In their 2025 trend report Unpack ’25’, global travel tech company Expedia identified
what they call the ‘Hotel Restaurant Renaissance’– the idea that today’s travellers choose accommodation based on dining experiences rather than just room amenities. In other words, they’re not just booking a place to sleep; they’re booking a place to eat.
Six months in and they were clearly onto something. Hotel restaurants around the
world are earning Michelin stars, attracting new culinary talent, designing unforgettable experiences (the kind you fly across the world for), and becoming
destinations in their own right.
It’s almost impossible to cherry pick examples,” says Antoinette Turner, General Manager at Flight Centre South Africa. “There definitely is a global renaissance underway, with hotel dining a significant ‘driver’ or ‘decider’ when it comes to accommodation bookings, especially for foodies.”
For Turner, you just have to look to Dubai’s St. Regis Dubai, The Palm, a luxury hotel
on Palm Jumeirah which has fast become a gastronomic destination like no other.
“St Regis Gardens at the hotel is home to six remarkable restaurants, including Trèsind Studio, which has just become the first Indian three Michelin Star restaurant
in the world,” explains Turner.
“But this just a taste of what’s on offer. Both Dubai and Abu Dhabi have vibrant
culinary scenes, with visitors keen to experience Mimi Kakushi (Four Seasons
Resort Dubai at Jumeirah Beach), Prime 68 (on the 68th floor of the JW Marriott Marquis Dubai), Shang Palace (at the Shangri-La Qaryat Al Beri in Abu Dhabi) and Martabaan by Hemant Oberoi (Emirates Palace Mandarin Oriental Abu Dhabi).
South Africa has been experiencing its own culinary awakening over the last few
years – and hotels have entered the mix. For local, regional and international visitors
looking to book a bed – and table – somewhere special, look no further.
In no particular order, here are a selection of our top picks:
Hotel: Hyde Johannesburg Rosebank
Restaurant: Proud Mary
Proud Mary, located within Rosebank’s boho beauty, Hyde Johannesburg, kicked off
2025 by winning “Hotel Restaurant of the Year” in South Africa’s Luxe Restaurant
Awards.
I’m not exaggerating when I say Proud Mary has become the beating heart of
Rosebank,” says Jessica Redinger, GM of Hyde Johannesburg. From sunrise
cortados to sunset cocktails, the Proud Mary team has created something magical: a
space where Johannesburg’s visitors, creatives, business leaders and foodies come together over exceptional cuisine. It’s not just a hotel restaurant anymore – it’s where the neighbourhood gathers. Every element, from our curated South African art to our locally inspired menus tells the story of Rosebank – and Joburg – hospitality. It’s an
experience guests love.”
Start your meal with fresh oysters, octopus, or a gourmet charcuterie board – before
deciding on small plates to share or the perfect steak. Proud Mary somehow
manages to be at once effortlessly stylish and delightfully laidback – meaning you’ll
want to settle in and enjoy a special evening with friends.
Hotel: The Mount Nelson
Restaurant: The Red Room
Not nearly enough has been said about the Red Room, Liam Tomlin’s extraordinary
space at the “Nellie” in Cape Town. Billed as a Pan-Asian cocktail lounge, visitors
descend a red staircase into a new, almost secret world – moody, romantic and oh
so 1930s Hong Kong.
“You do feel like you’re stepping into a different time,” says Turner. “The décor,
service and food is all part of the experience – one you won’t forget for a long time.
Their take on Asian tapas is sublime, and they’re vegan and vegetarian friendly too!”
Hotel: Pullman Cape Town
Restaurant: Konnichiwa
There’s a new sushi spot in town, and you’ll want to get there (run!) as soon as
possible. At the helm? Acclaimed shokunin (chef) Ernest Tsosane whose career
spans some of South Africa’s most celebrated Asian restaurants, including Nikkei
Japanese Peruvian (Cape Town), as well as Johannesburg favourites Koi and Tang.
Konnichiwa’s menu offers a refined selection of Japanese-inspired dishes. Delicate
sashimi includes salmon, tuna, prawn, and buttery langoustine, paired with expertly
crafted nigiri like wagyu aburi. California rolls range from classics to the signature
Rainbow Roll, while maki and crisp handrolls showcase fresh, vibrant flavours. For
something unique, the new-style sashimi features citrus-infused seafood options for
added depth. In the words of one review, “Holy moly!”
Never one to stand still, Tsosane has now created something special for winter: a
mouthwatering seasonal menu that includes chicken yakitori, beef kofta, mushroom
skewers, ramen tonkatsu (with Wagyu beef) and a selection of soups. Sound good?
Your table awaits.