Zigante Truffle Days
Zigante Truffle Days: A delectable celebration in Istria, Croatia, featuring exquisite truffles, gastronomy, and local culture.
Zigante Truffle Days: A delectable celebration in Istria, Croatia, featuring exquisite truffles, gastronomy, and local culture.
Winobranie Wine Festival: A joyous celebration of harvest, wine, and culture in Poland’s picturesque vineyard regions.
Belgrade Beer Fest: Serbia’s largest beer festival, blending music, culture, and an array of brews in a lively city atmosphere.
Romantic mountain railways or luxury glamping.
A cultural journey through the island…
Follow flavor trails across the country!
Discovering unique treasures and handicrafts.
Cultural treasures and bold adventures!
A year filled with special events!
Come and discover its many charms.
Unique Dutch experiences for an exciting ’24!
Guide: Marseille, Nîmes, Geneva.
From mulled wine to a fondue experience…
Do your merrymaking in Tartu.
Enchanting Wallonia.
December delights in historic towns and cities.
Enjoy a season of celebration.
Where traditions meet holiday marvels!
Tips for a cozy Advent season.
Why you should visit Helsinki’s Kallio district?
Journey to the most creative cities.
Explore Budapest’s Wine Festival at Buda Castle Hill with diverse wines, gourmet dishes, and VIP privileges.
Discover local cuisine, drinks, and artisan goods that are unforgettably special.
Find something unique to take home with you.
Discover Slovenia’s vibrant shopping scene!
Inimitable flavors in Hungarian markets.
Follow your instinct, buy local must-haves.
Take Madeira home with you!
A Guide to Must-Visit Cities!
My vibrant journey through the Netherlands and Luxembourg!
Go, wander, lose yourself!
Find the unique and memorable at your own pace!
A UNESCO World Heritage Site.
Also approved by wizards and time travelers.
Slow food in Slovenia and Croatia is about digging into that mouthwatering cultural heritage and tradition one bite at a time.
Ready to embrace the hygge lifestyle?
Cheers to flavors that linger!
Become a master chocolatier for one day!
Local tips to find wild foods.
More than just cooking classes!
Try traditional crafts, foods, and dances!
The best of the tasty Spanish Mediterranean diet.
Discover a local tradition, one sip at a time!
Tips for experiencing Germany like a native.
Unforgettable, authentic adventures.
Smells, tastes, and colors of everyday life.
Go local and take part in the grape harvest!
Enjoy and celebrate food like a local.
Authentic Irish experiences are calling…
Croatian and Slovenian vintages are among the finest in Europe and the olive oils, well those stand up to the best too.
The best way to understand a country is through its food, where regionally inspired dishes tell the story of the land.
There’s no wrong time to enjoy a sweet treat in Slovenia and Croatia.
A perfect place for solo female travelers!
From Clara Campoamor to Margarita Salas.
You’ll never forget the beauty on the Danube!
Belgian beer culture, a UNESCO heritage for us all.
The Heartland of Legends.
Experience German folklore in every season.
We’ll show you how to celebrate like a local!
Explore the Carpathian Garden!
Why Slovenia should be at the top of your list.
The greatest experiences Czechia has to offer!
Your next great European destination!
Get into the festive spirit at Christmas markets.
Experience a real Christmas fairy tale!
Experience a truly movielike winter wonderland!
Visit Tallinn and step into a fairytale.
The winter wonderland of Budapest.
Specialty, classic, and funky coffee shops abound.
Follow the Historic Cafés Route!
Delight in a coffee anywhere, anytime.
Discover the best of Ireland’s brews.
Bread, wine, beer, and beloved traditional recipes.
Combine these favorites at Lola Bikes & Coffee.
Drink in colorful history along with your coffee.
Enjoy a traditional Cypriot coffee shop experience.
Come drink coffee like the Swiss.
Locals love it and you will, too.
Come, follow the Historic Cafés Route!
Taste Flanders’ gift to the world.
Try captivating Polish cafés!
Try top spots and experiences for coffee lovers.
Use local experts’ tips for Tallinn’s coffee scene.
Drink great coffee in unique atmospheres.
Nourish your body, mind, and soul!
Let the aroma guide you to new experiences!
Drink coffee the local way: small, strong, often!
A deep taste of Swiss eating culture!
Spend the most festive season in Europe!
Coffee is my passion. Café culture led me to new friends and experiences.
Meet Bordeaux and Valencia the 2022 European Capitals of Smart Tourism.
Are you feeling adventurous?
Eager to explore the remarkable nature of the European continent? Do it with your eyes and your tastebuds.
Learning about a country through its culinary arts is one of travel’s principle pleasures. Food is a tangible reflection of geography, history, and culture; there are few more pleasurable ways to become well acquainted with a country than through its gastronomy, and each region has something unique to add to the menu.
In Salzburg, Austria, discover both the glistening past and fascinating present of music.
With over a third of the population being under 24, Thessaloniki is Greece’s modern music, art, and culture capital.
Could you imagine so much variety in Europe? From Finland to Azores or From Malta to Ireland, 71 destinations decided to gather to promote sustainable tourism under two words: Eden Network. The Eden Network: surprise yourself with Europe!
Balkenbrij with Brabants crayfish recipe of the European Young Chef Award 2017 was created and presented by Bon Sawatdee, representing North Brabant – European Region of Gastronomy 2018.
Cotechino with shrimp and lentils cream recipe from the European Young Chef Award 2017 was created by Davide Fiammenghi, representing East Lombary – European Region of Gastronomy 2017
Blueberry pie recipe from the European Young Chef Award 2017 was created by Josi Polso, representing Kuopio – European Region of Gastronomy candidate 2020
The winning mackerel recipe of the European Young Chef Award 2017 was innovated by Aisling Rock, representing Galway – West of Ireland, European Region of Gastronomy 2018.
