12 Dining Destinations for 2016
Travel is to discover and enjoy, and eating is a bit the same. Gather both pleasures, enjoying the best of each house , can therefore enjoy double. It would be very difficult to find a single place in the world that does not have something special in your kitchen, but there are certainly places that stand out above others: the great dining destinations, the ones who sit at the table is almost more important than visit monuments.
Gastronomy is already a global heritage Peruvian specialties found in London, in South Africa Mexican dishes or delicious Thai recipes in New York. However, there is no greater pleasure to discover these genuine flavors in their home. In this particular round the world by the flavors of the world are not all they would have to appear or have to coincide with the preferences of every traveler, but all are essential references for inquisitive palates.
01 ‘pintxos’ to whet your appetite : SAN SEBASTIAN
We started at home in one of the essential havens they dream foodies around the world: the Basque Country and, in particular, San Sebastián . Basque chefs have become the pintxos in an art and the renowned Basque cuisine has crossed borders. They sometimes called “miniature haute cuisine” an explosion of flavor are mounted on a slice of bread and the variety offered by the bars in the bars in the center of Donosti jaw-dropping the first-time visitor. The culmination comes at one of the restaurants with Michelin star which boasts the area. Go pintxos is the most memorable dining experience in the city and, despite the casual atmosphere, the conscientious experimentation with flavors (seal a whole Basque Country) ensures continuous improvement.
It is almost mission impossible to select two or three sites to recommend, arguably the best anchovies are in the Txepetxa (Fish, 5); There are spectacular potato tortillas in the Bar Nestor (Fish, 11) and among the classics of Old San Sebastian are essential spoon San Telmo (31 August 28), or Vergara House (Calle Mayor, 21) next to Santa María la Real, an essential point of beginning to a perfect route pintxos .
02 ‘Tour’ (food) FRANCE
Visit to the neighboring country can become a real Tour de France gastronomy: each French region is associated with a product or traditional recipe whose mere mention whets the appetite. Here are the best routes cheese (some as famous as Roquefort and Camembert), the truffle, classic routes of the Alsace wine as Bordeaux or a thematic and sparkling in the Champagne region, famous tastings of foie in Périgeux, tasty bullabesas Marseille, exquisite macarons and sweet treats in Paris and, of course, come to the table in one of the best restaurants in the world in such a city must for foodies like Lyon .
03 How to leave whiskeys: SCOTLAND
The Anglo-Saxons did not show up in the food guides, but it does have a reputation for knowing how to drink, at least with regard to distillates. In Scotland, the national drink is whiskey, which has been producing for over 500 years and has even become a powerful tourist attraction. Whiskey comes from the Gaelic, Uisge bagh, meaning water of life . More than 100 distilleries still produce hundreds of varieties of single malt and is a popular pastime (for locals and visitors) learn to distinguish between Islay, smelling of smoke and peat, and Speyside, floral and fruity sherry . Many distilleries offer tours that culminate with a tasting or include a professional tasting that will help us to appreciate this drink.
Among the best Scottish malt whiskeys, the Lonely Planet of Scotland selects the following:
Ardbeg (Islay), a whiskey of 10 years, synonymous with excellence, but balanced with aroma of peat.
Bowmore , Islay classic: smoke, peat and salt air. One of the few distilleries that still processes its own barley. Bruichladdich (Islay), visited distillery very curious and innovative approach, famous for its whiskey with hints of peat, as Moine Mhor.
Glendronach (Speyside) prepared in sherry casks, creamy and spicy liqueur which reminds the traditional Christmas dessert. Highland Park (Orkney), with pronounced and balanced flavor, with heather, honey, malt and peat. Isle of Arran (Arran), one of the newest distilleries, offers smooth and tasty malt with floral and fruity overtones.
Macallan (Speyside), the king of the Speyside malt whiskeys, has hints of sherry and bourbon.
