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At Maison Verot, locals get in line to stock up on all kinds of elaborate goodies. Verot has been making some of Paris’s best charcuterie since 1930, and it is still winning prestigious awards. Products vary with the season but will most likely include elaborate pâtés baked in pastry, local sausages, preserved meats called rillettes, a selection of deli salads, and a variety of products preserved in aspic. Verot’s location is convenient to the Luxembourg Gardens, so perfect for a nearly instant picnic.

Declared one of the best clubs in the world by the Grey Goose–sponsored World’s Finest Clubs, Le Palace is everything you’d expect from the brand. Glitzy and glamorous from the moment you drive down Hivernage’s palm-fringed, villa-lined avenue to get there to sipping champagne at the mirrored bar. It’s the latest project of local entrepreneur Nouredine Fakir, who with this opening proves that he’s made it. Clubby, sophisticated, and peopled with international and Moroccan players on the see-and-be-seen circuit—formal evening attire is expected—Le Palace is a riddle of intimate lounges and dining rooms that ooze a nonchalantly laid-back sort of sophistication. Full-time deejays, cigar bars, a packed restaurant serving dishes such as the signature Crying Tiger steak ensure that once firmly ensconced within its gilded chamber, you too will feel like you’ve made it.

Sinseon Seolleongtang is a local chain that specializes in seolleongtang soup, a milky broth that gets its subtle, soothing flavor from simmered ox bone. When combined with tender beef brisket and sliced green onions, the soup is the ultimate comfort food. The origins of seolleongtang are in dispute—some believe it evolved from the boiled beef with scallions dish eaten by ancient Mongolian invaders, while others argue it came from an 11th-century king, Seonjong, who, after sacrificing a cow, wanted to feed a large number of subjects with the least possible ingredients. Either way, the 24-hour Sinseon has remained a go-to since 1981 for locals seeking a satisfying breakfast, lunch, dinner, or hangover meal.

This deep, steep canyon literally hides beneath the state’s surface, though the main park entrance is just 12 miles east of Montrose, Colorado. For two million years, the Gunnison River has been working at the earth here, resulting in a “vertical wilderness of rock, water, and sky” that has been designated as a National Park since 1999 (it was known by the Ute and protected as a National Monument for many years before that as well). There are several entrances to the park and three choices of campgrounds, some of which accept reservations, the rest first come, first served. South Rim Campground is probably the most accessible, family-friendly choice, while North Rim is the more remote. Always ask if the local astronomy club will be setting up, to take advantage of some of the blackest skies in America. Also consider a boat tour of the upper Gunnison River and fishing in its Gold Medal Trout waters.

A string quartet used to serenade diners here at the restaurant inside what is arguably the most famous inn in the entire National Park Service (and one of the largest log structures in the world). A pianist in the lobby has replaced the quartet, but most of the other details that make dining at Old Faithful a rustically elegant experience remain: the fireplace made from 500 tons of locally quarried rhyolite; hickory chairs and chandeliers; the soaring 76-foot-tall ceiling in the lobby; and Robert C. Reamer’s asymmetrical design, which purposefully mimics the chaos of nature. Breakfast and lunch are served buffet-style, with filling fare like corn bread, roast beef, and baked beans. Reservations are required for dinner, which can include offerings such as smoked trout ravioli or locally raised lamb.

This labyrinth of tunnels between what were North and South Vietnam during the war is a testimony to the defiance and ingenuity of the Vietnamese resistance. Vinh Moc was a village that the U.S. troops believed to be sympathetic to the Communist North, so when the Americans planned to remove the villagers, the locals dug tunnels to relocate their abodes underground. What resulted is a tight warren of underground paths stretching more than a mile in total, some as deep as 100 feet below the surface. The subterranean village included kitchens, rooms, and wells, and was home to more than 50 families; a number of children were even born in this subterranean hamlet.

Cookoovaya’s five chefs (Periklis Koskinas, Manos Zournatzis, Vaggelis Liakos, Spyros Liakos, Nikos Karathanos; all individual Athenian stars) have gotten together to celebrate “wise cuisine”—which is how they see Greek eating in general. This is Greek fare modernized but not unduly messed with; dishes are kept simple but are sublimely chosen and made with the freshest seasonal and local ingredients. Meals here are still designed to be eaten communally, as is usual in Greece, but it’s all done with an elegant twist. Fare from the wooden oven is especially amazing, like spinach pie, or, ah, moussaka (taken to a special level in the latter case). Be warned: the pretty, airy, Michelin-recommended restaurant can fill up fast. Fun fact: Cookoovaya means “owl” in Greek—the symbol of Athens and of wisdom.

