Best Hotel Restaurants – 2019 Platinum List Nominees
Vote for your favorites through June 30, 2019
From Michelin-starred bastions of elegance to chic waterfront scenes, these restaurants guarantee guests never need to leave the property. Help us determine the best in luxury travel for the 2019 Celebrated Living Platinum List Awards. Your vote will help select the top properties. Voting ends June 30. Read about the winners in our Platinum List Awards issue, on planes September 1.
Celebrating its tenth anniversary this month, Hélène Darroze at The Connaught has been renovated by French designer Pierre Yovanovitch, who reimagined the classically English interior by handworking the century-old wood paneling to a light matte finish. Blown glass from both sides of the Channel adds to the new look. “The design had to be a reflection of the elegance of her cuisine, as well as a celebration of quality,” says Yovanovitch.
During a recent visit, after walking by an impressive personal collection of Armagnac vintages, I was seated at a corner table commanding a view of the entire dining room. The customary amuses-bouches included scrumptious smoked-trout doughnuts topped with trout caviar, crisp cauliflower mushrooms with ponzu jelly and dill, and a sphere of piquillo-pepper gazpacho, followed by country bread still warm from the oven. Darroze has been inspired by the ingredients of her native Landes, the French Pays Basques and the British Isles, but her new chapter will include mostly British ingredients sourced nearby to assure peak freshness. “It is time for me to be more responsible about sustainability,” she says. “For this reason I am focusing on products from the U.K. I still have my passion for chicken from Les Landes and milk-fed lamb from the Pyrenees, but I will use those at Marsan, my restaurant in Paris. It is time for us to mainly work with U.K. products, as their quality is now at the top.”
My first dish, caviar topped with briny oysters and sweet sea urchin, was followed by a black truffle, meticulously cut in a lattice design, with a bright-orange farm egg yolk and barigoule artichoke. After a deep breath—I had been longing for Darroze’s food—red mullet from Cornwall arrived, seared and sliced, combining the contrasting flavors of chorizo and piquillo pepper in a savory sauce. Then came the fork-tender duck, its skin seared to caramelization, alongside barely cooked endive.
Dessert began with Gariguette strawberries followed by the chef’s signature baba, soaked in Darroze Armagnac with bourbon vanilla cream. A canelé, elegantly boxed with Hélène Darroze’s signature, reminded me the next morning why this place is so loved amongst travelers and Londoners alike.
Hong Kong, China
Situated on the 28th floor of The Peninsula tower, Felix offers soaring views of the Honk Kong skyline and an avant-garde dining experience. Eat from land or sea with options like North Atlantic blue lobster cannelloni and A5 wagyu beef. Live music fills the room on many nights.
New York City, New York, United States
Since 2009, chef Andrew Carmellini has given guests a laid-back but heartfelt Italian dining experience with this TriBeCa taverna. Explicitly vegetarian-friendly, Locanda Verde’s seasonal antipasti, housemade pastas and secondi cater to all palates.