Tracing Dostoyevsky’s Wayward Path Through Three German Spa Towns

Paris and Berlin will soon be connected by a new high-speed train service.

The cost of Germany's Deutschland-Ticket - a cheap transport pass - is set to rise by about 18 per cent next year, a senior official said on Monday.

Hotel tech startup Mews said Thursday that it has secured $100 million in venture credit to fuel more acquisitions. 

As I watched the Indonesian port city of Labuan Bajo fade into the horizon from the aft deck of Katherina, the bars on my phone gradually diminished before vanishing altogether. I’d spend the next 10 days cruising the coasts of Flores, Komodo, and Alor with SeaTrek Sailing Adventures, during which time my iPhone would be no more than a paperweight with a fancy camera.

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Germany’s got a big secret: It’s got islands. And not the rocky, desolate, and uninhabited kind, but islands with miles of sandy beaches, picturesque cliffs, peaceful, protected forests, and seaside luxury hotels. The Germans obviously are in the know, and because of their geographical locations, the Dutch and Danes are, too. But nobody else in in the world seems to remember that Germany has a coastline on both the North Sea and the Baltic Sea, let alone that this coastline is peppered with dozens of islands. The biggest of all the German islands is Rügen in the state of Mecklenburg-Western Pomerania, itself a wildly underrated area. While Rügen takes a little effort to get to, the trip is hardly insurmountable, and travelers who want to see Germany away from the big urban centers, internationally known beer festivals, and packed tourist attractions would be remiss to pass on it.

My recent week-long trip to Northern Germany didn’t have just one theme — it was a hodgepodge of activities and destinations. I had several guided cultural visits planned, as well as a couple of hikes and nature-focused outings, a city tour, two nights in a luxurious seaside hotel, some beach lounging, a lot of time spent on buses and trains, and loads of walking — all of which had to be done while working. Not only that, but I was scheduled to spend several days on the beautiful island of Rügen, where the summers are usually sunny and warm, before making my way to Hamburg, where it rains so much that my tour guide called it “Umbrella City.” Needless to say that having to cover all of my bases for this trip made for some difficult decisions when it was time to pack my bags. While I needed a couple of short-sleeved dressy blouses for the museum visits, I also couldn’t go without a rain jacket, comfortable walking shoes, or sunscreen. Of course, I ended up packing too much, but I was never caught without something I desperately needed and, in the end, that’s what matters.

I think of myself as a well-traveled individual with a very solid knowledge of geography and tourist sights. Most of the people at Matador Network see themselves in the same way. After all, we live and breathe travel day in, day out. Yet, apparently, none of us know much about Germany.

For those of us who travel to hear stories, it’s hard to beat small Midwestern towns. Everyone, everywhere, has a story to tell, but Midwest folks take the time to tell you theirs.

A version of this article originally appeared in Condé Nast Traveller India.

If you’re planning a trip to Denmark, Italy, or the United Kingdom, the U.S. State Department urges you to exercise increased caution. In September, these popular European vacation destinations had their warning levels elevated due to the risk of potential terrorist attacks.

While there are countless ways to cook eggs, chefs currently seem fixated on the most hedonistic option: hard boiling and then coating them in a layer of ground meat before breading and frying them. Known as Scotch eggs, the treats are said to have been pioneered by the London epicurean shop Fortnum & Mason in 1738, after which they quickly became a fixture of British pub cuisine. The chef Ed Szymanski, 31, of Lord’s in New York recalls the Scotch eggs he encountered growing up in London as both ubiquitous and “quite bad.” His version features Madras-style spiced lamb in place of the usual pork sausage. “It’s like a supercharged croquette with an egg in the middle,” he says. In Seattle, the chef Sean Arakaki, 30, is also seeking to elevate the flavors of his childhood. Born and raised in Hawaii, he grew up eating loco moco: a hamburger patty served over gravy-drenched white rice with a sunny-side-up egg. At Itsumono, his restaurant in Seattle’s Japantown, his loco moco Scotch egg arrives atop rice and gravy with a side of macaroni salad. “You cut through the crumb to get to a runny yolk,” he says. For his Portland, Ore., food cart Tokyo Sando, the owner Taiki Nakajima, 36, makes a rendition with ajitama — soy-marinated boiled eggs — enveloped in a gyoza-inspired mix of ground pork and chicken with ginger and soy. Encrusted with panko and deep-fried, the eggs are sandwiched between slices of Japanese bread with mayo, roasted black garlic and cabbage. And in Mumbai, India, the chef Hussain Shahzad, 37, of O Pedro wraps his version in chile- and vinegar-laced ground lamb, drizzling on vindaloo sauce when the egg comes out of the fryer. “It’s not a monotonous dish,” he says. “You get crisp crust, juiciness from the meat and the runny yolk … playing on the palate at the same time. There are so many layers to it.” —