One-Ninety Restaurants
Eating Out All Over The World
Eating Out When Travelling Abroad
A large part of a holiday's enjoyment is defined by the food that is eaten when there. Travellers spend quite a proportion of their time looking for places to eat, before they even get to their destination. Most tourist books such as Lonely Planet and the Rough Guide include sections on good places to eat for a number of price ranges. People plan to visit this or that place because it has an eating place that sounds nice. Tourists also find nice places when they're travelling, then go back to them again if they can (or sometimes they can't, because there are too many good places...).
When reminiscing about holidays it always ends up being "oh, and that place on the seafront at ..." or "the lovely old place in ..." or "that Taverna right by the sea at ..." or "that place that served lovely pasta...". One couldn't bear to go somewhere and not go out for dinner. Being stuck in the hotel "buffet dinner" every night is hardly anyone's idea of a good holiday.
This is why we put together thist site about eating out when travelling abroad. The site talks about amazing places to eat at in locations across the world, be they just off the Equator (1 degree North) or near the North Pole (90 degrees North), which is why we called it the One-Ninety Restaurant Site.
Healthy Dining
Eating out is one of the best things about being on holiday. A Traveller's Guide to London will give you all the information on where to stay in London. Cheap hotels ,discount hotel reservations, special offers, attractions, events, theatre breaks, event tickets, restaurants, night life, guided tours, walks, tips and recommendations. However, so-called ‘traveller’s tummy’ can ruin your trip and leave you feeling miserable. Luckily, there are several things you can do to prevent you becoming ill from what you eat and drink. These include:
Unless you know that the drinking water is safe, boil it or use purification tablets. Bottled water is usually safe so use it for drinking, washing food and cleaning teeth.- Don’t take ice in your drink – it may be made from water that contains germs.
- Eat freshly prepared food, preferably cooked. Uncooked food should be avoided.
- Wash your hands after using the toilet and before preparing or eating food.
- Check with your doctor that you have all the vaccinations you need before travelling.
- Take extra care if you are pregnant, elderly or ill.
The Hungry Planet
Peter Menzel and his wife, the documentary filmmaker and writer Faith D'Aluisio, launched themselves on a project to explore world eating habits. "The Hungry Planet: What the World Eats" (Ten Speed Press, November, 2005) portrays in pictures and words what foods average families in 24 countries procure and consume -- everything from milk and meat to cornmeal and frozen corndogs.
A few trends emerged: Wealth, not surprisingly, increased access to fat and sweets; meat consumption is up and fast food is spreading everywhere. The summary below explains a lot.
So why do you need to know this?
If you want to make the most of your travel experience, you should aim to eat what the natives eat, and avoid McDonald's and their ilk like the plague!
America
By far the most common form of lodging in rural United States and along many Interstates is the motel. Providing inexpensive rooms ($30-$150 per night) to automotive travellers, most motels are clean and reasonable with a limited array of amenities: telephone, TV, bed, bathroom. Motel 6 is a national chain with reasonable rates ($30-$70, depending on the city). Super 8 Motels provide reasonable accommodations throughout the country as well. Reservations are typically unnecessary, which is convenient since you don't have to arbitrarily interrupt a long road trip; you can simply drive until you're tired then find a room.
Business or extended-stay hotels are increasingly available across the country. They can be found in smaller towns across the midwest or in coastal urban areas. Generally they are more expensive than motels, but not as expensive as full-scale hotels, with prices around $70 to $170. While the hotels may appear to be the size of a motel, they may offer amenities from larger hotels. Examples include the Marriott's chain of Courtyard by Marriott, Fairfield Inns, and Residence Inns; Hampton Inn; or Holiday Inn's Holiday Inn Express. Some of the hotels are for long term stays directed at business travelers or families, as they might feature kitchens in most rooms, afternoon social events (generally by a pool), and generally serve continental breakfast.
The most significant change that is taking place with respect to the food and beverage area in hotels, that of contracting out operations to external operators, whether individual restaurateurs or branded restaurant chain names. This development is widely regretted by many traditionalists but represents a reality in north America and, increasingly, in the United Kingdom as well.
Hotels are available in most cities and usually offer more services and amenities than motels. Rooms usually run about $80-$200 per night, but very large, glamorous, and expensive hotels can be found in most major cities, offering luxury suites larger than some houses. An affordable and nationwide set of hotel brands exist such as Amerisuites, Hawthorn, Days Inn, and Microtel, all boasting the amenities and services of an expensive hotel at budget to reasonable rates.AmericInn offers very nice but reasonable lodging for families and business travelers alike throughout the 50 states.
There are also youth hostels across the U.S. Most are affiliated with the American Youth Hostel organization (a Hostelling International member). Quality of hostels varies widely, but at $8-$24 per night, the prices are unbeatable. Despite the name, AYH membership is open to people of any age. Non-AYH hostels are also available, particularly in larger cities. Be aware that hostels are clustered in more touristy locations, do not assume that all mid sized towns will have a hostel.
