Travel Food Menu

Foods from around the World

No matter where you travel to in the world, the range of food available at your destination will be largely determined by several key factors :- climate, location, the type of farming the land will support, and the influence of both the country's surrounding neighbours and its historical past.

Due to globalisation, it is now possible to walk down any high street and be spoilt for choice by the wide range of international cuisine available on offer. Nothing, however, can quite beat the genuine experience of traveling to the country of origin. Here you can sample for yourself, the authentic taste and style of food, cooked and prepared in the very place it was conceived and created, giving your travels a truly magical and memorable flavour.

ChefAid Recommends

Book a break for a great stress-free way to access Europe. Excellent major travel links provide a fast direct route to Europe and beyond. A popular route is the P&O ferry service from Hull to Zebrugge/Rotterdam. Benefit from a restful, overnight stay on board ship, in comfortable en-suite cabins and sample the excellent dining facilities provided in the brasserie. Diners can choose from the 'à la carte' in the Four Seasons Restaurant, or the 3-course hot/cold buffet. Breakfast and light snacks are also available, along with food vouchers that can be pre-ordered or bought from reception. Superb road networks link Belgium to Europe and beyond, saving on both time and money. This is a highly recommended way to enjoy a relaxing start to your holiday, right from the port of departure.

Alternatively, why not enjoy a short relaxing break in Europe by taking advantage of a 2/3 day mini-cruises on offer, either with, or without the car. The ports of Zeebrugge and Rotterdam are well served with excellent bus and rail links.

www.POferries.com - Dover to Calais: approx 1½ hrs, providing a fast route to France to enjoy a short break, indulge in a shopping spree or relax on holiday. To travel further afield, P&O also operate a fast route from Portsmouth to Spain.
www.ldlines.co.uk - operate fast, comfortable ferry services from Portsmouth/Newhaven to Le- Havre/Dieppe.

Shopping Highlights

Euro City - a large multi-shopping complex, located close to the port of Calais. It offers a wide selection of wine and food produce from the continental hypermarkets. You can save up to 25% of normal retail prices and take advantage of the many special offers from large retail operators such as Tesco, Carfour, etc.

Shopping trips
www.hotelbb.com/
Hotels in France.
www.carefour.com/
Uk travel and holidays
www.raileurope.co.uk/
Best rail in France as discounted fares,2009. .

Travel Links

Train Travel

Travel by Eurostar - 20 minutes with your car from Ashford, or travel by train from
Paddington London (passenger only).

Air Travel

Low cost flights
www.flightline.co.uk- specialises in arranging low cost flights from a range of low cost carriers:- bmibaby, easyJet, Jet2.
Connecting Scheduled Flights...
Bmi, United,Air France, KLM, America airlines,Virgin, British airways.

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The Mediterranean Region

The countries that border the Mediterranean, all share the same basic ingredients - namely fish, sea-food, pork and chicken, richly flavoured with garlic and extra virgin olive oil, giving the cuisine of the area, its unmistakable characteristic aroma. For fish lovers, the Mediterranean is a gastronomic delight! A whole palette of fish and sea-food dishes such as red mullet, anchovies, sardines, seabass, hake, sole and monk, along with prawns, squid, clams, lobster, crayfish and cuttle fish, await visitors to the region. As well as served grilled and barbequed, fish stews are also popular and fish are also used as a flavouring in many other dishes.
High temperatures and a shortage of suitable pasture, do not favour the rearing of beef so meat dishes consist mainly of chicken and pork, with cured ham being a specialty in many of the Mediterranean countries.
An abundance of fresh fruit and vegetables, flavoured with herbs, especially saffron, are also key ingredients in the area's cuisine, and these flavours are further enhanced by a generous addition of wine or sherry to many dishes.

Breakfast in this region tends to be a very brief affair. A quick cup of coffee with either a pastry or bread, is usually the 'norm'. with either lunch or dinner, being the main meal of the day, according to individual circumstances. In these hot countries, fruit is usually served as a dessert and the Sunday lunch plays an important part in family life.

All international hotels listed below, are bookable though Inghams, Cresta, Hotels.com or World Travel.

