Palermo is famous not only for its artistic heritage, but also for its outstanding pastries, whose flavours often reveal the influence of the Middle East and the many cultures that have shaped Sicily.

Those who love desserts more than anything else should definitely try these five Sicilian specialities that are not to be missed.

1. The Sicilian “Cannolo”

The “cannolo” is one of the ultimate symbols of Sicilian pastry. There are several variants, but the classic version consists of a crisp, fried pastry shell filled with sweet sheep’s milk ricotta and often finished with chopped pistachios.

Its origins are debated, but one popular theory traces the cannolo back to Sicily’s period under Arab rule, between the 9th and 11th centuries. According to tradition, an early version was prepared by women in Caltanissetta, possibly within the harems of local emirs, combining ricotta with ingredients such as almonds and honey. Following the end of Arab rule, the recipe is believed to have been preserved and developed in convents, eventually becoming the Sicilian classic known today.

Cannoli can be found in pastry shops throughout Palermo, but for the best experience, look for those that are filled with ricotta only when ordered, keeping the shell perfectly crisp.

2. The “Minne di Vergine” or Saint Agatha’s tits 

The shape of this dessert resembles a small breast. Traditionally made from sponge cake, ricotta and marzipan or icing, different versions can include chocolate chips, candied fruit and a bright red candied cherry on top.

The breast-shaped pastries are closely associated with Saint Agatha, the patron saint of Catania, whose martyrdom has made them one of Sicily’s most distinctive religious sweets. According to Christian tradition, the young Agatha was tortured after refusing the advances of a Roman prefect and had her breasts cut off. The pastries subsequently became associated with the saint and are particularly prominent during celebrations surrounding her feast day in February.

Small, rich and unmistakably Sicilian, they make an ideal sweet break during a day of sightseeing.

3. The “Trionfo di gola” (Triumph of gluttony)

The name says it all: this elaborate Sicilian dessert is an unapologetic celebration of sweetness.

Recipes vary, but the Trionfo di gola typically combines layers of sponge cake, ricotta cream, custard, marzipan, jam, pistachios and candied fruit. The result is colourful, extravagant and intensely rich, bringing together many of the ingredients that define traditional Sicilian pastry-making.

The “Trionfo di gola” is a complex dessert that takes time and skill to make. It is closely associated with Sicily’s historic convents and aristocratic culinary tradition, when elaborate desserts were prepared for wealthy families and special occasions.

It may not be the lightest option on the menu, but that is precisely the point.

4. The “Genovesi”

Genoa or Palermo? The name of this dessert might suggest a Ligurian origin, but the genovese is firmly rooted in western Sicily. This simple but delicious pastry consists of a shortcrust shell traditionally filled with custard or ricotta and baked until golden.

The pastry is particularly associated with the hilltop town of Erice, near Trapani, where it has become one of the area’s best-known specialities. Several theories attempt to explain its curious name, including one linking its shape to the hats once worn by Genoese sailors who traded along Sicily’s western coast.

Whatever the origin of the name, eaten warm with a dusting of icing sugar, the genovese is one of Sicily’s simplest pleasures.

5. The Sicilian “Cassata”

Together with the “cannolo”, cassata is one of the undisputed icons of Sicilian pastry. Its origins are generally linked to Sicily’s period under Arab rule, when ingredients such as sugar cane, citrus fruits and almonds became increasingly important in the island’s cuisine. An early version is thought to have combined sweetened sheep’s milk ricotta with pastry or dough.

Over the centuries, the dessert continued to evolve. By the 18th and 19th centuries, Palermo’s pastry-making tradition had transformed cassata into the colourful creation recognisable today, combining sponge cake, sweetened ricotta, marzipan, icing and elaborate decorations of candied fruit.

The result is one of Sicily’s most spectacular desserts: colourful, intensely sweet and almost too beautiful to cut.

And there is one particularly atmospheric place in Palermo where visitors can discover several of these traditional flavours: the Monastery of Santa Caterina d’Alessandria, right in the historic centre.

Its former convent houses I Segreti del Chiostro, a pastry shop dedicated to preserving Sicily’s historic confectionery traditions. Cannoli, cassata and other traditional sweets are prepared following recipes associated with the island’s convents, offering visitors the chance to taste a centuries-old side of Sicilian culture.

Between its cloisters, churches, bustling streets and irresistible pastries, Palermo is a destination where discovering the city’s history can be as simple as ordering dessert.

L’article 5 sweet reasons to visit Palermo est apparu en premier sur Travel Tomorrow.

The summer of 2026 has been long, hot, and dry for many. And still, it isn’t over yet. As the temperatures continue to rise, TikTok creators from around the globe have been coming up with all kinds of recipes, hacks, and other useful tricks to stay cool.

