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Some of the hotels selected for this year’s list have made important contributions to many of the world’s favorite recipes, while others create dining experiences for guests that are centered around the region’s history and heritage, or preserve indigenous agriculture and animal husbandry or hunting traditions. Although many historic hotels prefer to keep their culinary secrets locked away and only for guests to experience at the hotel, several hotels included in The 2025 Top 25 Historic Hotels Worldwide Culinary Heritage and Traditions list offer recipes for recreating their special culinary offerings at home.

From original recipes that were created—or popular recipes that were perfected—at a historic hotel, to specialty drinks and cocktails that are closely connected to the history of a historic hotel, The 2025 Top 25 Historic Hotels Worldwide Culinary Heritage and Traditions list offers something sweet, savory, or refreshing for foodies and explorers everywhere to enjoy.

Whether travelers are looking for something savory or sweet, a unique drink or comfort food, there is a historic hotel with a culinary tradition or original recipe to satisfy every palate.

For more information about Historic Hotels Worldwide, please visit HistoricHotelsWorldwide.com and sign up for the Discover & Explore newsletter to stay up to date on the latest news and special offers.
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Nermo Hotell & Apartments (1442) Øyer, Norway
Dating to1442, historic Nermo Hotell & Apartments was once a modest guesthouse for travelers exploring the nearby Norwegian valleys of Gudbrandsdalen and Østerdalen. The Nermo Family purchased the estate during the 19th century, when it was a potato and grain farm, converting the location into a popular hotel. Although the hotel has been renovated and expanded to meet modern guests’ expectations, the Nermo Family balances modernization with tradition, especially through its culinary heritage. The family serves moose and pork obtained through traditional moose hunting and husbandry of mountain pigs. As Johannes Nermo, fifth-generation owner and hotelier, explains, “Since the first guests came to us almost 150 years ago, one of our cornerstones has been that we harvest what nature gives us. For us, it is both necessary and very important that the whole animal is used at the hotel and the menus are also set accordingly.” All the moose served at Nermo Hotell & Apartments comes from the hotel’s hunting team, led by the Nermo Family. The family has hunted moose for generations, and one of the hotel’s signature dishes is moose tenderloin, which is popular at weddings hosted at the hotel. The hotel also serves elk stew in the winter, moose burgers in the summer, and cured ham throughout the year. The ham is butchered and salted in the same way as it has been for hundreds of years, and then, it is hung in the storehouse for a minimum of two years before being used by the hotel’s kitchens. “Our most famous dish is probably our own cured ham,” Johannes Nermo says. “Although we could very easily sell our cured ham to individual customers, it is only as a guest at Nermo that you get to experience our cured ham. Our recipe for cured ham is secret and securely locked in the hotel’s safe.” Nermo Hotell & Apartments was inducted into Historic Hotels Worldwide in 2012.

Nermo Hotell & Apartments Moose Burger Recipe (serves 4)
Ingredients:

500 g minced moose (ground moose meat)
1 teaspoon of salt
1 tablespoon potato flour
1 tablespoon wheat flour
1 egg
½ teaspoon of pepper
¼ teaspoon grated nutmeg
1 teaspoon dried thyme
4 oz whipping cream
2 tablespoons margarine for frying

Preparation:
Stir salt into the minced meat until it becomes chewy. Stir in potato flour, wheat flour, and spices. Add eggs and mix well. Whip the cream in two batches, stirring well between each batch. Divide the dough into eight parts and shape into patties on a wet sheet pan. Bake for approx. 2 minutes on each side until barely cooked through. Serve moose burgers with vegetables, boiled potatoes, and cranberry jam.

