The dining room in Canova restaurant

It was our last night in Venice and it was raining. Again. For three days, in between showers and intermittent sunshine, we had walked mercilessly through the city. As much as we loved the pedestrian benefits we longed to enjoy a quiet dinner that didn’t require an outing or getting wet. Fortunately, our hotel had a ground level restaurant. Ristorante Canova, named for Venetian sculptor Antonio Canova, was just what we wanted. It had contemporary decor, wood floors and wood and gold colored walls, Italian porcelain dinnerware, silver cutlery and helpful staff.

Shrimp with olive oil and artichokes

We began with a prosecco aperitif and a pre-appetizer morsel. While we pondered dinner options we observed the L shaped dining room. A simple orchid in a square vase adorned our table set against the wall in the back of the room. It was a perfect location to savor our quiet meal, see the rain fall through the nearby window and watch guests at the handful of nearby tables that shared the restaurant with us that night. From the Baglioni Caffe across the other side of the entrance we could hear the pleasant sounds of live music by Stefano. Three types of warm bread and break sticks and two types of French butter (lightly salted and unsalted) kept us entertained.

Spaghetti with clams in a light tomato sauce

We shared local shrimp over artichokes, olive oil and lemon. My dinner partner tried the Ravioli with spinach and ricotta and I had Spaghetti with clams in a light tomato sauce. For mains I had Mixed grilled seafood of scampi, monkfish, sea bass and scallops and he ordered Sea bass with potatoes. Both mains were satisfying. To wrap up our meal we had strawberry and green apple sorbet. Click here to read about our stay at the Luna Baglioni where Ristorante Canova is located.

Sorbet dessert at Canova

The Fairlawns pool

One of the first things we noticed on arriving at the Fairlawns Boutique Hotel & Spa in an upscale residential neighborhood of Johannesburg, South Africa was the scented saringa flowering tree at the entrance. Once cleared through the obligatory guarded gate we were surprised to find a quiet property dotted with manicured gardens. In addition to spacious and luxuriously appointed one-bedroom suites, the growing hotel (a new building was under construction) had meeting rooms, a work out area, a swimming pool, a restaurant and spa on site.

Reception and the restaurant were in a single story main building. Within a two-minute walk several separate two-story buildings housed the spa and fitness area and guest suites. After checking in we were led past the restaurant and central gardens to our respective suites within one of the two-story new looking buildings. Our ground floor one bedroom suites, suites 13 and 15 named for Emily Hobhouse and Nelson Mandela respectively, were spacious and handsomely decorated, each one with a different interior design style (during a second visit we stayed upstairs in the Oppenheimer Suite).

Living area of the Emily Hobhouse Suite

Living area of the Mandela Suite

The suites were well appointed including complimentary WiFi Internet access and spotlessly clean. My favorite, suite 15, was divided into three distinct areas, a living area, a sleeping area and a bathroom. Decorated in an Africa theme it had animal print accents and a comfy sofa facing a fireplace (underfloor heating kept my suite toasty too). For the media minded there were two television sets, including a large flat screen television and DVD player across from the king bed in the bedroom.

The Jacuzzi bathtub in the Mandela Suite

The bathroom too was spacious with marble counters and floors, twin sinks, shower, water closet with bidet, and Jacuzzi bathtub. Tall built-in closets with an ironing board and electronic safe took up one entire wall opposite the sinks.

Additional amenities included fresh flowers, complimentary fruit bowl, complimentary in room sherry, Irish Duke and Forsyth travel size toiletries (conditioning shampoo, shower gel, body lotion, nail kit, shower cap and soap) and, at turn down, a small bottle of water and a nougat. The ambiance was serene although there were meeting guests at elegant hotel, owned by John and Anna Thacker.

Inside the Fairlawns Spa

The spa building, across the lawn from our building, had a work out room accessible at guest convenience with the electronic room key. I was pleased to be the first to arrive, at 6 a.m., for an early work out although I was soon joined by others. The spa itself was mostly in an adjacent walled garden area next to, and separate from, the swimming pool. The shady spa garden was filled with private corners and treatment rooms. In spite of our arrival in the late afternoon (spa treatments were available until 5 p.m.) we were in time to enjoy side by side massages in one of the loveliest and largest treatment rooms in the far corner of the spa garden.

