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The Hotel Sacher is a five-star hotel located in the heart of Vienna. It’s famous for the specialty of the house, the Sacher torte, a chocolate cake with apricot filling. There is also an art gallery in the hotel with works from the 19th century and a storied past of famous guests. But, the Sacher torte is  the main attraction, as it has transcended centuries and traveled from Vienna to numerous locations across the globe. The hotel was founded in 1876 as a maison meublée at the site of the demolished Theater am Kärntnertor by the restaurateur and k.u.k. purveyor to the court Eduard Sacher. His father, the confectioner Franz Sacher, had become famous for his Sachertorte, which he allegedly created for a reception given by Austrian State Chnacellor Klemens von Metternich in 1832. Eduard Sacher did an apprenticeship at the patisserie Demel and in 1873 opened his first restaurant on Kärntner Straße. In 1880 he married Anna Sacher née Fuchs, who became hotel manager after his death. She quickly earned a reputation for both her commercial skills and her eccentricity, never been seen without her French Bulldogs and a cigar. Under her rule, Hotel Sacher became one of the finest hotels in the world, where the aristocracy and diplomats would meet. Today, much of the original hotel still remains and operates. But, visitors come far and wide to sit in the lobby or cafe and indulge in the warm, delectable chocolate torte.

Kuzina, one of Athens’ best restaurants, is located in the city’s picturesque and historical district of Thissio. Just outside its doors is an impressive view of the temple of Hephaestus and the Acropolis. Well known chef, Aris Tsanaklides, combines his knowledge of traditional Greek cuisine with international fusion influence, creating inventive dishes. The specialties include loukoumades with feta cheese, mint and pomegranate sauce, chick peas with caper leaves and fresh marinated tomatoes, Roys codfish, all in a menu which is renewed two or three times per year. The restaurant’s interior feels like the living room of a well-to-do friend who has a love of shabby-chic decor. Shelves are stocked with alcohol and homemade preserves, the back room has an open floor with hundreds of wine bottles – an ode to the Greek guide of wine, Dionysus. Kuzina’s terrace is a favorite venue in town, with its idyllic atmosphere and views over the city. Don’t miss this establishment for a comfortable night of innovative cuisine and fun.

Istanbul is a treasure trove of incredible restaurants, and one of the very best is Tuğra , at the Ciragan Palace Kempinski Hotel. Tuğra is a traditional Ottomon experience, with cuisine that is executed perfectly through innovative flavors, unique cooking techniques and meticulous presentation. Now, add-in the fact that you dine in a Sultan’s palace dating back to 1863 with incomparable views of the Bosphorus and the Asian side of the city, and you have a meal that is truly unforgettable. Seated in the opulent space with soaring ceilings and incredible textures used on every surface from the walls to the floors, your senses are bombarded by color and beauty. No less than three servers attend to your every need while a true epicurean fantasy unfolds in front of you. The dinner began with an amuse-bouche followed by course after course of homemade breads, mezze, a delicious lamb dish called “Kulbasti”, black sea turbot and desserts only fit for a sultan. The experience was matched with a wine pairing from selected Turkish vineyards. Every detail was thought-of and prepared for. Every bite at Tuğra was delicious – not one beat missed. This is truly one of the best dining establishments in the city and I would eat here over and over again. Don’t miss the opportunity to experience the meal of a lifetime while in Istanbul.

Mykonos isn’t short of good food. With the sea surrounding the beautiful title port, fresh seafood is bountiful and many of the local restaurants specialize in its preparation. One of my favorite places, for many reasons, is the famous Roca Cookery. Located right next to the Archaeological Museum with incredible views of the harbor, Delos island and Aegean sunsets, Roca is a white dining room with panoramic ocean views. Here, the kitchen serves-up the most delectable and flavorful Greek dishes – in the most elegant way possible. You’ll get staples like Tzatziki but it will come with homemade bread and garnished with olives from the central part of the island. Wine bottles are chilled in silver buckets at your table with wildflowers to add a splash of color. Candlelight flickers on everything and snapper is served whole on a glass board with grilled vegetables and a homemade olive oil and lemon sauce. Divine.

