Seasonal changes are also afoot in the kitchen at Conrad New York Downtown, where chefs are harnessing various elements to expertly craft unique fall-inspired menus. According to Hugo Saavedra, executive sous chef at the hotel’s Atrio Wine Bar and Restaurant, the kitchen takes into account which locally sourced ingredients will be in abundance throughout the fall, while also incorporating growing culinary trends. Says Saavedra, “One trend we see is the use of more plant-based items, along with an overall larger selection of options on menus.”

For the upcoming fall menu, the chefs will be adding dishes such as a vegan Bolognese pasta that replicates the same hearty notes as a traditional ragu would. Says Saavedra, “This also goes with the type of food styles one would see as we begin to go into the colder months of the year.”

Popular foods include the famous Dutch pancakes, poffertjes, which can be found at pancake houses and street markets. Another delight is the stroopwafel, which is a thin, round waffle cookie made from two layers of sweet dough held together by caramel. Fall also sees more food trucks selling bitterballen, a warm Dutch meatball that’s breaded and fried.

The changing of the seasons makes for an adventurous culinary journey at Waldorf Astoria Amsterdam. Flagship restaurant Spectrum has two Michelin stars, a testament to the care and attention brought by executive chef Sidney Schutte. Rich dishes such as blue lobster, foie gras, duck with pomegranate and lamb with artichokes all shine on the restaurant’s gourmet tasting menu.

Culinary inclinations also transform this time of year, including in the kitchens at Oceana Santa Monica, LXR Hotels & Resorts, where chef Kaleo Adams says that he looks forward to the fall. Says Adams, “I like the break from the summer heat and the changes that you begin to see at the farmers markets. I feel that fall evokes an excitement for heartier soups, braised meats and salads that peel away from having bright and crisp lettuce to spicy, peppery chicory.”

At Sandpiper, Oceana Santa Monica’s signature restaurant, you can expect grilled treviso with Cara Cara oranges, toasted hazelnuts and shaved pepato cheese, as well as a smoked chicken and farro soup with kale and butternut squash. Says Adams, “I’ll also start to prepare dishes such as a local fisherman's bouillabaisse served with rouille and toasted bread. Or braised wagyu beef cheeks with roasted baby Japanese sweet potato.”

Fall flavors and ingredients inspire chefs and diners all over the world. When exploring a new city, combine the beauty of nature’s changing colors with curated seasonal menus and you’re guaranteed a memorable fall getaway.