Ubud is a town in the central foothills of Bali island in Indonesia. Located inland about an hour and a half north of the airport, it’s known as a quieter and more cultural destination compared to the fun but often raucous atmosphere of Seminyak and Kuta in southern Bali.
Whenever we visit a new city, we try to experience as much of the local cuisine as we can. We rarely go to restaurants that serve non-local food so if that means having to ignore a Japanese restaurant in Bangkok in spite of its great reviews, then so be it. But Bali is different.
Bandung is the capital of West Java Province in Indonesia. Lying on a river basin surrounded by volcanic mountains, the area is known for its cool mountain climate and hectares of tea plantations.
Based on what I’ve read, Bandung doesn’t have as strong a culinary identity. Most of their food is Sundanese in origin and they aren’t known for any particular dishes. With that said, they have become famous for giving dishes that originated in other parts of the country a unique Bandung twist.
As big as Jakarta is, it isn’t a major destination for international travelers. Like similarly large megacities in Southeast Asia, it functions more as a stopover to other destinations in the region like Bandung, Yogyakarta, Bali, and Lombok.
Opened in 2015, La Tasqueria de Javi Estevez features offal as the star ingredient. Chef Estevez hopes to reignite the people’s passion for offal by presenting it in an elegant, fun, and more modern way.
Driving from San Sebastian to Santiago de Compostela is better than taking the bus or train for one obvious reason – freedom. With a car, you’ll have the freedom to go at your own pace and stop wherever and whenever you want.
Oviedo is the capital of the Asturias region, known for its medieval old town and interesting regional dishes like Fabada Asturiana, Cabrales, and Carbayones. Being near the Atlantic coast, the seafood is sensational as well.
Santorini’s best wines are made with its flagship Assyrtiko grape, a highly acidic grape often referred to as a “white grape in red’s clothing” due to its high alcohol content and propensity to produce full-bodied wines.
Stand25 Bisztró is helmed by Chefs Szulló Szabina and Tamás Széll, the latter a winner of the Bocuse d’Or European Chef Championship in 2016. The restaurant earned a Michelin Bib Gourmand award within a year of opening.