Hilton lobby. Each tour includes a visit to 3-4 Niagara wineries, with an extensive tour at one winery and tasting opportunities at all of them, including a full sample of Niagara’s “world-renowned” ICEWINE. You’ll also experience a gourmet lunch or dinner at one of Niagara’s esteemed restaurants, in addition to receiving ample time to visit the many shops and museums in historic Niagara-on-the-Lake.
Bermuda’s only authentic French restaurant at the Newstead/Belmont Hills Resort, featuring views of Hamilton Harbour and the city skyline. Elegant, yet not overly formal, Beau Rivage has floor-to-ceiling windows with unsurpassed views of Hamilton Harbour and a surrounding exterior balcony offering additional seating. Award-winning Master chef (1996 Best Chef of France “Meilleur Ouvrier de France”) Jean-Claude Garzia’s incredible dishes combine with the spectacular views from every table in the restaurant to make this a dining experience to remember. Winner of Best of Bermuda Weddings in 2010 and Best Wine List in 2012. For a truly unique dining experience, a select few can book our Chef’s Table. Our special table in the kitchen gives our guests a front row seat to observe the culinary talents of our Master Chef. Chef Jean-Claude will personally cook for our guests, allowing them to witness the creativity and energy in the kitchen.
All tantalizing. All available at your desire.
Your stay at the Cap Est is an opportunity to (re)discover Creole specialties and sample the gourmet cuisine of Chef Guillaume Brégeat. Guillaume Brégeat, 30, came to the Cap Est in August 2012. He began his career with Franck-Louis Broc (2002) and went on to the Restaurant Relais & Châteaux La Côte d’Or, working with Patrick Berton (2003-2004). In 2009, he left for the island of Anguilla to work as Executive Chef at the five-star luxury Cuisinart Resort Golf & Spa. In August 2012, the Cap Est offered him his position as Executive Chef. Elegance, subtlety and respect for each ingredient’s unique contribution are his watchwords in creating each of the dishes, prepared and served immediately due to the hydrometry. He and his team love simply prepared ingredients. He combines the boldness of French products and those of the West Indies, resulting in sophisticated fusion cuisine. Prawn, lobster, tuna, marlin, and snapper all serve as great sources of inspiration. The menu is ever-changing and spotlights the wealth of native products and traditions, expressed using local vegetables (yam, chayote, sweet potato) and tropical fruits (papaya, passion fruit, soursop, coconut, pineapple, and more).
In keeping with The St. Regis Bahia Beach Resort’s homage to the enchanting island of Puerto Rico, the luxury retreat’s signature restaurant Fern offers tantalizing cuisine prepared with the highest quality ingredients found on the island. Exclusively developed by celebrated chef Jean-Georges Vongerichten, the contemporary American menu with global influences showcases a blend of Jean-Georges’ world renowned repertoire of distinctive dishes with traditional Puerto Rican touches. The indigenous and delectable farm-to-table produce served at The St. Regis Bahia Beach Resort includes papaya, mango, coconut, tomatoes, and avocados, as well as herbs such as mint, oregano brujo, basil, and tarragon. Additionally, Fern’s dishes feature fruits, vegetables, herbs, and spices grown from the dual-system hydroponic and raised-bed garden found in the resort’s own plant nursery. Guests can also enjoy memorable meals at Sea Grapes, the resort’s poolside outdoor grill that features a brick oven, and at Molasses, where signature entrees include Puerto Rico’s mofongo.
The culinary team at Four Seasons Resort Hualalai, Hawaii Islands only AAA Five Diamond & Forbes Five Star resort brings together an incredible roster of accomplished chefs, each with a unique set of talents, focused on creating amazing dining experiences. Executive Chef James Babian and his team work with 160 farmers on Hawaii Island, allowing 75% of the food served at the Resort to be from the island – true farm to plate delivery. Since the availability of local ingredients changes frequently - with each crop having its own ideal harvest period under the tropical climate – the culinary team instills a culture of continuous creativity in their kitchens.
The Mauna Kea Beach Hotel has been serving up world-class cuisine since 1965 and is of legendary status. There are many options for dining at the resort that include a Hawaiian Food Buffet and traditional lu’au show, an all-you-can-eat Clambake, The Hau Tree Restaurant for casual beachside dining and Number 3 Restaurant located right on the links of Mauna Kea Golf Course. The resort’s signature restaurant, Manta and Pavilion Wine Bar showcase renowned Executive Chef Peter Pahk in an exhibition kitchen where inspired dishes are created fresh from Kohala Regional Cuisine, most ingredients found within a radius of the resort. Enjoy the spectacular panorama of the crystal blue Pacific Ocean while savoring the island’s bounty.
