Hvor invites guests to taste its original, gastronomic dishes made from organic ingredients — sans menu. There’s no selecting or preferencing (aside from dietary restrictions) at this upscale eatery in Montreal. The restaurant has a 2,000-plant urban garden on the roof, declaring the farm-to-table concept an essential element in stocking the menu with local and seasonal ingredients. By partnering with other local farmers and organic artisans, all products used in the restaurant are grade-A green.
1414 rue Notre Dame W., Montreal, QC H3C 1K8. +1 514-937-2001; hvor.ca
Belle Mont Farm
Belle Mont Farm is a full-blown farm on the Caribbean island of St. Kitts that invites travelers to embark on a journey to discover a meaningful connection with food, nature and themselves. Part luxury hotel, part sustainable community, Belle Mont Farm brings the table to the farm. Literally. A giant communal table is placed in the middle of the organic vegetation, in which group dinners are held for guests featuring produce from the nearby crops. You can even catch the chef doing some last minute “food shopping” among the plants before he prepares your meal in the outdoor kitchen. Does it get any more farm-to-table than that?
The Village Kittitian Hill, Basseterre, St. Kitts & Nevis. +1 869-465-7388; bellemontfarm.com
“It’s really a restaurant with a table” is the slogan for this English farm-to-table collection. As if that doesn’t say it all, The Pig hotels (there are five throughout England) are all based around the concept of being homegrown. At the original location, everything is driven by the gardener, forager and chef. From garden to plate, the menu changes by the minute depending on what the forager finds or the kitchen gardener deems to be perfectly ripe.
Beaulieu Rd., Brockenhurst, Hampshire SO42 7QL. +44 0345 225 9494; thepighotel.com
Mahina & Sun’s
Honolulu-born chef Ed Kenney’s fourth restaurant, Mahina & Sun’s — inside the swanky new Surfjack Hotel & Swim Club — showcases his take on island cuisine using local, organic ingredients. Though Mahina & Sun’s isn’t situated directly on the vegetation, the food comes from Oahu farms. You can even get hands-on with a farm tour of West Oahu. The community-based nonprofit farms that provide the fresh produce featured on the menu allow ecotourists to explore, forage and taste the produce unique to the area.
412 Lewers St., Honolulu, HI 96815. +1 808-924-5810; mahinaandsuns.com
Blue Hill at Stone Barns
The names Dan and David Barber are basically synonymous with the “locavore” movement, which emphasizes eating what’s grown or produced locally. They not only opened a farm and a restaurant, they also helped create a whole agricultural center 30 miles north of New York City. Sourcing from the surrounding fields of their four-season farm, plus some other local farms, Blue Hill at Stone Barns is an upscale restaurant that highlights the abundant resources of the Hudson Valley area. There are also no menus here, as you may have noticed is quite the norm with these establishments.
630 Bedford Rd., Pocantico Hills, NY 10591. +1 914-366-9600; bluehillfarm.com