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The Guardian - UK
The Guardian - UK
Polly Dunbar

From eggs benedict to the minibar: eight food and drink game changers that became hotel hits

Cyd Charisse with husband Tony Martin at the Caribe Hilton Hotel in San Juan, Puerto Rico circa 1954
Cyd Charisse with husband Tony Martin at the Caribe Hilton Hotel in San Juan, Puerto Rico circa 1954. Photograph: Everett Collection Inc/Alamy

One of the most exciting aspects of arriving at a world-renowned hotel is exploring all the wonderful food on offer to guests. Over the years, hotels have been at the forefront of innovation in dining, creating exciting new ways to prepare and present food to offer guests a truly unique experience on their travels. Some of the creations to emerge from hotels over the past century have gained iconic status.

Here are six dishes and drinks, and a couple of other culinary innovations that we have hotels to thank for bringing into our lives.

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