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. […]
I didn’t expect this. Covering almost all of the gable end of a house is a huge blue and red rooster made from discarded pieces of metal. Portugal seems to have a thing at the moment for oversized ‘rubbish’ animals. The rooster’s tail feathers block part of a window whilst a stray metal breast feather juts out over a door […]
What’s available locally has a strong bearing on gastronomic specialities in an area. And what those local specialities are tends to be what restaurants do best. In the hills and mountains these dishes are usually meat based; at the coast they’re whatever salty gifts the sea offers. […]
Over the last twelve months we’ve visited all five of mainland Portugal’s regions, encountering a delightfully diverse gastronomy which has regularly surprised. […]
Over the last twelve months we’ve visited all five of mainland Portugal’s regions, encountering a delightfully diverse gastronomy which has regularly surprised. This is an abridged version of regional dishes we enjoyed most in Porto and the north, central Portugal and also the Alentejo. […]
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. […]
Which is the most touristy Canary Island and which is the least? Before anyone answers we need to consider what does ‘most’ and ‘least’ touristy actually mean. Tenerife attracts the most tourists each year followed […]
It feels as though the gastronomic scene on La Palma has positively blossomed. We’ve visited La Isla Bonita three times this year… […]
Why have we never reviewed Lungo Mare in Zadar before I wonder? Maybe we subconsciously didn’t want to share it. It was the first place we ate in Croatia… […]
These are the delicious delicacies, the so-so, the surprising and the never-again places of the Lisbon restaurant scene where we unrolled our napkins. […]
You’re not likely to accidentally stumble across Tasca da Esquina. It sits on a corner (hence the name) at Campo Ourique, a newish area of Lisbon built on… […]
I eased myself from the canoe and into the river, relishing the cooling caress of the jade water on my hot and dusty feet, and slowly waded, Merrells in hand, the few metres to the shore where a bearded man wearing a faded check sarong stood beside a bucket of water. […]
As the dinghy speeds towards the shoreline, a gentle cove of white sand emerges, kissed by translucent turquoise waters and framed by weeping olive trees. I step out onto the sand and follow the stone path that… […]
The Oruwa is the traditional Sri Lanka fishing sailing vessel used by the Sinhalese fishermen on the western and southwestern coasts of the island. The only place where Oruwa fishing boats are still used in in any number is in the fishing village of Negombo […] […]
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