Destinations Archives - Culinary Travels

Recipe: Orecchiette with Cime di Rapa (Rapini)

22 May 2026

Puglia’s most iconic pasta is a balance of bitter greens, rich olive oil and savoury anchovy.

Recipe provided by the Visit Puglia tourism board.

Ingredients

500 g Puglian orecchiette (dried or fresh)
1 kg broccoli rabe (rapini)
2 cloves garlic
3 anchovy fillets in olive oil
Freshly ground pepper, to taste
5 tbsp. Puglian extra virgin olive oil, plus more for dressing
Breadcrumbs
Pecorino cheese (optional: traditional recipes typically omit cheese, but it can be added to taste)

Directions
Clean the broccoli rabe by removing tough leaves and stems. Wash thoroughly in cold water, drain well, and set aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and a pinch of freshly ground pepper, sautéing for 2-3 minutes without letting the garlic burn. Add the anchovy fillets and allow them to melt into the oil. Remove the garlic and set the skillet aside. In a separate pan, toast the breadcrumbs in a small amount of olive oil over medium heat until golden and crisp. Set aside.

Bring a large pot of salted water to a boil. For dried orecchiette, cook the pasta for 5 minutes, then add the broccoli rabe and continue cooking until al dente. For fresh orecchiette, cook the pasta and broccoli rabe together for 6-7 minutes total. Do not overcook.

Drain the pasta and greens, then toss immediately with the anchovy oil. Sauté briefly to combine, drizzle with additional olive oil if desired, and finish with a generous sprinkle of toasted breadcrumbs (and pecorino, if desired).

Puglia by the Plate

22 May 2026

Explore the booming Italian region through six of its most iconic foods.

By Eve Thomas

Italians are fiercely loyal to their local cuisine, and Puglians are no exception. As Italy’s southern heel rises in popularity among international travellers, one of the best ways to explore its coasts and countryside is through food. Tours, museums and cooking lessons offer insight into Puglia‘s history, climate and culture.

Cheese

To understand Puglia, you must visit a masseria – the stunning farmhouse complexes built for sustenance and protection in the 16th century, and revived as agritourism destinations. They mix accommodation (from rustic to luxurious) and production of goods like oil, wine, and citrus, often letting guests get involved. At Masseria Cappella’s working dairy farm, you can try your hand at stretching mozzarella and stuffing it with stracciatella (for burrata), or learn how to make and bake taralli crackers – a staple at every good aperitivo.

Pasta

For the best photo ops of Puglia’s famous ear-shaped pasta, head to Strada delle Orecchiette in Bari where nonnas shape it along the street. But for a hands-on experience, book a workshop at Casa Mama in the tiny village of Ginosa. You’ll knead and roll dough (under “Mama’s” watchful eye), then work up an appetite on a tour of the ancient cave village. Return to a feast of simple, local dishes while Pavarotti records play. It doesn’t get more authentic than this.

Bread

Puglia’s perfectly pillowy focaccia has made its mark worldwide, but traditional sourdough “Pane di Laterza” is still unknown to global gourmets. Laterza Bread Experience tours take visitors everywhere from a humming flour mill to historic olive groves that overlook deep canyons and provide wood for antique bread ovens. End the day at a local speakeasy where you’ll snack on bread-based dishes like cialledda salad and tomato-topped frisella.

Wine

Italian wine is hardly a secret, but Puglia’s Primitivo is still unknown to many. The high-alcohol grapes used to get exported to the rest of Europe to fortify other wines, but are today prized for their bold, full-bodied flavour. Head to Manduria’s Museo della Civiltà del Vino Primitivo and you’ll find not just tastings and a shop, but a museum built into the stone wine tanks in the basement, where antique farm tools and domestic objects like pots and looms recreate scenes from the past.

Pastry

The legend behind oval, custard-filled pasticciotto lecessi pastries dates back to the 1700s, when a chef used leftover ingredients to make them – a hit with families that couldn’t afford full-sized cakes. Today, you can find them throughout Puglia, but for the most authentic taste, try their hometown of Galatina. The best can be found in cafés around the Basilica di Santa Caterina d’Alessandria, a stunning mix of Romanesque, Gothic, Norman and Byzantine architecture.

