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The Greek Capital

Rugged inlets and sandy bays comprise the resplendent mix that is the coastline of Athens. Therefore at the close of an autumn day, I found myself with a quite pleasant dilemma: where to go to relax bones still aching for a final taste of warm weather. For this city offers something that other European cities do not: a coastline of over 60 kilometers dotted with beaches many a Aegean isle would covet.

During the off-season, the coasts of the region still have a strong appeal, as I discovered when swimming into a dusk across the Vouliagmeni Bay. For those looking for revitalization in azure seas ready to turn orange pink as the sun sets, bathing off one of the Riviera’s accessible or exclusive beaches does not let you down.

With ocean spray still clinging to my skin, I sat at a local tavern, a eatery whose Mediterranean fare is as good as the breathtaking panorama of the inlet it sits on. In a tribute to bygone eras, the appetizers is served on big platters.

Athens is as renowned for its elevations as its coastline: natural elevations within view of the ancient citadel that make it a treasure trove for amblers when the weather cools. For those who want to escape a city that extends across almost 500 square kilometers, these rocky outcrops – bearers of fabulous names such as the Hill of the Nymphs and the Hill of the Muses – are a must-see.

In my opinion, this ancient capital is the continent's most soulful and magnificent.

If you reach the summit of Lycabettus Hill, the city’s tallest peak, either on foot or on the funicular rail car, the prize is a spectacular vista of the whole Argo-Saronic Gulf and the islands beyond.

If you want to be in the center, the ancient Plaka neighborhood remains the best base. The traditional a classic hotel hotel has rooms facing the north side of the Acropolis from about €140 bed and breakfast. In the same area, a popular restaurant is a favourite restaurant with locals and serves the most succulent lamb chops. With vistas of the Acropolis, Athens’ elevated dining spots are highly evocative and perfect for mild fall nights – for a special experience head to Kuzina or the Michelin‑starred fine dining establishment.

The Sicilian Capital

Think Neapolitan margherita is the last word in pizza? Think again. In this city they prefer Sicilian pizza, a tender, well-risen rectangle of bread topped with rich, onion-laden tomato sauce and topped with caciocavallo cheese and herbs. Savory, filling and cozy, it’s available in shops, kiosks and stalls all over the city (a central street in the old town usually has several vendors).

We try it at a kiosk on Piazza della Kalsa, near where we’re lodging. Panineria Chiluzzo often has long queues, but they progress fast as employees serve slices of the pizza, as well as arancini and panelle. There are a few tables under the trees outside, but we eat as we stroll into the city along narrow Via Alloro. This is a nice walk in autumn but wouldn’t be so in summer. As heatwaves rolled over Europe this year, the mercury in Sicily reached 40C in the shadow. At the end of July one sunbaked corner hit a record 70C at the surface.

We stroll the city and enjoy how its long history is written in its architecture.

Now, as the climate rise to 75F by mid-afternoon, we can explore the metropolis and appreciate how its long history is visible in its roads. Walking by historic buildings, and a famous coffee shop, the city’s oldest coffee roastery, we admire the unique architecture of the 12th-century church of San Cataldo; Piazza Pretoria, with its 16th-century water feature, placed under colonial times; and the grand church, built on the location of a ancient mosque.

On the way back we take a side trip to Vucciria market, the origins of which also stretch back over 1,000 years. Some decry its touristification, but it is still lively and highly dramatic. Being adventurous, we pause for a classic pani câ meusa, which is better than expected, with its slightly sweet “filling” set off by grated cheese. The vendor is particularly proud of his grilled goat’s intestines but, I’m sorry, no amount of seasoning can make those a treat for me.

We’re happy to return to more peaceful the old quarter, the historic district to the eastern part, which was damaged in the second world war and declined for decades before being revitalized this century. a boutique hotel (ocean-facing rooms from €161 B&B) is a small guesthouse with lots to see nearby. Up the street is a historic palace, a baroque baroque pile restored and reopened in recently to display the an art collection, which features works by contemporary artists and pop art icons.

Next day we stroll 10 minutes to the city's gardens, with its record-breaking ancient tree. Birds are singing their hearts out as the sun pours down. Soon we’ll be in London, the clocks will go back and the cold season will start. We enjoy a final days in the sunshine.

The Austrian Capital

While mourning the close of the warm season and spending time at seaside spots and bathing spots on the branches of the Danube, I’m now chasing a different color. Vienna is a city of parks and manicured gardens, meadow sweeps and forest zones, which exchange their emerald halo for a rusty amber and yellowish tint the Austrians call Goldener Herbst.

I depart from the grandiose architecture and old streets of the downtown. South-west of it, a famous park extends from the magnificent royal palace, where the gilt isn’t reserved for the inside, and leads into corridors of towering copper bushes and arched tree terraces that go to the butter-yellow palace.

To the east, in the city’s a large park, I walk beneath the shady trees of the Hauptallee, an path that’s almost five kilometers long and ancient. On the edge of the park, the retro-styled a trendy hotel (rooms from €78 B&B) is a perfectly placed retreat.

In a city with many city gardens (thanks to a long-standing commitment to encouraging parks and building community spirit), autumn brings a abundance of fresh produce on menus. Squash soup is the seasonal staple – best eaten in a traditional Beisl such as the decorated Am Nordpol 3 – and followed with a breaded cutlet.

The city is a city of green areas and gardens that swap their emerald halo for a golden and warm hue.

Unbeknown to many, Vienna is the only European capital to grow vintage within its city limits, with 1,723 acres of grape fields. There are fourteen official city hiking trails, known as walking routes. Route one takes you through the vintner lands of Nussdorf. Settle in a hillside Heuriger such as Wieninger am Nussberg, sipping a citrussy white wine with a platter (a platter of sliced meats and cheese), while enjoying the beautiful urban view.

The hours are getting briefer, but now is the perfect time to wander among Vienna’s grand buildings, galleries and old homes – a {cultural crop|