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 Italy

www.italiantouristboard.co.uk   Italian tourist

Italy home of pasta, (of which there is a huge variety of different shapes and types), pizza, pesto and olive oil, has far more to offer the discerning palate than these well known favourites. The great strength of Italian cuisine is its regional diversity and its reliance on fresh, locally available produce. Its cuisine is richly imbued with the flavours of basil, tarragon, parsly, sage, bay, thyme and marjoram, while saffron can be found as a key ingredient of risotto alla milanese, made from native Arborio rice, giving it a soft consistency.A well known Italian speciality isParma Ham. Dried and salted, it is hung for several months and often served in near translucent slices. Fish, as well, features strongly in Italian cuisine. Brodetto is a popular fish stew and a tuna mayonnaise sauce accompanies cold slices of poached pork in vitello tonnato. The tangy fish sauce bagna cauda, is made by pounding anchovies into a paste with garlic and olive oil. As in so many of the countries in this region, locally produced bread is an accompaniment to many Italian dishes. As well as the familiar ciabetta and focaccia, polenta and savoury prosciutto loaves are wellworth trying.
Recommended food and produce.
Antipasti Pestos' - goats cheese, 'Parma Ham', fresh farm and market produce; including the delicious porcini mushrooms.
Entrées Fish : 'Calamari's Friti'-, fried squid rings; 'Sardine Fritte' - baked sardines; 'Zuppa di Cipolla' - onion soup;
Main courses
'Pollo Cateria' - chicken with tomato topped with cheese and sauté potatoes; 'Pasta Fagioli' -a stew like concoction made of tomatoes, tiny pasta and beans; 'Braciole alla Napoletana' - neapolitan pork; 'Osso Buco Milan style' - veal shin cooked in a tomato and vegetable stock, served with rice; Vitello Tonnato; 'Sogliole alla Palermitana' - Palermo Sole; Risotto alla Milanese; 'Pizza Napoletana' - plain tomato pizza, served with a variety of different toppings to try.
Pasta - spaghetti, tagliatelle, farfalle, cannelloni, ravioli and lasagne.
Desserts. - Ice cream, Tiramisu, sorbets, Zuccotto Delicato, Zabaglione - egg yolks whisked with Marsala and sugar; Granita all' Arancia - orange water ice.
Recommended wines and beverages.
Wine Red - Barlo Piedmont, Chianti,Tuscan, Valpolicella, Shiraz Sicily Ravelli Rosso.
White - Trinacria Bianco Sicily, Frascati, Malvira Roero Arneis 2006.
Beer, Birra Morena, Nastro Azzuro, Peroni.
RecommendedHotels
Hotel Eden Deluxe Rome (*****)
Castello del Nero Tuscany (*****).
Luna Baglioni Venice (*****)
San Marco Palace Venice
Hotel Grand Serebellon Como(*****) San Marco,Venice
Hotel River Florence (***)

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 Spain

www.spain.info   Spanish tourist

Spain is a country of breathtaking scenery where you can discover many peaceful tranquil areas. Expect to experience miles of sunsoaked beaches along the costas, with beautiful picturesque, white washed Andalucian villages. Traditional tapas bars, cafes and restaurants, line the narrow streets where you can relax and enjoy a beer and a cool glass of chilled wine. As in the rest of the Mediterranean, garlic and olive oil form the basic ingredients of many spanish dishes. Mixed with herbs, they make the classic dressing alioli. Unlike other parts of the Mediterranean, however, parsley is used much more extensively. It is the main ingredient in salsa verde, the piquant green sauce made from olive oil, garlic and shallots, which is served as an accompaniment to boiled meat and fish dishes. Spanish cuisine is also richly enhanced with spices, such as paprika, chillies, cinnamon, nutmeg, cloves and saffron, making it distinct from other Mediterranean cuisine. The classic dish paella, owes its beautiful golden colour and its mouthwatering aroma to the use of saffron as one of its key ingredients. Spanish versions of many popular Mediterranean dishes are also available. Jamon serrano, is the equivalent of parma ham and a popular fish stew is zarzuela de pescado. Gazpacho, a well known Spanish soup, is made from tomatoes, and enhanced with raw peppers and cucumber. On a sweeter note, one of Spain's most popular desserts is baked caramel custard.

