Bustling waiters chalking your tapas order on the wooden counter; silk fleshed prawns with the zing of chilli and fresh garlic, washed down with a fresh manzanilla sherry. Andalucian food is gutsy, simple and sophisticated - but still much less well known than Catalan cooking.
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What could be nicer than souvlaki of moist, caramelised round the edges, nuggets of grilled pork, dressed liberally with rigani and lemon juice. Corfu still has traditional tavernas, bakeries using wood burning ovens, and markets where the zucchini have flowers so fresh the bees still collect nectar.
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Until recently most people didn’t think of Mallorca as a foodie mecca, but that is now changing; whether you’re into organic markets heaped with purple carrots, green oranges, the ‘best of Med’ cuisine or a humble platter of pa amb oli – chewy bread, dressed in oil, ham and pickles – there is so much to discover.
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About The Taste
of a Place

Vicky Bennison is an internationally published food writer.

"My gran believed no journey was too short for a picnic, and a fond childhood memory is crouching in the back of a Mini pick-up truck, wrapped in blankets, tucking into ham sandwiches (crusts still on) and new-fangled cheese and onion crisps. That sense of ‘wow, this is such fun' has stayed with me on all my travels, and nothing delights me more than the discovery of a charming restaurant or deli stuffed to the rafters with goodies. Hence these books: there are lots of you who feel the same."

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