A Spanish Island Idyll
A Spanish Island Idyll
A Spanish Island Idyll
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MINORCA, the first place in Spain to see<br />
the sun rise, is aglow at the end of the<br />
day. As I pulled my suitcase down the<br />
cobbled,car-freelanesofCiutadella,the<br />
island’s ancient capital, an ocher glow<br />
bloomed across the faces of residents who sat on the<br />
terracesofback-streetbars,theirvoicesechoingwithinacanyonofGothicandBaroquebuildings.<br />
The facades of rose and dusty yellow stone, and<br />
the narrow streets running past them have barely<br />
changed since 1722, the year British occupiers took<br />
thetitleofcapitalawayfromthistownontheMediterraneanislandofMinorcaandhandedittotheportcity<br />
Minorca<br />
A<strong>Spanish</strong><strong>Island</strong><strong>Idyll</strong><br />
of Mahon. Ciutadella, to this day, remains a paean to<br />
unalteredantiquity.<br />
The rest of the island is imbued with the same<br />
timeless quality. Though only 21 miles from the<br />
crowds and hustle of its high-profile neighbor, Majorca,<br />
the difference couldn’t be more profound. Unlike<br />
Majorca, with its sprawling hotel complexes, glitzy<br />
nightclubs and yacht-filled ports, this island 250<br />
mileseastofBarcelonaofferssomethingunusualfora<br />
Mediterraneanresort:tranquillity.<br />
Theentire270-square-mileislandisaUnescobiosphere<br />
reserve, a designation issued in 1993 for the<br />
rich flora and fauna that thrive in Minorca’s forests,<br />
gorges, wetlands, salt marshes and hillsides. In 2004<br />
Unesco expanded its protective reach, including in its<br />
definition the island’s widely scattered prehistoric<br />
sites, effectively preventing the construction of highrise<br />
condominiums and hotels. Instead, rural hotels<br />
called agrotourismos are the hotels of choice outside<br />
the towns, and roughly 120 separate beaches— more<br />
than Majorca and Ibiza (Minorca’s other Balearic island<br />
sister) combined — remain largely unsullied by<br />
development.<br />
But there is also a cultural dimension to Mi-<br />
SUNDAY, APRIL15,2012<br />
PHOTOGRAPHS BY LOURDES SEGADE FOR THE NEW YORK TIMES<br />
TOPEntrancetoParcNaturaldeS’AlbuferadesGrau.ABOVEFROMLEFTTheislandhasabout120beaches;prehistoricstonestructuresabound;ClaraMercadallivesinMahon.<br />
Thenightclubsandyachtsaresomewhereelse.Insteadyoufindruralinns,timeless<br />
townsandagloriouslywildMediterraneanlandscape. BYSARAHWILDMAN<br />
SearchinginLima<br />
FortheBestofPisco,<br />
Peru’sNationalTipple.<br />
BY ANDY ISAACSON 8<br />
PracticalTraveler:<br />
WhentoBuyThat<br />
PlaneTicket.<br />
BY MICHELLE HIGGINS 3<br />
Y<br />
ContinuedonPage6<br />
InLyon,RiverWalks,<br />
Gargoylesand<br />
WarmFoieGras.<br />
BY SETH SHERWOOD 10<br />
SÃO PAULO 4 TEL AVIV 5 PINECRAFT, FLA. 5 MOGANSHAN, CHINA 9 MONTREAL 11
2 TR THENEWYORKTIMES,SUNDAY, APRIL15,2012<br />
NICK BRIGGS/PBS, VIA AP<br />
OntheWeb<br />
FRUGALTRAVELER<br />
SethKugelexploresPacific<strong>Island</strong>ercultureinAuckland,New<br />
Zealand.<br />
nytimes.com/frugaltraveler<br />
GLOBESPOTTERS<br />
Ourcorrespondentsreportonan<br />
ArtSpiegelmanexhibitionin<br />
Paris,theopeningofHighclere,<br />
thecastleusedtofilmtheseries<br />
“DowntonAbbey”(above)near<br />
London,andCultureWeekin<br />
Rome.<br />
nytimes.com/globespotters<br />
ONFACEBOOK<br />
FollowtheNewYorkTimesTravelsectiononFacebook.<br />
facebook.com/nytimestravel<br />
WHYWETRAVEL<br />
Sendusthebestphotosfrom<br />
yourrecenttravels.Somewillappearintheprinteditionofthe<br />
Travelsection,andinanonline<br />
slideshow.<br />
submit.nytimes.com<br />
/why-we-travel<br />
MICHELE TANTUSSI/BLOOMBERG NEWS<br />
TravelWiththeTate<br />
To SeetheWorld’sArt<br />
TheTategalleriesoftendisplay<br />
artfromaroundtheworld.Now,<br />
theartsinstitutionishopingto<br />
takeitsvisitorsontheroad,as<br />
partofTateTravels,aseriesof14<br />
tripsrelatedtotheartsorganized<br />
inpartnershipwiththeUltimate<br />
TravelCompany.<br />
Thefirstjourney,inMay, isa<br />
four-daytriptoSt.Ives,where<br />
thetouroffersaprivateviewing<br />
ofthesummerexhibitionatthe<br />
Tategallerythere.(£895,$1,420at<br />
$1.59tothepoundperperson.)<br />
Amongothertrips:avisitto<br />
ParisandChampagneinSeptember,accompaniedbyTate’swinebuyerandaTateModerncurator,andafive-nightstaynextyearinBerlin,wherevisitsincludevariousgalleriesandthe<br />
BrandenburgGate,above.<br />
Agoalbeyondartisevident.<br />
“Everyexpert-ledtourbooked<br />
willbenefitTatefinancially,contributingvitalfundstosupport<br />
ourmissiontoincreasepublic<br />
knowledge,understandingand<br />
enjoymentofBritish,modernand<br />
contemporaryart,”AlexBeard,<br />
itsdeputydirector,saidina<br />
statement. MONICADRAKE<br />
InTransit<br />
HighlightsfromInTransit,ablogontravelnews,dealsandtipswrittenbythe<br />
editorsandreportersoftheTravelsection,atnytimes.com/intransit.<br />
DANIEL KRIEGER FOR THE NEW YORK TIMES<br />
StarwoodRewardsOffer:<br />
BiddingforFoodies<br />
StarwoodHotels&Resorts<br />
(starwoodhotels.com)hasintroducedaslateofrewardsforfoodieswhoaremembersofitsloyaltyprogram.Aspartofaforayintoculinaryawards,theStarwoodPreferredGuestprogram<br />
(spg.com)isofferingthechance<br />
tobidonrewardslikeasushimakingclasswiththechefMasaharuMorimotoordinnerwith<br />
ThomasKelleratPerSe(diners,<br />
above).<br />
Ratesvary,butinthecaseofa<br />
May2dinnerwithDanielBoulud<br />
atDanielrestaurantinNewYork,<br />
bidscurrentlystartat6,500<br />
pointsfortwodiners.Theprogram,whichisfreetojoin,<br />
awardstwoorthreepointsper<br />
dollarspentonovernightstays<br />
dependingonmembershiplevels,<br />
whicharebasedonthecumulativenumberofnightsspent.<br />
Point-poormembersmaynot<br />
beabletodinewithcelebrity<br />
chefs,butthenewprogramalso<br />
offersdiningdiscountsof10to30<br />
percentatover500restaurants<br />
andbarsaroundtheworld,in<br />
Starwood’s1,090hotelsrununder<br />
theSt.Regis,theLuxuryCollection,W,Westin,LeMéridien,Sheraton,FourPointsbySheraton,AloftandElementbrands.<br />
ELAINEGLUSAC<br />
FAIRMONT HOTELS & RESORTS<br />
DrinksforBellyingUpto<br />
TheBarWithLessBelly<br />
Vacationisn’ttheidealtimeto<br />
startcountingcalories,butfor<br />
hotelguestsstillpreparingforbikiniseason,FairmontHotels&<br />
Resortsdoesn’tseewhyyou<br />
shouldn’thaveyourcocktailand<br />
loseweighttoo.Its“skinny<br />
drink”initiativehasencouraged<br />
bartendersatseveralofitshotels<br />
andrestaurantstoofferdrinks<br />
withfewercaloriesandhealthier<br />
ingredientsthisspring.<br />
InVancouver,theFairmontPacificRim’slobbyloungeisservingaBaliHai(above),pear-<br />
and<br />
thyme-infusedginmixedwith<br />
freshlime,ginsengtincture,coconutwaterandagavenectarinsteadofsimplesyrup,makingit<br />
lessthan200calories.TheRoyal<br />
YorkinTorontohasdevelopeda<br />
seriesof“SkinnySips,”each250<br />
caloriesorless,madefrom<br />
house-madesugar-freeliqueurs,<br />
freshherbsfromitsrooftopgardenandhoneyfromitsbeehives.“Let’sbehonest,ifyou’rereallycountingcalories,youprobablyshouldn’tbedrinking,”<br />
Lori<br />
Holland,theexecutivedirectorof<br />
publicrelationsatFairmont,said.<br />
“Butthat’snofun.Withthese<br />
drinks,you’regettingyourcake,<br />
justinadifferentway.”<br />
RACHELLEEHARRIS<br />
Letters<br />
TheFlyingLaptop<br />
TotheEditor:Regarding“TheMysteryoftheFlyingLaptop”(April8),<br />
myguessisthattheT.S.A.“logic”<br />
datesfromthedayswhenlaptops<br />
werethickerandthebatterypacks<br />
might,theoretically,havebeenreplacedbyexplosives.Thismightexplainwhy,atonepoint,theymade<br />
passengersturnonlaptopsand<br />
phonestodemonstratethey<br />
worked.However,boththeshrinkingthicknessandlackofanyevidencethatanyonehasbeencaught<br />
withadangerouslaptoprenderall<br />
this“securitytheater”moot.The<br />
absurdhysteriathathasparalyzed<br />
theUnitedStateswithfearsince<br />
9/11isthesourceofthismultibillion<br />
dollarwasteoftime,moneyand<br />
goodsense. NORMANMcDOUGALL<br />
ThunderBay, Ontario<br />
TotheEditor:Therulesaresimple<br />
—takeoffyourjackets,shoesand<br />
belts.Putyourlaptopandanytoiletriesinthebin,andyou’redone.TheonlypeopleIseewhohaveproblemswiththeT.S.A.areeithertotallyunorganizedorlookingfor<br />
trouble. JOHNTACKEFF<br />
Fairfax,Va.<br />
TotheEditor:Rulesthatmakeno<br />
senseorareinconsistentlyapplied<br />
alwaysleavethedooropenforsuddenandimpulsivesecuritymeasures,preciselywhatthebadguys<br />
hate.Asonesecurityagenttoldme,<br />
“Ifwewerepredictable,itwouldbe<br />
verydangerous.”That’swhyyou’ll<br />
seethesameruleapplieddifferently<br />
atvariousairports.<br />
STEVECOURMANOPOULOS<br />
Pointe-Claire,Quebec<br />
CORRECTIONS<br />
A picture credit last Sunday with<br />
the 36 Hours column, about Mendoza,<br />
Argentina, misspelled the given<br />
name of the photographer. Nicolas<br />
Wormull, not Nicholas, took the picturesofapark,acoupledancingthe<br />
tangoandawinetastingroom.<br />
•<br />
The Check In/Check Out column<br />
last Sunday, about the Nun Assisi<br />
Relais hotel in Assisi, Italy, gave an<br />
incorrect Web site for the hotel. It is<br />
nunassisi.com.
