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The Bilgin 170 is sleek, sexy, and modern, according to designer Emrecan Özgün. The Bilgin 170 is sleek, sexy, and modern, according to designer Emrecan Özgün.

If the Mediterranean’s usual hotspots are starting to feel oversaturated, Malta, Gozo, and Comino provide the antidote. 

Home to three Unesco World Heritage Sites, a flourishing culinary scene, and the backdrop to films such as Gladiator I and II, it has become a staple holiday destination in the Mediterranean.

Yet just across the water, its lesser-known sister islands – Gozo and Comino – reveal a different side of the archipelago. Together, the sun-drenched trio blend heritage, culture, and unvarnished charm, rewarding those who are willing to venture off the beaten path.

Whether it’s history, gastronomy, or a slower pace of life that calls, these islands are undeniably unique. Here’s what makes them worth exploring – and why travelers are suddenly taking note.

Malta

For history enthusiasts and sun-seekers alike, Malta delivers in depth. Its capital, Valletta – built by the Knights of St John – remains one of Europe’s most charming fortified cities. Inside St John’s Co-Cathedral hangs the only painting ever signed by Caravaggio, a masterpiece that alone justifies the journey.

Culinarily, the island has emerged as a rising Mediterranean powerhouse. Its refined local cuisine and farm-to-table ethos have earned serious recognition: the 2025 Michelin Guide spotlighted two restaurants with two stars and six with one star – an impressive concentration for an island of Malta’s size.

Gozo

On Gozo, a quieter, more secluded slice of Maltese life awaits. Accessible only by ferry, it’s defined by stillness and unspoiled landscapes, and a spectacular coastline offers some of the best dive sites in the Mediterranean.

Believed by many to be the legendary Calypso’s Isle of Homer’s Odyssey, Gozo is dotted with Baroque churches, traditional farmhouses, and one of the archipelago’s most impressive prehistoric treasures: Ġgantija, a Unesco-listed temple.

Comino

The smallest of the inhabited islands in the archipelago, Comino is a slip of land surrounded by some of the clearest waters in Europe. Its star attraction is the Blue Lagoon, a dazzling natural pool of turquoise water and white sand. Like in Gozo, there’s recognized diving sites around the island, making it a paradise for day trippers and underwater explorers.

visitmalta.com

You’ve probably never heard of them, but you’re going to love them. You’ve probably never heard of them, but you’re going to love them.

Forget ancient dynasties. Travel platform Egypt Beyond’s new era of journeys immerses you in exclusive experiences. Forget ancient dynasties. Travel platform Egypt Beyond’s new era of journeys immerses you in exclusive experiences.

From Chicago to Miami, flavorful Indian meals are finally scratching the surface of America’s high-end restaurant scene. From Chicago to Miami, flavorful Indian meals are finally scratching the surface of America’s high-end restaurant scene.

When a cold wind blows it chills you, chills you to the bone. When a cold wind blows it chills you, chills you to the bone.

The Aera take carbon reduction to a new level. The Aera take carbon reduction to a new level.

Olympic buzz is settling in in the Dolomites – we tapped into the experts for the lowdown. 

If you hadn’t heard of Cortina before, you’re about to: the upscale ski resort in Italy’s northern Dolomite region is about to become one half of the duo hosting the Winter Olympics 2026 from February 6 — 22. Visiting for the first time? Worry not – we’ve tapped into the experts for our insider guide to Cortina.

Mostly frequented by Italian ski-seekers, Cortina is about two hours north of Venice, just south of the Italy-Austria border, and around 50 mins via helicopter from fellow host Milan. Up until its Olympic involvement, it often slipped below the radar for international visitors (St Moritz isn’t too far, and often stole the limelight). This isn’t to say Cortina doesn’t have its fair share of flash though: high-end labels have gladly set up shop and big-name hotel groups are beginning to settle in.

“The main drag has remained pretty much unchanged despite the big brands setting up camp here,” says Emily Bellini, founder of Italy-centric travel agency, Bellini Travel. “A smattering of actors have winter homes here, but it’s mainly Italian aristocrats who keep it still wonderfully stuck in the 1960s (think Peter Sellers and Audrey Hepburn). [It’s] the definition of understated, old-fashioned chic.”

