For over 1,000 years, civilizations have produced quality wine in the Tokaj region of modern-day Hungary. This area’s deep winemaking history and cultural significance in Central Europe have led it to be listed as one of the country’s eight UNESCO World Heritage Sites.
The most revered wine from this area is Tokaji wine, a sweet dessert wine that is even mentioned in the country’s national anthem.
The region is comprised of 5,500 hectares of vineyards stretching across 27 municipalities, with volcanic soil that provides the ideal conditions for grapes to develop noble rot, a fermentation process characteristic of Tokaji wine that contributes to its distinct taste.
Today, these vineyards allow visitors to taste their wine straight from the source while taking in the views of Hungary’s historic rolling hills.
Here are a few of the vineyards that make Hungary’s Tokaj Wine Region special:
Götz Winery: Looking straight out of a movie, this vineyard’s “hobbit-hole” cellars contributed to the area’s UNESCO World Heritage Site status. Like many in the region, the Götz Winery’s specialty is the area’s distinct Tokaji Aszú grapes, producing the iconic Tokaji wine. The winery is located in the 18th-century village of Hercegkút, providing amenities to tourists who visit the region. The deceivingly spacious cellar can seat up to 200 people, making this a fantastic space for large events.
Disznókő Winery: Originally founded in 1413, Disznókő Winery is one of the Tokaj Wine Region’s most distinguished vineyards. This esteemed winery has gained national and international attention, having been named “Hungarian Winery of the Year” in 2005, cementing its place as a must-visit for enotourists in the region. Disznókő Winery’s 150 hectares of land make for an incredible visitation experience and allow for a large variety of grapes planted, creating special blends that can’t be found in other Tokaj vineyards.
Barta Winery: Home to a stunning 17th-century aristocratic mansion, this historic vineyard continues its timeless organic cultivating methods. As stated, Barta’s philosophy is: “If we cultivate the vineyard in an environmentally friendly way, we should also make our wine the most natural, most traditional way possible.” The mansion has three recently renovated suites for guests to spend the night, a built-in cellar carved into the bedrock, and a rustic tasting room.
Gróf Degenfeld Wine Estate and Castle Hotel: This spectacular vineyard is home to a 19th-century chateau hotel, a luxury restaurant, and all the wine anyone could dream of consuming. The sprawling 35-hectare property produces different kinds of wine, from traditional Tokaji sweet wines to dry wines like Muscat Blanc, all made using the same unique processes for over 500 years.
Exploring Tokaj is not only a journey through one of the world’s most historic wine regions, but also an invitation to experience Hungary’s living cultural heritage firsthand. With its award-winning vineyards, historic estates, and unforgettable flavors, Tokaj offers travelers a truly timeless taste of Central Europe.
Known as the “Garden of France,” the Loire Valley has a rich and varied gastronomy, garden-to-plate experiences, and unique culinary specialties. From goat cheese to Michelin-starred experiences to traditionally made vinegar to Tarte Tatin, below are some of the many quintessential culinary experiences of the Loire Valley.
Auberge du XIIème Siècle (Credit: Marieke Gourdin)
In the Loire Valley, more than 170 “Maîtres Restaurateurs” utilize the local produce and ingredients of the region to create their own unique mark on the local gastronomy, while honoring traditional French art de vivre. Les Jardiniers, located in the heart of the Loire Valley’s Rabelais region along an old railway line, received its first Green Michelin Star in 2024. Chef Martin Bolaers brings a true “garden-to-plate” experience, using produce from their extensive vegetable garden and truffle farm to create creative, seasonal dishes.
Château d’Azay-le-Rideau. Credit Benoît Bâlon at Wikimedia Commons.
The Auberge du 12ème Siècle, a 12th-century inn and restaurant located in the charming village of Saché, was awarded a Michelin star in March 2024. Led by chef Kevin Gardien, the restaurant features locally sourced ingredients and innovative cuisine served in a beautifully preserved, medieval dining room.
Photo courtesy of Auberge du 12 ème Siècle
Culinary specialties of the Loire Valley include the famous upside-down apple tart, Tarte Tatin; slow-cooked meat from the 19th century, Tours rillettes; toasted almonds dating back to the 17th century, Pralines de Montargis; and Orléans vinegar. Orléans vinegar dates back to the Middle Ages, when the city became a hub for vinegar production due to its strategic position as a major wine trading center.
Photo courtesy of Martin-Pouret.