The breakfast buffet at the Fairlawns Boutique Hotel & Spa

While were were there we sampled a couple of items from the room service menu and dined in the outdoor area of the restaurant. Mornings were my favorite meal time at the Fairlawns. There was an ample breakfast buffet with cereals, fruits (fresh and dried), cheeses, deli meats, cold fish, and varied delicious homemade pastries to compete with the made to order breakfast menu. Sitting in the restaurant patio under the shade of large umbrellas we enjoyed the placid view of the nearby pool and flower filled gardens. We look forward to revisiting the Fairlawns Boutique Hotel & Spa, Alma Road, Morningside Manor, Ext. 6, Sandton, Johannesburg, fairlawn@fairlawns.co.za, +27 11 804 2540/1/2/3, http://www.fairlawns.co.za/

Grilled langoustines at SeaFood

Bunny Chow, a Cape Malay seafood curry at The Marine Hermanus

Major Moyo, manager, and Delia Harbottle, chef, at SeaFood

Traditional snoek paté with crisp bread and chutney

Malva Pudding at SeaFood

Situated in front of the Raed Na Gael Mountains and within the picturesque seaside village of Hermanus in South Africa The Marine Hermanus hotel faces a bay where, during the season, southern right whales are often seen. Our team was there in hopes of spotting some of the whales and discovering the renovated historic hotel.

They especially liked SeaFood, an informal restaurant near the entrance of the hotel serving contemporary sea fare with an emphasis on fresh catch from Walker Bay. It was established after the hotel owner, Liz McGrath, paid a chance visit to the seafood counter at Harrod’s in London.

The restaurant, open for lunch and dinner, had an open kitchen and contemporary décor including a floating glass wall panel with a wave design, subtle warm lighting, bold graphic pots, black and white photography, and a glass sculpture. Click here to read our dedicated article on The Marine Hermanus.

The view from a vineyard side table at Buitenwarchting Restaurant

In 1981, the Mueller Family took a leap of faith and bought, sight unseen, Buitenwarchting, a farm on the outskirts of Cape Town. Over time the family moved from their German homeland to South Africa and dedicated their resources and enthusiasm into rebuilding the wine estate and later adding a restaurant. On their most recent visit to South Africa Elena and Gary discovered Buitenwarchting Restaurant for the first time. Click here to read about their exceptional dining experience at Buitenwarchting Restaurant.

Champagne and Lavender Jelly at The Greenhouse

Grain Fed Beef Filet

Our favorite dish: Malay Spiced Prawns and Pork Belly

Game Terrine

Carpaccio of Scallops, Tuna and Abalone

Amouse bouche

When we confirmed our stay at Madiba Villa at the Cellars-Hohenort Hotel in Constantia we were pleased. In part because we were looking forward to staying in the two-bedroom villa on the outskirts of Cape Town; and in part because we were looking forward to revisiting The Greenhouse, one of our favorite restaurants in that South Africa city.

Although we missed Chef Rume Booyens’ touch (she had been the chef when we first visited the restaurant) our Tasting Menu dinner at The Greenhouse was a treat. We are confident the restaurant will remain outstanding since the restaurants at the Relais & Chateaux hotel and its two sister properties remain under the watchful eye of Peter Tempelhoff, executive chef for The Collection by Liz McGrath.

Sweets at The Cape Malay Restaurant

The staff surprised us with a Happy Birthday petit four plate at The Cape Malay

The eastern decor at The Cape Malay

Dessert at The Cape Malay

At The Cape Malay Restaurant, Cynthia was our server and Jasmin cooked

Mains at The Cape Malay

At The Greenhouse we had the Tasting Menu: Carpaccio of Scallops, Tuna and Abalone with a 2005 Klein Constatia Estate Brut MCC; Game Terrine with a 2000 Nederburg Auction Reserve Special Late Harvest; Malay Spiced Praw and Pork Belly (a favorite) with 2005 Klein Constatia Riesling; Grain Fed Beef Filet with 2007 Herald Pinor Noir; Champagne and Lavender Jelly; and Vanilla and Poached Pear with 2006 Vin de Hohenort.

We took advantage of our stay at the Cellars-Hohenort Hotel (93 Brommerslvlei, Constantia 7800, www.cellars-hohenort.com,+27 21 794 2137) to sample The Cape Malay Restaurant and were rewarded with an excellent spicy meal. While the style of cuisine and decor were totally different from The Greenhouse, the staff were warm and welcoming the night we dined there.

It is said in Savannah that when its founder General James Oglethorpe departed for England in 1743 he left instructions not to change anything until he returned. He never did. And although the city expanded in the centuries that followed, it retained the grid pattern of verdant squares linked by broad avenues envisioned by Oglethorpe. Today, under its iconic canopy of ancient live oaks fluttering with Spanish moss, Savannah remains a languid antebellum city of elegant colonial mansions and Southern charm.