PRACTICAL TRAVELER<br />
WhentoBuyThatPlaneTicket<br />
ByMICHELLEHIGGINS<br />
WHEN is the best<br />
timetobookthat<br />
flight?It’soneof<br />
the most fraught<br />
decisions travelers<br />
face, as ticket prices often<br />
fluctuate right up to departure<br />
time.<br />
Recent fare analysis by the<br />
Airlines Reporting Corporation<br />
seems to challenge the conventional<br />
wisdom that the earlier<br />
youbook,thelessexpensiveyour<br />
fare will be. In January, the corporation,<br />
which processes ticket<br />
transactionsforairlinesandtravel<br />
agencies, reported that over<br />
the past four years passengers<br />
paidthelowestpricefordomestic<br />
flights when buying just about<br />
sixweeksinadvance.<br />
To determine if that six-week<br />
sweetspotwouldholdtrueforinternational<br />
routes, I asked the<br />
companytoanalyzefaresforseveraltrips,likeasummervacation<br />
to Europe and a winter escape in<br />
Last-minutedeals<br />
arehardertofind<br />
thisyear.<br />
theCaribbean.<br />
Not only did the six-week period<br />
fail to stand up, but the findings<br />
indicate that the window for<br />
booking the cheapest ticket for<br />
these trips has increased over<br />
the past three years; in some<br />
casesit’supto24weeks.<br />
“Consumers have been getting<br />
the best prices a bit further out<br />
year over year,” said Chuck<br />
Thackston, managing director of<br />
data and analytics at the Airlines<br />
ReportingCorporation.<br />
Sure, it’s possible that if travelers<br />
pull back on spending, airlines<br />
will be forced to cut prices,<br />
allowing travelers to nab a cheap<br />
summer flight to, say, Barcelona,<br />
aslittleasthreeweeksout.<br />
“Iftheydon’tseebookingsmaterialize<br />
the way they’d like, they<br />
will put the route on sale,” said<br />
Henry H. Harteveldt, a travel industryanalyst.<br />
But Mr. Harteveldt and other<br />
travel watchers agree that booking<br />
well in advance is a safe bet.<br />
So far this year, airlines have<br />
raised rates three times, said<br />
Rick Seaney, chief executive of<br />
Farecompare.com, which tracks<br />
ticket prices. “I think pricing is<br />
going to be crazy,” particularly<br />
thissummer,hesaid.<br />
So if you place stock in historical<br />
trends, the message is clear:<br />
actnow.<br />
For guidance, here are the<br />
booking windows during which<br />
passengers paid the lowest price<br />
for flights to popular vacation<br />
destinations last year, based on<br />
data from the Airlines Reporting<br />
Corporation.<br />
EuropeinSummer<br />
LAST YEAR’S SWEET SPOT: 21 TO<br />
22 WEEKSIN ADVANCE You may<br />
already be too late to score a<br />
cheap flight to Europe this summer.<br />
The booking window for the<br />
cheapest tickets has moved further<br />
out, from 11 or 12 weeks in<br />
advance in 2009 to 21 or 22 weeks<br />
in2011.(Averageround-tripfares<br />
rose to about $1,500 last year<br />
from $1,100 in 2009; this year’s<br />
outlookisnobetter.)<br />
To boost your savings, take the<br />
least expensive route to Europe<br />
you can find. Then concentrate<br />
on getting to your ultimate stop<br />
cheaply.<br />
“I look into the cheapest fare<br />
into a hub like Berlin,” said<br />
George Hobica, founder of<br />
Airfarewatchdog.com, which<br />
scours the Web for bargains.<br />
“ThenIfigureitoutfromthere.”<br />
He said this may involve taking<br />
the train or flying a budget<br />
carrier like easyJet or Ryanair to<br />
the final destination. <strong>Spanish</strong> airports<br />
like Madrid tend to be<br />
cheaperthanLondonorParis,he<br />
said. Dublin and Shannon also<br />
tend to be cheaper jumping-off<br />
points.<br />
Whatever you do, don’t wait<br />
until the last minute. Last year,<br />
average fares for tickets pur-<br />
THENEWYORKTIMES,SUNDAY, APRIL15,2012<br />
chased less than a week before<br />
travel were about $2,600, almost<br />
double the price of those bought<br />
atleast28daysinadvance.Andif<br />
you’revisitingLondonduringthe<br />
Olympic Games, July 27 through<br />
Aug.12,expecttopayapremium.<br />
CaribbeaninWinter<br />
LAST YEAR’S SWEET SPOT: 11 OR<br />
12 WEEKS In 2009 and 2010, the<br />
cheapest airfares went to procrastinators<br />
who purchased tickets<br />
just two weeks in advance at<br />
a saving of about 8 percent. But<br />
last year, the pattern took a sudden<br />
shift, with the cheapest ticketsboughtmuchfurtherahead.<br />
“Certainly you’ll want to start<br />
shopping plenty early to get a<br />
gauge on pricing,” said Mr.Seaney<br />
of FareCompare, who recommended<br />
hunting for airfare as<br />
early as three months in advance,<br />
especially for hot spots<br />
like Costa Rica and out-of-theway<br />
islands, which lack the airline<br />
competition that tends to<br />
keeppricesincheck.<br />
BusinessorFirstClass<br />
ToAsiaorEurope<br />
LAST YEAR’S SWEET SPOT: 23 TO<br />
24 WEEKS While the majority of<br />
premium travel is purchased by<br />
business travelers booking within<br />
six weeks of departure, leisure<br />
travelers with the flexibility to<br />
buy well in advance have been<br />
able to find bargains. Travelers<br />
paidabout$3,113,orabout20percent<br />
less than average, when<br />
buying premium tickets to Asia<br />
or Europe 23 or 24 weeks ahead<br />
lastyear.<br />
A good time to take advantage<br />
oflowbusiness-classratesisduringpeakvacationtimeslikesummerorthewinterholidays.While<br />
coach class quickly fills up with<br />
leisure travelers, the cushy seats<br />
at the front of the plane can be<br />
empty. Rather than give those<br />
seats away as upgrades, airlines<br />
often try to fill them with sales,<br />
accordingtoJoeBrancatelli,publisher<br />
of the travel Web site<br />
JoeSentMe.com, which alerts<br />
memberstosuchsales.<br />
For travel to Europe in summer,forexample,“itlookslikeall<br />
gateways and all destinations between<br />
the United States and Europe<br />
are on sale,” he stated in a<br />
recent newsletter, with roundtrip<br />
business classprices as low<br />
as $2,327 from Newark to Brussels<br />
and $2,359 from New York to<br />
Frankfurt, if booked by May 31.<br />
But, he warned, “Fares seem to<br />
be higher in August than in July,<br />
and there are some days when<br />
prices soar above $4,000 round<br />
tripfromtheEastCoast.”<br />
GeneralTips<br />
LEO ACADIA<br />
Beyond historical trends, there<br />
are also some useful online tools<br />
that can help you evaluate fares.<br />
For example, Bing.com offers a<br />
Price Predictor that uses algorithms<br />
to determine how likely a<br />
fare is to rise or fall during the<br />
next seven days. It applies to<br />
flights from more than 250 cities<br />
in the United States and to top<br />
domestic destinations and major<br />
hubsinEurope.<br />
If you decide to wait in the<br />
hopes of a price drop, sign up for<br />
fare alerts offered by practically<br />
every travel site, from American<br />
Airlines to Travelzoo. Yapta.com,<br />
another price-tracking service,<br />
alerts travelers when the price of<br />
theirplaneticketsdropafterpurchase,<br />
allowing travelers to request<br />
an airline voucher for the<br />
pricedifference.<br />
For the cheapest dates to fly,<br />
go to Itasoftware.com, which allows<br />
you to scan an entire<br />
month’s worth of fares. To buy,<br />
you must go to the airline’s Web<br />
siteoronlineagencieslikeTravelocity.<br />
Finally, buying two one-way<br />
fares on separate airlines can be<br />
cheaper than the best round-trip<br />
price. Kayak.com calls such tickets<br />
“hacker fares.” A recent<br />
searchonthesiteforaflightfrom<br />
Boston to San Juan, P.R., turned<br />
up a fare of $313 on Delta to San<br />
Juan, returning on US Airways,<br />
comparedwith$349roundtripon<br />
USAirwaysalone. Æ<br />
Q&A<br />
AHotelInsider<br />
SharesSecrets<br />
AnthonyMelchiorriof“HotelImpossible.”<br />
THINKofAnthonyMelchiorriasacapeless<br />
crusaderforailinghotels,swoopingintotroubledpropertiesandconjuringcures.Heisthehostanddrivingforcebehind“HotelImpossible,”anewshowontheTravelChannel,and<br />
fixingwhatailshotelsisaskillhehasbeenhoningover<br />
decadesintheindustry.AsgeneralmanageroftheiconicAlgonquininNewYork,heoversawamajorrenovationofthebuildinganditsimage.Heisalsoaformer<br />
vicepresidentofTishmanHotelsandisthefounderof<br />
ArgeoHospitality,ahotelmanagementandconsulting<br />
firm.<br />
Hereareexcerptsfromaconversationabouthowto<br />
findagreathotelandwhattoexpect—andsometimes<br />
demand—fromit. RACHELLEEHARRIS<br />
Q.What’sthebesthotelyoueverstayedin?<br />
A.Acleanone.<br />
Q.Whataresomeofyourfavorites?<br />
A.IlovetheVenetianinLasVegas,Shuttersonthe<br />
BeachinSantaMonica.TheWaldorf-Astoria—what<br />
EricLong,thegeneralmanager,hasbeendoingthereis<br />
justtremendous.Andwhodoesn’tlovethePlaza?<br />
WhenIleft,IliterallycriedbecauseIdidn’twantto<br />
leavethatbuilding.<br />
Q.Anyboutiquehotelsonyourlist?<br />
A.TheBenjamin,hereinNewYork,andanyofthe<br />
Kimptonhotels—theyreallyknowhowtotreattheir<br />
customersandtheyarealwaysonthecuttingedgeof<br />
conserving.<br />
Forbusinesstravel,three-starhotelsaredoinga<br />
muchbetterjob.They’regettingbettermattresses,<br />
they’recleaner,andtheyaretheonesgivingyoucomplimentaryInternetandwater.Istilldon’tunderstand<br />
whyfive-starhotelschargeyouforInternet,when<br />
that’sthebiggestcomplaintcorporatetravelershavein<br />
theindustry.IdemandfreeInternetorIwon’tgoback.<br />
Q.What’sthebestwaytofindagreathotel?<br />
A.Goonlineandlookatreviews.Ifindthemtobeextraordinarilyaccurate.Gotothird-partyWebsites,<br />
oyster.comorTripAdvisor.<br />
Q.Willpeoplegetbetterdealsthroughathirdparty?<br />
A.Attheendoftheday, bookonthehotel’sWebsite.If<br />
youfindadealonanothersite,youwillrarelyfindit<br />
higheratthehotel’s,andyou’llhavemoreflexibility<br />
withreservations.<br />
Q.Wherecantravelersfindthebestdeals?<br />
A.Socialmediaisbigrightnow.Notalotofpeopleare<br />
bookingthere,butthegoodboutiquehotelsaredoing<br />
promosontheirFacebooksitesandonTwitter.<br />
Q.Anytipsforhowtogetagoodrate?<br />
A.Checkthecompetitors.Ifyouchecktheratesata<br />
comparablehotelandtheyarelower,thehotelwilloften<br />
meettheircompetitor’sprice.<br />
Q.What’sthebestwaytogetanupgrade?<br />
A.Alwayspackyoursmile.Afrontdeskagenthasalot<br />
ofcontroloverwhatroomyouhave,soalwaysbepolite<br />
nomatterhowbadyourtriphasbeen.Theymighttryto<br />
up-sellyouandofferabetterroomatadiscountedrate.<br />
Or,ifyou’rereallynice,theymightgiveyouacomplimentaryupgrade,withthehopethatyou’llreturn.<br />
Q.Whoandwhenshouldyoutip?<br />
A.Tipyourhousekeepereverydaybecauseit’snotalwaysthesamepersoncleaningyourroom.Ifit’sa<br />
three-starhotel,give$3or$4;ifit’safour-star,givea<br />
littlebitmore;ifit’safive-staryoucanafford$20or$30<br />
aday.Adoormanmakesanhourlywageandit’sless<br />
thananyoneelse’sinthehotel.Ifhedoeshisjobandis<br />
makingmylifeeasier,Ialwaystiphim.<br />
Q.Willyougetbetterserviceifyoutiptheconcierge?<br />
A.Agoodconciergedoesnotexpectatip.Inbigcities,<br />
theywon’tputyouinabetterrestaurantbecauseofa<br />
tip.Ifyou’retryingtogetintothebestrestaurantin<br />
townorgetticketstoaBroadwayshow,alittletipup<br />
frontdoesn’thurt.<br />
TR 3
4 TR THENEWYORKTIMES,SUNDAY, APRIL15,2012<br />
HEADS UP<br />
ANA OTTONI FOR THE NEW YORK TIMES<br />
AnexhibitionoftheVenezuelanartistCarlosCruz-DiezisattheGaleriaRaquelArnaudinSãoPaulo,Brazil.<br />
ArtComesofAgeinSãoPaulo<br />
BySHIVANIVORA<br />
ARTgalleriesmightbeamainstay<br />
in most large cities, but in<br />
São Paulo they have always<br />
been in short supply, catering<br />
to a small elite. But as<br />
Brazil’s economyhas rapidly expanded<br />
over the last decade, a new social class<br />
hasmoredisposableincometospendon<br />
luxuryitemslikeart.<br />
Aspateofgallerieshaveopenedinresponse<br />
to a growing clientele: the number<br />
participating in SP Arte, the city’s<br />
