Farm-to-table

Farm-to-table is a culinary philosophy where restaurants source ingredients directly from local farms, often within a 100-150 km radius. At hotels, this often means the property maintains its own kitchen garden, partners with named local farmers, and changes the menu based on what's harvested that day or week. What to look for: menus that list farmer names, seasonal dishes that rotate frequently, and on-site garden tours (often free for guests). Practical tip: if you have specific dietary preferences or want to know exactly what you're eating, farm-to-table restaurants are usually transparent and happy to explain provenance. Prices are typically 20-30% higher than non-local sourcing, reflecting smaller production and labor-intensive farming.