Recommended food and produce .
'Tortilla Espanola' - potato omelette; 'Paella con Molluscs' - rice with shellfish; 'Mejillones en Salsa Verde' - mussels in green parsley sauce; 'Rinones al Jerez' - kidneys in sherry sauce;'Lomo a la Naranja' - loin of pork with oranges;'Arroz con Pollo' - rice with chicken; Chorizo - spiced sausage; 'Flan de Huevos' - sweet egg custard; 'Manchego' - a popular spanish cheese.
Recommended wines and beverages. Red - Raoja, Gran Feudo Reserva 2001, Navarra, Cosme Palacio 2005, Vallladodid produces the most
expensive wines in Spain .
White - Chivite Coleccion, Navarra, Torres Vina Sol 2006, Pazo de Seoane Albarino.
Other - Sangria. fine Sherries and brandies produced locally in the Jerez area.
Beer,Alhambra, Cruzcampo, El Gaitero Cider, San Miguel, Estrella Dawn.
Recommended Hotels
Silken Ramblas Barcelona ( ****)
Grand Mellia Fenix Madrid ( *****)
Intercontinental Madrid ( *****)

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Northern European Cuisine

Northern Europe, has a predominantly meat based diet. This is due to its moderate climate and rich, fertiel soils, which are ideal for both arable and livestock farming. Many different kinds of meat such as - rabbit, beef, poultry, game, pork and lamb, are available and because of its good quality, it has needed little embellishment from herbs and spices. Fish and sea-food from both the Atlantic and the North Sea, also feature in european cuisine. Species include cod, herring and mackerel, along with many freshwater species, such as carp, pike and trout which are supplied from numerous rivers and lakes. The region is also rich in both dairy and arable farms, giving rise to a wonderful array of regional and national cheeses, as well as an ample supply of fresh fruit and vegetables which are usual accompaniments to many meals. Northern Europe, again due to its climate and rich fertility, also excels in wheat products and many countries in the region, produce a range of deliciously tempting and mouthwatering breads, cakes and pastries which are hard to resist! Breakfast in Northern Europe usually consists of a variety of cold meats and cheeses, served with hot chocolate or coffee. The two main meals of the day, lunch and dinner, tend to be interchangeable with the latter usually taking precedence at the end of the working day.

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 Austria

www.austria.info   Austria tourist

With spectacular lake and mountain scenery, dotted with picturesque alpine villages, a rich cultural history and all year round outdoor activities, Austria has something for everyone. Visitors will enjoy a warm welcome in the many hotels, located throughout the popular resort areas, where they will be able to sample traditional Austrian food at its best. Veal is most commonly asociated with Austria on account of the well known dish Wiener Schnitzel - pan-fried veal escalopes coated in bread crumbs. In common with its close neighbour Germany, there are many similarities in both countries' cuisines. Sausages are popular in both, as is the speciality Tafelspit - braised beef served with freshly grated horseradish. Austria is well known for its Tortes (cakes) and Strudel - thin pastry wrapped round a spiced fruit filling. These are delicious, particularly when enjoyed with a cup of hot chocolate, served as only the Austrians know how.
Recommended food and produce.
'Tafelspitz';'Gezogener Aplfelstrudel' - apples in puff pastry; 'Linzertorte' - a flaky cake lined
with raspberry jam and encased in a lattice of pastry; 'Wiener Schitzel' - breaded veal escalope,
'Kaisercham' - a sweet pancake with stewed fruit; 'Sachertorte' - chocolate sponge cake,
filled with apricot jam and covered with chocolate..
Recommended wines and beverages. Red, Winzer Krems Zweigelt, Blau-Franksich Roterstorch BurgenlandWhite 2006 Zweight Sep Moser, Rohrendorf, Chardonnay Scholass Fels, Gruner Veltiner.
Beer, Trumer Pils, Bravenie Schwechate, Kaisr Bier, Zipfer and Stiegl.
Spirits. Schapps different flavours.
Recommended hotels:
Hotel Arlbey , Spa. (* ****)
Hotel Schwarzer kitzbuhel (*****)
Hotel Forsterhof wolfgang (****)
Hotel Post (***)

