Hotels with Good Taste<\/h3>\n
![\"Authentic](\"https:\/\/passport-cdn.kiwicollection.com\/blog\/drive\/uploads\/2025\/06\/Casa-Angelina-Praiano-Italy-1-693x390.jpg\")
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Casa Angelina<\/strong> | <\/span>Praiano, Italy <\/p>\n Perched high above the Amalfi Coast, Casa Angelina<\/a>\u2019s Un Piano Nel Cielo<\/a>\u2014a Michelin-starred stunner whose name means \u201ca floor in the sky\u201d\u2014brings Campania\u2019s rich culinary heritage to new heights. The menu is a celebration of all things local, spotlighting ingredients from nearby farmers, fishermen and artisans: sun-kissed Amalfi lemons, creamy mozzarella di bufala, just-harvested vegetables and the freshest catch from the Tyrrhenian Sea. Honoring tradition while embracing innovation, the kitchen gives classic dishes a modern lift\u2014risottos with coastal herbs and handmade pasta finished with golden local olive oil. It\u2019s elegant, elevated and unmistakably of the place, served with a side of unforgettable sea views.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n Gardena Gro\u0308dnerhof Hotel & Spa<\/strong> | <\/span>Ortisei, Italy <\/p>\n Gardena Gr\u00f6dnerhof Hotel & Spa<\/a> is a foodie playground with four distinct dining gems, each offering a taste of the region\u2019s best. At the heart, Anna Stuben<\/a> shines\u2014Michelin-starred and boasting four Gault&Millau toques\u2014where chef Reimund Brunner crafts artful dishes bursting with South Tyrol\u2019s finest regional ingredients. Think golden trout, foie gras and organic farm duck paired with sommelier Egon Perathoner\u2019s exquisite wine picks. For a lighter take, Gardena Restaurant<\/a> blends Mediterranean, Italian and local flavors to suit every palate. 4 Sajons<\/a> is one of the hotel\u2019s most authentic local restaurants, dazzling with fresh-from-the-garden fare rooted in tradition and innovation. When it\u2019s time to unwind, the Lounge & Bar<\/a> serves up crafted cocktails and cozy vibes.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n Botanic Sanctuary Antwerp<\/strong> | <\/span>Antwerp, Belgium <\/p>\n Tucked behind centuries-old walls, Botanic Sanctuary Antwerp<\/a> is home to one of Belgium\u2019s most star-studded culinary lineups\u2014and the winner of Best Gourmet Getaway in the 2025 Kiwi Collection Hotel Awards<\/a>. With five restaurants and four Michelin stars between them, it\u2019s a gastronomic powerhouse wrapped in monastery stone. Among its authentic local restaurants, Hertog Jan<\/a> shines as a two-starred standout, where chefs Gert De Mangeleer and Joachim Boudens craft surprise tasting menus using ingredients from their greenhouse, herb garden and hives. Fine Fleur<\/a> and Het Gebaar<\/a> add elegant seasonal fare and pastry masterpieces, while Bar Bulot<\/a> reimagines Flemish comfort food and Henry\u2019s Bar & Bistro<\/a> rounds things out with sunlit, easygoing charm.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n Almanac X Alcron Prague<\/strong> | <\/span>Prague, Czech Republic <\/p>\n At Almanac X Alcron Prague<\/a>\u2019s Alcron Restaurant<\/a>, history\u2019s on the walls and creativity\u2019s on the plate. Open since 1932, this legendary spot is one of Prague\u2019s most authentic local restaurants, now helmed by head chef Richard Bielik, who gives Central European cuisine a bold, plant-forward glow-up. Sauerkraut pancakes? Yes. Beetroot-stuffed dumplings? Definitely. Bryndza parfait with white chocolate? It\u2019s there. The vibe is elegant but unbuttoned, with a menu that champions hyper-local ingredients and under-the-radar regional gems. Pair it all with Czech craft beer or a sommelier-approved Moravian wine. No wonder it\u2019s earned two toques in the prestigious Gault&Millau guide. And with a brand-new rooftop restaurant and bar opening in autumn 2025, the culinary story here is just getting started.