The Catalan Rabbit recipe of the European Young Chef Award 2017 was created and prepared by Pau Gabarró, representing Catalonia – European Region of Gastronomy 2016.
The Slovenian Seafood Stew recipe of the European Young Chef Award 2017 was created and prepared by Filip Matjaž, representing Slovenia – European Region of Gastronomy Candidate 2021.
The Old Vine Festival celebrates Maribor’s ancient vine with wine, food, culture, and entertainment, a tribute to this historic landmark.
Odprta kuhna stands as Slovenia’s premier food market, introducing a breath of fresh air and innovation to the local culinary landscape.
Recognized as one of the Traditional Italian Food Products (P.A.T.), the most famous dish of the Crema food tradition is typically prepared during the town festivals or for other important family events
One of the best parts of international travel is getting to try the local cuisine, and some of the best dishes in Europe come from the countries on the Mediterranean Sea. Starting in Spain, we’ll highlight some great entrees from all around the coast and on into Turkey.
Europe’s culture is not limited to its numerous art museums and palaces. Some of Europe’s greatest stories can be heard over a glass of wine, beer or other drink within the walls of a pub or finest alcohol outlets off the beaten track.
Discovering Europe’s creative hotspots. A selection of trendsetting venues, innovative concepts, and the freshest ingredients to inspire your visit to Europe.
If you’re looking to spend your summer vacation in Europe, look no further.
The Priorat Wine Fair, dedicated to DOC Priorat and DO Montsant, is held annually on the first weekend of May.
The Food Festival brings together top Danish and Nordic breeders, growers, and chefs dedicated to high-quality, sustainable cuisine.
Souvlaki, souvlakia or kebab, irrespective which name you pick, you will get one of the most popular dishes in Cyprus. Souvlakia are small pieces of pork, skewered and roasted over a slow charcoal fire and eaten with chopped onion, salt and pepper in a pitta, a flat, unleavened bread.
Your house will fill with the heady scent of cinnamon and rosewater when cooking these wonderfully delicious sweet cheese puffs…the essence of Cyprus.
The old town of Trapani comes alive with a vibrant street food festival, a sensory explosion of flavors, scents, colors, and lively voices.
Denmark’s culinary scene shines with top chefs, renowned eateries, and the cherished smørrebrød, exemplifying the depth of Nordic cuisine.
Rosalia Festival — an easy-going welcome of summer, street food and live concerts in the heart of the most famous park of Budapest! Taste close to 200 Hungarian and foreign rosé and sparkling wines presented by more than 50 wineries in the green heart of the capital. Enjoy wine with plenty of street food, either under the trees or treating yourself in the sunshine, and finish your culinary adventures with quality desserts and artisanal ice cream. In the evenings, it is time for great live concerts on the Jazzy Stage, followed by DJs and party until midnight. Winelovers with family and children do not stay home: we offer programs for kids on each day of Rosalia!
Ice cooled wines by the best Hungarian producers await visitors along the Tagore Promenade at the Vince Balaton Wine festival in Balatonfüred. Selected gastronomic delights and free concerts will add a bit of magic to the summer nights. But something is happening on the lake too; the legendary Blue Ribbon, the most prestigious around the lake sailing competition will be taking place concurrently.
A celebration of Hungarian winemaking with tastings, live music, and a vibrant atmosphere in the heart of Szeged.
This world-renowned festival, a record-holder, celebrates fish soup and friendship every second Saturday of July.
The festival aims to promote the local food culture from Southern Transylvania. The visitors will have the opportunity to discover and understand the authentic local gastronomy, both food and seasonal recipes, through seven culinary events.
Zivania is a traditional alcoholic beverage produced for centuries in Cyprus which has played an important role in the everyday life of the locals. With an alcohol content of 40-99%, it is no surprise that the island’s national drink of Zivania is also referred to as ‘firewater’!
Food is an important part of any vacation. Trying native cuisine is one of the best ways to immerse yourself in the local culture. In Europe, the local flavor comes in all shapes and sizes. From sausage in Germany to paella in Spain, you can introduce yourself to every taste under the sun. But some dishes have a little more to savor than others – especially when it comes to vegan and vegetarian treats. Treat yourself to some of the finest vegetarian delicacies on your next trip.
Explore Hungary’s finest cuisine at the prestigious Gourmet Festival, showcasing creations by renowned chefs.
Festival which transforms a medieval town into a genuine showcase of cakes and sweets, a paradise for sweet lovers.
On this day, homes and farmyards across the region throw open their doors. Seto cheese, cold soup, mushroom pies – these and more interesting local foods can be sampled at Setomaa’s family cafes. The event won the EHE Setomaa 2013 award for the best tourism event in the region in 2013.
The Development Society of Gruyères-Moléson organizes the Cheese Festival in the heart of the medieval town of Gruyères.
Embark on a Journey to Savor Alpine Dining Delights on Saas Valley’s Gourmet Trail, Immersed in Nature’s Beauty and Serenity.
“Taste the Mediterranean” is a unique gourmet and cultural Festival that presents the Mediterranean food and way of life. The Festival gathers famous international chefs and local cooks, food and wine producers, sommeliers, nutritionists, artists, journalists and foodies. A Mediterranean market, cooking shows, wine tastings, exclusive dinners by Michelin starred chefs, traditional cuisine by the local restaurants and “konobas” (typical Dalmatian taverns), music, exhibitions, and workshops are on the programme. Good food. Good wine. Good fun. Taste the Mediterranean in Šibenik!
The second Good Food Festival: Four days, premium ingredients, award-winning wines, visiting cuisines, and renowned chefs.
The 24th edition of the festival features products and tasty delights from Certaldo.
