Season 1 : Eating Europe
Episode 5
38 minutes – Porto, Portugal
Porto’s food scene is one of Europe’s most underrated, and most misunderstood. Ask the internet what to eat in Porto and you will get the same answer every time: the francesinha, a vast meat-filled sandwich drowning in tomato and beer sauce. It has a history worth knowing, but it tells you almost nothing about what Porto actually does best. This episode makes the case that the real food story of Porto is written in salt water, and that the city’s relationship with the Atlantic has shaped everything on the plate.
Important links from the episode:
Emotivo : Chef Sara Verde’s intimate eight-table restaurant where every tasting menu explores a different region of Portugal. Book well in advance. One of the best restaurant experiences I have had anywhere.
T&C at WOW : Part of the World of Wine cultural complex in Vila Nova de Gaia. The bolinhos de bacalhau and peixinhos da horta here are not to be missed.
The Yeatman Hotel : Where the Orangerie restaurant served one of the finest cataplanas of the trip. Read my full review of The Yeatman Hotel.
Transcript of the European Compass : a food and travel podcast : Episode 5
Episode 5 transcript | The European Compass, Eating Europe series
Welcome to the European Compass Podcast, the podcast where we explore the heart of Europe through its food, its markets and the stories behind every dish. I’m your host Julia Doust, and if you’ve ever planned a trip around a meal then you’re in the right place. Let’s dive in.
Today we are talking about Porto. Porto in Portugal, Portugal’s second largest city, that I was visiting last week. And to be honest, Portuguese food isn’t my favourite. Or wasn’t my favourite. I’ve been to Portugal quite a few times, mostly Lisbon and down towards the Algarve, and the first time I went to Portugal I was quite surprised because I thought of Portugal, I’d been to Spain a lot and so therefore Portuguese, I kind of thought it’s Mediterranean food. Of course Portugal isn’t on the Mediterranean, and the food is very definitely not Mediterranean. Portuguese food is much heavier, much fatter, and just generally denser than you find on the Mediterranean. That’s what I found in Lisbon and further south, and I was never really very impressed by the food. Love the country, don’t get me wrong, but the food wasn’t the main reason to go to Portugal.
And then I visited Porto.
The Francesinha: Porto’s Most Famous Dish
If you look into the food of Porto, whether it be blogs or articles whatever, you will almost certainly come across something called a francesinha. A francesinha is a kind of grilled cheese sandwich. This is a grilled cheese sandwich on steroids. So this is a grilled cheese, and in the middle you have some sort of meat, generally steak, and maybe some sausage and maybe some cured meats. All together this ends up being quite a fat sandwich. It then has melted cheese on top of it, often has an egg on top of that, and then the whole lot is drowning in a tomato and beer sauce. This isn’t a light delicate meal. This is heavy and they are huge.
Now it doesn’t appeal to me. I’m sorry, I just look at that and actually it makes me feel just a little bit sick. So I didn’t eat this when I was in Porto. I did look at them, I did see them, they were on most menus, most sort of traditionally kind of menus, particularly the tourist menus. But I didn’t eat it. I did look into it though. I did look into what is going on with this sandwich, where is this sandwich come from, what’s the idea behind this sandwich.
And it turns out this sandwich comes from a chef called Daniel David da Silva, who was a Portuguese chef who worked in France and Belgium. And when he came back to Portugal in the beginning of the 1950s, he wanted to bring a croque monsieur sandwich back to Portugal and make it more Portuguese. A croque monsieur sandwich: two slices of bread, bit of ham, bit of bechamel, some cheese. It’s a snack rather than a full meal. And somehow this Daniel David da Silva turned this into this huge great big thing with this massive amount of sauce.
Now this wasn’t served in restaurants with the general population everybody eating it. It was mostly what young men ate late at night, after they’d had a few beers, after they’d all been together, gets the end of the evening, everybody’s hungry, that’s what they eat. Now that brings to mind to me a kebab in the UK. That’s what young men would eat late at night. And that’s essentially what this francesinha is. It’s the Portuguese version of a kebab. It’s big, it’s heavy, it’s fatty, it’s going to soak up all that beer and it’ll do its job.
