At the only restaurant at the Choupana Hills, the Xopana, the cuisine is prepared by the chef Gilles Galli, who was trained by Alain Ducasse. Lunch and dinner are an important time of the day, both for the pleasure of both the eyes and the palate. In a lounge with red and black slate decor, the materials (wood and stone) match the rest of the hotel perfectly. Settle into one of the deep, red armchairs with quilted wooden armrests and Japanese drawings to sample fantastically presented dishes. For breakfast, the buffet is sober but sufficient: various cooked meats, cheese, fresh fruit juices, bread and Viennese pastries. The hot buffet offers sausages, scrambled eggs, tomatoes and mushrooms. For dinner, prawns tempura with sesame seeds and creamy cauliflower and shellfish bisque, chicken wings "cozido" and foie gras flavoured with star anise or passion fruit soufflé, sorbet and kiwi coulis for dessert ... Besides these three examples of excellent taste, an interesting selection of fish, meat, salads and pastries awaits you. The hardest thing is choosing! The service is fast, efficient and considerate. Allow around £107 for a full meal. On the first floor, the Xopana bar allows you to continue the evening with another drink, comfortably seated at the chrome-plated bar or in one of the contemporary lounges with brightly coloured fabric. In the morning, breakfast is served in the form of a buffet. Trays of fresh fruit, various juices (carrot, tomato, orange, passion fruit, etc.), bread rolls and homemade cakes (including a delicious banana cake) are served alongside the more traditional scrambled eggs, cheese, cooked meats and cereals. With regards to the presentation, there is refinement in every detail: the preserved are served in small lacquered dishes with gorgeous silver spoons!