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.

Knokke-Heist is already one of the most popular coastal towns in Belgium, and starting from 2027, the attraction is only likely to grow. In a press release published on 26 June 2026, the municipality announced the creation of a new culinary event, called Couverts sur Mer, starting in the summer of 2027.

During two weekends at the start of the summer season, from Friday 25 June until Sunday 27 June and from Friday 2 July until Sunday 4 July 2027, the beach in front of the famous Casino will be transformed into a culinary haven. Some 30 chefs based in Knokke-Heist will be bringing their signature dishes all the way to the seafront, marking an unprecedented dining opportunity in Knokke-Heist.

“Knokke-Heist has long been renowned as a destination where gastronomy, hospitality, and quality take centre stage. Couverts sur Mer fits in perfectly with that identity and adds a unique event that literally showcases our culinary strengths by the sea,” the municipal council of Knokke-Heist commented.

Couverts sur Mer will be held in a 5000 square meter beach pavilion, but, contrary to what one might think, the organisers don’t want it to be an ordinary food festival. Instead, gastronomy, hospitality, and lifestyle should come together in order to create an event where chefs, innovative culinary concepts, artisanal producers, and premium drinks stand central. Couverts sur Mer should become a true representative of what the town has to offer on a culinary level.

“By bringing together top local chefs, inspiring culinary talents, visitors and entrepreneurs at an exceptional venue, this initiative not only enhances the experience of our coast, but also boosts Knokke-Heist’s reputation as a leading gastronomic destination in Belgium. We are therefore proud that this first edition is being launched here and believe that Couverts sur Mer can become a fixture on the national culinary calendar,” the municipal council continued.

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Thanks to the spectacular location, which is being described as an elegant and imposing pavilion that couldn’t be closer to the North Sea, and the impressive culinary line-up, the organisation expects to welcome some 15,000 visitors over the two weekends. The event should therefore create a boost for the local hospitality sector, including the more than 200 local restaurants, hotels, retail, and tourism in general.

At the time of writing, the exact line-up has not been published, and tickets for the event have not yet gone on sale. Whether or not a ticket will grant access to Couverts sur Mer for the whole weekend is therefore unclear as of yet, as is the ticket price. Those who are interested in attending can sign up on the event’s website in order to be kept informed about any further developments.

L’article Knokke-Heist launches gastronomic beach event Couverts sur Mer in 2027 est apparu en premier sur Travel Tomorrow.

SWISS First, the first class division of Swiss International Air Lines, is known for its exclusive character. With a very limited amount of first class seats per plane (SWISS’ Boeing 777-300ER aircraft counts eight for example), a suite-worthy lay-out, Zimmerli sleepwear, dedicates lounges, and much more, the airline intentionally aims to deliver a personalised and qualitative service.

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As is to be expected, that approach also applies to the SWISS First menu. First class travellers can enjoy new culinary creations every three months, which are prepared by award-winning Swiss chefs. Customers can choose when they want their seasonal meals to be served and they get to enjoy a selection of carefully chosen wines, champagne, and Swiss cheeses on the side.

From 3 June until 1 September 2026, SWISS First’s menu includes a dish that stands out from the crowd due to its high street food level. The airline collaborates with Chris Maurer and Alex Prack, chefs at and co-founders of gourmet takeaway restaurant Frau Hund, to create a bespoke ‘Bastardo’ hot dog.

“We were very proud to be on SWISS’s radar. One of our goals has always been to have a presence all across Switzerland. With the SWISS partnership, that ambition expanded into an entirely different dimension. Now we can scatter our hot dogs across the whole world, so to speak,” Prack said in a statement.

Initially, the plan was to bring the ‘Deutsche Dogge’, a Frau Hund specialty, aboard SWISS’ first class. However, according to the airline, product developers from Gate Gourmet suggested a lighter option – easier to digest and with a greater emphasis on texture.

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This led them to another pick from the Frau Hund menu: ‘Bastardo’. The ‘Bastardo’ includes a selection of toppings such as coleslaw, apple chutney, sour cream, and roasted walnuts. Both the sausage, the bun, and the toppings scored well during the tests but one issue occurred: the hot dogs refused to stay upright on SWISS’ porcelain plates.

“If the hot dog is smeared and things are falling out, that’s not our standard,” said Chris Mauer, explaining they took the issue very seriously.

Thankfully, a solution soon presented itself. Thanks to an adjusted cut on the bun, the hot dog managed to remain upright, thus staying appetising and neat for the travellers to enjoy. After all, the aim was to create a fun product, made using local Swiss ingredients, and to prove hot dogs can be a premium dish on the menu.

