DURING PEAK SEASON in Serengeti National Park, it can be hard to avoid other safari-goers and their clicking cameras. That's not a problem at Legendary Expeditions' Mwiba Lodge (doubles from $2,280 per person, all-inclusive), a 10-suite property that sits on a 550-square-acre private conservancy on the southern edge of Tanzania's famous park. Guests can witness the Great Migration without the crowds.
Bu hikaye Travel+Leisure US dergisinin July 2024 sayısından alınmıştır.
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Bu hikaye Travel+Leisure US dergisinin July 2024 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Among the Groves - Two Puerto Rican hoteliers have opened their latest spot in Tuscany― and put the country's famed olive oil front and center.
The opening 12 years ago of the O:live Boutique Hotel in San Juan was a similarly welcome revelation. The adultsonly property, which overlooks Condado Lagoon, was both a fresh alternative to the city's corporate chains and a stylish, full-service upgrade to the island's selection of B&Bs. Each of its 15 rooms had a private veranda outfitted with Spanish tiles and a rain shower, and its high-end steak house, Sage La Bistecca by Mario Pagán, merged Caribbean and Mediterranean flavors. Other hotels in San Juan soon followed, including the 26-room O:LV Fifty Five, also in San Juan, and the 80-room beachfront Aire de O:live, in Isla Verde.
Playing with Fire - In the forests of Switzerland, some radical chefs are going back to basics.
I first heard about the Feuerring from Mischa-Amadeus Olma, the founder of a sustainable wood furniture brand in Berlin, where I live. As a side project, Olma also organizes Feuerring cooking events. One night, he invited me to a dinner on the banks of the river Spree, where he served barbecued venison and potatoes, followed by a smoky dessert of crêpes filled with chestnut cream. When Olma told me that chefs were using the fire ring throughout Switzerland, I knew I had to go to the source, so he and I planned a trip to meet them.
Second Course - Noma chef René Redezpi found fame ingredient-focused with fine dining. His new TV show goes even further.
This summer, chef René Redezpi and Travel + Leisure contributor Matt Goulding released their Apple TV+ docuseries, Omnivore. Each episode follows a single ingredient on its global journey, from harvesting to processing to cooking. T+L spoke to the Danish chef about the making of the series, and what's on his travel radar.
GBASS BOTS
On a road trip deep into the culinary heart of France, Rosecrans Baldwin visits the village restaurants and country hotels updating the age-old French tradition of cooking local.
DRINKING IT ALL IN
The rich, volcanic soil of central Chile has nourished a food and wine legacy that bridges cultures, from Indigenous cooks to globe-trotting vintners.
APPETITE for LIFE
Dandelion roots and pea greens, truffles and wild mountain thyme: a meal in Slovenia is like a walk in a fairy-tale forest. Sierra Crane Murdoch falls under the country's spell.
RAPPY VALLEY
For more than two decades, wine expert Ray Isle has been visiting Napa to uncover the best of the region. Here's his short list.
How to Actually Enjoy Dining Out with Kids
A flexible mindset-and proper preparation can help parents and children make the most of a foodfocused trip.
Mealtime in Manila
Creative young chefs are making the Philippine capital Asia's new culinary hot spot.
Hands On
Single-malt whiskies and triple-cream cheeses are the stuff New York's Hudson Valley is made of.