One of this year’s most viral trends includes the two-ingredient home made ice cream. Although it is unclear who exactly was at the start of the trend, videos of the delightfully simple yet very refreshing recipe have been popping up everywhere. Whereas many ice cream recipes involve a long list of ingredients and kitchen gear, the Watermelon Ice Cream, as the viral dish is often called, proves that sometimes less is more.

@sameenmaali The perfect 2-ingredient dessert for this heat wave: watermelon ice cream Recipe: • 1 watermelon • Milk (you could sub with condensed milk or heavy cream if you want it creamier) 1. Cut watermelon in half and scoop a hole into the center 2. Freeze 1-2 days so the whole watermelon freezes through 3. Pour milk into the hole 4. Scrape watermelon and mix! #easyrecipe #healthyrecipe #desserttiktok #summerrecipes #asmr ♬ original sound – Sameen

All you need to make the ice cream at home are a little (vegan) cream and a watermelon. If watermelon is not to your liking, any other kind of reasonably big fruit will do: melon, grapefruit, papaya, pineapple, tomato… The idea is to cut the piece of fruit in half, to scoop out a small bowl-sized hole in the middle, and to put it in the freezer until it is frozen solid.

Once frozen, remove the carved-out piece of fruit from the freezer and let it defrost for a little while. How long exactly will depend on the room temperature of your home but the idea is to be able to remove little slivers of the fruit using just a spoon.

@eitan Two Ingredient Melon Ice Cream is exactly as delicious as it looks on the internet. Coconut milk is the way to go and topping it with lime juice and tajin is a perfect final touch…although that makes it four ingredients! #recipe #watermelonicecream #easydessert #icecream ♬ Ivory Check-in – ma-su

When your piece of fruit is sufficiently defrosted, pour some (vegan) cream in the carved-out bowl. Now, grab a spoon and start scraping the sides of the hole in order to scrape off small fruit pieces. Mix these in with the cream until you obtain an ice cream-like substance and enjoy your home made heat wave-proof dessert. Those who prefer a hearty kind of dessert can switch out the cream for olive oil, combined it with a big frozen tomato, for example.

As the number of videos proves, people are clearly enjoying the Watermelon Ice Cream recipe. However, before trying it at home, curious-minded cooks should know that the dish requires quite a bit of a work-out, as it is not necessarily easy to scrape the frozen fruit. Moreover, don’t hesitate to use a pair of gloves or a kitchen towel to protect your hands against the cold.

@superfoodsguy Shaved Frozen Grapefruit #healthyrecipes ♬ kendrick x radiohead – dwells

Those who are looking for yet another kind of fruity home made ice cream will have no hard time finding inspiration on TikTok. Past years, for example, videos showed people shaving frozen pieces of fruit, eating it as is or adding it to their yoghurt for a fresh, vitamin-rich take on their usual breakfast – a recipe that sounds pretty tempting, especially during a heatwave.

L’article Two-ingredient watermelon ice cream becomes viral TikTok summer hit est apparu en premier sur Travel Tomorrow.

But powered by social media, the delicacy and the refuge have become so famous that hundreds of people have hiked the 2,300-metre trail, queuing down the mountain and even camping overnight – to the ire of locals.

@takemyhearteverywhere Starting your morning with a Krapfen in the Dolomites hits different Rifugio Friedrich August, on Col Rodella. Here’s how to get there (summer only): From Passo Sella → 15–30 min easy hike (also kid-friendly!) Or take the cable car from Campitello di Fassa to Col Rodella + 5 min walk – but note: it’s closed in summer 2025 Go early – the Krapfen sell out fast! Tag someone who’d wake up at sunrise for this #dolomites #breakfastwithaview ♬ original sound – Italy

The pastries, also known as bombolone in Italian thanks to their bomb-like shape and the way the cream filling explodes in the mouth, sell for up to €4 each at the refuge where they have been made and sold for over three decades. Their recent fame stems from food bloggers and influencers who have posted about eating the treats against the stunning mountain backdrop, tapping directly into emerging travel preferences for off-the-beaten path destinations, cultural immersion, nature, and gastronomy.

Francesco Abbruscato, president of the Veneto branch of the Italian Alpine Club, told Vita.it that social media sites like Instagram and TikTok are bringing an atypical kind of attention and tourist to the region, changing people’s relationship with the landscape.

@graces__adventures breakfast spot of dreams info + my top tips: location is Rifugio Friedrich August Krapfen donuts are €3 each and there are different toppings/fillings to choose from the 20min hike starts from Passo Sella, I’d start as early as poss as it gets busy (I got there at 7:30 and by the time I left at 8:30 there were queues) I slept overnight in my campervan at the carpark on Passo Sella and it was €50 – not cheap but amazing views car parking is €20 for the day unless you find a free layby further away and walk up if you want to make a big day of it, have breakfast and then do the Sassolungo Loop hike #dolomitesitaly #krapfen #soloadventures #solofemaletravel #dolomitesunesco ♬ son original – katdzhan3000

“The main problem is those who visit the mountains without knowing or respecting them,” Abbruscato said. “Until five or six years ago we did not witness overtourism in precise points or at certain moments in the Dolomites. Now there are iconic places where it is no longer possible to appreciate the beauty as we’re surrounded by dozens of people who take selfies and are only there for that.”

