A big part of a Forbes Travel Guide inspector’s job is dining out. According to receipts that we’re still tabulating, our incognito inspectors visited more than 1,400 of the world’s top restaurants and bars over the past year. Among the many amuse-bouches, appetizers, main courses, desserts, petit fours, wines and other beverages consumed, a small number of menu items were so magnificent that they remained on our inspectors’ minds long after they returned home.
As we close out our dining bill for 2024, let’s look back at some of our team’s most memorable culinary and cocktail moments.
BEST DISHES
Ceviche sampler at The Ritz-Carlton, Grand Cayman’s Saint June
Grand Cayman
“The ceviche sampler was made for beachfront sunsets. The three varieties were fresh, herbaceous and flavorful. They arrived on a spinnable plate, making them a shareable appetizer. I dream of the first bite of the classic Peruvian snapper ceviche, but the Ecuadorian shrimp and the heart of palm ceviche are memorable in their own right.”
Hen with stuffed morels at Alila Napa Valley’s Violetto
Napa
“My standout dish of 2024 was a local hen paired with stuffed morels and green and white asparagus. At first glance, it seemed simple, but the balance of flavors and textures made it exceptional. The morels were stuffed with a housemade whipped feta infused with local herbs, which added a light, herbaceous note that complemented the earthy richness of the mushrooms. The tangy fino sherry jus finish provided a layer of acidity that tied everything together beautifully.”
Roasted cauliflower at Faena Hotel Miami Beach’s Los Fuegos By Francis Mallmann
Miami
“Chef Francis Mallmann only cooks with charcoal and wood, which gave both the main cauliflower course and the side of Brussels sprouts an irresistible smokiness. The delicate char injected another dimension of flavor to each deceptively delicious bite. Furthermore, the cauliflower was prepared three ways within the dish, which showcased Mallmann’s versatility and creative approach to South American live-fire cooking.”
Thai red curry duck at Capella Bangkok’s Phra Nakhon
Bangkok
“Gaeng phed ped yang, or Thai red curry, was accompanied by cherry tomatoes, pea eggplants and a crispy Thai basil leaf topping. The creamy, fruity curry had a hint of spiciness. A tender and juicy grilled duck breast was placed on top of it.”
Octopus at One&Only The Palm’s Zest
Dubai
“Zest offered an Italian-inspired menu in a luxurious setting with Arabic accents. Here, I enjoyed some of the best octopus I’ve ever had. It was incredibly tender, with a lightly grilled crust and juicy on the inside, and had interesting accompaniments: fresh Sardinian fregola seasoned with spicy tomato sauce. This dish blew me away with its expert cooking and the fresh, flavorful ingredients.”
Tomato tartare at White Barn Inn Restaurant
Kennebunk, Maine
“The vegetarian tomato tartare was better than it had any right to be. The tomatoes were fresh and vibrant, and there was a slight sweetness from balsamic vinegar. Mozzarella sat on top with a little olive oil. The restaurant emphasized lobster, but this dish was a sleeper hit.”
Ricotta madeleines at Anantara Kihavah Maldives Villas‘s Sea
Maldives
“One dish that left a lasting impression this year was the ricotta madeleines. The cookies had a surprising twist: they were filled with caviar. The light, crumbly ricotta madeleines, with the rich imperial caviar hidden inside, created an unexpected but delightful mix of flavors.”
Bread service at Robuchon au Dôme
Macau
“The overall selection and presentation of the bread service were exceptional. The staff brought over the bread trolley and then plated a beautiful bread basket with samples of each variety, including mini baguettes, bacon baguettes, mini croissants, spinach bread, soft brioche, apricot walnut bread, focaccia, Comté cheese bread and sourdough. The trolleys also carried large butter cylinders and servers portioned helpings tableside.”
Breakfast buffet at Atlantis The Royal’s Gastronomy
Dubai
“The breakfast buffet impressed with its remarkable variety, presentation and creativity. Featuring both local and international dishes, it offered everything from Arabic mezze to Asian specialties to European pastries. What set this experience apart was the meticulous attention to presentation. Each station was thoughtfully curated with creative touches, like a whimsical cupcake display on miniature merry-go-rounds, a Giuseppe Arcimboldo-inspired fruit-and-vegetable art installation and an alchemist-style arrangement of sauces.”
Vichyssoise at De L’Europe Amsterdam’s Brasserie Marie
Amsterdam
“The starter had a base of velvety potato soup adorned with carefully placed ratte potatoes, thinly sliced crisp green grapes, plump barbecued mussels and sweet poached langoustine topped with chives. The range of textures, colors and flavors was like a culinary work of art.”
Dark chocolate soufflé at Four Seasons Hotel New York Downtown’s CUT
New York
“The delightful dark chocolate soufflé had a warm, airy interior with a crisp top that was artfully dusted with powdered sugar on one side and cocoa powder on the other. Dark chocolate sauce, vanilla ice cream and housemade whipped cream accompanied it. This classic, well-executed soufflé is now the standard upon which I will judge all future soufflés.”
