As warmer weather welcomes us back outdoors, something curious happens: We think less about long-term travel and more about what’s right in front of us, like what beach to visit or which outdoor tables to reserve. But now is exactly when it pays to plan ahead.
Traveling well comes down to timing, which often means booking well in advance. The most compelling moments tend to fall just outside high season, when the weather is mild, the crowds are thin, and the landscape feels most alive.
What follows is our ideal calendar of where to go and when over the next 12 months.
January: José Ignacio, Uruguay
In January, the sleepy village of José Ignacio snaps back to life. Tables at Parador La Huella are hard to snag but worth the wait for the grilled squid, sweetbreads, and whole fish cooked over coals. Most of the action is along Playa Brava and Playa Mansa, with surf breaks, beach clubs, and informal dining in the sand. A few miles north, La Barra and Manantiales draw a steady crowd, with the wine bars, seafood spots (Salón No. 3 is a must), and smaller restaurants that line the main road.
Beyond the coast, the Atchugarry Museum of Contemporary Art features large-scale works within a eucalyptus forest, while Skyspace Ta Khut, an immersive temple-like art installation, frames the sky at sunrise and sunset. Inland, winery Bodega Sierra Oriental offers tastings of bold tannat and citrusy albariño at its restaurant overlooking the vineyards.
February: New Zealand
New Zealand is dotted with independently owned lodges throughout the Bay of Islands, the North Island Volcanic Plateau, and the Southern Alps. Many that began as fishing or hunting camps now operate as small, design-forward stays set deep within the landscape. Guests come for guided hikes, river fishing, and meals rooted in the nearby land and water.
February is the peak of summer here, with long daylight hours and stable weather across the country. Trails are open, alpine routes are clear, and coastal waters are calm enough for boating and swimming, making it an ideal time to tackle multiple regions in a single trip.
March: Peru
In Lima, chef Virgilio Martínez’ Central offers a rare dining experience that hinges on ingredients sourced across the country, including seafood from the Pacific, heirloom tubers from the Andes, and handpicked fruit from deep in the Amazon. The menu depends on what’s in season, with each dish tied to a specific region or altitude. For additional avant-garde experiences, Mayta and Mérito are also worth a visit.
