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Did you know that only 25% of French people buy their cheese from a fromagerie? And of that 25, only 3-4% go to an affineur (cheese refiner). Both are the sad realities of a dying tradition in France of sourcing provisions from neighborhood artisans. Young affineur Baptiste Yapar doesn’t let the disheartening takeover of corporate food business dull his passion. The firebrand cheese master focuses his energy on running his shops Au Coeur du Marché (at the Marché d’Aligre) and educating the public. At La Cuisine Paris cooking school, he takes a small group through a complete background of cheese (it didn’t begin in France!), methods of production and the various designations and families of cheeses available. A copious tasting of 7-10 different cheeses (with wine) follows the contextual debut and is, as my friend and I agreed by the end, the closest thing approximating cheese heaven on earth. It is a fascinating two-hour experience that will not only inform how you consider the nuances of cheese in the future but will have you excited to seek out your nearest independent cheese shop for more.

Sunshine, surf, sea breezes, and an overflowing platter of curry prawns with rice. Welcome to Zeebop by the Sea, an award-winning eatery that specializes in Goan and South Indian cuisine. With the rolling dunes of South Goa as a backdrop, the ambience here is simple and unadorned. Don’t let the plastic tables and chairs distract you from the superstar menu: Try the stuffed crabs or the catch of the day, often red or black snapper, kingfish, or mackerel. Finish your meal by sipping a cocktail crafted with feni, a local spirit traditionally made from cashew fruit. Feeling active? Order your meal and head out to the beach; the waiters will call you when your food is ready.

Already a popular day trip, this jade-colored waterway rocketed to fame as the site of Calypso’s house in Pirates of the Caribbean. Hire a guide and colorful rowboat—most seat up to eight passengers—for the one-mile excursion upstream and watch for crayfish and young barracudas in the brackish river, which is lined by mangroves with mighty buttress roots. Don’t miss the fruit drinks and Dynamite rum punch at Cobra’s Bush Bar, the trip’s turnaround point.

Stroll a rain-forested path—or hire a brightly painted rowboat and guide—to reach this open-air watering hole. It anchors a rudimentary botanical garden up the Indian River, one of the most famous Pirates of the Caribbean film locations. Try the Dynamite Punch, a stiff concoction allegedly containing 44 fruits. “One cup is good, two is better, but for three, we call 9-1-1,” cautions Guide James “Bond” Henry.

Guadeloupe’s outdoor markets are an important part of daily life and a sight for sore eyes. Fragrant cooking spices compete with colorful bottles of homemade rhum, women in traditional madras head ties smile at passersby, zouk music or gwo-ka drums blast in the background, and the calm Caribbean Sea is the backdrop. Saint-Anne Market, on Grande-Terre Island, is a favorite. It borders a beautiful white-sand beach, steps from a row of casual restaurants and bars.

Dining at the King George Hote’s seventh-floor Tudor Hall restaurant is not to be missed. The Acropolis is so close it feels as if you can reach out to touch it. Seeing the Parthenon lit up in the evening while you enjoy refined, well-balanced dishes such as smoked eggplant salad smashed tableside; scorpion fish with chard, fennel marmalade and saffron; and braised rabbit with smoked Metsovone cheese and plums, is truly unforgettable.

Tudor Hall presents a modern and elegant take on Greek cuisine. The freshest seafood from local waters, beautiful cheeses and herbs, and Mediterranean flavors that just whisper “Greece.” Executive Chef Sotiris Evanelou and Chef de Cuisine Alexandros Koskinas, are two of the best chefs in Greece. Ask Head Sommelier Evangelos Psofidis to pair Greek wines with your courses to taste the nuances of both your food and the excellent wines.

Named for a Dominican-style fishing boat, this open-air restaurant and bar in Punta Cana’s elegant Marina Estates sits on a wooden deck built over the water. Whether you’re seated under the thatched palm roof or the open sky, you’ll have perfect views of the marina as you dine on fresh seafood like grouper ceviche and grilled Caribbean lobster. Also available are Mediterranean-inspired dishes such as caprese salad, spaghetti with pesto, and glazed lamb shank, as well as an extensive list of international wines.

I Kriti (Greek for “Crete”) has been serving some of Athens’ best Cretan cuisine long before the island’s hearty cuisine became fashionable in the mid-2000s. A charming, utterly unpretentious tavern tucked into a nondescript arcade passage near Omonia Square, Kriti serves fare that will leave you reeling with pleasure—dakos (barley bruschetta topped with grated tomato, crumbled myzithra cheese, olives, and pickled samphire), smoked Cretan pork, snails in garlic, Crete-made sausages, spicy cheese dip, and baked pies, all at excellent prices and with real Cretan hospitality (the owners don’t really speak English, but it doesn’t matter). Expect to wait for a table but then, once seated, to spend some time here. And don’t forget to wash each dish down with some Cretan raki, a strong grape distillate similar to grappa.