Hotel Hacienda de Abajo (1493) Santa Cruz de Tenerife, Canary Islands, Spain
Tucked into a lush hillside in the historic quarter of Tazacorte on the isle of Tenerife, part of the Spanish Canary Islands, Hotel Hacienda de Abajo was once the center of a successful sugarcane and sugar mill operation. Agricultural abundance defines the history of the island and the estate, where guests today can experience the hotel’s menu featuring local fruits and vegetables, relax in historic gardens —including a banana orchard that dates to 1613— and see rare plantings collected from around the world. One culinary heritage item served at the luxury retreat is Agua de Tuna, a beverage made from the fruit of the prickly pear cactus (tuna) found around the hotel and throughout the island. The prickly pear cactus became key to economic success on Tenerife in the 19th century when Spain moved its large-scale farming of the red dye-producing cochineal insect from Mexico to the Canary Islands, where the insect thrived on the prickly pear cactus, which was previously valued primarily for its fruit. Today, a glass of Tuna Juice is a unique and symbolic drink with a connection to global trade, and one that Hotel Hacienda de Abajo is proud to share with travelers from around the world. Hotel Hacienda de Abajo was inducted into Historic Hotels Worldwide in 2021.

Chablé Resort & Spa (1650) Chocholá, Yucatán, Mexico
At the heart of Chablé Resort & Spa, a luxury resort in the Yucatán, is a traditional, organic Mayan Garden, where gardeners preserve and celebrate indigenous harvesting techniques. An award-winning retreat, Chablé Resort & Spa is located on an estate founded in 1650, and was inducted into Historic Hotels Worldwide in 2017. Chablé Resort & Spa’s authentic culinary experience of farm-to-table cuisine utilizes the fruits, vegetables, and herbs sourced from this garden. The Mayan Garden consists of raised garden beds made from local wood and constructed using no synthetic elements. Each bed, called a Ka’anche’, is filled with organic soil and seeds harvested through traditional Mayan methods by Chablé Resort & Spa’s resident Mayan horticulturist. Upon request, guests have the opportunity to partake in the gardening process during their stay. The garden provides Chablé Resort & Spa’s restaurants, Ixi’im and Ki’ol, with fresh, flavorful local produce throughout the year. In the words of its General Manager, Chablé Resort & Spa “honors Mayan traditions without sacrificing the global standards for luxury.”

Hotel Savoia & Jolanda (19th century) Venice, Italy
The signature restaurant of Hotel Savoia & Jolanda is Ristorante Principessa, which faces St. Mark’s Square and the island of San Giorgio, and offers a tempting array of Venetian culinary specialties, as well as an extensive wine list coming from the best wineries in Veneto and throughout Italy. At Ristorante Principessa, guests can savor the traditional dish of Spaghetto al Bragosso a Venetian spaghetti with mussels, clams, and shellfish. This delicacy is served with a gold fork, an homage to the 11th-century Byzantine princess Maria Argyra, who first introduced the utensil to the Venetians in 1004 A.D., when she married Giovanni Orseolo, son of the Doge of Venice, Pietro II Orseolo. Ristorante Principessa combines modern gastronomic elements with the Venetian culinary tradition, in an authentic and storied atmosphere. Overlooking the Basin of San Marco in the Venetian Lagoon, Hotel Savoia & Jolanda dates to the early 19th century and was inducted into Historic Hotels Worldwide in 2022.

Boen Gård (1813) Tveit, Norway
Located on land once part of a royal estate, as the favorite fishing retreat of King Christian II of Denmark and Norway, Boen Gård has evolved from a successful 19th century homestead to a pastoral retreat and beautiful manor. The historic hotel’s beloved culinary tradition is Norwegian Wild Salmon sourced from the nearby Tovdal River. To this day, Boen Gård owns the riverbanks that it abuts on the Tovdal River and has fishing rights to the Norwegian Wild Salmon that have attracted fishermen and kings to its waters for centuries. While the salmon can be enjoyed in many ways at the hotel, it is the centerpiece—along with wild game from the lands surrounding the hotel—of a special menu that was first served to King Oscar II of Sweden and Norway when he visited Boen Gård on July 21, 1891. Today’s guests can enjoy a modern take on the historic menu, which includes Salmon with Sauce Genevoise; sausages, truffle, and smoked reindeer tongue; saddle of lamb with olives; lobster salad; and the same wine pairings that King Oscar II enjoyed during his meal. This special dining experience is available year-round, but requires a booking made at least four weeks in advance and a minimum of four guests to enjoy it. Boen Gård was inducted into Historic Hotels Worldwide in 2025 and dates to 1813.