Gamberoni, saffron and caviar at Hôtel de Paris – Monte-Carlo’s Le Louis XV – Alain Ducasse
Monaco
“The gamberoni [or shrimp], saffron and caviar starter is the kind of dish for which I’d return. Arriving in a carved metal bowl, with a layer of gold caviar in the center atop tender marinated shrimp from San Remo, surrounded by translucent petals of amber-colored rockfish and saffron gelée, it resembled a sunflower. However, the harmonious combination of flavors and textures was the most notable feature. The delicate, slightly sweet flavor of the succulent gamberoni was complemented by the fragrant, tangy gelée and the creamy, saline caviar. It managed to be decadent and refreshing.”
Dungeness crab at The Restaurant at JUSTIN
Paso Robles, California
“My favorite bite of 2024 was the Dungeness crab, blood orange, avocado and buttermilk with green goddess dressing. The visual impact was stunning. The crab shell held an array of colors: pink from the radish, purple from the borage flower, orange from the blood orange fluid gel and green from avocado and herb oil. The flavors were familiar and comfortable together and also representative of the shoulder between winter and spring when citrus is still ripe, but plants are starting to flower and herbs are new again. The staff described how one person is responsible for cutting each shell, and that added to the luxuriousness of the dish, that such effort went into a single-use shell.”
BEST DRINKS
Howler Daiquiri at Four Seasons Resort Costa Rica at Peninsula Papagayo’s Añejo
Costa Rica
“At the lively bar, I fell for the Howler Daiquiri, a cocktail that combined banana-infused Bacardi Carta Blanca, banana liqueur, lime juice and simple syrup. Unlike some banana drinks that are cloyingly sweet, this one was light and bright, with a strong lime kick. I liked it so much I bought a bottle of banana liqueur when I got back home so I could re-create it.”
Le Tour Du Monde at The Ritz-Carlton, Doha’s Sel & Miel
Doha
“According to the server, Le Tour Du Monde was created as an entry for the Beefeater gin competition in London by one of the restaurant’s managers, showcasing both creativity and global inspiration. The drink’s unique presentation — mounted on a whimsical stand shaped like a hot-air balloon — symbolized the journey its ingredients took to come together. The cocktail’s radiant red hue was capped with a light foam. A lemon peel twist brought a zesty aroma and balanced the flavors.”
Voyager Guide at Grand Lisboa Palace Macau’s Mesa by José Avillez
Macau
“The light Voyager Guide cocktail features wasabi-infused gin, which extracted the taste of wasabi without being too spicy. The soda base made it a refreshing option. Poured into a quality fluted tumbler, it was topped with delicate, frothy foam and garnished with an edible yellow flower that matched the drink’s color.”
Meiji Manhattan at The Ritz-Carlton, Boston’s Avery Bar
Boston
“I ordered the Meiji Manhattan because I couldn’t fathom what Hayashi Koyo, Cynar apéritif, Bigallet China-China liqueur, soy sauce and Angostura bitters tasted like together. The bartender said it was a Manhattan-style cocktail that surprisingly resembled chocolate, hence the name — Meiji is a brand of Japanese chocolates. And he was right. The soy sauce imparts a slightly savory note but is subtle and the drink had strong cocoa notes.”
Cha Zu Ke at Dusit Thani Kyoto’s Den Kyoto
Kyoto
“Cha Zu Ke is a creative take on ochazuke, a traditional Japanese comfort food of rice in a broth made with dashi and tea. The cocktail was served with the main ingredients split into two handcrafted, ceramic pieces — a rice bowl containing vodka and ice, and a pourer with mugi tea. I was instructed to pour the tea into the vodka mixture to my desired strength, muddle the remaining ingredients, umeboshi [pickled plum] and tenkasu [tempura bits], with a spoon and enjoy.”
Chanel’s Influence at Capella Hanoi’s Diva’s Lounge
Hanoi, Vietnam
“Chanel’s Influence was served in a delicate leather holder shaped like a rose, accompanied by a bottle of Chanel No. 5 perfume. To complete the opulent presentation, caviar pearls elegantly arrived on a gold platter with a gold straw. The experience was sophisticated and distinctive, exuding refined luxury.”
Lutyens Blue at The Berkeley’s Blue Bar
London
“Blue Bar’s innovative cocktail menu is a color wheel of myriad blue shades. The Lutyens Blue, named after the signature tone used to decorate the walls of the bar, combines favorite spirits and ingredients from each of the bar’s staff members. Served inside a miniature, 3D diorama of the bar, complete with working lights, it’s the most dynamically interesting cocktail presentation I’ve seen this year.”
Jalisco Garden Party at The Chateau at Nemacolin’s Lobby Bar
Farmington, Pennsylvania
“The Jalisco Garden Party cocktail was a refreshing summer sipper with a sprig of fresh mint, kiwi slices and lime juice accompanying St-Germain elderflower liqueur and, in my case, gin — substituted for the tequila. Large globe-shaped ice cubes added visual interest to the light green drink.”
Patuá at Skylofts at MGM COTAI’s Bar Patuá
Macau
“The server shared that the traditional ingredients used in the signature Patuá cocktail were steeped in the history of the city, which was fascinating to learn. The cocktail’s intriguing mix includes local white wine, Mandarin gin, 10-year-old port and herbal Chinese natural cough syrup. It was served in a bowl on a long stand bearing traditional Chinese symbols, and a contraption by the side helped flow the drink into a rectangular pourer to refill my tiny tea cup, all with a matching design.”
