SLH hotels are incorporating local delicacies on their menus so guests can taste food straight from the source and rediscover ancient and forgotten ingredients.
Acadian Caviar at Trout Point Lodge, Nova Scotia, Canada
Surrounded by the woods and adjacent to the Tusket River, Trout Point Lodge is one of the only properties in the world to feature Atlantic and Shortnose Sturgeon caviar on its menu. Unique to the Acadian region, the fish is raised using wild aquaculture methods.
A Taste of Ancient Greece at Archipelagos, Mykonos, Greece
Guests at the Archipelagos can experience a true taste of mythological Greece with The Archipelagos restaurant´s Gastrosophy degustation menu (six to nine courses) created by Chef Dimitris Papadimitriou where ancient ingredients such as Vrasto cheese, Centaurea (form of artichoke) or Crithmum (sea fennel) are blended into modern recipes.
Vegetal Lunch at Les Sources de Caudalie, Bordeaux, France
Each Saturday, guests at Les Sources de Caudalie can enjoy a guided walk through the forest with arborist José Le Piez, followed by a vegetal lunch at ROUGE restaurant, featuring dishes made of local flowers and plants including nettle soup with wild daisy and strawberry gazpacho with Immortelle flower ice cream. Walks available on August 18, September 15 2018 from 95€ per person.
Blend in at The Sukhothai Shanghai, China
Guests at the URBAN Lounge bar in the newly opened Sukhothai Shanghai can create their own concoctions by choosing their own combination of herbs in freshly-infused drinks including 29 specialty teas and over 100 gins and specialty tonics. The signature herb trolley features 18 types of herbs grown in-house in hydroponic planter boxes to ensure optimum freshness.
Drink in the Views at Casa Angelina Lifestyle Hotel, Amalfi Coast, Italy
New cocktails have recently been added to the Casa Angelina Lifestyle Hotel bar’s repertoire, designed to showcase oranges and lemons from the region, including the Orange Blossom Bellini, a colourful concoction of chilled blood orange juice and prosecco, and the Malfy Martini made with Malfy Gin – sourced from a local family-owned distillery – infused with Amalfi and Sicilian lemons for a fresh and zesty aroma.
Dining is the Cat’s Whiskers at French Coco, Martinique
French Coco's acclaimed restaurant is helmed by Martinican chef Nathanael Ducteil, a protégé of Alain Ducasse, who is renowned for melding indigenous ingredients of his homeland including aloe, lemongrass and local herbs such as 'cat's whiskers' with classic French cuisine.
Forage 2.0 at Hotel Ambassador à l’Opéra, Zurich, Switzerland
Hotel Ambassador à l’Opéra in Zurich, Switzerland, offers a foraging tour through the woods for guests to learn about the culinary properties of natural products including sorrel, garden foam, goose thistle, birch water and hawthorn. The foraging tour is followed by a 4-course menu prepared by chef David Kruger showcasing these ingredients. Price including wine: CHF 377 per person / Price excluding wine: CHF 327 per person.
From Harvest to Ice Cream at Hotel Villa Athena, Agrigento, Italy
Hotel Villa Athena, set in a UNESCO World Heritage Site, offers visitors a chance to take part in the harvesting of olives or pistachios on property, the oil milling process and the tastings of various olive oil formats, dried fruits, freshly made pesto and even ice cream – all within mere hours from being picked.
Native Fruits at Hotel El Convento, San Juan, Puerto Rico
Native fruits Acerola (also known as tart cherry) and Nispero (loquat) grow abundantly in the gardens of Hotel El Convento, a 350-year-old former convent in the heart of San Juan. Guests can enjoy the fresh fruits over breakfast at the Patio Del Nispero restaurant with granola or oatmeal.
Riofrio Organic Caviar at El Lodge Ski & Spa, Granada, Spain
The world’s first certified organic caviar hails from the crystalline waters of the Río Frío (Cold River) in the Andalusian province of Granada and is served with blinis and sour cream at El Lodge Ski & Spa’s El Grill restaurant. The caviar features minimal salt allowing its true taste to come to the forefront.
Sea Grapes at Pacific Resort Aitutaki, Cook Islands
Rimu, or sea grapes, grow locally in the pristine waters of Aitutaki lagoon, home to the 5-star luxury Pacific Resort Aitutaki. The hotel uses the salty vines to enhance the modern seafood dishes featured on the innovative menu of the Rapae Bay Restaurant helmed by Executive Chef Michael Fosbender.
The full monte at Sao Lourenco do Barrocal, Alentejo, Portugal
In the same family for over 200 years, Sao Lourenco do Barrocal is centred around the monte, an ancient small farming village featuring olive groves, vineyards, a fruit garden and a large vegetable garden. The hotel’s farm to table restaurant The Alentejo showcases fresh produce sourced from the estate with dishes including homemade pumpkin jam, deep fried green beans or cold tomato soup.