As wines were transported to Paris, some would spoil during the journey and instead of discarding these wines, local merchants in Orléans began converting them into vinegar. Today, Martin-Pouret, a master vinegar-maker since 1797, still makes the famous Orléans vinegar in its traditional method, which allows wine to ferment slowly in wooden barrels. As of October 2024, travelers can now visit Martin-Pouret’s new vinegar factory located right outside of Orléans in Boigny-sur-Bionne, which has just opened to the public for the first time. Visitors can attend workshops to see how the vinegar is made, as well as participate in cooking and mixology classes using the vinegar.
Wine Tasting in a Historic Cave
Caves Monmousseau (Credit: Caves Monmousseau)
Some of the most unique wine tasting experiences in the Loire Valley take place in historic troglodyte caves. “Troglo Degusto” at Domaine des Tabourelles includes an underground tour of 22 miles of historic troglodyte galleries, located below the village of Bourré. After the underground tour, guests can try the domain’s wines along with food pairings.
At Caves Monmousseau, visitors can try sparkling wines that have been perfected for over 130 years, while experiencing a very unique art show in the underground cellars: images are illuminated on the tunnel walls, telling the story of the châteaux of the Loire through a spectacular sound and light show.
Experiencing the Loire Valley’s Goat Cheese
Trefle du Perche (Credit: Clara Ferrand)
The Loire Valley is celebrated for its diverse and high-quality goat cheeses with notable varieties include Sainte-Maure-de-Touraine, recognized by its rye straw center; Selles-sur-Cher, with its ash-coated rind and hazelnut flavor; Chavignol, also known as Crottin; Valençay, a pyramid-shaped cheese; and Pouligny Saint-Pierre.
Additionally, the region has introduced Trèfle du Perche, a four-leaf clover-shaped cheese gaining popularity in the region. Open since 2019, Les Passerelles, located in Sainte-Maure-de-Touraine, is a museum dedicated to showcasing the region’s heritage and goat cheese. The museum includes an immersive experience into the world of cheese-making, showcasing the history, techniques and traditions behind the production of some of the most famous cheeses in the area.
The Set-Jetting explosion in the travel industry blends the magic of the silver screen with the glamor of international exploration, letting travelers immerse themselves in the real-world locations of their favorite movies and TV shows. For those who want to indulge, luxury travel company Zicasso offers carefully crafted extraordinary itineraries designed to transport travelers into these cinematic landscapes.
Group giraffe in National Park of Kenya, Africa. Photo courtesy Vyacheslav Argenberg
From the historic paths of Italy and Malta, where Gladiator II will unfold, to the lush islands of the South Pacific seen in Moana 2, the dramatic landscapes and wildlife viewing opportunities from Mufasa: The Lion King, and the spiritual depth of Thailand as depicted in The White Lotus Season 3, Zicasso’s tailored itineraries offer an immersive travel experience that’s as captivating as the stories on screen.
Here’s a glimpse into what these luxury set-jetting tours offer:
Gladiator II (Release Date: November 22, 2024): Walk the Path of a Gladiator in Italy and Malta
Beata Vergine del Rosario (Pompei) – Dome Interior. Photo courtesy of Livioandronico2013
Relive the epic drama of ancient Rome with a personalized journey through Italy and Malta. Explore the majestic Colosseum in Rome, the awe-inspiring ruins of Pompeii, and the historic forts in Malta where key scenes from the Gladiator series were filmed. This itinerary offers a blend of historical immersion and cinematic wonder. Priced starting at $6,600 per person.
Moana 2 (Release Date: November 27, 2024): Discover the Mystical Islands of the South Pacific
Channel the spirit of adventure on a once-in-a-lifetime trip across New Zealand, Samoa, and Tahiti, the stunning backdrops for Moana 2. Dive into the turquoise waters, explore hidden beaches, and connect with the rich Polynesian culture that breathes life into the Moana universe. Ideal for families and adventure seekers alike, this itinerary combines natural beauty with cultural discovery. Priced starting at $6,900 per person.
Step into the majestic world of Africa’s wilderness with this The Lion King-inspired safari across Kenya and Tanzania, the iconic settings for the upcoming movie Mufasa: The Lion King. This family-friendly safari takes travelers through the Serengeti and Masai Mara, where breathtaking landscapes mirror the scenes from the beloved film. Experience the thrill of seeing lions, elephants, and other wildlife in their natural habitat while learning about local conservation efforts and Maasai culture. Priced starting at $9,800 per person.
