Like its sisters in Milan, London, and Beijing, the Bulgari Hotel Shanghai scales near-unimaginable heights of luxury while remaining always impeccably tasteful — the work, once again, of the Italian architects Antonio Citterio and Patricia Viel. The rooms occupy the top floors of a purpose-built skyscraper, atop which you’ll find the Bulgari Bar and the flagship Il Ristorante Niko Romito and Bao Li Xuan, the hotel’s Cantonese restaurant.

The Bvlgari Hotel's Chinese restaurant is nestled in an adjacent century-old building, complete with six private rooms inspired by Bvlgari jewellery. Solid skills and precision mark dishes such as soy-marinated chicken with silky flesh and a hint of Chinese rose wine aromas. Hand-crafted dim sum are the main event – the flaky, airy puff pastry is particularly well done. Try the whole abalone or char siu pork pastry for a full-flavoured bite.

In a 65-story skyscraper on the Kowloon waterfront framing the city’s endless skyline, the Rosewood is a meeting of old-world glamour and modern luxury, where generously sized rooms feature water views and bathrooms are appointed in marble.

This restaurant pays homage to the hotel’s founding patriarch. A variety of Shun Tak dishes – such as minced fish soup and pan-fried fish head – are served, to a backdrop of breathtaking harbour views and modern Chinese décor. It also supports the local economy by ordering ingredients and cookware from local fishermen, artisans and farms directly. A dress code applies for dinner.

‘Chaat’ means ‘to lick’ in Hindi, as the food here is so finger licking good. The menu covers an extensive range of pedigree Indian classics from spruced-up street snacks to ambitious creations based on tradition. The tandoori oven is put to good use as evidenced by their juicy, perfectly spiced black pepper chicken tikka. The glazed kitchen lets diners watch the chefs in action as they deliver an entertaining experience.

If your dream is to stay near the Imperial Palace, then Palace Hotel Tokyo is your ideal option. The five-star experience includes ESTERRE by Alain Ducasse, where Chef Kei Kojima turns fresh market finds into One-Star masterpieces. Chugoku Hanten Kohakukyu, another Guide selection, is known for its Peking duck, dim sum and artistic takes on Chinese seafood dishes.

The concept is ‘a place that weaves a tale of an encounter between earth and sea’. ESTERRE expresses the terroir of Japan through the supervision of Alain Ducasse, a legend of the gastronomic world. Entrusted with the kitchen is Kei Kojima, who conjures fare that is both healthful and flavourful. Vegetables, selected in the markets of Kamakura, are colourful and fresh. Ingredients wreathed in the fragrance of a charcoal flame display a quintessentially Japanese approach.

The dining room incorporates traditional Chinese decorations into a modern, elegant space. An extensive menu ranges from dishes of various regions to creative cookery with the accent on seasonality. Char siu and Peking duck arrive courtesy of the roasting chef, while steamed meat dumplings and soup dumplings are tended by the dim sum chef. Seafood is offered with XO sauce, fermented black beans, chilli sauce or other preparations to suit each guest’s preference—an appealing feature of the menu.

Perched atop a Tokyo skyscraper, the Bvlgari Hotel Tokyo is the Italian luxury brand at its finest, with 98 rooms and suites designed in a style so effortlessly Italian it could be mistaken for Milan, if not for the glorious city views. The hotel has all the Bvlgari signatures — from the lavish spa to the elegant bar — along with the One-MICHELIN-Star Il Ristorante - Niko Romito.

The high-rise financial district overlooking the East Gardens of the Imperial Palace is the setting for the Four Seasons Hotel Tokyo at Otemachi; slightly newer, larger, and with a more direct Palace view than the nearby Four Seasons at Marunouchi. Aside from its impeccable location it’s more or less what you expect from a modern Four Seasons: tasteful interiors, lavish comforts, an elaborate spa and a handful of very fine restaurants and bars.

It’s impossible not to stop and stare at Zaha Hadid’s striking masterpiece in Cotai, where an intricate pattern of crisscrossed beams covers an undulating facade. Morpheus is equally remarkable inside: Clean lines and oversized windows define the interiors, plus custom furniture that blends with curved walls. With Chef Alain Ducasse himself presiding over the kitchen, an unforgettable six-course menu is served beneath glass sculptures and a chandelier made of 600 hand-cut crystals.

Water, glass and mood lighting are combined dramatically to create a unique space that is both stylish and intimate, as befits its striking host hotel. The 6-course signature menu can be broken down with a minimum of 3 courses. Every dish is the quintessence of flavour, balance and high-flying gourmet technique. Those familiar with other restaurants headed by renowned French chef Alain Ducasse around the world will recognise his inimitable hallmark.

