First in line for the hottest new restaurant? Love an interesting combination of ingredients? Know just the perfect wine to pair it all with? Well, the world is calling and we know all the dining experiences that will take your breath away. Here are our top 5 trips for the ultimate Foodie Heaven.
“I want Rhubarb to be where the important stuff happens,” says Executive Chef John Fleer. After 15 years as executive chef at the famous Blackberry Farm, he now brings his fresh approach to boldly flavored dishes and love for all things southern (and local) to the table for you to enjoy.
The acclaimed Bear and Star, “Takes its name from the two states our founder called home, Texas and California, celebrating refined ranch cuisine paired with California’s bounty.” Tied to restaurant is the 714-acre Fess Parker Home Ranch located seven miles away and home to Wagyu Cattle, chickens, quail, rabbits, pigs, bees and a number of heirloom fruits and organic vegetables allowing guests to experience great-tasting ingredients at the peak of their freshness.
A work of art in itself, SingleThread was born of designers, craftsmen, artisans, and makers who have curated a culinary main event you have to see to believe. Here you’ll dine in the 2017 James Beard Award-winning dining room on an elaborate 11 course, wine- or sake-paired tasting menu which the San Francisco Chronicle describes as a “flawless four star experience.” And enjoy a family-style, traditional Japanese donabe dinner in the private study on another evening.
Visit Castello di Roddi, a village that is home to the only truffle dog university in the world. Here you’ll have the opportunity to set off on a hunt of your own, aided by Giovanni, a third generation “trifolao”, and his local canine professionals who will of course sniff out the delicacy. Truffle-hunting is one of the long-standing traditions of Piedmontese culture and you’ll learn about the truffle’s cultural and economic importance in this area over an indulgent truffle themed lunch.
While some other destinations exist, Provence blossoms. Here, the world is in full bloom, from rich, fragrant, local recipes that awaken your senses to the countryside alive with color, to stunning vistas across lavender fields. A foodie’s dream, you’ll strap on an apron and learn the secrets of Provençal cuisine from Michelin-starred chef, Xavier Mathieu. You’ll then dine at his gastronomic restaurant, the Xavier Mathieu, where the fare is inspired by the seasons and flavors of southern France.
Yes! It’s finally Friday and you’re ready for a great weekend ride with your friends or maybe even a solo adventure exploring new roads. No matter your cycling goal, fueling your body with the right ingredients is the first step to enjoying your rides even more.
HIGH ENERGY VEGAN OAT BARS // With figs, nuts and seeds
Together with my nutritionist and friend, Gianluca Bosetti I’ve crafted an easy, delicious and nutritious energy bar recipe that will quickly become a new favorite. Stick one in your jersey pocket and enjoy with your mid-ride coffee or as a post ride snack with freshly squeezed fruit juice. They’re simple to make and oh so good for you!
THE INGREDIENTS:
½ cup oatmeal
2 tbsp. oat bran
2 tbsp. wheat germ
1/3 cup walnuts, hazelnuts, almonds, cashews
1 1/2 tbsp. oilseeds
10-12 dried figs
2 tbsp. honey
1 glass of milk
1 tsp cinnamon
1 pinch of toasted barley coffee (for a touch more flavor)
HOW TO:
Take a bowl and combine the oatmeal, oat bran and wheat germ (in place of oatmeal, oat bran or wheat germ you can also use cereals like, millet, puffed, spelt or barley, bran sticks), oil seeds, walnuts, hazelnuts etc and blend.
Then roughly chop the dried figs and add them to the mixture (if you want you can also use dried prunes or raisins, but the figs have a higher nutritional value).
Add the milk, honey, cinnamon and coffee then blend one more time to make sure everything is equally mixed. Roll out the mixture on a baking sheet lined with parchment paper and use another sheet of baking paper to flatten the dough by hand or using a rolling pin or bottle until you get a height of about 1.5 cm. Bake at 170°C/340°F for 20-25 minutes, let it cool, and cut in the shape you like best with a sharp spatula.
