‘Tis the season! To be around friends and family, sharing joy and warm cheer over good food and drink. The chill in the air also calls for huddling over a warm pot or a grill, so put your aprons on, and dial your lovelies to come over; it’s the weekend before Xmas, so celebrations need to start pronto.
But a party calls for a lot of pre-event work—menu planning, buying, prepping, marinating, and more. Let’s make this easier for you. How about you choose your favourites, order, and receive premium cuts soaked in scrumptious marinades, so you can relax and grill at leisure. Pour the wine, pass the beers around; having a party was never so easy.
Whether you’re a pro or beginner, here’s a quick guide to grilling these juicy meats, to make your ‘do rank sky-high in the memorable party order of things. Also, you’ll need sides to go with those platters of seriously good grills. And a good party is never complete without a coordinated wine pairing, right?
1) Start with the essentials: You’ll need:
A sturdy grill, whether portable or fixed, really basic or something fancy, this will be something you will spend the most time around. Buy a new one, or borrow from a friend or from one of those professional dealers.
Coal or charcoal briquettes
Lighting blocks (you may choose other stuff, but these are quite effective, especially if you’re just starting out)
Newspaper sheets and twigs
Tongs to place and flip the food
A meat thermometer (not essential, but good to have around)
Plenty of plates and cutlery
A Kiss the Chef apron (really optional)
2) Clean your grill: You want to start afresh every time. Here are Some tips
We Didn’t Start the Fire is mandatory grilling playlist material.
4) Cook: Chicken is one of the easiest meats to cook, but grilling it for too long is unforgivable; no one enjoys dried-out, chewy drumsticks or legs. Too less time on the grill means seemingly cooked exteriors with raw insides. Both extremes are easily avoided, with the help of these tips and tricks.
The cut of meat is important, as is the marinade and marinating time. Thanks to the excellent, pre-marinated selection, that part is already taken care of, so you can move on the next bit. A smart way to get on with things.
Start with marinated chicken that is a little cool, if not exactly room temperature. Ensure the grill temperature is just right; you don’t want it very high, a medium range works well for chicken.
Cover the meat after a couple of minutes; this takes care of the coveted juiciness and thorough cooking right into the centre. Flip at regular intervals for even cooking.
Basting with a liquid is important; the point being introducing flavourful moisture to the meat, which is absorbed readily thanks to the heat. Even basting is the secret to many a delish BBQ. Baste with a sauce, or butter, or oil, or, as an experienced kebabwala from the street cart confides— a mix of oil, water and a squeeze of lime.
A nifty guide to grilling chicken can be found here
Mashed potatoes with any toppings are almost compulsory with grilled food. The fluffier, the better (butter actually). Try using sweet potatoes instead of regular, or a mix; both make for good accompaniments with grilled chicken. Mix in some chopped cooked bacon or a smoked cheddar and sliced chives, or feta and chopped parsley. Plenty of mashed potato ideas here
Grilled flatbreads with cheese, even cheese garlic naan are excellent to wrap your succulent chicken bites. Try a roti warmed on the grill with zaatar and olive oil for an unusual option.
The grill and corn are the legendary black-and-yellow match made in heaven. Serve these chilli lime corn wheels, or throw a couple of cobs on the grill, and experiment with flavourings. Here’s how
Salads are a great, fresh foil for the deep smoky flavours of the meat. An Indian-style kachumberis de rigueur; jazz it up with a fruity extra virgin and an orange and lemon dressing. Turn the roasted corn from above into a tasty salad
A pasta saladis another super carb side toss it either with mayo or BBQ sauce.
BBQing may be one of the few times red wine will not be askew when paired with chicken. A smoky, spicy chicken will stand up well to a bold Merlot or Malbec. A milder rosé will go agreeably with lightly flavoured grilled chicken. Look at a deep Zinfandel to serve with chicken grilled with BBQ sauce. For chicken with a full-bodied, bold dry rub, reach for a light Riesling.
About the Author An incorrigible gastronome, Rupika V is on a perpetual quest to find the best food around, and will happily travel far to find it.
Eugène Delacroix, Still Life with Lobster and trophies of hunting and fishing (1826–1827), Louvre
The abundance and variety of life in the rivers and the oceans has caught the imagination of artists and influenced their work through the ages. From fish pendants to octopus vases, here are some artefacts from across the world that were inspired by seafood.
