Word: saute
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...stroll through the meandering streets of the ancient city to the foot of the Acropolis to catch a performance at the Herodus Atticus theatre. Whatever the show, it's worth soaking up the dramatic ambience. I'd then dine at Varoulko downtown for a platter of baby calamari sautéed in basil sauce and a dessert of fruit soup and cinnamon ice cream.[an error occurred while processing this directive] You can burn it off afterward by bopping and bouncing among Athens' chichi socialites at Balthazar in the city center. But if there's a full moon, the Parthenon...
...humored owner claims that Il Lido's hilltop setting ranks among "the most beautiful sites in Asia." While that may be a tad hyperbolic, the cooking of chef Michele Pavanello will certainly have you fumbling for superlatives. Dishes like sea urchin spaghetti, or Stracchino cheese and Parma ham with sautéed mushrooms on a rosemary crisp lure a glamorous crowd, as do the sea views and a chic dining room with furnishings by the likes of Arne Jacobsen and Antonio Citterio. But ultimately it is Rochester Park in one-north district - the city's newly minted tech and biomedical...
...Like ? Fish?" Respond with a simple "Si!" and you're in for the best seafood meal of your life. The antipasto course is an unmatched sampling of underwater delights. There's carpaccio of swordfish, salmon or sea bass, flavored with olive oil, parsley and whole red peppercorn; steamed clams; sautéed mussels; lightly breaded and baked scallops on the half-shell; batter-fried jumbo shrimp and squash flower; and lightly fried fish. There are also delectable crustaceans - like the long and narrow clamlike canolicchi, a shellfish native to the warm Mediterranean waters. Then it's on to my favorite...
...single-lane road across a spongy peat bog. It's well worth the trip. Spear's cooking, which draws foodies from across Britain, is deceptively simple, starting with appetizers like langoustine salad and partan bree (crab soup), both made from meltingly sweet local shellfish. Entrées include flash-sautéed Skye scallops, citrus-roast halibut and Highland lamb served with pearl-barley risotto. Cranachan, a mixture of oatmeal, cream, honey and whisky, is a classic dessert. The influence of the Gulf Stream makes Skye fertile ground for soft fruits, so local raspberries accompany the cranachan, while sharp, green...
...Across from Byron's house is Château d'Ouchy, a restaurant serving one of the most popular local specialties: perch from the lake. Lightly sautéed in butter, the tender fillets are served with parsley potatoes and consumed with chilled white wine from terraced vineyards surrounding Lausanne. No true Lausannois would drink anything with a perch but a local white...