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 Belgium

www.visitbelgium.com/   Belgium tourist

Home to the European Union and the beautiful picturesque canal cities of Bruges and Gwent, it is famed throughout the world for its luxurious chocolates and specialty beers. Like Austria, sausages are a popular feature in the Belgian diet and pommes frites are a welcome addition to any meal! A country of twa halves, both French and Flemish cultures have influenced the national cuisine and produced variations of popular dishes found elsewhere in Europe. Vlaamse Karbonaden is a Flemish dish comprising of beef simmered in a rich beef stock and served with fried potatoes.
Recommended food and produce
'Waterzoot' - fish soup with white wine; chocolates; waffles; mussels in white and cream sauce; endives with cheese sauce; Ardennes Sausage; ham and pâté.
Recommended wines and beverages .
BeerFruit kriek cherry beer, Stella Artois, Leffe, Chimay. Wittekerte, Dragon.
Recommended hotels.
Ter Bruge Bruges. (****)
Karos Bruges. (***)
Royal Windsor Brussels. (*****)
Amigo Brussels (*****)
Silken Berlaymount Brussels. (****)

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 France

www.france.com/  FRANCE TOURIST

France is a tapestry of contrasting regions offering a rich diversity of food and drink. Its cuisine falls into two distinct types - the Mediterranean style of the south and that of mainland Europe in the north. Both mustard and herbs are widely used to flavour food. Particularly, tarragon is paired with chicken while the classic bouquet garni is added to stocks and stews. Pâtés and rillettes are popular in France and there is a huge choice of regional varieties to try, whilst a visit to any charcuterie, will reveal a wide array of cooked meats and salamies. A selection of fresh vegetables and potatoes usually accompany most meals. The latter are popularly served as pommes frites or as gratins - pan fried potato cakes. Both dairy and wheat produce play a large part in French cuisine. France produces many regional varieties of soft, rich cheese, while the pâtisseries are full of tempting displays of bread and pastries which are difficult to resist!
Recommended food and produce.
Hors-d'oeuvres - a seletion of mini salads/meat/fish. 'Potages '- soups - clear consommés, or fish soups, 'Bouillabaisse' - sea-food soup, 'Soupe au Pistou' -vegetable and vermicelli soup, flavoured with pesto.
Poissons - a selection of fish dishes/ shellfish, 'Homard Thermidor' - lobster coated in a mustard and cheese sauce; 'Huitres Nature' - oysters in lemon or vinegar sauce, 'Moules Marinière' - mussels in white wine and lemon juice accompanied with shallots and chopped parsley. 'TruiteGrillée' - trout or salmon cooked in butter; 'Sole Normande' - sole and mussels in a creamy cider sauce.

Entrées. 'Côtes de veal' - veal cutlets; 'Tournedo Rossini' - fillet steak cooked in butter, topped
with pâté and coated in a Maderia sauce; 'Daube de Boef Provençale' - slow cooked beef stew,
flavoured with wine, garlic and herbs; 'Jambon de Bayonne' - Parma style ham, slightly smoked,
'Poulet à la Normande' - chicken cooked in a Calvados sauce, with sautéed apples 'Canard Asiatique aux Nouilles'- duck breast served with plum and orange sauce.
Desserts
'Charlotte aux Pommes' (apple charlotte), 'Flan Grillé' - latticed apple tart; 'Oeufs à la Neige' - poached meringues served with custard sauce; 'Clafoutis aux Cerises' - cherries baked in a custard batter. 'Profiteroles au Chocolate' - chocolate profiteroles; 'Gâteau aux Fraises' - srawberry gateau
Recommended wines and beverages.
Red: Mèdoc, Saint- Emillion, Beaujolias-Village, Herrick, Shiraz, LaChasse du Pape Syrah,
Corbières White: Muscadet, Poilly-Fumé, Sancerre, Quincy, Chablis. Paul Et Fils Riesling, La Chasse du Châtaeau Pech-latt
Spirits - French Brandy, Calvaos, Champagne . .
Beer, Bière Du Demon, Fischer Tradition, Jenlain Blonde
Recommended Hotels
Pont Royal Paris (*****)
Château de Landel Normandy (***)
Château Clery Calais (***)
Hermitage Hôtel Monte Carlo(*****)

