Genoa City is the gateway to the Italian Riviera and the great communication route between the Mediterranean and Europe. In 1992, to mark the fifth anniversary of America’s discovery, was completely refurbished to become one of the main city’s entertainment areas, in the heart of the city. One of the elements that attracted the most attention is the beautiful wooden galleon built for Polanski’s film Pirates.

But the true symbol of the city is the Lantern, the great lighthouse of Genoa, with its 76 meters high San Benigno, is the pride of the Genoese and offers fantastic views over the city to visit it. Next to the tower you can visit the Museo della Lanterna.

In this city so related to the sea, we find the largest aquarium in Europe of aquatic biodiversity, theAquarium of Genoa which is in the same port, with over 15,000 animals of 400 different species among sharks, penguins, manatees, Antarctic animals, jellyfish and tropical fish, a journey which takes about three hours. Galata is located next to the Museum of the Sea and Navigation, dedicated to the deep sea and Genoese navigation history.

Another place closely related to their maritime culture is the Museo Delle Culture Del Mondo, at Castello d’Albertis, Florentine style. Enrico d’Albertis was another Genoese writer and navigator and circled the world three times and circumnavigated Africa in search of archaeological excavations. The museum includes these interesting ethnographic and archaeological collections Enrique d’Albertis collected in his travels around the world.

The historic center of Genoa is especially beautiful, though a bit chaotic with this mix of buildings and streets that form a labyrinth. Here lived the rich merchants of the time, in sumptuous Gothic buildings have been converted into museums or modern shops.

Finally, a note on the Genoese cuisine made with fresh and simple products. You have to try a vegetable focaccia with a splash of olive oil or the different types of pasta stuffed which one you like best, such as ravioli or corzetti. Vegetable dishes and numerous seafood recipes, fish soups, fried fish or crispy cod fritters and specialties like ciuppin or buridda.

Picture by Twice25 & Rinina25

A place well worth discovering! Check out our flights here.

A train to the clouds

A front row seat to touch the sky. That's Gran Canaria, an island with many points to observe the firmament. High peaks and clear, dark skies are some of the advantages to its contemplation in the island. Also, and thanks to the phenomenon called by locals 'Panza de Burro', which makes the clouds gather low above sea level, and that blocks the light pollution of cities.

Some companies, such as the Astronomical Observatory Temisas, thst carries out ​​many of such activities in different places of the island. And AstroEduca with its teaching about astronomy.

Tejeda and the summits of Gran Canaria

The protected landscape of great beauty of Las Cumbres, spans a very important sector of the north and northeast of the island of Gran Canaria, in the municipalities of Artenara, Gáldar, Guide, Moya, Tejeda, Valleseco, Valsequillo and San Mateo.

Crowning the summit, in the center of the island is the highest point of Gran Canaria, Pico de las Nieves. Let´s dare to climb it by bike!

The best waves for surfers

On Gran Canaria there are many schools to learn surfing, windsurfing and kite if you are a begginer, or toimprove your level if you already have some knowledge. One way to release adrenaline while you enjoy the famous beaches of the island like Maspalomas, Playa del Inglés, Mogán, Puerto Rico, Agaete, Meloneras and San Augustine, to name some of the most emblematic.

Vegueta: Extremely charming neighborhood

Vegueta is really beautiful and concentrates the main architectural attractions of Las Palmas. Near the beach of Las Canteras is one of the biggest attractions of the city.

It is recommended to visit the area slowly, savoring its rich architecture and some of her jewelry as Literary Cabinet, the squares of Santa Ana, the Holy Spirit and of Santo Domingo and churches that dot.

It is also highly recommended a bath in one of the best urban beaches: Las Canteras. A good place to enjoy beautiful sunsets.

Sailors villages

As Agaete, where you'll find plenty of restaurants to enjoy a tasty meal of local fish and other fresh seafood. Do not leave without trying a good grilled fish-based groupers, traveling, mullet and octopus or fish paella.

Should come to the old salt Agaete, now converted into a fantastic natural pools.

Teror. Pure essence

Teror Teror or Villa Mariana is one of the oldest settlements on the island and an old town in the area around his basilica declared historical-artistic heritage. The Basilica of the Virgen del Pino, is a place of pilgrimage for all the inhabitants of Gran Canaria. And Teror Square, a good place to appreciate the typical Canarian architecture balconies.

The village is located in an area of outstanding natural beauty and ecological value as the Natural Park Doramas Azuaje, with ravines and Moya, Pino Santo or Parque de Sintes.

A place well worth discovering! Check out our flights here.

The most touristic of the Greek Dodecanese Islands is the beautiful Kos, with about 48 kilometers long and eight wide, which is very close to the coast of Turkey. It is normal then that their simple and tasty cuisine is influenced by their neighboring country.

One of the most popular choices is to ask for mezze or meze (very common in the Middle East and in this part of the Mediterranean), a varied selection of dishes that are accompanied with ouzo (or similar drinks like raki, tsipouro or tsikoudia), an alcoholic beverage made in Greece. It is usually prepared with all kinds of ingredients such as eggplant, tomatoes, chickpeas, cucumbers, fish, cheese, peppers, olives or seafood.

