Our Top 50 Restaurants, or so

Plus some of our Favourite Recipes

As Jubilados (Spanish for retirees) and foodies part of our global experience is to discover the best restaurants in places we visit


How have you been celebrating the International Year of Fruits and Vegetables? Ha! If you’re like us, you didn’t know the United Nations declared such for 2021. Reading about UN’s designation a week ago led to today’s story,  an agritourism destination we highly recommend. A farm stay at Klippers Organics and dinner onsite at Row 14, named the number one restaurant in Vancouver (even though it’s five hours away!) in 2019 by The Globe and Mail.

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Ruby-flushed petioles crowned by lily-pad leaves, rhubarb announces the arrival of spring. The first fruit vegetable of the season, rushing to be ahead of asparagus, rhubarb demands to be sugared and treated as a fruit in desserts. It’s been triumphant. For a time in North America, rhubarb was called “pieplant.” I like the puckery tartness of rhubarb, the way it stays fresh tasting after cooking. So, from my favourite seventeen recipes for rhubarb, I’m sharing Rhubarb Galette, a French free-form pie, a taste sensation from the acclaimed Alice Waters of Chez Panisse restaurant in California, who has been, for fifty years, the leader of the Slow-Food farm-to-table movement.

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There’s nowhere quite like Røros anywhere in Scandinavia, perhaps even anywhere in the world. (David Nikel, MOON’s Norway.)

Yes indeed, David. For reasons you mention—and more, many more.

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“We went in the early 90s,” my sister Joyce said. “Twice. I remember the ocean views and the gorgeous beach, the ruins and the single road. It wasn’t that busy, maybe forty people walking around. I don’t remember seeing any restaurants or hotels.”

Tulum blinked on our radar in the 80s. But our bare feet didn’t touch its white sands until January of 2017 when Magellan said, “Let’s get out of this dismal rain and go somewhere warm for a week.” It took us almost that long to decide where to stay.

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“One thing we would never change is macaroni and cheese,” she assures us. “Our customers demand it at every meal.” Exemplary macaroni and cheese it is: buttery noodles in a cream-smooth béchamel hefted by the ladleful from a serving pan, each portion containing a few dark orange patches of chewy Cheddar from the top of the batch.

Jane and Michael Stern, Gourmet magazine, December 1995, reviewing Beadle’s Cafeteria, including its recipe for macaroni—a classic, our favourite go-to comfort food for the last 25 years.

Macaroni. The very word, macaroni, like a mantra, calms us. Thoughts of other food vanish, overcome by desire for this simple dish. Now, right now!

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Is there somebody you know who has been characterized in a love story?

For us, ‘tis Liz (Chute) O’Carroll, proprietress of The Pebble, a renowned B&B in Halifax. Liz and her husband David’s love story is immortalized in the short story “The Pebble” by Ireland’s Bryan MacMahon, writer, teacher, novelist and playwright from the literary town of Listowel where Liz and David grew up. “Our story is one of the great romances of our town,” Liz told us.

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