The White Lotus Season 3 (Release Date: 2025): Explore Thailand’s Spiritual Essence
Wat Chiang Man, Chiang Mai, Thailand. Photo courtesy of Stefan Fussan.
Inspired by the themes of life, death, and human experience from The White Lotus Season 3, this 12-day luxury tour of Thailand goes beyond the lush shooting locations to dive deep into the country’s rich spiritual and cultural fabric. From receiving a monk’s blessing in Chiang Mai to dining in treetop salas on the serene shores of Koh Samui, this journey offers an opulent experience, filled with reflection and rejuvenation. Priced starting at $9,100 per person.
Each of these itineraries can be fully customized, ensuring that every traveler gets an unforgettable, personalized experience. Zicasso’s in-country specialists are proud to create one-of-a-kind adventures that are tailored to the tastes and interests of discerning travelers who crave both luxury and authenticity.
The family-friendly Dreams Estrella del Mar Mazatlán Golf & Spa Resort, the first Hyatt-branded property to open in the picturesque colonial town of Mazatlán, Mexico, offers an all-inclusive luxury experience in a destination often called the “Pearl of the Pacific Coast” because of its beauty and authentic Mexican charm.
Mazatlán, an up-and-coming destination, is ideal for those wanting to feel a connection with local history, cuisine, and culture. Mazatlán’s treasures include the longest malecón on the Pacific Ocean–and also one of the longest in the world as well as a picturesque lighthouse ranked among the highest working lighthouses in the Americas. The town’s Centro Histórico (historic central district) is classically beautiful with its colorful Colonial-era buildings and cobblestone streets lined with flowering bougainvillea and jacaranda trees.
Other points of interest include the Observatorio1873 accessible by a funicular ride to the top of Cerro del Vigia with its majestic views of the water and stunning sunsets. Also not to be missed is the Gran Acuario Mazatlán, a bustling aquarium is considered as the largest and most significant in Latin America. Among the world’s largest shrimping ports, Mazatlan is home to an array of restaurants, taco stands, and markets serving a variety of shrimp dishes. Renowned for its annual Carnival, the third largest in the world after Rio de Janeiro and New Orleans, Mazatlán’s lively cultural festivals and a vibrant local scene, makes it an enticing destination for travelers.
For those visiting, Dreams Estrella del Mar Mazatlán Golf & Spa Resort offers a wide range of amenities:
Located inside the exclusive Estrella del Mar gated community, just six miles from the Mazatlán International Airport and 20 minutes from the city center
358 ocean-fronting suites including connecting rooms and swim-out suites (the first in the destination) with private furnished balconies or terraces offering stunning Pacific Ocean views and featuring local artwork and neutral tones
Unlimited-Luxury® inclusions such as a fully stocked and daily refreshed in-room mini bar, 24-hr room service and top-shelf spirits
Elevated experiences via the exclusive Preferred Club offering upgrade suites and bath amenities, a pillow menu and dedicated concierge service in addition to a personalized check-in/check-out process
Noteworthy culinary offerings with four à la carte restaurants, a grill, an international buffet, an ice cream booth, and five bars and lounges with options for every palate with no reservations required
On-site activities includinga waterpark with a lazy river (the first in the destination), three oceanfront pools, and dedicated kids’ and teens’ clubs, complemented by live daytime and nighttime entertainment for all ages.
Dedicated adults-only section with its own private pool and swim up bar designed with multigenerational travel in mind
Numerous courts for active guests who can enjoy two tennis courts, six pickleball courts, four paddle courts, and play in one of the most desirable and beautiful golf courses in Mexico designed by Robert Trent Jones, Jr.
New to the region spa and wellness center at Dreams Spa, featuring a variety of vanguard treatments, guided hydrotherapy, a full-service salon, bridal suite, and the area’s only Turkish bath
Exclusive add-on experiences include a guided wine pairing dinner at a wine cellar or a tequila tasting experience
Opportunity to learn about marine life preservation at the on-site turtle sanctuary, a unique experience allowing guests to engage with local conservation efforts
You can find more information about the resort here
To say that Carolina Gelen, who immigrated to America from the Transylvania region of Romania three years ago, has taken this country by storm would be an understatement. An engineer by training but a cook with deep roots in her family’s culture and love of food, Gelen now has 1.3 million followers on Instagram, over 650,000 TikTok followers and 29.2 million likes, and 301,000 Facebook followers—all eager for her easy-to-follow recipes. And now Gelen’s first cookbook, Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes (Clarkson Potter 2024), has just been released.