1. Octopus Vases
Pottery was a flourishing art in Mycenae (Ancient Greece). Sometime between 14th and 13th century B.C.E., the Mycenaeans started to decorate their pots with representations of octopus. A trend that continued later on with their next generation of potters getting more creative with the octopus designs.
Chinese potters have been creating beautiful ceramics since ages. Amongst other popular designs painted on their porcelain, like dragons and flowers, they also featured fish. The Ming Dynasty, which is known for having promoted the production of ceramics in China during their reign, seemed to favour the use of fish designs on their plates, vases and pots.
Plate with Design of Two Fish from Longquan Kiln: Singapore International Auction Pte Ltd, 3109 Ming Dynasty
Goldfish Vase from the Jiajing period (1521–67) of the Ming dynasty; Porcelain; Paris, Musée Guimet 261101
3. Seafood Plates
What’s special about these plates from the 4th century B.C.E. is that not only are they are decorated with seafood motifs but are also supposed to have been created specifically for eating seafood. The plates have a cavity at the centre for special sauces and oils to dip the seafood in. These fish plates are expected to be from South Italy.
Scorpion Fish Painter, piatti da pesce a figure rosse, 380-75 B.C.E.
Three sea-perch and three limpets, Apulian red-figured fish plate, ca. 340–320 B.C.E., British Museum
Piatto da pesce a figure rosse, 380-75 B.C.E.
4. Aquatic Animals Wall Paintings
Ancient Egyptians are well known for decorating their tombs with wall paintings and carvings, vases, jewellery, and statues. In one of the paintings on the wall in The Tomb of Nebamun (an Egyptian official), c 1350 B.C.E., there’s a beautiful pond with trees on all the sides and fish and ducks swimming in it.
Pond in a garden. Fragment from the Tomb of Nebamun, 1400 B.C.E.
5. Fish Amulets
Ancient Egyptians featured marine life in their art as seafood formed an important part of their diet and life. The Nile tilapia, catfish and other species of fish found in their waters were popular designs for their jewellery pieces made with gold, precious and semiprecious stones.
Egyptian – Tilapia Fish, created: between 1976 and 1783 B.C.E. (Middle Kingdom), Walters Art Museum
Egypt, Between circa 1450 and circa 1300 B.C.E. (New Kingdom), Walters Art Museum.
6. Sea Creatures Mosaic
Just like the Greek, Egyptian, and other ancient civilisations, the Romans too used marine life as a theme for their works of art. A popular medium of art used by the Roman Empire was mosaics. Some of these beautiful mosaics have fish and other sea creatures as their subject-matter.
Roman mosaic from in house VIII.2.16 in Pompeii. Museo Archeologico Nazionale (Naples), inv. nr. 120177
Sea creatures mosaic from Pompeii; National Archaeological Museum of Naples, Italy
7. Crab Ceramic Vessel
The Moche civilisation (northern Peru) modelled clay to style and decorate their pots and vessels. They created figures and forms on their red and white/cream painted ceramics. Plants, animals, human, and seafood like crabs and fish were commonly sculpted on these vessels.
Ceramic Moche stirrup spout vessel representing a crustacean.
Seafood motifs are visible in the art of different civilisations since prehistoric times. Much has changed since those times but our love for seafood has remained the same (if not grown stronger) and we continue to be inspired by it. Sea creatures feature in our stories, poems, paintings, movies and all other forms of art as they are an intrinsic part of our life since time immemorial.
If you have come across some interesting pieces of seafood art then do share them with us. We speak for our fellow seafoodies, when we say that we are always looking for some seafood inspiration!
Winter is here, and so is FishVish’s premium chicken and mutton. There’s seafood already, of course. What can you do with all 3? Hmmm, good question, but we have plenty of answers.
The mother of all feasts: A Mixed Biryani with Mutton, Chicken, Prawns and Fish
Claiming to be Hyderabadi in origin, this biryani underlines what the legendary royal excess of the state has always been made out to be. After all, we’re talking about the legacy of the egg-inside-quail-inside-chicken-inside-goat.
While not quite on the scale of the culinary Russian nesting doll, this celebratory recipe could be the single-dish answer to the feast menu planning. With an expectedly long list of ingredients and cooking steps, this is not your everyday biryani, but you may want to whip it up for every celebration you want to make memorable.
Some burger recipes may call for ground pork to add to the meat patty, or crisped bacon as another layer in the yummy burger build-up, but what is lesser known is a combination of ground-up chicken and meat. The bold flavours of the ground meat are offset by the milder, but equally tasty minced chicken. Two different ingredients that make a cheeseburger extra meaty, extra tasty, and of course, double the fun.
