Fuerteventura’s cuisine is as contrasted as their landscapes. A cuisine based on simple but very tasty products with a culinary tradition that goes back centuries. It has taken advantage like no other the agricultural and livestock resources and has preserved the traditions for processing. It is the case of "gofio amasado", the diet of the ancient inhabitants of the island that has been developed with flour from grain toast from long ago.

The typical dishes are the papas arrugadas (wrinkled potatoes)-a variety smaller than the common boiled with salt until the skin is wrinkled-, and served with a spicy sauce called Mojo. The word comes from the Portuguese molho, which means just gravy. There are generally two types of mojo: green prepared with green pepper and that is usually accompanies fish and the red mojo, with paprika that gives meat flavor.

The Majorero Cheese is elaborated in Fuerteventura, one of the most popular cheeses everywhere because of its very aromatic milk fat that majorera goats produce roaming freely around the fields.

Between the products of the land stands out the majorero tomato, grown with care in a fertile land with volcanic stones, which give an intense flavor and a great consistency and color.

But its flagship product comes from the sea. The fish is prepared in Fuerteventura in every conceivable ways: fried, roasted, sauteed or cooked and in classic recipes such as the Sancorcho, that you definitely have to try if you visit the island.

The commitment to sustainable fisheries has been successful and has allowed the proliferation of many species. Some typical are the amberjack, the dentex, the red fula , the “morena” or red pomfret, that you'll find really fresh in their restaurants.

To have a good meal in Fuerteventura, you should get away from the tourist areas and into the island. In small towns of the interior, it is still possible to find places to try truly traditional food.

To have a good meal in Fuerteventura, you should get away from the tourist areas and into the island. In small towns of the interior, it is still possible to find places to try truly traditional food.

Casa Isaítas
Calle Guize 7, Pájara
www.casaisaitas.com

Great majorera cuisine based in fresh and seasonal products. Try the local cheese, salads with products from the garden, the grilled cheese with green mojo, goat meat with sauce or a version of a dish, as it is the Ropa Vieja, but vegetarian to please everyone. To have between stone walls or in its interior and enjoy the best majorero environment.

Restaurante la Playita
Muelle Chico, La Oliva

From the sea to the stove. This area is rich in fish and at the Playita Restaurant they prepare them great. Try "la cabrita", deeply fried with good oil and from wich you can eat everything from the head and bones. And with stunning views to the sea as it is practically on the sand of the beach.

Casa Santa María
Plaza de Santa María, Betancuria

A farmhouse from the XVII century now restored and converted into a restaurant that has been awarded as the most beautiful of the island. In the historical center of Betancuria you will find this cuisine that blends traditional and experimental. Try the house specialty, the roasted kid.

Casa del Queso
Betancuria

There is also an ideal place for a quick stop and to try some of the specialties of the island in Betacuria. The Cheese House is a small venue that is located off Betancuria on the way to Pajara where you can taste the cheeses that are made in the village. If you're interested, they will explain the features of each, and if you want to take a piece home, they will vacuum pack it for you.

Picture mojo verde by Abhay Kumar | Mojo rojo by Fernando Carmona Gonzalez | Sancorcho by Canario1

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

Marlys Schuermann, the other half of the @ParisBuFF team on Twitter

Montmartre may not have a world-famous or a Michelin starred restaurant to boast of, but it certainly has a lot to offer visitors on a budget when it comes to eats and treats. Restaurants and bistros offer tasty meals at reasonable prices. You just have to know where to go to avoid being trapped in one with bad food (and bad service to boot.)

Here are a few suggestions of where you can go if ever you find your tummy grumbling for a meal or even for just a simple treat when visiting Montmartre:

1. Au Cadet de Gascogne

4, Place de Tertre – It can’t get more touristy than in Place de Tertre, but this restaurant serves a full breakfast till 11 a.m. for €10, which consists of a glass of orange juice served with your warm croissant and jam, an omelette or 3-egg sunny side up with salad, coffee or tea and baguettes. You can’t get a better deal than that anywhere in Paris, where breakfast in a cafe could easily cost you €6 for a slice of baguette with thinly spread jam, orange juice and a cup of coffee.

