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Tag Results for 'vegetarian'

Istanbul
Çiya Sofrası: Loquat Kebabs and Mesopotamian Truffles at Istanbul’s Culinary Shrine

For us, one of the highlights of spring in Istanbul is a visit to Çiya Sofrası, the Asian-side eatery that is very likely the best restaurant in Istanbul. It’s certainly not the fanciest or most cutting-edge place in town, but we rarely leave Çiya without having a profoundly new and memorable taste experience. Continue »

Barcelona
Ask CB: Vegetarian Eating in Barcelona?

Dear Culinary Backstreets,
We are traveling with a group of friends to Barcelona. A few of us are vegetarians, and we all love good food. I know Barcelona is a meat – and particularly pork – lover’s paradise, but can you recommend any vegetarian-friendly restaurants? Is it possible to enjoy tapas and Spanish cuisine without meat or fish? Continue »

Rio
Ask CB: Vegging Out in Rio?

Dear Culinary Backstreets,
My husband and I are headed to Rio for vacation and neither of us eats meat or fish. Brazil sounds like a paradise for the carnivorous, but what’s a vegetarian to do? Continue »

Barcelona
Capped: Catalonia's Magic Mushroom Season

Mushroom hunting has an irresistible, magical pull. Composer John Cage, an avid mushroom collector, found them an integral part of his creative process, once writing: “Much can be learned about music by devoting oneself to the mushroom.” Every fall, thousands of Catalans likewise find themselves under the mushroom’s spell, following the elusive fungus’s silent melody into the woods, a rustic wicker basket in one hand and – more and more these days – a GPS-enabled smartphone in the other. Continue »

Athens
Ask CB: Greece’s Autumnal Dessert?

Dear Culinary Backstreets,
I’ve noticed that a dish called
moustalevria pops up in shops all over Athens in the autumn months. What is it, and where can I get it? Continue »

Athens
Pnyka: The Bread Evangelists

Dimitris Kotsaris was more proselytizer than baker. Rather than a flour-dusted apron, this mild-mannered gentleman would wear elegant suits to meet with journalists, bearing two or three kilos of his famous whole-wheat bread as a gift. He was an ardent believer in the medicinal qualities of bread and preached widely that good bread promoted good health, once even taking his case to Harvard, where he delivered a talk about the role of well-made loaves in healthy diets. Continue »

Shanghai
Assessing the State of the Mooncake

Shanghai’s hottest summer on record is officially behind us, which can mean only one thing: Mid-Autumn Festival is just around the corner. Zhōngqiū jié (中秋节) is that memorable time of year when Chinese people gift (and regift) bite-sized treats known as mooncakes (月饼, yuèbǐng). Continue »

Shanghai
Wu Guan Tang: The Monastic Cafeteria

Dining at Buddhist temples in China can be a disappointing experience. Too often, these halls of worship have been turned into tourist traps that solicit enough donations to keep the monks in expensive trainers, meat-based meals and high-end smart phones. Independent Buddhist restaurants, like Wu Guan Tang (五观堂), are a breath of fresh air, maintaining the tenets of the religion while offering quality vegetarian food in a peaceful environment. Continue »

Barcelona
La Biblioteca Gourmande: The Tomato Whisperer

In the heart of El Raval, one of Barcelona’s most multicultural neighborhoods, lies a portal to the Catalan countryside. At La Biblioteca, which opened in 2012, the origins of the ingredients sing out clearly from each dish and plunge you into a pure culinary experience inspired by the land: the traditional farmhouses called masias, the rustic recipes of the Pyrenees, the perfume of the valleys and gardens, the modern farmers near the city and the influence on plants and herbs of the Mediterranean Sea. Continue »

Istanbul
Bizim Ev: The Stash House

Editor’s note: This post was written by “Meliz,” an intrepid explorer of Istanbul’s culinary backstreets and frequent Istanbul guest contributor who would like to keep her anonymity.

It all started with Laz böreği. It was not just any Laz böreği that showed up at the dinner party that evening, but perfect Laz böreği: layers of yufka (phyllo), buttery and moist, dusted with confectioner’s sugar, in a symbiotic balance with the custard, which was neither too sweet, nor too eggy, neither too runny, nor too stiff. Continue »

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