With an abundance of fast-food options in cities around the world, consider taking a slower approach to dining at these hotels focusing on quality over quantity or speed.
© Cayo Levantado Resort
The first luxury wellness resort in the Dominican Republic is home to the island’s only slow food restaurant, Santa Yuca. The culinary team sources local ingredients for its regional dishes and works with a nutritionist.
© Las Torres Patagonia
Located in Chile’s Torres del Paine National Park, this hotel is home to the first sustainable bar in Chile, Pionero Bar, and the area’s largest regenerative kitchen gardens. Pionero Bar and Coirón Restaurant utilize the on-site garden in its food and beverage programs.
© Marine & Lawn Hotels & Resorts
Marine & Lawn Hotels & Resorts
New executive chef Billy Boyter leads the brand’s culinary program with a plan to showcase hyperlocal Scottish products and ingredients.
© Octant Hotels
This Portuguese hotel chain hosts Como em CASA, a culinary series highlighting each hotel’s region. Chefs from neighboring villages host exclusive lunches at the properties. The brand also offers cooking classes showcasing traditional local dishes.
© The Allison Inn & Spa
Located in Willamette Valley, Oregon, this property’s executive chef Jack Strong utilizes Native American traditions, methods and ingredients in dishes at JORY Restaurant. Strong, a member of the Confederated Tribes of Siletz Indians, highlights “first foods” as well as hyperlocal sourcing of products.
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