Coming from a Romanian family—on my father’s side—and learning to cook from my grandmother who would, in the typical Romanian fashion, make enough food to feed 20 if only four were coming for dinner, I was excited to interview Gelen and discuss not only the traditional cooking of my ancestors but also her American cuisine. Interestingly enough, Gelen has no formal culinary training, she grew up watching American cooking shows which is also how she learned to speak English.
“It also broadened my food knowledge and palette,” she says, noting that she worked in she in five-star restaurants after coming to the U.S.,
One of the first questions I asked was how the food scene in Romania differs from here.
“Eating out was something we did for a special occasion, once or twice a year, definitely not a nightly or weekly thing,” Gelen told me. “Where I grew up, I can only remember a single fast-food drive-through that wasn’t very popular–though I’m sure a few more opened up since. The supermarkets in Romania are well stocked, but they certainly don’t have as many options as the ones in the U.S. Not to mention the sizing of everything in the U.S. from restaurant portions to potato chip bags being so massive, I remember that being such a huge culture shock in the beginning. The post-shrinkflation American product sizing reminds me more and more of what I grew up with.”
Ingredients we take for granted—canned cranberries and pumpkin puree weren’t available in Romania. But there are things back home you can’t get here.
“If I go to any local European market, I can definitely stock up on Romanian favorites, but one thing I miss that I can’t find in the U.S. is the local sour cream vending machine from the farmers market in my town,” says Gelen. “I’m not a big drinker, but I do miss some of the wines and liqueurs friends and family would make at home and occasionally gift them to you. Sour cherry liqueur is the one I miss the most.”
Gelen relied upon her Romanian roots for some of the recipes in her book.
“Chicken and pearled couscous is one of my mother’s go-to dinners, so my one-pan garlicky chicken couscous is highly inspired by her endless versions of this pairing,” she says. “So are her bright pink root vegetable salad, a delicious charred eggplant dip we would make all year long, and a zingy sour veggie soup flavored with sauerkraut. Can’t forget the layered cabbage roll in a casserole or buttery cabbage noodles.”
Others, she says, aren’t exclusively Romanian but are adapted from her travels and experiences such as her Brie Mac and Cheese with Crunchy Panko or Fennel Caesar Salad with Garlic Lemon Panko.
I asked Gelen what recipes she would recommend for the fall.
“The first one that comes to mind is my toasted farro apple salad with pecans and maple dressing,” she says. “This recipe screams fall, I cut the ingredients into small bite size pieces so you can eat this salad with a spoon. If you’re into meal prepping, it’s perfect as it stores well in the fridge. Top it with grilled chicken or seared steak and you’ve got lunch in five minutes. My second one would be the cheesy potato soup with rosemary croutons – it’s perfectly comforting, rich and filling. It feels like a warm hug in a bowl.”
Pass the Plate took over two years to complete.
“I wish I could capture and translate just how much love, effort and time goes into making a cookbook,” says Gelen. “A brief description–over the course of a year I developed and wrote 110 recipes with headnotes. I had a recipe tester who tested the recipes multiple times so by the time the cookbook went to print, between me, the tester and the culinary team cooking the food at the photo shoot, the recipes have been made at least five times ensuring they taste great and have no errors.”
She narrowed these down to 100.
“The most memorable moment was seeing everyone try the recipes during the photoshoot,” she recalls. “It was such a joy to see their reactions in real time to all the dishes in the book. I still get messages to this day with photos of them making their favorites since the photoshoot.”
Growing up, cooking meant family, love, and sharing. That feel is part of what inspires Gelen in her cooking today. “I’m inspired by the joy people get from eating the recipes I create. I love sharing my recipes with people all over the world,” she says. “That’s what keeps me inspired. It’s hard to put it into words just how rewarding it is seeing your recipes be part of someone’s celebration, holiday or everyday life.”
3 (15-ounce) cans butter beans or lima beans, drained and rinsed (see Note)
For Serving
Flaky salt
Extra-virgin olive oil (optional)
Freshly ground black pepper (optional)
Aleppo pepper or red chile flakes (optional)
Make the cheddar panko: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Add the cheddar, panko, and melted butter to the baking sheet and toss lightly with your hands to combine. Shake the pan to even out the bread crumb layer. Bake until the mixture becomes crisp and turns a rich, golden color, 8 to 10 minutes. Set aside to cool slightly.
