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Haninger

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Everything posted by Haninger

  1. Thanks for your suggestions. Fortaleza do Guincho seems a bit formal although excellent. I may try Porto Santa Maria instead, since I prefer the building and ambiance (at least based on the pictures I've seen).
  2. A few years have passed since some of these posts were written, so I was wondering about current recommendations for places to eat in Lisbon. I will be meeting my boyfriend there next week for a week-long vacation and birthday celebration. He has always wanted to visit Portugal, and he loves all sorts of traditional foods, so he is looking forward to this trip. We do not need to go to Michelin-starred restaurants, just places with great food, however modest. I personally love seafood, roasted meats, and soups. Some recommended places appear to be Fidalgo, A Bota Alta, O Pereira de Alfama, Tasquina D'Adelaide, Ramiro, Casa do Victor, A Cabrita, Buzio, João Padeiro, and O Galito. I also need to book someplace memorable and delicious for his birthday. What about O Galito for this? Someplace else? One issue is that we will not have a car during the week and will rely on public transportation to visit any restaurants outside the city. Thank you in advance for any recommendations!
  3. I will certainly consult Kate Hill. The eG community continues to be such a great resource. Thanks again!
  4. Thanks for this suggestion! I wasn't necessarily looking for something fancy, just some great local food. A Ferme Auberge sounds perfect, especially if we can tour the farm. Please let me know if you have a particular Ferme Auberge to recommend. Thanks again!
  5. I am based in Toulouse and will be taking an overnight trip to The Gers with a friend who loves good food. Any recommendations on things to see and places to eat? Perhaps a good Auberge? Thanks!
  6. Does anyone know of any good places for Maghrebi pastries in Toulouse? Thanks.
  7. Fantastic! I can't wait to try it!
  8. I just moved to Toulouse, France and would appreciate any recommendations for markets, bakeries, and dining. I'm interested in all types of food and price ranges, not just fancy restaurants. Thank you very much!
  9. I agree, but after some discussion with the Customs agent, I was shown a binder with the rules of what was allowed. There were four factories listed in Spain from which "Serrano" or "Iberico" could be imported. I imagine that these factories only cure ham that has been raised and slaughtered in Holland or Denmark. Given this, the use of the word "Iberico" as permitted product was confusing, but it was listed nonetheless. Again, this was just the binder that the Customs agents were using, not the federal code, which I imagine is quite precise. My sense is that there was some confusion among the Customs agents.
  10. Thanks, Elie. My sausages were confiscated, too, although I was more upset about losing the ham. I was basically told no meat from Spain. I'll just have to eat more the next time!
  11. Consider yourself lucky with customs. I just returned from Barcelona. Upon declaring my $100 of Jamon Iberico de Bellota, it was promptly confiscated. This was after a phone call to customs before my trip in which I was told about the relaxed rules for Spanish ham. To my surprise, the customs agent in Boston initially said that no meat from Spain was ever allowed. After I mentioned the phone conversation I had with customs, the customs agent looked up the rules in a book and agreed that some types of Serrano were now permitted. However, she was concerned that my package said Bellota instead of Serrano. I tried to explain that Bellota referred to the acorns fed to the pigs, etc., but the agent wanted to go strictly by her instructions. She was also concerned that the address on the package said Madrid instead of Toledo or Valencia because some approved suppliers are in Toledo and Valencia. In the end, she took the slab of ham and said that it would be thrown away. It was really a shame.
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