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Where Continental Ambition Meets Plant-Based Innovation at Sudima Hotel East Restaurant presents an audacious premise: a menu spanning the entire Asian continent, entirely vegetarian, approximately eighty percent vegan. Located within the Sudima Hotel, this modern establishment challenges conventional wisdom about both geographic focus and plant-based limitations. The venture represents a labor of love from the vegetarian Jhunjhnuwala family who own the hotel, bringing together a culinary team from Japan, Hong Kong, China, Thailand, India and Sri Lanka to execute a vision that could easily collapse under its own ambition. The decision to embrace pan-Asian cuisine rather than focusing on a single region initially seems precarious, Asian culinary traditions differ as dramatically from each other as Italian food does from Uruguayan. Yet the kitchen's international composition provides genuine qualification for this breadth. Chef Harmeet Singh, who developed his skills at Bamboo, a premier Asian restaurant in Mumbai, anchors the operation with an understanding of how piquant, sour, sweet and umami notes can create depth without requiring meat. Luchetti Krelle designed the space with moody bottle-green tones and blonde wood creating an upscale environment that accommodates over one hundred diners. The aesthetic leans contemporary rather than overtly Asian, allowing the food to provide cultural specificity while the space maintains sophisticated neutrality. Technical Achievements East's most impressive accomplishment may be the Dan Dan Noodles, a dish that achieves the creamy, oily, unctuous sauce characteristic of the pork-fat-rich original Sichuan preparation. The kitchen substitutes mushroom mince for pork without sacrificing the texture or richness that defines authentic dan dan. The noodles arrive spicy and nutty with proper spring, demonstrating significant culinary problem-solving. Similarly audacious is the vegan Kaffir Lime and Coconut Crème Caramel. Traditional crème caramel relies heavily on eggs for structure, yet East has engineered a custard-like consistency without them. The large, firm dessert proves aromatic and refreshing, with kaffir lime and coconut enhancing each other's qualities while maintaining measured sweetness. The Ginger Caramelized Bang Bang Shiitake Mushrooms demonstrate another approach to plant-based satisfaction. These vegan, gluten-free preparations offer substantial chew, amplifying the mushrooms' natural umami with a sticky, spicy, sweet ginger-caramel coating typically reserved for chicken wings or spicy ribs. Peking Jackfruit Pancakes arrive as an interactive experience with tapioca chips and plum sauce for table-side assembly. The menu ranges from edamame with black shiso salt to crispy cups filled with pineapple, Thai chili jam and reduced tamarind. Gochujang cauliflower arrives sprinkled with spring onion and sesame seeds, while Caramelized Black Pepper Tofu, Typhoon Shelter Fried Rice and Chocolate Spring Rolls demonstrate the kitchen's range. Indonesian Gado Gado Salad, Southern Thai Yellow Curry and vibrant som tam represent the menu's geographic breadth. Beverage Program and Special Events The cocktail list features lemongrass and coriander infused vodka, blackberry and balsamic bitters, and jasmine syrup in creative combinations. The Umeshu Dandy functions as a riff on the Old Fashioned, incorporating sweet vermouth, coffee and pimento bitters with a Lapsang Souchong atomizer. The wine list maintains complete vegan and organic credentials, complemented by New Zealand craft beers. Final Assessment East succeeds through careful thought and determined execution. The playful spirit of invention that characterizes the menu grounds experimentation in genuine flavor development, creating dishes that achieve richness, satisfaction and textural interest typically associated with animal products. The pan-Asian approach provides the variety necessary to demonstrate vegan and vegetarian cuisine's full potential. By drawing from culinary traditions across the continent, East presents compelling evidence that plant-based cooking can match and exceed any cuisine for depth and creative expression. Auckland's plant-based restaurant landscape remains modest compared to its non-vegetarian offerings, making East's arrival a significant expansion of both cuisine types and geographic accessibility. For vegetarians, vegans and curious omnivores alike, East offers an opportunity to experience plant-based eating that challenges preconceptions while delivering genuine culinary pleasure. East Restaurant 63-67 Nelson St Auckland, New Zealand Website Instagram Facebook

The journey to Gwinganna Lifestyle Retreat is a literal ascent. A 30-minute drive from the Gold Coast airport climbs into the winding roads of the Tallebudgera Valley, a leafy hilltop that feels worlds away from the coast. We arrived at a 500-acre sanctuary where the first rule is a gentle, mandatory surrender: all digital devices are to be respectfully left in our rooms. This is the sacred pause Gwinganna is famous for. As we awkwardly mingled with fellow guests, a mix of busy executives, couples, and solo travelers, we understood this was not a simple spa weekend. We were here for the seven-day Optimal Wellness Programme, a deep dive into the philosophy of longevity, inspired by the world's blue zones. The Program: A Circadian Rhythm Our days were built around the circadian rhythm, a concept the retreat takes very seriously. The 5:45 AM wake-up, which we initially dreaded, quickly became the highlight of our stay. We would trudge in the pre-dawn light to the central lawn for Qi Gong, a guided moving meditation. Watching the sun crack over the mountain, flooding the hinterland with light and making the Pacific Ocean glitter in the distant, is a truly spiritual and magnificent experience. This was followed by a choice of "Yin and Yang" activities. The "Yang" (hard) options included challenging bushwalks or high-intensity interval training, while "Yin" (gentle) options offered restorative yoga or lighter walks. We were impressed that all fitness levels were catered for. Breakfast at 8:00 AM felt earned. Mornings also included 80-minute seminars that were genuinely engaging. We took copious notes on telomeres (the protective caps on our DNA) from Dr. Karen Coates and learned practical strategies for stress management and improving our healthspan. This is not just a retreat; it's an education. The Cuisine: The Shock of "Clean Food" As part of our detox, our menu was strict: no gluten, dairy, sugar, coffee, or alcohol. We braced ourselves for a week of bland deprivation. Instead, we were met with exceptional cuisine. The food at Gwinganna is organic, seasonal, and largely sourced from the retreat's own extensive gardens. The philosophy is "low human intervention," and the flavors were complex and satisfying. We enjoyed mushroom and zucchini crepes and vibrant salads. The portions were generous, and we never felt hungry. The Spa & "Dreamtime" The afternoons at Gwinganna are sacred, known simply as "Dreamtime." This is a three-to-four-hour block dedicated entirely to rest, reflection, and restoration. This is when the Spa Sanctuary, the largest in the Southern