[image: Screenshot 2026-07-29 at 9.38.18 AM.png]

On Wed, 29 Jul 2026 at 07:30, Meghan Mortensen
wrote:

> Hi Lauren,
>
>
>
> As more restaurant-goers seek personalized, immersive experiences that go
> beyond dishes looking and tasting great, tableside demonstrations are
> rapidly rolling out on menus across the globe. Earlier this year, OpenTable
> reported a 46% increase in experiential dining
>
> year over year, as diners seek a bit of theatrical flair when selecting
> where to eat.
>
>
>
> Hotel restaurants are stepping up to the plate, dishing up mains, desserts
> and drinks from trolleys – and even pontoons – to transform exceptional
> meals into memorable moments. From caviar served tableside in Dublin,
> Ireland, to crêpes suzette flambéed in front of your eyes in Gstaad,
> Switzerland, we’re rounded up a collection of items that make dining out
> into a spectacle at hotels and iconic restaurants around the world.
>
>
>
> Let me know if you might be interested in covering any of these offerings,
> and I’m happy to provide more information.
>
>
>
> Best,
>
> Meghan
>
>
>
> The Shelbourne Hotel (Dublin, Ireland)
>
> The Shelbourne Hotel embraces dining with flair with a* new tableside
> caviar experience* at The Saddle Room
> , a timeless dining location
> that balances formality and modern comfortability. Diners may choose one of
> two carefully curated caviar varieties – Asetra and Perle Imperial – which
> is served alongside classic accompaniments including blinis, egg, capers,
> sour cream and pomme Anna. Cherished tradition seamlessly blends with
> modern charm for the ultimate indulgence, served with the flourish of
> old-school Irish service The Saddle Room is famous for. Also new, *a
> trolley featuring a selection of pastries in the morning and desserts in
> the afternoon* rolls through the No. 27 Bar & Lounge
> , a space known for
> its casual elegance in Dublin’s social circles. From raspberry white
> chocolate scones and maple pecan plaits to Guinness and Bailey’s brownies
> and pistachio Bakewells with raspberries, these confections are all the
> sweeter when delivered with care right to guests’ plates. These new
> experiences join other popular tableside culinary offerings including the *28-day
> aged Black Angus beef Chateaubriand carved at the table and Champagne
> trolley*, all contributing to the tasteful theater and subtle whimsy that
> makes dining at The Shelbourne such a memorable occasion for anyone
> visiting Ireland’s capital. Imagery here
> .
>
>
>
> Brown’s Hotel
> *
> (London, England) *
>
> Brown’s Hotel brings the elegance of classic British hospitality to life
> with its refined tableside dining experiences at Charlie’s
> ,
> the hotel’s quintessentially British restaurant where heritage meets
> contemporary flair. Embracing the timeless theatre of old-school service,
> guests can enjoy a selection of dishes prepared, carved and presented from
> Brown’s signature silver trolley, transforming each course into an
> interactive dining ritual. Highlights include Moxon’s smoked salmon
> expertly sliced tableside, carved roast sirloin of beef served from the
> trolley during the celebrated Sunday lunch, and a rotating selection of
> traditional British favourites, all delivered with precision and flourish
> by Charlie’s experienced team. Showcasing the very best of seasonal British
> produce, the tableside experience honours the rituals of grand hotel dining
> while adding a sense of occasion to every meal. Rooted in nearly two
> centuries of history, Charlie’s blends impeccable service, culinary
> craftsmanship and understated elegance. Imagery here
> (Credit:
> Rocco Forte Hotels).
>
>
>
> The Palace Hotel Madrid *
> (Madrid, Spain)*
>
> The Palace Hotel Madrid reimagines the classic afternoon tea tradition
> with "High Tea, Low Morals," a contemporary experience created in
> partnership with heritage whiskey brand Macallan
> . At the heart of the experience is *The
> Macallan Trolley*, an elegant serving cart that brings the brand's
> signature whisky ritual directly to each guest's table. Cocktails are
> crafted and presented tableside, adding theatre, personalization, and
> sophistication to every serve, alongside Spanish-inspired bites such as
> lobster roll in flaky pastry, marinated salmon tartlets with avocado and
> yuzu caviar, and dark chocolate Sacher with madroño jam. The Macallan
> Trolley is also available through in-suite dining, extending the ritual
> beyond the restaurant and into the crown jewel suites of the property.
> Imagery HERE
>
> (Credit: The Palace Hotel Madrid).
>
>
>
> Gstaad Palace (Gstaad, Switzerland)
>
