10 restaurant picks from the Concierges of some of the world's best hotels

The Concierge Team in a luxury hotel can be the key to the destination and the experience.  Concierges hold an enormous wealth of resources and should never be overlooked as invaluable travel partners.  Guests can contact the Concierge pre-arrival with specific requests – event and dining reservations, transportation arrangements, food allergies, and preferences.   Tips are always appreciated but never expected.  If you receive exemplary service from a member of the Concierge Team, please write a note to the General Manager of the Hotel in recognition of that person’s efforts.

I asked Concierges from 10 of the Best Hotels in the world for their restaurant picks. Here are their fabulous dining recommendations for your next trip.


INTERCONTINENTAL SYDNEY, Australia 

Concierge:  Riki Browne

Intercontinental Sydney, Australia

Intercontinental Sydney, Australia

ARIA 

1 Macquarie St, Sydney NSW 2000, Australia

+61 2 9252 2555

Cuisine: Contemporary

The Opera House and Harbour Bridge loom right outside the restaurant, floor-to-ceiling windows.

Truly a Sydney icon!


Austria
 Sofitel Vienna Stephansdom

Chef Concierge, President "Les Clefs d’Or“:  Christian Paral

Le Loft

Le Loft

Le Loft

Praterstraße 1  1020 Vienna, Austria

+43 1 906160

I have to suggest you our restaurant “Le Loft”. Not because it is located in our hotel, it is THE culinary hotspot of Vienna since we opened it 3 years ago. Floating above the city on our 18th floor and coloured by a painted mural ceiling it provides the perfect setting for an unforgettable dining experience. Following the concept of 3-starred French chef Antoine Westermann, “Le Loft” combines the best of Austrian and French flavours. Distinguished with two Gault Milau toques it is one of the best restaurants of Vienna, and certainly the one with the best views over the historical city center of Vienna.


COPACABANA PALACE, Rio de Janeiro, Brazil

Chef Concierge - Vitoria Tavares 

COPACABANA PALACE

COPACABANA PALACE

Restaurant Oro

Rua Frei Leandro, 20 - Jd. Botânico Rio de Janeiro, RJ 

55 21 7864-9622

Inspired by Brazilian gastronomy, its products, flavors and diversity, our mission is to offer fun, excitement and surprise with excellent service. A tour through Brazil, through the Brazilian Amazon, Cerrado, Caatinga, freshwater rivers and all sources of gastronomic wealth of our country.
This trip can be made through the menus-tasting compounds, three, five, seven and nine courses or the "Chef's Menu" (16 courses), where one can experience the entire kitchen Felipe Bronze. 

Awarded best contemporary  2012/2013 and Chef of the year  2013.

Oro is not just a place to have a dinner, its a place to discover new flavors and learn more about a contemporary cuisine!!


THE ST. REGIS, BEIJING, China

CHEF CONCIERGE:  Michael Zhao

THE ST. REGIS, BEIJING,
China

THE ST. REGIS, BEIJING, China

Da Dong Roast Duck Restaurant

1-2/F, Nanxincang International Plaza, 22A Dongsishitiao, Dongcheng District, Beijing, China

 86-(0)10-5169-0329

The city’s catering sector says Da Dong is a wizard, not only because of his restaurant and bustling, but also because he has a high prestige and status in the industry of cooking. 


FOUR SEASONS RESORT MARRAKECH, Morocco

Concierge Team:  Jihane

FOUR SEASONS RESORT MARRAKECH,
Morocco

FOUR SEASONS RESORT MARRAKECH, Morocco

La Maison Arabe

1, Derb Assehbé
Bab Doukkala 
Marrakech Médina
 Maroc


 (+212) 5 24 38 70 10

Decorated with taste and refinement, this Riad is classified among the best guesthouses in the city for the past 10 years. 

A visit to this beautiful place with tadlakt walls, heavy traditional doors and ceilings "zouaks" (hand painted), furnished with antique furniture, carpets and other fabrics. 

 “The cozy Riad has two restaurants, international and Moroccan, go for the international where you can enjoy both… a romantic setting by a candle lit pool and a plenty of choices including Moroccan food”. 


ARARAT PARK HYATT MOSCOW, Russia

Philipp Broussovani 

ARARAT PARK HYATT
MOSCOW, Russia    

ARARAT PARK HYATT MOSCOW, Russia

 

Ararat Café

4 Neglinnaya Street, Moscow, Russia, 109012

+7 495 783 1234

For authentic Armenian cuisine in the heart of Moscow, as well as Conservatory Bar and its rooftop Terrace as the place for genuine charcoal grilled dishes and breathtaking views of the center of Moscow.


