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• Blieskastel, Saarland /

World Food Trip

Seeing Altstadt Blieskastel requires time and efforts, so if you feel hungry afterwards, visit this restaurant for a tasty meal. Vegetarian cuisine is served at World Food Trip . If hungry, come here for good falafel wrap , falafels and burgers . Degust delicious bitter .

The staff is said to be professional here. This place is notable for its fast service. Most guests mark that the ambiance is enjoyable here. Based on the users' feedback on Google, this spot deserved 4.6.

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Rujak tumbuk

Midwestern orange rolls

Pelmeni s gribami

Balmoral chicken

Doces de ovos

Mahmoos al-samak

Madrooba ribyan

Makshoun deerak

Samak mesharmal

Najel maqli

Taḥt al-qadir

Araz madini

Scottish breakfast

Tarte Bourdaloue

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Nampo Petrol Clams

Jam pennies

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Patatosalata

Papas arrugadas

Sole à la Normande

Brunede kartofler

Batata harra

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60 best western european poultry dishes.

Pollo in potacchio

Papero alla frutta

Pato con aceitunas

Pollo fritto alla fiorentina

Piccioni all spiedo

Risotto con le quaglie

Canard à la presse

Pollo al mattone

Poulet à la comtois

Civet de canard

Pollo al ginepro

Pollo alla Marengo

Gallina en pepitoria

Poulet au vinaigre

Pollo con capperi

Poulet Gaston Gerard

Pollo a la Catalana

Canard aux cerises

Rostit de festa major

Pollo alla Romana

Salade Landaise

Poulet basquaise

Poulet chasseur

Poulet au cidre

Canard à l'orange

Coq au Riesling

Pollo alla cacciatora

Poulet rôti

Arroz con pollo

Pappardelle all'anatra

Coq au vin jaune

Arroz de pato

Frango assado com piri piri

Magret de canard

Pollo al ajillo

Confit de canard

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Brocciu Corse

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Verona, italy.

L'Oste Scuro

Antica Bottega Del Vino

Trattoria Al Pompiere

Nasi goreng ayam is a traditional Indonesian fried rice dish that's also popular in Singapore, Brunei, and Malaysia. Although there are many versions of this nasi goreng variety, it is usually made with a combination of chicken thighs, oil, salt, white pepper, shallots, rice, turmeric, soy sauce, fish sauce, galangal or ginger, garlic, scallions, kecap manis, and hot peppers. Most of the ingredients are fried with rice, and the dish is then topped with fried eggs, fried shallots, and sliced chili peppers. It's recommended to serve nasi goreng ayam with prawn crackers on the side.

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Peperoni al forno

Melanzane in saor

Baccelli e pecorino

Spuma di mortadella

Carne cruda all'Albese

Cavolfiore dorato

Pizza secca

Frittata al formaggio

Scampi in saor

Polpette di gamberi

Frittata di ricotta e menta

Tomini elettrici

Frittata di cipolle

Arancini alla Norma

Ovi e sparasi

Bresaola e porcini

Babà rustico

Uovo sodo con acciughe

Arancini al burro

Sformato di melanzane

Danubio napoletano

Bruschetta alla marinara

Toc' in braide

Crocchette di patate e parmigiano

Caponata di carciofi

Crema fritta

Concia di zucchine

Burrida (Sardinia)

Sformato di zucca

Involtini di pesce spada

Acciughe al verde

Radicchio rosso alla Trevisana

Prosciutto e fichi

Arancini al pistacchio

Scaldatelli

Sarde in saor

Prosciutto e melone

Fritto misto alla piemontese

Fave e cicoria

Giardiniera

Carciofi alla Romana

Deviled Eggs

Piselli con prosciutto

Sarde a beccafico

Bruschetta alla caprese

Panissa (Liguria)

Crostini Toscani

Frittelle di baccalà

Frittata di zucchine

Impepata di cozze

Baccalà mantecato

Insalata Russa

Salvia fritta

Cozze alla Tarantina

Seafood Carpaccio

Carne salada

Crescentina modenese

Vitello tonnato

Capesante alla veneziana

Bruschetta alla romana

Salsiccia di Bra

Mozzarelline fritte

Arancini al ragu

Bruschetta al pomodoro

Fiori di zucca ripieni

Caprese Salad

Crespelle alla Valdostana

Fritto misto

Rujak tumbuk or rujak bēbēk  is a traditional fruit salad originating from Indonesia. This type of rujak uses the same ingredients as for the basic fruit rujak (rujak buah) such as Java apples, kedondong (June plums), unripe mango, green pisang batu banana, jicama, and red yam. The fruit is mashed or ground with a wooden mortar, while the dressing is added to the mix instead of being poured over the top. It's typically made with a combiantion of palm sugar, chili peppers, salt, and prawn paste. This rujak is traditionally served in individual small plastic cups or on banana leaf plates.

New Food Cataloged

Panzanella is an Italian salad made from pieces of stale, moistened bread, with the addition of tomatoes, onions, or basil, and a dressing of vinegar and olive oil. The salad is a specialty of Tuscany, where it is usually served in the summer, making use of the fresh summer vegetables that are in season. Panzanella can sometimes include other additional ingredients such as cucumbers, olives, and cheese. It is believed that panzanella was invented out of necessity, as a means to utilize unwanted ingredients, such as stale bread. The salad was first described in the 1500s, in a poem by a famous artist and poet named Bronzino. The name of the dish comes from two words: pane , meaning bread , and zanella , meaning soup bowl . However, some people tend to disagree and claim that it is derived from the word panzana , meaning food . Regardless of the origin of its name, panzanella remains a classic Tuscan summer treat filled with fresh, flavorful ingredients.

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Muscat de Lunel

Crémant de Limoux

Mercurey Rouge

Bonnes-Mares

Pineau des Charentes

Romanée-Saint-Vivant

Saint Nicolas de Bourgueil

Hermitage Blanc

La Grande Rue

Muscat de Rivesaltes

Pouilly-Fuissé

Moulin-à-Vent

Vosne-Romanée

Lalande-de-Pomerol

Saint-Julien

Roussette du Bugey

Faugères Rouge

Cheverny Blanc

Côtes de Bourg Rouge

Clos de Vougeot

Charmes-Chambertin

Côte de Brouilly

Chassagne-Montrachet Blanc

Entre-Deux-Mers

Côtes du Ventoux Rouge

Crémant de Die

Roussette de Savoie

Quarts de Chaume

Savigny-lès-Beaune Rouge

Picpoul de Pinet

Crozes-Hermitage Rouge

Meursault Blanc

Ajaccio Blanc

Irouléguy Blanc

Irouléguy Rouge

Coteaux de l'Aubance

Santenay Rouge

Chevalier-Montrachet

Saint-Véran

Griotte-Chambertin

Grands Échezeaux

Corton-Charlemagne

Sainte-Croix-du-Mont

Coteaux du Layon

Cabernet d’Anjou

Mâcon-Villages

Beaujolais Nouveau

Côtes de Provence Rosé

Pouilly-Fumé

Crémant de Savoie

Crémant d'Alsace

Monbazillac

Vin de Savoie Blanc

Crémant de Loire

Hermitage Rouge

Chambolle-Musigny

Muscadet Sèvre et Maine

Clairette de Die

Crémant de Bourgogne

Rosé d'Anjou

Saint-Émilion

Châteauneuf-du-Pape

Masabeeb, also known as masabeb, are small, round pancakes, a popular Arabian breakfast or dessert dish. These delightful pancakes are the perfect pairing for Arabic coffee or tea. The batter comprises whole wheat and white flour, eggs, vegetable oil, warm water, yeast, milk, and salt, resulting in a delectable treat enjoyed with the richness of golden honey and traditional ghee.

The origins of Provolone Valpadana date back to the early 1800s and the Unification of Italy, when people from the South started migrating towards the Po Valley and brought the tradition of dairy cattle farming and the technique for stretched-curd cheese production with them. Provolone Valpadana is nowadays produced all across Northern Italy; it is made with whole cow's milk and available in two varieties, Dolce (sweet) and Piccante (piquant), both of which can be Affumicato (smoked). Aged for 2-3 months, Provolone Dolce has a delicate flavor and goes well with young, fruity wines, while Provolone Piccante is matured for at least 4 months and paired with aged, red wines, since it has a much sharper, tangy flavor. Both varieties are extremely versatile and often enjoyed breaded and fried, grilled, or served with  Mostarda di Cremona , a Northern Italian condiment made of different fruits preserved in a mustard seed flavored syrup.

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Smith Island Cake

Torta Barozzi

Reform torta

Toucinho do céu

Jordgubbstårta

Blackout Cake

Fanouropita

Kyivski tort

Butterkuchen

Esterházy torta

Galette des rois

Victoria sponge

Linzer Torte

Boston Cream Pie

Prleška gibanica

Kołocz śląski

Torta ricotta e pere

Somlói galuska

Tarta de Santiago

Bienenstich

Ptichye moloko

Lemon drizzle cake

Jamaican Rum Cake

Vasina torta

Torta Setteveli

Napolyeon tort

Gâteau Basque

Mississippi Mud Pie

Portokalopita

Texas Sheet Cake

Gâteau mille crêpes

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Apfelkuchen

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Cremeschnitte

Sacher-Torte

Pastel de banano

Torta Garash

Kremna rezina

Torta Paradiso

Basque Cheesecake

Kouign-amann

Japanese cheesecake

Bolo de brigadeiro

New York-style cheesecake

Torta Tenerina

Pão de Ló de Ovar

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Valašský frgál

Hakata ramen

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Hailing from the region of Asturias, chorizo a la sidra is one of the most traditional Spanish tapas. It's made with fresh or uncured chorizo sausage that's cut into thick slices and fried in olive oil with the addition of Asturian apple cider until the liquid reduces. This tapa is traditionally served warm in small clay pots. And don't forget to pair this tapa with a glass of Sidra de Asturias on the side, because you can never have too much cider.