Located on the breathtaking Snæfellsnes Peninsula, a couple of hours north of Reykjavík, Hótel Búðir has been operating since the 1940s and is one of the best places to stay in the region—as well as one of the best places to dine. The restaurant is simply decorated with wooden tables and chairs, lace curtains, traditional paintings, and—the main draw aesthetically—huge windows that look out onto the magnificent landscapes of the peninsula. Framed in those windows are moss-covered lava fields, the glistening ocean, and the Snæfellsjökull glacier itself. The gourmet menu focuses on local goods: fresh fish and meat (lamb, veal) from nearby farms, with fresh, seasonal vegetables. Staff are welcoming and always happy to guide you through the very decent wine and cocktail lists.

To succeed, a restaurant that opens in Honolulu usually has to cater to locals or derive its patrons from the ever-widening pool of visitors in Waikiki. Morimoto Asia Waikiki does both with great style. On a recent visit just before sunset, we left our car with the valet at the new Alohilani Resort across from Waikiki Beach and walked up the entry stairs to the second floor restaurant. The interior was unmistakably Chef Masaharu Morimoto. Spare yet elegant, open and inviting Morimoto Asia Waikiki welcomes the early set who may be dressed casually, to the dinner date or bar set who might want to dressy-it-up. Our table was what they call “outside”. Settling in on the covered lanai with beach and ocean views, we lingered over the drink menu. Would it be a Morimoto Sparkling Sake from the well-curated sake menu? A glass of chardonnay? An Asian Whiskey? A Morimoto Black Obi brew? We opted for cocktails with the help of our server‘s descriptions. I love Mai Tais and Morimoto Asia Waikiki calls their version a P.O.G. Tai in a nod to the Passion Fruit Orange Guava juice mixture so famous in Hawaii. They make theirs with fresh juices and with white and dark rums and a splash of Cointreau. It had just the right balance. My dinner companion tried a North Shore Mule made with premium vodka, passion fruit juice, kabosu (a citrus) juice and ginger beer. It was so incredibly refreshing and a perfect libation to toast the surfers riding the waves as the sun turned the sky orange and slipped below the ocean. Looking around the room, the clientèle were a mix of visitors, business people entertaining guests and a few locals, but it was early. We took a look another look at the menu as our server walked up again to deftly explain the nuances of each dish. The menu is built to share which is great because there are so many things you’ll want to taste. Chef Morimoto’s concept for this restaurant is a combination of Pan-Asian foods. You’ll find Chinese, Japanese, Thai and Korean style dishes and flavors along some Western twists to ingredients. Like the steamed “pancake” served with the Morimoto Peking Duck is more of a tortilla. And yes, in addition to the eclectic menu you can have a N.Y. Strip steak if you’d like. We ordered a Beef Carpaccio starter flavored with yuzu soy and ginger. It was one of the most tender and delicious I have ever tasted because it is made with Japanese Washugyu beef. Arriving at the exact time we were ready for it, the creamy Buri Bop was mixed at our table by our waiter. After enjoying that simple rice dish, the Morimoto Asia Waikiki signature dish, the Morimoto Peking Duck arrived. Succulent and tender, it’s served with apricot sweet chili sauce and hoisin miso by our waiter who assembles our first bites enveloped in a steamed pancake, table-side. There so many options to suit your own style and preferences. Two local ladies next to us made a meal out of Tonkatsu Ramen and Chicken Pho accompanied by their bottle of wine. Too stuffed for dessert we would have had the Almond Pudding with kuromitsu (black sugar syrup), tropical fruit and oshiruko (sweet bean) or the little filled doughnuts with whipped cream,or the choice of strawberry yuzu, coconut, or passion orange guava sorbets. But alas, we just couldn’t do it. Making our way out of Morimoto Asia Waikiki we noticed the restaurant was full and the bar was packed. The pleasant hum of people enjoying their experience filled the bar. Looks like the locals love this place too. Dinner reservations a must, open for dinner only. Note on Chef Morimoto. He began at age 24 in his native Japan hometown of Hiroshima, with his own restaurant. After learning the art of his sushi he moved to America which presented him with possibilities to expand his repertoire. In 1999 he became Food Network’s Iron Chef, his name and skills familiar to millions of Americans. After a stint at Nobu as Executive Chef he opened in Philly. Following he opened Wasabi in Mumbai and New Delhi. Morimoto New York followed. There are a string of Morimoto restaurants from Bangkok to Tokyo including his Morimoto Ramen and Sake. Dubai has opened a Morimoto Dubai and the new concept Momosan by Morimoto restaurant is also opening at Alohilani Resort for casual dining to include ramen, gyoza, yakitori and the Oahu North Shore island classic garlic shrimp.

