Cuisine Adventures from the Iberian Peninsula to the Aegean Spain Eating! The best way to discover Spain’s varied regions and the influences of different cultures. In Madrid you’ll find the oldest restaurant in the world “Sobrino de Botin”, famous for its suckling pig. Near Barcelona, is the centuriesold winery, Cavas Freixenet, see how the sparkling wine is made, and travel through the underground cellars on a miniature train.
Portugal A food lover’s paradise awaits with a wide range of culinary delights, produced with hearty, fresh ingredients from the mountains in the north to the plains in the south. Delectable fish and shellfish in the Algarve, are the key ingredients of Cataplana de Marisco, a seafood stew made with tomatoes, peppers and onions. Porto too revolves around seafood and the traditional dish of Bacalhau, salted cod, is a must try.
Settle into a taverna with a selection of tapas - cold meats, cheeses, olives, sardines, roasted veges. Wash down with a jug of Sangria, a glass of red Rioja or white Albarino from the north. Coastal Valencia is the origin of Paella, a tasty rice and seafood dish. A must try is Jamon Iberico, cured for up to 4 years, this delicious ham is from pigs found only on the Iberian Peninsula.
If you only visit one cellar in Porto, make it Taylor’s. Fabulous views to the city and complex ports. Learn how it’s made, with samples of course! Lisbon, home of the famous custard tart. Pastéis de Belém, first produced this pastry in 1837 and still follow the ancient recipe. There will be a queue but it’s worth it.
Greece
Turkey
Greeks grow their own veges and fruits including the olives they press for the oil drizzled on most meals. Find a spot in the sun for a Greek Salad – tomatoes, olives, cucumber and a large chunk of feta cheese. Gyros is a deliciousness of lamb, lettuce, tomatoes, and chips rolled in a pita. Moussaka, like a pastafree lasagne, covered with cheese and grilled.
Turkey introduced the world to kebabs. Shish kebab – marinated meat, diced on a skewer and chargrilled; Döner kebab – rotating meat, shaved and served on rice or as a popular street food in a pita; Kofte (meatballs), are sandwiched between chunks of eggplant on a skewer and grilled creating a Patlıcanlı kebab. If you like eggplant, şakşuka and baba ganoush are two must eat mezes. You’ll find cheese in triangles of filo, Tiropites; cheese in fried balls, Sfougata; cheese deep fried, Saganaki… Greek yogurt is awesome, try it mixed with cucumber and garlic as tzatziki, for a fresh dip. In Athens enjoy a cocktail at sunset with views of the Acropolis. On the islands lounge back in a seaside taverna with your toes in the sand, a glass of ouzo in hand and octopus drying on lines nearby.
Sit back with a Turkish coffee – it’s brewed strong, thick, with sugar and cardamom, best served with a fresh piece of Turkish Delight or baklava. To navigate through the abundance of street vendors and ‘meyhane’ (Turkish tapas bar) do a food tour in Istanbul. You’ll discover local bakery delights, roasted kebabs, delicious meze, accompanied by the traditional aniseedflavoured raki. 3