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Souq Waqif is one of the top tourist destinations in Doha and one of the most traditional markets in the region. A hundred years ago, this was the place where the Bedouins traded livestock, spices and general goods, but now, the old souq has been restored and the new one looks like a 19th-century Qatari market, with mud shops, exposed wooden beams, antique shops, modern art galleries, a wide variety of restaurants, and divan-like outdoor cafes to smoke shisha and drink chai-karak, the local tea. This is the perfect place to look for traditional Qatari clothing for men and women, spices, antiques, pearls, and oud--an incense as well as a perfume made from agarwood. The market is patrolled by the Heritage Police Officers who wear uniforms from the 1940s and ride regal Arabian horses. As any traditional market, bargaining is expected. Most of the shops in the souq close around 1pm and reopen at 4pm, but the many cafes and restaurants remain open all day.

Dumplings are a northern Chinese staple—inexpensive, hearty, and with a variety of fillings—and the boiled dumplings (shuijiao) at Baoyuan don’t disappoint. What sets them apart from your corner dumpling shop is the colored dumpling skins, dyed with juice from spinach, tomatoes, carrots, and purple cabbage. Customize your order by choosing your skin and filling—say, a spinach dumpling filled with cucumber, cilantro, pork, and lotus root, or a cabbage-dyed purple wrapper with bean sprouts, crispy rice, pork, and cabbage inside. There’s no denying that these dumplings photograph well, and that, plus the quirky venue—two dining rooms reached by a stroll through a fake garden and over a bridge—makes this a worthy place for a cheap and cheerful lunch or dinner.

The most stunning dining room in celebrity chef Neil Perry’s restaurant empire has got to be Rockpool Bar & Grill in Sydney. Seated amid soaring green marble columns and Art Deco windows in a space designed by Emil Sodersten, diners can choose between the finest steaks, seafood, cocktails, and wines—more than 3,000 of them—that Australia has to offer. Dry-aged beef and sustainable fish are simple yet succulent, cooked over an open flame or in the wood-fired rotisserie. Start with the signature Four Raw Tastes of the Sea before savoring the Wagyu or Cape Grim steak, or opt for classy appetizers and cocktails in the candlelit bar, adorned with 2,682 hanging Riedel riesling glasses.

After 30 years at the forefront of Sydney‘s fine-dining scene, Quay Restaurant underwent a multi-million-dollar renovation and reopened in 2018. The restaurant swapped white linens for Tasmanian spotted-gum wood tabletops and exchanged the previous purple-and-gold palette for blues, grays, and browns that better reflect Quay’s harborfront location facing the Sydney Opera House. Executive chef Peter Gilmore loosened up his menu, too, offering either six or 10 inventive courses such as the Oyster Intervention—a crumble of oyster cream, crushed fried dehydrated oysters, chicken skin, tapioca, and caviar served in a ceramic oyster shell—creating a dish that’s all bivalve flavor without the slippery texture. Fans of the old Snow Egg dessert will be won over by White Coral: a multitextured masterpiece of aerated ganache, coconut cream, and ice cream.

Each spring, the Belgian Royal family opens their private greenhouse complex to the public, for a short two weeks. It is well worth braving the crowds to visit. This incredible 2.5 hectare structure was built in the late 1800s and its architecture is stunning all on its own. Add in the giant palm trees, rare plants and millions of blooms, and you have a magical, colourful space. Visitors also get a rare look at the palace grounds, including views of the Japanese Tower, not normally available to the public.

At first glance, this cookware emporium feels like a dusty relic. But dig a little deeper, especially in the basement, and you’ll find just about anything you could need for the kitchen, along with plenty of treasures you don’t—duck press, anyone?—but would love all the same. Knives, copper cookware, and ceramics are the selection’s biggest strengths.

As with many other natural wonders in Puerto Rico, there isn’t a clearly defined marker. Normally, to find Gozalandia, you would first have to visit it with a local, because getting directions there can be complicated. Lately, there is talk of turning the waterfalls into an ecoresort). Parking is cheap, but get there early to avoid crowds. There are several muddy paths leading to two beautiful waterfalls. I recommend going on weekdays in the morning. Forget going on weekends, as it will be way too crowded to enjoy it peacefully. If you go during the wet season (August to October), be prepared to just go barefoot. Shoes lose grip, you slide everywhere, and you eventually take them off anyways. I always start by hiking to the top waterfall first, as this one usually has fewer people around it. There’s a rope swing for the adventurous and a nice cool water pool for the rest of us. This is definitely a beautiful place to relax in nature.

Beloved by artists and curators attending the annual Art Dubai fair, XVA Art Hotel wraps around the three courtyards of the restored 19th-century home of the Seddiqi family, prominent traders who became the emirate’s Rolex dealers. Longtime resident Mona Hauser, founder and owner of the XVA Gallery of contemporary art, decorated each second-floor room of the traditional wind tower house in collaboration with a regional designer or artisan such as Nada Debs, a Lebanese designer known for her custom mother of pearl inlaid furniture. The on-site alfresco vegetarian lounge café—praised by chef Gordon Ramsay as his favorite place to eat in Dubai—is a hangout for independent travelers and resident creatives who linger over mint lemonade, salads, soups, and cheesecake. There is a running trail along Dubai Creek and the hotel can recommend nearby beaches, as well as spa services and fitness centers at all price points.