The K Club (1832) Straffan, County Kildare, Ireland
The K Club in County Kildare, Ireland, boasts a surprising historical connection to one of France’s most historic winehouses, Barton & Guestier, and honors that history through a modern-day partnership and guest experiences. The founder of Barton & Guestier was Thomas Barton, who left Ireland to become a wine merchant in Bordeaux in 1725. Thomas’s grandson, Hugh Barton, left France during the Reign of Terror. He returned to Ireland and used part of his fortune to purchase a 550-acre plot of land in Kildare, the very same estate where The K Club stands today. Hugh built the original Straffan House—the heart of The K Club—in 1832. The Barton Family remained stewards of Straffan for multiple generations before it was eventually sold by the last Barton heir. Today, The K Club honors its heritage not just by naming The Barton Restaurant for Thomas, but through an active partnership with Barton & Guestier. Each year, Lisa O’Doherty, The K Club’s Sommelier, travels to France to collaborate with the Barton & Guestier team on blending and refining an exclusive house wine, crafted specially for The K Club to complement Irish produce and seasonal flavors. Guests can experience this tradition at The Barton Restaurant, through private tastings in the original cellar that dates to 1832, hosted by Lisa and her team, or at special sommelier-led dinners throughout the year. The K Club was inducted into Historic Hotels Worldwide in 2014.

Hotel España (1859) Barcelona, Spain
In February 1923, just over a century ago, Albert Einstein spent a week visiting Catalan academies and meeting with regional political and scientific leaders. His visit was legendary and is celebrated by the region to this day. While Einstein did not stay at Hotel España in 1923, this historic hotel celebrates his famous visit to the city and shares that history with its guests today. In particular, the hotel recreates a menu from a dinner party that Einstein attended. One evening during his visit, Einstein dined at the Barcelona home of Rafael Campalans, a Socialist political leader and university professor of industrial engineering. At the dinner, Campalans provided entertainment, which included live musical performances, and offered Einstein a clever dinner menu, written in Latin and composed with clever scientific references, such as nods to the theory of relativity, the Doppler effect, and Euclidean geometry. Every dish had an enigma related to scientists, philosophy, or theories. For example, the menu item “Phasianus nycthemerus Minkowskiensis, quatriplex dimentiones” was a nod to a pheasant dish and to Einstein’s old professor, mathematician Hermann Minkowski. Einstein referred to the dinner in his personal diary, where he reflected on the warmth and hospitality of Spain. Hotel España introduced the special menu to its guests in 2019. The special menu is currently on pause while the hotel undergoes some much anticipated renovations but will return in November 2026 during the closing gala dinner of the annual Science & Cooking World Congress in Barcelona. Hotel España was inducted into Historic Hotels Worldwide in 2021 and dates to 1859.

The Editory Riverside Santa Apolónia Lisboa (1865) Lisbon, Portugal
The Editory Riverside Santa Apolónia Lisboa in Lisbon, Portugal, offers diners a journey through Portugal at its Impulso restaurant. This historic hotel is located within Lisbon’s historic train complex, Santa Apolónia Station, dating to 1865. Visitors can savor the regional flavors of Lisbon at Impulso Restaurante. Inspired by the culinary traditions of the regions serviced by the rail lines that converge at Santa Apolónia Station, Impulso is a culinary crossroads of local customs and regional ingredients. Guests are transported across the country through traditional Portuguese recipes, passed down through the generations, made with seasonal products that have been brought in by train to the station. The dishes and drinks are not the only aspects of Impulso influenced by Santa Apolónia Station; the dining room takes inspiration from train travel though Portugal, too. Not only is the open kitchen designed to resemble a ticket office, with windows that look out over the station, but the furnishings and finishes are evocative of an elegant railroad dining car. Learn more about the signature Portuguese dishes served at Impulso Restaurante like Pastel de Nata and Bife à Portuguesa. The Editory Riverside Santa Apolónia Lisboa was inducted into Historic Hotels Worldwide in 2023.