Hemisphere, comes alive. The spa is a stunning, 33-room facility built around an open-air atrium of soaring gum trees. We indulged in several of the 100+ therapies. The Chi Nei Tsang, a Chinese abdominal massage, was a surprisingly profound experience that released deep-seated tension. We also highly recommend the Aloha Lomi Lomi Ritual, a 150-minute spiritual journey, and the Functional Movement for Healthy Aging assessment, which provided us with a take-home plan to correct our posture. Even on days without a booked treatment, we made use of the spa's "Whisper Room" (Tranquillity Lounge) and the Crystal Steam Room, a quartz-infused sanctuary that is a must-visit. The Accommodation We stayed in an Orchard Deluxe Suite. The design was earthy and rustic, with timber floors and stone elements that felt in harmony with the natural, eco-certified philosophy. While one may find the rooms slightly tired compared to a city hotel, we found them to be serene and perfectly comfortable. The highlight was our expansive private deck, complete with an outdoor bathtub. We made this our daily ritual, soaking as we watched wallabies and kangaroos graze on the lawns below. The Luxe Verdict Gwinganna is a significant investment in your health, and it is worth every cent. It is a magical place where the staff are caring and empathetic. We left feeling lighter, clearer, and genuinely inspired to build our own personal blue zone back home. Gwinganna Lifestyle Retreat 192 Syndicate Rd, Tallebudgera Valley Queensland, Australia 4228 +61 7 5589 5000 (International) | 1(800) 219 272 (Australia) Website Instagram Facebook

Where Heritage Meets Innovation on Doha's Corniche Jamavar Doha represents a rare convergence of culinary pedigree and authentic regional expression. As the second international expansion of LSL Capital's acclaimed fine dining concept, following its London flagship, this Michelin-starred establishment within the Sheraton Grand Doha Resort & Convention Hotel marks a significant moment in Qatar's culinary evolution. The restaurant's December 2024 Michelin star carries particular weight: it arrived as Doha itself entered the prestigious guide for the first time, positioning Jamavar not merely as a participant but as a standard-bearer in the city's fine dining landscape. Design and Atmosphere The interiors draw deliberate inspiration from the Viceroy's House in New Delhi, though the execution feels contemporary rather than nostalgic. Warm grey oak paneling creates architectural rhythm throughout two distinct dining rooms, while textured chalk-white plaster softens the visual palette. Intricate mirror and brass detailing provides moments of ornamental flourish without overwhelming the understated elegance. The bar commands attention with its plaster-fronted counter, decorated with patterns derived from traditional Indian print blocks, a subtle nod to the Kashmiri jamavar shawls that inspired the restaurant's name. Live violin music occasionally animates the space, adding an unexpected layer of sophistication to the evening. The Culinary Vision Under Culinary Director Chef Surender Mohan, Jamavar Doha positions itself as a chronicle of India's regional diversity rather than a greatest-hits compilation. The approach prioritizes preservation of traditional recipes while maintaining the technical precision expected at this level. The Spices and Spirits Tasting Menu The four-course tasting menu we experienced demonstrated this philosophy with clarity: Chandni Chowk Ki Aloo Tikki  opened the progression with restraint, potato tikki accompanied by baby radish, mint, and date-tamarind chutney. The dish balanced textural contrast with the market-stall energy of Old Delhi. Bikaneri Paneer Tikka  followed, showcasing coriander, Kashmiri chili, and chili flakes in a composition that leaned into bold, unapologetic flavor rather than diplomatic moderation. Kale & Asparagus Kofta  represented the menu's most contemporary gesture, kale and young asparagus suspended in an almond tomato sauce finished with dry fenugreek. The dish succeeded in translating a traditional format into seasonal expression. The main course arrived with supporting players: Tomato Pappu, Baingan Ka Bharta, Jeera Mutter Pulao, and an assortment of breads that functioned as both accompaniment and textural necessity. Sticky Date Pudding  concluded the meal, Madjoul date paired with sticky caramel sauce and date kulfi, a dessert that acknowledged Western fine dining conventions while maintaining ingredient integrity. Vegetarian and Vegan Excellence Jamavar Doha distinguishes itself through dedicated vegan and vegetarian menus, a rarity at the Michelin-starred level. The commitment extends beyond accommodation to genuine culinary exploration, with plant-based appetizers, curries, and breads receiving equal attention to their omnivorous counterparts. Service Philosophy Service operates with the precision one expects at this tier, attentive without intrusion, knowledgeable without performance. The staff navigates the delicate balance between warmth and professionalism, allowing the meal to unfold at a pace appropriate to the experience. Wine pairings are available for those seeking additional structure, though the food's intensity can stand without enhancement. Final Assessment Jamavar Doha delivers what it promises: a methodical journey through India's culinary regions executed with technical precision and material respect. The flavors arrive bold and uncompromised, the kind that demand your full attention and adequate hydration. This is not a restaurant that coddles or simplifies, it challenges diners to engage with authentic regional preparations on their own terms. For those willing to surrender to the experience's natural rhythm and allow the meal to unfold without haste, Jamavar offers genuine transportation. Each course shifts the geographical focus, from Mumbai's vibrant street energy to Rajasthan's royal kitchens, down through Kerala's coastal spice markets, not through literal representation but through the language of flavor and technique. In a city rapidly establishing its fine dining credentials, Jamavar Doha stands as both ambassador and exemplar. It earns its Michelin star not through innovation for its own sake, but through unwavering commitment to authenticity, executed at the highest level. Jamavar Doha Sheraton Grand Doha Resort & Convention Hotel Al Corniche Street Doha, Qatar +974 4485 3000 Website Instagram Facebook

