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Historic Hotels Worldwide Historic Hotels of America

Culinary Heritage and Traditions

Historic Hotels Worldwide has many iconic and legendary hotels that have made important contributions to the culinary heritage and traditions of the world. These range from original recipes created at a hotel that have now become widely loved and enjoyed everywhere, to specialty drinks and cocktails that are deeply a part of the hotel’s history.

Browse the list of Historic Hotels of America list of Culinary Heritage and Traditions at Culinary.php

Here is the 2019 Historic Hotels Worldwide List of Historic Hotels with the Most Unique Culinary Heritage and Culinary Traditions:

NH Collection Grand Hotel Convento di Amalfi (1212)
Amalfi, Italy

According to the legend, two important dynasties of Amalfi, the Vozzi and the Barbaro, owners of two historic hotels of the city, Hotel Cappuccini and Hotel Luna, established a courtesy rule: when the kitchen of one of the two hotels invented a new dish, the first taste and the relative judgment belonged to the other. Therefore, when in August 1924 the chef of the Cappuccini, Salvatore Coletta prepared a dish with a sublime perfume and bright colors, he submitted it not only to the judgment of Don Alfredo Vozzi, owner of the Hotel, but also to Don Andrea Barbaro of Hotel Luna. They appreciated the delightful dish so much that they ordered for the bells of the Convent to ring in glory. And thus, a great dish was born and it was destined to become one of the symbols of the Italian culinary tradition: Cannelloni. Today, Cannelloni are still available at Dei Cappuccini restaurant at NH Collection Grand Hotel Convento di Amalfi. Changes to the original recipe have been made using the products of the hotel’s gardens, just like the monks who originally lived and tended to the convent’s gardens.

NermoHotell_sommer_web.jpg Nermo Hotell & Apartments (1414) Oyer, Norway

Tilslørte bondepiker (otherwise known as Veiled peasant girls) is a traditional dessert not only served at the hotel but also, all over Scandinavia. This dessert has been on the menu since the 1930s. The dish is layered with bread crumbs and brown sugar, mashed apples from the garden, a layer of ripped cream and topped with fresh apple pieces.

1608-Wine--Cheese-Bar-Seating.jpg Fairmont Le Château Frontenac (1893)
Québec, Canada

Fairmont Le Château Frontenac has preserved an array of menus from the past. For the 125th anniversary of the hotel in 2018, a special menu was created with each dish inspired by something from the past found in the archive of menus. A subtle balance between tradition and modernity, this menu invites the guests to an authentic dive into the roots of this hotel and to discover the culinary excellence that has made the Château’s reputation for 125 years.

15-Stamford-by-Alvin-Leung_CapitolKempinskiSg-2.jpg The Capitol Kempinski Hotel Singapore (1904)

The Bar at 15 Stamford toasts to the rum-soaking history of its location with its signature Plantation 1840 cocktail. This signature creation and homage to history is named after the year the Balestier Plantation put their rum on the market. The classic composition includes Black Tears Rum, sweet vermouth, pineapple juice, sugarcane juice syrup, lemon juice and fresh mint for a strong yet refreshing tall drink. In the late 1800s and early 1900s, a Sailor’s Home was located where the hotel now stands. The tradition of rum and the sea began in the Caribbean, where sailors were given a daily tot of rum from 1655, until the ration was abolished, as recently as in the 1970s. For centuries, sailors have acknowledged the close of day by saluting the setting sun, rum glass in hand.

Empress_Torte_739657_high.jpg Fairmont Empress (1908)
British Columbia, Canada

One of the quintessential things visitors must experience at the Fairmont Empress is afternoon tea. Tea at the Empress offers guests the choice of 21 loose leaf teas, as well as a beautiful selection of pastries, scones, and sandwiches – all crafted in house. The warm raisin scone is a popular item and the exact recipe is closely guarded secret, and has not been changed in decades. Served warm with clotted cream and house made strawberry lavender jam, warm raisin scones are an integral component of afternoon tea at this historic hotel. Afternoon tea has been served since the day the hotel opened on January 20, 1908.

Arvenstube---Gian-Andri-Giovanoli.jpg Hotel Waldhaus Sils (1908)
Sils Maria, Switzerland

The Omelet Surprise (or baked Alaska as it is known in English) is the dessert that has been served since the hotel opened in 1908. The omelet was brought back for the 111th anniversary of the hotel and every Monday, the classic dessert is served at the restaurant’s chef table. This special dessert is made with pound cake, ice cream, fruit salad, and Grand Marnier.

gal_4-Restaurants-La-Terrazza-day.jpg Grand Hotel Tremezzo (1910)
Tremezzo, Italy

The iconic dish that is served in Grand Hotel’s fine dining establishment, La Terrazza Gualtiero Marchesi restaurant is the saffron risotto with golden leaf dish created by the Maestro Gualtiero Marchesi in 1981. This dish has been a staple of hotel diners for 38 years. The dish was created by the Maestro Gualtiero Marchesi who 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 reciepie includes common cooking ingredients such as butter, onion, and parmesean cheese, but it is known for the gold leaf that is placed on top of the rissotto dish, making it not only delicious but also beautiful.

thecafe_02.jpg The Hotel New Grand (1927)
Yokohama, Japan

The Hotel New Grand’s signature menu item, seafood rice gratin has a history that dates back to 1930. Hotel New Grand welcomed Saly Wile from Paris as the first executive chef. Originally from Switzerland, Weil invented quite a few recipes and introduced a la carte dishes derived from the authentic full-course French dinner to Japan. One of the examples of his new recipes is was seafood rice gratin (baked rice and shrimp covered with béchamel sauce). His recipes were inherited by his successors and are still loved by many guests. Wile become the father of modern French cuisine in Japan, and his stories and recipes are still passed on to new generation of chefs.

Pecan-Pie---Fairmont-Le-Chateau-Montebello.jpg Fairmont Le Château Montebello (1930)
Quebec, Canada

The pecan pie at this hotel has been served for more than 25 years and is a dish that all guests must try. Served with dark rum and fresh pecans the pie is known for its sweet filling and flaky crust.

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