Food Travel

I don't travel for food by itself but I always love to try the local gastronomy whenever I go somewhere. This is why I get so pissed off with my friends when they'd rather eat something cheap to cut costs.

>>1143369
Naw nigga I'm from Scarborough

We already have everything here

>>1143382
My nigga my nigga my nigga my nigga

http://www.blogto.com/eat_drink/2015/03/economist_says_worlds_best_ethnic_food_in_scarborough/

if its something that already falls in with what i like i'll try things will i'm traveling.

i won't eat just anything for the pretense of it, especially when i know i wont like it.


and i certainly dont go through the hassle of booking airfare and hotels and itineraries, using my money and free time to travel to far away places ONLY to try some crazy food


so no, i dont travel just to eat food to answer your question

>>1143369
>I'd be really interested to do more of it in Europe, anyone got any recommendations? I'm only a Ryanair flight away from most places so I'm thinking of where I'll go next.
I am sure you can consider Prague a culinary destination. It supports an inordinately large number of restaurants per capita, and it borrows heavily from at least 6 cultures around it but makes it their own. Add the deliciously light pilsner beer culture on top of that, and you're complete. Try underground cellar bars and order traditional food or pick up some international food you haven't seen before, tons of expats there of all types doing food.

My favorite traditional menu in a medieval bar is U Sedmi Svabu which is off a side street pretty well hidden in Mala Strana, and a good stop post-castle tour. You'll see reallllly traditional food, going back in time, like pork drippings with cracklings with shaved onions on onion rye, and pickled sausages and berries for appetizers. Smoked pate, liver dumpling soup with garlic, rolled sauerkraut and millet pancakes. They have a lot of the things you'll find at most other restaurants, dumplings of every type, speck or czech bohemian style but with more viennese mains and sides, as well as some polish, slav and hungarian influence. Whole venison legs, flaming kebabs and some other fire roasted options. Honey cakes or cheese filled dumplings for dessert, and you had a meal you probably couldn't get anywhere else in Europe unless you dined with someone's grandma but should be at every Ren festival if only someone would do the research.