What to Eat Around the World | Page 69 of 70
Full Irish Breakfast: Ireland's Classic Fry-Up
Bacon, sausages, a fried egg, two puddings and soda bread - the full Irish breakfast keeps hunger at bay till the evening. In this article you'll find out how the Irish breakfast really differs from the English one, why the hash brown on the plate isn't Irish, how bed & breakfast guesthouses made its name, and which two Dublin places I ate it in alongside the locals.
Churros: Spanish Fried Dough Dipped in Hot Chocolate
Churros are long ridged sticks of choux-style dough made of flour, water and salt, piped straight into hot oil and dipped in thick hot chocolate. In Spain they belong to breakfast and to the morning after a long night, not to the dessert menu. The article explains where the name comes from, regional variants like porras and tejeringos, the relatives in Portugal and Latin America, and the documented history that starts with the churrerías of 19th-century Madrid.
La Pecera: Japanese Taiyaki with Ice Cream in Madrid
La Pecera, an ice cream shop in Madrid's Malasaña, pipes soft serve into freshly baked taiyaki cones - a fish-shaped Japanese pastry. It has nothing to do with Spanish cuisine; it swam into Madrid the long way round, via Instagram in New York. Where the fish-shaped sweet came from, why its name is tied to good luck, and what a warm cone with ice-cold soft serve tastes like.
La Tasquería: A Michelin Star for Offal in Madrid
La Tasquería is a Madrid restaurant that built its entire tasting menu on offal - and holds a Michelin star for it. Chef Javi Estévez has taken tripe, tongues and hearts from street tradition to fine dining. You choose from three tasting menus of different lengths. Since spring 2024 the restaurant has been at a new address in Chamberí.
Saint-Émilion: A Wine Village Near Bordeaux
Fewer than two thousand locals and more than a million visitors a year - and even at the height of the season I had the lanes to myself. Saint-Émilion is a medieval wine village near Bordeaux with a church carved into the rock, cellars under the streets and a wine classification the châteaux keep fighting over in court. Here is what to see, what to taste and why it deserves at least two days.
Macarons de Saint-Émilion: Convent Macarons Without a Filling
In the wine village of Saint-Émilion they bake a macaron with no cream, no coloring and no second half - just coarsely ground almonds, egg whites and sugar. The recipe has supposedly been guarded since 1620 by a convent of Ursuline nuns, though these days the box makes the case better than any archive. What does the original version of France's famous sweet taste like, and why can't you buy it outside Bordeaux?
La Cité du Vin: The Wine Museum in Bordeaux
The glass building on the bank of the Garonne is meant to suggest wine swirling in a glass - even if half the guidebooks call it a decanter. Inside La Cité du Vin you sniff your way through aromas trapped under glass domes, you click through videos in whatever order you like, and the tour ends with a glass of wine on the eighth-floor belvedere. In the shop I even came across a Moravian Pálava.
La Table de Montaigne: The Bordeaux Restaurant That Got Me Into Fine Dining
For a long time I skipped the better restaurants on my travels. La Table de Montaigne, the gourmet restaurant of the Palais Gallien hotel in Bordeaux, changed that in a single evening: a tasting menu the guest doesn't choose, a manager who took one look at my shorts, paid me a compliment and showed me to a table, and the start of a habit: working out where I'll eat before every trip.
Canelé: The Bordeaux Treat With a Caramel Crust
Canelé is a small fluted cylinder from Bordeaux, baked in a copper mold until the crust is almost black and the center is like custard. Its name comes from the flutes on classical columns, its origin from a legend about nuns and from a guild that was forbidden to use milk and sugar.
U Matěje Restaurant, Prague: Czech Cuisine by Jan Punčochář
U Matěje Restaurant focuses on both modern and traditional Czech cuisine. The establishment is led by experienced chef Jan Punčochář, known from the TV show MasterChef Česko. Pleasant garden seating, professional service, and perfect presentation of dishes here allow traditional Czech cuisine to shine in its contemporary form.