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n Palais Ronsard<\/strong> | <\/span>Marrakech, Morocco <\/p>\n Tucked within the Palmeraie of Marrakech, Palais Ronsard<\/a> invites guests into a world where culinary artistry meets serene luxury. At the helm is Grand Chef Alexandre Thomas, a C\u00f4te d\u2019Azur native whose passion was shaped in his family\u2019s kitchens and refined in Michelin-starred restaurants\u2014including Alain Ducasse\u2019s Le Dali<\/a> in Paris. Now Escoffier-honored and endlessly inventive, he brings French finesse to Morocco in a fusion of heritage and imagination. At Le Jardin d\u2019Hiver<\/a>, velvet banquettes and a glowing hearth set the scene for refined takes on classics like harira fassia and tangia marrakchia. For something more tranquil, Le Verger<\/a> serves seasonal dishes in a flower-filled garden, with ingredients sourced from the hotel\u2019s organic orchard.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n Nimmo Bay Resort<\/strong> | <\/span>Nimmo Bay, Canada <\/p>\n Nestled deep in one of the world\u2019s largest intact temperate rainforests, Nimmo Bay Resort<\/a> offers a culinary journey that\u2019s as wild and fresh as the land and sea surrounding it. The kitchen celebrates the best of the West Coast with dishes crafted from locally caught seafood, foraged forest finds, pasture-raised BC meats and seasonal produce from nearby sustainable farms. Every meal is a sensory adventure\u2014fresh halibut, spot prawns, dungeness crab and delicate uni, all consciously sourced and paired with curated local wines and spirits. From intimate cooking experiences to coastal foraging excursions, taste the true flavors of the Great Bear Rainforest, making every bite a celebration of place and nature.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n Hotel Traube Tonbach<\/strong> | <\/span>Baiersbronn, Germany <\/p>\n Tucked into the fir-lined hills of Germany\u2019s Black Forest, Hotel Traube Tonbach<\/a> has long been a culinary destination\u2014uniting four Michelin stars together under one roof for many years. At the heart of its legacy is Schwarzwaldstube<\/a>, a three-Michelin-starred icon and one of the hotel\u2019s authentic local restaurants, where chef Torsten Michel turns seasonal ingredients into edible art. Just steps away, 1789<\/a>\u2014named for the hotel\u2019s founding year\u2014channels chef Florian Stolte\u2019s globe-trotting creativity into bold, one-Michelin-star plates. Schatzhauser<\/a> brings the comfort, with Swabian-Badish classics, steaks from the grill and fairy-tale valley views. And Blockh\u00fctte<\/a> log cabin brings the sweet finale\u2014cakes and fondue by the fire. It\u2019s a feast for all the senses.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n Zannier Phum Baitang<\/strong> | <\/span>Siem Reap, Cambodia <\/p>\n Surrounded by lush gardens and tranquil rice paddies worked by water buffalo, Zannier Phum Baitang<\/a> offers a soulful taste of Cambodia at Bay Phsar<\/a>, one of its authentic local restaurants. Meaning \u201crice market,\u201d Bay Phsar is a tribute to Khmer cuisine, where vibrant local flavors meet elegant simplicity. The rice on your plate? Harvested from the paddies just beyond your table. Herbs, vegetables and aromatics like lemongrass, turmeric and basil come straight from the resort\u2019s organic garden or nearby farms. Watch chefs in the open kitchen transform these hyper-local ingredients into fragrant Cambodian dishes\u2014elevated and full of heart. It\u2019s a field-to-fork experience that tastes as grounded as its setting.