Make the cheddar broccoli beans: In a large saucepan, melt the butter over medium heat. Add the shallots and a big pinch of kosher salt and cook until translucent and soft, about 4 minutes. Add the garlic and cook until fragrant, another minute. Add the broccoli and cook, stirring occasionally, until the broccoli is bright green but still firm, 5 to 6 minutes. Feel free to reduce the heat as needed, and if things start to brown too quickly at the bottom of the pan, add a splash of water to deglaze it.
Add the flour and toss to evenly coat the veggies. Slowly add the milk, stirring constantly, and bring the mixture to a simmer. Cook, stirring frequently, until the broccoli is just tender, about 2 minutes.
Remove the pan from the heat. Add the cheddar to the pan. Using an immersion blender, blend until smooth, though a few chunks are okay. (Alternatively, carefully transfer the broccoli mixture to a blender and add the cheddar. Remove the center plug in the lid of the blender to let steam escape, and blend until smooth. Return the mixture to the pan. If you need extra liquid to help blend everything, add a splash of milk.)
Return the pan to medium heat and bring back to a simmer. Add the beans and a hefty pinch of salt and cook, stirring occasionally, until the beans are warmed through and tender, 5 to 8 minutes. Taste and adjust the seasoning. Divide the bean stew among bowls and crumble the cheddar panko on top and top with flaky salt. If desired, garnish with a drizzle of olive oil, some black pepper, and Aleppo pepper.
Note: If you can’t get your hands on butter (or lima) beans, garbanzo or Great Northern beans will work just as well.
Slice the cabbage in half, through the stem. Tightly wrap the cabbage halves in aluminum foil, place on a baking sheet, and bake until super soft and tender all the way through, 45 to 50 minutes. Set aside to cool but leave the oven on.
In a medium skillet, heat 3 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until softened and translucent, 4 to 5 minutes. Add the rice and cook, stirring, until toasted and fragrant, 4 to 5 minutes. Add the tomato paste and cook, stirring to coat the rice in the tomato paste, until the mixture darkens and begins to caramelize on the bottom of the pan, about 3 minutes.
Create a space in the middle of the pan and add the remaining 1 tablespoon oil, plus the garlic, paprika, thyme, black pepper, and cayenne. Cook until very fragrant, about 2 minutes. Add the beef and a big pinch of salt and mix well to incorporate the spices into the beef. (We’re looking to use the warmth in the pan to help break up the beef and cook it a little, but not all the way through since it will cook in the oven.) Remove the pan from the heat.
Add all of the tomato sauce and the whole tomatoes, crushing them with your hands as you add them to the beef mixture. Add a few tablespoons of water to each of the cans to swish around and pick up whatever tomato sauce is still in the can. Add that to the pan and stir to combine. This will look like a weird, raw ragu, but remember, this is all getting baked together with the cabbage. Trust the process!
To assemble the cabbage roll cake, grease a deep 10-inch springform pan (see Note) with oil. Line a baking sheet with parchment paper and set the springform on the baking sheet.
Add a dollop of the tomato-beef mixture to the bottom of the pan and spread it in an even layer. Pull off about one-fourth of the leaves from the steamed cabbage. Chop any thicker cabbage core pieces and save them for the final layer. Layer the cabbage leaves over the sauce, letting them overlap as needed to fully cover the sauce.
Add a third of the tomato-beef mixture over the cabbage, followed by another fourth of the cabbage leaves in an even layer. Add another third of the tomato-beef mixture and top with another fourth of the cabbage leaves in an even layer.
Top with the remaining third of the tomato sauce, followed by the remaining fourth of the cabbage leaves, including the chopped cabbage cores on top.
Tightly cover the pan with foil and bake for 1 hour and 20 minutes. Carefully remove the foil and drizzle the cabbage with a few tablespoons of oil. Continue to bake until the top layer of cabbage is golden brown, about 15 more minutes.
Preheat the broiler. Place the oven rack about 4 inches from the heating element. Broil until the cabbage is nicely charred, 3 to 4 minutes. Let cool for 10 to 15 minutes before serving. Slice and serve like you would a lasagna or a cake. The reference photo stacks cabbage roll cakes, your cake should be half as tall.
