Dtravel’s City Guide Series: First 10 Launch Cities

Dtravel is now live for you to make your travel dreams come true! To complement our new booking platform, we’ve launched our Dtravel City Guide Series, which will feature select cities accompanied by unique themes so that you can explore the world based on your interests and passions and not on geographical boundaries.

Over the next few months, we’ll be launching new City Guides regularly to celebrate the areas Dtravel is launching in and to give you a new way to explore these places. We’ll also be expanding our City Guides over time through community contributions, so keep an eye out for how you can get involved.

Our first City Guide theme is “Culinary Adventures”. Whether you love to create sumptuous meals or devour them, we’re all connected by a shared love of food that spans cultures, geographies and time.

We’re taking you on a gastronomic experience through the richly diverse Mediterranean region starting with the Greek Islands, where we visit the romantic town of Corfu, followed by the volcanic island of Santorini.

Next we go to Italy, taking in the rolling hills of the Tuscany region in Florence and the iconic fashion capital Milan before ending in Bologna, the food capital of the country. Moving west, we explore Malaga in sunny Spain, a city once described as “a paradise between the sky and the earth” by the poet Vicente Aleixandre.

After that, we head just next door to Porto in Portugal, one of the oldest nations in Europe. Our final destination in the Mediterranean is Marrakech, Morocco, a place with food as vibrant as the city itself.

Our final three stops take us to Kuala Lumpur, Malaysia, a modern city that’s also full of natural attractions, followed by Bandung, Indonesia, a popular getaway for urbanites. Our journey fittingly concludes in Lagos, Nigeria, a city known to be a cultural melting pot.

We hope you enjoy this foodie tour through these richly diverse destinations and are inspired to take your next trip! Book with Dtravel and check off these culinary experiences from your bucket list:

• Corfu, Greece
• Santorini, Greece
• Florence, Italy
• Milan, Italy
• Bologna, Italy
• Malaga, Spain
• Porto, Portugal
• Marrakech, Morocco
• Kuala Lumpur, Malaysia
• Bandung, Indonesia
• Lagos, Nigeria

Corfu, Greece

The Lost Art of Corfiot Cuisine

Mastering authentic Corfiot cuisine — a fusion of cultural influences — takes practice. You might be able to fake French or Italian cuisine, but you will never get a plate of Sofrito (fried veal in a tart garlic and wine sauce) past a Corsican. The best way to understand this fusion of Venetian, Italian, French and Greek cuisine is to take cooking classes from a local expert. Many classes will start in the old town, a UNESCO World Heritage site, with a stroll through the local food markets.

For a deep dive into local ingredients, Ambelonas Corfu invites you to their mountaintop vineyard for truly traditional Corfiot cuisine. The in-house expert Vasiliki shares her research and book on local Corfiot ingredients and traditional recipes while you’re dining on wine and vintage cheese. Get introduced to authentic Corfu cuisine such as sun-dried tomato paste with kumquat and the staple dish pastitsada, a meat stew in spicy tomato sauce served on pasta. Whether you plan to try your hand at Corfiot cooking or just want to understand this unique fusion cuisine, this experience is highly recommended.

The Hearty Corfiot Cuisine

No matter where you eat on this ancient Greek island, it’s Instagrammable! The island of turquoise waters and lush green hills is one of the most picturesque destinations in the Ionian sea. The Corfiot climate is a boon to the culinary arts, producing strong aromatic spices, sweet citrus fruits and grapes, and juicy olives. More than a dozen fruit and nut trees grow on the island, with orange, clementine and lemon trees bearing fruit in almost every garden.

When choosing where to dine, simply walk along the cobbled streets and follow the smell of eastern spices, sweet mustards, old wine and garlic wafting through the Corfu ambiance. This gastronomic sleuthing is likely to lead you to authentic Corfiot dishes.

Follow the scent of fine wines into Krematsi Square and past the Venetian well and you’ll arrive at one of the most romantic places in Corfu — The Venetian Well. Epicureans will appreciate the culinary art in the presentation of each dish, which is often a delicate balance of Mediterranean influences on one plate, along with Corfu spices and delicacies, such as wild artichoke, goose foie gras, king oysters, cherry tomatoes, and extra virgin olive oil.