2. Coquelicot

24, rue des Abbesses – This boulangerie is also a restaurant and just a few steps away from metro station Abbesses. It is a favourite of locals who take a late breakfast or brunch there. Prices of their breakfast offerings might be slightly off-putting, but you go there to sit outside, watching busy life passing by while you leisurely sip from your bowls of hot coffee or chocolate and munch on your pain au chocolat. It also offers a variety of cakes and French pastries that you can take with you to the park.

3. Le Relais Gascon

6, rue des Abbesses, is a restaurant we’ve been recommending to friends and family for years. And each one enjoyed the food so much, they return during the duration of their visits or when they return, and recommend it on to their friends and family. Tip: Order one of their warm salads, served any time of the day. But if you have a big appetite, their week-day lunch menu is great value for money.

4. Trattoria Pomodoro

20, rue de la Vieuville, has one of the best pizzas we’ve tasted in Montmartre. It is located in one of the remaining streets that will still give you an idea of how cobblestoned Montmartre looked like before boutiques and numerous souvenir shops mushroomed in the area.

5. Le Grenier à Pain

38, rue des Abbesses, – This boulangerie shot to fame (was even featured in the New York Times) because its chief bread maker baked the best baguette in Paris in 2010. The baguette is well and truly good, but what got the international press in a flurry is the fact that this particular boulanger happened to be a Senegalese. But don’t just try their baguette, with which they make their freshly made sandwiches. Their cakes are moist temptations, too.

6. Les Petits Mitrons

26, rue Lepic – You can’t walk by this little patisserie in the market street of Montmartre without drooling over the hand-made fruit tartes displayed in its shop windows. Chances are, you’ll go in there and get yourself a slice of one of their delectable cakes. If sweet tartes aren’t your thing, they also have savoury ones.

7. Au Grain de Folie

24, rue de la Vieuville – There was a time, vegetarians had difficulty finding a Parisian restaurant serving meat-free dishes. This restaurant was one of the very first dedicated to providing vegetarians an excuse to go out for a meal and it’s still going strong.

Author: Marlys Schuermann, the other half of the @ParisBuFF team on Twitter

Image: Au Cadet de Gascogne

A perfect idea for travelling with friends! Check out our flights and off you go!

By Laia Zieger from Gastronomistas

If you've visited to Brussels, you're sure to have noticed that chocolate is a serious matter here. It is one of the city's emblems that has also earned it world fame in the dessert sector. But, with so many choices, where should you go to try the best chocolate in Brussels? Around the Place du Grand Sablon and its surrounding areas is where there is the greatest concentration of really high-standard chocolate shops. They are all rivals in the exclusivity and quality of their raw materials, in speciality and creativity. One of the most visible signs of chocolate power in Brussels is that the establishments that make this confectionery close late at night and open every day of the year. There's no rest for the sweet-toothed.

• Patrick Roger (Place du Grand Sablon, 43). Ultra-luxurious, this shop is a real gallery of art dedicated to chocolate. The chocolate artist and flavour sculptor - as Roger introduces himself - expresses all of his mastery in impressive and enormous cocoa figures that are displayed at the premises and are only for aesthetic purposes. But let's not forget what's important: they are distinguished by delicious and very fine chocolates, that seem simple but hide extraordinary complexity: they combine up to 14 different products to obtain a unique flavour.
A special mention for the little plain chocolate squares with lime and basil ganache. Speechless.

•Wittamer(Place du Grand Sablon, 6, 12, 13). Four generations of the same family have devoted themselves to making delicious traditional chocolates and cakes, but also to innovating and adapting to new trends. They make their almost 100 different chocolates (some with seasonal ingredients or inspired by current events) with cocoa ‘grands crus’. El Pavé de Bruxelles (plain chocolate filled with Brazilian-style praline and caramel), registered as the firm's own recipe, is their most famous chocolate. But the most daring idea, without a doubt, is their bar covered in fried grasshoppers sprinkled with gold...

•Maison Pierre Marcolini. (Rue des Minimes, 1). Rather than a chocolate shop, it is a cocoa jeweller's shop. The hundreds of different chocolates they make are on display behind glass. To make his products, the Master Marcolini brings the most delicious raw materials from the five continents.
There are also limited editions for celebrating special events and current affairs.

•Neuhaus.(Rue Lebeau 79). The history of this brand is very curious. Jean Neuhaus settles in Brussels in 1857 and, with his brother, opens a chemist on the prestigious Galerie de la Reine. To disguise the taste of the medicines, he decides to cover them with a layer of chocolate. It's not known for sure how, but one day he substitutes the drugs with fresh cream and so creates the first filled chocolate, which he calls praline, and which is one century old this year. It is an immediate success and this recipe spreads as a chocolate classic in cake shops all over the world.