“Many people have a cheap kiosk hot dog in mind. We want to show there is another way,” Chris Mauer concluded.

The Frau Hund ‘Bastardo’ is available in SWISS First on all flights departing from Switzerland from 3 June through 1 September 2026.

L’article SWISS airline adds ‘Bastardo’ hot dog to first class menu est apparu en premier sur Travel Tomorrow.

The annual Aperol Spritz Index, compiled by travel money specialist eurochange, ranks 38 popular European holiday destinations based on the average price of the drink. Researchers calculated the averages using the menus of the top three search results for “the best Aperol Spritz in” each destination, offering travellers a snapshot of where they can enjoy the classic Italian aperitivo without overspending.

Naples topped the list as the most affordable city in Europe for an Aperol Spritz, with an average price of just €2. According to the analysis, Palermo followed in second place at €4, while Bulgaria’s Black Sea cities of Varna and Burgas ranked third and fourth, with average prices of €4.75 and €4.92, respectively. Marmaris, Türkiye, rounded out the top five, where the cocktail costs an average of €6.32.

The rest of the top 10 included Saranda in Albania (€6.71), Gran Canaria in Spain (€7.26), Zadar in Croatia (€7.27), Florence in Italy (€7.33), and Dhermi in Albania (€7.46).

The findings highlight that travellers do not necessarily have to avoid Italy to find budget-friendly aperitivo experiences. In fact, the birthplace of both pizza and the Aperol Spritz dominates the rankings at the lower end of the price scale, with Naples offering the lowest average price in Europe. 

At the opposite end of the ranking, however, Italy is also home to Europe’s most expensive Aperol Spritz. Milan recorded the highest average price at €16.66 per glass, while Rome followed with prices hovering around €14, making both cities significantly costlier than their southern counterparts.

Several other European destinations also stand out for offering relatively affordable aperitivo experiences. In Portugal, Faro is the cheapest location, with an average Aperol Spritz price of €7.70, while Kefalonia ranks as Greece’s most affordable destination at €7.50. In Montenegro, Budva records an average price of €8.83, and Montpellier is the least expensive city in France, where the cocktail costs around €9.00 on average. Although these destinations did not make the overall top 10, they remain among the better-value options for travellers looking to enjoy the popular cocktail across Europe.

With prices varying from just €2 in Naples to more than €16 in Milan, the research suggests that choosing the right destination could mean paying more than eight times as much for the same signature summer cocktail.

The index arrives as the Aperol Spritz continues to be one of Europe’s defining summer drinks. Those who enjoy the famous Italian aperitivo may want to use the ranking to help plan their next summer getaway.

L’article Where to find Europe’s cheapest Aperol Spritz this summer est apparu en premier sur Travel Tomorrow.

TheFork started life as Fourchette in 2007, was acquired by Tripadvisor in 2014, and by 2021 was using the name TheFork across all markets. Connecting diners to restaurants, its offer is centred in Europe, powering reservation and restaurant management for over 50,000 eateries across 11 countries.

Tripadvisor has seen post-pandemic struggles and stiff competition, but TheFork generated $232 million (€199 million) in revenue for 2025, a 25% increase year-on-year, according to Tripadvisor’s earnings report. Adjusted EBITDA for the same period was $28 million, versus total group EBITDA plummeting 50%.

Still, nine percent shareholder Starboard Value has been pressing for TheFork’s sale since it came on board in summer 2025, amid efforts to accelerate Tripadvisor’s capital returns, balance the books, and fund growth in its Experiences segment. The announcement, made on 15 June 2026, boosted shares in the online travel platform by seven percent during morning trading.

“This agreement reflects two things we believe deeply: the tangible value across Tripadvisor Group’s portfolio and our ongoing focus on the opportunity we see ahead in Experiences,” said Matt Goldberg, CEO, Tripadvisor Group. “We’re proud of what we’ve built with TheFork and grateful for the team’s work to secure a leading position in European dining. I’m confident that we’ve found an ideal home for them and look forward to expanding our relationship with American Express in the future.”

Meanwhile, acknowledging American Express’s repeated acquisition of dining platforms, and their fast growth, Rafa Marquez, president of international card services at American Express noted that “Dining is one of the most important ways people engage with our brand.” Alongside Resy and Tock, the addition of TheFork will give American Express a 75,000-strong dining network.

“Over time, the proposed acquisition would help us enrich our differentiated Membership Model by offering Card Members more ways to discover, book and access great restaurants, while helping our partners reach more diners and grow their businesses,” Marquez added.