Coffee

In the seaside town of Polignano a Mare, find tourists and locals brushing elbows at the café Super Mago del Gelo Mario Campanella. Skip the cappuccino and try their famed “caffè speciale,” which mixes espresso with amaretto, cream, and a generous slice of lemon peel. There’s also a dizzying menu of iced desserts, including a sundae tribute to “Volare” singer Domenico Modugno, who was born a few blocks away.

Seabourn Cruise Line Brings Alaska to the Table

22 May 2026

The line's inaugural Alaska season aboard Seabourn Encore arrives with a new culinary program built around the region's wild ingredients, coastal traditions, and Indigenous art.

Seabourn has always taken food seriously. But for its inaugural Alaska season aboard Seabourn Encore, the luxury line built an entire culinary program around the destination, one that unfolds differently across each voyage as the ship navigates narrow fjords and remote coastline between Vancouver and Juneau.

The program launched in May 2026 and runs through September. As Seabourn president Mark Tamis put it: “From the first evening on board through the final days of the voyage, the culinary program is designed to reflect where guests are and deepen their connection to the experience.”

That translates to locally sourced seafood, foraged ingredients, and dining moments timed to the sailing schedule across The Restaurant and The Colonnade.

The lineup spans the full day, which is unusual for this kind of regionally focused offering. It opens with a Surf & Sear Sailaway buffet on the first evening out of Vancouver or Juneau, pairing seafood and steak, with Weathervane Scallops and Chilled Alaskan Crab among the highlights. From there, guests can expect an Alaskan Seafood Boil built around an individual pot of King crab legs, salmon, mussels, bacon-wrapped scallops, and shrimp, served with paper tablecloths, Seabourn-branded bibs, and staff in lumberjack shirts and jeans.

Mid-cruise, Fisherman’s Table offers a shared tableside experience spotlighting salmon and halibut, timed to scenic sailing near Sitka or Misty Fjords depending on the itinerary. The Midnight Sun Dinner in The Restaurant is the more elevated evening, featuring Wild Mushroom Consomme, Alaska King Crab Salad, Olive Oil Poached Black Cod, and Baked Alaska. That dinner also features custom menu artwork created in partnership with Crystal Worl, an Alaskan Native artist whose work explores themes of Indigenous identity, nature, and place.

On the lighter end, there’s an Alaskan Brunch served during a scenic sailing day, with Smoked Copper River Salmon, Alaskan Crab Benedict, and a Foraged Mushroom Omelet on the menu as glaciers pass by outside. Lunch gets its own Alaskan moment with Fish & Chips made from sustainably sourced local fish, served alongside Alaskan Seafood Chowder and local beers.

The beverage program runs alongside all of it, with five specialty cocktails developed for the season. Two of them, the Glacier & Fir and the Inside Passage Punch, are made with Alaskan glacial ice. The others include Midnight Sun No. 20, which opens with anisette and finishes with cocoa and Westland whisky; Denali Bramble, which leans into regional berry flavors; and Aleutian Sunset, described simply as a classic patio pounder.

When the weather cooperates, the program extends to the open decks, where guests can enjoy a caviar event, Gluhwein and hot chocolate service, and Salmon & Corn Chowder with the scenery as a backdrop.

Seabourn Encore made its maiden arrival in Vancouver on May 14, 2026. Between now and September, the ship runs seven to 14-day voyages to ports including Juneau, Ketchikan, and lesser-known stops along the Alaska and Canadian Inside Passage. Every voyage includes glacier viewing, with more opportunities to visit Glacier Bay National Park than any other luxury cruise line currently offers. An Expedition Team of naturalists, historians, and wilderness experts travels on board each sailing, and optional Zodiac, kayaking, and hiking excursions are available through Ventures by Seabourn.

For more information or to book, visit seabourn.com.

Japan, Beyond the Sushi

12 May 2026

A taste of the country's regional dishes and time-honoured recipes.

By Steve Gillick

The Japanese phrase “gochisou sama deshita” (meaning “thank you for a wonderful meal”) quickly becomes part of the daily vocabulary for visitors. Across the country, it’s repeated often and with genuine appreciation. While sushi may be the global headliner, aficionados of washoku – traditional Japanese cuisine – know there’s an entire world of flavours waiting beyond it.