For many Charlestonians and tourists, every Saturday is spent in Marion Square at the farmers’ market. Students nursing hangovers wait in line for a crepe at Charleston Crepe Company while farmers from John’s and Edisto islands sell their fresh vegetables. Artists sell their work while children play on inflatable slides and a guitar player keeps the crowd entertained. Between the French, Greek, Cajun, Spanish, Italian, Southern, German, and Indian foods on offer, you really can’t go wrong. Grab an assortment of foods to try and find a nice spot in the shade to eat and people watch.

The owners of FnB—James Beard Award semifinalist chef Charleen Badman and front-of-house manager Pavle Milic—were early champions of Arizona wine and produce, curating a wine list that includes lots of Grand Canyon State vintages to accompany their locally sourced dishes. They still highlight the state’s great bounty, and Milic even produces his own wine label, Los Milics, which is available in small batches at the restaurant. Badman’s seasonal menu showcases Arizona’s flavor with an imaginative, very veggie-forward lineup. (Don’t worry, meat and seafood are on the menu, too.) The cozy eight-seat bar is the perfect spot to sample FnB’s wine offerings, showcasing a different region every four weeks.

Blue Heaven is a favorite in Key West—Jimmy Buffett even mentioned it in one of his famous beach tunes. The whimsical courtyard is filled with brightly colored tables and chairs, twinkly lights, foliage, and stray animals. The bar and restaurant is owned and operated by a husband and wife whose creative backgrounds in art and literature inspired the space. There’s a mini art gallery, a sandwich shop, and roaming roosters on the grounds. Once a boxing ring (with Ernest Hemingway as referee), the spot now pays tribute to the Caribbean, with bright accents and Cajun seasonings on the menu. Menu highlights include the scallops, which are locally celebrated, served with white wine and lemon butter with tomatoes, onions, mushrooms, and lots of garlic. Locals say the Key lime pie is one of the best in town.

Since 1990, this H Street Corridor seafood shack has served some of the best and freshest fried fish sandwiches in the District. While a standard sandwich holds four filets of whiting, serious eaters go for the “Jumbo” - six pieces of whiting, cole slaw, and tartar sauce stuffed between eight slices of bread. For an added taste of DC, squeeze in some sweet and tangy mumbo sauce.

Wonderful catamarans that you can rent right off the beach.

No, you don’t have the wrong address—this is indeed a downtown office building and parking garage. But don’t be alarmed. Walk through the door, and Café Poca Cosa’s stylish interior tells you immediately that this is no boring strip mall Tex-Mex joint. Neither, fortunately, is it an overly precious nouvelle-cuisine bore. It’s been voted “Best Mexican” in Tucson by locals, who know that chimichangas were born in this desert town. That said: you’ll find no chimichanga combo-plate here. Chef-owner Suzana Davila changes the chalkboard menu twice a day. Her concentration is on fresh ingredients and innovative dishes that translate regional cuisines rather than betray tradition. National publications have sung her praises, but Ms. Davila still checks on her own customers and eats lunch in the dining room with everyone else. She’s a self-taught native of Guaymas who can concoct over two dozen varieties of mole. Complex sauces, refreshing drinks (such as pineapple-basil agua fresca), and Baroque masks in red niches await you. Come for a late lunch on a weekday if you want to avoid the justifiable crowds. Have an open mind (and mouth), and discover how great contemporary Mexican cooking can be. Tucson can be proud of its plentiful taco trucks and Sonoran hot dog stands, but Poca Cosa celebrates the variety of Mexican cuisine for when you want to sit down in style. Buen provecho!

When on the road in south or southwestern Morocco, you may notice a tourist bus that has pulled over and discharged a busload of passengers to run dashing through the trees with their cameras. What might be happening? The answer is simple: tree-climbing goats! Let me explain the trees first -- A huge cottage/co-op industry in Morocco is the production of argan oil, derived from the seed kernel of the fruit of the argan tree, endemic to Morocco. The argan tree grows wild in semi-desert soil and is extremely well adapted to drought and other difficult growing conditions of the region. The species Argania once covered much of North Africa but is now endangered and under protection of UNESCO. Argan oil is valued for its nutritional, cosmetic and medicinal properties, and could be considered one of the rarest oils in the world due the very small growing region. OK, now I’ll explain the goats. Goats love the fruit of these trees so much that they use their climbing ability to get far up into the trees to eat the fruit. Prior to the adoption of modern processing methods, argan oil was once produced by collecting the undigested kernels passed by the goats (sorry, just had to mention that!). Be sure to shop for some of the wonderfully rich lotions and creams made from argan oil; and look for handcrafted soap as well.