Discover the Best Food on Your Journey. Eat Like a Local — with Food on the Move!
Do you dream of eating like a local wherever you go? So do I! My name is Dan, and in this space, Food on the Move, I share my passion for great food as an essential part of traveling.
I created this website for people who adore authentic local food as much as I do.
I write food guides about places I have personally visited and dishes I have personally tasted.
Gradually, for the most interesting countries, I am compiling a selection of the best traditional food and drinks, local culinary specialties, tips for street food, and fine dining restaurants.
I believe my food guides will help you discover the very best of local gastronomy. Don't be afraid to try new dishes.
You will definitely enjoy the local specialties!
Marie B is a restaurant that offers tastings in the form of carte blanche. The guest never knows in advance what will be on the menu - not even when the dish is already in front of them. Everything is revealed only after you finish eating and have a dialogue with the staff. Carte blanche isn’t for everyone, but if you embrace this concept, you’re in for a unique and powerful experience.
Roast goose with cabbage and dumplings for St. Martin’s Day is one of the most popular Czech culinary traditions. Here are my tips for great Prague restaurants that will feature goose dishes on their menus, including prices, website links, and direct links to their St. Martin’s Day menus.
La Degustation Bohême Bourgeoise is a Prague Restaurant that, uniquely in the Czech Republic, has been awarded and has maintained a Michelin star for a cuisine based exclusively on Czech ingredients and recipes. Traditional Czech ingredients like Olomouc cheese, beetroot, or carp here take on surprising, modern forms and push the boundaries of Czech cuisine.
The 420 restaurant on Prague's Old Town Square offers an original take on Czech cuisine. The project is led by Radek Kašpárek, a well-known chef, with Marek Kominek heading the kitchen and desserts crafted by Kateřina Brodnianska. The restaurant is located in a uniquely renovated building with a beautiful courtyard, directly opposite the Old Town Astronomical Clock.
Kërnacka Korçe are elongated sticks made from minced meat, most often beef or lamb, which are fried or grilled. The dish originates from the Korçë area in southeastern Albania. Kërnacka stands out for its juiciness, subtle spiciness, and rich meaty flavor. Traditionally, it is served with bread or a vegetable salad.
Mish gici i thatë is a traditional Albanian dish made from pork. It is first dried or lightly smoked for several days to weeks, then briefly grilled or roasted, which gives it a pronounced flavor and irresistible juiciness. The dish comes from the rural regions of Albania and Kosovo, where drying and smoking was a proven way to preserve meat during the winter months.
Byrek is a traditional Balkan pastry filled with various savory fillings. It originates from Ottoman cuisine, from where it gradually spread to many countries. The most common fillings are white cheese, minced meat, spinach, or tomatoes with onions. Byrek is prepared in different shapes. In Albania, it is eaten as fast food, breakfast, a snack, or a light lunch.
Petulla is a traditional Albanian fried pastry made from a simple dough shaped into small balls or patties. In Albania, petulla is served mainly for breakfast. They go perfectly with Balkan white cheese, fruit jam, honey, yogurt, or chocolate spread. Thanks to the option to serve them savory or sweet, petulla ranks among the most versatile and popular Albanian homemade breakfasts.
Pulë me pilaf je tradičné albánske jedlo, ktoré tvoria kuracie mäso a ryža pečené spolu tak, aby ryža nasiakla chuť korenín a výpeku. História tohto jedla siaha do obdobia Osmanskej ríše, keď sa v regióne rozšírili rôzne varianty pilafu. V Albánsku sa pulë me pilaf stal neodmysliteľnou súčasťou miestnej kuchyne a patrí medzi najobľúbenejšie národné jedlá.
Tavë dheu is a traditional Albanian dish made from beef, onion, garlic, pepper, and tomato paste, baked in the oven with fresh cheese. It is served in a ceramic bowl that retains high heat. The recipe for tavë dheu comes from Tirana and its surrounding area.
