Glasgow has no shortage of vegetarian restaurants, and this is one of the best, with an impressive lowintervention wine list and a menu of small plates that’s every bit as inspired, riffing on both Middle Eastern and pan-Asian influences. A deceptive

With gothic, Renaissance and baroque architecture, Prague’s historic city centre draws tourists from near and far. Nové Město and Staré Město — New Town and Old Town — have traditionally offered visitors some of Prague’s least impressive cuisine. Now

Twenty years ago, Prague’s Holešovice neighbourhood was a suburb with not much going on. Today, you’ll find small boutiques, minimalist new restaurants and cafes serving speciality coffee. To the east, Holešovice Farmers’ Market remains a permanent f

I didn’t see a banana until I was six. Growing up, there was rationing after the Second World War until 1954, so, we ate only whatever was accessible and what was seasonal —mostly potatoes and sausages. The banana was black, and I said to my mum, “Wo

“Wasabi Village is a passion project,” says Yukimitsu (Yuki) Fujii as he climbs the stone terraces, wasabi plants sprawling out on either side. The terraces were constructed over a century ago and, along with his wife Chiyomi Fujii, Yuki is dedicated

Until the end of the 19th century, much of what is today considered northern Thailand was an independent kingdom. Lanna (‘Million Rice Fields’) had its own distinct culture, language and cuisine. And the latter certainly remains true today. Northern

OUR PICK COCINA DE ANDALUCIA María José Sevilla Madrid-born María José Sevilla has built a career on sharing the recipes, techniques and traditions of her homeland with Brits and the wider world. Her latest book explores Spain’s southernmost region,

When Thai people think of Isaan, the country’s north east, usually the first thing that comes to mind is the food. Isaan cuisine is characterised by its simple, local ingredients and punchy flavours — the classic profile is savoury, spicy and tangy.

As part of the wider trend for nostalgic comfort foods, hash browns are popping up on restaurant menus with increasing frequency. But don’t expect the golden brown triangles you might find in the freezer section or as part of a fried breakfast —chefs

In news that might surprise some north of the border, the English whisky scene has quietly become an unlikely yet innovative cradle of quality whisky-making. Err… that doesn’t sound right. Actually, whisky distilling in England dates back to the earl

For decades, Czechs saw their  cuisine in one light — hearty, simple food made to keep you full, with ingredients that could be bought (or grown) during trying times. Meals were made for big families gathered on Sundays — classics like cumin-roasted

Inside the suburban garage, sunlight angles in amber and gold, while two torpedoshaped fermenters —one named Hank, the other Steve —are gently rumbling. At the controls is the generously bearded Zak Cate, the co-founder of Little Hop Brewing and a cr

Find Zuza Zak’s pierogi recipe online. nationalgeographic. com/travel BACKGROUND Pierogi are the quintessential Polish filled dumplings. Origin stories vary, but one theory is they came from the Far East, and they certainly started out as peasant foo

The Tamil Crown in Islington, London; it’s the new sister pub-restaurant of nearby The Tamil Prince. The mouthwatering South Indian-inspired menu includes aubergine curry, coconut prawn moilee and buttery, flaky roti. Nicola Trup, deputy editor Gold

LONDON • THEPEARLYQUEEN.COM In the 1870s, enterprising street sweeper Henry Croft decided to do something unusual: he started wearing a suit adorned with a galaxy of mother of pearl buttons. This get-up, he found, was handy for attracting attention a

Saffron is a spice that’s long been revered across the globe, captivating hearts and palates with its deepred hue and complex flavour. Originating from the delicate stigma of the saffron crocus flower, it transforms the ordinary into the extraordinar

His son, Yaman, appears from around the corner with a wicker basket, gesturing for me to follow him. We leave the courtyard of their family home, walking under a cloud of crimson pomegranates hanging above the front gate. In the garden, I’m greeted w

“If we’re going to talk moles, what better place to do so?” asks chef Carina Santiago, as she welcomes me to the al fresco kitchen of her restaurant, Tierra Antigua. Campfire aromas mingled with the scent of dark chocolate fill the air, accompanied b

For a small town, Hebden Bridge has long punched above its weight. Situated in the Pennines, halfway between Manchester and Leeds, it was a centre for fabric production and trade in the 19th century. More recently, though, it’s become a haven for art

There are many regional variations of cevapi, a grilled minced meat dish popular across the Balkans. At Croatian-inspired Rose Mary, in Chicago’s historic Fulton Market district, the mixed lamb and beef version is served with sweet and spicy ajvar (a

Whether it’s salt cod or calamari, sardines or snapper, so many of the world’s most popular coastal destinations have a defining seafood speciality. For our Summer issue, we’ve scoured the shores of the UK, Europe and beyond, seeking out some of the

MAISON VEROT, PARIS Winner of the 2023 World Quiche Championships, the version at Maison Verot contains not only cheese and bacon, but ham too —perhaps unsurprisingly given this six-strong mini-chain is one of the French capital’s best-known charcute

Potong Potong has wasted no time in scooping up accolades since opening in 2021, having earned not only a Michelin star but the guide’s inaugural Opening of the Year Award (2023), as well as a spot on the Asia’s 50 Best Restaurants list. Driving thi

There can’t be many vineyards with their own police station — but Domaine Saparale, in southwest Corsica, has an unusual history. The estate’s original owner, Philippe de Rocca Serra, had big ideas when he established it in 1850. “He was a lawyer who

Whether in the form of a crisp, golden Barnsley chop with minted potatoes or served salted and dried alongside flatbread and sour cream, the flavoursome meat of the stocky, woolly sheep is eaten all over the world. Most often, this means lamb, but in