The annual Festa del Torrone (Nougat Festival) in Cremona, Italy, gathers over 150 nougat makers worldwide for a 9-day event in November.
In Baix Camp, in the village of Riudoms, the Hazelnut Fair has been celebrated during the second weekend of August for 400 years already. Nowadays, the fair offers expositions of nuts and their derivatives, all of them used in the local gastronomy.
Held every year from end-September to early-October, the Eel Festival in the town of Comacchio, Italy, is a yearly appointment for the fans of this type of fish and Italian gastronomy.
The picturesque parish square in the agricultural village of Imgarr will host ‘Festa Frawli’ – the annual Strawberry Festival.
Recco in Liguria hosts the annual Focaccia Festival, a celebration of the renowned cheese-filled focaccia, a quintessential Ligurian delicacy.
The San Miniato White Truffle Market in November is an acclaimed international fair with diverse gastronomic and cultural events.
Since 1945, this unusual festival brings together crowds of people every year, ready to have a great time hurling tomatoes at each other.
The holiday of the Elena pork ham is a yearly tradition and is organized by the local tourism council and the Elena municipality. The main idea is to revive the forgotten tradition of the Elenian fair that was held on Dimitrovden – a big Christian holiday.
The Gernika Market, a renowned Basque gastronomic festival, is held in the historic center of Gernika – Lumo on the last Monday of October.
Experience the union between tradition and modernity of Portuguese cuisine.
Indulge in exceptional brews at Summer Beer Lovers’ Festival. Microbreweries and producers present their finest for a tantalizing taste experience!
Embark on a wine-tasting journey in Bertrix, Wallonia (Belgium), and explore an array of wines sourced from diverse European regions.
Indulge in the finest Alba White Truffles at the International Truffle Fair. A gourmet experience like no other!
Every second Sunday in May, Camogli in Liguria, Italy, honors Saint Fortunato, the patron saint of fishermen, with a Fish Festival.
Every third Sunday of May, the Italian town of Monterosso al Mare celebrates lemons during the Festa del Limone! The festival brings together the whole community to decorate the village with numerous variations of typical local products, as mentioned by Montale in his poems.
Every August, the Mainz Wine Market in the Romantic City Park brings together regional wine enthusiasts for a vibrant gathering.
Germany’s largest vintners procession, election of the Palatinate and German wine queens and German wine fair.
Orígens® is designed for lovers of good food and also for those who are concerned about the environment and prefer buying healthy local products with a certified quality.
Explore Catalonia’s famous Mercat del Bolet de Cal Rosal for an array of mushroom products, local delicacies, and Berguedà specialties.
The Lemon Festival dazzles with floats, lit gardens, and colossal designs, creating a truly unique experience.
In Prague Coffee Festival for the first time visitors can expect not only one day show but two days full of coffee events! Visitors will have the chance to taste coffee from the Czech and foreign roasteries either on the Espresso bars or the Brewing Bars or in the form of cupping.
The Wachau is a region which straddles the banks of the Danube, is rich in history and blessed with a mild climate and outstanding white wines. Surrounded by this magic scenery a Festival takes place that over the past seven editions has won its place on the international gastronomy scene. During its program, the world heritage site of Wachau dazzles with a delicious culinary programme and the presence of top international chefs.
“Taste of Stockholm” is a five-day food festival showcasing the best producers, chefs, and restaurants from across Sweden in the capital city.
The South Tyrolean Speck Festival in Plan de Corones is dedicated to the Italian gourmet cured and smoked ham Speck Alto Adige. During the two-day long festival visitors will enjoy a colourful programme of entertainment. In addition to highlighting Speck alto Adige PGI (Protected Geographical Indication) the festival is celebrating South Tyrol´s traditions with a broad variety of entertainment, traditional South Tyrolean music and a farmers’ market.
A taste of Värmland is the festival which shows and celebrates the local food of Värmland. It takes place in Mariebergsskogen, the city park of Karlstad, on the 24th and 25th of September. It is a tradition since 2011 and 16 000 visitors are expected at the festival this year.
The Harvest Festival takes place on the peninsula of Värmlandsnäs in the middle of Lake Vänern. It’s a weekend that celebrates food and crafts traditions of the Swedish countryside. Welcome to an amazing weekend!
Ílhavo hosts the Sea Feasts, featuring the iconic Codfish Festival, honoring a cornerstone of Portuguese cuisine.
The Wine Harvest Festival of Rioja Alavesa is a road show festival started in 1994 in the town of Laguardia, holds its main act in the town of Labastida. This massive event aims to inform visitors about the municipalities, their lifestyle and principally about wine as the main product of rural development in the region.
The small medieval town of Grevenmacher, in Luxembourg’s Moselle Region, provides the pretty scenery offered while enjoying the internationally well known Luxembourg wines and crémants, at the occasion of one of the most popular festivals all over the region. The traditional Wine and Grape Festival offers a unique choice to taste them while discovering this pretty village with its narrow streets, handsome winegrower’s houses and a region that stimulates all senses.
Discover this gourmet festival which takes place during the month of April in all the restaurants of Bouillon and the nearby villages.
In the heart of the Picos de Europa Mountains, the village of Arenas de Cabrales helds an annual fair focused on one of its most popular gastronomic products: “Cabrales” Cheese (strong cheese).
Experience Aegina, the renowned ‘Pistachio Island,’ at its annual ‘Fistiki Festival’ in September for a celebration of this beloved nut.
Weimar’s Onion Market, Thuringia’s largest festival, held in October, draws around 300,000 visitors annually.
During the last week of August each year, gourmets and food lovers have a date in Maastricht at the Preuvenemint, the biggest gastronomic festival in the Netherlands. A four-day long event whose name says it all: a combination of the Maastricht words preuve (taste) and evenemint (event). Thus, the Preuvenemint is an event where guests can taste the good things in life, experience both culinary surprises and an appealing musical program.
