Ever wished you could skip straight to a cozy night’s rest after savoring a delectable restaurant meal? Now you can: Sweden’s Vyn, India’s Naar, and Italy’s Venissa all offer private rooms comparable to upscale hotel suites.
There are restaurants that are worth making a special trip, and then there are temples of gastronomy that are worth crossing seas, traversing seemingly endless roads, and conquering mountains to reach.
These restaurants offer some of the world’s most sophisticated food and wine. They also come with accommodations, allowing guests to stay on and relax after their meal in a comfortable hotel room.
Here are five of the most extraordinary restaurants with accommodations around the globe.
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Vyn
Simrishamn, SkAne county, Sweden
Few dining rooms possess the modern charm of Daniel Berlin’s two-Michelin-starred Vyn. With its expansive windows framing the picturesque view of the farmland stretching down to the Baltic Sea, beautifully bare wood floors and tables, and a soothing palette of sand, stone, and earth tones, it is a vision of understated Scandinavian elegance only enhanced by the exceptional refinement of the culinary dishes.
Menus are strictly seasonal, with fresh ingredients coming from land and sea in Berlin, which forages, grows, and hunts. Options may include langoustine cooked in brown butter, a gentle preparation; white beetroots, raw shrimp, walnuts, and cream from Fjällko cattle; or cockles paired with smoked red deer heart and roasted barley.
This former farmhouse contains 15 calming guest rooms, alongside a more casual wine and food bar. Vyn, which opened in late 2023, is a seven-hour drive south of Stockholm or a two-hour (three hours by train) journey across the eight-kilometre Øresund Bridge from Copenhagen. However, once you arrive, you may not feel the need to leave.
Venissa
Mazzorbo, Venice, Italy
A ride from the crowded streets of San Mark’s must necessarily be taken before landing in front of a restaurant in a charming white-painted, wooden shuttered building, where a sense of tranquility descends.
At this establishment, head chefs Chiara Pavan and Francesco Brutto present a delectable menu that emphasizes the use of sustainable ingredients, including invasive species such as the voracious blue crab. The menu features exotic halophytes that have begun to dominate new environments due to the rising salt content of Venice’s soil. Dishes are artistically crafted, painted with vibrant colours and adorned with edible flowers and ingredients harvested from a vast on-site garden.
After lunch, take a leisurely walk through the medieval walled vineyard that has been restored using native Venetian dorona grape at the 14th-century bell tower. You can spend the night in one of the cozy rooms located above the restaurant, or cross the bridge to the island of Burano, renowned for its lacework and brightly colored houses, where Venissa also offers additional accommodations.
Naar
Darwa, Himachal Pradesh, India
The nearest airport, located in the city of Chandigarh designed by Le Corbusier, is about a two-hour drive along bumpy roads. Visitors can then use a golf cart to reach the mountainous area where Naar, the groundbreaking restaurant owned by chef Prateek Sadhu, is situated – it opened towards the end of last year.
Located 1,500 metres above in the Himalayan foothills, Naar offers breathtaking views of the world’s highest mountains, combined with a unique culinary experience. The menu features locally-sourced ingredients from the Himalayan region, such as foraged hemp, mountain citron and wild strawberries, trout from local Himalachian rivers, and handcrafted cheese made by a French-Assamese couple in Shimla.
Dishes range from the delicate almond ricotta with marinated grapes and cape gooseberries, topped with thinly sliced pickled water chestnut and edible flowers, to an interpretation of Uttarakhand soup noodles, originally from Tibet, made with hand-rolled noodles and enriched by the deep, savory flavor of blood sausage.
Just a short walk from the dining room are the tastefully designed suites and villas at the Amaya resort, which blend seamlessly into the wild grass and pines of the hillside.
L’Enclume
Cartmel, Cumbria, UK
Located in a 13th-century former blacksmith’s shop, this highly acclaimed restaurant, awarded three Michelin stars and a green star, has put the quaint village of Cartmel, perched on the outskirts of England’s stunning Lake District, on the culinary map.
Over two decades ago, chef Simon Rogan established L’Enclume (“Anvil” in French), the flagship of his culinary empire, which now spans multiple locations in Hong Kong, Thailand, Malta, and the UK.
Fresh ingredients come from a 4.8-hectare biodynamic farm located near the restaurant where Rogan cultivates approximately 165 different fruits, vegetables, and herbs. Ridiculously strict localism is a key component of his philosophy, excluding ingredients like lemons and vanilla from the kitchen; instead, he grows citrus-flavored oxalis and fragrant meadowsweet to use as alternatives.
Rogan has cozy rooms in several historic stone buildings scattered throughout Cartmel, all within walking distance to L’Enclume, his more casual restaurant Rogan & Co, and his chef’s table, Aulis. Guests can also purchase a variety of kitchen and household items to take home – including L’Enclume-made butter knives and Anvil pale ale, as well as Home by Simon Rogan’s linen tea towels and coal oil.
Hiša Franko
Kobarid, Soča Valley, Slovenia
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Ros collaborates closely with regional farmers, foragers, shepherds, cheesemakers, hunters, and anglers, and cultivates her own produce and trout on-site at the restaurant. She skillfully transforms these resources into distinctive small creations, such as her sweet corn beignet with fermented cottage cheese, smoked trout roe, and wild chives, or her renowned potato dish cooked in a summer hay crust with cultured cream and caviar.
After a restful night in one of the charming rooms in the strikingly salmon pink country house built in 1861, guests can continue the culinary delight with one of the world’s most enjoyable breakfasts. The tables are laden with exquisite seasonal fruits, homemade preserves, floral local honey, traditional Tolminc cheeses aged in the Hiša Franko cellar, hazelnut and raisin biscuits, pork and sheep cold cuts, fig leaf or pine needle kombucha, and even bear salami on request.
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This article was originally published in the South China Morning Post (www.scmp.com), the leading UK-based news publication specialising in reporting on China and Asia.
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