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This tiny café serves up some of Mexico City’s tastiest breakfasts alongside impeccable coffee. A year and a half out from its opening, it was the first place in town to offer Japanese-siphon-extracted brews. They’re also into methods like dipper and French press; choose from Veracruz, Oaxaca or Chiapas varieties, and even take home some beans. Naturally, with the joe at this level, there’s got to be breakfast of equal caliber; the beet hummus (with poached egg) and the berry French toast are current faves. That said, the menu never, ever bores.

“Alon and I are regulars for Friday breakfast. We love their take on the Arab dish shakshuka. In the original, eggs are poached in a sauce of tomatoes and red peppers, but here they use green peppers instead of red, and they add goat cheese.” —Architect Irene Kronenberg

Hotel Hofgarten is a warm, welcoming establishment housed in one of Lucerne’s oldest manor houses. From the outside, the restaurant looks like a casual pub, but the minute you enter, you sense the elegance housed inside. The space is light and airy. One white-walled dining room has high ceilings, ornate chandeliers, and is flooded with light. The other dining area feels like an upscale greenhouse with floor-to-ceiling windows and a gleaming open kitchen. The chef focuses on fresh ingredients sourced from Lucerne greenmarkets and local cheesemongers. Menu items are seasonal and include favorites such as roasted scallops, porcini ravioli, pumpkin soup, venison, braised veal, poached salmon, and fresh soups and salads. This is a wonderful restaurant if you are seeking lighter, more sophisticated fare in an airy environment while you’re in Lucerne.

Opened in a brick-walled space that used to be a favorite local bookstore, Brewtown is the latest venture by Simon Triggs and Charles Cameron, who met while working as managers for the coffee company Toby Estate. The coffee is what you’d expect from two industry veterans—well-executed espresso drinks made using a computerized machine and filter coffee served hot, brewed, or cold and poured from a tap. But the food is somewhat surprising for a small, coffee-focused place. For breakfast, there’s polenta with mushrooms and poached eggs, beet-cured trout served on rye toast that’s smattered with avocado and feta, and house-made “cronuts"—a cross between a doughnut and a croissant, imported from New York and earning a cult following here. There’s also a retail space run by Triggs’ wife upstairs, which has plans for an affogato bar.

The Grounds café—run out of a former pie factory in the warehouse district of Alexandria—makes coffee, juices, smoothies, baked goods, and rustic breakfast and lunch dishes with equal care. Order a flat white (a cross between a cappuccino and a latte) or a piccolo (a mini latte)—there’s also a coffee tasting board and a deconstructed iced coffee—to pair with your seasonal porridge or Big Brekkie (spicy chorizo and serrano ham with braised white beans, smoked peppers, halloumi, avocado, poached eggs, and thick slabs of house-baked toast). After brekkie, peek into the roastery and Potting Shed restaurant next door, and admire the enchanting garden and event space, complete with a coffee cart, barbecue joint, plant stall, and petting zoo.

Brussels is a city filled with fabulous dining experiences, but for brunch aficionados, the options are sparse. Enter Chef Alex Weston, who runs the popular catering company, La Britannique. Chef Alex has revamped the French table d’hote (or host’s table) concept, for Sunday Brunch lovers. Each week he welcomes a handful of lucky guests into his home, to dine on a multi-course menu of international goodies. The Sunday we attended the offerings included: pumpkin filled pastries (pictured), poached eggs with iberico-wrapped chicory, pistachio and pomegranate pilaf with shredded chicken, and a casserole of roasted Mediterranean vegetables. Oh, and dessert, and drinks, all for a reasonable suggested donation. A steal. It’s a great way to meet locals and travellers alike. And you get to watch a chef in action. Reservations are mandatory.

Hotel restaurants rarely garner culinary nods, but the Vendue Hotel took steps to differentiate its 2018 opening, Revival. The airy, white-tablecloth room, overseen by suspendered waitstaff, is framed by brick walls and windows out to East Bay Street—potential diners may be drawn in without ever knowing there are high-end hotel rooms just above them. Most importantly, the classic cuisine stands alone. She-crab soup rivals shrimp and grits for Charleston’s signature dish, and the kitchen offers exemplary versions of each, featuring black rice grits in the latter. Entrees are pricey but impressive, including a pirlou, a rice-based staple of Lowcountry cuisine, that adds butter poached lobster and uses Carolina Gold rice. In its efforts to showcase historic Charleston dishes in fine-dining atmosphere, Revival fills a void that Hominy Grill left when it shuttered dinner service. And don’t head straight out after dinner—the Vendue’s ground floor also doubles as an art gallery, presenting rotating exhibitions that rival the upscale art galleries in the surrounding French Quarter neighborhood.

In recent years, one restaurant has set the bar for cool in Cabo San Lucas. Bar Esquina, the Bahia Hotel & Beach House’s on-site bar and grill, features a chic casbah-like design aesthetic, a menu built on Mexican and Mediterranean flavors, and a commitment to organic, locally and responsibly sourced ingredients you taste in every bite. The menu is ever-evolving, but there are standouts you can always expect to find. The tuna tartare is a tiered, artistic creation, featuring tempura and an avocado-yuzu mousse. The Caesar is the signature Bar Esquina salad, here wrapped in a long, flat crouton and served with poached egg and prosciutto. Entrée selections include a generous filet mignon with potatoes au gratin and the short-rib pizza with blue cheese and arugula.