This is one example of the many menus offering a mix of Corfiot, Greek, and Italian dishes you’ll find in Corfu. At Trilogia Plous, they’re known for their taramasalata, a mix of white and black fish roe and fresh truffle. You’ll also find Greek (tzatziki, aubergine dip) and Italian (risottos and Santorini fava) appetizers. There’s sure to be something for everyone among the selection of main dishes, from sea bass and octopus to lamb and veal fillet.

Of course, a visit to Corfu wouldn’t be complete without visiting the two most authentic Greek restaurants well known and beloved on the island: Nikolas Traditional Taverna on Agni Beach and Stavros Traditional Grill House in Ropa Valley. Make sure you schedule a visit to at least one of these — you won’t regret it.

Corfiot Wines and Spirits: Kumquat, Limoncello and Corsican Wines

Corfu’s wide variety of citrus fruits has inspired the production of new liquors. The island is the main cultivator of kumquats, a sweet orange citrus fruit, which is often transformed into an orange liqueur and is a favorite among the Corfiots. Limoncello, made of lemon peels, is another crowd-pleaser.

Corfiots are also fond of Tsipouro — an un-aged brandy from Greece — and Ouzo, a distilled liquor made of alcohol and plant seeds like anise, cardamom and coriander. These liquors have become a common ingredient in sauces, meat glazings and baking, and are commonly used to flavour preserves, deserts, sweets and more.

Santorini, Greece

Traditional Greek Dishes

The unique growing conditions of Santorini contribute to its savory cuisine. The volcanic terrain of Santorini creates many micro-climates while the volcanic soil and saltwater produce more intense flavors in fruits and vegetables. For the perfect example, look no further than the tomatoes ripened in the intense heat. Local favorites like tomato keftedes (fried tomato fritters) are more aromatic and tasty. Sun-dried tomatoes with a strong, sweet-sour flavor, or local eggplants with a uniquely intense sweet flavor, are all unique flavors to Santorini thanks to the distinctive climate.

The beauty of Oie will inevitably lead you to this scenic village — carved into the cliffs in the northwest — seeking a culinary experience. The picturesque village featuring white homes with royal blue domes has an unmistakably Greek vibe. Restaurants like Piatsa and PitoGyros grill houses sell many souvlakis and gyros.

At Armeni, diners savor the sea with a side of fresh Santorini ingredients and specialties. Try the traditional Santorinian fava with octopus (fava beans are a local favorite), seafood pasta with Santorinian cherry tomatoes, or local eggplant with saganaki (a local favorite: fried cheese in filo pastry).

Santorini Sunset Wine Tours

Wine tours offer the opportunity to sip Santorini’s world-famous wines on vineyards with stunning views of the Aegean Sea. Nighttime tours have the added bonus of one of the most mesmerizing sunsets you’ll ever experience.

The grape varieties at the heart of Santorini’s famous white wines are ancient cultivars and include Assyrtiko, Athiri and Aidani. These three grapes are used in the celebrated Vin Santo wines, first produced in the Byzantine era. We strongly recommend touring some of the old wineries that have passed down knowledge of the terroir over many generations. Gavalas, in the village of Megalochori, has been in the family for five generations. The ancient varieties of Assyrtiko, Aidani, Mandilaria and Mavrotragano, are still grown here, as well as very rare varieties Katsano and Voudomato. The award-winning wines are processed and aged in the original stone grape stomping rooms and cellars. Sommeliers are always close by to help you pair your wine tastings with your food and ensure the best balanced meal.

While on the island, toast to your good health with at least one glass of Mavrotragano, a grape variety nearing extinction now experiencing a renaissance. Not sure where to find it? Head to the Hatzidakis Winery, a vineyard in Pyrgos in the village of the Kasteli castle, which recently re-cultivated the old vineyards. The vineyard produces wine with the Assyrtiko (Santorini) and Mavrotragano varieties. If you’re curious about how the local traditional cultivation methods are protected under the Protected Designation of Origin (PDO) label — the highest quality designation — head to Santo Wines, which has been run for seven decades by the Union of Santorini Cooperatives as the representative for all of the island’s cultivators.

Florence, Italy

A Taste of Tuscany

Florence’s food fairs and markets provide a first taste of Florentine cuisine and the Tuscany ingredients that make it special. The heart of Florentine gastronomy is the Mercato Centrale.

Follow the Duomo into the market where a colorful medley of meats, cheeses, fresh produce, handmade pasta and, of course, overhanging garlic strings greet you.

