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If you’re in Madrid and in the mood for tapas, you might not know exactly where to go or what to taste. The Mercado San Miguel (metro Sol) takes away all that decision-making by providing you with a taste experience all under one roof. The old, derelict market was renovated just a few years ago and turned into an upmarket culinary emporium of sorts. It has more than 30 food stalls, each selling something different. My favorite is the bellota ham sold at Carrasco, but there is plenty more. You can sample sherries and Rioja wines at the wine bar, or do as Spaniards do and pick away at tapas as you make your way through the market. I highly recommend the croquettes, or croquetas, in one of the outside alleys: they have ham, chicken, shrimp, cheese and a variety of others. The more standard tapas area easy to find, like tortilla, and seafood is beautifully laid out for you to pick and choose. Right in the middle is my top-rated tapa place. I couldn’t find a name for it but it’s the largest counter, shaped like a U, and has everything from potatoes aioli to steamed razor clams, with everything in-between.

After Toronto, Montréal is the Canadian city with the largest population of residents of Italian descent. For more than a century, the community has been centered in one of the city’s most charming neighborhoods, Little Italy. The way to the heart of this neighborhood is arguably through its stomach or, rather, the Jean-Talon Market, where residents have come to buy produce and stock their pantries since 1933. Even if you aren’t shopping for fresh vegetables or fruits, it’s a good place to come to sample Québecois products and buy gifts like local jams, jellies, and maple products to take back home.

SUR Beach House is everything a beach retreat ought to be. This chic Medano Beach property offers a relaxed, almost private-residence feel. Breakfasts range from healthy, green, and juicy to the indulgent croque madame. Pair any meal with a handcrafted cocktail; the SUR Caesar is a nice play on the classic Canadian cocktail and comes with crispy rib eye tips and roasted habanero sauce. The raw bar is like a love letter to the sea. Not least of all, the kitchen turns out delightful oyster preparations, but don’t leave Cabo without trying the raw chocolata clams. Named for their color, not their flavor, these meaty mollusks are best with just a little lime and hot sauce. (Come early for stand-up paddleboarding; Cabo SUP is located on-site and offers rentals as well as lessons.)

Parque de los Novios, in the center of Santa Marta’s colonial sector, is perfect for people-watching in the late afternoons when the tropical heat abates. Everyone from the gentry to the common folk—not to mention a plethora of brides posing beneath the gazebo—seems to treat themselves to a nice stroll around the park. Nearby restaurants and bars come alive after night falls, as do, of course, street artists and musicians.

When Torontonians heard that French pastry chef Bertrand Alépée was set to open a patisserie in Parkdale, tongues wagged. While the emerging ’hood had embraced plenty of hot-to-trot restaurants, the idea of locals coughing up $6 for an saccharine work of art was a bit questionable. Thing is, they were wrong. Since The Tempered Chef swung open its doors, a steady flow of sugar keeners has made its mark on the wooden floors. The inviting room sees a communal table up front along with plenty of smaller seating arrangements in a high-ceilinged space. A glass case displays an ever-changing set of rather handsome pastries like the choco citron (pictured), a lemon tart with a layer of milk chocolate ganache topped with meringue. Croissants, croque monsieur and mini quiches are also present, aimed at those seeking out a more lunch-y fare. Turns out, a patisserie was exactly what Parkdale wanted.

There’s a reason this Punta Arenas picada (like pica, a term for venues where food is both good and inexpensive) is almost always teeming with locals. Since opening in 1932, the soda fountain has been serving up classics in ways residents and visitors agree is perfect. Patrons sing the praises of the banana milkshake and Roca’s choripanes, sandwiches with housemade sausage. The decor is far from fancy but then, so are the prices. (The entertaining banter between staff and customers about the latest soccer match is included free of charge.)

My island destination has to have very few things to make me happy, but I always insist on them. And if they don’t have then, well that’s a deal breaker. Milos, part of the Island chain of Cyclades has them all. I want a clean room with a comfy bed, overlooking the ocean- check. I’d like a cool drink on a hot afternoon in the village taverna or while enjoying a swim at the beach- yes they have it. I want to sit by the sea and enjoy the sunset turn brilliant shades of orange and gold-yupppers. But Milos has so much more. The Aphrodite of Milos or the Venus de Milo was found here in the 1800’s by a wandering islander. The French soon ran off with the beautiful Greek woman from 100- 130 BC and put her in the Louvre so all could adore her, although she probably preferred the Greek island life, because she was dressed for it. The Franks stopped by and built a castle ostensibly to protect their interests in the Mediterranean. A plethora of hot springs to bathe in dot the island and there is fresh seafood and wine, and stunningly captivating white villages sparking in the sun. This island of Milos is a pearl, and worth a stay during your Greek island tour. How to arrive? Take the various ferries or charter a sailboat or yacht. http://www.milos.gr/en/

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.

The world’s longest wooden fish ladder helps migrating chinook (aka king) salmon on the final leg of their epic journey. As young smolts, they migrate downstream to the Bering Sea. After three to five years, they reenter the Yukon River and begin the two-month 3,200-kilometer (nearly 2,000-mile) swim back to their home waters. The lucky ones—a tiny percentage—will make it to spawn and die there. This 366-meter (1,200-foot) chute allows the salmon to skirt the Whitehorse Dam and avoid its turbines.