Presto! You’re ready to roll with a healthy snack on your next bike ride, on the way to the gym, when picking up the kids from school, or when just getting through a busy day at work. Either way, processed snacks will be a distant memory. Enjoy!
Looking to switch up your snacks? A fresh smoothie is an easy way to pack nutrient-dense foods into your diet. One of our favorite go-to combos is kale, baby carrots, celery, cucumber, frozen berries and a banana. You can also add protein powder for an extra dose of joy!
We make it a point to be experts in more than just cycling on our trips. We show you the best parts of every destination and wow you with locations you may not have discovered alone. The chances that you’ve heard of these five eateries on our domestic trips are slim, but take our word for it, each offers a unique culinary experience certainly worth writing home about. Dig in—here’s our top five favorite meals of North America.
“I want Rhubarb to be where the important stuff happens,” says Executive Chef John Fleer. After 15 years as executive chef at the famous Blackberry Farm, he now brings his fresh approach to boldly flavored dishes and love for all things southern (and local) to the table for you to enjoy at Rhubarb.
One of Thomas Keller’s prized restaurants, Ad Hoc was originally created to showcase the American comfort food of his childhood, but has now become a staple in the “culinary capital” of Napa Valley. Ad Hoc features a daily-changing four-course menu of various classic American dishes like fried chicken or barbeque, and is always served family style to create a casual comfort you just won’t find anywhere else.
Here, you’ll sit and gaze out upon the beautifully manicured grounds and mountain vistas of the Ojai Valley Inn while you’re treated to drinks and a mouthwatering meal of ever changing, locally sourced, Californian cuisine—with many ingredients coming straight from their on-site herb garden.
In the tiny, remote town of Boulder (population: 180), you may be surprised to find one of Utah’s most highly acclaimed restaurants. But Hell’s Backbone Grill is more than an excellent Zagat rating or Salt Lake Magazine’s “Best Restaurant” ten years running. This unique place is a testament to how two impassioned people can bring a beautiful vision of sustainability and community into reality. With meals made from honest and simple ingredients straight from the restaurant’s own farm, Blake and Jen, the chef-owners of Hell’s Backbone have, despite the name, created a little spot of heaven for all to enjoy.
Drawing inspiration from their Smoky Mountain heritage, the chefs and epicurean artisans at countryside enclave Blackberry Farm have created a culinary oasis with home-grown meals that “wander the line between refined and rugged,” with every dish being as sumptuous as the last. Served up in a grand rustic turn-of-the-century barn surrounded by peaceful pastures, you’ll be transported to an idyllic world that doesn’t feel of this time.
Nominated for a 2017 James Beard Award for Best Chef of the Midwest for the fourth year in a row, chef Jonny Hunter’s take on local cuisine has been adored by Madisonians and visitors from all around. Co-founder of Underground Food Collective, a group that runs a restaurant, butcher shop, and catering business, he’s not slowing down when it comes to making a dent in the local food scene. This September he will be joining us in Asheville with a private farm-to-table dinner. We caught up with chef Jonny to learn more about his upcoming trip to the city beneath the Blue Ridge Mountains and his mission to bring community and food together in one delicious experience.
Tell us your story. What inspired you to be a restaurant owner in Madison?
I didn’t really start out wanting to do a restaurant. We were catering and doing some food processing and I started grad school in Public Affairs at UW-Madison to switch careers. At that point we started to get a decent amount of publicity for the food we were making and then I met Mel Trudeau who worked in restaurants and wanted to open a place with us. After working in non-traditional spaces I really liked the idea of having a restaurant and space where we didn’t have to move around a ton, and a space that would give us an opportunity to really showcase what we cared about.
You run a restaurant, butcher shop and a catering business in Madison. How are they all tied together, and how are they different?
Everything is co-dependent, we actually have a centralized facility that all 5 of our businesses run out of. The end product you see at our retail and restaurant establishments is an execution of products we make at our commissary. Because of our vertical integration, we have a lot in common through the different establishments but, without a doubt, running a food processing business, a restaurant, and a retail shop gives you a lot of different experiences. At the retail store I really love talking to people about cooking and curating what we sell while the restaurant is an exercise in creativity and hospitality.
