5 of Europe’s Best Spots for a BBQ
Once you enter the summer months, it can often feel like you’re having a barbecue every other day. Eventually, having had them at your house, at your friends’ houses, in the park, in that other park, at your house again and then back in the first park, you might begin to feel that a change in scenery is required (and no, having fewer barbecues is not an option). What luck it is that these places exist, then.
Bordeaux
As if you didn’t have enough reasons to go to Bordeaux already, locals in the region tend to be dab hands at the cooking of éclade (pictured above), a beach barbeque of mussels cooked on a water-soaked board with a fire built from pine needles and hay. It’s often served simply with bread and butter, and is arguably the jewel in the gastronomic crown that is Bordeaux’s seafood tradition.
Wine Recommendation: a Charentais white wine should go well with éclade, or, if you’re after something straight out of Bordeaux itself, a good Sauvignon Blanc will do just fine.
Florence
Tuscan cuisine is, without a doubt, some of the finest on the planet. Whilst there is a veritable plethora of dishes one can enjoy on a jaunt around Tuscany, it’s Florence’s world-famous T-bone steak that we’re after here; Florentine T-bone is usually thickly cut, very large and served rare. If you can’t quite be bothered to stoke the fire yourself, then Buca Lapi, which is situated in the very centre of Florence, is perhaps the most well-known (and oldest) steak restaurant in the city.
Wine Recommendation: something bold and red. A local Sangiovese wine should be perfect.
Santorini
Santorini is seafood heaven, and there’s no better place to enjoy some grilled red mullet, squid or whitebait (or just some locally-farmed lamb or chicken) than Santorini at sunset. The island has some stunning beaches, and there’s no shortage of barbecue restaurants, either, many of which enjoy some pretty spectacular views across the caldera.
Wine Recommendation: Santorini’s whites are amongst the island’s most famous wines, with the Assyrtik being particularly renowned. If you’re going for seafood (do go for seafood) on the grill, this is what you want.
Amalfi
More coastal goodness, here. Amalfi’s gastronomic tradition is, as you’d expect, based around seafood, and the views from the villages and towns which dot the coast are easily as remarkable as anything you’d see in Santorini. Amalfi is also famous for its lemons, and yes, surprisingly, grilled lemons are actually a thing. A rather wonderful thing, apparently.
Wine Recommendation: Seafood again, here, so any dry white will do. Wines labelled ‘riserva’ come from the towns of Furore, Ravello and Tramonti, and are singled out for their quality… so maybe some of that.
Languedoc-Roussillon
There are a few reasons why we’ve included Languedoc on this list. Firstly, the region is hardly lacking in beaches. Secondly, the local barbecue restaurants (some of which, handily, are on those beaches) are pretty top of the range; Domaine Gayda, for example, offers quality food from an open air barbecue surrounded by vineyards. Finally, though, Languedoc as a region just has this sort of rural rusticity – a sort of charming wholesomeness – which seems to go effortlessly hand-in-hand with the simple pleasure of cooking on a barbecue.
Wine Recommendation: Red blends from Languedoc are often full-bodied and fruity, so should go well with some locally-sourced game or red meat.
If this has got you hankering for a beach BBQ and a glass of wine (or just the glass of wine), why not check out some of our range of destinations and trips? Or call us on +44 (0)20 8877 4940 or e-mail one of our team at sales@smoothred.co.uk
