FEAST AND FEEL GOOD
Spain and Tuscany are not where you'd expect meat to get second billing, but at these J.MAK partners, vegetables take center stage. These chefs are cooking with a conscience in Chianti, Mallorca, Colombia, Paris and California, focusing on what's local, sustainable, healthy and delicious all around them.
Here's where to feast and feel good about it!
SUSTAINABLE GASTRONOMY AT CANNÚA
Antioquia, Colombia
Nestled high in the hills of Antioquia, Cannúa is a living example of sustainability through gastronomy. Built wholly with permaculture in mind, the hotel's restaurant – which has been nominated as one of the best in Colombia! – connects tradition and innovation in its mix of modern Colombian cuisine with homegrown ingredients. Every day, Chef Marconi Righi walks through the property's gardens to harvest seasonal fruits, native herbs, and edible plants that inspire soulful, spontaneous dishes crafted with ancestral techniques.
Chef Righi's approach blends the artisanal with the instinctive, producing food that feels as good as it tastes: healthy, human-centered, and deep in its connection to the land. Guests are encouraged to explore the hotel's two-acre organic gardens and food forests or even to lend a hand planting vegetables or native trees as part of Cannúa's conservation mission.
Rooted in permaculture principles from zero-waste practices to integrated design, Cannúa is redefining what a sustainable stay can look and taste like. Each meal is a celebration of Colombia's biodiversity.
Above: Suite interior; A dish from the Cannúa restaurant; Resort exterior
GARDEN-INSPIRED DINING IN PARIS
Paris, France
Tucked behind wrought iron gates in the 16th arr., Saint James Paris is a château hotel that brings together Michelin dining, sustainability and urbane charm.
At its gastronomic heart is the romantic winter garden restaurant Bellefeuille, holder of a Michelin Green Star and three Ecotable stickers: testimony to their local sourcing, organic ingredients, and low-impact gastronomy. The menu reflects nature, giving pride of place to seasonal produce that comes from their own organic gardens and local farms in Île-de-France.
Chef Grégory Garimbay, expert in raw ingredient perfection, runs the kitchen with a passion for terroir. Meanwhile, bold desserts from Pastry Chef Coline Doussin include Saint James' own honey, harvested from beehives on site. Whether its dinner under the Versailles-green pergola, a cozy cocktail in the Library Bar, or a weekend Tea Time featuring creations such as mimosa & caviar sandwiches or pear pavlova with rose geranium, each dining experience at Saint James Paris pays homage to the beauty of nature.
Above: A dish from Bellefeuille; Bellefeuille restaurant interior; PE.PR with Nicolas Egloff of the Saint James Paris and other VIVRE hotels
VEG-FORWARD MENU IN MALLORCA
Palma de Mallorca, Spain
Step into the romantic world of Can Bordoy Grand House & Garden, a tranquil oasis right in the heart of Palma, where great taste and plant-forward cuisine set the tone. At the hotel's flagship Botànic Restaurant, the first of its kind in the city, vegetables are the star of the show. With fish and meat playing supporting roles, the spotlight shines on seasonal produce reimagined with culinary elegance.
Mornings begin with fresh, nourishing breakfasts enjoyed in the garden that boast natural ingredients, energy bowls, and eggs made your way (plus gluten and sugar-free options). Throughout the day, the property's devotion to healthy indulgence carries through its menus and into the glass with expertly crafted cocktails, a wide range of local gins, and homemade whiskey blends at the bar.
Above: A dish from Botànic Restaurant; Botànic's outside seating; D.BER shaking up cocktails at the bar
PLANTING SEEDS OF FLAVOR AT PODERE 1384
Tuscany, Italy
In the hills of Chianti, Podere 1384 redefines what dining close to the earth means. Here, sustainability is not a philosophy, but rather the framework itself: solar powered, biodynamically farmed, steeped in local tradition, the estate is a working farm, vineyard, and culinary destination rooted in the rhythms of nature.
Il Sorbo 1384 is Podere's farm-to-table restaurant, using all fresh, local ingredients. In close collaboration with farmers, gardeners, and local producers, the menus are crafted by Chef David Targetti and co-founder Tatiana Perna. Every dish reflects the harvest outside the kitchen door with vibrant vegetables, aromatic herbs, and olive oil made from estate-grown Pendolino, Moraiolo, and Frantoio olives.
Dine among the vines, take a stroll through the biodiverse Horto garden that inspires the kitchen, and enjoy Sangiovese-fueled pairings straight from Podere's own cellar. The pasta flour is milled right there too. Every component of the meal pays homage to the land that yielded it.
Above: Chef David Targetti foraging in the garden; Podere exterior; CRO.ME and Chef Targetti in the kitchen
NATURE ON THE DISH AT NEWPORT RANCH
Mendocino Coast, California
Perched on 2,200 acres of untamed Mendocino coastline, The Inn at Newport Ranch is where cuisine grows straight from the land. From fog kissed gardens to ancient forests and meadows, this working ranch infuses the rhythm of nature into every dish.
The kitchen is led by Executive Chef Nick Wells and culinary consultant Adam Lawrence, who are inspired by the ranch's wild ingredients and seasonal bounty. Root vegetables, foraged mushrooms, edible coastal greens, and honey harvested on-site form the foundation of a vegetable-forward menu that changes with the light, the tide, and the soil.
The fermented, the preserved, and the freshly plucked; the ingredients themselves tell the story of the ranch with its biodiversity, respect for the land, and a quiet luxury rooted in simplicity. From larder to lichen, this hyper-local dining as it was meant to be: wild, refined, and deeply grounded.
Above: PE.PR foraging for mushrooms in the forest; a dish from the inn's tasting menu; ranch exterior
