Dreamscapes Travel & Lifestyle

DREAMSCAPES FALL/ WINTER 2023 52 T R A V E L G A L L E R Y F rom Bavaria's hearty meat dishes to fresh North Sea seafood, Ger- many's food scene continues to shine. This year a total of 334 restaurants across the country received a prestigious Michelin star. Among the newly minted one-star restaurants are vegan eatery Bonvivant in Berlin and Sahila – The Restaurant in Cologne, where chef Julia Komp has created an exciting menu from her trip around the world. The city of Munster has two new one-stars: BOK Restaurant Brust oder Keule and Spitzner. In Munich, the modern cuisine at Ate- lier draws on classical and Asian influences. The stylish Mural Farmhouse – Fine Dine in Munich's WunderLocke hotel received a Green Star for its inspiring sustainable practices. guide.michelin.com P anama City has become one of the world's 36 UNESCO Creative Cities of Gastronomy. Talented chefs like Charlie Collins of T'ACH and Mario Castrellon of Maito lead Panama's rainforest-to-table movement, earning accolades for their high-end menus using native, regional ingredients sustainably sourced and foraged by local farmers. Some of the city's best restaurants are found in Casco Antiguo, desig- nated a UNESCO World Heritage site for its historic centre, nightlife and food district. The San Francisco neighbourhood offers over 180 restaurants and bars representing a melting pot of flavours from Mex- ican to Vietnamese. Menus range from no-frills burger joints to gourmet restaurants by internationally acclaimed chefs. To connect with Panama's indigenous roots, explore the Ngäbe-Buglé region and prepare traditional ancient dishes alongside village women. Book visits via sostur.org, TourismPanama.com DZT/JENS WEGENER PROMTUR PANAMA M etropolitan Touring, specialists in Ecuador and the Galapagos Islands, is increasing its commitment to sustainability in a most delicious way. More than 35% of the ingredients used at Finch Bay Galapagos Hotel's signature restaurant on Santa Cruz Island are now sourced from local farmers rather than being transported 900 kilometres by cargo ship from mainland Ecuador. At the stunning Mashpi Lodge near Quito, 75% of dishes on the menu of the glass- enclosed, two-story dining room are created with ingredients purchased within a 50-kilometre radius. Items include hearts of palm, brown sugar and fruit from local farms, along with jam and granola prepared by a women's association supported by Metropolitan's Fundación Futuro. metropolitan-touring.com M ichelin-starred chef, TV personality and author Niklas Ekstedt has designed the ocean-to-table menu for the new Chef's Garden Kitchen on board Swiss-based flagship MSC World Europa. The specialty restaurant will feature the first-at-sea hydro- ponic garden. Watch Chef Ekstedt prepare his fresh, seasonal creations in an open kitchen with panoramic ocean views. Award- winning brewmaster Teo Musso, of the Baladin Farm Brewery, meanwhile, has created signature craft beers brewed at sea in a full- scale microbrewery using desalinated sea water. Other new restaurants aboard the World Europa include a coffeehouse, tea house, mixology and champagne bars and a seafood restaurant featuring dis- plays of fresh fish. MSCcruises.ca METROPOLITAN TOURING MSC CRUISES

• Cover