The recipe calls for minced beef, but mutton keema works equally well. For fuller-bodied flavours, replace the onion and garlic powders with finely chopped or grated onion and garlic. For heat, if you like your food spicy, add a chopped green chilli.
Here’s how to shine at your next dinner party: 1) Order your mutton keema and chicken breasts 2) Follow this well-written recipe for a triple whopper of chicken, mutton and desi spices 3) Watch as jaws drop at your soiree, when your guests see platters of these beauties. 4) Practice charmingly fobbing off compliments, because there are going to be a lot of those.
‘Potli’ meaning a small bag is the appropriate name for these meaty moneybags. The mincemeat stuffing for these is cooked with rich spices like star anise, mace, nutmeg with a touch of rose water and ghee. Make sure the chicken breasts are flattened evenly, they need to be thin enough to contain the stuffing when the ends are pulled up and tied together. The aluminium foil string is another reminder of the moneybag affiliation.
Seekers will find plenty of chicken and seafood stews and rice dishes all over the world. Possibly, perhaps, because enough cooks have discovered the magic of the not-so-secret idea of combining white protein together, to create the most deliciously satisfying recipes. The paella is one of these—tantalizingly loaded with fat shrimp, chicken pieces, slivers of fish, all accented with a saffron-hued and scented chicken stock that the rice and meat cook in. There are easy paella recipes and there are those that are best saved for leisure. But they are all promise a memorable meal that’ll bring back happy memories of beaches and sand.
Feel free to skip the chorizo, but ensure the right quality of rice to make this simple version. And don’t skip or skimp on the saffron; it punctuates the seafood flavour with its own aromatic subtlety.
The chicken gravy in the name is a little misleading; the seafood in the dish plays enough of a leading role to get top billing. If it were a movie, the seafood would be the romance for the dashing chicken, simmered on the bone, in all its glory. Amidst the backdrop of the aromatics, the hot peppers, vegetables and herbs, the love would thrive and the story shared with generations to come.
The seafood mix here doesn’t need to be too much; some prawns and fried steaks of firm fish fit the bill just fine. And rice is the perfect companion to witness the successful marriage of the leading cast, due credit given or not.
Chicken breasts are a great vehicle to carry scrumptious stuffing—including minced meat, cheese and seafood, especially prawns. This recipe stands out for the special treatment it gives to the chicken; instead of simmering it in a sauce like you would expect, the chicken breast is flattened, marinated, stuffed with cooked prawns and thrown on the grill.
The marinade has chilli peppers and its cousins in 3 forms—paprika, sambal oelek and roasted red pepper. The smoke from the grill pumps up the deep heat, and the result is a juicy, oozing with flavour chicken dish. Oh, and the some of the marinade is reserved to serve as a sauce. Delish.
This old article, published about 20 years ago, talks about the Michelin star Gordon Ramsay earned for “his flair in front of the stove”. A couple of decades and several Michelin stars later, Ramsay is one of the best known faces in the business. His culinary wizardry stands out in his approach even back then, when he says “I often serve fish with meat-stock based sauces”. Why don’t we all do this, you may wonder—the deep flavours of meat stock are the perfect foil for the light delicateness of fish and seafood.
In this recipe, the meatiness of tuna steaks is brought out brilliantly by the richness of the red wine and chicken stock sauce, which can only be made better by a clear mutton broth, a recipe for which can be found here. The five-spice powder adds a fragrant complexity to the nuances of the dish. Serve with fried new potatoes, asparagus spears and green beans, as Ramsay suggests.
Nigerian cooking is all-embracing, incorporating different meats, grains and beans, spices and vegetables available in the region. The focus on stews and soups is prominent, as is the penchant for using not ordinarily paired ingredients. Take this assorted fish and meat stew, for example. It uses 3 kinds of fish, dried and fresh, in a hot sauce that features fried meat. A sure way to shake up things, when meal ideas are hard to come by.
The fried meat is easily subbed with pieces of fried goat meat, that you can find here. Serve with sides of rice, boiled potatoes, yam, bread etc., as the recipe author recommends.
Octopus is as common as prawns and fish along the coast.