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 Germany

www.germany-tourism.co.uk/ Germany tourist   

Mention Germany and thoughts of Bratwurst and, Black Forest Gâteaux, washed down with lots of German lager, come to mind. This outdated view of German food, however, does not do justice to today's German cuisine, which has kept pace with modern day thinking on healthy eating, without sacrificing any of the delicous taste. Mustard and horseradish sauce are favourite additions to many German dishes. Game is very popular in Germany but pork, in all its forms and guises, whether grilled, boiled, cured or smoked, is the meat eaten most popularly. Smoked ham from Westphalia, is traditionally served with slices of buttered bread and washed down with glasses of Steinlagen (juniper flavoures brandy). Bacon is usually served plain or added to stews as in Blundhuhn, a mixture of broad beans, bacon, fresh vegetables, apples and pears. Sausages are a great German favourite and Germany was reponsible for introducing the Frankfurter to the rest of Europe. There is much more to German sausage making, however, than this humble but much loved little sausage. Throughout Germany, there are hundeds of delicious regional varieties to sample. Brunswick produces Mettwurst, a smoked pork sausage, Weisswurst, a white veal and herb sausage comes from Munich and Leiberwurst is a liver sausage.
Apples too, are an important ingredient in both sweet and savoury dishes. Himmel und Erde is a dish of puréed apple and potato, topped with grilled black pudding. Bread also forms an important accompaniment to meals. Pumpernickle is perhaps the most well known, as is the Christmas favourite, Stollen but Buchty is also an excellent breakfast bread to try and toasts well. German coffee houses abound and are a welcome venue where one can relax, enjoy a refreshing cup of coffee and indulge the taste buds with one of the many German cakes and pastries. The watered down version of Black Forest Gâteaux that litter supermarket shelves, does not do justice to the original Schwarzwalder Kirschtorte, which is a rich mixture of chocolate sponge and cherries, smothered in soft, whipped cream and topped with grated chocolate.
Recommended food and produce.
'Gefulte Kalbsbrust' - stuffed veal breast; 'Maultashen' - pasta stuffed with meat, spinach and onions; 'Schwarzwalder Kirschtorte' - black forest cherry gâteaux; 'Raucherkase' - smoked cheese; 'Bratwurst' - spicy pork sausage. 'Frankfurters' - pork sauasge.
Recommended wines and beverages.
Wine: Red; - Furst Spatburgunder 2005. Hockheimer Kirchenstuck Rieslin.
White - Liebfraumilch, Blue Nun. Rheinhessen, Moselland, Piesporter. Michesberg, Kunstler
Beer.- Berliner Weisse, Bamberg smoky beer, Hoegarrden.
Recommended Hotels
The Western Grand, Berlin (*****)
Maritim Reichshof, Hamburg (****)
Torbrau, â Munich (**** )

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 Switzerland

www.myswitzerland.com   Swiss tourist

Switzerland, home of the Matterhorn and the famous ski resort of Kloisters, is a country of many contrasts. Nestling between France, Austria, Germany and Italy, its four official languages are indicative of the different influences that have come to play on both the country's development, and its cuisine. Switzerland is perhaps most noted for its cheeses - Gruyère and Emmental, and its delicious chocolates. It was also the Swiss who introduced their speciality dish - the fondue, to the rest of Europe
Recommended food Fondue - a gently bubbling pot of flavoured cheese dip with pieces of bread, 'Goldern Barner' - eggbread, 'Aargau Ruebitorte' - carrot cake, 'Berne Platter' - smoked pork sausage, 'Sauerkraut', 'Chalberwurst' - veal sausages, 'Zigerchrapfe' - deep fried packets of dough with a sweet stuffing, 'Uri Alpermagrona' - macaroni with fried onions and mountain cheese, often severed with apple sauce, 'Geneva Friture du Lac' - deep fried small fish, 'Valais Escalope Agaunoise' - veal escalope with ham, chopped tomatoes with raclette cheese.
Recommended wines and beverages.
Wine: White -Cave de la Du Banl, Chasselas Romand (dry), Cave de la Côte, Oenoline (dry), Domaine de Montrmollen Neuchatel (dry), La Boudelieve Aigle served as an aperitif (dry)
Rosé's - Cave de la Côte Du Baril'
Red,- Cave de la Côte Du Baril, Gamay, Romand, Cave de la Côte, Peissy Rouge, Cave de la Côte, Clos des Plantaz, Pinot Noir, Saint Livres, Rene Favre & Fils Ronemmere st Pierre. ,
Beer Wildschwein Bier, Veli Fischer Stube, Ittinger Klosterbrau, know called Heineken.
Recommended Hotels
Fairmont le Montreux Palace (*****)
Hotel Silvretta Park, kloisters (****)
Des Balances, Lucerne (****)

