What to Eat Around the World | Page 70 of 70
Kuchyň Restaurant, Prague: Steak Tartare and Beer in the Salm Palace
Kuchyň restaurant may owe its name to the meat hooks and chimney flues found in the ceilings of the Salm Palace during the renovation. A few steps from the gates of Prague Castle, it cooks Czech classics from old cookbooks and pours tank beer. I keep coming back to Kuchyň - this time for steak tartare with fried bread and roasted plums with quark.
Field Restaurant ⭐, Prague: Michelin Lunch During Covid Times
Field Restaurant is a Michelin-starred restaurant in the center of Prague specializing in modern Nordic cuisine. Field is led by head chef Radek Kašpárek. During the Covid period, the restaurant offers a three-course lunch menu including coffee for an exceptionally favorable price of 590 CZK (23.60 EUR). Guests can choose from two starters, two main courses, and two desserts. The wine list features both international and Czech wines, and the sommeliers are happy to assist with your selection.
Tarator: The Bulgarian Cold Soup of Sour Milk and Cucumber
Tarator is a Bulgarian cold soup of sour milk, cucumber, garlic and dill that Bulgarians eat in summer instead of a starter. Its present-day form is surprisingly young; Bulgarians share the dish with their neighbors, and they are the only ones who thin it with water until it turns into soup. In Plovdiv I tried the pink version with beetroot.
Pavaj Restaurant: Modern Bulgarian Cooking in Plovdiv's Kapana
Pavaj Restaurant serves modern Bulgarian cooking in Plovdiv's Kapana quarter and was one of the very first places to kick off the transformation of the neighborhood back in 2015. It is named after the paving it stands on. The short menu is built around rewritten classics - a house-made sausage, a take on Shopska salad or a pink beet tarator.
Gogoși: Romanian Doughnuts the Size of Your Palm
Gogoși are Romanian yeasted doughnuts that bakeries sell plain with sugar, filled with jam or chocolate, and even with a salty filling of cheese and dill. They belong to the Central European family of Krapfen, fánk and pączki, go by four different names across Romania, and the same word also means a lie. I ate them in Sibiu, straight out of the fryer, before a rideshare to Cluj-Napoca.
Palaneț: A Stuffed Bun from the Transylvanian Plain
Palaneț is a filled pastry from the Transylvanian Plain in Romania: a sheet of yeasted bread dough with cabbage, cheese, potatoes or apples piled in the middle and the corners pulled together before baking. Romanian borrowed the name from the Ukrainian word for a plain loaf and its home is the village of Ceanu Mare, but the easiest place to buy one is a bakery in Cluj, savory and sweet side by side.