A one-table osteria in Portofino.  A 12-course lunch in Istanbul.  A hidden restaurant in Bali.  Our A-List travel advisors share their favorite culinary destinations and exclusive chef experiences. 

A Historic Estate in Cognac

“Le Logis is a historic estate flanked by lush vineyards in the heart of France’s Cognac region. The beautifully restored, 17th-century manor house features just 14 guest rooms and suites, adorned with classic and modern furnishings. The on-site restaurant, La Table de l’Yeuse, serves gourmet French cuisine made with local ingredients, and features an extensive wine list showcasing the region’s cognac and wine varieties. Meals are served in the elegant dining room or on the outdoor terrace overlooking the hotel’s gardens.” — Linda Scroggins, Affluent Luxury Travel

One-table Dining in Portofino

“Book a one-table-only meal at Osteria dei Coppelli, part of an educational farm with chickens and bunnies that’s situated on a hillside estate overlooking a nature reserve in Portofino, Italy. Since 2021, the estate has hosted one-table-only lunches and dinners featuring local ingredients and a tailor-made menu, along with tours of the eco farm, which includes an olive grove, chestnut drying room, and herb garden.” – Stefano Sancassani, IC Bellagio

Inuit Chefs in the Arctic

“My favorite new culinary gem is the Tundra-to-Table program offered on select Arctic expeditions on the Ultramarine. Four-course, fusion-style meals are prepared by Inuit chefs who talk about the origins of the food and elements of Inuit cooking, whether it’s muskox in Greenland or Arctic char in Nunavut.” — Mary Curry, Adventure Life

Private Yacht in Istanbul

“I recently arranged a private yacht up the Bosporus in Istanbul, Turkey, with a full Turkish breakfast, along with culinary and historical guides. After a walking tour of Istanbul, I arranged a 12-course Turkish lunch, paired with Turkish wines, followed by a visit to the Grand Bazaar and a Turkish bath in a 300-year-old hammam. We finished the evening with a whirling dervishes ceremony.” — Eric Goldring, Goldring Travel

Edible Insects in Wales

“The Bug Farm in Wales is the first edible insect restaurant in the United Kingdom. Join an entomologist, who is also a television presenter and conservationist, and her husband, who is an award-winning chef, for a personalized tour of their 100-acre family farm. Learn about the environmental and nutritional benefits of edible insects, tour the farm, and have a lunchtime tasting adventure.” — Nicola Butler, NoteWorthy

Afro-fusion in Rwanda

“After your Rwandan safari, stop for dinner at Meza Malonga, an award-winning restaurant in Kigali run by the talented Congolese-born and Michelin-star trained chef Dieuveil Malonga. The 10-course, Afro-fusion meal blends fresh, local ingredients with diverse African cuisine, from Amharic to Zanzibari cooking.” — Raza Visram, AfricanMecca Safaris

Moonlit Dinner in Hvar

“Humac is a 17th-century, uninhabited village on the lavender-scented island of Hvar, Croatia. There’s no water or electricity, but as night falls, dinner calls at Konoba Humac. Enter a simple house made of stone, illuminated with candles and a fireplace, and sit around a large wooden table. The hostess — dressed in black — will serve wine and start dinner. The ingredients are organic, direct from her garden. The fish may have been caught that morning by her neighbor. Linger, drink more wine, and share stories with strangers. When you leave, notice the moon and stars high in the sky.” — Wanda S. Radetti, Visit Croatia

Nasi Goreng in Ubud

“If you’re in Bali, there’s a small restaurant on the outskirts of Ubud called Laka Leke that has amazing nasi goreng. We can make arrangements to meet the chef and learn about their cooking style.” — Jarrod Hobson, ATJ

Ligurian Honey on Kangaroo Island

“Kangaroo Island, just off the southern coast of Australia, is also renowned for its produce. You’ve got honey from Ligurian bees, freshly caught abalone, crayfish, whiting, and scallops — not to mention prime lamb and beef reared on the island. The food, purity of the air, and untouched environment all make for an incredible dining experience.” — Drew Kluska, The Tailor

Michelin Stars on a Train

“We are seeing up-and-coming chefs take the hospitality space by storm. One chef who comes to mind is Jean Imbert. He’s garnering a great deal of attention for bringing his talents to Cheval Blanc St. Barth, Plaza Athénée, and Monsieur Dior in Paris; The Brando in Bora Bora; and, perhaps most excitingly, the Venice Simplon-Orient-Express train.” — Erina Pindar, SmartFlyer