What better way to experience Hawaii than through its mouthwatering flavors? Choose from a variety of restaurants at Sheraton Kona where culinary offerings are highlighted by locally grown ingredients, tropical fruits and fresh seafood. The resort’s Executive Chef Viktor Schmidt and his team delicately prepare and enhance each dish with indigenous products like Kona coffee, Hamakua mushrooms, Waimea greens and Mauna Loa’s macadamia nuts, bringing to your table a creative and mouthwatering interpretation of Hawaii’s multi-ethnic cuisine. Whether you prefer in-room dining or an ocean-side dinner, or an on the go breakfast at Keauhou Coffee Co. or a casual drink at our lobby’s Silversword Bar, Sheraton Kona Resort & Spa strives to ensure that every meal, every cocktail is as memorable as the setting.
The St. Regis Princeville Resort continues to inspire the most devoted epicureans with four distinctive dining venues overlooking spectacular Hanalei Bay. Executive Chef Leanne Kamekona brings an instinctive culinary talent inspired by her island home. Leanne's culinary interests began while working in a family-owned grocery store in her hometown. “With our pristine weather and rich volcanic soil, Hawaii produces an amazing array of fresh produce”, says Kamekona. Combined with my passion for cooking, I am able to provide a unique experience for our guests reflective of the island’s heritage and culture.” Perched over the legendary surf, Kauai Grill provides a magnificent backdrop for the inspiration of Chef Jean -Georges Vongerichten’s French and Asian influenced cuisine. Masterfully executed by Chef Maxime Michaud, the St. Regis Princeville’s signature restaurant features innovative, world-class cuisine; utilizing the freshest fish and ingredients indigenous to Hawaii. Artfully blending St. Regis’ famed elegance, the dramatically designed interior of Kauai Grill features a rich palette of coco, ruby, leather, bronze and zebra woods evoking Hawaii’s luminous colors with a contemporary island motif. For those seeking a culinary experience of bespoke service in magnificent surroundings, the St. Regis Princeville is a place you may never leave.
Sheraton Kauai Resort, overlooking the vast Pacific Ocean on the Kaua‘i’s south shore, offers an array of dining choices featuring the freshest of local flavors. Spearheaded by Executive Chef Roger Liang, Sheraton Kauai's enticing oceanfront dining elevates island cuisine through its exciting new restaurant, RumFire Poipu Beach. The uniquely crafted RumFire menu highlights local products from land and sea, with dishes ranging from tapas and small plates to wok-seared creations that feature the bounty of the islands. Crispy Shrimp Lumpia are whimsically delivered to the table on a size-10 rubber slipper, and the island’s local beef shines in RumFire’s signature A‘akukui Beef Sliders. Fresh-caught seafood such as ahi tuna and the fresh catch of the day is prepared to your liking with six preparation choices including grilled with pineapple citrus relish and seared with lemon Chardonnay cream. For dessert, flourless sea salt chocolate cake or the popular Crème Brûlée Cheesecake is sure to satisfy your sweet tooth.
Eat. Drink. Taste Lanai. Complete with a new look and new guest experiences, Four Seasons Resorts Lanai welcomed the new year with style, distinction and excitement. Included in the private Hawaiian island experiences are new restaurants, new flavors and new concepts to delight the palate - all with a focus on sustainability. Leading the way is the addition of acclaimed Chef Nobuyuki “Nobu” Matsuhisa’s restaurant at Manele Bay. With the Pacific Ocean as the backdrop at Manele Bay, Nobu Lanai, showcases Nobu’s signature new-style Japanese cuisine, as well as new creations infusing local ingredients. In addition to Nobu Lanai, epicureans can delight their palates with an arnary concepts at both resorts. Inspired by the island's radius - not to mention that a medium steak is grilled to perfection at 140 degrees, One Forty at Manele Bay offers an extensive steak and seafood dinner menu, infusing prime and wagyu beef, along with local Hawaiian catch, prepared to perfection. Heading up country, The Lodge at Koele’s new Dining Room menu, featuring 100 percent local and sustainable farm-to-table cuisine, infusing ingredients found throughout Hawaii.
