Great Hotel Restaurants
All around the world, use of the highest quality, freshest seasonal ingredients is creating standout dining experiences. HOTELS salutes the people responsible for those experiences.
By Derek Gale, Senior Editor -- Hotels, 8/1/2008
From Rio de Janeiro to Berlin and Abu Dhabi to Beijing, a focus on seafood is commonly found among today’s top-tier, globally recognized restaurants. The world is cooking and eating lighter, combining fish as a center-of-plate protein with fresh, seasonal vegetables and local or regional wines.
“High-quality cuisine must be rooted in local culinary traditions—it must heighten [existing] flavors by using only the most carefully selected, freshest, top-quality seasonal produce, while at the same time putting no limits on creativity and freedom of expression,” says Andrea Accordi, executive chef at Allegro restaurant at Four Seasons Hotel Prague.
Fresh takes on French, Italian, Mediterranean and Pacific flavors and intimate atmospheres with unique design features are blending with attentive yet unobtrusive service to wow guests and locals alike across the globe. All of these attributes can be found among this year’s 10 Great Hotel Restaurant award winners, each of which will receive a porcelain brûle parfum from HOTELS magazine and sponsor Villeroy & Boch.
Direct comments to: derek.gale@reedbusiness.com
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