From vegan gastronomy in the Heart of Antwerp to hyperlocal dining experiences in the picturesque coasts of Mykonos, restaurants across Marriott Bonvoy’s extraordinary portfolio are showing a commitment to indulgent culinary fare that celebrates sustainability.
Nestled between the fishing village of Plaka and the chic port of Elounda, Blue Palace Elounda, a Luxury Collection Resort delights all senses and blends seamlessly into the landscape. With a vision for sustainability, the property encourages the cultivation of sustainable products by working with the Phāea Farmers Programme. This inspiring initiative provides support to regional farmers year-round and engages in collaborations with agronomists to train them in organic farming methods and sustainable land use. At the hotel, locally grown ingredients are seamlessly incorporated into exceptional gastronomic experiences, with 70% of all restaurant produce being sourced from the Phāea Farmers Programme. Guests can also experience a special Phāea Farmers Feast which involves hand-picking ingredients before participating in a creative cooking class under the guidance of the hotel’s executive chef, Giannis Kallivretakis.
Sapphire House Antwerp, Autograph Collection is renowned for its award-winning plant-based gastronomic experiences curated by two-Michelin-starred Chef Bart de Pooter. Chef Pooter’s agricultural project “Grond Zoekt Boer” spreads over 12 hectares of land, providing ground for ethical and sustainable farming. The hotel’s fine dining restaurant, WILDn, awarded with a Green Michelin Star in 2023, boasts seasonal menus that bring a unique vegan gastronomic experience presenting the finest produce, fermented vegetables, and homemade flavour enhancers. For a more casual dining experience, guests can visit PLANTn – the hotel’s all-day dining destination ideal for authenticity seekers, and local foodies. This summer, WILDn and PLANTn are launching a pop-up concept on the patio to offer lunch and dinner with a speciality menu featuring white and green asparagus ‘pertuis’ with forest mushroom and roasted young leek, as well as asparagus ‘werchter’ grilled yakiniku with young spinach, wild garlic and black garlic.
A vegan hotel, Sapphire House Antwerp, Autograph Collection offers guests a unique vegan experience throughout the stay, from breakfast and dinner to room service and complimentary minibars.
The Ritz-Carlton Abu Dhabi, Grand Canal has launched its very own Vertical Hydroponic Farm, providing fresh, nutritious produce that is grown on-site and hand-delivered to the hotel’s restaurants. Generating 15 kilograms of produce daily within a 41 square metre footprint, 365 days a year, the farm grows the equivalent of one acre of land and generates yields that are 30 times higher than traditional farming methods. Utilising a practice for controlled environment agriculture (CEA), the farm provides ideal growing conditions from lighting, ambient temperatures, and carbon dioxide levels to nutrient conditioning of the water, allowing crops to grow more efficiently, leading to 100% harvests. This initiative demonstrates the hotel’s commitment to helping the planet by reducing the carbon footprint associated with typical logistics involved in farming products. With harvesting being carried out on-site, the elimination of transportation results in zero spoilage and superior outcomes in both flavour and nutrition.
The Ritz-Carlton Abu Dhabi, Grand Canal offers eight distinctive restaurants. Signature dishes made with fresh vertical farm produce include Caprese Salad with Heirloom Tomatoes, Burrata and Basil Pesto as well as Sous Vide Black Cod, Miso Sauce, and Crispy Kale.
A holiday haven for families and foodies alike, The Ritz-Carlton Tenerife, Abama has taken a plant-based approach for its latest restaurant opening, Verde Mar. Committed to slow food and KM0 philosophy, Verde Mar combines the freshest produce with a relaxed and cosy atmosphere. The restaurant features an outdoor terrace, which is not only a delight for guests but is also where the chef grows fresh herbs including thyme, curry, celery, and lemon verbena. The menu is thoughtfully crafted to include mainly locally sourced ingredients, spotlighting seasonal vegetables harvested on the island. Main dishes include “Bimi” broccoli made with crunchy rye crumbles and roasted cauliflower with black truffle. Non-vegetarian diners can feast on daily catches from the Atlantic Ocean and organic, locally sourced meat dishes. Guests can also enjoy the restaurant’s extensive drinks menu, which ranges from classic cocktails and TACOA local artisanal beer to homemade kombuchas and masterfully brewed coffees.
Mykonos Social by Jason Atherton, at Santa Marina, a Luxury Collection Resort, offers elegance and refined cuisine against a backdrop of spectacular sea views. This exquisite restaurant not only captures the essence of Mykonos’ beauty but has also become an unmissable dining experience on the island. Led by Michelin-starred chef Jason Atherton, each dish celebrates local ingredients with authentic Mediterranean recipes and traditions used throughout the carefully curated menu. Visitors can indulge in signature creations like the Myconian Monk Fish or the Sporades Spider Crab.
The St. Regis Mardavall Mallorca Resort’s newly opened Terra is the herald of Mediterranean flavours with its ethos of ‘farm to table’ cuisine. Designed by the internationally renowned interior architect Lázaro-Rosa Violán, guests will be transported to the typical kitchen of a Majorcan manor house as they step into this beautifully crafted space. Dedicated to the enjoyment of the best seasonal and local products with a special Mallorcan touch, guests can expect traditional tapas at lunchtime and dishes including a carpaccio of smoked octopus and wild asparagus for dinner. The restaurant also serves gourmet breakfasts and features a “Juice Bar”, with freshly made juices and smoothies using the finest fruits and vegetables from the Mallorcan orchard.
Blissfully situated on its own private island, JW Marriott Venice Resort and Spa boasts a spectacular lineup of restaurants and bars; from the charming Sagra Rooftop Restaurant to the new Agli Amici Dopolavoro Venezia. Thanks to its strategic positioning between the lagoon and the sea, the resort houses an impressive olive grove, a vegetable garden, and fruit trees, which root the hotel’s culinary offering in local ingredients. Executive Chef Giorgio Schifferegger is always implementing local and organic dining options through partnering with local farmers, growers on Vignole Island and seafood purveyors. At the forefront of the hyperlocal focus, Agli Amici Dopolavoro, helmed by Michelin Starred chef Emanuele Scarello, offers two tasting menus with a strong connection to the Venetian land resulting in dishes that are almost impossible to replicate elsewhere. Signature dishes include Castraura – Ricotta cheese, miso scapece and wild herbs, Sea Herbs – Spaghetti, anchovy butter, egg toffee and shoal herbs, as well as Lagoon – Moeca tortelli, saffron, schie consommé and seaweed.
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