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There’s something timeless about recipes from the world’s most iconic hotels. From the buttery lemon pound cake at Ritz-Carlton to the Waldorf Salad that defined New York dining, these dishes capture elegance and nostalgia. I’ve gathered 10 beloved hotel recipes you can make in your own kitchen, each with a touch of history and lasting flavor.

1920's Ritz Carlton Lemon Pound Cake

Pound cake is a delicious classic made even better by the addition of bright citrusy lemon.

During the glamorous 1920s, the Ritz-Carlton stood as a symbol of sophistication, where high society gathered to enjoy refined dining. Among the many delights that graced its tables, one dessert became especially beloved—the Ritz-Carlton Lemon Pound Cake. With its buttery crumb and bright, citrusy flavor, this cake has remained a timeless classic, passed down through generations as a true taste of elegance.

→ [Link to recipe]

1896- Waldorf Salad – Waldorf-Astoria, New York

The salad was created for a high-society charity ball to celebrate the opening of the original Waldorf Hotel (later the Waldorf-Astoria). It was a hit, showcasing the hotel's style through an elegant, but simple, dish.

Created in the 1890s at the Waldorf-Astoria Hotel, this crisp salad of apples, celery, and walnuts is both refreshing and iconic.
→ [Link to recipe]

Walnuts were not in the original recipe. I am very happy the adjustment was made as I love nuts in salads. sliced almonds are a nice alternative if you prefer them.

1893- Palmer House Brownie

The first known mention of the “brownie” in America appeared in the 1898 Sears Roebuck Catalog, published in Chicago. But the treat itself had already made its debut a few years earlier. At the request of Bertha Palmer, the influential socialite and wife of hotelier Potter Palmer, the Palmer House kitchen created the brownie to be served at the 1893 World’s Columbian Exposition.

More than a century later, the original recipe is still baked and served at the Palmer House Hilton in Chicago. This historic confection remains one of the hotel’s most beloved desserts, offering guests a sweet taste of culinary history.

What you find unusual in this recipe is the addition of apricot preserves and gelatin.

→ [Link to recipe]

Parker House Rolls-OMNI PARKER HOUSE, BOSTON Around 1870

These fluffy, buttery rolls were invented at the Parker House Hotel and have been warming dinner tables for over a century. Prior to this date, rolls were created more simply, and the kitchen enriched the dough with butter, milk and sugar. They are known for their folded shape.

Hotels like the Parker House catered to elegant, multi-course meals. These rolls added refinement and novelty to the bread course, setting the standard for “luxury bread” in America.

Incidentally, this is also the same place the Boston Cream Pie was first invented.
→ [Link to recipe]

Bananas Foster - Brennan's (Hotel Restaurant), NEW ORLEANS

This tableside flambé dessert was created in the 1950s and became a signature of New Orleans’ luxury dining scene.

→ [Link to recipe]

Peach Melba -Savoy Hotel, London

Developed by legendary chef Auguste Escoffier at the Savoy, this dish of peaches, raspberry sauce, and vanilla ice cream is elegance on a plate.

→ [Link to recipe]

Eggs Benedict -Hotel Del Coronado San Diego

This brunch classic of poached eggs, English muffins, ham, and hollandaise made famous by the Hotel Del Coronado in San Diego, California

Cherries Jubilee - Savoy Hotel, London

A flambéed dessert of cherries and liqueur served over ice cream, created for Queen Victoria’s Jubilee celebrations.

→ [Link to recipe]

Black Forest Cake

The Black Forest Cake — or Schwarzwälder Kirschtorte — is a masterpiece of chocolate, cream, and cherries that tells the story of Germany’s Black Forest region. Named for the dark, densely wooded hills of Baden-Württemberg, this dessert was inspired by the area’s signature ingredients: tart cherries, rich cream, and the famous cherry brandy known as Kirschwasser.

Layers of moist chocolate sponge are brushed with cherry liqueur, then stacked with whipped cream and cherries, all cloaked in a flurry of chocolate shavings. The result is a dessert that feels both indulgent and nostalgic — elegant enough for hotel dining rooms, yet homey enough for family celebrations.

This beloved cake became a global sensation in the 20th century, representing a taste of European luxury. Even today, every bite brings together the perfect harmony of chocolate, fruit, and cream — a timeless tribute to Germany’s sweetest culinary export.

→ [Link to recipe]

Hotel Sacher Torte- Hotel Sacher, Vienna 1832

 This world-famous chocolate cake with apricot jam and glossy chocolate glaze is the pride of Austria’s Hotel Sacher.

→ [Link to recipe]