When we returned to the Canary Islands we stopped ordering sunny Dorada cervezas in the western islands and light and frisky Tropical in the eastern ones and started looking for something with more of a swaggering personality. […]
Somewhere over the last year or so I’ve developed a preference for raw meat and fish. Even ‘medium’ looks too overdone to me. […]
It’s hard to imagine I was semi-seriously considering paying €38 for a bottle of port. Last week I would have laughed out loud at such a preposterous prospect. Yet here, alongside its terroir, it tastes like liquid heaven and worthy of its price tag. […]
When there’s a spin on toppings which subtly, or not, shifts it from safe comfort food you can get just about anywhere to something different, something with a distinctly local flavour. […]
Turn off the brain and just let the taste-buds do their job objectively. Haggis is good. It is, after all, the Great chieftain o’ the pudding-race. […]
We knew there would be historic cities and beautiful landscapes. But the truth is that we had no idea just how overwhelmingly stunning those landscapes in Croatia would be… […]
When Vitor, manager of the small but stately rural hotel we were staying at, described this classic dish from Ponte de Lima in Minho I must admit to having doubts about trying it. […]
We discovered on the whole Alentejo cuisine consisted of good quality products, unsophisticated meat and fish dishes, and portions that were generous to a ridiculous level. […]
I’m on a seafood diet. Every time I see food I eat it. Go on groan, it’s a terrible joke as old as the hills. But as far as we’re concerned there’s an element of […]
It was clear things weren’t going to end well at the Osteria a Stalla Sischesse in Sisco, northern Corsica. Dinner had started with a hearty and filling thick soup which was more stew than soup. […]
Game dishes in the Black Forest go together like sausage and mash. In this case wild boar sausage with mash potato, plus bacon, gravy, a hill of red cabbage, and, possibly to foster the illusion there’s a healthy element to all this, grapes, pear and cranberries. […]
The Cantina was tiny, dark, infectiously lively and our first proper taste of the life which makes Mouraria a seductive place to stay […]
Some restaurants now prohibit diners from photographing food. Personally I’d say “sayonara” to any restaurant which tried to pull that one on me. […]
Someone I talked to recently recommended a restaurant they said had a Michelin star. When I checked it out it wasn’t a Michelin star restaurant at all, but it was recommended in the Michelin Guide. […]
Chania on a Saturday night and we’re faced with an overload of what might be described in guidebooks as ‘inviting harbourside tavernas serving authentic Cretan cuisine’. […]
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