On the upper floor, you will find a food court and food stands where you can indulge in a wide variety of pasta dishes. Inside the market, lunch on traditional Florentine cuisine at Da Nerbone. For an authentic buche (cellar turned restaurant), try the Buca Lapi or Buca Mario, where the authentic Florentine cuisine is still heavily influenced by the Tuscan meats and wines stored in the cellars. To sample delicacies and specialties like ravioli stuffed with lampredetto (cow’s stomach), try tasting menus like Essenzale’s six- and eight-course dinners.

Medieval Ambiance

Roaming from the Leonardo da Vinci to the Galileo and Medici museums in Florence’s museum district, you will find many of the most highly rated chefs and restaurants in the world. Diners who choose to escape into the ambiance of the medieval city can pick from a number of highly rated Michelin-starred restaurants, including the Winter Garden or Enoteca Pinchiorri, set in a Renaissance palazzo complete with Roman columns and boasting a legendary wine cellar. Aficionados of the culinary arts will enjoy the open-view kitchens at La Bottega del Buon Caffé and Ora d’aria, as well as the Roman walls and archways.

The trend in Tuscany cuisine is adding original touches to traditional recipes. At Gucci Garden (3 stars), the traditionalist Italian chef Massimo Bottura — who was once crowned the best in the world — gives a touch of world cuisine to classic Italian dishes, from tortellinis to tiramisu. But to dine here, you need to send a letter explaining why you deserve a place at the table. If you get a spot, be sure to share your secret of how you did it with us!

Food and Wine Tours

A day excursion to the rolling landscapes of the Chianti wineries in the Tuscan countryside is a must-do.

Most tours include stops in the medieval villages of Pisa, Siena, and San Gimignano, a UNESCO World Heritage Site, to experience magnificent examples of Gothic and Roman architecture,

You will also find some of the best Tuscany cooking classes in the Siena countryside where cooking is farm-to-table. Learn the centuries-old secrets of fresh pasta and sauce inside the medieval walls of San Gimignano or Monteriggioni.

Hunting for the World’s Best Truffles

Now that you’re an expert in Chianti wines, it’s time to pair them with some of the world’s finest truffles. Learn the difference between the Tartufo Bianco, Precious Black Truffle and other varieties and where to find them on one of the many truffle hunting tours.

After truffle hunting in the woods, spend your afternoon cooking truffle recipes and savoring a four-course truffle meal. Serious gourmands and chefs will be drawn to the prestigious fall truffle exhibitions where you can sample many different truffles and recipes, including the National White Truffle Exhibition in San Miniato and the Crete Senesi White Truffle Market. If you want to know what renowned local chefs to Michelin-starred chefs from Paris or London are concocting with truffles, this is where the finest in truffle cuisine and delicacies is on display.

For year-round truffle events, visit the Tuscany truffle association events site.

Milan, Italy

Gastronomy and the Opera

Since Empress Maria Theresa of Austria built the La Scala in 1778, across the Piazza della Scala from the Leonardo Museum, the opera house has had a large influence on the restaurants and gastronomy of the district. Like a Puccini opera, everything is done on a grand scale.

The grand Piazza Filipino Meda 5 has many fine dining choices with outdoor patios to take in the medieval ambiance and is only a short walk to La Scala, so you can get to the opera on time. Pre-opera, Caffé Verdi Via Giuseppe Verdi alternatively delights and bemuses its visitors who may rub elbows with musicians from La Scala, and enjoy perusing the basement shop, a mix of bouquiniste and marché au puce of opera paraphernalia.

After the opera, walk just a few blocks north of La Scala to the Bamboo Bar on the roof of the Armani Hotel where you can choose among the Milano Skyline cocktail theme or sip Italy’s favorite rosés by the glass. Or if dessert is more your style, walk a few steps south of La Scala and indulge in gluten-free gelato at Grom.

All the World’s a Market in Milano

Farmers markets are the heart of every Milano community. Tuesday and Saturday mornings, Milanos descend on their local Mercato Communale markets with Vespa scooters and shopping carts. The largest indoor market Porta Romana is open Wednesday, Friday and Saturday.

