Search results for

Sure, it’s a bit rustic and the pebbled beach is small, but this beach club has reached legendary status with Amalfi Coast travelers for its charm. And its food. Everything served is fresh and local, and made in a tiny kitchen built into the rocks at a precipitous height. One suggesion for a long and leisurely lunch: Start with grilled mozzarella served on lemon leaves before moving on to the zuppe de cozze, a giant bowl of mussels drenched in a garlicky, tomatoey stew. If friggitelli (sweet Italian chili peppers) are on the menu, by all means order them. A pitcher of cold white wine with peaches is also recommended. Call ahead to reserve a chair on the beach and a table for lunch, and at the ferry jetty in Positano, your ride to the beach club is the boat with the red fish on its mast.

Casa e Bottega is the place to head when you need to offset your vacation eating with a fresh juice and green salad. Try the beet, ginger, and lemon juice and a salad with anchovies from Cetara and the season’s first tomatoes, or maybe a green juice made with spinach, apple, and citrus and a cold rice salad with skewers of grilled vegetables. Love to shop? You don’t have to leave your table! The glassware, ceramics, table linens, and beach bags—all in the same soothing sea glass–green palette as the café’s—are for sale.

You will likely meet at least three generations of the Porpora family during your meal at this warm and inviting restaurant. The food, too, is inviting: Deep-fried zucchini flowers are stuffed with ricotta, anchovy, and lemon zest, and traditional Amalfi Coast pasta dishes (like one with mussels, potatoes, zucchini, and provolone) have a lighter, more modern touch than versions elsewhere. Chef Giosuè Maresca’s wife, Mariella, makes the restaurant’s legendary desserts: In particular, try the tart and creamy delizie al limone. A few doors down, Vincenzo’s sister holds court at a small shop that sells the aprons worn by the servers at Da Vicenzo, as well as ceramics, small-batch olive oil, liqueurs, tablecloths, and glassware.

You can try some of Rome’s best street food at Trapizzino, named for its heralded crispy pizza pockets filled with uniquely Roman flavors like pollo alla cacciatora (spicy chicken), picchiapò (stewed beef), and trippa alla romana (tripe), as well as some newer additions like zighinì (a spicy Eritrean stew). Trapizzino is a two-room shop: a lab where you can pick and choose fillings (and grab takeout), and a second room that serves both as a dining area and a gourmet delicatessen with artisanal beer, canned tomatoes, and tins of anchovies.

The famed German naturalist and explorer Alexander von Humboldt was the first to document the ocean current that explains why the adorable, nattily plumed penguins favor this part of the Chilean and Peruvian coasts—the water brings oodles of anchovies, sardines, and crustaceans along with it. (Both the current and the penguins were eventually named for Humboldt.) The reserve includes three islands—Damas, Choros, and Chañaral. From the boats bound for Punta de Choros, visitors can catch glimpses of dolphins, whales (including humpbacks and blue whales, especially in January and February), and frolicking sea lions.

Fish from tins, fish whose fins were in the sea just this morning—they’re all stars at Saltie Girl, a compact seafood bar and restaurant in the Back Bay from Kathy Sidell of MET restaurant fame. Whether you love your seafood raw, smoked, fried, or—yes—out of a can, settle into one of the 11 stools in front of the active kitchen to watch as your dinner is prepared or, well, opened. Of course, you’re not paying top dollar for Chicken of the Sea here: The tinned seafood comes from small artisan producers, sustainably sourced, packed fresh, and shipped from around the world. Caviar, squid, anchovies, cod liver, and cockles are among the savories served cold with dipping sauces and crusty bread.

A tiny northern Hobart restaurant with brick walls and no more than 20 seats joined the city’s dining scene in 2017, quickly winning over locals with its reinvented riffs on Italian classics. Chef Matt Breen’s Aussie-Italian ethos was partially honed at Smolt, where he worked in Salamanca Square for several years. At Templo, Breen’s blackboard menu features around 10 dishes; two of them are often broccolini-chili gnocchetti and beef carpaccio with radicchio and anchovy cream. If you can’t decide, order the chef’s menu for $60 and try every plate except dessert. It’s all meant to be shared, just like a nice bottle of red (there’s a solid list of Australian and Italian vintages, or you can BYO for a $15 corkage fee).

The Cellar, an upscale restaurant located at the Oryx Rotana Hotel, offers a new brunch concept in town, “TapBrunch” a mixture between tapas and brunch. Seafood, cured meats, bruschettas. olive-based pickles, fried anchovies, calamari and paella are their forte. Available every Friday for 175 QAR or $48 (food only) per person or 275 QAR, or $74 with unlimited sangria.

This 10-day itinerary sails through islands like Bora Bora and Mo’orea, with lagoons, tropical landscapes, and ancient sacred sites.

On this week’s episode of Travel Tales by AFAR, an art lover on a whirlwind trip through Spain and France explores the dramatic life—and complicated legacy—of Pablo Picasso.

On this episode of Unpacked, host Aislyn Greene sits down with Afar senior editor Jennifer Hope Choi to explore what it means to travel with your stomach first and your itinerary second.

On this episode of Unpacked: Where to Go, Aislyn Greene is joined by Kathryn Romeyn to talk about Penang’s UNESCO‑listed George Town, from hawker‑stall laksa and Peranakan kitchens to weekend art markets, street murals, Penang Hill hikes, and new boutique hotels; they share tips on timing, etiquette, and how to experience the island like a resident.

Hot tip: Don’t listen to this week’s episode of Unpacked by AFAR hungry. Because we’re traveling to a surprising Midwestern city to explore what makes it one of the most fascinating food cities in the country.