The food of the Romands people – those living in the French speaking part of Switzerland – is well regarded throughout the entire country.
Food in Europe
Tucked away between Barcelona and Tarragona, Penedès is one of the oldest wine-producing regions in Europe. And Cava, the Champagne of Spain, bubbles over with toast-worthy taste.
Marked by the confluence of Atlantic, Continental and Mediterranean climates, Navarra’s location is the show. And being the Basque region, the wine here possesses an independent spirit.
Andalucia may be the most varied part of Spain – in every way. Multicultural, architecturally influential and flavorful, the region is home to a wine DO of Poe-etic proportions.
In Spain’s central plateau lies the world’s largests wine region. Lined with literary inflection and a variety of grapes, La Mancha tempts your taste buds from day to Knight.
The Jumilla wine region(one of over 60 wine producing regions) is famous for its Monestrell grape. Hidden in hills and valleys, the best way to experience this region is by combining rail and car.
Hollandse Nieuwe – A Dutch Treat Herring is one of the most common, cheap and most delicious fish – one that can be prepared in an endless array of ways. But the tastiest may be the exquisite Hollandse Nieuwe, eaten straight from the sea. Let’s have a taste.
Just 2.5 hours away from Paris, Rennes, the capital of the Bretagne region, is both savory and sweet. Come taste a different side of France that’s filled with tradition.
The Black Forest stretches 100 miles along Germany’s southwestern border with France. The region got its name because its forests are so dense the locals called them black. The best way to see it all is truly by driving (yes, Rail Europe is saying this.)
Espana is quickly becoming a player in Europe’s culinary competition (watch out Italy and France.) All of Spain possesses a penchant for high-quality ham, tapas and late-night dinners, plus regional specialties abound.
Blog post comparing French and Italian cuisines. Italian food is more focused on the ingredients rather than the technique, and tastes lighter thanks to prodigious use of olive oil. French cuisine relies heavily on butter (hence, those divine cream sauces.)
Learn local traditions and techniques on how to eat Swiss fondue properly from European sources.
St. Patrick’s Day began as a religious holiday, celebrating the anniversary of the saint’s death in the fifth century.
This country is often overlooked by travelers, but has plenty to offer. Come for the castles and the cuisine – including more Michelin-starred restaurants per capita than…anywhere.
There is a “quiet” revolution happening in the cuisine of Finland. Famous for aurora borealis, saunas and wacky competitions, Finland is now becoming a gastronomic player.