Michelin Starred Restaurants
A Taste of Stardom
From gold-plated dining overlooking the Venetian lagoon to pan-Asian elegance in the heart of Rio, Belmond is proud to offer some of the best Michelin-star restaurants in the world.
A long-loved classic, Ristorante Hotel Cipriani offers a sophisticated Italian dining experience in the heart of Rio de Janeiro. Elegant interiors and peerless service set the scene for an elevated feast, while views of the iconic swimming pool at Copacabana Palace, A Belmond Hotel, Rio de Janeiro, are sure to inspire.
Menus are designed by Naples-born Executive Chef Nello Cassese. He infuses Italian traditions with modern, playful twists. Every menu is a celebration of seasonality. Tagliolini is served with fresh lemon, shrimp and burrata. Catch of the day is served ‘Parmigiana style’, with smoked buffalo mozzarella and fresh tomato. There are also dishes recreated from the original menus of Cipriani, A Belmond Hotel, Venice—the restaurant’s namesake. Whatever you decide upon, an unexpected culinary journey is guaranteed.B
Dining at Oro is an ethereal and glamorous affair. Set on the tip of Giudecca Island it commands sensational views spreading out across the lagoon towards Piazza San Marco. An impressive domed gold leaf ceiling serves as the restaurant’s namesake (‘Oro’ means ‘gold’ in Italian). The magnificent handmade Murano glass chandelier at its centre accentuates the sparkle.
Most of the produce for Oro is sourced from the Lagoon’s local gardens, especially Giudecca and Sant’Erasmo islands. This way we can capture the true flavours of Venice at their most seasonal. Oro is the perfect place to experience the authentic, elevated cuisine created by Riccardo Canella, Executive Chef at Hotel Cipriani.V
Sizzle of Rio
The City of Samba is aflame with restaurants ready to ignite your imagination, but few are as hot as MEE at Copacabana Palace, A Belmond Hotel, Rio de Janeiro. Featuring dramatic décor and an elegant pan-Asian menu, it has become one of Rio’s most sought after dining venues. Take a seat, and you will be whisked on a gastronomic journey through Thailand, Cambodia, Malaysia, Korea and Japan.
Our well-seasoned chef flexes his creative muscle, fusing flavours and textures from different places to keep guests excited. One such dish is tokubesuna kaki, fusing fresh Brazilian oysters with sea urchin and tangy ponzu sauce.S
Pearl of the Atlantic
Nestled on the cliffs of Funchal gazing down to the endless Atlantic Ocean beyond, Reid’s Palace, A Belmond Hotel, Madeira, has long set the standard for luxury on the island. William restaurant honours the hotel’s rich history while pushing the often-overlooked local cuisine to daringly modern new frontiers. Executive Chef Luís Pestana has trained at some of the most extravagant restaurants in the world, but he found his own unique direction for William.
“Using local ingredients and old Madeiran recipes allows me to travel back in time to my childhood. I grew up collecting milk, eggs, harvesting vegetables and climbing trees to pick fruits,” Luis explains. “I do believe my childhood had a massive impact on my cooking philosophy: I like to keep my creations authentic by respecting Madeira traditions, but I love to introduce new twists to achieve a perfect harmony.”P
Britain's Modern Classic
Le Manoir aux Quat'Saisons, lovingly helmed by Raymond Blanc OBE, has held two Michelin stars since it opened 39 years ago. A site of gastronomic excellence, settle in for a stunning array of dishes using only the finest ingredients, grown right in their grounds.
The restaurant is also the proud custodian of a Michelin Green Star—an annual distinction that highlights restaurants at the forefront of the industry when it comes to sustainable practices: those that hold themselves accountable for both ethical and environmental standards and work with sustainable producers and suppliers to avoid waste and reduce non-recyclable materials in the supply chain.
Following the return of Raymond's former protégé Luke Selby as Executive Chef, expect sumptuous menus that reflect the finest flavours of the season.B
At Otto Geleng, head chef Roberto Toro draws upon the varied flavors of the Mediterranean. The focus is on simple ingredients enhanced by their preparation, from freshly caught seafood to Sicilian tomatoes and tenerumi leaves. Inspired by the sea, the seasonal signature dish is ‘Otto di Mare’—a medley of eight seafood varieties, including the red prawns of Mazzara del Vallo and the prawns of Acitrezza.
The ambience evokes the salotto of a noble Sicilian palace. Just eight tables grace the bougainvillea coated terrace, adorned with elements created by local artisans. Views of the rugged coastline meet magnificent Mount Etna in the distance, you can imagine why painter Otto Geleng was drawn here.S