Sofitel Winter Palace Luxor (1886) Luxor, Egypt
Just steps from Luxor Temple on the banks of the Nile, guests can experience Egypt’s culinary heritage at Sofitel Winter Palace Luxor’s 1886 Restaurant. A winter retreat for Egyptian royalty and European nobility, the palace’s tropical setting and diverse cultural dynasties resulted in a unique culinary history. The Jute leaf—sometimes called Egyptian Spinach—thrives in Egypt’s hot, sunny climate. When stewed, the vegetable produces a thick texture, like that of okra, and serves as the base for the traditional dish called Molokhia. Centuries ago, the dish was more likely to be found in the homes of everyday Egyptians than on the plates of pharaohs. Nevertheless, Molokhia has been passed down by generations of chefs alongside elegant dishes like stuffed pigeon and Egypt’s national dessert, Om Ali. Guests seeking a luxurious and authentic atmosphere can taste the historic hotel’s signature dishes, hear stories of Egypt’s past, and listen to expert musicians play the oud, a short-necked string instrument that predates the guitar, during special heritage events. Sofitel Winter Palace Luxor was inducted into Historic Hotels Worldwide in 2014 and dates to 1886.

Raffles Singapore (1887) Singapore
The Singapore Sling, widely regarded as the national drink of Singapore, was first created in 1915 by Raffles Singapore bartender Ngiam Tong Boon. Primarily a gin-based cocktail, the Singapore Sling also contains pineapple juice, lime juice, curaçao, and Bénédictine. Grenadine and cherry liqueur give the cocktail its signature pink hue. A little-known fact about the Singapore Sling is that since 2018, the cocktail has been made with ecoSPIRITS, making it more sustainable and better for the environment. When the Sarkies Family of hoteliers acquired the building for the development of a luxury hotel in Singapore, they named it Raffles Hotel upon its debut in 1887, and the hotel became one of the most sought-after destinations in Southeast Asia. One of the newest offerings of the hotel under the Sarkies Family’s management was Afternoon Tea, and it has been a mainstay ever since. Raffles Singapore, which was inducted into Historic Hotels Worldwide in 2018, was also featured in The Top 25 Historic Hotels Worldwide Afternoon Tea Experiences.

The Savoy London (1889) London, England, United Kingdom
The recipe for Peach Melbawas created by Chef Auguste Escoffier in 1893, when he was the chef of the signature restaurant of The Savoy, in London. This sweet palette of summertime flavors is named after opera singer Nellie Melba, who was widely praised for her performances at Covent Garden. The Duke of Orléans wanted to celebrate her achievement, and organized a dinner cooked by Auguste Escoffier. In honor of Dame Melba, the gastronomic icon created a new dessert: Pêches Melba. He served the dessert in a silver bowl that he then placed in an ice sculpture in the shape of a swan. The swan ice sculpture was a direct reference to Dame Melba’s performance in the opera Lohengrin, which featured a swan-shaped boat. The poached peaches were arranged on vanilla ice cream and topped with a nest of spun sugar. The dessert was thus originally called Pêche au Cygne (peach with the swan) by Escoffier. Only seven years later, when Chef Escoffier opened the Ritz Carlton restaurant in London with his partner and former General Manager of The Savoy, Cesar Ritz, Escoffier replaced the sugar confectionery with raspberry purée. He then renamed the dessert Peach Melba. Recreate the treat at home with the Peach Melba recipe from Historic Hotels Worldwide.

Støtt -Top of Helgeland (1897) Støtt, Norway
Dating to 1897, Støtt - Top of Helgelandwas originally a rustic 19th-century trading outpost for mariners who traversed the shoreline of Norway’s Helgeland archipelago. The shoreline of Støtt was regularly filled with rows of wooden drying racks—known as hjell—that used the cold, polar air to preserve seafood, including halibut, cod, and whale. The racks attracted the attention of sailors who passed Støtt on their way further north into the Vestfjorden, and was an important stop along the fishing route. Today, just as the historic Støtt - Top of Helgeland has been beautifully preserved, so have the culinary techniques and dishes served at Restaurant Gammelbutikken. The hotel’s signature dining establishment is the last restaurant in Norway that still produces its own dried fish. The inspiration for the restaurant was derived from the old trading posts with hundreds of years of culinary heritage techniques. Restaurant Gammelbutikken embodies much of the coastal culture of the area and serves dishes with the best ingredients that the sea has to offer. Ingredients are locally harvested, and fresh fish are caught out on the Vestfjorden. This practice of sourcing local ingredients creates unique and memorable dishes for guests. Støtt - Top of Helgeland was inducted into Historic Hotels Worldwide in 2023.