Food Eaten By The Locals
United States / The Caven Family
The Caven family in the kitchen of their home in American Canyon (Napa County), with a week's worth of food. Craig Caven (holding Ryan, 3), 38, and Regan Ronayne, 42, stand behind the kitchen island; in the foreground is Andrea, 5. Cooking methods: electric stove, microwave, outdoor BBQ. Food preservation: refrigerator-freezer, freezer. Favorite foods - Craig: beef stew. Regan: berry yogurt sundae (from Costco). Andrea: clam chowder. Ryan: ice cream.
One Week's Food in April
Grains & Other Starchy Foods: $30.11 San Luis sourdough bread, sliced, 2 loaves; Oroweat cinnamon raisin bagels, 2.5 lb; Oroweat onion bagels, 2.5 lb; potatoes, 2 lb; Kellogg's raisin bran cereal, 1 lb; Quaker oatmeal, instant, 1 lb; Bohemian Hearth seven-grain bread, sliced, half loaf; No Yolk egg noodles, 12 oz; Mission Gorditas flour tortillas, 10 oz; Buitoni five-cheese tortellini, 8 oz; Pillsbury Best all-purpose flour, 8 oz; Progresso bread crumbs, 4 oz.
Dairy: $6.22 Sunny Select (store brand) milk,‡ 1 gal; cheese,‡ shredded, 8 oz; Kraft parmesan cheese, grated, 3 oz.
Meat, Fish & Eggs: $22.87 Foster Farms chicken breast tenders, 4 lb; Sunnyside eggs, 12; beef, ground, 1.5 lb; tuna fish,‡ canned, 1 lb.
Fruits, Vegetables & Nuts: $21.30 Del Monte yellow bananas, 5 lb; Braeburn variety apples, 2.5 lb; Golden Delicious variety apples, 2.5 lb; tangerines, 2 lb; red grapes, 1.5 lb; baby carrots, 2 lb; broccoli, 1 lb; carrots, 1 lb; Sunny Select mixed vegetables, frozen, 8 oz; Sunny Select peas, frozen, 8 oz.
Condiments: $9.43 Skippy Roasted Honey Nut peanut butter, 1.1 lb; C&H white cane sugar, 8 oz; Mary Ellen apricot jam, 4 oz; Best Foods mayonnaise,‡ 2 oz; French's yellow mustard,‡ 2 oz; Heinz ketchup,‡ 2 oz; salt, 1.6 oz.
Snacks & Desserts: $11.54 Snyders sourdough nibbler pretzels, 1 lb; Sunny Select raisins, 12 oz; Sunny Select vanilla wafers, 12 oz; Sunny Select Blueberry Fruit & Grain cereal bars, 10.4 oz; Sunny Select Raspberry Fruit & Grain cereal bars, 10.4 oz.
Prepared Food: $19.33 Red Baron pepperoni pizza, 4 lb; ham submarine sandwiches, 2 12-oz, Craig buys a sandwich at school two times a week; Foster Farms corn dogs, 1.3 lb; Five Brothers marinara sauce, 12 oz; Rice-A-Roni, chicken flavor, 6.9 oz.
Fast Food: $7.50 McDonald's: 2 Happy Meals, (each containing 1 6-piece chicken McNuggets, 1 small French fries, 1 low-fat milk); chocolate chip cookies, 1 pkg. Restaurants: $4.50 Fresh Choice Restaurant, the family eats here once a month, using a coupon to defray the cost. Price shown reflects one-fourth of the cost of one visit per month.
Beverages: $22.89 Alhambra water, 5 gal; Coca-Cola,‡ 2.6 qt; diet Coca-Cola, 2.2 qt, one fountain drink purchased before daily drive to work; Capri Sun juice drink, 10 6.8-fl oz pkgs; apple juice, 2 qt; Tropicana homestyle orange juice, 2 qt; Sunny Select instant coffee, 12 oz; tap water for cooking.
Miscellaneous: $3.49 Whiskas Savory Nuggets cat food, 3.3 lb.
Food Expenditure for One Week: $159.18
Eating Out
The variety of restaurants throughout the US is remarkable. One thing that a traveler from Europe or Latin America will notice is that many restaurants do not serve alcohol. Another is the sheer number and variety of fast food and chain restaurants. Most open early in the morning and stay open late at night; a few are open 24 hours a day. A third remarkable fact is the size of the portions generally served by U.S. restaurants. Although the trend has moderated in recent years, portions have grown surprisingly large over the past two or three decades.
Many restaurants aren't open for breakfast. Those that do, serve eggs, toast, cereals, coffee, etc. Most restaurants stop serving breakfast before noon, but some, especially diners, will serve breakfast all day.
Continental Breakfast is usually a cheap way of getting food in the morning. Normally only cold foods such as cereal, breads, muffins, fruit, etc. are available. Milk, fruit juices, hot coffee and tea are the typical beverages. There is usually a toaster for your bread. Most frequently seen at hotels and motels.
Lunch can be a good way to get food from a restaurant whose dinners are out of your price range. Dinner, the main meal. Depending on culture, region, and personal preference, is usually enjoyed between 5 and 9pm. Most restaurants will be willing to box up your leftover food. Making reservations in advance is a good idea if the restaurant is popular, or you are dining in a large group.
