Travel+Leisure US Magazine - September 2024

In this issue

Mealtime in Manila
Creative young chefs are making the Philippine capital Asia’s new culinary hot spot.

Flavor Forward
Stepping out of the shadows and into the spotlight, Medellín, Colombia, is honing a new reputation as an enticing place to eat.

INTELLIGENT TRAVELER
The new restaurants cultivating an intimate dinner-party vibe; tips for fine dining with kids; hotels that are amping up turndown service; and more...

ROOM AND BOARD, REDEFINED

Opening a chic restaurant inside a hotel isn’t exactly a revelatory idea. But what about opening a hotel within a restaurant?

2 mins

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.

2 mins

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.

1 min

ALL ASHORE

Juneau is one of Alaska's busiest cruise ports-and it has a booming food scene.

1 min

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.

2 mins

Experiences: Hands On - Single-malt whiskies and triple-cream cheeses are the stuff New York's Hudson Valley is made of.

The Hudson Valley has long drawn New York City dwellers in search of clean air, spectacular hikes, and upstate culture. Now a budding community of artisans-young farmers, bakers, vintners, distillers-is turning the region into a modern breadbasket.It is a tightly woven ecosystem that also extends to restaurants and hotels. At Tenmile Distillery, in the town of Wassaic, for example, the grain used to make whiskey comes from a farm in Tivoli, 30 miles away, while the gin and vodka it produces are served at stylish addresses like the Troutbeck (doubles from $580), a hotel in Amenia, and the restaurant Stissing House (entrées $22-$155), in Pine Plains.

6 mins

Mealtime in Manila

Creative young chefs are making the Philippine capital Asia's new culinary hot spot.

4 mins

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.

2 mins

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.

10+ mins

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.

10+ mins

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.

9 mins

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.

10+ mins

Read all stories from Travel+Leisure US

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