The gastronomy of a country is almost always linked to its history. Discovering local cuisine is an integral part of the journey! Can we rank the best gastronomic destinations? Let’s say it’s to everyone’s taste. GO Voyages takes you on a tour of the world of gastronomy: here are some recognized destinations, some unusual, all delicious. Enjoy your meal
Moroccan cuisine is a reflection of its history and the different populations that lived on its land. It comes from ancestral know-how that is transmitted from generation to generation by gesture and speech. Its particularity is not to be fixed in cookbooks. Thanks to its microclimate, Morocco offers quality products. Moroccan cuisine is composed of inexpensive products that express their value in subtle mixtures to give dishes of choice. Raw or cooked salads , cold mashed vegetables, sweet and savory dishes, with meat and fish, seasoned with cinnamon, saffron, ginger or coriander, pastries with orange blossom and honey, usually served with a mint tea, and come in multiple fragrant and colorful recipes.
Street food or gastronomic, it is of great interest to the starred chefs of all countries. But it is street food that appeals to tourists. Marrakesh is besides the gastronomic destination number 1 in the TripAdvisor ranking.
-> In Morocco, it is customary to use and eat with the hands, only the right hand, the left being considered impure.
Little known, it has been named twice the world’s best gourmet destination by WTA (the most prestigious award of the tourism industry worldwide), in 2012 and in 2013. The country is in the midst of modernization . Young people of very modest condition study to become a cook, and prefer cooking to football! Peruvian cuisine opens with new flavors , new tastes, new freshness, it is totally innovative and very modern.
Influenced by a turbulent history dating back to before the Inca civilization, Peruvian cuisine is very rich. It is, it seems, the one that counts the most dishes. Ceviche is of course Peru’s iconic dish, but it is not the only one: the aji de gallina (chilli poultry), the lomo saltado (sauteed beef), the camarone chowder (soup with shrimp) , the empanadas (small stuffed slippers found in many Latin American countries), alpaca preparations, stews with cuy (the local guinea pig), stuffed pepper, multicolored salads , rice with seafood, pollo with brasa, 13 spices or tripe with Peruvian turmeric. And for desserts, alfajores, fruit puddings, sweet potato fritters and good ice cream.
-> If you are in a restaurant and your order exceeds your appetite, the boy may suggest you pack the dish to win; it’s normal. And although the tip is included in the bill, it is customary to leave one on the table.
Japanese cuisine , considered healthy, balanced and dietary, mixes philosophy and customs. The typical Japanese family meal is always composed of soup to open the appetite, rice and three side dishes (vegetables and fish generally, meat especially for festive meals). This is the triangle rule. There is no order to eat, but all dishes must be finished at the same time.
We mostly know sushi, maki and rice , but the most emblematic dish of the Japanese gastronomic culture is ramen. These are noodles served in a hot broth, salt, soy sauce, miso , and in which you add pork, or seafood, vegetables, egg, onions, beef, etc. Of course, like many traditional Japanese dishes, you can also find seaweed, mushrooms and spices.
-> Do not take care to fill the glass of his guests every time he is empty is considered very rude.
Korean cuisine is known for its great variety and quality. It’s tasty food … and very spicy! Koreans like to say that their beautiful skin comes from their eating habits, healthy food, low caloric and “relatively spicy” that makes you sweat and thus helps exfoliation!
Kimchi is the national dish , declared “national treasure”. Made from fermented Chinese cabbage and marinated with chilli, kimchi accompanies all meals. Many dishes are made with broth, rice, and noodles, but what sets it apart from Chinese and Japanese cuisine is meat! The Korean barbecue is also very famous very friendly! You grill your own meat and vegetables on the grill at the center of the table while chatting with family or friends.
At the restaurant, do not hesitate to ask for NON spicy dishes if you have the sensitive palate, spicy LITTLE, they do not understand.
-> Before starting to eat, it will be necessary to wait until the oldest of the guests gives the top start.
As in France, in India, cooking is an art . A refined art, very old. Indian cuisine is one of the largest in the world. His culinary heritage is immense. It is characterized by the subtlety of its mixes, its warm colors and its delicacy. The diversity of ingredients and spices makes it extremely tasty. Praised with mortar, the spices sublimate each dish: red pepper and pepper, ginger, caraway, cardamom, cinnamon, nutmeg, cloves, turmeric, saffron, coriander, waltz your taste buds …
As much of the Indian population is vegetarian , Indian cuisine is one of the richest in the world in vegetable and dried fruit dishes. Each region has its own cooking technique and spice seasonings: Aloo Gobi, Indian Vegetable Curry, Dhal with Red Lentils, Bhaji Onions, Parathas, Tandoori Chicken, Halwa with Dates.
-> Do not finish your plate in India if you do not want to be served again in the minute!