The Fairmont Kea Lani was recently voted as the best resort on Maui for both dining and Hawaiian culture by the readers of Maui News. Ko, the hotel’s signature restaurant, was named “Best Resort Restaurant,” and “Best Plantation Cuisine.” The venue was also runner-up for the “Best Restaurant Overall” and “Best Chef” categories. In addition to the dining accolades, The Fairmont Kea Lani, Maui was voted to have the “Best Hawaiian Cultural Program” by the island community. The title of “Best Resort Restaurant” follows a multi-million dollar renovation to Ko last fall. Ko, which translates to “sugarcane” in Hawaiian, showcases the diverse culinary history of the sugarcane plantation era, serving innovative Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese dishes. The unique dining experience features island family recipes that have been passed down for generations and serves over 85% local ingredients. Since its reopening last April, Ko has also been honored with the title of Best Menu for a Small Planet by Maui No Ka ‘Oi Magazine. Executive Chef Tylun Pang was also named as The 2012 Friend of Agriculture by the Maui County Farm Bureau. The new Wailea hotspot offers nightly entertainment, a wine list with over 200 bottles, hand crafted signature cocktails and two daily fresh catch specials.
Part of the Hyatt Regency Maui Resort & Spa’s extensive $21 million transformation that included the complete renovation of all guestrooms and the lobby entrance, Japengo is a sexy and sophisticated dining destination with spectacular panoramic views of the ocean and surrounding islands. Drawing on Hawaii’s freshest, locally-grown products, coupled with exotic ingredients from neighboring Pacific Rim countries, Japengo creates a culinary adventure showcasing modern Asian-inspired flavors with Hawaiian flair. Winner of the 2012 Maui No Ka Oi Magazine Silver Aipono award for Best New Restaurant, Japengo’s Korean seafood pancake with kimchee, Kona lobster, crab and shrimp melds Pacific Rim flavors to create a true original, while curry-dusted calamari puts a worldly spin on the classic pupu. Noodles, Fry Time and Daredevil Dining are all trends represented on Japengo’s noteworthy menu, with China Town chow fun, Singapore chili crab, and eel and avocado, respectively.
Halekulani, or house befitting heaven in Hawaiian, lives up to its name, offering an oasis of tranquility for more than a century. Enjoy unforgettable cuisine at three award-winning restaurants where chefs create one-of-a-kind dishes from Hawaii's freshest, most delectable ingredients. Each of Halekulani's three restaurants offers its own distinct style amid stunning views of the sea. Select from the elegant La Mer, Hawaii's longest recognized Five-Diamond Restaurant serving Neo-classic French cuisine expertly crafted and served amid majestic ocean views; Orchids, a casually elegant oceanfront restaurant, serving breakfast, lunch and dinner amidst an abundance of brightly-colored tropical orchids, and giving guests a choice of GMO-free dishes; House Without A Key, our popular indoor/outdoor gathering spot for informal breakfast, lunch, cocktails, appetizers and entertainment under the century-old Kiawe tree; Lewers Lounge, a great stop for fabulous cocktails, tempting appetizers and desserts, and live entertainment; or Afternoon Tea at the Veranda, one of the most time-honored activities in Hawaii with a wide selection of international teas, coffees, and freshly-baked cakes and pastries. Executive Chef Vikram Garg guides the restaurants’ culinary vision as well as the menus for In Room Dining and Banquets. Classically trained in French, Mediterranean and Southeast Asian cuisine, Garg uses only the finest natural and local ingredients together with homemade Indian spice rubs and mixes to demonstrate his bold culinary vision and passion for international cuisine. Halekulani: Oahu’s most prestigious resort presents the perfect setting for the discerning traveler.
The Kahala Hotel & Resort boosts a culinary team unequaled in the islands for creativity and consistently excellent products, under the direction of General Manager Roseann Grippo and managed by Executive Chef Wayne Hirabayashi. The team has embraced farm- to- table practices featuring local products which are being sustainably farmed. The hotel has been recognized for its "green" practices which include on-site herb gardens. Award-winning dining options include Plumeria Beach House and Hoku's, which feature seaside dining for fabulous weekend brunches, fine a la carte dining, Grand Experience Chef's Table dinners, and Bounty of the Seven Seas dinner buffet with changing port of call weekly. The Veranda Lounge recently launched a new cocktail and globally-inspired snack and light bite menu. Relax in this romantic, plantation-style lounge, overlooking the Dolphin Lagoon and enjoy traditional afternoon tea which includes your choice of Harney & Sons Tea or 100% Kona Peaberry coffee with pastries. Kahala's culinary program include periodic cooking classes at The Kahala Cooking School, winemaker dinners featuring Hawaii grown products paired with wines from around the world, annual Food & Wine Festival, and monthly specialty menus in the restaurants. In February 2013, The Kahala will open Arancino at The Kahala, a new Napoli-style Italian eatery.
