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5 Fine Restaurants in Luxury Hotels & Resorts

Some of the world’s finest restaurants reside within the walls of our hotels and resorts. Like a great novel that slowly reveals its plot, each has a signature dish that highlights the menu — and has a fantastic story to tell.

Oxford, England

Belmond Le Manoir aux Quat’Saisons

A tribute to Chef Raymond Blanc’s head gardener, the namesake dish has been served for more than three (two-Michelin-starred) decades. Emphasizing the values instilled in him from an early age by his parents— to respect the land and the seasons—the vegetable medley (such as, courgettes, morels, white asparagus) celebrates the garden’s seasonal standouts.

Belmond Le Manoir aux Quat’Saisons
Signature Dish (shown above): Assiette Anne-Marie

Beverly Hills, California

Waldorf Astoria Beverly Hills

To match the West Coast’s “well-thy” vibe, pizza gets a fresh facelift here. Coal-fire-cooked crust with textural variations of crispiness and chew is crowned with a verdant rosette of paper-thin avocado slices punctuated with jalapeños, cilantro, and French sea salt. Like L.A. itself, the dish is effortlessly chic.

Like L.A. itself, the dish is effortlessly chic.

St. Helena, California

Meadowood Napa Valley

The menu plays out like a jazz composition, improvised to the rhythmic, seasonal cycle of the resort’s garden-grown ingredients. Spontaneous creativity is the unifying theme (think okra-seed caviar)—with three-Michelin-star results. Forgo expectation and immerse yourself in a tasting experience that is anything but one note.

Johannesburg, South Africa

Saxon Hotel, Villas and Spa

Think pink! Inspired by South Africa’s abundance of exceptional game meat, the subtle sweetness of delicately brined, goji berry–laced tartare complements a garnish of creamy mayonnaise and delicate shards of biltong (a regional take on beef jerky). Charcoal wafers provide a stunning contrast to the crimson sorrel, pickled red cabbage, and hibiscus powder. Primal, meet pretty.

Saxon Hotel, Villas and Spa
Signature Dish (shown above): Ostrich, Red Cabbage, Sorrel

Stockholm, Sweden

Grand Hôtel

Named after the forefather of the largest industrial family in Sweden, this is a cultural classic. Essentially a burger, the addition of egg yolks and cream to the finely minced veal elevates it to a luxurious Swedish delicacy. Say bye-bye to boring beef and välkommen to veal.

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