Brazilian art fair, for example, has<br />
grown to 109 this May from 41 in 2005.<br />
These new spaces, concentrated in Vila<br />
Madalena, the city’s bohemian hub, and<br />
the neighboring Pinheiros area, have<br />
alsoredefinedtheartscene.<br />
“Art in São Paulo used to be elitist,<br />
and going gallery-hopping wasn’t a<br />
common practice,” said Paul Irvine, a<br />
co-founder of Dehouche, a Latin-America-based<br />
travel specialist that plans individual<br />
art tours around the city. “The<br />
rich would go to galleries, often by appointment,<br />
and by car, as it wasn’t safe<br />
towanderthestreets.Thesenewgalleries<br />
are helping make art more accessibletothegeneralpublic.”<br />
One of the most notable is Galeria<br />
Raquel Arnaud (Rue Fidalga125; 55-11-<br />
3083-6322; raquelarnaud.com/en<br />
/artistas), a three-story space of more<br />
than 10,000 squarefeet that opened last<br />
year.Itsowner,RaquelArnaud,hadhad<br />
one of the oldest art galleries in São<br />
Paulo, which she opened in 1973. But as<br />
the art scene expanded, she needed<br />
more space to showcase the works of<br />
the nearly two dozen artists she represents,<br />
who range from established<br />
names like the late sculptor Sergio<br />
Camargo to hot new ones like Frida<br />
Baranek.<br />
Baixo Ribeirois another gallery owner<br />
who was an anomaly when he<br />
opened his first space, Choque Cultural,<br />
nearly a decade ago. “Back then, I was<br />
arenegade,andtherewasnointerestin<br />
art,” he said. When the art movement<br />
started to gain traction, however, he<br />
opened a second location (Rua Medeiros<br />
de Albuquerque 250; 55-11-3061-<br />
2365; choquecultural.com.br), which<br />
highlights the new wave of eclectic artists<br />
who create immersion art, like videos<br />
and installations. The gallery itself<br />
resembles an immersion art experience:thebilevelstarkwhitespacefeels<br />
likebeinginsideawhitecube.<br />
Galeria Jaqueline Martins (Rua Dr.<br />
VirgíliodeCarvalhoPinto74;55-11-2628-<br />
1943; galeriajaquelinemartins.com/en),<br />
which opened last year, features the<br />
works of new and veteran artists at the<br />
same time instead of having just solo<br />
exhibitions. “Our goal is to create a discussion<br />
around emerging artists and<br />
artists who have been around a while,”<br />
saidthemanager,GuidoHunn.Thecurrent<br />
exhibition, for example, has works<br />
from two artists who do collages: the<br />
better-known Hudinilson Jr. and upand-comerNinoCais.<br />
NearbyisAteliêFidalga(RuaFidalga<br />
299; 55-11-3813-1048; ateliefidalga.com<br />
.br; by appointment only), a space that<br />
goes beyond the traditional gallery. It’s<br />
a collective and atelier run by the husband<br />
and wife artists Albano Afonso<br />
and Sandra Cinto. There, emerging artists<br />
meet one another during group<br />
classes, and the public can attend talks<br />
andviewexhibitionsbynewcomersand<br />
alsohaveachancetomeetwiththem.<br />
“Thisiswherewework,butit’s alsoa<br />
place for interaction between artists<br />
and the people who come see their art,”<br />
Ms.Cintosaidduringarecentvisit.“We<br />
feel that there should always be a dialogue<br />
around art, and that’s what we<br />
hopewearehelpingtostart.” Æ<br />
CheckIn/CheckOut<br />
MONTREAL<br />
HôtelChezSwann<br />
THEUPSHOT<br />
Featuringfurniturebylocaldesigners,periodicartandfashionevents,andadiverseplaylistofmusic-makingguests—JonBonJovi,theWu-<br />
TangClan—thisplayfullynaughty<br />
boutiquehoteltries,mostlysuccessfully,toinfusesomebohochicinto<br />
Montreal’sslightlystiffdowntown.<br />
Ratesfrom235Canadiandollars<br />
(aboutthesameinU.S.dollars).<br />
BASICS<br />
Almosteverythingishomegrown<br />
andstylish,fromthelobby’shugecolored-chalkmural(amashupofcontributionsbyartists,guestsandstaff<br />
members)tothe’30s-retro-futuristic<br />
lamps(bythelocaloutfitLampiLampa)inthehalls.Thoughitopenedin<br />
late2010,the23-roomhotelmadea<br />
splashinNovember<br />
whenittookoverthe<br />
brasserienextdoor,Le<br />
PoisPenché,reopeningit<br />
withagalaparty.<br />
LOCATION<br />
Ifyouwanttogeteducated,cultured,outfitted<br />
orbody-checked,Chez<br />
SwanniswalkingdistancetoMcGillUniversity,theMontrealMuseumofFineArts,theboutiquesofRueSte.-CatherineandtheBellCentre—<br />
homeoftheMontreal<br />
Canadienshockeyteam.<br />
ThePeelstationofthe<br />
metrosystemisafew<br />
blocksaway;theairport<br />
expressbus(No.747)<br />
stopisalmostasclose.AndOldMontreal(seePage11)isalsowithinwalkingdistance.<br />
THEROOM<br />
Myroom,No.304,wasoneofthe<br />
“Boudoir”rooms,thebasicdouble.<br />
Truetotheme,thespacehadasultry<br />
red-and-blackcolorschemeandcontainedaqueenbedwithatuftedgothic-baroqueheadboardthatseemedtoawaitsomelouchemarquis.Moredramatic,plushfloor-to-ceilingcrimson<br />
curtainspartedtorevealaglasswall<br />
lookingontothebathroom.Thepartition,amarvelofvoyeuristicengineering,istransparentenoughtoofferfull<br />
viewsofthevastblackshowerarea.<br />
Coollocallymadedecorativeobjects<br />
—rawwoodblockendtablesbyEpuré-Ebénisteried’Art,anersatzDepression-eralampbyLampiLampa—mingledwithhigh-techconvenienceslikeadigitaldockingbayfor<br />
twoiPodsandaCiscoIPphone.<br />
THEBATHROOM<br />
Theexpansivebathroom’smarquee<br />
attractionwasthelargeblack-tile<br />
stand-upshowerdesignedforcouples<br />
thatfeaturednotonebuttwofuturisticsilverymultifunctionwatercolumns.Eachonewasequippedwitha<br />
traditionalshowerhead,ahand-held<br />
sprayer,rowsofhorizontalwaterjets,<br />
andfivedifferentknobsanddials.<br />
Thankstotheglasswallandsome<br />
overheadbluelights,thetheatrical<br />
showerisreadytoaccommodateanyoneeagertostageasexysinging-inthe-rainperformanceforapartnerin<br />
thebedroom.<br />
AMENITIES<br />
LePoisPenchéservesasolid<br />
Frenchmenu(gooeyonionsoup,succulentduckbreast)butismarredby<br />
COEY KERR<br />
Afilmstillfrom“SinCity”isprojectedinthe<br />
receptionareaofChezSwann.<br />
tackydécor,harshlighting,adistractingtelevisionsetandacharmlessmusicselectionthatveershaphazardly<br />
fromtechnotosoultorock.Towork<br />
offtherichcuisine,youronlyoptionis<br />
asmallbrightroomfilledwithfour<br />
stationarybicycles,intendedforspinningworkouts.Somewheatgrass<br />
juicewithachlorophyllsupplement<br />
fromLiquidNutrition,ajuicebarthat<br />
adjoinsthelobby,canalsohelp.<br />
BOTTOMLINE<br />
Thehotelhasmuchtolike,notably<br />
itsdedicationtolocalartanddesign,a<br />
playfulsensibility,generousbathrooms,andproximitytodowntown<br />
hangoutsandtransportation.Butif<br />
ChezSwannwantstosoar,thehotel<br />
deservesacorrespondinglychicrestaurant,afitnesscenterworthyofthe<br />
name,andperhapsalowerpricetag.<br />
ChezSwann,1444rueDrummond;<br />
(877)568-7070;hotelchezswann.com.<br />
SETHSHERWOOD
Bites<br />
ByMIKIMEEK<br />
FROMDecemberthroughApril,<br />
Amish travelers pack charter<br />
buses making overnight runs<br />
from Ohio to Florida. Stiff<br />
black hats are gingerlystowed<br />
in overhead bins as the bus winds its<br />
way throughhillyfarmcountry,making<br />
pickups in small towns with names like<br />
Sugarcreek,BerlinandWooster.<br />
On a recent afternoon, I boarded one<br />
of those buses, full of grandparents,<br />
neighbors, sisters and childhood<br />
friends. They talked into the night, using<br />
conversation as entertainment insteadofmoviesandmusic.Isatupfront<br />
next to two boisterous bishops named<br />
Roy J. C. Yoder, 75, and Andy Miller, 65.<br />
Theypepperedmewithquestions:“Are<br />
you married?” “Will you have kids?”<br />
“DoyoubelieveinChrist?”<br />
But they mostly killed time on our 19hourridebyribbingLee,oneoftwo<br />
bus<br />
driversonboard,andtheneachother.<br />
“When Roy became preacher, he was<br />
a little bit of a slow learner, so we sent<br />
him to seminar school,” Andy told me.<br />
“They asked him ‘Where was Jesus<br />
born?’Andhesays‘Pittsburgh.’Sothey<br />
say ‘Nope, Bethlehem.’ And then Roy<br />
says,‘IknewitwassomeplaceinPennsylvania.’”<br />
The rows behind us exploded in<br />
laughter. We were headed to Pinecraft,<br />
avillageontheoutskirtsofSarasota,on<br />
Florida’sgulfcoast.Whatstartedoutas<br />
a tourist camp around 1925 has evolved<br />
through word of mouth into a major vacation<br />
destination for Amish and Mennonites<br />
from all over the United States<br />
and Canada. Some 5,000 people visit<br />
eachyear,primarilywhenfarmworkup<br />
northisslow.<br />
On the bus, older passengers reminiscedaboutgoingdowntoPinecraftas<br />
childrenwhenroadswere justsandand<br />
dirt.OnemanwistfullyrecalledagreatunclewhohitchedaridedowninaModel<br />
T. But I didn’t fully understand the<br />
town’s popularity until we reached the<br />
end of our 1,222-mile drive, at a small<br />
church parking lot, where we were<br />
greeted by more than 300 people under<br />
a hot Florida sun — bus arrivals are a<br />
communityeventinPinecraft.<br />
Walking around Pinecraft is like entering<br />
an idyllic time warp. White bungalows<br />
and honeybellorange trees line<br />
streets named after Amish families:<br />
Kaufman, Schrock, Yoder. The local<br />
Laundromatkeepslinesoutsidetohang<br />
clothes to dry. (You have to bring your<br />
own pins.) And the techiest piece of<br />
equipmentatthepostofficeisacalculator.<br />
The Sarasota county government<br />
plans to designate the village, which<br />
spreads out over 178 acres, as a cultural<br />
heritagedistrict.<br />
Many travelers I spoke to jokingly<br />
call it the “Amish Las Vegas,” riffing off<br />
the cliché that what happens in Pinecraft<br />
stays in Pinecraft. Cellphone and<br />
cameras, normally off-limits to Amish,<br />
occasionally make appearances, and almost<br />
everyone uses electricity in their<br />
rental homes. Three-wheeled bicycles,<br />
instead of horses and buggies, are ubiquitous.<br />
“When you come down here, you can<br />
pitch religion a little bit and let loose,”<br />
said Amanda Yoder, 19,from Missouri.<br />
TELAVIV<br />
MizlalabyMeirAdoni<br />
MeirAdoni,thechefatMizlala,sees<br />
therestaurantasthe“crazyyounger<br />
sister”ofhishaute-dining,whitetableclothestablishment,Catit.“Thisoneis<br />
supposedtogiveyouagoodnightout,”<br />
hesaid.<br />
Indeed,MizlalabyMeirAdoni,which<br />
Mr.AdoniopenedlastJunenearTel<br />
Aviv’sCarmelMarket,cansometimes<br />
seemmorelikeawell-designedclub<br />
“What I’m wearing right now, I wouldn’t<br />
at home,” she said, gesturing at sunglasseswithsparklyrhinestonesandbikini<br />
strings peeking out of a tight black<br />
tank top. On the outskirts of the village,<br />
she boarded public bus No. 11 with six<br />
other sunburned teenagers. They were<br />
bound for Siesta Key, a quartz-sand<br />
beachabouteightmilesaway.<br />
After a couple of days, I started to<br />
pickuptherhythmsofaseasonedPinecraft<br />
traveler, thanks to tips from a<br />
chatty Amish-Mennonite woman. I had<br />
rentedaprivateroomfromherfor$40a<br />
night. (Most visitors rent homes, which<br />
oftenbookupayearinadvance,though<br />
there are a couple of modest hotels in<br />
theareaaswell.)<br />
Breakfast starts as early as 6 a.m.,<br />
when men start settling into booths at<br />
the back of Troyer’s Dutch Heritage, a<br />
sprawling restaurant about a half-mile<br />
from the village center. They trade<br />
news from home over mugs of coffee<br />
and plates of bacon, eggs and biscuits<br />
submergedinsausagegravy.<br />
I chose to join a slightly later-to-rise<br />
crowd around 7:30 a.m. at Yoder’s Restaurant,<br />
a small and homey spot that<br />
serves sweet-tooth-friendly peanut-butter-pie<br />
pancakes topped with homemade<br />
whipped cream. Yoder’s also has<br />
two adjacent markets that sell fresh<br />
produce and baked goods like whoopie<br />
pies in a variety of flavors (red velvet,<br />
oatmeal,pumpkin).<br />
On a Friday morning, I followed yellow<br />
fliers to the backyard of the Miller<br />
family, where I found that most Amish<br />