The Dolomites comprise a mountain range in the northern Italian Alps, including 18 peaks above 3,000 metres and inscribed by the UN as World Heritage among “the most beautiful mountain landscapes anywhere, with vertical walls, sheer cliffs and a high density of narrow, deep and long valleys.”

Attracting at least 10 million visitors a year, tourism in the Dolomites (and sports events such as the 2026 Olympics) represent a high threat for some areas the UN says, with the large number of visitors causing a “negative impact” on the alpine natural environment and the quality of life of residents.

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Those impacts are being felt at the Friedrich August. Despite the influx of paying customers, a worker there told local media the refuge team there does not like the “chaotic” situation. Meanwhile, Marco Bussone, president of the national union of mountain communities warned Fanpage news outlet that, “The mountains are not a playground.”

Mountain communities plagued by tourists after finding online fame include Vlkolínec, at the heart of Slovakia and the Carpathians, an idyllic hamlet of 43 dwellings whose residents are outnumbered 7000-to-one by visitors. Some have demanded the village be removed from UNESCO’s World Heritage list, to relieve the tourism pressure. Elsewhere in the Dolomites, a group of Italian farmers have imposed paying turnstiles on walking trails in what they termed a “cry for help” from authorities to manage tourist numbers.

L’article Trending Dolomites doughnut brings unwanted fame to rural mountain refuge est apparu en premier sur Travel Tomorrow.

Between 4 and 13 September 2026, a series of festivities will take place, including an opening weekend of now customary celebrations at Brussels’ Saint Michael and Saint Gudula Cathedral and an educational event at Brussels City Hall, not to mention the transformation of the city’s Grand Place into a showcase allowing attendees to sample  more than 500 beers from 49 breweries.

The festival website boasts: “For three days, more than 50 breweries from across Belgium gather to present their beers in a unique setting. From legendary Trappist brewers to innovative microbreweries, Belgian Beer Weekend celebrates the diversity, craftsmanship and culture of Belgian beer.”

Entrance to the Belgian Beer Weekend is free. However, attendees need to pay to taste the different offerings. On arrival, guests receive a payment card that can be charged with tokens via a QR code or at a payment booth. Prepaid cards can also be ordered and charged with set amounts, then supplied to allow corporate hosts to treat their team or clients for example, removing any need for on-the-spot payments.

Visitors to the festival should be aware that, for safety reasons, backpacks and luggage are not allowed on site, and there are no lockers in-situ, but festival partner Radical Storage offers nearby luggage storage from €6.99/day with insurance up to €3,000. The festival organisers recommend “travelling light and leaving valuables at home.” It’s also important to note that pets cannot be permitted on site, with the exception of certified assistance dogs.

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Over the entire 10-day period, enthusiasts and the simply curious can also visit the “Belgian Beer Culture Bar” installed in Beursplein in the heart of the Belgian capital, where approximately 40 breweries will be represented, and visitors can get involved in a variety of brewing-related activities. Inside the capital’s historic Bourse building, Belgian Beer World offers a deep dive into Belgium’s brewing culture (before, during, or after the festivities) through interactive exhibits, tastings, and rooftop views.

The dose of culture doesn’t end there. The last weekend of the ten-day festival, over 12 and 13 September, will see the historic Belgian city of Bruges hosting its own Bruges Beer Festival.

For aficionados who cannot make it to the September celebrations, Belgian Beer World is in fact, open all year, as are hundreds of breweries across the country, who welcome visitors for tours and tastings.

L’article Belgian Beer Weekend celebrates 10 years of UNESCO recognition with 10-day event est apparu en premier sur Travel Tomorrow.

Sprankelend Hageland, organised across the wine-producing region of Flemish Brabant, features 21 activities this year, giving visitors the opportunity to meet local winemakers and discover vineyards that are not always accessible to the public. Many participating estates can be visited without an appointment, while the programme also includes organised tastings, guided walks and special events.

Located between Leuven, Aarschot, Diest and Tienen, Hageland is Belgium’s oldest recognised wine region. Its iron-rich sandstone soils, rolling hills and favourable microclimate have helped create a distinctive local terroir. In 1997, Hagelandse wijn became the first Belgian wine to receive a protected designation of origin.

22–23 August: Start in the vineyards of Tielt-Winge

The opening weekend puts the spotlight on Tielt-Winge and particularly the vineyards around Houwaart, making it possible to visit several producers during the same day.

At Wijngaard ten Gaerde, visitors can taste the new vintage of 100% Belgian wines and settle down among the vines, while winemakers Danny and André introduce guests to Hageland wine production. The vineyard is open from 1:00 pm to 8:00 pm on both Saturday and Sunday, with admission free.

