It’s been close to a century since Wm. Mulherin’s Sons transacted any business from their whiskey-bottling plant in Philadelphia’s Fishtown. For decades, all that remained was this 19th-century building, until it reopened as a fantastically successful wood-fired Italian restaurant, serving first-rate pizza, pasta, and cocktails to residents of this up-and-coming neighborhood. Before long it became clear that a few bedrooms, to accommodate far-flung travelers, wouldn’t go amiss.

If you’re a big enough fan of Italian cooking, the name Antonello Colonna may ring a bell. The famed chef and restaurateur — once nicknamed an “anarchist in the kitchen” — made a grand entrance onto the food scene in 1985 when he took over a rustic trattoria in Labico, prompting a culinary revolution with his adaptations of traditional dishes. A small empire grew from there, and in 2012, he opened a twelve-room hotel adjacent to his famous one-Michelin-Star restaurant.

The main attraction at SingleThread is its 3-MICHELIN-Star, Japanese-accented restaurant, but the accommodations are no afterthought. Though it weighs in at a mere five rooms and suites, Kyle and Katina Connaughton’s inn offers what might be one of the most luxurious experiences — and best breakfasts — in California.

What began just over a hundred years ago as a family-owned restaurant in Barcelona, in a central location where El Raval meets L’Eixample, is now a stylish and memorable boutique hotel. Antiga Casa Buenavista is still family-owned, but it’s an impressively professional operation. The style is roughly one part historical, drawing on Barcelona’s 20th-century modernist tradition, and one part contemporary, exhibiting the simplicity and focus that are hallmarks of 21st-century hospitality design.

Chef Kris de Roy worked in multiple Michelin-starred kitchens along the way to opening his own establishment, and in 2013 his own Restaurant Hofke van Bazel was awarded a Michelin star of its own. As you will have gathered from the context, though, Hofke van Bazel is more than a restaurant, it’s a 5-room luxury boutique hotel as well. And a fine one, we might add, with two suites in the original restaurant building and three more are housed in a newer, neighboring building.

It’s a familiar enough concept in France and even in England, yet for all the distinction of Spain’s high-end restaurant scene, a luxury boutique hotel devoted to a single chef is still something of a novelty here. Just west of Monte Igueldo is where you’ll find Akelarre, a stunning piece of modern architecture which adds 22 luxurious hotel rooms and a full-service spa to Pedro Subijana’s legendary three-Michelin-Star restaurant.

Kennebunkport has a number of great places to eat, but they pale next to the White Barn. The restaurant, in a 140-year old white clapboard barn, is the hotel’s focal point, and is internationally known, possibly New England’s finest. The list of culinary awards the White Barn has won is truly exhaustive, and would be exhausting to read; suffice to say that the dinner goes a long way toward making this rustic and intimate compound down one of America’s finest country house hotels.

Some restaurant-driven hotels play it safe with their rooms, perhaps unwilling to assume that fans of forward-thinking gastronomy are similarly fans of forward-thinking hospitality. Others, like Galicia’s Pepe Vieira Restaurant & Hotel, wager that as long as they’ve got you thoroughly hooked at the dinner table (with a restaurant that’s been awarded two Michelin stars), you’ll be willing to trust their vision for what the overnight experience should look like. And trust them you should.

Even without the fine accommodations, Atrio’s restaurant alone would easily merit a detour, with its three Michelin Stars. It’s a serious place — white tablecloths, finely besuited waiters, diners with similar sartorial inclinations — that’s perfectly matched by a wonderfully peaceful, architecturally striking hotel whose fourteen modern, clean-lined rooms have been masterfully integrated into the stone facade of a much older building in Extremadura’s ancient walled city of Cáceres.

Guests come to Auberge du Soleil for the setting, with views over endless vineyards and olive groves; they come for the hotel, which is effortlessly, unpretentiously luxurious; and they come, most of all, for the restaurant, which has one Michelin Star and stands out as something special even in Napa Valley, a region that’s arguably America’s culinary capital. In true French style, the restaurant came first, with rooms provided as an added inducement for diners to drive those last few miles.

England’s venerable coaching inns are the ancestors of today’s pubs, and the Wheatsheaf Inn, in the Cotswolds town of Northleach, is as true as can be to the classic, slightly utopian ideal of a public house as a welcoming place for a drink, a delicious bite to eat, and an attractive, comfortable room for the night. The Wheatsheaf’s restaurant was here before the rooms, and its popularity drove the owners to expand into overnight hospitality in the first place.

Barcelona is no longer just about tapas bars that stay open long after other countries have gone to bed, it’s about cutting-edge culinary experimentation as well, pushing high-end dining beyond its traditional limits. And so we see hotels like the Àbac Restaurant Hotel, hotels that quite literally put the restaurant first. And why not, when you’ve got a kitchen that’s been awarded a Michelin Star under Chef Jordi Cruz.

The Monument is an elegant hotel that opened on the same premises as the Michelin-starred Restaurante Lasarte, by Martín Berasategui, the Basque chef who holds more stars than any other chef in Spain. Lasarte is a landmark, considered one of the best places to eat in Barcelona, and now it has a hotel to match. Both are located in a grand 19th-century building on the Passeig de Gràcia, a few minutes’ walk from a pair of architectural monuments by Antoni Gaudi, Casa Battló and La Pedrera.

What do you do when you’ve got a three-Michelin-Star restaurant, but it’s in Zwolle, a hundred kilometers to the east of Amsterdam? How about a place where diners can bunk for the night? Long story short, the proprietors of the original De Librije installed their second restaurant, Librije’s Zusje, in a magnificent old 18th-century prison building just around the corner from their first — and with all the space left over, they created Librije’s Hotel.