At Hana Tsubaki on Iki Island in Kyushu, references to the classic “chicken and egg” scenario aren’t philosophical – they’re culinary. Chef Tatsuji Yamashita’s Oyakodon, literally “parent-and-child donburi,” pairs tender simmered chicken and softly set egg over a bowl of freshly steamed rice, finished with scallions. Elsewhere, chefs have fun with the dish’s clever name. At Senchan Shokudo in Kushiro, Hokkaido, Oyakodon is reimagined as a pristine bowl of rice topped with delicate salmon sashimi and a generous scattering of ikura (salmon roe) for another fitting take on “parent and child.”

Japan’s celebrated gastronomy stretches across every prefecture. At Uomatsu in Izumi City, the focus is Kurobuta – Japanese Black Pork descended from British Berkshire pigs – served as richly marbled cuts in a comforting vegetable stew. In the mountainous wilderness of Okutama, Chiwaki offers Inobuta Nabe, a hearty dish of wild boar simmered in a deeply savoury miso broth. Regional specialties continue with Shika no Yakiniku (grilled deer with onion) and Shichirinyaki, featuring earthy, flame-grilled mountain mushrooms.

For many visitors, Japanese Wagyu beef is a culinary pilgrimage in itself, with regions across the country proudly claiming superiority in flavour, texture, and tenderness. At Suksma on Ishigaki Island in Okinawa, Ishigaki Beef Tataki delivers melt-in-the-mouth perfection with lightly seared, paper-thin slices. And in Hyogo Prefecture, sampling Kobe beef is practically a rite of passage. At Wakkoqu, owner Masato Shinno explains shimofuri as the intricate marbling that produces buttery-soft meat rich in oleic acid. It’s not uncommon to see diners pause between bites, chopsticks lowered, savouring the lingering umami.

Okinawa’s culinary scene adds its own distinctive flair. Taco kimchi (octopus and cucumber tossed in a spicy kimchi sauce) is both unexpected and addictive. Other local favourites include Ikasumi Yakimeshi (squid ink fried rice), umibudo (briny “sea grapes” dipped in ponzu), and the signature dish, goya champuru – a stir-fry of bitter melon, tofu, egg, and Spam that perfectly reflects the island’s unique cultural blend.

The expression “hoppeta ga ochiru” – meaning “my cheeks are falling off” – is reserved for meals that are truly unforgettable, and it’s especially apt when dining at a yatai. These mobile food stalls offer an intimate, convivial experience where close quarters, lively conversation, and freshly prepared dishes come together. At Yatai Marufuku in Shimabara, Kyushu, Takami Matsumoto serves expertly grilled yakitori – skewers of chicken, pork, and beef – alongside comforting bowls of oden, a slow-simmered mix of eggs, daikon, konjac and fish cakes in soy-dashi broth. Meanwhile, in Fukuoka’s Nakasu district, the charismatic 80-year-old chef Masanaka Amamoto at Yatai Kibun delights guests with rich, buttery grilled mentaiko (spicy cod roe). Cheeks falling off, indeed.

Elsewhere, Japan’s culinary repertoire continues to surprise and intrigue: Kusaya (famously pungent dried fish) on Hachijojima in the Izu Islands; Ankimo (monkfish liver), often called the “foie gras of the sea”; the delicately prepared – and carefully regulated – fugu (pufferfish); Kamayaki, featuring grilled fish jaw; and an array of tofu dishes, from agedashi to sesame-infused creations. Then there’s Okonomiyaki, the beloved savoury pancake layered with cabbage and seafood. Even something as simple as a tuna sandwich, like the standout version at Sakanaya Tetsu in Tokyo’s Shimbashi district, can redefine expectations, with freshly grilled tuna tucked into toasted bread and finished with creamy mayo.

Exploring Japan through its cuisine is an adventure in itself – one that continually surprises, delights and satisfies. And with every memorable meal, there’s only one appropriate response: gochisou sama deshita.

A Taste of Place: Foodie Getaways Across Canada

12 May 2026

These Canadian culinary workshops blend terroir, technique and traditions.

By Sabrina Pirillo

Set against the country’s most striking landscapes, these hands-on culinary experiences offer a deeper connection to the ingredients and stories that shape each dish.

Nimmo Bay, British Columbia
On the rugged coast of British Columbia, Nimmo Bay delivers an immersive culinary journey through the Great Bear Rainforest. The one-day Taste the Wild Culinary Adventure (pictured above) invites guests to forage for local ingredients, including freshly harvested seafood, on a guided coastal excursion. Paired with curated beverages and led by Nimmo Bay’s expert team, the experience is as much about storytelling as it is about taste, offering a profound connection to one of Canada’s most impressive ecosystems.

