Chef Zach Keeshig’s latest endeavour, Nagaan, is his life’s work, packaged as a 17-seat restaurant in Owen Sound, a small town in rural Ontario. This is where he grew up, where his community garden is, and where he is elevating Indigenous cuisine to the global stage one 12-course tasting at a time. 

Keeshig’s culinary training includes some of the best kitchens in Canada (Eigensinn Farm, The Restaurant at Pearl Morissette, Langdon Hall), but his unique culinary approach is deeply inspired by his Ojibwa roots (Nawash Unceded First Nation).

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All images by Kateryna Topol.

Foraging as a way of life

When fine-tuning his concept, Keeshig made a choice to use only local ingredients. A healthy portion of herbs and vegetables comes from a nearby community garden, some are sourced from local farmers, and many are found in the forest. Ingredients like citrus, coffee, or vanilla find their flavour counterparts in the woods. The forest offers a bounty of flavour, from wild leeks and onions to fiddle heads, Japanese knotweed, mustard garlic, and the three seasons of mushrooms, all growing in undisturbed natural environments.

Foraging season is at its peak in spring and summer. “At this time, we forage nearly every day,” he shared. “I’ll go out today because yesterday I noticed that magnolias were flowering. I’ll harvest and pickle them so we can have magnolia vinegar later on. They have an almost ginger-like flavour,” he added, pulling a pickled flower out of the jar with twizzers.

Each farmed or wild ingredient finds an array of treatments. Fresh, pickled, ground to a powder or made into a vinegar, these preserves help Nagaan’s team stretch the seasonal flavours through the winter months.  

Embracing the game

Hunting and fishing have been a way of life for Indigenous peoples for millennia, and Nagaan’s menu leans into the tradition with wild game and seafood found in nearby rivers and lakes. “I wanted to use ingredients that our people were hunting and eating. So I asked hunters on the reserve to start shooting us wild geese, ducks, and deer”.

“I wanted to introduce more Indigenous businesses into my business,” he proudly admitted. Keeshig’s network of suppliers is one of the many ways in which he supports local communities, always sharing the story behind the ingredient with restaurant patrons, “giving the suppliers a bit of shoutout”.

One of the key proteins on this menu is bison. Indigenous to Canada, bison have a turbulent history, but due to the recent implementation of the Buffalo Treaty, their population is growing. Keeshig sources his from Snowy Creek Bison, and seeing this majestic animal firsthand was on today’s agenda. The farm, operated by a husband and wife pair, Lizette and Cornelius, is a bison heaven. Cornelius drove the two of us into the field past multiple enclosures, locking each one as we passed. Parked somewhere in the middle, we sat there for a while, observing the animals from a distance. “I drive out here daily and just sit and observe them for hours,” Cornelius shared, looking at his herd, wallowing in the grass like kittens. 

Inside the restaurant

The restaurant feels like a homey cabin. Each hand-carved table has an etching of something they forage, artisan-made animal hides are hung up on the wall between shelves of preserves. Everything at Nagaan is custom-made by hand for the restaurant, from wood slab tables to plates shaped specifically to fit Chef Keeshig’s unique vision.

The real magic, however, begins with the first course. Each intricately plated dish is a work of art where the vessel itself often comes from nature. Plate after plate, Nagaan’s team presents explosive flavours with layered ingredients appealing to all five senses. The core menu stays the same, listed on a single sheet menu in English and Ojibwe. The individual ingredients, however, change seasonally depending on what’s fresh and available that day, making sure that every Nagaan experience is one of a kind.

Nagaan is a dry restaurant with uniquely delicious non-alcoholic beverage options are offered with each course, including the above-mentioned dandelion root coffee-like beverage.

Visiting Nagaan

The easiest way to reach Nagaan is by car, but in the absence of one, FlixBus goes directly from Toronto to Owen Sound with a few scenic stops. If you are staying overnight, Best Western Inn On The Bay is a short walk from the restaurant, has a pool with a view and a gym. Make it a weekend with a prolonged stay at The Inn at Cobble Beach on the lake or a fully private, Refurbished Cozy Farmhouse on 100 acres.

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Devour! A festival born from vision

In the early 2010s, iconic Nova Scotia chef Michael Howell and film industry veteran Lia Rinaldo, known for her leadership at the Atlantic Film Festival, shared a fundamental belief: food was more than just a matter of sustenance, and film was more than simple entertainment. With that, a seed was planted, and it was at this moment when Howell and Rinaldo embarked on a quest to create an experimental festival. 

The inaugural fest was small yet charming – indicative of Wolfville itself. But Howell and Rinaldo’s respected ranks in their respective arenas played a big role when it came to impact. Chef-led dinners, hands-on workshops, community gatherings, and culinary-inspired movie screenings injected immediate excitement, and word spread quickly about the festival’s authentic, wholesome flair. As time passed, many prolific names attended, including Sam Kass (former White House chef for the Obamas), and even Anthony Bourdain. 

2025 marked the 15^th anniversary of Devour! Guests come from far and wide not only to immerse themselves with feature films and flavours, but celebrate taste and storytelling in a community already known for its welcoming nature, and agricultural ethos. 

Images courtesy of Devour! Festival.

Why Wolfville & Devour! go hand-in-hand

Nova Scotia is already famous for its delicious experiences, including the Lobster Trail, Chowder Trail, Cheese Trail, and Good Cheer Trail. Beer and cider are big here, as is wine. The province’s viticultural roots date back to the early 17^th century, and today boasts varietals including Baco Noir and L’Acadie Blanc. Besides being home to the nearby Grand-Pre UNESCO World Heritage Site, Wolfville is considered to be the province’s agricultural heartland with everything from roadside farmer’s markets to coastal culinary experiences and wine tours – all featuring local flavours. 

When it comes to the big screen, Denton Hall on the Acadia University campus is home to galas and special events, while the Al Whittle Theatre, opened in 1911, is the hub for most of the 47 screenings that were shown in 2025. Its historic charm, and community initiatives to resurrect it complements the festival’s theme perfectly. Since reopening in 2004, it’s become Wolfville’s cultural hub and is very much woven into the heart of the town’s historic, and independent cinematic soul. Like Devour!, the theatre is a celebratory symbol of heritage, culture and place. 

Left: Image by Alison Slattery, courtesy of Tourisme Montréal. Right: Danny Smiles, Le Violon. Image courtesy of Devour! Festival.

Michelin-starred experiences

The 15^th edition of Devour! treated guests to both local culinary connoisseurs and Michelin-starred chefs from Montreal. Le Caveau restaurant played host to a curated three-course luncheon inspired by Bistro La Franquette’s Renee Deschene-O’Hagan and chef Elias Deligianis, while at Lightfoot Vineyards, acclaimed chefs Emma Cardarelli and Chris Pyne showcased seasonal, autumnal ingredients resulting in exquisite flavours. Workshops from Danny Smiles (Le Violon), Massimo Piedimonte (Cabaret l’Enfer), and sommelier Ryan Gray (Nora Gray, Elena, Gia Vin & Grill) were immersive, engaging, and informative. 

Chef Jean-Sebastien Giguere (La Cabane du Coureur) added a touch of home-grown sweetness to brunch thanks to his maple-infused delights. In the afternoon, Eastern Canada’s most talented chefs competed for most innovative poutine, while at the Wolfville Farmer’s Market, a lobster-themed ‘Fais-to-do’ blended street market energy with culinary celebration and communal dining fun. Every event, talk, and workshop reflected the festival’s aim of combining local flavours, tips and tricks, and storytelling with a personal touch.