In October, in the Capital City of Finland the biggest food and wine event in the country takes place. It’s held at the Helsinki Exhibition & Convention Centre (Mussekeskus) and it brings together international gastronomic delicacies that visitors can taste as well as culinary experiences. It is a real paradise for gastronomy lovers that runs over four days.
The Stuttgart Wine Festival is a not-to be-missed event for wine lovers. It is held each year in the Baden-Württemberg region of Germany. The festival’s entire focus is on food and wine, and it’s a summer event with a twist: there is no loud music! Those who, in addition to gastronomy, also love velocity and cars will find a real paradise and this event is the perfect chance to discover the region.
Öland’s Harvest Festival revives Michaelmas traditions, spanning Long Erik to Long Jan lighthouse, drawing thousands annually.
Kravji Bal is the greatest fest of Bohinj’s municipality. It’s a traditional event that has been presenting over the last 60 years the local tradition, habbits, food and artifacts. It’s one of Slovenia’s greatest events. On a day before, on Saturday, there is a great Cheese and Wine fest which starts at noon and ends at midnight, so you can have rest for the Kravji Bal.
If you have a sweet tooth, visit the annual chocolate festival in the Italian town of Perugia, which is without a doubt, a dessert lover’s paradise! Get your chocolate in the regular bar variety or try some chocolate liquor, hot chocolate, or even a chocolate kebab!
For 19 years the Principality of Monaco has celebrated an exciting culinary event focused on local gastronomy delicacies and temptations in November each year. For three days, visitors can experience an incredible gastronomic tour, wander through hundreds of stalls tasting delicious authentic foods from the region and enjoy cooking shows and demonstrations.
A grand celebration of culinary excellence, uniting top chefs and food enthusiasts in Austria’s capital for a lavish experience.
Leuven Beer Month closes with what may turn out to be the most interesting event of all: the two-day Leuven Innovation Beer Festival introduces you to unique beers and creative brewers.
The world’s largest beer festival – Oktoberfest, with over six million annual visitors, 14 lively beer tents, and genuine German festivity.
Seu d’Urgell’s Fair St. Ermengol hosts the Pyrenees Artisan Cheese Fair with diverse cheeses from about forty regional makers.
Copenhagen Cooking: A month-long culinary celebration at the forefront of Northern Europe’s gastronomic scene.
Immerse in the Southern Great Hungarian Plain’s traditions. Sausage-making teams compete, creating a lively event. Visitors savor local fare.
Rueda DO stands out in Spanish wine-making for its aromatic whites, largely attributed to the Verdejo grape.
Girella Fair features local crafts and offers a taste of the traditional ‘girella’ dish at Plaça Mercadal square!
Enjoy Frankfurt’s famous Apfelwine, a crisp cider made from traditional apples. Explore a variety of options at the lively festival stands!
Galway’s International Oyster & Seafood Festival, held each September, is a globally renowned event, second only to St. Patrick’s Day.
Since 1954, Clarenbridge hosts a lively festival celebrating seafood, featuring food, music, and entertainment, with the Oyster as the star.
The Aplec del Caragol in Lleida each May celebrates escargot, recognized as a Festival of National Interest for Tourism and Tradition.
Join the Festa de la Verema every second weekend in September for grape-related activities, food, crafts, tours, tastings, dances, and more!
Poboleda’s Old Fashioned Wine Harvest Festival, Festa del Vi i la Verema a l’Antiga, in mid-September, is a Priorat wine calendar highlight.
Towards the end of October, Paris hosts the Salon du Chocolat, a global celebration that draws thousands of chocolate enthusiasts together.
Cous Cous Fest: A vital event for seventeen years, uniting Euro-Mediterranean nations in cultural integration.
During the Festival, Pezinok becomes a venue for massive wine tasting. Local bands, authentic food and grape must are all part of it.
An appealing evening and night action hopping around wine cellars and testing Moravian wines.
The Fiesta del Marisco in Galicia showcases Rías Bajas’ finest seafood, attracting visitors from near and far.
Experience Vilanova i la Geltrú’s genuine Xató at the Festival del Xató, featuring tapas made from local market produce.
Manlleu’s Festa del Porc i la Cervesa in late September features tastings of pork products, charcuterie, craft beers, and entertainment.
Those who love wine and Brussels gastronomy will be delighted by the gastronomic festival eat! Brussels, drink! Bordeaux.
Trepat Feast is pairing wine and art in an environment of unquestionable beauty such as the different portals of houses and other landmarks of the ancient town of Cronca de Barbera, characterized by its narrow streets, with well-maintained and typical building houses.
The South Tyrolean Bread and Strudel Festival highlights fresh bread and authentic South Tyrolean apple strudel from 20 local bakeries.
Tallinn Street Food Festival brings together a world of flavors, showcasing an array of international street food delights.
Estreito de Câmara de Lobos celebrates the ancient Madeira wine tradition with cultural activities, while downtown Funchal hosts some events.
Radovljica hosts Slovenia’s only chocolate festival. Producers from across the country showcase their creations along with cooking shows.
Belgium, with almost 450 unique beers, is a paradise for enthusiasts. The Belgian Beer Weekend offers a prime chance to explore this selection swiftly.
The Festival of Taste in Gruczno is one of the most important culinary events in Northern Poland. Many people make a pilgrimage there each year to learn local varieties of honey, cold cuts, tinctures or jams. This is demonstrated by the festival guests, who are gourmets from all over the country, fans, often restaurateurs and culinary journalists. It is the only event of this magnitude in Poland that is recommended by Slow Food, a prestigious international organisation dedicated to the protection of cultural tastes.
Calling all foodies! Enjoy a day of culinary delights in Ghent with dishes from renowned local chefs and authentic city favorites.