Note: You can also use a regular 10-inch round pan, though the cabbage roll cake will be harder to remove from the pan. If you go that route, instead of struggling to flip the cake and pull it out onto a serving platter, simply serve it straight out of the pan.
Hotel Matilda in San Miguel de Allende, Mexico, a UNESCO World Heritage City, is hosting an extraordinary evening at its renowned Moxi Restaurant, where the culinary artistry of Chef Vicente Torres will meet the innovative flair of Chef Billy Maldonado from FÓNICO in Mexico City. This exclusive event, part of the Supper Club series, will also showcase a captivating art exhibition by Salvadoran artist J. Oscar Molina.
On September 27th, guests will be treated to an unforgettable evening beginning at 7:30 PM with a meet-and-greet session with Molina, offering a unique opportunity to delve into the artist’s creative process and the inspiration behind his powerful works. The evening will culminate in a four-course dinner paired with Vilarnau Brut Cava Reserva Sparkling White, Chateau Domecq Rosé, Chateau Domecq Red, and Tequila Casa Dragones Reposado starting at 8:00 PM.
But even if you can’t make that date, be sure to make Moxi a must visit stop when visiting the charming Pueblo Magico city of San Miguel de Allende.
Moxi Restaurant, known for its elegant ambiance and gastronomic excellence, will be transformed into a canvas for this fusion of art and cuisine. Chef Vicente Torres, celebrated for his culinary prowess and commitment to excellence, will welcome Chef Billy Maldonado, the visionary behind FÓNICO—a gem in Mexico City’s vibrant Roma district. Maldonado’s reputation for free-spirited, spontaneous cuisine will bring an exciting dynamic to the evening.
FÓNICO, a standout in Mexico City’s competitive dining scene, is lauded for its unique blend of traditional and contemporary Mexican cuisine. The restaurant’s menu is a reflection of Mexico’s rich cultural heritage, featuring both iconic and innovative dishes crafted from the finest local ingredients. With a focus on sustainability and inclusivity, FÓNICO offers a range of vegan and vegetarian options, catering to diverse palates and preferences. Chef Maldonado, known for his adventurous culinary approach, merges Mexican flavors with global influences, creating bold and unexpected flavor profiles that resonate with food lovers.
The evening’s artistic highlight will be Molina’s exhibition, which features his renowned collections: “Children of the World,” “Stages of Love,” and “Values & Principles.” Molina’s art, deeply influenced by his tumultuous childhood in El Salvador and his journey as a migrant, explores profound themes of displacement, survival, hope, and humanity. His powerful sculptures and paintings reflect a life of struggle and resilience, offering a poignant narrative that enriches the Supper Club experience.
J. Oscar Molina, born in 1971, has emerged as a significant figure in the contemporary art scene. His works, displayed in prestigious venues such as the National Museum of Anthropology in El Salvador and the Southampton Arts Center, are celebrated for their emotional depth and universal resonance. Molina’s recent venture, the Oscar Molina Gallery, showcases his own pieces alongside other notable artists, continuing to explore and communicate the human condition through art.
This special evening at Moxi Restaurant promises to be a celebration of the senses, where exquisite food and evocative art come together to create a truly memorable experience. Reservations for this exclusive event are highly recommended to ensure a place at this remarkable intersection of gastronomy and artistic expression.
Hotel Matilda received a 2024 Michelin Key, a rating system that recognizes hotels for exceptional stays. Bruce James, Managing Partner of Hotel Matilda, expressed his pride and excitement about the event: “It is an honor and a privilege to receive the 2024 Michelin key, a recognition that symbolizes our unwavering commitment to disruption and differentiation in hospitality and gastronomy.
The achievement is not only a testament to the hard work and dedication of our talented and passionate team, suppliers, and partners but also a validation of our manifesto of offering memorable and unique experiences that connect the stomach and the heart. That is Matilda’s hallmark. We thank Michelin for their recognition and all our guests, who inspire us every day to exceed their expectations in every detail.”
About Hotel: Matilda Hotel is a luxury boutique hotel located in the heart of San Miguel de Allende, renowned for its distinctive blend of contemporary design and traditional Mexican charm. With a focus on exceptional service and unique experiences, the hotel offers a range of luxury accommodations, dining options, and cultural events.