Springbank (Campbeltown) of complex aromas (sherry, citrus, sweet pear drops, peat) and a salty flavor. Talisker (Skye), haunting, intensely peaty aroma, balanced with a pleasant sweetness. The perfect finishing touch to a dinner. The Balvenie (Speyside), rich and mellow, is liquid gold for gourmands.
04 Design with star : COPENHAGEN
Nobody would have imagined a few decades ago, but the Nordic Copenhagen is today one of the most thriving culinary destinations in Europe, with more Michelin stars than any other Scandinavian city. Gastronomy and design have made the Danish capital city cool these latitudes. And although this Baltic port loaded with 850 years of history (copper spiers, cobbled streets and pastel houses with gables of color), here the focus is on innovation. The Danish capital has an active roster of leading designers, a network of underground futuristic and clean and green developments. Its streets are full of shops, cafes and bars to the last; class museums, splendid architecture and buildings (let’s what matters to us) 15 Michelin star restaurants.
The new Nordic cuisine surprised both critics and lovers of good food and traditional Danish dishes are recovering its fame thanks to modern reinterpretations: never missing reindeer lichen, or smoked quail eggs, or reworkings of dishes like Frikadelle (with pork) or Stjerneskud (bread with butter, fried fish fillets, smoked salmon, shrimp and caviar).
The undisputed reference is Noma , the Mecca of international dining scene , with the chef René Redzepi at the head and with a waiting list of several months. But it is not alone: other jewels of the new Danish cuisine are Kadeau , a culinary ode to the island of Bornholm, with a Michelin star, and Kanalen most promising local, with an irresistible combination of modern Danish food beside a canal .
05 Beer and good life: CZECH REPUBLIC
The Czechs boast of having the best pivo (beer) in the world and we are not going to argue. Also one of their proverbs says that “where beer is produced, life is good,” so that in Prague , should be very good, breathing city breweries of all sizes . While the Czech beer has enjoyed a reputation for quality and taste since the creation of the Pilsner Urquell in 1842, in recent times there has been a resurgence of craft microbreweries, and today you can taste from classical ležák (pale blond) to kvasnicové (yeast) or Kavové pivo (flavored coffee). The origins of this tradition are in the factory Pilsner Urquell , Pilsen, where you can take guided tours in the old cellars, with a glass of nectar unpasteurized included.
In Prague you can try good beer just about everywhere. As Baracnicka rychta a nineteenth-century brewery almost hidden in an alley of Mala Strana; in Kolkovna , with brass taps by permanently flowing beer, or Pivovarsky Klub , with lots of varieties in the Czech Republic.
06 Berber Feast : MOROCCO
There is life beyond couscous and tagine. In some corners of Morocco vegetables are a feast and desserts are irresistible to the sweet tooth, with much pastry, nuts and hints of orange blossom water. Without leaving the script, couscous (Iseksu for Berber) have a thousand and one local varieties typical of Casablanca with seven vegetables; with lamb and vegetables, as in Fez, or tomatoes, fish and herbs in the style of Essaouira. Another classic is the essential Mechui, whole roasted lamb slowly that Moroccans reserve for special occasions.
Morocco offers a good street cuisine but also many very special culinary adventures, such as learning to cook or eat a good couscous dromedary tajine. In Fez, cooking school of Café Clock includes a visit to the butcher to buy the ingredients of a tagine stew that is prepared in the oven hammam. In Marrakech, we can learn to cook like a chef and enjoy the results in a riad . The port of Al Hoceima invites you to stroll and buy fresh fish at the port and then carry it that we cook in restaurants as the Club Nautique, while in Demnate, including 40 restaurants serving the large Berber gastronomic center, near Marrakech, Al Jazeera coffee restaurant is famous for its couscous seasoned with olive oil and sprinkled with toasted almonds.
07 Mezes, introduction to Turkish cuisine: ISTANBUL
We jumped on the map to plant us in the Middle East, with its fine culinary tradition. Turkey is one of the destinations on hand to try the clever mix of flavors and spices so typical of this area as well as the merger of various traditions. Here are the months kings (snacks): dishes that do not amount to a meal but do provide a dining experience. If you eat at home, the host will offer a few mezes carefully prepared for guests peck before the main course. These starters are usually of vegetables, but may also lead fish. The kebabs (skewered meat) and Kofte (meatballs) are certainly the best known outside its borders; They served in many ways and often are named for their place of origin. The salted yoghurt (Ayran) is the traditional accompaniment for kebabs.