Every first and third Saturday, the Mercato Della Terra (Earth Market) featuring local-only and organic produce takes place in the former Fabbrica del Valore (steam factory). Here you’ll find the cured pork, veal, beef and other meats Lombardians love, as well as fish, fowl, cured cheeses, spices, and oils.

Not far from the Mercato Centrale market, we highly recommend a stop at the antique-artisanal market Atelier Bellinzona where you can find the perfect antique serving dish or cappuccino cups from a local ceramicist. While in the hood, a few blocks northeast is the Latteria Maffucci, a family run seafood restaurant with no written menu where you can feast on the catch of the day and an impressive tasting menu. Book ahead for one of the 15 seats.

Bologna, Italy

The Capital of Italian Food

Among European chefs and Italian locals, Bologna is the center of the gastronomic map in Italy. Most of us have eaten many plates of spaghetti, ragú, penne and other pastas “à la Bolognese.”

Bolognese is a rich meat sauce, or ragú. After you immerse yourself in the ingredients, the local horticulture, and preparation of pasta dishes, you’ll never mistake a plain-old meat sauce as à la Bolognese again.

Any serious culinary tour of Bologna should start in the Parma Food Valley. Amateur and 5-star chefs alike gain a new appreciation of what top quality ingredients mean to fine cuisine while watching Bologna’s world class food producers age balsamic vinegar in barrels, cure parmigiano cheese, cultivate different varieties of extra virgin olive oil, and mill grains for baking. These local factory tours will introduce you to the art and science of Bolognese cuisine.

World Class Pizza

Pizza bolognese is one of the most popular pizzas in the world. Bolognese chefs continue to reinvent this classic Italian dish. The pizza restaurants growing the fastest in popularity have adopted a healthy food angle for this classic dish. At Berberé Pizza, the artisanal award-winning pizza is made with organic ingredients on living sourdough.

The gourmet pizza on a whole wheat crust at Ranzani13 is a real crowd pleaser. The small slices are stacked high with ingredients o’deurve style. The “round works of art” are served up with a choice of 300 types of craft beer.

If you make the day trip to Pagani to visit the Lambo, Ferrari and Pagani factories and museums, you will find that the pizzerias that have served autoworkers for decades have also joined the health-conscious trend. At Ai Tre Monelli, a veggie pizza house, the pizzas are as thick as pie. The ambitious menu has dozens of pizza choices, as well as pastas, seafood, and antipasti. The vegetarian pizza house uses fresh ingredients and organically grown multi-grain wheat in its pastry. Indulging in any of the famous pizzerias in this village town where the world’s fastest cars are built is worth the trip, and top it off with gelato.

Malaga, Spain

The Tantalizing Flavors of Andalusian Mediterranean Cuisine

Sports fishers and tourists from around the world travel to Malaga for the abundant sea life. Malaga is a seafood feast with menus teeming with seafood choices and Andalucian coastal specialties. The appetite for the Mediterranean fare is so big that a new fish market is opening in the port to meet the demand. And just like the nobility who once lived in the castles in the hills, you can feast on it all!

At the beach bars called chiringuitos, you can sample many different types of seafood appetizers. Locals dine on plenty of swordfish, tuna, and anchovies and the favorite local dish and tapas sworded sardines, espeto, prepared over a wooden fire.

For more tasters or a meal, try Marisquería Casa Vicente’s seafood tapas in sizable portions or Astarazanas, a former 14th century shipyard, known for its octopus and prawn skewers.

Or book ahead at La Peregrina for a wide choice of seafood at a reasonable price. For starters, ensaladas, each restaurant has its own take on the pipirrana malagueña — a tomato and onion salad with a mix of prawns, octopus, and mussels. Or dig into the tasting menu of 23 dishes at José Carlos García, or JCG Restaurante, a Michelin favorite in the modern harbour.

For the avant garde in sustainable seafood cuisine, Chef of Caviar Diego Gallegos at Sollo — a Michelin Green restaurant at the forefront of gastroaquaponics — uses aquaponics cultivated fish and vegetables. The caviar specialty is made from the homegrown sturgeon.

Sweet Wine and Tapas on the Costa Del Sol

If you want to tapas hop, head north to the Picasso Museum quarter, where you will find tapas bars on virtually every block. There’s a secret to tapas hopping on a budget in Malaga — some bars provide free tapas if you order a drink.

