These restaurants are dishing up amazing meals in extreme locations

From wind-lashed peninsulas to sparkling oceans, these secluded outposts offer superlative dining in jaw-dropping settings

Whether you want to dine underwater, in the depths of a dense forest or at ear-popping altitude, a raft of restaurants is cropping up in the most remote corners of the world – each designed to furnish guests with a once-in-a-lifetime experience and spectacular dishes to boot. Discover seven amazing restaurants that are more than worth the trip.


The Social Haus offers an entirely new tasting menu each night (Image: The Green O)

The Social Haus, Montana
@thegreenomontana
The Green O resort is secluded to say the least. Amid the densely timbered southern edge of a 37,000-acre cattle ranch, 12 stilted villas and a sensational restaurant reward intrepid explorers and diners. At the heart of this Montana resort is The Social Haus, decorated with Shou Sugi Ban wood, custom lighting and soaring windows – often flung open to welcome in pine-scented air. Eight-course tasting menus are the creations of executive chef – and 2024 James Beard Award finalist – Brandon Cunningham. Breakfast is another highlight, with options such as cube steak fried in buttermilk, or a remix of your favourite childhood cereal, embellished with choux pastry and white-chocolate ganache.


Mingary Castle has overlooked the Sound of Mull since the 12th century

Mingary Castle, Kilchoan
@mingary_castle
Mingary Castle hotel lords it over a deliciously wild patch of the Ardnamurchan Peninsula, the most westerly extremity of the British mainland. The remote location was adored by power barons of yore, who could keep a watchful eye on pesky neighbours in Mull, Skye and beyond. Turns out it’s also a great spot for an incredible meal, thanks to the castle’s award-winning restaurant. Chef-patron Colin Nicholson artfully showcases the west coast of Scotland’s natural larder, with highlights such as the An Treas main, with rump of hogget, braised leg tartlet, sweetbread, wild garlic and anchovy, or the An Ceathramh dessert of yogurt panna cotta, poached rhubarb and caramelised white chocolate.


Paradiso Mountain Club offers views of the alpine Engadin lakes (Image: Steve Herud)

Paradiso Mountain Club, St Moritz
@paradisostmoritz
Unleash your inner adventurer en route to Paradiso, reached by chairlift, gondola, e-bike, a vintage Land Rover shuttle, or a one-hour hike. Before you factor in gourmet incentives, the effort of getting to the restaurant (part of Badrutt’s Palace voted one of The World’s 50 Best Hotels 2023) is richly rewarded with Swiss alpine views from Paradiso’s 6,000ft perch. In winter, come for the après-ski scene, raclette and mulled wine; in summer, soak up the rays, challenge friends to a game of pétanque on the upper terrace and savour Mediterranean-inspired dishes. Toast the scenery with a glass of champagne or a wine choice from the 500-strong selection; chilled Gewürztraminer, perhaps?


Ithaa feeds diners five metres below sea level (Image: John Athimaritis)

Ithaa Undersea Restaurant, Maldives
@conrad_maldives
Forget sleeping with the fishes, you’ll be feasting with the fishes at this restaurant, positioned five metres below the ocean’s surface as part of the Conrad Maldives Rangali Island resort. Dining beneath lurking sharks and blooming coral gardens is about as bucket-list as experiences get. Culinary creations flex with the seasons, but crowd-pleasers have included an amuse-bouche of Rangali tuna crudo, and lobster tortellini with saffron cream and charred leek. Save room for the white chocolate, milk chocolate and passionfruit Ithaa Pearl dessert. Reach for your own pearls: the ‘island chic’ dress code invites you to channel your inner Poseidon or Amphitrite.


L'Evo is an 75-minute drive from the central Japanese city of Toyama (Image: L'Evo)

L'Evo, Nanto
@levo.toyama
Nature blessed L'Evo with its incredible perch, near the Tateyama mountains, and nature graces L'Evo’s pantry, too. Crystalline mountain water comes from the rivers of Toga and Momose, which connect to saltwater Toyama Bay, rich in fish and seafood. Mountain ranges yield deer, boar, pheasant and other game, alongside rice, berries and vegetables. Nearby, Nanto City is a hotbed of culture and crafts, and Unesco-listed villages defy modernisation’s gallop. Chef-owner Eiji Taniguchi has created a reimagined auberge inspired by the region with a 13-course tasting menu starring ingredients farmed onsite and foraged locally. A two-hour drive from Toyama City, you'll want to stay in one of L'évo’s three Zen cottages and sample Taniguchi’s breakfasts, too.


Pods at Soneva Kiri's Treepod Dining are made from harvested bamboo

Soneva Kiri Treepod Dining, Koh Kood
@soneva
Having a personal waiter deliver dishes to you via zip-line redefines the notion of good service. That’s what you can expect at Soneva Kiri’s Treetop Dining pod, set in the tangled emerald heart of Koh Kood’s ancient rainforest, a 90-minute flight from Bangkok. Short of sprouting wings and turning into one of the local seabirds, you’re unlikely to get better views. If you prefer to eat with your feet on the ground instead of your head in the clouds, the resort’s private dining settings dish up hurtling waterfalls and pristine beaches too. There’s also a whole holiday’s worth of resort restaurants to explore, including the clifftop Dining Room or Kruua Mae Tuk (Tuk's Kitchen), set deep amid the mangroves, starring Thai dishes and fresh seafood courtesy of local fishers.


Under's concept is designed to reflect a 'living periscope' 

Under, Lindesnes
@underlindesnes
Resembling a giant, partially submerged piece of flotsam, or a building felled by an apocalyptic flood, there’s nothing underwhelming about Under. Set five-and-a-half metres below grey waves in southern Norway, the world’s largest submarine restaurant makes a big impression. Design and interiors worthy of a Bond villain come courtesy of Norwegian architecture firm Snøhetta. Through the restaurant’s large glass wall, wave at gathering schools of fish; in stormy conditions, watch the rain pelting the ocean surface from below. Written with understated brevity, the 12-course seasonal set menu from chef Nicolai Ellitsgaard features dishes including halibut, tomato and horseradish; langoustine, summer cabbage and whey; and asparagus with koji and wild garlic. 

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