Hugging the west coast of the Atlantic Ocean, Galicia stands apart from the rest of Spain in terms of geography and culture. Asides its unique landscape and customs, this distinct corner of Spain boasts equally induvial cuisine.
With a mild, sunny climate all year round, glamorous cities, traditional towns, stunning beaches and breathtakingly beautiful scenery, Provence is justifiably synonymous with the good life.
When one thinks of gourmet cuisine, Italian fare often comes to mind. With the fresh ingredients perfectly blended and seasoned, Italian dishes are easily one of the best types of food that anyone can enjoy. It’s universal, as anyone with any palate can appreciate the incredible flavours of dishes prepared by the hands of Italians.
Alongside its rolling fields of lavender, quaint hilltop villages, upmarket coastal resorts and a beautiful blue coastline, the region of Provence in southern France is home to unique cuisine with incredible flavour.
Greece’s cuisine has millennia of history and reflects the diverse produce this Mediterranean country has to offer. The first cookery book in history was written by the Greek; Archestratos, in 320 BC, testament to Greece’s rich and ancient love-affair with food.
It’s fair to say that any dish which gains international recognition is going to get developed and altered according to whichever chef is attempting it. National and regional tastes will vary, as will availability of certain produce.
Food on the island of Crete is centred on tradition. Dishes typically rely on local produce, in particular the island’s unique cheeses and renowned olive oil. Meals are cleverly flavoured with local herbs and greens.
Known fondly as ‘sunshine cuisine’, the Mediterranean diet is brimming with healthy and distinct flavours and is one of the most well-known, nourishing and unique cuisines in the world.
Greek cuisine has a tradition dating back over 4,000 years and is integral in the culture of the country. Its flavours change with the season and depending on the region. Overdoing refinement is considered to be against the ‘spirit of the Greek cuisine’.
Seafood lovers are in for a treat in Brittany, as much of the Breton cuisine involves freshly caught fish and shellfish. In fact, this is a land of seafood; platters of ‘fruits de Mer’: oysters, clams, crabs, lobsters, mussels and scallops, you name it they serve it. The list goes on, John Dory, red mullet,