There are luxury spas, and then there is Chiva-Som. Chiva-Som is, to put it simply, not for everyone. It is an eccentric and tranquil sanctuary, a "no-phone zone" where guests, often including high-profile celebrities, comfortably stroll the lush grounds in their pajamas and robes, moving from one transformative treatment to the next. The resort is often likened to Marmite: you will either love its "quirky old rules" and embrace the digital detox, or you will find it is not for you. We, quite obviously, love it. The Arrival and Accommodation Our journey began with a seamless airport pickup in a perfectly air-conditioned limousine. Upon arriving at the serene beachfront property, we were warmly greeted by the General Manager, Khun Vaipanya, a personal touch that sets the tone for the entire stay. We stayed in the upper-floor, sea-view room. Our butler, Vivie, had prepared it precisely to our exacting, pre-submitted specifications. Our preferred lavender was warming in the oil burners, and our selections from the pillow menu were already in place. This is the Chiva-Som standard: perfect personalization from the moment you arrive, which we believe is critical to maximizing a wellness journey. The Wellness Philosophy: A Hospital in a Hotel's Body This is not a fluffy spa experience; Chiva-Som is a registered hospital cleverly disguised as a six-star resort. With 355 staff to just 54 rooms, and 70 treatment rooms, the ratio of care is extraordinary. Our 24-night stay began with in-depth health assessments with our advisor, Chee Wee. A proper plan was immediately crafted, placing us in the hands of Khun Jeep, who we consider to be the best physiotherapist in Thailand. This was supplemented by daily Pilates with Preeda. While the schedule can sometimes feel like a school schedule, the results are undeniable. We both left with a level of healing we had not thought possible. The Spa and Treatment Experience The spa itself is a marvel, divided into male and female hydrotherapy zones with saunas, steam rooms, jacuzzis, and plunge pools. The staff here are astonishingly attentive, remembering our names and preferences, and even turning our shoes to face outward for when we stepped out of the sauna. The treatment menu is a tome of over 200 options, blending ancient Eastern philosophies with modern Western diagnostics. We experienced everything from Chi Nei Tsang (a deep, transformative abdominal massage) and Seiketsu Shiraku (Japanese acupuncture) to Tibetan Sound Bowl Healing and flotation therapy. The massages are consistently incredible; our therapist, Ning Nong, works magic. Beyond the paid treatments, the schedule of complimentary daily classes is vast. We joined sessions for yoga, aqua aerobics with the wonderfully energetic Nok, and Tai Chi, all of which were of the highest quality. The Cuisine: Clean Food, Perfectly Executed The clear winner of our stay, as always, was the food. We have never eaten such clean food that is also so consistently delicious. At Chiva-Som, "healthy" is not a punishment. The ingredients are fresh, many from the resort's own organic garden, and the preparations are innovative. We ate most of our meals at the beachside Taste of Siam restaurant, overlooking the ocean. The chefs are not only masters of their menu but are willing to go beyond it. The Luxe Verdict Chiva-Som is a heaven on earth for those truly dedicated to wellness. It is an institution that runs with incomparable precision, from the outstanding, long-serving staff to the world-class therapists and immaculate facilities. It remains a place of digital detox, where you are encouraged to find solitude and reconnect with yourself. If you are desperate for your phone, this is not your sanctuary. For us, it is the very reason we will return. Chiva-Som 73/4-6 Soi Moo Baan Nong Kae, Phet Ka Sem Road Nong Kae, Hua Hin, Prachuap Khiri Khan 77110, Thailand +66 (0) 3253 6536 Website Instagram Facebook

Botanical Cuisine Reaches New Heights in Potts Point Yellow occupies a distinctive yellow building in Potts Point and an equally distinctive position within Australia's culinary landscape. As the country's premier answer to vegan fine dining, this two-Chef's-Hat establishment offers something increasingly rare: a fully plant-based tasting menu that operates at the technical and creative levels expected of serious contemporary restaurants, without apology or qualification. The restaurant's evolution tells a compelling story about shifting dietary consciousness and culinary ambition. When the Potts Point bistro transitioned to vegetarian in 2016 under the stewardship of award-winning Bentley team Brent Savage and Nick Hildebrandt, diners responded with palpable gratitude. The move introduced genuinely great dishes to Sydney, including an eggplant steak that evoked pork belly—first executed by head chef Adam Wolfers, then reimagined by successor Chris Benedet. Yellow's full conversion to veganism arrived in 2021 under head chef Sander Nooij, a strategic shift that both addressed pandemic-era staff constraints and elevated the restaurant's reputation for plant-based cooking. Even actress Zendaya became an advocate during her Sydney visit. In March of this year, Nooij acquired Yellow from his former bosses and now operates the restaurant with business partner Mark Hanover. This ownership transition positions the chef to pursue his vision with complete autonomy, deepening relationships with local growers who provide the origin stories for many dishes. The Botanical Cuisine Philosophy Yellow describes its approach as "Botanical Cuisine," a term that captures the restaurant's commitment to celebrating heirloom vegetables from regional suppliers. The seasonal menu shifts based on what local farms can provide, creating variability that rewards repeat visits. The kitchen demonstrates technical precision in both intricate design and cooking methodology, though as with any tasting menu, individual preferences will shape the experience. The meal begins with three miniature snacks presented together: blini with sea lettuce, leek tart, and Australian butter pumpkin. These dainty preparations establish the restaurant's commitment to refinement from the opening moments. The progression continues with watermelon radish paired with green apple and wild fennel, a refreshing, beautifully presented composition that may not resonate with every palate but demonstrates the kitchen's willingness to pursue delicate flavor combinations. Tomato slices served atop smoked almond dip with pepperberry deliver creamy, satisfying richness, the kind of dish that showcases how plant-based cuisine can achieve substantial depth without animal products. Carrot with macadamia and oat presents another study in texture and temperature, with carrot sticks resting in macadamia emulsion topped with granola. The dish succeeds conceptually, though it might benefit from heat to fully realize its potential. Borlotti beans with pine mushroom arrives as a saucy composition of soft bean and mushroom, generous enough with its sauce to accommodate the accompanying rye brioche roll. The bread itself, while visually impressive, doesn't quite achieve the fluffiness its appearance promises, a minor disappointment in an otherwise carefully considered progression. Sweet corn with chilli and tomatillo stands as a highlight among the savory courses. The kitchen explores corn through multiple preparations: purée, charred kernels, and a fried crunchy element. This multi-textural approach demonstrates the kind of ingredient-focused creativity that defines contemporary fine dining, vegan or otherwise. Broccolini with sesame serves as a well-executed side, providing green vegetable contrast to richer preparations. Other dishes that may appear depending on seasonal availability include crisp polenta chip with caper sauce and avocado salsa, smoked tomatoes paired with silky cashew cream and plums, eggplant parcel with hemp ricotta and chilli crisp, and a banoffee pie interpretation made with bananas from Boon Luck Farm. This variability ensures that Yellow's menu remains responsive to ingredient