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Pelmeni s gribami is a traditional Russian dish consisting of dumplings filled with mushrooms. For the perfect filling, mushrooms should be soaked in water overnight, and then cooked and sautéed with fried onions. They can also be combined with rice or mashed potatoes. Pelmeni s gribami can be paired with broth, sour cream, yogurt, or grated cheese.

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Limonada de León

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Palo de Mallorca

Carajillo de Castellón

Hierbas ibicencas

Aguardiente de Ojén

Zurracapote

Gin de Mahón

Ratafia catalana

Palomino Fino

Brandy de Jerez

Fifty-fifty

Café del tiempo

Palo Cortado

Hierbas de Mallorca

Café con miel

Basque Cider

Ronmiel de Canarias

Leche merengada

Rioja Oriental

Spanish Vermouth

Amontillado

Tinto de Verano

Sangría de Cava

Marianito preparado

Café bombón

Sidra de Asturias

Agua de Valencia

Listán Negro

Rioja Alavesa

Tempranillo

Getariako Txakolina

White Sangría

Pedro Ximénez

Chocolate caliente (Spain)

Ribera del Duero

Rías Baixas

Tres leches cake is a dense, moist dessert consisting of a sponge cake covered with three types of milk: evaporated, condensed, and whole milk. Although its origins are quite murky, most sources claim it was invented in Nicaragua, but the cake is popular throughout Central America, the United States, and Europe, where it is a staple at numerous celebrations and festivities. It is believed that the original recipe was first printed on milk cans in Latin America, to promote the use of the product, and as a result, the milk companies boosted their milk sales.

Central American Cakes

Vigilante is a simple Argentinian dessert consisting of a thick slice of cheese topped with a sweet, jelly-like fruit paste ( dulce ). Although it is usually prepared with quince or sweet potato dulce, regional varieties include goat cheese and pumpkin or cactus paste in the north, while other varieties may also employ various types of fresh and aged cheese combined with elderberry, raspberry, papaya, or bitter orange dulce. The dish was named after a colloquial word for police officers ( vigilante ) who loved this simple, portable combination. A similar treat is known as Martín Fierro in Uruguay, where it's usually prepared with quince paste.

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Desserts with liqueur and fruit.

Curd snack is a dairy confectionery that is prepared with sweetened and pressed curd cheese, mostly tvorog . It is usually covered in a chocolate coating and comes in various flavors such as vanilla, chocolate, or caramel, and it's often dotted with fruits, coconut flakes, poppy seeds, or chocolate bits. Even though it can be prepared at home, the cold, refrigerated curd snacks are usually factory-produced and available throughout the Baltic region.

New York City Bagels

Roberto Linguanotto, Legendary Italian Pastry Chef Who Invented the Iconic Tiramisu, Dies Aged 81

World Food Trip, St. Ingbert

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Sehr lecker! Kann ich nur empfehlen. Abgespeckte Auswahl der Karte des Restaurants in Blieskastel. Alles frisch & schnell zubereitet.

Lecker und frisch auf dem Land. Großstadt Feeling mit den dazugehörigen Preisen. Darum 1 Stern Abzug. Es lohnt sich speiseKarte hoch und runter!

10 world food experiences deserving of any bucket list

Recently updated on April 30th, 2024 at 05:50 pm

Most travellers follow their feet in search of exciting new adventures for the body and mind. But if summiting mountains or trudging through the trenches of history isn’t your style, how do you plan your travel? By seeking food experiences from around the world and following your stomach, of course!

Food is an essential part of every country’s culture and history. Sure you can get any number of foreign meals from the takeaway shops in your home city. But you’ll never know true euphoria until you try them the way they were meant to be eaten. In their country of origin, made and served the traditional way.

To help your taste buds sing, we’ve curated a guide to the best food experiences from around the world.

Sichuan Hotpot: China

Hotpot is top of the bucket list food experiences. This underrated Chinese dish is a numbingly hot mixture of simmering spices, broth and other fresh ingredients. Originally a fisherman’s meal, this spicy dish is loved for its complex flavours that dance across the tongue. For the best hotpot, travellers can’t go past its birthplace in the Sichuan region of China. Chengdu Huangcheng Laoma restaurant is described as the king of Sichuan hotpot by many full-bellied travellers.

BE INSPIRED: 6 local and immersive food experiences you can do with Trafalgar in China

Rogan Josh: India

Indian food is a favourite in Western culture. However, a trip to Delhi in the heart of India reveals how great this already exemplary cuisine can be. For food travel that unearths the ideal Indian curry experience, we recommend sampling rogan josh, a staple of Kashmiri dining. This mutton curry layers the warmth of Indian spices with meat that melts off the bone. Pair it with flakey roti and tender basmati rice for a food experience that nurtures the soul. Taste the perfect rogan josh at Chor Bizarre , an authentic Indian restaurant at the centre of Delhi’s buzzing metropolis.

Taste Indian flavours with Trafalgar on the Uncover India: Delhi to Kerala tour.

Hainanese Chicken Rice: Singapore 

Singapore boasts some of the best street food experiences around the world. But what dish is considered the pinnacle of Singaporean street food? It’s none other than Hainanese Chicken Rice, which is widely considered the national dish of Singapore. The chicken achieves its unrivalled tenderness through a process of blanching and ice bathing. The rice component of this meal is no mere side dish. Cooked in chicken stock and fat with pandan leaf, ginger and garlic, the rice is mouth-wateringly aromatic and fluffy. Wee Nam Kee in central Singapore is a must-visit for the most succulent and fragrant Hainanese Chicken Rice. 

Coq au Vin: France

You’ve never had a stew quite like this before. Coq au vin is quintessential French cuisine, deserving of its spot on your bucket list of food experiences. At its core is melt-in-your-mouth chicken which is slowly braised in red wine and brandy. In the rich, velvety sauce of coq au vin swims crisp pork lardons, garlicky mushrooms and pearl onions. To experience the flavours of coq au vin in true harmony, we recommend ordering the dish at Chez René. This utterly French establishment is critically acclaimed and known to have one of the best coq au vin in Paris .

Devour everything that France has to offer with Trafalgar on the Wonderful France tour.

Paella Valenciana: Spain

Simply saying the word “paella” evokes hunger-inducing images of crisp-bottomed rice laden with seafood and vegetables. But the original paella, Paella Valenciana, deviates from this image. In Valencia , the birthplace of this Spanish icon, paella is made with rabbit and snails instead of the typical seafood. You won’t find paella like this anywhere else, making it one of the most unique food experiences around the world. The airy La Pepica is a favourite for Paella Valenciana amongst locals. Located on the Malvarrosa beachfront, La Pepica is famous across Valencia as one of the city’s best and oldest paella restaurants.

Margherita Pizza: Italy

The Margherita pizza of Naples is the holy grail of Italian cuisine. Forget deep pan pizzas pooled with greasy cheese and chewy meats. Instead, think of a charred base bubbling with sweet San Marzano tomato and molten mozzarella topped with fresh basil. Every bite is a food experience that you will never want to end. This traditional pizza draws its roots from Queen Margherita of Savoy, who supposedly ate the first Margherita pizza in 1889. The one and a half hour wait to get into Sorbillo is worth it to taste the best Margherita pizza in Naples. This simple pizzeria is legendary for its wood-fired pizzas made with organic ingredients.

BE INSPIRED: Discover the best of Italy

Chilaquiles: Mexico

To sample one of the more unusual foods around the world, ditch the pancakes and cereal for Mexico’s favourite breakfast, Chilaquiles. Never heard of them? Picture crisply fried tortilla triangles slathered in salsa and topped with fresh cream, onions and local cheese. The flavours of this dish are rich and tangy with a hint of sweet spice; they’re the perfect early morning pick-me-up. For the best chilaquiles in Mexico City, head to Lalo! , an acclaimed restaurant run by chef Eduardo García.

Dulce de leche: Argentina

Food travel is not complete without a visit to Argentina , the land of football – and tango – lovers. Argentina’s other claim to fame is dulce de leche, a deliciously sweet ‘milk jam’. It is essentially caramelised condensed milk made extra flavourful by vanilla bean. Though many other countries take their own spin on this dessert staple, Argentine dulce de leche is unmatched. Visitors to Argentina will find that dulce de leche is in everything from ice cream to cookies and all manner of other desserts. However, the best thing about dulce de leche is that it can be purchased by the kilogram from most Argentine food shops. It’s a food experience that never has to end!

Sink your teeth into the best of Argentina and beyond with Trafalgar on the Impressions of South America tour.

Cheeseburger: USA

So you’ve had a cheeseburger before. We understand. But have you ever had a cheeseburger so good that your mind stops, and the rest of the world melts away? It’s just you and the perfect blend of meaty, cheesy, pickly goodness that is the original Pasadena cheeseburger. We thought not. For a Michelin starred cheeseburger in the heart of Old Pasadena, visit Parkway Grill . When considering food experiences from around the world, this underdog entry is not one to be missed.

Bush Tucker: Australia

Bush tucker is one of the more unusual foods from around the world. Intrinsically linked to the cultures of Australia ‘s Indigenous peoples, bush tucker offers the diner a deep sense of connection to the land. Fervor is a pop-up dining experience in Western Australia that partners with Indigenous communities to celebrate the unique flavours of bush tucker. In the outback, beneath billions of scattered stars, eight courses are served featuring ingredients from the land. These include green honey ants, lemon myrtle, wattleseed and many more you’ve likely never heard of. An important part of the dining experience is learning where bush tucker comes from and the story behind it. It’s all about respect!