Nearby, Het Eikenvat will offer tastings of its white, red and rosé wines throughout the weekend. Visitors can walk through the vineyard and enjoy the surrounding views, with a guided vineyard walk also planned for Sunday 23 August.

Wijndomein den Eeckhout is putting together an especially extensive programme. Alongside tastings of seven wines from the 2025 harvest, there will be free guided tours, live piano music among the vines, an outdoor photography exhibition, art, children’s activities and local food. The estate also highlights its biodiversity initiatives, including a flower meadow, pond and natural water purification system.

At Houwaartse Wijngaard, visitors can enjoy estate-produced Hageland wines among the vines overlooking the rolling landscape of the Houwaartse Berg. Oysters and small regional dishes will accompany the wines, while photography will be displayed among the vines.

Wijndomein Haksberg completes a particularly concentrated cluster of participating vineyards in Tielt-Winge.

On Sunday, visitors can also head to Wezemaal for a visit to the Steenen Muur vineyards and the Hageland Wine Visitor Centre. The programme runs from 2:00 pm to 6:00 pm and can be rounded off with a tasting of Hageland wines in the wine cellar beneath the visitor centre.

29–30 August: Wine festivals, music and vineyard walks

The second weekend is particularly varied, combining open vineyards with food, live music, walking and one of the region’s established wine celebrations.

On Saturday 29 August, the Wezemaalse Wijnfeesten bring wine festivities to Wezemaal from 2:00 pm until midnight.

Another option for Saturday is the summer bar at Wijndomein Franckenberg in Meensel-Kiezegem, where visitors can combine local wines with fresh pizza and views across the vineyards from 3:00 pm until 10:00 pm.

Wine estates opening their doors during the weekend also include Wijndomein Liemau, Wijnfaktorij, Wijndomein Chartreuzenberg and Wijndomein Graevenberger.

For visitors who want to combine wine with walking, Sunday 30 August brings a free guided walk across the Wijngaardberg in Wezemaal. The route passes through the vineyards towards the historic ironstone wine wall, including a section that has been carefully restored.

Before or after the walk, visitors can explore the Hageland Wine Visitor Centre and head downstairs to its wine cellar to taste wines produced around the Wijngaardberg.

5–6 September: Discover another side of Hageland wine

Sprankelend Hageland continues into the first weekend of September, offering another opportunity to go behind the scenes of the region’s wine industry.

On Sunday 6 September, the Steenen Muur vineyards and Hageland Wine Visitor Centre once again welcome visitors between 2:00 pm and 6:00 pm. Guests can explore the vineyards and visitor centre before finishing in the cellar with a tasting of wines produced in the region.

The weekend is a good opportunity to slow the pace and combine a vineyard visit with one of Hageland’s walking or cycling routes, exploring the hills and landscapes that shape the character of its wines.

12–13 September: A final weekend among the vines

Sprankelend Hageland concludes on 12 and 13 September, providing a final opportunity to experience the region as summer begins to give way to the grape harvest.

At Wijndomein Franckenberg in Meensel-Kiezegem, the estate opens to the public on both days. Visitors can join guided tours and taste the wines while looking out across the vineyards.

Wijndomein Petrushoeve in Molenbeek-Wersbeek is another option for the closing weekend. Visitors can explore the estate, take part in guided tours running hourly between noon and 5:00 pm and taste its wines. Pizza prepared in the estate’s own wood-fired oven will also be available.

Walk between the vineyards

The wine itself is only part of Hageland’s appeal. The vineyards are scattered across a rolling landscape of hills, forests, sunken lanes and villages that makes the region particularly well suited to walking and cycling.

Travel Tomorrow previously explored five walks through Hageland’s vineyards, ranging from the 7-km Chartreuzenberg Walk to the 12-km Speelberg Walk.

One of the most accessible introductions is the 7.4-km Wijngaardberg Walk from Wezemaal, which combines vineyard landscapes with the region’s distinctive ironstone wine wall. The 9.2-km Houwaartseberg Walk, meanwhile, passes a particularly dense concentration of vineyards before reaching the Wijnbank, a giant wine bench overlooking the surrounding landscape.

More ambitious walkers can opt for the 10.7-km From Hill to Hill Walk, which combines the Houwaartseberg vineyards with the wetlands and woodland of the Walen Forest.

The walks make it possible to turn Sprankelend Hageland into more than a wine-tasting excursion, combining local food and drink with a day or weekend exploring the Flemish Brabant countryside.

With 21 activities spread across four weekends, Sprankelend Hageland offers more than a traditional wine festival. It is an opportunity to travel through one of Belgium’s most distinctive wine landscapes, meet the people producing its increasingly recognised wines and discover how viticulture has become part of the region’s tourism identity.

The full programme runs from 22 August to 13 September 2026. Visitors can consult the complete Sprankelend Hageland activities programme before travelling, particularly for guided tours and experiences where advance registration may be required.

