When travelling we occasionally get tired of traditional cuisine in some destinations. This happens when restaurant menus vary little from one to another and mostly involve meat, meat, or meat. When this happens, we are on alert for any local dishes which don’t involve a slab of dead animal. […]
The first time we encountered a couvert was in Porto when it a waiter brought a tray of small dishes to our table. We weren’t sure if they were a complimentary amuse-bouche or we’d have to pay. […]
We’re alert to every opportunity to sample top notch food at rock bottom prices. These are just five of the ways we’ve found to enjoy gourmet food without crippling the credit rating… […]
Some destinations offer great walking but functional rather than outstanding food; in other places you can gorge on the finest of food but then not have any… […]
It’s been bothering me ever since the phrase ‘El Celler de Can Roca has been voted the world’s second best restaurant in the S.Pellegrino World’s 50 Best Restaurants 2011’ first reached my ears across the twittersphere. I mean, who in their right mind wants to be known as the second best anything? […]
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