TheFork is expected to maintain its current leadership structure for the time being, with the purchase slated to complete before the end of 2026, subject to the usual employment reviews, operational conditions, and approvals.

L’article Tripadvisor sells TheFork to American Express in $700M restaurant booking deal est apparu en premier sur Travel Tomorrow.

The new European honey labelling rules were introduced under Directive (EU) 2024/1438, known as the “Breakfast Directives”. This development, already in place in Germany and now formally implemented in Belgium through amendments to national legislation via new Royal Decrees, aims to strengthen transparency regarding the origin of several food products, including honey.

The legislation means consumers across Europe will gradually begin to see new information on jars of blended honey. Labels will now be required to clearly indicate the countries of origin of the honey, listed in descending order, and accompanied by the percentage share for each origin. Generic statements such as “blend of EU honeys” or “blend of EU and non-EU honeys” will no longer be sufficient.

BeeLife, a network of beekeeping associations, has campaigned for the regulatory shift as a way of recognising the value of European honey. “This change will not solve all the challenges facing the market on its own, but it finally provides consumers with essential information: where does the honey they are buying actually come from?” said Etienne Bruneau, Vice-President of BeeLife. Describing beekeepers as under pressure from “opaque blends and abnormally low prices”, he added that “transparency is the first condition for trust.”

The European honey market is currently experiencing considerable strain. At the launch of the EUBeeLovers campaign, experts brought together by BeeLife highlighted that the European internal market represented approximately 153,000 tonnes in 2024. This volume was supplied equally by European production and honey imported from countries outside the European Union. The global honey market remains largely dominated by Asia, particularly China, which plays a central role in international trade. However, certain production and export figures continue to raise concerns among sector experts. Reported volumes, unusually high yields per hive in some countries and significantly low export prices have fuelled suspicions of irregularities and, in some cases, fraud.

BeeLife’s “From the Hives” research found 146 suspect samples out of 320 analyses, or 46%. Dodgy practices include adding sugar syrups, badly labelling products, harvesting immature honeys, over-filtering, and other methods designed to camouflage the way products have been adulterated or degraded.

At the same time, European beekeepers face an increasingly unsustainable economic imbalance. Between 2022 and 2024, the average production cost of honey in the European Union rose from €5.30/kg to €5.40/kg, while the average selling price fell from €3.69/kg to €2.92/kg, BeeLife points out. Meanwhile, some imported honeys enter the market at extremely low prices, sometimes below €1.50/kg, depending on their origin. For European producers, competition is therefore not only a matter of volume but also of price differences that are difficult to reconcile with actual production costs.

BeeLife has issued a statement strongly supporting the new, more transparent rules, arguing they will permit consumers to recognise the proper taste, texture, colour, value, and diversity of European honeys, whether they are based on flower nectar, honeydew, single sources, or territories.

“European honey must not be reduced to a commodity, said Anna Ganapini, BeeLife President. “It is the result of demanding apicultural and environmental work, including traceability across a range of territories. Better informed consumers are better equipped to make informed choices and to understand that they can make a difference,” Ganapini added, arguing that “reading labelling and choosing a European honey is a militant act that helps support the sector.”

L’article New European rules on labelling honey come into force est apparu en premier sur Travel Tomorrow.

The scent of freshly baked baklava drifts through centuries-old streets. Copper artisans shape intricate designs in historic bazaars, while the aroma of roasted pistachios and spices fills the air. In Gaziantep, one of Türkiye’s oldest and most vibrant cities, gastronomy is far more than a culinary experience. It is a living expression of history, identity and culture.

Located at the crossroads of civilisations for thousands of years, Gaziantep has long been a meeting point of trade, culture and innovation. Today, it stands as one of Türkiye’s most celebrated destinations, attracting visitors from around the world with its extraordinary cuisine, rich cultural heritage and renowned hospitality. As Türkiye’s first city to join UNESCO’s Creative Cities Network in the field of Gastronomy, Gaziantep has become a global symbol of how culinary traditions can preserve heritage while inspiring contemporary cultural exchange.

This rich legacy took centre stage in May 2026, when Gaziantep hosted the programme Türkiye’s Gastrodiplomacy Model: Table and Heritage. Organised under the leadership of the Presidency of Communications of the Republic of Türkiye as part of Turkish Cuisine Week, the event brought together academics, chefs, tourism professionals, communication experts and cultural stakeholders to explore the growing role of gastronomy in cultural diplomacy and destination branding.

