El NidoFilipino, wood fire
Sibol
Kamayan feasts on banana leaf, cooked over coconut husk. The kinilaw changes with whatever the morning boats bring in.
Dinner, 18:30 – 22:00
Dining
A very short supply chain
Menus written each morning, after the garden is walked and the boats come in. What cannot be grown or landed nearby generally does not appear.
We do not fly in langoustine. If it is not the season for it, the menu says so, and offers you something better.
El NidoAll day, waterside
Tabing Dagat
Toes in the sand from first light. Champorado and tsokolate at dawn, grilled catch and calamansi at noon.
06:00 – 17:00
El NidoBar
The Cave Bar
A natural limestone chamber lit by candle. Lambanog, aged rum, and a short list of things served very cold.
16:00 – late
UbudBalinese
Padi
Megibung, served family style on a long table. Bebek betutu takes eight hours, so order it at breakfast.
Dinner, 18:00 – 22:00
UbudGarden kitchen
Kebun
Everything from within a kilometre. The menu is written each morning after the garden is walked.
07:00 – 21:00
Raa AtollMaldivian
Fanditha
Reef fish, coconut, and chilli, cooked the way the islands actually cook it. Mas huni at breakfast.
07:00 – 22:00
Raa AtollRaw bar
Blue Hour
On the western deck for the forty minutes either side of sunset. Oysters, crudo, and very cold things.
17:00 – 20:00
Raa AtollPrivate dining
The Sandbank
A table, two chairs, and a sandbank that exists only at low tide. One seating per night.
By arrangement
AmalfiCampanian
Refettorio
Under the restored frescoes. Pasta made each morning, fish landed at Praiano, and nothing at all imported.
Dinner, 19:30 – 23:00
AmalfiAll day, terrace
La Limonaia
Breakfast and long lunches under the lemon pergola, with the sea doing the rest.
07:30 – 18:00
AmalfiWine cellar
Cisterna
The convent's water cistern, now holding eleven hundred bottles, most of them from Campania.
18:00 – late
AorakiSouth Island
Tussock
Merino hogget, Akaroa salmon, and vegetables from a tunnel house that works very hard for this latitude.
Dinner, 18:00 – 21:30
AorakiAll day
The Long Room
Facing the lake, with a fire at one end and a coffee machine that never rests.
06:30 – 22:00
ArdnamurchanHighland
The Larder
Langoustine and scallop landed at Kilchoan, venison from the estate cull, and bread baked at four each morning.
Dinner, 18:30 – 21:00
ArdnamurchanWhisky room
The Snug
Two hundred and forty bottles, weighted heavily towards Islay and the west. The fire is lit by three.
15:00 – late
The table
Breakfast runs until whenever you get up. We have never understood the alternative.