Five world-class culinary destination hotels

HEADER-blog-post-global-food-focus-dos-casas-hotel-and-spa-001

From Mykonos to Melbourne to La Paz, the daring, experimentally minded, tantalizing cuisine at the five hotel restaurants on this list have turned them into culinary destinations in their own right. Flip through the galleries below, and awaken your appetite.

ONA, ATIX HOTEL, LA PAZ, BOLIVIA

Ona means “gift,” in Pukina, the language spoken by the Uru Chipaya, an ancient Andean culture whose origins precede the Inca Empire and were the first people to cultivate quinoa and potatoes, a gift that has since become a part of the Andean and universal diet. Helmed by a team of young Bolivian chefs with a passion for the country’s gastronomic heritage and biodiversity, Ona at Atix Hotel in La Paz presents an innovative menu driven by fresh, seasonal, and locally sourced ingredients, with standouts like loin cured in koa ash or chicken breast stuffed with chard and yellow chili paste.

RESTAURANT 1500, VIGILIUS MOUNTAIN RESORT, SOUTH TYROL, ITALY

Regionality is key at Restaurant 1500 at Vigilius Mountain Resort in northern Italy. From fresh wild herbs from Monte San Vigilio to the local potatoes that have a special flavor and an annual festival in their honor, most of the produce in use comes from farmers and suppliers in the region. “The personal contact and regular visits to the farms and fields are very important to me,” says chef de cuisine Filippo Zoncato, whose dishes like handmade pici with black truffle and suckling calf from Val Sarentino with marinated artichokes, parsnip puree, and liquorice are a local phenomenon.

SCORPIOS, MYKONOS, GREECE

Alexis Zopas, a nationally acclaimed chef who helms the kitchen at Scorpios, adheres to the Mediterranean diet not just because he’s in Greece. Tested over the centuries, it’s proven to be one of the world’s most wholesome and satisfying ways of eating. Organic, local, gourmet, predominantly vegetarian, it’s also a way of life where food is made to be shared and enjoyed together. Zopas focuses on carefully sourced, holistic cuisine, presenting simple but refined dishes such as seafood ceviche with chili, coriander and green olive oil served on large plates—ideal for a long, leisurely family-style meal with friends.

OM NOM KITCHEN, ADELPHI, MELBOURNE, AUSTRALIA

The world’s first “dessert” hotel, Adelphi features rich, chocolate-toned furnishings, carpets patterned like cakes, and “licorice allsorts” stools. Om Nom Kitchen, its on-site restaurant, boasts a full range of culinary delights by Jo Ward, a rising talent who is likened to the British celebrity chef Heston Blumenthal. But the highlight, of course, is the dessert menu, with delectable pleasures like “White Peach Injection,” with white peach sorbet, raspberry and rose curd, toasted marshmallow milk granite, and peach nitro, and “Granny Smith’s Pannacotta Party,” with vanilla panna cotta, green apple jelly, cinnamon and white chocolate powder, green tea meringue, and white chocolate aero.

APERI, DOS CASAS, SAN MIGUEL DE ALLENDE, MEXICO

At Aperi, the award-winning restaurant within Dos Casas, the Italo-Mexican chef Matteo Salas creates extraordinary, creative dishes that bridge his two homelands. On the especially treasured tasting menu with wine pairings, grilled artichokes and fennel with smoked provolone cream and Kalamata olives might be followed by homemade tagliolini, seared duck breast with foie gras, sweet potato, wine reduction, and spices, and tomatoes glazed in agave honey.

 

Wednesday, March 14th, 2018