Make time to stop at the boutique winery La Azul for a tour with the winemaker and lunch at their parrilla-style restaurant right next door. You’ll enjoy the hospitable service, gourmet cuisine, and spectacular views. Pair your meal with a bottle of Azul Reserva, which is a blend of malbec and cabernet sauvignon that’s been aged for 15 months in French and American oak barrels. Ruta 89, Camino a Tupungato, Tupungato, Mendoza; +54 0262 242 3593

Chapitô is a circus school but also a restaurant and a bar. It’s very close to the castle and has fabulous views over the river. It’s ideal for a romantic dinner.


The cuisine is inspired by traditional Portuguese cuisine with a mix of international influences. I had dinner there this week and tried the codfish and I recommend it—but you have to eat it on the terrace, since this menu is different from the one inside the restaurant. You will be stunned with the views from the restaurant. Enjoy this beautiful city over a pleasant dinner. If you want to have a drink afterward, there is a bar on the lower floor, sometimes featuring live music or theater.

Brasswood Bar + Kitchen is part of Brasswood Estate, a sprawling complex at the north end of St. Helena, comprises a winery, tasting room, restaurant, café, art gallery, and bottle shop. The property was formerly known as Cairdean Estate but was rebranded in 2016. Like many eateries in Napa, this one features local bounty—produce and protein grown in Napa and surrounding counties. Executive chef David Nuno specializes in Italian cuisine, so everything has a bit of a Mediterranean flair. In the restaurant, the duck Bolognese, with duck from Sonoma, is rich and savory; the herb-crusted lamb chop is made with local lamb, as well. The artisan bakery serves food in a less-formal setting; here, pay for your white corn soup or mushroom salad at the counter, and enjoy it by the fountain on the plaza outside.

Le Petit Collectionneur Museum is something of an ode to the nautical history of St Barths, and not a place to do all your island shopping, though you’ll find a few trinkets for sale here and there. Instead, spend your time brushing up on colonial, island, and Caribbean history.

This hotel is on our list of The 11 Best Hotels in Chicago.

Often rated the best hotel in Chicago since it first opened in 2001, the Peninsula Chicago keeps its reputation by offering the finest high-end Chinese cuisine in the city and easily one of the top hotel spas in the Midwest. The Magnificent Mile mainstay has 339 spacious guest rooms and suites, outfitted in an understated style with floral motifs by artist David Qian. Thoughtful details include soaking tubs with hands-free televisions, a table for two set beside a window with a view, and linens custom created by Pratesi.

No stay would be complete without a meal at the Shanghai Terrace, where chef de cuisine Elmo Han earns accolades for his modern interpretations of Shanghainese, Cantonese, and Sichuanese classics. During the warmer months, you can dine (or just have a mocktail) on the actual terrace, the whole of Chicago displayed before you. Also required: an afternoon at the 15,000-square-foot Peninsula Spa, with its floor-to-ceiling windows, facials using Biologique Recherche products, and an Olympic-size pool and sun deck.

Twenty-four hours before check-in, be sure to request “Peninsula Time,” which allows guests to access their rooms as early as 6 a.m. and stay as late as 10 p.m.—a lifesaver for international or early-bird travelers. And eco-conscious travelers take note: The Pen recently received Gold Status from EarthCheck, its second consecutive Gold Status award.

Yam is a unique park that truly makes Berlin a city of the free. Created by rastafarians, or rugged nomad expats from Jamaica, Ghana, and Africa, they’ve created an environment that lives up to their dreams; a carefree zone where the only thing that matters is a cold beer, good people, music, food, and sports. Once inside, you walk through lots of sands with implanted picnic tables. Rastafarians serve food from stands that stems from a background of Caribbean or african roots. Cold local beer is served by a bar overlooking the ocean and sport fields are open for any basketball or soccer takers. Come by day to relax under the sun or come by night to dance through a cultural endemic.

What’s a roti? The simple answer is the ultimate comfort meal of curry wrapped in a thin dough—borrowed from India and perfected in Trinidad and Tobago. You have to understand — making roti is not an easy task. Like many other traditional Caribbean foods, it takes a lot of time and effort to make something this comfortingly delicious… And perhaps those hours of anticipation actually added a little something to the flavors when you finally got the finished, hot roti in between your hands. It starts with the “skin” or roti (officially, only the skin is called roti, but in the Caribbean, we apply the name to the whole package). This is where a roti becomes a success, or literally falls apart. Any time you buy a roti, this is always the thing most people comment on. “Skin’s too thin.” “Skin’s too thick.” “Skin’s too dry.” Etc. The roti skin has to be just right, or the whole thing will fail. My favorite type of skin is dhalpuri which is just what you’ll find at Roti King — now just ask them to fill it with goat, chicken, or shrimp and you in business!