A global fine-dining journey: Sofitel’s most celebrated restaurants

Savor a taste of excellence at award-winning restaurants around the world, each showcasing French art de vivre and authentic local flavors.

Sofitel’s fine-dining restaurants are celebrated across the globe with Michelin stars, Gault&Millau toques, Australian Hats, and industry-leading chefs at their helm. From modern European cuisine in London to reimagined French classics in Sydney, a 17th-century convent dining room in Cartagena to a storied brasserie in Hanoi, each dining experience reflects a tradition of excellence, rooted in its destination yet recognized on the world stage.

Michelin-starred restaurants in Europe

SOFITEL LONDON ST JAMES, LONDON

Where authenticity and passion thrive

Wild Honey St James: Modern Michelin-starred restaurant in London

Holding a Michelin star since 2022, Wild Honey redefines modern fine dining. Classic French technique meets the very best British ingredients in an intimate, distinctively elegant setting. Expect a daily-changing seasonal menu, handpicked wines, and signature touches like house-made Wild Honey ice cream.

Chef Anthony Demetre

Innovation with a commitment to sustainability

Michelin-starred chef Anthony Demetre’s passion is for fresh, high-quality ingredients prepared with authenticity and simplicity. His vision also champions more sustainability, from sourcing locally to reducing waste, to craft a fine-dining experience that’s as responsible as it is exquisite.

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Fine dining in Central America

SOFITEL MEXICO CITY REFORMA, MEXICO

Where gastronomic experiences are shared

Bajel: Michelin-recommended restaurant in Mexico City

Audacious. Authentic. Attentive. Bajel ignites the senses in the heart of Mexico City. Copper tones and dark woods embrace fire’s elemental spirit, while bold flavors and heartfelt service create an unforgettable experience. A stage for intimate celebrations, communal joy, and true culinary artistry.

Chef Alonso Vidal

Daring and dynamic

Chef Alonso Vidal, a visionary shaped by Mexico’s vibrant culinary heritage and Latin America’s finest kitchens, leads Bajel with heartfelt creativity. Recommended by the Michelin Guide, he transforms local, more sustainable ingredients with international finesse, crafting contemporary cuisine with fire and soul.

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SOFITEL LEGEND CASCO VIEJO, PANAMA

Where the best of two oceans defines every bite

Caleta : A world-class dining experience in Panama City

Step into timeless elegance at Caleta, recognized on the 2025 extended list of Latin America’s 50 Best Restaurants. The seas and fertile soils of Panama shape a creative, sustainable cuisine that celebrates the bounty of both the Pacific and Atlantic coasts. Pristine seafood, vibrant produce, and artful plates make every meal memorable.

Executive Chef Lorenzo Di Gravio

Telling a story with every dish

Chef Lorenzo Di Gravio brings Michelin-starred mastery to Caleta. Raised in Rome and forged in leading kitchens worldwide, he works with Panama’s finest ingredients and native cooking techniques, reimagining them with a creative, sustainable touch-seasonal, elegant, and unmistakably of this place

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SOFITEL LEGEND SANTA CLARA CARTAGENA, COLOMBIA

Where history meets culinary artistry

1621: TripAdvisor’s Best Fine Dining Restaurant in Cartagena

In Cartagena’s historic center, 1621 transforms a former convent dining room into a temple of gastronomy. French fine dining is seamlessly fused with Colombia’s coastal and Andean bounty at this award-winning restaurant. A refined tasting menu, masterful wine pairings, a commitment to sustainability.

Chef Dominique Oudin

A culinary journey of authenticity and elegance

Chef Dominique Oudin redefines dining at 1621 with mastery and vision. Blending contemporary Colombian cuisine with international elegance, he showcases local, sustainable ingredients through creative, refined experiences inspired by Cartagena’s vibrant spirit.