What does ‘farm-to-table’ mean to you and why is it important to the food you cook?
When I talk about farm to table I like to talk about my community. I like to talk about my friend Mike who grows vegetables or Charlotte, the farmer we buy our hogs from. I want to support my community and help out my friends who have businesses. I want to show them I care about their work and that we value it.
What is the most rewarding part about your job?
Working with people and seeing them succeed and learn. We put so much effort into understanding processes that when we get some traction or when something works, it’s so exciting. When you see other people do that, it’s even better.
Do you have an especially memorable story from your many years in the restaurant industry?
I think it’s always about the people, the ones who come in and support us and the people we work with. The generosity of the people I get to work with and serve every day blows me away.
What drew you to be part of a Trek Travel trip?
I love bikes, they play a major part of my life. I use a bike as my main mode of transportation, and I use it as a recreation and how I spend time with my family. The idea that I could experience a trip that is focused on bikes and bike travel is pretty much my ideal.
What destination is on your bucket list?
I visited Asheville last year and it was one of my favorite trips I’ve had in a long time. I’m excited to see some of the art spaces in the River Arts District and the breweries and barbeque at Buxton Hall.
You will be joining us for an evening at Gaining Ground Farm just outside of Asheville by preparing a multiple course farm-to-table dinner in September. What do you have in store for the guests?
I’ve been working with Aaron and talking about the food they are growing so it will be a lot of seasonal produce and meat from their farm. My friend Dave owns a bakery called Farm and Sparrow so I will work with him on getting the best bread I’ve ever had in my life. The trip is at the end of summer and beginning of fall so there’s so much produce available so that is what I am going to highlight.
What excites you most about your trip to Asheville?
Asheville is an amazing city with a super engaged community, vibrant arts, great music and a thriving food community. It has so many things that make a really great community. Not only that, but it’s also beautiful, the rivers and the mountains make it such an amazing place. I’m super excited to visit Asheville again.
Do you have a favorite new recipe you’d like to share?
I’ve actually been working on an essay about cooking at home and chicken soup so here you go:
It’s important to buy a chicken that was raised on a local farm, on pasture and hormone and antibiotic free. The access to pasture means that it is going to have a better flavor that really comes through when you are making a stock. I buy my chickens from Nine Patch Farms or Nami Moon.
Use a #3-5 bird and salt it with 2 Tablespoons of sea salt or kosher salt. Rinse the chicken and dry inside and out very thoroughly – a wet chicken will steam before it begins to crisp the skin and turn golden. This might seem like more salt than you would need but it is really important in terms of making the meat juicy and not over cooking the white meat. I let the bird sit out on a rack for 2-3 hours (or overnight if you have time) so that the salt binds to the proteins and the skin dries out. In a cast iron I put in 1 inch of chopped vegetables, using 2 carrots, 2 cups of celery (you can sub celery root in the winter) and 1 large onion. I toss them with chicken schmaltz and roast the chicken on top of the vegetables. Roast the bird at 375F until the skin is crispy. I don’t worry about temperature here because I’m going to add the meat back into the soup later to finish cooking. At this point I eat the crispy skin since it doesn’t add much to the stock and it’s one of my favorite snacks.
Cut the breast meat off of the carcass and put aside, as well as meat from the thigh and drumstick. Don’t worry if you leave some meat on the bones-it is good to have some for flavor in the stock. Once the meat is separated from the carcass, I break the carcass in half so that it fits in the pot easily. I add the roasted vegetables and the carcass to a pressure cooker (I also use a pressure cooker to make stock, it speeds up the process and makes a cleaner, more flavorful base for the soup. I use a Kuhn Rikon pressure cooker and it is my favorite tool to cook with). Into the pressure cooker goes 2 fresh bay leaves(dried will work), 3 sprigs of thyme, 5 sprigs of parsley, 10 pepper cloves and 4 or 5 cloves of garlic. I also like to add 1 meyer lemon cut in half. Add four quarts of filtered water and bring the pressure cooker to 15 bars and turn down to simmer for 45 minutes. When it is done, remove from heat and let the pressure dissipate. Never use the release valve to let off pressure, it will muddy your stock and cause unpleasant extraction.
