Restaurants

Special Chef Menu for the christmas season

Ian Bergh, chef at the Hout Bay Manor's restaurant Pure invites you for Christmas and New year's Eve with a special menu. Romantic ambiance in a mansion of the XIXth century near Cape Town, perfect for winter vacation. If you cannot really go, you will surely get inspired by the Chef menu!

Innovative Caribbean cuisine 

Born in Wales, Chef Craig Jones opened Cliff at Cap Maison, the restaurant of the Cap Maison Hotel in January 2009. Cap Maison is a luxury boutique hotel located to the north of the Island of Saint Lucia, the small, volcanic Anglophone Island  between Martinique Saint Vincent, and the Grenadines islands. There, at Cap Cliff, nestled in a dramatic landscape, above a cliff overlooking the Caribbean, you can take in the wonderfully atmospheric view against the gentle breeze of the sea whileenjoying a refined and innovative Caribbean meal.

The city of angels, a paradise for gourmets and shoppers

Bangkok, City of Angels, is a city where shoppers can find everything. Read tips and reccomendations for food tasting and shopping to make an enjoyable stay.

Fresh cuisine ... a meal to share

The art of Thai cuisine is an extraordinary combination of sweet, salty, sweet-and-sour spices, adorned with stunning aromas and a delicate presentation.

Elmer Escobar, Chef of the Xaloc Resort on the island of Holbox

On the isolated and tranquil island of Holbox, north east of the Yucatan Peninsula, Chef Elmer Escobar took some time out to share his passion for Mexican cuisine with us. The Head-Chef at Xaloc Resort, is passionate about seafood and provides his restaurant’s guests with dishes full of delicious Mexican flavours.

The "mestizo" cuisine

Explore the hacienda "mestizo" cuisine with European flavors and Mexican spices. The chefs use the same ingredients as the Maya to entertain you in these magical places. Romance guaranteed.

Christopher Dodds, chef of "The Restaurant" in Kuala Lumpur

Christopher Dodds, an Australian native, started his training under the supervision of Chef Steve Szabo at Pallazo Versace (first hotel signed by Donatella Versace) and now manages “The Restaurant" of the new boutique hotel “The Club at The Saujana”. Chris Dodds selects his ingredients by amongst other things, taking into account the seasons. He also insists on bringing in the best products from abroad to ensure his kitchen is run according to only the best of influences.