But while history resonates at every turn, so does the creative energy of the city’s art scene stimulated by the students, faculty and alumni of the booming Savannah College of Art and Design (SCAD). Their inspiration is very much in evidence at the college’s own store, shopSCAD (300 Bull Street). This unique emporium is bursting with cutting-edge paintings, photographs, pottery, jewelry and wearable items; reasonably priced creations of the students, faculty and alumni of the college.

Creativity spills over into other areas of the city’s life as well. Young chefs put their own original spin on Southern classics and old favorites from around the world that have settled over time in the historic port city of Savannah. I enjoyed several lovely meals during my recent visit, most notably a dinner at Local 11ten (1110 Bull Street). Since he took over the kitchen in early 2008, Chef Jeff Rodgers has worked closely with a handful of trusted small suppliers to source the best locally grown and harvested products he showcases in his refined yet unpretentious menu.

Scallops seared to perfection at Local 11ten

And word has been spreading that something wonderful is happening at Local 11ten. A friend who had recently visited Savannah recommended it, “and make sure to try the scallops,” he said. I did. The four gigantic sea scallops were so fresh and sweet they required only the slightest bit of searing. They were served on a bed of crisp asparagus and barely wilted endive, drizzled with a warm sweet pepper vinaigrette, their tartness the perfect foil for the sweetness of the scallops. But equally palate-thrilling were the amuse-bouche: a generously-sized lobster cake served with a glaze of horseradish and sherry sauce. We unanimously declared it worthy to become one of Chef Rodgers’ signature dishes.

For creativity in retailing, my personal award goes to the Honey House (104 Broughton Street). Opened in 2008 as the flagship store of a local artisanal honey producer, the Savannah Bee Company, this Historic District storefront has already established itself as a required stop for local and visiting gourmets and other discriminating shoppers. The shop was a visual feast, brimming with artfully arranged displays of all things honey. The company’s signature tapered bottles lined the walls, filled in many shades of gold, from deep sourwood to rich tupelo to pale acacia honey and several hues in between.

The stacks of body-care offerings were equally irresistible, from Royal Jelly body butter to bees wax and nail salve and mint julep lip balm. Deeper into the store a floor to ceiling hive playroom invited children to pretend they were bees, while adults browsed the tempting array of bee themed toys and children’s clothing. Bee-keeping jumpsuits, hats and other paraphernalia were also available. Feeling weak from so many choices, I repaired to the bar for a honey cappuccino and honey tasting (the full-bodied Tupelo honey was my favorite), but for me the ultimate indulgence was the honeycomb sampling tray. Who would have thought a sliver of honeycomb on a slice of sharp cheese, or tart green apple, could taste to wonderful?

The Waldburg, a charming Queen Anne home overlooking the park

Meanwhile, there is also much happening on the architectural preservation front, which is gaining momentum around Forsyth Park, Savannah’s Central Park at the southern edge of the Historic District. This is the Victorian District where graceful 19th Century houses overlooked for decades are now being painstakingly brought back to their original loveliness. I had the pleasure to stay in one of them during my visit to Savannah: The Waldburg, a charming Queen Anne house overlooking the park.

It was recently the object of a thoughtful renovation into two elegant vacation apartments, clearly with the comfort and enjoyment of their guests in mind. Conveniently located within walking distance from many of the most sought-after tourist attractions in Savannah, it was an ideal base from where to experience the gracious essence of this most Southern of cities. Click here to read more about my recent visit to Savannah, and my most enjoyable stay at The Waldburg.

The Romantik Hotel Relais de la Poste in Alsace

We arrived in La Wanzenau, a small town just north of Strasbourg, one of France’s easternmost cities, on a cold and rainy day. Soon after we arrived we took shelter from the weather at the Romantik Hotel Relais de la Poste, a family owned hotel in a historic building with a gourmet restaurant on the ground floor.

It took us slightly longer than we expected to reach the village due to the slow traffic caused by heavy rain and we missed lunch by five minutes. Since most of the town was closed down for the afternoon the hotel staff was kind enough to offer us a snack. A few minutes later, they served us a shared deli platter of yummy cold cuts, cheeses and green salad in the ground floor lounge (the restaurant had closed).

