Lauren Hill

The hottest new Balearic hotels to try this summer

From our UK edition

Following the recent announcement of Britain's extended green list, many UK travellers will be jetting off for the only part of Spain to make the cut: the Balearic Islands. A number of laidback luxury hotels and locally inspired resorts are making their debut across the Balearics just as travellers return. These are the brand-new properties providing beachfront, mountain-backed and garden-enclosed retreats across Ibiza, Mallorca, Formentera and Menorca. Six Senses Ibiza Six Senses is making its entry to the Balearics this summer with the debut of Six Senses Ibiza. Set over 20 acres on the northern tip of the island, the village-like retreat combines uninterrupted sea views and direct access to Cala Xarraca bay with sustainable luxury that takes cues from authentic island life.

Where to beat the crowds in Portugal

From our UK edition

Following the news that Portugal, including Madeira and the Azores, has a place on the UK’s green list, many of us are writing off other destinations and eyeing up its travel potential for the first time. There's more to Portugal than the Algarve: whether you’re in search of vines, hiking trails or secluded shores, it's possible to pull off an extremely varied break here.  The Coast As popular as Portugal is for its beaches, its long Atlantic coastline and wealth of islands means there’s plenty of coastal seclusion to be found. The Serra da Arrábida Natural Park near Lisbon covers more than 100 square kilometres and is the setting for several sandy stretches and smaller coves including Praia de Galapinhos.

From Ceviche to Causa: a guide to Peruvian food

Peruvian cuisine is the ultimate cultural melting pot: from the traditions of indigenous Andean and Amazonian cultures to the influence of Spanish conquistadors, African slaves and immigrants from Europe and Asia. Popular sub categories continue to emerge such as the Chinese-Peruvian fusion, Chifa, and Japanese-Peruvian Nikkei cuisine. The most famous dishes comprise ingredients from the country’s multitude of dramatically different microclimates, with more than 3,000 types of potatoes in array of colors and shapes growing alongside corn linking back to the Incas’ agricultural legacy.

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