While discussions focused on the future of Türkiye’s gastrodiplomacy strategy, the city itself became a powerful demonstration of the concepts being discussed. Participants experienced first-hand how food, heritage and storytelling come together to create a compelling destination narrative, one that extends far beyond the dining table.

A city built around the table

In Gaziantep, food is not merely prepared and served; it is celebrated. Culinary traditions have been passed down through generations, shaping a food culture that remains deeply connected to everyday life. Recipes perfected over centuries continue to be prepared with remarkable care, preserving techniques and flavours that reflect the city’s multicultural history.

The city’s most famous culinary ambassador is undoubtedly Antep Baklava, whose delicate layers of pastry and locally grown pistachios have earned international recognition. Yet Gaziantep’s gastronomic identity extends far beyond a single dish. From kebabs and seasonal vegetable specialities to traditional desserts and artisan products, the city offers one of the richest culinary repertoires in the region.

Dining in Gaziantep is an immersive cultural experience. Meals unfold slowly, often accompanied by stories of family traditions, local ingredients and culinary craftsmanship. Visitors quickly discover that every dish carries a narrative, connecting the present to generations of cooks, artisans and farmers who have shaped the region’s identity.

Walking through living history

Beyond its celebrated cuisine, Gaziantep offers an extraordinary journey through history.

Visitors can begin at the world renowned Zeugma Mosaic Museum, home to some of the finest Roman mosaics ever discovered. Among its treasures is the iconic “Gypsy Girl”, whose captivating gaze has become one of Türkiye’s most recognisable cultural symbols.

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The Panorama 25 Aralık Museum offers another remarkable experience, immersing visitors in Gaziantep’s role during Türkiye’s War of Independence through innovative storytelling and visual technology. Nearby, the Emine Göğüş Culinary Museum provides a deeper understanding of the city’s food culture, documenting traditions that continue to define Gaziantep today.

The historic city centre reveals yet another layer of the destination’s charm. Traditional bazaars, caravanserais, stone courtyards and bustling markets transport visitors through centuries of commercial and cultural exchange. In Bakırcılar Bazaar, master craftsmen continue to practise copper working techniques that have been handed down through generations, while historic inns such as Gümrük Hanı offer spaces where locals and visitors gather over tea and conversation.

Gastronomy as a bridge between cultures

The Table and Heritage programme highlighted a growing international recognition: food has become one of the most powerful tools of cultural diplomacy.

As travellers increasingly seek authentic and meaningful experiences, gastronomy offers a unique way to understand a destination’s history, values and identity. Through shared meals and culinary storytelling, visitors gain insights that transcend language and geography.

Throughout the programme, experts discussed how gastronomy can strengthen international understanding, support sustainable tourism and contribute to national branding efforts. Gaziantep emerged as a compelling example of how a city can successfully transform culinary heritage into a global cultural asset.

Its geographical indication products, UNESCO recognition, strong culinary memory and vibrant tourism ecosystem position the city as a leading model for heritage-based destination development.

The human side of hospitality

What truly distinguishes Gaziantep, however, is not only its food or monuments. It is its people.

Hospitality remains one of the city’s defining characteristics. Guests are welcomed not as tourists, but as friends invited to share a table. Whether enjoying a traditional breakfast in a historic courtyard, discovering local delicacies in a neighbourhood market or listening to stories shared by artisans and chefs, visitors experience a genuine warmth that leaves a lasting impression.

This spirit of hospitality reflects a broader cultural value deeply rooted in Turkish tradition: the belief that sharing food creates connection. It is this human dimension that transforms a visit to Gaziantep from a journey into an experience.

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A global destination with a timeless story

The Presidency of Communications’ initiative underscored a broader vision of strengthening Türkiye’s international cultural presence through heritage, storytelling and public diplomacy. By bringing together gastronomy, tourism and culture in one of the country’s most celebrated destinations, the programme demonstrated how local traditions can become global narratives.

For Gaziantep, the event reinforced its growing reputation as a city where history is lived, culture is celebrated, and gastronomy serves as a bridge between people and places.

As global travellers continue to search for authentic experiences, Gaziantep offers something increasingly rare: a destination where heritage remains alive, where every meal carries centuries of memory and where every visitor is welcomed with genuine warmth.

In Gaziantep, every flavour tells a story, and every story invites you to return.

L’article Why Gaziantep is Türkiye’s gastronomic capital est apparu en premier sur Travel Tomorrow.

