Planning guides: what is in season, which region to choose, and how to get there.
The short version: four days links two of Spain’s great food and wine destinations, about two hours apart by road. Spend two days in San Sebastián eating pintxos in the old town, drinking txakoli and taking a cooking class, then…
The short version: four days in Piedmont gives you two very different food worlds. Spend two days in Turin, the elegant city of chocolate, vermouth and aperitivo, with a market walk and a fresh pasta class. Then move to Alba…
The short version: four days is enough to do Porto and the Douro Valley properly. Spend two days in Porto eating francesinhas and bifanas, learning to make pastéis de nata and tasting in the port lodges across the river in…
The short version: a week is the right amount of time to eat across Andalusia without rushing. Give Seville three nights and use it as a base for tapas, a cooking class, flamenco and day trips to the sherry bodegas…
The short version: five days lets you eat your way down the heel of Italy. Start in Bari for street food and fresh orecchiette, spend two days among the trulli, masserie and olive groves of the Valle d’Itria, then finish…
The short version: on the islands off Split, eat lamb on Brač, as vitalac, the island’s spit-roasted lamb offal, or slow-cooked under the peka bell at Kopačina in Donji Humac; fish, lobster pasta and octopus on Vis, at Pojoda in…
The short version: in Puglia, eat orecchiette with cime di rapa, focaccia barese and raw seafood at the old port in Bari, an octopus sandwich in Polignano a Mare, bombette, the little grilled pork rolls, in the Itria Valley, and…
The short version: in Parma, eat anolini in brodo, small stuffed pasta in capon broth, tortelli d’erbetta and torta fritta with prosciutto di Parma; in Modena, tortellini in brodo, gnocco fritto and crescentine with cured meats, and anything finished with…
The short version: in Brussels, eat frites from a friterie, moules-frites and carbonnade flamande in an old brasserie, a waffle at Maison Dandoy and pralines from the chocolatiers of the Galerie de la Reine and the Sablon. For a classic…
The short version: in Amsterdam, eat raw herring from a street stall, bitterballen with a beer in a brown café, a warm stroopwafel at the Albert Cuyp Market and a slice of appeltaart at Winkel 43, then sit down to…