And that was pretty much where it was kept, in this young men thing, up until about the end of the 20th century. And then comes the tourist boom in Porto. And somehow this has become the Porto dish, the dish that shows what Portugal can do. And I think that’s such a shame, because Porto’s got so much to offer. So to push it all down into being this grilled cheese sandwich that’s really just not that appealing is such a shame. As I found out, Porto is a port, and the food, the traditional food of Porto, obviously comes from the sea. It’s on the Atlantic coast, and that’s where all the traditional food comes from. And that’s what I found, and that’s what certainly was more appealing to me when I was in Porto, and that’s what I found to be absolutely amazing.
Bacalhau: The Salt Cod Paradox
One of the traditional foods you’ll find in Porto is salt cod, or bacalhau. Now cod isn’t actually native to Portugal. You don’t find cod fish off the coast of Portugal. It’s a northern fish, you find it around the North Sea, around Norway, and then across over to Newfoundland and Canada. But you don’t get it off the coast of Portugal. So how did codfish become the national dish?
Now back in around about the 14th century, there was a trade between Portugal and England. England wanted salt and Portugal had lots of salt, and so they traded salt for cod. But they needed to preserve this cod to keep it fresh, and in those days without refrigerators and whatever, they salted it. And so this salt cod became what people ate. It was easy to preserve, you could preserve it for a long time, you could take it on voyages. And this was a time when the explorers were going out across the Atlantic to find new territories. So it could be preserved.
And then the Portuguese found their own source of cod off the coast of Newfoundland. So they call this place Terra de Bacalhau. Bacalhau itself means loyal friend, so not local friend, loyal friend. So the codfish became loyal friend, because it could feed people, it could be preserved, and then used on these long voyages.
And that carried on and was pushed even more so during the time of the dictator Salazar. So Salazar pushed more and more fishing expeditions out in brutal conditions to bring back this cod. And he kept the price deliberately low. That meant that the populace had a protein source. And so people got used to the fact that that is what they ate, because this was cheap, it was a good source of protein. And so it became known, and the joke is that there are 365 ways of using salt cod. And that was the case up until the dictator fell, until Salazar fell, and it kind of went a bit out of favour. But it still remained as being this memory as a traditional food stuff and what people eat.
Now one of the problems with salt cod is salt. It’s salty, okay. And in order to make salt cod edible you have to soak it, and you have to soak it in water for 24, 48 hours, and you have to keep changing that water, keep changing the water until you’ve got rid of the salt. So I’ve had salt cod before in France, we use it in France. I’ve had it with varying success, sometimes I like it, sometimes it is a bit too salty.
When we were in Porto, one of the first places we ate at, on the menu they had bacalhau, they had salt cod on the menu. But my friend that I was with said actually I’m not a big fan, so we’ll have something else. And this particular place had something they were describing as Japanese pancakes, it had fish in it, and he said OK, that’s something a bit different, we’ll try that. And when it came and we tasted it, it was so salty it was clearly bacalhau, and actually bordering on inedible. We didn’t eat it, we didn’t finish it. And the waiter came over and asked us about what we’d eaten, and we said you know this is the problem, it was just too salty, we couldn’t eat it. And he said oh yes it’s my fault, I should have told you that it had bacalhau in it. Now what we said is it should have been written on the menu that it had bacalhau in it, because it really wasn’t clear. But he was saying no, you know bacalhau is always salty. I thought OK, well maybe that’s how they make it in Portugal.
And then later on in the week I was at another restaurant, part of the World of Wine complex, which we’ll maybe talk about later. It’s a very good restaurant there called T&C. And we were eating there and they had on it some bolinhos de bacalhau, which are like fried dumplings, eaten as tapas or eaten as a starter. And I thought OK, I’m going to give Porto another chance with its bacalhau. I’m going to try this and let’s see whether it’s salty. Do you know what, it wasn’t. It was really really good, a little bit of salt but nothing more than just a bit of flavoring, you know a bit of seasoning.
The secret here is don’t be afraid of the salt cod. But know that it does have to be treated correctly, otherwise it is not very nice if we’re honest. And maybe the Portuguese have got used to this, and maybe their taste buds are a little bit more used to the amount of salt, and therefore they don’t wash it out quite as much as my taste buds would prefer.
Now in France we have something called accras, which is similar to these bolinhos de bacalhau. The difference is that the Portuguese version is mashed potato, so it’s the salt cod mixed in with mashed potatoes and various other fillings, and then deep fried. Whereas the accras is the salt cod but then in a batter, so it has like a crispy batter and deep fried. So that’s the difference between the two. They both come from the same sort of theory of salting cod and preserving it for these long voyages and being a cheap food.
