There is no plug-and-play formula for creating a hot restaurant concept. What works in some markets does not work in others, and trendy design features mean nothing if a kitchen can't execute good, consistent food. Fortunately, hotels don't always have to reinvent the wheel to find a winning concept—often, creating a winner is as simple as studying the market and understanding its wants, needs and aspirations.

Marriott International, for example, spends as much time doing research and developing restaurant concepts to fit specific markets as an independent restaurateur would, says Matthew Von Ertfelda, Marriott's vice president, restaurants and bars. This includes attention to details such as how a concept's name reflects its ambiance and even which floor treatments and uniforms are chosen.

“Every component needs to be addressed so that when a guest walks into a space, he gets it,” Von Ertfelda says. “Guests need to understand what it is.”

In this feature, you'll find five new concepts from across the globe, all destined to do well, based on visually striking spaces, interesting menus, extra features that surprise and delight guests, and a focus on various types of premium beverages. These companies and properties have done their research, and it shows.

What: A sleek, cosmopolitan three-meal restaurant featuring a grand seafood bar serving imported shellfish from Australia and Canada. Named for the latitude at which Amman sits.

Opened: January 2007

Design: Large marble seafood bar is lit by a modern, fiber-optic chandelier above; beaded metal curtains enclose banquette seating; glass walls separate spaces.

Key Features: Freestanding hot kitchen; private dining room with floor-to-ceiling, temperature-controlled wine racks; oversized acrylic bowls on seafood bar filled with a selection of champagnes, white wines and vodkas; remotely controlled pin spotlights on all tables.

On the menu: Oysters, scallops, Alaskan crab legs, lobsters and prawns, plus charcoal-grilled fish or beef entrees, and Caesar or mesclun salads.

To drink: Champagne and vodka are featured at the seafood bar.

F&B Director Harun Dursun says: “Looking at what was not available in the country, yet should have a large appeal, we took a very daring route and decided on a seafood bar concept. We wanted to make a statement.”

What: A contemporary, all-day restaurant showcasing local produce prepared with a light Mediterranean touch. The name comes from Hungary's “red gold,” the famous paprika and peppers from the Szeged and Kalocsa regions.

Opened: October 2007

Design: Blue Sky Hospitality's modern, warm design—featuring rich colors and dark wood—was inspired by Hungary's red peppers.

Key Features: Show kitchen; deli counter for single diners or less formal service.

On the menu: Simple, healthy, ingredient-based Mediterranean specialties with a strong sense of place. The menu promotes local farmers and rare breeds such as Mangalica pork, Racka lamb and grey horn cattle.

To drink: Wine menu lists more than 50 wines, most served by the glass. At AQVA, the lounge adjacent toPeppers!, guests find an extensive vodka list, artisan beers, Hungarian wines and fruit brandies, and a mineral water collection from around the world.

Chef Markus Marquardt says: “Peppers! features home-made, freshly baked breads served with paprika dips and spiced olive oil; a salami selection with salamis and hams from different regions of Hungary, Italy and Spain; as well as Mediterranean seafood dishes with simple presentations to highlight product quality.”

What: A top-floor restaurant and lounge with custom beach cabanas, open skies and open flames. The name reflects the restaurant's location.

Opened: March 2007

Design: A light and airy atmosphere created by Thomas Schoos, with a palette of white and silver. The look borders on South Beach chic with white leather banquettes, sheer white curtains, vintage mirrors and silver bars. Expansive windows, plus two large skylights, bring the outdoors and natural light inside.

Key features: Nine enclosable cabanas for private dining complete with Murano chandeliers, and a lounge with an 18-ft. (5.5-m) rectangular fireplace and separate menu.

On the menu: Progressive American food with global influences, utilizing seasonal ingredients from the Santa Monica farmers' markets as well as organic ingredients. Expect wild, line-caught seafood, prepared simply.

To drink: Mint mojitos, pomegranate martinis and anything else you can imagine sipping near the beach.

Chef seth greenberg says: “The room cries out for fish. We've got the ocean right here. I used to work at the Ritz-Carlton—that was like a museum. This is more like an art gallery, and the food reflects that.”

What: A warm, approachable concept anchored by a trio of classics: prime steaks, fresh seafood and fine wine. The restaurant's name plays on a variety of culinary threesomes: breakfast, lunch and dinner; appetizers, entrees and desserts; etc.

Opened: September 2007

Design: Clean, contemporary lines and a warm glow provided by striking colors reminiscent of a Texas sunset: tangerine, butterscotch, papaya and claret. The bold palette is balanced by natural-hued wood floors, textured wall coverings and wide-plank mahogany tabletops. Wine-inspired artwork adorns the walls.

Key features: A wine room near the restaurant's entrance showcases an expansive wine wall with space for 800 bottles, along with communal tables that create a social dining experience similar to a bustling wine bar. A private dining room separated by opaque glass panels seats 16. The outdoor terrace overlooking Lady Bird Lake is open for all three meals.

On the menu: Steaks and seafood entrees; appetizers and sides including Texas Quail or Bacon and Eggs (a crisped, soft-poached egg alongside apple cider-braised pork belly). Heavy emphasis on local and seasonal ingredients.

To drink: Wine menu with more than 300 labels also offers “Trios,” two-ounce (59-ml) pours of three wines pre-selected by the sommelier. Guests also can create their own personalized Trio from the extensive by-the-glass wine list.

Chef Elmar Prambs says: “The availability of local products excites me. We've had several meetings with local producers and growers and finding out about their meats, grains and vegetables. Often I've left those meetings and come straight back to my kitchen to try out new dishes.”

What: A lively pan-Latin grill concept with colorful, Havana-inspired design.

Opened: December 2003 (Westin has more recently expanded the concept to Guangzhou, China)

Design: Authentic Havana baroque-style environment that is heavy on ornament and light on straight edges. Features grand arches, bright-colored frescoes and wrought-iron balustrades. Differs greatly from slick, minimalist design found in many contemporary establishments.

Key Features: Wine and cigar bar, live entertainment and dancing, outdoor courtyard for alfresco dining.

On the menu: Grilled Argentinian beef; grilled seafood; hot and cold tapas, including spicy crab cakes served with orange lime salsa and papaya chutney or roasted red bell pepper soup with mussel fritter.

To drink: Mojitos, caipirinhas and other concoctions from a large collection of rums, as well as the Mulata daiquiri, the Bellamonte and the Floridita. Spanish and South American wines also are highlighted and featured by the glass in the wine bar.

Chef David King says: “Qba's rustic cooking really means cooking ingredients of the season and of the location. Most important, the food is prepared with a minimum of preparation, with very little fuss or manipulation.”

Direct comments to: derek.gale@reedbusiness.com