One of the top trends in today’s culinary circles sounds anything but upscale, but is taking high-end venues by storm: foraging. Most will think first of the wooded areas and fields when entertaining the thought of foraging, calling to mind the herbs, edible flowers and fungi that can be added flair to dishes, but, in Israel, the sea is currently drawing the attention of top chefs.
Fresh produce and seafood have long been staples of Israeli cuisine, but knowledgeable chefs in some of Israel’s top restaurants are turning their attention to the plants that can be foraged from Israel’s rich coastline, particularly the Tsafon Mishor haHof, the colloquial name given to the stretch of northern coastal plains that stretch from about 20 minutes to 70 minutes outside of Tel Aviv. Here, ingredients like sea rocket and ice plant are foraged not just for the taste and trendiness, but, more importantly, for nutritional value. Sea rocket, for example, is packed with iron and vitamin C, and is also laden with sea carnitine, an amino acid known to athletes as L-carnitine and prized for its metabolic benefits. Ice plant is packed with protein and antioxidants. With wellness serving as a top priority for the millennial travelers and foodies exploring the globe today, sea-foraged ingredients are checking all the boxes.
Ingredients like these, expertly prepared by the chefs making them regionally famous, can be found at restaurants like , where Chef Amos Sion integrates them into his coveted white wine mussels or shrimp in sea rocket pesto. If you’d rather forage the ingredients yourself, join full-time forager Yatir Sade on guided adventures with his new company, Shirat HaSade. Currently, you’ll have to reach out to him on Facebook, , to book.
Park and resort management company Xanterra Travel Collection announced its Book Your Bucket List sale, offering travelers savings of up to 30 percent off national park experiences. Available Nov. 23–30, the sale grants travelers access to luxury resorts, tours and cruises at discounted rates.
The Greek tradition of health and wellness runs deep; travelers can find a multitude of therapies to meet their wellbeing needs, from healing spas, herbal therapies, hypnotherapy, massages and more. In Greece, the approach to wellness focuses on the “whole” and the ways in which the mind, body and soul interact. A state of balance is achieved through a good relationship between the emotional and natural state, which can be found throughout Greece at its more than 800 medicinal spas.
Hotel Chicago West Loop is Chicago’s first hotel to bring street art inside, and to every guestroom. The dual-purpose property doubles as an art gallery, and launched its “Annex Murals” exhibit in 2018 with 15 hand-painted rooms boasting the work of some of Chicago’s most celebrated urban artists, including Asend, JC Rivera and Eloo. Today, all 116 rooms at the hotel have been painted with street murals, becoming some of the most distinctive lodging spaces in the city.
Prepare your taste buds for the trip of a lifetime in Greece. About 100 Greek products — from wines, cheese and fruits to honey and oils — earned a Protected Designation of Origin from the European Union, and the country’s most beloved dishes include Greek Choriatiki salad, tzatziki, souvlaki and moussaka, with its layers of eggplant, potato, minced meat and bechamel. And those are only a few of the many highlights.
Zürich changes shape as the holiday approaches, becoming a winter wonderland full of busy markets, fondue chalets, candle dipping at Bürklipatz and light installations. For the first time ever, Zürich will also feature a pop-up hotel experience Nov. 26–Dec. 26.