Although the mezes are accompanied with ouzo, it doesn’t mean that you have to take them without measure. You are supposed to eat and drink slowly, enjoying the company and the lively conversation.

Try for instance the Gavros Marinatos (anchovies marinated in oil, lemon and salt), the grilled octopus or the Kalamarakia (fried squid), the saganaki (Kefalotyri cheese fried in olive oil), the tirokafteri (made from a softer cheese like feta mixed with yogurt, olive oil and lemon) or the keftedes (fried meatballs seasoned with mint and onion).

Other typical recipes of the island are the noodles in broth called "pitaridia" the "dolmades” (grape leaves stuffed with rice), the "pastitsio" (pasta with vegetables), the "katimeria"(pancakes with mizithra cheese served with honey and cinnamon), and the "lampropites' (pies filled with a cheese called prosfa). There are plenty of different restaurants on the island, from typically Greek food with traditional flavors to international restaurants, bars and nightclubs, with guaranteed fun until the wee hours of the morning.

Nick de Fisherman
Georgiou Averof 21
One of the most popular places to eat fish and only fish, mostly because you will not find meat dishes in this restaurant run by a fisherman and his family since 1942.

Barbouni
Georgioy Averof 26
www.ilovebarbouni.com
Fresh seafood dishes, assorted meze, fish coming directly from the sea and some of their wonderful cocktails to finish.

Agkyra
Averof 14, Kos
Family business with views of Kos’s Harbour.

Dihtaki
Georgiou Averof 30
Seafood and some vegetarian options in this delightful place with a terrace facing the sea.

El Gallo
Georgiou Averof 12
Great Greek and Spanish tapas facing the sea in the city of Kos.

Psarovarka
Antimahoy 1 Kos
Although it was opened recently,this restaurant has earned a reputation as one of the best on the island. Home-made dishes cooked with local products, seafood mezes, salads and high quality fish. They have hammocks on the beach where they serve drinks.

Taverna Mike
Eth. P. Polemiston, Lambi
www.mike-kos.eu
Let yourself be advised by Mike and Gina on the best food and wine of the place. A spacious and welcoming restaurant to taste the specialties of the island.

La Prima
Plaza Diagoras, Kos
www.laprima-kos.com
Pasta, some vegetarian choices and the best saganaki mussels (Greek recipe for mussels with onions, tomatoes and feta cheese).

Picture mezze por Banu

A place well worth discovering!Check out our flights here.

The provenance of Minorcan gin clearly goes back to the time the island formed part of the British Empire, from 1713 to 1802. Indeed, demand by the British and Dutch seamen inundating the taverns was what prompted Minorca’s master craftsmen to embark on geneva or gin production. Thus arose the first distilleries to produce this coveted elixir.

The Doyen

Gin Xoriguer Mahón was probably the first gin to be made in the Mediterranean. Its origins go back some three hundred years when, on account of its strategic position, the port of Mahón became one of the most prized enclaves among the major maritime powers. The earliest recipe for Mahón gin was drawn up in 1750 by Miguel Pons Justo, who founded the legendary Minorcan distillery. Here, the secret formula for what is known as “Gin Xoriguer Mahón” has been preserved until the present. With its authentic bottling tradition, Xoriguer is one of the few distilleries in the world that still uses craft production methods, listed under the PGI (Protected Geographical Indication) as “Gin de Mahón”. Its special character resides in the craft methods applied to production, and the wine alcohol and juniper berries selected and left to stand for years that go into the making.

“Cocktails Perquesi” Mahón Gin Cocktail

To delight in its exquisite flavour, who better to guide us than the experts in combining these stimulating drinks? Cocktails Perquesi gifted us the recipe and the method for making a cocktail based on the Minorcan gin par excellence, Gin Xoriguer. The recipe, known as Frozen Pomada, is a variation on a fresher note of the classic gin-and-lemonade pomada.We hope you like it:

Ingredients:

6 cl. gin Xoriguer
2.5 cl. liquid sugar
1.5 cl. lemon juice
1.5 cl. lime juice
Crushed ice
5 cl. premium fever tree lemon
Lime twist garnish

Method:

Place all the ingredients – except the premium lemon refreshment – in a blender and mix with lots of crushed ice to yield a crushed-ice drink.

Serve in a glass, top up with about 5 cl. premium fever tree lemon and garnish with lime twist. Ready to serve.

Cocktails Perquesi is an ongoing project by mixologist, Mauri Jiménez. It is a cocktail catering service in the classical sense, although not limited to this. His mission is to socialise the world of cocktails and present it to the public in a clear, simple and honest way. The above cocktail is designed to bring a bit of Minorca into the home.

If you liked this cocktail, why not come and enjoy it in its original setting? Minorca awaits you – check out our flights here.

Text by ISABELYLUIS Comunicación and Cocktails Perquesí

Cocktail by Cocktails Perquesí

Images by Marcelo Salomao