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Destinations for Foodies

  • sunny243
  • Jan 30, 2022
  • 5 min read

Updated: Aug 24, 2025

La Maison Troisgrois

Ouche, France


Surrounded by vineyards and meadows, Maison Troisgros is more than just a five-star hotel, it's home to the three-Michelin-starred and award-winning 'world's best chef' Michel Troisgros. The Relais & Châteaux hotel is located on the outskirts of Ouche with its rail links to Lyon and beyond. All 15 rooms are featuring contemporary style and bedrooms are scattered through the Italian-style main house. If you're on a budget, you'll find reasonably priced gîte accommodation and designer cabins at Troigros' sister property, La Colline, in the nearby village of Igueranne. Troisgros' strong suit is its cuisine dreamt up by the father-and-son team: Michel and César. You get the impression that anything on their menu would be equally delicious, from the oysters served with sorrel and buckwheat to the spicy Challans duck with raspberries.
Surrounded by vineyards and meadows, Maison Troisgros is more than just a five-star hotel, it's home to the three-Michelin-starred and award-winning 'world's best chef' Michel Troisgros. The Relais & Châteaux hotel is located on the outskirts of Ouche with its rail links to Lyon and beyond. All 15 rooms are featuring contemporary style and bedrooms are scattered through the Italian-style main house. If you're on a budget, you'll find reasonably priced gîte accommodation and designer cabins at Troigros' sister property, La Colline, in the nearby village of Igueranne. Troisgros' strong suit is its cuisine dreamt up by the father-and-son team: Michel and César. You get the impression that anything on their menu would be equally delicious, from the oysters served with sorrel and buckwheat to the spicy Challans duck with raspberries.

Garzon El Hotel

Garzon, Uruguay


In this remote, rural Uruguayan village, world-renowned Argentine chef Francis Mallmann, who is as famous for creating an empire around natural, open-air grilling as he is for his eccentric culinary persona, decided to open a hotel and restaurant. Like any Mallmann venture, it brings the heat. Menu items like "bread on the coals" and "burnt fruits" are a testament to his particular style of cooking, in which fire — the earth oven, grill, and fire stoves in the kitchen all burn wood — is used to bring out every ingredient's strongest and most natural flavors. The hotel, in what used to be Garzón's general store, resembles a quaint, provincial country home. And, yes, every room has its own fireplace, too. In this carnivore country you should try the ribeye with chimichurri and domino potatoes, tomato, and scallion on the coals.
In this remote, rural Uruguayan village, world-renowned Argentine chef Francis Mallmann, who is as famous for creating an empire around natural, open-air grilling as he is for his eccentric culinary persona, decided to open a hotel and restaurant. Like any Mallmann venture, it brings the heat. Menu items like "bread on the coals" and "burnt fruits" are a testament to his particular style of cooking, in which fire — the earth oven, grill, and fire stoves in the kitchen all burn wood — is used to bring out every ingredient's strongest and most natural flavors. The hotel, in what used to be Garzón's general store, resembles a quaint, provincial country home. And, yes, every room has its own fireplace, too. In this carnivore country you should try the ribeye with chimichurri and domino potatoes, tomato, and scallion on the coals.

Monochyle Mhor

Balquhidder, Scotland, UK


The Lewis family-owned, cute, pink, 14-room farmhouse hotel sits on the bonnie banks of Lochs Voil and Doyne, an easy two-hour drive from Edinburgh. The on-site restaurant, run by philosopher-chef Tom Lewis, is superb — think elevated dining in a cozy home setting. But there's plenty to gawk at before sitting down for a meal: After all, there are lakes full of fish, distilleries full of single malt, and a 2,000-acre sustainable farm full of animals to keep you wandering. At informal cooking classes at the inn, guests may learn to cook, shuck, and fillet while enjoying a wee dram. The empire extends to nearby Callendar at Mhor Bread, their 100- year-old bakery and cafe where they sell loaves of sourdough (Scottish milled flour only) and sandwiches, and Mhor Fish, the fish-and-chippery where chips are fried in beef fat.
The Lewis family-owned, cute, pink, 14-room farmhouse hotel sits on the bonnie banks of Lochs Voil and Doyne, an easy two-hour drive from Edinburgh. The on-site restaurant, run by philosopher-chef Tom Lewis, is superb — think elevated dining in a cozy home setting. But there's plenty to gawk at before sitting down for a meal: After all, there are lakes full of fish, distilleries full of single malt, and a 2,000-acre sustainable farm full of animals to keep you wandering. At informal cooking classes at the inn, guests may learn to cook, shuck, and fillet while enjoying a wee dram. The empire extends to nearby Callendar at Mhor Bread, their 100- year-old bakery and cafe where they sell loaves of sourdough (Scottish milled flour only) and sandwiches, and Mhor Fish, the fish-and-chippery where chips are fried in beef fat.

