A Unique Dining Experience

An exceptional dining experience goes far beyond simply enjoying a satisfying meal. Food is an integral component of life, and recent trends indicate people’s craving for new culinary adventures.

From seating in an active volcano to enjoying five-star cuisine underwater, themed restaurants will surely pique your curiosity. So grab your friends and camera to record these memorable eats.

Journey NYC

JOURNEY is an innovative dining venue that seamlessly blends cafe, bar and immersive fine dining with theater. Offering four distinct experiences: JOURNEY Epic Cafe serves breakfast, lunch and dinner; JOURNEY Odyssey seats two to four diners per table; JOURNEY Salon hosts live and recorded performance to bring diners’ tabletop art alive; and finally the unique JOURNEY AR Cafe uses augmented reality to reveal hidden three-dimensional designs hidden on custom dishware.

At this New York Thestaurant, visitors experience something unlike any other: 360-degree projections transport guests from their communal table to exotic locales for each course of its prix fixe menu – such as Tokyo for an appetizer course, Venice for first course and Buenos Aires for an entree course.

Journey offers tasty food in an enjoyable atmosphere – ideal for romantic dates and gatherings of friends alike. Its modern decor makes Journey an inviting spot, offering guests the ideal place to unwind after a busy day or enjoy some quality time alone.

Jose’s Table

Not too long ago, celebrity chefs were the darlings of culinary fame. Thanks to TV fame and instant fame among their peers, talented cooks with TV-friendly personalities rose quickly in fame to become instantaneously beloved cooks with millions of new fans flocking to buy their cookbooks and restaurant concepts.

Garces’ hospitality group in Philadelphia operates several restaurant concepts including Amada, Distrito, Tinto Village Whiskey & JG Domestic that seamlessly bring cultural traditions and cuisine into a dining experience tailored to each of its patrons.

Amada Restaurant in Downtown Philadelphia provides its guests with a sophisticated take on traditional Spanish cuisine with an array of imaginative dishes prepared by Garces himself, who also hosts PBS’ Made in Spain, writes cookbooks, hosts Vamos a Cocinar on Television Espaola and is founder of World Central Kitchen (an organization providing millions of meals after natural disasters), owns several other restaurants nationwide including Jaleo, Zaytinya Oyamel Minibar by Jose Andres and minibar by Jose Andres in Washington DC/ Los Angeles.

Martinez’s Mil

Mil is another Lima restaurant that put Martinez on the World’s 50 Best list and into international prominence, providing traditional Peruvian “ancestral cuisines”, but adding its own personal stamp by setting itself apart by setting forth certain restrictions as to what can and cannot be served.

These selections go beyond mere culinary decisions: they’re determined by what grows at this altitude, and by the restaurant being an active lab – not only will you find chefs and sommeliers but also biologists, botanists and anthropologists helping sustain operations as part of an indigenous community project.

The results can be seen on the menu, which explores ecosystems at various altitudes with eight courses using local ingredients from each ecosystem. It includes dishes of chewy green algae from lake water that shine with trapped sunlight; stems from high Andean mountain forests; lupinus legume and wild chincho from Sacred Valley areas – to name but a few!


Refrigerators in hotel rooms have become standard in high-end hotels.

According to travel blogger Jurga Rubinovaite of Full Suitcase, minibars have fallen out of favour due to their high prices and associated difficulties for hotels to stock and manage them properly. She believes there’s also always the risk of human error or dishonest guests charging them for drinks they never even consumed!

However, some hotels continue to maintain minibars on-site to cater to certain clientele. Others have gone so far as to eliminate this concept altogether and claim that travelers prefer walking to convenience stores or dining out rather than purchasing an overpriced snack from an on-premise minibar.


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