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The Tuamotu archipelago – 78 coral reef atolls spread north and east of Tahiti – are just remote enough they’ve not been spoiled by excessive tourism. There are a few high-end hotels, but just a few. Instead of tourism, the local economy is still focused on businesses that go back centuries: Fishing. Coconuts. And black pearls. Lots of black pearls.

A walking path, golf course, fishing pier, paddleboat rentals, and volleyball courts ensure that everyone gets to experience nature in their favorite way at this 76-acre park. In the summertime, listen to one of the frequent live concerts while the kids burn off energy running around on the grass.

This small village just east of Mitla has a large sign declaring it the world capital of mezcal. Here you’ll be able to see the whole process of how mezcal is made from harvesting the agave plant to distillation. There’s a wide variety of producers—some are small family distilleries, others have larger-scale production—but they all use traditional techniques. But the best part of a visit to Matatlán is the opportunity to sample the wide variety of mezcals including reposado, añejo, espadín and tobalá, among others.

Despite its size (10 square miles) and population (fewer than 170 permanent residents), Little Cayman enjoys a worldwide reputation among serious divers. The island is renowned for its exceptional underwater visibility and vertigo-inducing walls, especially north-shore Bloody Bay. Dive boats flock to Three Fathom Wall, where bulbous coral heads teeming with fish rise to within 10 feet of the surface. Snorkelers are likely to encounter schools of blue tang and stoplight parrot fish, as well as hawksbill turtles and nurse sharks.

When you think of the word pub, chances are you picture something like this place. Housed in the old Cooperage of the Royal Navy Dockyard, this causal bar-slash-restaurant is all about cozy atmosphere; there’s even a fireplace that was originally a forge used to produce iron hoops for barrels. The menu showcases comfort food—fish-and-chips, savory pies, and brisket with Yorkshire puddings—not to mention some local touches like the pepper jam served with red-onion rings. Enjoy a pint or two of ale, pilsner, or porter from the onsite Dockyard Brewing Company (the most established of the breweries on the island). The hoppy offerings change regularly.

Bouillabaisse, the famous Provençal stew, was originally devised by fishermen to use the fish they couldn’t sell. A savory saffron-laden broth is served in a tureen, with a platter of whole cooked fish on the side, as well as mini toasts and a mayonnaise-based rouille sauce. La Gravette has been serving its version of the dish on a generous terrace facing the port of Antibes for 50 years. The family-run restaurant also serves a lighter fish soup, as well as spicy calamari on rice, all best followed by an afternoon in the sun.

Overwater bungalows have become synonymous with tropical luxury, but Fiji’s main island, Viti Levu, curiously had none to call its own until this Momi Bay stunner opened in April 2017. Set on the island’s west coast, about 45 minutes from the airport, the 250-room resort features 114 luxury bures (wood-and-straw huts), including 22 that sit over a man-made lagoon, with vaulted ceilings and deep soaking tubs; all of the accommodations have balconies or terraces with expansive views, plus woven pendant lighting that resembles local fishing nets, crisp white linens, and dark wood accents. A kids club, indoor and outdoor play areas, and pool just for the small set keep little ones occupied while parents lounge at the spa or an adults-only infinity pool—the place to be during swim-up bar sunsets (another infinity pool is open to all guests). After your sundowner disappears, head to Goji Kitchen & Bar, a teak-and-rattan restaurant serving updated Fijian favorites like cassava-chip nachos and pineapple-glazed fish.

The Sugar Palm restaurant is the first Cambodian restaurant that many visitors to Siem Reap try, and it often becomes a favorite. The food is some of the most delicious, traditional, home-style Cambodian food in the country. It also happens to be served in a very traditional, Khmer teak-wood house, with high ceilings and wide verandahs—oozing atmosphere.


