Not too long ago, hotel restaurants were the epitome of convenience over quality – a place where weary business travellers, fresh off a long day of meetings, could grab a quick bite before retreating to their rooms. The food? It didn’t matter too much. As long as it was warm, edible and arrived promptly, it served its purpose. Hotel restaurants were, frankly, more functional than fabulous.
But oh, how times have changed. Today, the humble hotel restaurant has undergone a remarkable transformation, emerging as a dining destination in its own right. Now, these culinary establishments are no longer just for guests staying the night – drawing in locals and visitors alike. Hotels are realising that a top tier restaurant can be a significant pull – and many are now vying to house world-class eateries, helmed by Michelin-starred chefs.
