Ho­tels with Miche­lin Star restau­rants


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Lux­ury ho­tels strive to of­fer their guests ameni­ties of the high­est cal­iber. The Miche­lin restau­rant guide rep­re­sents the high­est level of cui­sine. Be­cause it’s con­stantly ex­pand­ing be­yond Europe, there are now ho­tels with Miche­lin-starred restau­rants across the globe.


Guests can sit down to a din­ner in­side a stately Ge­or­gian town­house in Ed­in­burgh’s Royal Ter­race, and feast on cre­ative dishes that could in­clude scal­lop beignet with egg cus­tard mus­tard or cele­riac am­brosia with smoked vanilla dill.

Al­though chef Paul Kitch­ing’s mod­ern, French-in­flu­enced menu changes weekly, there’s al­ways an ex­cel­lent wine pair­ing avail­able thanks to the restau­rant’s ex­ten­sive list.

Tucked away on the two upper lev­els of the house are four spa­cious and airy bed­rooms, each with its own ded­i­cated lounge area. The decor is con­tem­po­rary with de­signer fur­ni­ture, but all of the pe­riod ar­chi­tec­tural fea­tures have been pre­served when­ever pos­si­ble.


Celebri­ties such as Walt Dis­ney, Madonna, Mar­i­lyn Mon­roe and the Rolling Stones have flocked to this his­toric beach­front ho­tel since it opened in 1923.

The suites and pent­houses, all with ei­ther city or sea views, are out­fit­ted with an­tique fur­ni­ture and French tex­tiles that cor­re­spond with the build­ing’s orig­i­nal Art Deco de­sign. Af­ter a day at the name­sake beach, guests head to the leg­endary pi­ano bar for a caipir­inha or to the spa for treat­ments that in­cor­po­rate na­tive in­gre­di­ents like acai, guarana fruits, and Ama­zo­nian clay.

They can also spend their evenings in­dulging in pan-Asian cui­sine from chef Ken Hom at Mee. The restau­rant was awarded a Miche­lin star in the in­au­gu­ral Rio de Janeiro and São Paulo guide in 2016.

There’s a ded­i­cated sushi bar where din­ers can try 10 of the chef’s unique fish dishes. In ad­di­tion to the food of Ja­pan, you’ll also find spe­cial­ties from all over Asia such as spicy Thai salad or Viet­namese salt and pep­per crab.


The lux­ury ho­tel in the Swiss ski town of St. Moritz has been wel­com­ing guests since 1913, and the pala­tial decor is said to take in­spi­ra­tion from the Rus­sian Tsars.

From one of the 14 el­e­gant suites, guests can en­joy some of the best views in the Alps.

The bal­conies, as well as the ho­tel’s serene spa and well­ness cen­ter, all over­look the moun­tains and the fa­mous Lake St. Moritz.

Af­ter spend­ing the day ski­ing down the pris­tine slopes, per­haps with the as­sis­tance of one of the ho­tel’s out­door but­lers, guests can in­dulge in an Ital­ian-in­spired meal atDa Vit­to­rio.

Over­seen by broth­ers En­rico and Roberto Cerea, it’s the sis­ter restau­rant to the orig­i­nal of the same name in Brusaporto, Italy. Their cre­ations are all based on sea­sonal in­gre­di­ents and might in­clude del­i­ca­cies like grilled lan­gous­tine with al­monds or risotto with smoked onion cream, shrimp, and tan­ger­ine re­duc­tion.


Perched at the top of the Span­ish Steps, this lux­ury ho­tel has an un­sur­passed view of Rome. Some of the ho­tel’s 92 el­e­gant rooms and suites have ex­pan­sive bal­conies with ac­cess to a sweep­ing panorama that spans from the dome of St. Peter’s Basil­ica all the way to the Altare della Pa­tria.

It’s the ideal place to sip a glass of sparkling Fer­rari Rosé pro­cured from the in-room mini­bar.

The same view is also avail­able from the ho­tel’s Miche­lin-starred restau­rant màgo, lo­cated on the sixth floor, which just cel­e­brated its 10th an­niver­sary.

Naples-born chef Francesco Apreda­pays tribute to his ex­pe­ri­ence work­ing in Ja­pan with dishes like blue lob­ster with hi­jiki sea­weed salad and Parme­san cheese, or risotto with red chicory, Ro­bi­ola cheese, and co­rian­der seeds. They all com­bine tra­di­tional Ital­ian cui­sine with fla­vors of the East.


