Lucullan

5 new developments in gourmet cuisine

Man does not live by bread alone - but also by the amuse-bouche, the aperitif and courses one to twelve as well as the digestif at the end of a dinner. Luxury hotels and restaurants that take themselves seriously are therefore constantly working on their culinary concepts. Regardless of whether you prefer traditional or modern cuisine, Asian or French, vegan or vegetarian - we don't want to withhold these five innovations in gourmet cuisine from you:


1. new restaurant at Castell Son Claret, Mallorca

The newly opened restaurant "Sa Clastra" is run by the young and talented Mallorcan chef Jordi Cantó. He buys from small and local producers, cooks innovatively, but always keeps Mallorca's diverse culinary heritage in mind. New interpretations of island cuisine classics refined with international flavors are served. Dining takes place in the hotel's impressive inner courtyard under the twinkling stars and romantic flickering lanterns. There are two gourmet tasting menus to choose from. www.castellsonclaret.com


2nd meal in the vineyard of Domaine Mirabeau, France

Wonderful rosé wine is produced on the 20-hectare Domaine Mirabeau estate, where London-based owners Jeany and Stephen Cronk also run two luxurious private residences, both with private swimming pools and seven and five bedrooms respectively. On request, the Cronks organize private al fresco dinners on the terrace overlooking the vineyards, wine tastings and tours of Domaine Mirabeau. www.maisonmirabeau.com


3. two new food concepts at W Ibiza, Ibiza

On June 3, W Ibiza, which only opened in 2020, will start its second summer season. This year, guests can look forward to two new features. There will be a rooftop terrace with access for adults only. In addition to cocktail creations, sea views and music, it also boasts an infinity pool. Yoga and meditation classes are also held here. La Llama is the hotel's fifth dining option. Here, the team serves authentic flavors and cuisine with a regional focus, as well as one of the most extensive wine cellars on the island. www.marriott.com


4th Bòtanic: new Plant Forward concept at Can Bordoy, Mallorca

Chef Andrés Benítez brings a new culinary philosophy to the Bòtanic restaurant with his "Plant Forward" concept. It combines plant-based, spectacularly staged dishes with top-quality meat and fish. Here too, the focus is on seasonal, fresh and regional ingredients. The dishes are served in tapas form in the restaurant at the Hotel Can Bordoy Grand House & Garden. This makes it easier to share and combine different flavors. You will find typical Mallorcan dishes as well as influences from other parts of the world. Highly recommended: the curries! www.canbordoy.com


5th Amazon cruise with a top chef, Peru

From June 12, the Aqua Nera, Aqua Expeditions' newest fleet member, will be sailing along the Peruvian Amazon. The luxurious river ship has 20 elegant suites and a crew-to-guest ratio of 1:1. The culinary concept is the responsibility of the world-famous, award-winning Pedro Schiaffino, who is also known as the "Jungle Chef" because the Peruvian-born chef places great value on food straight from the jungle. All meals, high-quality wines and drinks are included on the all-inclusive ship. www.aquaexpeditions.com

Text: Claudia Hilmbauer