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n Chable\u0301 Yucata\u0301n<\/strong> | <\/span>Me\u0301rida, Me\u0301xico <\/p>\n Set within a restored 19th-century henequen factory, Ixi\u2019im<\/a> at Chabl\u00e9 Yucat\u00e1n<\/a> is a celebration of Yucat\u00e1n\u2019s rich culinary roots, reimagined through a contemporary lens. Executive chef Luis Ronz\u00f3n\u2014whose training includes time at Michelin-starred Noma<\/a> in Copenhagen and Quintonil<\/a> in Mexico City\u2014crafts inventive dishes using ingredients sourced from local producers and the resort\u2019s own Mayan gardens. Under the culinary direction of Jorge Vallejo, the two-Michelin-starred chef behind Quintonil, Ixi\u2019im balances ancestral technique with bold, modern elegance. It\u2019s also home to the world\u2019s largest private tequila collection, with over 3,400 bottles, including rare gems dating back to 1845.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n Le Manoir aux Quat’Saisons, A Belmond Hotel, Oxfordshire<\/strong> | <\/span>Great Milton, United Kingdom <\/p>\n Raymond Blanc OBE didn\u2019t just plant a garden\u2014he planted a legacy. At Le Manoir aux Quat\u2019Saisons, A Belmond Hotel<\/a>, his vision of seasonality, sustainability and sublime flavor has flourished for over 40 years. Nestled in the Oxfordshire countryside, this postcard-perfect manor is home to a two Michelin-starred restaurant that\u2019s held its stars since day one (1984 to be exact), along with a Green Michelin Star for its commitment to the land. The menu is a vibrant tribute to the estate\u2019s bounty\u2014heritage vegetables, orchard fruits, fresh herbs and edible flowers all harvested on-site. From confit aged salmon to Gariguette strawberries, every dish is a reflection of nature\u2019s rhythm, crafted with precision, care and unmistakable British charm.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article><\/div>\n 1 \/10<\/p>\n Casa Angelina<\/strong>\u00a0|\u00a0Praiano, Italy <\/p>\n Perched high above the Amalfi Coast, Casa Angelina<\/a>\u2019s Un Piano Nel Cielo<\/a>\u2014a Michelin-starred stunner whose name means \u201ca floor in the sky\u201d\u2014brings Campania\u2019s rich culinary heritage to new heights. The menu is a celebration of all things local, spotlighting ingredients from nearby farmers, fishermen and artisans: sun-kissed Amalfi lemons, creamy mozzarella di bufala, just-harvested vegetables and the freshest catch from the Tyrrhenian Sea. Honoring tradition while embracing innovation, the kitchen gives classic dishes a modern lift\u2014risottos with coastal herbs and handmade pasta finished with golden local olive oil. It\u2019s elegant, elevated and unmistakably of the place, served with a side of unforgettable sea views.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n 2 \/10<\/p>\n Gardena Gro\u0308dnerhof Hotel & Spa<\/strong>\u00a0|\u00a0Ortisei, Italy <\/p>\n Gardena Gr\u00f6dnerhof Hotel & Spa<\/a> is a foodie playground with four distinct dining gems, each offering a taste of the region\u2019s best. At the heart, Anna Stuben<\/a> shines\u2014Michelin-starred and boasting four Gault&Millau toques\u2014where chef Reimund Brunner crafts artful dishes bursting with South Tyrol\u2019s finest regional ingredients. Think golden trout, foie gras and organic farm duck paired with sommelier Egon Perathoner\u2019s exquisite wine picks. For a lighter take, Gardena Restaurant<\/a> blends Mediterranean, Italian and local flavors to suit every palate. 4 Sajons<\/a> is one of the hotel\u2019s most authentic local restaurants, dazzling with fresh-from-the-garden fare rooted in tradition and innovation. When it\u2019s time to unwind, the Lounge & Bar<\/a> serves up crafted cocktails and cozy vibes.