Glenmorangie House

the calling of the Scottish Highlands

A short stint in the Scottish Highlands turns into a culinary dream come true for author Per Meurling - endless amounts of whisky and the finest Haggis of the country included.

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It took a while for Czech people to re-embrace their native foods after the end of communism but in the past ten years, grandma's cooking has become cool again. Curated by Taste of Prague.
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NOMA 2.0

The age of vegetables

Vegetable season at the world's most famous fine dining restaurant. A story of mould tacos, bee larvae and the simplest petits fours ever served.

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Young, dynamic chefs are returning to Polish traditions and remastering long-forgotten dishes, transforming Warsaw into a hive of culinary innovation. Curated by Olga Badowska.
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Hong Kong

In Hong Kong's 25,000 restaurants you can take your pick from every single global cuisine imaginable. The challenge is simply knowing where to start. Curated by Chris Dwyer.
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A midsummer night's dream

Sublime food cooked over open fires in the magical setting of a Swedish summer forest. No electricity. No running water. One night at the countryside cabin hotel Stedsans in the Woods. By Per Meurl

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Until 2003, no foreigner would consider visiting Copenhagen to eat well but what was previously a culinary no-man's land is today a must visit city for any foodie. Curated by Rasmus Palsgård.
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Portugal's iconic dishes, historical recipes, and bountiful natural ingredients are the subject of renewed focus, and at the centre of it all lies beautiful Lisbon. Curated by Miguel Andrade.
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