Le Germain Charlevoix Hotel & Spa, Québec
Set between the rolling Charlevoix mountains and the St. Lawrence River, Le Germain Charlevoix Hotel & Spa draws directly from its surroundings for a grounded, nature-led experience. Each spring, onsite horticulturist Virginie hosts intimate workshops focused on growing microgreens indoors. Guests tour the property’s lush gardens, learn how to regrow common kitchen vegetables, and gain insight into the region’s sustainability efforts. Additional seasonal workshops roll out through the summer, further connecting visitors to the land.

Anupaya Cabin Co., Ontario
Near Ottawa and Algonquin Park, Anupaya Cabin Co. offers a thoughtful return to nature through its Wild Path experience. The journey begins with a guided foraging walk, where wild greens and mushrooms are gathered for the evening meal. From there, guests explore the gardens before settling in for a refined farm-to-table dinner crafted by chef Justin Champagne of Perch Restaurant. As the day winds down, a sunset fire by the river provides a quiet, contemplative finish.

The Cape Retreat, Newfoundland
In the coastal community of Cape Broyle, The Cape offers an intimate retreat shaped by Newfoundland’s wild landscapes. Led by Culinary Director Alex Shaw, culinary experiences range from multi-course land-to-sea dinners to hands-on pasta and pastry classes. Whether cooking or gathering at the communal table, each meal is rooted in seasonality and storytelling, along with a mindful approach to using every ingredient.

Kananaskis Mountain Lodge, Alberta
Surrounded by sweeping alpine views, Kananaskis Mountain Lodge, Autograph Collection, offers a spirited take on hands-on learning. Its seasonal cocktail classes – often timed with long weekends and special events – are led by the lodge’s expert bartenders and mixologists. Each session reflects the flavours of the season, from bright, spice-forward summer margaritas to the indulgent Signature S’Mores Old Fashioned. It’s a social, flavour-driven experience that blends technique with a sense of place.

Schoolhaus Culinary Arts, Saskatchewan
In Regina, Schoolhaus Culinary Arts brings a more playful, laidback approach to culinary education. With a rotating calendar of classes ranging from vegan street food to 1920s Sicilian cuisine, there’s something for every taste and skill set. Guests are guided through each step in a welcoming, hands-on environment where creativity is encouraged and enjoyment is essential.

Fairmont Jasper Park Lodge Debuts Indigenous-Led Foraging and Culinary Experience

14 April 2026

Guests can book a full-day experience combining a helicopter tour, guided foraging and a chef-prepared dinner.

Fairmont Jasper Park Lodge is adding a new, hands-on culinary experience to its summer lineup with the launch of its Foraging Flight: An Indigenous-Led Helicopter & Culinary Journey.

The full-day adventure begins with a helicopter departure from the resort, giving guests a wide-angle view of Jasper National Park’s mountains, lakes, and forested valleys before touching down in a remote backcountry setting.

Led by Indigenous Knowledge Keeper Lauren Moberly, the experience moves from sightseeing to participation. Guests are introduced to seasonal wild botanicals and take part in guided foraging, learning what grows in the region and how it’s traditionally used.

A wilderness picnic offers time to relax and take in the surroundings before returning to the lodge.

Back on property, the experience wraps up with a private, multi-course dinner prepared by the resort’s culinary team. The menu incorporates ingredients gathered earlier in the day, bringing a direct connection between the landscape and what’s served on the plate.

Designed as a small-group experience, the Foraging Flight combines aerial access, guided exploration, and a curated dining component, offering guests a different way to experience Jasper beyond the usual viewpoints.

What Is Brazilian Feijoada?

30 March 2026

Brazil’s signature black bean stew is defined by tradition, flavour and the way it brings people together.

Some dishes always feel like they’ve been lovingly made, even when you’re eating out. In Brazil, feijoada is one of them. The slow-simmered black bean stew reflects the country’s history, culture and way of gathering, and it always tastes like a home-cooked meal made just for you.

At its simplest, feijoada combines black beans with pork cuts, including sausages and salted or smoked meats. Cooked low and slow with garlic, onion and bay leaf, it develops a deep, savoury richness that defines the dish.

Feijoada reflects Brazil’s layered culinary history.

