IN 2020, ROTTERDAM pledged to invest $251 million toward sustainability efforts. Among them are the Hofbogenpark, a public space that will run along an abandoned elevated railway (like the High Line in New York City), and a "green lung"-a strip of pedestrian and bike-friendly lanes, lined with trees, that will cut through Rotterdam's central districts. And while these urban enhancements are still years in the making, many climate-minded projects are already up and running in the Netherlands' second city.
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Bu hikaye Travel+Leisure US dergisinin April 2023 sayısından alınmıştır.
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Already a subscriber? Giriş Yap
Oodles of Noodles
Slurping through a lantern-lit alley in Sapporo, Japan, where miso ramen was born
The Sweet Spot
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Freshly Brewed
In the Cederberg Mountains of South Africa, Kendall Hunter discovers the powerful effects of the humble rooibos plant.
SHORE LEAVE
Raw, wild, and mind-bendingly remote, yet peppered with world-class wineries and restaurants-Australia's South West Edge is a study in contrasts.
Of Land and Sea
Savoring French flavors on a gastronomic trail between Marseille and Dijon.
FAMILY-STYLE
Food writer MATT GOULDING couldn't wait to get back to the hushed omakase restaurants of Tokyo, Kyoto, and Osaka. But would his young kids love the country-and its cuisine as much as he does?
HAPPY MEAL
Many tascas, the no-frills dining spots in Lisbon, have vanished. But others, Austin Bush discovers, are being lovingly reinvented.
A City Abuzz
In underappreciated Trieste, Taras Grescoe finds some of Italy's most storied-and spectacular-coffee shops.
FJORD FOCUS
Norway in December? Crazy-and crazy beautiful. Indulging a family wish, Akash Kapur discovers a world of icy enchantment.
DESTINATION OF THE YEAR Thailand
Full disclosure: I didn't like Bangkok at first. I didn't get it—the chaos, the traffic, the fact that everything was hard to find. But like all good love affairs, my relationship with Thailand—which deepened when I moved from Vietnam 12 years ago to work at Travel + Leisure Southeast Asia, where I'm now editor in chief—took time to blossom.
