They are outposts of superlative gastronomy, exceptional culinary creativity reflecting in their vegetarian gourmet offerings. Here are some of the globe’s best restaurants when it comes to vegetarian fare:
Tin Lung Heen, Ritz-Carlton, Hong Kong
At Tin Lung Heen, Ritz-Carlton Hong Kong, Michelin-starred chef Paul Lau Ping Lui entices with ‘braised bamboo fungus with spinach and black truffle’ paired smartly with a crisp Crimson Atu Rangi Martinborough Pinot Noir from New Zealand. The intrinsic flavours of the
fungus sync with the delicate aroma of the black truffle. His other masterpiece is ‘stir-fried white asparagus with Japanese ginkgo’ paired with a fruity Coldstream Hills Yarra Valley Chardonnay from Victoria-Australia.
Botticino, The Trident, Bandra Kurla, Mumbai
At one of India’s finest contemporary Italian restaurants, chef Ashish Bhasin creates signature culinary jewels like the ‘red wine poached pear tarte tatin’ with rucola, gorgonzola cream and toasted walnuts paired with a light Pinot Grigio Danzante, Friuli Venezia Giulia, Italy. Nouvelle discoveries abound in the ‘grana padano and balsamic tortellini with black truffles, celery cream and parmesan consomme’. The myriad flavours stand out distinctly. Bhasin’s other contemporary creations are equally inviting: ‘caramelised onions and goat cheese ravioli with pine nuts and basil cream’ is super-soft, with each ingredient highlighted beautifully. The scoring jewels, however, are the signature ‘baked chocolate and berry fondant’ and ‘mascarpone crème brulee’.
You may also like to watch:
At.mosphere, Burj Khalifa, Dubai
At.mosphere, which is on the 122nd floor of the Burj Khalifa in Dubai, offers a pinnacle of signature vegetarian wonders, starting with the light ‘gnocchi with cauliflower crips’ and going on to ‘asparagus with Marran egg 64’ and ‘yuzu mousseline and garden tempura’. The fromage (cheese) platter and their signature ‘Sphere’ dessert is like a symphony on the palate.
Orange County Luxury Resorts, Karnataka
Treetop enchantment awaits diners at Orange County Luxury Resorts in Coorg, Karnataka. You can look forward to piping hot ‘barbecued sweet corn and tofu potato kebabs’ with a fruity Beringer sparkling white Zinfandel from California. The vegetarian excellence is highlighted by fusion combos that stir culinary curiosity. The light and easy ‘criss cut malt’—crispy fried potato chips tossed in hot sauce—sings along with a super-aromatic Californian Stag’s Leap Wine Cellars Chardonnay. Indulge in ‘zucchini stuffed with mushrooms tarragon sauce’ with butter rice, paired with a crisp, dry Domaine Laroche Chablis from France.
CastaDiva Resort & Spa, Lake Como, Italy
At CastaDiva Resort & Spa, it’s a tryst with vegetarian fare innovatively crafted by executive chef Massimiliano Mandozzi. Start with the fascinating ‘zucchini flower stuffed with ricotta cheese’ with the tomato and lemon sauce, an intriguing combination. The chef’s super-soft ‘ravioli pasta stuffed with artichoke, buffalo mozzarella cream and candied lemon’ is brilliant in its calibrated portions.
Residenz Heinz Winkler, Bavaria, Germany
Michelin-starred chef and restaurateur Heinz Winkler’s nouvelle cuisine regales at his bespoke address. His light-as-air ‘asparagus in puff pastry’ is a symphony of fresh farm eggs, fennel, shallots, white asparagus with a tinge of Pernod, French Vermouth, white wine and saffron. The paired white wine, Weingut Baldauf 2010 Sylvaner Trocken, creates floral magic.
Kishore & Smita Iyengar are lifestyle writers