Blackberry Farm

Walland, Tennesee, US


Tucked at the foot of the Great Smoky Mountains in eastern Tennessee, Blackberry Farm is a sweeping countryside enclave: Its 9,200 rolling acres of green are home to an on-site creamery, bakery, and charcuterie, not to mention 68 uniquely intimate suites. Inspired by the seasonal produce grown just a few feet away, meals are either served in The Barn, a turn-of-the-nineteenth-century outbuilding, or at The Dogwood, where head chef Sarah Steffan churns out genuine Foothills Cuisine. These rugged yet refined Southern eats pair well with any of the wines from the farm’s rich cellar. It's the only farm in the United States where you're likely to find Italian truffle dogs sniffing under their oak trees and Alice Waters hanging around out back. The retreat is known for its epicurean workshops, daily cooking demonstrations, and wine events, as well as the Farmstead Field School, where guests can take classes like gardening with a master during their stay.
Tucked at the foot of the Great Smoky Mountains in eastern Tennessee, Blackberry Farm is a sweeping countryside enclave: Its 9,200 rolling acres of green are home to an on-site creamery, bakery, and charcuterie, not to mention 68 uniquely intimate suites. Inspired by the seasonal produce grown just a few feet away, meals are either served in The Barn, a turn-of-the-nineteenth-century outbuilding, or at The Dogwood, where head chef Sarah Steffan churns out genuine Foothills Cuisine. These rugged yet refined Southern eats pair well with any of the wines from the farm’s rich cellar. It's the only farm in the United States where you're likely to find Italian truffle dogs sniffing under their oak trees and Alice Waters hanging around out back. The retreat is known for its epicurean workshops, daily cooking demonstrations, and wine events, as well as the Farmstead Field School, where guests can take classes like gardening with a master during their stay.

Tenku no Mori

Kyushu, Japan


Translated as "Forest in the Sky," this incredibly secluded, and very expensive experience includes a mere five villas in a huge expanse of nature in a mountain forest on the southwestern tip of Japan's Kushu Island. Each structure on the property has floor-to-ceiling windows, exposed beams, and vast wood decks nestling hot springs and open-air baths, giving way to panoramic views. Guest can enjoy ice-cold champagne while rocking from a tree swing or stroll the ryokan's terraced farm, which produces nearly everything served on site, including some 30 vegetable varieties. Food is not traditionally kaiseki (a traditional multi- course meal showcasing a variety of kitchen skills), but wholly inspired by nature. Served in guest rooms or al fresco, meals are included in the price of the stay. Day-trippers may organize wellness treatments and a gourmet picnic on the grounds and book in at the family's nearby, rustic, but no less lovely, lodge, Gajoen.
Translated as "Forest in the Sky," this incredibly secluded, and very expensive experience includes a mere five villas in a huge expanse of nature in a mountain forest on the southwestern tip of Japan's Kushu Island. Each structure on the property has floor-to-ceiling windows, exposed beams, and vast wood decks nestling hot springs and open-air baths, giving way to panoramic views. Guest can enjoy ice-cold champagne while rocking from a tree swing or stroll the ryokan's terraced farm, which produces nearly everything served on site, including some 30 vegetable varieties. Food is not traditionally kaiseki (a traditional multi- course meal showcasing a variety of kitchen skills), but wholly inspired by nature. Served in guest rooms or al fresco, meals are included in the price of the stay. Day-trippers may organize wellness treatments and a gourmet picnic on the grounds and book in at the family's nearby, rustic, but no less lovely, lodge, Gajoen.

