He plucked a small Sunburst tomato from the vine, added a fresh-picked basil leaf to it, and handed them to me to taste. The burst of flavor I experienced is what guests enjoy at a growing number of urban and suburban hotels that have onsite “microfarms” only steps from their kitchens.
Chefs at these “agrihotels” plan their menus according to what is growing in the garden, where some or most of the hotel’s produce is harvested moments before it appears on the plate. And for those who dream of digging into the soil, some properties invite guests to harvest part of the day’s meal.