Nude beaches, or “clothing-optional beaches” as they are fondly called, are shores where the choice to bare it all lies entirely with you—nudity is welcome but never a requirement. Naturist beaches aren’t just about getting rid of tan lines, they are about liberation. Not every sandy shore that invites naturists is “officially” designated as such. In most cases, an official nude beach is one where local governments have legalized public nudity within a specific zone such as in Spain with nudist friendly beaches on the island of Formentera, and in Germany with naturist spots like the English Garden in Munich. Unofficial nude beaches, on the other hand, are typically known through word of mouth or naturist forums. The stories of these beaches trace back to the naturist movements in the early 20th-century. A movement about health, physical fitness, and social equality. The first nudist club in the United States was established in New York City in 1929, and the American Association for Nude Recreation (AANR) was established in 1931. The naturist movement quickly spread to other parts of Europe, with the establishment of nudist clubs and resorts throughout the continent. Campsite Koversada, Europe’s first naturist campsite, opened in 1961. Nearly four decades earlier, Britain’s first nudist colony, Sunbeam—fondly called “The Camp”—was established in 1924 by the Moonella Group. In France, the Fédération Française de Naturisme (FFN) was established in 1950, which promoted naturism as a legitimate lifestyle choice. Today, these sand stretches tell tales as diverse as the landscapes they occupy
Capital One's New Lounge at This D.C. Airport Is All About the Food Thanks to a Jose Andres-Curated Menu
19.11.2024 - 14:37 / travelandleisure.com
It’s not quite a lounge nor a traditional restaurant—but the newest airport concept just might be the best meal you’ll have at an airport.
First announced over two years ago, Capital One has finally pulled the wraps off of its first Capital One Landing at Washington D.C.’s Ronald Reagan National Airport (DCA). The latest pre-flight terminal amenity provides a “restaurant quality experience alongside must-have travel conveniences,” Jenn Scheurich, head of Capital One Travel and Lounges, told Travel + Leisure.
What exactly is it? Well, the 5,500-square-foot “Landing” at DCA is a dining-focused concept with decadent tapas-style dishes, a full restaurant-quality bar program, and lounge-like amenities (Wi-Fi and power outlets at every seat). Most notably, the space was created, developed, and is being managed by Chef José Andrés and his team.
Chris Dong/Travel + Leisure
At DCA, Capital One Landing is located in the National Hall of Terminal 2, Concourse D. The credit card issuer is targeting its premium cardholders with complimentary access, although any departing traveler can pay their way in (details on that below).
The Landing is José Andrés’s first foray into airport dining, and the exclusive deal with Capital One brings his vast resume in food, drink, and design to guests departing from, or connecting through, DCA. And don’t worry, this isn’t just a ploy to get the name “Andrés” on the door.
“We don’t believe in just putting a name on something,” Scheurich said. The José Andrés Group worked on almost every customer-facing element of the Landing concept, from curating historic Spanish ceramics to introducing a bespoke selection of wines and beers to designing the look of the menus. Executive Chef Patricia Blanco also trained in Spain and has been with the José Andres for more than a decade.
On the food front, tapas-style dishes are served made-to-order and include a variety of Spanish classics like pan con tomate (grilled bread with tomato), pincho de tortilla de patatas (Spanish tortilla omelet), gambas al ajillo (garlic shrimp), and croquetas. There’s also an array of fine Spanish meats and cheeses, with staple items like jamon sourced directly from Spain for added authenticity. For dessert, Basque cheesecake and caramel-topped flan make an appearance.
A roaming attendant will serve guests mini labneh caviar cones, a decadent surprise-and-delight inspired by tableside experiences at José Andrés Group’s restaurant, The Bazaar. In addition, depending on the time of day, beverage carts will feature a make-your-own gin and tonic station or mimosas with the choice of orange, pomegranate, and pineapple juice. Other standout drinks at the bar include negroni and sangria on tap, along with espresso
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