Devour! global stature & Enduring legacy

What started in Wolfville has expanded globally. In 2019 alone, there were 19 satellite events, including throughout Canada, the USA, Germany, and Portugal. An increasingly popular spinoff takes place in the Bahamas. In February 2026, Green Turtle Cay will host the 6^th Annual Devour! The Beach, a tropical winter getaway that combines food and film with uniquely local experiences. No matter the location, each Devour! has one goal in mind: to celebrate the collective human experience, to go deeper with the aim of inspiring compassion with emotional, impactful storytelling through food and film. 

Devour! favourites

As a fan of food, film and the combination thereof, Devour! was divine! If the goal was to experience, savour and appreciate the finer, more detailed nuances of what it takes to create a masterpiece on a plate or on film, Devour! left me salivating and satiated. Sure, the dishes were delicious, the films moving, but I found myself impacted most when young directors excitedly shared spontaneous, unrehearsed exuberance about their latest film project, and when seasoned pros gathered young students together, and instructed them on how to best crack a lobster for diners unfamiliar with how to eat them (thank you). 

What struck the biggest chord was the 10^th annual Great Devour! Community Cajun Chicken Supper, supporting regional food banks in the Annapolis Valley.  “We’ll serve thousands of free meals to those who need it the most today,” chef Michael tells me. “It’s not only about inviting chefs and screening films, it’s about giving back to this community – healthy meals to food-insecure residents while promoting health and agriculture”. 

Author: Jim Bamboulis
@travelmammal

Jim Bamboulis is a content creator with 25 years of experience as a TV host and producer, Travel Journalist, and Podcaster. He has created travel and food videos for Lonely Planet and contributes to various international publications. Jim hosts the Fact Up Podcast, a travel show exploring destinations and local culture. He runs Mazee, a business offering Greek gift baskets and online cooking classes. A passionate traveller and outdoor enthusiast, Jim believes in balancing adventure with great food.

The post Inside Nova Scotia’s Devour! Food & Film Fest: Where taste meets story appeared first on Paths to Travel.

The festival sojourned in the Heineken Diamond Lounge of Citi Field in Queens, New York. The stadium is home to the New York Mets, an NL East-contending Major League Baseball team, but more than that, it is also home to one of the best culinary experiences in baseball. Touted for their game day menu, they brought the gour-Met commitment to the offseason by hosting 25 bagelries for this breakfast extravaganza.

The long 5th-floor lounge wraps around the home plate corner of the diamond and opens into a wide room at its apex. It is split down the middle lengthwise by a stage reserved for the bagel rolling competition. The walls are lined with bagel stations packed shoulder to shoulder. No two bagel booths are alike, each sporting personality pieces to draw the bagel connoisseurs in. But the main focus of the event, of course, was the bagels. Having spent the day taste-testing the bagels at the event, these three spots came up on top as the best bagels.

From left to right: B’s Bagels, Utopia Bagels, and Curley’s Bagel. Images by Eric Mura.

Curley’s Bagel, Sunnyside, NY

Curley’s Bagel are the runner-up for the people’s choice award. Curley’s Bagel is run by Mark Curley, and their focus is on delicious bagels made with natural ingredients, which they love to pile high with fillings and make into sandwiches. Curley tells of the origin of their recipe is the marriage of the owner’s influences in a perfect sourdough bagel: Mark Curley is from New York, and his wife is from California. The sourdough, he claims, is easier to digest, making for a better bagel-eating experience overall without as much of the bloating that some complain about when eating a bagel. Curley’s stand was tucked away from the windows and bright fall morning light, but one only needed to follow the smell or the bright banners of their booth to find an amazing, albeit untraditional, New York bagel. I tried the apple cinnamon bagel, based on the classic apple cinnamon doughnut. It was flavourful, as easy to eat as advertised, and satisfyingly chewy.

B’s Bagels, Gig Harbor, WA 

B’s Bagels came all the way from Gig Harbor, Washington. A port city near the southernmost tip of the South, the bagel scene there is lacking in quality. Britany Erwin, the B in B’s Bagels, spoke to their competition, primarily being big bagel companies that batch-steam their bagels. B’s Bagels’ focus is on brining the boil and bake technique to the steam-saturated West Coast bagel scene. Brittany spoke about the community in her area that came together to help support the growth of her business, which also helped them find their way to the New York Bagel Fest. A significant contributing factor that Brittany attributed their powerful flavours to was the scarcity of ingredients in their neck of the woods, which forces them to get creative in order to get the most out of what they have. I tried a stuffing bagel with a fruit-flavoured cream cheese, it was one of the best things I’ve tasted in ages. A fantastic bite all around. I will be getting them every time I’m in the Tacoma Area.

Utopia Bagels, New York, NY

Utopia Bagels are a New York classic. I had the pleasure of speaking to one of the founders, Scott Spellman, about what it takes to make a real New York Bagel. Scott gave me a glimpse into the bagel factory in his brain, a glimpse, it seems, he truly enjoys sharing with people. Scott doesn’t keep any secrets about how he makes his bagels so good. He said it takes two things to make good bagels: “heart and patience”. By that, he explained to me, he means that it’s not the New York water (though it does make them taste better) because every shop in town has that. Nor is it the special flavours or ingredients in the dough. It’s about taking the time to learn how to do it and to really care about the process. Scott claims his bagel rollers have been doing it for him for 40 years. The woman working the booth, Cameron, is a lifer at Utopia Bagels. Scott cultivates a space that makes folks want to stay and commit to the craft. His love for it is infectious. And all you have to do is try one of the bagels to see the proof of what he shares. I tried a plain bagel with plain cream cheese, everything bagel seasoning, and ACME Lox. It was mouth-wateringly good, no exaggeration.

Despite speaking to some of the foremost minds on the topic, I was unable to define exactly what makes a bagel, a bagel, or even what a proper New York Bagel is, but learning the complex relationships between styles and techniques in the bagel world has opened up my mind and palate to what bagels can do and be. The passion for the craft of making bagels is what defines the art and the final product. Next time you walk into your bagel shop, ask about how they roll their bagels or how the bagels are cooked. The story just makes breakfast that much more filling.

About the author: Eric Mura
muraphotography.com | @mav_ricks_pics | Quip Magazine profile

Eric is a writer and photographer living and working in Brooklyn. He grew up in Oakland, California, cut his teeth shooting concerts in Seattle, Washington, and now works at many of the venues in New York. Born in California, hippy rock mixed with Oakland rap and honed with Seattle Grunge spliced with DIY, Eric lives and breathes live music. His work focuses on the connection between the performer and the audience. 

The post What makes the best bagel & where to find one in NYC & Washington appeared first on Paths to Travel.

Sotol is deeply rooted in Mexican history and has become synonymous with the state of Chihuahua. Various distilleries have annual sotol harvest celebrations, inviting friends and family to honour the ancestral methods and celebrate the spirit. Much like mezcal, sotol is finally gaining momentum, finding its place in the spotlight among spirits connoisseurs. But what feels new to many is actually an 800-year-old tradition.

The trip was hosted by the Chihuahua Tourism Board; the DMO did not review or approve this story.
All images by Kateryna Topol.

What is Sotol?

Sotol derives from Dasylirion plants, commonly grown in the Chihuahua Desert (which takes up 500,000 square kilometres of land). It is a succulent plant with long, spiny leaves, almost sharp to the touch. At first glance, the plant can be mistaken for an Agave, famously used for tequila and mezcal production, but there are a few key differences between the plant families. Dasylirion does not need much water and can live up to 100 years, regrowing after being cut, unlike Agave, which ends its lifecycle after it flowers. As a dioecious species, the Dasylirion plants need to be pollinated by birds in order to bloom, another differentiating factor from Agave. 

