Villa de Flora
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Villa de Flora Restaurant Review: Forget predictable buffet fare---this hotel's version draws inspiration from the countries of the Mediterranean, with different spreads to reflect the cuisines: Monday and Friday is Italy; Tuesday and Saturday, Spain; Wednesday and Sunday, France; and Thursday, Greece. Have Italian-inspired risotto Milanese or osso buco one day, pollo con chorizo and banana-leaf salmon with toasted banana chips from Spain the next. Sunday brunch is divided into “markets,” including a bread table with artisan breads and cheeses; a made-to-order omelet station; and a variety of desserts. All meals show a real attention to detail with high standards for freshness: dishes are made in small batches to minimize the amount of steam tray "hang time."