Sardines, Matosinhos and the Conservas Tradition
So the other fish that you’ll see a lot in Porto is sardines. Sardines have a season, sardines are in season June to September. And actually there is a big festival at the end of June where they celebrate the sardine, and they had dancing in the streets and they all cook sardines and things. I’ve never been to this, I really do want to go. It sounds amazing, sounds so much fun. But when we were there, there were no fresh sardines. But what there were was canned sardines everywhere. Every grocery shop and market stall and things were pushing canned sardines.
So just outside Porto is a place called Matosinhos, and this is a port where they bring in a lot of the sardines. It started back in the late 19th century by a Frenchman who realized that Portugal, and Porto particularly, was a really good place to get sardines, and he started canning them. And this ended up being a big industry for the area. At one point thousands of people were employed canning sardines. And then that got pushed even more, First World War, Second World War, because canned sardines is a great source of protein, it’s nutritional, it’s high in calories, it’s easy to preserve, it’s easy to transport. So canned sardines became a really big thing for soldiers. And throughout the wars, carrying on up to about the 1980s, about 1982, 83, there were 152 canning factories still operational in the area, across Portugal 152, but most of them in this area. There are now 20.
So something’s happened, and people just basically stopped eating canned fish. There was no more need to preserve food, there was no real need to transport it in the same way, freezing technology had taken over, processed food has taken over, and people have stopped eating canned fish. But sardines are starting to come fashionable again. There are a lot of gourmet shops selling them, there have been quite a few TikTok videos of people using sardines, cooking sardines, it’s becoming quite a big thing. And you’ll find stands in the markets and you’ll find shops specializing in sardines, some lovely shops with beautiful frontage, and you’re going in there selling canned sardines.
So we were in the market and we were looking for something to eat, a snack, and we went to this stand and they were selling like a cracker bread with a fillet of sardine on it from this can. And the friend that I was with said that she’d never eaten sardines out of a can, which actually surprised me, because she’s a little bit older than I am, and sardines out of a can have been a fairly basic store cupboard thing in my life. So we had some, we started off with one cracker sardine. They came in three different flavours, they got lemon, they got chilli and they got olive oil. And we had the lemon, which was so, fillet sardine on a cracker. And we had a glass, we’d had a glass of white wine, but we’ll talk about wine later. It was €3 for this absolutely lovely, really nice, tasted fresh. I mean it tastes like it’s a fresh sardine but it’s not, it’s out of the can. So we ended up having another one obviously, and chatting to the ladies on the stand. The stand’s been there for ages, four generations been on this market.
And one of the canned sardines that they sell is from the Pinhais factory. And this is the only factory in Portugal that is still doing the entire process of canning by hand. And they do tours. You can go and visit the factory and you can do a tour and see how the process goes, which is on my list for next time I’m in Porto. I’m definitely going on the tour of a sardine factory.
Clams à Bulhão Pato: A Poet’s Accidental Legacy
So we headed out of Porto just along the estuary and onto the coastline towards Matosinhos, and we stopped at a lovely little bar you’d never find from the road, you’d think nothing of it. The building next door is abandoned, there’s a flag in tatters, you can’t really see that there’s a restaurant from the boardwalk. But we hired some bikes, and when we’d hired bikes the man at the bike hire shop had said go to this bar if you’re heading that way. It’s called the Eye Bar. And we went down and it’s this little piece of paradise. It’s this abandoned building that actually protects the bar from the wind, so even though it’s quite windy on the coast, once you’re in the bar, but you’re actually on the beach, you really are, your feet are right in the sand, there’s rocks and rock pools and things, and they’ve got little terracing out towards the beach. This place is just paradise, absolute paradise, sun shining.
And so we think well, what are we going to order. And they’ve got the usual kind of burgers and chips and things on the menu. And they had the dish of the day. Now their dish of the day was described as clams à Bulhão Pato, which didn’t mean anything to me. But I’m a food podcaster travelling, so I need to try different things. So I ordered this. And it came in a dish with quite a lot of sauce in it. These are little clams and quite a lot of sauce, with some rustic bread to dip in it.