L’article Hageland celebrates Belgian wine with four weekends of tastings and vineyard tours est apparu en premier sur Travel Tomorrow.

For Tervoerke, that story started with a home-brewing experiment. Sitting on a terrace at the heart of Tervuren, just outside Brussels, I met co-founder Dimitri Tips to discuss how a shared interest in beer gradually developed into a commercial venture.

From beer mats to brewing

His fascination with beer goes back much further than Tervoerke. As a child, he collected beer mats, helped by his grandfather and parents, eventually accumulating around a thousand different examples. Beer returned to his life during his university studies in industrial engineering and biochemistry, where a course introduced him to brewing.

He later completed his thesis at what is now AB InBev, working on a filtration project involving Leffe Brune and getting a first-hand look at industrial brewing on a very different scale. Yet becoming a brewer was still not the plan.

That changed after he met Anirudh Bobbili through work in 2017. The pair discovered a shared interest in beer and beverage development, and in 2019 tried home brewing on Tips’ terrace with a simple fermentation setup. The first result was hardly going to transform Belgian brewing overnight, but the process hooked them.

Equipment followed and, during the Covid-19 period, experimentation intensified. Every few months they brewed another batch, gradually pursuing one objective: creating their own tripel. By 2021, they were refining the recipe through repeated tastings and experimenting with spices and yeast. Six different yeast prototypes were tested by two separate tasting panels, which independently selected the same version.

“We thought spices would be nice,” he explains. “It’s also a good way to differentiate.” After further feedback, including from people in the brewing world, the decision was made to take the beer commercial, with Tervoerke Tripel launching in March 2022.

A beer built around Tervuren

The beer itself was only part of the project. The founders wanted a brand that people could immediately associate with the place where it had been conceived, and a closer look at a Tervoerke label reveals that Tervuren is everywhere.

At its centre is Tram 44, the scenic line connecting Brussels with Tervuren. The tram has served the area in different forms since the late 19^th century and remains one of its most recognisable symbols. The label also depicts the building housing the Royal Museum for Central Africa, surrounded by Tervuren’s extensive parkland.

In the background, small waves represent the Voer, the river that rises in the Sonian Forest and passes through Tervuren before continuing through Vossem, Leefdaal and Bertem towards Leuven. The river also helps explain the beer’s unusual name. The Voer was historically known as the “Fura”, while Tervuren’s name is linked to the idea of being close to that river.

To this, the founders added the Flemish diminutive “ke”, familiar from the colloquial “pinke”, referring to a pint or “pintje”. The result was Tervoerke, a name designed to sound unmistakably local.

For Tips, that local identity has proved important commercially too. “People from here want to identify themselves with products from here,” he says. “I don’t believe that if we didn’t have this local edge, it would have been that easy.”

Local first

Tervoerke does not have its own brewery. Its recipes are developed and tested on a small scale before production is expanded at Brouwerij Craywinckelhof in Lubbeek, near Leuven. Crucially, the recipes remain Tervoerke’s own, with the company working closely with the brewery on the production process rather than simply commissioning a generic beer under its name.

Getting the finished product into bars and shops presented another challenge. Tips describes himself as an engineer and product developer rather than a natural salesman, yet building Tervoerke meant approaching café owners, retailers and potential customers personally.

“It required a lot of effort, which is out of my comfort zone,” he admits, although the experience also revealed another side to the business that he enjoyed. “By doing it, I felt that I kind of like the social aspect,” he says, referring to the relationships developed with bar and shop owners.

One early breakthrough was Carrefour in Tervuren. Tips and his then-business partner had to pitch the beer to the retailer during the Covid period, presenting their case online. Local retailers and the Streekproducten Vlaams-Brabant network also helped expand distribution.

The beer can now be found across Tervuren and surrounding municipalities, as well as at selected locations towards Leuven and in parts of the Brussels periphery. However, Tips has deliberately resisted the temptation to turn expansion into an objective in itself.

From Tripel to IPA and Grand Cru

Tervoerke’s original Tripel remains particularly close to its creator. “It’s the first beer. It’s like the baby,” Tips says, although the flagship beer no longer stands alone and has since been joined by an IPA and the seasonal Grand Cru.

In June 2023, the company introduced Tervoerke IPA, a 5.7% hazy, juicy IPA designed to be approachable rather than overwhelmingly bitter. Its development took roughly a year and followed the same philosophy of repeated experimentation. Today, sales of the Tripel and IPA are roughly evenly divided, something Tips admits surprised him. While the Tripel remains the flagship, he says he personally now drinks more of the IPA.

The third creation took Tervoerke in another direction. For its Grand Cru, the company placed its Tripel in bourbon barrels imported from the United States, allowing the beer to mature until the desired balance emerged. The result is a 9.2% winter beer combining the spicy character of the Tripel with notes imparted by the barrels, including vanilla, caramel and bourbon. Initially produced in only a few hundred litres and sold in larger bottles, the Grand Cru proved particularly successful at Tervuren’s Christmas market.

