Seafood is often considered core to luxury dining, but ensuring responsible sourcing is hard to guarantee. According to The Sustainable Restaurant Association, guests can enjoy seafood guilt-free at these standout hotels.
Caruso's at Rosewood Miramar Beach, Santa Barbara
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Overlooking the Pacific, Caruso's at Rosewood Miramar Beach has become synonymous with impeccably sourced seafood under the leadership of chef-partner Massimo Falsini. Knowing seafood supply chains can be murky, Falsini demands full visibility over his. Terms like 'local' or 'wild' are not specific enough; for an ingredient to go on his menu, he needs to know exactly how, where and by whom it was harvested.
Working with Seafood Watch, OceanWise and Where Food Comes From allows Falsini and his team to vet every supplier carefully, making sure that they share the same key values. They work with fish farms that use organic, antibiotic-free methods and practice integrated multi-trophic aquaculture in closed-loop systems. For wild seafood, they choose small, well-managed fisheries that respect quotas and use low-impact catch methods. This also supports fishing communities in the area, creating a sense of shared responsibility for protecting the waters upon which they all rely.
This attention to provenance shows up on the plate as a vibrant expression of terroir. Menus at Caruso's celebrate regional species that are abundant but often underappreciated, taking pressure off more popular fish stocks and supporting healthy marine ecosystems; this also keeps the kitchen team nimble, requiring creativity on a day-to-day basis. Depending on the season, diners might expect Pacific rockfish, black cod, Channel Island halibut or Santa Barbara abalone.
Atlantis The Royal, Dubai
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Standing proudly on the outer crescent of Dubai's distinctive Palm Island, Atlantis The Royal's striking façade teases the extravagance to be found within. Less obvious at first glance is that operational decisions here are carefully guided by the Atlantis Atlas Project, a commitment to operating in ways that are good for both people and planet.
As part of this commitment, Atlantis The Royal has a partnership with UAE-based organisation Seafood Souq, which works to establish transparency in the supply chain. With little water available for agriculture in this arid climate, the Emirati people traditionally depended on the seas as a vital food source, and fishing remains deeply embedded into food culture in the UAE – so responsible sourcing is especially relevant here.
Seafood Souq's SFS Trace technology provides a digital impact dashboard that captures traceability data and insights across all seafood procurement for the resort. By tracking every stage of the supply chain from sea to service, this gives each of the 17 restaurants at Atlantis The Royal detailed oversight into where and how their seafood was caught. In the long term, the goal is to bring this visibility to the table, enabling guests at The Royal's restaurants to discover a seafood's traceability simply by scanning a QR code – involving them in the supply chain whether they're pushing gastronomic boundaries at the one-Michelin-starred Dinner By Heston (think scallops with white chocolate) or enjoying a whole grilled branzino at Italian-American favourite, Carbone.
Amber at the Landmark Mandarin Oriental, Hong Kong
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At Amber restaurant in the Landmark Mandarin Oriental, chef Richard Ekkebus successfully demonstrates how luxury and sustainability can go hand in hand, providing an exceptional dining experience while maintaining high standards for responsible sourcing. Amber is a member of Hong Kong's Sustainable Seafood Coalition, an industry-led organisation that promotes responsible seafood sourcing and consumption across the region. Through working closely with the Coalition and making good use of resources like the Australia Seafood Guide, the MCS Good Fish Guide and the WWF Seafood Guide, Ekkebus' team ensures that all of their seafood is sourced sustainably.
Amber focuses on seafood harvested using low-impact techniques like line fishing and hand diving, leaving marine ecosystems unharmed. Elegant French-inspired menus evolve in accordance with a seasonal fishing calendar, protecting future stocks by ensuring that fish are not caught at times of the year when they are carrying eggs; similarly, they avoid certain species that reproduce later in life and are therefore particularly vulnerable to overfishing. Luxury ingredients like red sea urchin, tuna tartare and lobster are paired with innovative flavour boosters, like scallop skirt garum or lacto-fermented cashew nut butter, creating a unique dining experience.
Maroma, Riviera Maya
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Between bustling Cancun and laid-back Tulum, Maroma offers a secluded retreat on the bright blue waters of the Riviera Maya. Menus are designed to celebrate Yucután cuisine, with a focus on local flavours and fresh seafood; think lobster from Punta Allen served with pickled vegetables and goat cheese; vibrant red snapper ceviche; or fresh oysters given a tropical twist with pineapple, mango and papaya.
To ensure these ingredients are not only delicious, but also brought to the plate in responsible ways, Maroma established a sustainability purchasing policy at the beginning of 2024, specifying minimum standards, certifications and information required to validate traceability in their supply chain. Within their F&B operations, this is supported by executive chef Daniel Camacho. Camacho is an ambassador of Pesca con Futuro, a communication campaign working to enhance transparency in sourcing seafood, promote sustainable and conscientious consumption and guarantee the future of fishing, aquaculture and marine biodiversity in Mexico and Latin America.
Maroma's commitment to sustainability also extends beyond the kitchen, down to the waters themselves. The team does a huge amount of work to safeguard its natural seaside environment; a key highlight is their partnership with Parley for the Oceans, an NGO that works to protect the ocean from plastic pollution. This includes coral mapping, where employees are involved in monitoring the coral barrier; regular beach clean-up days involving both employees and their families; and Parley Talks, a series of events featuring a diverse range of speakers, inspiring employees to take action. The hotel also works in partnership with the government to protect four species of sea turtle, with more than 10,000 young turtles safely released in 2023.
Rosewood Phuket, Phuket
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Rosewood Phuket is a high-end beachfront resort on Thailand's stunning Emerald Bay. In keeping with Rosewood's 'A Sense of Place' philosophy, the property is designed to provide an authentically local experience, rather than a generic luxury stay. This philosophy weaves its way into every facet of operations, including the dishes they serve, celebrating local ingredients and producers through responsible gastronomy.
At Ta Khai restaurant (a name that means 'fishing net' in Thai), guests can experience authentic Southern Thai cuisine, crafted by local chef couple Khun Nun and Khun Yai – known as Uncle Nun and Auntie Yai. The offering here is guided by regional food culture and traditional recipes, created with impeccably sourced ingredients. Fish and shrimp come from Eco Aquaculture in Phuket (one of Rosewood's 'Partners in Provenance'), a closed-loop recirculating aquaculture system which supplies completely traceable marine ingredients with no environmental impact on local waterways or the coast. The fish are 100% free from chemicals, hormones and antibiotics, and raised on fish-free feed.
Menus are inspired by what's in season and available each day, including the daily catch from local fishers. Producers are proudly highlighted through an illustrated map on the menu. The selection is locally inspired and flavour-first, from fried shrimp cakes with pickled vegetables and sweet plum sauce to a sour seabass curry. Guests can also select their own live seafood straight from 'The Pond', choosing whether they'd like that steamed with lime and chili or grilled over banana leaves with native herbs and tamarind.
Discover this year's winner of the Eco Hotel Award as part of The World's 50 Best Hotels 2025, in collaboration with The Sustainable Restaurant Association.