of activities: a yard sale and auction.<br />
Throngs of shoppers inspected long<br />
rows of plastic tables overflowing with<br />
an eclectic mix of household goods that<br />
included a 1979 book on “Modern Refrigeration<br />
and Repair.” An auctioneer<br />
standing in the back of a pickup truck<br />
sold off a box of shoes for $2 and a<br />
bunchofwrenchesfor$42.<br />
When the auction started to wane,<br />
foot traffic migrated over to the shuffleboard<br />
court at Pinecraft Park in the<br />
southwest corner of the village. It’s<br />
open every day but Sunday, and the<br />
first lane, according to a sign, is always<br />
“ReservedforLadies.”<br />
MiriamLehman,60,fromShipshewana,<br />
Ind., sat on the sidelines dispensing<br />
advice after playing two games in flipflops.<br />
“Knock her out of there!” she<br />
thanarestaurant.Ayoung,T-shirt-clad<br />
crowddinesonthechef’screativetake<br />
onpan-MiddleEasterncuisineamida<br />
minimalistdécor,withthepulseofthe<br />
latestdancetracksasabackdrop.<br />
A“goodnightout,”though,wouldn’t<br />
bepossiblewithoutMr.Adoni’sinspired<br />
food.Duringarecentvisit,hisPalestiniantartarofferedasplendidtakeonaclassicdish:insteadofusingthetraditionaltrioofeggyolk,anchovyandcapers,heblendedchoppedsteakwith<br />
tahini,pinenutsandcharredeggplant<br />
purée.Theevening’sstandoutdishwas<br />
anotheringeniousvariation,thistime<br />
THENEWYORKTIMES,SUNDAY, APRIL15,2012<br />
JOURNEYS<br />
WhereAmishSnowbirdsFindaNest<br />
ShooflytoKeyLime<br />
GETTINGTHERE<br />
FromOhio:PioneerTrails<br />
Bus(800-458-2554;<br />
pioneertrailsbus.com).One-way<br />
tickets$137,roundtrip$258).<br />
FromIndiana:Crossroad<br />
Tours(260-768-7549;<br />
crossroadtours.blogspot.com).<br />
One-waytickets$134,roundtrip<br />
$250.<br />
WHERETOEAT<br />
Yoder’sRestaurant(3434BahiaVistaStreet;941-955-7771;yodersrestaurant.com).Southernfriedchicken,$9.95.<br />
Yoder’sFreshMarket(3434<br />
BahiaVistaStreet;941-556-7684;<br />
yodersrestaurant.com).Soups,<br />
$2.95;whoopiepie,$1.25.<br />
Troyer’sDutchHeritageRestaurant(3713BahiaVistaStreet;<br />
941-955-8007;<br />
troyersdutchheritage.com).<br />
Countrybreakfastbuffet,$7.99.<br />
WHERETOSTAY<br />
AmericInnSarasota(5931<br />
FruitvilleRoad;941-342-8778;<br />
americinnsarasotahotel.com).<br />
Roomsfrom$99.<br />
HamptonInnSarasota(5995<br />
CattleridgeBoulevard;941-371-<br />
1900;hamptoninnsarasota.com).<br />
Roomsfrom$129.<br />
onthesortoffareyou’remorelikelyto<br />
findinBrooklynthanIsrael:porkbelly<br />
slow-roastedinwhiskeyandmaple<br />
syrup,blendedseamlesslywithbarbecuedbutter-flavoredcorn,celery,gingerandfennelsausage.<br />
AlthoughmostitemsonMizlala’s<br />
menuarenotkosher(didtheporkbellygiveitaway?),thereareseveralnodstotheJewishkitchen,asinanexpertlypreparedentreeoffriedchickenlivers,portobellomushroomsandpolenta.ThemenualsodrawsonthecuisineofMorocco,whereMr.Adoni’smotherwasborn,andfromIraqiJew-<br />
ishtradition.AnIraqiversionofkibbeh,<br />
thetraditionalLevantinedish,was<br />
filledwithshrimpandgraymulletand<br />
servedinatoothsome—anddecidedly<br />
unkosher—stewofpancetta,mussels,<br />
beetandokra.<br />
Despitethelounge-likeatmosphere,<br />
Mizlaladoesbetterwithfoodthancocktails.TheGreyFizz(ginlacedwithEarlGreyteaandlemonjuice)wasquaffable,buttheoddlynamedRosieO’Donnell—“Ithinkshe’safamouswomanin<br />
theU.K.,” offeredourwaitress—with<br />
vodka,Aperolandgrapefruitjuice,was<br />
toopeppery.<br />
PHOTOGRAPHS BY MIKI MEEK<br />
FROMTOPOnthebeachon<br />
SiestaKeyinSarasota,Fla.;<br />
shuffleboardatPinecraftPark<br />
inPinecraft,longapopular<br />
winterspotforAmishvisitors;<br />
theparkinglotofTourist<br />
ChurchinPinecraft.<br />
TR 5<br />
yelledasaPennsylvaniawomannamed<br />
Ida slid a yellow puck down the court<br />
and scored. They had met that afternoonandhadbecomefastfriends.<br />
Set against a backdrop of giant oak<br />
trees and <strong>Spanish</strong> moss, Pinecraft Park<br />
is a melting pot of Amish and Mennonite<br />
America. Old order, new order and<br />
nontraditional congregate. Clothing<br />
choices clue you in to hometowns: Men<br />
fromTampico,Ill.,weardenimoveralls;<br />
girls from Lancaster, Pa., cover their<br />
dresses with black aprons; and women<br />
from northern Indiana have neatly<br />
pressedpleatsontheirwhitebonnets.<br />
“All these groups can mingle down<br />
here in a way they wouldn’t at home,”<br />
said Katie Troyer, 59,ayear-round resident<br />
who left the Amish church but still<br />
embraces the culture. “That’s a puzzle<br />
peoplehavebeentryingtofigureoutfor<br />
ages.”<br />
Just over three feet tall and always<br />
riding around on a bike with a camera,<br />
Ms. Troyer is a beloved fixture in Pinecraft<br />
known for discreetly taking pictures<br />
of daily life that she posts on her<br />
blog,Project365.<br />
Evenings in Pinecraft almost always<br />
culminate in music. The Chuck Wagon<br />
Gang, a gospel and bluegrass band,<br />
often plays a patch of grass between<br />
two mobile homes that’s been dubbed<br />
Birky Square. More than 400 people<br />
turned out on the night I visited, overflowingintothesurroundingstreetsand<br />
causingminitrafficjams.<br />
A giant cast-iron pot of elk stew simmered<br />
over an open fire while the barefoot<br />
lead singer of the Chuck Wagon<br />
Gangharmonizedwithhiswife:<br />
Beyondthesunset<br />
Overthesunsetinthatbetterhome<br />
Angelsarewaitingtocarrymehome<br />
Oneaudiencemember,AlvaYoder,67,<br />
from Elnora, Ind., has traveled to Pinecraft<br />
almost every year since 1972.<br />
“You’ll never find another place in the<br />
worldthat’slikethisone,”hesaid. Æ<br />
Fortunately,therestaurant’screative<br />
spiritwasmuchinevidencewhendessertsarrived.Aplayfulstandoutwasfudgethatarrivedinaterra-cottaplanter,alongsideaneyedropperofraspberrysauceforthedinertoadd—agimmick,perhaps,butliketherestaurant,a<br />
bitofquirkyfun.<br />
MizlalabyMeirAdoni,Nahalat<br />
Binyamin57;(972-3)566-5505;mizlala<br />
.co.il/en.Opendailyforlunchanddinner.Athree-coursemealfortwo,withoutdrinksortip,isabout330shekels,or<br />
$90,at3.65shekelstothedollar.<br />
RACHELB.DOYLE
6 TR THENEWYORKTIMES,SUNDAY, APRIL15,2012<br />
FromPage1<br />
norca’s ecosystem. The island isn’t<br />
<strong>Spanish</strong> exactly, nor simply Catalan<br />
(though Menorquin, a dialect of Catalan,<br />
is the lingua franca). This pocket of<br />
old Mediterranean culturewas shaped<br />
by an array of colonizers — Romans,<br />
North Africans, <strong>Spanish</strong> and, for a brief<br />
period,theTurkish.Thentheislandwas<br />
passed back and forth for 200 years between<br />
the <strong>Spanish</strong>, the British and the<br />
French, until finally the <strong>Spanish</strong><br />
claimedtheislandforgood.Architecturally,<br />
the result is a legacy that includes<br />
ArtNouveau,Gothic,Baroqueandeven<br />
Georgian styles. Cuisine ranges from a<br />
modifiedversionofmeatpiesandgin(à<br />
la England) to the potato-and-egg tortilla<br />
of Spain, to good old mayonnaise —<br />
ostensiblyatwistonalocalsaucechampioned<br />
by the Duke of Richelieu when<br />
theFrench(briefly)conqueredMahon.<br />
Last June, my partner, Ian, our<br />
daughter, Orli, then 2, and my parents<br />
arrivedforaweek,hopingtogetasense<br />
of Minorca’s singular identity. We flew<br />
in to Mahon, the island’s biggest town,<br />
where we rented a car and then wove<br />
our way to the opposite side of the island,<br />
stopping for lunch in Fornells, a<br />
fishing village on the northern coast<br />
where old men dried manzanilla, or<br />
chamomile, in enormous piles. A few<br />
touristsstrolledtheoldport,stoppingto<br />
eat the island’s hearty lobster stew so<br />
deliciousthekingofSpainisrumoredto<br />
sail here just for that. ON that first day<br />
we quickly discovered the island’s rather<br />
basic, but effective, protection<br />
against rampant tourism: though the<br />
mainhighwayfromMahontoCiutadella<br />
is wellpaved and commodious, many of<br />
the smaller roads that swerve into the<br />
countryside are barely wide enough for<br />
one car. We persevered, and drove on,<br />
pastfishingvillagesthatdottheisland’s<br />
coveslikepearls—townsthatareariot<br />
of color, with magenta bougainvillea<br />
crawling up white limestone, blue-shuttered<br />
homes that overlook the sea. Between<br />
the villages, road signs tempt<br />
withdirectionstowardhiddenbeaches.<br />
Unlike Palma de Majorca, which, by<br />
early summer, is already packed with<br />
vacationers from Germany and Britain,<br />
Minorca was still waking from its offseason<br />
slumber. At times, we couldn’t<br />
helpbutfeelabitlikeinterlopers.While<br />
people we met — hoteliers, restaurateurs,<br />
shopkeepers, shoemakers, dairy<br />
farmers—werecertainlyfriendly,there<br />
was a protective feel to Minorca, a reticence,<br />
which, for us, ultimately resulted<br />
in a deeply authentic travel experience.<br />
It was clear that this was not a<br />
place that was preening itself for tourists.<br />
SARAH WILDMAN is a frequent contributortotheTravelsection.<br />
Thereare580Unescobiosphere<br />
preservesin114countries,which<br />
meansyoucouldspendalifetime<br />
hoppingfromonetothenextand<br />
neverquitereachthemall.<br />
Lastyear,the40thanniversaryof<br />
theprogram,18newregionsaround<br />
theglobereceivedthedesignation,<br />
eachchosentopromotesustainable<br />
developmentaswellasculturaland<br />
environmentalprotection.Someof<br />
thesitesarealreadyhighlytouristed<br />
areas,anditishopedthedesignation<br />
willhelpcontrol,maintainanddirect<br />
thatvisitor-basedindustry.That’s<br />
certainlytrueoftheBaaAtoll,Maldives,whichhasonly12,000full-time<br />
inhabitantsbutwelcomessome<br />
350,000touristsannually,manyof<br />
themdiversandsnorkelers.Withthe<br />
newbiospheredesignation,theMaldiveshopetocontinueatraditionof<br />
sustainabilityfocusedontheislands’<br />
extensivecoralreefsystem.<br />
The biosphere designation enhanced<br />
the feeling of protectiveness. Everywhere<br />
there were signs indicating natural<br />
parks, with careful instructions on<br />
whereonecouldpark,camp,evenwalk.<br />
Property demarcations between farms<br />
were not fences but layers of rocks that<br />
formed low stone walls, which have<br />
been in place since antiquity. And in the<br />
ancient city centers, there was a sense<br />
that modernity had been purposefully<br />
keptatbay.<br />
In Ciutadella we parked at the Plaça<br />
del Born, a square marked by 19thcentury<br />
buildings carved from that<br />
magnificent rose-colored sandstone.<br />
Cars are not allowed in the historic city<br />
center without a special pass, so we<br />
walkedthefourlongblockstoourhotel,<br />
peering into the bishop’s garden and<br />
glancing up at the 13th-century Gothic<br />
cathedral.<br />
It wasn’t long before we found Hotel<br />
Tres Sants, an eight-room, year-old hotel<br />
in an 18th-century town house,<br />
tucked at the intersection of three<br />
streetsnamed,likemanyinthiscity, for<br />
saints. Sant Sebastià, San Cristòfol, San<br />
Joseps — each street was protected by<br />
a small statue of its namesake, housed<br />
inaglassboxaboveourheads.<br />
Our hotel room was sponge-washed<br />
in faint reds and blues, and the bed was<br />
dreamily swathed in mosquito netting.<br />
José Carretero, the proprietor, has lately<br />
opened a second hotel, the five-room<br />
Marquèsd’Albranca,afewblocksaway.<br />
Both are family-run. His niece showed<br />
us around our hotel; his nephew<br />
worked the desk; his sister managed<br />
the housekeeping and breakfast. True<br />
Menorquines, the family dates back to<br />
atleastthe15thcentury.<br />
In the morning, Orli ran gleefully<br />
throughthecobbledstreets.Shedashed<br />
into the Pastisseria des Centre, which<br />
has sold the flaky Balearic powdered<br />
sugar pastries called ensaimadas since<br />
1881, and, later, was keen to taste homemade<br />