All three beers follow the same principle: start with a recognisable beer style, then find a way to give it a creative twist, whether through spices, hops, barrel ageing or adjustments to the brewing process.

Staying small in a country of beer giants

The Belgian beer landscape is both an advantage and a challenge for a producer like Tervoerke. Small brewers compete for space alongside some of the world’s most recognisable beer brands, and for an independent producer, matching the prices offered to hospitality businesses by major brewers is unrealistic.

Tips says he eventually learned not to spend too much energy trying to convince every reluctant bar or retailer. “Let me put energy in the people that really believe in the beer and in the brand and in the company,” he recalls deciding.

There is also a strong sense of community among Belgium’s smaller brewers. Tips describes fellow producers with the Dutch expression “conculegas”: competitors, but colleagues at the same time. Small beer festivals offer an opportunity not only to reach consumers but also for brewers to taste each other’s creations, exchange ideas and learn from one another.

For now, Tervoerke’s ambitions remain deliberately modest. Exporting is possible, but excise rules make it complicated, while increasing sales dramatically would create pressure on production capacity. Tips would rather protect relationships with existing customers, add a few new outlets and maintain the character that made the project work in the first place.

“Let’s keep it small, let’s keep it relatively small, let’s keep it local,” he says. “If my friends and family and people around can enjoy it, I’m super happy.” A little more growth over the next two or three years would be welcome, he adds, but without fundamentally changing the nature of the project.

Perhaps that is also what makes Tervoerke interesting. This is not a story about a Belgian beer brand plotting international domination, but about something considerably more local: an interest in beer that started with childhood collections, recipes developed on a terrace and in a garage, and a town whose tram, river and landmarks eventually found their way onto a bottle.

In a country with thousands of beers competing for attention, Tervoerke has found its identity by staying remarkably close to home.

L’article How Tervoerke is putting Tervuren on Belgium’s beer map est apparu en premier sur Travel Tomorrow.

Just like fashion brands have been expanding their universe to the hospitality industry in recent years, celebrities too have been busy broadening their horizons. From lifestyle brands to wineries to hotels: the possibilities are endless, especially when well-connected.

In 2024, comedian Jim Gaffigan decided to start his own bourbon company. In the past, he had been a guest on whiskey-industry podcasts and events, but he also partnered with bourbon brand Old Forester to produce a bourbon-themed stand-up show called ‘The Bourbon Set’. Gaffigan thus teamed up with his friend and film producer Stu Pollard, and Fathertime Bourbon was born.

I’m so pleased to announce @fathertimebourbon Caboose -Empty Nester just won Double Gold at the San Francisco World Spirits Competition. Order today to receive yours prior to Father’s Day https://t.co/vWQKuHJT01 Every bottle is hand signed by me. pic.twitter.com/ELWshT7owt

— Jim Gaffigan (@JimGaffigan) June 11, 2026

“I’m (obviously) not a bourbon expert. But I did do my research, and I know what I like. I hand-picked the bourbon and personally signed every bottle of Fathertime. And no, there isn’t some big spirit company behind this adventure. It’s just a buddy from college and me. We got tons of help from smart bourbon people, and we’re proud of what we’ve created. We hope you enjoy drinking it as much as we do. It’s a gamble, but then again, so is parenting,” Jim Gaffigan writes on the Fathertime Bourbon website.

Over the past two years, the entrepreneurial duo hasn’t stopped. Five different kinds of bourbon were launched, mainly named after Gaffigan’s five children: Firstborn Edition, Second Child Syndrome, The Middle Child Mystery, Fourth & Long, and The Caboose. Of those, only The Caboose (launched in the spring of 2026) is still available, in two different editions.

The Caboose (46.2% alcohol by volume)

A bourbon sourced from an undisclosed Kentucky distillery (or mulitple distilleries). The non-age-stated whiskey is made from 63% corn, 30% rye, and 7% malted barley. After ageing, water is added to the drink to create a smooth and easily appreciated beverage. One bottle containing 75 centilitres retails for $149,99. 

“Like previous Fathertime releases, The Caboose was created by me and Stu tasting barrels and blending until we found something smooth, balanced, and worth sharing. Each batch is small and carefully selected, and every bottle is personally signed by me – a process that is admittedly a pain in the ass, but ultimately worth it. Much like fatherhood,” Gaffigan explained.

Happy National Bourbon Day! #OnThisDay in 1964, Congress officially recognized bourbon as a distinct product of the United States. Join us in raising a glass!@JimGaffigan pic.twitter.com/hjonqGmAaT

— Fathertime Bourbon (@FTBourbon) June 14, 2026

Empty Nester (Cask) Strength (60.5%)

Connsiting of the same base as The Caboose, the Empty Nester (Cask) Strength is bottled directly at cask strength, leading to a higher alcohol percentage. One bottle containing 75 centilitres retails for $199,99.

