"The evolution started when homegrown chefs began developing their creative output and showcasing their take on the cuisines they were cooking."
"It's a really visceral food city: the chicory grows through the gaps in the pavement and the capers are crawling all over the walls."
"In the world of food, most things happen in Thessaloniki before they do in Athens."
"This bistro encapsulates the young and creative energy in Rome."
"Marseille is the one place that smells of bread in every corner of the city."
"A lot of the things there are loud – the music, the art, the melting disco balls – but the food is really delicate and amazing."
"Helsinki is a small city with many alternative places that celebrate being different and having a unique style."
"It has what has become rare in the restaurant scene: to be passionate."
"ManDili became a kind of icon of Georgian wine and opened the door for a lot of other young women to sign their own labels like Mariam Iosebidze."
“What makes Amsterdam a food destination today is the diversity of the cultures that live here and make up its gastronomic identity.”
