Food on the Move Tips | Page 32 of 66
Idiazabal: Traditional Basque Cheese
Idiazabal is a traditional Basque cheese with a protected designation of origin, produced for centuries from unpasteurized milk of Latxa and Carranzana sheep. This hard cheese is made in both smoked and unsmoked varieties, and it ages for a minimum of two months. The specific diet of sheep grazing on the mountain pastures of the Basque Country, along with the local conditions, give the cheese its distinctive flavor.
Coffee in Spain
Coffee is an integral part of daily life in Spain. Local cafés offer a wide range of coffee drinks, from traditional espresso (café solo) to refreshing iced coffee (café con hielo). Spaniards typically enjoy coffee several times a day, often with milk (café con leche, café cortado). Although Spain is not as renowned for its coffee culture as Italy, it certainly has much to offer coffee lovers.
Hostinec na Výtoni: Best Duck in Prague
Hostinec na Výtoni is a newly opened restaurant specializing in perfect duck dishes prepared by slow grilling over charcoal in a unique Josper grill. The local duck boasts an unmistakable smoky flavor and crispy skin reminiscent of expertly rendered pork cracklings.
Best Prague Lunch Spots (2026)
Prague is a paradise for food lovers. Among my favorite lunch spots are Výčep, which offers Czech dishes perfected to the last detail, and Kuchyň, where you can enjoy not only excellent food but also a beautiful view of Prague. For fans of Italian cuisine, Dejvická 34 is a great choice, while Asian cuisine is well represented by the bistro Nhà hai hành or Taro. For a luxurious experience, Field restaurant is guaranteed to impress. If you're looking for an affordable lunch in Prague, you’ll find it at canteens like Havelská koruna or Pohotovka.
What to Buy in Sapa? Groceries! (3)
The third part of the series on grocery shopping at Prague's Sapa market. From a January visit to Tamda Foods, Dan brings back seasoning pastes for Tom Yum and Tom Kha soups, Korean mandu dumplings, canned coconut milk, two sriracha sauces and rice vermicelli noodles. Plus a practical heads-up: Tamda Foods has stopped taking cards.
Hua Long Zhai Chinese Restaurant: The Best Chinese Dumplings in Prague
The Vršovice-based Chinese restaurant Hua Long Zhai specializes in Chinese dumplings filled with pork, beef, chicken, or tofu. Portions are large, the price is reasonable, and unlimited fresh green tea is offered for free with your meal. Although the restaurant's interior is not the most modern, this is more than made up for by the incredibly charismatic owner and chef in one, a former successful kung-fu athlete.
What to Bring Back from Spain?
I never come back from Spain without a backpack full of delicacies. Cured jamón, chorizo sausage, Basque Idiazabal cheese, marinated boquerones anchovies and crumbly mantecado and polvorónes cookies. Plus cocoa that turns into the thick hot chocolate they serve with churros in Spain.
Tarta de Queso La Viña: The Burnt Cheesecake from San Sebastián
Tarta de queso from the La Viña bar in San Sebastián is a crustless cake of cream cheese, eggs, sugar and cream, baked in a fierce oven so the top blackens and the middle stays almost liquid. Santiago Rivera worked the recipe out in the late 1980s after two years of trying; from a single pintxos bar it spread to cafes all over the world as the Basque burnt cheesecake.
How to Eat Cheap in Spain? Try Menú del Día!
"Menú del día" is the Spanish equivalent of a lunch menu. Spanish restaurants offer it from Monday to Friday at a reasonable price between 15-20 EUR. The menu consists of a lighter first course, a heartier second course, and a dessert, and also includes drinks such as beer, wine, or coffee. If you want to sample the simpler Spanish cuisine that locals enjoy for a regular lunch, "menú del día" is a great choice.
Chorizo: Typical Spanish Sausage
Chorizo, one of the most famous Spanish dishes, is a sausage made from ground pork. It is characterized by its distinctive red color due to the use of dried paprika. The flavor of chorizo can range from mildly sweet to intensely spicy. Each region of Spain has its own recipe, differing in the spices used, the processing method, and sometimes even the type of meat. Chorizo is also classified by its degree of curing or shape.