Buffets are generally a cheap way to get a large amount of food. For a single, flat, rate, you can have as many servings of whatever foods are set out. However, since food can be sitting out in the heat for hours, the quality can suffer. Generally the food is American, though Chinese-style food is also popular.
Many restaurants serve Sunday brunch, served morning through noon, with both breakfast and lunch items. There is usually a buffet. Usually fairly cheap. Food quality is usually poor; it is an excuse for restaurants to get rid of the leftovers they have accumulated before fresh food arrives.
Asia
One of the best developments in India, China and South-East Asia in the past decade has been the increase in luxury boutique-type options offering international standards of service and comfort, and flavored with regional accents - like beautiful craftsmanship and ancient traditions (we're talking Ayurvedic masseurs on tap) - which means that the continent is now a very desirable destination for the visitor wanting relaxation and pampering.
Quite a few independent hotels have sprung up, and ultra-luxe resorts have also entered the fray. In India, the pace was first set by the Vilas properties, owned by India's very own, very fabulous Oberoi chain. Besides the Vilas properties (the best of which are Amarvilas in Agra, and Rajvilas in Jaipur, though some rate Udaivilas in Udaipur as their top choice), Oberoi runs some of the very best city hotels, as well as several spa resorts in key tourist destinations and a luxury backwater cruiser in Kerala. You will pay top dollar, but you can generally count on superb service and attention to detail. Best of all, you can often get great discounts on room rates by reserving in advance over the Internet (www.oberoihotels.com). Note that Oberoi also operates a tier of smaller, less opulent hotels under the Trident Hilton banner, aimed principally at business or family travelers.
India's other famous hotel chain is the Taj Group, with an enormous inventory of properties, particularly in South India, where Oberoi is largely absent. Quality varies somewhat and service does not match that of the Oberoi group, but comfort is generally guaranteed, particularly in big cities and resort destinations - the best properties are the Taj Mahal in Mumbai and Lake Palace Hotel in Udaipur. Be aware that any hovel will attach "palace" to its name in the hopes that this may attract more customers. This is often amusing if you're walking past, but disastrous if you're checking in.
Heritage Hotels - Staying in a medieval palace or fort is a unique and wonderful option among India's accommodations, particularly in Rajasthan, especially when your host is the aristocrat whose forebears built the palace or fort in which you're overnighting; the best are discussed in detail in relevant sections throughout this guide. Many were built centuries ago, so it's not surprising that heritage hotels are seldom the most luxurious option, with the possibilities of many stairs, dodgy plumbing, low ceilings, strange room layouts, and other eccentricities. Acting principally as marketing agencies for privately owned palaces, forts, and havelis (Indian mansions), as well as a number of small resorts around the country (primarily North India), two websites worth checking out are www.indianheritagehotels.com and www.heritagehotels.com.
Most heritage properties are individually owned, but a group that enjoys an excellent reputation for selecting and renovating these is Neemrana; check out www.neemranahotels.com to view their select collection of really lovely boutique heritage hotels, often located in off-the-beaten-track destinations; rates generally represent excellent value for these atmospheric gems.
In South-East Asian countries like Cambodia accommodations often fill up in the winter high season, especially the finer hotels nearest tourist attractions such as Angkor Wat. Expect discounts in the low season. hi Chih Minh City, Bangkok, Phnom Penh and Siem Reap have the highest concentrations of comfortable accommodations at international standards, but there are developments in small towns as well. Little seaside resorts often boasts fine high-end resorts, but in rural stops you'll only find budget rooms. Some of the most convenient choices are the smaller, foreign-owned guesthouses where you're likely to meet up with other travelers and can get the inside scoop on what's going on in the area.
Food Eaten By The Locals
Bhutan / The Namgays
In Shingkhey, a remote hillside village of a dozen homes, Nalim and Namgay’s family assembles in the prayer room of their three-story rammed-earth house with one week’s worth of food for their extended family of 13. Cooking method: clay stove fueled by wood fire. Food preservation: natural drying.
One Week’s Food in February**
Grains & Other Starchy Foods: $0.25** Red rice,* 66.2 lb, this also feeds the many guests who drop by at mealtimes; flour,* 3.1 lb; red potatoes,* 2.2 lb; barley,‡ 2 lb, for toasting.
Dairy: ** Milk,* 2.8 gal, from family cows. Butter is churned from a portion of this milk; the byproduct, whey, is also used. About 1.8 lb of cheese is produced from the milk as well.
Meat, Fish & Eggs: $0.08** Eggs,*‡ 11; fish, dried, 4.4 oz, the family eats fish or meat — normally in dried form — once or twice a month. The fish in the photograph represents about three months’ worth of either fish or meat. The dollar amount represents what the portion they eat costs. Dried beef is eaten more often than fish.