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Eastern European Cuisine

Unlike the rest of Europe, the countries of this region have had to face much greater levels of hardship throughout their history. Repearedly invaded by the Roman, Russian, Turkish and Austrian-Hungarian forces, the influence of these invading armies, can be found in the region's cuisine. Turkish pastries and Viennese style cakes and strudels can be found throughout Eastern Europe today. Salting and smoking were traditionally the most common forms of preserving meat and the region produces a variety of salamies and spicy sausages, which are heavily flavoured with garlic. Dill, sorrel and fennel are also used to flavour stews and soups and many dishes are further flavoured with the addition of sour cream or yoghurt.

Pork tends to be the most popular meat eaten, closely followed by beef. Where fresh meat was in short supply, both game and vegetables, particularly cabbage, were used to plug the short fall. Apart from being used to bulk up dishes, vegetables are also used as wrappers to hold a filling of rice, meat and sauerkraut.
Fish lovers will find that freshwater species, such as carp, pike and perch, will tend to be more widely available than sea species. Eastern European cuisine is further supplemented by delicious, wholesome breads like fennel seeded bread of Hungary, Polish rye bread and poppy seed rolls or the Bulgarian kolach.

Breakfast in Eastern Europe depends largely on the season and location. In more rural areas, in winter, it may consist of a bowl of steaming hot vegetable soup, followed by the odd shot of vodka and brandy in readiness for the bitter cold day that lies ahead. City dwellers on the other hand, may opt for a mixture of cheese, bread, eggs and salami. Lunch is usually a hot meal and is usually the main meal of the day, with the evening meal being a cold version of lunch and is usually accompanied with an alcoholic drink.

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 Poland

www.poland.travel   Polish tourist

Poland, one of the newest members of the European Union, is a country undergoing rapid change, which is clearly evident in the range and variety of food on offer in Poland's hotels, bars and restaurants. Traditional Polish cuisine is deliciously hearty and well worth trying. Typical dishes are based on meat, richly flavoured with herbs and spices, and accompanied by sauerkraut, beetroot, gerkins and sour cream. Lazanki is the Polish equivalent of lasagna. It is reputed to have been introduced to Poland. in the 16th century,by the Italian bride of one of the Polish kings. Due to the changing nature of the Polish menu, however, French , Italian, Asian and Jewish cuisine can readily be found in many of Poland's towns and cities. For those with a sweet tooth, Poland is reputed to have the finest selection of pastries in the region - paczki are doughnuts filled with rose petal jam, faworki are deep fried pastries served with cream and rum, while mazurki are little rectangular pastry bases, topped with marzipan and chocolate.
Recommended food and produce,
'Zurek' - a rich, tasty soup made from vegetable stock, leeks, sour cream, garlic mushrooms, sliced white sausage and flavoured with a hint of marjoram; 'Kapusniak' - a classic soup made of fresh cabbage or sourkraut and smoked bacon, 'Sledzie w Smietanie' - salted herrings served with a thick sour cream and gerkinks sauce, 'Golonka -marinated knuckle of pork slowly rosted. 'Golabki'- stuffed cabbage with pork mince served with tomato sauce; ''Kabanos' - sausage slowly smoked over juniper wood, 'Poznanska' - homemade ham; 'Napoleonek' - custard cake, 'Paczki',- dougnuts, 'Faworki'- Deep fried Pastry '.
Recommended wines and beverages Beer - Tyskie Gronie, Lech Premiun, Okocim, Zywiec, Warka
Spirit - Vodka Wyborowa, Miod Pitny, Śliwowica
Recommended Hotels
Sheraton, Krakow ( ***** )
Amadeus, Krakow ( ****)
Andel's, KraKow ( ****)

