F & B : GREAT HOTEL RESTAURANTS
YEAR OPENED : 1994 MEALS SERVED : Dinner SEATS : 55 AVERAGE DINNER CHECK : € 200 ( US $ 246 ) CHEF / CULINARY TEAM : Executive Chef Heinz Beck
MENU FOCUS : Italian and Mediterranean fare served in healthy preparations
SIGNATURE DISHES : Iced sphere of pomegranate on gianduja cream , cannelloni filled with salty pine-seeds Chantilly
LA PERGOLA
ROME CAVALIERI ROME
STANDOUT DESIGN FEATURES : Tables laid with vermeil plates and cutlery are surrounded by fine paintings and imperial furniture , all with a breathtaking view of Rome .
WHAT MAKES IT GREAT : In addition to great location and cuisine , La Pergola maintains exceptional overall standards .
DINNER BY HESTON BLUMENTHAL
MANDARIN ORIENTAL HYDE PARK LONDON
MASALA KRAFT
THE TAJ MAHAL PALACE , MUMBAI
MUMBAI
YEAR OPENED : 2011
MEALS SERVED : Lunch and dinner
SEATS : 140 AVERAGE DINNER CHECK : £ 90 ( US $ 110 )
CHEF / CULINARY TEAM : Executive Chef Ashley Palmer-Watts
MENU FOCUS : Multi-sensory dishes influenced by historic British gastronomy
SIGNATURE DISHES : Meat Fruit , featuring Mandarin orange , chicken liver parfait and
grilled bread ; Tipsy Cake with pineapple
STANDOUT DESIGN FEATURES : Designer Adam Tihany created a contemporary British brasserie concept that remains true to British culinary and design traditions , highlighting natural materials such as wood , leather and iron in contemporary ways . In addition to views over Hyde Park , the restaurant features floor-toceiling glass walls looking into the open kitchen .
WHAT MAKES IT GREAT : The restaurant challenges diners ’ mindsets with dishes that may sound unusual but promise superb flavor .
YEAR OPENED : 2002 MEALS SERVED : Lunch and Dinner SEATS : 100
AVERAGE DINNER CHECK : 2,000 rupees ( US $ 36 )
CHEF / CULINARY TEAM : Chef Hemant Oberoi
MENU FOCUS : Reinventing traditional Indian dishes with a contemporary twist
SIGNATURE DISHES : In addition to offerings such as Atta Chicken and Langarwaali Dal , guests can enjoy hot phulkas ( Indian bread ) from the phulka trolley .
STANDOUT DESIGN FEATURES : Centered around the theme of saffron and cinnamon , the restaurant features Tanjore pillars as well as an interactive kitchen counter with various stations .
WHAT MAKES IT GREAT : The inventive , authentic freshness of the food is complemented by the casual atmosphere .
48 HOTELS September 2012 www . hotelsmag . com