With inspiration from the culinary travel trend often called the Bourdain Effect, InterContinental Hotels & Resorts has compiled a seasonal Culinary Calendar that highlights five-star dishes and dining experiences available to IHG guests around the world.
The Culinary Calendar maps year-round, world-class dining moments—from signature dishes to regional specialties—available exclusively at InterContinental properties. It showcases the brand’s commitment to elevated gastronomy, featuring Michelin-awarded restaurants and celebrated chefs such as Gordon Ramsay, Theo Randall, Alain Ducasse and Martha Ortiz.
Leading the calendar’s focus on inventive seafood is InterContinental Santiago’s Seafood Ceviche, featured in autumn. The dish follows an ocean-to-plate philosophy: all elements are caught and served the same day. The ceviche is presented alongside a classic Pisco Sour, a cocktail rooted in the region’s traditions.
In Japan, InterContinental ANA Tokyo’s winter menu includes premium Blowfish Sashimi, one of the country’s most exclusive delicacies. Spring brings InterContinental Amstel Amsterdam’s signature Blue Lobster, a highlight for lobster enthusiasts.
InterContinental Bali Resort represents summer with its Marinated Duck in Pepes Tahu, a dish that reflects Balinese flavors and is paired with a White Two Island Sangria, crafted from local fruit and Balinese white wine.
North American guests can enjoy Seared Diver Scallops at InterContinental Los Angeles Century City, featured in the autumn calendar and sourced from the nearby Gulf of California.
The Culinary Calendar is designed to guide food-focused travelers to seasonal, locally inspired dishes across InterContinental locations worldwide, emphasizing provenance, quality and the stories behind each plate.
© InterContinental Hotels and Resorts