Fruits, Vegetables & Nuts: $1.46** Mandarin oranges, 3.5 lb; yellow bananas, 1.4 lb, fruits are purchased infrequently; radishes, 6.6 lb; spinach,* 5 large bunches; mustard greens,* 4 large bunches; eggplant,* 2.2 lb; red onions, 2.2 lb; tomatoes, 1.1 lb; carrots,‡* 1.1 lb; green chilies, fresh, 4.4 oz, amount in photo represents about three months’ worth; red chilies, dried, 4.4 oz, amount in photo represents about four months’ worth. Normally, all vegetables are homegrown or borrowed from a neighbor. Vegetables are purchased infrequently.
Condiments: $1.27** Mustard oil,* 2.1 qt; salt, 3.3 lb, for cooking and feeding to cows for increased milk production; ginger, 1.1 lb; bicarbonate of soda (baking soda), 1 small pkg., used to neutralize acid in tea; chili powder, 1 handful.
Beverages: $0.76 Tea rounds, 2 cakes, for butter tea; Red Label tea, 0.7 oz, for guests only; water comes in through a plastic hose from a spring above the house, used for cooking and boiled for drinking.
Miscellaneous: $1.21 Betel nuts, 80; leaves for betel nuts, 2 bundles; lime paste, 1 pkg.
Food Expenditure for One Week: 224.93 ngultrum/$5.03 **
** Total value of homegrown foods, if purchased locally: $29.06
Eating Out
In East Asia chopsticks are the eating utensil of East Asia. Outside of restaurants specializing in Western cuisine, forks are rarely available and knives are not to be used at the table. Rice is an East Asian staple, although in much of northern China and Mongolia wheat predominates. Fried rice is another popular dish, prepared in a variety of ways in different regions. Fried rice usually has some combination of eggs, vegetables, meat, and/or seafood fried with the rice. Occasionally, some places have other varieties, such as a fruit fried rice.
In Sout-East Asia rice is the main Southeast Asian staple, with noodles of all sorts an important second option.Fruit is available everywhere in all shapes and sizes. Mangoes are a firm favorite among travellers. The giant spiky durian, perhaps the only unifying factor between South-East Asia's countries, is infamous for its pungent smell and has been likened to eating garlic ice cream next to an open sewer.Street vendors or hawkers. Be careful of some, but most offer wonderful food at a very inexpensive cost.
Middle Eastern cookery provides obvious evidence of the extent of Middle Eastern influence. Turkish doner kebab, Greek gyros and the shawarma of the Arab countries (everywhere from Oman to Morocco) are all basically the same dish. A traveller going overland from Europe to India will find very similar dishes — notably flat breads and kebabs — in every country from Greece to India. These are also seen in Central Asia and even China. Many Greek dishes are closer to Iranian cooking than to Italian.
In Central Asia, the further south you are, the better the cuisine is. Afghanistan and Tajikistan have far better cuisine than the Mongolic or Turkic cuisines, which are mostly hearty, spice-free, meaty fare.All Central Asian countries are heavily carnivorous. There are local vegetarians in ALL Central Asian countries (even Afghanistan) but they are in the minority. This means while you can go without meat and survive, you will attract odd looks.
Europe
Hotels in Western Europe come in 4 categories from 1 to 4 stars. This is the official rating given by the Ministry of Tourism, and it is posted at the entrance on a blue shield. Rates vary according to accommodation, location and sometimes high or low season or special events.
As of 2004, the rate for a *** hotel listed in a reliable guidebook falls between 70 euros (cheap) and 110 euros (expensive) for a double without breakfast.
All hotels in France, by law, must have their rates posted outside (or visible from outside). Bargaining is not the norm but you can always ask for a discount. Hotels located in city centers or near train stations are often very small (15 to 30 rooms) which means that you should book ahead. The newer hotels, business oriented, are found in the outskirts of cities and are sometimes larger structures (100 rooms or more); they may not be easy to reach with public transportation.
Prague Serviced Apartments provides a variety of cheap and luxury serviced apartments in Prague centre and the old town square.
Along the highways, at the entrance of cities, you find US-like motels ; they are very often reachable only by car. When visiting Paris, it is essential to stay in the city. Some motels have minimal service, if you come in late you find an ATM-like machine, using credit cards, which will deliver a code in order to reach your assigned room. The newer hotels are often part of national or international chains and have high standards. Many older hotels are now part of chains and provide standardized service but they retain their own atmosphere.
Throughout France, England, Belgium and Germany, mainly in rural areas but also in towns and cities, you can find B&B's and gîtes. B&B's are generally available on a nightly basis, possibly with breakfast but not always; gites or gites ruraux are holiday cottages, and generally rented out as a complete accommodation unit including a kitchen, mostly on a weekly basis. There are very few near or in the cities. Finding them requires buying a guide or, for greater choice, using the internet, as you will not find a lot of signposts on the road.
Traditionally, gites provided basic good value accommodation, typically adjacent to the owners household or in a nearby outbuilding. More recently the term has been extended, and can now be used to describe most country-based self-catering accommodation in France. Hence it includes accommodation as varied as small cottages and luxury villas with private swimming pools.
