Spain expects even more tourists to flock to the country in 2025 after an estimated record 94 million foreigners visited last year, 10% more than in 2023, Tourism Minister Jordi Hereu said on Wednesday, helping to drive economic growth amid a wider European slowdown, Foreign tourists spent some 126 billion euros ($130 billion) during their stays in 2024, up 16% from the previous year, the minister said. He predicted they would spend 36 billion euros in the first four months of 2025, also 16% higher than in the same period of 2024, while visitor numbers should rise by 9%. FILE PHOTO: A Guardia Civil police ship patrols the Mediterranean Sea during the America's Cup Regatta as locals and tourists sunbathe at Barceloneta Beach in Barcelona, Spain August 25, 2024. REUTERS/Nacho Doce ...
Read MoreDay: January 16, 2025
New Travel Trends: 'Last Chance Tourism' and 'Coolcationing' as Effects of Climate Change What will travel look like in 2025? One thing is sure: the effects of climate change are becoming increasingly evident, significantly altering travel behaviors. More and more travelers are opting for cooler destinations ('Coolcationing'), while others seek to visit places at risk of disappearing ('Last-Chance Tourism') According to Safeture, the leading technology platform for travel risk management, and Riskline, a global expert in travel risk analysis and content provision, beyond climate-related changes, the most significant risks for business and leisure travelers in 2025 arise from geopolitical tensions and digital challenges. In their latest annual forecast, 'Foresight 20...
Read MoreMichelin Star guest chef series returns to Maldives resort A picturesque island surrounded by azure waters and renowned for its extensive culinary offerings, Anantara Veli Maldives Resort announces the return of its around the world Michelin Star Guest Chef Series with a lineup that promises unforgettable journeys in 2025, but this time with a twist. In line with the resort's effort to drive sustainable practices, the Michelin-starred guest chefs this year are required to inject a sustainable element into their menus – be it using local ingredients from the Chef’s Garden, adapting their menu with the catch of the day, or a zero-waste menu. "Circling back to our first series, I remember Chef Gary Foulkes of Angler Restaurant serving a beautiful wahoo that he caught, righ...
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