The Silesian Flavours Festival is one of the most popular and recognizable culinary events in the Śląskie Voivodeship.
The Taste of Antwerp is the biggest culinary festival in Antwerp. The festival has been substantially growing every year. The great selection of participating top restaurants, the beautiful location next to the Schelde, and the creative execution (decoration, fresh herbs, wooden plates) make this festival one of the top culinary festivals in Belgium.
Each summer, Rethymno hosts the vibrant ‘Cretan Diet Festival’ at the scenic Municipal Garden offering local products.
Each September, wine and champagne enthusiasts celebrate the Riesling Open in the scenic Moselle River Valley.
Over the years, this national event has become a must in relation to top-quality products for all those who appreciate good food.
This market, taking place in Bulle, every Thursday of July and August (Wednesday if Thursday is a holy day), is the best way to discover a region and its inhabitants. The season for the folk market is summer.
The Bordeaux Wine Festival is for those who love wine and food and like celebrating them both in a wonderful atmosphere. It is a four-day-long event focuses on the wines from the Bordeaux and Aquitaine Regions. It is the perfect occasion to experience the world of wine culture in its varied manifestations and to also discover the architectural beauty of Bordeaux (listed as a World Heritage Site by UNESCO), its cultural assets and the surrounding vineyards.
The Octopus Festival is celebrated in the village of O Carballiño, in Galicia, on the second Sunday of August. It takes place beside the Arenteiro River, in the Municipal Park of the city, in the middle of a pine and eucalyptus forest. This is a National Tourist Interest Celebration that attracts thousands of visitors each year.
Dürkheim Sausages Fair (Wurstmarkt) is internationally well known as the world’s biggest wine festival and is one of the most popular culinary feasts in Germany.
The Beer Festival in Copenhagen is a not-to-be-missed event for beer enthusiasts and attracts thousands of revellers each year. It’s a unique chance to enjoy more than 800 different beers from both Danish and foreign breweries and to learn about beer’s production processes.
As the home of Italy’s most famous export, the pizza, Naples rightly holds a big celebration in its honour As well as sampling the true Neapolitan pizza, the festival offers lessons on how to make the perfect dough and traditional tomato sauce, so you can take a little bit of Napoli back with you!
The PGI protects the Chorizo in the shape of string or cylindrical horseshoe, elaborated in enterprises that have the control of the production, maturing and drying, and quality of the raw material. The high quality raw materials and the traditional production give to the Chorizo Riojano special characteristics.
The climate plays an important role in the cauliflower’s cultivation and La Rioja region has the best climate for that. The cauliflower is solid and compact, the color is between white and cream, and has a diameter of 11cm, with well-shaped green leaves. The harvest has to be handmade and delivered to the warehouse in less than 12 hours.
Camerano Cheese is an old tradition in Sierra de Cameros. Nowadays, the cheese is produced in the same way but with new tools. This PDO protects the quality of the cottage, soft, semi-matured and mature cheese. All of them are made with milk from goats fed with natural vegetation and products of the region.
Besides wine, the other product that symbolises Priorat is the olive oil. The cultivation of olives has been taking place for thousands of years in this area, as a complementary crop to wine, or in certain villages of the region, as the main agricultural product. We would like to invite you to get to know how this extra virgin olive oil is made, its characteristics and the various oil mills or presses which make up the Olive Oil Route.
A journey through the southwest of Asturias to discover the very special quality wine from the Cangas de Narcea area produced through the so-named “heroic viticulture”.
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.
The Route of the Cheeses allows visitors to discover many of the more than forty types of cheeses made in Asturias, visiting cheese producers, dairy farms and mountain pastures to enjoy a unique experience.
A journey through Asturias to see the cider-making process and the curious manner in which it is served here. Includes visits to orchards and cider presses, known in Asturias as lagares, guided tours, sampling traditional foodstuffs and activities that show the cider-making process and local culture.
Campo de Cariñena is one of the most traditional winegrowing zones of our country and currently continues reinventing itself. Its idiosyncrasy endures, the way of interpreting wine culture and tradition change and evolves, and therefore, the way of defining and presenting its wines is different.
Oil cakes have a long tradition especially in Mediterranean countries where olive oil is abundant. In Austria sunflower or rape oil is used instead and candied bitter orange peel, aranzini, and pine kernels are also added.
What makes the apricot so special for Austria is its protected designation of origin ”Wachauer Marille” coming from the famous Wachau Valley. This enchanting Danube valley is one of the most beautiful natural landscapes in Europe. Whether genuine Wachau apricots or not, they always add distinctive acidity and moistness.
During the imperial era, Vienna was completely in a spin over almonds. No wonder, since the Viennese pastry chefs were focussed on everything that made fine dishes taste even finer. And that definitely included almonds!
“Dining like Kings” under the Austrian monarchy did not necessarily mean fine dining. Franz Joseph, the Emperor of Austria, for example, preferred simple meals. One of them was a simple Gugelhupf for dessert, which he loved to have served by his life-long confidante Katharina Schratt.
Winter Food Festival is a unique festival in Slovakia. Third year offers a chance to taste 40 of the best Slovak restaurants according to popular guide Gourmet in Slovakia. During the festival, restaurants offer next to their regular menu also a special festival menu for discounted price! Festival menu consists of three meals in categories: Our iconic meal, Regional flavours and Our mothers’ recipe. We offer visitors an unforgettable experience and blissful feeling of the delicious food, the restaurant atmosphere and professionalism of the staff.
Hungry for a fulfilling cultural experience? Europe offers no shortage of delicious choices when it comes to food-centric festivals and gastronomy trails. From a bizarre city-sponsored tomato-throwing event in Buñol, Spain, to a celebration of oysters in Galway, Ireland, there is a food festival that is sure to please any palate.