While the stock is cooking I chop carrots, celery and onions to ½ inch pieces. Saute the carrots, celery and onions until the onions are translucent. Chop the breast meat into ½ cubes and shred the dark meat. I also dice a head of parsley leaves. Once the stock is finished I strain out vegetables and bones (you can make another round of stock with new vegetables with the amount of bones you used). In a 6 quart stock pot add the stock, vegetables and meat. Season with the juice of one lemon, add cracked pepper and salt to taste. Add chopped parsley right before you serve.
Experience a farm-to-table feast with Jonny Hunter.
You’ve eaten Thanksgiving leftovers before. But have you tried Tania’s world-famous turkey tacos?
Thanksgiving is the favorite holiday of Trek Travel’s guide-in-chief, Tania Burke. And this year, she’s got the perfect solution to your leftovers crisis: Tania’s Turkey Tacos. It’s always a big winner at Trek Travel Worldwide Headquarters. Maybe you’ve heard of it? Like everything we do, it’s guaranteed to be the World’s Best. Just follow her simple recipe below to turn your Thanksgiving leftovers into a delicious day-old meal.
12 oz. Cranberries
½ Cup Chopped Cilantro
½ Cup Diced Green Onion
1 Diced Jalapeno Pepper
1 Lime Juiced
¼ Cup Sugar
Start by preparing the cranberry salsa. Either finely dice the ingredients and stir together, or mix them in a food processor. Warm the leftover turkey and potatoes in an oven or microwave. Dice the turkey into small cubes. Grill the corn tortillas individually until they puff and turn slightly brown in spots. Note: Tortillas are best grilled over the open flame on a gas stove, but can also be warmed in a skillet. Build the tacos to your desired taste using cheese, potatoes, turkey, avocado and cranberry salsa. Sprinkle cilantro on top and enjoy!
Happy Thanksgiving from your friends at Trek Travel.
Our guides have put together amazing picnics at the foot of landmarks, in the back of our vans, by the ocean, in forests and across the world. So it’s only natural that’s how we celebrate the 4th of July weekend. Below are our guides’ top five picnic tips, as well as a few favorite summer recipes to impress your family and friends.
Shopping for your picnic is a twofold task: first deciding what to buy, then going to the store. When creating the menu for your picnic, don’t forget to include regional specialties! Small items such as cheese in Vermont, jamón ibérico in Spain, or wine in France can bring a picnic to life when accompanied by stories of the farmer or vineyard. And secondly, to save yourself time, be sure to organize your menu into a shopping list by departments of a grocery store: produce, dry goods, condiments, bread, diary and deli.
2. Prep
Picnics can be stressful, especially when hungry guests are waiting to eat. Make it easier on yourself by prepping as much as you can in advance! This will save you LOTS of time later on. Veggies can be chopped, pasta can be cooked, and lettuce can be washed. If you do chop lettuce or other veggies in advance, be sure to put a napkin in the plastic bag to absorb moisture and keep things fresh.
3. Elevate
When it comes time to assemble your picnic, the display is nearly as important as the food on your table. Place cardboard Ziploc boxes, empty berry containers, or upside-down bowls under your tablecloth. Then set a bowl or platter of food on top, and a flat table will be instantly transformed into a bountiful multi-level display. Tilting the food toward guests will allow for easy viewing and serving.
4. Garnish
The second key to elegant presentation is garnish. Use fresh leafy vegetables – parsley, kale, collard greens, and romaine lettuce – to line bowls and fill empty spaces. Buy carrots, beets or radishes with the tops on. Bell peppers, lemons and limes can add zest and color to the display. Scatter pistachios, chocolates or uncooked pasta to add texture to the table.
