Luxury Magazine, the quarterly publication exclusively for holders of the Luxury Card, recently featured Botanist in their Fall issue, highlighting Botanist as one of their top picks for restaurants around the globe.
Since April, Chef Hector Laguna has served inventive dishes like hand-cut beef tartare topped with rich Parmesan foam and a smoked egg yolk at the Fairmont Pacific Rim. For dessert, try a fluffy beetroot cake with gewürzstraminer gel and frozen elderflower foam. High-concept cocktails include the Candy Cap Magic drink – mushroom-infused rye, vermouth, and spiced maple sugar topped with a snippet of moss. The wine list is terroir-driven.