Food & Wine. July 2026.

There is a distinct magic in tasting something exactly where it was made. It’s the briny slurp of an oyster eaten roadside on a stormy Irish coast, or the velvety warmth of ice cider sampled in a frozen Quebec orchard. When we travel to eat, the journey itself becomes the menu. 

As you navigate any of these six culinary trails, immerse yourself in geography and heritage while meeting the dedicated hands behind every bite. 

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