5. Feast
Over and over, guests are ‘wowed’ by their guides’ ability to provide a feast. F.E.A.S.T. is actually a mnemonic device our guides use to help remember the five most important principles of creating a killer picnic: Full, Elegant, Appetizing, Selection, and Timely.
Trek Travel’s specialty is introducing you to the nooks and crannies of our destinations that you may never discover alone, like an incredible array of restaurants across North America. You’ve probably never heard of these five eateries on our domestic trips. But after one sumptuous, decadent meal, you’ll definitely never forget them. Learn more about our five favorite North American meals here. Just don’t do it on an empty stomach.
Despite back-to-back nominations for the James Beard Foundation “Rising Star Chef” award, Jay Blackinton still considers himself a farmer first. He and the team at Hogstone’s Wood Oven have worked very hard to achieve authenticity, and you’ll feel it the first time you walk in the door. Set on a hill overlooking Eastsound, you’ll watch the sun set over town as you anxiously await samplings of the island’s most well-prepared treats! The restaurant’s Northwestern Agrarian Cuisine, comprised of ingredients sourced on the island, is only enhanced by the rawness and earthiness of the natural wood decor around you–you’ll feel completely at home, yet worlds away!
Winner of a 2014 James Beard Award for restaurant design, Shed is a market, café, and community gathering space in Healdsburg, California designed to bring us closer to the way we grow, prepare, and share our food. A family style meal prepared by Chef Perry Hoffman will treat you to simple delicacies like the Shed salad–so basic in its ingredients but complex in taste as if it were just plucked from the garden–or the Sunchoke Pizza with meyer lemon, rosemary, roasted shallots, and manchego cheese. With an ever changing menu showcasing only what is readily available, you’re sure to try something new as you begin to discover why Shed is labeled, “The Best Restaurant in Sonoma County.”
There’s no better place to spend a Saturday night than Santa Barbara’s Funk Zone, a vibrant arts district and home to local surf shops, galleries and the popular Urban Wine Trail. Named one of the 100 Best Restaurants in America for 2016 by OpenTable and Santa Barbara’s hottest restaurant by Hemispheres Magazine, The Lark is consistently recognized as one of the most popular and unique spots in town, with a locally-sourced menu that’s meant to be enjoyed family-style. So sit back and take in the bustling scene while dish after inventive dish arrives to please your palate.
In the tiny, remote town of Boulder (population: 180), you may be surprised to find one of Utah’s most highly acclaimed restaurants. But Hell’s Backbone Grill is more than an excellent Zagat rating. This unique place is a testament to how two impassioned people can bring a beautiful vision of sustainability and community into reality. Blake and Jen, the chef-owners of Hell’s Backbone, have been welcoming guests of Trek Travel for over a decade with warm smiles, lively tales, and incredible food at the end of the long first day of the trip. We can taste the moqui mac just thinking about it!
Situated between the small towns of Stowe and Waterbury, Michael’s on the Hill is one of the most award-winning restaurants in Vermont. Swiss-born chef Michael Kloeti’s menu features a blend of European comfort food and Vermont’s bountiful local produce. The menu changes each season and features food that comes straight from local farms to your plate–you can taste the freshness in every morsel. As you enjoy delicious local fare and the sun sets over the valley below, you may find yourself wondering what stories the old farmhouse would tell if the walls could speak.
In Italy, food isn’t just fuel. It’s religion. The country worships the recipes of its mothers and grandmothers that have been handed down for generations. Cheeses are made from local ingredients. Pastas are hand-cranked. Pizzas are baked to a crispy perfection. Prosciutto, parmigiana, caprese and fagioli are all the best you’ve ever tasted. As long-time lovers of Italian cuisine, we’ve picked our top five meals of Italy.