Much of Europe is known for its beer and wine production. But we don’t just know how to make them; we know how to drink them. From energetic beer festivals to exquisite wine gatherings, there’s plenty to celebrate. Drink up six of the best beer and wine festivals throughout Europe with this gallery.
A visit to Europe is unforgettable in itself, but people often find themselves dreaming about all the delicious foods they tried, long after they’ve returned. From sweet to salty and every flavor in between, fondly remember your trip when you bring home a taste of Europe.
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.
Some of life’s best adventures happen when the sun goes down. And it’s no different in Europe. From dancing the night away in Barcelona to walking under the moonlight in Paris, each city offers its own nightlife excitement. Browse this gallery before your next European escapade to see which city’s nightlife is best for you.
Bring your European experience home with you. Here is a list of must-buy European souvenirs to share with friends and family…or keep for yourself!
No trip to Europe is complete without dining on the best local flavors. And some of Europe’s best dishes can be found in coastal countries. From classic pasta recipes in Italy to fresh seafood in Norway, you’re sure to find something to satisfy your palate. Browse this gallery of some of Europe’s best seaside dining before you decide where to go for dinner during your trip.
Wine has influenced the culture of Europe for centuries. Dating back to 1600 BC, the Romans spread wine grapes throughout Europe and quickly became skilled at classifying grape varieties and colors, observing characteristics, and building fertilization techniques. By the first century AD, wine was being exported from Italy to Spain, Germany, England and France. The world’s oldest operating winery, the Château de Goulaine in France, is still open to visitors today and was a reason the country and its surrounding area quickly dominated the world wine market.
An art form throughout Europe, brewing’s tradition can be traced back to the trappist monks and continues to live in today’s breweries. Visit the oldest breweries in Europe for a stout experience, rich in history.
If you love cooking as much as you love traveling, why not combine your passions and embark on the ultimate tasting tour? With gastronomic tourism on the rise, travellers from all over the world are able to get a unique perspective on a country’s native cuisine and how it’s prepared while sampling the local culture, sights and attractions. Try a cooking class in Europe and learn culinary secrets from world-renowned chefs in some of Europe’s most spectacular settings. Learn to make paella in Valencia, how they make cheese in the South of France, or about nose-to-tail butchering in the English countryside.
From fresh Atlantic cod to giant king crab, Europe has an amazing selection of seafood. Explore the regional cuisine of traditional plates from around the coasts of Europe. Find the freshest seafood at a fishing village market or in a five-star restaurant. Head onto the waters with a guide and catch your own fish and learn how to prepare it. Whether it’s caught in the Mediterranean Sea, the Atlantic Ocean or the North Sea, European seafood is a treat.
This hearty soup, pronounced ‘looshcosh’ in Romanian, hails from Ardeal (a region of Transylvanian Romania) and probably comes from the Hungarian soup called lucskos kaposzta.
A delicious dessert, the apricot jam distinguishes itself with its unique flavour, being one of the least “sweet” jams and definitely one of the most delicate desserts for a hot summer day and not only.
Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.
This aubergine salad is served as a starter along with crust bread and various other ‘salate’ or on the table for a late summer barbeque. It can easily be made well in advance and make plenty, because it’s also extremely delicious just on its own for a lunchtime snack, and all the better with some crispy grilled ‘lipia’ bread (a kind of round thin bread, something like a flatbread or pitta). What’s more, it’s simple to make!
Plenty of cooking demonstrations with some of Ireland’s best known chefs.
Bassano is a small and lovely town not far away from the city of Palladio, where a precious white plant grows up every spring, becoming the main protagonist during Easter – the asparagus. Eggs and Asparago Bianco di Bassano DOP represents one of the most typical dishes of the Veneto province. The dish is an example of a simple but tasty regional recipe and goes very well with white wines.
Capons are often used in the traditional cuisine of Vicenza and Capon ala canevèra is a dish that is usually prepared in winter, during Christmas holidays. But what is the canevèra? It’s a kind of pipe used as a blowhole during the cooking process in the oven, so the meat can keep all its taste.
A great dish of Veneto’s cuisine tradition is the classic but tasty recipe of pasta e fasoi. For the locals of Veneto beans are related to strength and survival, as they helped families to feed themselves and carry on during hard times of war and famine.
Bigoli con L’Arna is one of the most mouthwatering dishes of Vicenza’s cuisine. This is an ancient recipe which brings us back in time of 16th century, when the Holy League defeated the Ottoman Empire in the famous Battle of Lepanto. To remember the glorious victory, Pope Pio V (and subsequently Gregorio XIII) established a feast called Our Lady of the Rosary, celebrated by the locals of Veneto with this special dish every first Sunday of October.
Hamrun’s Chocolate Festival: Where Chocolate Becomes Art. Explore new recipes, shop treats, and marvel at chocolate sculptures.
Indulge in the vibrant tapestry of flavors at Belgrade’s Ethnic Food and Drink Fair.
New jenevers, culinary delights and Hasselt specialities flavored with music, street theater and ambience. This is Hasselt Jenverfeesten!
Asparagus has rightfully earned itself nicknames such as ‘white gold’ and ‘queen among vegetables’. It is indeed a very flavourful vegetable, which is traditionally harvested and enjoyed from the second Thursday in April.
Long-time vinicultural traditions come alive during this event bringing together some of the best local and international wines.
The Catalan Wine and Cava Fair near Barcelona is a great place to taste wine from more than 70 cellars at one of the most celebrated street fairs in the city!
Làctium Festival draws on the huge gastronomic variety on offer in the city of Vic, which transforms into a gastronomic benchmark for dairy products during those two days. The Festival is a great attraction for foodies and the cheese-loving public who would like not only to taste them, but also to learn how to cook with dairy products.