almond ice cream at Sa Gelateria<br />
de Menorca.At one of the ubiquitous<br />
TouristsalsoalreadyvisitMujib,<br />
Jordan,intheDeadSeabasinandthe<br />
JordanRiftValley,whichincludesthe<br />
lowestspotonearth(1,370feetbelow<br />
sealevel)anddozensofindigenous<br />
plants.<br />
Mao’erMountain,China,another<br />
2011grantee,isamountainofgorgeousvistasandhometoethnic<br />
sandal shops, with stacks of shoes piled<br />
totheceiling,shetriedonapairofabarcas,thesimpleleathershoesMinorca<br />
is<br />
known for and which are sold in a rainbowofcolors.<br />
One evening we came upon a costumed<br />
crowd: women with castanets<br />
wore 19th-century dresses with white,<br />
billowing shirts and long, wide skirts;<br />
themenworeknickers.Therewasafull<br />
bandofguitarsandafemalesingerwho<br />
barked in Menorqui like a square dance<br />
caller as the group performed. The<br />
crowd was entirely local; we were the<br />
only tourists observing. The scene was<br />
a window, we realized, onto what life<br />
hasbeenlikehereforgenerations.<br />
Walking home we stumbled upon<br />
Ulisses, a whitewashed watering hole<br />
facing the Mercat des Peix, a 19thcentury<br />
fish market. Lighted almost entirely<br />
by candles, the bar is known for<br />
its dozens of gins. A vestige of the English<br />
domination, gin on ice, we were<br />
told,istheisland’s drinkofchoice.Xoriguer,<br />
the best-known indigenous brand,<br />
tastesofjuniperberries.<br />
José told us that most of his clients<br />
stay up to a month with him, but we<br />
were due elsewhere. So, reluctantly, after<br />
only two nights, we bade him farewell.<br />
Within moments of leaving the city<br />
limits, we were surrounded by unpopulated,<br />
wild land. The Minorcan soil<br />
seems to revel in its ability to make<br />
thingsgrow,fromabountyofaromatics<br />
— rosemary bushes, thyme, lavender<br />
and chamomile — to yucca trees, blackberry<br />
bushes and succulents that shoot<br />
up through the rock crevices. Everywhere<br />
we saw trees heavy with fruit,<br />
and a robust species of wild olive trees<br />
localscallullastres.AsIandrove,Iread<br />
thattheislandishometoabout220species<br />
of birds, 14 varieties of orchid and<br />
1,000speciesofplants,some60ofwhich<br />
areendemictotheisland.<br />
Along the way, signs pointed out<br />
paths to mysterious prehistoric burial<br />
and prayer sites called talayots and<br />
navatas,fromtheBronzeAgeandearlier,<br />
built of stones arranged into<br />
T-shaped monuments or igloo-like<br />
structures. There are, I was told, more<br />
of these ancient ruins on Minorca than<br />
anywhereelseintheworld.<br />
Our destination was the village of Es<br />
MigjornGranforaone-nightstayinthe<br />
upscaleagrotourismoBinigiusVell.The<br />
road that led there seemed unintended<br />
for cars of any size, let alone our large<br />
vehicle, but the payoff of that treacherous<br />
drive was worth it: an infinity pool,<br />
alovely restaurant, horses on the<br />
groundsandanhourlonghiketothedistantsea.<br />
InEsMigjornGranwemetmyfriend<br />
Baruc Corazón, a fashion designer from<br />
Madrid, who has been coming to Minorca<br />
since childhood. His aunt moved<br />
groupsliketheHanChinese.The<br />
areawaschosenforbothitscultural<br />
andenvironmentaldiversityandto<br />
acknowledgeagrowingculturalinterestamongtravelerstothisonce<br />
remotearea.<br />
InAfrica,Songor,Ghana,isalarge<br />
swathofcoastallandwithbothmarineandfreshwaterecosystems.Ghanaishopingtodevelopandenhancethearea’seco-tourismindustry,whichhasonly,cautiously,just<br />
begun.<br />
InEasternEurope,thelargelyagriculturalregionofZuvintas,Lithuania,waschosenforitswetlandsand<br />
lowlands.<br />
Onthissideoftheworld,St.<br />
Mary’s,onSt.KittsandNevis,with<br />
itscloudforests,mangrovesandcoralreefs,isoneofthefirstbiosphere<br />
reservesintheCaribbean.<br />
SARAHWILDMAN<br />
FROMLEFTHeadinghomefromschoolalongthecobbled,car-freelanesinCiutadella;<br />
Minorca,a<strong>Spanish</strong>I<br />
SPAIN<br />
Balearic Sea<br />
Ciutadella<br />
FRANCE<br />
MAJORCA<br />
IBIZA<br />
Barcelona<br />
MINORCA<br />
BALEARIC<br />
ISLANDS<br />
MINORCA<br />
Fornells<br />
Mahon<br />
Mediterranean Sea<br />
5MILES<br />
THE NEW YORK TIMES<br />
SixBiospheresWorthaTrip<br />
UNESCO<br />
Mao’erMountainrhododendron.<br />
TheCamideCavallsisatrailforhikers,bikersandhors
theharborofCiutadella;theday’scatchforsaleinEsGrau,avillagenorthofMahon.<br />
dyll<br />
backridersthatgoesaroundtheperimeterofMinorca.<br />
THENEWYORKTIMES,SUNDAY, APRIL15,2012<br />
Onanislandfreeofvelvetropesandmega-yachts,<br />
thelandandawayoflifeareuniquelypreserved.<br />
to the small town of Sant Lluis in the<br />
1970s in a fit of hippie anti-establishment<br />
glee and never left. Her friends<br />
were a collection of expats: Spaniards,<br />
GermansandAmericans.<br />
Baructolduswemustvisitasitethat<br />
we later called the “lighthouse at the<br />
end of the world.” The landscape, he<br />
promised, was unlike anything else on<br />
the island. The next morning we did as<br />
told, driving back up toward Fornells,<br />
steering our car into the preserve<br />
marked “Parc Natural de S’Albufera<br />
des Grau” and navigating a narrow<br />
paved road. We passed a dozen groups<br />
with backpacks, sturdy shoes and walking<br />
sticks. Within a few miles, fields<br />
filledwithcows,andscrubbytreesgave<br />
way to a lunar landscape of black and<br />
gray slate on one side, wetlands on the<br />
other. We parked and walked out to the<br />
edge of Cap de Favaritx, where we<br />
found a black-and-white-striped lighthouseoutofcentralcasting,surrounded<br />
bysmooth-rockbeaches.<br />
Onthewayback,wepickedupBaruc,<br />
who directed us down a side road toward<br />
the sea. “There are two restaurants<br />
in this village,” he said from the<br />
backseatofourCitroën.“Onehasafantastic<br />
view. The other has the most<br />
amazingfood.Let’sgothere.”<br />
Soon we emerged over a hill and took<br />
in a collective breath. Before us lay the<br />
tiny village of Sa Mesquida (“the<br />
Mosque,” a nod to the town’s long-ago<br />
North African residents), a handful of<br />
whitewashed houses along a one-lane<br />
road that led to a wide beach with fine<br />
white sand and a path stretching off to<br />
morecoves.<br />
“The British and the French used to<br />
hide in this bay, before they attacked<br />
Mahon,” the proprietor of Bar Sa Mesquida<br />
said to us, as we ordered a bottle<br />
of crisp, white Galician wine, a whole<br />
dorade, grilled and dressed with lemon<br />
and salt, and a tray of fried ortigas de<br />
mar, a sort of anemone with a taste like<br />
aburstoftheseaitselfandeatenonlyin<br />
earlysummer.<br />
After lunch, we took a short hike. On<br />
the beach in Sa Mesquida, paths led<br />
from beach to sandy beach. There were<br />
no snack shacks, no beach chairs, no<br />
hawkers. After we wove our way<br />
throughthemarshypath,andthenback<br />
to our car, Baruc directed us toward the<br />
town of Sant Lluis, where his aunt was<br />
celebratingher60thbirthday.<br />
SANT LLUIS, founded by the<br />
French, is a tidy village with a<br />
neatly laid out grid of streets<br />
and a photo-worthy windmill.<br />
But the roads surrounding the<br />
town were minuscule and haphazard.<br />
We were stuck in one lane, trying to<br />
turn around, when a horse-drawn carriage<br />
came upon us, its driver demandingwebackupashecursedusinthelocal<br />
dialect. Somehow, after 15 sweating<br />
minutes,wewereabletoescape.<br />
That night, in honor of Baruc’s aunt,<br />
we ate and danced with a motley group<br />
of expats. An American couple, Dick<br />
and Patrick, who have owned an old<br />
farmhouseontheislandsince1971,were<br />
afontofMinorcanhistoricalknowledge.<br />
“Do you know the history of Admiral<br />
Nelson here in Minorca? Did you know<br />
Americans trained here before Annapolis?”<br />
Dick asked. “And that there is a<br />
cemetery in Mahon filled with Americans?”<br />
I did not know these things, I<br />
told him. He parried with another question:<br />
“Did you know that St. Augustine,<br />
Fla.,wassettledbyMinorquines?”<br />
That one I looked up. The Minorcan<br />
group consisted of 1,400 indentured servants<br />
brought over in 1768. Those who<br />
survived the journey and a decade of<br />
hardship became a vibrant community<br />
in St. Augustine that still celebrates its<br />
Minorcanroots.<br />
As we learned the history of the island,wealsodiscoveredsomethinguseful<br />
for the rest of our stay: an inexpensive<br />
underground network of sublegal<br />
rooms for let. We took a gamble and allowed<br />
ourselves to be led to one house<br />
that had five gorgeously appointed<br />
WHERETOSTAY<br />
TheeightroomHotelTresSants<br />
inCiutadella(CalleSantCristòfol,2,<br />
Ciutadella;34-971-48-22-08;<br />
hoteltressants.com),above,isa<br />
dreamworldofsponge-colored<br />
wallsandbillowingcurtains.Afull,<br />
deliciousbreakfastisincludedinthe<br />
high-seasonrateof150euros(about<br />
$196at$1.30totheeuro).Theownershaveafewapartmentsforrent<br />
aswell.<br />
ThereareseveraldozenagrotourismosonMinorca;someencouragechildren,otherseschewthem.<br />
Westayedatthe(childfriendly)<br />
BinigausVell(CamiMalagarba,kilometer0.9,EsMigjornGran;34-971-<br />
054-050;binigausvell.com)outside<br />
ofthetownEsMigjornGran,which<br />
hashorsesonsite,aninfinitypool,<br />
anexcellentkitchenandaneasy<br />
hour-hiketothebeachattheready.<br />
Adoubleroomstartsat187eurosin<br />
earlysummer.<br />
JustslightlysouthofMahon,<br />
thereareword-of-mouthroomsto<br />
rentandlotsofsmallboattoursto<br />
takeforthosewhodon’twantto<br />
hiketofarbeaches.SandyLarsen<br />
(sandy@mandrakia.com),anexpatriateAmerican,cantellyoumore<br />
aboutwheretogoaboutfinding<br />
suchuntraditionallodgingand<br />
tours.<br />
HotelXuroy(CalaAlcaufar,Sant<br />
Lluis,34-971-15-18-20;xuroymenorca<br />
.com),a1950s-stylefamily-owned<br />
hotelonagorgeouslittleinlet,offers<br />
rooms, a pagoda with lounge chairs, an<br />
endlessbreakfast,drinksallday, AmericanbluegrassontheiPod.<br />
We spent the next morning happily<br />
swimmingatamunicipalbeachpeopled<br />
by a few tourists and locals. We were<br />
content, but Baruc insisted that we<br />
move away from the easy-to-reach<br />
shoreline. Soon we were hiking across<br />
parkland, heading for a set of covesin<br />
an area called Binisafua. This time the<br />
landscape was flat scrub brush that remindedmeofIsrael.<br />
With a 2-year-old in tow, I was daunted<br />
by the jagged cliffs it seemed we had<br />
to traverse to get to the water. Fortunately,<br />
many, many years ago, someone<br />
had cut rough steps into the stone, and<br />
as we picked our way down the rocks,<br />
there, spread out before us, was the<br />
largest cove we’d yet come across. The<br />
“beach” here wasn’t sand at all, just<br />
smooth rock platforms dotted with tanning<br />
locals, most of them nude. Like<br />
some of the other best spots on this island,thiscorner—whichfacedawarm,<br />
calm sea that was the most intense blue<br />
Ihaveeverseen—wasunmarked.<br />
Some locals picnicking there told us<br />
we must go to Mahon, the capital, to<br />
make our island tour complete. So the<br />
nextmorningwesetout,wanderingthe<br />
streets, and admiring the Art Nouveau<br />
architecture around the cathedral and<br />
themagnificentviewsoftheport.<br />
TR 7<br />
PHOTOGRAPHS BY LOURDES SEGADE FOR THE NEW YORK TIMES<br />
PlanningYourTrip<br />
LOURDES SEGADE FOR THE NEW YORK TIMES<br />
46cleanandbasicroomsanda<br />
baby-friendlytinycovebeach—all<br />
forabout50eurosanight,dependingontheseason.<br />
WHERETOEAT<br />
AvisittoMinorcaisnotcomplete<br />
withoutahealthyportion(orseveral)oftheflakypastrycalledensaimada.TrytheonesatPatisseriadesCentre,astapleinCiutadella<br />
since1881(SesVoltes8;34-971-38-<br />
06-40).<br />
