Yearning for some sun but wary of the prospect of endless, mediocre buffets? Don't worry: wherever you go this year, a top-notch cook is bound to be there before you.
London-based, Michelin-starred chef Vineet Bhatia (right) oversees the India-meets-France menu at Safran Restaurant, Le Touessrok, Trou d'Eau Douce, Mauritius (00 230 402 7400; www.oneandonlyresorts.com).
Expect ravioli of lobster fromGordon Ramsay at Verre Restaurant, Hilton Dubai Creek, Beniyas Road, Dubai (00 971 4 227 1111; hiltondubaicreek .com). You probably won't find yourself raving the night away with French chef Alain Ducasse at Pacha, but you can try his Mediterranean food at Crystal Restaurant and Lounge, Nouvelle zone hôtelière de L'Aguedal Ex, Avenue de France in Marrakech (00 212 44 38 84 80; pachamarrakech. com). And if you want to hit the beach but stay near your next plate of black cod from star chef Nobu Matsuhisa, then Nobu Miami Beach, 1901 Collins Avenue, Miami Beach (001 305 695 3232) could be the answer.
Gary Rhodes adopts a Caribbean accent to serve Grenadian fish stew at Rhodes Restaurant, The Calabash Hotel and Villas, St George's, Grenada (001 473 444 4334; www.calabashhotel.com).
Roy Yamaguchi has exported fusion dishes such as Hawaiian-style Misoyaki across North America but Roy's, 6600 Kalanianaole Highway, Honolulu (001 808 396 7697; www.roysrestaurant.com) is where it all began.
Daphne's, Paynes Bay, St James, Barbados (001 246 432 2731; www.daphnesbarbados.com) is South Ken by sea. There's salad,but fried foie gras with caramelised apple and vin santo sounds better.
Local herbs and fish such as Nassau grouper gives Jean-Georges Vongerichten's innovative French/Asian cuisine a further Bahamian twist at Dune, Ocean Club, Paradise Island, Bahamas, (001 242 363 2501; www.oneandonlyresorts.com).Reuse content