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Recent News & Reviews
Catalan Cheese, Part 1: Reviving Old Traditions

Many gastronauts come to Barcelona in search of tapas or cutting-edge cooking, but rarely cheese. We think that should change. Continue »

Ask CB: Eating in Cappadocia?

Dear Culinary Backstreets,
I’m planning to visit Cappadocia this summer, and while I have my sightseeing and walking itinerary all lined up, I would love to know where I can find the best places to eat in the region. Can you help?
Continue »

Melitinia: Island Easter

The Holy Week in Greece is full of scents and flavors. Ovens work overtime baking brioches (tsourekia), Easter biscuits and melitinia, diminutive sweets that originate from Santorini. Continue »

Restaurante da Quinta da Boa Vista: The Royal Treatment

Between the modernist Burle Marx promenade lining the Copacabana beach and the Brazilian penchant for striving to be the country of the future, it’s easy to forget that Rio is rich with history. The centuries have seen the waxing and waning of an empire. Continue »

Mexico City
Don Lázaro El Viajero: Lunch School

In the tale of Don Lázaro El Viajero, a Spanish Jew named Lázaro L. Torra, escaping the fascist advance in that nation’s civil war, fled in 1939 to Mexico City – one of tens of thousands that then-President Lazaro Cárdenas invited to find refuge in Mexico amid the black conflict of that war. Continue »

Vino Underground: Wine Heaven

Ènek poured a rosy colored splash of wine into our glasses, avidly explaining how this particular Aladasturi grape vine was meticulously cultivated in its native west Georgia. Continue »

CB on the Road: Organ Harvest in Turkey's Liver Capital

The city of Edirne sits on the borders of Bulgaria and Greece in the far northwestern and European portion of Turkey. Once the capital of the Ottoman Empire, Edirne has been occupied for thousands of years, dating back to the Romans and Thracians before them. Continue »

Sushi Barcellos: Rolls on the Roll

Once upon a time, there was a fishmonger. Every morning, he would wake up very early and go to the fish market, buy lots of fish and sell it at his stand in the open-air market near his home. Continue »

Every Shade of Green: Shanghai's Spring Foods

In Shanghai, wet markets hold the telltale signs that spring is finally upon us. Stalks of asparagus as thick as a thumb spring up first, alongside brown and white bamboo shoots so freshly pulled from the earth that dirt still clings to their fibrous shells. Continue »

Tbilisi: State of the Stomach 2015

Editor’s note: We are marking Culinary Backstreets’ third anniversary with expansion into our seventh city, Tbilisi, whose extraordinary culinary pleasures remain one of the world’s best-kept secrets. Continue »

Food Walks! Explore with Culinary Backstreets
When it comes to exploring a city's authentic dining scene, while the stomach should ideally serve as the best compass, the truth is that it's hard to find your way without good local advice. That's where Culinary Backstreets' food walks come in.
Istanbul Eats: Exploring The Culinary Backstreets
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