Where to stay in Cortina during the Winter Olympics

Cortina has a history of grand old-timer hotels as well as some posher newcomers (the historic Hotel Cristallo is slated to re-open under the Mandarin Oriental umbrella in 2026, but is currently looking like it will miss the Olympics buzz). 

Among the town’s best is Rosapetra, a distinctly Alpine hotel (think: fir wood paneling, fur throws, and mountain views) with an award-winning spa. Its 33 rooms and suites are cozy and welcoming – and crucially, each has views. Rosapetra is twinned with Palazzina Grassi hotel in Venice for easy city-ski packages.

For a dose of well-rehearsed international luxury, consider the Aman Rosa Alpina, which opened in summer 2025. It’s around a 50-minute drive away from Cortina, but the minimalesque suites, top-class dining and the huge wellness space will make the commute worthwhile.

The best restaurants in Cortina

For a little town, Cortina punches above its weight on the restaurant scene with a mix of traditional eateries and fine dining destinations (there’s two Michelin-starred restaurants in town) and a scattering more in the surrounding area).

The town’s proximity to Venice is clear in its dining scene. “I love having lunch at Villa Oretta,” says Fortela creative director and Cortina regular Alessandro Squarzi. “It’s one of Cortina’s most iconic restaurants – it has strong Venetian culinary influences and its baccalà mantecato [whipped salt cod spread] is truly outstanding.”

Just a short way out of the main drag of town is SanBrite, an internationally renowned Michelin-starred restaurant by owner-chef Riccardo Gaspari. The tables are sparse and the dining room rustic. Many ingredients are grown on-site – Gaspari is guided by what’s available and intertwines classic local techniques into his menus. Act quick to snag a reservation here.

For lunch on the slopes, SanBrite co-owner Ludovica Rubbini suggests Rifugio Pomedes, a mountain hut at the base of Punta Anna putting out traditional Italian alpine dishes. “Fantastic food with an incredible view,” is Rubbini’s take.

A must in the winter season is Gherardo ‘Barù’ Gaetani Ski Bar – an open-air grill and BBQ on the Faloria slopes. To find him, “ask anyone where Barù is and ‘follow the smoke,’” says Bellini.

The parting tip for dining in Cortina? Book quickly, according to Bellini:  “Lest you ever forget it’s more about lunch than skiing in the Dolomites.”

The best bars in Cortina

Cortina doesn’t do ‘après’ in the same way other European resorts do – the Italians are a deeply chic people – but that isn’t to say there aren’t some wonderful spots for a drink. “Enoteca Cortina is perfect for a glass of wine and Hotel de la Poste is a timeless classic – especially the old part of the bar,” says Rubbini.

Bellini backs up Enoteca. “It is the best wine bar in town filled with locals and serves wine by the glass or from 1/2 bottles upwards,” she says. “The interiors are charming and cozy, and with serving platters of delicious local meats and cheeses, you may find you won’t want to leave.”

The crucial dining tips and menu suggestions for ringing in the new year properly. 

If you venture out into the wild world of pubs, clubs, and bars, that might well be true, but real NYE connoisseurs will tell you that the secret to ringing in the new year well is a party at home.

For the nominated New Year’s Eve party host, pre-planning is essential. Get prepped beforehand, don’t overthink, and crucially, keep it simple – most people will be happy so long as a drink is in hand. And if anyone knows how to cater to the fussiest of guests, it’s a chef. We asked some of the world’s best to share their dream New Year’s Eve menu, as well as their top hosting tips.

What to cook for New Year’s Eve, according to the world’s leading chefs

Jonathan Tam, Jatak

Hosting New Year’s Eve is truly an exercise in multitasking. You need to generate excitement at the start, keep food and drinks flowing, and build anticipation toward the midnight countdown. My strategy is to plan a menu that is deceptively simple, allowing the host to actually enjoy the party. I look to one of my favorite large-format meals: the Korean Bo Ssam, popularized by Momofuku Ssam Bar. It’s ideal for a festive group because most of the preparation can be done ahead of time. The centerpiece is a slow-roasted pork shoulder, cured overnight in salt, sugar, and spices, then roasted slowly on the day of the party.