Enjoy views of the mountains and Mount Ingino on the Park Hotel ai Cappuccini terrace before joining the group for a traditional and delicious Umbrian dinner at the acclaimed Nicolao restaurant. Using simple, genuine ingredients produced from the surrounding land, such as meat, mushrooms, oil, and truffles, the chef revives traditional recipes and creates the highest quality seasonal fare.
During you stay at the 5-star Relais La Sommità you will enjoy a Michelin starred meal at the elegant Cielo restaurant. Served in an ancient Spanish garden under orange and olive trees providing a perfectly charming backdrop, be prepared for an incredible gastronomic experience as the chef combines traditional plates with innovative flavors.
For several years the passionate Marrone family, now at its fourth generation, has been guiding visitors through the discovery of their wines and the lands in which they are produced. It is here, under the instruction of Mama Giovanna, that you will learn the secrets of typical Piedmontese recipes and prepare your own dinner while enjoying some of the local varietals.
Enjoy a private cooking class at a local winery where you’ll create your own masterpiece under the guidance of a local Italian chef. Learn the emotions behind each recipe as you make the dishes that have been a staple on Tuscan tables for hundreds of years. Tonight the wine will steal the show as we sample the pride and joy of the region, Chianti Classico, and learn why it’s so significant to the area.
Rated the #1 Meal of the Year by award-winning travel writer Larry Olmsted, Assirto is a charming restaurant that few tourists are likely to find themselves. Enjoy a variety of surprising flavors, from fresh caught anchovies to Serano ham, as you listen to the owner Luca tell us the history behind each delectable handmade dish, which is served up with a perfectly paired wine. It is sure to be a meal to remember!
I write on culinary topics for many publications, and as the door closes on 2015, it is time for annual reflection on my standout restaurant meals from the past 12 months. This is a tradition I started with my “10 Most Memorable Restaurant Meals of 2011,” and continued in 2012, in 2013 and 2014. Those years are still worth checking out, as most, if not all, of the eateries are still very relevant to travelers. As part of this year end recap series I also wrote yesterday about the 10 Best Hotels of 2015.
Words by Larry Olmsted | December 31, 2015
One reason my lists are especially useful for travelers is because, unlike most publications, I don’t confuse “new” with good. If I ate someplace this year for the fifth time, that’s because the place is great (like St. Elmo in Indianapolis). If it has been open for a hundred years but I just ate there for the first time and loved it, you will find it here (Denver’s Buckhorn Exchange). Also, my picks tend to be in actual travel destinations some of you will be visiting for business or vacation anyway, so unlike most food magazines, my choices are not all in Brooklyn or the Hudson Valley. Hype or trendiness doesn’t make a restaurant better or worse – what matters to me is the food.
As the Great American Bites restaurant columnist for USAToday, the nation’s largest newspaper, I scour the country looking for the best regional and standout foods in every corner of the U.S. My other food media outlets take me all over the world, and as a result I spend a lot of time in restaurants. A rough calculus would suggest I eat out at least 250 times a year. Unfortunately, many of these meals are forgettable, or merely “fine.” The following are the coveted exceptions, my ten very best taste memories of 2015.
Meal of the Year – Assirto, Moneglia, Italy: This one is a bit of an exception to my rule above, because it is off the beaten path and in a seaside town very few American tourists are likely to find themselves. But I included it here because it was simply the most unbelievable, fantastic and memorable meal of my entire year, with one of the best dishes I have ever tasted, and well worth a several hour long trip from almost anywhere in the region, which basically means Rome, Florence, Milan, Genoa, Bologna, Turin or even over the border in Nice. Moneglia is a small beach town on the Ligurian Coast just north of the much more visited Cinque Terre, for which it serves as a lower cost bedroom community, a short train ride away. I have found that the best restaurants are run by passionate visionaries, and Luca, the omnipresent proprietor, fits the bill. He has caused a bit of local controversy, though no international publication I have seen has ever taken note of the place, through his researched focus on historical Mediterranean cuisine. For this he goes way back to the region’s roots, and thus puts a big emphasis on things like salt cod that was received in trade with Portugal and Scandinavia, as well as the famous anchovies swimming just outside his door, a geographically protected IGP product.
