SUNLIGHT FILTERED through the treetops as I surrendered my body to the harness. It would soon be time to drop back down to the forest floor, but for now I stayed put, spinning in a slow circle and marveling at the explosion of epiphytesmoss, lichens, and ferns in every shade of green that surrounded me.
I was dangling from an enormous tempisque tree at Savia Monteverde, a 17-acre private reserve in the Costa Rican cloud forest. Savia is the latest project by the owners of Hotel Belmar, the oldest continually operated ecolodge in the town of Monteverde, and my home for the first few nights of a 10-day journey through Costa Rica's Puntarenas province.
The Belmar family designed Savia as a forest immersion: part ecology lesson, part meditation session, part thrill ride, and a tranquil alternative to the high-speed ziplines that scream through the canopy elsewhere in the region. "When we are in the trees, we are in an environment that is not our own," said Savia's cofounder, Andrés Valverde, as he dangled beside me in his own harness. He gestured to the sea of bromeliads that had taken root on the tempisque's mossy branches. "It is like being in a coral reef." On another limb we spotted a cluster of micro-orchids with flowers so small they can only be pollinated by a particular species of tiny, metallic-green bee.
As I began my descent, a blue-throated mountain-gem hummingbird darted into the foliage in an iridescent blur. In the distance, sheaves of mist swirled through the treetops. "We use awe as a catalyst for change," Valverde said. He must have seen the look of wonder on my face. "With seventeen acres, I'm not saving the world. But if every person who passes through here feels that connection, I think they will do something for conservation."
Bu hikaye Travel+Leisure US dergisinin December 2023 - January 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
Bu hikaye Travel+Leisure US dergisinin December 2023 - January 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
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.
ALL ASHORE
Juneau is one of Alaska's busiest cruise ports-and it has a booming food scene.
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.