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n 3 \/10<\/p>\n Botanic Sanctuary Antwerp<\/strong>\u00a0|\u00a0Antwerp, Belgium <\/p>\n Tucked behind centuries-old walls, Botanic Sanctuary Antwerp<\/a> is home to one of Belgium\u2019s most star-studded culinary lineups\u2014and the winner of Best Gourmet Getaway in the 2025 Kiwi Collection Hotel Awards<\/a>. With five restaurants and four Michelin stars between them, it\u2019s a gastronomic powerhouse wrapped in monastery stone. Among its authentic local restaurants, Hertog Jan<\/a> shines as a two-starred standout, where chefs Gert De Mangeleer and Joachim Boudens craft surprise tasting menus using ingredients from their greenhouse, herb garden and hives. Fine Fleur<\/a> and Het Gebaar<\/a> add elegant seasonal fare and pastry masterpieces, while Bar Bulot<\/a> reimagines Flemish comfort food and Henry\u2019s Bar & Bistro<\/a> rounds things out with sunlit, easygoing charm.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n 4 \/10<\/p>\n Almanac X Alcron Prague<\/strong>\u00a0|\u00a0Prague, Czech Republic <\/p>\n At Almanac X Alcron Prague<\/a>\u2019s Alcron Restaurant<\/a>, history\u2019s on the walls and creativity\u2019s on the plate. Open since 1932, this legendary spot is one of Prague\u2019s most authentic local restaurants, now helmed by head chef Richard Bielik, who gives Central European cuisine a bold, plant-forward glow-up. Sauerkraut pancakes? Yes. Beetroot-stuffed dumplings? Definitely. Bryndza parfait with white chocolate? It\u2019s there. The vibe is elegant but unbuttoned, with a menu that champions hyper-local ingredients and under-the-radar regional gems. Pair it all with Czech craft beer or a sommelier-approved Moravian wine. No wonder it\u2019s earned two toques in the prestigious Gault&Millau guide. And with a brand-new rooftop restaurant and bar opening in autumn 2025, the culinary story here is just getting started.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n 5 \/10<\/p>\n Palais Ronsard<\/strong>\u00a0|\u00a0Marrakech, Morocco <\/p>\n Tucked within the Palmeraie of Marrakech, Palais Ronsard<\/a> invites guests into a world where culinary artistry meets serene luxury. At the helm is Grand Chef Alexandre Thomas, a C\u00f4te d\u2019Azur native whose passion was shaped in his family\u2019s kitchens and refined in Michelin-starred restaurants\u2014including Alain Ducasse\u2019s Le Dali<\/a> in Paris. Now Escoffier-honored and endlessly inventive, he brings French finesse to Morocco in a fusion of heritage and imagination. At Le Jardin d\u2019Hiver<\/a>, velvet banquettes and a glowing hearth set the scene for refined takes on classics like harira fassia and tangia marrakchia. For something more tranquil, Le Verger<\/a> serves seasonal dishes in a flower-filled garden, with ingredients sourced from the hotel\u2019s organic orchard.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n 6 \/10<\/p>\n Nimmo Bay Resort<\/strong>\u00a0|\u00a0Nimmo Bay, Canada <\/p>\n Nestled deep in one of the world\u2019s largest intact temperate rainforests, Nimmo Bay Resort<\/a> offers a culinary journey that\u2019s as wild and fresh as the land and sea surrounding it. The kitchen celebrates the best of the West Coast with dishes crafted from locally caught seafood, foraged forest finds, pasture-raised BC meats and seasonal produce from nearby sustainable farms. Every meal is a sensory adventure\u2014fresh halibut, spot prawns, dungeness crab and delicate uni, all consciously sourced and paired with curated local wines and spirits. From intimate cooking experiences to coastal foraging excursions, taste the true flavors of the Great Bear Rainforest, making every bite a celebration of place and nature.