Marking Venice Cocktail Week, Roy Yerushalmi highlights 7 top bars across the city, from the birthplace of carpaccio to one of the most beatiful lounges in the world

Raz Rahav refuses to run just another restaurant or serve the same risotto daily for three years. An interview marking OCD's 10th anniversary.

Herb-packed yogurt soup with surprising flavors from Kazakhstan: Roy Yerushalmi makes a summer okroshka with an unexpected twist - and ן minimum effort

From a classic Martini at a local industry hideout to Europe's top venue on the 50 Best list, Roy Yerushalmi presents the ultimate guide to cocktails, bars, and nightlife in the Greek capital

Tulum is one of those rare places that actually lives up to the hype. The beaches are endless and golden, looking exactly like the postcards, with an untamed tropical wilderness lurking just around the corner. A mere ten-minute drive from the town center, and one can channel Indiana Jones, surrounded by dense jungle, hidden Mayan ruins, and hundreds of subterranean, crystal-clear cenotes. True story. Speaking of hidden retreats: tucked away at the secluded, lush edge of the beach, right

When one of the best chefs in the world decides to pamper you with meals tailored down to the smallest detail at a Michelin-star level, in a beautiful secluded private estate: meet Casa Nossa by José Avillez of the legendary Belcanto restaurant

These are by far the best stuffed cabbage rolls you'll ever try: Roy Yerushalmi prepares Turkish Lahana Dolamasi, Black Sea-style, with heaps of dried mint, isot, olive oil, and a touch of sour summer fruits

A 100% success-rate cake recipe uses only ingredients you already have at home. Roy Yerushalmi shares his ultimate banana bread, including its history and tips that make all the difference

100-year-old vintages by the glass and tasting menus that marry rare ingredients with a refined French touch. Juanlu Fernández is chasing dreams and legendary sherries at Lú, serving one of the world’s most unique meals at an improbable price

Porto's abundance of bars, restaurants and nearby wineries makes it a top destination for fine dining lovers and weekenders. 5 unique restaurant recommendations focused on high-end local ingredients and execution by acclaimed chef Vasco Coelho Santos and friends

It began with a love for Florence’s cosmopolitan hotel bars and grew into a beacon of Italian mixology across Tuscany, Venice, Cortina and Amalfi, a draw for cocktail lovers. An interview with founder Paola Mencarell to mark ten years of Florence Cocktail Week

Cooking inside an LV flagship store, inspired by David Lynch, and serving lickable monogrammed espresso martinis along Asia's best pastry chef creations. Vix Rathour, the chef behind Gaggan at Louis Vuitton, and a Bangkok sensation, in his first-ever interview.

When does he stop improving his signature dishes (never), where will his new bar open - and why DiverXO as we know it is going away by next New Year's Eve: Dabiz Muñoz in an exclusive interview

As Mexican cuisine undergoes a global renaissance, Chef Tomás Bermúdez is leading the charge. By pairing premium ingredients with traditional roots, he has helped to reshape the country’s culinary map. An interview on La Docena’s 10th anniversary, and why you need to visit it as soon as possible.

Roy Yerushalmi's Complete Recipe for Perfect Spicy Chraime Fish Stew, Step-by-Step

From the no frills bars of Silom to the Chinatown bustling scene and the Michelin starred chefs' bars: Best 20 cocktail bars in Bangkok

From the beautiful oasis in the city center to the beacon of global hospitality: Bangkok's best luxury hotels, offering a once in lifetime experience in Thailand's capital city

Menorca, one of Europe's most beautiful islands, hosts Menorc4manos festival every summer, bringing acclaimed chefs from Iberia and Latin America to the island for a single evening of an incredibly affordable tasting menu. Everything about the most talked-about event in the Spanish culinary world

A magnificent Ezogelin soup, made with ingredients found in every home, that's easy to make in just 30 minutes. Roy Yerushalmi presents: the perfect recipe for the authentic Turkish comfort food

From an award-winning Pan-Asian speakeasy and a secret lab in the basement of a chef’s restaurant to a bar inspired by the manager’s own shared apartment: 5 great cocktail bars in Almaty, Kazakhstan

From a nostalgic park cafe to a decadent brunch at a ski resort, here are five restaurants and cafes in Almaty that offer excellent breakfast and amazing coffee

Almaty is a pristine blend of East and West, offering chef restaurants, excellent bars, and fantastic street food. The Rex guide explores Central Asia's cultural capital, combining vibrant city life with beautiful, wild nature just a short drive away

Navigating Tbilisi's street food scene can be a delightful challenge. fortunately, Roy Yerushalmi has done it for you: 8 outstanding street food stalls and lunch spots, offering to experience the city's authentic culinary heartbeat

Here's the English translation: From the secret Khachapuri stand to the acclaimed new chef restaurant, overlooking the Kura River: Roy Yerushalmi presents - all of Tbilisi's must-visit restaurants, bars, and hotels in the Rex ulitmate city guide

Quince Dessert? It's Easy! Roy Yerushalmi's Sephardic version of the eponymous Turkish Recipe: Crimson Quince Halves, Baked in a Thick Lemon-Caramel Sauce and served with Kaymak

From the to-die-for taco to the best chef restaurant in central america: Roy Yerushalmi's essential Mexico City culinary guide to the best restaurants, street food and cocktail bars in town

From the upscale venues of Bogota to the up and coming spots of Cartagena - these are some of the best places to eat and drink in Colombia

From the most buzzed restaurant in Germany - to the starred and affordable gems of Europe's promising young chefs: Roy Yerushalmi recommends - 6 chef restaurants in Munich that offer exceptionally tasting meals

Stuffed zucchini is a classic dish from the East Mediterranean cuisine. Food writer Roy Yerushalmi shares his version, combining a Sephardic touch with Turkish flavors from the black sea