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Want to see a vervet monkey in the wild? Head to this remote camp

Escape to Rubondo Island camp in Tanzania’s Lake Victoria National Park.

Rubondo Island, Tanzania Hidden in 45,000 hectares of national parkland on an island in Lake Victoria National Park, Rubondo Island Camp is a luxurious home base that specializes in off-the-beaten-path animal sightings. The eight-cottage camp – taking bookings for its Dec. 15 opening – is the only place to stay on this remote island. Guided outings include safaris to view wild chimpanzees, bushbuck, vervet monkeys and sitatunga antelope. Birders can keep an eye out for some of the more than 200 species in the area. Guests can also go game fishing for Nile perch. rubondoislandcampproject.com

PASTORAL PEACE

Tavira, Portugal A farm-turned-boutique hotel on the eastern Algarve is for travellers seeking a chic retreat far removed from the area's tacky beach towns. Fazenda Nova's owners turned an old country house into 10 guest suites each with with polished concrete bathrooms, Balinese wood furniture, Egyptian cotton linens and gardens or terraces overlooking the 10-hectare estate. The grounds are filled with olive and almond trees, and vegetables for the hotel's restaurant. Nearby guests can visit the fishing village of Olhao, or to the beaches at Ilha de Tavira. fazendanova.eu

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MINI MUNCHIES

San Francisco Miniature works of art are showcased along hearty lunch fare and decadent desserts at Dolce Amore, a new café in Pacific Heights. Visitors can peruse the collection of wee ice-cream cones from Hong Kong, sculpted jewellery from Turkey and miniature Italian books as they enjoy fruit smoothies Italian coffee, toasted baguette sandwiches and pastries. Owners Kevin Cooper and Thi Pham make gelato their specialty. You can choose from seasonal flavours such as pumpkin or try varieties you likely won't find in Italy, such as s'mores and crème brûlée. dolceamore.co

GET OUTTA TOWN

Boston Take a detour from the downtown dining scene and head south to Milton, where Steel & Rye serves up a contemporary menu in an industrial-chic space. In the up-and-coming Lower Mill area, the new restaurant boasts soaring ceilings and a dining room that's accented with repurposed wood tables and salvaged butler's pantries. In an open kitchen chef Chris Parsons cooks up lobster and Tuscan kale gnocchi, sirloin steak and salt-roasted potatoes, and scallops with celery root, pineapple and braised-beef ravioli. For something more adventurous, order the pickled quail eggs and salt-roasted clams. steelandrye.com

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