quality rather than fixed formulas. Dessert arrives as vanilla ice cream made with soy milk, served with fresh pistachio and plump, colorful figs. The composition provides appropriate conclusion, not overly sweet, allowing the fig's natural sugars and the pistachio's richness to balance the clean dairy-free ice cream. Atmosphere and Service The restaurant cultivates a peaceful, warm ambiance that allows proper focus on the food without the stiffness that sometimes accompanies fine dining. The staff operates with knowledge and genuine engagement, navigating the tasting menu's progression with appropriate pacing and explanation. The overall effect creates conditions for contemplative eating, where attention can settle on each dish's construction and flavor development. The Broader Significance Yellow's two Chef's Hats validate what becomes evident over the meal's progression: this kitchen operates with the technical proficiency and ingredient understanding that define contemporary fine dining at its best. The restaurant's full commitment to veganism, not as dietary accommodation but as foundational philosophy, represents genuine conviction executed at the highest level. The emphasis on local suppliers and heirloom vegetables grounds the cooking in place and season, avoiding the abstraction that can undermine plant-based fine dining when chefs prioritize technique over ingredient integrity. Nooij's dishes emerge from relationships with growers, creating traceable narratives that connect each preparation to specific farms and cultivation practices. Final Assessment Yellow represents Australia's most sophisticated answer to vegan fine dining, a restaurant that has evolved through several iterations to arrive at its current form: fully plant-based, technically accomplished, seasonally responsive, and genuinely engaging. The food achieves remarkable flavor development and exquisite presentation, demonstrating that botanical cuisine can operate at the levels traditionally reserved for restaurants with broader ingredient palettes. For diners seeking validation that vegan fine dining deserves serious consideration, Yellow provides comprehensive evidence. This is cooking that respects vegetables as primary ingredients worthy of extended exploration, executed with the kind of technical ability and creative ambition that transcends dietary categories. In Sydney's increasingly sophisticated dining landscape, Yellow maintains its position not through novelty but through consistent excellence and genuine culinary vision. The restaurant's peaceful atmosphere and brilliant service create the conditions for memorable dining experiences that extend beyond individual dishes to encompass the entire evening. Under Nooij's ownership and creative direction, Yellow continues to advance the proposition that plant-based cuisine can achieve the same heights as any other culinary approach, not through imitation or compensation, but through genuine respect for botanical ingredients and the technical skill to express their full potential. Yellow 57 Macleay St Potts Point NSW 2011, Australia +61 2 9332 2344 Website Instagram Facebook

Where Plant-Based Cuisine Meets Rock-and-Roll Energy in Collingwood Smith & Daughters operates with a swagger that most vegan restaurants wouldn't dare attempt. Since opening in 2014, this Collingwood establishment, helmed by Chef Shannon Martinez and Mo Wyse, has systematically dismantled assumptions about what plant-based dining can express. This isn't virtuous eating or dietary penance. It's a rollicking, unapologetically bold restaurant that happens to serve exclusively vegan food, and the distinction matters enormously. The space itself telegraphs this philosophy before a single dish arrives. Housed in a beautiful corner bluestone building with expansive windows, the interior embraces Melbourne's industrial-chic aesthetic while injecting substantial personality. Exposed brick provides the expected contemporary framework, but the execution veers into deliberate eccentricity: velvet banquettes clash with mismatched cushions, second-hand furniture creates visual irregularity, and an improbable cloud chandelier constructed from grey-black tulle hovers overhead. Staff move through the space in belted black robes that suggest gothic togas, though their warmth and engagement counteract any pretension the costume might imply. The open kitchen anchors the room, its centerpiece flame grill generating both heat and theater. A room-length planter box filled with fruiting chillies reinforces the commitment to bold flavors. The atmosphere pulses with energy, cranked music, communal seating, tables packed close enough to create ambient noise without confusion. This is a party that serves food, not a restaurant that occasionally loosens up. The Culinary Vision Chef Martinez, although not vegetarian herself, has constructed a culture around cool vegan food that adapts to shifting culinary trends without losing coherence. Her background includes stints at the now-shuttered Gasometer and Sweetwater Inn in South Yarra, where she conjured char-grilled garlic "prawns" from konjac-wakame. This versatility manifests in a menu that draws from Latin, Mexican, Central and South American traditions while maintaining plant-based integrity. Turkish-style stuffed flatbreads arrive as captivating crisp packages, their filling so convincingly spiced and textured it could pass for beef. A summer composition of vegan filo pastry conceals bitter grilled radicchio with chili heat, fresh and pickled blood plums and peaches providing sweet-tart counterpoint. Roasted eggplant deep-fried in fine batter and captured in gently spicy fig caramel achieves addictive quality reminiscent of Lee Ho Fook's signature dish, high praise in Melbourne's competitive dining landscape. The seitan-based take on charcoal chicken demonstrates technical ambition: the wheat gluten substitute is compressed in marinade for forty-eight hours before grilling and finishing with hot, spicy harissa. The extended marination allows flavor penetration that justifies the effort. Soft tacos piled with spiced jackfruit genuinely resemble shredded meat and deliver substantial chili heat, while milder versions feature button mushroom slices, corn and nopales (prickly pear cactus). Pozole offers thick, textured satisfaction from bitey black beans and chewy hominy, brightened by pickled red cabbage crunch. Palm hearts receive impressive presentation on wooden boards, lightly battered and pan-fried, standing like pinnacles alongside refreshing tomato, capsicum, onion and avocado salsa. The Tunisian salad presents chopped peppers and eggplant generously dressed with olive oil, designed for scooping with charred flatbread. Not everything achieves equal success. Blue cheese loukoumades, sweet Greek doughnut balls doused in date syrup, remain unbalanced, their sweetness overwhelming any hint of dairy-free cheese. Some service slips occur despite the staff's general warmth, suggesting a high-energy environment where enthusiasm occasionally outpaces precision. The tiramisu provides fitting conclusion, luxuriously thick coconut cream layered with precision, demonstrating that plant-based pastry can achieve traditional richness without dairy. The Broader Philosophy