Tuck into nabe in Japan
Few people take seasonal cuisine as seriously as the Japanese.
Almost every fruit and vegetable, and every fish and other seafood is eaten only at the peak of its deliciousness.
In winter, the hugely popular dish that utilises many seasonal ingredients, as well as banishing the chill, is nabe, the Japanese hotpot. You’ll find it across the country, with plenty of regional variations. See jnto.org.au/.
Enjoy a rosti lunch in Switzerland
A Swiss rosti sounds so simple: grate some potato, add butter, pat the mixture into a cake and fry it in duck fat. And it is simple. It’s also simply delicious – rosti with bratwurst and gravy.
This is the stuff of every skier’s chairlift-bound dreams, and it’s enjoyed at mountain restaurants across Switzerland.
Eat fondue in a forest near Lech, Austria
The Gasthaus Aelpele is a restaurant set in a 300-year-old cabin deep in the Austrian alps, a place that’s inaccessible by road during the snowy depths of winter, requiring the use of a snowcat to visit.
It’s worth the journey though, because here you’ll taste fondue the way it was meant to be consumed, by candlelight in an old wooden hut, where hunks of farmhouse bread are dunked in bubbling vats of melted alpine cheese and washed down with cherry brandy. See Austria.info.
Enjoy seasonal ales in Belgium
In beer-obsessed Belgium, even the ales change to match the time of year. In the colder months, the country’s breweries, from the traditional Trappist abbeys to the more commercial outfits, release winterspecific and Christmas ales, perfect for enjoying in the warm pubs of the likes of Brussels and Bruges. See belgium.be. – Traveller
Visitors toast with mulled wine at a Christmas market in Alexanderplatz, Germany.
This is the cosiest restaurant in New South Wales, Australia.
Alpiglen, an alpine village in Switzerland, is a top spot for a cheese fondue.