Travelers from around the globe have had their say, voting in the American magazine Food & Wine‘s first-ever readers’ choice award. Designed to celebrate the best culinary destinations in the US and abroad, the Global Tastemakers awards reflect the best of restaurants, hotels, airports, and cruises for all kinds of destinations.
“One of the biggest joys of international travel is sampling the local cuisine. But what makes this experience even better is not having to leave the hotel to get the best regional bites,” describes Food & Wine.
When it comes to hotel stays where you’re sure to find amazing food, the Global Tastemakers chose a luxurious Vancouver property to include their selections. The Fairmont Pacific Rim was named one of The 10 Best International Hotels for Food.
Taking the final spot in the esteemed list that includes spots like the Andronis Luxury Suites in Santorini, Greece and the Waldorf Astoria Los Cabos Pedregal in Los Cabos, Mexico, downtown Vancouver’s popular, modern Pac Rim was singled out for its ample range of dining options on the property.
Six food and drink concepts at one Vancouver hotel
The Fairmont Pacific Rim is home to six in-house food and drink concepts. On the lower level, The Fairmont Pacific Rim is home to Giovane, the more casual grab-and-go cafe with an Italian twist where you can enjoy coffee, pastries and light bites. Giovane’s elegant sibling is the Michelin-recommended Bacaro, the Venetian-inspired restaurant that makes gorgeous fresh pasta and offers share plates and cocktails.
In the lobby area you’ll find the Lobby Lounge & RawBar, where you’ll not only encounter a menu of adventurous and classic cocktails – and sometimes guest bartenders from around the globe – but also impeccable Ocean Wise sushi, including an omakase menu from acclaimed Vancouver sushi master Masayoshi Baba.
Food & Wine voters singled out the upstairs bar-restaurant Botanist, however. “The highlight is the Botanist restaurant helmed by executive chef Hector Laguna, which emphasizes the bounty of the Pacific Northwest. Think sustainably sourced seafood and organic produce by local farmers, with dishes like lamb rack and lamb belly duo with chickpea panisse, cauliflower, foraged mushrooms, and lamb jus or the butter poached lobster with potato pave, smoked carrots, and lobster bisque.”
Meanwhile, the bar at Botanist recently earned its own impressive acclaim, having been named as offering the single-best hospitality experience in North America for the Michter’s Art of Hospitality Award.