Words Vidula KotianDate 19 November 2024
For those who travel with their taste buds, imagine a place where the dining experience is as rich as the stay itself. These chef-led hotels bring the art of food and hospitality together, guaranteeing mouthwatering meals and a stay you’ll savor long after.
The Warehouse Hotel captures Singapore’s modern spirit in design and cuisine
Po restaurant serves elevated Singaporean staples
Po’s menu has been crafted by “mod-Sin” pioneer Willin Low
Singapore
Wee Teng Wen, co-founder of Lo & Behold Group, went from F&B novice to award-winning tastemaker, shaping the local lifestyle scene one hotspot at a time. So, it’s only fitting that his first hotel, The Warehouse Hotel, pulses with the energy of Singapore’s culture. Here, guests can sip on cocktails inspired by local spices and heritage at the buzzy day-to-night bar, while the hotel’s restaurant, Po, elevates beloved Singaporean classics into unforgettable dining experiences.
Blique by Nobis’ Boketo serves up an elegant dining experience in an urban setting
Stallmästaregården was Alessandro Catenacci’s first hotel
Alessandro Catenacci, the driving force behind top hotels and restaurants in Scandinavia and beyond
Blique by Nobis’ Arc Rooftop serves Asian fusion to 360-degree city views
Nobis Hotel Palma’s Noi offers a food experience with a Mediterranean touch
Nobis Hotel Palma’s terrace attracts locals and guests alike
Nobis Hotel Stockholm’s Noi has gastronomic influences from all over Europe
Sweden, Denmark, and Spain
Building a hospitality empire in his twenties took vision and grit, and Alessandro Catenacci had both. Starting with Caina restaurant in 1980, where four generations of the Catenacci family shared the kitchen, his influence quickly expanded. By 2000, he launched his first hotel, Stallmästaregården, and now oversees a portfolio of 16 restaurants and nine hotels across Sweden, Copenhagen, and Spain. Bursting with local charm and lively F&B spots, Catenacci’s collection is a bold showcase of his passion and flair for high-end hospitality.
The Brasserie at Tortue Hamburg offers German-inspired French dishes
Tortue’s Jin Gui serves up Asian cuisine in a plush setting
Tortue Hamburg stands out as a culinary destination with three restaurants and six bars
Jin Gui is secluded in the inner courtyard of the house
Comptoir Tortue is a charming Champagne bar
A French start to the day at the Brasserie
Tortue Hamburg serves up a history-rich, French-inspired setting in the center of Hamburg
Hamburg, Germany
With a nod to Hamburg’s French roots, nightlife icon Marc Ciunis and top restaurateur Carsten von der Heide created Tortue Hamburg, transforming the Stadthöfe district into a stylish retreat. This unique hotel spans five historic buildings with lively courtyards, featuring a brasserie for German-inspired French cuisine, the Asian-inspired Jin Gui for sushi and dim sum, and the exclusive Chez l’ami for true carnal delight. Their vision brings the spirit of Hamburg to life in every detail.
Behind Becker’s geometric façade lies a philosophy centered on the warmth of the kitchen
Becker’s restaurant delivers a 2-Michelin-star dining experience
Trier, Germany
When Wolfgang Becker isn’t crafting dishes in his gourmet kitchen, you’ll find him pressing his own wines in the cellar or tending to his vineyard. His restaurant at Becker’s Hotel perfectly matches the sleek, modern vibe of the hotel itself, with leather chairs, warm parquet floors, and soft gray walls setting the stage. Here, you’ll savor a menu focused on pure, unadulterated flavor—no frills, just great taste. And as a bonus, enjoy wines made by Wolfgang himself for the perfect pairing.
Chef Keiko Kuwakino infuses Satoyama Jujo with her Ayurvedic cooking expertise
Toru Iwasa offers sample menus of local sake for guests to experience
Sanae Feng-Sanaburi restaurant offers farm-to-table organic dishes with an Ayurvedic influence
Satoyama Jujo is a tiny hotel set in a 150-year-old house in Niigata’s mountains
Satoyama Jujo is surrounded by rice fields and forageable forests that dictate the menu
Niigata’s severe winters makes preserving part of the harvest essential
Japan
Toru Iwasa, once dedicated to supplying organic produce to online shoppers while sharing insights into production and farmers’ stories, brings his sustainable vision to life at Satoyama Jujo. His boutique hotel offers a farm-to-table dining experience where local, organic ingredients—many sourced from the property itself—take center stage. Emphasizing seasonality and rooted in the Satoyama region, Iwasa’s culinary approach provides guests with a genuine taste of Japan, celebrating both the land and the people who cultivate it.
Set in a winter garden, Pastis at La Maison exudes the French way of life
LOUIS restaurant has earned two Michelin stars, three Gault Millau toques, and eight Gusto pans
The Pastis bistro features inventive lighting crafted from copper saucepans
Günter Wagner’s believes in simple, honest, and delicious cuisine
Saarlouis, Germany
Günter Wagner, the creative mind behind La Maison in Germany, has crafted a hotel experience that combines luxury with a warm, personal touch. Recently awarded the prestigious MICHELIN Key distinction, La Maison offers an exceptional culinary journey in its restaurant, LOUIS. Here, guests enjoy seasonal, locally inspired dishes that showcase the best of regional ingredients, all prepared with a refined, contemporary flair. Wagner’s dedication to quality and atmosphere makes dining at La Maison a true highlight of the stay, blending inventive flavors with an intimate setting.
Chef Sebastian Sandor’s ever-changing menu is inspired by organic ingredients and rare types of vegetables
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