Sofitel Legend Metropole Hanoi (1901) Hanoi, Vietnam
An iconic landmark in the heart of Hanoi since 1901, Sofitel Legend Metropole Hanoi has a long tradition as a luxury venue for prestigious events, and as a popular rendezvous location for both business and leisure travelers, including famous playwrights, ambassadors, royalty, and heads of state. One of the hotel’s most cherished culinary traditions is the Vietnamese egg coffee, known locally as cà phê tr?ng. Since 1946, this rich and creamy drink, holding a special place in Hanoi’s culinary history, has been a part of Sofitel Legend Metropole Hanoi’s legacy. During the First Indochina War (1946–1954), when milk was scarce in Vietnam, the hotel’s bartender at the time, Nguyen Van Giang, ingeniously replaced milk with a mixture of whipped egg yolk, sugar, and condensed milk to create a rich, custard-like foam to top strong Robusta coffee. Today, the traditional recipe, with elevated ingredients, is served at La Terrasse, Bamboo Bar, and Le Club Bar at Sofitel Legend Metropole Hanoi. Sofitel Legend Metropole Hanoi was inducted into Historic Hotels Worldwide in 2014.

Sofitel Legend Metropole Hanoi Signature Egg Coffee Recipe
Ingredients:

10 g Vietnamese Robusta coffee grounds
3 egg yolks
10 ml vodka
10 g condensed milk
10 ml homemade vanilla syrup (made with vanilla bean pods, Vietnamese brown sugar, and water)

Preparation:

Brew the coffee using a dripper, slowly pouring hot water over the Robusta grounds to extract a rich, strong brew.
Whisk the egg yolks with vodka, condensed milk and vanilla syrup until light, airy and velvety smooth.
Carefully spoon or pour the egg foam over the hot coffee.
To serve, place the coffee cup in a bowl of hot water or over a small candle to maintain the ideal temperature.

Omni King Edward (1903) Toronto, Ontario, Canada
Omni King Edward carries cherished British culinary traditions into the 21st century in Toronto, Canada. Dedicated in 1901 in honor ofKing Edward VII’s coronation, by 1903, the hotel stood proud and readyto usher in the coming Edwardian Era, which was characterized by elegance and modernity. Omni King Edward has hosted a traditional Afternoon Tea, complete with a classic royal scone, every weekend since. Combining timeless tradition and creative flair, the Afternoon Tea service at Victoria Café has been featured in the Top 25 Historic Hotels Worldwide Afternoon Tea Experiences List. On the main menu, the classic British dish of Beef Wellington has been the hotel’s signature entree for over 40 years. This classic dish features a tender beef tenderloin, carefully seared and layered with savory mushroom duxelles, then wrapped in buttery puff pastry and baked to a golden crisp. Inspired by the traditional English preparation, it is known for its rich flavor, elegant presentation, and meticulous craftsmanship. The beloved Beef Wellington is often served during holiday brunches, seasonal dinners, and private events. Omni King Edward was inducted into Historic Hotels Worldwide in 2013.

The Grand York (1906) York, England, United Kingdom
The Grand York was built in 1906 as a “Palace of Business” for the North Eastern Railway Company, which was one of the most powerful enterprises in Great Britain at the time. Today, a luxury historic hotel, it offers a variety of modern and traditional culinary experiences, in addition to elegant guestrooms. The hotel’s restaurants feature family-style dining and child-friendly activities, such as a children’s Afternoon Tea. The Grand York opened a state-of-the-art Cookery School in 2019, perfect for both the beginner and the expert chef, with 42 classes to choose from. The Cookery School at The Grand offers express, half-day, full-day, and even parent-child courses, curating a selection of international cuisines and specialty classes. Led by Cookery School Director, Marc Williams, the Cookery School is designed for novice and aspiring chefs, with classes inspired by cuisine from around the world. The Grand York was previously featured in the Top 25 Historic Hotels Worldwide Afternoon Tea Experiences List. The Grand York was inducted into Historic Hotels Worldwide in 2018.

