Seiser Alm Urthaler, an eco-friendly ski resort located in Italy's Dolomites.
A room in Seiser Alm Urthaler.
Vahine Island in French Polynesia.
A room in the Fellah Hotel in Marrakech.
The Bird's Nest table in Plume at the Jefferson Hotel.
Chef de cuisine Todd Wiss talks to diners at Firefly in Dupont Circle.
Channeling the outdoors at Firefly.
Praline's Raspberry Mousse Cake.
The dining room at Plume in the Jefferson Hotel.
Part of Plume's tasting menu, a white chocolate egg on a bed of spun sugar.

Celebrate the Season in Style

The good life in travel and food

Nestled in Italy’s Dolomites, Seiser Alm Urthaler is a 54-room resort built entirely from sustainable, untreated timber. After skiing or snowboarding, guests pamper themselves in the spa or relax in rooms featuring organic cotton sheets and handmade rugs. From $250 per night.

Located on a blue lagoon, Vahine Island in French Polynesia invites guests to kayak, windsurf and snorkel—and to enjoy views of Bora Bora from their own private deck. Accommodations include beach bungalows, over-water bungalows and deluxe beach suites. From $535.

Six miles south of Marrakech, the Fellah Hotel is a tranquil, 14-acre oasis with stylish rooms situated in 10 villas. Suites feature Deco-style furniture and views of the Atlas Mountains. A spa offers yoga and Tai Chi. From $196 per night.

Fresh from a renovation by DC-based Grizform Design Architects, Dupont Circle’s Firefly evokes the woods at twilight with a tree and hanging lanterns. Chef Daniel Bortnick and chef de cuisine Todd Wiss prepare comfort food with a modern twist. 1310 New Hampshire Avenue, NW; 202-861-1310.

Treat your Valentine to Praline’s Raspberry Mousse Cake—a fetching combination of berries, cream and chocolate cake enrobed in squares of white chocolate. $35. 4600 Sangamore Road, Bethesda; 301-229-8180.

Even more romantic than a meal in the main dining room of Plume at the Jefferson Hotel, DC (right) is a tête-à-tête at its Bird’s Nest table, under the light of a century-old chandelier. Following a tasting menu, each guest receives a white chocolate egg filled with Chantilly cream, tiny meringues, sorbets and berries—all nestled on a bed of spun sugar. 1200 16th Street, NW; 202-448-2300;