During peak summer months most self-catering gites require booking several months in advance. There are thousands of B&Bs and gites rented out by foreign owners, particularly British and Dutch, and these tend to be listed, sometimes exclusively, with English-language or international organisations and websites that can be found by keying the words "gites" or "gites de france" into any of the major search engines. There is a large number of organisations and websites offering B&Bs.
In Eastern European countries like Poland, with their recent accession into the European Union the accommodation landscape is changing. Many hotels are now catering to business people and EU citizens taking advantage of the favorable Euro and Sterling exchange rates. This means that hotels are charging more than they would a few years ago. For non-EU citizens, the situation may be a tad more painful as many hotels, especially larger ones, post their rates in Euro.
The Athenaeum Lodge Guest House in Plymouth, Devon is a charming Georgian Grade II Listed Building, ideally situated in the heart of the city close to Plymouth Hoe, about 200 meters from the seafront and a 10 minute walk from the prestigious Barbican.Centrally Located Bed and Breakfast in the heart of the City on the famous Plymouth Hoe.
For budget travellers, the news isn't much better. Hostels affiliated with the national hostelling association are often horrid options for backpackers because of imposed curfews. Most large cities have an abundance of hotel options. When traveling to a popular vacation spot in the summer make sure to book a room in advance because demand may outnumber supply. Additionally, some of the Cafes on the main highways between cities also often have rooms to rent. You can also book a self catering cottage on Mull in one of our fantastic self catering cottages. All situated in stunning locations on the Isle of Mull.
Food Eaten By The Locals
Spain / The Aymes Family, Orginially From Ecuador
The Ayme family in their kitchen house in Spain, with one week’s worth of food. Ermelinda Ayme Sichigalo, 37, and Orlando Ayme, 35, sit flanked by their children (left to right): Livia, 15, Natalie, 8, Moises, 11, Alvarito, 4, Jessica, 10, Orlando hijo (Junior, held by Ermelinda), 9 months, and Mauricio, 30 months. Not in photograph: Lucia, 5, who lives with her grandparents to help them out. Cooking method: wood fire. Food preservation: natural drying.
One Week’s Food in September
Grains & Other Starchy Foods: $17.40** White potatoes, 100 lb; white rice, broken, 50 lb, cheaper than whole rice; ground wheat,* 15 lb; corn flour, 10 lb; white flour, fi ne, 10 lb; green pea flour, 8 lb; white flour, coarse, 6 lb.
Note: The Aymes normally grow their own potatoes and corn, but have none to harvest at this time of year. They have eaten the last of their homegrown barley.
Dairy: ** Milk, 1.8 gal, from family cows; only part of the week’s supply is shown in the photograph.
Meat, Fish & Eggs: none.
Fruits, Vegetables & Nuts: $11.25
Plantains, 13.4 lb; yellow bananas, 6.2 lb, purchased overripe as they are cheaper that way; oranges, 3.6 lb; lemons, 2.5 lb; Andean blackberries, 1 lb; lentils, 10 lb; carrots, 3.6 lb; red onions, 3 lb; leeks, 2 lb; lettuce, 1 head.
Condiments: $2.90 Brown sugar, 11 lb, purchased as a cake, used for sweetening coffee and eaten as candy; salt, 1.5 lb; vegetable oil, 16.9 fl oz; cilantro, 1 bunch.
Beverages: ** Stinging nettle, 1 small bunch, gathered wild for tea; corn silk, 1 handful, boiled in water for both tea and medicine; water from a nearby spring, carried by hand, for drinking and cooking.
Food Expenditure for One Week: $31.55 **
** Total value of homegrown foods, if purchased locally: $3.20
Eating Out
With its international reputation for fine dining, few people would be surprised to hear that most European cuisine can certainly be very good. Unfortunately, it can also be quite disappointing. Finding the right restaurant is therefore very important - try asking locals, hotel staff or even browsing restaurant guides for recommendations as simply walking in off the street can be a hit and miss affair.
There are many places to try French food in France, from three-star Michelin restaurants to French "brasseries" or "bistros" that you can find at almost every corner, especially in big cities. These usually offer a relatively consistent and virtually standardised menu of relatively inexpensive cuisine. To obtain a greater variety of dishes, a larger outlay of money is often necessary. In general, one should try to eat where the locals do for the best chance of a memorable meal. Most small cities or even villages have local restaurants which are sometimes listed in the most reliable guides. There are also specific local restaurants, like "bouchons lyonnais" in Lyons, "crêperies" in Brittany (or in the Montparnasse area of Paris), etc. Ethnic food is available throughout France, Chinese restaurants and takeaways (actually most of them are Vietnamese) are everywhere, and large cities have North African, Greek, Italian (pizzerias) restaurants and eateries. The ubiquitous hamburger eateries (US original or their French copies) are also available.
Despite jokes and stereotypes, internationally-orientated British cuisine has improved greatly over the past few decades, and the British remain extremely proud of their native dishes. Restaurants and supermarkets in the middle and upper range have consistently high standards, and the choice of international dishes is the best in Europe. However, British eating culture is still in the middle of a transition phase. Unlike their continental neighbours, many (especially poorer) Britons still eat to live rather than live to eat, and as a result, food quality is variable on the budget end of the market. The United Kingdom can be an expensive place to eat out compared to say, the more southern European countries, but relatively cheap in comparison with countries such as Switzerland and Norway.