I can’t really remember the first time I ate octopus; it was definitely not in my growing years—we stuck to freshly caught river fish, since salt-water fish was almost impossible to procure in our nook of the hinterland. Adulthood ushered in experimenting with newer foods, which was further supported by the move to a bigger city with more food-crazy people to make friends with and eateries that welcomed patrons looking for new experiences. Honest confession: I’ve stuck to grilled octopus all the times I’ve had the privileged option of ordering this not-so-good-looking eight-armed “monster of the deep”. The last time this happened was at a teeny South Beach store of a popular Miami ceviche chain; we carried our order out to the beer lounge of a youth hostel next door, ordering a round with our tasty dinner, the last night of our trip. I ordered a fish and shrimp ceviche aji amarillo-style, grilled octopus and a side of mango slaw. Of course it was a lot of food for one person, and I surely would’ve been happy with the grilled octo and tangy slaw.
Octopus may be an exotic ingredient for a lot of us inlanders, but it’s as common as prawns and fish for the folk living by the sea, along the coastline. While not the most popular of seafood galore, octopus has its own following of fervent fans who appreciate its deep-sea brininess and distinct flavour. And while grilling seems to be the most popular way of enjoying this fascinating creature around the world, there are plenty of stews, curries, and even raw dishes to line up for the bucket list. Raw octopus may literally be the last one on the “things to eat before you die” list; Korean sannakji is still-wriggling octopus cut into small pieces, served with salt and sesame oil. These are to be chewed well before swallowing them down your throat; the suction cups on the arms have been known to latch on to the inner walls. Very few seafood varieties can claim to bring on such excitement and thrill.
You may think there’s something royal about octopuses; they literally are blue-blooded, and are marked in shades of purple, that colour most associated with nobility. Considered the most intelligent of all invertebrates, they exhibit complex behaviour, including using coconut shells to conceal themselvesand changing body shapes to mimic other animals. They are all venomous, but the venom is mild in most species making them perfectly fine to eat. The strikingly pretty blue-ringed octopus, however, carries enough venom to kill twenty-six adult humans within minutes. Just like the other cephalopods that include squid and cuttlefish, octopuses eject a dark ink when threatened. Masters of camouflage, they can change colours to match surroundings. Most species inhabit the deep depths of seas and oceans, but some are found closer to the surface and also tide pools and coral reefs.
In The Raw
Baby octopus is prized all over the world.
Raw, octopus meat is white and purple, gelatinous and firm. When cooked, the outside turns a reddish pink, while the inside is all white. The arms, misleadingly termed ‘tentacles’ have rows of suckers, similar to those seen on squids; the array patterns may differ between species though. Octopus meat is lean in fat, low-calorie and full of protein; dieters and gym rats revel in the 160 calories and 30 grams of protein each tasty portion of 100 grams has. The meat is especially rich in iron and Omega-3 fatty acids, with calcium, magnesium, phosphorus, potassium, zinc, copper, selenium and vitamin B12 thrown in. The cholesterol content, just like in some other seafood, may be a little higher than what’s ideal, but a small serving eaten regularly is just what keeps the nutritionist stoked.
Getting hold of freshly caught octopus may be easier if you live next to the coast, or have access to a supermarket or fishmonger getting daily deliveries of fresh catch. Cleaning fresh octopus can be a little tricky, but there are several tutorials available, breaking the process down into easy steps for noobs. The processis riveting, from the removal of the eyes and beak to the blanching of tentacles in boiling water, so that they curl up evenly. Using the frozen versionmakes it so much easier though, since it is usually cleaned and prepped, ready to be cooked, so no advance planning is required. Another bonus—frozen octopus is much easier to work with. A lot of home cooks recommend freezing fresh octopus to tenderize it for faster cooking, so you already have a head start. Thawing 10-12 hours in the fridge before cooking is an option, or accelerate this by putting the sealed package in cold water for about 30 minutes. Open package, and use contents as needed. Remember to maintain a constant cold temperature for the meat, if not cooking right away.
The Long and Short of It
Octopus is either flash cooked or stewed for a long time.
Which brings us to the best part, where it gets more exciting. Also, sometimes confusing. Octopus is one of those ingredients that elicit a cluster of cooking suggestions ranging from the obvious to the aberrant— either flash cook it or braise or simmer for hours, as for squid; thwack it against rocks(or a kitchen sink for the modern version); boil in a copper pot; simmer with a wine cork. Scientists, however, suggest adding a bit of vinegar and lots of cooking time for a richly flavoured dish with the right bit of bite. All however don’t agree, but old, inherited wisdom and hands-on experience do seem to have the authoritative edge.
