CATEGORIES

PARIS

The French capital’s 20th arrondissement is a snapshot of modern Paris. Beat a trail around its historic streets to discover pockets of old-school Gallic charm alongside a feast of international cuisine.

BACK TO THE ISLAND

FROM THE WAVES BEATING AGAINST ISOLATED COVES TO THE BIRDS SERENADING FORESTS AND FARMS, TUNE INTO THE ORIGINAL RHYTHMS OF THE WHITE ISLE. HERE, A CAST OF CONSERVATIONISTS, CHEFS AND ADVENTURE PIONEERS ARE CHAMPIONING IBIZA’S TRADITIONAL CHARMS — ALL VYING TO TURN TRAVELLERS’ ATTENTION BACK TO NATURE

AUSTRALIA

An ochre arc of land in the Northern Territory is home to the Yolngu people, who belong to various clans scattered across northeast Arnhem Land. These are among the world’s oldest continuous living cultures, practising beliefs that have endured for thousands of years. A little over a decade ago, the Yolngu began opening their private lands to the outside world in order to share the traditions of their deeply sacred home

SWEET, SOUR & SPICY

O TAMA CAREY HAS BEEN SERVING UP SRILANKAN FOOD AT HER SYDNEY RESTAURANT, LANK A FILLING STATION, SINCE 2018. WITH HER NEW BOOK, LANKA FOOD, SHE HOPES TO SPREAD THE WORD TO THE REST OF THE WORLD

The art of the wirt

High in Austria’s Alpine Tyrol region, chefs and wirts — a cross between innkeepers, hosts and landlords — welcome weary walkers to their mountain huts for hearty meals and warm hospitality

NORNIE BERO: THE PIONEER

BORN AND RAISED IN THE TORRES STRAIT ISLANDS, CHEF NORNIE BERO PUTS A LIFELONG PASSION FOR AUSTRALIA’S NATIVE BOUNTY AT THE HEART OF HER MELBOURNE RESTAURANT.

Rising to the occasion

In a land where black bread graces almost every table, Kenneth Karjane and Eva Kõrvas — the duo behind one of Tallinn’s most celebrated bakeries — serve up an Estonian feast

DURBAN

THIS SOUTH AFRICAN COA STAL CITY HAS A CULINARY IDENTITY ALL ITS OWN. SNACKS, BREADS AND CURRIES ARE PACKED WITH AN ARRAY OF INFLUENCES, NOT LEAST FROM THE THRIVING INDIAN COM MUNITY

AROUND THE WORLD IN SEVEN SPICES

Few ingredients connect the world quite like spices. Whereas once ancient traders traversed vast distances to move these seeds, fruits, roots and barks from one part of the world to another, today their distinct flavours and aromas transport us beyond borders, to places we once visited, countries we’re aching to see or simply to the regions that are home to our favourite dishes. We’ve picked seven spices to take us around the globe: vanilla, paprika, allspice, green cardamom, cinnamon, Sichuan pepper and saffron

A TASTE OF - THE BAHAMAS

From food trucks and innovative spirits to big-name chefs and fine dining, the Bahamas dining scene is springing some surprises

Will COP26 Transform Tourism?

What does the Glasgow declaration on climate action in tourism demand of its 300 signatories, who's yet to sign and what does it mean for travellers?

TRAVEL GEEKS: ASK THE EXPERTS

NEED ADVICE FOR YOUR NEXT TRIP? ARE YOU AFTER RECOMMENDATIONS, TIPS AND GUIDANCE? THE TRAVEL GEEKS HAVE THE ANSWERS,

WHERE COPPER MEETS EMERALD

Squaring up to the Celtic Sea in the country's south east, Ireland's Copper Coast offers a romp through geological and human history, taking in wild coves, rocks that predate the dinosaurs, saintly sites and ghostly mining ruins. Turning back to nature, local foragers, chefs and artists are putting this lesser-visited area in the spotlight

BRITTANY

The French region's Emerald Coast is a treasure trove of stylish resort towns, seafaring history and rugged headland walks with spectacular views

100TH ISSUE SPECIAL EDITION

Since our launch in 2011, we've published a grand total of 100 issues of National Geographic Traveller (UK). Whether you're a new reader or a loyal subscriber, we want to thank you for joining us on what has been a truly memorable journey. This special feature celebrates our story, the numerous awards we've collected and the impressive prizes you have won as readers who've entered our now hotly contested photography and travel writing competitions

Phuket

The Thai island is busy carving out a glittering new reputation beyond its fly-and-flop resorts: discover blissful beachside villas, design dens and stylish camps tucked away in the emerald interior. Words: Lee Cobaj

Estonia

An impeccably preserved medieval capital, unspoilt wildernesses, cutting-edge galleries and a thriving sauna culture make the Baltic nation an alluring European escape. Words: Jamie Lafferty

Is This the Future of Uk Rail Travel?

The launch of LUMO — a new, affordable London to Edinburgh rail link — has turned heads. Could this be the way forward for long-distance train travel in the UK? Words: Simon Calder

Cold Comfort - In Conversation With: Wim ‘The Iceman' Hof

The popularity of fitness training in extreme cold conditions is fast gathering fans, largely thanks to the Wim Hof Method, pioneered by its Dutch namesake. We ask him how he does it

Berlin

Sustainability and culinary creativity are at the heart of the German capital’s most exciting restaurant experiences, from a contemporary Thai feast to herbs grown with cutting-edge technology.

QUEBEC CITY

Canada’s historic crown jewel serves up high drama with 17th-century squares, turreted hotels and electric neighbourhoods, all encircled by epic wilderness

Bargain Breaks For Beginners

You don’t need to break the bank for that fi rst foray onto the slopes. We select the best places to maximise fun at minimal cost

Big Sky Thinking

Can skiing be eco-friendly? Perhaps, say the resorts upping their sustainability game and nurturing dreams of a carbon-neutral future

Portland

Never afraid to do things differently, the Oregon city is a cradle of American counterculture. Its quirky spirit is no clearer than in its eclectic hotel offerings, from a former school to a reputedly haunted pub.

TOWER OF SALT

Using a historical technique involving a structure called a graduation tower, Gregorie Marshall has brought salt production back to Ayrshire

MY LIFE IN FOOD NISH KUMAR

The comedian discusses Indian cuisine, comfort food and learning to cook during lockdown

FIVE WAYS WITH Quince

A TOUGH-SKINNED FRUIT WITH A HEAVENLY AROMA WHEN COOKED, QUINCE IS WELL WORTH SEEKING OUT.

RASMUS MUNK - THE PIONEER

RASMUS MUNK’S OUTLANDISH, TWO -MICHELIN-STAR COPENHAGEN RESTAURANT, ALCHEMIST, IS AS MUCH ABOUT SPARKING DIFFICULT CONVERSATION S A S IT IS SERVING DELICIOUS FOOD.

Fudge shops

A TEMPTING COMBINATION OF SUGAR, BUTTER AND MILK, FUDGE HAS LONG BEEN THE SOUVENIR OF CHOICE FOR SWEET-TOOTHED TRAVELLERS AROUND THE UK. HERE’S OUR PICK OF THE PLACES TO BUY IT

Tinned fish

FROM SARDINES IN CHILLI TO COCKLES IN BRINE, CANNED SEAFOOD CAN BE A TRUE GOURMET INGREDIENT