Eating in Europe

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Madrid

For most Madrileños having drinks and “Tapas” or small portions of different foods to be shared is the best option for spending quality time with friends. Seafood is not only present in the tapas; the city receives fish and seafood from nearly every harbor in Spain. The capital and its surrounds are also a real paradise for meat lovers.

Spanish specialties:
Cocido Madrileño, meat, potato and chickpea stew
Madrileño escargots (snails)
Garlic soup
Tapas and bar hopping
Dessert:
Churros (a fried-dough pastry) or bartolillos (pastry tarts) and a cup of hot chocolate


Stay at the lovely Apartamentos Plaza Basílica. Ask your Holiday Advisor.

Berlín

The traditional Berlin cuisine tends to be rustic and hearty, based on pork, goose, and different types of fish, peas, beans and potatoes. All day and all night long, pub goers drink their Molle (a glass of beer) together with Rollmops (rolled fillet of marinated herring), Buletten (cold hamburgers without bun, dipped in hot mustard) and gherkins (a pickled cucumber).

German specialties:
Eisbein mit Sauerkraut (pork knuckle on sauerkraut), aheavily marbled meat. covered with a thick crispy layer, served with potatoes or pea puree.
Könisberger Klopse, meatballs in a white sauce with capers, served with boiled potatoes
Currywurst, a grilled pork sausage cut into slices and seasoned with tomato paste blended with curry.
Dessert:
Berliner Pfannkuchen, a jelly-filled doughnut
Rote Grütze, a sweet fruit pudding made with red groats.
Drink: Berliner Weisse Beer.


Use your Royal Holiday membership and stay at the Citadines Kurfürstendamm Berlin hotel.

London

Whether you are a serious foodie or just a food lover, there are gastronomic treasures in the heart of London worthwhile trying. English cookery has been open to foreign ingredients and dates back to the 13th century; the tradition of drinking tea accompanied by crumpets has existed since 1600.

English specialties:
Roast Beef
Scottish Haggis is typically served with root vegetables, mashed tatties (potatoes) and neeps (turnips).
Jellied eels, chopped eels boiled in a spiced stock
Kidney Pie
Bangers and Mash, Cumberland sausages with onion sauce and mashed potatoes
Desserts:
Summer pudding
Banana or cinnamon Muffins


Take a tasting tour of London’s royal gastronomy and stay at the Citadines St. Mark’s Inslington-London.

Paris

Paris’s timeless bistros and brasseries rub shoulders comfortably with hundreds of restaurants, cafés, canteens and outdoor crepe stands serving food from all over France and from around the world. Champaign, pain, wine and French cheese will make your visit to Paris worthy. France counts more then 300 kinds of French cheese; the best known is the Camembert, the Brie and the Roquefort.

French specialties:
Soupe a l’oignon, the classical onion soup
Pot-au-Feu, a nice piece of boiled beef with onion, carrots and leek.
Coq au vin, chicken in wine
Ratatouille niçoise, a stew with sautéed tomatoes, eggplant, zucchini, onions, garlic, bell peppers, marjoram, fennel, basil, thyme and bay leaf, before being layered into a dish and baked for several minutes.
Croque Monsieur, a grilled ham and gruyere cheese sandwich with velvety béchamel oozing out all over the place: mind-altering.
Desserts: Petits fours, crepes and apple tart


Stay at the Citadines Prestige Les Halles or Citadines Bastille Gare de Lyon in Paris.

Rome

Roman cuisine is based on seasonal ingredients prepared in a simple way: peas, globe artichokes and fava beans, meat (milk lamb and goat) and cheeses (Pecorino, Romano and Ricotta cheese). Pasta is also an important element topped with Sugo all’Amatriciana, Carbonara, Alfredo and other scrumptious sauces.

Roman specialties:
Bruschetta bread lightly burnt typically rubbed with garlic and topped with oil and tomatoes.
Spaghetti alla Carbonara, pasta with a sauce made with whipped eggs, and topped with Italian bacon, pepper and grated Pecorino Romano.
Scaloppine al la Romana – Veal sautéed with fresh baby artichokes
Abbacchio alla Cacciatora – floured lamb chops cooked in oil and vinegar, spiced with garlic, sage, anchovies and rosemary.
Desserts: Grattachecca; a manually shaved flavored ice cream with sweet syrup.
Crostata di ricotta; cheesecake, made with ricotta, flavored with lemons (or oranges) and Marsala wine.


Your membership allows you to stay at the Palazzo al Velabro. Reserve today.

Delight your palate with the flavors of Europe.  Royal Holiday sets the table!

Bon Appétit!

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