Ask someone who’s stayed at Number 31, a downtown Dublin house-hotel, what it’s like and he or she likely won’t get past the breakfast: the pears poached in vanilla syrup, Wexford strawberries, eggs scrambled with smoked salmon from the west coast, and slices of zesty cranberry loaf. Such homey food served in a sunlit dining room is part of what makes Number 31 feel less like a hotel and more like the pied-à-terre you’ve always dreamed of. Comfortable rooms and unobtrusive staff add to the urban townhouse vibe; the hotel owners, Noel and Deirdre Comer, manage to be warm and welcoming while also leaving guests to make themselves at home around the peat fire in the sunken lounge.

A wild garden separates the hotel’s two buildings, a Georgian terrace house and the coach house, and the overall modernist-meets-classic design owes to architect Sam Stephenson, who lived in the house as he renovated it in the 1950s. Number 31 is a favorite of Dublin insiders, from artists to architects to the designer John Rocha.

The David Sheldrick Wildlife Trust rescues orphaned baby elephants from the wild, nurturing and raising them through the grief of losing their families, and then eases them back into their natural habitat when they are old and strong enough. The animals are not forced to return to the wild—at around four years old, they are moved from the Nairobi nursery to a new home near Tsavo National Park to help them gain the independence to move on. The baby elephants can be visited every day at 11 a.m., where you’ll see them playing in the mud and guzzling gallons of milk. Guests who choose to adopt an orphan can return at 5 p.m. to watch the babies enjoy an evening snack of leaves before being put to bed.

A compelling reason to be in Cape Town on a weekend morning (especially Sunday, if you want to eat your way through the food-focused Oranjezicht City Farm Market, too) is the dynamic Neighbourgoods Market at the Old Biscuit Mill in up-and-coming Woodstock. From 9 a.m. to 4 p.m., hip locals and tourists alike weave their way through what can only be described as an abundance of all things artisanal—edible, wearable, and otherwise. The most jam-packed part of the market is usually the massive tent lined with vendors specializing in mushrooms, bread, paella, pizza, honey, cakes, cheeses, and craft brews. It’s a veritable smorgasbord, so wear your stretchy pants, and work it off afterward by strolling the other section devoted to micro-merchants selling baby moccasins, brightly colored swimwear, offbeat home accessories, recycled brass jewelry, and more.

Surfers have long favored the legendary breaks at Poipu Beach, on Kauai’s south coast, but honeymooners and romance seekers have staked a claim at the beachfront Ko’a Kea Hotel & Resort, a boutique-style getaway in a revamped 1960s lodging that offers a peaceful alternative to the island’s big-name hotel chains. Arranged around an umbrella-dotted pool area, the intimate 121 rooms have private balconies and lanais and island-appropriate decor (think shell-themed artwork and carpeting and coral-embellished drapery framing the sliding doors). Order in to sample sushi prepared with the day’s fresh catch, or head down to Red Salt, helmed by Kauai native Noelani Planas, whose savory vanilla-bean mahi-mahi and lemon-pineapple soufflé pancakes earn rave reviews.

On a promontory within Bouddi National Park, overlooking a secluded bay and a short walk to an empty rust-red beach, Pretty Beach House lives up to its (classically understated Aussie) name. It’s hard to believe this intimate retreat is only a 90-minute drive from Sydney city center. Its location is spectacular and historic—spot the 2,000-year-old Aboriginal rock drawings on a nature walk nearby.

There are four guest pavilions, each outfitted with wood-burning fireplaces, deep-soaking clawfoot tubs, and sun-drenched decks overlooking Broken Bay and Angophora treetops (three have their own private plunge pools). Dining is included in the stay, and it’s exceptional: Celebrated chef Dean Jones takes freshly caught seafood and local produce and crafts them into modern Australian dishes, which you can enjoy anytime you like in the Beach House’s safari-chic dining room or poolside beneath the shady gums.

L’Express, on rue St-Denis in the Plateau Mont-Royal neighborhood, opened in 1980 and has about it the air of a beloved institution. Indeed, with its timeless style, it feels even older than it is. This popular spot serves classic renditions of bistro fare—steak tartare, bone marrow, onion soup—into the early morning hours (2 a.m. except for Sundays, when it closes at 1 a.m.). When the kitchen ventures into new territory, the results are impressive. The spaghetti with mushrooms is unconventional in its presentation (topped with a healthy serving of arugula)—one of those dishes you try on the road and then want to re-create at home. Reservations recommended.

When you tell your friends that you’re headed here, everyone will chime in about the dish that you have to get. ‘Make sure you try the smoked salmon flatbread!’ ‘The burger, be sure to get the burger’.’ ‘The donuts! You have to get the donuts!’ It’s good to know that with breakfast, brunch or lunch, they don’t take reservations. Be prepared to possibly wait and hang out on the porch swings or hang out at the bocce courts and play a while (they’re about a 10-minute walk from Boon Fly). With dinner, they do take reservations and I’d encourage you to get those well-ahead. If you’ve had a big bike ride in nearby Napa Valley or are headed in to downtown Napa for a concert or event, Boon Fly Cafe is just 5 miles away and will leave you with your belly full and happy.