In Istanbul, oodemos prove good mezes on the main avenue of the neighborhood Beyogu and in Sofyali 9 (Sofyali Sokar 9).
08 More than sushi: TOKIO
The popular sushi invades the streets of the whole planet and some Japanese specialties are fused with other cuisines. We have become familiar with sticks, with noodles or Japanese sake, but we still have much to learn from the ancient Japanese culinary tradition. The attention to detail, the genius of the presentation and the constant use of the best product result in unforgettable cuisine.
To understand in any table must include words such as shabu-shabu, fine cuts of beef and cooked in a light broth with several special sauces of sesame seeds vegetables and citrus; okonomiyaki, pastry dough and grilled cabbage; tonkatsu, breaded pork chops and deep-fried, served with a special sauce, usually as part of a menu (tonkatsu teishoku); unagi, eel, an expensive and prized delicacy in Japan, or yakitori, chicken skewers and grilled vegetables coal. Also we speak fluently soba, udon or ramen (noodle types) of izakaya (popular taverns) or kaiten-sushi, sushi rotating belt. And to drink, you can choose between Birru (beer), sake (the national drink) or shochu, a liquor made with various ingredients such as potato and barley.
With this basic vocabulary and eager to discover new flavors can go out and enjoy Japanese cuisine. In Tokyo, for example, with a morning visit to the Tsukiji Fish Market, where sushi is breakfast without leaving the market. The bar’s most famous Tsukiji requires waiting queue before asking the standard menu (seven nigiri, some maki and miso soup), although the letter illustrated helps to get out of it if we do not master the local language.
Among the highlights Shinsuke traditional izakaya, a classic in Akihabara, but we can throw to eat and drink beer from yakitori workers Manpuku shokudo under the railroad tracks in Yurakucho. Also give ourselves to a Omakase (chef’s tasting menu) in some great sushi restaurant, as Kyubey (a classic Ginza) or drop us by one of the new restaurants to eat standing specialized quality food for little money such as Ore-no-dashi . For night owls, noodles late-after a session of karaoke- Try Tsurutontan or Afuri, and dine in the style of old Edo, one of the historical restaurants in town, as the Komagata Dojo in Akasuka, who from 1801 prepares dojo (Japanese loach, a fish that looks like a miniature eel) boiled or stewed.
09 Paradise ‘streetfood’: VIETNAM
Vietnamese cuisine is one of the greatest culinary secrets of Asia. It has been started to meet outside their borders but still not a global phenomenon. And everything is based on the freshness of ingredients: the chefs go to market twice a day looking vegetables and the resulting dishes offer unparalleled combinations of flavors and textures. To the Vietnamese, in all food must be balance between sweet and bitter, between crisp and silky textures between fried and steam. An art.
Among the dishes that every traveler should try are the Banh Xeo, huge crispy rice pancake preparing in pans or woks and stuffed with pork, shrimp, Chinese beans and bean sprouts; Bun Bo Hue or a strong rice noodle soup with pork and beef illustrating the weakness of the country for the spicy dishes. In the stalls we find popular Bun Cha grilled pork or pork dumplings with thin rice noodles, fresh herbs and vegetables. Also a bowl of nuoc mam, slightly sweetened. Regional specialties leave us dishes like Pho Bo, a noodle soup with beef typical of the north.
Ho Chi Minh City, formerly Saigon , is a paradise for gourmets, from street stalls to restaurants of the highest level. To whet your appetite, good suggestions are streetfood Nha Hang Ngon, an elegant garden where classic and very popular street food served; Morning Glory Street Food, serving national dishes around a lively open kitchen, or the Quan An Ngon , showing variety of Vietnamese cuisine in a restored colonial buildings.