The Sir Francis Drake Channel, sort of like an inland sea of the BVI, is named for the famed explorer. It’s fitting, as the channel invites exploring with most of the territory’s islands located along it, from Virgin Gorda to Tortola, the largest island in the BVI. Steady but gentle trade winds blow along the Sir Francis Drake Channel year-round, making it easy to navigate the archipelago, either by sight sailing or on a yacht charter—with stunning anchorages around every bend. There are also a few islands just off of the channel including Anegada, the only coral island in the BVI and a favorite of divers, and Jost Van Dyke, the smallest of the islands and, with a population of only 300, a perfect place if you truly want to escape.

The calm seas and winds aren’t only a boon for sailors, but also for anyone interested in water sports. Whether you want to don a mask at the famous Baths on Virgin Gorda, try surfing at Josiah’s Bay, or pursue any other activity on the water, you can expect ideal conditions on most days.

Fushimi Inari Taisha on Inariyama mountain is dedicated to the Shinto gods of rice and sake, but Inari is also the god of merchants and that brings a lot of businesspeople to worship here. Everyone else stops by to see the thousands of vermilion torii, or gates (each of which is funded by a Japanese company). They lead to the main shrine, which was built in 1499. Walking underneath the gates is like passing through a fiery tangerine tunnel, and visitors leave behind tiny torii replicas as part of their prayer.

The Exumas are a stunning archipelago of remote islands and cays strung between Nassau and Long Island, and around a dozen of these tiny islands are protected within the Exuma Cays Land & Sea Park. Established in 1958 as a preserve where no fishing is allowed, it was the first marine protected area in the Caribbean. It has been highly successful at maintaining the fragile beaches and marine life found in the area. Visitors can take boat tours to the park to go diving and snorkeling on the many healthy reefs and to explore the secluded tropical islands, where endangered Bahamian iguanas roam the beaches. On Big Major Cay, you can go swimming with the pigs at Pig Beach and give them fresh water, as their water supply is limited.

Located next to Torres del Paine National Park and Lake Sarmiento, Awasi Patagonia is the perfect setting to take in some of the most striking views in the Chilean Patagonia region. Awasi Patagonia comprises 12 private villas and a main lodge with a restaurant and comfortable lounges to admire the scenery. All buildings are made of local procured wood, which allows the structures to easily blend with the surrounding natural landscape.

Awasi promotes a tailor-made experience at its two properties, Awasi Atacama and Awasi Patagonia, and the team pays close attention to ensure each guest’s visit is personalized to their needs and tastes. Ahead of a stay, guests complete a questionnaire outlining special interests, physical conditions, and meal requirements, and their preferences are seamlessly blended in to their stay. A stay at Awasi is also all-inclusive, and comes with excursions led by Awasi guides who are educated on the region’s history, wildlife, and first aid, and can lead you through the park’s stunning trails on foot, horseback, or 4x4 vehicle on full- or half-day outings. Guests can also follow trails from the property to explore the area at their own pace.

And while the breathtaking landscape is not to be missed, there is much to do at Awasi Patagonia itself. Awasi Patagonia is a member of Relais & Châteaux, and is home to a restaurant showcasing Patagonian cuisine and led by Executive Chef Federico Ziegler. Villas are also equipped with fireplaces in the living rooms and outdoor hot tubs, perfect for relaxing and enjoying the remarkable destination.

One of Italy’s landmark hotels, the Grand Hotel Savoia is an icon in the heart of Genoa, a grande dame founded at the height of the Belle Epoque boom by one of the country’s original luxury hoteliers, attracting aristocrats, royals, and other elite international travelers to the renowned port city. Not only was it the first hotel in Italy to have hot and cold running water in private bathrooms (in all rooms), but it was the first in Europe to have a centralized climate-control system.

Though its groundbreaking heyday is past, the Grand Hotel Savoia is far from falling into obscurity. The opulent building has been lovingly restored in the seafaring tradition of Christopher Columbus’ hometown, with antique travel trunks, 1950s-yacht-inspired furnishings, and panels of vintage Genoese postcards adorning the rooms. Original accents like parquet floors, Murano chandeliers, and marble columns complement overstuffed leather chairs and carved wooden tables, all contributing to a pervasive sense of drama and history. That drama and history is no more obvious than on the rooftop terrace, where the most discerning locals flock for unparalleled views of the harbor and city—whether that’s over a cocktail or from the relaxing perch of the spa’s hot tubs.

Hiking the French Valley is part of the W-trek through Patagonia’s Torres del Paine National Park. It’s about 16 mi round-trip from Refugio Paine Grande to the French Valley Mirador, to see the French Glacier and the Paine Massif as close as you can get. The trail is diverse and only reaches a steep height at the last 5.5 km on the way there. You begin at Lago Pehoe and take grassy paths through the forested valley, on an terrain that the locals call “Patagonia flat,” i.e. an undulating up and down of several feet. On the way you’ll see tiny magenta--and edible--berries that taste just like apples; you’ll cross small glacial streams where you can fill up your water bottle with fresh, wild water. You’ll trek right by the Cuernos, or the “Horns,” another well-known set of peaks in Torres del Paine. Over the French River you go as you get deeper into the valley, over wobbly rope bridges. The final 5.5 km to the French Valley Mirador has you balancing on thousands of loose boulders on your way up. The very top of the trek feels like being in the middle of a Patagonian fishbowl: Paine Massif to your left, French Glacier in front, the Aleta de Tiburon (the Shark’s Fin) and the Cuernos to the right, and turquoise Lago Pehoe behind you.