Smith & Daughters pursues responsible sourcing with genuine commitment, obtaining ingredients from nearby grocers, producing most components in-house, and avoiding refined ingredients where possible. The drinks list spans coconut-cacao-maca powder smoothies, pina coladas made with fresh pineapple juice and coconut flesh, and grilled apple, lime and mint juice. The dining structure offers multiple entry points: a la carte early in the week, set menus from Thursdays onward, and an experimental experience for groups of four who want ringside seats to witness the kitchen's current explorations. Cultural Impact Since opening, Smith & Daughters and its companion delicatessen, Smith & Deli, have become international destinations for vegans and vegetarians while earning celebration from omnivorous food lovers based purely on culinary merit. Martinez and Wyse have received recognition for revolutionizing vegan cuisine, a claim supported by the restaurant's sustained popularity and its ability to attract diners regardless of dietary philosophy. Final Assessment Smith & Daughters represents one of Melbourne's most rewarding dining experiences, vegan or otherwise. The electric atmosphere fueled by open kitchen energy, distinctive decor, and genuine hospitality creates conditions for memorable evenings that transcend the food itself. This is cooking with light and shade, fun and edge, where serious technique serves bold flavor rather than the reverse. For those who believe vegan food means limitation or sacrifice, Smith & Daughters provides comprehensive rebuttal. Smith & Daughters 107 Cambridge St Collingwood VIC 3066, Australia +61 3 9123 1712 Website Instagram Facebook

A Revolutionary Approach to Plant-Based Fine Dining in Dubai Hills Avatara arrives with a distinction that carries genuine weight: it stands as the world's first and only Michelin-starred vegetarian Indian restaurant. This achievement alone would merit attention, but what unfolds within this Dubai Hills establishment transcends novelty. Under the direction of Chef Rahul Rana, raised in Rishikesh at the foothills of the Himalayas, Avatara demonstrates that plant-based cuisine can command superior technical rigor and sensory impact to any omnivorous counterpart. The restaurant originates from the team behind Trèsind Studio, itself a two-Michelin-starred operation, lending institutional credibility to what might otherwise seem an audacious proposition. That pedigree manifests not in borrowed techniques but in a parallel commitment to precision and innovation. Spatial Design and Theatrical Elements The interiors invoke Hindu mythology through deliberate symbolism, though the overall aesthetic leans toward restraint rather than ornamental excess. The intentionally simple decor serves a strategic purpose: it creates visual space for the food itself to command attention. The most compelling architectural gesture is the wide, altar-like table positioned at the room's focal point. Here, chefs apply finishing touches to each dish in full view, a transparency that functions less as theater and more as evidence of craft. Diners observe the meticulous assembly, the careful placement, the final adjustments that separate competent cooking from refined presentation. The Culinary Philosophy Chef Rahul Rana's approach embraces seasonal, locally sourced ingredients while drawing from Indian-inspired techniques and flavor structures. The tasting menu, an 18-course progression, positions vegetables not as substitutes but as primary subjects worthy of extended exploration. The Dining Experience What distinguishes Avatara from conventional fine dining is the deliberate removal of intimidation. Each course arrives with narrative context, a brief explanation that grounds the dish in tradition or ingredient origin. The staff provides subtle guidance on how to approach each preparation, eliminating the anxiety that often accompanies elaborate presentations. This is not dumbing down, it's democratization. The service team moves with choreographed precision, presenting dishes to the entire party simultaneously. The synchronicity feels effortless, though the execution requires substantial coordination. Chefs Rahul and Kamlesh occasionally emerge to serve and engage directly with guests, a gesture that shifts the atmosphere from formal to genuinely hospitable. The restaurant offers a distinctive courtesy: a complimentary second serving of whichever dish resonated most strongly. It's a small touch that acknowledges pleasure without commercial calculation. Technical Execution Avatara's visual impact cannot be overstated. Each composition demonstrates thoughtful ingredient combinations, vegetables, edible flowers, leaves, arranged with architectural consideration. The presentation transforms familiar ingredients into unexpected forms, challenging preconceptions about what vegetarian cuisine can express. The spice work operates with measured intensity. Flavors reveal themselves in layers rather than arriving all at once, creating evolving experiences within single dishes. Northern Indian influences provide the foundational vocabulary, but the execution avoids rigid adherence to regional orthodoxy. Dietary Accommodation While the menu is entirely vegetarian, the kitchen explicitly accommodates vegan and gluten-free requirements upon advance notice during booking. More significantly, the staff treats these modifications not as limitations but as opportunities for parallel creativity. Rather than simply omitting problematic ingredients, the kitchen prepares alternative dishes that maintain the meal's conceptual integrity and visual impact. Service Refinements Thoughtful details elevate the experience beyond the plate: Shawls provided for comfort in the air-conditioned space Warm hand towels offered at strategic intervals Impeccably timed service that allows proper pacing without lag Nonalcoholic wine pairings carefully selected to complement rather than compete with the food's complexity The service team demonstrates genuine expertise in guiding guests through unfamiliar territory, explaining not just what each dish contains but how to engage with it for optimal effect. Final Assessment Avatara succeeds in a challenge that has confounded many ambitious vegetarian restaurants: it establishes vegetables as sufficient rather than compensatory. The cooking doesn't apologize for what's absent or attempt to mimic animal proteins. Instead, it explores the full potential of plant-based ingredients through techniques that honor both Indian culinary tradition and contemporary fine dining standards. The 18-course structure might initially seem excessive, but the pacing and portion control justify the extended format. Each course functions as a discrete exploration rather than a variation on theme, maintaining interest through genuine diversity of approach and flavor profile. Chef Rana's background in Rishikesh, a city deeply connected to yogic tradition and vegetarian culture, informs the cooking without making it doctrinaire. The food expresses philosophical commitment through technical excellence rather than ideological messaging. For diners seeking validation that plant-based fine dining can compete at the highest levels, Avatara provides definitive proof. The Michelin star confirms what becomes apparent over the meal's progression: this is not niche cuisine or accommodation dining. It represents a fully realized culinary vision executed with the same precision and creativity expected from any starred establishment. The experience rewards full surrender to its rhythm and structure. This is immersive dining that demands attention and time, offering in return a comprehensive demonstration of what vegetarian cuisine can achieve when given institutional support, technical expertise, and genuine creative ambition Avatara Restaurant Dubai Hills Estate, Business Park 1 Hadaeq Sheikh Mohammed Bin Rashid Dubai Hills, Dubai, UAE Website Facebook Instagram