Even during tapas hours — early afternoon or late evening — you can usually elbow into the long bar at the oldest wine cellar and tavern (bodega) in Malaga. Founded in 1840 by winemaker Jose de la Guardia, Antigua Casa de Guardia serves up wine, beer and vermouth — a traditional Costa del Sol aperitif — from rows of old barrels behind the bar. Chow down on seafood tapas including giant clams (conjas finas), king prawns, muscles, and anchovies (boquerones) and chase it down with a Pedro Ximinez grape variety recommended by the cellar master.

In contemporary cuisine, El Tapeo de Cervantes and Taberna Uvedoble provide a modern take on tapas with nouveaux chefs whipping up old tapas dishes with a modern touch and presentation. In the heart of bullfighting country, good tapas locales around the La Malagueta bull ring are Cafeteria Flor overlooking the bull ring, offering a tasty and low priced menu, and La Trastrienda to the south, a small place with a big tapas offering of cod and foie gras toast, mini burgers, and more. Other Malaga tapas favorites include Chorizo Ibérique, tortillas, magro con tomate, and pipirrana.

Porto, Portugal

Where to Indulge in Porto’s Seafood Delicacies

Foodies have several rights of passage before they can feel like a local in Porto. Grilled, stewed or boiled, you need to dine on the octopus, or if not an octopus fan, you may be able to get by with the local favorite, cod. The hearty meats from the north are equally celebrated at this world heritage site. Feast on the Francesinha sandwich, layers of ham, steak, sausage and cheese, topped with a fried egg and beer gravy. Or dig into authentic Porto Tripas food (cow tripe and smoked meats).

Wondering where you should eat? From ship to shore, seafood is in abundance at A Marisqueira de Matosinhos steps from the major seaport Porto de Leixões. Or follow the Douro River into the city. If you’re in search of old world ambiance, you’ll quickly discover why central Porto is a world heritage site.

Pick a table on the cobblestoned narrow street or dig into the grilled octopus inside in the old wine cellar at Adega Sao Nicaulau. At Le Monument, waiters will regale you with stories of each dish. If you come across live fado, do not pass up the opportunity to listen to the moving music and Portuguese or fado guitar. There are even Fado restaurants such as Taberna Real do Fado, Cafe Guarany and Casa Da Mariquinhas.

The Douro Valley Wine Country

In the Alto Douro Wine region, along the Douro River, you will find the old world barely touched by modernity. Wine cured in oak barrels in large crumbling stone buildings and bulls playing in the fields harkens back to Roman days. Most of Portugal’s Port comes from this untouched corner of the world, where 14 percent of the farming land is dedicated to wine growing.

Over 2,000 years ago the Romans were the first to cultivate vineyards in the world’s oldest wine-growing region. This land of peaks and valleys presents a stunning patchwork of lush green crops with swaths of terraced vineyards. In this hilly terrain, grapes are still picked by hand and crushed by foot, so come prepared to roll up your pants. Many of these wines will cure in the wineries in the Porto harbor for several years before being served.

Arriving in Douro for wine tastings and lunch by river cruise in a rebelo boat is a way to enjoy the stunning landscape. Lunch in one of the charming villages such as Pinhão is an option.

Many quintas (large estates in wine-growing country) have transformed into boutique wine hotels providing a place to dine, taste wines and sleep among the verdant hills of the Douro Valley. Farm turned hotel Ventozelo Hotel & Quinta or the nest among vineyards at Quinta do Vallado (1716) are worth a visit.

Marrakech, Morocco

Where to Eat In Marrakech

Unlike many tourist hotspots, you don’t have to go on a hunt for authentic Moroccan cuisine. Most local cuisine provides a fusion of authentic Moroccan cuisine and other cuisines (African, French, Mediterranean) but dishes are Moroccan at heart.

Many restaurants will place a different spin on the local tagines, couscous and salads, depending on what is growing in the veggie patches and fruit groves you pass on your way up to the villages.

For traditional cuisine in a palace setting, reserve a table at the Red House — an authentic Moroccan restaurant in a 5-star hotel. The Marrakech menu proposes pastilles (pigeon, seafood), couscous and tagines (lamb). The Comptoir Darna is another opulent setting with traditional Moroccan dishes. For a delicious experience while also doing good, the highly rated Amal restaurant trains disadvantaged women in the culinary arts and serves up tasty vegetarian dishes.

