March 13, 2010

Luxury Hotels in London with Exceptional Restaurants

There are many reasons for visiting the Capital and staying in one of the the top luxury hotels in London – the world-class shows, theatre, opera and ballet; the unrivalled opportunities to truly shop ‘till you drop, even at London prices; the museums and art galleries, many of which are now free to enter, and the legendary gourmet dining. There are at least 5570 restaurants in London, according to the Yellow Pages, and many more pubs and coffee houses, snack bars and take-aways so you should be able to dine somewhere different every night for the next 27 years without having to repeat yourself.

However, in reality, we are creatures of habit, and having found somewhere good to dine out, we would rather return there than risk disappointment elsewhere. Many of London’s finest restaurants are an integral part of the luxury hotels in London which are found in Capital’s most prestigious areas. With expensive taxi fares and impossible parking, it makes sense to dine where you are staying. Here are some of London’s very best restaurants, complete with adjoining luxury hotel accommodation.

One of the city’s best restaurants is tucked inside the five star Connaught Hotel in Mayfair. Although you may feel out of place without a jacket and tie, Hélène Darroze, one of France’s most distinguished chefs has brought her Michelin-star cuisine to London for a gastronomic experience to savor. The more informal Espelette restaurant also offers signature dishes by Hélène, along with delectable afternoon teas.

Equally Michelin star-studded is the Foliage restaurant in the Mandarin Oriental. Nestled in one of the top luxury hotels in London, the restaurant enjoys a Royal Park on either side hotel and al fresco dining on the terrace in the warm summer evenings is an unrivalled experience. Attention to detail includes the waiting staff collecting leaves from Hyde Park and placing them beneath the bespoke glass plates to truly set the scene for an amazing experience.

The five star luxury Berkeley Hotel in London boasts possibly the finest dining with not one but two award-winning restaurants. Gordon Ramsay takes on New York’s café scene with his Boxwood Café whilst Marcus Wareing at the Berkeley presents a total food euphoria.

Finally, be prepared to be dazzled by an exciting international restaurant set in one of the premier luxury hotels in London. Nobu offers a delectable Peruvian-Japanese menu in the Metropolitan Hotel. Founded by world-renowned chef Nobuyuki Matsuhisa and presided over by Executive Chef Mark Edwards, this specialty cuisine cannot fail to impress. Coupled with the legendary service and contemporary interior design, this luxury hotel in London’s Park Lane makes a truly refreshing place to dine and to stay.

by Luxique - A Unique Collection of Luxury Hotels in London

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December 10, 2009

Tokyo At The Top Table

More evidence of Tokyo’s place at the summit of fine dining has come with the latest issue of that culinary bible, the Michelin guide.

The guide has awarded its coveted 3-star honour to eleven restaurants in the Japanese capital – one more than Paris. It is now Michelin’s most decorated city with 261 stars spanning 197 establishments. It should be said, however, that Tokyo has some 160,000 restaurants, compared to Paris’s 50,000.

“Tokyo has become the world culinary capital, ahead of Paris,” said Jean-Luc Naret, the guide’s Director-General. He told Parisians:

“Forget everything you know about Japanese food. Just go to the other side of the world, and you will understand what Japanese food is all about.”

About two-thirds of the selected restaurants in Tokyo offer Japanese cuisine, such as soba (noodles), sukiyaki (hot pot), fugu (blowfish), sushi and tempura, while the remainder are mainly French and Italian.

by Andy Moreton

The Japanese capital is also blessed with fine places to stay. Luxique can help you secure the best rates at one of five luxury hotels in Tokyo, including the exceptional Grand Hyatt Tokyo and the Mandarin Oriental Tokyo.

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