Small and picturesque Coki Beach is a favorite for its soft white sand and calm, crystal-clear water. While there’s only limited shade here, umbrellas are available for rent, as are beach chairs, Jet Skis, diving and snorkeling equipment, and floats. Several snorkeling and dive sites nearby include a rocky reef near shore. Beachside eateries serve up picnic-table fare including burgers, sandwiches, and local dishes. The beach can get crowded when cruise ships are in port, so ask at your hotel whether there are ships docking that day before planning a visit.

Coco’s Cafe in Jasper is a shrine to everything that’s wonderful about the first meal of the day. Java snobs will love the Phil & Sebastian Coffee, and health-conscious guests are always impressed with its locally sourced, organic ingredients. The all-day breakfast menu features a wonder wheel of vegetarian, vegan, and gluten-free options, but omnivores need not worry: There are delicious Montreal smoked meats available here, too. The restaurant is probably best known for Coco’s Breakfast Wrap, a curry-infused treat with plenty of fuel for a big day spent hiking in the mountains. If you plan to enjoy a lazy morning repast, arrive early or be prepared to wait in line with the locals.

The area of gently rolling hills just to the northeast of Lucca is famous not only for its impressive villas, but also for olive oil and wine. A perfect gastronomic stop-off between visits to the magnificent Villa Mansi and Villa Torrigiani, the 30-hectare farm estate Colle di Bordocheo produces both, and offers tastings and tours for visitors. Estate wines such as the complex, spicy Picchio Rosso (a blend of sangiovese, merlot, and cabernet grapes) and the white Bianco dell’Oca (chardonnay, vermentino, sauvignon) marry well with the house extra virgin and platters of local cheeses and foccaccie. Book ahead and you can add lasagne and cold cuts to the basic €15 per head package, making a fine, rustic lunch. There are also apartments for rent on the estate, which lies in a strategic position for visits to the coast, the lush, mountainous Garfagnana region, Florence, and, of course, Lucca.

Just southwest of Astoria, Fort Clatsop replicates the encampment built by Lewis and Clark’s Corps of Discovery soon after they reached the Pacific. From December 1805 to March 1806, they hunted and gathered food, distilled salt, traded with the local tribes and documented their surroundings. The center includes the log fort (staffed by costumed rangers), an exhibit hall, a gift shop and films, plus trailheads for the Fort to Sea Trail and the Netul River Trail.

As is the case with many hotels in the Tulum section of Riviera Maya, Casa de las Olas shies away from the “luxe” label, preferring to promote itself as a simple, eco-friendly retreat where intimate spaces and five-star service are more important than linen thread counts and extra amenities. Bright white walls, mosquito nets, private balconies, and canopy beds are what guests can expect in their rooms. This doesn’t mean that Casa de las Olas is skimpy in any way. The staff are known for their thoughtful attention to guests, and the small size of the hotel—just five suites—ensures they are never overwhelmed by guests’ requests or needs. Plus, each room has views of the Caribbean Sea, and the hotel’s private beach is never more than a few steps away.

This local institution has (miraculously) survived Mykonos’s transformation from 1970s boho-gay hideaway to glitzy playground of oligarchs and supermodels. There’s no website, no phone, not even a sign outside the tiny shack above Agios Sostis Beach, but the secret is out. Go early as the lunch queue starts forming long before the place opens around 12:30 p.m. Savor a free glass of rosé and conversations with strangers while you wait for a table, the aroma of pork chops sizzling on the grill stoking your hunger. (Mykonos cognoscenti get their teenagers or nannies to wait in line while they go for a swim.) Octopus, prawns, chicken, and chops are chargrilled to perfection, accompanied with zingy salads and baked feta, eggplant, and potatoes. Kiki’s closes when the food runs out, between 5 p.m. and 7 p.m.