A pink purse sets the stage, offering a cotton candy hors d'oeuvre that marks the beginning of a 7-course chef tasting menu. The meal is punctuated by multiple wait staff checking in, sharing personal stories of working at Cuca—many with international hospitality experience before returning to their homeland in Indonesia evident in the way they graciously interact with their guests.

As dusk settled with those long curvy lamps perfectly framing the outdoor dining area, who wouldn't want to come back for another culinary escapade at Cuca? Cuca definitely invites guests not only to dine but to embark on a gastronomic delight transcending boundaries, where each dish tells a story of meticulous craftsmanship and innovative flavors.

A leisurely 20-minute stroll from the heart of San Sebastian will transport you to the hallowed grounds of Arzak, a culinary icon in its own right. Having garnered the Michelin recognition since 1974, the Arzak family has unequivocally established themselves as culinary royalty in Spain. Their enduring legacy rests on a foundation of innovation, an unrivaled command over Basque flavors, and an unyielding pursuit of culinary excellence. Arzak beckons fervent food enthusiasts, leaving an indelible mark on the world of gastronomy.

The very walls of the restaurant reverberate with history, as the edifice has been intertwined with the Arzak family since it was built in 1897. Within these hallowed halls, the wine cellar weaves tales of Chef Elena's childhood, once serving as her personal haven. It is here that New Basque cuisine was institutionalized, housing the restaurant's research lab. One can only fathom the countless iterations and meticulous refinements each dish undergoes before gracing the plates of eager diners. Arzak has long stood at the vanguard of culinary innovation, fearlessly embracing and pioneering new cooking techniques. The restaurant is synonymous with molecular gastronomy, seamlessly integrating scientific principles into its culinary repertoire. Techniques like sous vide, spherification, and foams are deftly employed to conjure extraordinary and astonishingly delightful creations.

After a brief interlude in their inviting waiting area, we were granted an extraordinary privilege—an excursion into the very heart of Arzak's kitchen to meet the esteemed Chef Elena Arzak. As the joint head chef of Arzak alongside her father, Juan Mari Arzak, Chef Elena was bestowed with the title of World's Best Female Chef in 2012. Her formidable presence commands reverence and admiration.

Mesmerizing fried brioche and fried garlic soup

Stunning display of anchovy with absinthe

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On my next visit, I’ll leave time to explore the inn’s other offerings—golf, tennis, even the spa. But on this short stay, all I needed was that rocking chair on the porch, where time seemed to slow as the ocean breeze played with my baby’s hair and my dog dozed happily in the sun.

By history, the Little River Inn is a stately landmark. But for me, it was something gentler, more intimate: a place to pause, to breathe, and to rock quietly into stillness while one of the most dramatic stretches of California’s coast stretched endlessly before me.

Another hallmark of California cuisine is its use of fusion cooking. This style of cooking combines elements of different cuisines to create unique and interesting dishes that incorporate a wide variety of flavors and ingredients. At Barbareño, the ricotta dumpling appetizer and sea bass entree featured some Indian spices, such as masala and chai, respectively. This fusion of flavors and ingredients is a reflection of the diverse cultural background of California's residents, and it has created a cuisine that is both inventive and delicious.

All of the dishes above have one of the most recognizable features of California cuisine in its usage of herbs and spices. Fresh herbs, such as basil, thyme, and rosemary, are used to add depth and complexity to dishes. Incorporating these herbs, like lavender, to a dessert that has a backstory to boot certainly ended my experience at Barbareño on a high note. The beehive dessert gives an ode to the legalization of cannabis with lemon, hops, and lavender flavor, and the striking presentation alone reminded me of fond memories watching Winnie the Pooh.

Located in the family-friendly Montecity Country Mart is the bustling Bettina pizzeria. I came here on a weekday night and found many kids and adults enjoying wood-fired pizza. I, of course, couldn't resist to try their margherita pizza-- simply decadent with an added saltiness from anchovies that I opted to add on. 

I grazed my meal at Bettina to enjoy the lovely outdoor seating area adorned with pale pink tables and black chairs and sip a refreshing Riviera sunset cocktail with Lyre apertif, a non-alcoholic Italian spritz, reminiscing the beautiful Santa Barbara sunset I witnessed earlier.

Updated on February 2026: Many readers have taken advantage of this email template and so have I (some successful media collaborations using this template are here for hotels and here for travel agencies). You can download it here for $10. As always, please be kind and respectful when requesting media collaborations.  

One of the biggest regrets in my career as a blogger is that I didn't utilize hotel/travel media rates earlier on. I just started doing it a few years ago after ten years of blogging. Just imagine how much I would have saved on my previous hotel stays if I actually took the time to understand what the best way is to request for a media rate and pitch myself.

I don't want you to make the same mistake as I did. One of the perks of travel blogging is not only getting your adventure story out to online readers but also obtain discounts and even freebies to places that you'd like to stay at. Here are five techniques to employ when asking for a media rate:

1. Understand the blogging landscape of the city: Some cities or countries are open to collaborating with bloggers because they are lesser-known or are up-and-coming, such as Calgary in Canada and Mendocino in California - both of which I had a successful inquiry. Towns that already attract many tourists and don't have a problem doing so, such as Cancun, would be more discerning of a blogger's media kit and the number of followers.



2. Research the type of hotel: Big chain hotels work with PR agencies that set the bar really high so be prepared to show thousands of followers on your social and your blog. I have discovered that boutique hotels or even mom-and-pop run hotels are easier and more responsive when inquiring about a media rate since my email most likely goes directly to the general manager or, sometimes, the owner.

3. Quantity rules: The more inquiries you send, the higher your chances of getting a hotel to offer you that elusive media rate.

4. Time yourself: Inquiring two months in advance than doing it at the very last minute when rooms are already booked is better, so plan ahead of time. If you're inquiring for a stay during peak seasons, such as holidays and summer, don't expect too much though.

5. Be relevant: Even though I have used an email template over and over again, I always mention why a particular hotel will be a good match for my tourism purposes whether it is about their location, on-site activities, or restaurant. You must show that you have actually researched about the hotel and not blasted out a generic request form to the masses.