Often linked to Brazil’s colonial era, feijoada is widely associated with resourceful cooking traditions that made use of available ingredients. Over time, it evolved under the influence of Portuguese stews and African techniques, becoming a staple across the country. Today, it’s less about necessity and more about identity.

A traditional feijoada is defined as much by its accompaniments as by the stew itself.

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Feijoada is always served with accoutrements, with each element balancing the richness of the stew

White rice
Couve (garlic-sautéed collard greens or kale)
Farofa (toasted cassava flour)
Orange slices for brightness and to help with digestion

Traditionally served on Wednesdays and Saturdays, feijoada is meant to be shared. Meals stretch over hours, often accompanied by music and conversation, particularly in cities like Rio de Janeiro and São Paulo. It’s as much about the setting as the food itself.

The best place to try feijoada depends on the experience you’re after.

Across Brazil, feijoada adapts to its surroundings:

In Rio de Janeiro, you can find it on almost every menu. The Copacabana Palace has a very reasonably priced lunchtime feijoada experience, and it doubles as an experience to visit the historic property without a booking. In Santa Teresa, try Bar do Mineiro or the pretty courtyard at Armazém São Joaquim.
In São Paulo, it ranges from traditional to refined
In Minas Gerais, it leans rustic and deeply regional

What began as a humble, slow-cooked stew is now one of Brazil’s most recognizable culinary expressions.

For travellers, it offers something simple but meaningful: a direct connection to place, through the table. And a filling meal to refuel after a day of exploration.

Recipe: A Carbonara Pasta Straight From Rome, Featured on Emily in Paris

30 March 2026

Courtesy of Sofitel Rome Villa Borghese, here's how to make Carbonara tortelli with Pecorino foam, crispy guanciale and seasonal truffle.

If there’s one thing Rome does exceptionally well, it’s keeping classic dishes interesting. At Sofitel Rome Villa Borghese, the hotel’s rooftop restaurant, Settimio, reworks the traditional carbonara into delicate tortelli, layered with creamy filling, crisp guanciale, and a light pecorino foam. It’s familiar, but just different enough to feel like something you’d order on a special night out.

The dish also happens to have appeared in Emily in Paris, but it doesn’t need the screen time to stand out on your dining table.

Here’s how to recreate it at home.

Carbonara Tortelli with Pecorino Foam, Crispy Guanciale & Seasonal Truffle

Recipe courtesy of Sofitel Rome Villa Borghese

Yield: 10 servings

Ingredients

Pasta Dough

½ cup re-milled durum wheat semolina
3½ cups 00 flour
22 egg yolks
2 whole eggs
1 tbsp salt
1½ tbsp extra virgin olive oil

Carbonara Filling

11 egg yolks
2 cups Pecorino Romano DOP, grated
1½ cups Parmigiano Reggiano, grated
¾ cup heavy cream
Freshly cracked black pepper

Pecorino Foam

2 cups whole milk
2½ cups Pecorino Romano
1¼ cups cream

To Finish

10½ oz guanciale (or pancetta)
2 oz fresh seasonal truffle
Freshly cracked black pepper

Instructions

1. Make the Pasta Dough
Combine semolina, flour, and salt. Add egg yolks, whole eggs, and olive oil, then knead until smooth and elastic. Wrap and refrigerate for at least 3 hours.

2. Prepare the Filling
Blend egg yolks, cheeses, cream, and black pepper until smooth. Gently heat to 180°F (82°C), then cool quickly. Transfer to a piping bag and refrigerate.

3. Make the Pecorino Foam
Heat and blend milk, Pecorino, and cream until fully combined. Strain and transfer to a siphon. Charge and keep warm.

4. Crisp the Guanciale
Cook slowly until golden and crisp. Set aside.

5. Shape the Tortelli
Roll dough thin, cut into rounds, pipe filling into the centre, then fold and seal.

6. Cook
Boil in salted water for 3–4 minutes. Finish in a pan with a splash of pasta water and olive oil.

7. Plate
Arrange tortelli in a bowl, top with guanciale, black pepper, and pecorino foam. Finish with shaved truffle. Serve immediately (and dream of your next trip to Italy).

Research Shows That Food Is a Top Reason to Travel in 2026

17 March 2026

Nearly 80% of travellers now choose destinations based on what they’ll eat, planning their trips from the plate up.