BE INSPIRED: 7 unusual places to visit in Australia

Planning for an iconic 2022 bucket list trip? Request the latest Trafalgar brochure and start dreaming

Which food experience will you be adding to the top of your bucket list? Let us know in the comments below! Or, if you’re still looking for more travel inspiration, head to our website to read more about food experiences from around the world when you travel with Trafalgar !

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Home » Books + Films » ‘Ode to Travel’ by Patrick Trefz Spotlights Photos and Recipes from Around the World

‘Ode to Travel’ by Patrick Trefz Spotlights Photos and Recipes from Around the World

California-based photographer, filmmaker and writer Patrick Trefz recently released his newest book  Ode to Travel . Published by Powerhouse Books, it   showcases a collection of photos and recipes from 38 locations around the world, offering readers insight into Trefz’s perspective on life and exploration.

Trefz structures each chapter around a single location. He gives a a brief narration of his time spent there as a traveler and weaves together personal memories with discussions about history and mythology, politics, and economics, as well as descriptions of the physical environment. He tries to illustrate how regional food systems are informed and offers insight into how cuisine reflects local culture.

Trefz says that he has always possessed a deep appreciation for food and agriculture that began in childhood. “I developed a taste for it at an early age, and kind of got me into the curiosity of wanting to know more about the world,” he tells Food Tank, “I love to cook. I’ve been cooking my whole life. And I also worked in restaurants when I was young as a sous chef.” Trefz explains that food has always been a fixture within his photography, but that he had fewer opportunities to exhibit them during his long career as a professional surf photographer.

Through his previous directorial project Man in the Field , Trefz was able to explore the impact of local food systems in a documentary about American artist Jim Denevan. The film captures Denevan’s outdoor dining experiences that place guests in the physical environment where their food is sourced.

The inspiration for the new book came out of Trefz’s experience during the COVID-19 pandemic. At that time, he was living in Santa Cruz County where he spent most of his time gardening. “It was a COVID project. I was kind of down and out, I didn’t really know what to do with myself. I started a garden. I didn’t really want to go to stores,” he says, “but I wasn’t doing much else creatively.”

In 2021, Trefz found himself revisiting decades worth of photographs that captured different international communities and their cultural lifestyles. After an unexpected series of fires in the area, Trefz realized his desire to rescue and publish these images in a book.

“The first January of 2021, I started accumulating a bunch of the slides and negatives and organized them by country,” Trez tells Food Tank. “I hunkered down and created recipes for these distinctive countries, or I already had some that I knew from cooking beforehand and just created the whole thing.”

Some recipes, like gallo pinto for his chapter on Costa Rica are included because it is a national dish. Others, like jalapeño pasta for Australia, symbolize meaningful travel memories.

Trefz sees that food is a tool for connection. “Food was a strong link I always had to my travels. I come back from a certain country, and I want to share what I learned.”

The theme of community is a through-line in Trefz’s art. In addition to recipes, his photographs and anecdotes spotlight the different ways communities engage with each other and with their environments. He offers candid images of people, landscapes, and surfing.

Trefz wants the cover design, an abstract depiction of a blue globe and eye, to remind audiences the importance of being curious about the world and receptive to the lessons that it has to offer.  “It’s an inspiration on global cultures and the differences that we have, and embracing this beautiful world that we live in.”

Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here .

Photo courtesy of Patrick Trefz

Gillian Tarrant

Gillian Tarrant is a Research and Writing Intern at Food Tank. She is a recent graduate from Occidental College with a BA in Urban & Environmental Policy and currently lives in Chicago, IL. Gillian has worked as a farmhand in Northern California and as an Urban Agriculture Intern under Occidental’s Urban & Environmental Policy Institute. In her senior year, she completed a yearlong research project studying the impacts of controlled-environment agriculture on urban populations at the community-scale. Gillian is passionate about promoting sustainable food policy and developing local food systems in our hyper-urbanized, hyper-globalized world.

FarmsSHARE: Transforming Food Systems in North Carolina

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• 7 Traditional Dishes You Must...

7 Traditional Dishes You Must Try in St Petersburg

St Petersburg’s cuisine has been influenced by French , German, Swedish, Finnish and other cultures, thanks to the city’s rich and diverse history. Nowadays, St Petersburg continues to be known for its delicious and traditional dishes. Here’s our pick of the best.

Although on first sight they may look like donuts , pyshki are St Petersburg’s variation on this most delicious of sweet treats. As the traditional dessert of St Petersburg and an intrinsic part of culture of the city, a hot pyshki with a coffee – especially in winter – tastes like paradise. It’s little wonder that you’ll see ‘Pyshechnaya’ cafes almost on every corner – and it’s easy to guess what’s served there.

Koryushka (smelt) is a small river fish closely linked with spring in the minds of local citizens. The story is that it appears in the Neva river around the beginning of May – it’s easy to notice by the smell of cucumbers wafting along, as surprisingly, this fish smells like cucumber. The favorite dish of many citizens is fried koryushka , served with potatoes or vegetables. With a fresh taste, it is really addictive!

Beef stroganoff

Legend has it that this dish owes its creation to Duke Stroganov’s bad teeth: his cook had to cut the meat into small pieces for a sour cream and beef stew that was being prepared, as the old duke could no longer chew effectively. The recipe is a simple one, but delicious nonetheless, resulting in the dish quickly becoming popular in the whole country.

Leningradsky rassolnik

Rassolnik is a type of traditional soup enjoyed throughout Russia, though Leningradsky rassolnik is a variation specific to St Petersburg. Traditionally, rassolnik is prepared using pickles and pickle brine, which gives the soup its distinctive taste. In Soviet times, the most popular rassolnik recipe in St Petersburg was one with meat and barley – thus it was named Leningradsky, after the city’s USSR name.

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Skobelevskie bitki

Invented in the 19th century and prepared from chicken or veal meat, this dish is named after General Mikhal Skobelev, a historical figure who was a true hero in the eyes of public, and was known as the “white general” because of his white horse.

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Pancakes with caviar

Pancakes and caviar are possibly some of the best-known dishes associated with Russia, and are enjoyed especially at Maslenitsa, a traditional holiday symbolizing the end of winter. Although, as some cycnics say, local aristocrats enjoyed eating pancakes with caviar not just at Maslenitsa, but all year round.

Sterlet in champagne

After the French invasion in 1812, champagne became extremely popular in Russia. By using sterlet, a type of sturgeon found in the Volga river, and French champagne, the chefs of the time were able to demonstrate an exquisite and sophisticated combination of tastes. This dish also used to be a sign of wealth, as the ingredients were very expensive.

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Where to eat

Vodka, caviar, borscht... the list of Russian delicacies goes on! Discover where, when and what to eat during your trip to Saint Petersburg.

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37 unforgettable airport meals around the world

Would you believe me if I said one of the things I look forward to most when I land in India is an idli-vada combo in a cup at Hyderabad International Airport? Probably not. Would you roll your eyes at me if I said I actively crave it when I’m back home in New York City ? Likely.

I wouldn’t blame you. Airport meals don’t have the best reputation for being memorable – at least not for the right reasons. Ask any traveller what they think of airport food in general, and you’ll likely hear the words  boring ,  sloppy ,  tasteless,  and  highway robbery  thrown about. None of which sits well in a setting where your fate is somehow always teetering precipitously on the brink of disaster.

But surely it doesn't have to be so. Could it be that we're missing a trick or two and that, in the morass of generally unappealing airport food, there lie some real gems? We put the ask out to our favourite travel editors and writers around the world and were flooded with responses in the affirmative. So much so that we had to get them to drop their pins on these spots – and share their favourite dish at each – all in the name of urgently needed public service.

Some of these are outposts of beloved dining establishments that let travellers savour that last little slice of local culture before they leave. Others are childhood favourites that continue to serve up Proustian Madeleines as adults. Still, others are surprising discoveries that become an opportunity to try something you’d never gravitate toward under usual circumstances. All of them have, at some time or other, served up comfort, even deliciousness, in the liminal space that is an airport.

Bookmark these for the next time you find yourself wondering what to eat at the airport – you may even find yourself looking forward to a long layover.

Jamón ibérico de bellota bocadillo and espresso in Madrid

Adolfo Suárez Madrid, Barajas Airport

Several years ago I discovered Enrique Tomás on account of a flight landing earlier than expected in Madrid . I hadn't eaten on the seven-and-a-half-hour trip, so I was positively hangry when I landed and stopped at the first thing I saw open: this spot, which I assumed was a regular airport café with mediocre, overpriced sandwiches. When I got closer, I was ecstatic to discover it was, in fact, a Spanish jamón bar that also had exceptional espresso – we're talking the 100 per cent Iberian acorn-fed ham kind of ham stand. It was everything I needed at that moment: a jamón ibérico de bellota bocadillo that came in under 10 euros, which is a steal for airport food and just the right size for pre- or postflight fuel. En route to Madrid, it's a great wake-up snack when paired with a doppio espresso; on the way back to the States, it's a last-taste type of satisfaction, knowing I won’t be able to get it for a while. Jamón ibérico is one of my favourite things to eat, and I've started taking a few packages of it sliced to go – only to consume them before the plane even takes off. Jenn Rice, Durham, N.C.