Savor Berguedà’s wild flavors in our annual hunting and truffle feast!
The popular Fira de la Llenega takes place in Cardona on the last weekend of October and it is a fair dedicated to the world of mushrooms with various activities related to this local product.
The Festa del Most of La Granada is one of the most popular wine festivals in the Penedès region. It is held in October to celebrate the end of the grape harvest. As in other towns in the Penedès region, the culture of wine has had a major impact on the calendar of festivals and events, and the huge importance of the vineyards and wine is reflected in such traditional celebrations as this festival dedicated to wine must.
Celebrate winter warmth at Escudella Festival – Catalonia’s culinary delight!
The Slovenian region of Istria is one of the leading wine producers in the country. The fertile soil and climate of Istria are perfect for wine producing and because of it, many varieties of grapes – both red and white – grow in the region. The most important wine grape variety is Refošk (Refosco del Peduncolo Verde), whose grapes are macerated in open vats. A thick and dark, almost violet wine is a symbol of the lasting Istrian wine tradition which also boasts excellent whites.
Where the Karst ends, Teran ends, too. Teran, this highly prized and unique wine from the Karst region with a deep ruby color, moderate alcohol content and health-promoting characteristics, was prescribed therapeutically by medical doctors in the 19th century to anemic and pregnant women – it was even sold in Trieste’s pharmacies!
In addition to the well-known wine grape varieties which grow in the Primorska region, in the Vipava Valley you can also find several indigenous grapes – the harmonious and refreshing Pinela with a delicate bouquet; the wonderfully rich, slightly acidic Klarnica from the sun-drenched vineyards, and Zelén, the sun-kissed ‘king of the Vipava Valley wines’, which local winemakers always offer towards the end of wine tastings as it is indeed a very special wine.
Frikadeller is the Danish national dish and it is very easy to prepare. Frikadeller are flat, pan-fried meatballs made of beef and pork. A typical Danish Frikadeller dinner includes Danish red cabbage, Danish cucumber salad, sugar brown potatoes and brown gravy.
In Denmark, these world-famous sticky delights are called Vienna Bread (wienerbrød), as they were first made in Denmark in 1840 by Viennese chefs. Danish pastries rose in popularity over the centuries and are now a firm favorite of most Danes.
The festival offers a whole range of tasting experiences, the newest knowledge within the Nordic kitchen and a range of activities to engage in.
This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.
You’re probably already familiar with the big-time European wine producers of France, Italy and Spain. But there are many more wines to discover in the rest of the continent – and they’re as drinkable as they are affordable. Get to know six lesser-known European wine regions that are just begging to be explored.
Austrian wine culture means much more than simply drinking good wine. Take the opportunity to visit vineyards, a lane of wine cellars, or travel along one of the picturesque wine trails.
One foot in a vineyard, the other in the sea. The Primorska wine growing region is nowadays undoubtedly the leading wine growing region in Slovenia, stretching from Goriška Brda on its western side, to the Vipava Valley, Karst and Slovenian Istria on its southern side. A combination of the Mediterranean and Alpine climates has created the region’s unique conditions for growing red and white wine grape varieties.
Panna Cotta Asparagi di Santena is different type of panna cotta.
One region: two Designations of Origin The DOQ Priorat and the DO Montsant, the two wine appellations within the region of the Priorat, have shared a history of wine growing since the XII century. They embrace and touch each other. Fruit of the same land yet original in their diversity and unique in their essence. Discover the wine route that enables you to feel two worlds within the same universe.
The lake trout “swims across” national borders and makes itself at home in deep, oxygen-rich lakes: in northern Russia, in Scandinavia, in the Baltic states, in Iceland. And of course, in Austria’s lakes. The sea trout is truly a globetrotter. In past times, it was the main fish to be found in Austrian lakes such as the Weissensee or the Millstätter See. And it is a great favourite with Austrian chefs and gastronomes. There’s very good reason for which the sea trout is the “Austrian Fish of the Year 2013”.
The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.
Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!
This goulash owes its name to the ever-hungry coachmen who drive the famous carriages (or ‘fiacres’) around Vienna. The beef ragout is topped with a garnish of sausage and fried egg – while its rich juice is permeated with sweet paprika powder. For this latter ingredient, as well as the numerous other variations of goulash, the Austrian cuisine owes a debt of gratitude to its neighbours in Hungary.
There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.
The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!
The borders between today’s Austria and its southern neighbours are particularly dissipating in Carinthia. Instead of drizzling with melted butter, here the famous ‘Kasnudel’ are topped with melted Sasaka: the word comes from the Slovenian language and simply means finely-diced bacon or a type of lardons. Besides being a wonderfully spicy spread for bread, it also figures prominently in Styrian cuisine, proving that the colorful culinary merry-go-round in the former territories of the Habsburg Monarchy is still vibrant today.
There were notable culinary migrations during the Austrian monarchy, long before the EU and a united Europe. Therefore, we owe a debt of gratitude for this deliciously tender Rostbraten (roast beef) to the famous family of the Esterházys, all of whom were not only generous sponsors of the arts and successful politicians, but also connoisseurs of fine dining.
After several years of absence, snack bars or ‘milk bars’ are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snack ‘on the hop’, or try old-school staple bar foods like this steak tartare.
Poppy seed cakes are considered a sign of opulence; hence Polish desserts cannot have enough of them. They are often further enriched with honey, dried fruit and nuts. This dish called Kutia in Polish is a traditional Christmas dessert.
Traditional Polish pastries are sweet and very filling. The proof is in the Polish cheesecake, which consists of a curd cheese filling mixed with glazed fruit placed on a crumbly short crust base.