Up to 90% of the Dasylirion plants grown in Chihuahua are wild, “but we can’t just go around cutting them,” Victor pointed out. Producers need to have a permit, which dictates how many tonnes of plants they can extract per year. It takes up to 12 years for Dasylirion to reach the maturity needed for sotol production, so strict extraction and reforestation allow plants to replenish naturally and sustainably. “It is a federal crime to get caught with sotol heads that were not approved for harvest,” Ibarra added. This, of course, means that sotol is a terroir spirit. It was registered as Denominación de Origen in 2002 and can only be produced in Chihuahua, Coahuila, and Durango.

How do you consume it?

The best way to drink sotol is to sip it neat, like you would whiskey. Serve it in a small glass like a copita (short-stemmed glass) or in a small clay vessel as you would with mezcal. Joven sotol (blanco) can also be used in cocktails, for a margarita or a paloma. Older sotols could produce an interesting Old Fashioned.

A bit of sotol history 

Indigenous People of the Chihuahua Desert have been making sotol for centuries. Rarámuri, for example, were fermenting the plants, producing a more soupy, beer-like spirit, but the true origin of the beverage is still being studied. According to Ibarra, a Chihuahua native with 40 years of experience in spirits, the distillation process was brought to the region by the Spaniards in the 1600s. The ageing process, however, was an outcome of prohibition.

For a period of time, sotol was seen as a drink of peasants and drunks and as such was illegal until 1994. But even with the prohibition in full effect, people were still making sotol and exporting it to their nearby neighbours in the USA. Rangers roamed the desert, destroying distilleries, breaking stills, and bottles. To hide their hard work from the rangers, sotoleros (sotol distillers) would dig graves and bury the bottles, placing burial crosses on top. When rangers came to look for sotol bottles, sotoleros would claim none were left, and if questioned about the fresh grave, would express their condolences for a recently passed away aunt.

The rangers would pay their respects at the grave, not realising a stash of sotol was resting just below their feet. What soteleros didn’t know at the time was that burying the bottles changed how they matured. “The methanol would create these fantastic flavours in controlled temperatures,” Ibarra explained, “completely changing the flavour of the spirit”. 

Oro de Coyame have been producing sotol for over 150 years under the care and supervision of the Ruelas Family. Today, they still bury a few bottles to honour the tradition. These bottles are often unearthed for the Sotol Festival, where fans and producers gather to eat, sip, and celebrate.

How is Sotol produced?

There are 24 types of Dasylirion plants, Oro de Coyame grow five, each neatly named with a name plaque. Different varietals produce different sotol, and as such are indicated on the bottle (ie. “100% Dasylirion Wheeleri”). Flavourwise, sotol is bright and grassy, with herbaceous and citrus notes, sometimes even floral, depending on the plant variety. This flavour can, of course, change through barrel ageing.

Similar to mezcal, there are three types of sotol: industrial, artisanal, and ancestral. Ancestral method uses clay pots and is mostly used by small producers. Industrial sotol is defined by its title, produced by some of the bigger distilleries, like Hacienda de Chihuahua, which have their own plantations. Oro de Coyame, on the other hand, is the number one artisanal sotol producer in the world, cooking up 27,000 litres annually. The distillery relies on wild plants, and these “plants are harder to harvest because some of the fields are high up in the mountains,” Ibarra shared, “so we have to get creative about our approach”.

The production process is very similar to mezcal, though sotol purists prefer to call the Dasylirion piña the heart. The Dasylirion plant is trimmed down to its heart (leaves are used to make baskets and other crafts) and roasted in a deep pit (aka the oven) in the ground. Plant hearts spend up to five or even seven days in the oven. This process caramelises the sugars, making them richer and more pronounced. Only the maestro sotelero knows when the hearts are ready, one of their many secrets.

The liquid gathered from the roasted hearts, called vino, is then transferred into pine wood vats for natural fermentation for up to seven days. This liquid is then moved into copper stills (some producers use steel) and distilled, or double-distilled at Oro de Coyame. Most sotols are unaged, but the Ruelas Family likes to experiment with flavour. In addition to the staple unaged joven (young) expression, they also produce reposado, aged for four months in red oak barrels and añejo, aged for two years.

If you visit the distillery, however, many more bottles will be lined up before your eyes. Every year, the distillery shares special releases, all limited and only some available for export. In the tasting room, the showstopper is a glass jar with rattlesnake folded inside. “Would you like to try it?” Ibarra scanned the room with a grin. We all bravely stepped forward, reaching for the shot glasses.

In Chihuahua, snake venom is believed to have healing powers and is incorporated in various traditional practices. Non-poisonous rattlesnake venom sotol is therefore believed to have medicinal properties. With the first sip, this sotol was surprisingly smooth and flavorful. None of us really knew what to expect, but the pleasantly approachable feel was a welcome surprise. Bottles of rattlesnake sotol are available for purchase at the distillery, along with some other rare and vintage finds. 

How to visit Oro de Coyame 

The distillery is located in Aldama, Chihuahua, not far from the capital city. The tasting room is open daily, but advance bookings are recommended. Keep in mind, this isn’t a luxurious tasting experience like you’d get in a Champagne house. Oro de Coyame is a small facility with a small tasting room, what you will get is an educational tour and a unique tasting experience.

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The restaurant is one of four preprties in the La Tanière Group, people behind the 2-star Tanière 3, 1-star ​​Légende, and Vieux Carré cocktail bar. This year, L’Orygine received a Michelin mention. 

Much like the rest of the restaurants in the La Tanière Group, L’Orygine is a beautiful property with a spacious dining room and garden-like enclosed terrace in Old Québec City. Diners have an option of ordering a la carte or enbarking on the Discovery tasting menu – a 6-course dining experience optionally paired with wine or cocktails. The signature cocktail pairing, which can be non-alcoholic, takes on a similar approach, using local, seasonal ingredients, perfectly matched to each course. A healthy portion of the wine selections are also local, further reinforcing the idea of staying close to home.

The mastermind behind the menu is Chief and co-owner Sabrina Lemay, who brings her years of culinary experience to this kitchen with constant passion and a uniquely creative eye. 

On the left, Chief and co-owner or L’Orygine, Sabrina Lemay. On the right and below: interior images of the restaurant. Images courtesy of L’Orygine.

Kateryna Topol: Thank you for taking the time to speak with me, Sabrina, let’s start at the beginning – when did your culinary interests first start?

Sabrina Lemay: At a young age, three or four years old, I always loved cooking with my mother. When I was a little kid I told everyone I wanted to be a chef and a businesswoman. Mix them both. My mom is a really great cook, she always let me play in the kitchen without any boundaries. So not only with Play-Doh, but real food, [fostering this love of cooking].

* * * 

Sabrina did a year of culinary school and upon completion enrolled into a program with Fairmon Hotel which allowed her to learn and travel. For a month and a half she staged at Restaurant Marcon, a 3-star restaurant in Saint-Bonnet-le-Froid, France. The travel expereinces made her realise she was more interested in restaurants, not hotels, so she returned to Québec and joined Saint Amour, in Old Quebec, working her way up to sous chef. 

SL: After that, I spent two years working at La Tanière, where I met my future business partner. Two years later, I was looking for a change and went to work at Le Baluchon in the country. My job was to [revive the restaurant] and put it on the culinary map. After that I returned to Québec City and worked at a family restaurant, Les Sales Gosses, it is closed now sadly. 

It was a small restaurant, maybe 60 seats, and it was a really fun lunch and dinner menu, no boundaries for where food comes from so I was able to cook with exoctic spices and so on. I stayed in touch with my contact at  La Tanière. They were looking to move the restaurant to a new location, which is where Tanière 3 is now, and needed a concept for upstairs, where  L’Orygine is. At the time, I didn’t want to be a part of anything big, because I wanted to travel, but they asked if I wanted to make vegan and vegetable-forward food. In Québec, you don’t see that a lot, so I got butterflies thinking about it. The boundary they set was not to use anything outside of Canada, focusing on Québec, so it was a great challenge. We are celebrating our seventh anniversary this year. 