For something more casual, Marrakech comes alive at night. Jemaa el Fena fills with street musicians and food stalls so you can grab a bite and listen to the music. Other nocturnal highlights are the olive market, dry fruit street, and souks (marketplaces). If you’re tired from all the eating and music, take a break at any time for the ever popular mint tea at a tea house. For cafe and patisseries, Patisserie GATO and Café des Épices are popular hang outs.

Berber Villages, Camel Rides and Cuisine

The best place to learn to cook Moroccan cuisine is high in the Atlas Mountains from the indigenous Berber population. The Atlas range runs from the Sahara to Tunisia while crossing over into Algeria reaching a height of over 4000 feet in the High Atlas range towering over Marrakech in central Morocco. Here, you’ll find charming villages perched over terraced farmed fields.

Starting your trip at the Musee de L’art Culinaire Marocain in the Medina will add a new dimension and meaning to your culinary excursions on your visit to North Africa, after you learn about the history of Moroccan cuisine.

Once in the Atlas Mountains, many classes start with a visit to the Berber markets for fresh ingredients and spices. A Berber souq is a menagerie of colors and smells. Handmade carpets, woven baskets, hats, ceramics, as well as fresh produce, and mounds of nuts and spices.

Most classes focus on how to make a tangine (beef, lamb, chicken) and couscous. Others focus on key ingredients such as how to make Argan oil or flour. At the Lawrence of Morocco Berber cooking school, students roast barley grains on the fire and grind them in a stone mill to make the flour and semolina to make flat breads and couscous.

In between markets and classes, stop for a Moroccan mint tea or ceremony. You’ll learn about the traditions of the tea ceremony while enjoying the traditional setting and getting the full benefits of Moroccan tea.

Before returning, you may want to visit a souk and buy your own earthenware so you can make authentic couscous and tagines, and take a little piece of Morocco back home with you.

Kuala Lumpur, Malaysia

Foodie Markets and Outdoor Bazaars

With an eclectic fusion of tropical Asian and Indian cuisine, Kuala Lumpur (KL) dishes are among the most sumptuous in Asia. In the cultural and economic center of Malaysia, you’ll find every type of Asian restaurant — Chinese, Indian, Japanese, Vietnamese, and more. In KL, you can go high end or have cheap eats but price certainly doesn’t reflect taste in this fast growing city.

KL is the food stall capital of Asia so don’t underestimate the modest street stands you see everywhere. Most have their specialty, and from time to time, an international chef is born. Some specialize in Nasi lemak (coconut rice in a panda leaf, with gunefer, nuts, cucumber, and anchovies, served with seafood or meat and veggies), Nasi Kandahar (curried chicken, beef spleen, and fried squid on rice) or bak kut teh (pork or rib stew). For the most popular street market in KL, make sure you pay a visit to Petaling Street, a lively shopping and food district in Chinatown that has hundreds of stands selling a menagerie of items. When you tire of haggling, explore one of the many food stalls here where locals and tourists alike come for the mouthwatering food.

Dining From the World’s Tallest Buildings

Kuala Lumpur is a rapidly developing metropolis and one of the cities competing to build the world’s largest buildings. In fact, the Merdeka 118 is the second tallest building in the world at 2,113 feet, about 600 feet shorter than Dubai’s Burj Khalifa. The Petronas Towers, one of the iconic towering buildings in KL, is also in the top 20 tallest in the world at 1,483 feet.

Restaurants with views are a way to enjoy the Kuala Lumpur skyline. Thirty8 provides 360 degree views of KL as well as a close up view of the Petronas Towers from the 38th floor of the Grand Hyatt. Many visit for the afternoon tea or the à la carte buffet on the weekends.

The Heli Lounge Bar, a helicopter pad by day converted into a bar at night, is a popular nightspot to relax, sip cocktails and take in the city view. Being served drinks and snacks on chairs on pavement may seem uninteresting at first, but as the night falls, the view and sunset are stunning.

If you’re looking for something a little different, Fuego at Troika serves South American cuisine, including tapas, in an ultra modern setting with out of this world views.

Other popular spots to check out if you’re really seeking those breathtaking views are the Canopy Rooftop Bar and Cielo Sky Dining & Lounge.

