Sarajevo’s brilliant pastry rolls
Sarajevo has to be one of the most underrated cities in Europe. A real east-west cultural melting pot with recent raw history, it’s also one of the best places for Bosnian burek, delicious rolls of filled filo pastry that are served up cheap and quick in the cities numerous buregdžinica. You typically get a choice of three fillings: spicy potato, meat, or spinach and cheese, and you can order by weight (go for 500 grams for full satisfaction, about £5). A dollop of yoghurt perfectly complements this most addictive of staples, best washed down with a pivo (beer).
Matt Lunt
A cafe worth the trek in the Austrian Alps
A cool glass of Märzen lager and a generous slab of delicious apple strudel await you in the Rodlhütte, a quaint cafe conveniently located on the trekking route that winds up from the village of Pertisau high into the glorious Karwendel mountains, in the heart of Austria’s Tirol region. Providing for cross-country skiers in winter and hikers in summer, it also does tasty local cheeses, bacon, buttermilk and schnapps to savour while you take in spectacular views of the mountains and deep blue waters of Achensee. Sleighs can be rented in winter to take you back down to the village.
Richard
The taste of Tinos, in Athens
Svoura in Koukaki, Athens, is central yet off the beaten track. Beautiful, simple Greek food with a flourish. I have spent a lot of time in Greece, and I came across the “original” Svoura restaurant on Tinos island, in the Cyclades. This tiny Athens offshoot recreates the brilliant Tinian dishes perfectly. The variety plate of different types of hummus, and the simple creativity of the menu, is second to none. And it is ridiculously reasonable with each dish costing €5-€12.
Russell
Something to confess in Grenoble
We visited Grenoble last January, and instead of skiing we hunted around for the Alpine city’s culinary delights. After a day’s hiking, we squeezed into A Confesse for a hearty fondue. Based on the theme of confession, you enter the restaurant through a “confession chamber” which opens out into a cosy space, perfect both for intimate dinners and family meals. The bread is in baskets hung from the ceiling which you pull down on a pulley system, the whole situation made us feel as though we were time-travelling. Overall, a memorable dining experience in a city that has so much more to offer than the ski slopes.
Emily
The dishes keep coming, Basilicata, Italy
Agriturismo Conserva del Pollino, in the Monte Pollino national park in Basilicata, is miles from any major town but its restaurant has built a great reputation for celebration meals, and it’s always packed. There’s no menu, you just get whatever is being prepared that day. The food will keep coming steadily all afternoon – all local and traditional, but also imaginative and distinctive. Breads, antipasti, homemade pasta, grilled meats – all superb. A proper meal costs about €35-€40 a head all in, including wine and coffee.
Andy
Amor in the Algarve
Casa Amor, a charming cafe in Olhão, Portugal, is run by two French guys who truly know their pastry. When I visited two years ago, I enjoyed a delicious fruit tart with the crispiest pastry and fresh strawberries, perfectly complemented by a creamy cappuccino. The interior was inviting, featuring beautiful Portuguese tiles on the floor and fresh whitewashed walls. Since then, the owners have expanded and opened a boutique hotel nearby, which I’m hoping to visit soon. Given their expertise with pastry, I’m excited to experience their hospitality in the new setting, expecting the same delightful attention to detail.
Pamela Jane Williams
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Perfect sea bass and scallops, Normandy
The mournful Normandy coast on a wintry Saturday night still brings up the most surprising of culinary delights, despite a howling wind, a local population that appears out of nowhere, and a menu that would make any fishy fans weep with mouthwatering anticipation. The Restaurant La Marée, overlooking the harbour at Grandcamp-Maisy, is where it’s at in these parts – nothing raucous, nothing flashy but stunning in its delivery. I started off with plump, juicy scallops, followed by a perfectly cooked sea bass, new potatoes and a concasse sauce of tomatoes, garlic and parsley, which went brilliantly with my choice of fish. All around us was the quiet, low hum of contented diners in taste bud bliss. The bill came in around €50 a head. Grandcamp also has a prize-winning bakery that beguiles with its tarte normande (apple tart).
Liz
An omelette oozing class, in Santander
Northern Spain is world renowned for excellent food – even in unassuming locations. On a rail trip we sought to grab food at Santander station. The grand 19th-century station bar serves only omelettes, which are opulently displayed like celebration cakes. I chose the €4 crispy potato, garlic cream sauce and succulent Parma ham variety, which oozed over my hands as I ate it on the train. It was such a memorable meal that I hope to return to try the others.
Audrey
A little slice of Italy in North Yorkshire
If in the Ripon area, please do try a lovely, authentic Italian restaurant called Mario’s, which is near the cathedral. It has been our favourite place to eat out for more than 10 years. Run by an Italian family, the restaurant is unpretentious and offers Italian staples and a thoughtful range of pasta-based and fish dishes. The lasagne is outrageously good and all of the pizzas are light, flavoursome and perfectly prepared. It is a North Yorkshire treasure, but then again they do say Yorkshire is God’s own county.
John Nichols
Winning tip: Hints of juniper and cloudberry, Norway
Right by Trondheim’s railway station, on the harbourside, Troll serves up some of the best Nordic food I’ve ever had. The highlight? Pinnekjøtt (lamb ribs) so tender it practically melts, with a rich, gamey flavour balanced by sweet cloudberries and a hint of juniper. The cosy, rustic vibe makes it feel like a proper Norwegian experience, especially with a glass of aquavit. Sitting there, watching the water, tucking into incredible food, it’s the kind of meal that sticks with you long after you’ve left.
Sabine Groven