Fried piraña nuggets in Colombia

Alfredo Vásquez Cobo International Airport, Leticia, Colombia

A few hours before boarding a 50-year-old DC-3 headed to a strip runway in the Peruvian Amazon forest, I felt a very specific growl from my stomach. After over 23 hours of flying, starting in Heathrow, connecting in New York, and making a quick pit stop in Bogotá, I was terribly famished. Leticia Airport, roughly the size of a Prêt-à-Manger fitted with check-in desks, offered only one tiny café, El Nativo. The café offered a small selection on its humble printed menu – to my surprise, one of the dishes listed was a fried piraña, something I had never encountered at the 67-plus country airports I’ve eaten at. I ordered it, imagining it’d be a whole fried fish; instead, it arrived looking like breaded chicken fingers. For less than $6, I received 15 piraña “nuggets” served with a side of yucca chips, not something you might typically pick when deciding what to eat at the airport. The breading was super crunchy, and the meat was the perfect balance of chewy and gushingly juicy. Niccolo Serratt, Barcelona

Miso soup, edamame beans, nigiri assortment, and sake in Mexico City

Terminal 2, Benito Juarez International Airport, Mexico City

I’m headed back to New York City on the 2.25pm Delta flight after a few days of running around, reporting, and eating my way through Mexico City . Even though it is lunchtime, I’m not hungry. But there is no way I’m going to miss my favourite pre-flight meal from one of the city's best sushi restaurants, Sushi Iwashi. I start with a miso soup and some edamame beans, followed by an assortment of nigiri: toro, salmon, kampachi. At the end of it, I’m really glad I succumbed. This isn’t my first time here. On other trips, I’ve tried the salmon sashimi or a hand roll and, depending on my mood, washed it down with either sake or a chilled mojito tea. I always end with a tamago sashimi. Inevitably, I leave Mexico City with a bit of a heavy heart, but having my last meal at Sushi Iwashi is the perfect soft landing before flying back to the US. I used to hate flying through Terminal 2, but now I look forward to that icy hojita tea and salmon nigiri… unless, of course, I get stuck in Terminal 1. Mary Holland, New York City

Mixed dumplings in Beijing

Beijing Capital International Airport

During a return to London from Australia, my layover was longer than expected, as my second flight had been delayed. I found a place serving dumplings , and they were just so delicious that I ended up going back twice during my long wait. I ordered a portion of the mixed dumplings, and from what I remember, it wasn't particularly cheap, but it was very tasty. Honestly, I think just the cosiness of dumplings as I was waiting in an unfamiliar airport I'd never been to felt really warming to me. It helped to make a very boring few hours feel much more agreeable! Abbi Malbon, London

Pulled-pork sandwich with coleslaw and mac and cheese in Charlotte, North Carolina

Charlotte-Douglas International Airport, North Carolina

I was travelling from Phoenix to Harrisburg, Pennsylvania, for work and had a connection in Charlotte. I had eaten much earlier in the morning with colleagues, so I thought I'd grab a meal at the airport prior to boarding. However, I underestimated Phoenix traffic and subsequently arrived at the airport a bit later than I would have liked and wasn't able to buy something to eat prior to departure. Sure, the airline had snacks and food for purchase, but being in the main cabin toward the back, there wasn't much left by the time they got to me. It was a long, hungry four hours. Luckily, that was followed by a three-hour layover in Charlotte, and I knew I'd be able to find something there. When I walked into the main atrium, my stomach did the thinking for me and led me to the first place it knew we'd find a substantial meal: Brookwood Farms Carolina Pit BBQ. I ordered a pulled pork barbecue sandwich with extra sauce. It came with a side of coleslaw and macaroni and cheese. The sandwich was piled high with pulled pork on a freshly baked roll, so much so it was overflowing onto the plate. The mac and cheese and coleslaw were also hearty portions. The meal with a drink came in at roughly $15. The flavour, the heartiness, the freshly baked roll, and that warm feeling that only real comfort food can replicate all came together to make this one of the best barbecue meals I've ever had. Not only was I full, but I kept asking myself, Should I buy another for takeaway and eat it later? I tell everyone I know passing through Charlotte to stop in for something to eat, and I've returned many, many times. It never disappoints! Bobby Laurie, Washington, D.C.

Acai bowl in Charlotte, North Carolina

In a sea of fast food and overpriced snacks, stumbling upon healthier options at the airport is like finding a pot of gold at the end of a rainbow. During a recent layover at Charlotte-Douglas International Airport, I was pleasantly surprised to come across Sambazon, a food company that sells acai-based foods and beverages. A delicious customised acai bowl filled with fresh bananas, blueberries, and mangoes and topped with fleshy shreds of coconut, set me back by roughly $13, and I couldn't believe I was actually enjoying this burst of fresh tropical flavours at an airport. Taryn White, Washington, D.C.

Bojangles’s four-piece Supremes dinner with fries, ranch sauce, a biscuit, and Pepsi in Charlotte, North Carolina

My first flight from North Carolina's capital, Raleigh, to North Carolina's most populous city, Charlotte, is barely 30 minutes once airborne, and the connection to my next flight to Phoenix is tight. But as an economy passenger, I knew I wouldn't be served a meal onboard, so I planned to pick up something substantial to eat for the four-hour flight – without breaking the bank or cutting into my tight layover time. Luckily, I knew just the place for the job. Any North Carolina native knows that when you're in need of something quick and delicious, nothing hits the spot better than Bojangles. Thankfully, there are two locations in the airport: The Plaza (the main food court near Concourse D) and Concourse B. My standard order? A four-piece “Supremes” dinner with perfectly breaded chicken tenders, thick-cut fries, ranch sauce, and a Pepsi. It also comes with a pillowy buttered biscuit. (Pro tip: If you aren't as hungry but still need something to eat, order a kid's Supreme meal for a smaller portion at half the cost.) Of course, it should come as no surprise to frequent travellers that airport food comes at a markup, so while the same meal will cost you $8 at your average Bojangles outside, it costs nearly double at Charlotte Airport. Still, that's a markup I'm willing to pay for food I know will be consistently delicious. Bojangles at Charlotte is everything a hungry traveller needs: a regional favourite with quick, friendly service offering hot, satisfying meals. Stella Shon, Durham, N.C.

Potato buttermilk doughnuts with artisanal jams in Cape Cod

Chatham Municipal Airport, Massachusetts

It’s summer 2017. I have just graduated high school and am working at Hangar B Eatery, a popular breakfast and lunch joint at the Chatham Municipal Airport in Cape Cod. The restaurant is upstairs, perched above Stick'n Rudder, which operates sightseeing tours and flight lessons. Now, this is not your typical airport restaurant, nor do you have to be a passenger to dine here. By 7.30am, tourists and locals alike form a line out the door to snag one of the eight tables or – if you're lucky – a barstool on the outdoor deck, where you can watch the planes take off from the tarmac. From 7am to 2pm, I sit beneath the staircase selling coffee and doughnuts to the crowds of people waiting for their name to be called (let it be known that by the next summer I am proudly promoted upstairs to hostess). Among my most loyal customers are the biplane pilots, whom I provide with coffee gratis each morning. In exchange, they take me and another waitress up in a biplane at the end of July , and we soar over the Chatham coast – a core memory that may have had something to do with my ending up as a transportation editor. All this is to say that, nearly every day I am working, I eat the most mouthwateringly delicious potato buttermilk doughnut lightly flaked with powdered sugar (and gain 10 pounds as a result). Also in my job description is scooping homemade jam – strawberry thyme balsamic, raspberry red wine vinegar, and lemon curd – into dozens of small dipping cups. The lemon is my favourite, and together with the doughnut in the early-morning hours, devoured while rolling silverware after a late night of teenage beach bonfires, this is the breakfast of champions. Years later, I still return to eat one whenever I am in town. While the doughnut holds a special place in my heart, the rest of the menu is equally delightful. When sitting down for a full meal, I'll order the brioche bread pudding, French toast or vegetarian eggs Benedict. Hangar B serves some of the best breakfasts I have ever had, airport or otherwise. Hannah Towey, New York City

Vegetable gyoza in Tokyo

Terminal 3, Haneda Airport, Tokyo

After six days of exploring Tokyo , it’s time to drag myself away and head home to London. The food throughout the whole trip has been better than we could ever have imagined: bowl upon bowl of salty, rich ramen, platefuls of the freshest sushi, and the lightest, fluffiest pancakes I’ve ever eaten. I’m not ready to say goodbye to Japanese cuisine just yet, so when I spot Rokurinsha – one of the food outlets in the departure area of Tokyo Haneda’s Terminal 3 – I immediately order a plate of gyoza. The original can be found inside Tokyo Station and serves hundreds of bowls of ramen each day. The plate arrived with 10 steaming vegetable gyoza neatly lined up next to a little bowl of dark, vinegary dipping sauce, and didn’t cost much more than 900 yen (under $6). If I were to show you the photo that I took (and often stare at lovingly when I’m on my third Pret sandwich of the week) of this very simple plate of gyoza, you wouldn’t think it was anything special. But when I look at it, I am transported back to that little wooden table in the departures lounge, chopsticks in hand, savouring every last bit of my last taste of Tokyo. Sarah Allard, London

Fish and chips, lobster roll, salt cod fish cakes and scallop chowder, slices of fried kielbasa and potato skins, deep-fried Mars bar in Halifax, Nova Scotia

Halifax Stanfield International Airport, Nova Scotia

My friend and I were travelling between Halifax, Nova Scotia, and St. John's, Newfoundland, a quick two-hour hop over the Laurentian Channel. It was late January , and with a blizzard threatening delays, we arrived extra early and settled at the Firkin & Flyer pub for a pint before takeoff. One by one, all flights were grounded, and all passengers too: The highway had been closed, and it was impossible to leave the airport. We split an order of crisp fish and chips and a lobster roll with a creamy lemon sauce and watched the world disappear behind the blizzard. After a while we put in another order: salt cod fish cakes and scallop chowder. It was dark now, and there was no idea of leaving before morning. But we were happy with our pints of Burnside, brewed in nearby Dartmouth, and the slices of fried kielbasa and potato skins (nachos made with tuber instead of chips) the waitress brought us gratis. “You might as well,” she said. “We're all set in for the night.” We slept fitfully and woke early as Firkin & Flyer was opening. The blizzard had ended, but the world was still covered in a dollop of sour cream. It felt devilish ordering a deep-fried Mars bar at that hour, but it was worth it. J.R. Patterson, Gladstone, Manitoba