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Award-winning restaurants in North America

SOFITEL MONTREAL GOLDEN MILE, CANADA

Where tradition and creativity embrace

RENOIR: Gault&Millau-recognized restaurant in Montreal

RENOIR masterfully blends French culinary heritage with locally sourced Canadian ingredients, earning a prestigious two toques from Gault&Millau. Each dish is a work of art, celebrating both beauty and flavor in a contemporary, elegant dining room in Montreal’s sophisticated Golden Mile district.

Chef Olivier Perret

Celebrating Quebec with refined artistry

Both chefs bring their passion for local ingredients to every dish. Burgundy-born Executive Chef Olivier Perret is a member of the Académie Culinaire de France and Maîtres Cuisiniers de France.

Chef Paul Peyrat

Pastry Chef Paul Peyrat combines carefree creativity with a strong commitment to sustainability.

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Fine-dining French restaurants in Australia

SOFITEL SYDNEY DARLING HARBOUR, AUSTRALIA

Where exceptional ideas flourish

Atelier by Sofitel: Culinary excellence in Sydney

Atelier by Sofitel epitomises culinary excellence, proudly holding its Two Hat rating for three consecutive years alongside prestigious wine accolades. This French-inspired Sydney restaurant offers refined ambience and inventive menus marrying French technique with premium local ingredients.

Executive Chef Sam Moore

Showcasing the story behind the cuisine

Scottish-born Culinary Director Sam Moore earned Young Scottish Chef of the Year honours at just 17, honing his skills across the UK before relocating to Australia. He crafts contemporary Australian cuisine with European influences, celebrating quality ingredients through refined simplicity while paying tribute to traditional recipes.

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SOFITEL ADELAIDE, AUSTRALIA

Where technique and simplicity share center stage

Garçon Bleu: Elegant French cuisine in Adelaide

The ninth-floor Garçon Bleu offers panoramic city views alongside innovative cuisine that reimagines French classics. This stylish restaurant and bar celebrates seasonal Australian produce, creating dishes that balance elegance with approachability, to be enjoyed with an extensive Champagne selection.

Chef Gianni Delogu

Australian flavors with Mediterranean soul

Sardinian-born Chef Gianni Delogu learned traditional Mediterranean techniques from his nonna before refining his craft at Michelin-starred establishments across Europe. His cuisine celebrates South Australia’s exceptional produce, drawing inspiration from local vineyards to create menus that pair seamlessly with the wines.

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Culinary excellence in Asia

SOFITEL LEGEND METROPOLE HANOI, VIETNAM

Where the storied past still dazzles

Beaulieu: Michelin-selected restaurant in Hanoi

A Hanoi icon for over a century, this Michelin-selected restaurant offers fine French dining with a modern edge. Elegant blue velvet banquettes and crystal chandeliers create contemporary chic, while an exceptional wine collection features over 100 Grand Cru Classés displayed in exquisite glass cases.

Chef Charles Degrendele

Redefining French cuisine

Marseille native Charles Degrendele brings experience that spans acclaimed establishments from Europe to Australia and Japan. His culinary philosophy focuses on innovation, simplicity, and a commitment to sustainability, honoring ingredients while delivering fresh perspectives on French gastronomy.

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Award-winning restaurant in the Middle East

SOFITEL ABU DHABI CORNICHE, UNITED ARAB EMIRATES

Where spice and sophistication unite

Silk & Spice: Gault&Millau-selected restaurant in Abu Dhabi

Michelin-selected in 2024 and Gault&Millau-selected in 2025, Silk & Spice celebrates Thai cuisine at its finest. Savor curries, seafood, and aromatic classics in a serene, modern setting, paired with curated selections from the expert sommelier. With à la carte dishes that are ideal for sharing and tasting menus.

Chef Navaphon Peansing

Creating heritage on a plate

Chef Navaphon Peansing infuses his cooking with the soulful flavors of his childhood. Inspired by his mother’s recipes, he reimagines traditional Thai classics with heartfelt authenticity, sharing stories of his hometown while offering a taste of memory and heritage in his artfully presented dishes.

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