Hotel Adlon Kempinski (1907) Berlin, Germany
In 1949, Herta Heuwer prepared the very first currywurst at her snack stand in Charlottenburg, a locality of Berlin, while mixing a sauce consisting mostly of tomato paste, curry powder, and Worcestershire sauce. The German classic of currywurst was born then, and it remains a favorite dish for tourists to sample. In Berlin today, Hotel Adlon Kempinski offers guests an elevated version of this regional dish. The hotel’s Adlon currywurst comes with its own special sauce, a Kempinski secret recipe. The hotel sells about 6,136 currywursts each year to guests from around the world from its Lobby Lounge & Bar. Centrally located, with breathtaking views of the famous Brandenburg Gate, the legendary Hotel Adlon Kempinski was inducted into Historic Hotels Worldwide in 2017 and dates to 1907.

Hotel Moskva (1908) Belgrade, Serbia
A celebrated landmark in downtown Belgrade, Hotel Moskva is one of the most important historic hotels in Serbia’s capital city. This beautiful building is designed in the Russian Art Nouveau style, and has been welcoming guests since King Peter I of Serbia officially opened the hotel in 1908. In recent history, the hotel has become well-known for its Moskva Café and Pastry Shop, which has produced Belgrade’s favorite sweets for decades, and is famous for its signature cake, the Moskva Schnitt. Moskva Schnitt is a refreshing fruit cake made with almonds, cherries, pineapple, and homemade cream. Created in 1974 by Pastry Chef Anica Dzepina, the original recipe is still used today, and the cake is served at birthdays, weddings, and other special events throughout Europe and around the world. Hotel Moskva’s pastry shop makes upwards of 20 tons of Moskva Schnitt every year. Visitors can enjoy the cake by buying it directly at the pastry shop or ordering it for dessert at the hotel’s signature restaurant, Tchaikovsky Restaurant. Hotel Moskva was inducted into Historic Hotels Worldwide in 2016.

Hotel Waldhaus Sils (1908) Sils Maria, Switzerland
Hotel Waldhaus Sils served the Omelette Surprise—otherwise known as the Omelette Norvégienne or Baked Alaska—when it first opened in 1908, under the direction of owners Josef Giger and his wife, Amalie. The newly christened Hotel Waldhaus Sils became an immediate overnight sensation due to its then-cutting-edge amenities and unrivaled hospitality. The complicated dessert that the Gigers served added to the new hotel’s charm. Consisting of sponge cake, ice cream, and meringue, the Omelette Surprise is an exhilarating experience for any fan of the culinary arts. After a brief period in which the dish was no longer prepared, the kitchen staff decided to resurrect the Omelette Surprise in 2019 during the hotel’s 111th anniversary. Now offered at the Chef’s Table dining experience, the chefs at Hotel Waldhaus Sils create the Omelette Surprise right in front of guests for them to enjoy. Learn more about the history and significance of this dessert at Historic Hotels Worldwide. Hotel Waldhaus Sils was inducted into Historic Hotels Worldwide in 2014.

Grand Hotel Tremezzo (1910) Tremezzina, Italy
Immersed in the beauty of Lake Como and offering a spectacular view of the surrounding Alps, the historic Grand Hotel Tremezzo is a treasured example of the finest authentic Italian palaces. With intricate period furnishings and unparalleled views, Grand Hotel Tremezzo invites guests to experience the historic elegance and tranquility of this spectacular retreat. The iconic dish that is served in Grand Hotel Tremezzo’s fine dining establishment, La Terrazza Gualtiero Marchesi, is the saffron risotto with gold leaf created by legendary chef Gualtiero Marchesi in 1981. This dish has been a staple at the hotel for more than 43 years. Gualtiero Marchesi is known as the “Maestro” of modern Italian cuisine. He became the first Italian chef to win three Michelin Stars; he was also the first chef from Italy to hand one back. This special risotto recipe includes typical ingredients such as butter, onion, and parmesan cheese, but it is known for the gold leaf that is placed on top of the risotto, making it not only delicious, but also beautiful. Grand Hotel Tremezzo was inducted into Historic Hotels Worldwide in 2012.

