Travel Insider: 11 Immersive Dining Experiences

Culinary innovation and immersive dining experiences have played a leading role in the Kempinski story since its first chapter began. At the start of the 20^th century, wine merchant and restaurateur Berthold Kempinski delighted diners with thoughtful touches and innovations at his restaurants. Half-portions and set menus complemented extravagant à la carte dining featuring seasonal European delicacies, while the introduction of wines sold by the glass turned his restaurants into convivial social hubs. 

During the golden age of Berlin’s ‘Roaring Twenties’, Kempinski’s Haus Vaterland on Potsdamer Platz was the heart of Berlin nightlife; a culinary emporium with 12 themed dining rooms serving elaborate dishes from all over the world, accompanied by live music and entertainment. People travelled from across Europe to take part in one of the world’s first great destination-dining experiences. 

Today, gastronomy remains a source of inspiration and innovation at Kempinski hotels. From Bali to the Bosphorus, Kempinski chefs continue to push boundaries by redefining traditional dishes, championing seasonal ingredients and upholding the art of gastronomy and hospitality celebrated by Kempinski since 1897. From underwater dining rooms to a table in the heart of the Bavarian Alps, this collection of culinary experiences showcases some of the finest Kempinski restaurants around the world. 

KEMPINSKI HOTEL AL OTHMAN AL KHOBAR

Salvaje (Latino Japanese fusion)

Even a sliver of tuna can be elevated to an art form in the hands of a master chef. This is the philosophy at Salvaje, the edgy restaurant concept that elevates traditional Japanese gastronomy with boundless imagination, served in atmospheric dining rooms where theatre and showmanship complement the drama that unfolds in every dish. This is no ordinary omakase experience. At Salvaje Al Khobar you can expect opulence and indulgence in every bite, with dishes like Salvaje’s signature truffled mushroom dumplings, stuffed with the decadent umami flavours of Maitake mushrooms and brushed with rich demi-glace and truffle cream; or grilled and smoked short ribs, cooked over applewood on the robata grill for 12 hours for a divinely smoky flavour. Elegant, fun and flawless, Salvaje Al Khobar’s dishes incorporate flavours from the culinary cauldrons of the Middle East, where an apothecary of exotic spices open a new chapter to the Salvaje story.

ÇIRAĞAN PALACE KEMPINSKI ISTANBUL

Tuğra Restaurant (Ultimate Ottoman and Turkish cuisine)

Overlooking the slow-moving waters of the Bosphorus, Tuğra, a Michelin guide restaurant, takes diners on a journey into the heart and soul of the Ottoman Empire. Soaring ceilings, velvet curtains and bespoke artworks set the scene for an evening of traditional Turkish cuisine, accompanied by timeless palace rituals and first-class service. Few dishes capture Tuğra's culinary philosophy as completely as Testi lamb casserole, which embodies Executive Chef Alexis Atlamazoğlu’s commitment to tradition, craftsmanship and experience. Cooked in a sealed clay pot — handcrafted from the distinctive red soil of Avanos in central Anatolia — this dish emphasises the value of slow, intentional cooking methods that preserve and elevate natural flavours. “With high-quality ingredients such as Thracian Spring lamb, wild mushrooms, young potatoes and local herbs, it also reflects my commitment to seasonality and locality,” says Chef Atlamazoğlu. After careful preparation, the pot is ceremoniously broken open at the table, adding a dash of theatre to this Anatolian masterpiece.

HOTEL TASCHENBERGPALAIS KEMPINSKI DRESDEN

Das Palais (German classics and modern European cuisine)

Set in the heart of historic Dresden, just steps away from the Dresden Zwinger, Das Palais embodies the notion that the secret to great cooking is lots of simple things done to perfection. Priding itself on a commitment to seasonality, the restaurant celebrates classic German dishes and modern European dining using fresh ingredients at the peak of their seasonal cycle. Executive Chef Andreas Gräser’s pared-back menu features signature dishes such as beef tartar and truffle spaghetti; self-described “uncomplicated classics” that allow fresh ingredients to sing. “Wiener Schnitzel perfectly embodies our approach: refined yet approachable, rooted in tradition yet presented with a fresh, modern flair. It reflects our commitment to timeless flavour and culinary authenticity,” says Chef Gräser. From the spacious summer terrace between the Royal Palace and Hotel Taschenbergpalais Kempinski Dresden, to the elegant interiors, Das Palais invites you on a relaxed but refined journey into classic and modern European flavours. 

