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WOW destinations: Where to next?

Every city has its charm and usually there is also a dish favoured by the locals. We recommend eating your way through Europe’s greatest cities.

BarcelonaTap into Barcelona
Tapas is the dish and you will not be disap- pointed. The story claims that tapas was originally created when a slice of ham (or jambon) was put on top of wine or sherry glasses to keep sand or flies out, the word “tapas” being derived from the Spanish verb tapar, “to cover”. Tapas are a wide variety of appetisers. They may be served cold or warm, and in select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine.

While looking at the adventurous Barcelona architecture you should let yourself be lured into as many tapas bars as possible. Try one or two tapas at each bar, have a glass of wine or sherry, and then continue your journey through the city.

These tapas bars came recommended:
Quimet i Quimet, Carrer del Poeta Cabanyes 25
La Cova Fumada, Carrer Baluard 56
Roure, Carrer de Luís Antúnez 7
Morryssom, Carrer de Girona 162
Tossa, Carrer de Nàpols 291

WOW air flights to Barcelona are available this June to August on Mondays and Fridays.

WarsawOpen wide for Warsaw
For years, Polish cuisine was derided for its lack of invent- iveness, but things are changing as you’ll see by the incredibly varied array of Warsaw restaurants. As for Polish dishes, you will probably find Pierogi on the menu. It has been called the first stop on the journey through Polish cuisine. The name is sometimes translated as filled dumplings or ravioli but neither term does the Pierogi justice. These crescent-shaped parcels are filled with a number of tasty fillings, from potatoes and cheese (Ruskie) to pork and cabbage and there are also sweet Pierogi with fruits.

You should also look out for Bigos, a traditional stew considered to be Poland’s true national dish. Its composition can vary from region to region and it is a staple of every Polish family. Wash it down with shots of ice-cold vodka for the authentic experience.

For restaurants that serve Polish cuisine try Amber Room, Al. Ujazdowskie 13, located in the Sobanski Palace and specialising in Polish cuisine with a modern twist. Chlopskie Jadlo, Plac Konstytucji 1, where you can expect rustic, hearty dishes served in a dainty, folkish atmosphere (their Ruskie Pierogi comes highly recommended). And Figaro, ul. Zieleniecka 2, with its classic Polish cuisine, a perfect stop after a stroll through the Skaryszewski Park. Also try the exclusive Belvedere Restaurant, ul. Agrykoli 1 in the New Orangery of the stunning Royal Lazienki.

WOW air will take you to Warsaw Chopin Airport on Mondays and Wednesdays all through this summer, and once a week from the autumn.

LyonLyons bite
If you are going on a culinary adventure, Lyon should be on your list. This city is usually dubbed the gastronomic capital of France, and even the world. The local deity goes by the name Paul Bocuse and his three Michelin-star restaurant, where four highly trained chefs recreate his famous dishes, is always in demand. Most culinary establishments are named after Bocuse and then there is of course Bocuse d’Or, the worldwide professional cooking competition which just finished at the end of January.

Lyon’s culinary status did not spring unannounced from the city itself but from the fact that Lyon is ideally located to be a gastronomic capital. Nearby are gourmet food producers in the Alpine foothills, Beaujolais, Macon where the white grapes start, Burgundy, Côte Rôtie and Condrieu.

Try Café Comptoir Abel, 25, rue Guynemer, for an old fashioned quenelle. For the best bread, go to Boulangerie Saint Vincent, 49, quai Saint-Vincent. For an hidden gem visit Au 14 Février, 6, rue Mourguet Vieux.

For the full Lyon experience you should visit at least one bouchon, a type of restaurant only found in Lyon that serves traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. In a bouchon the emphasis is on a convivial atmosphere and a personal relationship with the owner. A large number of establishments describe themselves as bouchons but there are only about twenty officially certified traditional bouchons. Check out Café des Fédérations, 8 Rue du Major Martin, Le Bouchon des Filles, 20 Rue du Sergent Blandan, and Daniel et Denise, 156 rue de Créqui, for a real bouchon experience.

WOW can take you to Lyon! Just pick any Saturday this summer.

KaupmannahöfnSlice it up in Copen- hagen
When it’s time for one of those long, bright red hot dogs, a roller coaster ride and a carefree stroll down Strøget with a beer stop or two … Copenhagen is the place to go. The Danes know how to cook so get ready to indulge, be it authentic Danish, oriental, Italian or Spanish dishes.