Bandung, Indonesia

West Java Culinary Excursions and Cooking Classes

Before sunrise, boats filled with produce from nearby islands begin to converge on the Lembang Harbor on Grand Hotel Street. By 8AM, the Floating Market Lembang is bustling as the small colorful bamboo huts along the boardwalk fill with fresh produce. Much more than just a floating market, Lembang is a park with artificial lakes, trees, boat rides and even an observatory that offers visitors an abundance to see and do. With many shops and even animals that you can feed, there’s fun for the entire family. When you’re tired, head over to the floating market by taking a boat, which are tied to the dock, to the food “stalls”serving many types of foods such as lumpia basah (summer rolls), satay (skewers) and mie kocok (beef noodle soup).

Coffee and Tea Plantations

Many visitors go on the coffee plantation tours to see the stunning landscape around Bandung. Seemingly endless plantations encircle volcanic areas where the crops thrive on the vibrant mineral ecology. Visit the Sukawarna Tea Plantation or the Bukit Sari Organic Tea Plantation to learn about the history and art of teas.

While in this area, make sure to visit the Ciater Hot Springs. Just a few kilometres from Bandung, you’ll find authentic Indonesian cuisine as well as more traditional architecture and decor. Dine under the bamboo huts of d’Seuhah Da Lada or admire the ornate word work at The Heritage Kitchen & Gallery. Or dig into Ayam Baker Oma or Gurame Goreng Baker at the Stone Cafe, a modest stone structure with a stunning gazebo overlooking the city.

If you have special dietary restrictions, don’t fret. Nearby is another bamboo hut with superb food, Saung Gawir Bungalow & Resto, which serves halal, vegan and vegetarian food.

Finish your visit by visiting Patenggang Lake. To get there, take the rope bridge to a boat-shaped wooden structure decked with outdoor seating where you can enjoy the view of the plantations and mountains and feel like you’re a million miles from real life.

Lagos, Nigeria

Following the Spice Route

Most people who arrive in Lagos know little of the cuisine of Nigeria and its largest and fastest growing city. One way to explore Nigerian cuisine is through its spices. Spices play an important role in Nigerian cuisine and health. A Nigerian cook wouldn’t think of making jollof rice or soup without a secret mix of spices. Over the centuries, trading at one of the world’s largest seaports has introduced many more spices, which Nigerians use in a base of palm or groundnut oils to make savoury sauces.

Nigeria is a major producer of ginger and black pepper worldwide. Pepper soups are on most menus. At the Yellow Chilli Restaurant, which shows that you do not have to go to a shanty for authentic Nigerian food, you can try your choice of pepper soup — fisherman’s, oxtail, fresh fish, or chicken.

Soups in Nigeria are often presented as hearty meals with minimal broth. At the Jevinik Africana restaurant, you can try many of these soup-meals called soups, including the vegetable soup, okro soup and efo riro (spinach) and abak soup. Hearty meat dishes are served on a bed of rice, pounded yam, fufu, or Amala. These restaurants serve up their main courses with Okra (a green vegetable with seed pods) or egusi (seeds of melons and gourds).

Since the Indian Ocean trade routes and camels began bringing spices to inland Africa in the third century, Indian spices have had a large influence on Lagos cuisine. At Spice Route, local favorites like curry fish chicken and lamb are sold.

You’ll come across food stalls throughout your travels in Lagos — make sure you stop for a taste of what locals like. Suya (spiced beef) and bean dishes like Akara (deep fried bean cake) or Ewa agoyin (brown or white beans with pepper and palm oil), roasted corn, and a tasty favorite fried plaintain or yam are popular dishes.

Shellfish Excursions

To get great seafood, just head to the docks.

Workers at the Lagos seaport, the world’s largest seaport, relish seafood stews for lunch, which are typically made up of prawns, clams, snails, periwinkles and crabs. The local specialty is African or Nigerian fish stew featuring white fish. Lagosians favor Obokun fish, with tomatoes, okras, pepper and other spices served on rice or yam.

Many seafood restaurants have an international flavor — Chinese, Japanese, French, Italian. An African locale like the MFOD Seafood, Wings & Grill restaurant will serve up your prawns and catch of the day with jollof rice, okra, and fish pepper soup, typical Nigerian accompaniments to the meal.

We hope you enjoyed our first city guide and our delicious culinary tour. With our next city guides, we’ll share amazing architecture you can find around the world. If this first guide stoked your appetite for food and travel, book your next trip with Dtravel.

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