Fried chicken plate (wings and thighs, biscuits, rosemary tater tots, collard greens) in Atlanta

Concourse D, Hartsfield-Jackson Atlanta International Airport

My home airport, Minneapolis–St. Paul International (MSP), is the second largest Delta hub in the United States. While I can fly direct to plenty of destinations, I sometimes have to route through Atlanta, the largest Delta hub. If I have a layover of two hours or longer, I make a point to stop by Ludacris’s Chicken and Beer in Concourse D. The fried chicken plate is unbelievably delicious and my go-to order is perfectly crispy wings and thighs (with your choice of white or dark meat), the butteriest biscuits with a hint of honey, rosemary tater tots, unctuous collard greens – I shudder with delight just thinking about it. The portions are generous too, which makes me feel (slightly) better about shelling out $18.99 for an airport meal. The food is awesome, don't get me wrong, and the servers are also incredibly nice. It's a show of true Southern hospitality when you’re welcomed in with a “Hey, how y'all doing today?!” and I love how they dote on my toddler, even when he's doing annoying toddler things. Their kindness and warmth are a big reason I go back every chance I get. Ashlea Halpern, St. Paul

Bento box (hamachi sashimi, seaweed salad, spicy tuna roll, and a cookie), assorted omakase box, and a can of sake in Atlanta

Concourse E, Hartsfield-Jackson Atlanta International Airport

Headed to Huntsville, Alabama, for Space Camp (yes, Space Camp ), my husband and I faced a series of travel hiccups – our quick layover in Atlanta morphed into a marathon. After a cancelled flight and a delay until past midnight, we found ourselves famished by 8pm. With time to kill, we navigated from Concourse B to E, zeroing in on One Flew South, a spot I'd been meaning to try. They don't take reservations, but the line wasn't that long, thankfully. What should've been a 30-minute hop to Alabama turned into a culinary detour. At Atlanta's One Flew South, we skipped Southern classics like the meatloaf sandwich for the famed sushi lineup. I savoured a bento box – hamachi sashimi, seaweed salad, spicy tuna roll, topped off with a cookie – for a fresh yet satisfying meal. My husband's choice? The omakase box with assorted sushi and a can of sake left him craving just a bit more. The damage? $130 – pricey, but a flavorful detour compared with the fast-food options next door. Everything we ordered was fresh and flavorful, definitely a notch above typical airport fare. Would I recommend it? If you're not in a rush and can overlook some service glitches, the food's well worth a try. Jordi Lippe-McGraw, New York City

Frosted Orange in Atlanta

Concourse C, Hartsfield-Jackson Atlanta International Airport

I was connecting in Atlanta after a long-haul flight from Amsterdam , heading home to Florida for my high school reunion. I was hot, exhausted, and craving something familiar and refreshing. I ordered one single thing: a Frosted Orange. This heavenly concoction is a vanilla shake blended with The Varsity ’s signature orange soda and is one of its best-selling items. I ordered a medium, and it was enormous – so big I couldn't finish it before my next flight. I can't remember exactly how much it cost, but I think it was about $5, because I do remember paying cash. I can't recall an airport snack that hit the spot the way this frosted orange did after a long, stuffy flight when I really needed a sweet pick-me-up. I took mine to the waiting area for my connecting flight, and as I sat there spooning the pale orange perfection into my mouth, I could feel the jealous stares of passengers all around me. But it was more than that, too: I’d lived in Atlanta for nearly 10 years, during my mid-20s and 30s, and the frosted orange brings me back to that magical time in my life. The Varsity is perhaps the city's most iconic fast-food spot, and the airport servers all take orders the same exact way, asking customers, “What'll ya have?” I'd absolutely recommend it (and if you're really hungry, a burger and fries), and next time I'm in ATL, I'll be making a beeline right back to The Varsity for another one. Blane Bachelor, Amsterdam

Texas fries or bone-in buffalo wings and a blue drink in New York City

Terminal 3, John F. Kennedy International Airport, New York City

My grandfather was getting older, and my aunt and I decided to fly down to Florida from New York to spend what would be his last birthday with him. We flew from JFK to Sarasota, with a connection in Atlanta. Before boarding the first leg, we decided to get something to eat. Honestly, I think it was mostly to kill time. Chili’s Too ( RIP ) was a squeeze of a space, decked out in the requisite fast-casual reds, with a row of wooden chairs and tables down a short wall. Incidentally, the location was called a “Can't Miss” outpost for Chili's fanatics by Eater in 2011. I took a seat, and recognised the man who became the wall mate to my right immediately. The hair. The superior fashion. The fact that he was lingering close to the gate for Atlanta. It was Outkast's André 3000. He is a legend I respect for choosing Chili’s over the lounge access I would say he could afford. I played it cool. Kept right on eating whatever was on my table; it could have been Texas fries. Or perhaps my aunt and I shared some bone-in buffalo wings. Whatever it was, I am sure it was oversized. My beverage was inevitably blue. Then it happened: Some solo travelling skater dude no older than 20 sat on my left, and tried to engage him. I sat there, transparent like glass, as the skater dude talked through me, to André, and André politely but curtly responded, exponentially more interested in whatever he was eating (he was kind, but the fan should have taken the hint). The guy made, say, four attempts to start a fresh conversation, each one dead-ended as André continued on with his food. My aunt, meanwhile, remained clueless, with no idea who André 3000 was or why this guy was talking through us to him, and I ignored all her silent prompts to explain it all. André eventually finished and went on his way, gifting me something rare: a memorable meal inside an airport Chili’s. Even though Chili's Too is now closed, my meal here serves as a constant reminder of the random encounters that can only happen at a mediocre airport restaurant. Erin Florio, New York City

Fried rice, steamed pork dumplings, pork ribs, and vegetarian abalone in Hong Kong

Terminal 1, Hong Kong International Airport

We were at Hong Kong International (HKIA) during a particularly crowded period – post-COVID, in the midst of a full-on revenge travel season. Like any self-respecting foodie, we'd made a beeline for Duddell's, but the place was stuffed to the gills. So was the food court, our usual stop for porridge from Tasty Congee and soy sauce chicken wings from Tsui Wah. As we walked around looking for a spot where we could get one last hit of local food before leaving, we came across Jardin de Jade in a quiet corner, away from the main food area. It was virtually empty. The Google reviews were uninspiring. We almost didn't go in but decided to take the chance. And it really surprised us! My partner and I had the house special fried rice, the steamed pork dumplings, the pork ribs with garlic and pepper salt, and the vegetarian abalone. The portions were generous and the meal could have fed three people. The dumplings came in a traditional basket of eight. The meal cost us about $70, including a couple of nonalcoholic drinks. The fried rice had “wok hei” (a smoky quality from being cooked at high heat); the dumplings were silky-skinned and properly squirty. The pork ribs reminded me of the version from one of my favourite Cantonese restaurants (in Melbourne , of all places, but that's another story). And even though the Jardin de Jade brand has won several awards, including a Michelin star at its Hong Kong Wan Chai branch in previous years, prices were café-level. HKIA has plenty of better-known restaurants, from a Wolfgang Puck Californian-style kitchen to a takeaway joint by Gordon Ramsay, but this, to me, was the perfect Hong Kong send-off: Chinese comfort food in a casual, chic environment with the added, unexpected luxury of space. Audrey Phoon, Singapore

Bok choy, roast duck, and rice in Hong Kong

Hong Kong International Airport

I was getting ready to fly from Hong Kong back to London on an evening flight. I hadn't eaten lunch that day, so I was starving and needed a substantial meal to tide me over before the in-flight meal service. At first glance, Putien has the look of an ordinary takeout restaurant, serving its food on trays with plastic utensils. The food, however, was excellent. The generously portioned bok choy was fresh, and the duck was deliciously tender, not the hunk of rubber one might expect. It's quite honestly the best airport meal I've ever had. Reassuringly, I noticed a couple of Chinese cabin crew placing their orders. I'd go out of my way to eat there next time. Noo Saro-Wiwa, London

Spicy Jin Ramen cups in Seoul

Incheon International Airport, Seoul

In between two flights – maybe three weeks before the pandemic would officially become an international crisis but deep enough into the early rumblings that were subliminally stressful and confusing – I, with lots of jet lag, had a several-hour layover in Seoul on my way back to New York City and nowhere to spend it. Somehow my friend and I were able to lightly con our way into one of the lesser lounges at no cost (she has an amazing smile and, more critically, may have been a Priority Pass member?), and we spent three hours there in those weird sort of chairs that look comfy but are not, drinking cold beer from a counter dispenser, and eating many styrofoam goblets of Spicy Jin Ramen, which we rehydrated before our own eyes with hot water from a spigot. I used to staunchly believe that there was no better way to kill time in an airport than to be alone, with Audible dialled up to an insane volume, avoiding eye contact, but the companionship made our foray into the free spicy instant soup and cold beer all the sweeter. Ella Quittner, New York City