Bangkok’s most storied hotel remains as glamorous as when it opened 150 years ago, now pairing its original Victorian-style mansion with two modern wings. The riverbank location allows Mandarin Oriental guests to enjoy a spectacular stay on one side of the Chao Phraya River and an exquisite meal on the other. Two-Star Le Normandie by Anne-Sophie Pic offers delicate French dishes with sweeping views, including her reimagined Lobster Dashi with Red Fruits.

A new chapter unfolds in Bangkok’s dining scene as Anne-Sophie Pic brings her celebrated French artistry to the city. Working alongside her trusted Japanese head chef, Tamaki Kobayashi, the menu highlights Pic’s signature creations, including her renowned lobster dish and the thoughtfully curated Voyage menu. Set in a beautifully renovated space overlooking the Chao Phraya River, it blends elegance with quiet refinement.

The Atlantis stands out among Dubai’s skyline, while its restaurants — including a Star and three MICHELIN selections — represent one of the world’s densest MICHELIN food scenes in a single hotel. The hotel is the pinnacle of opulence at every turn, and all rooms offer views nearly as spectacular as those at the sky-high infinity pool.

Doors magically slide open as you approach this large, dark and atmospheric restaurant on the first floor of the Atlantis The Royal hotel. Using the principle of ‘if it ain’t broke, don’t fix it’, the menu is a facsimile of the one in London, so that means British dishes from across the centuries invigorated with prime ingredients. ‘Rice & Flesh’ and the much-photographed ‘Meat Fruit’ are the two classic starters; for dessert, order the ‘Tipsy Cake’.

Enthusiastic staff are here to greet you at this first-floor restaurant at the Atlantis The Royal hotel – the views are impressive and the DJ ensures the atmosphere never lets up. The large fish counter is busting with prime seafood and the menu is full of classic Peruvian dishes, from ceviche and tiraditos to anticuchos. A pisco sour will help you make your choices.

It’s not just the wonderful bounty from the sea displayed on ice that’s the attraction at this smart and impeccably run restaurant in the grounds of Atlantis The Royal; the Hellenic menu offers up plenty of other choices, like a terrific tomato and aged feta salad, along with some special Greek wines. At lunch there’s a great value Business Lunch menu.

From celebrity chef Ariana Bundy comes this fragrant, pastel-coloured restaurant on the ground floor of Atlantis The Royal, with its almost tent-like feel and a fine covered terrace with views of the gardens. The appealing menu offers a host of Persian foods and flavours, from vibrant salads to charred meats and kababs, all designed for sharing, along with a great selection of teas. You’ll leave feeling good about life.

Conceived as a tribute to the nearby opera house, Capella Hanoi is a masterful blend of 1920s elegance and Art Deco glamour, with a maximalist style that extends to the experience itself: The hotel is renowned for highly personalized service and thoughtful touches, like afternoon tea and live evening music. In the basement, a chic 14-seat counter serves as Chef Hiroshi Yamaguchi’s stage for complex teppanyaki dishes cooked on large iron griddles, using ingredients flown from Japan.

Guests are cosseted from start to finish during this theatrical dining experience at the 14-seat counter in the Capella Hanoi hotel basement. Affable Chef Hiroshi Yamaguchi skilfully cooks teppanyaki dishes that are rich and complex in flavour. The menu's distinct decadence is epitomised by the premium ingredients flown in fortnightly from Japan (abalone, spiny lobster, sea urchin and Hokkaido hairy crab). The certified Kyori beef arrives from Yaeyama monthly.

Botanic Sanctuary Antwerp, from its perch within the city’s botanical gardens, blends its monastic foundations with modern luxury suites. The grounds and architecture are a wonder, but the foodie standouts are overwhelming.

Serenity and contemporary class set the scene at Fine Fleur, one of the first-class eateries that has found refuge in the swanky Botanic Sanctuary Hotel. Admire the kitchen team at work behind smoked glass as you are pampered by the enthusiastic youthful front-of-house team. Exceptional ingredients are flanked by gutsy sauces, a dash of Dutch daring, exotic flavours and fresh twists.

A meal by Gert De Mangeleer and sommelier Joachim Bouden is in a class of its own, starting with the swish Botanic Sanctuary Hotel, which immerses you in a world unlike any other. Suffice it to say that chef De Mangeleer’s distinctive signature and love affair with Asia can be tasted every time. The menu pays tribute to his motto: “Simplicity isn’t simple”, which says it all! For example, he may cook Anjou pigeon in hay and herbs before adding the finishing touch tableside on a binchotan BBQ.