Serve it family-style with lettuce leaves for wrapping, accompanied by a platter of fresh herbs, steamed rice, and various pickled vegetables. The highlight is the sauces – traditionally ginger scallion sauce, ssamjang, and chopped kimchi – but you can get creative with Char Siu sauce, tomatillo salsa, or nuoc cham. I love this dish because it invites guests to build their own perfect bites, taking the pressure off the host.

Mario Carbone, Carbone

You don’t want to be too full on New Year’s Eve – you need just enough in your stomach to not get too wasted. I’d go for a crudo, some sushi, some Japanese stuff. The Italians serve round things on New Year’s Eve for good luck – lentils, sausages, I’ve interpreted that as a tin of caviar, and bagels are nice too. New Year’s Eve is a party vibe for me – you can wear a tux and be formal, but food should be more relaxed.

[See also: Carbone London: “There’s Nothing Else Like This Here”]

Roberta Hall McCarron, The Little Chartroom

My favorite food and drink to serve on New Year’s Eve would be oysters. I also like to serve lots of dips and pâtés with different breads and crackers, fizz, and a big bowl of fruity, boozy punch. 

Endo Kazutoshi, Endo at the Rotunda

I usually work on New Year’s Eve serving omakase to my guests, but in Japan, we traditionally would eat a type of buckwheat noodle, Toshikoshi Soba. It symbolizes crossing from one year into the next, letting go of the past and looking into the future. We eat it right before midnight.

Matt Abé, Bonheur

I’d start with chips and dip – potato crisps and a French onion dip, and luxe it up with a bit of caviar, and champagne obviously because it’s New Year’s Eve. Starters would be scallops or langoustine, and then, for me, it has to be beef for the main course. I’m not too much of a chocolate fan, so dessert would be a tiramisu.

[See also: Matt Abe is Going for Stars at Bonheur]

Emma Bengtsson, Aquavit

If I were to host New Year’s Eve at home – which is almost a fantasy, since I haven’t had a NYE off since I was 17 – I would prepare as much as possible the day before, so I can spend the evening enjoying the company of the people I love. I’d kick things off with what I like most: a Swedish-style raw seafood spread – a generous buffet of oysters, clams, ceviche, cured salmon, and some caviar. I’d serve it with homemade savory waffles, knäckebröd, and a few classic Scandinavian condiments – like a mustard-dill sauce, pickled vegetables, and a crème fraiche sauce with horseradish and trout roe. All of it can be prepared the day before. 

For the main course, I’d keep it elegant but light: Dover sole or turbot with a silky potato purée and a crisp herb salad with pickled winter apples. Let the fish temper, and when you are ready to eat, sear it in a pan with oil, add butter. Remove the fish and strain, add lemon juice, capers, and chopped dill to it, and pour it back over the fish. If you don’t know how to prepare and clean a whole fish, ask your local fish butcher for help.

For dessert, I like something fresh and frozen, perhaps a berry and yogurt sorbet, and a small buffet with chocolate truffles and sweets for nibbling while watching the fireworks.

Rachel Morgan, Twelve Triangles

A pie is great for hosting, especially if you’ve got lots of people to cater for. You can make it the day before and assemble it, then keep it in the fridge overnight, taking it straight out into a hot oven. This year I’ll be making a flaky pastry beef pie. 

This is not a beautiful pie – it’s rustic, chunky and very brown – but it is absolutely delicious. For non-meat eaters, a big sharing dauphinois pie is always a huge hit. It’s great at room temperature, too, and can be served as part of a dinner spread.

The sports mogul bought the duplex property in the seaside neighborhood of Playa del Rey from Anne Palmer, the ex-wife of billionaire real estate developer Geoffrey Palmer. The sports mogul bought the duplex property in the seaside neighborhood of Playa del Rey from Anne Palmer, the ex-wife of billionaire real estate developer Geoffrey Palmer.