The best holiday spots for food lovers on the continent
31 July 2012
There are a lot of things that you can look forward to when you're planning a caravanning holiday overseas: warm weather, sandy beaches and a chance to explore a completely new culture. However, one of the best things about heading abroad is undoubtedly the opportunity to indulge in some exciting cuisine.
As lovely as traditional English fare might be, there's nothing quite like indulging in some tapas on the beach or enjoying a big plate of pasta and a glass of wine in the midst of a lush vineyard.
One of the best places to visit for a foodie break is Spain. Not only is it a very tourist-friendly country that is easily reached, there is a lot more to this sunshine destination than just plates of tapas.
Food writer and chef Anthony Bourdain once called Spain the country in Europe where he found the food the most exciting, and it's easy to see why. In San Sebastian for example there's a wealth of Michelin-starred restaurants, where some of the best chefs in Europe compete against each other for the loyalty of your taste buds.
Another country that is well worth a visit based on the deliciousness of its cuisine alone is Italy. Anyone who says that they have visited Italy but didn’t enjoy the food probably got lost along the way and ended up somewhere else: it's impossible not to get some pleasure from the cuisine, whether it's a heaped plate of buttery risotto or a scoop of creamy gelato to round off a delicious meal.
It's also well worth exploring the different regions if you have the chance, as a meal that you eat in the north will vary greatly from one in the south. Don't just stick to the standard fare like pasta and pizza: Italy's seafood and meat dishes are not to be missed.
Finally, no mention of European food would be complete without paying homage to France. It's the perfect place to while away the hours over a leisurely, sociable meal (something that the destination is culturally known for) and take in the rich flavours of everything from delicate pastries to full-bodied wines.