This hip, cosmopolitan brasserie, Antwerp’s outpost of Bruge’s Bar Bulot, has found refuge in the lavish Botanic Sanctuary Hotel. Timeless classics such as asparagus à la flamande, vol-au-vent of Bresse chicken, sweetbread and shrimp are revamped to tempt and tickle today’s tastebuds. Top-notch ingredients and contemporary flavours, by way of exotic spices, add character to each dish. Heaven for discerning foodies!

Located just off the Champs-Élysées in a stately 19th-century Haussmannian building, La Réserve Paris is among the city’s most celebrated hotels. Its exquisite, luxurious interiors were remade by Jacques Garcia to match the opulence of a place with rooms and suites so lavish they feel like private residences. Each comes complete with marble baths and individual butler service.

On the ground floor of La Réserve Paris, you’ll find Three MICHELIN Star Le Gabriel, where Chef Jérôme Banctel offers two special tasting menus: Virée, celebrating flavors from his hometown in Brittany, and Périple, a medley of tastes from around the world. His cooking style combines rich sauces with delicate flavors, creating memorable dishes like ginger-spiced carrots and artichokes in cherry blossom vinegar.

This impressive edifice has set the standard for luxury-hotel elegance in Hamburg since the late 19th century, a decade or so before the first Fairmont hotel was built. But in spite of the change of management, what’s now the Fairmont Hotel Vier Jahreszeiten has sacrificed none of its classic character. The location couldn’t get much better: it’s on the shores of the Inner Alster Lake, on the waterfront that is Hamburg’s toniest district. The look is traditional, but not antique.

One of Hamburg's classic hotels, the legendary Hotel Vier Jahreszeiten, with its view of the Inner Alster Lake, is home to this stylish, chic restaurant. The top-notch cuisine is inextricably linked with Christoph Rüffer, who has been the chef here for over 20 years. His dishes adhere to a clear idea, retaining their identity despite considerable technicality. He incorporates meaningful contrasts with minimal fuss. Each elegant course of the perfectly composed menu is beautifully balanced.

The storybook facades and evocative Black Forest backdrop make Hotel Bareiss a perennial favorite and regional mainstay. Over three generations, they’ve judiciously expanded the grounds and properties to form what amounts to a lusciously green estate with scaled-up resort amenities to match. The sheer variety of pools and saunas alone keeps the entire stay interesting. Elegant rooms benefit from touches of opulence like fresh bouquets, fireplaces, wainscoting, and piles of luxe linens.

Astir Palace looks like it was lifted from a 1960s travel magazine. Carved into the rocky coast of the Athens Riviera, it’s among the world’s best examples of style and luxury. This sprawling ultraluxury beach resort sits just half an hour from the Acropolis, but tucked into a pine-covered peninsula surrounded by the sparkling Aegean, it feels secluded.

At Pelagos, a restaurant that delights guests with its spacious sea-view terrace, enjoy Mediterranean cuisine with an Italian touch and classic French influence. In the kitchen, where talented chef Luca Piscazzi is at the helm, the cooking showcases a successful fusion of solid technique which extracts maximum benefit from local ingredients.

Adare Manor, a neo-Gothic mansion once home to the Earl of Dunraven, sits on 840-acres of gardens and parkland just under three hours from Dublin. Among the estate’s amenities are a championship golf course (set to host the 2027 Ryder Cup), world-class spa, horseback riding, falconry and the One-MICHELIN-Star Oak Room. The crown jewel of the manor, its dining room offers grand views of the grounds, while guests enjoy simple, refined dishes crafted from the best local ingredients.

This restaurant inside the impressive Adare Manor hotel has all the grandeur you would expect, with wood-panelled walls, lavish chandeliers and a glass-enclosed terrace with views over the 850-acre grounds. It's a fittingly formal experience, with a tasting menu at its heart that shows off the best quality produce around, along with some decadent touches – the result is dishes like glistening turbot cooked on the bone in a punchy mussel and saffron sauce, finished with a scoop of caviar.

The intimate hotel portion of Rosewood Castiglion del Bosco is just the tip of the bucolic iceberg of this Three-Key Tuscan standout. In total, the property is more than 5,000 acres of an intact 900-year-old agricultural estate, where wine is actively produced and lands are preserved for grape growing and forests.

Here, chef Matteo Temperini serves some of the most interesting and creative dishes in Tuscany, many of which are prepared using vegetables from the hotel’s own kitchen garden, all showcased on three tasting menus and an à la carte from which a minimum of three courses must be chosen. Dishes are served in an elegant, contemporary-style dining room with a panoramic terrace, while the wine list features over 700 labels with a focus on the region.