You may want to try the 5 star Bed and breakfast Hotel in Bournemouth. It's a non smoking family run hotel, specialising in traditional cooking.
German food sticks pretty much to its roots and a typical dish will consist of meat with some form of potatoes and gravy, accompanied by vegetables or salad. However, the modern German cuisine has been influenced by other European countries such as Italy and France and gets a bit lighter. Dishes show a great local diversity and it might be interesting to discover those. Since most bigger employers have a canteen for their employees, you will find fewer sandwich shops and takeaways than in the Anglo American world and therefore the eating out culture in Germany is dominated by the Gasthaus/Gasthof and Restaurants to have proper food.
Poles take their meals following the standard continental schedule: a light breakfast in the morning (usually just a coffee and perhaps a pastry), then a lunch at around 1pm or 2pm, then a supper at around 7pm. It is not difficult to avoid meat, with many restaurants offering at least one vegetarian dish. Most major cities have some exclusively vegetarian restaurants, especially near the city center. Vegan options remain extremely limited, however. Restaurants and other types of food service are generally inexpensive for those accustomed to price in Western Europe or the United States. Finer restaurants are on par with the best in those regions but cost two or three times less.
Italian food inside of Italy is different than Italian in America or western Europe. Italian food is based upon a few simple ingredients and Italians often have very discriminating tastes that may seem strange to Americans and other visitors. For instance, a sandwich stand might sell 4 different types of ham sandwiches that in each case contain ham, mayonnaise, and cheese. The only thing that may different between the sandwiches is the type of ham or cheese used in them. Rustichella and panzerotti are two examples of sandwiches well-liked by Italians and tourists alike. Also, Italian sandwiches are quite different from the traditional Italian-American sandwich. Rather than large sandwiches with a piling of meat, vegetables, and cheese, sandwiches in Italy are often quite small, very flat (made even more so when they are quickly heated and pressed on a panini grill), and contain a few simple ingredients, rarely, if ever lettuce. The term panini may be somewhat confusing to travellers from Northern Europe where it has erroneously come to mean a flat heated sandwich on a grill, in Italy the term is equivalent to "bread rolls" (plural) which can be simple rolls or sometimes with basic filling. However instead of a sandwich why not try piadinas which are a flat folded bread with filling which are served warm. Americans will notice that Italian pasta often has a myriad of sauces rather than simply tomato and alfredo. Also, Italian pasta is often served with much less sauce than in America.
Hotel Lourdes
The Hotel Roissy is a modern 3 star hotel at only 80 meters from Lourdes Sanctuary.
Africa
Tanzania and Kenya are the most popular destinations for tourists on a safari. Both countries have a wide variety of tourist hotels, from backpackers' campsites to five-star establishments. There are a number of guesthouses that offer private rooms both with shared bathrooms and self-contained rooms. As long as you don't mind basic accommodations, there is no need to spend more than $100US per night on a hotel or hostel. In less touristy areas, lodging can be found for as cheap as $5USD per night. Be wary of bed bugs, though - it may be advisable to purchase insect spray and bring along your own sheet if you plan to travel very cheaply.
In addition, the international Intercontinental and Hilton chains are also represented as well as a number of very highly regarded local chains. Small boarding and lodging establishments are ubiquitous in downtown urban areas for low cost, although these are rarely safe as they are located in high crime areas.
Homestays are increasingly gaining popularity. Part of the reason is that one is able to experience local culture in a deeper and more meaningful way. Most homes charge about $20 per night inclusive of meals. Some may include laundry on that price.
Establishments in South Africa can have themselve graded by the Tourism Grading Council of South Africa on a 5 star basis. Many establishments make use of this service and you will see the star grading displayed on most advertising material. A hotel provides accommodation to the travelling public, has a reception area and offers at least a "breakfast room" or communal eating area. In general a hotel makes food and beverage services available to a guest, though these may be outsourced or provided by the hotel.
Bed and Breakfast establishments are becoming very popular in South Africa. The accommodation is usually provided in a family (private) home and the owner/manager lives in the house or on the property. Breakfast is usually served. Bathroom facilities may be en-suite. In general, the guest shares the public areas with the host family.
Egypt has a full range of accommodation options, from basic backpacker hostels to five-star resorts. Most major hotel chains are respresented in Cairo, Sharm el-Sheikh and Luxor at least.
Food Eaten By The Locals
Chad / The Mustaphas of Dar es Salaam Village
The Mustapha family in their courtyard in Dar es Salaam, Chad, with a week's worth of food. Gathered around Mustapha Abdallah Ishakh, 46 (in turban), and Khadidja Baradine, 42 (with orange scarf), are Abdel Kerim, 14, Amna, 12 (standing), Nafissa, 6, and Halima, 18 months. Lying on a rug are (left to right) Fatna, 3, granddaughter Amna Ishakh (standing in for Abdallah, 9, who is herding), and Rawda, 5. Cooking method: wood fire. Food preservation: natural drying.