Denmark’s signature dish is smørrebrød which dates back to the 19th century. It began when bread was used to wipe the plates clean of any remaining food and eventually the food was placed on the bread instead as topping. Smørrebrød are a variety of open sandwiches and a daily staple for many Danes. They are truly a classic taste of the nation’s traditional cuisine. Invariably based on rye bread, smørrebrød can have an almost limitless number of different toppings, although smoked salmon should always be served on white bread. Try the smørrebrød at least once – While you’re at it try some of the delicious Danish beer and their Akvavit.

These smørrebrød restaurants came recommended:
Restaurant Schønnemann, Hauser Plads 16
Cafe Gl. Torv/Huset Med Det Grønne Træ, Gammeltorv 20
Kanal Cafeen, Frederiksholms Kanal 18
Slotskælderen hos Gitte Kik, Fortunstræde 4
Told & Snaps, Toldbodgade 2

Everybody loves smørrebrød so WOW air offers flights almost daily all year round.

KaunasJust beet it in Kaunas
Take a look at Kaunas, Lithuania’s second most populous city, approx- imately 360 thousand people. This sounds good already. Lithuanian cuisine has much in common with other European cuisines and features the products suited to its cool and moist northern climate: barley, potatoes, rye, beetroot, greens, and locally grown mushrooms. Dairy products are one of its specialities.

Because of their long common history, Lithuanians and Poles share many dishes and beverages. Thus there are similar Lithuanian and Polish versions of dumplings (pierogi or koldūnai), doughnuts (pączki or spurgos), and crepes (blini or blynai). What you should really look out for are the soups as the people of Lithuania consider them the key to good health. Barščiai, or hot borscht, is a beetroot soup served un-creamed or blended with sour cream or buttermilk; sometimes chopped Boletus mushrooms are added. Try also the Šaltibarščiai (sal-ta-bar-shy) – cold borscht, a summer soup based on beetroot and soured milk. It is made with cooked or pickled shredded beetroot and various other chopped vegetables, such as cucumber, dill, or green onions. The soup has a fantastic pink or purple colour and is a culinary experience to try at least once. Also make sure to taste the country’s popular drink Midus, made from vodka, spices and honey. For restaurants offering local dishes try Lietuviski Patiekalai, Laisves 21/13 and Berneliu Smukle, K. Donelaicio g. 11j.

WOW flights available every week in June, July and August.

AlicanteOn the rice in Alicante
Sunny sunny, warm warm! We love it, because, let’s face it, Iceland is not always warm and sunny and we need a little bit of heat sometimes, a heat that is not geothermal. If you like relaxing, sunbathing, having fun and going to the beach, and who doesn’t, this is a place for you.

Alicante has the Muslim culture to thank for its widespread consumption of rice. Throwing together almost any combination of ingredients and experimenting with preparation methods throughout the centuries has yielded literally hundreds of rice dishes – most notably the infamous paella, which itself has a myriad of variations! The best way to sample Alicante’s rice dishes is to head to special rice restaurants called arrocerías, some of which offer over 100 rice dishes on their menu. Some of Alicante’s traditional dishes that deserve a try are the Paella alicantina and Esmorçaret alacantí, a typical Alicante seafood dish which incorporates sardines, fried eggs and sweet chilli.

For fresh local dishes you could pay a visit to Nou Manolin, Calle Villegas, 3, El Buen Comer Restaurant, Calle Mayor n 8 or Cervecería y Restaurante Víctor, Calle San Agatangelo 37.

Pack your sunscreen and your appetite, WOW air is taking you to Alicante from March to the end of August.

ZurichZürich so good
The biggest city in Switzerland has more to offer than just watches and cheese. Swiss cuisine is mainly known for its cheesy fondues and raclettes – and they are certainly worth a try. However, if you want to sample typical traditional and regional cuisine in Zürich that means sausages and potatoes, most often in the form of rösti, a grated potato pancake. To try this local favourite your best bet is Restaurant Zeughauskeller located on the Paradeplatz, at noon. For other Zürich favourites, keep your eyes peeled for classic dishes such as Zurich Gschnetzeltes while scanning the menus.
More great eateries in Zürich are Restaurant Waldgarten, Winterthurerstrasse 348, Lindenhofkeller, Pfalzgasse 4 and Kindli, Pfalzgasse 1.