SIAM KEMPINSKI HOTEL BANGKOK

Sra Bua by Kiin Kiin (Modern Thai cuisine)

When Danish chef Henrik Yde-Andersen launched Sra Bua by Kiin Kiin, his modern interpretations of traditional Thai cuisine were met with some scepticism among traditionalists. Today, after a flurry of awards and accolades, the restaurant has won the hearts and minds of locals and visitors alike. Helmed by Senior Head Chef Chayawee Berm Sutcharitchan, the kitchen is a crucible of culinary creativity, where chefs play with textures and flavours to create dishes that blend tradition and innovation. The signature lobster red curry is a case in point: delicately poached lobster served with silky red Thai curry and aromatic herbs — served cold — defying convention and reimagining tradition. Interiors too reflect the restaurant’s artistic philosophy, with elements of classical Thai architecture elevated by subtle lighting, intricate textures and serene lotus ponds that create an immersive backdrop to innovative tasting menus like The Blooming Dawn, a six-course extravaganza created to celebrate the hotel’s 15^th anniversary. 

KEMPINSKI HOTEL BERCHTESGADEN

Gourmet Restaurant PUR (Modern European cuisine)

Refined, elegant and set amid the spectacular scenery of the Bavarian Alps, PUR is a unique gastronomic experience by Executive Chef Ulrich Heimann. Glittering under two Michelin stars and three red Gault-Millau Toques, this is a showcase of modern European cuisine elevated by the purity of regional ingredients, where seasonal tasting menus celebrate the cycles of the year and the bounty of the land, sea and sky. Autumnal dishes like saddle of deer from the hillsides of Berchtesgaden, served with salted celery, cranberry and chanterelles give way to lighter flavours when the seasons change. The current ‘PUR Spring’ menu brims with earthly delights and the influence of Bavarian cuisine: turbot fillets with seasonal asparagus and morels, and marrow-crusted entrecôte from nearby Lake Constance with Roscoff onions and miso, followed by freshly plucked strawberries with sour cream and shiso, all paired with exceptional wines from around the world. 

THE CAPITOL KEMPINSKI HOTEL SINGAPORE

15 Stamford Restaurant (Modern European with Singaporean flair)

Every dish tells a story at 15 Stamford, the sophisticated dining room at The Capitol Kempinski Hotel Singapore. Drawing on a refined collection of classical European dishes elevated with playful local touches, degustation and à la carte menus are innovative and inspired. European classics like chargrilled Black Angus and leaf-wrapped Norwegian salmon are complemented by dishes from further afield such as Patagonian toothfish and Maine lobster, as well as local specialities like chicken rice and Hokkaido scallops. 15 Stamford’s culinary philosophy is encapsulated in Bomba rice casserole; a medley of air-dried wagyu beef, piquillo pepper coulis and green vegetables. “From selecting the right variety of rice to controlling the temperature during the toasting process, every step influences the final texture and depth of flavour,” says Chef de Cuisine Sherine Lim. “It reflects my belief that even the most humble ingredients can be transformed into something extraordinary when approached with skill, care and respect for the process.” 

HOTEL ADLON KEMPINSKI BERLIN

Lorenz Adlon Esszimmer (French gourmet)

In the hallowed surrounds of Berlin’s finest hotel stands a gastronomic experience revered around the globe. Exquisite French gastronomy with a hint of Asian inspiration is paired with some of the world’s finest wines at Lorenz Adlon Esszimmer, helmed since late 2024 by Executive Chef Jonas Zörner. A Berlin institution, this two-Michelin-star restaurant showcases the essence of French gastronomy through a limited menu of up to six courses, each more dashing than the last. Seasonal menus feature extraordinary dishes crafted from exquisite ingredients like Périgord truffles, Imperial caviar, Norwegian lobster and A5+ wagyu beef, artfully plated and served in the restaurant’s stately surrounds, with wood-panelled walls and beautiful fresco ceilings. Delectable dining is complemented by the most prestigious wine list in Berlin: a collection of fine Chateaux and legendary vintages curated from the great winemaking regions of the world by Head Sommelier Hans-Martin Konrad. 

