There is so much more to fall than chic scarves and pumpkin spiced-candles. Here, a guide to sampling fall flavors around the globe.
As autumn descends around the globe and the light grows softer, there is a hush. Tourists have gone home and children are back in school, but as seasoned travelers know, fall is one of the best times to travel under the radar and experience cultures a little more intimately. Part of the charm of the season is the earthy, hearty ingredients and specialties gracing local markets. Here are just a few to savor.
Crayfish in Stockholm
Swedes celebrate the end of summer with crayfish parties, orkräftskiva, at their summer cottages, donning silly paper hats, singing songs, and drinking lots of Aquavit while eating the heavily dilled crustaceans. Don’t have a Swedish idyl of your own? Try Sturehof restaurant in Stockholm for a taste of this joyous tradition.
Game in London
At the heart of the new Ham Yard Hotel—a decidedly dapper British establishment in Soho—is the namesake restaurant dishing up seasonal English fare. The Bar & Restaurant serves a traditional high tea (gold sultana scones with jam and clotted cream; Scotch eggs) in the afternoon and pot-roasted guineafowl, rabbit sausage, and venison with heritage carrots and candied walnuts.
Mooncakes in Singapore
Mooncakes are starting to appear in pastry shops and on dessert menus throughout Asia to celebrate the Chinese Harvest Moon Festival. Look for these traditional lotus paste and egg yolk-stuffed pastries at bakeries in your nearest Chinatown. And if you find yourself in Singapore, don't miss the famous mooncakes at the Fullerton Hotel. In addition to classic concoctions (pandan with palm sugar, jasmine, red bean, green tea) the hotel is debuting the pastel-colored green bean cake with sweet potato and white lotus seed paste.
Wild Mushrooms in Moscow
Muscovites welcome autumn by hunting for wild mushrooms in the birch forests near their datchas. Moscow restaurant, Café Pushkin, has a vast menu of traditional Russian dishes featuring the earthy, foraged morels. Chef Andrey Makhov serves white forest mushrooms and chanterelles in a sour-cream sauce, alongside creamed rabbit and rice porridge, as a salad beside pork tongue terrine, and pickles them with oil and dill.
Chiles En Nogada in Mexico City
Come the cooler weather, the festive Chiles en Nogada begins to grace tables across Mexico. These spicy, stuffed poblano chilies in walnut sauce with pomegranate seeds are often eaten to celebrate Mexican Independence Day in mid-September because of their patriotic color scheme. To find some of the best, head to Restaurante El Cardenal, which serves a beef, peach, banana, tomato, and onion-stuffed chile from August through October.