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Scandinavian Cuisine

Due to its long coastline, northern location and long, arctic winters, Scandinavian food tends to be very much fish orientated. Mackerel, plaice, cod, haddock, halibut, as well as freshwater species - carp, pike and trout, are all to be found in Scandinavian cuisine. Gravad Lax is raw salmon, thinly sliced and marinated in salt, dill and spices. Herrings tend to be more everyday fare. They are usually smoked, cured or marinated and either eaten on their own, or served up in a salad. Dairy products are also an important addition to the Scandinavian diet. Not only are milk and sour milk popular beverages, but like their Eastern European counterparts, soured cream is widely used in both fish and vegetable dishes. One of the most frequently used vegetables in the area, is the humble potato, which can be boiled, puréed, fried or even boiled in their jackets, peeled and then rolled in caramel to give a crunchy coating. Berries grow abundantly in Scandinavia and are an important ingredient in Scandinavian soups and desserts. Breakfast in these parts, tends to be in the main a very light meal of bread and coffee. Both lunch and the evening meal begin with a soup starter followed by either sandwiches at mid-day, or a hot meal in the evening. The buffet meal, tends to be based around hot and cold dishes such as herrings, cold meats, pâtés, salads, cheeses and hot vol aux vents.

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 Norway

www.visitnorway.com/  Norway tourist

Norway is a land full of spectacular fjords, glaciers, mountain and lakes, guaranteed to take your breath away with stunning, panoramic views. As a coastal nation, there is a strong influence of the sea in Norwegian cuisine. Unlike their Scandinavian neighbours, however, a Norwegian breakfast is somewhat a more substantial affair than bread and coffee. Soured cream sprinkled with sugar is just one item in this mammoth meal. Fish, cold meats, fresh bread, hot waffles, cheese and eggs, make up the rest!
Recommended food and produce.
'Kvistsoball' - mackerel fish cakes, 'Lefse Gefulte Kalbsbrust' - crisp soft oatcakes. 'Ekte Gjeost'- sweet, brown, firm goats cheese, 'Jarlsberg' - famous for its wide-eyed holes, 'Ridder' - a rich creamy distinctive flavour, 'Alpen Schinken' - dry cured ham; 'Dyresteg' - roast venison with goats cheese sauce,'Bergen fishscuppe' - Bergen fish soup, 'Torskmed Eggsous' - poached codfish steaks,with egg sauce, 'Stretmariment' - grilled marinatedmackerel,'Rodgrod' - fruit jelly, 'Farikal' - layers of lamb and cabbage, served with boiled potatoes.
Recommended wines and beverages
Beer.Lyst Sterkol, Carlsberg /Hansa Pilsner, Juleol - Produced at christmas.
Recommended Hotels
Strand, Bergen ( ***)
Radisson sas Royal Bergen ( ****).

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 Sweden

http://www.in-sweden.co.uk/

Traditional Swedish food, unlike that of its European neighbours, tends to be simple, wholesome and healthy.Perhaps the most well known of all Swedish meals is the Smorgasbord. The word derives from two other words -'smorgas' meanng open sandwich and 'bord'meaning table. Together, they describe a series of hot and cold buffet style dishes from which diners can help themselves. A typical Smorgasbord will contain a number of herring dishes, Swedish meatballs, pies, cold meats, salmon, pâtés, salads, cheeses, eggs, bread and hot, meatfilled vols-aux-vents. Originally served as an appetizer in the 18thCentury, the smorgasbord over the years, has becomea meal in its own right and can either be served at lunchtime or in the evening. Another Swedish speciality is Pytt i Panna, which consists of a hash of fried, diced meat, onions andpotatoes, served with fried eggs and pickled beetroot. Kaldolmar is stuffed cabbage rolls, reputed to have been introduced by king CharlesXII approximately 300 years ago. Crayfish are very popular in Sweden and in August, many crayfish parties are held. where the crayfish are boiled with dill, sugar and salt. Swedish bread is generally made using rye flour and it tends to have a sweet taste as in pâté Lusse Brod or the festive Vort Limpa, which is flavoured with port and beer
Recommended wines and beverages
'Ligonberries',jam-Swedish Farmer Cheese called 'Hushallsost'-,Swedish apple cake,- Raspberry ring biscuits' Kaffe'- ground coffee. Beer Falcon, Viking, Crocodile, Kopparberg Pear Cider. Glogg usually drank at Christmas.
Spirit. Absolut Vodka - Absolut Citron Vodka.

Recommended Hotels
First Hotel Reisen Stockholm. ( ***** )
Elitre Plaza Hotel Goteborg. ( ***** )
Hotel Stureplan Stockholm. ( ****)
Hotel Diplomat Stockholm ( ****)
Swedish Lapland Village Jukkasjavai Winter .Ice Hotel. ( ***** )