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Great Britain, Georgia, Spain, Turkey, Kong Kong, Peru — 6 countries for gastronomic tourism

Great Britain, Georgia, Spain, Turkey, Kong Kong, Peru — 6 countries for gastronomic tourism

Delicious food is an integral part of any trip.

We asked the travel agency OZON.travel to select the six most relevant destinations for gastronomic tourism this year. Unforgettable culinary adventures await you in any of these countries.

In the gastronomic tour in Georgia you should not limit yourself to the capital.

And this is impossible!

Eastern and western Georgian cuisine — these are two completely different, but fabulously delicious traditions that you will want to know in all the beauty and variety of tastes.

So, the cuisine of the Kakhetians and the highlanders is meat and, above all, lamb dishes.

If you have never tasted lamb or are afraid that you will not like it because of the specific taste, try to find the traditional versions of chakapuli and chanakhs with lamb meat or kaurma — a hot dish of lamb offal in a tomato.

In western Georgia, there are “flat” versions of the same meat dishes — lamb is replaced with veal here. Also in this part of the country you can enjoy cheeses, poultry dishes and vegetables. All dishes are generously seasoned with spices, giving the dishes not only an individual taste, but also color.

The crown dish, or rather an integral part of all the dishes of every hostess here — this is mchadi. Flat cakes are made from cornmeal and chumiza (a special kind of millet) and eaten instead of bread with soups, meat and vegetable dishes.

And you will not find two identical variations.

Georgian cuisine is not only food, but also dishes in which it is served. Exquisite floral ornamental elements and juicy colors on the plates will add to your appetite. Most of the dishes are made by hand — here it is a kind of philosophy that is honored and appreciated.

And food is the real religion that gives peace, love, daily bread and wine.Kebabs, chanakhi, chikapuli — popular Georgian dishes

Chanakhi beef with Georgian vegetables

A gastronomic tour of Spain is an educational tour in the full sense of the word. The beauty is that a good restaurant can be found not only in the old quarters of the city, but also far beyond the city, on the edge of some village.

If you set a goal and make yourself a specific route through the “juicy places”, along the way you will have time to not only build up your appetite, but also admire the picturesque landscapes and architectural masterpieces.

Some restaurants here even have their own vegetable gardens.

Yes, one garden cannot feed a whole stream of customers, but the hosts, as a rule, do not spare the vegetables on a special dish or tasting menu and literally tear them away from the heart.

And by the way, the Spaniards came up with a method of cooking in the oven josper («josper»). Currently, hosper is the only solution for professional restaurateurs that combines the advantages of an open grill and a closed oven.

Only coal of plant origin is used as a fuel, and cooking takes much less time. So, the meat in the josper oven is ready in 7-10 minutes.

It is eco-friendly, and dishes prepared in this way are very aromatic and deliciously tasty.

Now Hosperi have already appeared in many restaurants in other countries, but if you want to get to the beginning, start looking for an institution in Spain.

Try meat, fish and seafood, vegetables from the josper menu and expand your culinary horizons!

Josper Meat

London attracts successful restaurateurs, “green” start-ups and, of course, gastrotourists with its diversity, openness to new gastronomic trends and the ability not only to transfer to the metropolis the traditions of cuisines from different countries, but also to present them to viewers, that is, consumers, in a new, even more attractive light.

London restaurants are concentrated mainly in the West End and Soho. Here the choice is especially rich — you will find variations of dishes from various culinary traditions from all over the world.

Traditionally, French and Italian cuisines are highly respected.

The most fashionable now — Japanese and Asian.

Well, the era of British Raj (colonial India) brought the national Indian flavor to the gastronomic habits of the British.

And now going to curry house several times a week is already a tradition for many London families.

If you want to try traditional English dishes — prepare thoroughly. Dishes, as well as their names, are not distinguished by sophistication, but they are very satisfying.

Unsweetened Yorkshire pudding, more similar to flat cakes, is complemented by thick gravy — meat gravy — and baked vegetables. Meat casseroles — favorite dishes of shepherds and country people are served hot and cold. Different sauces serve as a highlight: sweet apple is served with pork, spicy horseradish paste — with beef.

