‘After a long day at the beach centre plage in the local village of Bidart take the short 1 minute walk to the regionally renowned ‘Tatina de la Playa’ restaurant. With stunning & unspoilt views over the Atlantic you can watch the sun go down whilst sipping a fantastic Kir Royale before deciding on which fish you want cooked from the vast selection on the menu. You must try the ‘Thon à la basquaise’ (tuna fillet in a tomato and pepper regional sauce).' 

Mike, Destination Manager  

 

‘Just a 5 minute stroll from Portiragnes Les Sablons is the wonderful family run restaurant ‘Le Provençal’. Husband and wife team Cedric & Nathalie are your hosts for the evening serving up a vast array of seafood delicacies and traditional fayre to suit all tastes and budgets. The ‘Domaine de Preignes’ wine from the local vineyard is an absolute must to accompany your meal.’  

Mike, Destination Manager 

 

‘In the heart of Argeles Plage is a great Brasserie ‘Le Solazo’ serving a vast array of great local and international food. A calzone is a must or indeed a ‘galette complete’ (savoury pancake filled with stuffing Roussillon (Argeles La Chapelle or Les Pins)of your choice) I always go for the ham, cheese & mushroom. Yum.’ 

Argeles La Chapelle or Les Pins, Rouillsion 

Mike, Destination Manager  

 

'One of the staples of Umbrian cuisine, black truffles are served grated over pasta, mixed into sauces and in pâtés. They are often referred to as Umbria's black gold. You can sample a delicious bowl of truffle pasta at Camping Il Collaccio whilst enjoying panoramic views of the Umbrian countryside from the Porcello Felice (Happy Pig) Ristorante. Why not book yourself in for some "Italian Mamma" themed cooking lessons whilst you are there..?'

 

'Three parts Prosecco, 2 parts Aperol, 1 part soda, Spritz Aperol was first introduced in Padua in 1919, and this stylish drink has become the signature cocktail of Italy. With a fresh, zesty flavour, it makes a great apperitivo and can be sampled all over Italy.'

 

'Scottiglia di cinghiale (Tuscan wild boar stew), is rich and tasty comfort food. It is served at many local trattorie in Tuscany but you can be sure to find it in the Autumn at Ristorante Vecchio Girasole at Camping Norcenni Girasole Club. Foodies will be spoilt for choice here and the campsite really know their (food) stuff. The site owner is a graduated sommelier and offers wine tasting and cooking classes on site. He takes real pride in the restaurant. Here you will eat alongside the locals, tucking into the greatest of Tuscan delights, food and wine, enjoying fabulous views over the Tuscan hills.' 

Laura T, Destination Manager  

 

'Produced on the Island of the Sun, Sicilian sweet pastries, or "dolce", as the locals may call them, are produced by skilled confectioners, with a selection of different pastries being made in each town and for each season. The ultimate treat has to be Cannoli Siciliani. The crispy pastry shell is filled with whipped ricotta and chocolate chips, with a dusting of icing sugar on top to finish it off. It doesn't get much better than that!'