But perhaps his boldest move is his insistence that the famed cured hams of Spain, jamon serrano, pata negra and jamon Iberico de bellota, are more authentically Mediterranean than the locally beloved Italian hams, prosciutto di Parma or di San Danielle, which he calls “mountain hams.” His belief that Spain’s rival hams and pigs are tied more to the local geography and coastal climate than Italy’s is akin to being an outspoken Dallas Cowboys fan in Green Bay. But the result of all this is his signature dish, a sort of braised/grilled combo of the secreto cut of the finest acorn fed Spanish pigs. Secreto, as you might guess, means secret, and refers to a “butcher’s cut” in Spain, meaning cuts customers don’t know about that butchers love and keep to themselves, like hanger or flat iron steaks. Steven Raichlen is the world’s leading authority on cooked meat, and his BarbecueBible.com site calls secreto the “Best Kept Secret in Barbecue.” On a full grown pig it amounts to just a one and a quarter pound strip adjacent to the belly, where bacon comes from. Pork belly has become a very trendy dish because of its delicious fattiness, but imagine if you could turn the flavor and succulence of pork belly into a meatier steak, then source it from the finest pigs in the world, then cook it perfectly using a time consuming combination of styles that include a professional steam oven. The result would be what they serve at Assirto, which might be the best meat dish I have ever tasted.
I don’t usually put a lot of stock in sites like TripAdvisor, but since there is so little on this hole in the wall restaurant, that is where it has been covered the most, and a quick glance shows that it is numero uno in town, with near uniform 5-star ratings, and lots of them. Almost all fawning reviews detail the unexpected food that is hyper local and very different from preconceived notions of “Italian,” the friendly staff, the hands-on owner helping to choose dishes, the value, and Luca’s intimate knowledge of obscure Ligurian wines. All in all, this causal enoteca set in a historic building in a small alley is a winner on every front, but it is the pork the rocked my world, simply the best “other white meat” I have ever tasted, and as a barbecue nut, I have tasted a lot. As a visitor from Sweden wrote, “the grilled iberico, forever in our minds as the best meat we ever ate. Today in cold Sweden I still dream of this culinary experience and think that another visit to Liguria would be worth it just if we could come back to this jewel.” Amen. Assirto reminds me a lot of my visit to Massimo Bottura’s Osteria Francescana in Modena before Bottura became as much of a household foodie name as the top chef in Italy. Admittedly his restaurant was already acclaimed, but Assirto shares that same sense of discovering something really special and different, a more passionate, more historically informed take on Italian culinary tradition. Unforgettable.
What’s that you say? You don’t like anchovies? Well then, you have never been to the tiny restaurant of Assirto on the Ligurian Coast of Italy. I can’t promise you will walk away loving these tiny fish, but I can promise your opinion will be forever changed.
Words by Amy Davison, Trek Travel Guide
I knew Assirto was special the moment I laid eyes on it. I had to lean in closely and peer through the dusty window pane just to determine that it was indeed a restaurant. As we took a seat, Luca, the owner and chef, pulled up a chair at our table to tell us about the menu.
I grinned inside knowing that this was going to be special. He explained that the primo antipasto was a local specialty, anchovies, caught the night before and bought at the dock this morning. My grin faded. I do not care for anchovies, unless they are mashed into oblivion and used in a way that makes them all but imperceptible to me. But I knew I had to try them.
Luca went on about how these tiny fish were prepared: roasted then dusted with salt and crushed pistachios. He added that we should also try the Serrano ham and fresh roasted almonds.
Not only am I now dreading the anchovies, but I am also thoroughly confused. Why would you serve Serrano ham in an Italian restaurant? Spain is over 1,000 km away. Our chef explained that his menu is Mediterranean, not exclusively Italian. For Luca, Serrano ham was true to the Mediterranean diet, so that is what he serves. This is not something you typically hear from the owner of a restaurant in the heart of the Italian Riviera.
