One of the best parts of travel is trying all the delicious treats, snacks and dishes in a new destination. From once-in-a-lifetime meals paired with swoonworthy scenery to guided tours and regional fare that make a lasting impression, we asked the VAX VacationAccess team to share some of their unforgettable culinary travel moments, here’s what they said.
“I recently went to Vietri sul Mare, Italy (in the Amalfi Coast area) and loved walking to find adorable restaurants each night. On our last night in town we sat on a lovely little patio with vibey lighting and candles. Sometimes I am hesitant to try seafood dishes but I’m so glad I stepped out of my comfort zone for this swordfish, olive, tomato pasta dish. With a bottle of local white wine and one of my besties.” - Kati Kohler, marketing supervisor for VAX VacationAccess
“I love taking food tours while traveling. They are usually led by someone local, and it’s a great way to get a taste for several different eateries in one day. While in New York a few years ago, I joined WeVenture’s Foodie Brooklyn Brownstone Tour, and it was amazing. I not only got to taste my way through the neighborhoods but also learned about the various local restaurants, culture and history. We started the tour with a croissant, ended with chocolate from The Chocolate Room and had plenty of tasty bites in between.” - Codie Liermann, managing editor for VAX VacationAccess
“My favorite culinary memories come from my favorite vacation destination: the islands of Tahiti. Where else can you enjoy the freshest seafood and tropical fruits right alongside perfectly-baked French bread and croissants?! I was also very surprised to find out how delightful it was to eat a filet of mahi mahi topped with Tahitian vanilla sauce! In my mind, vanilla sauce would only belong with dessert, but it was the perfect accompaniment to a fresh fish dinner. My other favorite seemed like Tahiti’s version of ceviche: poisson cru. Tahiti’s national dish is sometimes served in a coconut shell bill and consists of raw fresh fish marinated in coconut milk and lime juice with cucumber, tomato, onion and bell pepper. While I haven’t been able to replicate any of these culinary delights back home, I do regularly enjoy another vacation treat as I brought back vanilla beans which I made into extract by soaking them in a jar of vodka for months. I add this to black tea for a refreshing glass of Tahitian vanilla iced tea. It is so easy and delicious that you’ll usually find it in my fridge all summer long!” - Carey Driscoll, business development manager for VAX VacationAccess
“One of my favorite foodie memories is from when I visited Greece earlier this year. Each dish I tried was divine, and I’ll never be able to pick a favorite. From the melt-in-your-mouth savory flavors of my first true gyro to the sweetness overload of pistachio butter on Aegina, the creamy goodness of locally made goat cheese and the delightful crispiness of loukoumades, I loved trying all the authentic fare during my trip!” - Samantha Anderson, editorial intern for VAX VacationAccess
“While staying at Zoëtry Agua Punta Cana, we became close with the AMAZING staff who made the trip beyond memorable. On one of our last days there, the staff insisted on treating us with a Dominican Lunch. Featuring plantains, stewed meat and beans, rice and some garnishes that did not pique my interest, I was nervous to try it. Thankfully, it ended up being one of my favorite dishes with some of the freshest ingredients I’ve ever tasted! I was able to personally thank the chef who prepared it, and the fact that the staff cared so much about what I thought about their prized dish made me feel special.” - Rowanna Bailey, marketing coordinator for VAX VacationAccess
“My husband and I went to Iceland last year, and one of our favorite activities was the food tour we joined in Reykjavik. Everything we tried was absolutely delicious including rye bread ice cream at Café Loki, the country’s famous lamb hot dogs at the Bæjarins Beztu Pylsur stand in the heart of the city and fresh seafood galore at various eateries across town. In addition to the mouthwatering fare we sampled in the world’s northernmost capital, we were also initiated into a rare club as we tasted Hákarl, cubed pieces of fermented Greenland shark, that when prepared in this fashion is also referred to by some as ‘rotten shark.’ The taste was pungent and the meat smelled like urine — sorry, there’s no nice way to say it — and we chased it down with Brennivín, an Icelandic spirit with the moniker ‘Black Death.’ Needless to say, it was a memorable experience.” - Jenna Buege, senior editor for VAX VacationAccess
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