Chef Robert Kirk

#cuisine When in Nice, France, Pan-bagnat is its specialty sandwich, a round very crispy exterior bun, soft interior that is filled with Niçoise salad. Its idea is based on leaving it in the fridge after preparation for the flavors to soak into the bread. Boy does that work!

#cuisine More fantastic Lake Como recipes. You will see local fishermen drying their fish, for this simple but lovely dish, Polenta e Missoltini. the carefully dried shad is grilled with olive oil and served with slices of grilled polenta. Delicious and unique.

#Cuisine When in Como Italy, another must is Lavarello in Carpione. This way to preserve food, typical of this region of Lombardy, is whitefish floured, fried in oil and covered in Carpione, a reduction of onions, carrots, celery, capers, bay leaves, white wine and white vinegar.

#Cuisine Perch is one of the best-known and loved fish to eat in Lake Como. Risotto al Pesce Persico is a local favorite, a base of risotto served with fillets of perch fish lightly floured and fried in butter and sage. A must try while in this region.

#cuisine As we arrive in the Lake Como region of northern Italy, we are here to discover local dishes which around these gorgous lakes means incredible delicacies like wild boar and lake shad. Larian cuisine does prevail but remember to get as local as you can. Buon Appetito.

#cuisine I spent the last few months writing. Now, time to hit the road. There we see the age-old relationship between a society and its food. Street food is reinvented every day to adapt to changing demands, innovative, surprising, practical and often delicious.

#cuisine Carne Cachena da Peneda meat is succulent, tender, and delicate, making it perfect for grilling or roasting. It is used in many traditional dishes in Portugal such as Guisados which isbraised meat served on flatbread.

#cuisine Another delicious local dish from Santander Spain is ‘maganos encebollados’. The recipe starts with squid marinated with diced onions, chopped green peppers, tomatoes, and chopped parsley. The result provides amazing flavor.

#cuisine Also for a taste of Oscar Calleja's wonderfully imaginative cookery without the fancy price-tag, grab a little something at bistro-style sibling Nácar next door. Incredible.

#cuisine At Boga Boga, the house special marmita de patatas con bogavante, a seafood casserole with lobster and potatoes, is a huge hit. If you’re all seafood-ed out, however, there are plenty of alternatives, like grilled entrecote doused in Cabrales cheese sauce.

#Cuisine A typical meal here in the mountains of Asturias: goat’s cheese salad, white-bean stew cooked with chorizo, goat casserole or seafood stew, Cabrales cheese and fruit.

#Cuisine The cuisine of Asturias Spain is based on cheese, beans, meat, fish and shellfish, and fully embodies the slow cooking methods over low heat on old-fashioned stoves.

#Cuisine Asturian Cabrales cheese, Spicy, sharp and slightly salty, it goes well with fresh figs, dry sausages and red wine. The strong taste is symbolic of a cuisine that is unashamedly hearty.

#cuisine When perusing, you realize Portuguese cuisine is so rich and flavorful, its breads, cheeses, sausages, cured meats, soups, stews, fresh fish and seafood, and rich desserts all make for memorable meals and we took full advantage.

#cuisine Cod-based dishes in general are a Portuguese staple, and it is often suggested that there are more than one thousand recipes in which dried and salted cod is the star ingredient. So many delicious versions

This Spanish region, Cantabria, has a lot to offer foodies. To take full advantage of local cuisine, local seafood like mussels, clams, lobster as well as fish like sea bass, hake and scorpion fish must be eaten often and with local wines

#cuisine Mariñela Igeldo has an incredible spot, some of the best seafood in the region, so a freshly prepared platter of seafood al fresco on a terrace overlooking La Concha Bay.

#cuisine Leitão a Bairrada is a Portuguese dish of suckling pig that's roasted and basted until the flesh becomes creamy and the skin develops its typical crunchiness. It is said that the best place to try this delicacy is the Bairrada wine region

#cuisine Warm and comforting, porrusalda is a traditional hearty Basque soup made with vegetables such as carrots, potatoes, leeks, and onions. The soup is flavored with garlic and salt and salt-cod is added to enhance it.

#cuisine At Las Redes, oysters and anchovies to wild turbot and sea bass, everything here comes fresh from the surrounding seas of the Bay of Biscay, so menus change often. Try some of the exotic northern specialities, like percebes and bogavante