KT: L’Orygine, it’s not fully vegan though …

SL: No, but there is a lot of vegan-friendly food, I don’t like to exclude people because of their dietary restrictions. At L’Orygine we want to include everyone at the same table. We have a 50/50 split menu, vegan and omnivore, they go hand-in-hand. There are a lot of options for both, and when we have to work with allergy restrictions, we embrace it. We like to work with less butter and less cream, to be able to serve more people with allergies but without compromising the taste.

KT: How would you describe your menu?

SL: We have our own garden, all of the produce comes from farms within 200 km radius, our mushrooms are grownd downtown by La Botte Champignonnière. I like to work with vegetables and so all menus start with one [seasonal] vegetable, we cook a lot with the season. I love to work with nostalgia, I think we can reach everybody with a souvenir of food, play with the available ingredients, play with food. I don’t push to far with … spectacular, I prefer comfort food, like food in my home, and like the idea of changing people’s mind. I like having a client who is apprehensive about vegan food and will leave our restauranting thinking “wow, that was amazing,” and will be open to eating vegan over meat. 

KT: You call it homey comfort food, but all of your dishes are pretty spectacular when it comes to plating 

SL: [Laughs] For me it is simple, but because we are at La Tanière, which is a big show when it comes to food, we [elevate our food as well]. I think for me, it’s more about art and soul, everything on the plate is there for a reason, not just to look good. I know we eat with our eyes but I think everything should taste good too. 

I love to use the same ingredient in two-to-three ways. Let’s look at leeks for example, from the bottom, to the white, and the green. A lot of people think only the white is good, and everything else is trash or compos. I think everything on the vegetable or the meat can have a second or third life. We will use all of the ingredients, but maybe not on the same menu. Sometimes we’ll keep a lot of green of the leeks to dry and use them in pasta two seasons later.

We try to have less waste in the kitchen, to waste almost nothing.

L’Orygine summer 2025 menu. Images by Kateryna Topol.

KT: That’s really cool and something I’ve been thinking about a lot at home as well, like when it comes to carrot stems and making carrot pesto instead of just tossing them 

SL: Yes, it’s true. Like, when it is crab time (it’s a really small window) we do a menu of all crab, from amuse-bouche to dessert – all crab. It’s a little bit funky, but we love it so much. We’ll use the shell, dry it, and put it on salt and on the menu. So we really use the whole thing.

KT: Coming into the winter season, Canadian vegetable availability is quite limited, do you pickle and so on? 

SL: Yes, we do a lot of conserves, freezing and drying fruits, a lot of vegetable powder that we keep from summer. But we also have access to a greenhouse for tomatoes, peppers, mushrooms, and so on. There are a lot of fun ingredients in Québec and we use some root vegetables like beets, rutabaga, potatoes… But we need to be creative, because an abundance is not there.

We have a partnership with a farmer, about 45 minutes out of the city, they grow a lot of herbs in the greenhouse. I love fresh herbs in my dishes and now we can have chives and tarragon, kale and spinach, it’s really great. 

KT: How often do you change the menu?

SL: Four times per year, and sometimes in the summer we’ll have a pop-up menu or change certain ingredients throughout the season, like peaches and melons. 

KT: You have cocktail pairings available for Discovery menu, do you work with the bar team on those creations?

SL: Absolutely. When I do the menu, we sit down and do a bit of a brainstorm, discussing the ingredients. So if you eat the lobster, for the non-alcoholic drinkthey use the green of the fennel, we juice it and they put it in the cocktail. We do a lot of things like that. On the autumn menu, it’s apricots. There’s a small window of apricots in Ontario, like two weeks, so we buy a lot, we dry them to use as a garnish on the cocktail… We also work together with the sommelier, they pair the wine to our food, and sometimes they bring wine that they want to work with, and we do dishes to pair with the wine. 

KT: You mentioned you used to travel a lot, do you still? 

SL: I have a three-year-old girl now and the restaurant, so traveling is a bit difficult. My last trip was to Argentina, I do miss it, going with my bike, my backpack, my plane ticket, and just go. Maybe soon.

* * *

Learn more and book dinner reservations at lorygine.com.

Non-alcoholic cocktail pairring for L’Orygine’s summer 2025 menu. Images by Kateryna Topol.

The post L’Orygine’s Chief Sabrina Lemay speaks to her culinary approach & sustainability in the kitchen appeared first on Paths to Travel.

The national finals and international finals are a multi-day competition, culminating with the final challenge during which the winner is named in real time. The winning bartender becomes the face of World Class, travelling the world for international competitions as a judge and hosting pop-up events and learning sessions for the international bar community. Needless to say, the competition is not for amateurs. Bartenders train for months in advance and often enter multiple years in a row for a chance at the title. In 2024, Keegan McGregor from Halifax took the global title; the year before, Jacob Martin from Toronto went all the way on his first try.

The final challenge, even on the national scale, is a huge celebration. Friends, family, and the public are invited to witness the competition rounds in person while sipping cocktails created by previous years’ winners. “World Class celebrates innovation, craftsmanship, and the extraordinary talent that shapes the global bartending community,” commented Michael Armistead, Diageo Canada’s National Reserve and Sponsorship Manager. “Every year, we are thrilled to contribute to the evolution of cocktail culture and hospitality in Canada, creating memorable experiences for guests,” he added.

For the first time in the history of competition, Global World Class Finals are coming to Canada. The events will take place from September 28th to October 2nd in Toronto, welcoming 56 global finalists and over 1,000 international guests. To kickstart the celebration, multiple venues across Canada have added cocktail creations from past global and national winners to their menus in a month-long celebration called World Class Cocktail Festival. Throughout the competition week, industry members will also have access to The Industry Forum on September 29 and a series of cocktail labs on September 28th and October 2nd.

Diageo World Class Canadian winners: Kaitlyn Stewart (2017, middle image), James Grant (2021, middle image). Jacob Martin (2023, on the left) and Keegan McGregor (2024, on the right). Image courtesy of CNW Group/Diageo.

World Class Cocktail Festival

World Class Cocktail Festival is taking place from August 16th to October 3rd across Canada. Participating bars are spread across Calgary, Edmonton, Vancouver, Whistler, Penticton, Halifax, Toronto, Montréal, and Saskatoon. As host city, Toronto will welcome guest shifts by the world’s best bartenders across its best bars, host special events, and offer drink experiences. Start dates vary per location.

See the map of all participating cocktail festival venues coast to coast across Canada.

Consumer events & Pop-up bars

Ketel One After Dark
September 27 to October 1
Dineen Coffee Co., 140 Yonge St, Toronto
Featuring Benja Padron Novoa, Lorenzo Antorini, Kate Boushel, Jimmy Greek
Tickets & reservations

For 5 nights only, Ketel One After Dark unites the baristas from Dineen Coffee Co. and globally acclaimed bartenders to create the perfect cocktail. The immersive after-hours cocktail event spotlights their expertise and craft to serve up the most incredible Espresso Martinis that Toronto has ever seen. A dynamic and interactive celebration that will show the art and dedication behind each serve.

Don Julio 1942 Mini Bar Speakeasy Experience
September 28 to October 1
NOBU, 25 Mercer St., Toronto
Featuring Israel Baron
Tickets & reservations

This exclusive event invites guests to an intimate mini bar designed for two, hidden within NOBU’s luxurious ambience. Here, guests will witness the mastery of Israel Baron, Mexico’s World Class cocktail competition winner, as he crafts bespoke cocktails using Don Julio 1942 minis. Complementing this journey is a choice of gourmet appetisers from NOBU’s renowned menu, curated to enhance each moment of indulgence.

