Mediterranean

Rome wasn't built in a day and nor were the foundations of one of the world's best loved cuisines. Melding the organic treasures of sun-soaked nations like Greece and Syria, with the melting pot of flavors cultivated by Spain, the loosely accepted format of Mediterranean cuisine is a wide spectrum of colors and tastes. To understand the characteristics of Mediterranean gastronomy, one must first get to know the countries regarded primary contributors – Spain, with her zesty, citrus fruit harvests; Italy, the cultivator of continental cheeses such as Mozarella; Greece, the purveyor of octopus salads and seafood stews; finally Syria, known for her cool yogurt sauces and nutty salads. Mediterranean restaurants are a varied bunch, yet nearly all offer national dishes of multitudinous countries. Pasta Alla Norma, from the sweet Sicilian corner of Italy remains is a popular light main course, weaving durum wheat fusili pasta, roasted aubergines and ricotta salata cheese together to form a delicious, tomatoey summer recipe. Croatian fried Buzara is often mistaken for an Italian dish, fusing the contrasting flavors of sauteed shellfish and garlic, with the subtle sweetness of Kontinetalna white wine, parsley and seasonal vegetables – served with polenta. Greek mezzes are without doubt one of the most popular formats of dining in the Western world - small dishes of sumptuous fayre, such as Moussaka and tiganita (deep fried vegetables.) Spanish tapas is a hearty feast of buffet style dishes, usually featuring patatas bravas (small baked potatoes in salsa), Albondigas (meatballs in chipotle sauce) and chorizo Migas (breaded croutons with red pepper and chorizo), washed down with a generous glass of sangria. Find your next Mediterranean experience with our tantalizing guide to the best!