Eighteen hotels,
from the ground out
Four Canadian resorts, then capsule houses, country kitchens and northern camps. Each one read by the ground it stands on.
Eighteen hotels and resorts, read through one question only: what does the kitchen here lean on, and where does that thing physically come from. A walled garden, a river mouth, a hill of olive terraces, a counter on the ground floor.
Every kitchen here leans on something close by.
- Montréal Casino & Hotelproduce from the city
- Fallsview Casino Resortfruit from the peninsula
- River Rock Casino Resortfish from the river
- Casino Rama Resortfood from the county
Almond Hostel & Cafe Shibuyabread from the cafe below
MyCUBE by MYSTAYS Asakusa Kuramaecoffee from the block
Grids Tokyo Ueno Hotel & Hostelmarket a street away
UNPLAN Kagurazakakitchen at the door
Ballyfin Demesnevegetables from the walled garden
Il Borrooil from the terraces
The Newt in Somersetapples from the orchards
Stedsans in the Woodsgreens from the plot
The Pig at Combegarden by the kitchen
Nihi Sumbafish from the coast
Camp Ripanberries from the fell
Harriniva Hotels & Safarisfish from the river
Aurora Safari Campcatch from the ice
Arctic Retreatgame from the woods
A hotel is easy to describe by its rooms and harder to describe by its ground. We look at the ground: the plot behind the wall, the boats at the dock, the market street, the one road carrying everything in. That fact says more about where you stand than any account of a dining room. How we read a kitchen
The four parts of the guide: Casino Hotels, Capsule Hotels, Art Hotels, Ice Hotels.