Many of the suggestions for cooking squid can be applied to cooking octopus as well; which only makes sense since they both belong to the same cephalopod family. Octopus that has been cooked longer than a minute or two, but lesser than the hour or so recommended to break down the gelatinous tissue will be chewy and rubbery—exactly the thing some diners complain about, and cite as an excuse to avoid eating. But blame the unskilled hands, since well-cooked meat is a pleasure to eat—not exactly melting, but tender with a bite. Baby octopuses cook faster than fully-grown animals, so it’s not uncommon to find grilled baby octopus served with a dipping sauce, or in salad.
Low and slow simmering is the key to cooking. “The average simmering time should be about an hour for a one pound (450g) Octopus, two hours for a four pound (1.8kg) Octopus, but that will vary.” suggests Cook’s info. You could simmer the meat in water, or stew it in a stock, adding onions or leeks, garlic, herbs like thyme and parsley, even spices like bay leaves, peppercorns etc. The tenderized meat can be finished on the grill, quickly charring it, or added to stews and curries. The braising stock can added to the latter for better flavours. The meat shrinks quite a lot during cooking, so account for that when deciding portions.
What You Gonna Do?
Grilled octopus is very popular in many cuisines.
What can you do with octopus? Plenty of dishes. Cook the meat until tender, and stuff it into flaky pastries like this. Fry the cooked meat with potatoes and chorizo for a Spanish-style stir-fry or toss with cooked potatoes to make a polpo e patate. Another salad from italy, more specifically Puglia, mixes together celery, carrot, parsley with cooked pieces. For an Italian-Asian thrill, serve octopus stir fried with sesame oil, mushrooms and basil over angel hair. Speaking of Asian, Korean cuisine has a lot to offer, octopus-wise. Nakji Bokkeumtraditionally uses baby octopus to stir fry with veggies and sauces and hot pepper, but tenderized discs of larger tentacles can be used too. For Jjukkumi Gui(Spicy Grilled Baby Octopus), you could use braised meat; marinate for at least 3 hours before the final stage of cooking.
Octopus, known as makul in Marathi, is quite popular among fishing communities in and around coastal areas in various states in our country. While Indian dishes using this seafood have not made it to mainstream eating out yet, there are plenty of recipes developed around it. Uday Potdar, a medical professional with a passion for everyday local cuisine explains his favourite ways of cooking octopus: “Baby octopus chilly fry—the Goan way; octopus moilee—the Kerala way; octopus koshimbir (salad)—stir-fried octopus with fresh roasted and crushed cumin, a dash of kokum extract, coal-roasted shallots, crushed sea salt, garnished with freshly scraped coconut and chopped coriander”.
Octopus curry is relished not only in India, but also Jamaica, Seychelles, Mauritius etc.
Octopus dishes can be paired with many wines, including most whites, even some light-bodied reds. A fruity Zinfandel will be great with grilled octo, but a Rioja should couple equally well too. Look at a pinot noir to match with an octopus salad, and a viognier with curry.
It’s All About The Now
Life is pretty dull if it’s all about reaching out for the known and familiar every time. A little excitement, a tad of thrill on your plate will keep you chugging along splendidly. A tasty adventure is just the ride you need. Go ahead and cross that off your bucket list.
About the Author An incorrigible gastronome, Rupika V is on a perpetual quest to find the best food around, and will happily travel far to find it.
From gourmet restaurants to beach-side cafes, our list features all types of seafood joints that are renowned for their stellar fish dishes. Each of these restaurants specializes in seafood. From appetizers, finger food, stews, soups, entrees and snacks, the sheer variety of seafood available on their menus is astounding. Not to mention the many different ways they’ve found to cook it. These institutions don’t just make seafood, they are passionate about it and it shows in the dishes that they put together.
Come, let’s have a look at some of the best seafood restaurants from around the world and their special creations.
In the Southwest region of England lies the coastal county Dorset. The seaside restaurants in Dorset are known to serve some of the most scrumptious seafood dishes. One such restaurant, located on Dorset’s Jurassic Coast, is The Hive Beach Cafe. This restaurant is extremely popular with tourists and locals alike due to the freshness of the seafood that they offer. Each of their seafood offering is worth trying. But if we had choose to one then it would have to be their delightful ‘crab sandwich’ as most of the restaurant’s patrons rave about it. It is, supposedly, to die for.