> Gstaad Palace's iconic Le Grand
> restaurant has
> long remained a sought-after dining destination for Gstaad's jet set and
> glitterati. Following its extensive redesign in 2025, the restaurant
> welcomes returning and first-time guests alike to experience a menu of 75
> memorable dishes in the Palace's signature elegant setting. Highlights
> include theatrical tableside preparations available upon request: *Crêpes
> Suzette, flambéed with a caramelized orange-butter sauce; Spaghetti
> Gildo, a rich pasta finished and tossed tableside; and airy vanilla or
> chocolate soufflés* served fresh from the oven. Each presentation,
> performed by Culinary Director Franz W. Faeh and First Maître d'Hôtel
> Andrea Buschini, transforms dessert or dinner into an intimate display of
> culinary artistry. Imagery HERE
>
> (Credit: Gstaad Palace).
>
>
>
> Montage Laguna Beach * (Laguna
> Beach, California)*
>
> Montage Laguna Beach brings the purity of Mediterranean ingredients to
> life with their tableside Horiatiki Salad at Studio Mediterranean
> , the resort's reimagined signature
> restaurant perched on a cliffside bluff overlooking the Pacific. Prepared
> and tossed tableside for two to four guests, the salad brings together
> heirloom tomatoes, Persian cucumber, red onion, green bell pepper,
> castelvetrano olives, oregano and capers, finished with feta imported from
> Executive Chef Dennis Efthymiou's home region of Ioannina, Greece. The dish
> is deeply personal to Chef Efthymiou, a Greek native with Michelin-starred
> training who has sourced ingredients like the heirloom tomatoes and green
> peppers from The Ecology Center in San Juan Capistrano to recreate the
> tomato salads of his childhood. It's a fitting expression of Studio
> Mediterranean's ethos, marrying the innovative spirit of California cuisine
> with authentic Greek tradition as staff walk guests through the dish's
> roots tableside. This joins other tableside culinary offerings at Studio
> Mediterranean, including a whole coffee salt-baked branzino filleted
> tableside, contributing to the coastal, ingredient-driven dining experience
> that defines Montage Laguna Beach's newest destination. Imagery HERE
>
> (Credit: Montage Laguna Beach).
>
>
>
> Turtle Island
> *(Yasawa
> Islands, Fiji)*
>
> At Turtle Island, the longest running eco resort in the South Pacific,
> guests can ditch the dessert cart for the property's dessert pontoon. A
> truly immersive property, guests can enjoy nightly dinner parties made from
> local (guests and fisherman) catch and produce from the property’s 5-acre
> garden, followed by a private candlelit dessert service boated in and
> prepared beside the pontoon in the Blue Lagoon (yes, the movie was filmed
> on the island). With a maximum of 14 couples invited to the island at a
> time and an impressive 55% return rate, Turtle Island invites complete
> personalization in paradise, with a dedicated Bure Mama or Papa to look
> after every need, including customized picnics to champagne refills. Images
> here
> (credit: Turtle Island)
>
>
>
> The Oberoi, New Delhi *
> (New Delhi, India)*
>
> The Oberoi, New Delhi is the city’s iconic luxury hotel, renowned for its
> unparalleled service, breathtaking views, and exceptional amenities. The *signature
> ice cream trolley at fine dining restaurant Baoshuan*
> , helmed
> by two Michelin-starred Chef Andrew Wong, is just one part of a truly
> extraordinary dining experience. The Baoshuan ice cream trolley is a diner
> favorite and features a rotating ice cream flavor selection for guests to
> choose and have scooped tableside with other delicious treats.
>
> Imagery here
> ;
> (Credit: The Oberoi, New Delhi)
>
>
>
> House of Prime Rib * (San Francisco,
> California)*
>
> A beloved San Francisco institution since 1949, House of Prime Rib has
> long been synonymous with classic tableside dining. Guests are treated to a
> theatrical dining experience as expertly aged prime rib is carved to their
> exact specifications from signature stainless steel carts, while fresh
> salads are prepared tableside, bringing old-school hospitality and
> personalized service to every meal. With its enduring traditions and
> interactive presentation, House of Prime Rib exemplifies why tableside
> dining continues to resonate with today's experience-driven diners. Imagery
> here. (Credit: House of Prime
> Rib)
> MEGHAN MORTENSEN
> SENIOR ACCOUNT EXECUTIVE
>
> Subscribe to our free Substack
> for our take on what's trending.
>
>
>

Why It Matters

Industry operators should watch for follow-on developments as this story develops.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors