There may be no place on earth like Europe where you can travel such small distances to get such great diversity of food, culture, and geography.
With the advent of the European Union and a universal European money system, travel between European countries has never been easier. You sail through country borders without a hitch. You can buy Russian vareniki (dumplings), Italian gelato (ice cream), and Swedish kryddkaka (spice cake), all with the same euros. Yet, you’ll find so many foods, histories, cultures, and scenic wonders that are so different, it will take you years to explore them all. In this section, we try to give you just a sampling.
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France-loving Marilyn McFarlane savors true Marseille Bouillabaisse.
Our intrepid traveler, Jackie Smith, savors artisan honey in Greece.
Norwegian-American journalist Christopher Hall explores Norway’s renewed devotion to its culinary heritage.
Travel journalist Jackie Smith and her husband journey to Bologna, Italy, to bring you a tasty adventure.
Our Spain correspondent, Lindsay Milich, brings us the delights of the beautiful and rural Maestrazgo region of Spain.
Food is not exactly what you think of when you envision a trip to Israel. But Yvette Cardozo nibbled, chewed and ate her way across this vest pocket country.
Italy’s Orvieto offers travelers terrific local wine and foods all in a beautiful and historic setting.
Our RFT correspondent was worried that the popular Greek isle of Santorini would offer little mystery or surprise. She was happily wrong.
The guide stands with an ax in his hands. He takes a swing at a log on the chopping block. Only it’s not a log. It’s dried fish, the basis of Norway’s food chain.
Spain is known for its seafood. This tapa, white fish in garlic sauce served with potatoes, is a typical dish you can find in tapas bars.
In Barcelona, a city jam packed with museums filled with history, art, erotica, and even shoes, it is not surprising to find one devoted to chocolate, Museu de la Xocolata.
Horchata (Orxata in Valencian and Catalan) is made from water, sugar and — the magic, vital ingredient — “chufas,” or “tiger nuts,” introduced into Valencian Spain around the 3rd Century by the Arabs who occupied all of southern Spain at the time.