Guest shifts in bars across Canada

World Class Labs

Born to Ferment: An engaging session led by renowned mixologists, Massimo Zitti and Erik Lorincz. This lab will explore the application of fermentation techniques in a drink program, Lacto-fermentation vs Forced fermentation vs Symbiotic fermentation, and the sustainable aspects of fermentation.
Sunday, September 28th, 10:30 AM – 12 PM
Mother Cocktail Bar – 874 Queen St W, Toronto, ON
Tickets

The Art of Distillation: An insightful session featuring Massimo Zitti, Eric van Beek, and a Buchi Engineer. This lab will delve into how the Buchi Roto Evaporator works and how it can significantly contribute to a cocktail program.
Sunday, September 28th, 1:00 PM – 2:30 PM
Mother Cocktail Bar – 874 Queen St W, Toronto, ON
Tickets

The Art of No & Low: Presented by Seedlip and led by industry experts, Kaitlyn Stewart and Christina Veira. This lab will discuss the change in consumer behaviour with the rise of moderation, how to craft balanced & flavourful No & Low cocktails, and the benefits of elevated No & Low cocktails.
Sunday, September 28th, 3:00 PM – 4:30 PM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Iconic Martinis: The Tomatini, the Espresso Martini, & the Filthy Martini. This lab will feature Dennis Tamse and Lorenzo Antinori as they discuss the techniques and the stories behind these three iconic cocktails.
Thursday, October 2nd, 10:00 AM – 11:30 AM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Water – A Deep Dive: Join Dr. Emma Walker, Tim Philips-Johansson, and Nick Kennedy for an exploration of how Scotland’s diverse waters, and unique habitats influence the flavor profiles in Johnny Walker Blue Label through tastings with three different waters.
Thursday, October 2nd, 12:15 PM – 1:45 PM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Layers of Harmony: Lorena Vasquez and Vanessa Leon will lead attendees through a series of curated pairings using Ron Zacapa, exploring the principles behind certain combinations and how to translate these ingsights into cocktail & culinary design.
Thursday, October 2nd, 2:30 PM – 4:00 PM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Competition events

Over the course of the week, competitors will be pushed to demonstrate precision, creativity, and storytelling, all while showcasing their mastery of iconic Diageo Reserve brands such as Johnnie Walker, Don Julio, Ketel One, and Tanqueray No. TEN. The competition challenges can be gruelling and often take place behind closed doors or by invitation only.

Tuesday, September 30th

• Hop Scotch challenge with Johnnie Walker Black Label. The competitors are tasked with re-imagining a classic cocktail through the transformative power of scotch with a three-serve menu: one long drink, one short serve, and a one straight-up cocktail.
• Modern Icon challenge with Tanqueray No. TEN. The task is to create a brand-new modern classic, taking inspiration from a golden moment in history, something that brings a smile or something that has changed the world for the better.
• Digital Galeria challenge with Don Julio 1942. Bartenders are challenged to create a drink that represents their personal artwork. Judges, finalists, and guests will come together to enjoy mini 1942 cocktails inspired by the bartenders’ interpretation of personalised AI-generated artworks.

Wednesday, October 1st

• The Sensory Sessions with The Singleton of Dufftown 21-Year-Old. Multisensory cocktail experience where music and mixology converge to create unforgettable moments. Competitors will design a custom record sleeve, press a track and pair it with a signature Singletong cocktail.
• Farmhouse challenge with Ketel One. This is a secret challenge, but historically, Ketel One challenges have a sustainable component.

The top 10 finalists will be announced at the end of the day.

Thursday, October 2nd

• Semi-final: Top 10 challenge
• Final: Top 3 challenge. This event will be livestreamed on the World Class YouTube channel from 19:30 EDT. Follow @worldclass and @worldclasscanada for updates.

The global winner is announced at the end of the day. Surrounded by their friends and family, the winner will step into their new role showered with cheers, confetti, and champagne.

The post Everything you need to know about the Diageo Global World Class Finals in Toronto appeared first on Paths to Travel.

Having met Jamie on multiple occasions at industry events, I knew she was also an avid traveller, working on building health and wellness into her fast-paced mobile lifestyle. In this cheerful conversation, we get a bit of an insight into Jamie’s background, talk about travelling for whisky, staying healthy on the road, and find out what her dessert dram is.

Left: Jamie Johnson, National Brand Ambassador for Glenfiddich and The Balvenie, Canada.
Right: Glenfiddich Distillery in the fall.

Kateryna Topol: Where have you been lately? Last I saw you were in Montréal…

Jamie Johnson: Yes, that was at the end of summer. I did a lot of Vancouver in the early part of the year, four times in a couple of months, and sometimes they were quite short trips. I’ve got Alberta and Scotland coming up, and Fredericton in November for the NB Spirits Festival.

KT: Fun, I might be seeing you in Fredericton

JJ: Come, it is so much fun! It’s like a camp, everyone stays in the same hotel, and you can see all your pals just mingling around; it’s always a good time.

KT: I’ve heard! Ok, let’s talk about personal travel, how do you approach that?

JJ: For me right now, especially because I’ve been travelling for eight years, I treat is staying home. So my travel now is whatever I can do in a road trip, that’s kind of a luxury for me at this point – not getting on a flight. But I think there are some places that I’m really interested in visiting, so I try to be strategic about visiting them. If I’m already in a place, let’s say the UK, I can add some extra vacation days onto the end of that, then I don’t have to do two trips all the way there. But I love a local road trip, like going to Montebello in Québec and doing a little spa weekend. I love going to Niagara and Prince Edward County and things that are sort of around here, but far enough away that it feels like a vacation, like a getaway.

KT: I often think how some of those places, two-three hours away, are close for us, while in Europe you’d be in a different country in that time

JJ: Isn’t it funny? As someone who travels a lot within Canada, it’s one of those things that doesn’t escape me, how big our country is. I have brand ambassador counterparts in different parts of the world who cannot get over the distances I have to travel to get to some of my major markets, like Vancouver or Victoria. I could probably spend 45 minutes extra on a plane and get to the UK.

And it is funny, though, because as much as we joke about how we stereotype Canadians all knowing each other, you will inevitably stumble upon somebody that’s like, “Oh, hey, do you know so and so from BC?” and you’re like, “I live in Toronto,” but very likely actually know that person [we both chuckled]. It’s neat because, especially within hospitality, and maybe within travel too, everybody kind of knows each other. So you do end up stumbling upon the same people over and over in different provinces. And it is a real treat to be able to have that kind of community.

KT: Yes, the travel community is very similar. Would you still visit distilleries on personal trips?

JJ: I love going to distilleries. I remember I had a couple of days off with another brand ambassador from the States, while in Scotland, we rented a car and visited other distilleries. I think part of being a brand ambassador is not just championing your own brand, but the category as a whole. People move around, it’s a very small community, so being able to go and say “Hi” to your friends at other distilleries is a really great thing. You can memorise all the facts about your own distillery from a book, sure, but if you’ve been around more distilleries, and if you gained knowledge of the context of the industry as a whole, you’re gonna have so much more to say and talk about when it comes to category. And even your own distillery, like where it fits in the history.

I started my whiskey club because I went to some distilleries in Kentucky in 2012, and that’s where my love of whiskey began. So I have a pretty extensive list of distilleries that I’ve checked off, and there are some great ones locally in Canada as well. I’m always up for a distillery visit.

KT: And for people who are not big drinkers, is there value in visiting a distillery?

JJ: I think there’s so much to learn that comes from not just the alcohol or the tasting portion of it. There’s a lot of history woven into what happened, how this distillery came about. Like was this always a legal distillery, or was this pre-legal times? We also talk about the building of the railroads in Speyside and the industrial revolution, and how that changed. And when you think about whiskey and the idea that it became popular because phylloxera wiped out a bunch of grapes, allowing whiskey to come into fashion.

There’s a ton of neat history there, and not only in the tall tales, but in the buildings themselves and a lot of the distilleries. Especially the oldies like The Balvenie, that building has basically been there since 1887, on the same ground as a medieval castle. There are so many tales behind it, and usually, you’ll find some great characters there, some beautiful architecture, some history, and just enjoy the whole context of it. Going to a super old pubby restaurant that serves fish and chips the same way they did back in the early 1900s, that’s always a fun thing to do.

KT: Very true, and a lot of them have such amazing views and architecture, often close to the water…

JJ: Yes, exactly. Plus, at The Balvenie, we’ve got all these beautiful ghost stories, it’s fun. If you like anything old and steeped in history, then any distillery will have that. And even the newer ones are quite the marvel architecturally. There’s always a story behind how these distilleries came about with their ethos. I’m fascinated even by the smells and just sort of the tactile nature of the distilleries – getting to smell the barley and smelling the fermenting mash, going into the still house and seeing all this really cool chemistry. And then you go into the warehouse and you’ve got this beautiful oaky smell from the angel share coming out. It’s very poetic.

Angel share: a small amount of alcohol that evaporates from a wooden barrel during the ageing process.

KT: Absolutely! How about whisky festivals? There’s a perception that they are for people who are whiskey connoisseurs, but festivals are not just about drinking, Fèis Ìle, for example, is so much more

JJ: I agree with you 100%. I think whiskey festivals are especially great for people who are just getting into the category. It’s a ticket to an entire room full of different styles, and you can go around and discover a lot. And I always tell people, if you can spring for the VIP ticket, get in ahead of time and strategise without all the big crowds. Usually, during the VIP hour, there are fewer people, and you can actually talk to the brand ambassadors and get their insight into what’s going on at their table and if they have a recommendation of where you go from here. Sometimes we’ll have a special pour during the VIP, like a 21-year-old Glenfiddich. I’ve seen whiskey people come in and go straight for the smoky ones, and maybe that’s not the best strategy, because it kind of kills your palate a little bit to tasting anything that’s softer after.

My advice is to strategise before things get really crazy. And I always say quality over quantity. I’ve seen people fall in love with whiskey at festivals, ut’s a nice way to introduce someone to this category. And I remember someone saying to me, “If you don’t like whiskey, you just haven’t found yours yet”. Whiskey shows are a great way to dip your toes and see what style speaks to you best.

KT: … and to also learn that the most expensive doesn’t mean the best?

JJ: Yeah, most expensive usually means the oldest and the rarest. And the thing about that is if your palate does not love oak, or big, intense oak flavours, then no matter what, you’re not gonna like that 50-year-old whiskey. If you prefer something that’s a little lighter, brighter, the 12 might be your jam. Entry-level might be the one that you like the best, and perhaps a reason why Glenfiddich 12 is our best-selling whisky. I think the best one is the one that you like the best, not whoever somebody says is the best. So that could be a very young whiskey, that could be a very old whiskey. Some people love that really rich, oaky, sort of like intense flavour, and that’s great, but that’s not everybody’s taste.

KT: I recall you mentioning that you’ve been certified in distilling?

JJ: Yes, it’s a program they had with William Grant & Sons, where you would travel to the distillery, and it didn’t matter if you were a Cooper, a brand ambassador or whoever on the team, if you wanted to do your GCD, which is your general certification and distilling, you could join. You could go there, do the learning with the distillery staff, and then you would take the test a couple of months later in your own market. So I got to go to the distillery and learn the ways of distilling from all the really, all the unglamorous kind of stuff. Like, how do you clean a mash, what are the steps to making the bottles ready for bottling, and so on… It’s a really great tool I have in my pocket, and I’m grateful that I got to do it, it’s a great bonus to have that much insight into what the distillery does.

KT: Do you think it changed how you talk about whiskey and how you see whiskey?

JJ: Yeah, absolutely. Because you don’t think about the unglamorous stuff. You think about the cool liquid story, but there’s so much that goes on that we don’t see at the distillery that takes a lot of work and many talented people. It opens your eyes to how big these operations are. I’ve always thought about what next steps in the industry I’d love to take, and getting into processes is something that piqued my interest a little bit. It was really cool to see what options are available if you want to get into the actual process of making whiskey. So I loved it. If anyone is interested in doing that, it’s the IBD, which is the Institute for Brewing and Distilling. It’s available for anybody who wants to take it online.

KT: Back to the travel component of it all, how do you manage to stay physically active and maintaining wellness on the road?

JJ: It’s not easy. It’s definitely taken me a while to make it a priority and to figure out the best balance and how to keep close to my home regimen as best as I can. Giving myself grace is important too, because often when you’re on the road, your itinerary really isn’t your own. It’s built by who your host is, or whether or not you’ve got appointments and things like that.

But you know, I’m a Peloton girlie, so I try to find places that have a Peloton or I can still have space to use the app and do a treadmill workout or a stretch in my room. I think it doesn’t always have to be a full-on workout. I know some people are really good at finding yoga and spin classes, but I would say that’s trickier with my schedule, so mobile apps are super helpful.

For me, it’s also about nutrition. We get conditioned to think that travelling equals vacation, equals indulgence. And I think when you get more into travelling for work, you have to lose the mindset. Sometimes I find that I eat better on the road now than I do at home, because I’ve learned how to navigate a menu better, I learned my lesson.

I also have this thing, I call it “robe time,” where I kind of try my best to build my schedule with a little break between whatever I’m doing in the day and at night. So even if it’s an hour or two to go back to the hotel, decompress from the morning, have a breath, call home, and then do my evening activities, it really makes such a difference in that evening portion of it… I can gather my thoughts. Maybe I can go for a walk, maybe I have enough time for a 20-minute nap. Maybe I have enough time to shower and get re-ready, whatever it is.

KT: Robe time, I like it! Especially if you’re arriving early. I call it restarting the day – go to the hotel in the middle, shower, redo my makeup, redo my hair, and restart the day before evening activities.

JJ: Yes, exactly. I also try not to get too caught up in the time zone part of it. Canada is just huge, with a ton of time zones, so I try to manage how I’m going to tackle that time difference. If it’s a short trip, am I going to try my best to stay on Toronto time so that I don’t have a big swing? Or am I just going to commit to the new time zone and try my best to get on that time zone? Having a strategy helps a little bit, because it feels chaotic. I will say, though, sometimes I just have to say to myself, “You’re going to be really tired on this trip, and there’s nothing you can do about it, and that’s okay”. You can try to build some time when you get home to recover.

KT: Great point. Ok, to wrap things up, what are some of your favourite whiskies?

JJ: The one that changed everything for me, and honestly, this happened before I even started working on the brand, was The Balvenie Caribbean Cask 14. That was my very first single malt dram and a mind-blowing experience. I was way more into bourbons, focused on big, meaty, super high ABV bourbons, and I was trying to get into single malt. I actually said to Mark, “I really want to get into this category, but they’re a bit soft for me,” and he was like, “Well, why don’t you try The Balvenie Caribbean cask?”

And so I did. It was actually the very first bottle I ended up buying for myself after my first freelance gig. It scratched that sweet and spicy kind of thing for me, but it also showed me what complexity meant in single malts. And it wasn’t this huge, like flavour bomb, it was layers and layers of really beautifully balanced flavour. It changed the way I thought about single malts. It all kind of clicked for me then.

Then, two years later, I ended up being the brand ambassador for that brand. But it really and truly is my desert island dram. If someone said, “You need to disappear, you can only take one bottle with you,” I would honestly take the Caribbean cask.

The post Talking scotch, travel & wellness with Glenfiddich & The Balvenie Ambassador Jamie Johnson appeared first on Paths to Travel.

Unlike a traditional walking tour, FTB tours are self-guided. Created by two food-loving friends, Emily and Michelle, the company aims to facilitate the real taste of Mallorca “without the research, the hassle, or the tourist traps”. 

Emily and Michelle spent years exploring the culinary scene, getting to know chefs, and building up connections. The current offerings are Wine & Dine and Brunch & Ride (on the e-scooter). The concept is simple: Emily and Michelle plan your itinerary and make timed reservations in the city’s best restaurants. Each visit includes a food and beverage pairing, showcasing the island’s true culinary essence as local chefs envision it. Each experience comes with a guided tour, accessible through a web app, with a clear map. A selection of cultural points of interest with historic annotations are noted along the way. 

The tour is incomparable to the traditional walking food tour, not only because it is self-guided, but mostly because it takes you to new and elevated restaurants, offering a unique experience for each visit. 

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
This experience was hosted by Food Tours Balearics, who did not review or approve this story.

Vermuteria La Rosa: Russian potato salad with anchovies, served with an Iberian ham croquette and blue cheese, a spinach croquette, and house-made vermouth. Images by Kateryna Topol.

Decision-making behind the scenes

Emily and Michelle have built a network of restaurant partners and keep a close eye on all new openings in the city. “When a new spot opens, we’re usually among the first to try it and see if it fits our standards,” Michelle added. The duo try every dish with the restaurant’s chef, who might even create a custom dish for the visit. The dishes chosen typically reflect that restaurant’s speciality, “if a place is famous for its meat, we won’t serve dessert there”.

“We aim to start the tour with lighter fish or vegetarian dishes, have a more filling meat dish in the middle, and finish with dessert,” Michelle shared. The order of the restaurants is based on their capacity to receive guests that specific evening and the logistics of getting easily from one place to another. Naturally, this means that today’s tour might not be the same as the tour tomorrow.

When selecting restaurant partners, Emily and Michelle look for three key qualities: excellent and welcoming service, willingness to share the story behind the palace and the dish, and the quality of food. “We’re not doing a standard tapas tour, so the food needs to be creative, high quality, and part of a more gourmet experience,” Michelle stressed.

The points of interest stops are chosen based on the restaurant route, “Palma is full of stories, so there’s something interesting to mention around every corner”.

The Wine & Dine Tour of Palma Old Town

The Wine & Dine Tour of Palma Old Town took us away from the tourist centre and into the neighbourhoods. Our tour started at La Rosa Vermutería, steps away from Plaça del Mercat. La Rosa is a vermouth taberna with an old-fashioned vibe, framed with subway-tiled walls and curved brick arches. The walls are stacked with preserves, drying vegetables, and cured meat in that uniquely odd manner where food becomes interior decor. On today’s menu is a Russian potato salad with anchovies, served with an Iberian ham croquette and blue cheese, and a spinach croquette for contrast. House-made red vermouth over ice is served as a beverage pairing. 

Further away from the centre, past La Misericòrdia, we find L’ànima Restaurant in an airy plaza. It is still early in the day, so at first, the co-owner Adrià Salas Rotger is able to give us his complete attention, recommending wine (Els Vinyerons Pregadéu Rosé) and sharing insights about the business. On the menu are roasted lettuce hearts with escalivada and falafel. Spicy olive olives hit the table first with the wine, in case we got there a little peckish.

The next stop takes us to Palma’s brand new 5-star hotel Concepció by Nobis, a Michelin guide hotel with a beautiful restaurant, Xalest. Led by an award-winning chef, Xema Álvarez, Xalest offers a sharing menu of tapas, pintxos, appetisers, and entreés to showcase not only Mallorcan food by the Spanish way of dining. An artfully plated pork cheek, served on a vegetable puree, is paired with a generous glass of Spanish red wine, neatly wrapping up the savoury portion of this experience. To complete the meal, we head to El Neo for a sweet treat, taking us back closer to the city centre.

Xalest: Pork cheek served on a vegetable puree. Images by Kateryna Topol.

The post Finding the hidden gems in Palma de Mallorca with Food Tours Balearics appeared first on Paths to Travel.

We met Joan from Nofrills Excursions Mallorca in the plaza near the Royal Palace of La Almudaina, surrounded by street vendors and caricature artists seated in the palm tree shade. Equipped with a bottomless backpack (water? napkin? I got you), Joan handed each of us a map of the route for the Foodie tour in Palma de Mallorca. Having taken a brief look at the map, everyone promptly tucked it away in their pocket and proceeded to blindly follow the orange t-shirt through sunny Palma.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
This experience was hosted by Nofrills Excursions Mallorca, who did not review or approve this story.

Royal Palace of La Almudaina, Palma de Mallorca. All images by Kateryna Topol.

Joan has been hosting food tours for ten years, “last year, I took 2,000 people on a tour,” he proudly announced. Throughout the day, he swiftly switched between English and Spanish, occasionally translating various narratives to German for a family in the group. Mallorca uses three languages: Spanish (Castilian), Catalan, and Mallorquí (local Catalan dialect), but most people speak at least some English. With direct flights from most of the UK, this part of Spain has been a popular tourism destination for decades, attracting hospitality workers from around the world. This part of Spain is where I’ve spoken the least Spanish. 

Weaving through the city streets, Joan shared various pieces of historic knowledge, occasionally gathering us in a tight circle to share a story. “See this building,” he points our attention to Can Forteza Rey, “it looks like an Antoni Gaudí building, doesn’t it? It is actually the work of his student, Lluís Forteza Rey”. Gaudí’s influence is very prominent in Palma’s modernist architecture, so this was not the first architectural work of art we came across on this day.

Empanadas from Ca na Cati Pastisseria, Palma de Mallorca.

Having situated us by Palma City Hall, Joan ran across the street to bring us the special treat: Empanadas Mallorquinas. This round pastry, made with soft crumbly dough, encloses a delicious combination of jamón ibérico (Iberico ham) and a mix of vegetables in a perfectly rounded little pocket. The dish is typically served on the last day of Easter and requires an extensive amount of labour to produce, “altogether it takes eleven hours to make this,” Joan paused for effect. Ours came from Pastisseria Cort (Ca na Cati Pastisseria), “best empanadas in Palma,” he pointed at the corner shop.

We looped through Carrer de Sant Miquel pedestrian street multiple times, “watch your bags on this street,” Joan patted his backpack. The first sit-down portion of the tour took us to Omare, where the team greeted us by promptly pouring wine for the table, some of which they produce themselves. One by one, tapas plates began to hit the table: tortilla Española (Spanish egg omlet), croquetas de pollo (chicken croquettes), followed by octopus with potatoes. And for the grand finale, a charcuterie board with local cheeses, grapes, and jamón ibérico. Gasps of excitement echoed across the table at the sight of the sharing plate. 

“Bon profit!” he held up his wine glass, “that’s how you say bon appétit in Catalan”.

For the next half hour, we were instructed to explore Mercat de l’Olivar, solo. My initial confusion dissolved as soon as my eyes met the open market. Fresh produce stalls, cheese vendors, multiple ibérico ham counters with rows and rows of ham hanging from the ceiling. All the brightly lit up pintxos stations, and quick service bars were calling my name. Some tour attendees chose to shop. Others, having quickly toured the market, found a spot between the locals to enjoy a quick glass of sparkling wine and absorb the vibes of the casual afternoon market magic. The free time was well justified. 

Looping back around and into a narrow alleyway, we made our way to Orxateria I Xocolateria Ca’n Joan de s’Aigo for a sweet surprise. This intricately decorated cafe has a rich local history, both cultural and culinary, but that bit, you will have to hear from Joan. On the menu as a parting sweet note is ensaïmada – a light, sugared pastry made with reduced lard from ibérico. Yes, it sounds weird, but it is absolutely delicious. The pastry is accompanied by a cold glass of “almond milk ice,” something you can only get here, in this shop.

Like most food tour groups, we all got to know each other a little better. Joan’s new family portrait was taken shortly after, under the one-thousand-year-old olive tree in Olivera de Cort. 

Vegetables at Mercat de l’Olivar on each side and the thousand-year-old-olive tree at the centre.

The post Authentic food only, with NoFrills Foodie tour in Palma de Mallorca appeared first on Paths to Travel.

If you keep a pulse on your local mixology scene, occasional pop-up bartender events happen, bringing in names from the 50 Best list around the world to your local cocktail bars. Naturally, these appearances are likely happen in the local 50 Best-listed bars. 50 Best also has a broader list, called Discovery, with close contenders and a beverage menu sure to impress.

Above: Byrdi, Melbourne. Cover image: Double Chicken Please, New York. Images courtesy of 50 Best.

The winners are chosen by a group of over 800 people spread across 29 geographical voting regions, headed up by an Academy Chair. The judges group consists of drink experts from around the world who cast eight votes based on their best bar experiences of the previous 18 months.

How are the 50 best bars, restaurants, and hotels chosen? We wondered. Emma Sleight, the head of content for global The World’s 50 Best Bars and Hotels, is here to answer all of our burning questions.

Kateryna Topol: Hello Emma, The award-winning bars are voted for by 800-plus experts worldwide – who are they?

Emma Sleight: The 50 Best Voting Academy is comprised of bartenders, mixologists, drinks media, business owners, influencers and industry experts from around the world who are chosen by our 29 global Academy Chairs. Each Academy Chair oversees a particular region and is charged with recruiting a diverse panel of voters from their designated region.

We ensure that there is a 50/50 gender split amongst our voters, and a minimum of 25% of voters are refreshed each year to ensure the list stays fresh and relevant. While the Academy Chairs are publicly known, our voters are required to remain completely anonymous to maintain the authenticity and objectivity of their choices. The results are independently adjudicated by Deloitte, and all votes are completely confidential – the Academy Chairs have no knowledge of which bars their voters vote for. 

KT: What criteria make a bar worthy of a nomination?

ES: We purposely don’t set out strict criteria for voters when considering bars to vote for. Primarily, we believe there is more than one way a bar can be wonderful, and what constitutes ‘best’ is not the same for everyone. One voter could favour a historic hotel bar while another could prefer an experimental dive bar. Ultimately, it is up to the expertise and personal preference of the individual voters to decide who they should vote for. It is this diversity of opinion that allows us to trust our voters and their professional opinions, rather than giving them a list of features to tick off. The continued diversity of The World’s 50 Best Bars list, and the extended list of bars ranked 51-100, showcases the incredible variety of outstanding hospitality venues around the world.

KT: And how do the bars get on your radar for consideration?

ES: There is no way for a bar to nominate themselves for inclusion or evaluation when it comes to any of our lists, including The World’s 50 Best Bars – they just need to keep doing what they do best, which is providing the very best experience they can for every customer! Our Academy members are chosen for their knowledge of the industry and for having their finger on the pulse when it comes to new openings, up-and-comers and much-loved favourites around the world. All our voters are required to have attended the bars they vote for during a normal service, meaning takeovers, pop-ups, and special events are not eligible to be voted for.

While bars cannot nominate or vote for themselves on the list, they can apply to be considered for two of our Special Awards: the Best Bar Design Award, sponsored by St-Germain and the Siete Misterios Best Cocktail Menu Award. Further details of when applications open for 2026 will be announced through our newsletter and on our social channels. 

Left: Bar Nouveau, Paris; Right: Florería Atlántico, Buenos Aires. Images courtesy of 50 Best.

KT: This takes us to my next question – how many total categories are there?

ES: There are three distinct categories for our awards on top of The World’s 50 Best Bars list and the extended 51-100 list. Firstly, there are the pre-announced awards, namely the Altos Bartenders’ Bartender Award and the Michter’s Art of Hospitality Award, which are announced before the main awards ceremony takes place. Next is the in-list Special Awards, such as Best in Destination Award for each continent, Highest New Entry Award and more. Finally, there are the individual Special Awards, like the 50 Best Bars Scholarship, which went to incredible mixologist Calliope Draper from Edmonton, Canada in 2024. 

KT: Well deserved. Can you please tell us a bit more about the 50 Best Bars Scholarship program?

ES: Absolutely, we introduced the 50 Best Bars Scholarship in 2022 to celebrate and nurture the next generation of outstanding bartenders. The scholarship programme is open to any bartender from anywhere in the world aged 21 or over with fewer than five years’ experience. The winner is rewarded with the chance to train at some of the best bars in the world, with expenses paid throughout the programme. There is a three-part judging process for the scholarship, with five applicants selected for the final stage, which consists of a rigorous interview process with a panel of industry experts. The winners spend time behind the bar in some of the most well-respected and innovative establishments around the globe, and bring that experience back to their own bars, taking home skills, experiences and memories that shape their careers for the rest of their lives. 

So far, we’ve had winners from India and the UK, with our most recent winner, Calliope Draper, hailing from Edmonton, Canada. 

KT: Pivoting to the average traveller, in your opinion, why should they visit local mixology bars?

ES: There’s flavour to be found in every corner of the world, whether you’re in the heart of a major city or in a tiny town with two local drinking dens. We want to encourage people to explore more exceptional bars and emerging drinks destinations, as well as meet more of the wonderful talent behind the bar from all across the world, wherever they are fortunate enough to travel. Ultimately, we want to support creativity, innovation and stellar hospitality wherever it is found.

Above: 1930, Milan. Below on the left: La Sala de Laura, Bogotá; Right: Connaught Bar, London. Images courtesy of 50 Best.Images courtesy of 50 Best.

KT: And your next destination partner is…

ES: We announced Hong Kong as our next destination partner (at Kai Tak Cruise Terminal) earlier this year and are so excited to celebrate global bartending talent in such a wonderful city [on Wednesday, 8 October 2025]. Hong Kong has had a presence on our lists for over a decade and was a very hot topic last year, given Bar Leone took the No.2 spot at last year’s The World’s 50 Best Bars awards, making it the Disaronno Highest New Entry Award winner. The city has also been an outstanding host for Asia’s 50 Best Bars in 2023 and 2024, so it seemed like the perfect place to host this year’s ceremony. The bar scene in Hong Kong continues to grow and develop year-on-year, so we hope attendees will have an exciting time exploring the city at this year’s ceremony. 

KT: And finally, what is your go-to cocktail?

ES: I am always on the hunt for the best martini in the world. Everywhere I go I scour bars to find the perfect one. It’s a classic but with the amazing innovations I have seen and tasted across the globe, I am constantly surprised and delighted by the concoctions I continue to discover. Right now, I am taking my martini in tiny-tini form or ordering one of my other great loves: a mezcal margarita or Miami Vice.

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To find a 50 Best bar or restaurant near you, browse the lists on theworlds50best.com or follow @theworlds50best on Instagram.

Team at the Tlecān, Mexico City. Image courtesy of 50 Best.

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