Four gastronomic getaways for the connoisseurs
Employing talented chefs and using locally sourced ingredients, modern hotel eateries have banished the cold club sandwiches and stale croissants of the yesteryears. Offering inventive takes on regional cuisine, they act as portals to an area’s unique culinary culture, and provide a glimpse into the gustatory lives of its local inhabitants. Each of the following restaurants is a destination in its own right, drawing visitors and natives to their bustling dining rooms for sumptuous fare on offer. Design Hotels™ introduces four gastronomic delights.
Ham Yard Hotel, London, England
The Executive Head Chef of Firmdale Hotels, Robin Read, brought his signature style to Ham Yard Hotel’s restaurant. Focusing on simple dishes revolving around the freshest ingredients, Read sources the very best of British produce to create dishes like rump of lamb with kale and smoked aubergine or roasted guineafowl with braised puy lentil and foie gras cassoulet. Traditional British breakfast fare such as beans on toast or bubble and squeak are available in the mornings, and the stunning design aesthetic of Kit Kemp permeates all aspects of the hotel, ensuring that guests will experience a feast for all five senses.
Miura Hotel, Čeladná, Czech Republic
Michael Göth, the award-winning chef behind the Miura Hotel’s restaurant, is no stranger to authentic flavours. He champions the natural ingredients of the Beskydy region of the Czech Republic. The restaurant uses food procured from a number of different local farms (all just a few kilometres from the hotel itself). Göth has highlighted the top-quality meat and vegetables native to the region through dishes like roasted venison saddle in wild rose sauce with chestnut mashed potatoes. The constantly changing seven-course degustation menu means that even the most advanced palates will find something to tickle their taste buds.
Elite Plaza Hotel, Gothenburg, Sweden
Sara Nilsson, the head chef of Elite Plaza Hotel’s restaurant Swea Hof, loves the Swedish approach to cuisine. Nilsson uses seafood caught off the west coast and traditional Swedish cooking techniques to highlight the flavours of the sea. This celebration of culinary culture results in lobster bisque with traditional Swedish bread, grilled stuffed brill, and a hugely popular platter of langoustines, shrimps, oysters, crabs, and clams. This aquatic bounty is served up in a meticulously restored neo-Renaissance building, and expert sommeliers are on hand to recommend the perfect vintage from the restaurant’s extensive international wine list.
CERVO Mountain Boutique Resort, Zermatt, Switzerland
Daniel F. Lauber is behind the newly opened Ferdinand restaurant at CERVO Mountain Boutique Resort. This new addition to the ski resort is based on a simple concept: all ingredients are Swiss products, and most are sourced directly from the surrounding region. This even extends to the wine list, which only features vintages from the rolling vineyards of Valais. Home to world-class skiing, this Swiss canton also features some of the best artisanal cheese production in the world. The resulting decadent dishes like fondue and raclette will warm guests’ hearts and sate their appetites after a long day on the slopes.
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