There are few hotels in the world that can be described as a work of art. The Royal Mansour Marrakech is one of them. Commissioned by the King of Morocco, this is not a hotel in the traditional sense; it is a medina within a medina, a five-hectare estate of winding alleyways, lush gardens, and 53 private, multi-story riads. Recently crowned the "Best Hotel in Africa" by the World's 50 Best, it is an unrivaled showcase of Moroccan craftsmanship. While the private riads and Michelin-helmed dining are extraordinary, the true heart of the Royal Mansour is its spa. We came to see if this famed sanctuary lived up to its legendary status. The Ambiance: An Ethereal White Aviary We entered the spa and simply stopped. We found ourselves standing in a breathtaking, three-story atrium, an ethereal structure of all-white, intricate metal latticework that resembles a delicate, sun-drenched aviary. It is a space of profound calm, an oasis of light and air that immediately separates you from the outside world. The spa itself is a 2,500-square-meter sanctuary, yet it feels intimate. We were guided to our private spa pavilion before our treatments, relaxing by the heated indoor pool, which sits under a grand glass ceiling, surrounded by plush loungers. The atmosphere is one of absolute serenity. The Treatments: A Journey into Moroccan Tradition The spa’s philosophy is built around reinvented glamor and traditional Moroccan wellness rituals. The menu is extensive, but we knew we had to experience the Signature Moroccan Hammam. Our therapists led us to a private steam room, a magnificent chamber of sculpted marble. The ritual was transformative. It is an art form here, a journey that began with a traditional black soap application, followed by an invigorating kessa  mitt exfoliation that left our skin impossibly smooth. The experience culminated in a purifying body wrap and a gentle soaping, leaving us feeling completely renewed. Following the hammam, we indulged in a couples' massage in one of the private spa suites. Our therapists were experts, intuitive and precise, working out every point of tension. The spa also features a full menu of advanced rejuvenating facials, massages, and a full-service hair salon and barbershop. The Riads and Service: A World of Private Luxury The experience is defined by unparalleled privacy. Instead of rooms, guests are given a private, three-story riad, complete with a ground-floor courtyard, a lavish living room, an opulent bedroom and bath, and a private rooftop terrace with a plunge pool. The service is a marvel of discretion. An astonishing network of subterranean tunnels covers the entire property, allowing butlers and housekeepers to move unseen. We would return from a morning excursion to find our breakfast beautifully arranged in our courtyard, as if by magic. This discretion is the hallmark of the Royal Mansour. The service is impeccable and attentive, yet formal. It is a regal experience, staff are ever-present when needed and invisible when not. While some may prefer a warmer, more familiar style of service, we found the flawless efficiency to be a luxury in itself. The Luxe Verdict The Royal Mansour Marrakech is a spectacular achievement of architecture and artistry. It is a true palace, and the spa is its inner sanctum, one of the most beautiful and tranquil wellness destinations we have ever visited. While the grandeur of the estate can feel vast, the experience remains intimate. It is a must-visit for the discerning traveler seeking a truly royal experience, where the food is exceptional and the spa is nothing short of magical. The Spa at Royal Mansour Marrakech Royal Mansour Marrakech Rue Abou El Abbas Sebti, 40 000 Marrakech, Morocco +212 (0) 529 80 80 80 Website Instagram Facebook

High in the Swiss Alps, at 1800m above sea level in Arosa, the Tschuggen Grand Hotel houses a spa that transcends mere amenity to become an architectural landmark and a destination in its own right. The Tschuggen Bergoase Spa, meaning 'mountain oasis,' is the undeniable centerpiece of the property's wellness offering. Designed by renowned Swiss architect Mario Botta and opened in 2006, this 5,000-square-meter sanctuary is a masterclass in modern alpine design and holistic rejuvenation. Connected to the main hotel via a glass bridge, the Bergoase unfolds across four levels, carved deep into the mountainside. Its most striking feature is the series of nine geometric, sail-like glass structures that emerge from the landscape. These distinctive 'sails' or 'leaves' serve as monumental skylights, flooding the interiors with natural light during the day and glowing with shifting colors at night, a visually stunning spectacle against the snow or alpine meadows. The interior palette of granite, glass, and steel reinforces the modern, airy, yet grounded feel. The spa experience is built around comprehensive facilities designed for both relaxation and active wellness: Water World:  The fourth floor is dominated by a vast indoor-outdoor swimming pool. We found the experience of swimming in the heated outdoor section, surrounded by snow-laden mountains, truly blissful. The pool area also includes numerous jacuzzis and Kneipp zones for hydrotherapy. Thermal Suite:  An entire floor is dedicated to heat experiences, featuring multiple saunas and steam rooms. These facilities provide ample space for guests to unwind and detoxify. Treatment Sanctuary:  The first floor houses 13 serene treatment rooms, including two private spa suites for couples or individuals seeking enhanced privacy. This level also includes a hairdressing salon and a dedicated area for manicures and pedicures. Fitness Hub:  The ground floor contains a well-equipped gym and fitness center, supporting the spa's holistic approach to wellbeing. The treatment philosophy at Tschuggen Bergoase embraces a blend of traditional techniques and modern wellness science, utilizing respected international brands such as Dermalogica, Cellcosmet, Clarins, and Sensai. The menu is extensive, catering to a wide range of needs, particularly relevant for guests engaging in mountain sports. Massage Therapies:  Offerings range from the signature Aroma Oil massage, where one can select from therapeutic essential oils (like reviving lemon or relaxing lavender) for a personalized experience involving deep kneading and long, sweeping strokes, to specialized options like a targeted Skier’s Massage, Hot Stone, Reflexology, and Lymphatic Drainage. Ayurvedic techniques and Physiotherapy are also available. Body and Facial Treatments:  Guests can indulge in facials tailored to