We reached our second floor room via a small elevator or a narrow staircase which led to a quiet circular foyer with doors all around. Beyond our door, Room 18, the 250 square feet of private space where we spent the night, had putty color carpeting and eggshell color textured walls.

Room 18 at Romantik Hotel Relais de la Poste

The bathroom in our top floor room

I imagine the room had been updated from the original many times since the construction of the building in 1789. The modern looking room had two single beds set together and against a colorful velour and satin covered headboard. Small white wood night tables framed the beds. In front of the beds, three comfortable armchairs, a wood armoire, mini refrigerator, and built in wood table with a flat screen Loewe television made up the living section of the room. There was also a balcony facing the main part of the building and adjacent street. We enjoyed stepping out to see the area although because of the chill air we returned quickly to the warmth of the interior area.

Dinner was an elaborate affair in the hotel’s gourmet restaurant where we had a three-course menu. We sat in a handsome glass enclosed terrace and were looked after by a young and pleasant waiter. Following the amouse bouche, we had home made goose liver foie gras au torchon, a goose liver dish, served with warm brioche bread and local sweet wine. The main course was a stout codfish prepared with chorizo, white beans and a delicious savory seafood broth. Three wonderful cheeses, a blue, Munster and Swiss Gruyere aged two years, followed.

Our cheese course at the Relais de la Poste restaurant

Our main course at the Relais de la Poste restaurant

Dessert at Relais de la poste

Dessert consisted of a variety of flavors in a sampler platter including banana ice cream with a cookie spoon, a creme brulee mini tarte, and a small tarte tatin. We completed the meal with the obligatory cappuccino and herbal tea and walked out pleasantly satisfied.

The Romantik Hotel Relais de la Poste (21, rue du Gal de Gaulle 67610, La Wantzenau, France, Tel +33 (0)3/88 59 24 80, www.romantikhotels.com/La-Wantzenau or relais-poste@romantikhotels.com) is one of 200 independently owned and managed Romantik hotels and restaurants in 11 European countries.

The dining room at Le Cinq

Dishes at Le Cinq were pretty to look at and eat

Ever since he arrived at Les Elysees du Vernet in Paris, France we became fans. There was passion and culinary ambition in the way he cooked and served his tasty delights at the understated restaurant steps away from the famed Champs Elysees. Every meal we had at the restaurant while he was there was a treasure so we felt a loss when he left. At the same time, we were thrilled that he was migrating to one of our favorite restaurants in the city, Le Cinq.

After lunch we enjoy hot beverages just outside the Le Cinq dining room

A few months after he arrived at the larger than life restaurant of the Paris George V Four Seasons Hotel we eagerly visited Le Cinq. As soon as the first bites arrived at our table we recognized his touch. We immediately forgot the rainy weather outside and focused on the joys of the meal. We were delighted. Every dish was pleasing. Once again Chef Eric Briffard has met and surpassed our expectations. We look forward to new dishes and repeat meals at his new venue. Click here to read more about our dining experience at Le Cinq.

The cheese course at Taillevent

Taillevent Restaurant Manager Jean-Marie Ancher

Petit Fours at Taillevent

For years Taillevent was the restaurant of choice for many Parisians and among visitors to Paris, especially Americans. Over time it became less desirable and in 2003 when our foodie team dined at the well known restaurant they were disappointed.

A new chef, Alain Solivérès, joined the restaurant and in 2004, Taillevent redecorated the interior. By 2008 when our team returned Chef Solivérès, Jean-Marie Ancher, the restaurant manager, and their team had the right combination of quality food and service for the posh neighborhood and the city’s picky gourmet crowd. Click here to find out what our team liked about their lunch at Taillevent.

A private entrance at the foot of the Eiffel Tower leads to Le Jules Verne

A Jules Verne treat

Few places are more distinctive and reminiscent of Paris, the capital of love, as the iconic Eiffel Tower. Our team dined at the popular (rumor is that reservations require three months advance planning) Le Jules Verne, a revamped and renovated gourmet restaurant within the Tower. They reached the restaurant through a private and well marked entrance at the foot of the famed monument. After being cleared by a restaurant staff member at the ground level reception they were escorted by a young man in a private elevator to the restaurant lobby.

Sweet temptations at Le Jules Verne

On their return, they raved about their meal which was outstanding even in a city whose citizens have for centuries venerated gourmet experiences; and a setting that was ideal for romance. Le Jules Verne stood out for its attractive dinning room, handsome dinnerware service, delicious dishes and a meal with one of the most memorable views in Paris. Click here to read more about why they would return to Le Jules Verne.