From the herring festival in The Hague, through the perfect flatbread in Bosnia and Herzegovina (BiH), to the best pizza in Rome, gastronomy experts reveal their favorite culinary journeys through Europe.
Herring Festival in The Hague
Although the name suggests otherwise, Flag Day (Vlaggetjesdag) in Scheveningen – a seaside resort near The Hague – is in fact more dedicated to fresh herring. Fishermen bring the first catch of the year in June, known as hollandsnieuwe, and celebrate the beginning of the herring season with festivities, marches, wearing traditional costumes, and even an auction of the first barrel catch for charitable purposes. Don’t miss the chance to share a jenever (gin) with a Scheveninger who will tell you how this year’s herring compares to last year’s.
A paradise for flatbread lovers in BiH
On the road from Sarajevo to Mostar, in the small town of Ostrozac, there is Pekara Centar. For less than one euro, visitors can enjoy flatbread with kajmak – traditional bread baked in a stone oven, filled with rich, creamy kajmak from a local dairy. The bakery is located on one of the most scenic routes through the canyon of the Neretva River, which makes every bite even more special.
Catch of the day in Bavaria
In the beautiful surroundings of Chiemsee in southern Germany, the author and partner enjoyed a lunch of fresh fish at the family fishery Chiemseefischerei Stephan, west of the lake. With only a few dishes on the daily menu, they could enjoy the simplicity of fish, rich potatoes, fresh salad, and local Bavarian beer. Chiemsee sushi was also on the menu. After lunch, stepping out into the sunny afternoon among the mountains left an unforgettable impression.
Gastronomic delight at the top of Kosovo
After climbing the highest peak of Kosovo, Gjeravica, the Gacaferi Guest House offers delicious homemade food in an idyllic mountain setting. Visitors can expect: byrek, fergese (red peppers and feta cheese), speca ne ajka (fermented peppers with yogurt), and homemade cheese – all prepared on a wooden hearth and sweetened with local rakija.
Excellent kitchen garden in the Czech Republic
In the remote area of Klatovy in southwest Czechia, the author spent several days exploring rolling landscapes, climbing viewpoints, and cooling off in rivers. The food was surprisingly high quality, and a special place is Hospudka U Stepana, a restaurant with a huge kitchen garden that provides most of the produce. Highlights were fried zucchini flowers and striploin in chimichurri sauce, with a rustic atmosphere and affordable prices.
Favorite pizza in Rome
In Rome, after testing several pizza combinations, they enjoyed pizza from Antico Forno Roscioli, sitting on the edge of Piazza Navona. Walking from a 19th-century bakery to a 15th-century public square provided the perfect blend of history and gastronomy – in the author’s opinion, the best pizza in Rome.
Gourmet cycling in the Netherlands
In Groningen, five days were spent cycling along extensive trails. Each evening, the critics enjoyed a four-course gourmet menu, from ginger soup or fried polenta with wasabi, local meat or salmon tartare, to organic Dutch cheeses and licorice ice cream with blackberry cream. Perfect after 30 miles of cycling.
Jazz and gourmet open-air experience in rural France
In the biodynamic vineyard La Guinguette du Domaine Gayrard in Virac, northeast of Toulouse, a guinguette was found – an open-air meal with a simple menu and live jazz music. Sitting outside, they watched the vineyards while the chef prepared the meal from a mobile kitchen space – an unexpectedly gourmet experience.
Sincere hospitality in northern Italy
In Ca’Ordano, in the hills of Monferrato, the tasting was simple but unforgettable. A glass of nebbiolo red wine was accompanied by local cheese and salami, followed by agnolotti filled with roasted meat, perfectly paired with rich Monferrato rosso wine. The visit was intimate and without ceremony – sincere hospitality and food tied to the terroir.
Authentic customs of Crete
In the hills west of Rethymno lies the village of Atsipopoulo, known for the restaurant Ta Souvlakia tou Gagani, while the small restaurant O Manolis, located in a less attractive spot, offers authentic Cretan cuisine – fresh produce from its own garden, prepared with true Greek warmth. Without a menu, Manolis serves what was harvested or caught that day – an authentic experience of Crete.