Forpicnics,PereandLolaMosco<br />
sellroastchickenwithvegetables(6<br />
euros),lentilswithham(4euros)<br />
andcroquetas(4euros)fromtheir<br />
tinyshopEsGust(CalledeSant<br />
Pere7,Ciutadella;34-971-48-17-33).<br />
Onthewaytotheothersideofthe<br />
island,RestaurantMigjorn(AvenidadelaMar1,EsMigjornGran;34-<br />
971-37-02-12;migjorn-canapilar.es)<br />
isworthadetourforthelocally<br />
raisedlambandthecod,a<strong>Spanish</strong><br />
staple,donewell.Anenormous<br />
lunchfortwowillrun80euros.<br />
BarSaMesquida(Called’enFonso,2.SaMesquida;34-971-18-83-54)isknownforitsgrilledfishandpaella,JosefaOrtuño,theproprietor,<br />
runsthetinykitchen.Dinnerfortwo<br />
runsabout70euros.<br />
Ifit’sjustgoodoldfriedsardines<br />
andapintofbeeryou’dlike,trythe<br />
beachfrontplasticchairsofBarEs<br />
Moll,inthevillageEsGrau(Moll<br />
Magatzems.17,EsGrau,34-971-359-<br />
167).<br />
The enormous port has drawn visitors<br />
and traders for centuries. As a result,<br />
Mahon feels more open to the<br />
world than Ciutadella. It is still nothing<br />
like the bustle of Palma on Majorca or<br />
the crowds in other <strong>Spanish</strong> seafront<br />
cities. For one thing, as Sandy Larsen,<br />
an American expatriate who helps arrange<br />
tours of the island explained to<br />
us, yachts are not encouraged. It is far<br />
more expensive to dock a yacht in Minorca<br />
than in other Mediterranean<br />
ports, she said, so the yachters don’t<br />
come.Itisanotherwaytheislandkeeps<br />
itscitiesforitscitizens.<br />
On our last day, we ventured out into<br />
the countryside once again. We steered<br />
north, past Mahon, to the park that<br />
abuts Es Grau, a tiny fishing village.<br />
When we parked we saw off to one side<br />
a marked path that meandered through<br />
the protected salt marshes. In front of<br />
us was a wide, shallow-water cove,<br />
filled with that exquisite aquamarine<br />
water, perfect for wading. A few beachfront<br />
shacks offered fried sardines and<br />
beers. An eco-tour kayaking outfit offered<br />
friendly, and environmentally<br />
safe,toursofnearbycovesanddeserted<br />
islands. We opted for neither swimming<br />
nor boats, just a plate of fried sardines<br />
bythesea.<br />
Then we stared out at the landscape,<br />
windswept and purposefully, gloriously<br />
wild. Æ
Adaptedfrom“ThePiscoBook,”<br />
byGregoryDicum<br />
2ouncespisco,preferably<br />
OroQuebranta<br />
1/2 ouncefreshKeylimejuice<br />
3ouncesgingerale,<br />
preferablyFever-Tree<br />
3or4dashesAngostura<br />
bitters.<br />
Combinepiscoandlimejuiceina<br />
Collinsglass.Addiceandjuiced<br />
limeandfillwithgingerale.Stir<br />
gentlyandtopwithbitters.<br />
Yield:Onecocktail.<br />
PISCOGINGER<br />
(A KACHILCANO)<br />
8 TR THENEWYORKTIMES,SUNDAY, APRIL15,2012<br />
ByANDYISAACSON<br />
PISCO,thenationalspiritofPeru,<br />
isatrickster:itappearsso<br />
clearandpure—yetbefore<br />
long,youareunderthetable.<br />
Peruviansliketosaythatgood<br />
piscowillnevergiveyouahangover,al-<br />
thoughafterarecentnightinLima,Ibeg<br />
todiffer.Piscoismadefromasingledis-<br />
tillationofyoungwinethatholdstheva-<br />
rietalqualitiesofoneofeightdifferent<br />
grapesfromwhichitcanbemade.And<br />
likeChampagneortequila,Peruvianpis-<br />
coisanofficialappellation;tobebona<br />
fide,itmustadheretostrict,traditional<br />
productionmethods.Nothing—noteven<br />
water—canbeadded.<br />
Piscohasbeenmadeinthedrycoastal<br />
valleysofsouthernPerusinceatleast<br />
theearly17thcentury,andhasbecome<br />
inextricablylinkedtothecountry’siden-<br />
tity.ThespiritmustbeservedatPeruvi- andiplomaticfunctionsaroundthe<br />
world.Thenationaldrink,thepiscosour,<br />
isanindigenousmarriageofpisco,the<br />
distinctivePeruvianlime,eggwhiteand<br />
bittersderivedfromthebarkofaPeruvi-<br />
antree.(Itevenhasitsownnationalday<br />
ofcelebration.)<br />
AsPeru’sfortuneshavegone,sohave<br />
thoseofpisco,reachingagoldenage<br />
duringtheflushmineralboomofthelate<br />
19thcentury,whenaninfluxofItalians<br />
introducedrefinedwinemakingtech-<br />
niques.InLima’sbars,piscoflowedcopi-<br />
ouslybackthen,thoughitwasChilethat<br />
firstestablishedthespiritasadenomi-<br />
nationoforiginin1931,stakingamarket-<br />
ingclaim.(Chileanpiscoisanaltogether<br />
differentproduct,withdifferentingredi-<br />
entsandprocessesthatyieldadifferent<br />
flavor.)Bleaktimesfollowed:amidSo-<br />
cialistlandreformsandoftenviolentpo-<br />
liticalconflictsthatplaguedPerufor<br />
mostofthelastcentury,thequalityand<br />
reputationofpiscosank.Limeñosdefect-<br />
edtoforeignwhiskeyandvodka—any-<br />
thingbutpisco,thenconsideredthetip-<br />
pleofold-timersanddrunks.<br />
Inthelastfewyears,though,asPeru’s<br />
circumstanceshavereversed,dedicated<br />
pisquerosarenowproducingexcellent<br />
piscos,andthemixologyrenaissance<br />
thathastouchedmanyoftheworld’scit-<br />
ieshasalsolandedinLima’sbars.Here<br />
arefourspotsinthecapitalcitythat,in<br />
theirowndistinctiveway,reflecthowPe-<br />
ruvianshaverediscoveredtheirnative<br />
spirit.<br />
PHOTOGRAPHS BY ANDY ISAACSON FOR THE NEW YORK TIMES<br />
FROMLEFTApiscococktailwithgoldenberryatHuaringasBar,aChilcanoatMarasintheWestinhotelandElVerdecito,front,atCalaareamongthosedrinksthatshowcasethespirit’srevival.<br />
PURSUITS<br />
InLima,CapturingPeru’sNativeSpirit<br />
OnarecentlateFridayafter-<br />
noon,thisswankbeachfrontspot<br />
feltlikeMalibu:fromabackpatio<br />
suspendedoverthesand,well-<br />
tannedpatronssippedcocktailsin<br />
viewofsurfers.Thecocktailsin<br />
handarethecreationsofEnrique<br />
Vidarte,widelyconsideredthe<br />
city’smostinventivepiscomixolo-<br />
gist.Hiswell-balancedconcoctions<br />
areaperfectshowcaseforthedif-<br />
ferentpiscovarietals:ElVerdecito,<br />
adeliciousgreenslurriedcocktail<br />
servedinamargaritaglass,blends<br />
piscoItalia,withabrightcitrusand<br />
sweetfloralnose,togetherwith<br />
mintleaves,sugarandPeruvian<br />
limejuice(22nuevossoles,or$8at<br />
2.73nuevossolestothedollar).<br />
The42cocktailsonMr.Vidarte’s<br />
menuaremostlyhisown,butthere<br />
areafewclassics,liketheCapitán.<br />
Adrymixofpiscoandredver-<br />
mouth(thedrink’swhiteandred<br />
stripesconjureaPeruviannaval<br />
captain’sinsignia)andamaretto,<br />
thedrinkisathrowbacktothespir-<br />
itedsceneofthe1920satLima’s<br />
GranHotelBolivar,whereitwas<br />
popularized—somebelieveinre-<br />
sponsetothedroughtofAmerican<br />
whiskeyduringProhibition.<br />
Cala,AvenidaCircuitoVialCosta<br />
Verde;PlayaBarranquito;Espigón<br />
B2;Barranco;(51-1)252-9187;<br />
calarestaurante.com.<br />
Cala<br />
NoPeruviancocktailismore<br />
classicthanthepiscosour.Invent-<br />
ed,paradoxically,byanexpatMor-<br />
monfromUtahnamedVictorMor-<br />
ris,therecipewascanonizedinthe<br />
1930sattheHotelMauryinLima.<br />
Thesedays,theMauryservesa<br />
warm,overlysweetversionto<br />
touristswhodon’tknowitisnot<br />
therealthing.<br />
Forthat,IheadedtoBarInglés,<br />
awood-paneledretreatinsidethe<br />
grandCountryClubLimaHotel,<br />
wherethedrink(26nuevossoles)<br />
ismixedbyRobertoMeléndez,and<br />
isadirecttransmissionoftheorigi-<br />
nal.(Mr.Meléndez’sfatherworked<br />
atHotelMauryinthe1940s.)<br />
Mr.MeléndezreachedforPisco<br />
Qollqe,oneofthenew-waveartisa-<br />
nalbrands,andmeasuredouta<br />
preciseratio:fourpartspiscoto<br />
onepartlime,onepartsimplesyr-<br />
upandaneggwhite.Shakenand<br />
pouredintoachilledwineglass,it<br />
endedupwithalovelytoppingof<br />
foam.Healsoaddedafewdropsof<br />
bittersforfragrance.<br />
“This,”hesaidwithconfidence,<br />
“isthesamepiscosourthatwas<br />
servedattheHotelMaury.”<br />
BarInglés,LosEucaliptos590;<br />
SanIsidro;(51-1)611-9000;<br />
hotelcountry.com.<br />
BarInglés,CountryClubLimaHotel<br />
Thiscontemporarybarandrestau-<br />
rant,whichopenedthreeyearsago,<br />
wasstillquietwhenIarrivedfordin-<br />
nerat8:30.“It’searlyyet,”saidJaime<br />
Pesaque,32,Mayta’srising-starchef.I<br />
camenotonlyforMr.Pesaque’sinno-<br />
vativenewPeruvianfood,butalsofor<br />
histraditionalmacerados—infusions<br />
offruits,rootsandherbsthatPeruvi-<br />
anshavepreparedforcenturiesusing<br />
pisco.<br />
Overahundredclearglassbottles<br />
aresetupbehindMayta’sbar,likean<br />
apothecary,filledwithpiscosvibrantly<br />
infusedwithlocalingredientslike<br />
camucamu,yucca,ginger,rosepetals<br />
andlitchi,eucalyptus,mandarinand<br />
cocaleaves,usedtoflavorvariationsof<br />
Mayta’smostpopularcocktail,the<br />
Chilcano(20nuevossoles).Thetall,re-<br />
freshingdrink,purportedlyintroduced<br />
by19th-centuryItalianimmigrants,<br />
combinespiscowithgingerale,bitters<br />
andasplashoflimejuice.<br />
Aftersamplingaflightoffivesmall<br />
Chilcanos(50nuevossoles),Iretired<br />
tothediningroomtoenjoyadelicious,<br />
nine-coursetastingmenu(tunacevi-<br />
che,guineapigconfit;160nuevos<br />
soles).Anhourlater,thejointwas<br />
humming.<br />
Mayta,Avenida28deJulio1290;San<br />
Antonio;Miraflores;(51-1)243-0121;<br />
maytarestaurante.com.<br />
Mayta<br />
ThislivelyMirafloresbarisar-<br />
rangedinaseriesofelementally<br />
themedspaces,fromtheground<br />
room(earth)toanattic(air).By11<br />
p.m.,alltheelementswerepopulat-<br />
edwithchatteringyoungprofes-<br />
sionalsdrinkingpiscococktails.<br />
“Theyoungergenerationhasde-<br />
velopedapiscoculture,”saidRosa-<br />
rioAlcorta,33,thebar’sbohemian<br />
owner.“Tenyearsago,they<br />
weren’tevenawareofit.”Indeed,<br />
Huaringaswasthefirsttotakethe<br />
piscosourinamoderndirectionby<br />
addingfruitflavors,likepassion<br />
fruit.<br />
“WhenIopened,olderbarmen<br />
wouldtellme,‘Whatareyoudoing,<br />
thisisn’tapiscosour!’”Ms.Alcor-<br />
tarecalled.“Nowyoucanfind<br />
theminChile.”Thecocktail(21<br />
nuevossoles)wasabittootangy<br />
formytaste,butIenjoyedare-<br />
freshingcocaleafChilcano(20nue-<br />
vossoles),beforedecidingIhad<br />
imbibedenoughpiscoforoneday.<br />
“Peruhasgonethroughverydif-<br />
ficultperiods,”Ms.Alcortasaid.<br />
“ButPeruvianshavefound<br />
throughourfood,ourpiscoquality,<br />
awaytobeproud.”<br />
HuaringasBar,CalleBolognesi<br />
472;Miraflores;(51-1)447-1133;<br />
huaringasbar.com.pe.<br />
HuaringasBar
OVERNIGHTER<br />
ByJUSTINBERGMAN<br />
FOLLOWING in the footstepsofforeignmissionaries,<br />
Chinese gangsters<br />
and Chiang Kaishek,<br />
I traveled to the<br />
mountain outpost of Moganshan<br />
looking for a breather from fullthrottle<br />
Shanghai. Before I<br />
reached my destination, however,<br />
I had an intimidating set of<br />
stairstoclimb.<br />
“It’s 84 steps,” said a smiling<br />
Tiger, the manager of House 2,<br />
the restored, early 20th-century<br />
villa where I’d be staying, as we<br />
peered up at the rickety stone<br />
staircase shaded by drooping<br />
branches of bamboo. Arriving at<br />
the top short of breath, I realized<br />
to my dismay it was another 37<br />
steps to my room on the third<br />
floor.<br />
Though the climb was a challenge,<br />
the journey to Moganshan<br />
from Shanghai was a relatively<br />
easy one: a three-hour trip by<br />
train and car. That proximity,<br />
along with new lodging options<br />
that have reinvigorated the area,<br />
has begun to attract foreigners in<br />
recent years, more than a centuryafteritsoriginalheyday.<br />
The main draw, however, is<br />
what awaits at the top of those<br />
stairs: dense forests of bamboo<br />
and pine crisscrossed by hiking<br />
and biking trails, a lovely, tranquil<br />
respite from the crowded<br />
streets of Shanghai. Indeed, outside<br />
of those new accommodations,<br />
Moganshan has changed<br />
littlesinceitservedastheHamptonsofthispartofeasternChina.<br />
Moganshan was first settled in<br />
the late 1800s by missionaries<br />
and their families desperate to<br />
escape the heat and disease of<br />
swampy Shanghai summers. By<br />
the early 20th century, it had become<br />
a haven for that city’s foreign<br />
elite, who built sprawling<br />
stone mansions and whiled away<br />
