Trade the itinerary for the atmosphere. We find the moments that pull you out of your head and back into your senses.
Brasserie Altaris is the social heart of the hotel — a high-ceilinged, art-filled room where the city comes to see and be seen. Chef Élise Marchand's menu honours the canon of the grand Parisian brasserie while pushing it forward: Dover sole grenobloise, pressed foie gras, a profiterole soufflé that has become a city talking point.
An open-air dining pavilion occupying the seventh floor of Altaris Paris. At sundown, the iron silhouette of the Eiffel Tower becomes a backdrop for Chef Marchand's seasonal terrace menu — lighter compositions designed for the evening air, guided entirely by what arrived at the kitchen door that morning.
The bar at Altaris Paris is a place of quiet ceremony. Behind a counter of veined Burgundy marble, our head mixologist transforms the canon of the classic French cocktail into something precisely contemporary — absinthe rinsed coupes, calvados highballs, and a house Negroni aged in Limousin oak.
In the tradition of the finest Parisian maisons, our ground-floor salon opens at seven. Maître pâtissier Jean-Luc Fontaine's case changes with the season but never with the standard — mille-feuille of exact lacquered layers, kouign-amann pulled from the oven on the hour, and a croissant that has taken four years to perfect.
The Mayfair Bar is the living room of Altaris London — a room of understated authority where pre-theatre martinis meet late-night conversations of consequence. The bar programme draws on Britain's finest small-batch distilleries; the kitchen sends out plates built for the intelligence of those who eat by instinct rather than occasion.
Chef Rosamund Hale's menu is a love letter to the British larder. Herdwick lamb from the Lake District, Lindisfarne oysters, Colston Bassett Stilton — ingredients sourced with the rigour of a private household kitchen, prepared with the precision of a brigade that has collectively held eight Michelin stars.
Beneath the Georgian flagstones of Altaris London, The Cellar holds one of the most considered wine selections in Mayfair. Head Sommelier Clara Ashworth curates a list of approximately four hundred labels, weighted towards Burgundy, the Northern Rhône, and the emerging estates of the English south coast.
In the tradition of the finest English houses, Altaris London presents a daily afternoon tea service in The Drawing Room. Patissier Oliver Barnes reinterprets the classic canon: warm scones with cultured Devon cream and hand-set preserves, a finger sandwich selection revised with the seasons, and a petit-four board that functions as a miniature tasting menu.
Shukō is Altaris Tokyo's gastronomic anchor — a kaiseki-inspired menu that draws on Japan's deepest culinary traditions. Chef Masa Takahashi sources with the seasonal discipline of a craftsman who has spent decades learning from the land: Hokkaido sea urchin at peak season, Kagoshima Wagyu from a single herd, Kyoto bamboo shoots harvested in the pre-dawn quiet of April.
A private kaiseki dining room of fourteen covers on the sixth floor of Altaris Tokyo. Chef Kenji Watanabe's seasonal menus honour the shun principle — eating at the precise moment of perfection. Each of the twelve courses is a study in restraint, executed with a technical precision that has earned recognition across both the classical and contemporary traditions.
A curated collection of over three hundred expressions — Japanese single malts, rare Scotch, and small-batch American bourbons — served from a counter of aged hinoki in a room of deliberate calm. Our head bartender Tomoko Nishimura approaches each pour as an act of navigation, guiding guests through distilleries, vintages, and the particular geography of flavour.
The theatre of the teppan plate, refined to its most precise expression. A seven-course omakase performed before twelve guests at the counter of Altaris Tokyo's most intimate dining room. Chef Haruki Sato trained in Osaka before bringing his technique to Tokyo — a programme built around A5 Wagyu, seasonal seafood, and the particular concentration of flavour that only extreme direct heat can produce.
Rim Naam occupies Altaris Bangkok's riverside wing — its open terrace positioned directly above the Chao Phraya, where the evening light turns the water to bronze. Chef Arthit Somboon's contemporary Thai menu distils the kingdom's culinary landscape: the precise heat of a southern curry, the delicate perfume of a central Thai broth, the extraordinary freshness of Gulf seafood hours from the boat.
Positioned over the Chao Phraya River, Sala Rim Nam presents the refinement of Royal Thai culinary tradition. Head Chef Araya Sawang draws on the recipes and techniques of the court kitchen — the intricate curry pastes ground by hand, the cold-carved fruit garnishes, the balance of the five flavours that is the foundation of Thai gastronomy — and presents them with contemporary precision.
On the twenty-third floor, Chakra offers an uninterrupted panorama of Bangkok's river delta and the city's skyline as it builds itself nightly in light. The bar programme draws from tropical botanical ingredients — kaffir lime leaf, galangal, lemongrass, tamarind, and the extraordinary range of Thai fruit — to produce cocktails that could only have been made in this specific place.
A shaded garden terrace of mature frangipanis, lotus pools, and the sound of moving water, set apart from the hotel's formal architecture. The Garden Pavilion offers an all-day menu of pan-Asian and international dishes prepared in an open kitchen, designed for the long, unscheduled hours of a Bangkok day.
The Pemberton is Altaris New York's gastronomic anchor — a modern American menu built on the rigour of exceptional sourcing: Hudson Valley duck aged seven days, Maine lobster delivered at dawn, Colorado lamb from a single ranch, Vermont dairy from a herd of forty. Chef James Whitmore's kitchen applies classical French technique with an American directness that defines the city's highest culinary register.
An homage to the great American grill room — but without the nostalgia. Executive Chef Marcus Webb brings a contemporary rigour to the steakhouse canon: dry-aged prime cuts from Missouri and Nebraska, a raw bar of East and West Coast selections, and a wine list curated around the great American appellations from Napa to the Finger Lakes.
Named for the great navigational charts that once lined these walls, The Atlas is the social fulcrum of Altaris New York. Head bartender Dominic Vasquez draws on New York's most storied cocktail history — the Clover Club, the New York Sour, the classic Martini proportions of the hotel bar tradition — and updates them with the precision of contemporary technique.
A room of fourteen covers behind a reclaimed library wall of first-edition New York literature. The Library at Altaris New York is available exclusively for private dining — business dinners, family celebrations, and occasions that require both privacy and the particular calibre of Chef Webb's most considered cooking.
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