Belgium

With its first Michelin star and a strong culture of slow food, the Serbian capital is transforming its culinary reputation and revitalising traditional Balkan cooking by embracing old-world methods

IN THE SCOTTISH ARCHIPELAGO, FARM FLAVOURS AND SEAFOOD SPECIALITIES ABOUND

Although it’s not unusual for a restaurant’s menu to be inspired by the ingredients that are grown and produced locally, few are influenced by the architecture of the buildings they occupy. The Granar

The home of quiche Lorraine, this north-eastern corner of France has a fascinating history – both foodie and beyond, says Liz Boulton

In Scandinavia, they’ve turned cosiness into an art form and honestly, we’re obsessed. Whether it’s fika (that sacred coffee-and-cake break) or hygge (blanket, bun and absolutely no emails), the Nordi

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