their days playing on lawn tennis<br />
courts or lolling in the many<br />
swimming pools that dotted the<br />
mountainside.<br />
Itwasn’tlongbeforealessreputable<br />
sort turned up, including<br />
Du Yuesheng, also known as Big-<br />
EaredDu,andZhangXiaolin,two<br />
gangsters who ran Shanghai’s<br />
opium trade. Zhang kept pet tigers<br />
behind his villa and is rumored<br />
to have fed a mistress to<br />
oneofthem.<br />
Moganshanalsoattractedpowerful<br />
couples of a different stripe.<br />
Thedrugdealerssummerednext<br />
to Huang Fu, a Kuomintang foreign<br />
minister, who hosted the<br />
Chinese Nationalist leader<br />
Chiang Kai-shek and his wife,<br />
Soong Mei-ling, on their honeymoonin1927.<br />
The fun didn’t last for long.<br />
Though Moganshan was spared<br />
destruction during Japan’s invasioninthelate1930s,theCommunists<br />
soon took control and appropriatedthemountain’s<br />
stately<br />
stone villas for themselves. (Mao<br />
Zedong was reportedly another<br />
visitor.) It has taken decades for<br />
thespottoreturntoitsplaceasa<br />
popularsummerretreat.<br />
Mark Kitto, a British author<br />
and the former publisher of a<br />
magazine in Shanghai (where I<br />
once worked), was the first foreignertomovebacktothemountain<br />
in the mid-2000s. Mr. Kitto<br />
served as my guide in Moganshan,<br />
and as we zipped along the<br />
area’s curving roads on his<br />
motorcycle,hisdogCharlieinthe<br />
sidecar, he commented on the<br />
history of the homes, some of<br />
which have been renovated by<br />
developersandturnedintoguesthouses.<br />
At Huang’s villa, which is now<br />
a museum, Mr. Kitto pointed out<br />
a tree planted by Madame<br />
Chiang. “She taught Chiang Kaishek<br />
to dance underneath it,” he<br />
said.Inside,thehoneymoonsuite<br />
still has a wedding photo of the<br />
couple on a side table. Down the<br />
hall is another preserved bedroom,withblackandgoldShanghai<br />
Deco-style beds, where Zhou<br />
Enlai, the future first premier of<br />
Communist China, spent time<br />
during his secret meetings with<br />
Chiang to discuss a possible united<br />
front against the Japanese in-<br />
Round-tripticketsonthe<br />
high-speedtrainbetween<br />
ShanghaiandHangzhoustart<br />
at154renminbi($24at6.45<br />
renminbitothedollar).JoannaKittocanarrangefora<br />
driverbetweenHangzhou<br />
andMoganshanfor250renminbieachway.NakedStablesalsohasaweekendshuttleservicebetweenShanghaiandMoganshanfor230renminbieachway.Thereisan<br />
80renminbientrancefeeto<br />
themountain.<br />
LePassageMohkanShan<br />
(86-1865-728-5900;<br />
lepassagemoganshan.com).<br />
Doublesfrom1,500renminbi<br />
aperson,pernight,including<br />
IfYouGo<br />
vasion.<br />
The tennis court at Zhang’s old<br />
villaisnowovergrownandthetigercageislonggone,butanelaborate<br />
Chinese temple that he<br />
built remains, with red-painted<br />
lattice windows and nature<br />
scenes and flowers carved in the<br />
woodbeneaththeeaves.<br />
Both villas are on the itinerary<br />
of guided tours of the mountain<br />
providedbyMr.Kitto,whochronicles<br />
Moganshan’s history in his<br />
book “China Cuckoo” (“Chasing<br />
China” in the United States). His<br />
wife, Joanna, originally from<br />
Guangzhou, is also an area enthusiast,<br />
having renovated three<br />
other villas that she rents out —<br />
called House 23, 25 and 2—in an<br />
attempt to recreate the feeling of<br />
theresort’searlydays.<br />
Ms. Kitto said the dilapidated<br />
mansions had walls when she<br />
leased them from the People’s<br />
Liberation Army, the current<br />
owners, but little else. She rebuilt<br />
the floors in House 2 using recycled<br />
wood from old houses in the<br />
area and copied the mosaic patterns<br />
she saw in a neighbor’s<br />
bathroom that hadn’t been<br />
touchedsincetheearly1900s.<br />
allmeals.<br />
MoganshanHouse23,25<br />
and2(86-572-803-3822;<br />
moganshanhouse23.com).<br />
Doublesfrom650renminbi<br />
pernight.<br />
MoganshanLodge(86-572-<br />
803-3011;moganshanlodge<br />
.com).Offersbreakfast,<br />
lunchanddinner.<br />
NakedStables(86-21-6431-<br />
8901;nakedretreats.cn).<br />
Earthhutsfrom1,725renminbipernight;tree-topvillas(withtwobedrooms)<br />
from5,290renminbiper<br />
night.Asisterproperty, NakedHomeVillage,hasdoublesfrom1,219renminbiper<br />
night.<br />
THENEWYORKTIMES,SUNDAY, APRIL15,2012<br />
ALoftyRetreatFromSwelteringShanghai<br />
200 MILES<br />
500 MILES<br />
Moganshan<br />
Yellow R.<br />
CHINA<br />
Yangtze R.<br />
Hangzhou<br />
ZHEJIANG<br />
Beijing<br />
Area of<br />
detail<br />
VIETNAM<br />
Shanghai<br />
East<br />
China<br />
Sea<br />
Yellow<br />
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TAIWAN<br />
South China<br />
Sea<br />
THE NEW YORK TIMES<br />
She also runs the Moganshan<br />
Lodge, the only spot on the<br />
mountaintop where visitors can<br />
unwind with wine after a day of<br />
stair-climbingormountainbiking<br />
through the bamboo forests. The<br />
lodge has maps for self-guided<br />
hikesaroundthetopofthemountain<br />
or down the slopes into the<br />
surrounding valley, and visitors<br />
can also rent bikes from the Chinese-run<br />
Songliang Hotel next<br />
door.<br />
Despite the efforts of the Kittos,<br />
development on the mountain<br />
has been slow, thanks to resistance<br />
from the provincial government<br />
and the army, which<br />
owns a fifth of the old villas.<br />
Nearby, though, fewer bureaucratic<br />
hurdles have allowed foreign<br />
entrepreneurs to embark on<br />
far more ambitious projects, like<br />
the eco-resort Naked Stables Private<br />
Reserve, which opened last<br />
fall several miles from the mountain<br />
after a 200 million renminbi<br />
(about $31.7 million) investment<br />
from Grant Horsfield, the South<br />
African owner, and his architect<br />
wife,DelphineYip.<br />
For Mr. Horsfield, it wasn’t so<br />
much the history of the area that<br />
attracted him, but the proximity<br />
of such unspoiled countryside to<br />
Shanghai. His goal was to build a<br />
luxury property that was also<br />
sustainable, a new concept in<br />
China, where high-end hotels are<br />
adimeadozenbuteco-tourismis<br />
still in its nascent stages. If all<br />
goesaccordingtoplan,theoperators<br />
of Naked say it will be<br />
among the first resorts in the<br />
world to achieve LEED-platinum<br />
certification.<br />
IThasn’tbeeneasy,Mr.Horsfield<br />
added. He and his wife,<br />
the site’s master planner,<br />
worked with engineers and<br />
designers to create a resort<br />
that incorporated green building<br />
practices but didn’t sacrifice<br />
style or amenities. There are 40<br />
rondavel-style villas — essentially<br />
westernized versions of African<br />
huts — with environmentally<br />
friendly rammed earth walls, as<br />
well as design features like<br />
thatchedroofs,rawwoodfurnishings<br />
and cowhide rugs. Another<br />
30 villas nestled at treetop level<br />
were built with energy-efficient,<br />
prefabricated panels, though<br />
guests may be most impressed<br />
by the personal butler service<br />
and balcony hot tubs with panoramicviewsofthemountains.<br />
There were some missteps,<br />
like the pool lights that cost Mr.<br />
Horsfield a point toward LEED<br />
certification because of light pollution,<br />
and smart innovations.<br />
Each room has consumption meters<br />
that track water, electricity<br />
and gas usage. Guests receive a<br />
discount if their consumption is<br />
below the average by their stay’s<br />
end. “We’re not just going the<br />
first step of trying to be green by<br />
building an earth wall,” he said.<br />
“What we’re trying to do is show<br />
you that you can make a differ-<br />
ence,too.”<br />
Mr. Horsfield isn’tthe only foreigner<br />
enticing well-heeled<br />
guests back to Moganshan.<br />
Christophe Peres, a native<br />
LEFTTheNakedStablesPrivateReserve.TOPAwoman<br />
exploringthebambooforests<br />
andabandonedhomesnear<br />
Moganshan.ABOVEAworkerbuildingafireinHouse<br />
23,asmallhotelandoneofa<br />
handfulofrenovatedstructuresinthearea.<br />
Frenchman, and his wife, Pauline<br />
Lee, spent nearly five years<br />
building the upscale 40-room hotel<br />
Le Passage Mohkan Shan.<br />
Theproperty,whichalsoisanorganic<br />
tea plantation, partly<br />
opened in December, with the<br />
rest scheduled for completion by<br />
October.<br />
Mr.Peressaidthathe,too,was<br />
inspired by the manor houses on<br />
the mountain, which is why he<br />
TR 9<br />
PHOTOGRAPHS BY DANIEL GROSHONG FOR THE NEW YORK TIMES<br />
chose century-old, recycled wood<br />
and handmade French-style tiles<br />
for the floors. He also built a saltwater<br />
swimming pool with views<br />
ofthetea-coveredhillsandplanteda12,000-bushrosegarden.The<br />
Shanghainese chef has been well<br />
trainedinFrenchcuisine,andthe<br />
wine cellar is stocked with biodynamic<br />
French wines and Mr.<br />
Peres’shomemadepearbrandy.<br />
It has taken some time, but<br />
decadence is slowly returning to<br />
Moganshan. “When Chinese<br />
started to travel, they wanted to<br />
go far,” Mr. Peres said. “Now you<br />
have some people who have<br />
money to travel far, who’ve been<br />
to Europe — they want weekend<br />
escapes.”<br />
There are a few differences<br />
fromtheolddays,however. Political<br />
bosses may still drop in, but<br />
they leave their exotic pets at<br />
home. Æ
10 TR THENEWYORKTIMES,SUNDAY, APRIL15,2012<br />
BySETHSHERWOOD<br />
‘‘<br />
Iknowofonlyonethingthatyou<br />
candowellinLyon,andthat’s<br />
eat,”the19th-centuryFrench<br />
novelistStendhalremarked.<br />
Twocenturieslater,theimage<br />
ofFrance’sthird-largestmetropolisis<br />
stillburiedunderaheapoffood.No<br />
surprise.France’smostcelebrated<br />
chef,theoctogenarianPaulBocuse,<br />
hailsfromLyon,andthecity’sbouchons—homeyrestaurantsserving<br />
rustic,traditionalcuisine—arefamous<br />
countrywide.Butonceyoushoveloff<br />
thetonsofbloodsausageandSt.Marcellincheese,youfindfarmorethana<br />
picturesquefeedingzone.Thegateway<br />
totheAlpsenfoldsRomanruins,Renaissance-eraarchitecture,abundantartspaces,talentedyoungdesigners,renovatedriverfrontsandafast-rising<br />
neighborhoodoffuturisticarchitecture.<br />
Better,anewgenerationofchefsis<br />
bringingLyonnaisecuisineintothe21st<br />
century.EvenMr.Bocuseisadaptingto<br />
thenewmillennium:Herecently<br />
openedhisfirstdesignhotel.<br />
Friday<br />
3p.m.<br />
• 1 HeadUpriver<br />
An ambitious plan to renovate the<br />
banks of Lyon’s rivers, the Rhône and<br />
the Saône, kicked off in 2007. Exhibit A<br />
is the promenade along the Rhône on<br />
the Rive Gauche, a favorite of walkers,<br />
runners,cyclistsandloafers.Forlovely<br />
views, start at the reflecting pools<br />
along Quai Claude Bernardand head<br />
north. Along Quai Victor Augagneur,<br />
check the posters outside floating<br />
nightclubs like Ayers Rock Boat for the<br />
weekend’s agenda. Beyond Pont Wilson,<br />
the boat-cafe called La Passagère<br />
(Quai Victor Augagneur; 33-4-72-73-36-<br />
98) is a cozy spot for hot chocolate (3<br />
euros, or $3.90 at $1.30 to the euro) or a<br />
Kronenbourg (6 euros). From there,<br />
walk or take the 171 bus (1.60 euros) up<br />
toParcdelaTêted’Or,withponds,gardensandforestedtrails.<br />
5p.m.<br />
• 2 TrashandTreasures<br />
Oversize refuse welcomes you to the<br />
Musée d’Art Contemporain de Lyon<br />
(Cité Internationale; 81, quai Charles<br />
de Gaulle, 33-4-72-69-17-17; mac-lyon<br />
.com),whichabutsParcdelaTêted’Or.<br />
Wang Du’s “World Markets” is a silveryinterpretationofacrumpledfinancial<br />
newspaper, while Olivier Mosset<br />
has taken old stone slabs —thought to<br />
be remnants of Paris’s Bastille prison<br />
—andpiledthemlikediscardsawaiting<br />
the junk heap. The Art Deco building,<br />
modified by Renzo Piano, displays topnotch<br />
