Winning tip: super fresh seafood in Athens
Hidden in the main hall of the Varvakios Agora market in Athens are seafood so fresh that the air smells of salt water. At Hasapika, you can choose your fish and specify how you want it cooked: fried octopus, salmon ceviche, giant fried shrimps; The choice is endlessly delicious. But the standout is the Hasapika pan, handmade pasta in decadent tomato broth stuffed with crayfish, mussels and shrimp. It might serve three people, but the two of us fought for every last crumb as we mopped the pan with warm bread dipped in olive oil. My Italian friend said this was one of the best pasta he’s ever tasted. Worth €28 for two people.
Suriya Bala
Meat rolls and mustard, Bucharest
Located in the Obor market, a few kilometers northwest of Bucharest’s old town, Terasa Obor is an outdoor barbecue venue famous for its barbecue facilities. microphone (pronounced “meech” and also known as mititei). Literally “little ones”, these are small meat rolls made from beef or lamb, similar to meatballs, and are a popular street food in Romania, and variations of the dish are popular in the Balkans. Located in the center of a busy market, this is a hotspot for people-watching and a favorite with locals. Mici are five lei each (just under £1), one lei served with fresh bread and mustard.
Josh Rault
Briny bites, Norfolk
The food at the Crab Hut, a hut-turned-food stall that sits quietly on the marshes of Brancaster Staithe, is as simple as it gets: small bowls of snails (£2), mussels (£2.50) and crayfish (£3) and generous rolls stuffed with local crab (£2). £4.50). There’s an honesty and brightness to every bite, but there’s still a certain saltiness that makes you feel like you’re tasting the north Norfolk landscape. There is no indoor seating area. I recommend grabbing a nearby picnic bench or walking through the swamps towards the dunes.
Tiephaine
Tips from Guardian Travel readers
Every week we ask our readers for travel recommendations. Various tips will be posted online and may be available in print. To enter the latest contest, visit the reader tips homepage
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Sicilian punk tunes, Valencia
A soft, warm Valencian evening is perfectly and inexpensively complemented by time spent in a small punk-inspired Sicilian bar in Cabanyal: Officina Meccanica Work in Progress. Magic mushroom burrata might as well be hallucinogenic, as the creamy richness is the perfect accompaniment with rosemary-infused melting mushrooms. A bowl of fresh panel (Sicilian fritters made from chickpea flour and other ingredients) add just the right amount of crunch to balance the flavors, further perfected by a glass of crisp Insolia (Sicilian white wine). The food blends with the easygoing environment to evoke a sense of well-being that will resonate for months.
jane
Fiery soup, Iceland
During a recent trip to Iceland, after a long drive on icy roads, we arrived at the village of Vík í Mýrdal on Route 1, near the southernmost point of the island and home to the beautiful Reynisfjara black sand basalt beach. (The village is about 120 miles east of the currently active volcano area around Grindavík). Here we discovered the amazing Soup Company. The menu is simple: There are soups (with free refills) and bread and butter to choose from. The aptly named lava soup is a spicy red soup (the main ingredients are beef, black beans, red wine, onion, tomato, bay leaf and red lentils), served in a black bread bowl with yoghurt on the side. It was as delicious as it was photogenic. Each spoonful revealed a harmonious combination of flavors, creating a culinary experience that resonates with the majestic views.
Gabriel
Excellent pierogi, Kraków
When we visited in January last year, Kraków was beautiful but extremely cold. Escaping the icy wind, we wandered down a side street in the city’s historic center to No Bones, a vegan restaurant a three-minute walk from the main square. We ordered a plate of slippery plates for the equivalent of £6.50. pierogi, each delicate yet satisfying dumpling, each a peppery umami package of kale and mushrooms. After refreshing and warming up, we set off again into the Polish winter to explore more. If you find yourself in Kraków, you can have an excellent and delicious lunch, especially when the wind is blowing and the snow is crunching under your feet.
Phoebe
Roasted tuna burns the memory of Madeira
Perched on a rocky seashore in Funchal, beneath the battlements of a medieval castle, Santiago Beach Bar is not a place where you’d expect “Oh my God, this is beautiful” food… especially outside in a storm. But order tuna bolo After a local beer or three beers (so you don’t feel like you’ve got the table and the view) and what do you get? You get a thinly cut, seared tuna steak as fresh as the wild sea you’re fascinated by. You will have a picture in your mind, a taste in your mouth, a memory you will always cherish.
Simon
Burnt spaghetti of Bari, Italy
Spaghetti all’assassinaalso known as spaghetti bruciati (burnt spaghetti) was the most amazing pasta we had in Bari; You can order it at most restaurants, but we first ate at the docks in Via Massaua. It is made specially to order. This is perhaps the most famous traditional dish in Puglia and has been featured in TV shows such as Gino’s Italy: Secrets of the South. She also appears in Gabriella Genisi’s Lolita Lobosco detective novels (the fifth book in the series was called Spaghetti all’Assassina) and its companion TV drama. The secret lies in the tomato sauce and also in the preparation that turns some of it into a crispy, partially burnt spaghetti. A taste that is so spicy it explodes like a moon rocket booster, leaving you breathless. People came to see how we do it; We found the people of Bari very friendly!
David Innes-Wilkin
Georgian treats, Berlin
On my most recent trip to Berlin, I found my favorite restaurant ever, Der blaue Fuchs (The Blue Fox), a Georgian eatery with ornate walls, patterned tablecloths, and outdoor tables overlooking the leafy Kollwitzplatz on Knaackstraße. This vegan-friendly spot serves homemade Georgian classics, such as the iconic, boat-shaped Georgian dishes. khachapuri (bread with cheese filling). We had an appetizer plate consisting of grilled eggplant and vegetable sauces flavored with walnuts, pomegranates and local herbs, including blue fenugreek, which is typical of Georgian cuisine. We then enjoyed warming bean stews in clay pots with Georgian wine, one of the oldest wine traditions in the world.
Adrienne
Join the queue while in Rome
The queue is a good sign. Queuing for pizza in Rome in the rain? It’s worth the wait. L’Antico Forno Roscioli on Via dei Chiavari is the pizza joint to end all pizza joints. When you enter, you will be greeted with fresh bread and pastries in front of a counter on the left. contorni seduces you. A wooden board filled with pizza options (thin and focaccia crusts) is your final stop. If they have porchetta (slow roasted pork belly roll), get it. The potato and rosemary flatbread (without sauce) was delicious and supply (I’m thinking of slim arancini) best in class. Be prepared to eat standing outside, regardless of the weather.
Caroline Glendinning