Heirloom Recipes to Savor Near and Far

Santa Caterina's Pasta al Limone, a dish that has become a symbol of the hotel's culinary heritage, was introduced in the early opening years by the Gambardella family. Drawing inspiration from their aunt's treasured recipes, the family crafted a lemon cream spaghetti using the locally grown "sfusato amalfitano" lemons, abundantly found in the hotel gardens. Today, it remains a cherished tradition for the Gambardella Family to serve the renowned lemon pasta at Hotel Santa Caterina, ensuring its legacy continues for future generations.

The legacy of the Original Sacher Torte, an iconic chocolate cake with apricot filling, is deeply intertwined with the prestigious Sacher hotels. Originating in Vienna, Austria, the Sacher Torte's rich history dates back to 1832 when Franz Sacher created the recipe at the bequest of Prince Metternich. Today, the delectable treat is synonymous with the Sacher brand, gracing the menus of Hotel Sacher Vienna and Hotel Sacher Salzburg. Renowned for its exquisite taste and elegant presentation, the Sacher Torte remains a cherished delight, delighting guests with a slice of culinary heritage.

The Imperial Hotel Tokyo's "Gratin of Prawn and Sole Queen Elizabeth II" dish has a remarkable legacy tied to a historic visit. Created by renowned chef Nobuo Murakami for Queen Elizabeth's banquet 47 years ago, it remains a representative menu item at the hotel. With the British Embassy's approval, the dish is named in honor of the Queen. Beloved by guests and hoteliers alike, it is served at La Brasserie and selected for wedding receptions, showcasing the hotel's culinary traditions passed down through generations.

Halekulani's legendary coconut cake captivates with its heavenly sponge, amaretto cream, and coconut flakes. Its origins were unveiled through historical menus, dating back to April 9, 1959. In the early 1960s, talented baker Moses "Moke" Kawaha enhanced the recipe, adding custard filling and freshly grated coconut. This signature dessert, available at La Mer, Orchids, and House Without A Key, continues to enchant guests with its irresistible allure.

The Wymara Resort's Family Conch Fritter Recipe is steeped in tradition and cherished heritage. Passed down through generations, this iconic dish reflects the culinary legacy of the resort. With roots in the Caribbean, the fritters feature fresh conch meat blended with a secret family recipe of spices and seasonings. Handcrafted with care, the fritters are deep-fried to golden perfection, resulting in a delectable treat. As a beloved family recipe, it embodies the warmth and hospitality that Wymara Resort is known for, creating unforgettable culinary experiences for guests to savor.

Jack's Brasserie at Hotel Schweizerhof Bern has been renowned for over 50 years for serving Switzerland's best Wiener Schnitzel, with up to 20,000 dishes sold annually. This traditional dish features locally sourced veal with a crispy breading, accompanied by cranberries, potato-cucumber salad, and lemon. Passed down through generations, the schnitzel's reputation has spread through word-of-mouth, attracting guests from far and wide. The commitment to culinary excellence and guest satisfaction remains at the core of Hotel Schweizerhof Bern's tradition of serving this iconic dish.

Ciragan Palace Kempinski's Red Soup is a culinary masterpiece rooted in Ottoman history. As the only Ottoman Imperial Palace and Hotel on the Bosphorus, the property's signature restaurant, Tuğra, offers authentic Ottoman cuisine fit for royalty. Each dish, including the Red Soup, is meticulously curated from extensive research in the palace libraries, combining traditional recipes with a modern touch. Dating back to 1764 during Sultan Ahmet III's reign, the soup pays homage to the health benefits of fish, frequently served to the shahzadahs. With its rich heritage, Tuğra's Red Soup captures the essence of Ottoman gastronomy in a truly regal dining experience.

Chablé Maroma's Bu'ul restaurant proudly presents the Tzic de Venado (Venison Tzic) as a heritage dish rooted in the gastronomy of Yucatán. The Mayan term "Tzic" refers to shredded meat, a traditional practice of incorporating wild animal meat into the ancient Maya diet. Bu'ul's Executive Chef Luis Quiroz adds his own creative touch by enhancing the dish with creamy avocado dip, chopped radish, and a flavorful recado rojo sauce made with traditional spices and sour orange. By preserving Mayan culture and traditions, Chablé Maroma honors the past through its commitment to sustainable farming in the Ka'anche's, organic Mayan gardens that uphold ancestral harvesting techniques.

Since its foundation in 1872, the Royal Hotel Sanremo has proudly served Sardenaira, a traditional focaccia recipe that has been handed down through generations since the 1500s. Today, guests can indulge in this classic delicacy at all three of the hotel's renowned restaurants: Fiori di Murano, Il Giardino, and La Corallina. Moreover, the Sardenaira is also available in the elegant Bar delle Rose in the main lobby and the Bar Corallina by the pool, perfectly complementing aperitifs and cocktails. From its rich history to its versatile presence throughout the hotel, the Sardenaira continues to enchant visitors at the Royal Hotel Sanremo.