Lokum burger with spoon salad in Istanbul

Istanbul Airport

On a recent visit to Istanbul , I decided to try out the new Saltbae, the first airport location for the internet-famous Turkish chef. As someone who rarely eats meat, I save the few times I do for something particularly special and the Lokum burger with side “spoon salad” (similar to a traditional shepherd's salad) was melt-in-your-mouth good, even though I had asked for it to be well done. The grilled onions really made it, and for $30, it was well worth it, especially for the celebrity factor of the restaurant. I would definitely go back, and it will certainly be a tough decision the next time I am passing through and have to decide between my favourite Turkish Airlines lounge and Saltbae – but why not both? Ramsey Qubein, High Point, NC

Gözleme, manti, mezze, and a glass of Öküzgözu in Istanbul

I was on my way from Barcelona to the Maldives , transiting through Istanbul with a nine-hour layover. Although I adore Istanbul city, I had so much work to catch up on, and I was so tired from my travels in Spain that I was excited to just hang out in the airport! Not least because I had access to Turkish Airlines’ business class lounge, where I proceeded to procure one of its first-come, first-served private suites, followed by a good, long nap and a hot shower. Rested and clean, I started to fill my belly from station after station of live-fire cooking. I watched a chef stuff dough with kasseri cheese, roll it paper-thin, and toast it on a flat-topped saç, where it puffed, bronzing. She brushed it with olive oil and handed me a couple of slices of the hot, fresh gözleme. I scored lahmacun topped with ground lamb pulled warm from the oven, and manti draped with yogurt and tomato sauce. I chose diverse meze from a huge bar. I sampled pilaf, moussaka, fresh-baked sesame-encrusted simit, Turkey’s answer to the bagel, smeared with, as the sign read, “countryside butter from Trabzon.” I grabbed a tea from a samovar and a bowl of kuru fasulye, a comforting cannelloni bean stew. I indulged in baklava, kunefe, and all the sweets at the dessert table. I had previously reported on Turkish wineries, so I knew that some of the labels on the drinks cart were quite good. I sat sipping a bright but lush Öküzgözu with my meal, watching multiple global news programs with subtitles on a wall of screens, listening to the baby grand piano player's tunes, and by the time my next flight boarded, I was stuffed. From now on, I will take any chance I get to transit through Istanbul, and I'm working on my Star Alliance status that helps get you into this lounge, no matter what class you're flying. Next time maybe I'll also indulge in a game of simulated golf or wave the roving massage therapist over to rub my travel-weary shoulders. Betsy Andrews, New York City

Chicharron sandwich in Lima

Jorge Chavez International Airport, Lima

I go through here regularly. Usually, I'm heading home after a week or two in Lima to see family. La Lucha Sanguchería is a really popular sandwich spot in the city, so the logo is a beacon as you march toward security, likely with the couple hours you know you're going to have to kill. The last time I was there, I was exhausted from a trip hopping between Lima, Cusco, and the beaches south of Lima. I walked up and knew I deserved one last amazing Peruvian sandwich. The restaurant is before security, so it's a little bit of a gamble – you have to be ready to delay getting through to enjoy it (or arrive early, which, honestly, is worth it). It’s all about the chicharron, baby! A crunchy-on-the-outside, fluffy-on-the-inside toasted roll is filled with thin slices of sweet potato, juicy hunks of pork, and a zingy little salsa criolla (thin slivers of red onions tossed in lime juice and salt). It's like Sophie's Choice choosing from the various chilli sauces. I can't remember the price, but it’s nothing to be upset about. I think the sandwich is just perfect and not too filling, but you can round it out with a jugo – I like the papaya and mango blends. For so many people, a trip to Lima is all about eating life-changing meals: the tasting menu at Central or the Nikkei (Japanese-Peruvian fusion) with fresh seafood at spots like Maido. This sandwich is a reminder that in Peru even the humblest, quickest of bites are also impossible to forget. Megan Spurrell, New York City

Greek salad with rotini pasta in New York City

Terminal 4, John F. Kennedy International Airport, New York City

I was about to board one of the world's longest flights, from New York to Singapore . I knew I would be fed onboard, and I have a weird obsession with plane food, so I didn't want to spoil my appetite. But it was already late (likely 9pm), and I was starving, so I set off in search of a small refreshing snack. I arrived at a Farmer’s Fridge vending machine. I had sworn I'd stick to a light salad, but the Greek salad sitting atop a bed of rotini pasta looked irresistible, so I caved. One jar cost just under $10, and I was particularly surprised by the flavour-packed garlic-mustard dressing. I don't expect vending machines to deliver healthy meals, but here I was, choosing between salads and pineapple chia pudding. There's also something very satisfying about the user experience of it all: the joy of watching a shelf slide up inside the fridge, capture your chosen jar, then release it into a pickup box below. It also helps that, because your meal comes in a jar with a screw-on lid, you can graze a little and keep the rest for later. I would 100 per cent recommend to anyone looking for a quick and healthy airport meal that is more exciting than packaged hummus and carrots at Hudson News, and a lot more affordable than a sit-down dinner. Elissaveta M. Brandon, New York City

Filter coffee, idli podi, masala dosa, curd rice, and a full thali in Bengaluru

Kempegowda International Airport, Bengaluru

I'm not a breakfast person at all, but I can never refuse a South Asian breakfast – it's got to be the best in the world. I can eat it at any time of the day. I'm also addicted to kaapi, the south Indian filter coffee. So, invariably, Tiffin Centre is my last shot at a proper kaapi before heading out of Bengaluru to either Mumbai or London! Idli podi, masala dosas, chilled curd rice if you want to stay light, a full thali if you want to skip eating on the flight – all totally authentic and served piping hot. Airport prices are always inflated, but this is worth it. Divia Thani, London

Fried shrimp sandwich in Jeddah, Saudi Arabia

King Abdulaziz International Airport, Jeddah, Saudi Arabia

Anytime I'm at the Jeddah airport, I end up eating at Al Baik. When I'm in the city itself, I gravitate toward healthier options at the excellent seafood restaurants and old-school cafés in the old town of Al Balad, but once I get to the airport, the temptation is too much to resist. Ask any Jeddah local what their favourite fast food is, and chances are they'll say, Al Baik. It's a homegrown cult classic, recognisable by its cheery red lettering and top-hat-doffing chicken mascot. The secret blend of herbs and spices is the key to its irresistible flavours, and its popularity has endured – Al Baik celebrates its 50th anniversary this year. Most people go for the iconic chicken, but as a pescatarian, I get the fried shrimp sandwich featuring the same coating as the chicken. For a filling shrimp wrap, small fries, and a Diet Pepsi, I paid the equivalent of $6.60. A bargain! This is basic fast food, so I don't go there for the ambience. You order at the counter, pick it up, and take it to a table. There is no glamour whatsoever to the experience, but the flavour wins me over every time. Nicola Chilton, Dubai, UAE

Mortadella, pistachio, burrata, and focaccia sandwich in Rome

Leonardo da Vinci – Fiumicino Airport, Rome

Not once or twice, but several times recently, I have had a layover at  Rome 's airport. That means I scuttled in after a transatlantic flight, a bit jumbled from the time change, and usually felt confused about whether I was hungry or not – until I saw the humble Caffé Kimbo focaccia display case. I'm sure any Italian reading this would have thoughts on my affection for this chain restaurant sandwich, but let me tell you, the thin-sliced mortadella, pistachio spread, and gloopy heaps of burrata on two slices of focaccia make for a heavenly between-flight meal. The portions are massive (meaning you have a second half for your next flight), so I remember not being too bothered about what I'd spent. This isn't the best rendition of the sandwich you'll find in Italy – and unlike when the much more famous Antica Focacceria San Francesco was open in the airport, probably not the one to go out of your way for – but it does that thing of relying on just three can't-fail ingredients that will taste delicious. Now I get excited when I know I'll fly through Rome and have time to stop for one. Sometimes I even save my appetite for it. MS

Two extra-dark chocolate gelato scoops in Rome

After having spent 48 hours in Rome, I was at the airport around eight in the morning en route to the second-largest island in the Mediterranean Sea, Sardinia . After waking up at the crack of dawn and having a meagre hotel buffet breakfast, I was very hungry at the airport. During my quick jaunt in Italy’s capital city, I also hadn’t had time to sneak away for gelato – a cardinal sin in the Eternal City – so when I noticed an Eataly with a gelateria in the waiting area for domestic departures, my heart skipped a beat. After waiting in line for an abnormally long time, I finally reached the counter only to be told that none of its flavors was plant-based. Heartbroken and hungry, I had nearly given up hope until I reached the bottom of the stairs and noticed that tucked away in the corner was a Venchi, one of Italy’s oldest and most famous gelaterias. I was familiar with the brand from when I lived in Florence . Venchi has been around since 1878 and continues to make fresh gelato daily with all-natural ingredients. And there wasn’t a lengthy line! I took the chance to practice my laughably bad Italian, which always morphs into Spanish, to ask if there were any vegan flavours. Much to my surprise, I had an array of choices, including melon, lemon, strawberry, mango, and dark chocolate. To sweeten the deal, all Venchi gelatos are gluten-free. It was the most decadent of breakfasts: a coppetta piccola (small cup) with two enormous scoops of Azteco 82% extra-dark chocolate. It was absolutely divine – creamy and thick as if I was eating light brownie batter. It was also a steal at just about $5 (€4.20), which is essentially unheard of for an airport snack. Now, gelato in an airport in Italy may seem like a small feat, but finding anything vegan and gluten-free in an airport is a challenge. When I returned to the airport a few days later to catch a flight to Tunis, I went right back for the dark chocolate – and got the last remaining scoops. Lola Méndez, Chiang Mai, Thailand

South Indian filter coffee, ghee-karam idli vada with sambar, and lassi in Hyderabad, India

