Chef Gabriel Coquel is the mastermind of this unique restaurant. Tandory is the end-product of a dream, where Asian, Latin, and Mediterranean cuisines fuse to the satisfaction of experienced palates in search of a variety of flavors and aromas.
The aroma coming from the grill—key element of Uruguayan cuisine—welcomes costumers inside this sophisticated and refined eatery, named Best of Montevideo in 2010, and which won the TripAdvisor Certificate of Excellence five years in a row. It is the Francis restaurant, distinguished by its romantic and warm atmosphere.
In 2000, Juan and Elisa Bouza began an adventure that would lead them to restore a historic winery built in 1942. Ever since, Bodega Bouza has consolidated as one of most award-winning Uruguayan wine producers in the world.
The Navo Specialty-Dining Restaurant, located at the InterContinental Fiji Resort & Spa, was inspired by Navo Island, a place of great historical significance—a sanctuary in times of war for women and children, and a sacred burial site.
The Grand Pacific Hotel is full of history and heritage from the early 20th century. It evokes a Fijian colonial atmosphere that takes the visitor back in time.
The Flying Fish restaurant, located at the Sheraton Fiji Resort in Denarau Island, offers a wonderful and unique beachfront dining experience.
Difficult as it may seem, diners will be hard-pressed to find more opulent dishes than the ones served at Bukhari, the most luxurious restaurant at Uma hotel.
At the Taj Tashi, a building we have described as a magnificent combination between a traditional Bhutanese dzong and a contemporary western hotel, the Chig-ja-Gye is making waves.
The Olive Restaurant is part of the Nak-Sel, an eco-friendly and energy-efficient hotel, and a community project built using native and locally produced goods, with many of its furnishings crafted in Ngoba Village.
From February 8 to 10, the second edition of the International Fair for Hotel, Restaurant and Catering took place in Mexico City.