Now these are essentially like an Italian vongole, but the important difference is that instead of parsley they use coriander, or cilantro as Americans would call it, as the flavour. And that does affect the flavour, it does change it. It’s obviously got white wine and garlic and everything else. And they’re lovely, lovely little clams, very sweet, just generally a really nice thing to eat.
So I looked into this. What does this mean, this Bulhão Pato. I may well be pronouncing that wrong. And it turns out that Bulhão Pato was a poet, a Portuguese poet, called Raimundo António de Bulhão Pato. And he was a favourite of a certain Lisbon chef, and so the Lisbon chef decided to name a dish after him, this dish of clams. And apparently this poor guy, this poet, never even got to eat this dish. And he always wanted to be famous for his poetry, wanted to be remembered for his poetry. And apparently no one actually reads his poetry, but everybody knows the name of this dish. So this poet is now known by the name of this dish. Which it’s not a bad thing, he’s been remembered, which I think is good. These clams were lovely, really really nice, really fresh, very flavorful. And this is what Porto’s good at. Not grilled cheese sandwiches. Let’s get some seafood into this.
Caldeirada: The Fisherman’s Stew
So we went to another restaurant called Emotivo. Now if you’re ever in Porto, this has to be on your radar. It’s a tiny tiny little restaurant, it has eight tables, it’s an all female crew, which is something I always push for. And they do, it’s almost like a little show because everything, it’s got a theme, you get a time slot to when you go, and there’s a theme based about a certain area in Portugal. And the chef explains what you’re eating and goes through it all with you. It’s very very intimate, you watch them cooking, everybody gets served at the same time, and you get some fantastic food.
Now one of the things that we were served was something called a caldeirada, which is a fish soup stew, kind of in between the two, from the region of Aveiro, which is south of Porto, and it’s a coastal region again. And this is a traditional soup stew that was made by fishermen. This is layers of potatoes, peppers as in bell peppers, and fish, generally skate. Sometimes they used eels. In a particular, there’s one particular area where they have lagoons where they had eels, so eels were traditional, but skate was more normal. And that’s what we had. We had the skate, which was lovely. I don’t think I’ve ever eaten skate before, but it was really nice, quite meaty, but without a strong fishy flavour.
I’m not a big fish soup fan, fish soup isn’t my thing. The idea of eating a bouillabaisse isn’t appealing to me. But because this was part of this set tasting menu, part of this experience, experience is probably a better word for it, then we had it and it was lovely. It was really really nice. The skate kind of soaks up the flavours, and there’s all the normal sort of wine and garlic flavours coming through. There was some again coriander, cilantro flavours, and the one we had had quite a lot of paprika in it. And it reminded me a bit of, so if you listen to last week’s episode you’ll know about the Hungarian goulash. And this actually did remind me a bit of it, because it had quite a lot of paprika, it was a similar colour, and did have some of those flavours coming through, but again on a fishy note. And this is what people in the area would have eaten and have eaten for centuries. And it’s delicious and it’s great.
The difference between this and the bouillabaisse is that a bouillabaisse was invented for restaurants. It was invented with specific types of fish to make up this specific flavour combination that they wanted in a restaurant. Now the caldeirada, I have to keep looking because I can never say it without looking at it, caldeirada, this soup isn’t like that. This is an open soup, it’s an open stew that fishing communities eat.
Cataplana: The Sealed Copper Vessel from the Algarve
And then later on we were eating at The Orangerie restaurant in the Yeatman, the Yeatman Excellent Hotel. Have a look at my blog, you’ll see some write up about the Yeatman Hotel. And we were eating at The Orangerie restaurant there, and they had something on there called a cataplana. Now I didn’t know what a cataplana was, so I had to look it up. It’s very useful by the way, if you want to know how AI can help you while you’re travelling, it’s great for translating menus and actually explaining, so rather than just giving you like a Google Translate, this word means this, it actually gives you a whole feedback as to what you might find in the dish, why it would be good to eat it, why it wouldn’t be good to eat it. It’s great, fantastic.