Hôtel Paris Bastille Boutet - MGallery by Sofitel (1926) Paris, France
Hôtel Paris Bastille Boutet - MGallery by Sofitel, a member of Historic Hotels Worldwide since 2018 and a former chocolate factory, dates to 1926. In 1926, Maison Boutet hired famed French architect Achille Champy to construct a factory building in a historic Paris neighborhood on Rue Faidherbe. The factory building debuted with a dazzling Art Deco-style façade featuring beautiful ochre mosaics. Before it was a hotel, it served as a distributor of exotic wood and then as a chocolate factory. Today, the building has been transformed into a luxury boutique hotel, and offers guests an immersion into French culture, with chocolate featured in many of its prized desserts. Notably, the hotel offers guests the opportunity to experience le goûter, a light and sweet French meal taken in the afternoon. This afternoon snack is often compared to the English tradition of Afternoon Tea, as it is not casual eating, but a light meal. It is commonly enjoyed as an afternoon snack for school-age children. At the hotel, Le Goûter Boutet comes with a sweet treat and a house-made madeleine, and it is served alongside Hôtel Paris Bastille Boutet - MGallery by Sofitel’s iconic hot chocolate.

Hotel New Grand (1927) Yokohama, Japan
In the 1930s, Hotel New Grand made culinary waves in Japan when it brought in Swiss Chef Saly Weil to manage its menu offerings. Chef Weil, who served as the first Master Chef at the Hotel New Grand, introduced French and Italian-inspired recipes, including rice gratin, spaghetti Napolitan, and pudding à la mode, that are now widely enjoyed throughout Japan. The hotel also credits him with popularizing the à la carte menu in Japan. The hotel’s signature menu item, Seafood Doria (rice gratin), was invented by Chef Weil and first served during this era. Seafood Doria consists of rice, shrimp, and scallops covered in a rich béchamel sauce. Today, visitors can dine at several restaurants at Hotel New Grand, each featuring French, Italian, or Kyoto cuisine. Seafood Doria, along with other favorites introduced by Chef Weil, is served at The Café, located on the first floor of the historic main building. The historic Hotel New Grand was inducted into Historic Hotels Worldwide in 2012 and dates to 1927. A relaxing retreat in the heart of the city, this culturally rich hotel offers unparalleled views of Yamashita Park and Yokohama Bay.

Raffles Hotel Le Royal (1929) Phnom Penh, Cambodia
Restaurant Le Royal at Raffles Hotel Le Royal is one of two historic restaurants in Cambodia that has been given the official blessing, by special royal decree, to use royal Khmer recipes of the Royal Palace of Cambodia. The restaurant’s Khmer Royal Cuisine Tasting Menu includes Nhoam Svay (green mango salad with grilled scallops, peanuts, and nuoc mam sauce), Samlor Machou m’Noas (fish soup with pineapple and herbs), Chaen Trey Domrey Teuk Ampil Tom (seared elephant fish with tamarind sauce), Sach Ko Changkak (grilled beef skewered on lemongrass)or Amok Bangkang (Mekong lobster served on a coconut shell). The finest ingredients are carefully blended to create a distinctive, exhilarating, and elegant gastronomic experience. Set beneath a glorious hand-painted ceiling, Restaurant Le Royal showcases centuries-old dining rituals and traditional recipes from the Cambodian royal family, alongside modern Khmer gastronomy, as well as a unique signature guéridon, or tableside service. Dating to 1929 and inducted into Historic Hotels Worldwide in 2018, today, Raffles Hotel Le Royal is one of the finest hotels in Cambodia.

Garden Hotel Suzhou (1930s) Suzhou, China
When former U.S. President Jimmy Carter dined at Garden Hotel Suzhou’s signature restaurant, Soo He 1929, Chef Yao served him the same dish that he had served numerous foreign heads of state: Golden Dragon Shaped Salad. Invented by Chef Yao, the Golden Dragon Shaped Salad is the signature dish at Garden Hotel Suzhou’s signature restaurant. This fine dining restaurant specializes in classic Suzhou cuisine and delicacies from the Yangtze River and nearby Lake Tai, such as sweet and sour mandarin fish. Freshly caught fish, shrimp, and crab are accompanied by seasonal produce from the hotel’s gardens to create dishes that are both flavorful and nutritious. Garden Hotel Suzhou was once a retreat for China’s political elite and remains a favorite destination for world leaders. Chef Yao’s signature dish is served in the shape of a golden dragon to note the auspicious meaning of a banquet among political leaders, or a shared meal with friends and family. Garden Hotel Suzhou was inducted into Historic Hotels Worldwide in 2022.