KEMPINSKI CENTRAL AVENUE DUBAI

Zenon (Mediterranean cuisine with Asian influences)

Themed around tales of Greek mythology, Zenon takes diners on a gastronomic odyssey around the kitchens of Asia and Europe in a grand dining space illuminated by digital art that evolves with the mood of the evening. The menu is a veritable treasure trove of global cuisine featuring eclectic appetisers made for sharing and an ocean of fresh seafood, sushi and caviar. Flavours of land and sea are combined in Hokkaido scallops, whose natural sweetness is complemented by a zesty kick of yuzu pepper and umami garlic butter; a masterclass of culinary creativity combining Japan’s gastronomic heritage with modern flair. You can journey into opulent Mediterranean flavours and eye-watering steaks, or feast on chargrilled dishes from the Robata grill, followed by decadent desserts and elevated cocktails. But Zenon is as much about the experience as the menu. If you can take your eyes away from the artfully presented dishes, the walls shimmer with holographic displays and in AI-powered scenes that respond to noise and motion in the restaurant. Bold, bright and futuristic, Zenon redefines the meaning of immersive dining.

KEMPINSKI SEYCHELLES RESORT BAIE LAZARE

Le Petit Chef (European fine dining) 

Fine dining, 3D technology and theatre combine at Le Petit Chef, an immersive Indian Ocean dining experience like no other. After taking your seat, the dining table is transformed into an animated spectacle created by state-of-the-art 3D technology, where you’ll meet your host for the evening, Le Petit Chef. During the evening, the animated chef will bring each dish to life with clever animations, music and narration. Real-life versions of each dish are presented at the table as the narrative unfolds, creating a multi-sensory experience that’s just as fun for adults as it is for kids. In line with Executive Chef Kai-Uwe Klenz’s culinary philosophy, dishes honour each ingredient’s natural essence with minimal processing, creating menus that are flavourful, sustainable and aesthetically pleasing. Paired with an extensive wine collection and the spectacular surrounds of Kempinski Seychelles Resort Baie Lazare, this is truly an unparalleled dining experience.

THE APURVA KEMPINSKI BALI

Koral (Indonesian coastal flavours)

Enter a world of underwater delights at Koral, a living aquarium where adventurous menus celebrate the bounty of the Indian Ocean under the guidance of Executive Sous Chef Jean-Yves Emile Leuranguer. Take a journey into the heart of Indonesian culinary heritage while watching the aquatic ballet unfold beyond the restaurant windows; a mesmerising backdrop for the spectacular cuisine that awaits. Appetisers like coconut jelly caviar and jicama crab set the scene, followed by decadent dishes built around hero ingredients such as lobster and scallops infused with the flavours of Indonesian spices and exotic Balinese ingredients. Situated within the spectacular surrounds of The Apurva Kempinski Bali, Koral takes design inspiration from Indonesia’s ancient Majapahit empire, with teak wood ceilings and traditional red clay brick walls framing the kaleidoscopic views of the great blue through the windows of this truly immersive dining experience.

GRAND HOTEL KEMPINSKI RIGA

Stage 22 (Asian fusion)

High above Riga, overlooking the Latvian National Opera and its manicured gardens, Stage22 is a beacon of modern Asian fusion, where Michelin-recommended dining and world-class mixology set the scene for unforgettable evenings. Day and night, the Stage22 menu serves up a parade of crowd-pleasing plates designed for sharing: ocean-fresh sushi and sashimi, crunchy tempura and chargrilled wagyu beef, accompanied by a dessert list peppered with mochi and matcha. Creative cocktails and exotic elixirs flavour long spring evenings on the rooftop terrace, and when the sun goes down, live music makes this one of the most sought-after spots in the Latvian capital. 

In the competitive world of global dining, the most successful restaurants offer more than just exemplary food. Innovation, art and entertainment all play their part in creating experiences that stay with you long after the last petit four has been consumed. 

With a pinch of pizzaz, a sprinkle of storytelling or a dash of drama, these Kempinski restaurants have elevated their offerings to create truly immersive dining experiences worth travelling for.

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