One of the philosophies by which we live at SAVEUR is that there's no such thing as a bad trip. We've found that every country, every city, every street has a delicious story within—but that doesn't mean that some journeys aren't better than others. To honor the world's best cities, markets, restaurants, bars, hotels, airlines, and other experiences, we're thrilled to announce the SAVEUR Culinary Travel Awards. Across thirteen categories, we've identified the very best—according to both an expert panel of world travelers and you, our readers—as well as additional outstanding and notable picks in each category. See all the winners right here, or see a full list of honorees here »
Wine expert Jancis Robinson is in charge of the in-flight drinks list for British Airways (1), combing through more than a thousand vintages to create the impressive selection you’ll find aboard these flights. The airline has developed its own cheese cellar to ensure expert pairings onboard; have a wedge of Stilton with your premium vintages such as Laurent-Perrier Grand Siecle and wines from Taittinger. The wine program on Delta (2) is run by James Beard Award-winner and master sommelier Andrea Robinson, who oversees the airline’s Sky Sommelier program, where lead flight attendants sharpen their onboard presentation. The airline is particularly strong with domestic bottles, with ultra-premium California labels like Joseph Drouhin Saint-Véran available to pair with chef Michael Chiarello’s onboard seasonal menu. When flying Singapore Airlines (3), we like to test the flight attendants’ impressive knowledge of the in-flight wine lists: They’re well-versed not only in the wines’ unique characteristics, but how and where each bottle is produced. First-class selections include Clos Vougeot 2006 Louis Jadot, Dom Pérignon 2000, and Graham’s 20-year-old Tawny Port.