One Week's Food in November
Grains & Other Starchy Foods: ** Millet,* 4 coro - a "coro" is a Chadian unit of volume approximately equal to 2.1 qt; millet flour,* 3 coro; sorghum,* 3 coro.
Dairy: ** Milk,* 7 coro, from family cows.
Meat, Fish & Eggs: $2.16** Chickens,* 8.8 lb meat, after cleaning; goat meat, dried on the bone, 6.6 lb.
Fruits, Vegetables & Nuts: $7.19** Watermelons, 22 lb; harar (squash), 17.6 lb; dates, 1 coro; okra,* dried, 1 coro; red onions,* 1 coro; garlic,* 0.5 coro; tomatoes,* dried and milled, 0.5 coro; red peppers,* dried and milled, 0.3 coro; peanuts,* 3 coro.
Condiments: $8.54 Peanut oil, 1.1 gal; sugar, 0.5 coro; salt, 0.5 coro.
Beverages: $0.44 Tea, 3.5 oz; water, hand- or animal-carried half a mile from the wadi, for both drinking and cooking.
* Homegrown Food Expenditure for One Week: 10,200 CFA francs (Communauté Financiére Africaine)/$18.33 **
** Total value of homegrown foods, if purchased locally: $32.32
Eating Out
Produce is often of very high quality. Meat and milk can prove difficult for western taste and diets, so be sure that all meat is cooked through. At hotels, you won't have any trouble, but if you venture into small villages, make sure that all water is filtered or boiled before drinking and all fruits and vegetables are peeled before eating.
Nairobi in Kenya has some of the finest eating establishments in Africa. Many different cuisines and types of restaurants are available, from fast food to fancy. Many five-star hotels have attached fine restaurants, which are expensive but worth it. Many restaurants can be found downtown and in the areas of Westlands and Hurlingham. Among the many cuisines available are Brazilian, Chinese, Thai, Japanese, German and French restaurants. Fast food restaurants, mostly by South African chains (Steers, Nandos), are common in the larger urban areas.
South African cuisine is just as diverse as its cultures, with influences from British, Dutch, German, Indian, Malay, Portuguese and of course all the indigenous tribes. You will also find the usual array of international fast food outlets, McDonalds, KFC and Wimpy is well represented throughout the country.
Egypt can be a fantastic place to sample a unique range of food: not too spicy and well-flavoured with herbs. For a convenient selection of Egyptian cuisine and staple foods try the Felfela chain of restaurants in Cairo. Some visitors complain, however, that these have become almost too tourist-friendly and have abandoned some elements of authenticity. As in many seaside countries, Egypt is full of fish restaurants and markets--so fish and seafood are must-try. Frequently, fish markets have some food stalls nearby where you can point at specific fish species to be cooked. Stalls typically have shared table, and locals are as frequent there as tourists.
Australia
Hostel, motel and hotel accommodation is readily available in most Australian cities and tourist destinations. Smaller towns usually have a selection of motel rooms available at a number of venues. Accommodation rates are broadly comparable, if perhaps slightly less expensive than their equivalents in Europe or North America. often Pubs in small towns will offer an amount of rooms available.
Budget hostel-style accommodation with shared bathrooms and often with dormitories is approximately $20-$30 per person per night. Facilities usually include a fully equipped kitchen with adequate refrigeration and food storage areas which allow travellers to stay healthy and save money by cooking their own meals. All hostels also have living room areas equipped with couches, dining tables, and televisions to provide travelers with a cozy and relaxing environment. About 150 hostels are part of YHA Australia, a member of Hostelling International. You'll also find a network of Nomads World Hotels properties, almost always a cheaper option than most other hostels but part of the now fading "flashpacking" movement. (Flashpacking - backpacking in style but still at budget prices!)
All state capitals would have at least one major hotel up to 5 stars that is comparable to many other high profile hotels around the world. The majority of Australia's hotels are located in the Central Business Districts (CBD) of the capital city. Hotel services and hospitality are often excellent such as room cleaning services, free morning newspapers, meals to your door and a high-speed internet connection up to 24mb/s (but often with a premium fee twice the cost of the local internet).
All hotels would have a restaurant (or bistro, depending on the type of hotel you are staying in) on the ground floor next to the check in desk. The restaurant or bistro would often serve food that comparable to many other up-market restaurants outside the hotel. Also on the ground floor would normally be a fully equipped bar.
Tourists choosing accommodation in Australia normally consider the itinerary before booking for a hotel in a particular area. It is best to carve out the trip before considering the hotel of choice. There are many helpful travel portals that enable people to choose the right kind of hotel based on their travel plans.
Motel rooms in the cities will generally cost $50 per person per night at the very least. Typically, motel-style accommodation will have a private room with a bed or number of beds, and a separate, private, shower and toilet. Breakfast is commonly included in the price of the room.
Food Eaten By The Locals
Sydney / The Matsudas Originally From Japan
The Matsuda family in the kitchen of their home in Sydney, with a week’s worth of food. Takeo Matsuda, 88, and his wife, Keiko, 75, stand behind Takeo’s mother, Kama, 100. The couple’s three grown children live a few miles away. Cooking methods: gas stove, microwave. Food preservation: small refrigerator-freezer.
