Each year a new list of the World’s Best 50 Restaurants is released, starting a frenzy of diners trying to snag reservations. (Though, to be be perfectly fair, many spots on the list have been there for years, so they’ve long been in demand.) The 2017 winners were announced this morning, and we were happy to find that several of restaurants call hotels home! Here, we take a look at four of them -- to see all the winners -- that we highly recommend you visit soon.
1. Alain Ducasse au Plaza Athénée, Plaza Athénée, Paris
Pricing for Hôtel Plaza Athénée
Alain Ducasse oversees not one, not two, but five restaurants (and a cocktail bar) at the luxurious Plaza Athénée in , but it’s his eponymous eatery that took spot number 13 on the world’s best restaurant list. Healthy, environmentally friendly menu items are served to diners in a formal setting, complete with gilded molding and Swarovski chandeliers.
2. Amber, The Landmark Mandarin Oriental, Hong Kong
Pricing for The Landmark Mandarin Oriental, Hong Kong
You guessed it — the 24th best restaurant in the world — is indeed decorated in golden shades of amber. Chef Richard Ekkebus serves contemporary French fare at the Landmark Mandarin Oriental’s Amber that has earned the spot two Michelin stars. You’ll have plenty of wine to pair with your meal — some 1,100 bottles, in fact.
3. Nahm, Metropolitan by COMO, Bangkok
Pricing for COMO Metropolitan Bangkok
is full of amazing food, but you’ll find some of the best dishes at the 28th best restaurant in the world, Nahm. It’s nestled inside the Metropolitan by COMO hotel in , serving traditional thai cuisine by chef David Thompson. Be warned — some of his recipes are extremely spicy.
4. Dinner by Heston Blumenthal, Mandarin Oriental Hyde Park, London
Pricing for Mandarin Oriental Hyde Park, London
At the 36th best restaurant in the world, located at the Mandarin Oriental Hyde Park in , Heston Blumenthal (of Fat Duck fame) and chef Ashley Palmer-Watts take a look to the past for inspiration. The dishes are pulled from old recipes — and we’re talking old, à la 16th-century porridges and 17th-century tipsy cakes.
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