At his first London restaurant, chef Heston Blumenthal of the Fat Duck re-creates dishes like "meat fruit"—chicken liver disguised as a tangerine—from a 16th-century recipe. "The food is inspired by the past, but it's not ye olde English cooking," he says. mandarinoriental.com/London.
With artisanal picnic baskets, foraging tours and lobby vending machines that sell Pinot Noir (not Pringles), the best hotels have upped their food game. Here, Food & Wine names fabulous hotels for food lovers. —Additional reporting by Alessandra Bulow