The main thing in tasting is to take care of yourself and your body and not overeat such “dense” dishes, if in everyday life you prefer a lighter and more balanced food.Indian curry is one of the trendiest dishes in London

The fairy-tale architecture of the city and the enveloping magic of the Bosphorus will be wonderful decorations for tasting local dishes. The most national here you need to look on the streets.

The culture of fast food here is completely different, transformed by eastern slowness in all matters and thoughts.

Long walks in the city will be an excellent opportunity to buy a doner and dispel the myth that any shawarma is not at all useful and not at all tasty. Turkish doner is, above all, high-quality meat (usually a large part of beef + a smaller part of lamb) and a lot of greens and colorful vegetables. French fries and onions are added at the request of the buyer.

Meat juice successfully replaces all sauces, so no additional additives are required. Yummy! Authentic!

Cheap!

For those who do not eat meat, we recommend the fish shawarma balyk Esmek, the main ingredient for which was not exactly brought in frozen form, did not store a month in the refrigerator and did not pump it with water.

When the walk is over, you can go to the traditional sweet menu, from which it is easy to crush and even more fall in love with the magical Tsargrad.

The most popular traditional sweets are the crushy dondurma (ice cream) on goat’s milk and the crisp round simit, in our opinion, a bagel dusted with sesame.

Moreover, the Istanbul version of simit is much more magnificent than the crisp and thin “brother” in Ankara or the usual soft, like a bun, in Antalya.

If you still prefer solid meals and healthy food to street food, Turkey will delight you with a variety of cream soups, dishes with seafood and, of course, original Turkish coffee, the preparation of which is in itself a whole idea.

Turkish balik Ekmek with fish and simit bagels — delicious, authentic and cheap

Hong Kong is famous for its contrasts. The innovative architecture of the metropolis is combined with natural oases and green islets in the most unexpected places of the city. And traditional Chinese cuisine here is experiencing a rebirth, setting the tone for all modern world gastronomy.

No matter what style of rest is closer to you, you definitely won’t be hungry.

Whether it’s dinner in a quiet fishing village or lunch in a restaurant with neon signs — the local chefs are always ready to surprise their guests.

In Hong Kong, a whole food court culture has developed.

This is a fast, but very high-quality food that can be swallowed on the fly or savor leisurely, resting from long walks.

Local restaurateurs keep the mark of national traditions, while skillfully weaving the local flavor into the European style and pace of the modern city.

The most typical samples of traditional cuisine are, of course, Peking style duck, noodles with broth and various additives (meatballs, bamboo, etc.) and sweet egg tartlets for dessert.

And if you want to immerse yourself in the culture thoroughly — start the morning with rice porridge, and for lunch and dinner, choose mushrooms, shrimps, cabbage with a side dish of rice.

The most typical samples of traditional Chinese cuisine are Peking style duck and noodles with broth and various additives.

The most typical samples of traditional Chinese cuisine are Peking style duck and noodles with broth and various additives.

Peru for centuries has been a sort of boiler, in which different cultures have fused together. Modern Peruvian cuisine reflects this very well and demonstrates to the gourmets a blend of culinary traditions for every taste.

Traditional Peruvian dishes here can have hundreds of shades and cause Chinese, Spanish, Japanese or African cooking.

And, admittedly, the incredible fusion trends are finding a very harmonious development here.

And to the delight of gastrotourists, the Mistura Taste Festival is held.

At this exhibition of the achievements of the “national economy”, you can try new items, attend master classes by eminent chefs, or simply enjoy the dishes in accordance with your preferences.

In Peru, the traditionally rich harvest of potatoes and avocados, which means that it was worthwhile to come up with a dish with these basic ingredients.

A causa is a Peruvian sandwich consisting of slices of sliced ​​potatoes and avocado mashed into a paste, to which tuna or boiled eggs are sometimes added for nutrition. A vegetarian version of aji de gallina is also made from boiled potatoes — Peruvian satsivi.

Potato pieces successfully replace chicken and stew in a mixture of condensed milk (not sweet) and bright yellow pepper aha.

Peruvian grapes give connoisseurs a variety of wines.

A variety of nutmeg is the raw material for the preparation of pisco — local grape vodka.

The drink is quite strong and can be a good basis for cocktails, so a bottle of “strong” may well be brought as a gift from a trip to the country of alpacas.

Peruvian specialties: Kausa — a multi-layered potato sandwich and pisco — local grape vodka

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