The Best Hotels and Lodges for Farm-to-Table Experiences

Located on Oman’s remote Musandam Peninsula, Six Senses Zighy Bay is one of our favourite farm-to-table resorts. Its one-of-a-kind environment is reflected in the menu at Sense on the Edge: a unique outdoor dining space overlooking the bay.

Here you’ll be served a 12-course menu of farm-to-table cuisine, dubbed the ‘Journey of the Senses.’ The carefully crafted flavours are complemented by panoramic views and the romantic ambience of the Starlight and Moonlight tables, set on their own private terraces.

La Sultana is a serene oasis tucked into the maze-like medina of Marrakesh, where the concept of ‘terroir cuisine’ is truly taken to heart. The hotel’s three restaurants serve seasonal specialities made from native ingredients and produce from the property’s own gardens.

At La Table de La Sultana you’ll find gourmet French and Moroccan dishes. The menu even includes a map with the provenance of each ingredient clearly marked, from the seafood of Oualidia to the sea salt of Zerradoun.

Located near northern Kenya’s Samburu National Reserve, Sasaab is a luxurious tented camp with its own kitchen garden, known as the shamba. Here fresh vegetables and herbs are harvested daily and eggs are collected from the camp’s hens.

The soil and climate in this part of Kenya make food cultivation uniquely challenging, but any ingredients that can’t be grown on-site are carefully selected to align with the camp’s ‘Thoughtful Food’ principles, which prioritise local products and minimise waste.

Lewa Wilderness prides itself on providing farm-to-table food in the most literal sense. The lodge, located in the private Lewa Wildlife Conservancy, boasts an organic vegetable garden and a small dairy farm that supply the ingredients for its delectable cuisine.

Guests can tour the farm to see exactly where the elements of each dish originate, from juicy strawberries to freshly laid eggs. Dining here is a flexible affair, allowing you to enjoy your meals at a communal table, in your own cottage or out in the bush, depending on your mood.

Volcanoes National Park is best known for its majestic mountain gorillas, and Singita Kwitonda is actually named after a specific silverback who lives in the park. This lodge puts conservation front and centre – from its building practices to its thriving vegetable garden.

The farm-to-table dining experience at Singita Kwitonda is full of vibrant colours and bold flavours straight from the garden and nursery. If you want to delve deeper into the local food culture, you can take a cooking class at the nearby Singita Community Culinary School.

Trisara is a secluded boutique hotel on the west coast of Phuket. Although there are six different dining spaces to choose from, JAMPA stands out as an icon of farm-to-fork cuisine. The restaurant has earned a Green Michelin Star for its exceptional zero-waste concept.

JAMPA sources ingredients from its own farm and the nearby ocean, which are then masterfully prepared using live-fire cooking techniques. You can follow up a tour of the farm with a 10-course lunch served on the lovely open-air terrace.

Six Senses Ninh Van Bay lives up to the reputation of this legendary hotel brand, particularly when it comes to cuisine. Here you can dine by the bay, the beach or the pool – or head to one of two spaces that are specifically designed for farm-to-table experiences.

Enjoy an innovative plant-based menu at the Farmhouse, where each meal is based on the bounty of the hotel’s Solar Freshcuts farm. You can also taste traditional Vietnamese fare at Grandma’s Kitchen, which has its own herb and vegetable garden.

Many farm-to-table hotels are surrounded by wilderness or countryside, but that’s not the case for Stamba Hotel. Set in Tbilisi, this place brings the abundance of nature right into the centre of Georgia’s capital city.

At Café Stamba you can enjoy seasonal specialities sourced from Udabno Regenerative Farm in Kakheti, while the Warehouse serves hundreds of natural wines. The hotel also has an on-site coffee roastery, chocolaterie and gourmet food shop.

Portugal’s Alentejo region exemplifies the philosophy of farm-to-fork dining, which is especially apparent at Herdade da Malhadinha Nova. This sweeping estate includes vineyards, olive groves, vegetable gardens, orchards and more.

Of course there’s also a phenomenal restaurant – awarded a Green Michelin Star – where you can sample all the products grown on the property. Join a hands-on cooking class or bread-making workshop to learn the secrets of local cuisine.

The Pig is a collection of hotels across England that place food above nearly everything else; they even call themselves ‘restaurants with rooms.’ We’re particularly partial to The Pig at Harlyn Bay, but every location is built on a commitment to hyper-local cuisine.

Each hotel boasts an exquisite restaurant serving a ‘25-mile menu’, meaning that all ingredients come from within a 25-mile (40-kilometre) radius. A significant number of them are grown right in the kitchen gardens and greenhouses, from root vegetables to raspberries.

The small Greek island of Antiparos is home to one of our favourite hotels in the Aegean: The Rooster. This lifestyle and wellness resort operates its own organic farm, supplying many of the raw elements for the dishes served in its restaurant and ‘secret garden.’

The menu here features freshly baked sourdough, vine-ripened tomatoes, homemade preserves, local cheeses, grilled fish and an endless list of other delicacies sourced straight from the land and sea.

Located on the outskirts of Christchurch, Otahuna Lodge is the largest private historic house in New Zealand. It’s been converted into a beautiful hotel with its own garden and orchard, which provide ingredients for the understated yet refined cuisine.

Every night a different four-course menu is served for dinner, inspired by seasonal produce. Dishes might include salmon from Stewart Island, salumi made on the estate, freshly harvested vegetables and foraged fruits.

Peruvian cuisine relies heavily on native crops like potatoes, corn and peppers. At Inkaterra Hacienda Urubamba, set in the Sacred Valley, these and other staples are cultivated using traditional methods on the hotel’s 10-acre organic farm.

Inkaterra describes its cuisine as ‘earth-to-table’, highlighting ancient ingredients like quinoa and heirloom giant corn. If you’re curious about where these products come from, you can visit the farm and harvest them yourself.

An elegant estate set on 5,000 acres of land, Hacienda Zuleta is a sanctuary of pastoral peace near Otavalo. The 17th-century house is surrounded by a working farm and extensive gardens that produce all sorts of delicious vegetables, fruits, herbs and spices.

The hacienda also has its own trout farm and cheese factory. All of these products are used to craft an authentic menu, often making use of recipes passed down through the generations of the Lasso family (which includes two former presidents of Ecuador).

Ibiti Project is a groundbreaking property in the mountains adjacent to Ibitipoca State Park in Minas Gerais. Its many environmental initiatives include the cultivation of organic, pesticide-free produce that supplies its various dining spaces.

You can choose to stay in the Ibiti Village, Engenho Lodge or a remote private residence. The village’s Yucca Restaurant serves delicious vegetarian meals, while the lodge often welcomes celebrated chefs into its traditional kitchen.