various skin needs, body wraps, and contouring/firming treatments. Medical Wellness:  A dedicated Medical Wellness Centre within the spa offers advanced programs focusing on aesthetic dermatology, laser medicine, and anti-aging, promoting health and beauty into old age under expert guidance. We found the therapists to be highly professional, knowledgeable, and adept at creating a deeply relaxing and restorative experience. The Aroma Oil massage, for instance, was both soothing and effectively targeted muscle soreness, leaving us feeling simultaneously alert and profoundly calm. Complementing the treatments, a Spa Bar offers refreshments and light, healthy snacks, allowing guests to prolong their relaxation within the spa's tranquil environment. The Tschuggen Bergoase Spa is a truly world-class facility. Its breathtaking Mario Botta spa architecture, extensive and high-quality facilities, diverse treatment menu, and the serene atmosphere fostered by skilled therapists make it an exceptional Arosa wellness retreat. It stands as a compelling reason in itself to visit the Tschuggen Grand Hotel, offering a luxurious and deeply rejuvenating escape amidst the splendor of the Swiss Alps spa landscape. Tschuggen Bergoase Spa (at Tschuggen Grand Hotel) Tschuggentorweg 1 7050 Arosa, Switzerland +41 81 378 99 99 Website Instagram Facebook

Sprawled across its own dedicated space within the expansive Waldorf Astoria Maldives Ithaafushi resort, the Spa stands as a significant destination in its own right. Claiming the title of the country's largest spa, this wellness enclave offers a comprehensive and luxurious approach to rejuvenation, set against the stunning backdrop of the Indian Ocean. Setting and Facilities The spa is uniquely positioned entirely overwater, housed within 10 distinct treatment pavilions. This design choice immerses guests in the serene marine environment. During treatments, strategically placed glass floor panels allow glimpses of the vibrant fish swimming beneath, adding a unique Maldivian touch to the experience. Beyond the individual treatment villas, the spa boasts extensive facilities: Aqua Wellness Centre:  This appears to be the spa's hydrotherapy hub, featuring what is described as the largest hydrotherapy pool in the Maldives. A coach is available to guide guests through the circuit. Thermal Suites:  Gender-specific changing rooms provide access to steam rooms, saunas (Finnish mentioned), and ice rooms, allowing for traditional contrast therapy. Gardens and Relaxation:  Extensive gardens surround the spa structures, dotted with swings and various relaxation areas, offering tranquil spaces to unwind before or after treatments. Staff here offer refreshments like cold towels and iced fruit tea to guests enjoying these areas. Adjacent Fitness:  The resort's tip-top gym is conveniently located next to the spa. Recently expanded, it features the latest Technogym equipment, ample space, and dedicated personal trainers, although there is a lack of weight machines and heavier weights. A hair salon is also located within this wellness zone. Treatments and Wellness Philosophy While specific details on a singular "philosophy" are sparse, the offerings suggest a blend of traditional spa therapies, fitness integration, and unique experiences. Massage:  Massages are consistently praised as "fantastic," "heavenly," and "sublime." We found the quality exceptional, though accompanied by a premium price tag typical of the Maldives' top resorts. Hilton Diamond members receive a valuable perk: a complimentary additional 30 minutes added to any booked 60-minute massage. Signature Experiences:  The spa menu includes "Wellness Journeys" and "Signature Experiences" alongside standard massages, wraps, facials, and beauty services. Private Yoga:  We experienced a sunrise yoga session led by a private instructor on our villa's rooftop. While an incredible and memorable start to the day, this personalized offering came at a significant cost. Group fitness classes are also available at the gym. Service and Atmosphere The spa environment is designed for tranquility and escape. The overwater setting enhances the feeling of seclusion. Service within the spa complex was generally excellent. The spaciousness ensures that even when the resort is busy, the spa areas can offer a sense of peace. Overall, the Spa at Waldorf Astoria Maldives Ithaafushi is a grand, luxurious facility offering high-quality treatments in a stunning overwater setting. Its sheer scale, comprehensive hydrotherapy and thermal facilities, and the unique environment of the treatment pavilions make it a standout feature of the resort. Waldorf Astoria Maldives Ithaafushi Spa Ithaafushi Island South Malé Atoll, 20009, Maldives +960-4000-300 Website Instagram Facebook

Within the exclusive, gated community of Bachelor Gulch, high on a mountainside overlooking Beaver Creek, The Ritz-Carlton offers a spa experience that feels both grandly luxurious and intimately connected to its rugged Colorado setting. The Ritz-Carlton Bachelor Gulch Spa, a sprawling 21,000-square-foot sanctuary, embraces the philosophy of nature as a healer, weaving the elements of the Rockies into its very fabric and treatments. It’s a place designed for deep recovery and rejuvenation, particularly appealing after a day conquering the surrounding slopes or hiking trails. The spa immediately envelops guests in a cozy, yet undeniably upscale, mountain spa retreat ambiance. Warm woods, stone accents, and roaring fireplaces in the lounges create a welcoming haven. Staff greet guests with warmth and professionalism, setting the stage for a truly pampering experience. Before treatments, guests are encouraged to arrive early to utilize the impressive facilities, donning plush robes and slippers provided in the spacious, well-appointed locker rooms complete with personalized greetings. Facilities: A Subterranean Oasis The heart of the spa’s communal relaxation area is The Grotto, a co-ed space designed to evoke a serene, almost subterranean sanctuary. This centerpiece water feature, along with the dedicated men's and women's zones, forms a comprehensive thermal circuit: The Grotto:  A tranquil pool area designed for quiet soaking and relaxation. Whirlpools:  Multiple hot tubs, including one in the women's lounge, offer muscle-soothing warmth. Saunas:  A standout is the Himalayan Salt Wall Dry Sauna, complemented by traditional dry saunas. Steam Rooms:  We found the eucalyptus-infused steam room particularly refreshing and cleansing, a perfect antidote to the dry Colorado air. Cold Plunge:  For the brave, a bracing cold plunge pool completes the contrast therapy circuit. Relaxation Lounges:  Separate lounges provide quiet spaces with plush seating, fireplaces, infused water, teas, and light snacks like nuts and dried fruit. Treatments: Inspired by the Rockies The spa menu features 19 treatment rooms and offers a wide array of therapies, many drawing inspiration and ingredients from the surrounding environment. The focus is on holistic well-being and recovery. Signature Treatments: The Miner’s Mineral Mud Wrap is a standout, utilizing indigenous ore and activated charcoal mud sourced from Colorado mines, known for powerful detoxification. This ritual includes exfoliation, the