Food and travel are twin passions. From julienne of jellyfish in Korea to carpaccio of dolphin in Iceland, from beaver stew in Vilnius and honey sweetened blood sausage for dessert in Portugal I've encountered wierd and wonderful local specialties around Europe and beyond. This is an attempt to share those experiences.
The plan is to write up a quick guide to each place that crops up on my travel agenda giving my impressions and some practical tips of where to stay, what to see and do, and above all where to eat and drink.
I'm not a big fan of so-called international cuisine, and although I'm up to try almost anything, the 200 euro, sliced raspberry and snail sorbet-type menus so fashionable these days don't really ring my bell. Instead I like to focus on places serving good, traditional food typical of the region where I find myself.
Likewise with hotels, my memorable stops have been in Spanish castles, Tuscan farms or 13th century Flemish inns rather than the luxury of the big international chains.
Through my work and private travel I tend to end up in some quite unpredictable places, and they will now be showing up here. Enjoy.
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