• A little further from the Place du Grand Sablon, we find Zaabär (Chaussée de Charleroi, 125), which defines itself as a chocolate and spice shop. In fact, its name is inspired by the Arabic word bazaar - a market where you can find numerous condiments. The speciality of this firm are chocolate bars flavoured with spices (the plain chocolate ones with cinnamon, Guérande salt or Szechuan pepper are incredible). The point that differentiates Zaabär is that it organises chocolate-making workshops (there are ones for learning to make truffles, cakes…). Ideal for groups and families visiting Brussels, or simply foodies searching for new experiences.

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Among the host of outings to go on in Madrid’s outlying area is one to Aranjuez, with its panoply of artistic, cultural and ecological heritage sites. Not for nothing was it listed by UNESCO as a World Cultural Landscape in 2001.

The Strawberry Train – Experiencing a Bygone Age

For enthusiasts of both old times and new experiences, there is an alternative and highly original way of travelling from Madrid to Aranjuez, which is by taking the Strawberry Train. But, what makes this means of transport so different from the others? First, it runs on the second railway line to be built in Spain, inaugurated on 9 February 1851. The first line to come into operation was the Barcelona–Mataró line, opened in 1948. The aim of the second route was to connect Madrid to the coast, with Alicante as the final destination. In its early days, its importance lay in the produce it transported to Madrid from the market gardens in Aranjuez, prompting it to be known as the Strawberry Train.

Its other big draw is that the train operating this line was built in the early 20th century. Having been restored, it gives you the feel of what train travel was like in bygone days. It has a rakish engine with wooden carriages. And, during the journey, passengers are offered strawberries from Aranjuez by hostesses dressed in period costume. The Strawberry Train runs at weekends in May, June, September and October and leaves from the Railway Museum or Museo del Ferrocarril. The timetable is posted here.

Aranjuez, An Area of Courtly Recreation

Aranjuez’s fortunes changed when Philip II awarded it the title of Royal Site. It was turned into the Spanish monarch’s country residence, thus becoming a royal precinct, particularly during the reigns of Philip V (17th-18th century) and Charles III (18th century). It was precisely these kings who commissioned the creation of the areas which are now the city’s must-see sights. In line with prevailing tastes during the Enlightenment, the inner city was designed in a reticular layout which has survived to the present and never fails to surprise visitors.

Among the standout monuments is the Royal Palace, designed by the architects, Juan Bautista de Toledo and Juan de Herrera. It also features a later extension, including the wings added in 1775. The interior houses such curiosities as the Porcelain Study – the capital work of the Royal Porcelain Factory in Madrid’s Buen Retiro – and the Arab Study, inspired by the Hall of the Two Sisters in the Alhambra of Granada.

Also worth visiting is the Real Casa del Labrador (Farmer’s Lodge), set in the so-called Prince’s Garden, the work of Juan Villanueva and Isidro González Velázquez. Lastly, another notable landmark is the Church of San Antonio, commissioned by Ferdinand VI in honour of St Anthony of Padua.

Another standout feature of Aranjuez is its Royal Gardens. There are four in all, namely the Parterre, the King’s Garden,the Island Garden and the Prince’s Garden, situated on the Tagus riverbank and within the Royal Palace precinct. They were all designed as recreational areas for the Court and attest to a blend of French taste acquired from the Bourbons and Italian influences, yielding a stunning result which is worth strolling around and enjoying.

Wait – There’s More!

For those who aren’t satiated by monuments and gardens, another feature of Aranjuez is its huerta or market gardens, among the most important in Spain. Situated between the Tagus and Jarama rivers, the fertile soil produces such crops as asparagus – here known as pericos– and strawberries, introduced by the French Bourbons. The latter also patronised farming research and experimentation on this land, as evinced in the surviving Renaissance layout of the allotments.

Don’t fail to make a gastronomic stopover to savour the fruit of this land. A classical option is Casa José, one of the most celebrated restaurants in the Madrid Community.

Ready for a getaway with a period twist? Check out our flights here.

Text by ISABELYLUIS Comunicación

Images by Eric Titcombe, M a n u e l, Andrés Gómez - Club Ferroviario 241