Fairmont Le Château Montebello (1930) Montebello, Québec, Canada
At Fairmont Le Château Montebello, the château’s Maple Butter Crêpes and Montebello’s famous Sugar Pie are cherished culinary traditions connected to Canada’s maple sugar culinary heritage. Maple sugar was first discovered and enjoyed by the First Nations people, who predated French and English colonists in the region. They developed ways to harvest the maple tree sap from living trees and carefully process it into syrup or sugar. Non-native Canadians embraced maple sugar when they settled there, many preferring it to cane or beet sugars. Fairmont Le Château Montebello, built in 1930, has made this full-flavored maple syrup and sugar an integral part of the dining experience for generations of guests and staff. The chefs at the resort design their menus to honor the local culture and share the delicious flavors of nature with guests. Fairmont Le Château Montebello was inducted into Historic Hotels Worldwide in 2017.

Fairmont Le Château Montebello’s Famous Sugar Pie Recipe
Ingredients:

2 pie crusts
1 ¼ lb of brown sugar #1
2 oz of cake flour (Monarch)
6 large eggs
8 oz of brown sugar #2
3 oz of maple syrup
3 oz of honey
2 ¼ cup of 35% cream
3 oz of milk
3 ½ oz of unsalted butter

Preparation:
In a bowl, mix the first quantity of brown sugar, cake flour, and the eggs. Whisk until smooth and set aside. In a pot, mix the second quantity of brown sugar, maple syrup, honey, cream, and the milk; place on stovetop, and using a wooden spatula, stir and bring to a simmer. Pour part of this mixture into the first one to heat, then combine both and mix into the pot; simmer for about 10 to 15 min. and then add the melted butter. Mix, and then remove from heat. Pour into a bowl and let the mixture cool. Refrigerate overnight. Preheat oven to 325º F. Pour mixture into two unbaked pie shells, cook for about 1 hour 15 minutes, cool to room temperature, and refrigerate before eating.

“We applaud the hoteliers working to preserve the culinary heritage and traditions of their hotels while sharing them with guests. What better way to experience a part of history than to taste the recipes created, invented, or perfected over the centuries at a Historic Hotels Worldwide destination,” said Lawrence Horwitz, Executive Vice President, Historic Hotels of America and Historic Hotels Worldwide. “These historic recipes and menus, many created for a special event for world leaders, celebrities, special guests, and local events and celebrations, are now part of the world’s culinary heritage and culinary traditions. At Historic Hotels Worldwide, history is delicious.”

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About Historic Hotels Worldwide®
Historic Hotels Worldwide is a prestigious and distinctive collection of historic treasures, including luxury historic hotels built in former castles, chateaus, palaces, academies, haciendas, villas, monasteries, and other historic lodging spanning ten centuries. Historic Hotels Worldwide represents the finest and most distinctive global collection of more than 320 historic hotels in 44 countries. Hotels inducted into Historic Hotels Worldwide are authentic historic treasures, demonstrate historic preservation, and celebrate historic significance. Eligibility for induction into Historic Hotels Worldwide is limited to those distinctive historic hotels that adhere to the following criteria: minimum age for the building is 75 years or older; historically relevant as a significant location within a historic district, historically significant landmark, place of a historic event, former home of a famous person, or historic city center; hotel celebrates its history by showcasing memorabilia, artwork, photography, and other examples of its historic significance; recognized by national preservation or heritage buildings organization or located within UNESCO World Heritage Site; and presently used as a historic hotel. For more information, please visit HistoricHotelsWorldwide.com.

Media Contact:
Katherine Orr
Historic Hotels of America | Historic Hotels Worldwide
Director, Marketing Strategy and Communications
Tel: 202-772-8337
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Previous Release: 2025 Historic Hotels Worldwide® Annual Awards of Excellence Nominee Finalists Are Announced (08/26/25)

Previous Release: Cindy and Mike Watts to Receive 2025 Historic Hotels of America® Lifetime Achievement Award (10/02/25)