This menu discussion went on for quite awhile, then finally we made our decisions. When the anchovies arrived, I went for it. And they were delicious! Anchovy season only lasts for a few weeks, but we hit it just right. My feelings for those tiny fish are forever changed, and I am not alone. Of course we wanted all of our guests to share in this eye opening experience, so we added anchovies to the set menu. I watched with much delight as many of our guests walked in the door with the same distaste for anchovies and walked out with a more refined palate.
This is only the first dish in the tasting menu we developed with Luca, and I could go on about the rest of the experience, but I don’t want to give away all of the surprises. Instead I will just encourage you to come on our Cinque Terre trip so you may sit in this quirky, rustic ristorante, try Luca’s delectable creations, and listen the stories of how his food connects you to Mediterranean sailors of old.
Just be careful when you rave about this restaurant. He’s not winning any popularity contests amongst the locals.
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What is the Difference?
Ultimate Luxury:
Savor some of the most spectacular, 5-star properties in the world. Exuding luxury and elegance, these one-of-a-kind accommodations offer the chance to rejuvenate at award-winning spas, dine at Michelin-starred restaurants, and more.
Luxury:
Enjoy luxurious accommodations handpicked for a refined experience. From signature spa treatments to delicious local cuisine, you’ll be more than provided for; you’ll be pampered.
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These handpicked hotels provide relaxation and fun in a casual and comfortable environment. Delicious cuisine and great service mix perfectly for a memorable stay.
Combined
On select cycling vacations, you’ll stay at a mix of hotel levels, from Explorer to Luxury to Ultimate Luxury. Rest assured, no matter which level of hotel you’re at, our trip designers carefully select every accommodation.
Road: 1-3 hours of riding. Up to 25 mi (40 km). Up to 1,000 ft (300 m).
Gravel: 1-3 hours of riding. Up to 20 mi (35 km). Up to 1,000 ft (300 m).
Hiking: 1-3 hours of hiking. Up to 5 mi (8 km). Up to 1,000 ft (300 m).
Level 2:
Road: 2-4 hours of riding. 20-35 mi (35-60 km). Up to 2,500 ft (750 m).
Gravel: 2-4 hours of riding. 15-30 mi (25-45 km). Up to 2,000 ft (300 m).
Hiking: 2-4 hours of hiking. 4-8 mi (6-12 km). Up to 1,500 ft (450 m).
Level 3:
Road: 3-5 hours of riding. 25-55 mi (40-85 km). Up to 4,500 ft (1,500 m).
Gravel: 3-5 hours of riding. 20-40 mi (35-60 km). Up to 3,000 ft (900 m).
Hiking: 3-5 hours of hiking. 6-10 mi (9-16 km). Up to 2,000 ft (600 m).
Level 4:
Road: 4+ hours of riding. 40-70 mi (60-110 km). Up to 8,000 ft (2,400 m).
Gravel: 4+ hours of riding. 30-50 mi (45-80 km). Up to 4,000 ft (1,200 m).
Hiking: 4+ hours of hiking. 7-15 mi (11-24 km). Up to 4,000 ft (1,200 m).
What are your trip styles?
Classic - Reserve:
Savor the finer things as you relax in luxurious 5-star accommodations and wine, dine, and ride in some of the most unforgettable destinations around the world.
Classic - Signature:
Explore beautiful destinations by bike, enjoy extra inclusions, savor delicious local cuisine, and enjoy the perfect mix of accommodations.
Classic - Discovor:
Enjoy a casual cycling vacation with fantastic routes and comfortable accommodations.
Ride Camp:
Train like the pros in some of their favorite riding destinations.
Pro Race:
See the pros in action at the biggest cycling events of the year.
Cross Country:
Tackle an epic adventure that takes you point-to-point across mountains, countryside, and more.
Self-Guided
Enjoy a bike tour on your schedule with just your chosen travel companions.
Sometimes it’s more convenient and comfortable to have your own room while on vacation. We understand and that’s why we offer a Single Occupancy option. The additional price guarantees a private room all to yourself
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