Although developed as a tourist resort, Costa Teguise on Lanzarote’s south east coast has a pleasing small town community feel to it, possibly as a result of two factors. […]
It was a delicious dilemna. We had been invited by local restaurateur César López Bullón to dine at one of his César Restaurants in Costa Teguise… […]
I expected the food at El Rincòn de Juan Carlos to be of a high standard… but I didn’t expect it to grab me and whirl me around the room with wild abandon… […]
There’s something deliciously surreal about being taught the proper way to make a toast in Denmark by a mischievous 90 year old transsexual… […]
Many, many restaurant reviews are written purely from an extremely subjective viewpoint and that negates their value. But how do you identify the ones you can trust? In some ways it’s easier to be able to identify those you can’t.
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Feni has a distinctive flavour (smell) for sure with cashew being slightly less likely to mug your nostrils than coconut. But, unless you’re a feni aficionado, the reality is that a good whiff of either before a gurning competition and you’re coming home with the gold medal. […]
Apart from being pretty as a postcard, Largo dos Laranjos is home to Pimenta Moscada, a restaurant whose menu was a bit different from other restaurants… […]
It’s considerably cheaper to eat out in Portugal than it is in much of the rest of Europe and even though Porto is the country’s second city, paying the bill is a painless experience in all but the most exclusive establishments. […]
Messy looking though it is, the francesinha holds a Pandora’s Box of surprises. The first being that the tomato sauce doesn’t taste of tomatoes and it’s got a kick like Bruce Lee. […]
The line between bars and cafés in Guimaraes, and indeed in Porto, is distinctly blurred. Having been brought up in a pub culture where bars serve alcohol by default and coffee by exception, it was a novelty to see alcohol drinkers in cafés and coffee sippers in bars. […]
From sausages that aren’t sausages, pastries that look as though one bite could pile on the pounds, snack foods galore in cosy cafés and sophisticated fare in stylish restaurants… […]
Chicken, beef, partridge and, or quail is mixed with wheat bread, garlic, olive oil and a secret mix of spices and made into a horseshoe shaped sausage which can be fried, grilled or barbecued… […]
Alomogrote is traditionally made by using a pestle and mortar to mix very mature hard cheese, garlic, pepper, chillies, ripe tomatoes, pepper and olive oil until it… […]
It’s worth running the gauntlet of excess baggage charges to take home a bottle of La Gomera’s palm honey, in fact, it’s worth taking home two because I can almost guarantee that it won’t stay in the kitchen cupboard for long. […]
All you need for this is an olive-hater, a bowl of olives (green preferably) and a crowd of onlookers who will be suitably amazed when this experiment is proven to work. […]
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