The Wash­ing­ton D.C. metro area is packed with great restau­rants, and Miche­lin rec­og­nized 12 of them in the city’s in­au­gu­ral 2017 guide. But the Inn at Lit­tle Wash­ing­ton, which turns 40 this year, is so unique that the in­spec­tors added it the guide de­spite its lo­ca­tion 70 miles out­side the city in the town of Wash­ing­ton, Vir­ginia (of­ten called Lit­tle Wash­ing­ton be­cause of its prox­im­ity to the cap­i­tal).

Self-taught chef Pa­trick O’Con­nell spe­cial­izes in four-course tast­ing menus that could in­clude ex­trav­a­gant dishes like caramelized Cata­lan cus­tard with foie gras and port-soaked raisins or but­ter-poached Alaskan hal­ibut with sauce barigoule and caramelized fen­nel, pos­si­bly paired with wines culled from their 14,000-bot­tle cel­lar.

Af­ter lux­u­ri­at­ing in the sump­tu­ous din­ing area decked out in drap­ery and rose-col­ored silk lamp­shades hang­ing above the ta­bles, din­ers who have made a reser­va­tion can then re­tire to one of the equally baroque rooms for an overnight stay.


De­spite its lo­ca­tion on The Bund in Old Shanghai, this ho­tel lies in­side an ul­tra-mod­ern glass build­ing, and the guest-room decor leans to­wards the con­tem­po­rary with a sprin­kling of

tra­di­tional Chi­nese el­e­ments. All of them, how­ever, fea­ture floor-to-ceil­ing win­dows that show off breathtaking views of the city.

T’ang Court was awarded three stars last year and sub­se­quently be­came the only restau­rant in main­land China with that honor.

Un­der the su­per­vi­sion of ex­ec­u­tive chef Justin Tan, din­ers kick off a multi-course tast­ing menu with mar­i­nated jel­ly­fish in vine­gar, deep-fried cod­fish sea­soned in sweet soya sauce, or chilled rice noo­dle sprin­kled with peanut, and mar­i­nated cu­cum­ber topped with sliced abalone. It ends on a sweet note with dou­ble-boiled bam­boo bird’s nest with white fun­gus and apri­cot ker­nel ac­com­pa­nied with Chi­nese sweets


Sonoma County got an­other high-end restau­rant when chef Kyle Con­naughton and his wife Katina Con­naughton opened this am­bi­tious spot in 2016.

It was for­tu­nate enough to avoid the re­cent fires, so it’s still mak­ing waves across the San Fran­cisco Bay Area. And in a re­gion where it can feel like prac­ti­cally all the restau­rants do farm-to-ta­ble cook­ing, this one takes it the ex­tra mile.

The al­ways chang­ing menu is based on 72 dis­tinct mi­cro-sea­sons in­stead of the stan­dard four. Guests re­serve ta­bles by buy­ing a non­re­fund­able ticket in ad­vance for the 11-course, in­gre­di­ent-driven meal served in a serene 52-seat din­ing room.

Af­ter such a lengthy meal, din­ers can re­tire to the sec­ond floor to one of five gue­strooms, in­clud­ing a 700-square-foot suite. Breezy Scan­di­na­vian de­sign meets a farm­house vibe in the decor, which com­ple­ments the over­all theme of the restau­rant.


Wine lovers flock to The Yeatman, a wine-themed ho­tel tucked among fa­mous port houses like Tay­lor’s and Croft that cling to the hills of the Vila Nova de Gaia neigh­bor­hood in Porto.

The ho­tel spa even does treat­ments us­ing skin­care prod­ucts that con­tain wine ex­tracts, and the rooms and suites are named af­ter spe­cific winer­ies. Those that face the River Douro have un­par­al­leled views of Porto’s his­toric cen­ter.

That view is also present in the ho­tel’s restau­rant that has held two Miche­lin stars since last year. Chef Ri­cardo Costa cre­ates tast­ing menus that are a con­tem­po­rary in­ter­pre­ta­tion of tra­di­tional Por­tuguese fla­vors, and his dishes are al­ways ideal for pair­ing with The Yeatman’s vast col­lec­tion of lo­cal wines.

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