10 A revelation for ‘foodies’: MALAYSIA
If Thai food no longer has secrets for us and the Vietnamese we crave more of the same, there may be to discover other flavors of Southeast Asia. For example, the varied cuisine of Malaysia (especially on the west coast peninsula), which ranges from food nonya (Chinese-Malaysian) to Indian curries, Chinese buffets and Malaysian food stalls. The official dish of the country is the nasi lemak, rice cooked with coconut milk served with cucumber, crispy fish, egg and spicy sambai (based condiment chile). They serve breakfast with various accompaniments: Roti Canai (Indian flatbread), wonton mee (egg noodles and wontons), dim sum and congee (porridge) rice.
Among the classics there are also fish and seafood barbecue: lobster, shrimp, squid and clams with spicy sambal and roasted in a banana leaf. Another classic is not lacking are the noodles in soup or fried: the best are char kway teow (fried eggs, soy sauce, chili and other ingredients), laksa, curry mee, Hokkien mee (fried chicken, pork and other ingredients) and wonton mee.
For dessert, the Malaysians take their ration of fresh drinking sugary fruit juice, condensed milk mixes hot and cold drinks as cendol and ABC (shaved ice covered coconut cream, jelly, beans and other strange things).
11 Andean fusion of haute cuisine: PERU
In Peru the merger takes time part of everyday cuisine. In the past 400 years, the Andean stews have adopted techniques of Asian stir fry dishes and Spanish rice have built flavors of the Amazon, leading to his famous Creole cuisine. In the past decade, a generation of young innovators have taken these local gastronomic creations top.
Where until recently the distinguished guests were treated to French dishes and Scotch, now witty Andean versions of classics such as quinoa and cuy (guinea pig) are displayed. The culinary landscape of Peru has attained a full measure: tourism companies incorporate gastronomic routes in their circuits and haute cuisine fever has reached all levels thanks in large part to the chef Gaston Acurio, media celebrity whose expertise and entrepreneurial vision They have earned it international star status. When opened in 1994 his restaurant Astrid & Gaston began to interpret the cuisine from the perspective of haute cuisine and since then there have been other equally innovative chefs. From the modest premises of Moyobamba to modern boîtes in the Lima district of Miraflores, it is an entertaining committed to maintaining the country palate.
An appointment to check the good health of Peruvian cuisine is Mistura, the great gastronomic festival of Lima. It is organized every year in September.
12 A cute and tasty country: MEXICO
Together with the Peruvian, Mexican cuisine is the most pleasant surprises offered in America; yes, almost all well spicy. Mexico has one of the best street food culture with stalls, markets and small restaurants around the country. It is the realm of quesadillas, enchiladas, tamales, corn (maize cobs steamed or grilled), but also can find fine restaurants to try the huge culinary variety of its regions. Only here you can try grasshopper (grasshoppers) as a snack, black corn fungus (huitlacoche) stuffing, beef tacos eyes or larvae of ants and maguey worms typical of Puebla and Tlaxcala. To this we must add more conventional dishes such as moles of all states in the center and south, tropical fruits, fish and seafood from the Gulf of Mexico or the Yucatan habanero fierce.
Some references are infallible Pujol in Mexico City, the best restaurant gourmet chef Enrique Olvera which will make us a very special tasting of more contemporary Mexican cuisine (booking, albeit with weeks in advance); Ocean Grill in Puerto Vallarta, He proposes a feast of seafood beside a cliff which can be reached by boat; in the Kinich in Izamal we can sample the best of the Yucatan cuisine, homemade and fresh. If we want to test the pre-Hispanic ingredients converted into Mexican cuisine, we can do, for example, in Lu restaurant in Morelia.
Among the big tables in the capital they have been consolidated other directions as Merotoro , Baja California cuisine turned into indispensable reference of the new Mexican cuisine thanks to Jair Téllez chef, and his proposal to bring the DF best of their land. Also the Cafe Tacuba , with dishes that have earned an applause to Mexican cuisine worldwide.