MENORCA, SPAIN
The Mediterranean island has been selected as this year’s European Destination for Gastronomy by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) thanks to its rich gastronomy, local ingredients and focus on sustainability – the island was designated a UNESCO Biosphere Reserve in 1993, after all. To celebrate, it is holding more than 50 foodie events this year, including wine fairs, visits to tourist attractions in Alaior paired with traditional Menorcan cuisine, and a series of guided tours to the Finca Sa Bassa farm. Whatever you do, don’t miss Menorcan specialities arroz moro (Moorish rice) or caldereta, a lobster stew invented by fishermen and later jazzed up by local chefs. If you’re feeling homesick, you can even savour Gin de Menorca – a legacy of British rule in the 18th century – produced traditionally in old copper stills heated over wood fires. The Experimental group’s outpost on the Balearic Island is also worth visiting, offering fresh and seasonal produce from its on-site garden and bespoke cocktails made exclusively with local ingredients.
ISTANBUL, TURKEY
The Turkish capital showcases flavours from across, and at Bodrum-based restaurant Sait, or opt for the entertainment value of the gold-encrusted fare at Salt Bae Burger (an offshoot of the famous Nusr-Et Steakhouse). The district’s Post Office Fashion Galleria, formerly used as a passenger terminal, also offers the chance to purchase , Turkish coffees and Turkish Delight.