“As my appreciation for bourbon evolved, so did my preference for a stronger pour. That’s why some bottles of The Caboose are released at cask strength (121.0 proof), which I affectionately call ‘Empty Nester Strength’,” Gaffigan wrote.

FOURTH & LONG: EMPTY NESTER STRENGTH is now our most-awarded bourbon, with recognition from the @AscotAwards, the American @Distilling Institute, @theIWSC , and, now, the @SIPAwards! You can still grab THE CABOOSE at https://t.co/IVtjgtO6FG!
.
.@JimGaffigan pic.twitter.com/1V95YTUtji

— Fathertime Bourbon (@FTBourbon) July 10, 2026

During the 2026 San Francisco World Spirits Competition in July, Fathertime Bourbon was able to obtain international recognition. The Caboose Small Batch: Empty Nester Strength secured the title of Best New Bourbon, earning no less than 97 points and earning a Double Gold Medal. The jury particularly liked the bourbon’s nose of matcha tea, ginger, cookies, and lemon peel, with flavours including dried fig and bubble gum.

L’article Meet the new American bourbon worth discovering est apparu en premier sur Travel Tomorrow.

On 23 July 2026, the Tales of the Cocktail Foundation organised the 20^th edition of its Spirited Awards. Since its start in 2007, the competition has been recognising beverage professionals, products, establishments, journalists, and media across every facet of the spirits and cocktail industry on a global scale. The categories include Bartender of the Year, Best Bar Team, and Best New Spirit or Cocktail Ingredient.

This year, the winner of the ‘Best New International Cocktail Bar’ category was De Vie. Located in the Montorgueil neighbourhood in Paris, the bar opened its doors in 2025 and has been gaining international attention ever since. For example, it came out 34^th in Europe’s 50 Best Bars list in June 2026 and was named Cocktail Bar of the Year by Time Out in 2025.

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De Vie is the brainchild of Alex Francis and Barney O’Kane, who have been active on the Parisian culinary scene for a while. In 2025, they opened their new three-story concept in Montorgueil, featuring a fine dining restaurant called Comptoir De Vie, a wine cellar called Cave De Vie, and an underground cocktail bar named Bar De Vie with room for just 11 people at a time.

“Bar & Comptoir De Vie is a multiple concept space, home to a hyper-seasonal tasting & seasonal à la carte menu utilising the best of French produce. The experience centres on our seasonal drinks menu that is available with & without alcohol, featuring a selection of cocktails and sustainably made specialty drinks such as fruit wines, digestifs, and aperitifs upcycling waste ingredients from the kitchen and bar,” De Vie explains on its website.

The cocktail bar stands out from the crowd thanks to its unusual approach to cocktails, which is reminiscent of local produce-oriented fine dining. The menu changes almost daily, drinks often centre around one particular fruit or vegetable, and local ingredients stand centre-stage.

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De Vie’s principal feature is a 5-step seasonal drinks tasting menu over a 1h30 seating, which includes snacks. Additional a la carte dishes are available against a supplement. Each drink is served in a tasting portion to ensure consumption is both enjoyable and responsible. At the end of the tasting session, customers will have had the equivalent of 3 standard cocktails to drink, while an entirely non alcoholic option is also available.

For the so-called Omakase Tasting Menu, customers will have to pay €50 per person. Although the available drinks change on an (almost) daily basis, some of the featured options on De Vie’s sample menu include Beetroot (beetroot molasses eau de vie, wild raspberry eau de vie, and dry vermouth) and Fennel (fennel leaf cordial, clarified apple juice, and fermented fennel stem brine).

Bookings are open two months in advance, and a deposit of €30 per person is required to secure the seats. The amount will be subtracted from the final bill and is refundable, provided reservations are cancelled with no less than 48 hours’ notice.

L’article Parisian De Vie named best new cocktail bar in the world est apparu en premier sur Travel Tomorrow.

Although the two pastries look almost identical, their names reflect different histories. Pastel de Belém can only be made at the historic Fábrica Pastéis de Belém in Lisbon using a closely guarded recipe dating back to 1837. The original recipe was created by monks from the nearby Jerónimos Monastery, who used leftover egg yolks in their baking. Similar custard tarts produced elsewhere are known as Pastéis de Nata, which have since become one of Portugal’s best-known culinary exports and are now enjoyed around the world.

While Portugal claimed the top two positions, the ranking shows that excellent desserts can be found across the globe. The rest of the top 10 includes:

3. Antakya künefesi, Türkiye

Dessert made with shredded pastry, filled with unsalted cheese, baked until crisp and soaked in sweet syrup.

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4. Cornish clotted cream ice cream, England

Rich ice cream made with the region’s famous clotted cream, giving it a smooth and creamy texture.