For the chefs of The Royal Hawaiian, A Luxury Collection Resort, exceptional preparation and exquisite presentation is paramount, demanding attention and commitment of the highest level. Every meal is an occasion to remember. Whether dining under the stars in a private beachfront cabana, watching the sunset while sipping an organic cocktail at the Mai Tai Bar or enjoying fresh seafood at the jewel-toned Azure Restaurant, The Royal Hawaiian will showcase continental classics and contemporary Hawaiian cuisines that draw inspiration from the ocean's daily bounty and locally grown ingredients. For casual dining, the breezy Surf Lanai Restaurant features light breakfast and lunch menus of American fare and island cuisine. Additionally, The Royal Hawaiian Luau - Aha'Aina is an epicurean journey through time every Monday evening from 5:30pm to 9:00pm. With an array of cuisines you will find plenty to satisfy your every craving. Enjoy The Royal Hawaiian, A Luxury Collection Resort, and all that we have to offer.
From sublime fine dining menus to sumptuous afternoon tea, the Moana Surfrider, A Westin Resort & Spa, promises your every meal will be as memorable as the Victorian elegance that surrounds you. From traditional Hawaiian cuisine and contemporary island favorites to fresh seafood and American classics, you will find plenty of options to satisfy your every craving. Consider starting your day with a delightful breakfast buffet at the veranda at the beachouse. Today, the Moana Surfrider, A Westin Resort & Spa continues this elegant tradition with the return of Afternoon Tea on the veranda at the beachhouse serving a variety of fine teas, accompanied by a selection of delicious finger sandwiches, scones and delicate pastries. Reserve a dinner table at our signature restaurant, beachhouse at the moana, serving the finest steaks and vibrant island-inspired seafood - modern classics utilizing Hawaii's fresh produce and ingredients.
Featuring a vibrant mix of sophisticated organic cuisine and alluring nightlife, The Modern Honolulu is a collection of innovative and fresh experiences. The hotel is home to Morimoto Waikiki, which daily serves guests the culinary delights of Chef Masaharu Morimoto, known to millions as the star of Iron Chef and Iron Chef America. Guests can further tempt their taste buds with the hotels poolside restaurants and bars overlooking the Pacific Ocean. The Modern Honolulu isn’t limited to gourmet pleasures. A cosmopolitan lifestyle hotel, The Modern Honolulu’s progressive luxury is unrivaled in Hawaii. We fuse sleek, stylish spaces, personalized service and an alluring atmosphere to captivate the five senses – seeing, touching, tasting, hearing, smelling – while inspiring the heart and mind. Guests can choose to lounge in a poolside bed, rejuvenate at The Spa, or indulge in all that Oahu has to offer – luxury shopping, beaches, nature. At the Modern Honolulu, we invite guests to make the most of every moment with us.
Waikiki Parc Hotel’s contemporary and sophisticated guest experience is enthused with bold, sensual design, spectacular Nobu Waikiki cuisine, and a revitalized sense-of-place, all of which redefine traditional luxury. The hotel partnered with master Chef Nobuyuki “Nobu” Matsuhisa to open Nobu Waikiki, an eclectic mix of the finest Japanese cuisine and exotic flavors. The stunning restaurant offers a full-service sushi bar and private dining area for special events. World renowned for its award winning innovative "New Style" Japanese cuisine, Nobu continues to offer savvy diners across the globe a culinary adventure. Nobu Waikiki is yet another canvas for Chef Nobu Matsuhisa to display his legendary dishes, such as Black Cod with Miso and Yellowtail Jalapeno. The David Rockwell designed, 7,500 square-foot restaurant is nestled in the perennially hip and centrally located Waikiki Parc Hotel. Nobu Waikiki stays true to the Nobu brand featuring décor that includes sea urchin-inspired chandeliers, and scorched ash tables in conjunction with rich hues and soft lighting to create an intimate and elegant atmosphere. Nobu Waikiki includes a lounge, full-service sushi bar and private dining areas for special events. An unforgettable dining experience – just another reason to stay at Waikiki Parc Hotel.