Everything on offer is scrumptious, from the amok trei or fish amok, to the hearty Cambodian chicken curry. If you’re not a fan of pungent and sour flavors but want to try one of Cambodia’s quintessential ingredients, prahok (fermented fish), then this is the restaurant to do it. The prahok k’tis (a minced pork dip made with prahok) is a fairly tame albeit still very tasty iteration of the dish. The owner-chef, Cambodian-New Zealander Kethana Dunnett, is often around if you have questions about the cuisine. Kethana is the go-to person for celebrity chefs -- from Gordon Ramsay to Luke Nguyen -- when they are in the country filming food programs, and she certainly knows her stuff.

There isn’t much to do in Laborie, but the colorful spot on the southwestern coast offers visitors the experience of an authentic St. Lucian fishing village. The point is to slow down to local speed. Enjoy the views of the white-sand shore lined with pirogues, the traditional fishing canoes. Walk around the village, where plywood homes and ancient churches exist alongside newer structures. Whet your appetite with a trip to the open-air market, where you’ll spot green figs (bananas) and cassava bread for sale. Settle in for a grilled lobster lunch with a side of breadfruit at Mama Tilly’s. Then walk north along the water to Rudy John Beach Park, a shaded stretch of sand ideal for an afternoon nap and sunset.

Open daily, even on Sundays, the Condamine market is a combination covered and outdoor market where residents come to stock up their larders with regional specialties, local produce, and fish directly from the sea below. Grab a coffee at one of the old-fashioned cafés, or savour the regional “socca” chick pea pancake as you watch the Monegasque go about their daily business—visiting the newsstand, gossiping with neighbors, letting their kids loose in the play area. Photo : Sylvia Sabes

With Monaco facing the Mediterranean, it is no wonder Prince Albert I was passionate about marine biology and conservation. Looking to promote marine sciences and educate others, the prince opened the Oceanographic Museum of Monaco in 1910. There are now more than 6,000 fish, as well as a shark lagoon and an important collection of live coral. Still dedicated to ocean conservation, the museum works closely with scientists and artists to inspire public interest.

The Morada Bay Beach Cafe on the bay side of Islamorada is the perfect spot for a Keys lunch. Colorful chairs and tables dot the beach; the food is excellent and the restaurant regularly receives fantastic reviews. Try the Wagyu beef burger. It is delicious. Fresh fish and seafood are popular choices. The conch fritters and conch chowder hit the spot. The staff is very friendly, professional, and helpful. Island music or Jimmy Buffet songs waft across the beach.

Most of Zurich’s department stores have restaurants, but by far and away the most sprawling—and value-oriented—is this spot, atop Manor near Hauptbahnhof. The city’s unofficial canteen has a tantalizing salad bar (that’s priced not by the pound, but by the plate, which you can pile as high as you would like for about 12 Swiss francs or $13), grill (for burgers topped with herbed butter, steaks and local fish prepared as you wait), and sections for pastas, stir-fries, desserts, and fresh-squeezed juices.

Helmed by Chef Danny Trace, a New Orleans native whose resume includes stints at Commander’s Palace and Cafe Adelaide, Brennan’s is the kind of place you go to for well-executed classics: Oysters Rockefeller, Shrimp and Grits, Gulf Fish Pontchartrain. But should you happen to venture into less predictable territory, you’ll be just as pleased. Still, every meal should end with bananas foster prepared tableside.

The most quintessential Cambodian souvenir must be the checked cotton krama that you will see around the necks, heads or waists of every Cambodian you meet. Cambodians like to boast that the krama has a dozen different uses -- some clever, some cute, some cringe-worthy. The most popular way to wear the krama is as a handsome scarf and a symbol of national and cultural pride, hung loosely around the neck over a pressed dress shirt. However, head out to the villages and you’ll see local farmers wearing them wrapped around their forehead to soak up the sweat, while village women will wear them as a head-dress. I’ve used mine as a belt. They’re handy for wiping the perspiration from your brow while scrambling temples in the sticky humidity. You’ll see kramas sold everywhere and in the Old Market they start from as little as US$1, however, these are generally made from a polyester-cotton mix and don’t do the trick. I love the authentic, quality cotton kramas sold at boutiques like Wa Gallery, which is where the ones above are from.