Tasmania has found its place on this year’s New York Times prestigious ‘52 Best Places to Visit’ list. The annual list is an internationally distinguished go-to for the most desirable global travel destinations.

 

Contributor to the New York Times, Nora Walsh highlighted a range of eco-friendly immersive experiences in the list of things to do when visiting Tasmania.

‘Venture outside and help protect vulnerable species in Tasmania, Australia’s southernmost state’, she wrote.

Other destinations featured on the list include Brisbane (the only other Aussie location mentioned), Grenada in The Caribbean, Geneva in Switzerland, and the Albanian Alps.

Sarah Clark, CEO of Tourism Tasmania said ‘The New York Times Best Places to Visit list is one of the highest accolades for a destination, and we couldn’t be more thrilled to be included and have so many unique experiences represented’.

What’s on offer in Tasmania?

Several tour operators were profiled on the list, and they all recognised Tasmania for its incredible natural wilderness, rich First Nations culture, and unique dining experiences.

‘The island has stunning natural beauty, world-class and easily accessible wilderness, an outstanding culinary and gastronomy scene, a tight-knit community of innovators and creatives, as well as a rich and deep cultural heritage’, says Sarah.

There are a great range of experiences in Tasmania to suit all kinds of travellers. In the article, Nora highlighted a three-day immersive trek by the Tasmanian Walking Company, in partnership with the Royal Tasmanian Botanical Gardens across Bruny Island, to map flora and collect seeds for the seed bank.

 

The Bay of Fires is a bay on the northeastern coast of Tasmania, extending from Binalong Bay to Eddystone Point | Photo by Stu Gibson

 

‘Locavore menus are the norm throughout Tasmania’, writes Nora. If you love your food, come along with Palawa Kipli, an Aboriginal-owned and operated business, and forage for wattleseeds and pepperberries before enjoying a tasting menu of Indigenous foods.

 

kipli takara is a 90-minute bush tucker tour offered on Aboriginal land at piyura kitina/Risdon Cove | Photo by Samuel Shelley

 

Wild cooking expert Analiese Gregory is opening a new restaurant later in the year where you’ll find hand-gathered abalone and sea urchin on the menu.

‘It really has it all for those who are looking to venture off the beaten path of Australia, and on top of that, Tasmanian hospitality is second to none. All in all, Tassie is an excellent travel destination and we’re very happy it’s getting the recognition it deserves’ Sarah says.

 

Feature image thanks to Robert King Visuals