Another country that draws the richness of its gastronomy in its history . Many civilizations being passed through Spain have influenced his cuisine. The Phoenicians have left many recipes of sauces, the Greeks have discovered the flavor of olive oil and the Romans, Carthaginians and Jews have integrated their own ingredients in Spanish dishes. But it is the Moors who have for many centuries left their mark on Spanish gastronomy. They brought fruits and nuts that they combined with meat or fish, but also rice and spices: saffron, cinnamon and nutmeg, and the famous gaspacho.
The discovery of the Americas also greatly influenced the gastronomy , thanks to the products brought from these distant lands: tomato, vanilla, chocolate, peas, potatoes.
You can not consider staying in Spain without thinking of discovering its cuisine! Starting with churros in the morning to breakfast, accompanied by a thick hot chocolate. It will also be necessary to put “in the Spanish time”. Lunch between 14 and 16h, dinner between 21 and 23h. The Spanish love to stay at the table, several hours if the subject of conversation interests them, that’s why tapas are also popular .
-> In Spain, the nap time is sacred. The whole country sleeps after lunch!
Cretan cuisine is now recognized and renowned for ensuring a long life expectancy. Cretans usually eat twice as much fruit as other Europeans, a quarter less meat and more legumes. What sets it apart from other cuisines is that it does not try to mix flavors. It is basic, not very pungent , fine and healthy, it would be wrong to do without it.
Cretan cuisine has ancient roots dating back to the Minoan civilization, that is to say more than 3000 years ago, and has survived many colonizing influences (Romans, Byzantine Empire, Venetian and Turkish). Universally recognized for its benefits, olive oil is of course the star of Cretan cuisine. A slice of freshly baked bread, generously drizzled with olive oil and sprinkled with oregano and salt, is a delicious Cretan snack .
Fruits also occupy a very important place: Crete produces large quantities of oranges, mandarins, melons, pears, figs, grapes, peaches and apricots, but also more exotic fruits such as bananas, avocados and kiwis, as well as the famous Cretan grapes, known as Soultanina.
Among some of the typical dishes, you can taste snails (cochli) as mezze, scalded in salt water or fried then slowly simmered in vinegar and seasoned with rosemary. The “tako” is probably the national Cretan dish . It is a barley rusk softened in water and dipped in oil and tomato. It is very digestible and extremely tasty. Try kouneli stifado, simmered with onions, fried or roasted and served with baked potatoes.
-> In the restaurant, we do not order for an individual, but for a table; likewise, we do not pay the bill individually! That would make you misers. We do the accounts after !
Lebanese gastronomy is just legendary . It’s a memorable epicurean experience. Extremely varied, suave, colorful, delicate, it is one of the richest in the world. It uses a lot of fruits and vegetables, dairy products (yogurt, cheese) and cereals (wheat, rice). Meat (lamb and sometimes also mutton) also occupies a prominent place. But it is especially the entries (taboulé, fattouche, hummus, moutabal, labneh, falafel, moussaka …) which are the big stars, and constitute the mezzes.
On the table, there is always a large plate of vegetables to eat (salad, cabbage, turnips, radishes, leeks, carrots, mint with square stem). During the meal, or at the end, it is common to smoke hookah (the water pipe) whose smoke, sweet and fragrant, embalms the restaurant. The tobacco is flavored with honey and fruit .
The meals are plentiful and it is often when the guests are satiated that the main dish (s) arrives. To “make room”, nothing like a good Lebanese coffee, black and intense, or a white coffee, a transparent drink with orange blossom .
-> If you invite your friends, it’s very chic to discreetly pay the bill, all the more chic if the guests do not notice anything.
Welcome to the paradise of gastronomy! In Italy, cooking issue, we are practically at the level of Olympus. Italian gastronomy draws its sources from the Roman Empire. Today, she plays a leading role in the world culinary art. It is one of the most popular cuisines in the world. Simmered with love, it holds an important place in the lives of Italians who like to eat. The Italian fashion meal is truly a work of art.
From minestrone to carpaccio, osso bucco and tiramisu , pasta, tomato, aubergine and seafood antipasti, everything is fresh and fresh. Tomatoes, anchovies, fresh pasta, arborio rice and olive oil are an indispensable base of Italian cuisine , but it is the fresh vegetables and aromatic herbs that really characterize it.
There are pasta of course : long, short, stuffed, twisted … eggs, saffron, buckwheat, chilli, spinach, beet juice, tomato, mushrooms … Spaghetti, cannelloni, tagliatelle, tonnarelli , fettuccine, linguine, gnocchi, tortellini, but also: Milanese schnitzel, osso buco Milanese, rib of florentine beef, and Bolognese sauces, carbonara … without forgetting the salami, salami, pancetta, bresaola, Prosciutto crudo, Coppa. The hams of Parma and San Daniel are the most famous hams.
In short, a charming kitchen, sunny and generous .
-> The cappuccino is only the morning at the time of the “colazione”! And we do not forget the most important, adopt the local attitude and drink your coffee at the counter!
Which of these kitchens do you prefer? Tell us your best dining experience while traveling in a comment below!