Much of the food in Liechtenstein has been influenced by the adjoining countries of Austria and Switzerland and the country boasts a mixture of high-end restaurants and local, traditional eateries.
With about 30% of Mongolia’s population being nomadic or semi-nomadic, much of its agricultural sector is focused on nomadic animal husbandry. As a result, meat figures heavily in Mongolian cuisine.
Traditional Costa Rican food is a must-try if you visit this vibrant country located between Nicaragua up north and Panama in the south. It’s a great starting point to introduce you to the diversity of Latin American cuisine.
Niagara’s geographical location and climate make the region optimal for producing specific types of quality wine. There is also a special culture and history within the region, which many wine enthusiasts say make it the heart and soul of Canada’s wine production.
Mount Kilimanjaro and the Serengeti are two of the biggest reasons why tourists flock to Tanzania, but one reason that shouldn’t be overlooked is Tanzanian food.
Estonians like their food simple and comforting. Because the region experiences long and cold winters, the food in Estonia is meant to warm you up. Estonian cuisine is very much seasonal.
Albania, a country with a captivating history, natural beauty, and eccentricity waiting at every corner, is an attractive option for epicureans looking to elevate their palatal experience.
Traditional Guatemalan food is generally described as based on Mayan cuisine with Spanish influences. Dishes prominently include beans, chilies, and corn, which are abundantly cultivated along with a wide variety of agricultural products.
Perhaps a lesser-known fact about Kenya is its cuisine’s inclusion in the top 10 food destinations in Africa despite falling a little below the western food radar.
Everything from the feeling of entering the holy temple of sushi to watching a master Japanese chef prepare the delicacy in front of your eyes is an experience to cherish.