From the October 2015 issue of Traveler magazine
Reasons to Travel Now: 34-53
34. PUCKER UP IN ZANZIBAR:
Tangy fresh tamarind juice makes for a restorative breakfast on a rooftop terrace overlooking the streets of Stone Town.
35. DUBLIN'S NEW FOOD SCENE:
The Fumbally café features communal tables and no head chef—just wonderful Irish home cooks making great sandwiches and soups.
36. KING OF WINES:
In Tokaj, Hungary, the sweet golden Tokaji aszú wine is once again top-notch and sought-after (Louis XIV dubbed it the “wine of kings”).
37. GERMANY'S ASPARAGUS SEASON:
Germans mark the April-June crops of spargel (white asparagus) with festivals and menus that serve the tasty stalks traditionally (with hollandaise sauce, new potatoes, and ham) or with a twist (in ice cream).
38. STINKY TOFU:
Get your fix at the night markets in Richmond, British Columbia, where delectable Chinese specialties fill four blocks of neon-lit food stalls.
39. A PROPER BRITISH FRY-UP:
St. Werburghs City Farm, in Bristol, serves the classic breakfast of eggs, toast, beans, bangers, and grilled tomatoes in a Hobbiton-like cottage.
40. MAINE LOBSTER:
Family-run Young’s Lobster Pound, in the old shipping town of Belfast, will steam your choice of just caught crustacean and serve it up on picnic tables with vistas of Penobscot Bay.
41. BRITT'S DONUTS:
These glazed goodies on the 1880s-era boardwalk at Carolina Beach, North Carolina, are served plain—don’t bother asking for sprinkles.
42. CHEESE SANDWICH:
When in the South, say “cheese”—as in a classic pimento cheese sandwich, served at old-timey (since 1917) Trowbridge Ice Cream Bar in the Muscle Shoals area of northwest Alabama.
43. SPOT PRAWN FESTIVAL, VANCOUVER:
The succulent local seafood is a hot ticket, best served boiled.
44. PORTUGUESE FEAST:
Celia Pedroso’s humor-filled Eat Portugal tour leads visitors to Lisbon’s greatest tastes, including the new Mercado da Ribeira.
45. HOPPING GOOD:
Blue Bunny Ice Cream’s headquarters in Le Mars, Iowa, features a retro ice-cream parlor scooping 70-plus flavors.
46. THE WHOLE ENCHILADA:
Tacos get a lot of love in San Antonio, Texas, but there’s nothing we’d rather eat than chicken enchiladas verde at El Mirador in Southtown.
47. LET THEM EAT BLACK FOREST CAKE:
Lots of places in Germany serve up this decadent dessert, but Hotel Alemannenhof’s version comes with a sweet terrace view of the Black Forest’s famed Lake Titisee.
48. OOMPAH LOOMPAH:
Hotel Chocolat’s Rabot Estate, in St. Lucia, is part lodging, part tropical Wonka factory, with a chocolate-themed restaurant and tree-to-bar candymaking experiences.
- Nat Geo Expeditions
49. NORTH AFRICAN HEAT:
Harissa, a sinus-clearing paste of red peppers and spices, originated in Tunisia. Add it to bread, soup—or anything, really.
50. OYSTERS IN CANCALE:
Europe’s highest tides nurture the mollusks in this French port town. Slurp them down along Cancale’s crescent-shaped waterfront.
51. A BEEF WITH BANGKOK:
In Thailand, most restaurants ask if you want food Thai or farang (tourist) spicy. Not so Nahm, where its legendary beef salad is served only one way: incendiary.
52. THE CHEESE STANDS ALONE:
Throughout Switzerland, and particularly in Alpine areas like Canton Uri, farmers set their cheese out on tables to buy on an honor system.
53. SWEET MEETS SAVORY:
Rich caramels at Nashville’s Olive and Sinclair combine duck fat, cane sugar, and pepper. Watch them being crafted during the Tennessee company’s factory tours.