For decades, travel decisions were shaped by scenery, price, and proximity. But according to the latest TravelBoom 2026 Leisure Travel Study, another factor now sits firmly alongside those fundamentals: food. Nearly 80% of travellers say cuisine is either important or very important when choosing a destination — placing it on par with cost, location, and reviews. In practical terms, that means what you eat is no longer a bonus. It’s a deciding factor.

What Today’s Travellers Actually Want to Eat

The data reveals a shift that goes beyond rising interest — it’s a redefinition of what culinary travel looks like.

66% of travellers say they’re most excited by street food
64% prefer unique, local experiences over fine dining or Michelin-starred restaurants

This isn’t about prestige dining. It’s about proximity to culture. Travellers are seeking out neighbourhood spots, market stalls, and regional specialties — the kinds of meals that feel rooted in place. The appeal lies in discovery: eating what locals eat, understanding how dishes are made, and experiencing food as a form of storytelling.

Beyond the Restaurant Reservation

The study also highlights how culinary experiences are shaping entire itineraries.

Travellers aren’t just booking tables — they’re building trips around food-led activities:

– Guided market and street food tours
– Cooking classes with local chefs
– Farm-to-table meals on-site
– Winery, brewery, and distillery visits
– Regional food festivals and heritage dining experiences

These moments offer something traditional sightseeing often can’t: participation. Food becomes an entry point into culture — tactile, social, and deeply memorable.

A Trend That Cuts Across Generations

One of the most compelling findings is how universal this shift is.

Culinary tourism resonates across demographics — from Boomers seeking deeper cultural immersion, to families looking for shared, sensory experiences, to solo travellers prioritizing meaning over checklist travel.

Regardless of age or travel style, food is emerging as the common denominator. And because meals are inherently shareable — both socially and digitally — they extend the life of a trip long after it ends.

What This Means for Hotels and Destinations

For hotels and tourism boards, the takeaway is clear: food is no longer an amenity. It’s a strategic asset.

Properties that succeed in this landscape are those that treat culinary experiences as core to their identity. That can mean partnering with local chefs and producers, designing food-focused packages, or creating on-property programming that invites guests into the process — from tastings to hands-on workshops.

Equally important is how these experiences are presented. Travellers aren’t just looking for places to stay — they’re looking for stories to taste. The more vividly those stories are told, the more compelling the destination becomes.

Vilnius Is Throwing a Whimsical Pink Soup Festival

17 March 2026

This three-day celebration of Lithuania’s iconic cold beet soup is turning Vilnius into one of Europe’s most unexpected summer hotspots.

From May 29 to 31, Lithuania’s capital will once again turn shades of fuchsia for its annual Pink Soup Fest, a high-energy, slightly surreal celebration dedicated to šaltibarščiai, the country’s beloved cold beet soup. Equal parts food festival and citywide party, the event has quietly become one of the Baltic region’s most compelling reasons to visit — especially as travellers look beyond the usual Mediterranean circuit.

And yes, everything is pink.

What started as a quirky local celebration has quickly scaled into a major draw. The festival is expanding to three days this year after rapid growth, with attendance jumping from 42,000 visitors in 2024 to 93,000 last year.

That momentum speaks to something bigger than a single dish. Pink Soup Fest now unofficially marks the start of summer in Lithuania, transforming Vilnius into an open-air playground of parades, performances, and playful chaos.

Think foam slides. Think costumed runs. Think marching bands and dancers weaving through streets filled with people carrying bowls of neon-pink soup.

At the centre of it all is the Pink Soup Parade, a procession that leans fully into the absurd, with participants dressed in elaborate pink outfits competing for best costume. Visitors are encouraged to join in, not just watch.

The dish behind the spectacle

For all its theatrics, the festival is rooted in something deeply traditional. Šaltibarščiai — typically made with beetroot, kefir, cucumber, dill, and eggs — dates back centuries and remains a staple of Lithuanian cuisine.

Served cold and vividly pink, it’s both refreshing and visually striking, which helps explain its recent rise beyond Lithuania. The soup has been gaining traction globally, even ranking among the world’s top cold soups, thanks in part to its probiotic-rich kefir base and antioxidant-heavy ingredients.

During the festival, you’ll find it everywhere — from traditional versions to modern reinterpretations — served across restaurants, pop-ups, and street stalls throughout the city.

Sometimes, the best trips are the ones that don’t take themselves too seriously.