It was during a meal with his friend Ralph Leighton at a Thai restaurant in California that Richard Feynman encountered a common problem. As Leighton was hesitating between ordering his favourite ginger chicken meal or trying a new dish, Feynman decided to jump on the occasion and turn the problem into a mathematical problem.

Sadly, however, his handwritten notes remained a mystery for decades, until a team of scientists got interested in the matter and decided to find out Feynman’s solution. On 1 June 2026, the researchers from Oxford, Princeton, and the City University of New York published their findings in Proceedings of the National Academy of Sciences.

“The notes remained inscrutable for decades, until we managed to decipher them and reconstruct Feynman’s original problem and solution,” the team explains.

After deciphering the formula, the scientists decide to apply the reasoning to another problem than that originally intended by Feynman. Instead of focusing on whether or not one should choose a favourite dish or try something new, the researchers tried to define when travellers should stop looking for the best – or a better – restaurant.

When applying Feynman’s solution, holidaymakers should try a different restaurant each night but only until they manage to find a spot exceeding a particular threshold, depending on the desired quality. Although the threshold is not fixed, it decreases as one’s days left in a certain destination decrease.

“The thresholds are being guided by the best thing you might be able to find if you kept looking.? If you have a long time to look, finding something amazing has a lot of value because you can go back many times”, professor Tom Griffiths of Princeton University, co-author of the study, told The Guardian.

According to Griffiths, by deciding on an initial threshold and decreasing that threshold once the end of the trip gets closer, travellers will effectively apply a simplified yet effective version of Feynman’s formula, as you get closer to the end [of a trip]. And as long as you are doing something like that, that’ll actually work pretty well.”

“A preregistered experiment with 2,520 participants shows that people adopt thresholds that decrease linearly with the proportion of trials remaining, consistent with the observation of linear thresholds in other optimal stopping problems. However, we show that people tend to explore more than predicted by linear thresholds, and that different distributions of quality result in thresholds with the same slope but different intercepts. These results indicate that people adapt linear thresholds used in optimal stopping tasks in a way that is sensitive to the underlying distribution—a simple strategy that we show is nearly as effective as Feynman’s solution,” the researchers write.

In other words, travellers should not hesitate to switch restaurants at the start of their trip, as chances are they might stumble across better options. However, once the end nears, sticking to old favourites might be a better idea.

L’article Scientists reveal the mathematical formula for finding the best restaurant on holiday est apparu en premier sur Travel Tomorrow.

GAT, Dutch for HOLE, is no coffee shop like any other. Contrary to most other spots for coffee lovers across Belgium’s capital or even the globe, people can’t sit down in a hipsterish-looking interior to sip on their drink while having deep conversations with friends or making important work calls. Here, efficacy and anonymity are what it’s all about.

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When looking for GAT, it’s no use looking for a cute window or a big signboard. Instead, the coffee place can be recognised through its concrete wall, on which customers can write while waiting, and a hole. Next to it, a QR code functions as a virtual menu and booking platform. Once the order is put in, visitors should expect their drink in a matter of minutes, served by the hand of an anonymous man who also happens to be the owner.

“I’ve been lucky enough to travel around a lot and pick up ideas along the way. I met someone in New York, and together we brought this concept to Brussels. When you open a new business, you have to be creative, and I think that’s certainly the case here,” the founder told Belgian news outlet VRT NWS.

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Allegedly, the owner has been active in the hospitality industry for years. After gaining experience in locations including the Canary Islands, Barcelona, and Ibiza, he even had his own venues in Brussels. However, higher costs and tighter margins left him feeling frustrated about the industry. That caused him to come up with a new, innovative, and easily replicable concept. Expansions to cities such as Antwerp, Ghent, or even abroad could follow if GAT proves to be a success.

“People say, ‘What about human contact?’ Human contact exists everywhere else. I love talking to people. If someone wants to chat, I’m happy to. But here, the idea is efficiency. You grab your coffee and go about your day. The coffee has to be good. That’s the starting point,” the anonymous owner said in an interview with The Brussels Times.

As avid travellers might notice, the concept shares some similarities with other venues across the globe. Italy’s so-called buchette del vino, or wine windows in particular, have served as a source of inspiration.

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Located at Rue Lesbroussart 67, 1050 Ixelles, Belgium, the space behind the wall only spans approximately 10 square meters. The menu features a range of drinks from cappuccinos and matchas to lemonades and coconut-based options. And with prices ranging from approximately €3 to €8, customers should expect to pay more or less the same as in any other coffee shop across Brussels.

L’article New Brussels coffee shop is no more than a hole in the wall est apparu en premier sur Travel Tomorrow.