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n 7 \/10<\/p>\n Hotel Traube Tonbach<\/strong>\u00a0|\u00a0Baiersbronn, Germany <\/p>\n Tucked into the fir-lined hills of Germany\u2019s Black Forest, Hotel Traube Tonbach<\/a> has long been a culinary destination\u2014uniting four Michelin stars together under one roof for many years. At the heart of its legacy is Schwarzwaldstube<\/a>, a three-Michelin-starred icon and one of the hotel\u2019s authentic local restaurants, where chef Torsten Michel turns seasonal ingredients into edible art. Just steps away, 1789<\/a>\u2014named for the hotel\u2019s founding year\u2014channels chef Florian Stolte\u2019s globe-trotting creativity into bold, one-Michelin-star plates. Schatzhauser<\/a> brings the comfort, with Swabian-Badish classics, steaks from the grill and fairy-tale valley views. And Blockh\u00fctte<\/a> log cabin brings the sweet finale\u2014cakes and fondue by the fire. It\u2019s a feast for all the senses.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n 8 \/10<\/p>\n Zannier Phum Baitang<\/strong>\u00a0|\u00a0Siem Reap, Cambodia <\/p>\n Surrounded by lush gardens and tranquil rice paddies worked by water buffalo, Zannier Phum Baitang<\/a> offers a soulful taste of Cambodia at Bay Phsar<\/a>, one of its authentic local restaurants. Meaning \u201crice market,\u201d Bay Phsar is a tribute to Khmer cuisine, where vibrant local flavors meet elegant simplicity. The rice on your plate? Harvested from the paddies just beyond your table. Herbs, vegetables and aromatics like lemongrass, turmeric and basil come straight from the resort\u2019s organic garden or nearby farms. Watch chefs in the open kitchen transform these hyper-local ingredients into fragrant Cambodian dishes\u2014elevated and full of heart. It\u2019s a field-to-fork experience that tastes as grounded as its setting.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n 9 \/10<\/p>\n Chable\u0301 Yucata\u0301n<\/strong>\u00a0|\u00a0Me\u0301rida, Me\u0301xico <\/p>\n Set within a restored 19th-century henequen factory, Ixi\u2019im<\/a> at Chabl\u00e9 Yucat\u00e1n<\/a> is a celebration of Yucat\u00e1n\u2019s rich culinary roots, reimagined through a contemporary lens. Executive chef Luis Ronz\u00f3n\u2014whose training includes time at Michelin-starred Noma<\/a> in Copenhagen and Quintonil<\/a> in Mexico City\u2014crafts inventive dishes using ingredients sourced from local producers and the resort\u2019s own Mayan gardens. Under the culinary direction of Jorge Vallejo, the two-Michelin-starred chef behind Quintonil, Ixi\u2019im balances ancestral technique with bold, modern elegance. It\u2019s also home to the world\u2019s largest private tequila collection, with over 3,400 bottles, including rare gems dating back to 1845.<\/p>\n VIEW HOTEL<\/span><\/a><\/p>\n<\/article>\n 10 \/10<\/p>\n Le Manoir aux Quat’Saisons, A Belmond Hotel, Oxfordshire<\/strong>\u00a0|\u00a0Great Milton, United Kingdom <\/p>\n Raymond Blanc OBE didn\u2019t just plant a garden\u2014he planted a legacy. At Le Manoir aux Quat\u2019Saisons, A Belmond Hotel<\/a>, his vision of seasonality, sustainability and sublime flavor has flourished for over 40 years. Nestled in the Oxfordshire countryside, this postcard-perfect manor is home to a two Michelin-starred restaurant that\u2019s held its stars since day one (1984 to be exact), along with a Green Michelin Star for its commitment to the land. The menu is a vibrant tribute to the estate\u2019s bounty\u2014heritage vegetables, orchard fruits, fresh herbs and edible flowers all harvested on-site. From confit aged salmon to Gariguette strawberries, every dish is a reflection of nature\u2019s rhythm, crafted with precision, care and unmistakable British charm.<\/p>\nHotels with Good Taste<\/h3>\n
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<\/p>\nHotels with Good Taste<\/h3>\n
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<\/p>\nHotels with Good Taste<\/h3>\n
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