wrap itself, a scalp massage, a hydrotherapy bath, and a full body massage, incorporating amethyst oil, rose quartz salt, and shea butter. The Ultimate Radiance & Renewal Facial employs ESPA products and techniques like a brush cleanse, radiance mask, age-defying crystal massage, and lifting mask for immediate, event-ready results. Massage Therapies:  A comprehensive range includes Relaxation, Deep Tissue Massage Beaver Creek (Griselda and Luis are wonderful!), Hot Stone, Thai, Couples, and targeted Apres Ski Spa Colorado massages designed for muscle recovery. Add-ons like CBD oil enhance the therapeutic benefits. Body & Beauty:  Services encompass body scrubs (like the Alpenglow treatment), wraps, facials (including back facials), manicures, pedicures, and scalp/hair treatments. Innovative Technology:  The spa incorporates modern wellness tech, such as the TheraFace Mask (LED Light Therapy) for anti-aging and the JetBoots Pro Plus compression system for accelerated recovery and improved circulation. An Oxygen Lounge is also available to help combat altitude effects and revitalize the body. The therapists are skillful, knowledgeable, and attentive, and exceeded expectations with personalized care, they even showed us stretches and techniques to use at home. Fitness and Wellness Programming Complementing the spa treatments is a state-of-the-art Fitness Center, open 24/7 to guests. Equipment:  Top-of-the-line Precor cardio machines (ellipticals, treadmills, bikes, stair climbers) with individual screens and iPod docks, rowing machines, strength equipment, weight machines, and free weights are available, all with inspiring mountain views. Classes:  Complimentary group classes such as Mat Pilates, various styles of Yoga, and Singing Bowl sessions are offered, promoting core strength, flexibility, and restoration. Personal Training:  Certified trainers are available for one-on-one sessions to create customized fitness programs. Final Impressions While the Ritz-Carlton Bachelor Gulch Spa commands premium pricing, the quality of the facilities, the expertise of the therapists, and the overall serene and luxurious environment provide significant value, especially for those seeking deep relaxation, muscle recovery after outdoor adventures, or a truly indulgent wellness retreat Bachelor Gulch. It’s a comprehensive, world-class spa experience that beautifully marries alpine charm with sophisticated wellness. The Ritz-Carlton Spa, Bachelor Gulch 0130 Daybreak Ridge Avon, Colorado, USA, 81620 +1 (970) 343-1138 Website Instagram Facebook

Set apart from the main resort accommodations via a tranquil garden walkway, the LakeHouse Spa at Lake Austin Spa Resort is a destination in its own right. This sprawling sanctuary is dedicated to relaxation and renewal, offering an extensive menu of over 100 treatments and comprehensive facilities designed to soothe the body and calm the mind, all infused with the resort's signature "Blue Mind" philosophy which celebrates the healing power of water. The spa building itself exudes a comfortable, cottage-like elegance, blending seamlessly with the Hill Country setting. Inside, the atmosphere is one of peaceful respite, encouraging guests to shed the stresses of the outside world. We found the staff generally warm and attentive, contributing to the overall feeling of being pampered through and through. The Blue Room, a dedicated relaxation lounge, offers a calming space to unwind before or between treatments, complete with light snacks and beverages. Facilities: A Haven for Relaxation The LakeHouse Spa provides a wealth of amenities designed for guest comfort and therapeutic benefit: Pools:  An outdoor Palm Pool features a hot tub and shaded cabanas, offering a serene space for lounging. While the resort has other pools, this one is distinctly part of the spa environment. Thermal Suite:  Guests can enjoy separate men's and women's locker rooms equipped with whirlpools, saunas, and steam rooms. A newer hydro-circuit allows for invigorating contrast therapy, involving steps like an exfoliating mud scrub followed by rotations between warm showers and a cold plunge. Locker Rooms:  Spacious locker rooms provide robes, slippers, and the resort's signature lavender-scented amenities. However, during our visit, we noted some lapses in upkeep, such as unattended towels and amenities needing replenishment, which detracted slightly from the otherwise luxurious feel. Salon:  A full-service salon offers hair, makeup, and nail services, including manicures and pedicures. Specialized treatments like the Leonor Greyl hair and scalp therapy are also available. The Treatment Menu: Nature-Inspired Therapies The spa's philosophy emphasizes holistic wellness, often utilizing ingredients sourced directly from the resort's own gardens. The extensive menu caters to a wide range of needs, from pure relaxation to targeted therapeutic work. Massage Therapies:  A variety of massage modalities are offered, including Custom Comfort (Swedish), Deep Tissue, Hot Stone, and Thai Massage. It's worth noting that the quality can be inconsistent, as we experienced with one massage feeling rushed and lacking focus, despite the premium price point (upwards of $330 for an 80-minute custom massage). Body Treatments:  Options include nourishing wraps like the Coconut-Mango Body Bliss, exfoliating salt or mud scrubs, and targeted treatments like intensive foot repair. Facial Care:  A range of facials caters to different skin types and concerns, utilizing product lines such as Valmont. Treatments like the Luminosity of Ice facial focus on plumping and glow. Water Therapies:  The spa excels in water-based treatments. We were particularly impressed by the AquaStretch sessions led by practitioner Monica Gutierrez. This form of assisted stretching and myofascial release in a warm, shallow pool provides unique benefits for flexibility and pain alleviation. Group sessions and private appointments are available. Floating meditation sessions are also offered. Wellness & Energy Work:  Beyond traditional spa services, guests can explore sound therapy and energy healing modalities. Integration and Atmosphere The spa seamlessly integrates with the resort's broader wellness offerings. Many guests move between spa treatments and the resort's complimentary fitness and mindfulness classes (like yoga, Pilates, Tai Chi, and meditation) throughout the day, often clad comfortably in their spa robes. The LakeHouse Spa also offers its own dining option, the Aster Cafe, serving a complimentary Mediterranean-style buffet lunch for overnight guests utilizing the spa. Overall, the LakeHouse Spa at Lake Austin Spa Resort offers a comprehensive and deeply relaxing experience in a beautiful lakeside setting. Its strengths lie in the sheer variety of treatments, the integration of unique water therapies like AquaStretch, and the tranquil, nature-infused atmosphere. While the high cost of treatments and occasional inconsistencies in service and facility upkeep are points to consider, it remains a world-class destination spa Texas is known for, ideal for those seeking a dedicated wellness retreat Texas style. Lake Austin Spa Resort / LakeHouse Spa 1705 S Quinlan Park Rd Austin, TX 78732 800-847-5637 / (512) 372-7300 Website Instagram Facebook