The capital of Denmark, Copenhagen, used to be a fishing village many centuries ago. Over the years, the city grew and evolved. One thing remained the same though, the city’s love for fresh fish and seafood. Since seafood enjoys such popularity here, quite a few restaurants in the city offer a variety of delicious seafood dishes. Budget and time allowing, being true seafoodies, we would like to visit as many seafood restaurants in this city as we possible. Our pick is KodbyensFiskebar. This ‘fish bar’ has an extensive seafood menu, which includes trout, bleak roe, mackerel, scallops, oysters, squid, monkfish, hake, cod and more. Most believe their standout dish to be the ‘blue Limfjorden mussels steamed in apple cider with plenty of herbs.’We are more than willing to give it a try.
Most of the Southern Hemisphere is covered by water and these waters provide the countries of this region with a variety of seafood. Bacash is a restaurant in Melbourne that celebrates this abundance of seafood that Australia enjoys. The restaurant is particular about the quality of produce they use and this reflects in each of the scintillating dishes that they create. The dish that they are famous for is the ‘Lebanese Style Snapper Fillet’, which is cooked in a way that brings forth inherent flavours of the fish.
Fiskeriet is a seafood restaurant that doubles as a seafood shop. The local fish market was converted into a restaurant in 2010 however they continued to use a part of it to sell raw produce. This gives this place a special charm. The reason it makes it to our list though is for its ‘fish and chips’. Yes, you read that right, fish and chips. In addition to making some seriously yummy bacalao and a salmon burger, this Nordic seafood restaurant also is known for having perfected the art of cooking Britain’sfavourite fish dish.Definitely worth checking out, right?
Venice, the city of romance also happens to be the city of restaurants. AlleTestiere is one of the impressive Venetian restaurants that take their seafood seriously. Whether it’s the ‘fish, crustacean and mollusk soup’ or ‘scallops with orange and cervere leeks’ the attention to detail is visible in each dish. The ‘smoked ricotta ravioli with prawns and curry’ is what most people recommend‘cause,“it’s simply delizioso!”
This Michelin-starred restaurant is well known for its award-winning seafood dishes. Ranked 24 on The World’s Best Restaurants list, Le Bernardin enjoys an iconic status in New York. From sophisticated to simple, the restaurant offers a wide range of seafood delicacies. The ‘poached halibut; manila clams’ deserves a special mention as it is considered to be an unforgettable foodie experience.
The star dish of Peruvian cuisine is ceviche which is made of citrus-marinated raw fish. A restaurant that is known for doing this dish well is La Mar in Lima. It offers different varieties of ceviche made of fish and other seafood, each one tastes different and packs a flavour punch. Besides ceviche, La Mar serves a lot of impeccably cooked seafood treats each stunning in its own right. No wonder, this seafood restaurant ranks 12th on The World’s Best Restaurants list.
No seafood restaurant list would be complete without Jiro on it. A Tokyo restaurant serving some of the world’s most acclaimed sushi. This restaurant enjoys a following unlike any other. The food is expensive but the freshness of the fish makes it worth the price. If you are ever in the mood for treating yourself to a grand sushi experience then this is the place to visit. There’s even an interesting documentary that’s been made on this sushi bar’s owner-chef called Jiro Dreams of Sushi. Watch it to get an idea of what this restaurant and its famed sushi is all about.
Dubrovnik has the appeal of an old town – pebbled streets, cafes, old churches, winding alleys and even some palaces. This city on the Adriatic Sea coast, listed as a UNESCO World Heritage Site, is a major tourist destination with a thriving restaurant scene. The restaurant that always catches the fancy of seafood aficionados in this seaport town is Proto. The popular choice at this restaurant is the heavenly tasting ‘fisherman’s soup en tasse’ and the exquisite‘stuffed gratinated lobster “PONTA OŠTRA” (risotto with wild rice, truffles and mushrooms.)’
When in Brussels, you got to eat mussels. And, the place with the best mussels is Chez Leon. Traditionally Belgians have mussels with French fries and beer. This dish is known as ‘moules frites’. Chez Leon is everyone’s favourite joint for this classic Belgian dish. We’ve heard that their mussels are succulent and fresh; arguably the best mussels one will ever have.
For those that love to travel and those that love their seafood, these restaurants are a must-visit and their seafood treats are a must-try. Don’t take our word for it. Try them out and share your experience with us. Also, if you’ve visited some awesome seafood restaurants then do share the details with us. We would like to add them to our bucket list 🙂