Take a WOW-plane to Zürich. Flights available every Saturday from June through until August.

BerlínOne bite for Berlin
Cooking in the German state of Berlin is simple and down-to-earth, and meals are hearty and satisfying. Very common in Berlin are dishes with pork, goose, fish (such as carp, eel, and pike), cabbage, vegetables (such as peas, lentils, turnips, and beans), pickles, and potatoes. We recommend tasting any of the traditional German dishes but as far as Berlin goes the real culinary experience and the Berliners’ favourite is a street food known as currywurst. For this popular dish go to Curry 36, Mehringdamm 36, Kreuzberg, and if curry is not your thing you could also try another proletarian Berlin speciality, such as the fried burgers and bouletten (meatballs/patties).

If sitting down while you eat is a preference you probably won’t find a currywurst on the menu but there are a lot of other German dishes to sample. For a little more refined dining we suggest you pay a visit to Marjellchen, Mommsenstrasse 9, Cafe Bleibtreu, Bleibtreustr. 45 and Schneeweiss, Simplonstrasse 16.

WOW-flights to Berlin are available all year. Twice a week during the winter and three times weekly during the summer. There are no excuses!

StuttgartStuttgart is outstanding
We’re beginning to think Germans are all about street food and this is somewhat refreshing. In Stuttgart it is all about the Brezel. You’ll find them at the small wooden cabins on Königstraße and at any baker’s shop. A Brezel tastes even better with some butter on it. This is a popular breakfast and mid-morning dish but if you’re looking for something a little more substantial you should look out for the Schwäbische Flädlesuppe, a real Stuttgart dish and typically local soup with strings of pancake in it. It sounds very strange, it looks very strange, but is tastes really good!

If you are looking for traditional German or local food try Restaurant Fässle, Löwenstraße 51, Weinstube Löwen, Trollingerstr. 4, and Weinstube Fröhlich, Leonhardstraße 5.

Seafood lovers should book their flights to Stuttgart for mid-July when the Hamburg Fish Market comes to town. This is a 10-day festival featuring seafood, beer, and vendors from the northern port city of Hamburg. The market fills Karlsplatz near the Schlossplatz in mid-July (actual date yet to be confirmed but most likely this festival will start on the 7th of July).

Now just pick a date from the 23rd of May until the end of August. Throughout the summer WOW offers three flights a week.

ParísPastries in Paris
A city for lovers, fashionistas, artists and art lovers, the culturally aware, culinary enthusiasts and all who want more beauty in their life. The gastronomic adventures in Paris are endless, from fine dining and champagne to cafés and croissants. And then there are the street vendors with falafels and crêpes. If you love street food we recommend selecting crêpe vendors who make these thin and delicious pancakes as you wait. Also choose sandwiches from vendors who use the name “boulangerie” (bakery) to minimise the risk of getting stale bread or questionable toppings.

But Paris is sweet, sweet, sweet in all senses of the word and pastries are the thing to try while out and about. Sink your sweet tooth into magnificent macaroons and meringues, decadent cakes and tartes, perfect pains aux chocolats, beautiful brioches and elegant éclairs, we could go on and on and on … Just visiting Ladurée, famous for its macaroons, at their Champs Elysées location, is an experience for all the senses.

For other great pastry experiences try Café Pouchkine, 64, boulevard Haussmann, Dalloyau, 101, rue du Faubourg Saint-Honoré and 48-52, boulevard Haussmann, and Pain de Sucre, 14 rue Rambuteau.
Pack your toothbrush, you’re going to need it. Paris is just a few clicks away. Five flights a week (WOW!) starting this June and through to August.

AmsterdamDutch delights in Amsterdam
Foods of the Netherlands may not be as well-known as French or Italian cuisines but there are many Dutch delights which must be tried at least once. While touring this fair city keep an eye out for Poffertjes and Bitterballen. Poffertjes are small fluffy pancakes typically served with powdered sugar and butter and usually found at outdoor markets and on many street corners. Bitterballen are deep-fried, savoury orbs that are ubiquitous in cafés and bars. The balls are made of a gooey mixture of chopped beef, broth, flour, butter, herbs and spices and then battered in a crunchy breadcrumb coating. They can be ordered at most cafés where they are typically served with mustard and are the perfect accompaniment to a round of beers.