Vlaamse Stoofvlees, beef stew cooked in beer has long been part of the culinary heritage of Flanders, and it is still one of the most popular stews. Through the ages, the recipe has varied, and every mother passes on her secret to her children. Some like to add liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor.
Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.
‘Glyka tou koutaliou’ are sweet preserves served in a tiny spoon as a gesture of Cypriot hospitality. These spoon sweets are made from unusual fruits and vegetables, like figs, cherries, watermelon peel, walnuts or almond stuffed baby aubergines. They are often flavored with cinnamon or pelargonium leaves. A wonderful sweet treat enjoyed with a Cypriot coffee or a glass of cold water.
Heads of chicory rolled into slices of ham and served with cheese sauce and mashed potatoes.
The most popular sausages in Serbia are the ones of the Turija. Kobasicijada is an international festival which has as main attraction the giant sausages.
Hünkar Begendi was created during the reign of Sultan Abdülaziz, for his special guest Empress Eugenie, the wife of Napoleon the Third. The name of this dish literally translates as “liked by the Sultan.” The chef kept on asking the Sultan and the Empress if they liked the dish, therefore the name got stuck as “liked by the Sultan.” In fact the Empress liked it so much that, she asked for the recipe and took it back home with her.
All over the world, German cuisine is associated with traditional Bavarian dishes. Thinking about German food, who would not mention pretzels, sauerkraut, dumplings and of course, the home-made Spätzle noodles!
In the old city centre of Lendava, in the historical backdrop of townhouses and at the foot of the Lendava vineyards, the biggest goulash stew, called bograč is part of a cooking contest that has been hosted here for more than a decade.
Ostend’s Gastronomic Delight: A L’Ostendaise Experience
The Valpolicella, Euganei-Berici and del Grappa Extra Virgin Olive Oils are different types of olive oils, but all with a fruity taste and a slightly bitter hint.
This tender asparagus is a spring delicacy. Highly appreciated for its delicate flavour and its diuretic properties.
In spring the white asparagus from Bassano reigns supreme on local tables.
From risotto to soups, from salads to desserts: Vialone Nano Veronese is the king of rices.
A true delicacy. This ham embodies the perfect balance of flavour and fragrance.
This popular and widely used cheese is produced only on the Asiago plateau in the Veneto foothills.
Provocative appearance and produced in an extremely interesting way is branch cake – Šakotis. Its taste is as impressing as its appearance. And no one argues about the taste of the Lithuanian branch cake – it’s fabulous. It’s for a good reason that it came to Lithuania in the beginning of the 20th century and in just over a hundred years have become the centerpiece of every Lithuanian wedding table and a mandatory sweet offering to the most honourable guests.
Sidra (or cider) production in the region known as Green Spain began in the late 11th century when farmers planted apple orchards and began producing cider. Over time, as Asturias became the central cider-producing area of Spain, strong traditions developed and define what we now identify as Spanish cider. Sidra is a tart and refreshing beverage made from fermented fresh apple must. Apple trees grow prolifically on the rolling hills of the rural landscape, making cider a local culinary staple. The beverage can only be made from a concoction of the 22 specific apple varieties grown in the region and must be comprised of at least 5% alcohol.
Hapje-Tapje is a well-known, one-day summer event for gourmets and epicureans. A culinary walk with delicious snacks, drinks and loads of atmosphere will take you on a tour of the city centre.
This festival was launched in 2005 on the occasion of the 100th anniversary of Slovenian cinematography in Ljutomer, where the first Slovenian motion pictures were made by Dr. Karol Grossmann. Today the film and wine festival offers great entertainment to locals and visitors alike and is the pride and joy of the Prlekija region.
Oliebollen, literally translated as grease balls, are deep fried dough balls, studded with raisins and currants and sweetened with a generous dusting of powdered sugar. It is traditional to serve oliebollen with coffee during Christmas and New Year’s Eve in Holland. Oliebollen are good cold too, with a hot cup of coffee and some extra powdered sugar. With this recipe, one can make about six oliebollen.
The Dutch love cookies, cakes, pastries, anything savory with cheese, or sweet with chocolate. And they adore whipped cream. It is therefore not surprising that this sweet pastry is one of the country’s favorites. It’s like a chocolate éclair, but bigger, fluffier, with better chocolate and much more cream. These Bossche goodies have made the city of Hertogenbosch famous and are the number one pastries to serve with fork and knife and a handful of napkins.
Every year on the third Sunday in July a unique gastronomic event and contest is held in Nin, where each family presents their Sokol (a dried/cured pork neck meat product) to the public and to the jury who announces the winner of the annual event.
This Turkish delight is made of layers of filo pastry, Antep pistachio and syrup, and it requires great skill in production. ‘Antep Baklavasi’/‘Gaziantep Baklavasi’ is characterized by a dense taste and a unique aroma that comes from the pistachio and the butter, two of its main ingredients. If it is well prepared, it will immediately melt in the mouth.
Feta is Greek’s main cheese being made since ancient times. It is produced from sheep’s milk or a mixture of sheep and goat’s milk, where goat’s milk cannot exceed more than 30% of the total product. This cheese is characterised by its white colour, lightly acidic flavour and rich aroma.
It’s the ideal place to taste different kinds of bacon and sausages, and enjoy traditional products such as handmade candies or chocolates.
Held in one of Austria’s most popular wine regions, The Wachau, the Literature & Wine Festival is an annual international event where visitors will encounter readings, music and locally-grown fine wines. The festival provides the opportunity to enjoy this different and magical experience with a scenic backdrop: the Benedictine monastery, Goettweig Abbey.
The white and brown rice given the Apellation of Calasparra Origin is found in provinces across Murcia and Albacete, in Spain. This rice is free from pesticides and herbicides and is processed without the use of any chemicals. This rice is widely appreciated for its flavour, and is ideal for preparing one of the most popular dishes in Spain, paella.