Feast and famine

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

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

You could forgive a first-time visitor to Azerbaijan, fresh off the plane in Baku (psst – it’s an easy five-hour direct flight from London), for mistakenly thinking they’d stumbled into a celebration

Some of the city’s finest restaurants are found inside museums. COUNTRY LIFE writers round up the very best

The larger-than-life actor has always done things her way – so when she said she had eight decades of memorable meals to share, not just one, we weren’t about to argue

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19