contemporary shows. A retrospective<br />
devoted to the cartoonish<br />
paintings of the French artist Robert<br />
CombasrunsthroughJuly15;8euros.<br />
8p.m.<br />
• 3 Dial‘M’forMeals<br />
Phone and reserve at Magali et Martin<br />
(11,ruedesAugustins;33-4-72-00-88-01;<br />
magalietmartin.fr), named for the<br />
young French-Austrian couple who<br />
ownthisquietlystylishlittlerestaurant.<br />
AformercookatParis’srenownedTaillevent,<br />
Martin Schmied changes the<br />
menu constantly, mixing the rustic and<br />
the modern. Wild boar? It appears as<br />
terrine with marinated mushrooms.<br />
Pheasant? Makes cameos in a consomméwithfoiegras.Specialmentiongoes<br />
to the blood sausage served in small<br />
pastry-likeshellsandtotheguineafowl<br />
that is poached, then roasted, imparting<br />
an exceptional succulence. Dinner<br />
fortwo,withoutwine,isabout70euros.<br />
11p.m.<br />
• 4 LyonnaiseLibations<br />
Food claims the spotlight in Lyon, but<br />
drinks are doing their own diva act,<br />
thanks to a nascent cocktail scene.<br />
James Brown and Frank Sinatra haunt<br />
Soda (7, rue de la Martinière; soda-bar<br />
.fr). Their jailhouse mug shots and others’<br />
decorate this dark, plush den,<br />
where 9 euros gets you a spicy Slum<br />
Dog Millionaire (Bombay gin, cherry<br />
jam,lemonjuice,redvermouthandcardamom)<br />
or smooth Globetrotter (pisco,<br />
elderflower liqueur, lemon juice and<br />
Aperol). Nearby, the strains of old<br />
American jazz fill L’Antiquaire (20, rue<br />
Hippolyte Flandrin; 33-6-34-21-54-65;<br />
theantiquaryroom.com) where bowtiedbartendersserveupseasonalcocktailslikeMarco’sBacardiFizz(Bacardi<br />
rum, green chartreuse, lime juice, lemon<br />
juice, sugar syrup, cream, egg white<br />
andsoda),afoamycitricblast.<br />
Saturday<br />
10a.m.<br />
• 5 CelluloidHeroes<br />
Thestreetnamesaysitall:RueduPremier<br />
Film. There, on March 19, 1895,<br />
Louis Lumièreactivated the “Cinématographe”<br />
that he had designed with<br />
hisbrother,Auguste,andrecordeda50second<br />
film of employees leaving their<br />
family’sphoto-platefactory.Andsocinema<br />
was born. The Institut Lumière<br />
(25, rue du Premier Film; 33-4-78-78-18-<br />
95; institut-lumiere.org) pays homage<br />
36Hours<br />
Lyon,France<br />
PHOTOGRAPHS BY REBECCA MARSHALL FOR THE NEW YORK TIMES<br />
FROMLEFTAttheSodacocktailbar;abargeontheSaôneRiver;LeThéâtred’Ombres(“ShadowPlay”)displayattheInstitutLumière,whichpayshomagetotheearlyhistoryofmoviemaking.<br />
IfYouGo<br />
Openedlastfallnearthemain<br />
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OneofPaulBocuse’smostrecent<br />
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Specials atwww.RosalieBay.com(877)916-1790<br />
QUAIRAMBAUD<br />
9<br />
RUEDESDOCKS<br />
Au 14 Fevrier<br />
Saône<br />
River<br />
Soda<br />
to the early history of moviemaking.<br />
The brothers’ Art Nouveau mansion is<br />
now a museum (6.50 euros) that shows<br />
original Lumière films and displays the<br />
famous Cinématographe and other earlyfilmmakingdevices,includingaboxy<br />
woodenEdisonKinetoscope.Nextdoor,<br />
theformerfactoryisnowatheaterwith<br />
arosterofinternationalfilmclassics.<br />
12:30p.m.<br />
• 6 FrapaneseFood<br />
Like a love hotel bedroom, mirrors line<br />
the ceiling of Au 14 Fevrier (6, rue<br />
Mourguet; 33-4-78-92-91-39; au14fevrier<br />
.com), a tiny jewel-box restaurant that<br />
opened in 2009. And, as in a love hotel,<br />
those mirrors reflect near-orgasmic reactions<br />
from the delighted clients below.<br />
The stimulation is provided by the<br />
chef Tsuyoshi Arai, a Tokyo transplant<br />
wholandedaMichelinstarthisyearfor<br />
what he calls “la cuisine Française<br />
MadeinJapan.”Themenuchangesdaily<br />
but recently included blood pudding<br />
sheathedindarkchocolatetubes,warm<br />
foie gras with strawberry vinegar and<br />
cooked figs, and roasted pheasant with<br />
colorful vegetables cut to resemble<br />
gumdrops.Ninecoursesfor75euros.<br />
3p.m.<br />
• 7 GargoylesandLard<br />
A Renaissance-era, Unesco-listed balade<br />
digestive —digestive walk —<br />
6<br />
4<br />
Village des Créateurs/<br />
Morgan Kirch/<br />
Blue Mustach Shop<br />
8<br />
LaCroixRousse<br />
L’Antiquaire<br />
Terre Adélice<br />
Cathedral of St.-<br />
Jean-Baptiste 7<br />
QUAICELESTINS<br />
Montrochet<br />
11<br />
Rhône<br />
River<br />
QUAICHARLES<br />
DEGAULLE<br />
Magali et Martin<br />
3<br />
QUAIDELA<br />
PECHERIE<br />
QUAI<br />
SAINT<br />
ANTOINE<br />
Marché<br />
St.- Antoine<br />
Cité<br />
Internationale<br />
COURSFRANKLIN<br />
ROOSEVELT<br />
1 La Passagère<br />
QUAIVICTOR<br />
AUGAGNEUR<br />
QUAICLAUDE<br />
BERNARD<br />
150MILES<br />
Bordeaux<br />
SPAIN<br />
PARCDELA<br />
TÊTED’OR<br />
awaits in the cobbled alleys of Vieux<br />
Lyon. Built when the city was a rich<br />
silk-makingcenter,theneighborhoodis<br />
known for the Cathedral of St.-Jean-<br />
Baptiste (8, place St.-Jean; cathedrale<br />
-lyon.cef.fr). The facade is decorated<br />
with 25 gargoyles, 36 prophets and patriarchs,<br />
36 martyrs and saints and 72<br />
angels —but who’s counting? —while<br />
the interior contains a towering astronomical<br />
clock topped by automatons of<br />
humansandangels.(Thewholeensemble<br />
goes into motion when the clock<br />
strikes 12, 2, 3 and 4 p.m.)If your stroll<br />
makes you hungry, the artisanal ice<br />
creams at Terre Adélice (1, place de la<br />
Baleine, 33-4-78-03-51-84; terre-adelice<br />
.eu)comeinunexpectedflavors.<br />
5p.m.<br />
• 8 TimetoGetCreative<br />
With its steep staircase-streets and Bohemian<br />
vibe, La Croix Rousse recalls<br />
Paris’s Montmartre district. The neighborhood’s<br />
creative heart is the Village<br />
des Créateurs (Passage Thiaffait, 19<br />
Rue René Leynaud, 33-4-78-27-37-21;<br />
villagedescreateurs.com), an alley of<br />
local design boutiques. Morgan Kirch<br />
(morgankirch.fr) makes sophisticated<br />
dark-hued women’s wear like black<br />
minivests sprouting feathers (230<br />
euros). Mixing the sensibilities of Pop<br />
Art and graffiti, the T-shirts (39 euros)<br />
at the Blue Mustach Shop<br />
(bluemustach.com) sport playful images<br />
of Karl Lagerfeld, Jean-Michel<br />
2<br />
COURSGAMBETTA<br />
FRANCE<br />
ANDORRA<br />
Lyon<br />
Saône<br />
River<br />
Lyon<br />
Musée d’Art<br />
Contemporain<br />
de Lyon<br />
COURSVITTON<br />
All Seasons<br />
Part Dieu<br />
RUEDELA<br />
VILLETTE<br />
RUEDU<br />
PREMIERFILM<br />
Rhône<br />
River<br />
Marseille<br />
Mediterranean Sea<br />
Institut<br />
Lumière<br />
5<br />
SWITZ.<br />
ITALY<br />
THE NEW YORK TIMES<br />
ONLINE:READERS’THOUGHTS<br />
SeeaslideshowofLyon,andshare<br />
yoursuggestionsonwheretostay,<br />
wheretoeatandwhattodo.<br />
travel.nytimes.com/lyon<br />
Basquiatandotherstyleicons.<br />
8p.m.<br />
• 9 PickNic<br />
Take Tramway line T1 to Montrochet,<br />
walk west on Rue Paul Montrochet and<br />
head toward the postmodernist building<br />
resembling a block of orange<br />
cheese. This is La Confluence (lyon<br />
-confluence.fr), a formerly downbeat<br />
docklands that is now sprouting futuristic<br />
new structures. The best food is<br />
foundatRueLeBec(43QuaiRambaud,<br />
33-4-78-92-87-87; nicolaslebec.com), a<br />
sprawling restaurant with a wine bar,<br />
bakeryandfine-foodboutique.Itcomes<br />
courtesyofNicolasLeBec,theheadliner<br />
of the new generation of Lyon chefs.<br />
Themenuisaglobaljourneythatstarts<br />
in Lyon —andouillette sausage, tête de<br />
veau —with stopovers in Spain (Iberian<br />
ham with tomato bread), Italy (eggplant<br />
topped with mozzarella), Japan<br />
(wagyubeeftappanyaki)andNorthAfrica<br />
(lamb with mint and souk spices).<br />
Threecoursesfortwo,about90euros.<br />
10p.m.<br />
• 10 TieUptotheDock<br />
Follow the scent of after-shave and<br />
D&G perfume to Docks 40 (40, quai<br />
Rambaud, 33-4-78-40-40-40; docks40<br />
.com). Opened in 2010, the industrial<br />
chic restaurant-lounge is a sea of barstools,<br />
tables and rushing servers until<br />
midnight. Then, the furniture gets<br />
cleared, the dancing starts, and the<br />
D.J.-spun music —soul, disco and<br />
house—explodes.IfamagnumofCristal<br />
Roderer (1,100 euros) is too steep, a<br />
glass of Tattinger bubbly (10 euros)<br />
alsogetsthepartystarted.<br />
Sunday<br />
10a.m.<br />
• 11 PlaytheMarkets<br />
The aromas are fresh at the lively and<br />
crowded Marché St.-Antoine (Quai St.-<br />
Antoine and Quai des Célestins): ripe<br />
cheese, baked bread, pungent fish,<br />
steaming roasted chickens, briny oysters.<br />
Jouvray (33-4-74-01-16-85) can furnish<br />
hockey pucks of St. Marcellin<br />
cheese (1.80 euros for two)and local<br />
dry salami (19 euros per kilo), while<br />
Côté Desserts (33-4-78-45-19-45) does<br />
excellent quince tarts (1.95 euros). After,<br />
feed your mind among les bouquinistes<br />
—outdoor book dealers—along<br />
the adjacent Quai de la Pêcherie. You’ll<br />
find hometown authors like Antoine de<br />
Saint-Exupéryaswellasvintagemaps,<br />
postcards and LPs. You might even<br />
chance across works by Stendhal. In<br />
Lyon,he’sneverfarfromthefood. Æ
FORAGING<br />
OldMontreal<br />
LooksBeyond<br />
TheTourists<br />
FORdecades,periodarchitectureandpristinecobblestonestreetshave<br />
keptOldMontrealwelltroddenbytourists.Butthisgraciouswaterfront<br />
area,datingbackcenturies,isregainingcachetwithlocals,andhigh-end<br />
retailhasfollowed.AwesternstretchofnarrowRueSt.Paul,wheresouvenirshopsoncehawkedQuébécoiskitsch,hasbecomeanunlikelyhub<br />
forhighfashion.Hugepicturewindowsinrestoredstonebuildingsnowshowcase<br />
of-the-momentlookstorivalthehippestthatNewYorkorParishavetooffer—all<br />
withaninsouciantMontrealtwist. MICHAELKAMINER<br />
Y<br />
REBORN<br />
231,rueSt.Paul<br />
Ouest<br />
(514)499-8549<br />
reborn.ws<br />
BrigitteChartrand’s<br />
pint-sizeboutique<br />
castsagiantshadow,withunerringradarfornext-bigthingdesignerslike<br />
BorisBidjanSaberi<br />
formen,andRaquel<br />
Allegraforwomen.<br />
From250to5,000<br />
Canadiandollars.<br />
PHOTOGRAPHS BY YANNICK GRANDMONT FOR THE NEW YORK TIMES<br />
THENEWYORKTIMES,SUNDAY, APRIL15,2012<br />
Z<br />
Montreal<br />
RUEST.-<br />
PAULOUEST<br />
Uandi<br />
Quai 417<br />
RUENOTRE-<br />
DAMEOUEST<br />
Reborn<br />
RUEST.-<br />
PIERREOUEST<br />
SSENSE Boutique<br />
Boutique<br />
Denis Gagnon<br />
St. Lawrence<br />
River<br />
THE NEW YORK TIMES<br />
UANDI<br />
215,rueSt.PaulOuest<br />
(514)508-7704<br />
boutiqueuandi.com<br />
UpdatedAmericanafromlabelslikePoloRalphLauren,EngineeredGarments,PenfieldandLevi’sMade<br />
&Craftedfillsthissmall,spartanshop.From115to<br />
1,475Canadiandollars.<br />
Z<br />
[<br />
Z<br />
SSENSEBOUTIQUE<br />
90,rueSt.PaulOuest<br />
(514)289-1906<br />
ssense.com<br />
Thislocallybasedonline<br />
destinationforlabelhounds<br />
nowhasitsfirstboutique.<br />
Industrialsteelaccentsand<br />
reclaimed-woodfloorshighlighthigh-ticketwaresfrom<br />
MarcJacobs,Proenza<br />
Schouler,KrisVanAssche<br />
andLanvin.Pricesfrom150<br />
to5,000Canadiandollars<br />
(aboutthesameinU.S.dollars).<br />
TR 11<br />
BOUTIQUEDENISGAGNON<br />
170B,rueSt.PaulOuest<br />
(514)935-6360<br />
denisgagnon.ca<br />
TheentiretyofDenisGagnon’s<br />
hard-edgedbutsensuouscollection,includingleather-accented<br />
eveningwear,isproducedinthis<br />
bunkerlikestore-cum-workshop<br />
beneaththechicLePetitHôtel.<br />
From120to1,300dollars.<br />
QUAI417<br />
417,rueSt.Pierre<br />
(514)419-3848<br />
quai417.com<br />
PhilippeDubuc,knownfor<br />
includingsubversivedetails<br />
likeslashedshirtcuffsinhis<br />
designs,openedthismultibrandboutiqueafewsteps<br />
northoftheSt.Paulstripin<br />
November.Hiscreations<br />
shareyellowcube-shaped<br />
“racks”withEuropeanlabelslikeJeanColonna,AF<br />
VandevorstandPremiata.<br />
From195to995dollars.
12 TR THENEWYORKTIMES,SUNDAY, APRIL15,2012