So we had this cataplana. Now cataplana is two things. Cataplana is the name of the dish that they cook it in, and it’s like a clam shell in that it’s got a top and a bottom and it’s shaped a bit like a clam, a metal dish that clips closed. And the fish and the vegetables are layered up inside this dish, and it’s then clamped closed and cooked. And the fish and the vegetables steam inside their juices. And when it’s served, so generally you can’t have it as a one person dish, it’s generally two person or more, because of the size of this clamshell. So we had it for two of us. And they brought it to the table, so they bring the cataplana to the table, and then it’s clipped open at the table. So obviously the chef hasn’t actually even seen what’s inside this when it’s clipped open. You got all the steam coming off with all the flavours and everything, and the aroma of this, and it’s then plated up for you, the vegetables and the fish.
And this is the difference between a cataplana and the previous soup, the caldeirada. For one thing cataplana is originally from further south, so it comes more from the Algarve originally. And second it has a lot more seafood in it. So whereas the caldeirada is more of a fish soup stew, this is more seafood. So it’s got clams, it’s got mussels, it’s got various bits of seafood in it as well as the fish. And it’s opened up and served up to you at the table. And it’s delicious, really really refined flavour.
So the caldeirada has a distinct soup kind of flavour to it. The cataplana has a more refined, very fine delicate flavour, because it’s been steamed not stewed. And this is lovely. Now I know this isn’t Porto as such, because this does come from the south. But it all ties into the food of the area, all ties into the fact that it comes from the sea. And these are local ingredients, and they’re fished off the coast and it’s brought in, and it’s so fresh and so delicious. And a million miles away from a grilled cheese sandwich.
Broa: The Cornbread of the North
Couple of other things we had that surprised me and delighted me in Porto. One was their cornbread. So I don’t normally, in France we have wheat bread, we don’t really have cornbread, because we grow a lot of wheat. Why would we have cornbread. And when I’ve been to Portugal before, and I’ve been down to Lisbon in the south, I didn’t see it there either. And in Porto it’s everywhere, every bread basket.
So generally when we’ve eaten at restaurants they’ve brought a bread basket. It’s part of the, you pay for it, but the bread basket and some olive oil for dipping. Some of the olive oil has been amazing, honestly. Bit of this bread dipped into some olive oil, oh my God, I don’t need to actually eat, I’ll just devour this bread. And this bread, called a broa, I think it’s pronounced broa, is maize, it’s a maize flour made into this cornbread.
And the reason being was that when the explorers went out to the New World and they brought back maize, they found that maize grew in this area, in this north of Portugal area, where wheat wouldn’t really grow. And so people started growing maize and making bread out of the maize because then they could eat. And it did become known as a poor person’s food. This is poor people’s bread, because the rich could afford the wheat and the poor couldn’t.
And going back to this dictator Salazar, he was trying to push for wheat, he was trying to push for kind of industrial white wheat bread as being the thing that people should be eating. And the people in the north of Portugal never really lost their taste for cornbread, because they could grow it, and therefore it wasn’t controlled and they were not under control. And they’ve kept this tradition of cornbread. And it’s lovely, really really nice, different to normal bread, heading a little bit towards cake in the kind of texture, it’s sweeter than bread.
And then we had this other bread that was even more local, called a Broa de Avintes. Avintes is just next door to Vila Nova de Gaia. So if you don’t know Portugal and the geography of Portugal, you have the Douro River, which is bringing down all the lovely port wine from further up the river, bringing it into Porto. On one side of the river you have the city of Porto, and the other side of the river you have Vila Nova de Gaia. Now that’s actually where the Port Wine Warehouses are. It’s the other side, and this is where the Yeatman Hotel, where we were eating at the restaurant, is located. So it’s in Vila Nova de Gaia rather than being in Porto. The two, it’s kind of like one city really, divided by a bridge, in the same way as Hungary and Budapest. You’ve got one side the river is called Buda, the other side that’s called Pest, and the two came together to make a city called Budapest. Porto and Vila Nova de Gaia is a bit like that, but they’re not officially joined.
So Vila Nova de Gaia, and this place just next door called Avintes, and they make a bread called Broa de Avintes that is a mix of corn and rye. So you’re taking this sort of sweetness of the cornbread and adding in a nuttiness of the rye flour. And then they add malt to it as well. So they add malt, and you get this moist, dense, nutty bread that when dipped in olive oil is just out of this world, out of this world.
And this of course is all originally come from the sea. This is because they had people that were going over to the New World and bringing back on the boats the new products like the maize. Everything ties back into the sea. And a lot of the food tied back into this culinary idea of not poverty, but not having very much, and having to make do with what was available and what was there.