Babylonstroen

Franschhoek, South Africa


Located an hour outside Cape Town in the Franschhoek wine valley, this farm is one of the oldest and best preserved examples of Cape Dutch farmland. Opened more than 10 years ago to the public after massive restoration and development, this historic farm originally made a name for itself for its beautifully laid-out gardens and informative tours. Then came a deli and shop, a bakery, a butchery, a cheese room, and a fragrance shop. The wine center, which opened in 2015, has become a world-class tasting facility, complementing the hotel and restaurant. Eight-acre garden at the heart of the farm grows everything from edible lotuses to several varieties of prickly pear, the bounties of which are served in the three restaurants, reflecting the farm's “pick, clean, and serve” philosophy. 12 suites and cottages, set adjacent to the garden, all feel like part of an elegant, contemporary country home.
Located an hour outside Cape Town in the Franschhoek wine valley, this farm is one of the oldest and best preserved examples of Cape Dutch farmland. Opened more than 10 years ago to the public after massive restoration and development, this historic farm originally made a name for itself for its beautifully laid-out gardens and informative tours. Then came a deli and shop, a bakery, a butchery, a cheese room, and a fragrance shop. The wine center, which opened in 2015, has become a world-class tasting facility, complementing the hotel and restaurant. Eight-acre garden at the heart of the farm grows everything from edible lotuses to several varieties of prickly pear, the bounties of which are served in the three restaurants, reflecting the farm's “pick, clean, and serve” philosophy. 12 suites and cottages, set adjacent to the garden, all feel like part of an elegant, contemporary country home.

Wanas Restaurant and Hotel

Knislinge, Sweden


The owners, Kristina and Baltzar Wachtmeister, are the ninth generation of the family to be running the remarkable Wanas Restaurant and Hotel. It’s set on a large estate that includes one of the biggest organic dairy farms in Sweden. Long a destination for art insiders, the stunning 16th-century castle and sculpture park is making a name for itself in the food world with the introduction of a Nordic farm-to-table restaurant and a tastefully designed eleven- room sustainable hotel. Located in the countryside a short day trip from Malmö and Copenhagen, the bucolic retreat is a place to connect with nature — in art-filled barns, on the on-site organic farm, and at the long, communal dining room table. The food—thanks to the chef, Linus—is really extremely good. To be here in the middle of nowhere and have such amazing food is a revelation. But it’s no wonder when you spend a bit of time talking to Baltzar, who owns and runs the farm.
The owners, Kristina and Baltzar Wachtmeister, are the ninth generation of the family to be running the remarkable Wanas Restaurant and Hotel. It’s set on a large estate that includes one of the biggest organic dairy farms in Sweden. Long a destination for art insiders, the stunning 16th-century castle and sculpture park is making a name for itself in the food world with the introduction of a Nordic farm-to-table restaurant and a tastefully designed eleven- room sustainable hotel. Located in the countryside a short day trip from Malmö and Copenhagen, the bucolic retreat is a place to connect with nature — in art-filled barns, on the on-site organic farm, and at the long, communal dining room table. The food—thanks to the chef, Linus—is really extremely good. To be here in the middle of nowhere and have such amazing food is a revelation. But it’s no wonder when you spend a bit of time talking to Baltzar, who owns and runs the farm.

Casa Maria Luigia

Modena, Italy


World’s top world chef Massimo Bottura's country house emphasis on truly memorable meals in a refreshingly relaxed atmosphere of an 18th Century farmhouse. Casa Maria Luigia is a 15-minute drive from central Modena and about 20 miles from Bologna airport. Each of the 12 rooms is different and a combination of retro chic and minimalist design Both breakfast and dinner are at shared tables at the coach house opposite the main villa. Guests are encouraged to converse and interact with the chefs, getting up to watch dishes being prepared at the open kitchen. Dinner is rather like an evening of immersive theatre with Bottura and his team sharing memories with flair and informality to explain the inspiration behind dishes. Many ingredients are home produced, The nine-course tasting menu is a collection of iconic dishes from the Bottura's triple Michelin-starred Osteria Francescana in Modena.
World’s top world chef Massimo Bottura's country house emphasis on truly memorable meals in a refreshingly relaxed atmosphere of an 18th Century farmhouse. Casa Maria Luigia is a 15-minute drive from central Modena and about 20 miles from Bologna airport. Each of the 12 rooms is different and a combination of retro chic and minimalist design Both breakfast and dinner are at shared tables at the coach house opposite the main villa. Guests are encouraged to converse and interact with the chefs, getting up to watch dishes being prepared at the open kitchen. Dinner is rather like an evening of immersive theatre with Bottura and his team sharing memories with flair and informality to explain the inspiration behind dishes. Many ingredients are home produced, The nine-course tasting menu is a collection of iconic dishes from the Bottura's triple Michelin-starred Osteria Francescana in Modena.

 
 
 

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