Romance is everywhere in Europe. But along the coast and in the small harbor towns, romance is inevitable. From seaside villages in Italy to beaches in Latvia, browse some of the most romantic coastal spots in Europe. Then, treat your sweetheart to the ultimate getaway.
Discovering Europe’s creative hotspots. A selection of trendsetting venues, innovative concepts, and the freshest ingredients to inspire your visit to Europe.
Molecular Gastronomy, United Kingdom
Taking kitchen science to a whole new (molecular) level, UK-based food scientist Nicholas Kurti, together with the French physical chemist Hervé This, is changing the world of cookery forever. Together they founded, not a new cuisine, but a new school in the art of cooking: Molecular Gastronomy. Also called ‘culinary physics’ and ‘experimental cuisine’ the term means cooking that takes advantage of many technical innovations from the scientific disciplines.
The New Nordic Cuisine & Kitchen Manifesto, Denmark
Danish gastronomic entrepreneur and culinary ideologist Claus Meyer, together with chef Rene Redzepi, founded ‘The Nordic Cuisine Symposium’. and formulated the ‘New Kitchen Manifesto’. The rules in the manifesto are simple: go back to the roots of Scandinavian cooking; go out into the landscape to forage for the best and most unusual ingredients; and find new ways of combining traditional ingredients.
The elixir of the gods, Bulgaria
Bulgarian winemakers know the difficulties that come with producing wine from the Gamza or Kadarka grape. It requires windy hills, rich soils and late harvesting. But who said it should be easy to produce ‘the elixir of the gods’, as the Gamza wine is sometimes locally referred to. The result, if one succeeds – and many of the growers up in northern Bulgaria do – is a mellow, vibrant and fresh red wine with cherry and raspberry notes that grows better with age.
Where mathematics meets gastronomy, Belgium
In an interesting fusion between mathematics and gastronomy, the concept of foodpairing has become an inspiration for amateur and professional chefs alike. Launched in 2007, foodpairing is a research project and a website hosting a unique algorithm capable of calculating the match between ingredients based on their flavour profiles. How about beetroot with raspberry and mackerel, oysters with kiwi, or lobster with peppermint?
Local produce mixed with pure imagination, Ireland
For most of the last two centuries, Irish cooking has been dominated by one terrible event: the dreadful famine of the mid-1840s, which led to a savage death toll and a global diaspora of Irish people. However, with the development of the economy and the return on Irish nationals, the cuisine was opened up to global influences and tastes. The new modern Irish cuisine is a bold mix of Ireland’s local ingredients and influences from around the world.
Beer beyond lager in the microbreweries , Czech Republic
During the Communist era in the Czech Republic, all production of goods was standardized and despite a rich brewery tradition, it so happened that the pilsner-style lager became the only beer allowed to be brewed. This lager still dominates the Czech beer market, but an emerging trend can be seen: over the past 20 years many microbreweries started popping up, bringing with them a revival of the country’s old beer-making traditions.
Defining perfection – nothing to add, nothing to leave out, Estonia
It can certainly be said that Estonian cuisine is on the rise and making its mark on the European stage. So how about some smoked eel with Estonian apple wine, spicy carrot, parsnip puree, and cream of herbs; followed by baby lamb with beetroot hummus, pickled beetroot, nut oil, and rye bread granola; rounded off with a slice of marzipan and poppy seed cake, served with sea buckthorn sorbet and cloudberry jam?
Best enjoyed slowly , Latvia
As 56 % of Latvia is covered with forest, the proximity to nature is a way of life for many inhabitants. Many residents in Riga owns a countryside house where they grow herbs and vegetables and buy fresh dairy products. In fact, traditional Latvian cuisine inherently corresponds to the modern slow food and fusion principle; using a mixture of different ethnic and national gastronomic traditions, with an emphasis on seasonal and home-grown products.
Sumptuous cuisine with a conscience, Portugal
Are you afraid of fatty foods? Then Portugal might be the place to dine in style since the revival of an ancient cooking utensil, the Cataplana. This traditional cookware item, shaped like two clamshells hinged at one end, not only enables dishes to be cooked slowly at low temperatures, but also with little or no fat.
The mountains in Europe are some of the tallest summits in the world. They’re also some of the most fun. From skiing in Switzerland to snowkiting in Norway, discover the best ways to play on Europe’s mountains with this gallery.
Sometimes the best way to experience Europe is by taking the road less traveled. Or in some cases, not taking a road at all. The natural side of Europe consists of vast countrysides, towering mountains, calm waterways and more. Browse this gallery of some of Europe’s best adventures that are off the beaten trail. Then, load up your backpack and be on your way.
With a past as storied as Europe’s, it’s impossible not to take in some history while on your trip. Find out more about UNESCO World Heritage Site in the European territory.
Best tips for a happier journey!
Europe is a treat in more ways than one, and the local confections make it all the sweeter. You may already know about Belgian chocolate and Italian gelato. But that’s just the start of the sweet treats found in Europe. Let your taste buds travel the continent with these 12 sweet treats.
The route offers the chance to visit the Asturian coast to get to know the gastronomy and marine traditions in the fishing villages, lonjas or fishermen’s markets, artisan canneries and restaurants.
Explore some of the grandest of Europe’s palaces in this breathtaking photo gallery.
The Mainz Wine Market in the Romantic City Park takes place between August 23rd to 26th and August 30th to 2nd, 2018. Once a year anyone and everyone who produces sells or just enjoys wine in the region takes part in a get-together in Mainz’s Stadtpark (city park).
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The Designation Mantequilla de Soria covers the production and certification of butter obtained by pasteurizing cream from the milk of Friesian or Pardo-Alpina breeds of cow or cross-breeds between the two, and coming from dairy farms in the province of Soria. Protection covers the three traditional types: natural, salted and sweet.
In spite of a turbulent history, the remarkable legacy of the Jewish faith is readily found all over Europe. Whether you practice Judaism or not, there is much to discover and enjoy in Europe’s many Jewish heritage sites.