National Geographic Traveller Food

National Geographic Traveller Food focuses on where to go, what to see and how to explore the world via unique culinary experiences. Its writers talk to producers, suppliers, farmers, chefs and restaurateurs, and this authentic storytelling is accompanied by so-good-you-can-almost-taste-it photography. Whether it’s uncovering the truth behind a gourmet trend, sharing delicious recipes or taking readers on the bumpy journey from farm to fork, the magazine champions sustainability and celebrates local cultures. Across its pages, National Geographic Traveller Food serves up the latest culinary experiences, shares insight on cultural contexts and offers practical advice, from deconstructing classic dishes and ‘breaking bread’ with families across the globe to meeting the food world’s new pioneers.

CONTRIBUTORS

National Geographic Traveller Food

Editor’s letter • ISSUE 28, SUMMER 2025

WHAT’S ONLINE AT NATIONALGEOGRAPHIC.COM/TRAVEL

Rotisserie chicken • POULTRY COOKED ON A ROTATING SPIT IS MAKING A COMEBACK

WHAT THEY’RE EATING IN TALLINN • Estonian chefs are combining local ingredients with global inspiration, dishing up Dagestani dumplings, chanterelle hummus and more

SPOTLIGHT Vineyard restaurants • ENGLAND’S TOP WINERIES ARE INCREASINGLY PAIRING THEIR VINTAGES WITH SMART DISHES THAT DRAW ON THE BEST LOCAL PRODUCE

NUMBER CRUNCHING PICKLES • As one of the oldest types of food preservation, pickling plays an integral role in food cultures all around the world

FIVE WAYS WITH Tofu • WITH A VARIETY OF FORMS AND TEXTURES, THIS INGREDIENT IS AN IDEAL FLAVOUR CARRIER.

MEET THE MAKER POD TO PLATE • The Caribbean island of Nevis inspired Gina Empson to give up her life as an accountant in Europe and set up a pioneering vanilla farm

Grüner & beyond • KNOWN FOR ITS AROMATIC WHITES, AUSTRIA ALSO HAS OUTSTANDING SWEET WINES, REDS AND FIELD BLENDS, ALL BEST ENJOYED IN A RURAL TAVERN.

THE PIONEER • WORKING CLOSELY WITH PRODUCERS AND RUNNING A FEMALE-LED KITCHEN ARE CENTRAL TO MANON FLEURY’S MICHELIN-STARRED PARIS RESTAURANT, DATIL.

Signature dishes

GREECE dish by dish • Greek food sings of the summer — it’s best enjoyed outside, from mainland mountaintops to island beaches. Mezze spreads celebrate punchy purple olives, garlicky dips and herb-sprinkled cheese, while salads of sun-ripened tomatoes, tangy feta and fragrant oregano are perfect with just-landed grilled fish or slow-stewed legumes cooked in outdoor ovens following recipes that date back to antiquity. From Macedonia in the north to Crete in the south, we explore the country via its standout dishes

pastitsada, corfu • Fragrant with cloves, cumin and cinnamon, this pasta dish arrived on the Ionian island of Corfu with 14th-century Venetian spice traders and has since become rooted in the local cuisine. On Sundays across the island, the air carries its heady scent.

skordalia, macedonia • This potent garlic dip is served throughout Greece, but its most prized version is found in the northern region of Macedonia

masourakia, chios • These sweet treats are flavoured with thyme honey or mandarin and the distinctive, aromatic resin from local mastic trees

bakaliaros plaki, peloponnese • Once known as the ‘mountain fish’ recipe, this can also be a plentiful vegan dish with an extra potato and red pepper in place of seafood. This recipe comes from Kalamata native Yiayia Niki, who has been making it this way for decades

datterini tomato salad, crete • Popular on Crete, dakos is a Greek salad variant with a barley rusk. This take on the classic recipe — a carob rusk-crowned version with mizithra cheese, tomato and capers — is from the chefs at London’s OMA restaurant. Sourcing quality ingredients, notably sweet...