About FÓNICO: FÓNICO is a celebrated restaurant located in Mexico City’s Roma district, offering a distinctive blend of traditional and contemporary Mexican cuisine. Known for its innovative dishes and commitment to sustainability, FÓNICO provides a dynamic dining experience that highlights the rich culinary heritage of Mexico.
About J. Oscar Molina: J. Oscar Molina is a Salvadoran painter and sculptor whose work explores themes of conflict, resilience, and human experience. His art reflects his personal journey from a war-torn childhood to a prominent position in the international art world, offering powerful narratives through his sculptures and paintings.
Mexico’s Riviera Nayarit, the spectacular Pacific coastline of the state of Nayarit, is one of the leading vacation destinations in Mexico. However, travelers may be curious to know that for as popular and well-traveled, there’s still more undiscovered treasures to explore. On that list is San Blas, a small coastal village beloved as a local favorite but frequently off the tourist trail for U.S. and Canadian travelers.
Known for its ecotourism, undeveloped beaches, seafood cuisine, and easy access to adventure and cultural tourism as well as being steeped in natural beauty, wildlife, cultural heritage, and history, San Blas is a must.
Nestled on the northern part of Nayarit’s west coast, the small seaside village is approximately 90 miles north of Nuevo Nayarit It is roughly an hour from the Riviera Nayarit International Airport (TPQ).
Its distant allowed the four miles of beachfront in San Blas to remain pristine, rugged, and wild. As such, San Blas is a thriving environment for eco-tourism and wildlife. Come discover the navigable canals surrounded by mangroves, the small islands, and the annual arrival of more than 300 migratory birds — perfect for bird watching.
A visit to this gem on the Pacific Coast of Mexico wouldn’t be complete without a visit to the San Blas beaches. El Borrego, whose fine golden sands stretch for two miles, is one of the most frequented destinations, particularly among seasoned surfers. After a quick boat ride, visitors can explore the wonders of Isla del Rey, a paradise of natural beauty.
Speaking of surfing, not far from San Blas is Playa Las Islitas Nayarit, a secluded beach on Bahía de Matanchén renowned for some of the best surfing conditions in Mexico. All along this beach, you’ll find traditional thatched-roof huts serving up a variety of delicious traditional dishes such as freshly prepared fish and local seafood from the region.
Also essential is a visit to the Piedra Blanca, a small rock formation off the coast of San Blas Mexico where the image of the Nuestra Señora del Rosario Virgin —also known as La Marinera— is found. This virgin is the patron saint of sailors, and San Blas residents pay homage to her every year on October 7. The Piedra Blanca is also an important ceremonial center for the native Huichol people.
But the beaches are just the beginning when it comes to the natural beauty of San Blas. Natural wonders include a tropical marsh featuring the El Pozo estuary, the La Tovara National Park, and the San Cristóbal River. La Tovara National Park is located just 1.2 miles from San Blas Mexico and is one of the region’s most impressive natural attractions
Within the national park, visitors have the opportunity to explore by boat and appreciate the lush mangrove forests, home to turtles and birds. Visitors can also appreciate the floating wooden homes, occupied by the first settlers of the region. Further down the San Cristobal River is a community crocodile sanctuary, where reptiles and other animal species are the subjects of wildlife research and conservation.
San Blas has a fascinating history. The origins date back to the late 17th century when the port was constructed as a shipyard and point of departure for the colonization expeditions of the Spanish Crown. The first maritime customs house in Pacific Mexico was established herein San Blas, and the town became the most important port of the region.
Visitors can still see the historic buildings with their impressive architecture, such as the Contaduría stronghold constructed in 1770. A few steps away are the ruins of the Nuestra Señora del Rosario Temple, constructed in 1769. The building near the pier where the Culture House now stands was once the Maritime Customs House, erected in the 19th century to control the traffic of merchandise that came through the port.
When it comes to hotels in San Blas, it’s all about local, sustainable, charm, and intimacy. You won’t find any international chains or all-inclusive hotels here. That’s because San Blas is all about keeping accommodations locally owned and environmentally friendly.
Hotels like Hotel Garza Canela or Hacienda Flamingos are more indicative of the accommodation offerings, focusing on attention to detail, personal touches, spectacular local gastronomy, and beautiful ocean views.
San Blas, with its haciendas, historic buildings, quiet streets, family restaurants serving local cuisine, and beautiful beaches as well as frequent whale sightings and plenty of activities, San Blas is an immersive experience, a wonder off the beaten path. It is, in other words, an undiscovered paradise.
