Flavors Afloat: Tasting the World Between Ports
Watch chefs source produce at morning markets, then mirror the day’s port through plates: bouillabaisse after Marseille, bacalhau riffs post-Lisbon, cinnamon-kissed buns sailing from Stockholm. Pair with lectures on spice routes, and you’ll taste geography as vividly as any map or monument.
Flavors Afloat: Tasting the World Between Ports
One subscriber swears the best pastel de nata lives outside Lisbon’s tram loop; another remembers masala chai at sunrise near Mumbai’s harbor. Someone else discovered new love for herring in Amsterdam. Send your standouts—recipes and recommendations travel farther than suitcases ever can.