The Unsung Food Scenes to Vacation for Now

The vineyards of South Downs produce ever more praiseworthy wines. 

Jenny Zarins

South Downs, U.K.

Wine tourism is on the up in England’s bucolic South Downs, just north of Brighton. Here tiny-scale vineyards are producing increasingly revered wines on the back again of the area’s chalky soil and high-quality weather. Take the substantially-liked Wiston Estate, which offers winery safaris and new cafe Chalk in a barn-like house. Nearby, The Pig in the South Downs provides the typical cozy-locavore Pig experience—except this restaurant with rooms is ready to harvest 4,150 Chardonnay vines in the autumn. Additional east, glowing wine professionals Ridgeview (the Queen served Barack Obama its well-known Fitzrovia Rosé) is in the system of opening a design and style-driven cuboid restaurant and tasting spot amid lush gardens. Five minutes down the road, Artelium hired Dermot Sugrue, deemed by a lot of to be England’s most effective sparkling wine maker. —Amber Dalton

Greenland

This glacial fantasyland has by no means registered as a foodie scorching location. But neither experienced the nearby Faroe Islands, until chef Poul Andrias Ziska took around the kitchen area at KOKS, utilizing traditional drying, fermenting, and smoking cigarettes methods to produce hyperlocal menus with dishes like razorbill Wellington and wild-fermented lamb. Now, with the primary restaurant shut, the team is headed to Greenland for a residency at Ilimanaq Lodge, a collection of oceanfront A-frames in a little fishing village reachable only by boat. Ziska is plotting ambitious dishes highlighting the country’s exceptional ingredients—think seal-blood tartlet and tenderized whale pores and skin. States Ziska, “If a capture is sustainable, and the animal is taken care of with regard, we will look at it.” —Toby Skinner

Pampanga Province, Philippines 

Throughout occupation, the Spanish colonizers skilled the locals in this location just outside Manila as cooks. The craft has been passed down for generations, making Pampanga a single of country’s most fascinating and consistent foodie scenes, well-known for dishes like morcon, (a braised meat roll), tocino (a sweet treated pork), sisig (traditionally well prepared with minced pork encounter), and buro (fermented rice ready with sautéed shrimp). You can check out versions of these and more in a combine of higher-low places throughout the region’s unassuming towns of Angeles Town and San Fernando. Everybody’s Café and Ailing Lucing’s Sisig are just can’t-skip, no-frills joints, which you’ll want to make reservations in advance for. All meals must end with conventional sweets like turrunos de casoy, a crunchy wafer-like treat ready with cashew nuts, and the historian, Atching Lillian’s famed heirloom Pan de San Nicolas cookies. —Maryam Jilani

Valley of the Vineyards, Brazil

Settled by Italian immigrants who introduced their vinicultural chops to the rolling fields of the Serra Gaúcha area, southern Brazil’s Valley of the Vineyards is a ramble of vines and greenery that feels a earth away from the deserts and jungles to the north. Its glowing whites and earthy reds have been quietly attaining traction, with labels from spots like Casa Valduga more and more landing on best São Paulo wine lists. Prevent in at the terra-cotta-roofed tasting room at Miolo to sip their fragile Pinot Noirs, or head down the valley’s winding highway for a scarce Merlot, courtesy of Marco Luigi. —Jamie Ditaranto

Belize

Very long popular for its rain forests and reefs, Belize is receiving cred for sustainable food stuff experiences that showcase its numerous cultures. On a tour of beach town Placencia, local enterprise Style Belize may offer you attendees a creamy seaweed smoothie, a drink connected to modern farming initiatives, although accommodations like Ka’ana Resort are partnering with Maya women of all ages cooks to offer standard cooking lessons about a hearth fireplace. Also, it can be awesome to know that in 2020 Belize outlawed violent gill-net fishing, which indicates that the catch of the day cooked into chef Jennie Staines’s yellow curry at Elvi’s Kitchen area in San Pedro is normally from reliable fisherfolk applying sustainable methods. —Julia Eskins

Crispy pork with Mangda paste at 80/20 Cafe

80/20 Cafe

80/20’s Chef Andrew Martin

80/20 Restaurant

Talad Noi, Bangkok

The pandemic might have cooled Bangkok’s hottest foodie neighborhoods, but this district straddling the Chao Phraya River is scorching yet again. Talad Noi has been racking up culinary cred considering that the mid-2010s, with the arrival of places like locavore trailblazer 80/20 and nose-to-tail-touting 100 Mahaseth, but its second wave has lastly rolled in. At Aksorn, Nahm veteran David Thompson’s tasting menus are inspired by midcentury recipes, though at newcomer Modest Supper Club, Thai-born Sareen Rojanamatin pairs nearby ingredients with novel techniques—think frozen tom yum and dry-aged Muscovy duck with banana. Even cocktails have experienced an epicurean update: At Mahaniyom Cocktail Bar, they occur loaded with dried squid and coffee cherry husks from up north. —Chris Schalkx