GOURMET GETAWAY

Feast your eyes — and taste buds — on these delicious new openings, where food and flavour take centre stage

Casa di Langa, Italy

If you’re travelling to Piedmont for all things truffle, then this is the place for you. At first glance, terraced down a hillside in the Langhe area, it feels more Californian than Italian, with rooms dressed in wood and local granite, and clean lines throughout. But step into restaurant Fàula and you’ll be whisked back to the unmistakeable cuisine of Piedmont, with gourmet takes on the region’s dishes, from ravioli del plin and tomatoes stuffed with garlicky, anchovy-rich bagna cauda, to sashimi of Fassona beef. As for the truffles, they’re everywhere — shaved onto your food, discovered on a truffle hunt and under the keen watch of the truffle concierge, who’s on hand to help you choose the fungus of your dreams, then ship it home for you. From €455 (£385), B&B. casadilanga.com

RUNNERS-UP

CASA SILENCIO, MEXICO

The founders of spirit brand Mezcal El Silencio are behind this six-suite retreat on the distillery’s Oaxaca estate. Highlighting both modern and ancient building techniques, the hotel channels the landscape with recycled wood ceilings and polished Salvadorean stone, brought to life with local textiles. Through mezcal-making and -tasting experiences, you’ll dive into traditions surrounding the spirit’s creation and consumption. Dinners are shared around a communal table and cocktails make full use of the house spirits — go for a smoky paloma, made with grapefruit and lime. From MXN20,000 (£815), all-inclusive. casasilencio.com

NORDELAIA, ITALY

Barbecued cabbage, onion tart, pasta with anchovy dripping — there’s something different about L’Orto, Nordelaia’s gourmet restaurant. Its name, meaning ‘The Vegetable Patch’, should give you a clue, as this nearly zero-waste restaurant serves dishes revolving around local vegetables — plus fish from the Ligurian coast, 30 miles south. It’s a ground-breaking move in meat-centric Piedmont, but it’s not entirely pescatarian — chef Charles Pearce cooks with leftover juices and fat from the restaurant downstairs, which serves local classics. The setting’s not bad, either — views of the vinebraided hills make a worthy distraction from the food. From €300 (£250), B&B. nordelaia.com