Rajiv Gandhi International Airport, Hyderabad, India

Hyderabad is where my parents live, and it’s where the rest of the family, including me, head each winter. This annual migration eastward typically includes a second holiday within India – to Goa , Bangaluru, Coorg, and everywhere else. And so we land at the airport en masse, always many hours too early (as is my father's wont; we've learned not to argue). Post-check-in, we dispersed in different directions, my body almost involuntarily leading me to the motley crowd gathered around Tiffin Express. To be honest, Hyderabad Airport is full of great local options for food and drink (Conçu for amazing breakfast sandwiches, Cafe Niloufer for melt-in-the-mouth Osmania biscuits, and so much more), and faced with that abundance, you might walk right past the diminutive faux-brick facade of Tiffin Express. But I’m here to tell you that would be a mistake. Instead, you should join the melee, elbow your way to the front, order a South Indian filter coffee, a portion of kaaram (extra spicy) idli-vada soaked in tongue-scalding sambar, and chase it with a thick sweet lassi, which you'll need in order to take the heat off. The meal comes in at under 150 rupees (under $2) and fills me up enough to resist the overpriced snacks onboard. Tiffin Express is a wonderful reminder that some of the most satisfying meals can be inexpensive, simply (sloppily, even) presented – even ( wow! ) batch-cooked and reheated. For me, it's also one of those welcome nudges that I'm back home. Arati Menon, New York City

Skinny cappuccino, almond croissant, and turkey chopped salad in Los Angeles

Terminal 4, Los Angeles International Airport

I was catching a woefully early flight to visit family in Miami and arrived at LAX half-asleep at 5am. On my stumble toward my gate, though, I gleefully discovered an outpost of a terrific Beverly Hills cafe, La Provence. The lights were on, a barista was pulling double espressos, and the buttery scent of almond croissants was sailing across the counter. How joyful can an exhausted and always hungry girl get? I ordered a feast to commence at the gate – skinny cappuccino and flaky almond croissant for $10.75 total – and continued onboard the cross-country flight. Somewhere over Texas neighbouring passengers looked at me enviously as I gobbled a to-go turkey chopped salad and an iced cappuccino for just under $24 total. I normally despise airport food, but at this café, portions are generous, and everything is house-made. My turkey chopped salad had turkey, crisp garbanzo beans, olives, Swiss cheese, and red wine vinaigrette. So fresh-tasting! Janice Wald Henderson, Los Angeles

Two Bavarian pretzels in Munich

Terminal 2, Munich International Airport

I had just arrived from a long trip in Australia. It was one of those flights where somehow everything went wrong. Two heavily delayed connecting flights and no way to get on an earlier plane. In the end, it took me 43 hours to get from Melbourne to Munich . I was tired and hungry. I just wanted to get home. I was on my way to baggage reclaim and saw the Dallmayr Bistro. Dallmayr is a Munich-based delicatessen and coffee specialist, and its Bavarian pretzels are heaven. They always give me a sense and taste of home. I was happy to make another change of plans and even bought two pretzels. If you find yourself in Munich, do yourself a favour and buy one. Dennis Braatz, Munich

Tonkotsu ramen in Tokyo

Narita International Airport, Tokyo

I was flying through Japan 's Narita International Airport en route to Manila, and I had a long overnight layover. It was like 15 hours or something. I initially planned to head into the city and spend a sleepless night running through a neon Tokyo, but the train timings between the airport and downtown were awkward for my schedule. So I decided to just camp out in the airport and book a bed at a nearby pod hotel. Still, I wanted a culinary experience that at least reminded me of where I was – something beautifully Japanese. So, naturally, I hunted down some ramen. But I had to laugh when I ended up at Ippudo, of which we have three in New York. I had a steaming bowl of tonkotsu ramen: the shiromaru classic with pork, seaweed, and a cured egg. It was the perfect portion size, slightly smaller than what the New York branches of Ippudo serve. It cost about ¥1,200, which is roughly $7.50 – a welcome conversion, especially since the Ippudos in Manhattan charge more than twice that. It was a really satisfying meal, one that made me feel like I was in the middle of Tokyo anyway, sitting there surrounded mostly by Japanese travellers. I still need to make it to the Japanese capital, but in the moment it was ultimately a better decision to take it easy in the liminal space of the airport. Plus, the pod hotel was fascinating, but that's a story for another time. Matt Ortile, New York City

Hot shoyu ramen; noodle buffet (ramen, soba, and udon, house chicken curry ramen with karaage) in Tokyo

This is a recurring situation for me: Living between Ho Chi Minh City, Vietnam , and New York, I often fly through Tokyo as my connection. It's a familiar stop I've been making since I was a kid, and after a 13-hour flight from the States, I look forward to the moment we land in Tokyo to refresh and recharge. By this time, I'm ready for a hot meal and a hot shower, both of which are available at Narita. Ramen, or noodle soup in general, is simply the best meal after a long flight. It warms the belly and soothes the soul. Some of the best at Narita Airport can be found at an outpost of Tomita Ramen in Matsudo. Though it's best known for its dipping-style tsukemen, I prefer the hot shoyu (soy) ramen. Alternatively, when I'm able to use my Priority Pass and get into a lounge, I love going to the ANA lounge, where they have a counter doling out free, unlimited mini bowls of ramen, soba, and udon. I could live there. The lounge has the same permanent menu. And during one particularly inspired layover, I ladled in some of its famous ANA house chicken curry to make a curry ramen, and topped it off with some karaage fried chicken from the buffet line. And now I can't wait to fly through Narita so I can do it again. For me, these soothing meals during layovers make flying enjoyable. And especially when I'm travelling from Vietnam to the US, getting a bowl of ramen at Narita is just like a symbolic last taste of Asia – comforting noodles and hot soup – before I'm back in America. That ramen counter is my safe space! Dan Q. Dao, Ho Chi Minh City, Vietnam

Xiao long bao, dumplings, egg fried rice, kai lan, chicken soup, and spicy noodle soup in Singapore

Singapore Changi Airport

We were headed to India after spending a lovely week in Singapore. My family was based there for a decade, so it has become a second home to us. In true “airport dad” form, my father insists we get to the airport a solid three and a half hours ahead of boarding, and we leave the hotel at least one hour ahead in case all the traffic of Singapore decides to converge on our route. Of course, we zipped across town and were there in 15 minutes. We cleared check-in quickly (being the only ones there nearly four and a half hours ahead), which left us the better part of the day to hang out at the airport Din Tai Fung. Xiao long bao is what it's best known for, and these fresh, soupy pork dumplings are little morsels of heaven. There is none of that tough, chewy, doughy covering here – only silky, thin, delicate wraps with perfectly seasoned, juicy pork filling. We get multiple orders of these, and a variety of dumplings, along with a rich, buttery egg fried rice. The chicken soup is another highlight, a warm, comforting hug in a mug. We rounded out the meal with some bright green gai lan and savoury, spicy noodle soup. The portion sizes are small, which allows for multiple orders and trying a bunch of different things. Din Tai Fung was a staple when we were in Singapore (and I’m so excited that they are opening a brand in Manhattan!). The food is consistently good at this Michelin-starred Taiwanese restaurant chain. The ingredients are fresh, the service is efficient, and those soup dumplings are nourishment for the soul. Pallavi Kumar, New York City

Ladies’ filet with fried egg, braised onion rings, and fries in Johannesburg

Terminal B, O.R. Tambo International Airport, Johannesburg

Since Johannesburg is a major transport hub, I am often in O.R. Tambo en route back to Cape Town from research trips elsewhere in Africa. If I have time to kill, I head to Airport Craft Brewers and have what is colloquially known as a ladies’ filet (about 150g), topped with a fried egg – a popular local combination and testament to the influence of Jozi's Portuguese community. Served with braised onion rings and chips, it’s a bargain at around $9 and a really tasty transit meal; plus, the service is friendly and fast. If you’re travelling with a more “man-size” appetite, the 400g rib eye will still run you for only $19. A short but good selection of SA wines by the glass (Ataraxia Sauvignon Blanc is always a winner) is another draw, and they brew their own beer – their tasting tray of eight softens up any kind of airport hell. Pippa de Bruyn, Cape Town

Veggie cheeseburger, garlic fries, and a lemonade in San Francisco

Terminal A, San Francisco International Airport

Since my first real trip to Napa Valley in 2021, I had been dreaming about returning to Gott’s Roadside , a burger joint featuring a modern California-inspired menu and locally sourced ingredients. As a PDX-based frequent flier, I fly through San Francisco all the time, but I rarely leave the airport. And while I had known for years that there was a location in the airport, it's a hike to get there; it's in the international terminal, far from where I'm usually spending a short layover. Finally, last December, I decided to schedule a longer-than-usual layover on the way home from Europe to give myself time to go. Despite landing on an international flight, it still was not at all convenient to get to. After clearing customs, I had to go back through security to get into Terminal A, knowing that I'd have to exit and go back through security once again to get to my actual gate. I ordered a veggie cheeseburger (with jack cheese, sliced avocado, and pickled jalapeños on a country roll), the garlic fries, and a lemonade—a massive amount considering the fries are sizable enough for sharing, and I had just consumed multiple pretzel sandwiches on a flight from Germany. No regrets! In total I probably spent between $30 and $35 (it's San Francisco, so everything adds up a little quicker than you might expect). It's such a joy when airports feature outposts of locally beloved dining establishments. It really creates a sense of place and lets travelers experience a little slice of local culture, even if they're just passing through. And it's even better when the airport version tastes exactly like the non-airport version. That was the case at Gott's. Everything I ordered completely lived up to my memory, and it was more than worth the wait. The fries, which are *tossed in garlic butter* are the standout here, and I would go in and out of security twice for them 10 times out of 10. —Carly Helfand, Portland, Ore.

