Two Aussie hotels named among world’s top 50 for 2024

Rachael Thompson Rachael Thompson
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The results for The World’s 50 Best Hotels 2024 have just been announced and Australia has made its mark.

Hotels have become a major influence on travel decisions in recent years, often holding equal importance as the destination itself. Accommodations with opulent amenities, unique experiences, and arresting design hold significant appeal for discerning travellers. And The World’s 50 Best Hotels list serves as an annual benchmark for the best hotels and luxury hospitality experiences worth travelling for. 

The results for 2024 have just been announced in London featuring hotels from 36 destinations across six continents, including two Aussie hotels: The Calile, Brisbane and The Tasman, a Luxury Collection Hotel, Hobart . This reflects the growing recognition and quality of Australian hospitality on a global scale and underscores the unique offerings of Australian hotels. 

The winners

Urban oasis Capella Bangkok claimed the number one spot with its sleek design, lush landscaping, and panoramic views of the Chao Phraya River. The World’s 50 Best highlighted the calming nature of the hotel in one of the world’s most lively cities noting “The Capella is a masterclass in serenity and calm, from the neutral-toned, clean-lined, Japan-esque design to the brilliant and seemingly semi-psychic service that anticipates your every waking need." The recently opened Singapore outpost also featured on the list at no. 33. 

 

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Last year’s winner, luxury boutique hotel Passalacqua, Lake Como , was named no. 2. The palatial lakefront accommodation sits within an 18th-century villa once owned by Pope Innocent XI, and features immaculate terraced gardens and ornate Baroque design.

Passalacqua, Lake Como
Experience la dolce vita at Passalacqua. (Image: Edwina Hart)

The Aussie hotels that made the list

For the second consecutive year, The Calile Hotel is featured on the list. In 2023, it was awarded no.12 and this year it has come in at no. 25 as well as receiving the accolade for The Best Hotel in Oceania 2024. Located in the hip precinct of James Street in Brisbane, The Calile has elevated the city’s design landscape and become a hotspot for stylish Aussies since it opened in 2018.

The Calile Brisbane
The urban resort boasts a retro cool design.

Taking cues from modernist Miami and Palm Springs aesthetics combined with elements of 1960s Australia, the tropical oasis is swathed in a sophisticated palette of rich-veined rose marble, smooth concrete, and blonde timber. 

The Calile Brisbane
The sleek rooms exude calm.

The Tasman Hobart claimed no.49 this year, putting the port city on the map for international travellers. An elegant heritage reconstruction of former state government offices, The Tasman is a study in sensitively bringing a historic building into the 21st century.

The Tasman Hotel Hobart
Rooms and suites boast soaring ceilings. (Image: Adam Gibson)

Sitting pretty on the waterfront, guestrooms feature original Georgian details, exposed sandstone walls, sweeping water views, and custom furnishings. 

The Tasman Hotel Hobart
Old meets new at The Tasman Hotel Hobart. (Image: Sean Fennessy)

Bali-loving Aussies planning on visiting The Island of the Gods in the near future should turn their attention to Seminyak beauty Desa Potato Head which came in at no. 21.

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

AI Prompt

The World’s 50 Best Hotels 2024 list

  1. Capella Bangkok, Bangkok
  2. Passalacqua, Lake Como
  3. Rosewood Hong Kong, Hong Kong
  4. Cheval Blanc, Paris
  5. The Upper House, Hong Kong
  6. Raffles Singapore, Singapore
  7. Aman Tokyo, Tokyo
  8. Soneva Fushi, Maldives
  9. Atlantis The Royal, Dubai
  10. Nihi Sumba, Sumba Island
  11. Claridge’s, London
  12. Mandarin Oriental Bangkok, Bangkok
  13. Raffles London at the OWO, London
  14. Four Seasons Bangkok at Chao Phraya River, Bangkok
  15. Hôtel de Crillon, Paris
  16. Chablé Yucatán, Chocholá
  17. Hotel Du Cap-Eden-Roc, Antibes
  18. Maroma, Riviera Maya
  19. Four Seasons Firenze, Florence
  20. Borgo Santandrea, Amalfi
  21. Desa Potato Head, Bali
  22. Bulgari Tokyo, Tokyo
  23. The Lana, Dubai
  24. Rosewood São Paulo, São Paulo
  25. The Calile, Brisbane
  26. The Siam, Bangkok
  27. Park Hyatt Kyoto, Kyoto
  28. Mount Nelson, Cape Town
  29. One&Only Mandarina, Riviera Nayarit
  30. The Carlyle, New York
  31. La Mamounia, Marrakechch
  32. Four Seasons Madrid, Madrid
  33. Capella Singapore, Singapore
  34. Four Seasons at The Surf Club, Surfside
  35. Hotel Bel-Air, Los Angeles
  36. Eden Rock, St. Barths
  37. Aman New York, New York
  38. Royal Mansour, Marrakech
  39. Amangalla, Gaelle
  40. Le Bristol, Paris
  41. Gleneagles, Auchterarder
  42. Castello di Reschio, Lisciano Niccone
  43. Suján Jawai, Rajasthan
  44. Singita – Kruger National Park, Kruger National Park
  45. Six Senses Zighy Bay, Zaghi
  46. The Connaught, London
  47. The Brando, Tetiaroa
  48. Hotel Esencia, Tulum
  49. The Tasman, Hobart
  50. Kokomo Private Island, Yaukuve Levu Island
Rachael Thompson
Rachael Thompson is Australian Traveller's Evergreen Editor and a self-proclaimed cheese and Chablis connoisseur. In her role, she creates and manages online content that remains relevant and valuable over time. With a background in publishing and e-commerce in both interior design and travel, Rachael is dedicated to curating engaging content that informs and inspires. She began her career at Belle magazine, then went on to become Senior Content Producer at Homes to Love focusing on Australian House & Garden and Belle, followed by Editor at Bed Threads. Her work has also appeared in Qantas Travel Insider. When she's not writing, editing, or optimising content, Rachael enjoys exploring the city's newest restaurants, bars, and hotels. Next on her Aussie travel wish list are Uluṟu-Kata Tjuṯa National Park and Lord Howe Island.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
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    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington , like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours . While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.