Lunching in Istanbul leaves you with many options. You could choose charming cafes in Galata, street vendors in Sultanahmet or a luxurious multi-course experience on the Bosphorus. Most of the time, I’ll always choose the latter. And, when I do, there is only one option, Aqua at the Four Seasons Hotel at the Bosphorus. Aqua is a bright and beautiful room lined with marble and white tablecloths, with pops of blue, overlooking Istanbul’s Bosphorus. The room is large, well-lit and an airy environment to enjoy a fresh meal of international cuisine. Specializing in seafood, my favorite dishes here usually include fish, oysters and other gifts from the sea. But, anything ordered can be relied upon. The food is executed to perfection as the kitchen staff doesn’t miss a beat. Over a lunch here recently, I indulged in fish, freshly baked breads, grilled vegetables, sea bass carpaccio, burrata cheese and heavenly desserts like panna cotta and rum baba. It was a moment in time that I thoroughly enjoyed. the service made it that much better – especially when our server came by to pepper our meal. I’ve never seen such drama! What a fabulous time from start to finish.

It has been said the wine from Tenerife was enjoyed after the United States’ Declaration of Independence was signed. Then it was known as a “false Madeira” – in an effort not to tie the wine to the Canary Islands due to various reasons. But, Benjamin Franklin enjoyed it immensely and it was a rare and special product not available to many. Not much has changed today as the wine from Tenerife is at an all time high in terms of quality. And, because of limited land and vineyards, each bottle is a precious gem in the international wine market. Canarian wine is special because the weather and soil provide ideal growing conditions for different varieties of grapes. Unlike many regions of more known wine producing areas like Bordeaux and Tuscany, Tenerife offers exciting and exotic blends using Malvasia and Listán Blanco grapes. Each variety has a unique flavor and twist. When visiting Tenerife, be sure to explore the vineyards and their offerings. You’ll see exactly why the region’s wines are so special.

One of my favorite places to stop and enjoy lunch in Marrakech is the poolside restaurant inside the Dar Rhizlane hotel. This quaint spot serves international and Moroccan cuisine done in the most beautiful and elegant manner. The stunning hotel, with its ivy and flower covered exterior, is the perfect backdrop to bubbling fountains and white, puffy sofas – creating an indoor/outdoor living space. The food, which was Moroccan on the day I was eating at the restaurant, is phenomenal. Lunch consisted of local specialties like zucchini, eggplant, cucumbers, chickpea, expertly prepared chicken tagine and more. Homemade bread was the perfect starter to the main event. I paired the meal with a cold glass of rosé – a wonderful match. This is a restaurant that feels chic, local and truly special.

Many countries have their own varieties of coffee. Some make it with thick, mud-like grounds. Some roast it and filter it through spring water. And some make those most delicious treats out of the entire coffee experience. The latter would be most appropriate when describing Tenerife’s coffee break. Canarian coffee is a strong filtered coffee served in a short glass cup with condensed milk resting at the bottom. The foam on top is covered in cinnamon. Coffee lovers can stir-in the condensed milk, making a creamy and sweet concoction that is truly a treat you’ll want to have over and over again.

As a visitor To Tenerife, you will notice many of the locals making and eating gofio. This simple flour-like meal is created from roasted corn and is often combined with honey, nuts and other healthy ingredients to create natural energy bars that are sent to school with children, consumed by agricultural laborers in the fields or used as an inventive ingredient in haute cuisine in some of the island’s most delicious restaurants. The versatile gofio has been used for cooking over countless years. But, the most popular way to consume it is as an energy bar that helps sustain you. The nutty flavor mixed with the sweetness of honey makes the most delicious treat. Eating it while in Tenerife is an absolute must.