BEVERLY WILSHIRE, A Four Seasons Hotel, California, United States

Chef Concierge:  Jeanne Mills

BEVERLY WILSHIRE, A Four Seasons Hotel, California

BEVERLY WILSHIRE, A Four Seasons Hotel, California

The Bazaar  

465 S La Cienega Blvd  Los Angeles, CA 90048

(310) 247-0400

With 177 different styled chairs and over 20 glass and crystal chandeliers, world-renowned designer Philippe Starck teamed up with Chef Jose Andres to unleash pure creativity into this Spanish hotspot at Hotel SLS. Inventive tapas like mozzarella tomato pipettes with micro basil and seared piquillo peppers stuffed with goat cheese grace the menu to appease even the most adventuresome foodie. A very chic, youthful and trendy LA vibe..


THE PENINSULA, New York, United States.

Chef Concierge:  Frederick Bigler

THE PENINSULA, New York

THE PENINSULA, New York

The River Café 

One Water Street   

Brooklyn, New York 11201   

718-522-5200

The River Café captures the New York City skyline unlike any other fine dining establishment.  From the journey over the Brooklyn Bridge to their beautifully manicured grounds, flower filled entrance, soft live piano music to their wall of large glass windows facing Manhattan; everything about the place is magical including their Continental cuisine; superb.


 PRINCE de GALLES HOTEL, Paris, France.

Chef Concierge:  Olivier Rouy

PRINCE de GALLES HOTEL, Paris

PRINCE de GALLES HOTEL, Paris

Cobéa

11, rue Raymond Losserand

75014 Paris

tel : +33(1) 43 20 21 39

My favorite restaurant is Cobéa, out of tracks, located by Montparnasse, 1 Michelin star.

Philippe Bélissent and Jérôme Cobou share a common love of haute cuisine.  Armed with a rich and diverse experience, as well as more than 15 years of friendship and collaboration, they once again have joined their respective talents to create a new point of reference for gastronomy: the restaurant Cobéa.

 Reflecting their spirit of creation and their drive for quality, they have chosen as their symbol a hearty, exotic flower that evokes the smells and flavors they wish to convey.  The Cobea also represents a universal spirit as is grows in many latitudes.

 As nod to the two partners, the restaurant’s name includes the first two letters of their name respectively, with the final “a” to indicate “associate”.

 This new project is an opportunity for the two close friends to put forward their own vision of gastronomy by unleashing their creativity and inventiveness, overcoming inevitable constraints of the “food business.”

 In creating the restaurant Cobéa Philippe and Jerome have successfully drawn on their respective insights to design a space that promises to be an establishment “not to be missed” in the Montparnasse district.

 Within walking distance of many theaters and trendy cafes in the heart of 14th district of Paris, they have restored an old 1920s house, giving it a very warm spirit: large windows overlooking a green space and plants – including many cobéas.
The restaurant opens onto a stylish and elegant room.  Beyond the antique zinc bar which adorns the entry way, the rest of the furniture is revealed: spacious tables and comfortable individually, hand-shaped chairs with armrests, elegant and refined tableware (modern Bernardaud dishes accompanied by artisan ceramic dishes, silverware, stemmed glasses, etc.)

 The general tone is classical, warm and soothing. Soft and inviting colors, enhanced by quality materials such as linen or slate, enrich a peaceful and elegant atmosphere.

 Whether dining in the alcove – no doubt one of the most popular tables – or along the large windows, or in the vicinity of the open kitchen, one will enjoy a unique and immersive experience, immune to surrounding traffic.
The complicity of the unique duo is evident, as the dining room, managed expertly by Jerome Cobou, offers a glimpse of the open kitchen where Philippe Bélissent officiates.
Host Jerome Cobou honed his skills at famous restaurants such as Jamin, Maison Blanche, l’Astrance or l’Hotel. At the latter, he joined Philippe Bélissent, then the Executive Chef.
After establishing himself in restaurants of grand standing such as Laurent and Ledoyen, Philippe Bélissent, with his creativity and culinary precision, lead the restaurant of l’Hotel in Paris to its Michelin star obtained barely a year into his 6 year tenure.

 Today, acclaimed by the press and by demanding and faithful customers, he continues the constant search for excellence that has always motivated him.

 Now completely free to create, he uses his extensive understanding and experience of culinary traditions to craft a menu that changes daily.


Hôtel LE TOINY, Relais & Châteaux.  ST BARTHÉLEMY, French West Indies

Nicole Forson

Hôtel LE TOINY, Relais & Châteaux.  ST BARTHÉLEMY, French West Indies

Hôtel LE TOINY, Relais & Châteaux.  ST BARTHÉLEMY, French West Indies

Bonito

Rue Lubin Brin - Gustavia - 97133 St. Barthelémy

(590) 0590 279 696

Bonito has a delicious fusion of French and South American cuisine.  It is reknown for its exotic cocktails and outstanding Ceviche bar.  With a sophisticated yet relaxed atmosphere overlooking the Gustavia Harbour, Bonito has always been a huge hit with guests of Hotel Le Toiny.

Brad Good

Brad Good has been an endorsed Squarespace Specialist since the beginning and has been working on the platform since 2008. He has helped hundreds of Squarespace customers with their websites.