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5. Strudel, Trentino-Alto Adige, Italy

Flaky pastry traditionally filled with apples, raisins, cinnamon and pine nuts.

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6. Gelato al pistacchio, Italy 

One of Italy’s most popular gelato flavours, made with pistachios, often sourced from Sicily.

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7. Fıstıklı sarma, Türkiye

Pistachio-filled variation of baklava wrapped in a thin layer of phyllo pastry.

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8. Tembleque, Puerto Rico 

Coconut milk pudding topped with cinnamon that is especially popular during celebrations.

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9. Gaziantep baklavası, Türkiye 

The city’s famous pistachio baklava, considered one of the country’s best-known traditional sweets.

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10. Crêpes sucrées, France 

Thin sweet crêpes served with fillings or toppings such as fruit, chocolate, whipped cream or sugar.

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The full Top 100 demonstrates just how diverse the world’s dessert traditions are. Italy features repeatedly with regional specialities including tiramisù, different gelato flavours, brioche con gelato and pistachio-based desserts. France is represented by classics such as crème brûlée, chocolate soufflé, crêpes Suzette and kouign-amann, while Greece, Brazil, Poland and Peru each have several entries. The Netherlands also makes the list with Nonnevot, Appeltaart, Stroopwafel and Poffertjes, showing that many countries are known for far more than a single signature dessert.

Many of these desserts also reflect centuries of cultural exchange. Portugal’s famous custard tarts inspired similar pastries elsewhere, including Hong Kong’s popular egg tarts, which developed after Portuguese influences reached nearby Macau. Italian tiramisù depends on ingredients such as coffee, chocolate and sugar that arrived through international trade, illustrating how recipes often evolve through the movement of people and products.

For travellers, these desserts have become attractions in their own right. Visitors travel to Lisbon to taste the original Pastel de Belém fresh from the bakery, while Türkiye’s cities of Gaziantep and Antakya are renowned for their baklava and künefesi. Italy continues to draw visitors with its regional gelato culture, and many travellers make a point of stopping at local cafés and pastry shops to sample traditional sweets. Whether it is enjoying a Belgian waffle in Liège, a stroopwafel in Gouda or a slice of Basque cheesecake in San Sebastián, desserts often provide a delicious introduction to a destination’s history and culinary identity.

TasteAtlas says the list is intended to celebrate local food traditions rather than provide a definitive verdict on the world’s best desserts. To produce the ranking, the platform filters out suspected bot activity and local patriotic voting while giving greater weight to users it considers knowledgeable about food. The result is a list that showcases both internationally famous classics and lesser-known regional specialities. Readers looking for more sweet inspiration can explore the complete Top 100 ranking on the TasteAtlas website.

L’article TasteAtlas names the world’s 100 best desserts, with Portugal taking the top two spots est apparu en premier sur Travel Tomorrow.

The first-ever title of Europe’s Best Bar went to Line in Athens. Located inside a former art warehouse, the venue has become known for combining innovative cocktails with sustainability. Rather than discarding leftover ingredients, the team reuses by-products to create drinks such as the Delusional Margarita, made with ketchup, mustard and potato water, and the Why-Ins, prepared with every fruit except grapes. Athens dominated the inaugural edition of the ranking, with The Bar in Front of the Bar taking second place, while Barro Negro, Baba au Rum and The Clumsies also secured spots on the list.

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London was named Europe’s Cocktail Capital after recording the highest number of entries in the ranking. Eight bars from the British capital were recognised, led by Connaught Bar, which placed 10^th overall. Other London venues included Satan’s Whiskers, Tayēr + Elementary, Waltz, Kwãnt Mayfair, Three Sheets (Soho) and Scarfes Bar. Together, they reflect the city’s wide range of cocktail experiences, from luxury hotel bars to neighbourhood favourites and modern experimental venues.

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The ranking also demonstrates that some of Europe’s most exciting cocktail destinations are found beyond the continent’s traditional capitals. Mirror Bar in Bratislava reached eighth place, while Nouvelle Vague in Tirana ranked 16^th. Cities including Krakow, Prague, Zurich, Thessaloniki and Innsbruck also earned places, showing that travellers can discover award-winning bars in destinations that are often overlooked for cocktail culture. Barcelona, Paris and Milan also performed strongly, with several venues from each city appearing throughout the ranking.

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Another noticeable trend is the variety of buildings that now house Europe’s leading cocktail bars. Panda & Sons in Edinburgh is hidden behind the façade of a traditional barbershop, while Svanen in Oslo occupies a beautifully preserved pharmacy dating back to 1896. In Rome, Freni e Frizioni welcomes guests inside a former mechanic’s workshop. Many venues also place sustainability at the centre of their concept by using seasonal local ingredients, reducing waste and finding creative ways to reuse products that would otherwise be discarded.

L’article Planning a city break? These are Europe’s 50 Best Bars 2026 est apparu en premier sur Travel Tomorrow.