The average Dutch person—who drinks around 72 liters of beer annually—now has 217 breweries to choose from, up from just 123 breweries in 2012. Proost!
Where food takes center stage.
Airport/Terminal: Istanbul Atatürk, Departures (pictured)
How to Get In: Star Alliance first or business international ticket, or Gold status.
The Space: Ottoman chic, with dramatic arched entryways.
The Food: 35 stations with meze (tabbouleh; zucchini salad), flatbreads, house-made pastries, and wine.
Great Dish: Spicy menemen (Turkish scrambled eggs).
Long before he agreed to take over as host of the Late Show, Stephen Colbert was just another Charleston boy—swimming, fishing, and skateboarding down the quiet streets of what he recalls as a “sleepy Southern town.” Today, the South Carolina city is still one of his favorite vacation spots. Read on for Colbert’s down-home haunts.
Stay: Growing up, Colbert helped his mother run a now-defunct B&B in their house in the South of Broad neighborhood. “Back then, if I booked a guest, I got ten percent. A kid could have a whole weekend of fun on fifteen bucks.” Hotels he remembers from boyhood: the Francis Marion Hotel ($)—with views of the harbor—and 1853’s Mills House Wyndham Grand Hotel ($).
After Italian soldiers discovered truffles growing on Croatia’s Istrian peninsula during WWII, the prized fungus found its way into the regional cuisine. When white truffles are in season (mid-September to mid-December), the Istrian beaches empty out and the focus of 800 licensed truffle hunters, and thousands of amateurs, shifts to the forest.
See Istria in Europe’s Secret Hot Spots
Photo: David Alexander Arnold
At today’s Waikiki SPAM Jam—the annual manifestation of Hawaii’s abiding love for the canned pink meat—local artisanal popsicle company Onopops will be selling some custom flavors: Peanut Butter Ice Cream with Candied SPAM, and Pineapple Sorbet with Candied SPAM, Brown Spice & Cherries popsicles.
Photo of the Modern Honolulu Hotel's pool bar: Linny Morris
Scallops, Chia Seeds, Tumbo Passion.
The list of Peruvian restaurants in London seems to grow longer each month as Chotto Matte, Ceviche, Andina, Coya, and Lima (the first Peruvian restaurant to receive a Michelin star) are playing with ancient culinary traditions and introducing them to eager foodies. While each spot decidedly offers their own style, it's the blend of Japanese and Peruvian techniques and flavors, called Nikkei cuisine, that offers some of the most innovative, exciting dishes I’ve tasted.
Well, we called it - René Redzepi's Noma reclaimed first place this year at the prestigious World's Best Restaurants awards. Noma first received the honor in 2010 and held steady through 2012, but came in second last year to Spain's El Celler de Can Roca, which retreated to second place in this year's rankings. T+L's Adam Sachs recently caught up with the revered chef in New York City.
A pocket-size mutt stares intently up at René Redzepi through the window of Tacos Morelos, a four-table taqueria in New York’s East Village. We’ve over-ordered—tongue tacos and fish tacos and house-made tortillas folded around a stewy, soft thing called suadero. This might seem an unlikely place to lunch with the charming forager, chef of Copenhagen’s Noma, chief progenitor of the New Nordic style, and accidental ringleader for a generation of international chef dudes. But René Redzepi is really into tacos. Enough so that his next venture will be helping Noma’s sous-chef, Rosio Sanchez, open a new taco shop in Copenhagen called Hija de Sanchez. (Yes, there are Mexican restaurants in Copenhagen. No, they’re not any good. “You’ve got Danish students in sombreros serving you,” Redzepi says, sadly. “You want to punch them.”)
Given the rate of their output, if Le Fooding, the indispensable French restaurant guide, has been taking long French-style vacations, well, they’re obviously burning the midnight oil during the rest of the year. Since launching in 2000 as an insert, the annual publication has rolled out traveling food festivals and star chef pop-ups, which have steadily picked up steam, especially in the past three years.
America’s melting pot is boiling over with revived regional cuisine and distinctive flavor profiles. Amazon Books’ Food Editor, Mari Malcolm, was inspired by a surge of localized cookbooks—and wanted to put the best of the year (and the all-American classics) on the map.
April 26 is National Pretzel Day. The EU recently added the soft Bavarian pretzel to its protected origins list (where it joins the likes of Stilton cheese and Parma ham). Now only pretzels produced in Bavaria can be sold as Bayerische breze, or Bavarian pretzel. Accept no substitutes, Damen und Herren.
See Bavarian pretzels in World’s Top Beer Gardens
Lyndsey Matthews is an associate editor at Travel + Leisure. Get the Daily Transporter newsletter in your in-box.