Nasi lemak or laksa in Singapore

Growing up in Singapore and with a dad who was a civil servant, we often ate at local, low-key joints. I can't remember when I first ate at the airport staff canteen on the ground floor (which is open to all), but it soon became a family tradition to have our farewell meal at the Orchis Food Court before heading through to the gates. I always order either nasi lemak or laksa, but there are about 20 or so stalls to choose from. It's guaranteed to be the quintessential flavour-packed Singaporean meal you need before leaving the country. The portions are generous, and it's great value, with meals costing about $6–$8 SGD ($4.50–$6 USD). Chloe Sachdev, Sydney

Kurobuta Terimayo Japadog in Vancouver

Terminal Level 2, Vancouver International Airport

After six days of eating my way through the best Asian food in Richmond, British Columbia, and Vancouver, I regretted missing out on what was the quintessential Vancouver meal: Japadog. During my days working in entertainment, the little Asian hot dog stand in front of Sutton Place (where the talent would stay during production in those days) that opened in 2005 would come up organically in conversation. I remember being surprised that these actors would pay attention to a hot dog stand, let alone one run by Asians. Of course, as we know, it eventually became so popular it expanded to NYC. Yes, I went there once or twice, but it just never had the same appeal of one on a street corner in Vancouver. On that final day of my trip, I had so many places I wanted to try before my 1pm flight, but I was cutting it close, so I decided to look at the dining options at the airport instead. To my delight, I saw Japadog on the list. The problem was that the one that opened in 2022 was in the domestic terminal, and I was in international, flying back to the US. So I started asking all the employees for directions – the woman in the food court told me to walk to the one in the domestic terminal, 15 minutes away each way. The sweet older gentleman at the information counter said the location wasn’t listed. Finally, I went down to arrivals and asked the SIM card guy. Turned out it was an actual hot dog stand on an island between the terminal and the parking garage! Once I arrived, I ordered the #1: Kurobuta Terimayo, since it was marked “most popular.” It was a hearty hot dog with Kurobuta pork sausage, fried onions, teriyaki sauce, Japanese mayo, and seaweed. It was $8.89 CAD ($7.69 USD). I had a few minutes to sit on the sun-soaked benches right next to the stand, enjoying the mix of Western and Japanese flavours and delighting in the mix of textures. I never thought that a hot dog topped with seaweed would be the ultimate preflight meal, and getting my hands on the iconic Vancouver street food item just moments before leaving felt like a total power move. Rachel Chang, Hoboken, N.J.

Crab samosas in Vilankulo

Vilankulo Airport, Mozambique

I was returning to Dubai from the wonderful Kisawa Sanctuary on Benguerra Island and wanted one last taste of Mozambique before I flew out. Querino Huo, the guest manager from the resort, suggested we stop by the airport café, Monte Verde, which initially sounded uninspiring, but I put my trust in him. It's a pretty basic place – a handful of metal-topped tables and chairs; fridges with cold drinks; a counter with chips, nuts, and snacks; and a kitchen somewhere in the back. Frankly, my expectations were fairly low, but the crab samosas were fantastic. I love a good samosa but had never had one stuffed with crab before. They came hot from the oil, so crunchy and crisp that I'm sure the whole airport could hear when I bit into my first one. The inside was packed with crab, slightly sweet and juicy. Served with a slice of sour lime, a good shake of piri-piri hot sauce, and a cold 2M Mozambican beer on the side, it was the perfect send-off snack. Four of those, plus a beer and two soft drinks, came in at less than $10. The element of surprise was one of the things that made this so special, as well as the fact that I was on a high from an amazing few days in an incredible place. Not sure I'll ever find myself back in Vilankulo, but if I do, I'll definitely be grabbing crab samosas. NC

This article was first published on Condé Nast Traveler .

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Family contract parasitic worms on five-star 'holiday from hell'

Sarah says there were insects in their food and the whole family needed deworming after their holiday

• 06:50, 21 AUG 2024

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A family who contracted parasitic worms during a five-star Caribbean holiday have said their £3,700 trip was ruined by undercooked meat, insects in their salad and “deafening” drum and bass music by the pool. Sarah Sigston, 57, her husband Jeremy, 53, and their 25-year-old daughter Isabelle, all from Rayleigh, Essex, jetted off on May 4 for a two-week stay at an all-inclusive resort, the Viva Dominicus Palace by Wyndham, which they booked as a package.

On arrival, the family said they found the hotel to be “very, very tired” with their room “looking nothing like the pictures online” and they soon found issues with “undercooked meat”, “insects in the salads” and “birds on the buffet trays”. The family said they were also subjected to “deafening” drum and bass music which played around the swimming pool “constantly” and contained “awful” swear words.

They selected this resort in particular as it claimed online that those with coeliac disease, which Isabelle has, would be “safe” at their site – but she then became unwell after being served a burger which contained, gluten despite being assured by three different staff members it did not. By the eighth day on their trip, the family started to notice “worms” in their stools – which later required a three-day course of medication once they returned home to the UK.

Despite their tribulations, the family stayed until the end of their trip and tried to seek compensation, but they said their claim has been refused by the travel company due to a lack of evidence linking their illnesses to the hotel – despite saying they have shared pictures of the parasites.

“My wife and I have travelled around south-east Asia, Malaysia, Indonesia, and we’ve never had any issues, come back with anything, or even been ill,” Jeremy, a double-glazing installer, told PA Real Life. “We’ve eaten some pretty questionable food but never have we come back with any lodgers inside us.

“We were totally underwhelmed with the holiday, disappointed and wholly mis-sold, especially with it being marketed as a ‘coeliac friendly hotel’ – it was misleading.”

Sarah, an artist, told PA how the family have visited the Dominican Republic three times and had “amazing” trips, but said their latest holiday “wasn’t worth” the £3,783.16 they paid. “On the first night, we all went ‘oh my god’ because it wasn’t anything like we were expecting,” she said.

“The first day we got there, the food was cold, there were very limited food options, when you went round the buffet there were loads of empty trays. There was undercooked meat all the time, there were insects in the salads, flies all over the salads, birds sitting on the buffet trays.

“The hotel was very, very tired, it wasn’t worth the money we paid, it looked nothing like the pictures online.”

The family also said they were subjected to “deafening” drum and bass music which played around the pool “constantly” and contained “awful” swear words. “There was loud music around the swimming pool, which might sound like a silly thing to complain about, but the type of music, it was really loud rapping, like drum and bass with the F-word and the C-word,” Sarah said.

“It was constant and the swearing in it was unreal, it was awful. If I had a young child there, I would be absolutely appalled, it was literally deafening.”

Jeremy added that the locks on their hotel room door were “wholly inadequate”, saying: “The door lock to our room looked like someone had broken into it and smashed the Chubb lock and it had been replaced, but it was really badly done. It was wholly inadequate, you could have lent on it and opened the door.”

Sarah said around the third day of their trip, she and her family started to feel unwell with diarrhoea, nausea and stomach cramps. By the eighth day, Sarah said they started to notice long white worms in their stool.

“I think it was (Jeremy) who had the first worm and I remembered saying, ‘there’s a long white thing, you’ve got a parasitic worm’,” Sarah said. "We were sort of joking at first but then we all started getting them.

“For a couple of days, I had to stay in the room for the day because I couldn’t go out as I kept having to go to the toilet.”

The family returned home to the UK on May 19 and went to a doctor the following day, where they showed images of their stool, with Sarah saying the doctor “immediately” told them “they are definitely worms”.

They were all prescribed a three-day course of Mebendazole, a medication which is used to treat a number of parasitic worm infestations. The family had further issues with the food on their holiday after their daughter Isabelle, who has coeliac disease meaning she cannot eat gluten, ate a burger which they were assured by staff was gluten-free.

“The reason we chose this hotel is because they had a box on their website saying something like ‘coeliac disease, no problem, you’re safe with us’,” Sarah said. “It can cause some food anxiety, especially in a foreign country.”

Sarah said many of the food items available at the hotel’s restaurants which are naturally gluten-free, such as potatoes, white rice and vegetables, were accompanied with labels saying they contained gluten. "No-one seemed to know what coeliac disease was but apparently, the hotel catered for it,” she added.

“We asked (about the burger) and they said ‘yes, they’re gluten-free’, we double-checked again and we were told ‘yes’… Isabelle was still a bit hesitant but she started eating it,” Sarah said. “In the end, the head chef came down and he was really, really apologetic and said they weren’t gluten-free but (Isabelle) had already eaten half of it and then obviously, you’ve got no choice.”

A few hours after eating the burger, Isabelle became ill with diarrhoea, sickness and “crippling pain”, saying she was “wiped out” for the remainder of the holiday. Sarah said her daughter managed to get by with eating white rice, salad and grilled meat, and towards the end of the trip, Isabelle ate her own Itsu gluten-free rice pots as she felt there was nothing she could “safely eat”.

To try to remedy the situation, Sarah said the chefs at the hotel asked the family to go to one of the 10 restaurants on site each night and find one of the chefs, where they would be able to cook something specially for her, such as gluten-free pasta. “It was very nice but they weren’t always there,” Sarah said.

The family have asked for compensation for their holiday through TUI, but said they have had their claim refused by the company because they were unable to provide enough evidence. They said this was because they could not show through a test, such as a stool sample, that the worms came directly from the hotel or that Isabelle’s illness was caused from eating food which contained gluten.

The family said they did not feel a stool sample would be necessary on their return home as they were all prescribed medication the day after they landed, and a test was not needed for a doctor to see they had worms. TUI has declined to comment and PA Real Life has contacted the Viva Dominicus Palace by Wyndham hotel for comment, but it had not responded at the time of publication.

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