Europe S Top Restaurants

Here are the results of the latest ZAGAT Survey, covering over 1000 restaurants in Europe. Based on the opinions of over 8,000 everyday restaurant-goers, this guide reveals what the customers really think about their restaurants.

Based on the opinions of over 8000 everyday restaurant-goers, this guide reveals what the customers really think about their restaurants.

Here are the results of the latest ZAGAT Survey, covering over 1000 restaurants in Europe. Based on the opinions of over 8,000 everyday restaurant-goers, this guide reveals what the customers really think about their restaurants.

Here are the results of the latest ZAGAT Survey, covering over 1000 restaurants in Europe. Based on the opinions of over 8,000 everyday restaurant-goers, this guide reveals what the customers really think about their restaurants.

Write guidebooks, make travel TV, lead bus tours? Cameron Hewitt has been Rick Steves’ right hand for more than 20 years, doing just that. The Temporary European is a collection of vivid, entertaining travel tales from across Europe. Cameron zips you into his backpack for engaging and inspiring experiences: sampling spleen sandwiches at a Palermo street market; hiking alone with the cows high in the Swiss Alps; simmering in Budapest’s thermal baths; trekking across an English moor to a stone circle; hand-rolling pasta at a Tuscan agriturismo; shivering through Highland games in a soggy Scottish village; and much more. Along the way, Cameron introduces us to his favorite Europeans. In Mostar, Alma demonstrates how Bosnian coffee isn’t just a drink, but a social ritual. In France, Mathilde explains that the true mastery of a fromager isn’t making cheese, but aging it. In Spain, Fran proudly eats acorns, but never corn on the cob. While personal, the stories also tap into the universal joy of travel. Cameron’s travel motto (inspired by a globetrotting auntie) is "Jams Are Fun"—the fondest memories arrive when your best-laid plans go sideways. And he encourages travelers to stow their phones and guidebooks, slow down, and savor those magic moments that arrive between stops on a busy itinerary. The stories are packed with inspiration and insights for your next trip, including how to find the best gelato in Italy, how to select the best produce at a Provençal market, how to navigate Spain’s confusing tapas scene, and how to survive the experience of driving in Sicily (hint: just go numb). And you’ll get a reality check for every traveler’s "dream job": researching and writing guidebooks; guiding busloads of Americans on tours around Europe; scouting and producing a travel TV show; and working with Rick Steves and his merry band of travelers. It’s a candid account of how the sausage gets made in the travel business—told with warts-and-all honesty and a sense of humor. For Rick Steves fans, or anyone who loves Europe, The Temporary European is inspiring, insightful, and fun.

DigiCat Publishing presents to you this special edition of "The Gourmet's Guide to Europe" by Algernon Bastard, Lieut.-Col. Newnham-Davis. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.