Peixinhos da Horta: The Dish That Changed Japanese Cuisine
Another thing that they had that ties in again to this are beans. Green beans. You think how on earth does green beans tie into all of this. So we had, we were at the T&C restaurant, same restaurant we had the salt cod fritters. And the guy we were with, who works at the World of Wine in Porto, said oh you have to try these string beans. OK, that’s not OK, it’s rare that people are enthusiastic about string beans. He was right, they’re absolutely great. So people come to this restaurant just for these.
And they’re called peixinhos da horta. And he said he remembered his grandma making these, these are very much a traditional food. And they are a green bean that’s then dipped in like a tempura batter, deep fried, and then served up in a kind of mug. And you end up with this sort of 20 centimeter long, how many inches is that, about 8 inch long sticks that look, when they come out of the fryer, because of the fryer basket, they’ve got like a texture on that makes them almost look like octopus tentacles, because they’ve got this sort of crisscross texture on one side where they’ve been on the fry basket.
And these are absolutely delicious honestly. You dip them into garlic mayonnaise, and they have this perfect mix of crunch. They’ve a little bit of salt, you’ve got a bit of green in there to kind of, with the flavour of the bean going through. And it’s perfect as a starter, it really gets the taste buds going. I can see that this would be absolutely perfect as a tapas or start to a meal.
And this was, so we’re talking about tempura batter. So thinking OK so is this fusion, they’ve taken Japanese batter and added it into beans. No, turns out it’s the other way round. So Portuguese sailors took these battered green beans to Japan. So apparently they were, this is in 1543 we’re talking now, 1543. There was a Chinese ship that had three Portuguese sailors on it, and they were heading for Macao, which at the time was a Portuguese territory, one of their colonies. And they got lost, they got blown off course and ended up in Japan. And they taught the Japanese about these deep fried beans, because they used them on the ships, because they travel well and they preserve well. And so they had them on the ship. And they took this batter to Japan. And the Japanese went well, this is quite good, and then they adapted it and changed it and made it their own. But the original batter came from Portuguese deep fried green beans.
And even the name. These were quite often eaten during fasting periods, so during Lent and things like that, Catholic fasting periods. And the name tempura, it is referring to fasting, refers to a fasting period. And so the Japanese took tempora and turned it into tempura. And hence the deep fried vegetables that we all love.
I just think that, as a story in terms of how food, the history of food is all interwoven and all interlinked, and that we all have all these different traditions and different things that we eat, but they’re linked in ways that we don’t even realise. And actually I think these deep fried beans might be my favourite thing I ate in Porto. And that’s not to demean in any way the other food I ate in Porto. The cataplana was an eye opener, it was a revelation. The fish, the clams at the beach, lovely. And something I do want to start being a bit more inventive with, clams and cooking with clams, it’s not something I often cook with. But I think the memory that will stick to me, because it was so surprising, is deep fried beans.
Final Thoughts
So next time you go to Porto, and you should go to Porto by the way, Porto is great. If you’re in Portugal, definitely don’t just stick to Lisbon. And if you’re choosing between Lisbon and Porto, I think from a food point of view, Porto has the edge. Porto has fresher ingredients, it has more choice, and just generally the people, the service were amazing.
So when you go to Porto, and you should, I’m not saying don’t try the francesinha. Eat it, but eat it in the way it was intended, at the end of an evening when you’ve had a few and you need something just to soak it up. And unless you’re a big bloke, share one between two of you because they’re big. And then the rest of the time, explore the beautiful flavours of the sea that you have available.
That’s not to say we didn’t eat meat. That’s not to say that there’s no decent meat. We had some lovely steak, two different places. We had steak at Emotivo, we had steak at the 1828 Steakhouse, which again part of the World of Wine complex. Some fantastic steak. But to me the essence of Porto comes from the sea. It is a port, and that is where it gets its strength as far as food is concerned.
Now saying all that we haven’t talked about the wine, we haven’t talked about the port. I’m going to have to do an extra separate episode because I can’t fit all the wine and port and all that discussion in here. So we’re going to leave it with food for today, and then we’ll come back to port and wine next week, two weeks time.
Thanks for joining me on the European Compass podcast. If you enjoyed today’s episode, share it with a fellow food traveller, and don’t forget to subscribe for more delicious adventures. Until next time, bon appétit and happy travels.