One Week’s Food in October
Grains & Other Starchy Foods: $22.72 White rice, 6.6 lb; bread, 12.4 oz; wheat gluten, 3.9 oz; macaroni salad, 3.5 oz; udon noodles, 2.8 oz.
Dairy: $8.09 Milk, 1.1 qt; Meiji Bulgarian Style yogurt, 1.1 lb; Yukijirushi cheese, sliced, 5.4 oz; Yukijirushi cheese wheel, 5.3 oz; butter, 2.5 oz.
Meat, Fish & Eggs: $32.32 Eggs, 20; Spam, 1.5 lb; fish paste, boiled, 1.2 lb; tuna, canned, 14.1 oz; red sea bream, sliced, 13.3 oz; bacon, sliced, 9.2 oz; mackerel, fresh, 8.8 oz; salmon, fresh, boneless, 8.4 oz; pork, sliced, 8 oz; round herring, dried, 6 oz.
Fruits, Vegetables & Nuts: $67.99** Apples, 2.2 lb; oranges, 2.2 lb; persimmons, seedless, 14 oz; hackberries, 7.1 oz; pumpkin, 5.3 lb; goya (bitter gourd), 4 lb, often homegrown; yellow onion, 2.6 lb; cabbage, 1 head; tomato, 1.8 lb; avocados, 3; okra, 1.3 lb; bok choy, 1 lb; carrots, 1 lb; corn, canned, 15.2 oz; salad greens, 9.6 oz; taro, cooked, 8.1 oz; red kidney beans, 7.1 oz; oshiro natto (fermented bean curd), 7.1 oz; soybeans, 7.1 oz; yam leaf, 7 oz; Super Sweet corn, canned, 5.5 oz; bean sprouts, 5.3 oz; enoki mushrooms, fresh, shrink-wrapped, 3.5 oz; konbu (kelp) stock, 3.5 oz; chili peppers, 2.8 oz; konbu (kelp), 2.1 oz; Asa wakame (seaweed), .5 oz. Purchased or picked wild: nigana (bitter greens),* 13.1 oz; yomogi (malabar spinach),* 9.6 oz; mugwort,* 2 oz.
Condiments: $44.28 Red miso, 1.3 lb; Okinawan honey, 1.1 lb; salt 1.1 lb; S&B golden curry, 1.1 lb; Mitsukan apple vinegar, 16.9 fl oz; soy sauce, 12.2 fl oz; bonito shavings (dried fish), 10.6 oz; bitter orange juice, 10.2 fl oz; ketchup, 10.2 fl oz; Topvalu BBQ sauce, 10.2 fl oz; Econa salad oil, 8.8 oz; purple potato powder, 7.1 oz; jam, 4.9 oz; sesame dressing, 4.1 fl oz; pepper, 0.7 oz.
Snacks & Desserts: $7.88 Werther’s candy, 11 oz; Meiji pudding, 10.6 oz; ginger candy, 6.4 oz.
Prepared Food: $3.15 May Fair beef stew, canned, 12 oz; gyoza (meat dumplings), 7.4 oz.
Beverages: $27.83 Asahi beer, 6 12-fl -oz cans; Minute Maid fruity vegetable juice, 6 12-fl -oz cans; Seakuwasar citron juice, 1.6 qt; awamori (Okiwanan rice liquor), 24 fl oz; Orion beer, 12 fl oz; UCC Mocha Blend coffee, 3.5 oz; tea bags, 50; tap water, for drinking and cooking. Aah, the green fairy! Absinthe is a strong alcoholic liqueur made from herbal extracts. It gains is name, distinctive bitter taste and reputation.
Food Expenditure for One Week: 22,958 yen/$214.26 **
** Total value of homegrown foods, if purchased locally: $7.25
Eating Out
Aspects to Australian cuisine that a visitor should look out for include:
BYO Restaurants - BYO stands for Bring Your Own (alcohol). In many of the urban communities of Australia you will find small low-cost restaurants that are not licenced but allow diners to bring their own bottle of wine purchased elsewhere. This is frequently much cheaper than ordering a bottle of wine in a restaurant. Beer can be taken to some BYO restaurants, others allow only wine. Expect to pay a corkage fee which can vary from $2 or $3, to $15, or may be calculated by head. BYO is not usually permitted in restaurants that are licensed to sell alcohol.
Asian Fusion refers generally to Asian-inspired dishes.
Counter lunch is the name for meals served in a pub. Traditionally served only at lunchtime in the lounge, today some pubs provide lunch and dinner. Meals of steak, chicken parmigiana, nachos are common.
The barbecue is a popular Australian pastime and many parks in Australia provide free barbecues for public use. Contrary to the stereotypical belief of foreigners, Australians rarely "Throw a shrimp on the barbie" (also, in Australia a shrimp is more commonly referred to as a prawn). Steaks, chops, chicken fillets, kebabs are popularly barbecued.
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