Perhaps it came as no surprise when Monaco’s most iconic hotel received MICHELIN’s highest hotel distinction. The location, next to Casino de Monte-Carlo, is perfect, and the hotel’s shining interiors match the opulence of its bay views.

It is difficult to present the Louis XV without mentioning Alain Ducasse. You need a raft of superlatives to describe his impact. This native of Orthez (in southwest France) with an enduring love for the Mediterranean is a brilliant chef and businessman. His famous vegetable-based "Jardins de Provence" set menu, which launched here in Monaco on 27 May 1987, has been one of the touchstones of French gastronomy for the last 30 years.

The grande dame of the Amstel River has maintained a timeless, luxurious air since its opening in 1896 — albeit today with an updated modern flair. The rooms and suites come in a dizzying variety of plans and styles; all are rich with detail and rich with functionality, including an uncommon flexibility in connecting rooms for families and large parties.

Step away from the bustle of central Amsterdam, walk through the lobby of De L'Europe hotel and immerse yourself in the one-of-a-kind conscious fine dining experience that is Flore. Diners are welcomed in the kitchen with an introduction to the ingredients and their provenance, before moving on to the intimate, nature-inspired dining space. Bas van Kranen's cuisine is characterised by his original and mindful approach to the natural world.

Vila Vita Parc has set the standard for luxurious getaways to the Algarve for over two decades. The views are splendid — the hotel unfolds along the cliff’s rocky edge and overlooks emerald and turquoise waters below — and crisp, white interiors evoke a sense of seaside calm.

Here is a very special restaurant, bringing together all the ingredients for an experience that lingers in the memory. The entrance, flanked by striking Murano glassware, makes a theatrical impression before you find yourself in a room dressed in an elegant play of gold, white and blue tones. It astonishes with its impressive windows, perched above the coastline and the boundless Atlantic!

As the name suggests, the Three-MICHELIN-Star Atrio is an inextricable part of the Atrio Restaurante Hotel experience. Here in Spain’s western region of Extremadura, you’ll stay in one of 14 modern rooms wonderfully integrated into the historic stone building amongst the cobblestone streets. Admire the hotel’s original artwork by Andy Warhol until mealtime, when you’ll find yourself squarely in the heart of Spain’s culinary wonderland.

Admire the hotel’s original artworks by Andy Warhol and Georg Baselitz until mealtime, when you’ll find yourself squarely in the heart of Spain’s culinary wonderland. It’s here the famous black-footed pigs roam oak forests before becoming prized jamón Ibérico, and where you’ll find exquisite dishes like frog leg-stuffed tomatoes and truffle pâté en croûte.

The Grand Resort Bad Ragaz is no typical resort. Dating back to 1868, it’s the pinnacle of the Swiss mountain spa concept, with its ornate bathing hall fed by natural hot springs and its treatments including everything from massage to medical care. Its restaurants are a complete food scene all themselves: Sven Wassmer Memories (Three Stars), IGNIV by Andreas Caminada (Two Stars) and Verve by Sven (One Star).

Sven Wassmer's cooking is really quite something. He has no need for showmanship or technical gimmicks; instead he captivates diners with a uniqueness that is difficult to put into words. What arrives on your plate appears pleasingly pared down and elegantly simple, yet at the same time, it is replete with elaborate details that create balance and depth of flavour. The finest ingredients underscore his deep connection to Switzerland.

Unquestionably one of London's most prestigious hotels since its beginning in 1815, today its historic charm and impeccable service may be paired with a meal at Three-Star restaurant Hélène Darroze at The Connaught, where the seasonal menu is served by a knowledgeable team in a formal, wood-paneled setting.

The talented kitchen team bring outstanding technical mastery and attention to detail to the very best seasonal produce, while some of the accompanying flavours are informed by Hélène’s international travels, like the Isle of Mull lobster with tandoori spices. For dessert, the signature 'Baba' with a choice of Armagnacs from Hélène's brother Marc is a must.

SingleThread Inn is just five rooms in the little downtown of Healdsburg, one of the main cities in California’s Napa wine region. The inn is under the same guidance as the restaurant, both helmed by the internationally acclaimed Chef Kyle Connaughton and his wife Katina, who also run a nearby farm from which they source much of the fare for their renowned Japanese-influenced restaurant.

Here, in the bucolic loveliness at the heart of Sonoma Wine Country, sense of place combines exquisitely with the deeply personal vision of owners Chef Kyle Connaughton and head farmer Katina Connaughton. The nearby 24-acre farm provides much of the bounty prepared in the kitchen, and the couple’s time in Japan informs the restaurant’s ethos and the kaiseki-influenced cuisine.