The epitome of Dutch cuisine might be the Stamppot which is traditionally served during the wintertime. This is a heavy dish consisting of mashed potatoes mixed with vegetables such as kale or carrots and traditionally served with smoked sausage. This dish might be hard to find during the summertime, but ask around, one of the good things about Holland is that almost everybody speaks English.

The year 2013 promises to be a festive year for the Amsterdam Metropolitan Area so food or no food it really is a hot destination this summer. Find your desired event or activity in June, July or August on iamsterdam.com and book your WOW-flight before everybody else catches on. Three flights a week so you won’t miss anything.

DusseldorfDishing out on Düsseldorf
This city is an economic centre of Western Germany located along the River Rhine famous for its nightlife, carnival, events, shopping and its fashion and trade fairs.

Rhenish marinated beef with raisins, Flönz, a sausage specialty, and pea soup are typical Düsseldorf dishes. Another classic dish is Halve Hahn, a cheese speciality served with caraway and onions. Those who enjoy things a little spicier should try “Mostert”, the famous mustard from Düsseldorf. And don’t forget to try the pork knuckles while you’re eating your way through the city.

‘Alt’ beer from Düsseldorf is one of the city’s specialities that have become internationally famous. Naturally, it tastes best in one of the local breweries. Most of them are located in the legendary Altstadt, (old town). In some of them you can even see the huge brewing vats. Alt beer is top-brewed and copper-coloured, tart in taste with a distinct flavour of hops.

For the best local cuisine experience visit Im Fuchschen, Ratinger Str. 28-30, Heinemann Konditorei Confiserie and Koenigsallee 1, Schweine Janes, Bolkerstrasse 13.

Let yourself be WOW-ed over there, 3 flights a week available from the end of May until the end of August.

EMany suppers in Milan
Every region in Italy has its own typical dishes and so, besides having your share of pizza and gelato, grab your forks and knives and get ready to dig into the real food culture of the city. You will notice that the dishes in Milan are based on more high-calorie ingredients, such as butter and sausages due to the long, cold winters. A few of the must try dishes are Risotto alla Milanese, Panettone, Osso buco and Cotoletta alla Milanese.

For real Milanese food we recommend Boeucc’, Piazza Belgioioso 2, Scala, Da Abele, Via Temperanza 5, Loreto, and Il Brellin, Vicolo dei Lavandai, Navigli.

Let WOW air lift you up where you belong, pronto. Flights available on Tuesdays and Saturdays, June to August.

Copy of LONDON EX-1301-31-28441Lap it up in London
The culinary scene of London is more than just English tea and crumpets. You can also feast on street food, ethnic eateries and fine dining. It’s all there. But for a real British meal you need to try the Sunday roast. This traditional British (and Irish) meal is served on (you guessed it) Sundays and consists of roasted meat, roasted or mashed potatoes and accompanied by Yorkshire pudding, stuffing, vegetables and gravy.

On Sundays you will find Sunday roast on the menu of most pubs that serve food. The quality varies of course and it’s probably best to follow the Londoners to see where they get theirs. We have a few recommendations if you want to have a taste of a quality Sunday roast; The Bull & Last, 168 Highgate Road, The Royal Oak, 73 Columbia Road, The Abbeville, 67-69 Abbeville Road, and finally The Crabtree, 4 Rainville Road.

One long weekend in London will never be enough and that’s why WOW air flies to London 6-14 times a week, all year round.

SalzburgEnergy for the slopes
Salzburg’s attractions are loved by millions of visitors from all over the world, making it one of Europe’s busiest cities all year round. This, however, is not the only reason to visit Salzburg. A short distance away from the bustling city you will find some of the best ski areas in Austria; Bad Hofgastein, Kirchberg and Saalbach-Hinterglemm.

Fancy dinners beside a roaring fireplace and fun with friends at one of the many après ski joints in the villages of the Austrian Alps are a given but when you need energy to stay on your skis or snowboard that’s where käsespätzle and germknödel come in. Käsespätzle is a type of egg noodles with a soft texture mixed with grated cheese (typically Emmenthaler) and fried onions. For dessert (or as a main course) the germknödel, a fluffy yeast dough dumpling filled with spicy plum jam and sprinkled with sugar and poppy seeds, is served with vanilla cream sauce. Yummmm!

Available at most on-piste restaurants you will find these delicious and energising local dishes that will get you down the hill and up again until it’s time for some après ski. When that time comes, be sure to try the glühwein.

WOW air flies to Salzburg over the winter season.

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